ABSTRACT
Considering the potential benefits of edible coatings and films for storage of food materials, effect of edible calcium alginate film on shelf life of frozen lamb muscles was studied in the present research. Microbial analyses including total microorganisms count and psychrophilic bacteria count and chemical analyses such as total volatile nitrogen [TVN] and moisture content determination were performed. Coated and uncoated samples had not statistically significant difference in total microbial count, total volatile nitrogen level and moisture content. However, there was statistically significant difference between the coated and uncoated samples in terms of psychrophilic bacteria count [p<0.05]. Considering the role of psychrophilic bacteria in meat spoilage, results of the current research confirmed that calcium alginate films may be to some extent effective in shelf life extension of frozen lamb muscle
ABSTRACT
The rapid expansion in world production of palm oil over the last three decades has attracted the attention of the oils and fats industry. Oil palm gives the highest yield of oil per unit of any crop. Palm oil is the major oil produced, with annual world production in excess of 50 million tonnes. Throughout the world, 90% of palm oil is used for edible purposes [e.g., margarine, deep fat frying, shortening, ice creams, and cocoa butter substitutes in chocolate]; the remaining 10% is used for soap and oleo chemical manufacturing [fatty acids, methyl esters, fatty nitrogenous derivatives, surfactants and detergents]. Two distinct oils are produced by oil palms [palm kernel oil and palm oil], both of which are important in world trade. Palm oil contains 50% saturated fatty acids. The saturated fatty acid to unsaturated fatty acid ratio of palm oil is close to unity and it contains a high amount of the antioxidants, beta-carotene, and vitamin E. Palm oil contains a high proportion of palmitic acid as well as considerable quantities of oleic and linoleic acids. The physicochemical properties, fatty acid profile and nutrition in palm oils are reviewed