In this work the effect of different concentrations of chitosan (1 and 2 %), essential oil (EO) of Pistacia atlantica subsp. kurdica (1 and 2 %) and chitosan –EO (1 % chitosan + 1 % EO) on the lipid oxidation indexes (peroxide and Thiobarbituric acid (TBA)) and also the percent of moisture and free fatty acids in fish were determined during storage. During the storage period the coating contains a combination of EO and chitosan (1% chitosan + 1% EO) in compared with other coatings had the highest content of moisture and the lowest amount of free fatty acids, peroxide and Thiobarbituric acid index and had the best situation in reduction oxidative rancidity.
(2016). The effect of chitosan coating and essential oil of Pistacia atlantica subsp. kurdica on rainbow troutâs fat oxidation process during storage. Iranian Scientific Fisheries Journal, 25(3), 273-279. doi: 10.22092/isfj.2017.110277
MLA
. "The effect of chitosan coating and essential oil of Pistacia atlantica subsp. kurdica on rainbow troutâs fat oxidation process during storage". Iranian Scientific Fisheries Journal, 25, 3, 2016, 273-279. doi: 10.22092/isfj.2017.110277
HARVARD
(2016). 'The effect of chitosan coating and essential oil of Pistacia atlantica subsp. kurdica on rainbow troutâs fat oxidation process during storage', Iranian Scientific Fisheries Journal, 25(3), pp. 273-279. doi: 10.22092/isfj.2017.110277
VANCOUVER
The effect of chitosan coating and essential oil of Pistacia atlantica subsp. kurdica on rainbow troutâs fat oxidation process during storage. Iranian Scientific Fisheries Journal, 2016; 25(3): 273-279. doi: 10.22092/isfj.2017.110277
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