Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network
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چکیده
منابع مشابه
Effects of Frozen Diluents on Storage of Ram Sperm
Semen collection evaluation and addition of preservatives to increase storage period of sperm are essential for successful artificial insemination. This study was conducted on 4rams (2 Ghezel Merinos and 2 Merinos Moghani) to evaluate the effect of two diluents in Khalatposhan research station. Average age of rams was 3 years. Rams were trained to serve the artificial insemination and semen sam...
متن کاملEffects of Frozen Diluents on Storage of Ram Sperm
Semen collection evaluation and addition of preservatives to increase storage period of sperm are essential for successful artificial insemination. This study was conducted on 4rams (2 Ghezel Merinos and 2 Merinos Moghani) to evaluate the effect of two diluents in Khalatposhan research station. Average age of rams was 3 years. Rams were trained to serve the artificial insemination and semen sam...
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The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...
متن کاملEffect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage
The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...
متن کاملEffects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage
The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). C...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2020
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2020.1825481