The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4±1°C)

High Pressure Research

Volumn 34, Issue 1, 2014, Pages 110-121

  Günlü, Ali ^a   Sipahioǧlu, Sinem ^b   Alpas, Hami ^c  

^a MUGLA SITKI KOCMAN UNIVERSITY   (Turkey)

^b Antalya Aquarium   (Turkey)

^c MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

chitosan; edible film; high hydrostatic pressure; Oncorhynchus mykiss; shelf life

Indexed keywords

CHITOSAN; COLD STORAGE; HYDROSTATIC PRESSURE; VACUUM;

EDIBLE FILMS; HIGH HYDROSTATIC PRESSURE; MICROBIOLOGICAL QUALITY; ONCORHYNCHUS MYKISS; PROTECTIVE EFFECTS; SHELF LIFE; THIOBARBITURIC ACID; TOTAL VOLATILE BASIC NITROGENS;

CHEMICAL ANALYSIS;

EID: 84896398897     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2013.836643     Document Type: Article

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