scholarly journals Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Zhe Yang ◽  
Xue Han ◽  
Huiying Wu ◽  
Lijuan Zhang ◽  
Lanwei Zhang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Water Content ◽  
Rice Flour ◽  
The Other ◽  
Low Temperature Storage ◽  
C Storage ◽  
Sodium Stearoyl Lactylate ◽  
Gelatinization Properties ◽  
Starch Retrogradation ◽  
Temperature Storage

Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.

scholarly journals Viability of Najawa carp (Cyprinus carpio L.) sperm at 4°C temperature storage

2020 ◽  
Vol 147 ◽  
pp. 01015
Author(s):  
Dimas Fendy Pradana ◽  
Ignatius Hardaningsih ◽  
Dini Wahyu Kartika Sari
Keyword(s):  
Low Temperature ◽  
Cyprinus Carpio ◽  
Sperm Viability ◽  
Low Temperature Storage ◽  
Progressive Motility ◽  
C Storage ◽  
Randomized Design ◽  
Significant Difference ◽  
Carp Cyprinus Carpio ◽  
Temperature Storage

The objectives of this study were to evaluate the sperm viability of Najawa carp (Cyprinus carpio L.) in cryopreservation pre-conditions at 4°C. The design used in this study was Complete Randomized Design with 4 treatments, BSS as a control, 10% DMSO, 0,2 M Sucrose, and 5% DMSO + 0,1 M Sucrose; each consist of three replications. The parameters observed were progressive motility of fresh sperm, diluted sperm before low temperature storage, and 2 hours; 3 hours; 4 hours; 5 hours; one day; one week; a month after 4°C storage. The data were analyzed by ANOVA. The data showed that there was no significant difference between treatment (P>0.05). The best viability was 40.56% of sperm motility which survive for one week, it was achieved by 5% DMSO + 0,1 M Sucrose.

RESPIRATION OF AZALEA FLOWER BUDS TREATED WITH LOW-TEMPERATURE STORAGE OR GIBBERELLIC ACID

1963 ◽  
Vol 41 (11) ◽  
pp. 1547-1551 ◽  
Author(s):  
D. J. Ballantyne
Keyword(s):  
Low Temperature ◽  
Oxygen Uptake ◽  
Gibberellic Acid ◽  
Cold Storage ◽  
Storage Period ◽  
Flower Buds ◽  
Low Temperature Storage ◽  
C Storage ◽  
Posttreatment Period ◽  
Temperature Storage

The oxygen uptake of flower buds from Van der Cruyssen azaleas was measured while and after plants were treated with 45 days of 2 °C storage or with 7-weekly sprays of 500 p.p.m. gibberellic acid (GA). Respiration of the flower buds decreased during the cold-storage period. In contrast, respiration of the buds from both GA and cold storage treated plants was greater than that of control plants for the 2- to S-week posttreatment period. This increase reached a peak at the 3-week point.

scholarly journals Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

2019 ◽  
pp. 1-13
Author(s):  
Muhammad Heffiqri Riady ◽  
Iis Rostini ◽  
Yuli Andriani ◽  
Rusky Intan Pratama
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Research Method ◽  
Ocimum Sanctum ◽  
Soaking Time ◽  
Indian Mackerel ◽  
Low Temperature Storage ◽  
Temperature Storage

This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature storage. The study was conducted at the Laboratory of Fisheries Product Processing, University of Padjadjaran, Jatinangor. The research method used is an experimental method with 4 treatments. Ruku-ruku leaf solution treatments concentration were 0%, 10%, 30%, and 50%, soaking time 30 minutes, then stored at low-temperature (5-10ºC). Observations were made on days 1, 3, 6, and 7 for Indian mackerel concentration of 0% or control (without soaking of ruku-ruku leaf solution) while treatment with ruku-ruku leaf solution 10%, 30%, and 50% were carried out at days 1, 3, 6, 7, 8, 9, 10, 11, 12, and 13. The parameters observed included phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content. The results of research showed that the use of a ruku-ruku leaf solution with concentration 30% on Indian mackerel during low-temperature storage has the longest shelf life that is until the 13th day with amount of bacteria 6,90 × 107 cfu/g, degree of acidity (pH ) at 6,95, weight loss at 9,52% and water content at 65,32%.

