The effect of dissolved O2 on the changes occurring in the flavour of ultra-high-temperature milk during storage

1973 ◽  
Vol 40 (2) ◽  
pp. 169-177 ◽  
Author(s):  
J. G. Zadow ◽  
R. Birtwistle
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Marked Decrease ◽  
Uht Milk ◽  
Noticeable Improvement ◽  
High Storage Temperature ◽  
High Storage ◽  
Dissolved O2 ◽  
Storage Temperatures ◽  
Ultra High Temperature

SummaryUltra-high-temperature (UHT)-treated milks containing a range of dissolved O2 levels were prepared using both direct and indirect UHT processes. The O2 content of directly processed UHT milk had a significant influence on the changes in the level of cooked flavour in the product during storage over a 12-week period. At storage temperatures of 2 and 20°C, a noticeable improvement in flavour could be achieved by O2 control. In general, samples with a head-space sufficient to yield an initial of 60–100 mm were most preferred. The effect of O2 control on samples stored at 38°C was only minor when compared with the marked decrease in acceptability of flavour occurring due to the high storage temperature.Directly processed samples stored at 20°C all gelled at 14 weeks while those stored at 2°C showed no evidence of gelation after 36 weeks. Storage at 38°C gave rapid flavour deterioration, bitterness at 7 weeks and gelation at 10 weeks.All indirectly processed samples were found to be severely cooked under the conditions employed, and any differences in flavour due to differing O2 contents were masked by the intensity of this flavour.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520d-520
Author(s):  
Oswaldo Valor ◽  
Juan E Manzano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Physical Parameters ◽  
Fresh Weight ◽  
Randomized Design ◽  
High Storage Temperature ◽  
High Storage ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

Navel Orange Pitting Stimulated by Waxing and High Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520b-520
Author(s):  
Huating Dou ◽  
Peter D. Petracek ◽  
Craig Davis
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Citrus Fruit ◽  
Navel Orange ◽  
Oil Glands ◽  
C Storage ◽  
High Storage Temperature ◽  
Florida Citrus ◽  
Citrus Varieties

Navel oranges are reportedly susceptible to postharvest peel disorders, including chilling injury and aging/stem end rind breakdown. These and other physiological disorders are sometimes given the common term “navel rind breakdown.” California citrus industry reports on recent incidences of navel rind breakdown suggested that some instances of this disorder were similar to “postharvest pitting,” a disorder that we have observed in a number of Florida citrus varieties. Thus, we decided to define the morphology and etiology of pitting of `Washington' navel orange (Citrus sinensis L.) peel. The disorder was characterized by the collapse of clusters of oil glands and was stimulated by wax application and high temperature (≥13 °C) storage. Internal ethanol levels of waxed fruit stored at high temperature (13 or 21 °C) were significantly higher among fruit that developed pitting than those that did not. The pitting observed in these studies is comparable to previously observed navel orange disorders that have occurred without known cause. Navel orange pitting is morphologically and etiologically distinct from chilling injury and aging/stem end rind breakdown, but is similar to postharvest pitting of Florida citrus fruit.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

scholarly journals Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

2020 ◽  
Author(s):  
Ramona Bosse ◽  
Melanie Wirth ◽  
Jochen Weiss ◽  
Monika Gibis
Keyword(s):  
High Temperature ◽  
Volatile Compounds ◽  
Bacterial Growth ◽  
Storage Temperature ◽  
Maximum Effect ◽  
Staphylococcus Carnosus ◽  
C Storage ◽  
Marker Compounds ◽  
Brine Injection ◽  
Storage Temperatures

Abstract In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

1984 ◽  
Vol 47 (4) ◽  
pp. 260-262 ◽  
Author(s):  
B. W. BERRY ◽  
K. F. LEDDY ◽  
C. A. ROTHENBERG
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Developed Countries ◽  
Slow Surface ◽  
Plate Counts ◽  
Survival And Growth ◽  
High Storage ◽  
Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

scholarly journals EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

2017 ◽  
Vol 6 (4) ◽  
pp. 1054-1058 ◽  
Author(s):  
Ana Paula A. A. Salim ◽  
Anna C. V. C. S. Canto ◽  
Bruno R. C. Costa-Lima ◽  
Julia S. Simoes ◽  
Pedro H. N. Panzenhagen ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Storage Temperature ◽  
Color Stability ◽  
Escherichia Coli O157 ◽  
Beef Steaks ◽  
High Storage Temperature ◽  
Packaged Beef ◽  
High Storage

scholarly journals THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

2021 ◽  
Vol 1 (2) ◽  
pp. 142-152
Author(s):  
Selawati Palilati ◽  
Fahrullah ◽  
Ishak Korompot
Keyword(s):  
High Temperature ◽  
Ph Value ◽  
Average Score ◽  
Apis Dorsata ◽  
Significance Level ◽  
Uht Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Ultra High Temperature

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was  done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of  wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

scholarly journals Internal browning control in ‘Laetitia’ plums by modified atmosphere, management of ethylene and storage temperature

2021 ◽  
Vol 43 (3) ◽  
Author(s):  
Josiane Costa Melo ◽  
Cristiano André Steffens ◽  
Cassandro Vidal Talamini do Amarante ◽  
Tiago Miqueloto ◽  
Angélica Schmitz Heinzen
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Red Color ◽  
High Storage Temperature ◽  
Internal Browning ◽  
And Storage ◽  
High Storage

Abstract The objective of this study was to evaluate the effect of modified atmosphere (MA) and 1-methylcyclopropene (1-MCP) treatment on low storage temperature (1.5 °C) and 1-MCP treatment on high storage temperature (8.0 °C) on fruit quality of ‘Laetitia’ plums, mainly on internal browning. The treatments evaluated were 1.5 °C; 1-MCP (1.0 µL L-1) + 1.5 °C; MA + 1.5 °C; 1-MCP + MA + 1.5 °C; 8.0 °C; 1-MCP + 8.0 °C. Fruit were stored for 30 and 40 days, followed by three day of shelf life. For fruit stored at 1.5 °C, the treatment with 1-MCP associated to MA provided higher flesh firmness, less intense skin red color and reduced occurrence of internal browning in comparison to the fruit stored at 1.5 °C of the remaining treatments, for both periods of storage. In fruit not treated with 1-MCP and stored at 8.0 °C there was no occurrence of internal browning, despite of lower flesh firmness and more intense red color of the skin and flesh in comparison to the fruit stored at 1.5 °C. The treatment with 1-MCP in fruit stored at 8.0 °C delayed those changes of flesh firmness and red color of the skin and flesh assessed after 30 days of storage, followed by three days of shelf life. The MA, regardless of 1-MCP treatment, had fruit with higher production of acetaldehyde after 30 days of storage, and ethanol after 30 and 40 days of storage at 1.5 oC. In fruit stored at 1.5 °C without MA, the treatment with 1-MCP reduced the production of ethyl acetate, acetaldehyde and ethanol. Fruit stored at 8.0 °C, regardless of 1-MCP treatment, had the lowest production of acetaldehyde and ethanol.

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