Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage

LWT

Volumn 75, Issue , 2017, Pages 677-684

  Ozogul, Yesim ^a   Yuvka, İlknur ^a   Ucar, Yılmaz ^a   Durmus, Mustafa ^a   Kösker, Ali Rıza ^a   Öz, Mustafa ^b   Ozogul, Fatih ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b AKSARAY UNIVERSITY   (Turkey)

Author keywords

Herb essential oil; Nanoemulsion; Quality; Rainbow trout

Indexed keywords

AEROBIC BACTERIA; ESSENTIAL OILS; FISH; IMAGE QUALITY; VOLATILE FATTY ACIDS;

BIOCHEMICAL PARAMETERS; MICROBIOLOGICAL QUALITY; NANOEMULSION; ORGANOLEPTIC QUALITY; RAINBOW TROUT; RAINBOW TROUTS (ONCORHYNCHUS MYKISS); THIOBARBITURIC ACID; TOTAL VOLATILE BASIC NITROGENS;

QUALITY CONTROL;

EID: 84991735235     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.10.009     Document Type: Article

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