کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502661 | 1554051 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils
ترجمه فارسی عنوان
مشخصات مصرف کننده و پذیرش استیک گوشت گاو پخته شده با پوشش خوراکی و فعال حاوی روغن اسانس پونه و رزماری
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 143, September 2018, Pages 153-158
Journal: Meat Science - Volume 143, September 2018, Pages 153-158
نویسندگان
Ana Carolina Pelaes Vital, Ana Guerrero, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Cesar Sary, Tatiane Rogelio Ramos, MarÃa del Mar Campo, Ivanor Nunes do Prado,