The effect of refrigerated storage for three months on the content of indole glucosinolate
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The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage
The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content of the control sample was higher (p < 0.05) than CZEO incorporated samples, wh...
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Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of 5 days was...
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In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...
متن کاملThe Effect of Storage on Some Properties of Groundnut Shell Biomass Briquettes
The effect of storage time on some properties of groundnut shell briquette with 5, 10, 15 and 20% binder (cassava gel) was studied. The briquettes were prepared using a motorized briquetting machine. The moisture content, durability rating, water penetration, calorific value and the ash content were determined after every 30 days for 6 months. The results reveals that the moisture content of br...
متن کاملEffect of Padinaaustralis Alga Extract on Fat Oxidative Degradation in Epinepheluscoioides during Refrigerated Storage
Background and Objectives: Recently, the use of synthetic antioxidants has been limited due to having chemical and toxic compounds, so the use of natural compounds such as algae, as an alternative to synthetic compounds, is important for the storage of fishery products. The aim of this study was to investigate the effect of Padina australis alga extract on controlling the oxidative spoilage of ...
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تاریخ انتشار 2014