Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout Stored at 4 ± 1 °C

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Pezeshk, Samaneh ^a   Rezaei, Masoud ^a   Hosseini, Hedayat ^a,b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Antibacterial activity; Antioxidant activity; Fish; Food preservation; Sensory evaluation

Indexed keywords

ANTIOXIDANT; FOOD PRESERVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CURCUMA; DRUG EFFECT; FEMALE; FOOD PACKAGING; FREEZING; GRAM NEGATIVE AEROBIC RODS AND COCCI; GROWTH, DEVELOPMENT AND AGING; HUMAN; IRAN; ISOLATION AND PURIFICATION; MALE; MICROBIAL VIABILITY; MICROBIOLOGY; QUALITY CONTROL; RAINBOW TROUT; SEA FOOD; SENSATION; SHALLOT; SPICE; VACUUM;

ANIMALS; ANTIOXIDANTS; CURCUMA; FEMALE; FOOD PACKAGING; FOOD PRESERVATIVES; GRAM-NEGATIVE AEROBIC BACTERIA; HUMANS; IRAN; MALE; MICROBIAL VIABILITY; ONCORHYNCHUS MYKISS; PLANT EXTRACTS; QUALITY CONTROL; REFRIGERATION; SEAFOOD; SENSATION; SHALLOTS; SPICES; VACUUM;

ALLIUM ASCALONICUM; CURCUMA LONGA; ONCORHYNCHUS MYKISS;

EID: 79961126768     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02242.x     Document Type: Article

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