کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4383598 1617844 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage
ترجمه فارسی عنوان
اثر بسته بندی متفاوت بر محتوای تقریبی و لیزین نخ خامه‌ماهی [Chanos Chanos (Forsskål، 1775)] در طول ذخیره سازی
کلمات کلیدی
نخ خامه‌ماهی ؛ بسته بندی؛ محتوای تقریبی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم آبزیان
چکیده انگلیسی

Fish floss was processed by steaming and frying. Different packaging is expected to affect the nutritional changes of milkfish floss during storage. Milkfish floss were packed with different types of packaging (plastic polypropylene bag, polystyrene jar and Alumunium foil stand pouch) and were stored during (0, 20, 40, 60, 80) d at 35 °C temperature. Data was analysed by ANOVA. Type of packaging during storage of 80 d in milkfish floss significantly affect on moisture, protein, fat and lysine content (P < 0.05). Alumunium foil Standpouch was the best package for maintaining the water, protein, fat and lysine content of milkfish floss.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Aquatic Procedia - Volume 7, August 2016, Pages 118–124
نویسندگان
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