Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

2001 ◽  
Vol 75 (3) ◽  
pp. 293-301 ◽  
Author(s):  
A Umme ◽  
S.S Bambang ◽  
Y Salmah ◽  
B Jamilah
Keyword(s):  
Sensory Quality ◽  
Storage Conditions

Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

2011 ◽  
Vol 393-395 ◽  
pp. 717-723
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Chang Hu Xue ◽  
Xian Qing Yang ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Low Temperatures ◽  
Sharp Increase ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Microbial Flora ◽  
Total Volatile ◽  
Increasing Trend ◽  
Tilapia Fillets

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

scholarly journals Effects of Storage Conditions, Storage Duration and Post-Harvest Treatments on Nutritional and Sensory Quality of Orange (Citrus sinensis (L) Osbeck) Fruits

2019 ◽  
Vol 20 (4) ◽  
pp. 737-749 ◽  
Author(s):  
Anna Baltazari ◽  
Hosea D. Mtui ◽  
Maulid W. Mwatawala ◽  
Lucy M. Chove ◽  
Theodosy Msogoya ◽  
...  
Keyword(s):  
Citrus Sinensis ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Storage Duration ◽  
Post Harvest

scholarly journals Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

2018 ◽  
Vol 83 (12) ◽  
pp. 3076-3084 ◽  
Author(s):  
Nitya Sharma ◽  
Tanweer Alam ◽  
S.K. Goyal ◽  
Sana Fatma ◽  
Sheetaal Pathania ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Foxtail Millet ◽  
Storage Conditions ◽  
Thermally Processed

Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches

2002 ◽  
Vol 13 (3) ◽  
pp. 153-162 ◽  
Author(s):  
Stephanie Clark ◽  
Heidi Warner ◽  
Jose J. Rodrı́guez ◽  
Guadalupe I. Olivas ◽  
David Sepúlveda ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Storage Conditions ◽  
Residual Gas ◽  
And Storage

scholarly journals Influence of 1-Methylcyclopropene and ULO Conditions on Sensory Characteristics of Apple Fruit Grown in Latvia

2016 ◽  
Vol 24 (1) ◽  
pp. 37-46 ◽  
Author(s):  
Karina Juhņeviča-Radenkova ◽  
Vitalijs Radenkovs
Keyword(s):  
Sensory Quality ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Apple Fruit ◽  
Sensory Characteristics ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Long Term Storage ◽  
Storage Technologies

Abstract The aim of the study was to evaluate the influence of 1-methylcyclopropene (1-MCP) treatment and ultra-low oxygen (ULO) storage conditions on the sensory characteristics of apples. Two apple storage technologies were tested in this study: cold storage under traditional conditions in combination with 1-MCP treatment, and ULO storage with two different compositions of a gas mixture. Apples were stored for 6 months. After storage, the sensory characteristics were analysed. Sensory evaluation showed that storage technology affected the sensory characteristics and panelists’ acceptability. Distinctive differences were found between apples stored under controlled atmosphere and traditional conditions. Trained panelists highlighted that samples stored under controlled atmosphere had pronounced juiciness and color, while 1-MCP-treated apples stored in cold were sweeter and more aromatic. Apples of the autumn cultivar ‘Auksis’, was perceived considerably higher after harvest and before long-term storage, compared with other cultivars. During 6 months of storage in controlled atmosphere, the sensory quality of these apples remained intact. Also, the sensory quality of fruit of the winter cultivar ‘Sinap Orlovskij’ throughout 6 months of its storage in controlled atmosphere remained intact. Besides, it was noticed that apples stored in controlled atmosphere were juicier and more aromatic with intense color. There is a positive effect of 1-MCP treatment on maintenance of apple quality stored in normal atmosphere for 6 months. With regard to some quality parameters and sensory attributes, 1-MCP-treated apples stored under normal atmosphere are comparable to those stored under ULO conditions.

scholarly journals Development and quality of apple -whey based herbal functional ready-to-serve beverage

2019 ◽  
Vol 11 (2) ◽  
pp. 291-298 ◽  
Author(s):  
Rakesh Sharma ◽  
Richa Choudhary ◽  
N. S. Thakur ◽  
Abhimanyu Thakur
Keyword(s):  
Sensory Quality ◽  
Apple Juice ◽  
Ascorbic Acid Content ◽  
Calcium Content ◽  
Storage Conditions ◽  
Refrigerated Storage ◽  
Total Proteins ◽  
Human Diet ◽  
Excellent Source

