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- Tugce Aksun, Elif, et al. Show all 4 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 529-535
- Engraulis encrasicolus; Lavandula stoechas; anchovies; fatty acid composition; fish fillets; lemon balm; pH; plant extracts; polyunsaturated fatty acids; sensory evaluation; sensory properties; shelf life; storage time; total volatile basic nitrogen; vacuum packaging
- ... The impact of natural plant extracts on chemical parameters, fatty acid profile and sensory properties of vacuum packed anchovy was investigated refrigerated condition (2±1 °C). The anchovy fillets were separated into three groups; which were immersed in 1% French lavender (FL) or lemon balm (LB) extract and the control (C) without plant extract. Along with sensory analysis, the shelf-life of anch ...