Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet

Journal of Aquatic Food Product Technology

Volumn 25, Issue 6, 2016, Pages 835-842

  Hosseini, Seyed Fakhreddin ^a   Rezaei, Masoud ^a   Zandi, Mojgan ^b   Ghavi, Farhid Farahmand ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b IRAN POLYMER AND PETROCHEMICAL INSTITUTE   (Iran)

Author keywords

Fish gelatin coating; oregano essential oil; quality; rainbow trout

Indexed keywords

CHEMICAL ANALYSIS; COATINGS; FISH; FOOD STORAGE; IMAGE QUALITY;

FISH GELATIN; OREGANO ESSENTIAL OIL; RAINBOW TROUT; RAINBOW TROUTS (ONCORHYNCHUS MYKISS); REFRIGERATED STORAGES; SHELF LIFE EXTENSIONS; TOTAL VIABLE COUNTS; TOTAL VOLATILE BASIC NITROGENS;

ESSENTIAL OILS;

EID: 84976286916     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2014.943917     Document Type: Article

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