Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C
This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control)...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2017-07-01
|
| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_532512_c56c8a0fcd21e02f343248f34ee6e122.pdf |