scholarly journals Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated gastric fluid

2016 ◽  
Vol 46 (3) ◽  
pp. 530-535 ◽  
Author(s):  
Simone Quintão Silva ◽  
Miriam Teresinha dos Santos ◽  
Simone Albino Paes ◽  
Maria Cristina Dantas Vanetti
Keyword(s):  
Low Temperature ◽  
Acid Treatment ◽  
Salmonella Enteritidis ◽  
Acid Resistance ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Low Temperature Storage ◽  
C Storage ◽  
Temperature Storage

ABSTRACT: The objective of this study was to evaluate the acid resistance of Salmonella enterica serovar Enteritidis (S. Enteritidis) in stored pork and in simulated gastric fluid (SGF). A culture of S. Enteritidis was subjected to acid treatment prior to inoculation into pork, stored under refrigeration at frozen temperatures and exposed to SGF. The S. Enteritidis CCS3 and ATCC 13076 strains previously subjected to acid treatment (at pH 4.0-5.0) were inoculated in pork and stored at 4°C and -18°C. Storage at 4ºC did not affect the populations of both S. Enteritidis strains. After 84 days at -18°C, the mean population of both CCS3 and ATCC strains were reduced by 0.8 and 1.5 log cycles, respectively. Prior acid treatment did not enhance the survival of both strains at low temperatures. After acid treatment and low temperature storage, S. Enteritidis ATCC 13076 lost culturability after being exposed to SGF for 10 minutes. In contrast, S. Enteritidis CCS3 was tolerant until three hours of SGF exposure. S. Enteritidis CCS3 submitted to pH 4.0 was more tolerant to SGF exposure than when submitted to pH 4.5, 5.0 and without acid treatment. Therefore, this study indicates that exposure to an acidic and cold environment during processing enhanced the ability of S. Enteritidis to survive in the gastric environment of the human stomach, possibly increasing the risk of a Salmonella infection after consumption of pork.

Hydration of Cuphea seeds containing crystallised triacylglycerols

2007 ◽  
Vol 34 (4) ◽  
pp. 360 ◽  
Author(s):  
Gayle M. Volk ◽  
Jennifer Crane ◽  
Ann M. Caspersen ◽  
David Kovach ◽  
Candice Gardner ◽  
...  
Keyword(s):  
Low Temperature ◽  
Lipid Body ◽  
Storage Conditions ◽  
Protein Bodies ◽  
Intermediate Type ◽  
Low Temperature Storage ◽  
C Storage ◽  
Visual Damage ◽  
Intermediate Storage ◽  
Temperature Storage

Seeds that exhibit intermediate storage behaviour seem to die under conventional –18°C storage conditions. Cuphea wrightii A. Gray, C. laminuligera Koehne, C. carthagenensis (Jacq.) J.F. Macbr. and C. aequipetala Cav are considered sensitive to low temperature storage. The seeds of these species have triacylglycerols (TAG) that are crystalline at –18°C and melt when the seeds are warmed to >35°C. In contrast, seeds of tolerant species, C. lanceolata W.T. Aiton and C. hookeriana Walp., have TAG that crystallise at temperatures below –18°C and are fluid at 22°C. Cuphea seeds imbided while TAG are crystalline fail to germinate and exhibit visual damage. However, germination proceeded normally when dry seeds were warmed adequately to melt any crystalline TAG before imbibition. Reduced germination and cellular disruption including loss of lipid body compartmentation and fragmented protein bodies develop in seeds with crystalline TAG equilibrated to >0.1 g H2O g–1 DW. This damage cannot be reversed, even when seeds are dried before the damage can be visually detected. Results from this work reveal that the seeds of some species with intermediate type physiologies can be successfully placed into conventional –18 and –80°C storage facilities.

