Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Czech Journal of Food Sciences

Volumn 33, Issue 1, 2015, Pages 37-44

  Guran, Husnu Sahan ^a   Oksuztepe, Gulsum ^b   Coban, Ozlem Emir ^b   Incili, Gokhan Kursad ^b  

^a DICLE UNIVERSITY   (Turkey)

^b FIRAT UNIVERSITY   (Turkey)

Author keywords

Bonito fish; Clove oil; Rosemary oil; Shelf life; Thyme oil

Indexed keywords

AEROBIC BACTERIA; BACTERIA; CHLORINE; COLIFORM BACTERIA; FATTY ACIDS; FISH; OIL SHALE; VOLATILE FATTY ACIDS;

CLOVE OIL; PRODUCT SHELF LIFE; ROSEMARY ESSENTIAL OIL; ROSEMARY OIL; SHELF LIFE; THIOBARBITURIC ACID; THYME OIL; TOTAL VOLATILE BASIC NITROGENS;

ESSENTIAL OILS;

KATSUWONUS PELAMIS; MICROCOCCUS; ROSMARINUS OFFICINALIS; SARDA SARDA; STAPHYLOCOCCUS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 84924953726     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/188/2014-CJFS     Document Type: Article

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