Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary
The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality and color variation of rainbow trout fillets during storage at 4 °C. The fillets were marinated and samples from the belly flap area and Norwegian quality cuts were used for lipid oxidation determinat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2020-02-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/87078 |