کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188889 | 963501 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The effects of a tea polyphenols (TP) dip treatment on quality changes of silver carp (Hypophthalmicthys molitrix) during iced storage were examined over a period of 35 days. TP (0.2%, w/v) solution was used for the dip treatment. The control and the treated fish samples were analysed periodically for microbiological (total viable count), chemical (pH, TVB-N, TBA, K-value), and sensory characteristics. The results indicated that the effect of the TP dip treatment on the fish samples was to enable the good quality characteristics to be retained for longer and to extend the shelf life during the iced storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 108, Issue 1, 1 May 2008, Pages 148–153
Journal: Food Chemistry - Volume 108, Issue 1, 1 May 2008, Pages 148–153
نویسندگان
Wenjiao Fan, Yuanlong Chi, Shuo Zhang,