Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage.

Authors :: Bensid, Abdelkader
Ucar, Yilmaz
Bendeddouche, Badis
Özogul, Fatih
Source :: Food Chemistry. Feb2014, Vol. 145, p681-686. 6p.
Publication Year :: 2014
Abstract: Highlights: [•] Effect of icing with plant extracts on quality of anchovies was investigated. [•] Ice containing plant extracts inhibited lipid oxidation and rancidity. [•] Sensory and microbial spoilage are moderately delayed by treated ice. [•] The shelf-life of the fish could be extended by 3days. [ABSTRACT FROM AUTHOR]

Subjects :: *ICINGS (Confectionery)
*FOOD quality
*FOOD storage
*PLANT extracts
*THYMES
*OREGANO
*CLOVE (Spice)

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