Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage

Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage

This study evaluated the effect of microencapsulated oregano (Origanum vulgare) aqueous extract (MOAE) obtained on the overall quality of ready-to-cook (RTC) fish products made from mechanically separated tilapia meat (MSTM) stored at – 20 °C for 120 days. The treatments evaluated were control (CON;...

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Bibliographic Details
Main Authors: Alessandra Cristina Tomé, Flávio Alves da Silva, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Applied Food Research
Subjects:
Fish
Natural antioxidants
Aromatic herbs
Microencapsulation
Lipid oxidation
Sensory acceptance
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223000136

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http://www.sciencedirect.com/science/article/pii/S2772502223000136

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