English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Lactobacillus pentosus FPTLB13 was used as a biopreservative agent for hilsa steaks ( Tenualosa ilisha ) in vacuum packs at 5OC. The inoculated steaks (T) exhibited lowering of pH from 6.2 to 5.6 on day 12, probably due to production of organic acids. A sharp increase in total volatile base nitrogen was seen after day 12 of storage in treated steaks which could be attributed to extended lag phase of the spoilage microorganisms as result of competitive inhibition by lactic acid bacteria (LAB) and effect of acidification. Application of LAB cultures seems to have decreased the rate of trimethylamine formation (p 0.05) the texture and flavour of hilsa steaks, although the scores of overall acceptability suggests a significant improvement (p<0.05). The inoculated steaks were found to have a shelf life of 12 days under vacuum at 5OC.

Study on shelf life of Lactic Acid Bacteria inoculated vacuum packed Tenualosa ilisha (Hamilton, 1822) at 5oC.