Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

LWT

Volumn 65, Issue , 2016, Pages 112-121

  Raeisi, Sara ^a   Sharifi Rad, Majid ^b   Quek, Siew Young ^c   Shabanpour, Bahareh ^a   Sharifi Rad, Javad ^d  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b UNIVERSITY OF ZABOL   (Iran)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d ZABOL UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Ajwain; Antimicrobial; Antioxidant; Fish product; Shallot

Indexed keywords

BACTERIA; CHEMICAL ANALYSIS; FISH; FISH PRODUCTS; FRUITS; NITROGEN; PLANT EXTRACTS;

AJWAIN; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; MICROBIOLOGICAL ASSAYS; RAINBOW TROUTS (ONCORHYNCHUS MYKISS); SHALLOT; THIOBARBITURIC ACID VALUES; TOTAL VOLATILE BASIC NITROGENS;

ANTIOXIDANTS;

EID: 84951982312     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.064     Document Type: Article

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