Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage

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Tuba Baygar; Taçnur Baygar; Hatice Hasanhocaoglu; Cansu Metin; Yunus Alparslan; (2014)
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Subject: gelatin films | laurel essential oil | rainbow trout | Oncorhynchus mykiss | shelf-life | Biotechnology | TP248.13-248.65 | Food processing and manufacture | TP368-456

The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4±1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 ... View more
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