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Food Bioengineering, Volume 4, Issue 4, Page 612-627, December 2025.ABSTRACT Chicken meat contains high‐quality protein and is prone to postharvest quality deterioration due to high moisture and lipid content. Thus, in this study, edible coatings were developed from natural biomaterials, that is, chitosan (CH), gelatin (GL), Aloe vera gel (AVG), and carvacrol nanoemulsion (CNE), and their effects on shelf life of ...
Sweety Kalita +2 more
wiley +1 more source
Heat-Stable Proteases from Psychrotrophs in Milk
Journal of Food Protection, 1980 Twelve gram-negative psychrotrophic bacteria producing heat-resistant proteases that hydrolyzed casein were isolated from refrigerated raw milk. All were pseudomonads and the enzymes of the six most proteolytic cultures were examined further. The proteases were partially purified, and gel electrophoresis indicated that only a single enzyme was present ...
A, Gebre-Egziabher +2 more
openaire +2 more sources
STUDY OF “BLOWN PACK” SPOILAGE OF CHILLED VACUUM PACKED BEEF
Italian Journal of Food Safety, 2010 Blown pack spoilage of vacuum packed chilled beef was characterised by chemical (GCMS) analysis, microscope evaluation and microbiological analysis. Large amounts of butyric acid were found; the alteration was probably caused by psychrotrophic clostridia.
S Stella +4 more
doaj +1 more source
Psychrotrophic Brocothrix thermosphacta bacteriophages isolated from beef [PDF]
Applied and Environmental Microbiology, 1983 A total of 15 wild-type Brocothrix thermosphacta strains isolated from beef and the type strain, B. thermosphacta ATCC 11509, were used as hosts for the isolation of bacteriophages under psychrotrophic conditions (7 degrees C). A total of 21 virulent, psychrotrophic phages were successfully isolated and purified from aqueous extracts of spoiled rib ...
openaire +2 more sources
BioMed Research International, 2018 Low temperatures and high pH generally inhibit the biodenitrification. Thus, it is important to explore the psychrotrophic and alkali-resisting microorganism for degradation of nitrogen.
T. He +6 more
semanticscholar +1 more source
Polish Journal of Food and Nutrition Sciences, 2019 Salmon flesh spoilage can be greatly reduced through the use of preservation methods, using natural products combined with low temperature and packaging. Microbiological and physicochemical characteristics of fresh salmon fillets ( Salmo salar ), sprayed
Jessica Di Toro +8 more
doaj +1 more source
Phenotypic characterization of raw milk-associated psychrotrophic bacteria
Microbiological Research, 2006 Among the 68 isolates, selected from 13 raw-milk samples in Finland (that originate from farm, truck or silo tanks), 60 (88%) were psychrotrophs. All the isolates were characterized by the determination of their spoilage and phenotypic features: proteolytic and lipolytic activities, the production of lecithinases and hemolytic factors were considered ...
Munsch-Alatossava, P., Alatossava, T.
openaire +2 more sources
Psychrotrophic bacteria and their negative effects on milk and dairy products quality
Mljekarstvo, 2012 The characteristics of bacterial populations in raw milk at the time of processing has a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk, processed milk as well as on the other dairy products.
Šimun Zamberlin +2 more
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