Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

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Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽

10.26656/fr.2017.5(1).365 ◽

2020 ◽

Vol 5 (1) ◽

pp. 225-231

Author(s):

F. Yeasmin ◽

M.J. Khan ◽

M.H. Riad

Keyword(s):

Physicochemical Properties ◽

Consumer Satisfaction ◽

Storage Stability ◽

Sugar Content ◽

Storage Period ◽

Reducing Sugar ◽

Sensory Properties ◽

Soluble Solids ◽

Total Soluble Solids ◽

And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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emperature and storage periods on the maintenance of chemical composition of medicinal plants

Agronomy Science and Biotechnology ◽

10.33158/asb.2019v5i1p40 ◽

2019 ◽

Vol 5 (1) ◽

pp. 40

Author(s):

Priscila Leão ◽

Leandro Neves ◽

Ronan Colombo ◽

Muhammad Shahab ◽

Jane Oliveira ◽

...

Keyword(s):

Chemical Composition ◽

Medicinal Plants ◽

Eucalyptus Grandis ◽

Storage Period ◽

Chlorophyll Contents ◽

Lippia Alba ◽

Randomized Design ◽

Different Temperatures ◽

Total Anthocyanins ◽

And Storage

Determining the chemical composition of medicinal plants used for therapeutic purposes is of fundamental importance. These plants must meet quality standards for commercialization by ensuring pharmacological properties and efficacy. However, for the maintenance of their active compounds, it is very important to store them at a suitable temperature and ensure the safety of these compounds. The objective of this work was to evaluate the effect of different temperatures and storage periods in the maintenance of chemical composition of bushy lippia (Lippia alba), crajiru (Arrabidaea chica), eucalyptus (Eucalyptus grandis), lemon grass (Cymbopogon citratus), citronella (Cymbopogon nardus) and sage (Lippia microphylla) leaves. Leaves of these medicinal plants were stored for different periods (30, 60 and 90 days) at different temperatures (0, 17 and 24 °C). A complete randomized design was used with five replications, each one with 150g of leaves. For each combination of temperature and storage period, different variables were evaluated such as phenolic compounds, total anthocyanins, antioxidant activity (ORAC and DPPH), carotenoids and chlorophyll contents. Leaves stored at 0°C resulted in the most efficient preservation of chemical compounds at 30, 60 and 90 days. However, this temperature causes physiological damage to the leaves. Therefore, for commercial use, dried or crushed leaves in the form of powder is recommended. Storage at 17 °C keeps the chemical composition of the leaves at satisfactory levels, while at 24 °C there is a significant decrease over the periods of cold storage.

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Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition

Journal of the Advances in Agricultural Researches ◽

10.21608/jalexu.2019.163511 ◽

2019 ◽

Vol 24 (4) ◽

pp. 590-603

Author(s):

Moamn Zalat ◽

Ali Abido ◽

Fathy Radwan ◽

Ashraf Zeitoun ◽

Elsaid Shaaban

Keyword(s):

Chemical Composition ◽

Storage Period ◽

Drying Temperature ◽

And Storage

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Studies on the Development of Mixed Fruit Marmalade

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v5i2.14836 ◽

2013 ◽

Vol 5 (2) ◽

pp. 315-322 ◽

Cited By ~ 1

Author(s):

AKMS Inam ◽

MM Hossain ◽

AA Siddiqui ◽

M Easdani

Keyword(s):

Chemical Composition ◽

Room Temperature ◽

Chemical Constituents ◽

Storage Period ◽

Soluble Solids ◽

Microbial Count ◽

Overall Acceptability ◽

Storage Study ◽

Mango Juice ◽

And Storage

This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical composition. The analysis of chemical composition of S1 sample (malta juice: mango juice: pine-apple juice=2:1:1) was found as: moisture 27.71%, ash 0.16%, TSS 67.5%, total sugar 66.2%, acidity 0.90% and pH 2.8. On the basis of sensory evaluation the S1 sample was the most acceptable among others in terms of color, flavor, texture and overall acceptability. Storage study was conducted on the mixed fruit marmalades for six months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of mixed fruit marmalades did not show any remarkable changes. Color and flavor were acceptable throughout six months of storage period. After six month of storage period small amount of mould and bacterial attack was observed in marmalade samples. The microbial count was low due to high acidity and proper storage of the samples. The microbial contamination was very low in sample S1 than other samples due to its highest acidity.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14836 J. Environ. Sci. & Natural Resources, 5(2): 315-322 2012

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Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Animals ◽

10.3390/ani9100834 ◽

2019 ◽

Vol 9 (10) ◽

pp. 834 ◽

Cited By ~ 2

Author(s):

Gamaleldin M. Suliman ◽

Abdullah N. Alowaimer ◽

Elsayed O.S. Hussein ◽

Hatem S. Ali ◽

Sameh A. Abdelnour ◽

...

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Storage Period ◽

Quality Attributes ◽

Sensory Attributes ◽

Cooking Loss ◽

Muscle Type ◽

And Storage ◽

Water Holding

The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

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Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

European Food Research and Technology ◽

10.1007/s00217-020-03564-2 ◽

2020 ◽

Vol 246 (11) ◽

pp. 2187-2204

Author(s):

Csilla Benedek ◽

Zsanett Bodor ◽

Vanda Tímea Merrill ◽

Zoltán Kókai ◽

Attila Gere ◽

...

Keyword(s):

Storage Time ◽

Antioxidant Properties ◽

Electronic Tongue ◽

Storage Period ◽

Sensory Attributes ◽

Sensory Properties ◽

Data Matrix ◽

Taste Intensity ◽

Sugar Alcohols ◽

And Storage

Abstract Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

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