Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata) : Biochemical and sensory attributes

By A. Goulas, M. Kontominas. 2007

456 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/28b2183ab93656848c869f0991492a9d82f6a6b6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Abdo Hassoun
2. Ö. Çoban
3. P. Masniyom

In Food Science

1. S. Ibrahim
2. Abdo Hassoun
3. Ö. Çoban
4. P. Masniyom
5. M. Tajkarimi
6. D. Cliver

Citations in the corpus

• Antimicrobial herb and spice compounds in food. (2010, background): “…EOs in conjunction with new approaches such as hurdle technology and modified-atmosphere packaging created pleasant odor with longer shelf life (Burt, 2004; Davidson, 2006; Fisher & Phillips, 2008; Friedman, 2007; Goulas & Kontominas, 2007; Naidu, 2000a; Proestos et al., 2008; Silva et al., 2007).”
• Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging (2011, background): “P. phosphoreum and foodborne pathogens are effectively inhibited by EOs such as cinnamaldehyde and oregano (Goulas and Kontominas, 2007).”
• Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, background): “%) and MAP exhibited a strong antioxidant (measured as TBA value) and antimicrobial (estimated as volatile amines contents) activities, which extended the shelf life of fish fillets by more than 17 days (Goulas & Kontominas, 2007) Peeled shrimps packaged under MAP Thymol (0.05%, 0.1%, 0.15”