| Autor: |
Adediran, O.A., Awodoyin, O.R., Atanda, T.A., Faniyi, T.O., Oshibanjo, O.D., Olusola, O.O., Omojola, A.B. |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Zdroj: |
ChemSearch Journal; Vol. 13 No. 1 (2022); 39–44 |
| ISSN: |
2276-707X |
| Popis: |
The shelf life of processed food products is dependent on the interplay of several factors which include packaging and ingredients used in producing such foods among others. In this study, meat floss was produced from rabbit meat obtained from Chinchilla breed using three commonly available cooking oils: Refined palm oil (RPO), Soya Oil (SO) and Canola Oil (CO). The resulting Rabbit Meat Floss (RMF) were packed in three materials: Aluminium Foil (AF), Ziploc (ZPL) and Polypropylene (PP). The RMF were stored at room temperature and analysed for microbial load (log10-5cfu/g) on days 7, 14 and 21 of storage. The study was a 3 x 3 factorial experiment fitted into a completely randomized design replicated three times. Interacting with storage days ZPL had significantly lower (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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