The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

microbial activity and spoilage of chicken meat from the market in mashhad, iran, stored in air at 0, 4, 10 and 15°c was assessed. microbial spoilage population, total volatilebase nitrogen (tvb-n), ph and organoleptic changes were determined. based on the results of sensory analysis, shelf-life of chicken meat stored at 0, 4, 10 and 15°c was 72, 120, 220 and 320 h, respectively. tvb-n that ser...

Abstract In this study, liquid smoke production waste gas (LSPW) was used as a substitute for carbon monoxide (CO) and filter in handling frozen tuna steaks. Tuna steaks were packed plastic bags, then inside the bag, steak sprayed with CO LSPW, stored at 4°C two days. After that, each package vacuumed -25°C four weeks. Observation of quality deterioration started from beginning storage until fo...

The aim of the present study was to evaluate effect crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at −2.0°C. After CF, all treated samples and untreated controls were stored a refrigerated cabinet for 20 d. Sampling carried out days 0, 2, 6, 8, 10, 14 order analyse total volatile basic nitrogen (TVB-N) levels mesophilic psychrophilic viable counts (MVC PVC). Enter...

Summary This study was conducted to evaluate the effect of chitosan coating enriched with garlic extract (GE) and coriander essential oil (CEO) on shelf life rainbow trout fillet. Treatments were prepared (2%) containing GE CEO (0.1% 0.5%) both separately in combination. The results showed that had significant effects peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen...

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...

This study aimed at determining the effect of chitosan coating on shelf life extension of salmon ( Salmo salar ) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of...

Palmitate, the enzymatic product of FASN, and palmitate-derived lipids support cell metabolism, membrane architecture, protein localization, and intracellular signaling. Tubulins are among many proteins that are modified post-translationally by acylation with palmitate. We show that FASN inhibition with TVB-3166 or TVB-3664 significantly reduces tubulin palmitoylation and mRNA expression. Disru...

OBJECTIVE To compare 8% or 5% sevoflurane and propofol induction according to the ease of laryngeal mask airway (LMA) placement and hemodynamic effects in elderly patients. METHODS Ninety unpremedicated American Society of Anesthesiologists (ASA) I-III male patients >65 years, undergoing day case urological surgical intervention under general anesthesia at the Numune Education and Research Ho...