Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 103-108 ◽  
Author(s):  
O. Osorio ◽  
N. Martínez-Navarrete ◽  
G. Moraga ◽  
J.V. Carbonell
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Pectin Methylesterase ◽  
Taste Quality ◽  
Point Of View ◽  
Thermal Treatments ◽  
Three Samples ◽  
Thermally Treated

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.

scholarly journals Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 11 (1) ◽  
pp. 7605-7613
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Total Volatile ◽  
Total Plate Count ◽  
Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

2021 ◽  
Vol 359 ◽  
pp. 129950
Author(s):  
Ai Huang ◽  
Zongde Jiang ◽  
Meng Tao ◽  
Mingchun Wen ◽  
Zhipeng Xiao ◽  
...  
Keyword(s):  
Storage Time ◽  
Black Tea ◽  
Taste Quality ◽  
Metabolomics Analysis

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Development of protein enriched shrimp crackers from shrimp shell wastes

2013 ◽  
Vol 10 (2) ◽  
pp. 367-374 ◽  
Author(s):  
M Khan ◽  
AKMA Nowsad
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Bacterial Load ◽  
Shell Protein ◽  
Hot Air ◽  
High Quality Protein ◽  
Shrimp Shell ◽  
Shrimp Industry ◽  
Shell Powder

A recipe of shrimp cracker (a type of crispy biscuit) enriched with shrimp shell protein was developed from underutilized shrimp shell wastes and the effects of different amount of shrimp shell powders on the quality and shelf life of the products were studied. Shrimp industry wastes (head, appendages, carapaces, and shell) were thoroughly washed, dried in hot air oven at 60°C for 24 h and ground by a blender. Fine shrimp shell powder thus obtained was used for making shrimp crackers. Hydrolyzed vegetable oil, was beaten by hand and other ingredients such as powder milk, sugar, oil, baking powder, flour and vanilla essence were mixed to make a dough. Various levels of shrimp shell powder (5%, 10%, and 20%) were mixed to the dough to enrich with shrimp protein. The dough was kept flatted in a tray, cut into pieces of different shape by dies and put into the oven at 100°C for 8 minutes. Increasing the quantity of shrimp shell powder in shrimp crackers increased the protein content but the quality in terms of taste, color and flavor was slightly decreased. Using of 10% shrimp shell powder obtained the best quality shrimp crackers, in terms of both protein enrichment and sensory quality. Quality of shrimp crackers was tested by both subjective and objective methods. Products made with 10% shrimp shell powder had an acceptable bacterial load in refrigeration up to 45 days but in room temperature up to 30 days. Low storage quality in room temperature might be due to inadequate packaging in the laboratory condition. This research revealed that high quality protein fortified shrimp crackers could be manufactured from unutilized shrimp shell wastes.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14930 J. Bangladesh Agril. Univ. 10(2): 367-374, 2012

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

Aquaculture ◽  
2009 ◽  
Vol 288 (3-4) ◽  
pp. 205-215 ◽  
Author(s):  
K. Phillips ◽  
P. Bremer ◽  
P. Silcock ◽  
N. Hamid ◽  
C. Delahunty ◽  
...  
Keyword(s):  
Physical Properties ◽  
Sea Urchin ◽  
Storage Time ◽  
Sensory Quality ◽  
And Storage

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

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

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

Formulation of a Carbonated Herbal Health Drink with Hemidesmus indicus root extract

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Ritesh Ranjan Singh
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Root Extract ◽  
Nutritional Values ◽  
Hemidesmus Indicus ◽  
Three Samples ◽  
Potential Benefits ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benefits with a new taste and flavor. For this an herbal drink was formulated and its quality ascertained. In the first part of the study, syrup was prepared from the raw roots of the herb with addition of acids and flavors. Then this syrup was diluted (in the ratio of 20:80, i.e., 20% syrup and 80% water) further followed by carbonation with the rate of 6.2 g of CO2 per liter of the diluted drink and bottled. Three samples were prepared namely, Control samples T0(Control sample, without essence), T1(Kewada essence) and T2 (Rose essence). In the next part, prepared samples were subjected to sensory evaluation and chemical analysis when fresh and after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 70C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T0 was the most acceptable due to its unique taste and flavor, followed by samples T1 and T2. The present study entailed to conclude that preparation of a drink with hemidesmus indicus roots extracts gives a new taste and flavor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated temperature (below 50C).

Metastable Superstructures in RuSr2Gd1.4Ce0.6Cu2O10-δ?Superconductor Based on TEM Observation at Room Temperature

2001 ◽  
Vol 689 ◽  
Author(s):  
Li Yang ◽  
J. M. Vieira ◽  
Kaibin Tang ◽  
Guien Zhou
Keyword(s):  
Electron Beam ◽  
Electron Diffraction ◽  
Room Temperature ◽  
Storage Time ◽  
Point Of View ◽  
Tetragonal Symmetry ◽  
Sample Storage ◽  
Unconventional Superconductor ◽  
Fluorite Type ◽  
Structural Point

ABSTRACTThree types of metastable modulations in Ru-based superconductor RuSr2Gd1.4Ce0.6Cu2O10-δ are observed by electron diffraction at room temperature and reported in this paper. The modulations are sensitive to the irradiation of the electron beam and the sample storage time. Having the tetragonal symmetry (I4/mmm) with a=0.384nm, c=2.864nm, the structure of RuSr2Gd1.4Ce0.6Cu2O10-δ?resembles that of YBa2Cu3O7-δ by inserting a fluorite type Gd1.4Ce0.6O2 layer instead of the Y layer and Ru ions residing in the Cu(1) site. In this compound, superconductivity is confined to the CuO2 layer while magnetism stems from the RuO2 layer. The metastable modulations display the interaction between the two layers from the structural point of view. The results suggest that although, superconductivity and magnetism are decoupled from each other in the unconventional superconductor, the effect may be limited by metastable lattice modulation.

Sign in / Sign up

Export Citation Format

Share Document