Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Background Ocimum basiicum L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study,...

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Veröffentlicht in:	JSFA reports 2025-01, Vol.5 (1), p.14-26
Hauptverfasser:	Li, Yanhan, Xie, Yao, Mei, Jun, Xie, Jing
Format:	Artikel
Sprache:	eng
Schlagworte:	antibacterial fish preservation impregnation maceration
Online-Zugang:	Volltext
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