ArticleItalian journal of food safety2016
Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage.
Article in Italian journal of food safety, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Phenolics of Maqui Leaf Residues Exhibit Antioxidant Properties Against Ozone-Induced Oxidation in Fish Model Systems.Antioxidants (Basel, Switzerland) · 2025Article
- Isolation of Extracellular Vesicles from Agri-Food Wastes: A Novel Perspective in the Valorization of Agri-Food Wastes and By-Products.Foods (Basel, Switzerland) · 2024Review
- Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.Foods (Basel, Switzerland) · 2022Article
- Quality Evaluation of Shrimp (Foods (Basel, Switzerland) · 2021Article
- Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Foods (Basel, Switzerland) · 2020Article
- An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing.Antioxidants (Basel, Switzerland) · 2020Article
- Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fedItalian journal of food safety · 2017Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A), 3 g/L (B), and water only as a control (CTR), packaged within a protective atmosphere (70% carbon dioxide, 25% nitrogen and 5% oxygen) and then stored at 4°C. After 2 h, and 3 and 6 days of storage, the fish samples were analysed for the total viable count,
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