Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 193-198

  Ojagh, Seyed Mahdi ^a   Rezaei, Masoud ^a   Razavi, Seyed Hadi ^b   Hosseini, Seyed Mohamad Hashem ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Chitosan coating; Cinnamon oil; Rainbow trout; Shelf life

Indexed keywords

CHITOSAN; CINNAMON EXTRACT; OIL; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; COOKED FOOD; FOOD COATING; FOOD COMPOSITION; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FREEZING; MICROBIOLOGICAL EXAMINATION; NONHUMAN; RAINBOW TROUT; RAW FOOD; SENSORY EVALUATION;

CINNAMOMUM VERUM; ONCORHYNCHUS MYKISS;

EID: 71349085478     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.006     Document Type: Article

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