Shelf Life Extension of Cheddar Processed Cheese Using Polyethylene Coating Films of Nisin against Bacillus cereus
نویسندگان
چکیده
منابع مشابه
Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes.
Shelf life extension of Ricotta cheese was evaluated at 4 degrees C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU x g(-1) of nisin. To test the effectivenes...
متن کاملPotential of artificial neural network technology for predicting shelf life of processed cheese
Radial basis ( fewer neurons) artificial neural network (ANN) models were developed for predicting the shelf life of processed cheese stored at 7-8o C. Mean square error, root mean square error, coefficient of determination and nash sutcliffo coefficient were applied in order to compare the prediction ability of the developed models. Soluble nitrogen, pH; standard plate count, yeast & mould cou...
متن کاملEvaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models
— For predicting the shelf life of processed cheese stored at 7-8º C, Elman single and multilayer models were developed and compared. The input variables used for developing were applied in order to compare the prediction ability of the developed models. The Elman models got simulated very well and showed excellent agreement between the experimental data and the predicted values, suggesting tha...
متن کاملAntimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage.
The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereu...
متن کاملShelf Life Estimation of Processed Cheese by Artificial Neural Network Expert Systems
Time–delay artificial neural network (ANN) single layer and multilayer artificial models were developed for predicting the shelf life of processed cheese stored at 7-8o C. Soluble nitrogen, pH; standard plate count, yeast & mould count, and spore count were input variables, and sensory score was output variable. The results showed excellent agreement between training and validation data with hi...
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: Journal of Biological Sciences
سال: 2012
ISSN: 1727-3048
DOI: 10.3923/jbs.2012.406.410