A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 656-662

  Mahmoud, Barakat S M ^a   Yamazaki, K ^a   Miyashita, K ^a   Shin, II ^b   Suzuki, T ^c  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Gangneung Wonju National University   (South Korea)

^c GRADUATE SCHOOL FOR THE CREATION OF NEW PHOTONICS INDUSTRIES   (Japan)

Author keywords

Antimicrobial; Antioxidant; Carp fillets; Carvacrol (C); Electrolyzed NaCl solutions (EW); Shelf life; Thymol (T)

Indexed keywords

ESSENTIAL OIL; SODIUM CHLORIDE; THIOBARBITURIC ACID;

ARTICLE; CARP; CHEMICAL ANALYSIS; CONTROLLED STUDY; FISH; LIPID PEROXIDATION; MICROBIOLOGICAL EXAMINATION; NONHUMAN; ORGANOLEPTIC PROPERTY; PH MEASUREMENT; PRESERVATION; SHELF LIFE; STORAGE; TECHNOLOGY;

CYPRINUS CARPIO;

EID: 33646537458     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.037     Document Type: Article

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