چکیده مقاله
Retardation of quality loss of seafood has been a new concept in recent years This study's main objective was to evaluate the chemical attributes of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils EOs during refrigerated storage At the end of storage time 15 days storage at 4°C , the pH, thiobarbituric acid reactive substances TBARS , and total volatile basic nitrogen TVBN amounts in shrimps coated with the alginate nanoparticles were 7 62, 1 14 mg MDA/kg, and 117 mg/100 g which were significantly p < 0 05 lower than the control groups Therefore, this edible coating could substantially retard microbial and chemical changes and improve the organoleptic properties of shrimp under refrigerated storage
کلیدواژهها
نویسندگان
Zahra eskandari
student research committee, Fasa University of Medical Sciences, Fasa, Iran
Amene Nematollahi
Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
Mahmoud Osanloo
Department of Medical Nanotechnology, School of Advanced Technologies in Medicine, Fasa University ofMedical Sciences, Fasa, Iran
شیوه ارجاع
eskandari, Zahra and Nematollahi, Amene and Osanloo, Mahmoud,1402,Investigating the chemical characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora andCuminum cyminum essential,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران