Kajian Penggaraman dan Pengeringan Belimbing Wuluh (Averrhoa bilimbi L.) Dalam Pembuatan Asam Sunti Dari Aceh

ABSTRACT. Asam sunti is a popular traditional product commonly used as a condiment in Aceh. It is a fermented and popular product, wich has an important economic role in Aceh rural community. However, this traditional dried condiment is mostly poor in appearance, calour and keeping qualities. The research is aimed to study curing, drying and fermentation processes for improvement of quality and shelf life of the product. The result indicated that curing by salting prior drying was better than traditional curing by salting after drying. Likewise mechanical drying was also better than traditional sun drying. Both better processes could improve calour, lower mouisture content, lessen sournes and improve shelf life. The chemical composition of the fresh fruits with pH at 2.44 and mouisture content 70.16% in asam sunti with PH at 1.72. Bacterial plate count of the treated as well as the traditional product (as control) revealed very stable product and no bacterial content, wich account of very low PH (1.7) and water activity (0.70 – 087) condition for bacterial growth.

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Antioxidant properties of selected mango varieties and correlation with the shelf-life of their products

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v52i4.34772 ◽

2017 ◽

Vol 52 (4) ◽

pp. 303-308

Author(s):

SMM Kabir ◽

A Alam ◽

B Uddin

Keyword(s):

Shelf Life ◽

Microbial Growth ◽

Antioxidant Properties ◽

Beta Carotene ◽

Plate Count ◽

Mango Fruit ◽

Effective Role ◽

Mango Pulp ◽

Slight Growth ◽

Quality And Shelf Life

The study is concentrated with the role of inherent antioxidants content of selected mango varieties on the quality and shelf life of developed mango products. Three mango varieties as gutti, ashina, and langda and two mango products; mango bar and mango fruit drinks were used in this study. Antioxidant contents of three varieties of mango pulp and microbial loads of mango bar and mango fruit drinks were assessed. All three varieties contained vitamin A, beta carotene, and vitamin C as an antioxidant and their contents were higher in gutti variety than other two varieties; Asina and Langda. Antioxidants were made an effective role to resist microbial load in the mango products. No microbial growth was observed within three months in the products (mango bar and mango fruit drink) of gutti mango variety except total plate count (TPC), which showed slight growth after four months of storage. The other two products from Asina and Langda were affected by microbial growth as TPC within one and two months consecutively. The study discloses that the antioxidant content of mango varieties had significant effect on the quality and shelf life in mango products.Bangladesh J. Sci. Ind. Res. 52(4), 303-308, 2017

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The influence of bioconservatism “Bioamid-3” on the silage quality of sorghum

The Agrarian Scientific Journal ◽

10.28983/asj.y2020i12pp59-61 ◽

2020 ◽

pp. 59-61

Author(s):

Anna Viktorovna Erokhina ◽

Olga Borisovna Kameneva ◽

Yuriy Aleksandrovich Kalinin ◽

Denis Dmitrievich Babushkin ◽

Аleksandr Аleksandrovich Safronov ◽

...

Keyword(s):

Organic Acids ◽

Shelf Life ◽

Nutritional Value ◽

Fermentation Processes ◽

Silage Quality ◽

Sorghum Silage ◽

Quality And Shelf Life

The article considers the results of research on the influence of bio-preservative Bioamide-3 on the quality and shelf life of grain and sugar sorghum silage. The duration of fermentation processes is confirmed by changes in active acidity and an increase in the amount of organic acids. The importance of the bioconservant in preserving the nutritional value is revealed.

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Effects of UV-B Irradiance on Blueberry Storageability, Quality, and Shelf Life

HortScience ◽

10.21273/hortsci.33.3.533f ◽

1998 ◽

Vol 33 (3) ◽

pp. 533f-533

Author(s):

Fouad M. Basiouny

Keyword(s):

Shelf Life ◽

Cellulose Acetate ◽

Fruit Quality ◽

Quality Parameters ◽

Quality And Shelf Life ◽

Better Than

Blueberry fruits (Vaccinium ashi Reade cv. `Tifblue'), divided into two groups, were subjected to UV-B irradiance (between 280 and 310 nm) to evaluate fruit sto-reability and shelf-life under cold conditions. Two Westinghouse FS40 sunlamps were mounted above the fruits of each group as the source of UV-B rediation. The emission from the FS40 lamps was filtered through 0.005 mm cellulose acetate (+UV-B) and through 0.005 mm mylar (–UV-B) and served as a control. UV-B lamps were turned on for 6 h daily and filters were changed every week to avoid solariztion. Storeability, quality, and shelf-life of blueberry fruits stored under UV-B radiation were better than similar fruits stored under the same conditions without UV-B radiation. Fruit quality parameters varied between the two treatments.

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Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

SQUALEN Bulletin of Marine and Fisheries Postharvest and Biotechnology ◽

10.15578/squalen.504 ◽

2021 ◽

Vol 16 (1) ◽

Author(s):

Faria Afrin ◽

Md. Golam Rasul ◽

Murshida Khan ◽

Taslima Akter ◽

Chunhong Yuan ◽

...

Keyword(s):

Shelf Life ◽

Labeo Rohita ◽

Frozen Storage ◽

Plate Count ◽

Coating Agent ◽

K Value ◽

Chitosan Concentration ◽

Fish Fillets ◽

Treated Fish ◽

Quality And Shelf Life

A natural product such as chitosan promotes health benefits and extends the shelf life of the processed products. Chitosan has been used as a food additive due to its antioxidant and antimicrobial activities. This study was conducted to optimize the chitosan concentration as a coating agent on the quality and shelf life of Labeo rohita fillets during frozen storage. Chitosan (CH) solutions were prepared with 0.5 %, 1 %, and 2 % (w/v) CH in 1 % (v/v) glacial acetic acid for coating application. The control (0% CH) and CH treated fish fillets were stored at -18 °C for 14 weeks and assessed for chemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and K-value), microbiological (aerobic plate count (APC)), and sensory properties. The pH, TBARS, and K-value of 1 % and 2 % CH treated fish fillets were acceptable up to 14th week of storage, while TVB-N value was permissible up to 12th week of storage. After 14th week of storage, the APC of control, 0.5 %, 1 %, and 2 % CH treated fillets were 7.18 log CFU/g, 5.02 log CFU/g, 4.13 log CFU/g, and 3.21 log CFU/g, respectively. The fish fillets treated with 1 % and 2 % CH had acceptable sensory attributes up to 12th week, while control fillets were unacceptable after the 6th week of storage. This study demonstrated that 1% CH could be used as a natural additive for keeping the quality and extending the shelf life of L. rohita fillets during frozen storage.

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