Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria...

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Bibliographic Details
Main Authors: Husnu Sahan GURAN, Gulsum OKSUZTEPE, Ozlem Emir COBAN, Gokhan Kursad INCILI
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2015-02-01
Series:Czech Journal of Food Sciences
Subjects:
bonito fish
thyme oil
clove oil
rosemary oil
shelf-life
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201501-0008_influence-of-different-essential-oils-on-refrigerated-fish-patties-produced-from-bonito-fish-sarda-sarda-bloch.php

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