in this study, the effect of gelatin-chitosan edible coating on the quality of chicken breast during 9 days of refrigerated storage (4 was investigated. three concentrations of gelatin (3, 6 and 8% w/v) and two concentrations of chitosan (1 and 2% w/v) were used to prepare the coating materials. samples was divided in 7 group, no coating (control), gelatin 3% and chitosan 1% (sample 2), gelatin...

BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...

NE X T to trimethylamine, ammonia is the most typical spoilage product in fish, molluscs and crustaceans. I t is generally determined together with other volatile nitrogen bases, as total volatile basic nitrogen (TVB). The objective quality determinations of cartilaginous fish such as dogfish and skate, however, raises special problems. These fish contain large quantities of urea (1.5 to 2 per ...

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

Coastal aquaculture can contribute to eutrophication of receiving waters. New technologies and improved management practices allow the aquaculture industry to be more sustainable and economically viable. Current practices, however, do not provide an additional use for effluent water. Nitrogen, phosphorus and other effluent compounds could be valuable plant nutrients. Inflow and effluent water f...

Quality of minced silver carp (Hypophthalmicthysmolitrix) with gum arabic encapsulated with 1 and 1.5%( w/w) and rosemary extract (RE) (1 and 1.5% w/w) stored at 4˚C was studied chemically (peroxide value and total volatile nitrogen) and microbiologically (total viable count, psychrotrophic count) analyses. The efficacy of the encapsulated extract to control the population of Esche...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

feasibility of waste lime sludge (ls) obtained from acetylene gas production industry wasstudied during co-composting of vegetable waste for enhanced volatile solids reduction. four different trialswere carried out with varying percentage of ls combinations i.e. trial 1, trial 2, trial 3 and trial 4. increasedaddition of waste ls raised the levels of ph in the compost, thereby volatizing the ni...

fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

Background: The rainbow trout fish is susceptible to spoilage due to its high content of unsaturated fatty acids. It should be kept at low temperature to reduce microbial, enzymatic, and oxidation reactions. The purpose of this study was to design a packaging that contains a pH indicator for monitoring freshness of the rainbow trout fish during storage at refrigerator. Methods: The indicator co...