Oyster mushrooms (Pleurotus ostreatus) include holticulture products that have a high moisture content. High water content can speed up the process of respiration rate, causing oyster to easily damage. An alternative be used overcome problem mushroom damage is slow down rate by packaging. The purpose this study analyze quality characteristics as well influence packaging methods and storage time...

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-a-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at . 200 IU/kg decreased lipid oxidation and reduced total v...

This paper presents the fabrication and characterization of a resonant pressure microsensor based on SOI-glass wafer-level vacuum packaging. The SOI-based pressure microsensor consists of a pressure-sensitive diaphragm at the handle layer and two lateral resonators (electrostatic excitation and capacitive detection) on the device layer as a differential setup. The resonators were vacuum package...

Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed evaluate the sensory quality, color, biochemical properties (TSS, TA, TSS/TA, anthocyanin content total antioxidant capacity) of pomegranate under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), different packaging. Experimental treatments included: 10% ...

Consumption of fish is increasing globally due to increasing evidence of positive benefits for medical conditions like constipation, cardiovascular diseases, obesity, hypertension and certain variety of cancer. World per capita apparent fish consumption increased from an average of 9.9 kg in the 1960s to 19.2 kg in 2012 [1]. Fish is the main source of protein in many parts of the world. Fish is...

The effects of modified atmosphere packaging (MAP at 60% N ; 35% CO and 5% O ) and 2 2 2 under-vacuum packaging (UV) and cold storage at 4±1°C for 8 weeks on the quality aspects of traditional and liquid flavorings smoked whole and gutted mullet (Mugil cephalus) were the main objectives of this work. Some quality aspects of smoked mullet involved chemical, microbiological and sensory evaluation...

Lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees C. In contrast, Leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same...

The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stor...