Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Food and Bioprocess Technology

Volumn 8, Issue 4, 2015, Pages 844-853

  Cai, Luyun ^a   Cao, Ailing ^b   Li, Tingting ^c   Wu, Xiaosa ^a   Xu, Yongxia ^a   Li, Jianrong ^a  

^a BOHAI UNIVERSITY   (China)

^b Xiaoshan Entry Exit Inspection and Quarantine Bureau   (China)

^c DALIAN NATIONALITIES UNIVERSITY   (China)

Author keywords

Essential oil; Fumigation; Microbiological control; Quality change; Turbot

Indexed keywords

FUMIGATION; LACTIC ACID; MICROORGANISMS; NITROGEN; QUALITY CONTROL; TEXTURES;

ANTI-MICROBIAL ACTIVITY; MICROBIAL CHARACTERISTICS; MICROBIOLOGICAL CHARACTERISTICS; MICROBIOLOGICAL CONTROL; QUALITY CHANGE; TEXTURE PROFILE ANALYSIS; TOTAL VOLATILE BASIC NITROGENS; TURBOT;

ESSENTIAL OILS;

EID: 84925501887     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1453-0     Document Type: Article

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