scholarly journals Kinetics of Quality Changes ofPangasiusFillets at Stable and Dynamic Temperatures, Simulating Downstream Cold Chain Conditions

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Nga Mai ◽  
Van Huynh
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Cold Chain ◽  
Quality Changes ◽  
Acceptable Limit ◽  
Chain Conditions ◽  
Supporting Tool ◽  
Kinetics Of ◽  
Microbiological Analyses

This study was about the quality changes ofPangasiusfillets during storage under simulated temperature conditions of downstream cold chain. Sensory, chemical, and microbiological analyses were conducted over storage time and bacterial growth was modelled. Sensory quality index (QI), at five stable (1, 4, 9, 15, and 19 ± 1°C) and three dynamic temperatures, progressed faster at higher temperatures, especially with sooner temperature abuses. Total volatile basic nitrogen remained under the acceptable limit throughout all the storage conditions. Total viable psychrotrophic counts (TVC) were around 5.68 ± 0.24 log CFU g−1at the beginning and exceeded the limit of 6 log CFU g−1after 216, 96, 36, 16, and 7 h at 1, 4, 9, 15, and 19 ± 1°C, respectively. Meanwhile,Pseudomonascounts started at 3.81 ± 0.53 log CFU g−1and reached 4.60–6.36 log CFU g−1by the time of TVC rejection. Since lower shelf lives were given by TVC rather than QI, it should be appropriate to base the product shelf life on the TVC acceptable limit. Kinetics models based on the Baranyi and Roberts and square root models, developed for TVC andPseudomonasspp., gave acceptable bacterial estimations at dynamic temperatures, with over 80% of observed counts within the acceptable simulation zone, revealing promising model applicability as a supporting tool for cold chain management. However, further improvement and validation of the models are needed.

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

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.

scholarly journals Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

2013 ◽  
Vol 57 (1) ◽  
pp. 79-84 ◽  
Author(s):  
Jacek Kijowski ◽  
Celina Marciszewska ◽  
Renata Cegielska-Radziejewska ◽  
Anna Popiół
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Sensory Quality ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Poultry Meat ◽  
Inhibition Of Growth ◽  
Fold Reduction ◽  
Microbiological Stability ◽  
Chicken Legs

AbstractThe effect of spraying lysozyme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozyme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4oC on the total aerobic bacterial count, coli titre, occurrence of enterococci, anaerobic spore forming bacilli, and pathogenic staphylococci was analysed along with the examination of sensory quality attributes. The investigations showed that the addition of lysozyme resulted in a considerable inhibition of growth of the initial aerobic bacterial counts and a limitation of disadvantageous organoleptic changes during cold storage of the legs. The lysozyme solution with the activity of 48,000 U/mL caused a 20-fold reduction in the initial aerobic bacterial count. Sensory examination showed that samples subjected to the action of lysozyme and stored for 120 h under cold storage conditions did not differ qualitatively from fresh legs. The obtained results revealed that lysozyme might be an effective agent extending shelf-life of portioned poultry meat.

scholarly journals Errors That Occur from Using an Inappropriate Thermal Buffer When Monitoring the Storage Conditions of Temperature Sensitive Products: Size and Material DO Matter

2018 ◽  
Vol 9 (2) ◽  
pp. 16
Author(s):  
Michael Richard Rusnack
Keyword(s):  
Thermal Properties ◽  
Air Temperature ◽  
Cold Storage ◽  
Storage Conditions ◽  
Complex Problem ◽  
Cold Chain ◽  
Original Research ◽  
Temperature Sensitive ◽  
Storage Unit ◽  
Chain Conditions

Common practice in the monitoring of cold chain conditions for temperature sensitive products is to employ a physical thermal buffer into which the temperature probe is inserted. This buffer may be a bottle of glycol or other liquid, a container of glass beads, aluminum block or nearly any other media the user feels appropriate. The purpose of the buffer is to simulate the experience of the stored product rather than the air temperature. Obviously, this mission will not be accomplished to the extent that the physical buffer is not matched to the thermal properties of the stored product and its container. Cold chain managers are faced with a complex problem if they attempt to take this issue into account. Furthermore, a match is not possible with a single physical buffer when the cold storage unit contains different products or size containers. This paper quantifies the results of this mismatch from various factors and suggests possible solutions to this dilemma.   Type: Original Research

scholarly journals Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 968
Author(s):  
David A. Vargas ◽  
Markus F. Miller ◽  
Dale R. Woerner ◽  
Alejandro Echeverry
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Storage Conditions ◽  
Indicator Bacteria ◽  
Aerobic Bacteria ◽  
Growth Study ◽  
Treatment Interventions ◽  
Pork Industry ◽  
Bacterial Enumeration ◽  
The Impact

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.

