Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension
作者： Sara Raeisi , Majid Sharifi-Rad , Siew Young Quek , Bahareh Shabanpour , Javad Sharifi-Rad
DOI: 10.1016/J.LWT.2015.07.064
关键词:
摘要: Abstract This work studied the effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts on quality semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets at refrigerated storage. Chemical analyses (peroxide value, thiobarbituric acid total volatile basic nitrogen, trimethylamine value), microbiological assays (total viable count, psychrophilic bacterial counts, Pseudomonas spp. bacteria counts) sensory properties samples were evaluated. Comparing to controls, lipid oxidation spoilage significantly delayed in treated with plant (P
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