Keeping Quality of Pacific Coast Dogfish. II

1960 ◽  
Vol 17 (6) ◽  
pp. 811-814 ◽  
Author(s):  
B. A. Southcott ◽  
R. H. Moyer ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Control Group ◽  
Bacterial Counts ◽  
Keeping Quality ◽  
Polyethylene Bags

Pacific coast dogfish (Squalus suckleyi) were stored in individual polyethylene bags at 0, 5 and 10 °C; a control group of fish was iced. Viable bacterial counts, pH, ammonia and trimethylamine were determined daily. Pronounced ammoniacal odours were noted with only a few samples and were generally strongly masked by putrid odours.

Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

The Processing Potentials of Yams (Dioscoarea spp.) II. Precooked Drum Dried Flakes-Instant Yams

1969 ◽  
Vol 60 (2) ◽  
pp. 215-223
Author(s):  
W. J. C. Steele ◽  
G. M. Sammy
Keyword(s):  
Moisture Content ◽  
Starch Content ◽  
Critical Factor ◽  
Apparent Effect ◽  
Steam Cooking ◽  
Keeping Quality ◽  
Polyethylene Bags ◽  
Storage Studies

Drum dried yam flakes were prepared from six varieties representing four species. Steam cooking led to lower flesh loss than water cooking. Certain parts of the cooked yams were pigmented. Stickiness of the reconstituted product varied with varieties, indicating that the free starch content (blue value) was not the only factor affecting stickiness; e.g. Lisbon with a blue value of 860 was less sticky than Cush-cush which had a blue value of 286. The effect of maturity on flake quality indicates that immature tubers were unsuitable for flake production, while storage of tubers up to 20 weeks had no apparent effect on flake quality. Storage studies show that there was a greater loss in quality of flakes stored in polyethylene bags than flakes stored in glass jars, with amber-coloured jars showing a slightly better keeping quality than clear jars. Moisture content was a critical factor in keeping quality. D. alata—Lisbon, Coconut and Oriental gave products with high acceptability.

scholarly journals Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants

1969 ◽  
Vol 41 (1) ◽  
pp. 68-71
Author(s):  
Elina Varesmaa
Keyword(s):  
Rainbow Trout ◽  
Control Fish ◽  
Keeping Quality ◽  
Polyethylene Bags ◽  
Series Of Experiments ◽  
In The Beginning

The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number and by judging the fish organoleptically. In addition, BHA was determined quantitatively in the beginning and at the end of the experiment. The results indicated that BHA distinctly delayed the rancidity of the fish. Fish stored with 0.01 and 0.02 per cent of BHA remained fresh longer, judged both chemically and organoleptically, than the control fish.

scholarly journals Irradiation preservation of foods I. Prolongation of the keeping quality of fresh fish by radiation pasteurization

1970 ◽  
Vol 42 (4) ◽  
pp. 254-261
Author(s):  
Reino R. Linko
Keyword(s):  
Shelf Life ◽  
Gamma Rays ◽  
Abdominal Cavity ◽  
Radiation Doses ◽  
Fresh Fish ◽  
Keeping Quality ◽  
Small Doses ◽  
Long Time ◽  
Polyethylene Bags

The prolonging of refrigeration shelf life (at 0° C) of pike and saithe was studied by radiation pasteurizing the fish with cobalt-60 gamma rays. The fish were packed whole in polyethylene bags. The radiation doses varied for pike between 150—1200 krad and for saithe between 150—250 krad. Organoleptic evaluations showed burnt off-flavour and off-odour in irradiated pike, which in fish that had been subject to small doses of 150 and 250 krad disappeared only after about one week of storing under refrigeration. For saithe no off-flavour was noticed when it was irradiated with a dose below 250 krad. After radiation at only 150 krad for saithe and 300 krad for pike the total bacterial counts in the muscle were reduced by nearly 100 per cent. With radiation doses of 150, 250 and 300 krad, the shelf life of pike under refrigeration increased 2.5, 3.5 and 5.2 times, respectively, compared with non-irradiated fish. The shelf-life times listed in the same order were 10, 14 and 21 days, but for non-irradiated fish only 4 days. For saithe the shelf life increased from 23 days (of non-irradiated fish) to 40 days when irradiated with a dose of only 150 krad. When whole fish were irradiated with large doses of 600 and 1200 krad, spoilage caused by bacteria was prevented for a long time while enzymatic spoilage caused by intestines was detected after 38 days as the contents of the intestines became decomposed and the flesh at the side of the abdominal cavity turned soft.

scholarly journals THE KEEPING QUALITY OF THE PASTEURIZED MILK PRODUCED IN THESSALONIKI - GREECE

1973 ◽  
Vol 24 (2) ◽  
pp. 87
Author(s):  
Α. ΠΑΝΕΤΣΟΣ ◽  
Π. ΚΑΡΑΙΩΑΝΝΟΓΛΟΥ ◽  
Α. ΜΑΝΤΗΣ
Keyword(s):  
Bacterial Counts ◽  
Pasteurized Milk ◽  
Keeping Quality

The keeping quality of the pasteurized milk produced in the district of Thessaloniki was examined. It was found that pasteurized milk which was stored at 4° C, continued to have the same bacterial counts, low acidity, and no off flavours after 48 hours. The results were compared with those obtained from samples of milk collected from different stores.

