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NLM287877841 |
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DE-627 |
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231225s2019 xx |||||o 00| ||eng c |
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7 |
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|a 10.1177/1082013218795816
|2 doi
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|a pubmed25n0959.xml
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|a (NLM)30149729
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Khemakhem, Ibtihel
|e verfasserin
|4 aut
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| 245 |
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|a Olive leaf extracts for shelf life extension of salmon burgers
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|c 2019
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|a Text
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|a ƒaComputermedien
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|a Date Completed 12.06.2019
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|a Date Revised 13.06.2019
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated
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|a Journal Article
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|a Olive leaf extract
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|a cold storage
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|a salmon
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|a shelf life
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|a Food Preservatives
|2 NLM
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|a Plant Extracts
|2 NLM
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| 700 |
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|a Fuentes, Ana
|e verfasserin
|4 aut
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|a Lerma-García, María Jesús
|e verfasserin
|4 aut
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|a Ayadi, Mohamed Ali
|e verfasserin
|4 aut
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|a Bouaziz, Mohamed
|e verfasserin
|4 aut
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|a Barat, José Manuel
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 25(2019), 2 vom: 18. März, Seite 91-100
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
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|g volume:25
|g year:2019
|g number:2
|g day:18
|g month:03
|g pages:91-100
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|u http://dx.doi.org/10.1177/1082013218795816
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