Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C
نویسندگان
چکیده
منابع مشابه
effect of vacuum packaging on chemical, microbiological and sensory properties of (rutilus frissi kutum) fillets stored in ice
all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...
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متن کاملAntimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C
This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determined ...
متن کاملAntimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C
This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determi...
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ژورنال
عنوان ژورنال: Cogent Food & Agriculture
سال: 2018
ISSN: 2331-1932
DOI: 10.1080/23311932.2018.1549194