Elasmobranchs are of growing concern worldwide because they are threatened by increased fishing and habitat disturbances (Musick et al., 2000; Stevens et al., 2000). Characteristic life history traits of these fish include slow growth rates, late maturation, low fecundity, and long life-spans, all of which make them extremely vulnerable to increased fishing-induced mortality (Dulvy, 1999; Frisk...

High pressure processing (HPP) is an industrially tested technology that offers a more natural, environmentally friendly alternative for pasteurization or shelf life extension of a wide range of food products (Welti-Chanes et al., 2005). Commercial high pressure, low temperature methods achieve inactivation of vegetative microorganisms by subjecting vacuum-sealed food in flexible packaging to t...

The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect agar-agar and egg white protein on weight loss, polyphenol oxidase catalase, content, total phenolics, antioxidant capacity, respiration rate, ethylene production storability button mushrooms. Our findings suggested that treatment edible coating delayed remarkably sen...

Using biopolymers in the form of edible coating as egg eco-friendly packaging is a progressive approach. The blending one procedures for overcoming mechanical weakness and benefiting from their maximum synergistic effect. Aiming to determine relative ratios chitosan (CH 4 w/v%) polyvinyl alcohol (PVA 5 composition blended coatings, an experiment was conducted with six treatments (r = 3) includi...

Tomato is one of the sensitive fruits to mechanical impacts and physical tensions. The mostmechanical damages arise from handling which results in reducing tomato quality. in this study,impact energy effect has been studied in 3 different levels 0, 0.14 and 0.25 J by a pendulum impactapparatus, on changes of physicochemical properties of tomato, hybrid variety Shiva F1, includingripening factor...

this study evaluated the antimicrobial activities of two lactic acid bacteria, lactococcus lactis subsp. lactis i23 and lactococcus lactis subsp. lactis e91, against brochothrix thermosphacta in pork meat during storage at ambient temperature (30°c) for 168 h. the lab strains and the spoilage organism were inoculated on fresh pork samples at 1×106 cfug-1. results showed about 3 log reduction in...

background: today, in an attempt to reduce the human exposure to synthetic compounds such as chemical preservatives, some studies aimed at the replacement of artificial preservatives with natural ingredients with natural protective effects. methods: in the present study the microbial inhibition effect of saturejaba chtiarica essential oil in three different concentrations (0.1, 0.05, and 0.025%...

tomato is one of the sensitive fruits to mechanical impacts and physical tensions. the mostmechanical damages arise from handling which results in reducing tomato quality. in this study,impact energy effect has been studied in 3 different levels 0, 0.14 and 0.25 j by a pendulum impactapparatus, on changes of physicochemical properties of tomato, hybrid variety shiva f1, includingripening factor...

Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatmen...