scholarly journals Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Thanapon Kitpot ◽  
Sujinda Sriwattana ◽  
Sergio Angeli ◽  
Prodpran Thakeow
Keyword(s):  
Shelf Life ◽  
Quality Parameters ◽  
Northern Region ◽  
Frying Oil ◽  
National Regulation ◽  
Moisture Contents ◽  
Frying Process ◽  
Peroxide Values ◽  
Fried Foods ◽  
Rapid Hydrolysis

Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The analyses were done on three types of Kaeb Moo: the first type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in Thailand. It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively. The increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation. At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67–6.01% moisture contents, 0.396–0.503 µg/g MDA contents, 0.342–0.481 mg/kg hexanal contents, 50.01–60.08 kg·s linear distances (crispness), 36.01–48.83 mm rancid rating, and 43.72–45.38 mm crispness rating.

scholarly journals Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 949 ◽  
Author(s):  
Zihan Xu ◽  
Sze Ying Leong ◽  
Mohammed Farid ◽  
Patrick Silcock ◽  
Phil Bremer ◽  
...  
Keyword(s):  
Electric Fields ◽  
Chemical Reactions ◽  
Pulsed Electric Fields ◽  
Quality Parameters ◽  
Production Costs ◽  
Oil Uptake ◽  
Plant Materials ◽  
Quality Properties ◽  
Frying Process ◽  
Fried Foods

Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed.

scholarly journals Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw)

2018 ◽  
Vol 7 (2) ◽  
pp. 56-59
Author(s):  
Rachel Breemer ◽  
Syane Palijama ◽  
Febry R Palijama
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Total Acidity ◽  
Frying Temperature ◽  
Moisture Contents ◽  
Frying Process ◽  
Vacuum Frying ◽  
Lower Vitamin

Snake fruit (Salaca edulis Reinw) has a taste of sweet and sour, with a strong astringent edge. Snake fruit can be processed into chips in order to prolong its shelf life. Fruit chips processed with vacuum frying technology does not compromise the form, taste, colour, and aroma of the native fruits. However, in an effort to obtain crisp and tasteful snake fruit chips, the temperature of the vacuum frying process should be adjusted accordingly. Results showed the frying temperature of 70°C resulted in the chips which had Vitamin C, total acidity, and moisture contents of 0.11 mg, 16.05%, and 12.74%, respectively. When chips were fried with 80°C, the resulting product had a Vitamin C of 0.12 mg, total acidity of 16.14%, and moisture of 14.02%. Whereas chips with lower Vitamin C, total acidity, and moisture contents of 0.09 mg, 8,54%, and 6.01%, subsequently resulted from frying with 90°C. Keywords: chips, snake fruits, vacuum frying

scholarly journals Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 929
Author(s):  
Stefano Farris ◽  
Susanna Buratti ◽  
Simona Benedetti ◽  
Cesare Rovera ◽  
Ernestina Casiraghi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Transmission Rate ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Packaging Materials ◽  
Transparent Plastic ◽  
Virgin Olive Oils ◽  
Oxygen Transmission Rate ◽  
Olive Oils

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches

2021 ◽  
Vol 94 ◽  
pp. 101889
Author(s):  
Mia Kurek ◽  
Ivna Poljanec ◽  
Nives Marušić Radovčić ◽  
Kata Galić ◽  
Helga Medić
Keyword(s):  
Shelf Life ◽  
Quality Parameters ◽  
Dry Cured Ham

scholarly journals A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2740
Author(s):  
Antonia Albrecht ◽  
Maureen Mittler ◽  
Martin Hebel ◽  
Claudia Waldhans ◽  
Ulrike Herbert ◽  
...  
Keyword(s):  
Shelf Life ◽  
Real Time ◽  
Ph Value ◽  
Gompertz Model ◽  
Quality Parameters ◽  
Viable Count ◽  
Short Sales ◽  
Time Dynamic ◽  
Sensory Data ◽  
Model Approach

The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

2021 ◽  
Author(s):  
Zuyan He ◽  
Jia zheng ◽  
Laping He ◽  
Cuiqin Li ◽  
Penggang Hu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Prediction Model ◽  
Shelf Life ◽  
Prediction Models ◽  
Antimicrobial Effect ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Main Compound ◽  
Flavor Components ◽  
Volatile Flavor

Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. By contrast, milk is rich in protein. Yogurts produced through the cofermentation of potatoes and milk is a highly nutritious food. In addition, the quality and shelf life of yogurts are hot topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs were compared, the effect of perilla leaf EO (PLEO) content on potato yogurt was discussed, and the volatile flavor components of PLEO and PLEO potato yogurt were detected. Furthermore, the effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt were analyzed to establish a shelf life model. Results showed that PLEO had a good antimicrobial effect and was the appropriate EO. A total of 69 compounds were detected in PLEO, with limonene being the main compound. PLEO had an effect on the pH, sensory characteristics, and viable counts of potato yogurt during storage. The best PLEO addition amount was 0.04%. PLEO had a considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was better than that of potato yogurt without PLEO in the later stage of storage. Moreover, the shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the content of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5 °C were established as A = A 0 e 0.00323 t  and A = A 0 e 0.00355 t , respectively. Comparing the accuracy factor and deviation factor of the models revealed that the sensory prediction model was more rational than the pH prediction model. Data from this study provided support to the potential industrial application and shelf life prediction of EO yogurt.

Spatial distribution of physico-chemical parameters for groundwater quality evaluation in a part of Satluj River Basin, India

2019 ◽  
Vol 19 (5) ◽  
pp. 1480-1490 ◽  
Author(s):  
Akshay Kumar Chaudhry ◽  
Kamal Kumar ◽  
Mohammad Afaq Alam
Keyword(s):  
Spatial Distribution ◽  
Groundwater Quality ◽  
Spatial Dependence ◽  
Groundwater Resources ◽  
Quality Parameters ◽  
Northern Region ◽  
Total Hardness ◽  
Data Set ◽  
Distribution Maps ◽  
Physico Chemical

Abstract The rising population, contamination and mismanagement of groundwater worldwide require sustainable management techniques and strategies to prevent misuse of groundwater resources especially in the semi-arid regions of the world. The aim of the present study is to assess the distribution of contaminants in groundwater at a spatial level by using a geostatistical method, namely ordinary kriging. For this, a physico-chemical parameter data set at 14 sampling locations for a period over 25 years was assessed. Three semi-variogram models, namely exponential, Gaussian and spherical, fitted well for the data set and were cross-validated using predictive statistics. Based on nugget/sill ratio, which characterizes the overall spatial dependence of water quality parameters, it was observed that, apart from nitrate, all the other parameters showed moderate to weak spatial dependence (i.e. total hardness), indicating significant influence of urbanization, fertilization and industrialization. Spatial distribution maps of all the parameters were generated. Concentration of most of the parameters reported high values in the northern region, while silicon dioxide and potassium recorded high values in the southern and central regions of the study area respectively. The study highlighted the depleting groundwater resources in various regions of the study area, indicating that the groundwater quality is in a declining state.

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