Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

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 Internal browning control in ‘Laetitia’ plums by modified atmosphere, management of ethylene and storage temperature

2021 ◽  
Vol 43 (3) ◽  
Author(s):  
Josiane Costa Melo ◽  
Cristiano André Steffens ◽  
Cassandro Vidal Talamini do Amarante ◽  
Tiago Miqueloto ◽  
Angélica Schmitz Heinzen
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Red Color ◽  
High Storage Temperature ◽  
Internal Browning ◽  
And Storage ◽  
High Storage

Abstract The objective of this study was to evaluate the effect of modified atmosphere (MA) and 1-methylcyclopropene (1-MCP) treatment on low storage temperature (1.5 °C) and 1-MCP treatment on high storage temperature (8.0 °C) on fruit quality of ‘Laetitia’ plums, mainly on internal browning. The treatments evaluated were 1.5 °C; 1-MCP (1.0 µL L-1) + 1.5 °C; MA + 1.5 °C; 1-MCP + MA + 1.5 °C; 8.0 °C; 1-MCP + 8.0 °C. Fruit were stored for 30 and 40 days, followed by three day of shelf life. For fruit stored at 1.5 °C, the treatment with 1-MCP associated to MA provided higher flesh firmness, less intense skin red color and reduced occurrence of internal browning in comparison to the fruit stored at 1.5 °C of the remaining treatments, for both periods of storage. In fruit not treated with 1-MCP and stored at 8.0 °C there was no occurrence of internal browning, despite of lower flesh firmness and more intense red color of the skin and flesh in comparison to the fruit stored at 1.5 °C. The treatment with 1-MCP in fruit stored at 8.0 °C delayed those changes of flesh firmness and red color of the skin and flesh assessed after 30 days of storage, followed by three days of shelf life. The MA, regardless of 1-MCP treatment, had fruit with higher production of acetaldehyde after 30 days of storage, and ethanol after 30 and 40 days of storage at 1.5 oC. In fruit stored at 1.5 °C without MA, the treatment with 1-MCP reduced the production of ethyl acetate, acetaldehyde and ethanol. Fruit stored at 8.0 °C, regardless of 1-MCP treatment, had the lowest production of acetaldehyde and ethanol.

scholarly journals Effect of Salt and Storage Temperature on Beef Sausage Quality

2013 ◽  
Vol 23 (1-2) ◽  
pp. 15-24
Author(s):  
R Luna ◽  
MA Hashem ◽  
MS Ali ◽  
MM Hossain ◽  
MAK Talukder ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Concentration Level ◽  
Control Group ◽  
Fresh Sample ◽  
Significant Difference ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4°C and -20°C. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7th, 14th and 21th day and on the other hand samples preserved at -20°C were stored in the freezer for 60 days and were analyzed on 15th, 30th, 45th and 60th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash & Fat also varied among the samples significantly (P<0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v23i1-2.16561Progress. Agric. 23(1 & 2): 15 – 24, 2012 

Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

2014 ◽  
Vol 77 (3) ◽  
pp. 499-503
Author(s):  
RACI EKİNCİ ◽  
ÇTIN KADAKAL ◽  
MUSTAFA OTAĞ
Keyword(s):  
High Performance ◽  
Quality Evaluation ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Tomato Paste ◽  
Effects Of Temperature ◽  
And Storage ◽  
Storage Temperatures ◽  
Mold Count

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the “percentage of discarded fruits” and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

scholarly journals PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 65-73
Author(s):  
Syaifuddin
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Storage Duration ◽  
Randomized Block Design ◽  
And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

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