Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat

Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two conce...

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Detalles Bibliográficos
Autores principales: Raeisi, Mojtaba, Tajik, Hossein, Aliakbarlu, Javad, Valipour, Sima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University Press 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4279636/
https://www.ncbi.nlm.nih.gov/pubmed/25568700

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