The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage
In this study, bionanocomposite films enriched with Oregano essential oil (OEO) and OEO nanoliposomes (2% v/v) as a preservative agent on the rainbow trout fillets were used. Trout fillets were separated into four groups: unwrapped trout fillet (control), wrapped with nanocomposite based fish myofib...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-02-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67107_0bfe2d296e7f3dead71e342f8c5470f4.pdf |