Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils

In the present study, Indian mackerel was dried by microwave vacuum drying (MVD) method and compared its physico chemical quality to mackerel dried by hot air drying (HAD) method. Antioxidant effects of thyme oil (TMO) and clove leaf oils (CLO) during storage were also evaluated. Brine salted macker...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Viji, P., Shanmuka Sai, K. S., Debbarma, Jesmi, Dhiju Das, P. H., Madhusudana Rao, B., Ravishankar, C. N.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2019
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6443817/
https://ncbi.nlm.nih.gov/pubmed/30996424
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03651-7
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