Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were ...

Accumulation of urocanic acid (UCA) in stored fish has been attributed to both endogenous and exogenous histidine ammonia lyase (HAL) activity. The level HAL Indian mackerel, tuna, sardine were monitored at different temperatures. It was also evaluated during storage eviscerated whole under vacuum packaging. UCA production storage. highest the lowest activity fresh observed mackerel tuna (26.32...

Oyster mushrooms (Pleurotus ostreatus) include holticulture products that have a high moisture content. High water content can speed up the process of respiration rate, causing oyster to easily damage. An alternative be used overcome problem mushroom damage is slow down rate by packaging. The purpose this study analyze quality characteristics as well influence packaging methods and storage time...

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-a-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at . 200 IU/kg decreased lipid oxidation and reduced total v...

This paper presents the fabrication and characterization of a resonant pressure microsensor based on SOI-glass wafer-level vacuum packaging. The SOI-based pressure microsensor consists of a pressure-sensitive diaphragm at the handle layer and two lateral resonators (electrostatic excitation and capacitive detection) on the device layer as a differential setup. The resonators were vacuum package...

Influence of irradiation and storage on the quality of ready-to-eat (RTE) turkey breast rolls was investigated. Commercial oven roasted turkey breast rolls purchased from local stores were sliced and vacuum packaged. The sliced samples were randomly divided into 3 groups and irradiated at 0, 1.0, or 2.0 kGy using a linear accelerator. Color, 2-TBA-reactive substances (TBARS), sensory characteri...