Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions

2019 ◽  
Vol 79 ◽  
pp. 47-54 ◽  
Author(s):  
Michael Wawire ◽  
Negasi Tsighe ◽  
Abdu Mahmud ◽  
Bereket Abraha ◽  
Irene Wainaina ◽  
...  
2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Hasitha Priyashantha ◽  
C. S. Ranadheera ◽  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi

AbstractMeekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundaries, across the cultural and/or ethnic communities. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri, where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions. Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions. The mouthfeel and taste of Meekiri are widely accepted to be thicker and creamier with a pleasant note and is whiter in colour compared to fermented cow milk gel/yoghurt. Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking. Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.


2015 ◽  
Vol 19 (3) ◽  
pp. 243-249 ◽  
Author(s):  
SangYoon Lee ◽  
◽  
Kwang-Il Kim ◽  
In-Guk Hwang ◽  
Seon-Mi Yu ◽  
...  

2014 ◽  
Vol 70 (3) ◽  
pp. 549-556 ◽  
Author(s):  
P. Haslgrübler ◽  
B. Krautzer ◽  
A. Blaschka ◽  
W. Graiss ◽  
E. M. Pötsch

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.


Author(s):  
Cristian RUJAN ◽  
Luminița COJOCARIU ◽  
Marinel M. HORABLAGA ◽  
Despina- Maria BORDEAN ◽  
Carmen DURÄ‚U ◽  
...  

Festuca Arundinacea  is one of the most valuable fodder plants, successfully grown in România. Festuca Arundinacea crop quality depends on the quality of seeds, therefore vigour tests are essential, as they describe the behaviour of seeds under various growth conditions. The paper aims at assessing the quality of Festuca Arundinacea seeds and the efficiency of the methods to determine them. The biological material used consisted of Festuca Arundinacea seeds, Palma variety, stored in uncontrolled conditions, one year after harvest. The present paper assesses several seed parameters: total germination, normal seedlings, abnormal seedlings, dead seeds, seed weight, as well as the appearance of normal seedlings ( after 7 to 14 days) through three laboratory methods : BP (between paper) test ( V1, V2, V3, V4), sand S test (V5) and top of paper TP test (V6). Seed germination percentage for Palma variety ranged from 74% (V4) to 79% (V1 and V6). Low germination is especially caused by the large number of dead seeds, the main cause being the improper storage conditions. According to the results of this experiment, cluster analysis showed the efficiency of the BP test, without pre-cooling, and of TP test, in emphasizing the quality characteristics of Festuca arundinacea  seeds, Palma variety. Sand test S, which is actually the hardest to run, is less suitable for this research.


2012 ◽  
Vol 17 (1) ◽  
pp. 46-52 ◽  
Author(s):  
Eun-Jeong Choi ◽  
Kyung-A Lee ◽  
Byeong-Sam Kim ◽  
Kyung-Hyung Ku

Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.


Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
.` Hamid ◽  
Pradeep Kumar ◽  
Sunakshi Gautam

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.


2006 ◽  
Vol 1 (2) ◽  
pp. 149-157 ◽  
Author(s):  
D. Iconomou ◽  
P. Athanasopoulos . ◽  
D. Arapoglou . ◽  
T. Varzakas . ◽  
N. Christopoulou .

2003 ◽  
Vol 68 (2) ◽  
pp. 710-714 ◽  
Author(s):  
J.M. Fernandez-Gines ◽  
J. Fernandez-Lopez ◽  
E. Sayas-Barbera ◽  
E. Sendra ◽  
J.A. Perez-Alvarez

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