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
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Citrus extract or natamycin treatments on “Tzatziki” - A traditional Greek salad
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
نویسندگان
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