Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets
Abstract The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No r...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2021-03-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.2129 |