scholarly journals Efektivitas Ekstrak Daun Mangga Dengan Etanol 96% sebagai Pengawet Alami Terhadap Masa Simpan Ikan Lemuru Pada Suhu Rendah

2021 ◽  
Vol 4 (2) ◽  
pp. 224-236
Author(s):  
Bahtyar Hardyansyah Syihab ◽  
Damat Damat ◽  
Joko Susilo Utomo
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Leaf Extract ◽  
Soaking Time ◽  
Low Temperature Storage ◽  
Randomized Design ◽  
High Production ◽  
Mango Leaves ◽  
Temperature Storage

Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at the UPT Laboratory for Quality Testing and Development of Marine and Fisheries Products in Banyuwangi (PMP2KP). The research was conducted using factorial Completely Randomized Design (CRD) method. The mango leaf extract was treated with a dose of 0%, 10%, 20% and 30% soaking time for 30 minutes, then stored at low temperature (5 ^ ° C -10 ^ ° C). Observations were made on day 0, 2 and 4 for lemuru. The parameters observed included microbiology, namely TPC, chemistry, namely protein content, water content, pH and histamine and also organoleptic testing. The results showed that the use of mango leaf extract with a concentration of 20% in lemuru during low temperature storage had the longest shelf life of up to two days with a total bacterial value of 8.4 x10 ^ 3 cfu / g, the degree of acidity of 6.32 levels of protein. 17.28%, water content of 73.31% and histamine 30.11 ppm. Keywords: histamine, lemuru fish, mango leaf extract, moisture content, protein.   Abstrak. Indonesia merupakan penghasil ikan tertinggi di dunia setelah China dan Peru. Ikan merupakan salah satu bahan pangan yang mudah rusak salah satunya adalah ikan lemuru merupakan ikan dengan hasil produksi cukup tinggi di Indonesia maka dari itu perlu pengawetan ikan lemuru. Pengawetan merupakan cara untuk mencegah kerusakan pada ikan lemuru, salah satu cara adalah pengawetan dengan menggunakan ekstraksi daun mangga. Daun mangga memiliki kandungan zat yang bersifat antibakteri. Penelitian ini bertujuan untuk menganalisis efektivitas ekstrak daun mangga sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Penelitian dilaksanakan di Laboratorium UPT Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan Banyuwangi (PMP2KP). Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial. Perlakuan ekstrak daun mangga dengan dosis 0%, 10%, 20% dan 30% lama perendaman 30 menit, kemudian disimpan pada suhu rendah (  - ). Pengamatan dilakukan pada hari ke 0, 2 dan 4 untuk ikan lemuru. Parameter yang diamati meliputi mikrobiologi yaitu TPC, kimia yaitu kadar protein, kadar air, pH dan histamine dan juga pengujian organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 20% pada ikan lemuru selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga dua hari dengan nilai total bakteri 8,4 x  cfu/g, derajat keasaman 6,32 kadar protein 17,28%, kadar air 73,31% dan histamine 30,11 ppm. Kata kunci: kadar air, ekstrak daun mangga, histamin, ikan lemuru, protein.

USS 9% NICKEL STEEL

Alloy Digest ◽  
1964 ◽  
Vol 13 (8) ◽  
Keyword(s):  
United States ◽  
Fracture Toughness ◽  
Low Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Nickel Steel ◽  
Low Temperature Storage ◽  
United States Steel Corporation ◽  
Steel Corporation ◽  
Temperature Storage

Abstract USS 9% Nickel Steel was specifically developed for low-temperature storage vessels operating down to minus 320 F. It is recommended for cryogenic service. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as fracture toughness. Filing Code: SA-166. Producer or source: United States Steel Corporation.

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