Preserved eggs are prone to lose water during storage, which causes the preserved shrink and have poor taste, bad flavor, reduced quality. By studying a degradable coating agent applying it eggs, we explored its effect on quality of storage. In this paper, structure performance gelatin film (GF), gelatin–bacterial cellulose (GBF), cellulose–MgO nanocomposite (GBMF) were by adding bacterial (BC)...

This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films be used as active pads for meat packages prolong its shelf-life and preserve properties over time. Several CNC concentrations (5, 10, 25, 50 wt%) were tested produced by solvent casting. The developed samples characterized ATR-FTIR, TGA, FESEM, XRD. transparency, antimicrobial, barrier mechanical also asses...

To access the fermentative response of equine caecal microbial population to nitrogen availability, an in vitro study was conducted using caecal contents provided with adequate energy sources and nitrogen as limiting nutrient. Two nitrogen (N) sources were provided, protein (casein) and non-protein (urea). Caecal fluid, taken from three cannulated horses receiving a hay-concentrate diet, was mi...

to examine the effects of different sources of rumen-degradable carbohydrates on rumen fermentation, nitrogen metabolism and performance of holstein dairy cows, four lactating holstein cows fitted with rumen cannulae in a 4×4 latin square with four diets and four 28 day periods each, were employed. experimental diets contained different levels of pure sucrose and corn starch in which sucrose wa...

The present study examined the effects of chitosan (Ch) and chitosan combined with sodium tripolyphosphate (Nch) nanoparticles as coating materials for Cynoglossus arel fillets during superchilling storage. Treatments included the following: C (untreated, control samples), AC (treated with 1% glacial acetic acid, acid control), Ch (treated with 2% w/v chitosan solution, Chitosan) and Nch (treat...

plant extracts are rich sources of natural antioxidant and antibacterial compounds. in recent decades, the need for using natural antioxidants in foods, pharmaceuticals and cosmetics has promopted extensive scientific research. the purpose of this study was to investigation of effect of different percentages of rosemary extract (0, 1, 2.5 and 5%) on the quality, chemical and microbial of the pr...

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...

In this study, the effects of chitosan film (1 and 2%) containing rosemary essential oil (1%) in free nanoliposome forms were investigated on physicochemical, microbial, organoleptic, oxidation characteristics chicken burgers during storage (day 1, day 10, 20) at 4°C. The results showed that decreased pH, total volatile basic nitrogen compounds (TVB-N), parameters (peroxide value thiobarbituric...