Physico-chemical and microbiological analysis of thyme-CMC emulsions for shelf-life extension of shrimps

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63574799" target="_blank" >RIV/70883521:28110/24:63574799 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.15414/2024.sqf24-psp" target="_blank" >http://dx.doi.org/10.15414/2024.sqf24-psp</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15414/2024.sqf24-psp" target="_blank" >10.15414/2024.sqf24-psp</a>

Result language
angličtina
Original language name
Physico-chemical and microbiological analysis of thyme-CMC emulsions for shelf-life extension of shrimps
Original language description
Fresh meat is highly prone to spoilage as soon as it is slaughtered. The time frame from the fresh to the spoiled stage is very narrow. Therefore, it is highly pertinent to control the environment of the freshly slaughtered meat to reduce spoilage (of all types) as soon as possible. Advanced packaging systems such as edible coatings can facilitate superior meat products. Furthermore, exploring sustainable packaging materials derived from waste generated in slaughter industries is gaining momentum. The carboxymethyl cellulose emulsions with encapsulated thyme oil was prepared and characterised. The emulsions were used as edible coatings for shrimps. The total volatile count of the shrimps coated with 3% emulsion was found to be the best for inhibiting bacterial growth.
Czech name
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Czech description
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Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Bezpečnosť a kvalita potravín: Zborník vedeckých prác
ISBN
978-80-8266-056-5
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
230-235
Publisher name
Garmond Nitra
Place of publication
Nitra
Event location
Piešťany
Event date
Mar 20, 2024
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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