نتایج جستجو برای: vacuum packed

تعداد نتایج: 64078  

Journal: :International Journal of Food Properties 2023

The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on storage stability antioxidant profile beef patties during at different packaging. Different doses (2.5 kGy 5 kGy) were applied alone with combination 2% PSE. PSE enriched packed (aerobically vacuum) kept refrigeration temperature. results show that higher value TBARS POV found in aerobi...

Journal: :Food Control 2022

The historic view on low-moisture foods (LMFs) as safe due to the lack of microbial growth in these is challenged by an increasing number reports outbreaks and recalls caused LMFs contaminated with foodborne pathogens. objective this study was determine survival Salmonella Typhimurium , Bacillus cereus Listeria monocytogenes sliced Portobello mushrooms ( Agaricus bisporus variant Portobello) du...

B Patır E Özpolat, H. Ş Guran M. R Gul

The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...

2015
Daneysa Lahis Kalschne Rute Womer Ademir Mattana Cleonice Mendes Pereira Sarmento Luciane Maria Colla Eliane Colla

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantificatio...

2016
Daniele Casti Christian Scarano Carlo Pala Francesca Cossu Sonia Lamon Vincenzo Spanu Michela Ibba Anna Maria Mocci Francesco Tedde Gavino Nieddu Carlo Spanu Enrico Pietro Luigi De Santis

Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have b...

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