EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF MUTTON DURING COLD STORAGE

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BELGHEISI SABA; AMINIFAR MEHRNAZ; AZIZI MOHAMMAD HOSSEIN; HADIAN ZAHRA

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF MUTTON DURING COLD STORAGE

Author(s)

BELGHEISI SABA | AMINIFAR MEHRNAZ | AZIZI MOHAMMAD HOSSEIN | HADIAN ZAHRA

Keywords

EDIBLE COATING

WHEY PROTEIN

MICROBIAL PROPERTIES

MUTTON

COLD STORAGE

Abstract

FOOD PACKAGING, AN IMPORTANT DISCIPLINE IN THE AREA OF FOOD TECHNOLOGY, CONCERNS PRESERVATION AND PROTECTION OF FOODS, AS WELL FROM OXIDATIVE AND MICROBIAL SPOILAGE. THE OBJECTIVE OF THIS RESEARCH IS EVALUATION OF THE EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF FRESH MUTTON AFTER 0, 1, 3 AND 5 DAYS AT REFRIGERATOR STORAGE. THE MICROBIAL PROPERTIES (TOTAL COUNT AND PSYCHROPHILIC BACTERIA) OF THE COATED AND UNCOATED SAMPLES WERE ANALYZED. THE RESULTS SHOWED THAT, TOTAL COUNT, PSYCHROPHILIC BACTERIA OF THE COATED AND UNCOATED SAMPLES DID NOT HAVE SIGNIFICANT DIFFERENCES (P>0.05). THEREFORE WHEY PROTEIN BASED EDIBLE COATING COULD NOT REDUCE THE MICROBIAL LOAD OF FRESH MUTTON.

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APA: Copy

BELGHEISI, SABA, AMINIFAR, MEHRNAZ, AZIZI, MOHAMMAD HOSSEIN, & HADIAN, ZAHRA. (2013). EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF MUTTON DURING COLD STORAGE. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926386/en

Vancouver: Copy

BELGHEISI SABA, AMINIFAR MEHRNAZ, AZIZI MOHAMMAD HOSSEIN, HADIAN ZAHRA. EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF MUTTON DURING COLD STORAGE. 2013. Available from: https://sid.ir/paper/926386/en

IEEE: Copy

SABA BELGHEISI, MEHRNAZ AMINIFAR, MOHAMMAD HOSSEIN AZIZI, and ZAHRA HADIAN, “EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF MUTTON DURING COLD STORAGE,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926386/en

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