The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke better use grade 2 to the shelf life of sausage.

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PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

AGROINTEK ◽

10.21107/agrointek.v12i1.3496 ◽

2018 ◽

Vol 12 (1) ◽

pp. 39

Author(s):

Dian Fitriarni ◽

Rafika Ayuni

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Raw Materials ◽

Sugar Content ◽

Fruit Weight ◽

Imperata Cylindrica ◽

Alternative Methods ◽

Musa Spp ◽

Percentage Decrease ◽

Liquid Smoke

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>

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KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.4.2.2016.13036 ◽

2016 ◽

Vol 4 (2) ◽

pp. 85

Author(s):

Margani Luyuani Rohana ◽

Siegfried Berhimpon ◽

Joyce CV Palenewen

Keyword(s):

Shelf Life ◽

Water Content ◽

Experimental Method ◽

Room Temperature ◽

Plate Count ◽

E Coli ◽

Existing Problems ◽

Liquid Smoke ◽

Total Plate Count ◽

And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens. Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

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Scorch Control of Carboxylic Elastomers

Rubber Chemistry and Technology ◽

10.5254/1.3545024 ◽

1973 ◽

Vol 46 (1) ◽

pp. 78-95 ◽

Cited By ~ 4

Author(s):

V. L. Hallenbeck

Keyword(s):

Zinc Oxide ◽

Physical Properties ◽

Shelf Life ◽

Zinc Sulfide ◽

Zinc Phosphate ◽

Carboxyl Groups ◽

Carboxyl Group ◽

Phosphate Coating ◽

Ionic Bond ◽

Cure Temperature

Abstract Carboxylic elastomers can be cured by standard compounding recipes utilizing sulfur and zinc oxide. The zinc oxide, besides aiding the sulfur cure, also gives a secondary cure through an ionic bond with the carboxyl groups. However, because of the affinity of the zinc oxide for the carboxyl group, the stocks tend to have an excessive scorch and a short shelf life. To prevent this excessive scorch the zinc oxide must be isolated from the carboxyl group until the desired cure temperature is reached. Three materials may be used to isolate the zinc oxide : 1) zinc sulfide coated zinc oxide, 2) zinc phosphate coated zinc oxide and 3) metallic alkoxide combined with the zinc oxide. The use of any of these gives scorch control without affecting final physical properties. The amount of zinc sulfide coating, zinc phosphate coating, and metallic alkoxide varies with the type of carboxylic elastomer.

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A Simple Method for Estimating the Extent of Surface Crystal Development on Colored Cheddar Cheese

Journal of Food Protection ◽

10.4315/0362-028x-49.6.421 ◽

1986 ◽

Vol 49 (6) ◽

pp. 421-422 ◽

Cited By ~ 7

Author(s):

STEPHEN T. DYBING ◽

STEVEN A. BRUDVIG ◽

JAMES A. WIEGAND ◽

EMIL A. HUANG

Keyword(s):

Crystal Growth ◽

Shelf Life ◽

Environmental Conditions ◽

Cheddar Cheese ◽

Simple Method ◽

Flat Surfaces ◽

White Cheese ◽

Shelf Life Studies ◽

Non Destructive ◽

Surface Crystal

A simple, non-destructive method for estimating the extent of crystal development as white specks on the surface of colored Cheddar cheese is described. This method involves photocopying the surface of the cheese with a photocopier set at an exposure calibrated to clearly show the crystals. The photocopies of the cheese surface are then compared to a series of photocopies showing designated increases in crystal growth. Crystal development was rated as follows: 0 = no crystals, 1= light, 2 = medium, 3 = heavy, and 4 = very heavy to encrusted crystal development. The method does not disrupt or destroy the environmental conditions existing in the cheese package, allowing extended shelf life studies to be done on the same piece of cheese. However, the photocopy technique may not work as well with white cheese or cheeses without flat surfaces.

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Effects of Different Liquid Smoke Flavor Levels on the Shelf Life of Venus Clam (Chamelea Gallina , L 1758) Meat

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12052 ◽

2012 ◽

Vol 38 (3) ◽

pp. 964-970

Author(s):

Zayde Alcicek

Keyword(s):

Shelf Life ◽

Liquid Smoke ◽

Chamelea Gallina

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Pendugaan Umur Simpan Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Pengemasan Vakum

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i01.p06 ◽

2019 ◽

Vol 8 (1) ◽

pp. 45

Author(s):

Stefani Sitanggang ◽

Ida Ayu Rina ◽

Ida Bagus Putu Gunadnya

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Room Temperature ◽

Vacuum Packaging ◽

High Moisture Content ◽

High Moisture ◽

Liquid Smoke ◽

Two Factors ◽

Storage Studies

Ikan kakap putih memiliki kadar air yang tinggi. Ikan segar mudah mengalami kerusakan. Sehingga diperlukan pengawetan. Salah satu metode pengawetan, yaitu dengan pengasapan. Pengasapan dengan asap cair lebih praktis. Asap cair mengandung senyawa fenol, karbonil dan asam rganic. Asap cair dapat diperoleh dari pirolisis batang bambu tabah (Gigantochloa nigrociliata Bush-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui masa simpan ikan kakap putih olahan yang direndam dengan asap cair bamboo tabah dengan berbagai konsentrasi dan berbagai metode pengemasan disimpan pada suhu ruang. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 0%, 3% dan 6%. Faktor kedua adalah pengemasan, terdiri dari tanpa pengemasan, pengemasan non vakum dan vakum. Setiap perlakuan diulang dua kali. Kombinasi perlakuan terbaik adalah konsentrasi 6% dengan pengemasan vakum. Penelitian ini menggunakan metode ESS (Extended Storage Studies). Masa simpan ikan kakap putih olahan dengan pengaplikasian asap cair bambu tabah dan dikemas vakum adalah 24 jam, dengan kadar air 62,66%, nilai Ph 6,5, kadar protein 28,30%, nilai TPC 4,8 104 koloni/g, nilai kenampakan 6,73, aroma 6,47, rasa 6,60 dan tekstur 6,47. White snapper fish has a high moisture content. the fish may turn to damaged therefore need to preserved. One method for preservation by fumigation. the fumigation by liquid smoke most effective. Liquid smoke consist of phenol, carbonyl and organics acids. the liquid smoke comes from stem of tabah bamboo. (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and packaging where store at room temperature. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting og 0%, 3% and 6%. the second factor is packaging, consisting of without packaging, non-vacuum, and vacuum. Each treatment was repeated twice. the best combination of treatment is 6% concentration with vacuum packaging. This research uses the method ESS (Extended Storage Studies). the shelf life white snapper fish processd by application of tabah bamboo liquid smoke in vacuum packed 24 hour, with a moisture content of 62.66%, ph 6,5, protein 28.30%, TPC 4.8 104 colony/g, visibility 6.73, smell 6.47, taste 6.60, and texture 6.47.

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