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Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

2017-05-01

Abstract excerpt

The antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water) on foodborne pathogens and fish spoilage bacteria isolated from anchovy, mackerel, and sardine were investigated. Total polyphenol contents in olive by-products were determined by the Folin–Ciocalteu procedure and their chemical composition was also evaluated by gas chromatography-mass spectrometry. The minimum inhibit...

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Identifiers and source

Literature Corpus work
c7d76e83-d761-5fff-95d2-85bb8450ca36
DOI
10.1080/10942912.2016.1193516
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