Title of object

Investigation Of Sensory , Chemical And Microbiological Effects Of Natural Antioxidant Obtainedfrom Aromatic Plants On Fish Fillets

Object description

In this study, natural antioxidants from rosemary (Rosmarinus officinalis) and sage tea (Salvia officinalis) were produced using solvent extraction method. The effect of the natural antioxidant on sensory, chemical (TVB-N, TBA, PV, FFA, fatty acids) and microbiological (TVC and total coliform count) changes of vacuum packaged sardine

Language of object

Turkish

Author(s) / Publisher

Mehmet Kenar

Discipline(s)

Fish and Aquatic Products

Keywords

sardine, rosemary, sage tea, antioxidant, 1-8 cineol

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

U18

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No