Comparative evaluation of natural antioxidant coating and vacuum-packaging technique on quality characteristics of chill stored giant trevally fillets

dc.contributor.author	Binsi, P.K.
dc.contributor.author	Ravishankar, C.N.
dc.contributor.author	Mathew, S.
dc.contributor.author	Athira, V.P.
dc.contributor.author	Biji, K.B.
dc.contributor.author	Joshy, C.G.
dc.contributor.author	Gopal, T.K.S.
dc.date.accessioned	2019-10-01T05:43:07Z
dc.date.available	2019-10-01T05:43:07Z
dc.date.issued	2016
dc.description.abstract	The effect of coating with natural antioxidants like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets was evaluated during chilled storage. Further, results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro using standard activity assays. Coating with EO was found effective in retarding lipid oxidation in fish fillets; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to expensive vacuum-packaging technique.	en_US
dc.identifier.citation	J. Aquat. Food Product Technol. 25(2):197-209	en_US
dc.identifier.uri	http://drs.cift.res.in/handle/123456789/4260
dc.language.iso	en	en_US
dc.publisher	Taylor & Francis	en_US
dc.title	Comparative evaluation of natural antioxidant coating and vacuum-packaging technique on quality characteristics of chill stored giant trevally fillets	en_US
dc.type	Article	en_US

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