Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

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SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

Coffee Science ◽

10.25186/cs.v14i4.1627 ◽

2019 ◽

Vol 14 (4) ◽

pp. 509

Author(s):

Denis Henrique Silva Nadaleti ◽

Hully Alves Rocha ◽

Luciana Maria Vieira Lopes Mendonça ◽

José Marcos Angélico de Mendonça ◽

Iêda Bruna dos Reis ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Conditions ◽

Roasted Coffee ◽

Coffee Beans ◽

And Storage ◽

Zero Time ◽

Roasted Coffee Beans ◽

Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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Sensory quality of carrots: Effect of harvest and storage time

Acta Agriculturae Scandinavica Section B - Soil & Plant Science ◽

10.1080/09064719909362510 ◽

1999 ◽

Vol 49 (3) ◽

pp. 143-151

Author(s):

Terhi Suojala ◽

Tuomo Tupasela

Keyword(s):

Storage Time ◽

Sensory Quality ◽

And Storage

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The Storage Life of Packed Shredded Iceberg Lettuce Dipped in Glycine Betaine Solutions

Journal of Food Protection ◽

10.4315/0362-028x-62.4.363 ◽

1999 ◽

Vol 62 (4) ◽

pp. 363-367 ◽

Cited By ~ 8

Author(s):

EERO U. HURME ◽

ARVO KINNUNEN ◽

RAIJA-LIISA HEINIÖ ◽

RAIJA AHVENAINEN ◽

KARI JOKINEN

Keyword(s):

Glycine Betaine ◽

Storage Time ◽

Sensory Quality ◽

Statistical Experimental Design ◽

Storage Test ◽

Iceberg Lettuce ◽

Oriented Polypropylene ◽

And Storage ◽

Positive Effect

The effects of glycine betaine dip, packaging method, and storage time on the sensory quality of shredded Iceberg lettuce were first modeled using a statistical experimental design, followed by a second storage test verifying the effect of the glycine betaine treatment. Shredded lettuce was dipped in 0 to 100 mg/liter active chlorine solution and then in 0 to 1.0 mol/liter glycine betaine solution, packed in 25 μm oriented polypropylene film, 250 g per package, and stored at 5°C for 8 days. Models with good predictability were created suggesting that the glycine betaine dip helped retain sensory quality, especially appearance (P < 0.05). The models also suggested that washing periods over 60 s were not needed and that the microperforation of packages should not exceed 0.31 mm2 per package. The modeled positive effect on sensory quality was verified in the second storage test (P < 0.05). The optimum glycine betaine concentration was 0.2 mol/liter. Chlorination of the first dip particularly retained appearance of packed lettuce.

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Shelf Life of Sliced Raw Potatoes of Various Cultivar Varieties—Substitution of Bisulfites

Journal of Food Protection ◽

10.4315/0362-028x-61.10.1363 ◽

1998 ◽

Vol 61 (10) ◽

pp. 1363-1371 ◽

Cited By ~ 21

Author(s):

EIRA K. LAURILA ◽

EERO U. HURME ◽

RAIJA T. AHVENAINEN

Keyword(s):

Potato Variety ◽

Storage Time ◽

Sensory Quality ◽

Microbiological Quality ◽

Storage Period ◽

Van Gogh ◽

Number Of Microorganisms ◽

And Storage ◽

Potato Slices

The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemicals in place of sodium bisulfite, percentages of CO2, O2, and N2 in the package headspace, and storage time (1,4, and 7 days) on the sensory and microbiological quality of potato slices were examined. Citric acid and ascorbic acid (at 0.1% each and at 0.5% each) were used as browning prevention Chemicals. In the packaging atmosphere the percentage of N2 was 75 or 80%, the percentage of O2 was 5 or 0%, and the percentage of CO2 was 20% at the beginning of storage. Packed potato slices were stored in the dark at 5°C. Darkening was the most important factor limiting the sensory quality of raw potato slices. Darkening occurred quickly with Fambo slices; it seems that Fambo is not a suitable potato variety if slices are to be stored. Water-washed and cooked Van Gogh slices were still acceptable for retailing after a storage period of 7 days. After 7 days of storage the best sensory quality of both raw and cooked Bintje slices was obtained with washing Solutions containing 0.1 to 0.5% citric and ascorhic acids and with the gas mixture containing 20% CO2 and 80% N2. The number of microorganisms was higher in samples stored in the atmosphere containing 5% O2 than samples stored in the atmosphere containing 0% O2. Washing of potato slices with browning prevention Chemicals decreased the number of microorganisms compared to potato slices not washed or potato slices washed with water after 7 days of storage.

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