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| Leroi, Francoise; Joffraud, Jean-jacques; Chevalier, Frederique; Cardinal, Mireille. |
| Aims: The aim of the study was to assess the relationships between the remaining shelf-life (RSL) of cold-smoked salmon and various microbiological and physico-chemical parameters, using a multivariate data analysis in the form of stepwise forward multiple regression. Methods and Results: Thirteen batches of French cold-smoked salmon were analysed weekly during vacuum-packed storage at 5 degreesC for their lipid, water, salt, phenol, pH, total volatile basic nitrogen (TVBN) and trimethylamine contents, total psychrotrophic count, lactic acid bacteria, lactobacilli, B. thermosphacta, Enterobacteriaceae and yeast counts. At the sensory rejection time, the flora was dominated by lactobacilli, lactobacilli/Enterobacteriaceae or Carnobacteria/B. thermosphacta.... |
| Tipo: Text |
Palavras-chave: Microbiological; Parameters; Regression; Cold smoked salmon. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-609.pdf |
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| Irfan,M; Mehmood,S; Mahmud,A; Anjum,AA. |
| ABSTRACT The present study aimed to evaluate the physical, chemical, and microbiological characteristics of 4 different poultry waste (dead birds, hatchery waste, offal, and a mixture of all) processed under two composting systems (bin and windrow). For this purpose, 12 compost bins and 12 windrow piles having different poultry waste were placed according to 2 × 4 factorial arrangements under Completely Randomized Design. Treatments consisted of 2 composting systems (bin and windrow) and 4 compost types (dead birds, offal, hatchery waste, and a mixture of all). The bins were comprised of 3 compartments (primary, secondary, and curing) and filled with dead birds, offal, hatchery waste, and a mixture of all. A similar procedure was adopted for the windrow... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bin; Chemical; Composting; Microbiological; Poultry Waste; Windrow. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000400301 |
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| Loyola López,Nelson; Moraga Recabal,Gladys; Acuña Carrasco,Carlos. |
| This study includes the development and evaluation of snails (Helix aspersa M.) appertized, collected at a heliciculture breeding center, located in Los Niches sector, Curico, Maule region, South-central of Chile. The test was conducted at the Laboratory of Sciences of the Catholic University of Maule, Nuestra Señora del Carmen Campus, Curico. The main objective of this work was to study the influence of appertized on sensory attributes and commercial durability of snail Helix aspersa M. Additionally, some specific objectives were proposed as follow: to provide this mollusc with a commercial alternative for it consume, to evaluate its organoleptic characteristics and guarantee the product from both the microbiological and nutritional points of view. Three... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Helix aspersa M; Appertized; Microbiological; Sensory and chemical evaluation. |
| Ano: 2015 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122015000100001 |
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| Gajera, Ramesh R.; Joshi, D. C.. |
| Abstract: Bottle gourd (Langenariasiceraria), Aonla (EmblicaofficinalisGaertn.), Lemon (Citrus x limon) and Ginger (Zingiberofficinale) juice was blended in the proportion of 87.90: 23.40: 5.70: 6.00 mL, respectively. Prepared blend juice was hot filled in glass bottles and thermally processed over a temperature range over 80-950C for 5-30 min. Significant difference was observed in ascorbic acid (vitamin C), total plate counts and, yeast and mould counts (P<0.05), while no significant difference was in pH and TSS (P>0.05). The best thermal process was found at 85°C hot filling and processing at 85°C for 5 min. At this temperature-time combination, 3.52 pH, 5.17 oBrix TSS, 38.32 mg per 100 mL ascorbic acid, 35 cfu mL-1 total plate counts, 2... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural Engineering; Agril. Process and Food Engg. Blend juice; Thermal processing; Storage stability; Physicochemical; Microbiological. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2783 |
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