Ein Beitrag zur Charakterisierung der Wasserbindungskapazität von Proteinen

Luther, H.; Weber, Edgar; Schuster, E.

doi:10.1002/food.19830270323

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1996

2024

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Cited by 2 publications

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“…After 30min, the sample was weighed again and the observed weight difference was reported as the amount of water loss in the sample (Luther, Weber, & Schuster, 1983).…”

Section: Phmentioning

confidence: 99%

Fish Active Packaging with ZnO/Fe-MMT nanoparticles

Rahmanifarah,

Mahmoudian,

Eskandarabadi

2024

Preprint

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Today, active packaging has become important to increase food safety and decrease its spoilage. In this study, the aim was to delay spoilage and increase the shelf life of rainbow fish fillets with a new hybrid nanocomposite active packaging. Packaging was fabricated with Ethylene vinyl acetate and active compounds such as rosemary extract, zinc oxide nanoparticles, and modified iron (Fe-MMT). Various experiments such as XRD and FESEM analyses were performed on active films, and for fish fillets, total sulfhydryl, volatile nitrogen, and lipid oxidation tests were conducted to determine the shelf life of fish fillets in packages. The highest increase in volatile nitrogen, which is related to spoilage of fish fillet, was 9.45 mg/100g, although the limit is 25 mg/100g. It can be concluded that films containing active compounds have increased the shelf life of fish fillets until the sixth day of storage without changing the texture, color and odor.

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“…After 30min, the sample was weighed again and the observed weight difference was reported as the amount of water loss in the sample (Luther, Weber, & Schuster, 1983).…”

Section: Phmentioning

confidence: 99%