PHYSICO-CHEMICAL QUALITY CHARACTERISTICS OF LEMONGRASS AS AFFECTED BY MATURITY STAGE AT HARVEST, PACKAGING MATERIALS AND STORAGE DURATIONS

2013 ◽  
pp. 889-896
Author(s):  
N.E. Tajidin ◽  
S.H. Ahmad ◽  
A.B. Rosenani
Keyword(s):  
Quality Characteristics ◽  
Maturity Stage ◽  
Packaging Materials ◽  
Chemical Quality ◽  
Physico Chemical ◽  
And Storage

Effects of Vacuum Pre-Cooling on Quality of Mushroom after Cooling and Storage

2013 ◽  
Vol 699 ◽  
pp. 189-193 ◽  
Author(s):  
S.Y. He ◽  
Y.Q. Yu ◽  
G.C. Zhang ◽  
Q.R. Yang
Keyword(s):  
Membrane Permeability ◽  
Polyphenol Oxidase ◽  
Quality Characteristics ◽  
Chemical Quality ◽  
Cooling Process ◽  
Vacuum Cooling ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
And Storage

Experiments were conducted to determine if vacuum cooling has an effect on the physical and chemical quality characteristics of mushroom after cooling and storage. Pressure, temperature and mass variations of mushroom were obtained during vacuum cooling. The pressure was decreased from 10000 Pa to 600 Pa within 4 min and then maintained it until the end of vacuum cooling process. Accordingly the temperature of mushroom dropped from initial 25.1 °C to 2.4 °C within 25 min, and the mass loss was 5.3%. Subsequently, vacuum cooled mushroom were stored at 1±0.5°C. and 85-95% of relative humidity for 2 weeks. The effects of vacuum cooling on the color, firmness, polyphenol oxidase and membrane permeability of mushroom after cooling and storage were determined. The results showed that vacuum cooling significantly reduced the polyphenol oxidase and membrane permeability.

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

scholarly journals Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Physico-Chemical Quality − Part I

2020 ◽  
Vol 24 (1) ◽  
pp. 57-68
Author(s):  
Dorota Sokołowska ◽  
Zbigniew Kowalczyk
Keyword(s):  
Ascorbic Acid ◽  
Storage Time ◽  
Sweet Pepper ◽  
Raw Material ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Initial Processing ◽  
The Impact ◽  
And Storage

AbstractThe paper presents the impact of the initial processing, cultivar, and storage time on the physico-chemical quality of freeze-dried crisps. Sweet pepper after initial washing and crushing was subjected to further four combinations of the initial processing. The first combination included freezing, the second one blanching in 98°C and 2-minutes time, the third one -dehydration in 2% solution of ascorbic acid and the fourth one -dehydration in 2% solution of sodium chloride. Both types of dehydration were carried out in 70°C for 20 minutes with a 1:4 participation of raw material to osmotic solution. Blanched and dehydrated raw materials were subjected to freezing in -18°C for 24 hours. After the completed process of freezing, the samples were moved to a freezer-drier and were dried by sublimation in -18°C and the reduced pressure of 63 Pa. Based on the research analyses a significant variability of physico-chemical properties of the obtained freeze-dried sweet pepper with regard to a cultivar, processing type and storage time were reported. Freeze-dried yellow sweet pepper was the most similar to the fresh raw material. It was dehydrated in the ascorbic acid solution. The storage time considerably influenced the reduction of the quality properties of sweet pepper crisps.

scholarly journals Shelf life of sun-dried meat through the use of modified atmosphere

2020 ◽  
Vol 9 (9) ◽  
pp. e976998301
Author(s):  
Maria Carla da Silva Campêlo ◽  
Jovilma Maria Soares de Medeiros ◽  
Lucas de Oliveira Soares Rebouças ◽  
Luciana Veras Aquino Figueiroa ◽  
Manuella de Oliveira Cabral Rocha ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Biceps Femoris ◽  
Physicochemical Characteristics ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Chemical Quality ◽  
Modified Atmospheres ◽  
Physico Chemical ◽  
Beef Steaks ◽  
Useful Life

The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.

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