Aroma profile of Fuji apples treated with gelatin edible coating during their storage
نویسندگان
چکیده
منابع مشابه
Development of Internal Browning in Fuji Apples during Storage
Fuji apples may develop the physiological disorders core flush or flesh browning during cold storage in air (RA) or controlled atmosphere (CA) (Argenta et al., 2000). Core flush is a symptom of senescence characterized by yellow-brown discoloration in the core (Wilkinson and Fidler, 1973). In Fuji apples, flesh browning (Photo 1) resembles senescent breakdown because the diffuse, light brown di...
متن کاملEffects of Natural Mucilage as an Edible Coating on Quality Improvement of Freshly-cut apples
Background and Objectives: Production and consumption of freshly-cut fruits have been increased in recent decades. One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruit...
متن کاملImpacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage
The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...
متن کاملImpacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage
The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...
متن کاملFish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage.
Coating of gelatin and chitosan can improve fish fillet's quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2017
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2017.06.061