RESOURCE-SAVING TECHNOLOGY FOR GERMINATING SOY BEANS

2001 ◽  
pp. 136-147
Author(s):  
Nadezhda Zayceva ◽  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Technological Parameters ◽  
Resource Saving ◽  
Rational Technology ◽  
Soybean Sprouts

The article describes the relevance of using soybean sprouts in the nutrition of the population, and, consequently, the feasibility of developing resource-saving technologies for sprouting soybeans. The influence of various technological parameters (temperature, humidity, convection) on the rate of germination of soybeans in a steam convection apparatus has been determined; the organoleptic indicators of the quality of sprouts were evaluated for various parameters of germination. An rational technology has been developed for germinating dry soybeans to sprouts 5 cm long. The possibility of extending the shelf life of the obtained soybeans by means of intensive cooling and vacuum packaging has been studied; the storage period is set. The nutritional value of the resulting product was assessed.

scholarly journals Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 406
Author(s):  
Attilio Matera ◽  
Giuseppe Altieri ◽  
Annamaria Ricciardi ◽  
Teresa Zotta ◽  
Nicola Condelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Basilicata Region ◽  
Challenge Testing ◽  
Microbiological Stability ◽  
Partial Inactivation

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

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.

Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

1998 ◽  
Vol 61 (12) ◽  
pp. 1649-1656 ◽  
Author(s):  
VIDYA ANANTH ◽  
JAMES S. DICKSON ◽  
DENNIS G. OLSON ◽  
ELSA A. MURANO
Keyword(s):  
Shelf Life ◽  
Descriptive Analysis ◽  
Peak Load ◽  
Storage Period ◽  
Life Extension ◽  
Processing Temperature ◽  
Optimal Conditions ◽  
Pressure Time ◽  
Pork Loin

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The was determined to be 2.17 min for L. monocytogenes and the was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P < 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P > 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P > 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P > 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

scholarly journals The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

2021 ◽  
Author(s):  
M. Raquib ◽  
T. Borpuzari ◽  
M. Hazarika ◽  
S.K. Laskar ◽  
G.K. Saikia ◽  
...  
Keyword(s):  
Shelf Life ◽  
Goat Milk ◽  
Storage Period ◽  
Viable Count ◽  
Vacuum Packaging ◽  
Cow Milk ◽  
Total Viable Count ◽  
Mozzarella Cheese ◽  
Kiwi Fruit ◽  
Treatment Groups

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract.Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals The Development of a Green Innovative Bioactive Film for Industrial Application as a New Emerging Technology to Protect the Quality of Fruits

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 486
Author(s):  
Waseem Ahmed ◽  
Rafia Azmat ◽  
Ebtihal Khojah ◽  
Rasheed Ahmed ◽  
Abdul Qayyum ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Food Quality ◽  
Transmission Rate ◽  
Storage Period ◽  
Emerging Technology ◽  
Postharvest Quality ◽  
Nanoindentation Test ◽  
Melia Azedarach

Today, the most significant challenge encountered by food manufacturers is degradation in the food quality during storage, which is countered by expensive packing, which causes enormous monetary and environmental costs. Edible packaging is a potential alternative for protecting food quality and improving shelf life by delaying microbial growth and providing moisture and gas barrier properties. For the first time, the current article reports the preparation of the new films from Ditriterpenoids and Secomeliacins isolated from Melia azedarach (Dharek) Azadirachta indica plants to protect the quality of fruits. After evaluating these films, their mechanical, specific respirational, coating crystal elongation, elastic, water vapor transmission rate (WVTR), film thickness, and nanoindentation test properties are applied to apple fruit for several storage periods: 0, 3, 6, 9 days. The fruits were evaluated for postharvest quality by screening several essential phytochemical, physiological responses under film coating and storage conditions. It was observed that prepared films were highly active during storage periods. Coated fruits showed improved quality due to the protection of the film, which lowered the transmission rate and enhanced the diffusion rate, followed by an increase in the shelf life. The coating crystals were higher in Film-5 and lower activity in untreated films. It was observed that the application of films through dipping was a simple technique at a laboratory scale, whereas extrusion and spraying were preferred on a commercial scale. The phytochemicals screening of treated fruits during the storage period showed that a maximum of eight important bioactive compounds were present in fruits after the treatment of films. It was resolved that new active films (1–5) were helpful in the effective maintenance of fruit quality and all essential compounds during storage periods. It was concluded that these films could be helpful for fruits growers and the processing industry to maintain fruit quality during the storage period as a new emerging technology.

scholarly journals Qualitative changes in selected dairy products during their shelf life

2020 ◽  
Vol 76 (09) ◽  
pp. 6444-2020
Author(s):  
JOLANTA KRÓL ◽  
ANETA KARASIŃSKA ◽  
ANETA BRODZIAK ◽  
MAGDALENA STOBIECKA ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Storage Period ◽  
E Coli ◽  
Processing Plants ◽  
Drinking Milk ◽  
Potential Acidity

The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

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