persian sturgeon (acipenser persicus) is one of the most important fish in caspian sea and demand for its fillets is considerable, study to improve the packaging and protect their quality during storage is necessary. in this study persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measu...

all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of  freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

Abstract Keeping health and nutritional value of the packed foods has a great value in food industries. Among the diverse methods of food processing and packaging, vacuum packaging is one of the best methods for a variety of food products, such as fish. In order to evaluate the effectiveness of such method in preventing of bacterial growth during preservation of fish fillets, four vacuum p...

compressed biscuits (cbs) were developed using wheat flour, soy flour, sugar, oil and malt extract. combining of compression and dehydration technology were applied for production. packaging cbs using vacuum packaged, use of oxygen absorber (oa) and identical samples were aerobically packaged and stored at ambient and elevated (40°с) temperature for 12 weeks. the effect of different packaging a...

In this study rainbow trout (Oncorhynchus mykiss) fillets were vacuum packed, frozen and stored at -18°C and  the effect of this packaging method on proximate composition, fatty acids and amino acid profile and their changes compared to control conditions during 9 months of storage were studied. The results showed that 18 fatty acids were identified. The unsaturated fatty acid (UFA) were 56.77 ...

Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving qual...

the present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (pe) treatments on the quality of pacific white shrimp (peneous vannamei) during refrigerated storage. changes in ph, thiobarbituric acid (tba), total volatile base nitrogen (tvb-n), trimethylamine (tma), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...