This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determined ...

This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determi...

In the present investigation, mixed-solvency approach has been applied for the enhancement of aqueous solubility of a poorly water- soluble drug, zaltoprofen (selected as a model drug), by making blends (keeping total concentrations 40% w/v, constant) of selected water-soluble substances from among the hydrotropes (urea, sodium benzoate, sodium citrate, nicotinamide); water-soluble solids (PEG-...

Fruit juices are prone to spoilage without the use of preservatives. This study evaluated effect preservatives on microbial, physicochemical and sensory quality cucumber carrots juices. Carrot cucumbers fruits were extracted, filtered treated with garlic ginger powder sodium benzoate. served as control. The microbial qualities fruit juice determined using standard methods. Total viable count fo...

Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by...

This study aimed to the effect of chemical preservatives on dehydrated diced radish, as well their taste, nutritional value and shelf life final product. Before dehydration turnip were treated with different concentrations viz. The eight samples added T1 = 0.1% potassium metabisulphite, T2 sodium benzoate, T3 sorbate, T4 0.05% metabisulphite + T5 T6 benzoate sorbateT7 0.025% Benzoate T0 no pres...