scholarly journals Effect of rosemary and green tea extracts on overall quality and shelf-life of meat during storage

2016 ◽  
Vol 31 (1) ◽  
pp. 17-23
Author(s):  
Amani Salem ◽  
Dalia Khater ◽  
Shimaa El Barody
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Quality And Shelf Life

scholarly journals A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE

2020 ◽  
Vol 5 (1) ◽  
pp. 32-42
Author(s):  
Konstantin A. Lehukov ◽  
Sergei S. Tsikin
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Acid Value ◽  
Green Tea Extract ◽  
Animal Fats ◽  
Fat Hydrolysis ◽  
Tea Extract ◽  
Quality And Shelf Life

An analysis of an effect of the green tea extract on quality and shelf life of animal fats is presented. It is shown that the rate and depth of fat hydrolysis depend on a storage temperature. The higher the storage temperature, the higher the rate of fat hydrolysis and, consequently, the acid value. During storage for more than 3 days at any temperature, fats (except mutton fat) begin to change their properties. Mutton fat shows the first signs of spoilage (an increase in the acid value of more than 2.2 mg КОН, MAC ND) after 10 days of storage. An insignificant variation in the peroxide value of all tested fats during 10 days of storage, which was within the range of MAC, was established. After 10 days of storage, the rate of formation of peroxides and hydroperoxides rose sharply, which was confirmed by the peroxide value of these fats. Addition of antioxidants of the green tea extract in an amount of 10 g per 100 kg fat ensured appropriate storage of all fat types upon storage conditions that corresponded to the normative and technical documentation.

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

2016 ◽  
Vol 41 (5) ◽  
pp. e13100 ◽  
Author(s):  
Kazem Alirezalu ◽  
Javad Hesari ◽  
Mohammad Hadi Eskandari ◽  
Hadi Valizadeh ◽  
Mohammad Sirousazar
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Olive Leaves ◽  
Stinging Nettle ◽  
Shelf Life Stability ◽  
Quality And Shelf Life

scholarly journals Application of Green Tea Extract as Food Preservative to Improve Shelf Life of Overnight Pickled Cucumber

2009 ◽  
Vol 56 (12) ◽  
pp. 660-664 ◽  
Author(s):  
Takahisa Miyamoto ◽  
Motokazu Nakayama ◽  
Naofumi Shigemune ◽  
Hajime Tokuda ◽  
Tomoyo Matsushita ◽  
...  
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Food Preservative ◽  
Tea Extract

scholarly journals Carbonated fermented dairy drink – effect on quality and shelf life

2012 ◽  
Vol 51 (11) ◽  
pp. 3397-3403 ◽  
Author(s):  
Menon Rekha Ravindra ◽  
K. Jayaraj Rao ◽  
B. Surendra Nath ◽  
Chand Ram
Keyword(s):  
Shelf Life ◽  
Fermented Dairy ◽  
Quality And Shelf Life
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