Changes in the shelf life of frozen pork patties containing 10 and 15 percent fat according to different storage temperatures

2018 ◽  
Vol 120 (1) ◽  
pp. 224-239 ◽  
Author(s):  
Hyeoung-Su Lee ◽  
Dong-Ho Bae
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Content Type ◽  
Thiobarbituric Acid Value ◽  
Pork Patties ◽  
And Storage ◽  
Storage Temperatures

Purpose The purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer. Design/methodology/approach Changes in moisture content, acid value, peroxide value, thiobarbituric acid value, total volatile basic nitrogen content, and the sensory score of frozen pork patties with 10 and 15 percent fat contents during storage at −5, −15, and −23°C for six months. Findings Although microbiological quality remained unchanged, moisture content decreased, and lipid rancidity and protein putrefaction increased significantly during storage. More rapid deterioration in quality was observed in patties stored at −5°C than those stored at lower temperatures. Lipid rancidity and protein putrefaction increased more rapidly (but not significantly) in patties with 15 percent fat than those with 10 percent fat. Overall acceptance of the sensory properties was closely correlated with the above quality indicators, except thiobarbituric acid value. Acceptable qualities of the samples were maintained for the first two, four, and six months under storage at −5, −15, and −23°C, respectively. Practical implications The current shelf life of frozen pork patties set by manufacturers, assuming a storage temperature of −18°C, needs to be readjusted considering practical storage temperatures. Originality/value No studies have comprehensively explored the effects of fat content and storage temperatures on the quality of ground meat products during frozen storage. These approaches to determine quality changes may be useful for manufacturers to predict and control the quality of their products.

Quality Characteristics of Vacuum Packaged Beef as Affected by Postmortem Chill, Storage Temperature, and Storage Interval

1976 ◽  
Vol 39 (9) ◽  
pp. 592-599 ◽  
Author(s):  
Z. L. CARPENTER ◽  
S. D. BEEBE ◽  
G. C. SMITH ◽  
K. E. HOKE ◽  
C. VANDERZANT
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Visual Appearance ◽  
Beef Carcasses ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures

Sirloin butts from beef carcasses chilled to 1 or 7.2 C were vacuum packaged and stored at either 0 or 5.5 C for intervals of 7, 14, 21, 28, or 35 days. Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revealed significant differences in total desirability (primarily visual appearance) among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less than did storage temperature over extended storage intervals. Storage of vacuum packaged cuts at 0 C consistently enhanced shelf-life compared to storage at 5.5 C.

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

scholarly journals Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

1992 ◽  
Vol 2 (3) ◽  
pp. 378-381 ◽  
Author(s):  
Luis Hernández-Rivera ◽  
Robert Mullen ◽  
Marita Cantwell
Keyword(s):  
Shear Force ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Asparagus Officinalis ◽  
Shear Transfer ◽  
Textural Changes ◽  
And Storage ◽  
Temperature Time ◽  
Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

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.

Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

2014 ◽  
Vol 77 (3) ◽  
pp. 499-503
Author(s):  
RACI EKİNCİ ◽  
ÇTIN KADAKAL ◽  
MUSTAFA OTAĞ
Keyword(s):  
High Performance ◽  
Quality Evaluation ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Tomato Paste ◽  
Effects Of Temperature ◽  
And Storage ◽  
Storage Temperatures ◽  
Mold Count

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the “percentage of discarded fruits” and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

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