The edible coating is one alternative that has the potential to extend shelf life of sausages. This study aimed determine effect type packaging and storage times beef sausages at frozen storage. using factorial completely randomized design (CRD) with two factors. first factor (K1: durian seeds starch-chitosan; K2: starch-chitosan kesum leave extract; K3: plastic LDPE). second time (L0: 0 months...

Quercus persica has a natural antimicrobial and antioxidant properties that are effective on pathogens and retard lipid oxidation. The aim of this study is using two concentrations of free and encapsulated forms (with two covers: maltodextrin + carrageenan and gelatin + carrageenan) of Q. persica extract (0.5% and 1%) in order to improve the shelf life of minced kilka at the refrigeration tempe...

The purpose of this study was to investigate the therapeutic effects of propolis on biochemical and microbiological parameters in muscle tissues of carp (Cyprinus carpio, Linnaeus 1758) exposed to arsenic. A sublethal concentration of arsenic (0.01 ppm) and/or 0.01 ppm propolis were administered to fish for seven days. Biochemical parameters [pH, lactic acid, total volatile basic nitrogen (TVB-...

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...

Total Volatile Base Nitrogen (TVB-N) and Trimethylamine (TMA-N) contents of Vetki (Lates calcarifer) were investigated following Conway’s Microdiffusion technique at 4 hour interval in Fish Quality Control Laboratory, Fisheries Marine Resource Technology Discipline, Khulna University. Observed TVB-N TMA-N value did not vary significantly among different size classes. At fresh condition, content...

background: freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. objectives: oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. this study was aimed to evaluate the effect of three...

A natural product such as chitosan promotes health benefits and extends the shelf life of processed products. Chitosan has been used a food additive due to its antioxidant antimicrobial activities. This study was conducted optimize concentration coating agent on quality Labeo rohita fillets during frozen storage. (CH) solutions were prepared with 0.5 %, 1 2 % (w/v) CH in (v/v) glacial acetic ac...

one of the most important problems of fish is the short shelf lifebecause of the high unsaturated fatty acids. so, with the help of antioxidant compounds can be increased shelf life of fish. the aim of this study was to investigate the effect of vitamin e as a natural antioxidant to increase shelf life of rainbow trout fillet during storage at refrigerator temperature (4±1 0c). treatments were ...

This an comparative experimental study that compares the quality of pindang cob packed with vacuum and non-vacuum at shelf life 0, 2, 7, 14, 28 days room temperature (30-33oC). The processing fishery products plays important role in post-harvest activities considering are perishable goods. Vacuum packaging technique is currently a popular among public. purpose this was to determine effect techn...