Rancidity development of refrigerated rainbow trout (Oncorhynchus mykiss) fillets: comparative effects of in vivo and in vitro lycopene.
Ali EhsaniMohammad Sedigh JasourNaser AghMohammad HashemiMahdi KhodadadiPublished in: Journal of the science of food and agriculture (2017)
Accordingly, based on the time of appearance of off-odors and discoloration in fish fillets, exogenous lycopene, especially at higher levels, was more effective in terms of quality parameters. © 2017 Society of Chemical Industry.
Keyphrases