Effect of Zataria multiflora Boiss (Avishan Shirazi) essential oil on oxidative progress in Frozen Cobia fish fillets during storage

Journal of Aquatic Food Product Technology

Volumn 22, Issue 3, 2013, Pages 310-321

  Taheri, Shahrooz ^a,d   Motallebi, Abbasali ^b   Fazlara, Ali ^c   Aghababyan, Ashot ^d  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

^c SHAHID CHAMRAN UNIVERSITY OF AHVAZ   (Iran)

^d ARMENIAN NATIONAL AGRARIAN UNIVERSITY   (Armenia)

Author keywords

antioxidant; cobia; fish; lipid oxidation; thyme

Indexed keywords

ANTIOXIDATIVE EFFECTS; COBIA; LIPID OXIDATION; OXIDATIVE DEGRADATION; PROXIMATE COMPOSITIONS; SECONDARY OXIDATION PRODUCTS; THYME; ZATARIA MULTIFLORA BOISS;

ANTIOXIDANTS; ESSENTIAL OILS; FATTY ACIDS; FISH; FREE RADICALS; MOISTURE; OILS AND FATS; OXIDATION;

FLOOD CONTROL;

EID: 84878301897     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.646387     Document Type: Article

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