Effect of Organic Acids Pretreatments on Physicochemical Properties and Shelf Life of Refrigerated Bolti Fish : Tilapia Nilotica

2015 ◽  
Vol 8 (1) ◽  
pp. 57-68
Author(s):  
Eman K. N. Hanafi ◽  
M. G. E. Gadallah ◽  
Nessrien M. N. Yasin
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Tilapia Nilotica

Effect of organic acids on the physicochemical properties of titania and its photodegradation efficiency of methyl orange

2018 ◽  
Vol 121 ◽  
pp. 367-374 ◽  
Author(s):  
Ipsita Hazra Chowdhury ◽  
Sukanya Kundu ◽  
Milan Kanti Naskar
Keyword(s):  
Methyl Orange ◽  
Organic Acids ◽  
Physicochemical Properties ◽  
Photodegradation Efficiency

Physicochemical properties of cassava, potato and jicama starches oxidised with organic acids

2007 ◽  
Vol 87 (7) ◽  
pp. 1207-1214 ◽  
Author(s):  
Fernando Martínez-Bustos ◽  
Silvia Lorena Amaya-Llano ◽  
J Antonio Carbajal-Arteaga ◽  
Yoon Kil Chang ◽  
José de J Zazueta-Morales
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties

scholarly journals Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

Food Control ◽  
2013 ◽  
Vol 34 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Bibiana García-Soto ◽  
Santiago P. Aubourg ◽  
Pilar Calo-Mata ◽  
Jorge Barros-Velázquez
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Merluccius Merluccius

Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids

2018 ◽  
Vol 17 ◽  
pp. 120-128 ◽  
Author(s):  
Ciara M. O’ Neill ◽  
Malco C. Cruz-Romero ◽  
Geraldine Duffy ◽  
Joseph P. Kerry
Keyword(s):  
High Pressure ◽  
Organic Acids ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Combined Application ◽  
Cooked Ham

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

scholarly journals Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

2019 ◽  
Vol 2019 ◽  
pp. 1-15 ◽  
Author(s):  
Lisa Andriani Sutikno ◽  
Khawaja Muhammad Imran Bashir ◽  
Hari Kim ◽  
Yeseul Park ◽  
Na Eun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Superheated Steam ◽  
Antimicrobial Activities ◽  
Food Ingredients ◽  
Significance Level ◽  
Texture Profile ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
The Common

The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

scholarly journals Effect of Solid Forms on Physicochemical Properties of Valnemulin

Crystals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 675 ◽  
Author(s):  
Jinbo Ouyang ◽  
Jian Chen ◽  
Limin Zhou ◽  
Fangze Han ◽  
Xin Huang
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Excess Enthalpy ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Scanning Calorimetry ◽  
Intrinsic Dissolution ◽  
X Ray ◽  
Ft Ir ◽  
Scanning Electron

To improve the physicochemical properties of valnemulin (VLM), different solid forms formed by VLM and organic acids, including tartaric acid (TAR), fumaric acid (FUM), and oxalic acid (OXA), were successfully prepared and characterized by using differential scanning calorimetry (DSC), scanning electron microscope (SEM), X-ray powder diffraction (XRPD), and Fourier-transform infrared spectroscopy (FT-IR). The excess enthalpy Hex between VLM and other organic acids was calculated by COSMOthermX software and was used to evaluate the probability of forming multi-component solids between VLM and organic acids. By thermal analysis, it was confirmed that multi-component solid forms of VLM were thermodynamically more stable than VLM itself. Through dynamic vapor sorption (DVS) experiments, it was found that three multi-component solid forms of VLM had lower hygroscopicity than VLM itself. Furthermore, the intrinsic dissolution rate of VLM and its multi-component forms was determined in one kind of acidic aqueous medium by using UV-vis spectrometry. It was found that the three multi-component solid forms of VLM dissolved faster than VLM itself.

scholarly journals The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

2017 ◽  
Vol 54 (7) ◽  
pp. 1809-1817 ◽  
Author(s):  
Bowen Sun ◽  
Yuanhui Zhao ◽  
Jiangang Ling ◽  
Jingfen Yu ◽  
Haitao Shang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Swimming Crab

Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

2004 ◽  
Vol 67 (1) ◽  
pp. 168-171 ◽  
Author(s):  
BANG-HYUN KIM ◽  
AERA JANG ◽  
SANG O. LEE ◽  
JOONG S. MIN ◽  
MOOHA LEE
Keyword(s):  
Electron Beam ◽  
Organic Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Combined Treatments ◽  
Thiobarbituric Acid Reactive Substances ◽  
Combination Treatments ◽  
Total Plate Count ◽  
Plate Counts

The combined effects of organic acids and irradiation on shelf life of pork loins were examined. Fresh pork loins were sprayed with organic acids (lactic, citric, and acetic) at 2%, packaged aerobically, and irradiated with an electron beam at 1, 2, and 3 kGy. During 14 days of storage, total plate count, coliform number, pH, and thiobarbituric acid–reactive substances were measured. Combinations of organic acid and irradiation were more effective in reducing and maintaining low total plate counts and coliform levels during storage than either treatment alone. Higher lipid oxidations were observed in all combination treatments at 1 day of storage than in the irradiation-only group. However, lower lipid oxidations were the result after 14 days of storage when combination treatments were used with irradiations of 2 and 3 kGy. Combined treatments involving lower irradiation doses than those required for irradiation alone could be used to extend the shelf life of pork loins during postirradiation storage without increasing lipid oxidation.

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