scholarly journals Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

2020 ◽  
Author(s):  
Ramona Bosse ◽  
Melanie Wirth ◽  
Jochen Weiss ◽  
Monika Gibis
Keyword(s):  
High Temperature ◽  
Volatile Compounds ◽  
Bacterial Growth ◽  
Storage Temperature ◽  
Maximum Effect ◽  
Staphylococcus Carnosus ◽  
C Storage ◽  
Marker Compounds ◽  
Brine Injection ◽  
Storage Temperatures

Abstract In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

Navel Orange Pitting Stimulated by Waxing and High Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520b-520
Author(s):  
Huating Dou ◽  
Peter D. Petracek ◽  
Craig Davis
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Citrus Fruit ◽  
Navel Orange ◽  
Oil Glands ◽  
C Storage ◽  
High Storage Temperature ◽  
Florida Citrus ◽  
Citrus Varieties

Navel oranges are reportedly susceptible to postharvest peel disorders, including chilling injury and aging/stem end rind breakdown. These and other physiological disorders are sometimes given the common term “navel rind breakdown.” California citrus industry reports on recent incidences of navel rind breakdown suggested that some instances of this disorder were similar to “postharvest pitting,” a disorder that we have observed in a number of Florida citrus varieties. Thus, we decided to define the morphology and etiology of pitting of `Washington' navel orange (Citrus sinensis L.) peel. The disorder was characterized by the collapse of clusters of oil glands and was stimulated by wax application and high temperature (≥13 °C) storage. Internal ethanol levels of waxed fruit stored at high temperature (13 or 21 °C) were significantly higher among fruit that developed pitting than those that did not. The pitting observed in these studies is comparable to previously observed navel orange disorders that have occurred without known cause. Navel orange pitting is morphologically and etiologically distinct from chilling injury and aging/stem end rind breakdown, but is similar to postharvest pitting of Florida citrus fruit.

scholarly journals Serangan Sitophilus oryzae Pada Beras Dari Beberapa Varietas Padi dan Suhu Penyimpanan

2020 ◽  
Vol 22 (1) ◽  
pp. 16
Author(s):  
Rizma Dwi Mastuti ◽  
Subagiya Subagiya ◽  
Retno Wijayanti
Keyword(s):  
Attack Rate ◽  
Storage Time ◽  
Plant Disease ◽  
Yield Loss ◽  
Storage Temperature ◽  
Sitophilus Oryzae ◽  
Brown Rice ◽  
Black Rice ◽  
C Storage ◽  
Storage Temperatures

<p>Post-harvest with storage are important to maintain the supply of rice. One of the obstacles found in storing rice is the attack of <em>Sitophilus oryzae</em> which is responsible of causing yield loss. The attack of <em>S. oryzae</em> on rice can be caused by storage temperature and protein content on rice. The objective of this research was to determine the attack rate of <em>S.oryzae</em> in several paddy varieties and different storage temperatures. The research was conducted in Laboratory of Pest and Plant Disease Faculty of Agriculture Universitas Sebelas Maret from March-June 2019. The method used was Nested Design with 2 factors and 3 replications. The treatments given were storage temperature (29<sup>o</sup>C, 39<sup>o</sup>C, 49<sup>o</sup>C and 59<sup>o</sup>C) and paddy varieties (brown rice, black rice, Rojolele and IR64). Observation variable were number of imago, pupae, larvae, percentage of decrease in rice weight, broken rice and rice powder. The results showed that S. oryzae was able to survive at a storage temperature of 29<sup>o</sup>C. Storage temperatures which increased by more than 29°C causing mortality of S.oryzae up to 100%. The longer storage time will cause an increase in population and S.oryzae attack rate.</p>

The effect of dissolved O2 on the changes occurring in the flavour of ultra-high-temperature milk during storage

