Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures
نویسندگان
چکیده
منابع مشابه
Protein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures
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 not ident...
متن کاملProtein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures
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 ...
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The effects of several different common packaging methods for storing fresh meat in households on the various quality characteristics of pork loin were examined during storage at 5 . These methods were: wrapping with polyethylene pouch (WP), keeping in an air-tight plastic container (CP), and using a household vacuum packaging machine (VP). The increase in the total aerobic bacteria (TPC) durin...
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How long can roasted coffee beans be stored, without reducing the typical coffee flavor which is mainly responsible for consumers' enjoyment? In Austria, most coffee packages have a best-before date between 12 and 24 months, but it is not regulated by law. Therefore, there is the need to evaluate changes in sensory qualities of coffee beverages prepared from stored coffee beans. For preparation...
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In this research, the activity of MnO, produced during steel making in aluminate-rich slags, was investigated. According to thermodynamic equations and mathematical calculation, a series of relations was obtained for evaluation of oxide activity using Masson’s theory. The obtained relations were solved according to Levenberg- Marquardt method and using Matlab software. The results were correlat...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2009
ISSN: 1225-8563
DOI: 10.5851/kosfa.2009.29.1.24