Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C
Sajad Shokri, Karim Parastouei, Maryam Taghdir, Sepideh Abbaszadeh
Topics & Concepts
Rainbow troutFood scienceShelf lifeFood spoilageChemistryShewanella putrefaciensAntioxidantEmulsionBacterial growthChitosanFish <Actinopterygii>FisheryBiologyBiochemistryBacteriaGeneticsEssential Oils and Antimicrobial ActivityNanocomposite Films for Food PackagingMeat and Animal Product Quality