Physico-Chemical, Microbiological and Sensory Changes in Sun-dried Trichogaster fasciata During Storage
نویسندگان
چکیده
منابع مشابه
Effect of Different Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Thirattupal during Storage
From decades, surplus milk is being converted to a series of indigenous milk products to preserve nutritional goodness of milk and to enhance shelf-life at prevalent high temperature environmental conditions. Milk based sweets are an integral part of the socio-cultural life of Indians and being consumed at different social events and religious occasions (Barnwal and Sen, 2014). It is estimated ...
متن کاملPhysico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage
The physico-chemical properties of spray-dried pitaya peel powders kept at accelerated (45 ± 2°C) and room temperature (28 ± 2°C) for 14 weeks and 6 months, respectively were evaluated. Changes in physico-chemical properties of the peel powder were used as indicators of stability, while changes of the betacyanin pigment retention was used to calculate the shelf-life of the powder. Storage tempe...
متن کاملMicrobiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacte...
متن کاملEffects of Echinophora platyloba on Microbiological, Physicochemical and Sensory Characteristics of Pickled Cucumbers During Storage
Background and Objectives: By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of this study was to investigate effects of Echinophor...
متن کاملChanges in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the 8th...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Turkish Journal of Agriculture - Food Science and Technology
سال: 2019
ISSN: 2148-127X
DOI: 10.24925/turjaf.v7i10.1568-1574.2589