کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7601043 | 1492149 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Citrus extract or natamycin treatments on “Tzatziki” - A traditional Greek salad
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad “Tzatziki” during storage under refrigeration (4 °C). Irrespective of the packaging conditions and treatments, yeasts populations of approximately 4.0-6.5 log cfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were lower (2-3 log cfu/g). Tzatziki's overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a letter extent the combination with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic typical flavour) of Tzatziki salad. The shelf-life of Tzatziki was extended by ca. >10 days (citrus extract, citrus-natamycin) and 5-6 days (natamycin, citrus and citrus-natamycin) under aerobic or vacuum, respectively, as compared to the control sample.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 142, 1 January 2014, Pages 416-422
Journal: Food Chemistry - Volume 142, 1 January 2014, Pages 416-422
نویسندگان
Maria I. Tsiraki, Ioannis N. Savvaidis,