QUALITY CHANGES IN FRESH CHIVES (ALLIUM SCHOENOPRASUM L.) DURING REFRIGERATED STORAGE
نویسندگان
چکیده
منابع مشابه
Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum).
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activit...
متن کاملEffect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage.
The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at 4℃. Addition of fresh garlic decreased redn...
متن کاملHot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
A postharvest treatment with hot air (48 C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect eith...
متن کاملChanges in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...
متن کاملChanges in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.
This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored...
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: Journal of Food Quality
سال: 2009
ISSN: 0146-9428,1745-4557
DOI: 10.1111/j.1745-4557.2009.00281.x