Effect of vacuum packaging combined with natural additives on the shelf life and quality traits of fresh thyme

الموضوعات

علوم بحتة وطبيعية

الملخص

Green thyme (Za’atar) is one of favorite herbs among Palestinian’s garden. It refers to genus Origanum of Lamiaceae family. This study aim to extend the shelf life fresh green thyme by hurdle technology by employing vacuum packaging technique combined natural additives (onion, sumac, lactic acid and oil and salt) then stored at room and refrigerated temperature to study the effect of natural additives combined with vacuum packaging on the physochemical properties of green thyme including color, taste, flavor, pH, chemical compositions and how they change during 42 days. Moreover, Study the probability of growth of Clostridium Botulinum in green thyme samples under anaerobic condition by using microbiological challenge test. Lactic acid was the most effective to keep different quality traits during storage. Refrigerated conditions were the best storage condition to extend the shelf life of thyme products. Green thyme leaves are very valuable agricultural product in Palestine. Until now, this product is not exploited to the export market due to short shelf life; the findings of this study may contribute to increase the potential of this product for export market.

روابط وملفات

التعريف والنوع

رقم الوثيقة

f3e6bbf5-5238-48c5-822a-79130fc92bfb

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

2363213_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":" Gianluigi Mauriello","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Doaa Kanan","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"Samer Mudalal ","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

Effect of vacuum packaging combined with natural additives on the shelf life and quality traits of fresh thyme

المحتوى والصفحات

عدد الصفحات

0

كلمات الباحثين

natural additives

إشراف وإعداد

الإشراف

Gianluigi Mauriello, Samer Mudalal

الإعداد

Doaa Kanan

الاقتباسات الببليوغرافية