Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3510-3521

  Vatavali, K ^a   Karakosta, L ^a   Nathanailides, C ^b   Georgantelis, D ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b TECHNOLOGICAL EDUCATIONAL INSTITUTE OF EPIRUS   (Greece)

Author keywords

Chitosan; Ice storage; Oregano essential oil; Red porgy; Shelf life

Indexed keywords

ICE STORAGE; LACTIC ACID BACTERIA; OREGANO ESSENTIAL OIL; RED PORGY; SHELF LIFE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL VIABLE COUNTS; TOTAL VOLATILE BASIC NITROGENS;

BACTERIA; CHITOSAN; DIGITAL STORAGE; ICE;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ORIGANUM; PAGRUS PAGRUS; PSEUDOMONAS; SHEWANELLA PUTREFACIENS;

EID: 84886089780     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1034-z     Document Type: Article

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