2020
DOI: 10.1590/1678-4162-11855
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Abstract: The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic pla… Show more

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Cited by 5 publications
(2 citation statements)
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“…Similar results were also observed by Khalafalla et al ( 2015 ), who reported that the application of Rosmarinus officinalis and Thymus vulgaris extracts significantly reduced the formation of TVB‐N in Nile tilapia fillets during refrigerated storage. Elhafez et al ( 2020 ) also reported that TVB‐N values of rosemary and thyme oil‐treated Nile tilapia fillets were significantly lower than untreated fillets during storage in refrigerated conditions.…”
Section: Resultsmentioning
confidence: 96%
“…Similar results were also observed by Khalafalla et al ( 2015 ), who reported that the application of Rosmarinus officinalis and Thymus vulgaris extracts significantly reduced the formation of TVB‐N in Nile tilapia fillets during refrigerated storage. Elhafez et al ( 2020 ) also reported that TVB‐N values of rosemary and thyme oil‐treated Nile tilapia fillets were significantly lower than untreated fillets during storage in refrigerated conditions.…”
Section: Resultsmentioning
confidence: 96%
“…The TVB-N value was determined referring to the method of Cao et al [ 24 ]. The fish meat was left to spread in 10 times of water for 30 min.…”
Section: Methodsmentioning
confidence: 99%