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Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process.

Najla TrabelsiStefania M MarottaFilippo GiarratanaAmani TaamalliMokhtar ZarroukGraziella ZiinoAlessandro Giuffrida
Published in: Journal of the science of food and agriculture (2018)
All the flavored oils demonstrated a good nematodical action against Anisakis. Cumin oil was the most effective against encysted larvae. Turmeric oil showed the best activity in the in vitro experiment. The use of flavored oils in the marinating process could represent an efficient strategy to devitalize Anisakis. © 2017 Society of Chemical Industry.
Keyphrases
  • fatty acid
  • heavy metals
  • wastewater treatment
  • risk assessment
  • aedes aegypti