The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf li...

Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national financial crisis, there has been a decline in the consumption of fish. In fact, in 2013, according to data from ISMEA, the consumption of fresh fish suffered a ...

Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have b...

background: the current study tried to investigate the antioxidant and anti-bacterial effects of green tea and grape seed extract (with a volume of 2%) on durability of tilapia packed in polyethylene bags, which were kept in cool temperature of 4±1 °c. methods: prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min in ethanolic of green tea extract (2% v/v) and ...

in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

considering the potential benefits of edible coatings and films for storage of food materials, effect of edible calcium alginate film on shelf life of frozen lamb muscles was studied in the present research. microbial analyses including total microorganisms count and psychrophilic bacteria count and chemical analyses such as total volatile nitrogen (tvn) and moisture content determination were ...

Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, microbiological quality samples purchased from local markets was determined. The cheeses with and without addition Bifidobacterium animalis ssp. lactis were laboratory. All (PC), lab-produced (LPC) lab-produced-functional (LPFC) stored at 4°C for 30 days which then analyzed perio...

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, connected demanding with products, concerned the management of family budget, health, origin, sustainability food. food industry over last few years has shown remarkable scientific evolution, an impact on development innovation products using non-thermal processing. Non-the...

The purpose of this study was to understand how the addition Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect microbiological properties braided cheese. Cheese made from warmed (45℃) raw cow milk which Z. C. (0.3% 0.5%) were added. Microbiological characteristics determined at 1, 7, 14 21-day intervals. significantly reduced counts total viable bact...