Jamali, S

[ 1 ] - Use of Aloe Vera-based Edible Coating Containing Nanoemulsion of Ginger Essential Oil to Extend Trout Fillet Shelf-life

Background and Objectives:  Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets du...