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在冷藏期间使用物理化学,微生物学和图像分析与化学测量相结合,评估三种商业Pastourma样本的质量变化

Eftichia Kritsi1, Georgia Ladika1, Natalia A Stavropoulou1

  • 1Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece.

Foods (Basel, Switzerland)
|April 13, 2024
PubMed
概括

冷藏的帕斯图尔马在开封后16天内质量下降,纹理和颜色减少. 图像分析有效地追踪腐烂,指导制肉类的更好的保存策略.

关键词:
减弱的总反射 里埃变换红外光谱法颜色 颜色 颜色 颜色 颜色图像分析图像分析微生物学的分析分析.过去的旅游 过去的旅游统计分析是一种统计分析.质地 质地 质地

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Sample Handling01:02

Sample Handling

Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
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