Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)

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• 作者：Antonio Alfonzo^a ; Alessandra Martorana^a ; Valeria Guarrasi^b ; Marcella Barbera^a ; Raimondo Gaglio^a ; Andrea Santulli^c ; Luca Settanni^a ; Antonino Galati^a ; Giancarlo Moschetti^a ; Nicola Francesca^a ; ^{nicola.francesca@unipa.it}
• 关键词：Lemon essential oil ; Salting process ; Sardines ; Extremely halophilic bacteria ; Histamine ; Hurdle-technology
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1265-1274
• 全文大小：1031 K
• 卷排序：73

文摘

Lemon essential oils as natural antimicrobial products. EO persistence during the entire period of ripening of salted sardines. EO addition improve safety and sensory characteristics of salted sardines.