Effects of Herbal Essential Oils Used To Extend the Shelf Life of Freshwater-Reared Asian Sea Bass Fish (Lates calcarifer)
Abstract
Sensory and microbiological characteristics of Asian sea bass (Lates calcarifer) fish raised in a freshwater pond were evaluated during cold storage for 33 days. Whole fish (averaging 400 g each) were stored in a cold storage room at 0 to 2 degrees C. Essential oils of herbs--thyme (Thymus vulgaris) and oregano (Origanum vulgare)--added at 0.05% (vol/vol) were used as preservatives. On the basis of the sensory test results as well as the...
Paper Details
Title
Effects of Herbal Essential Oils Used To Extend the Shelf Life of Freshwater-Reared Asian Sea Bass Fish (Lates calcarifer)
Published Date
Mar 1, 2003
Journal
Volume
66
Issue
3
Pages
410 - 417
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