Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

Green tea and bay leaf extracts are natural preservatives for increasing the shelf life of food products. Effects of green tea and bay leaf extract on anchovy marinades were determined by measuring microbiological, sensory, and physical properties. Marinated anchovies were prepared with 4.2% wine vi...

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Bibliographic Details
Main Authors:	Bilge Bilgin Fıçıcılar, Hüseyin Gençcelep, Tevfik Özen
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Series:	CyTA - Journal of Food
Subjects:	Marinated anchovy green tea extract bay leaf extract biogenic amines shelf life
Online Access:	http://dx.doi.org/10.1080/19476337.2018.1485747

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