کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1186984 | 963453 | 2010 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout](/preview/png/1186984.png)
چکیده انگلیسی
The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch + C) on quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4 ± 1 °C) were examined over a period of 16 days. A solution of Ch (2%, w/v) and Ch + C (2%, w/v Ch + 1.5%, v/v C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count), chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 1, 1 May 2010, Pages 193–198
Journal: Food Chemistry - Volume 120, Issue 1, 1 May 2010, Pages 193–198
نویسندگان
Seyed Mahdi Ojagh, Masoud Rezaei, Seyed Hadi Razavi, Seyed Mohamad Hashem Hosseini,