Zataria multiflora Boiss essential oil and sodium acetate: How they affect shelf life of vacuum-packaged trout burgers

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1055-1062

  Ehsani, Ali ^a,b   Jasour, Mohammad Sedigh ^b   Hashemi, Mohammad ^a   Mehryar, Laleh ^b   Khodayari, Mina ^a  

^a URMIA UNIVERSITY   (Iran)

^b URMIA UNIVERSITY   (Iran)

Author keywords

Antibacterial agents; Antioxidants; Fish; Fishburger; Food quality; Lipid oxidation; Refrigeration storage; Shelf life; Sodium acetate; Vacuum packaging; Zataria multiflora

Indexed keywords

ANTI-BACTERIAL AGENTS; FISHBURGER; FOOD QUALITY; LIPID OXIDATION; SHELF LIFE; SODIUM ACETATE; VACUUM PACKAGING; ZATARIA MULTIFLORA;

ANTIOXIDANTS; COLD STORAGE; FISH; OILS AND FATS; VACUUM;

ESSENTIAL OILS;

SALMONIDAE; ZATARIA MULTIFLORA;

EID: 84900651887     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12400     Document Type: Article

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