Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 757-765

  Jalali, Nastaran ^a   Ariiai, Peiman ^a   Fattahi, Esmaeil ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Alginate; Carboxyl methylcellulose; Clove essential oil; E.coli; Shelf life; Silver crap

Indexed keywords

ALGINATE; COMPOSITE COATINGS; ESCHERICHIA COLI; FATTY ACIDS; FOOD STORAGE; SILVER; VOLATILE FATTY ACIDS;

E.COLI; ESCHERICHIA COLI O157:H7; METHYLCELLULOSE; REFRIGERATED STORAGES; SENSORY CHARACTERISTICS; SHELF LIFE; SILVER CARP FILLETS; TOTAL VIABLE COUNTS;

ESSENTIAL OILS;

EID: 84954374671     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2060-4     Document Type: Article

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