The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1157-1163

  Uçak, Ilknur ^a   Özogul, Yesim ^a   Durmuş, Mustafa ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Atlantic mackerel; Fish burger; Quality indices; Rosemary extract; Vacuum packing

Indexed keywords

ATLANTIC MACKEREL; BASIC NITROGEN; BIOCHEMICAL INDICES; CONTROL GROUPS; FISH MEAT; FREE FATTY ACID; GROWTH OF BACTERIA; MICROBIOLOGICAL ANALYSIS; PEROXIDE VALUE; QUALITY CHANGE; QUALITY INDICES; ROSEMARY EXTRACT; ROSEMARY EXTRACTS; SECOND GROUP; STORAGE TIME; THIOBARBITURIC ACID; TOTAL VIABLE COUNTS; TREATMENT GROUP;

FLOOD CONTROL; VOLATILE FATTY ACIDS;

VACUUM;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS; SCOMBER SCOMBRUS;

EID: 80051470209     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02610.x     Document Type: Article

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