Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating

In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological str...

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Detalles Bibliográficos
Autores principales: Volpe, Maria Grazia, Coccia, Elena, Siano, Francesco, Di Stasio, Michele, Paolucci, Marina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518181/
https://www.ncbi.nlm.nih.gov/pubmed/30939822
http://dx.doi.org/10.3390/foods8040113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518181/
https://www.ncbi.nlm.nih.gov/pubmed/30939822
http://dx.doi.org/10.3390/foods8040113

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