Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2777-2786

  Özyurt, Gülsün ^a   Kuley, Esmeray ^a   Balikçi, Esra ^a   Kaçar, Çiǧdem ^a   Gökdogan, Saadet ^a   Etyemez, Miray ^a   Özogul, Fatih ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Chilling; Oxidation; Rosemary extract; Sardine

Indexed keywords

ACCIDENT PREVENTION; AMINES; BACTERIA; CHILLING; FOOD SAFETY; ICE; OXIDATION;

BIOGENIC AMINES; FOOD QUALITY AND SAFETIES; MICROBIOLOGICAL METHODS; OXIDATIVE STABILITY; QUALITY AND SAFETIES; ROSEMARY EXTRACTS; SARDINE; SENSORY ACCEPTABILITIES;

FOOD STORAGE;

BACTERIA (MICROORGANISMS); CLUPEIDAE; ROSMARINUS OFFICINALIS; SARDINELLA AURITA;

EID: 84867561132     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0586-7     Document Type: Article

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