Effect of the application of bioactive extracts on the storage time of smoked horse mackerel (Trachurus trachurus) with reduced salt

Food Science

• Antioxidant Capacity 100%
• Peroxide Value 100%
• Storage Time 100%
• Mackerel 100%
• Bioactive Extracts 100%
• Reduced Salt 100%
• Bioactive Compound 66%
• Salmonella 66%
• Salt Content 66%
• Peptide 66%
• Traditional Food 33%
• Water Activity 33%
• Listeria monocytogenes 33%
• Natural Food 33%
• Enterobacteriaceae 33%
• Smoked Fish 33%
• Table Salt 33%
• Meat Preservation 33%
• Antioxidant 33%
• Off-Flavour 33%
• Food Industry 33%
• Shelf Life 33%
• Sensory Evaluation 33%
• Food Service 33%
• Listeria 33%
• Quantitative Descriptive Analysis 33%
• Total Viable Count 33%
• Quality Changes 33%
• High nutritional Value 33%
• NaCl Content 33%
• Enterobacteriaceae Count 33%
• Food Consumers 33%
• Public Health 33%