The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets
Fatih Özoğul, Ali Çetinkaya, Nariman El Abed, Esmeray Küley, Mustafa Durmuş, İlyas Özoğul, Yeşim Özoğul
Topics & Concepts
EugenolCarvacrolThymolChemistryFood sciencePreservativePeroxide valueShelf lifeTotal Viable CountVacuum packingAnchovyLipid oxidationFood preservationEssential oilAntioxidantOrganic chemistryFish <Actinopterygii>FisheryBacteriaBiologyGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies