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Development of fish gelatin coatings incorporated with lemon peel extracts as antimicrobial packaging to extend the shelf life of Flammulina velutipes


Citation

Naphawan, L. and Zainal Arifin, Maryam 'Adilah and Zainal Abedin, Nur Hanani (2017) Development of fish gelatin coatings incorporated with lemon peel extracts as antimicrobial packaging to extend the shelf life of Flammulina velutipes. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 229-232).

Abstract

Antimicrobial coatings based on fish gelatin with lemon peel extract (LPE) were developed to extend the shelf life of mushroom (Flammulina velutipes). Fish gelatin coatings incorporated with LPE successfully reduced up to 20% microbial growth on the mushroom on the 12th day of storage as compared with control. Lower temperature (4ºC) maintained the quality of mushrooms better than the higher temperature (25ºC) for all analyses. The sensory evaluation revealed that browning became prominent only on 8th day onwards at both temperatures. The overall acceptability showed that the coated mushroom sample is still acceptable even after the 8th day.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Flammulina velutipes; Lemon; Gelatin; Active packaging
Depositing User: Nabilah Mustapa
Date Deposited: 21 May 2018 03:23
Last Modified: 21 May 2018 03:23
URI: http://psasir.upm.edu.my/id/eprint/60330
Statistic Details: View Download Statistic

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