Preservation of oreochromis niloticus fish using frozen green tea extract: Impact on biochemical, microbiological and sensory characteristics

Journal of Food Processing and Preservation

Volumn 35, Issue 5, 2011, Pages 639-646

  El Hanafy, Amira Ebrahim Aly ^a   Shawky, Hany Alsayed ^b   Ramadan, Mohamed Fawzy ^c  

^a Agriculture Research Center   (Egypt)

^b NUCLEAR RESEARCH CENTER   (Egypt)

^c Zagazig University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL COUNT; BASIC NITROGEN; BIOCHEMICAL CHARACTERISTICS; CONTROL SAMPLES; DIETARY SUPPLEMENTS; FUNCTIONAL FOODS; GREEN TEA; GREEN TEA EXTRACTS; MICRO-BIOLOGICAL PARAMETERS; NILE TILAPIA; NUTRACEUTICALS; OREOCHROMIS NILOTICUS; PSYCHROPHILIC BACTERIA; SENSORY CHARACTERISTICS; SENSORY QUALITIES; SHELF LIFE; STORAGE PERIODS; THIOBARBITURIC ACID; WARM WATER FISHES;

BACTERIA;

FISH;

BACTERIA (MICROORGANISMS); OREOCHROMIS NILOTICUS; TILAPIA;

EID: 80053614664     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00513.x     Document Type: Article

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