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- Monteschio, Jessica de Oliveira, et al. Show all 9 Authors
- Journal of food science and technology 2018 v.55 no.12 pp. 4945-4955
- Oreochromis niloticus; antioxidant activity; antioxidants; coatings; color; edible films; firmness; fish; fish fillets; ginger; lipid peroxidation; odors; oregano; oregano oil
- ... The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano ...