Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin
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- 作者：Yunus Alparslan ; yunusalparslan@mu.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Hatice Hasanhocaoğlu Yapıcı ; Cansu Metin ; Tuba Baygar ; Ali Gü ; nlü ; Taç ; nur Baygar
- 关键词：Gelatin coating ; Orange leaf ; Essential oil ; Deep water pink shrimp ; Shelf life
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：72
- 期：Complete
- 页码：457-466
- 全文大小：1648 K
文摘
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Orange leaf essential oil (OLEO) and gelatin were combined for coating cold stored shrimps.
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OLEO had an inhibition effect on melanosis formation in deepwater pink shrimp.
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Active coating of OLEO with gelatin prolonged the shelf-life of shrimps.
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The combined effect of the edible coating retarded the quality changes of during cold storage.