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Effect of Cinnamon Oil and Garlic Extract for Fresh Shrimp Preservation |
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| รหัสดีโอไอ | |
| Title | Effect of Cinnamon Oil and Garlic Extract for Fresh Shrimp Preservation |
| Creator | Supraewpan Lohalaksnadech |
| Contributor | Dumrong Lohalaksnadech |
| Publisher | Faculty of Technology, Mahasarakham University |
| Publication Year | 2562 |
| Keyword | Shrimp, Total volatile base nitrogen, Shelf life, Cinnamon oil, Garlic extract |
| Abstract | The effect of garlic extract, cinnamon oil on the quality changes of raw shrimp during refrigerated storage (4?1?C) of 15 days was investigated. Four different treatments were treated : control sample (T1), 8 % garlic extract solution (T2), 0.5 % cinnamon oil (T3) and 8% garlic extract incorporated with 0.5% cinnamon oil (T4). The results indicated that the cinnamon oil incorporated with garlic extract (T4) was efficient against the proliferation of microorganisms including total variable count. The results from chemical analysis indicated that the treated samples underwent a significant decrease (P |
| Language | EN |
| URL Website | https://techno2.msu.ac.th/icofab2019/abstract-collection-and-proceedings/ |
| Website title | The 6th International Conference on Food Agriculture & Biotechnology(ICoFAB 2019) |
