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Preservative effect of carboxymethyl cellulose coating enriched with oregano (Origanum vulgare L.) essential oil on European eel (Anguilla anguilla) fillets during cold storage
2019
Bulletin of the National Nutrition Institute
Quality characteristics of European eel fillets coated with carboxymethyl cellulose (CMC) enriched with oregano essential oil (OEO) during cold storage were studied for 16 days. OEO was incorporated into the CMC coating at levels from 0 to 1.5% (v/v). Microbiological (total viable count and psychrophilic count), physicochemical (total volatile basic nitrogen, trimethylamine nitrogen, pH, peroxide value, thiobarbituric acid), and sensory attributes (color, brightness, odor, texture and overall
doi:10.21608/enj.2019.143743
fatcat:xxwjh4gebrdt5gwjbonhrpsl3i