Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreov...

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Bibliographic Details
Main Authors: Pier Giorgio Peiretti, Francesco Gai, Marco Ortoffi, Riccardo Aigotti, Claudio Medana
Format: Article
Language:English
Published: MDPI AG 2012-12-01
Series:Foods
Subjects:
rainbow trout
rosemary oil
oxidative stability
fatty acid
biogenic amine
terpene
Online Access:http://www.mdpi.com/2304-8158/1/1/28

Internet

http://www.mdpi.com/2304-8158/1/1/28

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