Nanoencapsulated clove oil applied as an anesthetic during slaughter reduces stress, extends freshness, and prolongs the shelf life of aquaculture fish.

Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish

Link to the article: https://www.mdpi.com/2304-8158/9/12/1750

Article demonstrating the value of using nanoencapsulated clove essential oil in stunning fish at slaughter.

For more information, please do not hesitate to contact us at [email protected].

Insights

More related articles

  • All

AID RECEIVED FROM FEDER AND INFO FUNDS
  • All

Spain: 30% longer shelf life for fruits and vegetables thanks to a new cardboard box
  • All

The Polytechnic University of Cartagena patents a method of surface decontamination of food that increases its shelf life.