Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.

@article{Mexis2009CombinedEO,
  title={Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.},
  author={Stamatios F Mexis and E Chouliara and Michael George Kontominas},
  journal={Food microbiology},
  year={2009},
  volume={26 6},
  pages={598-605}
}
In the present study the combined effect of an O2 absorber and oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under refrigeration (4 degrees C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes… CONTINUE READING

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