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;...
Main Authors: | Alessandra Cristina Tomé, Flávio Alves da Silva, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-06-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000136 |
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