Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

2011 ◽  
Vol 12 (4) ◽  
pp. 456-465 ◽  
Author(s):  
Maria Clariana ◽  
Luis Guerrero ◽  
Carmen Sárraga ◽  
Isabel Díaz ◽  
Ángel Valero ◽  
...  
Keyword(s):  
High Pressure ◽  
Storage Period ◽  
Pressure Application ◽  
Microbiological Characteristics ◽  
Dry Cured Ham

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and <102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

Modified Soxhlet extractor for high pressure application

1975 ◽  
Vol 46 (6) ◽  
pp. 680-681 ◽  
Author(s):  
J. E. Cuddeback ◽  
W. R. Burg
Keyword(s):  
High Pressure ◽  
Soxhlet Extractor ◽  
Pressure Application

scholarly journals Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3158
Author(s):  
David Oppong ◽  
Worawan Panpipat ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Fatty Acid Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Plate Count ◽  
Cooking Methods ◽  
Microbiological Characteristics ◽  
Yellow Color ◽  
Frozen Fish ◽  
Storage Times ◽  
Carbohydrate Contents

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Study of the permeability of fluorinated high-pressure polyethylene for temporary fuel storage

2021 ◽  
pp. 65-69
Author(s):  
Юрий Николаевич Рыбаков ◽  
Александр Васильевич Дедов ◽  
Роман Игоревич Кюннап ◽  
Сергей Владимирович Ларионов
Keyword(s):  
Molecular Weight ◽  
High Pressure ◽  
Diesel Fuel ◽  
Permeability Coefficient ◽  
Layer Structure ◽  
Storage Period ◽  
High Pressure Polyethylene ◽  
Fuel Storage ◽  
Two Stages ◽  
Kinetics Of

Исследована проницаемость фторированного полиэтилена высокого давления (ПВД), предназначенного для изготовления ремонтных и технологических вкладышей резервуаров складов временного хранения топлива. Использование таких вкладышей позволяет снизить технологические потери углеводородов и увеличить надежность хранилищ из полимерных материалов. В качестве объекта исследования использовали пленки ПВД 10204-003 толщиной 100 мкм. Проницаемость пленок определяли при контакте с бензином марок Нормаль-80, Премиум-95, авиационным керосином ТС-1 и дизельным топливом. Рассмотрен механизм формирования структуры поверхностного фторированного слоя. Исследована кинетика изменения коэффициента проницаемости исходного и модифицированного полиэтилена в течение возможного срока хранения топлив. По результатам исследования установлено: 1) в полиэтилене перенос топлива протекает в две стадии, что определяется раздельной диффузией низкомолекулярных и высокомолекулярных фракций углеводородов; 2) фторирование полиэтилена приводит к уменьшению коэффициента проницаемости (что имеет практическое значение для сохранения качества топлива), но не влияет на перенос фракции углеводородов минимальной молекулярной массы. The permeability of fluorinated high-pressure polyethylene (HDPE), intended for the manufacture of repair and technological liners of tanks for temporary fuel storage has been investigated. As the object of research, 10204-003 HDPE films with 100 μm thickness were used. The permeability of the films was determined by contact with gasoline of the Normal-80 and Premium-95 brands, aviation kerosene TS-1, and diesel fuel. The formation mechanism of the surface fluorinated layer structure was considered. The kinetics of changes in the permeability coefficient of the original and modified polyethylene during the possible fuel storage period has been studied. It has been established that the transfer of fuel in polyethylene proceeds in two stages, which is determined by the separate diffusion of low-molecular and high-molecular hydrocarbon fractions. Fluoridation of polyethylene decreases the permeability coefficient, but does not affect the transfer of hydrocarbon fraction with the minimum molecular weight.

scholarly journals Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 57-61
Author(s):  
Markéta Adamcová ◽  
Vincent van Andel ◽  
Jan Strohalm ◽  
Milan Houška ◽  
Rudolf Ševčík
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Storage Period ◽  
High Pressure Processing ◽  
Processing Plant ◽  
Microbial Count ◽  
Natural Antimicrobials ◽  
Natural Sources ◽  
Cooked Ham ◽  
Potassium Lactate

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

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