Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout ( Oncorhynchus mykiss ) Fillets

This study evaluates the potential of different algae extracts ( , ; , ; , ; , ) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observe...

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Veröffentlicht in:	Foods 2021-04, Vol.10 (5), p.910
Hauptverfasser:	Sáez, María I, Suárez, María D, Alarcón, Francisco J, Martínez, Tomás F
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Algae algae extracts Antioxidants Ascorbic acid Carotenoids Cold storage Color Cyanobacteria Ethanol Fillets Fish fish preservatives Food industry Food processing industry Food science Lipid peroxidation Lipids Microorganisms Oncorhynchus mykiss Oxidation Parameters Phenolic compounds Phenols Preservatives Salmon Salmonids Scavenging Shelf life total carotenoids total phenolics Trout trout fillets
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