Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 115-121

  Frangos, L ^a   Pyrgotou, N ^b   Giatrakou, V ^a   Ntzimani, A ^a   Savvaidis, I N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b General Hospital of Nicosia   (Cyprus)

Author keywords

Essential oils; Hurdle technology; Oregano oil; Packaging; Rainbow trout; Salting; Shelf life

Indexed keywords

ESSENTIAL OIL; SODIUM CHLORIDE; VEGETABLE OIL;

ANIMAL; ARTICLE; BACTERIUM; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD HANDLING; FOOD PACKAGING; METHODOLOGY; MICROBIOLOGY; OREGANO; SEA FOOD; TROUT; VACUUM;

ANIMALS; BACTERIA; FOOD HANDLING; FOOD PACKAGING; OILS, VOLATILE; ORIGANUM; PLANT OILS; SEAFOOD; SODIUM CHLORIDE; TROUT; VACUUM;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ONCORHYNCHUS MYKISS; ORIGANUM; PSEUDOMONAS; SALMONIDAE; SHEWANELLA PUTREFACIENS;

EID: 70449115558     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.09.002     Document Type: Article

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