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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 2
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Articles

Comparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets

P. K. BinsiCentral Institute of Fisheries Technology, Cochin, Kerala, IndiaCorrespondence[email protected]
,
C. N. RavishankarCentral Institute of Fisheries Technology, Cochin, Kerala, India
,
S. Suseela MathewCentral Institute of Fisheries Technology, Cochin, Kerala, India
,
V. P. AthiraCentral Institute of Fisheries Technology, Cochin, Kerala, India
,
K. B. BijiCentral Institute of Fisheries Technology, Cochin, Kerala, India
,
C. G. JoshyCentral Institute of Fisheries Technology, Cochin, Kerala, India
&
T. K. Srinivasa GopalCentral Institute of Fisheries Technology, Cochin, Kerala, India
 show all
Pages 197-209 | Published online: 30 Jan 2016

Citations (7)

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Read on this site (2)

Hafsa Maqbool, Zynudheen Abubacker, Muhammad P. Safeena, Mudassir Azhar & C.G. Joshy. (2023) The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks. Journal of Aquatic Food Product Technology 32:1, pages 1-12.
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Mohammad Hasan Abdeldaiem, Hoda Gamal Mohammad & Mohamed Fawzy Ramadan. (2018) Improving the Quality of Silver Carp Fish Fillets by Gamma Irradiation and Coatings Containing Rosemary Oil. Journal of Aquatic Food Product Technology 27:5, pages 568-579.
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Articles from other publishers (5)

Carmen A. Campos, Santiago P. Aubourg & Laura I. Schelegueda. 2022. Postharvest and Postmortem Processing of Raw Food Materials. Postharvest and Postmortem Processing of Raw Food Materials 343 378 .
Gonca Alak, Kubra Guler, Arzu Ucar, Veysel Parlak, Esat Mahmut Kocaman, Telat Yanık & Muhammed Atamanalp. (2019) Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life. Journal of Food Processing and Preservation 43:12.
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P.K. Binsi, Natasha Nayak, P.C. Sarkar, Upali Sahu, K.V. Lalitha, George Ninan & C.N. Ravishankar. (2019) Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract. LWT 108, pages 446-455.
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P. K. Binsi, George Ninan & C. N. Ravishankar. (2017) Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets. Journal of Texture Studies 48:3, pages 258-266.
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P.K. Binsi, Natasha Nayak, P.C. Sarkar, A. Jeyakumari, P. Muhamed Ashraf, George Ninan & C.N. Ravishankar. (2017) Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. Food Chemistry 219, pages 158-168.
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