The Quality of Smoked Skipjack During Storage Time at Room Temperature

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

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Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

Food Science and Technology International ◽

10.1177/1082013208095328 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 103-108 ◽

Cited By ~ 12

Author(s):

O. Osorio ◽

N. Martínez-Navarrete ◽

G. Moraga ◽

J.V. Carbonell

Keyword(s):

Room Temperature ◽

Storage Time ◽

Sensory Quality ◽

Pectin Methylesterase ◽

Taste Quality ◽

Point Of View ◽

Thermal Treatments ◽

Three Samples ◽

Thermally Treated

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.

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Egg quality of Banat naked neck hens during storage

Biotechnology in Animal Husbandry ◽

10.2298/bah2102087s ◽

2021 ◽

Vol 37 (2) ◽

pp. 87-97

Author(s):

Zdenka Skrbic ◽

Milos Lukic ◽

Veselin Petricevic ◽

Snezana Bogosavljevic-Boskovic ◽

Simeon Rakonjac ◽

...

Keyword(s):

Weight Loss ◽

Room Temperature ◽

Storage Time ◽

Egg Quality ◽

Internal Quality ◽

Egg Weight ◽

Naked Neck ◽

The Impact ◽

Temperature Storage

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

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PEMANFAATAN EKSTRAK AIR BUAH Flacourtia inermis Roxb. (LOBI-LOBI) SEBAGAI PENGAWET IKAN LAUT

Alotrop ◽

10.33369/atp.v2i1.4581 ◽

2018 ◽

Vol 2 (1) ◽

Author(s):

Ade Pribadi ◽

Nurhamidah Nurhamidah ◽

Elvinawati Elvinawati

Keyword(s):

Marine Fish ◽

Room Temperature ◽

Storage Time ◽

Water Extract ◽

Optimum Concentration ◽

Fish Sample ◽

Total Volatile ◽

Soaking Time ◽

Water Extracts

[THE UTILIZATION OF Flacourtia inermis Roxb. (LOB-LOBI ) FRUIT WATER EXTRACTS AS A MARINE FISH PRESERVATIVE] This research aims to determine the magnitude of the concentration and the length of time the optimum soaking water extracts of fruit Flacourtia inermis Roxb. (lobi-lobi ) as well as measuring its potential for use as a preservative in marine fish. Sample marine fish used is Kerapu Macan (Epinephelus fuscogultatus). The concentration of water extract from the fruit of F.inermis Roxb is at levels at 10, 20, 30 and 40% with soaking time each at 1, 2 and 3 hours for any variation of the concentration. Observation of the level of the fish freshness is done with a variety of storage time of 12, 18, and 24 hours at room temperature to any variation of the concentration of extract and soaking time. The parameters used in determining the level of the freshness of the sample fish is a rate of Total Volatile Bases (TVB), moisture content, and pH. The results of the research done indicate that extracts water from the fruit of F.inermis Roxb L are potential for use as a preservative of marine fish based on the values of pH and the levels of TVB. The most optimum concentration and soaking time in Kerapu Macan fish preserve during its storage was soaking with a concentration of 30% for 1 hour, i.e., able to withstand the pace of the decline of the quality of the Kerapu Macan sample for 18 hours at room temperature: with the pH 6.7 and fish TVBvalue at 29.4 mgN/100 g.

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Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

Biointerface Research in Applied Chemistry ◽

10.33263/briac111.76057613 ◽

2020 ◽

Vol 11 (1) ◽

pp. 7605-7613

Keyword(s):

Fatty Acids ◽

Room Temperature ◽

Storage Time ◽

Sensory Quality ◽

Plate Count ◽

Human Consumption ◽

Total Volatile ◽

Total Plate Count ◽

Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

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Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i1.20 ◽

2021 ◽

Vol 2 (1) ◽

pp. 9-18

Author(s):

Winda Amilia ◽

Andi Eko Wiyono ◽

Dhifa Ferzia ◽

Andrew Setiawan Rusdianto ◽

Ida Bagus Suryaningrat ◽

...

