Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C.

  title={Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C.},
  author={Romdhane Karoui and Abdo Hassoun},
  journal={Journal of AOAC International},
  volume={100 2},
The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) on the quality of Atlantic mackerel fillets stored at 2°C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, and spectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation… 

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