Organoleptic Product Quality
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منابع مشابه
The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna
The consumption of canned tuna in the country has been increasing and some factors are effective on the chemical and organoleptic qualities of this product during transport. The aim of this project is to study methods to reduce histamine and improve the organoleptic properties of the product. Three thawing methods consisted of immersion, cold water shower and open air has been considered. Besid...
متن کاملOrganoleptic and microbiological alterations in turkey Baader meat
Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is n...
متن کاملSensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging
Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP), that can extend the shelf life and maintain the organoleptic characteristics of ovine ricotta cheese. ...
متن کاملبررسی امکان فساد سس مایونز در شرایط نگهداری در دمای بالا و در بستههای بزرگ پلاستیکی
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperat...
متن کاملبررسی امکان فساد سس مایونز در شرایط نگهداری در دمای بالا و در بستههای بزرگ پلاستیکی
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperat...
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