Quality of reduced sodium steamed mackerel during chilled storage
نویسندگان
چکیده
منابع مشابه
Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage.
Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitr...
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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Different kinds of lipid damage indices (peroxide value, conjugated diene index, thiobarbituric acid index, free fatty acids content, polyene index and fluorescent compounds formation) were studied during the chilled storage (0oC) of a lean fish species (blue whiting, Micromesistius poutassou) and compared to total volatile base-nitrogen content (...
متن کاملQUALITY LOSS RELATED TO RANCIDITY DEVELOPMENT DURING HORSE MACKEREL (Trachurus trachurus) FROZEN STORAGE
The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...
متن کاملThe 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 کاملEffect of a traditional marinating on properties of rainbow trout fillet during chilled storage
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...
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ژورنال
عنوان ژورنال: The Journal of Applied Science
سال: 2018
ISSN: 1513-7805
DOI: 10.14416/j.appsci.2018.06.004