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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Vydáno v:J Food Sci Technol
Hlavní autoři: Viji, P., Shanmuka Sai, K. S., Debbarma, Jesmi, Dhiju Das, P. H., Madhusudana Rao, B., Ravishankar, C. N.
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2019
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Original Article
On-line přístup: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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