EFEKTIVITAS KITOSAN SEBAGAI EDIBLE COATING KARKAS AYAM BROILER
نویسندگان
چکیده
منابع مشابه
Silk Fibroin as Edible Coating for Perishable Food Preservation
The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based prote...
متن کاملBioactive Edible Coating for Shelf Life Improvment of Organic Strawberries
Organic foods have great importance in environment sustainability and human nutrition. However, they are commercialized with greatly reduced shelf life, especially fruits and vegetables. Considerable amounts of vegetables are lost due to their rapid deterioration by microorganisms such as fungi and bacteria. In this work cell wall degrading enzymes (CWDE) produced by Trichoderma asperellum (T00...
متن کاملApplication of edible coating for improving meat quality: A review
Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by ...
متن کاملAscites Incidence in Broilers
Gejala umum terjadinya sindrom ascites pada ayam broiler adalah berupa akumulasi cairan yang berlebihan di rongga peritoneal yang menyebabkan peningkatan tekanan pembuluh arteri pulmoner. Kondisi ini dapat menyebabkan kematian akibat kurangnya suplai oksigen untuk kebutuhan metabolis tubuh. Angka kematian akibat Ascites pada ayam broiler adalah sebesar 5%. Sindrom ascites dapat dicegah dengan m...
متن کاملEffects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Jurnal Teknologi Hasil Peternakan
سال: 2020
ISSN: 2722-4783
DOI: 10.24198/jthp.v1i1.24093