Silver carp fillets were treated with liposomal encapsulated and unencapsulated pomegranate peel extract at 0.5 and 1% w/w to evaluate the effect of the extracts on the shelf life of the fillets during 15 days of refrigerated storage. Quality changes of the samples were investigated in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) and microbial c...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...

in this study of common carp surimi produced under the influence of different concentration of thyme (0, 2 and 4%) was investigated. the samples were stored in a refrigerator for 15 days and the three days of the microbial tests include measurement of total bacterial load, enterobacteriaceae and pseudomonas bacteria and the total volatile nitrogenous bases was performed on the samples. the resu...

Understanding the relationships between biochemical contents and morpho-phenological aspects of a plant during life cycle would be helpful for doing precise agricultural practices through its cultivation. In the present study, various biochemical parameters were evaluated in relation to bulb storage, shoot growth and florogenesis in Iranian lily (Lilium ledebourii var. Kelardasht Salehi1). Ten ...

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...

Background: Blood is permanently exposed to oxidation stress and therefore has a high antioxidants capacity. Many different factors increasing the demand for the antioxidant capacity can be observed in the stored blood of donors. Consequently, damage to erythrocytes by free radicals may occur. So it is useful to control the alternation of anti-oxidant enzymes in stored blood at different days o...

abstract background: processes such as drying, sauce making, extracting and doping reduced nutritional value and unique sensory characteristics of pomegranate. on the other hand, the difficulty in peeling and removing the arils has limited its fresh consumption. for this reason, the “ready-to-eat” pomegranate may represent a possible option to implement fresh fruit consumption. in this study, t...