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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Alparslan, Yunus; Baygar, Tuba; Baygar, Taçnur; Hasanhocaoglu, Hatice; Metin, Cansu; (2014)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
  • Journal: Food Technology and Biotechnology,volume 52,issue 3 (issn: 1330-9862, eissn: 1334-2606)
  • Subject: film od želatine; eterično ulje lovora; kalifornijska pastrva; Onchorynchus mykiss; rok trajanja | gelatin films; laurel essential oil; rainbow trout; Oncorhynchus mykiss; shelf-life

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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