Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets-Reference-Cited by-同舟云学术

Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets

Published:2019-12 Issue: Volume:22 Page:100434
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Shankar Shiv,Danneels Faustine,Lacroix Monique

Funder

Institute des Nutraceutique et Aliments Fonctionnels

Nutraceutical Institute and Functional foods, Quebec, Canada

Natural Sciences and Engineering Research Council of Canada (NSERC) Discovery program

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference24 articles.

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3. Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products;Aponte;LWT-Food Science and Technology,2018

4. Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0 °C;Arkoudelos;Food Microbiology,2007

5. Effects of modified atmosphere and vaccuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets;Arashisar;International Journal of Food Microbiology,2004

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