Effects of microemulsions of <scp><i>Ocimum basilicum</i></scp> essential oil on the cooking quality of snakehead (<scp><i>Channa argus</i></scp>) under different impregnation methods
Incorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry.
Authors
- Yao Xie
- Peng Shi (ORCID: https://orcid.org/0000-0002-5272-5244)
- Jun Mei (ORCID: https://orcid.org/0000-0002-1566-0365)
- Jing Xie (ORCID: https://orcid.org/0000-0002-3194-9273)
Institutions
- Shanghai Harbour Engineering Design & Research Institute (CN)
- Shanghai Ocean University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-19
- DOI
- https://doi.org/10.1002/jsfa.14020
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.34
Funders
- Agriculture Research System of China
- National Key Research and Development Program of China