Apple is one of the widely consumed fruits which constitute an important part of the human diet as a source of sugars and dietary fibres. But, it is poor in proteins and some minerals like calcium. On the other hand, whey- a by-product of dairy industry is an excellent source of proteins and calcium. Therefore, in the present study, apple-whey based functional ready-to-serve (RTS) beverage was developed by blending apple juice with whey and jaljeera extract and was evaluated for quality under ambient and refrigerated conditions during storage. The incorporation of whey had increased the calcium content from 3.96 to 15.64 mg/100 mL and total proteins from 0.07 to 0.29 % in the developed beverage. Further addition of jaljeera extract not only enhanced the sensory quality of the beverage, but also improved the ascorbic acid content (10.57 mg/100g) total phenols (37.86 mg/100g) and antioxidant activity (40.34 %). The developed product was stored safely for a period of sixty days under refrigerated storage conditions with minimum changes in chemical and sensory attributes.

scholarly journals Gutting process in horse mackerel: Relationship between quality, food safety, public health

2020 ◽  
Vol 37 (1) ◽  
pp. 85-91
Author(s):  
Gülgün F. Ünal Şengör ◽  
Zafer Ceylan ◽  
Remziye Eda Yardımcı ◽  
Samime Özturan
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Cold Storage ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Storage Conditions ◽  
Horse Mackerel ◽  
Fish Samples ◽  
Quality Difference

The preservation of the freshness of seafood until the consumption following the catching is possible by storing in cold storage conditions in compliance with hygiene rules. Fish products purchased for consumption at homes and in the restaurants should be stored under cold storage conditions after being gutted in order to avoid loss of quality if they will not be consumed immediately. In this study, the effect of the gutting process applied to the horse mackerel fish samples on the quality of the fish stored at +4 ° C was revealed. TMAB load in the ungutted fish samples (TB) was found to be lower 21% as compared to the gutted samples (BB). Chemical deterioration (in TVBN and TBARS) between the two groups was found to be statistically significant (p<0,05). In addition to this, the sensory quality difference was detected in both fish groups in parallel with the changes in eye fluid refractive indexes. This study has revealed that the gutting process that may be applied at home or in the restaurants, will delay the sensory, chemical deterioration and microbiological spoilage in the fish samples. Therefore, this food application will have made a significant contribution to the protection of food safety and public health in the mentioned places.

scholarly journals Sensory Quality of Essential Oils and Their Synergistic Effect with Diatomaceous Earth, for the Control of Stored Grain Insects

Insects ◽  
2019 ◽  
Vol 10 (4) ◽  
pp. 114 ◽  
Author(s):  
Erika Carla Pierattini ◽  
Stefano Bedini ◽  
Francesca Venturi ◽  
Roberta Ascrizzi ◽  
Guido Flamini ◽  
...  
Keyword(s):  
Essential Oils ◽  
Sensory Quality ◽  
Insect Pests ◽  
Synergistic Effects ◽  
Storage Conditions ◽  
Practical Application ◽  
Stored Grain ◽  
Foeniculum Vulgare ◽  
Stored Grain Insects

Essential oils (EOs) have gained increasing interest as a low-toxic, eco-friendly alternative to synthetic repellents and insecticides against insect pests. However, they have scarce practical application in the protection of stored grain because of their limited efficacy and their interference with the organoleptic properties of the grain. In this study, we evaluated the olfactory profile of the EOs of Foeniculum vulgare, Pistacia lentiscus, and Ocimum basilicum, and their toxicity against the main stored grain pest Sitophilus granarius. Trained assessors identified O. basilicum and F. vulgare, as more suitable than the P. lentiscus EO for the wheat treatment. In laboratory tests, the most toxic EO was the P. lentiscus (LC50 = 36.36 μL∙kg−1) while, the least toxic, was the F. vulgare one (LC50 = 77.59 μL∙kg−1). The EOs were also tested combined with diatomaceous earths (DEs) showing synergistic effects (co-toxicity coefficient values ranging from 1.36 to 3.35 for O. basilicum and F. vulgare EOs, respectively). Overall, O. basilicum resulted as the best EO for the wheat treatment, considering its insect toxicity and olfactory profile. In real storage conditions, the wheat co-treated with O. basilicum EO and DEs showed a significantly lower mean infestation (1.5 insect kg−1) than the non-treated wheat (7.0 insect kg−1).

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