Quality changes in ready-to-eat hamburg steak depending on the packaging methods during chilled storage
نویسندگان
چکیده
منابع مشابه
The changes in pork quality in relation to packaging conditions during chilled storage in households
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...
متن کاملEffects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
متن کاملEffects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
متن کاملSterol oxidation in ready-to-eat infant foods during storage.
The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 degrees C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-m...
متن کاملEffect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage
AIM The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. MATERIALS AND METHODS Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooke...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2013
ISSN: 1738-7248
DOI: 10.11002/kjfp.2013.20.6.775