salt curing (kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. the present study is focused on the alteration of protein quality and amino acid profile of scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. a12 assorted of specimens were c...

This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect rosemary plant on some parameters storage time with tomato sauce stored for 510 days at room temperature determined by sensory, physical, chemical microbiological freshness control methods. Nutrient composition analyses were performed in before canning proc...

Abstract Lactolisterin BU is a novel bacteriocin identified from Lactococcus lactis in 2017. It exhibits antimicrobial activity against food spoilage and foodborne pathogens. In this study, was expressed Pichia pastoris ( P.pastoris ) isolated the supernatant of yeast culture for first time. found to exhibit broad spectrum rapid bactericidal bacterial pathogens, both gram-positive gram-negative...

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...

An intelligent pH-sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed characterized as on-package tags to check the freshness of shrimp during storage at 4°C. FE-SEM FT-IR analysis showed that RS CR were successfully immobilized in gelatin–glycerol film-forming substrate. The addition various natural dyes increased thickness antioxidant...

The aim of the work was to analyze effect storage in freezing conditions (-18 ° C) during 3 months on formation malondialdehyde MDA, TVB-N (total volatile basic nitrogen), and colour. Rainbow trout up 500 g (RT) aged 1-1.5 years (n=15) (RT1) 3.5 kg 2-2.5 were included experiment. stated weight fish is already after processing. After slaughtering fish, samples taken from each for analysis meat c...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...

Girón J., Ivorra E., Sánchez A.J., Fernández-Segovia I., Barat J.M., Grau R. (2014): Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham. Czech J. Food Sci., 32: 376–383. A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially pac...