Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage

The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4±1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 and 1 % (by volume per mass)...

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Hlavní autoři:	Tuba Baygar, Taçnur Baygar, Hatice Hasanhocaoglu, Cansu Metin, Yunus Alparslan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
Edice:	Food Technology and Biotechnology
Témata:	gelatin films laurel essential oil rainbow trout Oncorhynchus mykiss shelf-life
On-line přístup:	http://hrcak.srce.hr/file/186438
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!