The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannamei) during refrigerated storage

The effects of Shirazi thyme (Zataria multiflora) oil nanoemulsion on the quality of shrimp (Litopenaeus vannamei) during refrigerated storage

The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme ( Zataria multiflora) oil nano emulsion (SNE), in different concentrations (10, 20, and 30 mg/ml), on the melanosis and the quality of Pacific white shrimp ( Litopenaeus vannamei ) was investigated during 10 days in...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science and technology 2023-02, Vol.60 (2), p.710-719
Hauptverfasser: Rezaei, Fatemeh, Hosseinzadeh, Saeid, Basiri, Sara, Golmakani, Mohammad-Taghi, Gholamhosseini, Amin, Shekarforoush, Seyed Shahram
Format: Artikel
Sprache:eng
Schlagworte:
Acceptability
Carboxymethyl cellulose
Carboxymethylcellulose
Cellulose
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coatings
Cold storage
Emulsions
Food Science
Ions
Lipid peroxidation
Lipids
Litopenaeus vannamei
Melanosis
Microorganisms
Nanoemulsions
Nutrition
Original
Original Article
Oxidation
Shelf life
Shrimps
Sodium metabisulfite
Trimethylamine
Zataria multiflora
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme ( Zataria multiflora) oil nano emulsion (SNE), in different concentrations (10, 20, and 30 mg/ml), on the melanosis and the quality of Pacific white shrimp ( Litopenaeus vannamei ) was investigated during 10 days in refrigerated temperature (4 ± 0.5 °C). The results showed that incorporating SNE into CMC could significantly ( P  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05657-0