publication . Article . 2017

Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C

H. Shabani; M Azizkhani; F. Tooryan;
Open Access Persian
  • Published: 01 Jul 2017 Journal: Bihdāsht-i Mavādd-i Ghaz̠āyī, volume 7, issue 2, pages 29-41 (issn: 2228-7647, eissn: 2476-6968, Copyright policy)
  • Publisher: Islamic Azad University, Tabriz Branch
This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18 ºC for 4 months. By the end of storage period, the highest value peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase i...
Medical Subject Headings: food and beverages
free text keywords: Fish, clove, precooking, frozen storage, oxidative stability, lcsh:Food processing and manufacture, lcsh:TP368-456
European Marine Science
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