Shelf life assessment of MalaysianPangasius sutchi during cold storage

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Background and Objectives: Listeria monocytogenes is an emerging foodborne pathogen which may be transmitted through meat and dairy products to humans. In this study, effects of Cuminum cyminum essential oil (CCEO) and Biarum carduchcorum water extract (BCWE) and a combination of the two compounds on growth of L. monocytogenes and physicochemical, textural and sensory properties of lambs were i...

California almond shelf life: lipid deterioration during storage.

UNLABELLED The effects of storage conditions on the lipid deterioration in California almond nuts and sliced were studied. Natural whole almonds with or without polyethylene (PE) packaging and blanched whole almonds and sliced with PE packaging were stored in 10 different storage conditions which were combinations of different temperatures and relative humidity levels. The peroxide values (PVs)...

Efffect of storage temperature and container type on storage and shelf life of persimmon fruits

Evaluation of Shelf Life of Buffalo Meat in Aerobic Cold Storage Using Physicochemical Parameters

The study evaluated the shelf life of buffalo meat in refrigerated storage. The shelf life was evaluated for 9 days where all the physicochemical parameters were analysed on alternate days i.e. on the 0th, 3rd, 5th, 7th and 9th days. Buffalo meat was kept in polystyrene foam trays which were covered with PVC film and stored at refrigeration temperature. A significant change was recorded in phys...

Quality improvement and shelf life extension of fresh apricot fruit (Prunus Armeniaca cv. Shahroudi) using postharvest chemical treatments and packaging during cold storage

The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaH...