Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet

نویسندگان
Maktabi, S. ID 1
Zarei, M. ID 2
Chadorbaf, M. ID 3

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

3 Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran

doi
چکیده

Background: In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend shelf life of semi-preserved food. The aim of this paper was to examine chemical and microbiological changes promoted by a traditional marinating process in rainbow trout fillets during ...

کلیدواژه‌ها
Analysis, Food Quality, Frozen Foods, Trout