Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease w...

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Détails bibliographiques
Publié dans:J Food Sci Technol
Auteurs principaux: Vital, Ana Carolina Pelaes, Guerrero, Ana, Ornaghi, Mariana Garcia, Kempinski, Emilia Maria Barbosa Carvalho, Sary, Cesar, Monteschio, Jessica de Oliveira, Matumoto-Pintro, Paula Toshimi, Ribeiro, Ricardo Pereira, do Prado, Ivanor Nunes
Format: Artigo
Langue:Inglês
Publié: Springer India 2018
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Original Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6233458/
https://ncbi.nlm.nih.gov/pubmed/30482990
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3429-y
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