Effects of oregano essential oil (EO) and nisin on the shelf life and microbial community of grass carp fillets packed under modified atmosphere were investigated. The shelf life of fish samples was evaluated based on sensory attributes and spoilage indicators, including color, odor, texture, ...
Shelf Life and Storage from the time of distillation: It is impossible to say exactly what an essential oil shelf life will be. The storage conditions will vary and make a significant difference. If the essential oil has been received directly from the distiller shortly after distillation and th...
近日,上海海洋大学食品学院Weiqing Lan(第一作者)、谢晶教授(通讯作者)等在国际期刊《Food Packaging and Shelf Life》(IF=6.429)在线发表了题为“Effects of pectin combined with plant essential oils on water migration, myofibrillar proteins and muscle tissue enzyme activity of vacuum packaged large yellow cr...
As determined by sensory analysis (overall acceptability attribute) the observed shelf-life of trout fillets was longest for VP2 (16–17 days) followed by VP1 (14 days), A2 (8 days) and control (A1) samples (5days). The presence of salt and oregano oil (0.2%) in cooked VP1 trout ...
Application of ‘Active Packaging’ Technologies for the Improvement of Shelf-Life and Nutritional Quality of Fresh and Extended She... Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, sto... ...
Shelf Life of Spices Each spice type has a different shelf life, and that can be impacted by how they are stored and if they are ground or whole. Here are some general rules about the shelf life of spices: Ground spicesare at their freshest within the first3 monthsof being bottled ...
The combined effect of modified atmosphere packaging (MAP: 40% CO 2/30% O 2/30% N 2) and oregano essential oil, on the shelf-life of lightly salted culture... AE Goulas,MG Kontominas - 《Food Chemistry》 被引量: 471发表: 2007年 Tidal fronts on the shelf seas around the British Is...
was 4.72 log cfu/g. The lowest TVC values for storage at 4 degrees +/- 0.5 degrees C after 18 days were 3.68 log cfu/g for raw chicken vacuum packed with oregano essential oil and 4.05 log cfu/g for raw chicken vacuum packed with thyme essential oil. Over the course of th...
So, the objective of this work was to investigate and compare the effect of two natural antioxidants (oregano essential oil and green tea extract) incorporated to an active package filled with a modified atmosphere on the display life of foal steaks. 2. Material and methods 2.1. Sample ...
2. Processing and packaging requirements of cultured meat 3. Maintaining quality and shelf life of cultured meat products 4. Labeling design to increase intention to purchase cultured meat products 5. Presenting consumer acceptance methods of cultured meat products in the market 6. Future marketing pe...