Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2741-2747

  Emir Çoban, Özlem ^a   Patir, Bahri ^a   Yilmaz, Ökkeş ^a  

^a FIRAT UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Essential oils; Oncorhynchus mykiss; Shelf life; Smoked fish

Indexed keywords

ANTIOXIDANTS; ESSENTIAL OILS; FATTY ACIDS; FISH;

ANTI-OXIDANT ACTIVITIES; NATURAL ANTIOXIDANTS; ONCORHYNCHUS MYKISS; PROTECTIVE EFFECTS; SENSORY ACCEPTANCE; SHELF LIFE; SMOKED FISHES; THIOBARBITURIC ACID;

SMOKE;

EID: 84920253165     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0795-8     Document Type: Article

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