scholarly journals Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach

2008 ◽  
Vol 88 (3) ◽  
pp. 291-312 ◽  
Author(s):  
Isabelle Gaucher ◽  
Tahar Boubellouta ◽  
Eric Beaucher ◽  
Michel Piot ◽  
Frédéric Gaucheron ◽  
...  
Keyword(s):  
Statistical Approach ◽  
Storage Conditions ◽  
Chemical Characteristics ◽  
Uht Milk ◽  
Physico Chemical ◽  
And Storage

scholarly journals Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

2017 ◽  
Vol 37 (3) ◽  
pp. 500-506 ◽  
Author(s):  
Letícia da Silva ARAÚJO ◽  
Eva Maria Rodrigues COSTA ◽  
Taliane Leila SOARES ◽  
Idália Souza dos SANTOS ◽  
Onildo Nunes de JESUS
Keyword(s):  
Storage Conditions ◽  
Passion Fruit ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Purple Passion Fruit ◽  
And Storage

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

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.

scholarly journals Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies

2020 ◽  
pp. 70-79
Keyword(s):  
Chemical Analysis ◽  
Environmental Conditions ◽  
Room Temperature ◽  
Storage Stability ◽  
Storage Conditions ◽  
Packaging Material ◽  
Spread Ratio ◽  
Physico Chemical ◽  
And Storage ◽  
Quality And Shelf Life

The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.

scholarly journals Staphylococcus aureus growth and enterotoxin production in different types of milk

2012 ◽  
Vol 60 (5) ◽  
pp. 103-108 ◽  
Author(s):  
Bohdana Janštová ◽  
L. Necidová ◽  
B. Janštová ◽  
L. Vorlová
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Raw Milk ◽  
Storage Conditions ◽  
Growth Patterns ◽  
Significant Finding ◽  
Uht Milk ◽  
Staphylococcal Enterotoxins ◽  
Natural Microflora ◽  
And Storage

The aim of our study was to assess Staphylococcus aureus growth and the time of first detection of staphylococcal enterotoxins type A, B and C (SEA, SEB, SEC) in different type of milk, depending on the strain and storage conditions. Raw, pasteurized, and UHT milk were inoculated with three strains of S. aureus, and growth patterns were determined by the plate method in accordance with EN ISO 6888-1. Baird-Parker agar medium was used for the detection of S. aureus and the Enzyme Linked Fluorescent Assay (ELFA) used with a miniVIDAS analyzer tested the production of staphylococcal enterotoxins. The results of model experiments showed the dependence of the growth rate and subsequent production of staphylococcal enterotoxins on incubation (storage) temperature, S. aureus strain, and type of milk. A significant finding was that the growth of S. aureus and production of enterotoxins in raw milk was inhibited by natural microflora, and production of enterotoxins was therefore not detected in raw milk within 102 hours of storage either at 15 °C or 22 °C. The highest risk of SEs production is associated with secondary contamination of pasteurized and UHT milk when stored at room temperature, where production was first detected after 12 hours of incubation.

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