1973 ◽  
Vol 40 (2) ◽  
pp. 169-177 ◽  
Author(s):  
J. G. Zadow ◽  
R. Birtwistle
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Marked Decrease ◽  
Uht Milk ◽  
Noticeable Improvement ◽  
High Storage Temperature ◽  
High Storage ◽  
Dissolved O2 ◽  
Storage Temperatures ◽  
Ultra High Temperature

SummaryUltra-high-temperature (UHT)-treated milks containing a range of dissolved O2 levels were prepared using both direct and indirect UHT processes. The O2 content of directly processed UHT milk had a significant influence on the changes in the level of cooked flavour in the product during storage over a 12-week period. At storage temperatures of 2 and 20°C, a noticeable improvement in flavour could be achieved by O2 control. In general, samples with a head-space sufficient to yield an initial of 60–100 mm were most preferred. The effect of O2 control on samples stored at 38°C was only minor when compared with the marked decrease in acceptability of flavour occurring due to the high storage temperature.Directly processed samples stored at 20°C all gelled at 14 weeks while those stored at 2°C showed no evidence of gelation after 36 weeks. Storage at 38°C gave rapid flavour deterioration, bitterness at 7 weeks and gelation at 10 weeks.All indirectly processed samples were found to be severely cooked under the conditions employed, and any differences in flavour due to differing O2 contents were masked by the intensity of this flavour.

Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

2000 ◽  
Vol 40 (8) ◽  
pp. 1151 ◽  
Author(s):  
J. H. Miranda ◽  
D. C. Joyce ◽  
S. E. Hetherington ◽  
P. N. Jones
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Temperature ◽  
Vase Life ◽  
Storage Duration ◽  
Growth Environment ◽  
C Storage ◽  
Induced Changes ◽  
Linear Manner ◽  
Storage Temperatures ◽  
Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

scholarly journals Optimization of Storage Temperature for Cultured ARPE-19 Cells

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Lara Pasovic ◽  
Tor Paaske Utheim ◽  
Rima Maria ◽  
Torstein Lyberg ◽  
Edward B. Messelt ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Pigment Epithelium ◽  
Retinal Pigment ◽  
Epifluorescence Microscopy ◽  
Rpe Cells ◽  
C Storage ◽  
Viable Cells ◽  
Storage Methods ◽  
C 32 ◽  
Storage Temperatures

Purpose. The establishment of future retinal pigment epithelium (RPE) replacement therapy is partly dependent on the availability of tissue-engineered RPE cells, which may be enhanced by the development of suitable storage methods for RPE. This study investigates the effect of different storage temperatures on the viability, morphology, and phenotype of cultured RPE.Methods. ARPE-19 cells were cultured under standard conditions and stored in HEPES-buffered MEM at nine temperatures (4°C, 8°C, 12°C, 16°C, 20°C, 24°C, 28°C, 32°C, and 37°C) for seven days. Viability and phenotype were assessed by a microplate fluorometer and epifluorescence microscopy, while morphology was analyzed by scanning electron microscopy.Results. The percentage of viable cells preserved after storage was highest in the 16°C group (48.7%±9.8%;P<0.01compared to 4°C, 8°C, and 24°C–37°C;P<0.05compared to 12°C). Ultrastructure was best preserved at 12°C, 16°C, and 20°C. Expression of actin, ZO-1, PCNA, caspase-3, and RPE65 was maintained after storage at 16°C compared to control cells that were not stored.Conclusion. Out of nine temperatures tested between 4°C and 37°C, storage at 12°C, 16°C, and 20°C was optimal for maintenance of RPE cell viability, morphology, and phenotype. The preservation of RPE cells is critically dependent on storage temperature.

scholarly journals Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1264
Author(s):  
Mateusz Różański ◽  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek
Keyword(s):  
Volatile Compounds ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Deionized Water ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
C Storage ◽  
Physicochemical Stability ◽  
Different Temperatures ◽  
And Storage

The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.

