scholarly journals Effects of Phosphate Addition Alone or in Combined with Dipping in Trisodium Phosphate Solution on Product Quality and Shelf-life of Low-fat Sausages during Refrigerated Storage

2012 ◽  
Vol 32 (1) ◽  
pp. 84-90 ◽  
Author(s):  
Yu-Mee Lee ◽  
Koo-Bok Chin
Keyword(s):  
Shelf Life ◽  
Product Quality ◽  
Trisodium Phosphate ◽  
Phosphate Solution ◽  
Refrigerated Storage ◽  
Low Fat ◽  
Phosphate Addition ◽  
Quality And Shelf Life

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

2013 ◽  
Vol 141 (3) ◽  
pp. 1655-1660 ◽  
Author(s):  
Yumin Cao ◽  
Weigang Gu ◽  
Jinjie Zhang ◽  
Yin Chu ◽  
Xingqian Ye ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aqueous Extract ◽  
Refrigerated Storage ◽  
Quality And Shelf Life

scholarly journals Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

2020 ◽  
Vol 40 (1) ◽  
pp. 132-139 ◽  
Author(s):  
Deborah Silva do AMARAL ◽  
Alejandra CARDELLE-COBAS ◽  
Celina de Castro Querino DIAS ◽  
Darlinne Amanda Soares LIMA ◽  
Sérgio de Ferreira PEREIRA ◽  
...  
Keyword(s):  
Shelf Life ◽  
Maillard Reaction ◽  
Low Fat ◽  
Maillard Reaction Product ◽  
Goat Meat ◽  
Quality And Shelf Life

Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosenbergii1

1986 ◽  
Vol 49 (2) ◽  
pp. 142-145 ◽  
Author(s):  
S. ANGEL ◽  
B. J. JUVEN ◽  
Z. G. WEINBERG ◽  
P. LINDNER ◽  
E. EISENBERG
Keyword(s):  
Shelf Life ◽  
Macrobrachium Rosenbergii ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Bacterial Counts ◽  
Spoilage Bacteria ◽  
Sensory Changes ◽  
Quality And Shelf Life

The effects of radurization on bacteriological, chemical, physical and sensory changes were studied in iced-stored freshwater prawns of the species Macrobrachium rosenbergii. At both 145 and 230 krad, counts of potential spoilage bacteria were reduced. Irradiation at 230 krad resulted in increased TVBN values. No significant differences in texture (mushiness) were observed between irradiated and nonirradiated samples throughout the storage period. Atypical streptobacteria (D = 59 krad) were the predominant organisms isolated from irradiated prawns after 4 weeks of refrigerated storage. No connection was found between development of mushiness and total or proteolytic bacterial counts.

Sign in / Sign up

Export Citation Format

Share Document