Combine Effects of Essential Oils and Packaging on Smoked Rainbow Trout Stored 4°C

In this study, the effect of essential oils (thyme and clove) and packaging treatments (vacuum and modified atmosphere) on the storage of hot smoked rainbow trout (Oncorhynchus mykiss) fillets over a period of 120 days at 4°C was investigated. Fillets were subjected to microbiological (total aerobic...

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Veröffentlicht in:	Packaging technology & science 2015-12, Vol.28 (12), p.987-997
1. Verfasser:	Ouzhan Yildiz, Pinar
Format:	Artikel
Sprache:	eng
Schlagworte:	essential oil hot smoked Oncorhynchus mykiss packaging shelf life
Online-Zugang:	Volltext
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