Effect of different concentrations hypotaurine (HTU) on melanosis and quality shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count volatile basic nitrogen treated with 20 g/L HTU lowest, hardness microstructure best. Moreover, score melanoses, pH bile acid also low. Sensory evaluation showed that treatment could make shelf life 3-4 days longer compared co...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

Effects of 1% or 0.5% chitosan (CHI), 10% or 5% aqueous extract of ginger, onion and garlic (GOG) and their composite solutions (1% CHI+10% GOG, 0.5% CHI+5% GOG) on quality and shelf life of stewed-pork were evaluated. Microbiological (total bacterial count), chemical (pH, total volatile basic nitrogen (TVB-N), peroxide value (POV), 2-thiobarbituric acid (TBA)) and sensory characteristics were ...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

feasibility of waste lime sludge (ls) obtained from acetylene gas production industry wasstudied during co-composting of vegetable waste for enhanced volatile solids reduction. four different trialswere carried out with varying percentage of ls combinations i.e. trial 1, trial 2, trial 3 and trial 4. increasedaddition of waste ls raised the levels of ph in the compost, thereby volatizing the ni...

fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...

This study investigated the chemical and thermal properties of faecal sludge from 10 dry VIP latrines in Bester’s Camp in the eThekwini Municipality, Durban, South Africa. Faecal sludge samples were selected at different depths and from the front and back sections of 10 VIP latrines during a manual emptying process. The samples were analysed for: moisture content; volatile solids; chemical oxyg...