Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage

LWT

Volumn 79, Issue , 2017, Pages 511-517

  Shadman, Shabnam ^a   Hosseini, Seyed Ebrahim ^a   Langroudi, Hadi Ershad ^b   Shabani, Shahrokh ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Essential oil; Nanoemulsion; Rainbow trout; Shelf life; Zataria multiflora Boiss

Indexed keywords

COLD STORAGE; ESSENTIAL OILS; FOOD PRESERVATIVES; FOOD STORAGE; PHYSICOCHEMICAL PROPERTIES; TEXTURES; VOLATILE FATTY ACIDS;

NANOEMULSION; RAINBOW TROUT; RAINBOW TROUTS (ONCORHYNCHUS MYKISS); SHELF LIFE; SYNERGISTIC EFFECT; THIOBARBITURIC ACID; TOTAL VOLATILE BASIC NITROGENS; ZATARIA MULTIFLORA BOISS;

SUNFLOWER OIL;

EID: 85013041468     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.073     Document Type: Article

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