scholarly journals Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability

2018 ◽  
Vol 55 (7) ◽  
pp. 2560-2568 ◽  
Author(s):  
Deepak Mehta ◽  
Priyanka Prasad ◽  
Rajender S. Sangwan ◽  
Sudesh Kumar Yadav
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Tomato Processing ◽  
Shelf Life Stability

scholarly journals Physicochemical properties and indices of shelf life stability of dry aged beef with acid whey

2019 ◽  
Vol 75 (02) ◽  
pp. 6214-2019
Author(s):  
MARIUSZ FLOREK ◽  
PIOTR DOMARADZKI ◽  
PAWEŁ ŻÓŁKIEWSKI ◽  
BARTŁOMIEJ RUDA ◽  
ZYGMUNT LITWIŃCZUK ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Total Protein ◽  
Consumer Preferences ◽  
Absorption Spectrometry ◽  
Alternative Methods ◽  
Market Demand ◽  
Acid Whey ◽  
Shelf Life Stability

The aim of the study was to compare the physicochemical properties and indices of shelf life stability of dry aged beef with wet aged beef under vacuum. The research material included two skeletal muscles (LL, m. longissimus lumborum, and ST, m. semitendinosus) taken from half carcasses of 8 head (3 bulls and 5 steers) of Whiteback cattle. The following parameters were measured: pH and oxidation-reduction potential (pH-metr Elmetron CP-401, ERH-12-6 i ERPt-13), water activity (HygroLab C1, Rotronic), and colour (according to CIE L*a*b* by Konica-Minolta 600d spectrophotometer). Reference methods were used to determine the content of moisture (PN-ISO 1442:2000), total protein (PN-A-04018:1975/Az3:2002, N × 6.25), and ash (PN-ISO 936:2000). The concentration of K, Na, Mg, Zn and Fe was determined by atomic absorption spectrometry using a Varian AA240FS spectrometer. Statistical analysis of the data was performed using STATISTICA 13 (Dell Inc.). The influence of the ageing type on the physicochemical properties and shelf life indices within muscles was verified by one-way ANOVA. A higher content of total protein and minerals, as well as lower hydration of muscle proteins were stated in dry aged beef. In turn, vacuum packaging had a stabilising effect for the colour of fresh meat (a lower value of ΔE), maintained the initial lightness (L*) and significantly increased chromatic saturation (a higher value of a* and b* coordinates). Application of acid whey (together with sea salt) positively influenced shelf life stability of dry aged beef, due to acidity increasing and lowering of moisture content and water activity. The obtained results indicate that beef from Whiteback cattle can be successfully used both for the production of wet aged beef under vacuum and for manufacturing dry aged raw beef. Each direction of use will be decided by the current market demand and consumer preferences. The present results support the need to continue research in this topic taking into account both other native cattle breeds and alternative methods of packaging.

scholarly journals Adhesive Resins with High Shelf-Life Stability Based on Tetra Unsaturated Monomers with Tertiary Amines Moieties

Polymers ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1944
Author(s):  
Alma Antonia Pérez-Mondragón ◽  
Carlos Enrique Cuevas-Suárez ◽  
Jesús García-Serrano ◽  
Nayely Trejo-Carbajal ◽  
A. Lobo-Guerrero ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Double Bond ◽  
Shelf Life ◽  
Polymerization Rate ◽  
Tertiary Amines ◽  
Adhesive Systems ◽  
Double Bond Conversion ◽  
Initiator System ◽  
Ft Ir ◽  
Shelf Life Stability

This work reports the use of two monomers with two tertiary amines and four methacrylic (TTME) or acrylic (TTAC) terminal groups as co-initiators in the formulation of experimental resin adhesive systems. Both monomers were characterized by FT-IR and 1H NMR spectroscopies. The control adhesive was formulated with BisGMA, TEGDMA, HEMA, and the binary system CQ-EDAB as a photo-initiator system. For the experimental adhesives, the EDAB was completely replaced for the TTME or the TTAC monomers. The adhesives formulated with TTME or TTAC monomers achieved double bond conversion values close to 75%. Regarding the polymerization rate, materials formulated with TTME or TTAC achieved lower values than the material formulated with EDAB, giving them high shelf-life stability. The degree of conversion after shelf simulation was only reduced for the EDAB material. Ultimate tensile strength, translucency parameter, and micro-tensile bond strength to dentin were similar for control and experimental adhesive resins. Due to their characteristics, TTME and TTAC monomers are potentially useful in the formulation of photopolymerizable resins for dental use with high shelf-life stability.

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

scholarly journals Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

2019 ◽  
Vol 2019 ◽  
pp. 1-15 ◽  
Author(s):  
Lisa Andriani Sutikno ◽  
Khawaja Muhammad Imran Bashir ◽  
Hari Kim ◽  
Yeseul Park ◽  
Na Eun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Superheated Steam ◽  
Antimicrobial Activities ◽  
Food Ingredients ◽  
Significance Level ◽  
Texture Profile ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
The Common

The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

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