Keeping Quality of Pasteurized Milk for Retail Sale Related to Code Date, Storage Temperature, and Microbial Counts

1977 ◽  
Vol 40 (12) ◽  
pp. 848-853 ◽  
Author(s):  
LESTER HANKIN ◽  
WALTER F. DILLMAN ◽  
GEORGE R. STEPHENS
Keyword(s):  
Storage Temperature ◽  
Flavor Score ◽  
Coliform Bacteria ◽  
Microbial Counts ◽  
C Storage ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Time Required ◽  
Storage Temperatures

Keeping quality of milk samples collected in original containers from fillers and stored at 1.7, 5.6, and 10.0 C remained organoleptically acceptable, on the average, 17.5, 12.1, and 6.9 days, respectively. Samples were tested for specific groups of bacteria at collection and when the milk became unacceptable (flavor score &lt; 36). In addition to a total aerobic count the specific groups included pseudomonads, lipolytic, proteolytic, acid-producing, and coliform bacteria, and lipolytic and proteolytic pseudomonads. Keeping quality at any storage temperature was unrelated to the manufacturer's code date (last day product is to be sold). There was a significant correlation between keeping quality at 10.0-C storage and the other two storage temperatures, suggesting a practical test to measure keeping quality at the lower temperatures. Microbial counts, made at bottling and when the sample became unacceptable, were not consistently related to the time required for milk to become unacceptable at any storage temperature. When samples were stratified by flavor defect, certain microbial tests were significantly related to keeping quality.

scholarly journals Incidence of temperature-related abiotic diseases in Spanish garlic bulbs

2017 ◽  
Vol 38 (SI 2 - 6th Conf EFPP 2002) ◽  
pp. 696-699
Author(s):  
J. Cabrera ◽  
F.J. López-Bellido ◽  
D. Recio ◽  
J.M. Alía ◽  
M. Serrano ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Allium Sativum ◽  
Storage Temperature ◽  
Growth Physiology ◽  
Bulb Formation ◽  
C Storage ◽  
Crop Development ◽  
Variable Factor ◽  
Storage Temperatures

Several alterations of growth physiology and bulb formation in garlic (Allium sativum L.) crops, such as “rough” and “burst” bulbs, have been related by different authors with low temperatures during bulbs storage and crop development. These physiopathies affect both the yield and the quality of garlic crops. Incidence of such diseases in Spanish garlic (variety “purple of Las Pedroñeras”) were studied during two consecutive years. Experimental design was factorial taking the bulb storage temperature (5°, 10°, 15° and 20°C) as variable factor. Growth indexes during crop development and final quantity of defective bulbs were evaluated. Experimental results show significant differences between treatments, with the higher incidence of both physiopathies in those bulbs stored at 5°C. The 15°C and 20°C storage temperatures clearly reduce the risk of these abiotic diseases and tend to increase the yield and the final quality of the crop.

scholarly journals Growth potential of Listeria monocytogenes in six different RTE fruit products: impact of food matrix, storage temperature and shelf life

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Matthias Ziegler ◽  
Simon Rüegg ◽  
Roger Stephan ◽  
Claudia Guldimann
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Storage Temperature ◽  
Growth Potential ◽  
Food Matrix ◽  
Significant Growth ◽  
C Storage ◽  
Fresh Cut ◽  
And Storage ◽  
Storage Temperatures

We tested the growth potential of Listeria monocytogenes on six RTE fruit products at low (4°C at the factory followed by 8°C retail/home storage) and abusive (4°C followed by 12°C) storage temperatures. Sliced coconut and fresh cut cantaloupe, as well as a fruit mix containing diced pineapple, cantaloupe, apples and grapes supported the growth of L. monocytogenes with a growth potential d>0.5 log CFU/g over six days. Mangoes, a mix of diced kiwi, cantaloupe and pineapple as well as a mix of diced pineapple, mango, grapefruit, kiwi and pomegranate did not support a growth potential that exceeded 0.5 log CFU/g over six days. The growth potential of L. monocytogenes correlated significantly with the pH; no product with a pH below 4 showed a significant growth potential of L. monocytogenes. Time after inoculation was also a significant predictor of the growth potential, while the fruit type and storage temperature were not.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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