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

Agricultural and Biological Sciences

• ABTS 16%
• Antioxidant 16%
• Antioxidant Activity 50%
• Bioactive Compound 33%
• Enterobacteriaceae 33%
• Fish Products 33%
• Food Chain 16%
• Listeria 16%
• Listeria monocytogenes 16%
• Mackerel 100%
• Meat Preservation 16%
• Microalga 33%
• Microorganism 16%
• Mussel 100%
• Natural Food 16%
• Off-Flavour 16%
• Peroxide Value 50%
• Pinus 50%
• Pinus pinaster 16%
• Salmonella 33%
• Sensory Evaluation 16%
• Shelf Life 16%
• Smoked Fish 16%
• Storage Time 100%
• Tetraselmis 16%
• Trachurus Trachurus 100%
• Traditional Foods 16%
• Viable Count 16%

Food Science

• Antioxidant 33%
• Antioxidant Capacity 100%
• Bioactive Compound 66%
• Descriptive Analysis 33%
• Enterobacteriaceae 66%
• Listeria monocytogenes 33%
• Meat Preservation 33%
• Natural Food 33%
• Nutritive Value 33%
• Peroxide Value 100%
• Salmonella 66%
• Smoked Fish 33%
• Traditional Food 33%
• Water Activity 33%