This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

gaz is one of the traditional food products. ingredient of gaz has certain differences compared with other sweets & snacks, which in the preparation of them no oils, starch and flour is used. adverse color, taste and odor in gaz may has been created by oxidation in nuts at store condition. on the other hand, gaz becomes dry in inappropriate packaging at areas with low humidity and becomes soft ...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

Production and consumption of edible mushrooms have grown continuously in the last fifteen years, particularly due to interest in their nutritional and health benefits. The three most cultivated mushrooms worldwide are Agaricus bisporus (common mushrooms), Lentinus edodes (shiitake) and Pleurotus spp. (oyster mushroom). Mushrooms are highly perishable. They tend to lose quality right after harv...