Effect of vacuum packaging combined with natural additives on the shelf life and quality traits of fresh thyme
| dc.contributor.author | Kanan, Doaa | |
| dc.date.accessioned | 2022-09-29T06:18:53Z | |
| dc.date.available | 2022-09-29T06:18:53Z | |
| dc.date.issued | 2019-12-08 | |
| dc.description.abstract | 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. | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/17782 | |
| dc.publisher | Doaa Kanan | en_US |
| dc.subject | Effect of vacuum packaging combined with natural additives on the shelf life and quality traits of fresh thyme | en_US |
| dc.supervisor | Dr. Samer Mudalal + Prof. Gianluigi Mauriello | en_US |
| dc.title | Effect of vacuum packaging combined with natural additives on the shelf life and quality traits of fresh thyme | en_US |
| dc.type | Thesis | en_US |