• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food science and technology research >Impact of Zataria multiflora Essential Oil, Nisin, Potassium Sorbate and LDPE Packaging Containing Nano-ZnO on Shelf Life of Caviar
【24h】

Impact of Zataria multiflora Essential Oil, Nisin, Potassium Sorbate and LDPE Packaging Containing Nano-ZnO on Shelf Life of Caviar

机译：百日草挥发油，乳链菌肽，山梨酸钾和含纳米ZnO的LDPE包装对鱼子酱保质期的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Caviar is one of the most luxury foods in the world. In addition to the traditional method (using salt and preservative with low temperature), there are various methods to extend the shelf life of caviar. The main objectives of this study were to evaluate the capabilities of Zataria multiflora essential oil (0.03%, 0.06%(W/W)), nisin (9, 18 mg/kg), potassium sorbate (500 and 1000 mg/kg) and LDPE package containing 0.4 and 1%(W/W) nano-ZnO on the shelf life, as a new approach in caviar. Total aerobic bacteria, molds & yeasts and color of samples were evaluated immediately after packaging and after 30, 60, 90, 120 and 150 days of storage. Results showed that LDPE package containing 1%(W/W) nano-ZnO have the most capability to control total aerobic bacteria. While for molds and yeasts count, 0.06%(W/W) Zataria multiflora essential oil had the most significant effect on the caviar samples (p < 0.05). For color changes analysis, there were significant differences between all of the treatments except 500 mg/kg potassium sorbate and 18 mg/kg nisin. Minimal color changes were observed in caviar samples packaged in LDPE film containing nano-ZnO. The results also showed a considerable Zn migration from package to caviar that its rate increased after 40 days.
机译：鱼子酱是世界上最豪华的食物之一。除了传统方法（使用低温盐和防腐剂）以外，还有多种方法可以延长鱼子酱的保质期。这项研究的主要目的是评估百日草精油（0.03％，0.06％（W / W）），乳链菌肽（9，18 mg / kg），山梨酸钾（500和1000 mg / kg）和作为在鱼子酱中的一种新方法，在货架期中包含0.4和1％（W / W）纳米ZnO的LDPE封装。包装后以及储存30、60、90、120和150天后立即评估总需氧细菌，霉菌和酵母菌以及样品的颜色。结果表明，含有1％（W / W）纳米ZnO的LDPE包装具有最大的控制总需氧细菌的能力。虽然对于霉菌和酵母菌计数，0.06％（W / W）百日草挥发油对鱼子酱样品的影响最大（p <0.05）。对于颜色变化分析，除500 mg / kg山梨酸钾和18 mg / kg乳链菌肽外，所有处理之间均存在显着差异。在包含纳米氧化锌的LDPE膜中包装的鱼子酱样品中观察到最小的颜色变化。结果还显示，大量锌从包装迁移到鱼子酱，其速率在40天后增加。

著录项

  • 来源
    《Food science and technology research》 |2013年第5期|749-758|共10页
  • 作者

    Maryam Khakbaz Heshmati; Nasser Hamdami; Mohamad Shahedi; Mohammad Amin Hkjazi; Abbas Ali Motalebi; Ali Nasirpour;

  • 作者单位

    Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-8311I, Iran;

    Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-8311I, Iran;

    Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-8311I, Iran;

    Branch for the Northwest and West Region, Agricultural Biotechnology Research, Institute of Iran (ABRII), Tabriz. Iran;

    Iranian Fisheries Research Organization, Tehran 141556116, Iran;

    Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-8311I, Iran;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    caviar; nanocomposite ZnO; nisin; potassium sorbate; shelf life; Zataria multiflora Boiss;

    机译：鱼子酱;纳米复合ZnO乳链菌肽山梨酸钾;保质期;百日草;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号