Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Pyrgotou, Nikoletta ^a   Giatrakou, Vasiliki ^b   Ntzimani, Athina ^b   Savvaidis, Ioannis N ^b  

^a NICOSIA GENERAL HOSPITAL   (Cyprus)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

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

Indexed keywords

ESSENTIAL OIL; FOOD PRESERVATIVE; METHYLAMINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIMETHYLAMINE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL LOAD; CHEMISTRY; DRUG EFFECT; ENTEROBACTERIACEAE; FOOD PACKAGING; FREEZING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METHODOLOGY; MICROBIOLOGY; ODOR; OREGANO; PSEUDOMONAS; QUALITY CONTROL; RAINBOW TROUT; SALT INTAKE; SEA FOOD; SHEWANELLA PUTREFACIENS;

ANIMALS; BACTERIAL LOAD; ENTEROBACTERIACEAE; FOOD PACKAGING; FOOD PRESERVATIVES; HUMANS; LACTOBACILLACEAE; METHYLAMINES; ODORS; OILS, VOLATILE; ONCORHYNCHUS MYKISS; ORIGANUM; PSEUDOMONAS; QUALITY CONTROL; REFRIGERATION; SEAFOOD; SHEWANELLA PUTREFACIENS; SODIUM CHLORIDE, DIETARY; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

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

EID: 77957115334     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01724.x     Document Type: Article

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