Shelf-Life of Pasteurized, Refrigerated Orangegg
نویسندگان
چکیده
منابع مشابه
Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety
quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...
متن کاملStability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heat...
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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...
متن کاملCombined effects of Zataria multiflora boiss essential oil and nisin on the shelf-life of refrigerated rainbow trout
The effects of Z. multiflora essential oil (EO) and nisin (N) on fresh rainbow trout (Onchorynchus mykiss) fillets were studied during 18 days storage at 4 ºC. Bacteriological and organoleptical evaluation were performed on fresh rainbow trout as the functions of treatment and storage time. Treatments included the following: A (control), E1 (treated samples with 0.2 % EO), E2 (treated samples w...
متن کاملCombined effects of Zataria multiflora boiss essential oil and nisin on the shelf-life of refrigerated rainbow trout
The effects of Z. multiflora essential oil (EO) and nisin (N) on fresh rainbow trout (Onchorynchus mykiss) fillets were studied during 18 days storage at 4 ºC. Bacteriological and organoleptical evaluation were performed on fresh rainbow trout as the functions of treatment and storage time. Treatments included the following: A (control), E1 (treated samples with 0.2 % EO), E2 (treated samples w...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1972
ISSN: 0032-5791
DOI: 10.3382/ps.0511776