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...

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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
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