Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract
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منابع مشابه
Shelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings
ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...
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Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed t...
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The present study is aimed at evaluating the effect of functional alginate coating incorporated with Lactoperoxidase (LPOS) and Zataria multiflora Essential Oil (ZEO) or both as natural additives on microbial and chemical characteristics of rainbow trout fillets. Firstly, Different treatments of trout fillets were prepared using ZEO (0.5 and 1%) and LPOS (5%) individually and in combination...
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In this experiment the effect of edible coating (apricot gum) was used to extend the shelf life of apple slices. The edible coating was applied at different concentrations i.e. 0.5, 1, 2 and 3%. Physicochemical characteristics of edible coated apple slices were analyzed at different time intervals. The analysis was carried out for 12 days with an interval of 4 days. Results showed that the trea...
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The effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp during superchilled storage were investigated. Fish samples were treated with water extract of 1 and 3%M.pulegium, and then stored at -3 οC for 30 days. The control and the treatedfish samples were analyzed periodically for chemical (pH, PV, TBA, TVB-N), and sensory characteristics. The results indicat...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2019
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2019.1651738