Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples evaluated free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along 3 other d...

The quality of pork meat is vital since it one the most essential sources proteins and other nutrients. Near-infrared spectroscopy via colorimetric sensor array (NIRS-CSA) technology as a novel approach combined with multivariate calibrations was proposed to quantitatively evaluate total volatile basic nitrogen (TVB-N) an indicator freshness in pork. Using nine chemoselective dyes, CSA initiall...

in this study, the extract of sea cucumber species, holothuria leucospilota was extracted and its effect studied on the chemical quality rainbow trout fillets packed in vacuum. sea cucumber was extracted using methanol and various concentrations (0, 5/0, 1 and 2%) were prepared. salmon fillets after soaking in the extracts were vacuum packed, chemical tests every 4 days included total volatile ...

It is aimed to determine the positive and quality of Sea Snail (Rapana venosa) process. The samples examined in research are determined after introduction (Rapanoza) boiling, washing, selection snail meat content shell, temperature, 24 final freezing at -35 -40C whether will be passed through glass-18zene before suffocating from shock. After a week, total six stage were stored freezer – 80 °C. ...

Abstract Rabbit meat is one of the most consumed meats throughout world and extremely susceptible to spoilage due its high protein moisture content. Natural preservatives with antioxidant antibacterial properties are needed maintain quality increase shelf life. This study examined effect 1% chitosan (CH), 0.2% rosemary ( Salvia rosmarinus ) essential oil (REO), their combination on pH, total vo...

Hot-smoked rainbow trout (Oncorhynchus mykiss) fillets with vacuum packaging are an important export source and the manufacturers recommend a shelf life of 21 d at 4 °C. This time is very short in terms packaged foods. In this study, nisin lysozyme (0.5 1% w/v, respectively) were used order to prolong hot-smoked by adding them brine (8–10 ˚C, 10 h). Five treatment groups formed, including contr...

The effects of modified atmosphere packaging (MAP at 60% N ; 35% CO and 5% O ) and 2 2 2 under-vacuum packaging (UV) and cold storage at 4±1°C for 8 weeks on the quality aspects of traditional and liquid flavorings smoked whole and gutted mullet (Mugil cephalus) were the main objectives of this work. Some quality aspects of smoked mullet involved chemical, microbiological and sensory evaluation...

This study aimed to determine the changes in quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during cold storage (4±1 °C). Saturated fatty acids, monounsaturated polyunsaturated acids dominant fish were found be palmitic acid, oleic linoleic respectively. pH values fluctuated samples. It was determined total volatile basic nitro...

changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at - 18°c for up to six months were measured. lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. in analysis of fatty acids t...

In the research conducted; Microbial load, chemical parameters and sensory analysis scores by determining concentrations of biogenic amine whole (Cold Whole Fish/CWF) cleaned Gutted Fish/CGF) carp samples (Cyprinus carpio L., 1758) stored at 4 °C for 14 days, was aimed to determine shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, 14th on days storage microbiological analyzes (Total Aerobic Mesoph...