Sensorial, chemical and microbiological quality of anchovy cake
نویسندگان
چکیده
منابع مشابه
Effects of ionizing radiation on sensorial, chemical, and microbiological quality of frozen corn and peas.
The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12month period of postirradiation storage at -18 degrees C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid ...
متن کاملEffects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy.
This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich mar...
متن کاملShelf Life of Anchovy Products (Engraulis Encrasicolus): Evaluation of Sensory, Microbiological and Chemical Properties
Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national financial crisis, there has been a decline in the consumption of fish. In fact, in 2013, according to data from ISMEA, the consumption of fresh fish suffered a ...
متن کاملChemical and microbiological analysis of surface and ground drinking water quality
Drinking water has received considerable attention recently. However, misuse and mismanagement have resulted in a rapid and widespread decline in source-water quality and supply. Water quality guidelines can be used to identify constituents of concern in water, to determine the levels to which the constituents of water must be treated for drinking purposes. Membrane technology for the water cyc...
متن کاملChemical and Microbiological Quality of Traditional and Industrial Lime Juice Produced in Kashan, Iran
Background: Lime juice is a nutritious drink, which is generally consumed for its' refreshing properties, nutritive value, vitamin content, and health benefits. Therefore, the chemical and microbiological quality of the traditional and industrial lime juice produced in Kashan city was assessed. Methods: In this descriptive cross-sectional study, a total of 106 samples were collected and screene...
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: African Journal of Biotechnology
سال: 2013
ISSN: 1684-5315
DOI: 10.5897/ajb11.903