Search results for "shelf-life."
showing 3 items of 43 documents
Production d’hamburger de filet de dorade (Sparus aurata) d’élevage: caractérisation nutritionnelle et sensorielle au cours du shelf-life
2016
Within the framework of the Work Package 5 «Valorisation de l'image des produits aquacoles» and the activity 5.3 «Innovation en vue de valoriser les produits aquacoles» of SecurAqua project, we have assessed the possibility of diversification of Sicilian farmed fish, through the production of processed products, among which seabream fillets hamburgers. In order to verify the feasibility of the process, we have performed a preliminary study of global quality characteristics of the product, including both the nutritional and sensory aspects correlated to the security and sustainability of the product. Results showed that, in terms of nutritional requirements, the hamburger samples maintained …
Innovative technologies for packaging, preservation, shelf-life extension and traceability of the aquaculture and fishery products
2022
Modelling the effect of ethanol on growth rate of food spoilage moulds
2005
The effect of ethanol (E) on the radial growth rate (mu) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium digitatum, Rhizopus oryzae and Trichoderma harzianum) was assessed in Potato Dextrose Agar (PDA) medium at a(w) 0.99, 25 degrees C. In order to model this effect, the Monod type equation described previously by Houtsma et al. (Houtsma, P.C., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M., Zwietering, M.H., 1994. Modelling growth rates of Listeria monocytogenes as a function of lactate concentration. Int…