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dc.contributor.authorZareh Gashti, Ghorban
dc.contributor.authorKoochekian, A.
dc.contributor.authorGhoroghi, A.
dc.contributor.authorSeifzadeh, M.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-09-17T09:54:01Z
dc.date.available2018-09-17T09:54:01Z
dc.date.issued2005
dc.identifier.urihttp://hdl.handle.net/1834/14384
dc.description.abstractThree types of packaging tubes (laminated tubewith aluminum coating, laminated tube withoutaluminum coating and tin tubes) were used asexperimental tubes and metal can (commonlyused in fisheries) was used as control packaging in this study. Caviar used was Asetra caviar. Experimental tubes weighed 50 g with caviar. 18 replicates were run for each tube type. All samples were stored at 3?C after packaging. Caviar quality was evaluated for a period of storage. Have 7 months on the basis of organoleptic, chemical, and microbial tests. Results obtained indicate that pressed caviar packed in laminated tubes with aluminum coating showed the least variations from phase 0 through the 7 months.en_US
dc.description.sponsorshipIranian Fisheries Science Research Instituteen_US
dc.language.isofaen_US
dc.publisherIranian Fisheries Science Research Instituteen_US
dc.relation.ispartofseries84.229;
dc.relation.ispartofseries2811;
dc.titleEvaluation of Pressed Caviar quality in Tube Packagingen_US
dc.typeReporten_US
dc.description.statusPublisheden_US
dc.format.pages48pp.en_US
dc.publisher.placeTehran, Iranen_US
dc.subject.asfaEvaluationen_US
dc.subject.asfaCaviaren_US
dc.subject.asfaQualityen_US
dc.subject.asfaTube Packagingen_US
dc.subject.asfaFishen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:34Z


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