Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria
In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight), and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyz...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fisheries Research Institute, Eğirdir
2017-08-01
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| Series: | Journal of Limnology and Freshwater Fisheries Research |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/limnofish/issue/30923/318327 |