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Effects of Rosemary Oil (Rosmarinus officinalis) On The Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreov...

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Detalles Bibliográficos
Autores principales:	Peiretti, Pier Giorgio, Gai, Francesco, Ortoffi, Marco, Aigotti, Riccardo, Medana, Claudio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2012
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302221/ https://www.ncbi.nlm.nih.gov/pubmed/28239089 http://dx.doi.org/10.3390/foods1010028

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