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Preservation effect of electrolyzed water and essential oil compounds in refrigerated tuna patties [electronic resource].

By:

Abou-Taleb, M

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Language: English Summary language: Arabic Description: p.Fo35-43Other title:

التأثير الحافظ للماء المحلل كهربيا ومركبات الزيوت العطرية في باتية سمك التونة المبرد [Added title page title]

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Annals of agricultural science, Moshtohor, 2008 v.46 (1) [electronic resource].

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In: Annals of Agricultural Science, Moshtohor 2008.v.46(1)Summary: Tuna (Thunnus obesus) meat was treated with anodic electrolyzed NaCI solution EW (+) and addition of 0.5% [0.25% carvacrol (C) + 0.25% thymol (T)] as well as its effect on the preservation of pattic during storage at 5°C was evluated.

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Tuna (Thunnus obesus) meat was treated with anodic electrolyzed NaCI solution EW (+) and addition of 0.5% [0.25% carvacrol (C) + 0.25% thymol (T)] as well as its effect on the preservation of pattic during storage at 5°C was evluated.

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