Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato

In the present study, packaging of a greenhouse-grown tomato on the culture medium containing 0, 25, 50, 75 and 100% compost tea under modified atmosphere: MA (88%N2 + 8%CO2 + 4%O2) in polyethylene and nanosilicon-polyethylene bags was studied at 5°C for 30 days. Several quality parameters such as moisture content, pH, total soluble solids (TSS), titratable acidity (TA), Vitamin C content, text...

متن کامل

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.

The aim of this study was to evaluate the effect of modified atmosphere packaging (MAP) on biogenic amine production in turkey meat according to its shelf life period, determining an index of freshness. Sliced meat samples of different meat quality categories (according to color and pH₂₄) were individually packaged under aerobiosis (aerobic package) and in 6 different modified atmospheres conta...

متن کامل

effect of modified-atmosphere packaging on the shelf-life of fresh button mushrooms (agaricus bisporus)

for button mushrooms packaging, the packaging films with high permeability to oxygen and carbon dioxide are required. permeability of plastic films such as pvc lead to loss of weight (and thus economic value) and textural changes are undesirable for button mushroom. so packaging film of polyolefins (pd 941 and pd 961) can be used. also the new film, hydrophilic materials such as films made from...

متن کامل

Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality

The effects of different modified atmospheres (air: atm1; 100% CO2: atm2; 100% N2: atm3; 50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7 ̊C ± 1 ̊C were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100...

متن کامل

the influence of modified atmosphere packaging on the shelf life of par-baked bread

this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...

متن کامل

ذخیره 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: Poultry Science

سال: 2011

ISSN: 0032-5791

DOI: 10.3382/ps.2011-01366