Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets

Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets

A comparative study on the effects of marjoram (ME) and olive leaf (OLE) extracts on the quality parameters of red and ordinary muscles of tuna–like fillets kept under vacuum–packaging at refrigerated storage were investigated in this study. Tuna–like (Auxis thazard) fillets were dipped in sterile p...

Full description

Bibliographic Details
Main Authors: Talal Lahreche, Mustafa Durmuş, Ali Riza Kosker, Yilmaz Uçar, Esmeray Küley Boga, Taha-Mossadak Hamdi, Fatih Özogul
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Applied Food Research
Subjects:
Plant extracts
Vacuum−packaging
Quality parameters
Muscles
Tuna−like fillets
Refrigerated storage
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502221000342

Internet

http://www.sciencedirect.com/science/article/pii/S2772502221000342

Similar Items