The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.13284
Abstract: The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced… read more here.
Keywords: lateolabrax; chilled storage; deterioration; inhibitory action ... See more keywords
Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2017.07.041
Abstract: Abstract The effect of a beef meat coating prepared using cuttlefish skin gelatin with henna aqueous extract (HAE) as natural preservative was studied during chilled storage of meat at 1, 3, 6 and 8 days.… read more here.
Keywords: chilled storage; beef meat; meat; gelatin ... See more keywords
Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage
Sign Up to like & getrecommendations! Published in 2019 at "Livestock Science"
DOI: 10.1016/j.livsci.2019.103843
Abstract: Abstract Rapid browning limits the retail display of lamb meat, particularly following extended chilled storage that is typical of international shipment. Lamb stored chilled for short periods browns more rapidly on retail display when the… read more here.
Keywords: chilled storage; lamb meat; display; meat ... See more keywords
Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin.
Sign Up to like & getrecommendations! Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.07.017
Abstract: This study aimed to determine the effect of frozen-then-chilled storage on free Ca2+, proteolytic enzyme activity of calpains and the proteasome, water-holding capacity and shear force of porcine longissimus thoracis et lumborum muscle. Pork loins… read more here.
Keywords: chilled storage; water holding; storage; holding capacity ... See more keywords
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1604595
Abstract: ABSTRACT The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were… read more here.
Keywords: chilled storage; sous vide; atlantic mackerel; time ... See more keywords
The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)
Sign Up to like & getrecommendations! Published in 2019 at "Italian Journal of Animal Science"
DOI: 10.1080/1828051x.2019.1644213
Abstract: Abstract M. Longissimus lumborum from 16 wild boars was analysed 48 and 360-h post-mortem in order to evaluate the effect of storage on the quality of meat from the feral wild boar. The pH of… read more here.
Keywords: quality; storage; chilled storage; meat ... See more keywords
The bacterial quality and safety of cold smoked salmon during production and subsequent chilled storage.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of applied microbiology"
DOI: 10.1093/jambio/lxaf035
Abstract: AIM This study aimed to investigate the bacteriology of cold smoked salmon (CSS), specifically changes in the bacterial quality (total viable count (TVC) and total Enterobacteriaceae count (TEC)), the concentration of spoilage bacteria (lactic acid… read more here.
Keywords: quality; chilled storage; bacterial quality; smoked salmon ... See more keywords
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15728
Abstract: Herein, we report the effect of flavonoids from Lycium barbarum leaves (LBLF) on myofibrillar proteins (MP) in minced mutton during chilled storage (4 ± 1 ℃). High performance liquid chromatography (HPLC) analysis showed that the total… read more here.
Keywords: chilled storage; oxidation; barbarum leaves; minced mutton ... See more keywords
The Application of Revenue Management in Chilled Storage Area Allocation: Simulation Study
Sign Up to like & getrecommendations! Published in 2021 at "Chiang Mai University journal of natural sciences"
DOI: 10.12982/cmujns.2021.029
Abstract: Resource planning in service industries is a difficult task and quite different from resource planning in manufacturing. Revenue management is one concept used in service industries when capacity and inventory are challenging to identify. In… read more here.
Keywords: area; revenue management; study; revenue ... See more keywords
Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1195944
Abstract: The difference and similarities in the physicochemical and volatile flavor properties were determined in neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles during 8 days of chilled storage. Physicochemical analysis indicated… read more here.
Keywords: squid; physicochemical volatile; volatile flavor; chilled storage ... See more keywords
Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14020193
Abstract: The correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of… read more here.
Keywords: spoilage; chilled storage; spoiled oyster; spoilage bacteria ... See more keywords