Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2184-2192

  Behnam, Shabnam ^a   Anvari, Mohammad ^a   Rezaei, Masoud ^a   Soltanian, Siyavash ^b   Safari, Reza ^c  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b SHIRAZ UNIVERSITY   (Iran)

^c Caspian Sea Ecology Research Institute   (Iran)

Author keywords

Bacteriological indices; Biochemical indices; Fatty acids; Nisin; Rainbow trout; Shelf life

Indexed keywords

FATTY ACIDS; FISH; FOOD STORAGE; LACTIC ACID; UNSATURATED FATTY ACIDS;

BACTERIOLOGICAL INDICES; BIOCHEMICAL INDICES; NISIN; RAINBOW TROUT; SHELF LIFE;

ANTIBIOTICS;

EID: 84925839065     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1241-2     Document Type: Article

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