Carrageenan and Garlic Essensial Oil Edible Film as Protective Coating on Catfish Sausage
The edible film based on carrageenan containing garlic essential oil (GEO) at different concentration (0%; 0,2%; 0,4%; and 0,6%) were added into carrageenan edible film (CEF) then applied on sausage, chilled storage for 10 days. The antioxidative allicin prevention on product determined its chemical...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Jenderal Soedirman University
2019-12-01
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| Series: | Omni-Akuatika |
| Online Access: | http://ojs.omniakuatika.net/index.php/joa/article/view/575 |