scholarly journals Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 43-46
Author(s):  
Olga Samokhvalova ◽  
Kateryna Kasabova ◽  
Nataliа Shmatchenko
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Sugar Content ◽  
Control Sample ◽  
Microbiological Quality ◽  
The Body ◽  
Black Currant ◽  
Storage Duration ◽  
Reducing Substances

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

QUALITY ASSESSMENT OF MARMALADE JELLY WITH DIFFERENT COMPOSITION OF CARBOHYDRATES

2021 ◽  
Author(s):  
Г.О. МАГОМЕДОВ ◽  
И.В. ПЛОТНИКОВА ◽  
М.Г. МАГОМЕДОВ ◽  
В.В. ТРОЩЕНКО
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Control Sample ◽  
Caloric Content ◽  
Competitive Advantages ◽  
Mass Analysis ◽  
Calorie Content ◽  
Gel Forming Ability ◽  
Reducing Substances

Расширение ассортимента изделий пониженной сахароемкости, калорийности, себестоимости и повышенной пищевой ценности является приоритетным и актуальным направлением. Основным компонентом в традиционных рецептурах мармелада является сахар, употребление которого в значительных количествах ведет к развитию различных заболеваний. Патока крахмальная является универсальным сахаросодержащим продуктом, который по сравнению с сахаром имеет ряд конкурентных преимуществ, повышающих эффективность производственного процесса. Выбирая тот или иной вид патоки, можно заранее прогнозировать свойства и качество готового продукта. Высокоосахаренная патока обладает наибольшей сладостью и наименьшей энергетической ценностью, низкоосахаренная – содержит наибольшее количество декстринов и имеет повышенную калорийность. При получении мармеладных масс на патоке различных видов процесс уваривания необходимо проводить на 1–3 мин дольше. Конечное содержание редуцирующих веществ – глюкозы и мальтозы в уваренных мармеладных массах на патоке больше, чем в контрольном образце на сахаре, что обусловлено изначально большим их содержанием в рецептурной смеси до уваривания. Наибольшую вязкость имеет образец на низкоосахаренной патоке, что объясняется высоким содержанием в ней полисахаридов, которые придают массе высокие вязкостные свойства. Анализ цветности показал, что наибольшую насыщенность окраски имел образец мармелада на основе карамельной патоки. Опытные образцы полученных мармеладных масс имеют прочность больше допустимого значения и обладают удовлетворительной студнеобразующей способностью. Разработанные образцы мармелада из-за большего – в 1,5–3 раза содержания полисахаридов и меньшего легкоусвояемых углеводов можно отнести к продуктам пониженной сахароемкости и диетической направленности. Новая продукция конкурентоспособна по качественным и экономическим характеристикам. Expansion of the assortment of products of reduced sugar content, calorie content, cost price, increased nutritional value is a priority and an urgent trend. The main recipe ingredient in the traditional formulations of marmalade is sugar, the use of which in significant amounts leads to the development of various diseases. The starch kernel is a universal sugar-containing product, which, in comparison with sugar, has a number of competitive advantages that increase the efficiency of the production process. Choosing this or that kind of treacle, you can predict the properties and quality of the finished product in advance. The highest sweetness and the lowest energy value are highly sugared molasses, low-sugar content contains the greatest amount of dextrins and has an increased caloric content. When obtaining marmalade mass on molasses of various species, the process of boiling should be carried out longer for 1–3 min. The final content of reducing substances (glucose and maltose) in the fried marmalade masses on molasses is higher than in the control sample on sugar, which is due to the initially large content in the formula before boiling. The sample has the highest viscosity on low-saccharified molasses, which is explained by the high content of polysaccharides in it, which impart high viscous properties to the mass. Analysis of color samples showed that the highest intensity of color and saturation had a sample of marmalade based on caramel molasses. The experimental samples of the marmalade mass obtained have a strength greater than the allowable value and have a satisfactory gel-forming ability. The developed samples of marmalade because of the greater content of polysaccharides – 1,5–3 times and less easily digestible carbohydrates, can be attributed to products of reduced sugar content and dietary orientation. The new products are competitive both in terms of quality characteristics and economic efficiency.

