Development and evaluation of egg based ready-to-eat (RTE) products in flexible retort pouches
نویسندگان
چکیده
منابع مشابه
Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches
Effect of retort processing on the shelf life and safety of ethnic Indian food product namely soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of processing was determined and the same was used for heat penetration characteristics. The thermal processing pa...
متن کاملPrevalence and Antibiotic Susceptibility of Listeria Monocytogenes Isolated from Retail Ready-to-Eat Meat Products in Gorgan, Iran
Background and Objectives: Listeria monocytogenes are known as an emerged foodborne pathogen and considered as a severe health risk. In the present study, prevalence and antibiotic resistance of L. monocytogenes isolated from ready-to-eat meat products in Iran were assessed. Materials and Methods: A total of 200 ready-to-eat meat products, including chicken meat (wing, breast, and leg), lamb a...
متن کاملProximate Analysis and Microbial Quality of Ready-To-Eat (RTE) Fried ChickenParts
Fried chicken samples were sourced from two vending sites (from street vendors and fast food centers) in Ikpoba Okha, Oredo and Egor LG as in Benin City. Bacteria growth was observed using Nutrient Agar, the presence of E.coli was detected using Eosine Methylene Blue and Fungi growth was observed by using Potato Dextrose Agar. Proximate composition for the fried chicken samples indicated that t...
متن کاملCharacterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables
In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were purchased arbitrarily from local markets...
متن کاملProduction of a New Formulated Ready-to-Eat Food Product Based on Date Paste
Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to s...
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ژورنال
عنوان ژورنال: African Journal of Food Science
سال: 2015
ISSN: 1996-0794
DOI: 10.5897/ajfs2013.1118