Thymus vulgaris L. as a Natural Antioxidant in Cooked Fillet of Trout (Oncorhynchus mykiss)
نویسندگان
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
2 Department of Food Sciences, Faculty of Agriculture, Khazar University of Higher Education, Mahmoudabad, Iran
doi
چکیده
Background: Due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. In this study, the effects of Thymus vulgaris Essential Oil (EO) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated. Methods: Three groups of fish fillets ...
