نتایج جستجو برای: total volatile bases nitrogen tvb

تعداد نتایج: 998166  

Journal: :Irish Journal of Agricultural and Food Research 2021

The aim of the present study was to evaluate effect crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at −2.0°C. After CF, all treated samples and untreated controls were stored a refrigerated cabinet for 20 d. Sampling carried out days 0, 2, 6, 8, 10, 14 order analyse total volatile basic nitrogen (TVB-N) levels mesophilic psychrophilic viable counts (MVC PVC). Enter...

Journal: :Fisheries and Aquatic Sciences 2022

This study is focused on the effect of phycobiliprotein extraction Gracilaria quality common carp burgers, and application nanoliposomes containing pigment in improvement its antimicrobial antioxidant activity burgers during refrigerated storage 18 days. Burgers were incorporated with liposomal (2.5% 5% w/w), their chemical microbial changes terms pH, peroxide value (PV), thiobarbituric acid (T...

Journal: :International Journal of Food Science and Technology 2023

Summary This study was conducted to evaluate the effect of chitosan coating enriched with garlic extract (GE) and coriander essential oil (CEO) on shelf life rainbow trout fillet. Treatments were prepared (2%) containing GE CEO (0.1% 0.5%) both separately in combination. The results showed that had significant effects peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen...

2014
Hua Liu Ruokui Chang Yong Wei Jinfeng Dong Renjie Yang

Freshness is one of important index of fish or the quality of product, which is very important for the final product quality. Therefore, rapid and accurate evaluation for fish freshness is concerned with the vital interests of the people, and for the fish and products of the transportation, storage and processing process also has important scientific significance and application value. The expe...

Ş. Çaklı, T. Baygar, Y. Alparslan,

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...

B Shabanpour , P Pourashouri , S Yeganeh ,

Salted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were si...

2016
Hoda Alipour Mazandrani SeyedRoholla Javadian Somayeh Bahram

The effect of fennel extract on the quality of silver carp (Hypophthalmicthys molitrix) fillets, and the possible efficacy of liposomal encapsulation in the improvement of its antimicrobial and antioxidant activity during chilled storage (4 + 1°C) of the fillets were examined over a period of 15 days. Silver carp fillets were treated with pure fennel extract (0.3% and 0.5% w/v) and liposomal en...

Journal: :Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 2021

A natural product such as chitosan promotes health benefits and extends the shelf life of processed products. Chitosan has been used a food additive due to its antioxidant antimicrobial activities. This study was conducted optimize concentration coating agent on quality Labeo rohita fillets during frozen storage. (CH) solutions were prepared with 0.5 %, 1 2 % (w/v) CH in (v/v) glacial acetic ac...

Journal: :Khulna University studies 2022

Changes in the quality of Catla (Catla catla) stored immediately (0 h) ice, after six (6) hours ice and at ambient temperature soon catch was investigated. The samples were examined by sensory (organoleptic rigor mortis progress) biochemical parameters (total volatile base nitrogen, trimethylamine nitrogen pH). proceeded faster fish (28°C-30°C) than those (0°C). duration full stage total period...

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