Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

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...

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Bibliographic Details
Main Authors: Kazem Alirezalu, Milad Yaghoubi, Zabihollah Nemati, Boukaga Farmani, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: Wiley 2021-03-01
Series:Food Science & Nutrition
Subjects:
natural antioxidant
rainbow trout
shelf life
stinging nettle (Urtica dioica L.)
ε‐polylysine
Online Access:https://doi.org/10.1002/fsn3.2129

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