کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564860 | 1330952 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging](/preview/png/4564860.png)
چکیده انگلیسی
Three types of packaging systems were compared for their influence on the storage stability (2 °C) of precooked and peeled red claw crayfish tails. Modified atmosphere packaging (MAP; with 80%CO2/10%O2/10%N2) almost totally inhibited the growth of aerobic bacteria and coliforms when compared with aerobic polyvinylchloride packaging (PVCP) and vacuum packaging (VP). MAP also prevented a pH rise, purge loss, and texture toughening or softening of stored red claw when compared with PVCP or VP (P<0.05). Lipid oxidation was minimal in all three packaging systems. Thus, MAP offers an attractive means to preserve the shelf life of precooked red claw stored under refrigerated retail display conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 8, November 2008, Pages 1431–1436
Journal: LWT - Food Science and Technology - Volume 41, Issue 8, November 2008, Pages 1431–1436
نویسندگان
Gong Chen, Youling L. Xiong,