scholarly journals Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2256-2264
Author(s):  
E.J. Alice ◽  
M. Amanullah ◽  
M.A. Karim ◽  
M.A. Hossain ◽  
M.T. Islam
Keyword(s):  
Shelf Life ◽  
Promising Result ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 741
Author(s):  
Muhamad Faris Ab Aziz ◽  
Muhammad Nizam Hayat ◽  
Ubedullah Kaka ◽  
Nitty Hirawaty Kamarulzaman ◽  
Awis Qurni Sazili
Keyword(s):  
Meat Quality ◽  
Broiler Chicken ◽  
Storage Temperature ◽  
Pectoralis Major Muscle ◽  
Microbiological Quality ◽  
Pectoralis Major ◽  
Cooking Loss ◽  
Storage Duration ◽  
Physico Chemical

Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, −10 °C, −18 °C or −40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1421
Author(s):  
Alyexandra Arienzo ◽  
Lorenza Murgia ◽  
Ilaria Fraudentali ◽  
Valentina Gallo ◽  
Riccardo Angelini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Small And Medium Enterprises ◽  
Microbiological Quality ◽  
Survey Method ◽  
National Guidelines ◽  
Salmonella Spp ◽  
Expiry Date ◽  
Mesophilic Bacteria ◽  
Biological Survey

The market of ready-to-eat leafy green salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat leafy green salads sold in widespread supermarket chains in Lazio, Italy, on the packaging date during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low-, medium-, and high-cost products. Salmonella spp. and L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the Micro Biological Survey method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses. The study revealed high, unsatisfactory, total bacterial loads in all analyzed samples on the packaging date and expiry date and a very high prevalence of Salmonella spp. (67%) regardless of the selected varieties and cost categories; L. monocytogenes was not recovered aligning with the results obtained in other studies.

Microbiological Quality of Catfish Frames Treated with Selected Phosphates

1997 ◽  
Vol 60 (9) ◽  
pp. 1081-1083 ◽  
Author(s):  
DOUGLAS L. MARSHALL ◽  
VINEET JINDAL
Keyword(s):  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Microbiological Quality ◽  
Life Time ◽  
Total Coliform ◽  
Life Extension ◽  
Plate Counts ◽  
Phosphate Treatment ◽  
Phosphate Solutions

This study examined the effects of trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and sodium metaphosphate (SMP) dipping solutions on the microbiological quality of catfish frames (the carcasses remaining after skinless boneless fillets are removed). Frames were dipped for 5 min in 10% phosphate solutions at 5°C, drained for 2 min, and analyzed for aerobic plate counts and total coliform counts. TSP reduced aerobic plate and total coliform counts by 1.0 and 2.5 log CFU/ml of rinse buffer, respectively. STPP reduced aerobic plate and total coliform counts by 0.3 and 1.0 logs, respectively. SMP did not reduce aerobic plate counts, but did decrease total coliform counts by 0.7 logs. The microbiological shelf life (time to reach 107 CFU/ml) of the frames treated with TSP was 3 days longer than controls. Rinsing frames in water after phosphate treatment reduced the effectiveness of the dips. The results demonstrate that TSP was more effective than either STPP or SMP in reducing microbial numbers on the surface of the frames and provided a subsequent shelf life extension.

Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes

2012 ◽  
Vol 200 ◽  
pp. 305-311
Author(s):  
Dong Li Li ◽  
Wen Cai Xu ◽  
Zun Zhong Liu ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Sulfur Dioxide ◽  
Shelf Life ◽  
Water Loss ◽  
Control Sample ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Acid ◽  
Table Grapes ◽  
Vitis Labruscana

An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.

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