The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)

The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)

Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae <em>Iyengaria stellata </em>extract on the shelf-life and sensory properties of rainbow trout (<em>Oncorhynch...

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Bibliographic Details
Main Authors: Omid Asadi Farsani, Moazameh Kordjazi, Bahareh Shabanpour, Seyed Mahdi Ojagh, Aniseh Jamshidi
Format: Article
Language:fas
Published: Research Institute of Food Science and Technology 2018-07-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:
antioxidant
fillet nugget
iyengaria stellata
rainbow trout (oncorhynchus mykiss)
Online Access:http://journals.rifst.ac.ir/article_66038_dd5c5a3dc41e84dec9ccbd37fe169d77.pdf

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http://journals.rifst.ac.ir/article_66038_dd5c5a3dc41e84dec9ccbd37fe169d77.pdf

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