The effects of sodium alginate on quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4±2°C

Journal of Aquatic Food Product Technology

Volumn 21, Issue 1, 2012, Pages 14-21

  Hamzeh, Ali ^a   Rezaei, Masoud ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

chilled storage; rainbow trout; shelf life; sodium alginate

Indexed keywords

AEROBIC PLATE COUNTS; BASIC NITROGEN; CHEMICAL CHANGE; CHILLED STORAGE; COATED SAMPLE; EDIBLE COATING; FRESH FISH; NOVEL FOODS; ONCORHYNCHUS MYKISS; PERISHABLE FOODSTUFFS; PEROXIDE VALUE; QUALITY CHARACTERISTIC; RAINBOW TROUT; READY-TO-EAT FOODS; SENSORY CHARACTERISTICS; SHELF LIFE; SODIUM ALGINATE; SODIUM ALGINATES; THIOBARBITURIC ACID;

CHEMICAL ANALYSIS; COATINGS; SPOILAGE;

QUALITY CONTROL;

EID: 84856850697     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.579384     Document Type: Article

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