Author/Authors :
Bahramian S نويسنده Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran. , Parsa A نويسنده - Department of Aquatic Animal Health and Diseases, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
Abstract :
Qualitative characteristics and nutritional value of fish can reduce by microbial growth and oxidative changes during storage (Rezaei et al., 2008). To prevent or delay such deteriorative changes and extend fish meat shelf life, several ways were recommended. The use of natural preservatives such as essential oils is one of the suggested solutions (Coban, 2013).
