Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0–2 °C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Viji, P., Panda, S. K., Mohan, C. O., Bindu, J., Ravishankar, C. N., Srinivasa Gopal, T. K.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2016
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Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5223264/
https://ncbi.nlm.nih.gov/pubmed/28115769
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2425-3
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