The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural...

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Detalles Bibliográficos
Autores principales: Balikçi, Esra, Özogul, Yesim, Rathod, Nikheel Bhojraj, Özogul, Fatih, Ibrahim, Salam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498479/
https://www.ncbi.nlm.nih.gov/pubmed/36140971
http://dx.doi.org/10.3390/foods11182845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498479/
https://www.ncbi.nlm.nih.gov/pubmed/36140971
http://dx.doi.org/10.3390/foods11182845

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