THE EFFECTIVENESS OF LIQUID SMOKE PRODUCED FROM PALM KERNEL SHELLS PYROLYSIS AS A NATURAL PRESERVATIVE IN FISH BALLS
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DOI: 10.21660/2018.47.06109
Abstract: This study investigated the utilization of liquid smoke as a natural preservative in fish balls without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained through pyrolysis of palm… read more here.
Keywords: liquid smoke; fish balls; palm kernel; natural preservative ... See more keywords
Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei)
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DOI: 10.3390/biology11020334
Abstract: Simple Summary The Food and Agriculture Organization of the United Nations (FAO) indicated that the average global production of oyster shell waste for the year 2019 was 3.08 million tons. Many serious problems include the… read more here.
Keywords: shrimp; natural preservative; calcined oyster; oyster shell ... See more keywords
Ceviche-Natural Preservative: Possibility of Microbiota Survival and Effect on L. monocytogenes
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DOI: 10.3390/foods11060860
Abstract: Ceviche is a marinated raw fish dish ready for consumption; it is a part of the cuisine of various countries on the Pacific coast and its preparation may differ among them. Although the process uses… read more here.
Keywords: effect; ceviche; natural preservative; preservative possibility ... See more keywords
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making
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DOI: 10.3390/foods11141993
Abstract: The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent… read more here.
Keywords: essential oil; natural preservative; rosemary essential; reo ... See more keywords
Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork Loin.
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DOI: 10.4315/0362-028x.jfp-19-026
Abstract: A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was… read more here.
Keywords: natural preservative; mixed natural; pork loin; ppm ... See more keywords