Keyword(s):

Antioxidant Activity ◽

Cold Storage ◽

Room Temperature ◽

Storage Time ◽

Total Dissolved Solids ◽

Total Acid ◽

Room Temperature Storage ◽

The City ◽

Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

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STUDY ON CHANGES IN CHEMICAL COMPOSITIONS AND BIOACTIVE COMPOUNDS IN POUTERIA CAMPECCHIANA FRUIT DURING STORAGE

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/57/3b/14065 ◽

2019 ◽

Vol 57 (3B) ◽

pp. 17

Author(s):

Tran Xuan Hien ◽

Huynh Lien Huong ◽

Nguyen Trung Thanh

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Food Processing ◽

Nutritional Value ◽

Room Temperature ◽

Storage Time ◽

Mekong Delta ◽

Chemical Compositions ◽

Tannin Content

ABSTRACT - QMFS 2019 Pouteria campecchiana, a fruit cultivated in many provinces of the Mekong Delta, is typically eaten fresh and has many benefits to human health. Therefore, quality control during storage of this fruit is very important for fresh consumption and food processing. This study was conducted to investigate the effects of postharvest maturity on the quality of the fruit stored at room temperature, mainly on its chemical composition and bioactive compounds content. The results showed that storage time greatly affected amounts of carotenoids, tannin, phenolic and flavonoids: Highest content of carotenoids, polyphenols, flavonoids were obtained at day 10th of storage while tannin content gradually declined. The greatest antioxidant activity of fruit extracts was also obtained after 10 days storage. It was recommended that highest nutritional value of Pouteria campecchiana can be achieved from 8 to 10 days after harvest.

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Colorimetric parameters as a stability indicative of banana alcoholic extract submitted to storage

Research Society and Development ◽

10.33448/rsd-v9i9.8227 ◽

2020 ◽

Vol 9 (9) ◽

pp. e884998227

Author(s):

Josef Gastl Filho ◽

Millena Almeida Resende ◽

Flávio Caldeira Silva

Keyword(s):

Food Industry ◽

Room Temperature ◽

Storage Time ◽

Storage Period ◽

Raw Material ◽

Banana Peel ◽

Alcoholic Extract ◽

The Stability ◽

Plot Design

Studying the stability of the raw material as a function of the storage time is fundamental to establish the characteristics performance and to determine the period that it should be stored. The objective of the present study was to evaluate the stability of the alcoholic extract for 28 days of storage. It was performed in a completely randomized and split-plot design (3x5) with 3 repetitions and using the following formulation: 500 g of banana components (peel, pulp or peel plus pulp), 1000 mL of cereal alcohol 96 ºGL and maceration process for fifteen days. Filtered alcoholic extracts were stored in a dark place at room temperature for analysis of colorimetric parameters Luminosity, hue, chroma, chromaticity a* and chromaticity b*. Results showed that storage period for 28 days significantly affected stability, promoting notable reduction in Luminosity, hue, chromaticity b* and chroma and also increased the chromaticity value chromaticity a*. It was observed that the banana pulp alcoholic extract showed the highest values for Luminosity and hue, and the banana peel alcoholic extract stood out in relation to the chromaticity chroma, chromaticity a* and chromaticity b*. The information obtained through colorimetric parameters can be used by the food industry to establish procedures that mitigate the effects of the storage period in the raw material, since the characteristics inherent to the raw material are significantly changed over time and result in changes in the quality of the final product.

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Changes in the quality of table eggs depending on storage method and time

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.5084 ◽

2018 ◽

Vol 14 (3) ◽

pp. 37-45

Author(s):

Magdalena Kopacz ◽

Aleksandra Drażbo

Keyword(s):

Room Temperature ◽

Storage Time ◽

Egg Quality ◽

Shell Quality ◽

Storage Method ◽

Class A ◽

Group I ◽

Air Space ◽

Egg Density

The aim of the research was to determine the changes occurring in table eggs depending on storage time at room temperature and in refrigeration conditions. The experimental material consisted of 75 eggs, which were randomly divided into five groups of 15. The first group (the control) comprised fresh eggs, which were tested on the day they were collected. The remaining 60 eggs were divided into two groups (30 eggs in each) and stored under different conditions for a period of 28 days. Eggs from the first group (I) were stored at room temperature, which was about 20°C with 50% humidity. Eggs from the second group (II) were placed in cold storage at 4°C and about 30% humidity. After 14 and 28 days of storage, the physicochemical properties of the eggs were analysed: the height of the air space, egg density, egg weight loss, albumen and shell quality, and yolk colour. The results indicate that the storage method had a significant (P≤0.05) effect on most of the egg quality traits analysed. Eggs stored at 4°C were of good quality and were classified as EXTRA class eggs even after 28 days. Eggs stored at 20°C were eliminated as Class A eggs as early as day 14, and on day 28 their quality disqualified them as fit for consumption. To sum up, food eggs should be refrigerated before being sold to the consumer to prevent premature ageing and thus deterioration of quality.

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