Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma
نویسندگان
چکیده
منابع مشابه
Application of edible coating for improving meat quality: A review
Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by ...
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Postharvest Application of Gum and Mucilage as Edible Coating on Postharvest Life and Quality of Strawberry Fruit
Strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. In this study have been investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edibl...
متن کاملPostharvest Application of Gum and Mucilage as Edible Coating on Postharvest Life and Quality of Strawberry Fruit
Strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. In this study have been investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edibl...
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2018
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-018-0393-2