Rapid Evaluation Methods for Quality of Trout (<i>Oncorhynchus mykiss</i>) Fresh Fillet Preserved in an Active Edible Coating

Rapid Evaluation Methods for Quality of Trout (<i>Oncorhynchus mykiss</i>) Fresh Fillet Preserved in an Active Edible Coating

In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 &#176;C up to 12 days. The fillet morpholo...

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Bibliographic Details
Main Authors: Maria Grazia Volpe, Elena Coccia, Francesco Siano, Michele Di Stasio, Marina Paolucci
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Foods
Subjects:
trout fillets
active carrageenan coating
oxidation stability
muscle structure
electronic nose
ATR-FTIR
Online Access:https://www.mdpi.com/2304-8158/8/4/113

Internet

https://www.mdpi.com/2304-8158/8/4/113

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