Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

Food Chemistry

Volumn 145, Issue , 2014, Pages 681-686

  Bensid, Abdelkader ^a   Ucar, Yilmaz ^b   Bendeddouche, Badis ^a   Özogul, Fatih ^b  

^a HIGHER NATIONAL VETERINARY SCHOOL   (Algeria)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Antimicrobial; Antioxidant; Aromatic plant extracts; Engraulis encrasicholus; Icing; Quality parameters

Indexed keywords

ANTIMICROBIAL; AROMATIC PLANTS; ENGRAULIS ENCRASICHOLUS; ICING; QUALITY PARAMETERS;

AEROBIC BACTERIA; ANTIOXIDANTS; PLANT EXTRACTS;

ICE;

ANTIOXIDANT; CARVACROL; CLOVE EXTRACT; EUGENOL; FATTY ACID; ICE; OREGANO EXTRACT; PEROXIDE; PLANT EXTRACT; THIOBARBITURIC ACID; THYME EXTRACT; THYMOL; UNCLASSIFIED DRUG; NITROGEN; PLANT EXUDATE;

ANCHOVY; ANTIBACTERIAL ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CLOVE; CONTROLLED STUDY; DEGRADATION; FISH; FOOD FREEZING; FOOD STORAGE; LIPID OXIDATION; LIPID PEROXIDATION; MESOPHILE; MESOPHILIC BACTERIUM; NONHUMAN; OREGANO; PH; SENSORY ANALYSIS; SENSORY EVALUATION; SHELF LIFE; THYME; ANALYSIS; ANIMAL; BACTERIUM; CHEMISTRY; COLD; DRUG EFFECTS; EUGENIA; FOOD CONTROL; FOOD PRESERVATION; FOOD QUALITY; METABOLISM; ORIGANUM; PHARMACOLOGY; PLANT EXUDATE; PROCEDURES; SEA FOOD; STANDARDS; THYMUS (PLANT);

ENGRAULIDAE; ENGRAULIS ENCRASICOLUS; ORIGANUM; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

ANIMALS; BACTERIA; COLD TEMPERATURE; EUGENIA; FISHES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; NITROGEN; ORIGANUM; PEROXIDES; PLANT EXUDATES; SEAFOOD; THYMUS PLANT;

EID: 84884301615     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.106     Document Type: Article

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