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14.607  Articles
1 of 1.462 pages  |  10  records  |  more records»
The antimicrobial activity of various plant extracts on Pseudomonas bacteria isolated from spoiled chilled tilapia (Oreochromis sp.) was evaluated in this study. In the first stage of this study, red tilapia was subjected to chilled storage (4°C) for 3 we... see more

An antibacterial test was conducted on fresh and fermented Pangium edule Reinw. Seed extracts against gram positive and negative spoilage bacteria associated with fish.

Studies concerning food safety and quality of meat have increased considerably over the past few years. Lipids oxidation represents one major cause of sensorial changes and quality loss of meat. Also, is responsible for reducing the shelf life, being infl... see more

Fish products are major sources protein supplements for human nourishment composing of low - fat diet cherished by consumers for health wise consequence. Quite substantial amount of this products during harvest cum handling are lost to spoilage due to lac... see more

Fish as a source of animal protein is a fishery commodity that is prone to quality deterioration and spoilage after the fish is caught, so it needs fast, precise and correct handling to keep its quality in the hands of consumers. There for it is necessary... see more

The fish drying process aims to preserve fish, so as to reduce losses due to the spoilage process. There is sunlight, the drying process does not experience obstacles, however if it is raining, it will take a longer time, and give a smell effect that dist... see more

Purpose: Fish is a type of animal protein that can be consumed by humans to supplement protein in the body. Due to the fact that there is an abundance of fish in Indonesia, traders often experience losses because of rotting fish. A small proportion of tra... see more

Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products a... see more

Essential oils may inhibit Gram-negative microbiota, a causative agent of spoilage of fresh fish. The aim of this study was to detect antibacterial activity of essential oils against Gram-negative bacteria isolated from fish. The antimicrobial activity of... see more

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