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Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat

Mojtaba Raeisi; Hossein Tajik; Javad Aliakbarlu; Sima Valipour

Volume 5, Issue 2 , June 2014, , Pages 89-93

Abstract
  Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations ...  Read More