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The antimicrobial and antioxidant effects on carp fillet samples of treatments with alkaline electrolyzed NaCl solution EW (−) prior to treatment with acidic electrolyzed NaCl solution EW (+) and 1% solutions of the essential oils consisting of 0.5% carvacrol and 0.5% thymol (1% Cv+Ty) were tested. First carp fillet samples were treated with EW (−), then EW (+), followed by 1% (C+T), represented as...
This study was undertaken to establish a new technology, using pre-treatment with electrolyzed NaCl solutions and essential oil compounds, to extend the shelf-life of carp fillets. Samples of skinless carp fillets were treated with 100-fold (by weight) of electrolyzed NaCl solutions [cathodic solution, EW(−) and/or anodic solution, EW(+)] and 1% oil (0.5% carvacrol+0.5% thymol) [1%(C+T)]. Then chemical...
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