Relation of Bacterial Counts to Quality of Cod Fillets

1948 ◽  
Vol 7b (6) ◽  
pp. 378-388 ◽  
Author(s):  
C. H. Castell ◽  
G. W. Anderson ◽  
Hilliard Pivnick
Keyword(s):  
No Value ◽  
Cold Storage ◽  
Low Temperatures ◽  
Close Correlation ◽  
General Tendency ◽  
Gram Negative ◽  
Bacterial Counts ◽  
Keeping Quality ◽  
Gram Negative Organisms

Bacterial counts are valueless as a measure of the degree of spoilage in fresh fillets.There is a very close correlation between the number of psychrophilic gram-negative organisms on fillets and their keeping time in cold storage. This correlation degenerates into a 'general tendency' which cannot always be applied to individual samples, if the counts used include all the organisms growing on plates incubated at 25 °C. Counts made on plates incubated at 37 °C are of no value for estimating the keeping quality of fillets stored at low temperatures.

Effect of psychrotrophic post-pasteurization contamination on the keeping quality at 11 and 5 °C of HTST-pasteurized milk in the UK

1982 ◽  
Vol 49 (4) ◽  
pp. 619-630 ◽  
Author(s):  
Monika J. A. Schröder ◽  
Christina M. Cousins ◽  
Charles H. McKinnon
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Bacterial Counts ◽  
Pasteurized Milk ◽  
Colony Forming Units ◽  
Keeping Quality ◽  
The Uk ◽  
Spoilage Microflora

SummaryThe keeping quality of commercial HTST-pasteurized milk and laboratory pasteurized milk from a common bulk raw supply has been investigated for 5 dairies. Spoilage occurred at levels of total bacterial counts around 107 colony forming units/ml, but with a slightly higher off-flavour threshold for the commercial milks than the laboratory pasteurized milks. The predominant microflora at spoilage and the type of off-flavour produced differed between the 2 types of milk. Raising the storage temperature from 5 to 11 °C caused a slight shift in the spoilage microflora and led to an average reduction in the shelf life of the laboratory pasteurized milk from 28 to 6 d and of the commercial pasteurized milk from 13 to 5 d. Changes in the level of post-pasteurization contamination (PPC) were reflected in changes in keeping quality, particularly at 5 °C. However, the greatest improvements were found in the absence of PPC.

THE KEEPING QUALITY OF PASTEURIZED MILK AS INFLUENCED BY THE GROWTH OF PSYCHROPHILIC BACTERIA AND THE ADDITION OF AUREOMYCIN*

1953 ◽  
Vol 16 (5) ◽  
pp. 213-219 ◽  
Author(s):  
J. C. Olson ◽  
D. S. Willoughby ◽  
E. L. Thomas ◽  
H. A. Morris
Keyword(s):  
Storage Life ◽  
Psychrophilic Bacteria ◽  
Bacterial Counts ◽  
Pasteurized Milk ◽  
Complete Destruction ◽  
Reliable Indication ◽  
Keeping Quality ◽  
Long Storage

In studies of the keeping quality of pasteurized milk, it was found that past records from milk plants showing good bacterial counts of finished products, afforded a rather reliable indication that milk from such plants may show better keeping quality than milk from plants with poor past records. Proper pasteurization resulted in extensive if not complete destruction of psychrophiles. Negative coliform counts of freshly pasteurized milk were not reliable as indicators of good keeping quality during storage at the temperature used in these studies. The mere absence of psychrophiles in one or two milliliters of milk was not found to be a guarantee of long storage life. The presence of aureomycin in the concentration used in these studies had no effect in extending the keeping quality of pasteurized milk.

Epistemic and relational conflicts in sharing identical vs. complementary information during cooperative learning

2002 ◽  
Vol 61 (3) ◽  
pp. 139-151 ◽  
Author(s):  
Céline Darnon ◽  
Céline Buchs ◽  
Fabrizio Butera
Keyword(s):  
Cooperative Learning ◽  
Social Comparison ◽  
Positive Relationship ◽  
Learning Task ◽  
Control Group ◽  
Complementary Information ◽  
Relational Conflict ◽  
The Social ◽  
The University

When interacting on a learning task, which is typical of several academic situations, individuals may experience two different motives: Understanding the problem, or showing their competences. When a conflict (confrontation of divergent propositions) emerges from this interaction, it can be solved either in an epistemic way (focused on the task) or in a relational way (focused on the social comparison of competences). The latter is believed to be detrimental for learning. Moreover, research on cooperative learning shows that when they share identical information, partners are led to compare to each other, and are less encouraged to cooperate than when they share complementary information. An epistemic vs. relational conflict vs. no conflict was provoked in dyads composed by a participant and a confederate, working either on identical or on complementary information (N = 122). Results showed that, if relational and epistemic conflicts both entailed more perceived interactions and divergence than the control group, only relational conflict entailed more perceived comparison activities and a less positive relationship than the control group. Epistemic conflict resulted in a more positive perceived relationship than the control group. As far as performance is concerned, relational conflict led to a worse learning than epistemic conflict, and - after a delay - than the control group. An interaction between the two variables on delayed performance showed that epistemic and relational conflicts were different only when working with complementary information. This study shows the importance of the quality of relationship when sharing information during cooperative learning, a crucial factor to be taken into account when planning educational settings at the university.

Sign in / Sign up

Export Citation Format

Share Document