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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۵۰، صفحات ۱۶۲-۱۶۸
عنوان فارسی The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO
چکیده فارسی مقاله One of the most popular foods consumed worldwide is meat. According to its high protein and moisture content, it is highly susceptible to spoiling itself. Preservatives are therefore necessary to maintain its quality and lengthen its shelf life. The objective of this assessment is to draw attention to a certain technique for extending the shelf life of meat products. This study examined the shelf-life of secondary collagen-containing raw materials treated with varied concentrations of DMSO in terms of pH degree and total ion concentration (TIC). For this purpose, six meat samples were treated with different concentrated DMSO solutions under room temperature and aerobic conditions for 7 days. The outcomes of the experiment proved that meat treated with DMSO had a lower pH, C degrees, and a longer shelf life when compared to the control.
کلیدواژه‌های فارسی مقاله پروتئاز آسپارتیک،بیوسنتز،کاربردهای صنعتی،بیوتکنولوژی،
عنوان انگلیسی The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO
چکیده انگلیسی مقاله One of the most popular foods consumed worldwide is meat. According to its high protein and moisture content, it is highly susceptible to spoiling itself. Preservatives are therefore necessary to maintain its quality and lengthen its shelf life. The objective of this assessment is to draw attention to a certain technique for extending the shelf life of meat products. This study examined the shelf-life of secondary collagen-containing raw materials treated with varied concentrations of DMSO in terms of pH degree and total ion concentration (TIC). For this purpose, six meat samples were treated with different concentrated DMSO solutions under room temperature and aerobic conditions for 7 days. The outcomes of the experiment proved that meat treated with DMSO had a lower pH, C degrees, and a longer shelf life when compared to the control.
کلیدواژه‌های انگلیسی مقاله Dimethylsulfoxide (DMSO),Meat products,pH Degree,Preservation,Shelf-life
نویسندگان مقاله | Ayshan Salmanova
Sheki Regional Scientific Center, ANAS, Azerbaijan
نشانی اینترنتی http://fsct.modares.ac.ir/browse.php?a_code=A-10-81300-1&slc_lang=en&sid=7
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