Rainbow trout : Fish and fishery pr

Rainbow trout : Fish and fishery products have been identified as nutritional sources because of their high protein content. However, seafood shelf-life is limited by microbial and biochemical changes which causes substantial problems in distributionAromatic plants, such as ajwain and shallot, have been used as spices and condiments in foods. Numerous researchers have evaluated the application of these plants as natural sources of antimicrobial and antioxidant compounds. These species, therefore, can play an important role as natural preservative to be applied in food industry

Rainbow trout: Fish and Fishery Products have been identified as Nutritional sources because of their High protein content.
However, Seafood Shelf-Life is Limited by microbial and Biochemical changes which causes substantial Problems in Distribution
Aromatic Plants, such as Ajwain and shallot, have been. used as spices and condiments in foods. Numerous researchers have evaluated the application of these plants as natural sources of antimicrobial and antioxidant compounds. These species, therefore, can play an important role as natural preservative to be applied in food industry.

Rainbow trout: Fish and fishery products have been identified as nutritional sources because of their high protein, content.
However seafood, shelf - life is limited by microbial and biochemical changes which causes substantial problems in distribution
Aromatic. Plants such as, ajwain and shallot have been, used as spices and condiments in foods.Numerous researchers have evaluated the application of these plants as natural sources of antimicrobial and antioxidant. Compounds. These, species therefore can play, an important role as natural preservative to be applied in food industry

.