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

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.

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Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions

Journal of Food Science ◽

10.1111/j.1365-2621.2004.tb13630.x ◽

2006 ◽

Vol 69 (7) ◽

pp. 285-289 ◽

Cited By ~ 5

Author(s):

O. Corzo ◽

N. Bracho

Keyword(s):

Physical Chemistry ◽

Oxygen Concentration ◽

Sensory Quality ◽

Storage Conditions ◽

And Storage

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽

10.3390/foods10071537 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1537

Author(s):

Danuta Jaworska ◽

Elżbieta Rosiak ◽

Eliza Kostyra ◽

Katarzyna Jaszczyk ◽

Monika Wroniszewska ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Meat Products ◽

Black Pepper ◽

Poultry Meat ◽

Piper Nigrum ◽

Thymus Vulgaris ◽

Processing And Storage ◽

And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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Effects of packaging and storage conditions on the quality of amoxicillin-clavulanic acid – an analysis of Cambodian samples

BMC Pharmacology and Toxicology ◽

10.1186/2050-6511-14-33 ◽

2013 ◽

Vol 14 (1) ◽

Cited By ~ 13

Author(s):

Mohiuddin Hussain Khan ◽

Kirara Hatanaka ◽

Tey Sovannarith ◽

Nam Nivanna ◽

Lidia Cecilia Cadena Casas ◽

...

Keyword(s):

Clavulanic Acid ◽

Storage Conditions ◽

Amoxicillin Clavulanic Acid ◽

And Storage

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Nanocomposite coatings for hatching eggs and table eggs

Open Agriculture ◽

10.1515/opag-2021-0046 ◽

2021 ◽

Vol 6 (1) ◽

pp. 573-586

Author(s):

Oleksandr Chekh ◽

Olga Bordunova ◽

Vadym Chivanov ◽

Evgenia Yadgorova ◽

Larisa Bondarchuk

Keyword(s):

Pathogenic Bacteria ◽

Protective Coatings ◽

Storage Conditions ◽

Hatching Rate ◽

Green Technologies ◽

Egg Hatching ◽

Poultry Products ◽

Hatching Eggs ◽

And Storage

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

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An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Journal of Food Quality ◽

10.1155/2021/6618444 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Driss Ousaaid ◽

Hamada Imtara ◽

Hassan Laaroussi ◽

Badiaa Lyoussi ◽

Ilham Elarabi

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Antibacterial Activities ◽

Storage Conditions ◽

Production Methods ◽

Maximum Value ◽

Processing And Storage ◽

And Storage ◽

Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200957050057 ◽

2009 ◽

Vol 57 (5) ◽

pp. 57-64

Author(s):

Radka Burdychová ◽

Hana Šulcerová

Keyword(s):

Lactobacillus Casei ◽

Sensory Quality ◽

Storage Period ◽

Probiotic Strain ◽

Negative Control ◽

Fermented Sausages ◽

Dry Sausages ◽

And Storage ◽

Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and storage of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

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