Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

2021 ◽  
Vol 359 ◽  
pp. 129950
Author(s):  
Ai Huang ◽  
Zongde Jiang ◽  
Meng Tao ◽  
Mingchun Wen ◽  
Zhipeng Xiao ◽  
...  
Keyword(s):  
Storage Time ◽  
Black Tea ◽  
Taste Quality ◽  
Metabolomics Analysis

scholarly journals Distinct variation in taste quality of Congou black tea during a single spring season

2020 ◽  
Vol 8 (4) ◽  
pp. 1848-1856
Author(s):  
Penghui Yu ◽  
Hao Huang ◽  
Xi Zhao ◽  
Ni Zhong ◽  
Hongfa Zheng ◽  
...  
Keyword(s):  
Black Tea ◽  
Taste Quality ◽  
Spring Season

Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 103-108 ◽  
Author(s):  
O. Osorio ◽  
N. Martínez-Navarrete ◽  
G. Moraga ◽  
J.V. Carbonell
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Pectin Methylesterase ◽  
Taste Quality ◽  
Point Of View ◽  
Thermal Treatments ◽  
Three Samples ◽  
Thermally Treated

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Erin K. McMurtrie ◽  
Suzanne D. Johanningsmeier
Keyword(s):  
Calcium Chloride ◽  
Storage Time ◽  
Starter Culture ◽  
Potassium Sorbate ◽  
Quality Improvements ◽  
Acid Fermentation ◽  
Industrial Fermentation ◽  
Color Differences ◽  
Process Controls

Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

scholarly journals Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal

2017 ◽  
Vol 7 (1) ◽  
pp. 21 ◽  
Author(s):  
Edwin Kamau ◽  
Christopher Mutungi ◽  
John Kinyuru ◽  
Samuel Imathiu ◽  
C. Tanga ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Color Change ◽  
Viable Count ◽  
Ambient Conditions ◽  
House Cricket ◽  
Product Quality And Safety ◽  
Conventional Foods ◽  
Penicillium Spp

Edible insects are widely consumed in different parts of the world and can serve as an alternative nutritional source to conventional foods. Nonetheless, little attention has been given to their quality and shelf life in different packages when exposed to different storage environments. In this study, the effect of storage temperature, duration and type of packaging on the storage stability of the adult house cricket meal was examined. The samples were boiled, solar dried, milled and packaged into polypropylene (PP), plastic (PL) and polyethylene (PL) packages. The samples were then stored for six months in refrigerated and ambient conditions where by changes in physical and biochemical attributes were monitored. Iodine values significantly decreased in all the packages while peroxide, p-anisidine and saponification values significantly increased. SFA, MUFA and PUFA contents reduced during storage although a higher tendency for MUFA and PUFA values was observed in the refrigerated samples. Total viable count (TVC) and yeast and molds counts significantly increased in storage. Three types of fungi; Aspergillus spp., Alternaria spp. and Penicillium spp. were isolated in all the packages. Overall color change steadily decreased with increase in storage time. Deterioration was higher in samples stored in ambient conditions than in refrigeration. The degree of deterioration in the two storage environments among the different packages was in the order; PP>PE>PL. Although the PL package outperformed the other packages it is recommended to carry out sensory analysis and avoid post-processing contamination that can adversely affect the product quality and safety during storage. 

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

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