النتائج (
الإنجليزية) 3:
[نسخ]نسخ!
The effects of a chitosan (Ch) coating enriched with cinnamon oil Ch + C on quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4 ± 1 ° C) were examined over a period of 16 days. A solution of Ch (2%, w / V) and Ch + C (2%, w / V Ch + 1.5%, V / V C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count), chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
يجري ترجمتها، يرجى الانتظار ..
