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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...
Autores principales: | Volpe, Maria Grazia, Coccia, Elena, Siano, Francesco, Di Stasio, Michele, Paolucci, Marina |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
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 |
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