Shelf life of boiled restructured buffalo meat rolls in refrigerated storage under vacuum packaging condition
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چکیده
منابع مشابه
Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (4±1oC)
This study was conducted to evaluate the shelf life of functional restructured buffalo meat steaks (FRBMS) fortified with mousambi peel powder (MPP) and amla powder (AP) separately, at refrigerated storage (4±1oC). MPP (1:5 hydration, w/w) at 0.5% level and AP (1:5 hydration, w/w) at 0.5% level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with re...
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The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...
متن کاملEvaluation 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...
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Kinnow (Citrus nobilis × Citrus deliciosa L.) is a widely grown Citrus species known for its high quality fruit juice with good storage life. The present investigation is concerned with the enhancement of shelf-life of Kinnow fruit juice through refrigeration storage and addition of preservatives. Fruit juice was prepared from fruits harvested at complete physiological maturity and potassium me...
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ژورنال
عنوان ژورنال: Journal of Applied Animal Research
سال: 2014
ISSN: 0971-2119,0974-1844
DOI: 10.1080/09712119.2014.978769