Effects of Hydroalcoholic and Water Extracts of Nettle Leaf (Urtica dioica L.) on Chemical Properties of Superchilled Minced Meat of Common Kilka (Clupeonella cultriventris caspia)

نویسندگان
Ahmadi, M. ID 1
Razavilar, V. ID 2
Motallebi, A.A ID 3
Esmailzadeh Kenari, R. ID 4
Khanipour, A.A ID 5

1 Department of Food Science and Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran

2 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

3 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

4 Department of Food science, Sari Agriculture and Natural Resources University, Sari, Iran

5 National Fish Processing Research Center, Gilan, Iran

doi
چکیده

Background: Antioxidant activities of plant extracts are being studied to increase the shelf life of fish products. Some plants such as Urtica dioica L. (nettle) can be a good source of antioxidants. The objective of this study was to evaluate the effects of hydroalcoholic and water extracts of nettle leaf on ...

کلیدواژه‌ها
Fish Products, Plant Extracts, Cold Temperature, Food Preservation, Chemical Safety