scholarly journals A Milk Foodomics Investigation into the Effect of Pseudomonas fluorescens Growth under Cold Chain Conditions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1173
Author(s):  
Paolo Bellassi ◽  
Gabriele Rocchetti ◽  
Lorenzo Morelli ◽  
Biancamaria Senizza ◽  
Luigi Lucini ◽  
...  
Keyword(s):  
Pseudomonas Fluorescens ◽  
Degradation Products ◽  
Storage Conditions ◽  
Cold Chain ◽  
Lower Sensitivity ◽  
Multivariate Statistical ◽  
Proteolytic Activities ◽  
Quality Of Milk ◽  
Potential Tool

Pseudomonas fluorescens is a psychrotrophic species associated with milk spoilage because of its lipolytic and proteolytic activities. Consequently, monitoring P. fluorescens or its antecedent activity in milk is critical to preventing quality defects of the product and minimizing food waste. Therefore, in this study, untargeted metabolomics and peptidomics were used to identify the changes in milk related to P. fluorescens activity by simulating the low-temperature conditions usually found in milk during the cold chain. Both unsupervised and supervised multivariate statistical approaches showed a clear effect caused by the P. fluorescens inoculation on milk samples. Our results showed that the levels of phosphatidylglycerophosphates and glycerophospholipids were directly related to the level of contamination. In addition, our metabolomic approach allowed us to detect lipid and protein degradation products that were directly correlated with the degradative metabolism of P. fluorescens. Peptidomics corroborated the proteolytic propensity of P. fluorescens-contaminated milk, but with lower sensitivity. The results obtained from this study provide insights into the alterations related to P. fluorescens 39 contamination, both pre and post heat treatment. This approach could represent a potential tool to retrospectively understand the actual quality of milk under cold chain storage conditions, either before or after heat treatments.

The effects of storage conditions on quality changes of table eggs

2020 ◽  
Author(s):  
Umut Sami Yamak ◽  
Musa Sarica ◽  
Kadir Erensoy ◽  
Volkan Ayhan
Keyword(s):  
Storage Conditions ◽  
Quality Changes

scholarly journals Modified Lime Binders for Restoration Work

Buildings ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 98
Author(s):  
Valentina Loganina ◽  
Kristina Sergeeva ◽  
Roman Fediuk ◽  
Sergey Klyuev ◽  
Nikolai Vatin ◽  
...  
Keyword(s):  
Storage Time ◽  
Infrared Spectrometry ◽  
X Ray Diffraction ◽  
X Ray ◽  
Gain Rate ◽  
Calcium Silicate Hydrates ◽  
Restoration Work ◽  
Weather Resistance ◽  
Kinetics Of ◽  
Mixing Water

Lime mixes are the primary material for restoration work in historic buildings. The research object of this study is modifying lime binders with specially synthesized calcium silicate hydrates (CSHs). This study aimed to improve lime render mixes’ weather resistance. The following factors were considered: the density of the liquid glass, the amount of the precipitating additive, the rate of introduction of the precipitating additive, the drying mode of the precipitate, and the storage time of the precipitate. The research methods were X-ray diffraction analysis, differential thermal analysis, Fourier transform infrared spectrometry, and optical and electron microscopy. It was revealed that lime compositions with CSH have a higher strength gain rate than the control compositions. A mathematical model of the kinetics of hardening a lime composite based on a binder filled with CSH was obtained. The regularities of the change in the lime composite’s strength depending on the filler grinding’s fineness, its content, and the amount of mixing water have been established. It was revealed that the introduction of CSH into the lime composition increases the weather resistance of facade lime mixtures by reducing the porosity and increasing the volume of closed pores of the composite.

Characteristics of Packaged Water under Different Storage Conditions Within Osogbo Metropolis

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
O.O Fadipe
Keyword(s):  
Room Temperature ◽  
Control Unit ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
E Coli ◽  
Physico Chemical ◽  
Routine Basis ◽  
Regulatory Bodies ◽  
Microbiological Analyses ◽  
Sachet Water

The study investigated the characteristics of packaged water stored under ambient and sunlight conditions. This is with a view to testing the effect of prolonged storage under different storage conditions on its quality. In addition it analyzed the interactions between the parameters. Two packs each of bottled and sachet water was purchased from each factory at the point of production and ready for distribution to wholesalers. Twenty eight pieces of packaged water from each factory were kept at room temperature and the same quantity were kept under sunlight. Physico-chemical and microbiological analyses were carried out on the remaining packaged water within 24hrs. Half of the samples stored at the two storage conditions were removed for analysis at 3 weeks while the remaining half was analyzed after 6weeks. The physico-chemical characteristics were within the WHO recommended values except for the pH of some samples that have values in the acidic range of 6.2-6.48. All the physico-chemical values increased for samples kept under sunlight. All the water samples showed growth in faecal coliform (4-46 cfu/100 mL) and E. coli (0-13 cfu/100 mL) for samples kept under sunlight at three weeks and this growth increased to the sixth week. The presence of E. coli is an indication that the packaged water is not pure. Displaying packaged water under the sunlight and storing beyond 3 weeks by vendors have effect on the potability of the product. The regulatory bodies should raise awareness and ensure manufacturer have a quality control unit to test on a routine basis.

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