scholarly journals Evaluation of Nutritional, Physico-Chemical and Sensory Properties of Jackfruit (Artocarpus heterophyllus) Incorporated Frozen Yoghurt

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
T. M.P.M. Dissanayaka ◽  
K. H.I. Gimhani ◽  
W. A.H. Champa
Keyword(s):  
Escherichia Coli ◽  
Protein Content ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Plate Count ◽  
Artocarpus Heterophyllus ◽  
Sensory Data ◽  
Total Plate Count ◽  
Physico Chemical

The study was conducted to develop frozen yoghurt, flavoured with jackfruit pulp. Sensory data revealed that, the sample incorporated with 15% jackfruit pulp had the best qualities. Protein content of all jackfruit pulp incorporated frozen yoghurts was significantly higher (p 0.05) and their fat content was significantly lower (p 0.05) compared to the control. Significantly higher (p 0.05) overrun was observed in the frozen yoghurt containing 20% of jackfruit pulp compared to the control. Titratable acidity increased and pH decreased in all samples during the storage. Though total plate count of all jackfruit pulp incorporated frozen yoghurts increased upon storage, it was less than that of the control. Escherichia coli, yeast and mould were not detected for a period of 35 days at frozen storage. In conclusion, physicochemical, microbiological, and sensory properties of frozen yoghurt improved significantly by adding jackfruit pulp at rate of 15% (w/w).

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

Studies on physico-chemical properties of whole milk powdermanufactured or sold in Maharashtra, India

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
M.R. Patil ◽  
C.D> Khedkar ◽  
S.D. Chavan ◽  
P.S. Patil
Keyword(s):  
Protein Content ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
International Standards ◽  
Plate Count ◽  
Standard Plate Count ◽  
Physico Chemical ◽  
Whole Milk

Twenty-five samples of spray dried whole milk powder (WMP) of different brands were procured from five regions of Maharashtra namely Vidarbha, North Maharashtra, Western Maharashtra, Marathwada and Mumbai. These samples were analyzed for the chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. The moisture, fat and protein content in WMP obtained from different regions varied significantly.Wide variation in the physical properties like scorched particles, wettability, dispersibility and solubility index was observed in WMP. The NPN, true protein content, titratable acidity and lactate content and free fat content of WMP samples were varied significantly. The standard plate count and coliform count of WMP samples were lower than that of the standard prescribed by BIS and PFA. In the present study except few, all the samples meet the requirements of national and international standards.

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk

2019 ◽  
Vol 56 (2) ◽  
pp. 124
Author(s):  
Devendra Pratap ◽  
Rakhi Singh ◽  
Ankur Ojha
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Functional Properties ◽  
Standard Procedure ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soy Milk ◽  
Physico Chemical ◽  
And Control ◽  
Water Ratio

The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T<sub>1</sub> (100% soymilk), T<sub>2</sub> (50% soymilk: 50% standardized milk), T<sub>3</sub> (60% soymilk: 40% standardized milk), and T<sub>4</sub> (70% soymilk: 30% standardized milk) and Control as T<sub>0</sub> (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T<sub>1</sub>, T<sub>2</sub>, T<sub>3</sub>, T<sub>4</sub> and T<sub>0</sub>, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

Survival of Escherichia coli O157:H7 in Ground-Beef Patties during Storage at 2, −2, 15 and then −2°C, and −20°C†

1999 ◽  
Vol 62 (11) ◽  
pp. 1243-1247 ◽  
Author(s):  
SUSAN E. ANSAY ◽  
KIM A. DARLING ◽  
CHARLES W. KASPAR
Keyword(s):  
Escherichia Coli ◽  
Frozen Storage ◽  
Ground Beef ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Control Strain ◽  
Single Strain ◽  
E Coli ◽  
Beef Patties ◽  
Significant Difference

The survival of Escherichia coli O157:H7 and of a nonpathogenic control strain of E. coli was monitored in raw ground beef that was stored at 2°C for 4 weeks, −2°C for 4 weeks, 15°C for 4 h and then −2°C for 4 weeks, and −20°C. Irradiated ground beef was inoculated with one E. coli control strain or with a four-strain cocktail of E. coli O157:H7 (ca. 105 CFU/g), formed into patties (30 to 45 g), and stored at the appropriate temperature. The numbers of the E. coli control strain decreased by 1.4 log10 CFU/g, and pathogen numbers declined 1.9 log10 CFU/g when patties were stored for 4 weeks at 2°C. When patties were stored at −2°C for 4 weeks, the numbers of the E. coli control strain and the serotype O157:H7 strains decreased 2.8 and 1.5 log10 CFU/g, respectively. Patties stored at 15°C for 4 h prior to storage at −2°C for 4 weeks resulted in 1.6 and 2.7 log10–CFU/g reduction in the numbers of E. coli and E. coli O157:H7, respectively. Storage of retail ground beef at 15°C for 4 h (tempering) did not result in increased numbers of colony forming units per gram, as determined with violet red bile, MRS lactobacilli, and plate-count agars. Frozen storage (−20°C) of ground-beef patties that had been inoculated with a single strain of E. coli resulted in approximately a 1 to 2 log10–CFU/g reduction in the numbers of the control strain and individual serotype O157:H7 strains after 1 year. There was no significant difference between the survival of the control strain and the O157:H7 strains, nor was there a difference between O157:H7 strains. These data demonstrate that tempering of ground-beef patties prior to low-temperature storage accelerated the decline in the numbers of E. coli O157:H7.

scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals Kualitas Daging Ikan Kurisi (Nemipterus japonicus) Hasil Tangkapan Nelayan di Pelabuhan Perikanan Branta, Pamekasan

2020 ◽  
Vol 23 (2) ◽  
pp. 303-319
Author(s):  
Abdus Salam Junaedi ◽  
Fortunata Riana ◽  
Harfatia Chandra Puspita Sari ◽  
Witria Witria ◽  
Muhammad Zainuri
Keyword(s):  
Escherichia Coli ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Plate Count ◽  
Total Plate Count ◽  
Nemipterus Japonicus

Kontrol mutu hasil tangkapan nelayan di Pelabuhan Perikanan Branta, Pamekasan masih belum dilaksanakan dengan baik. Penelitian ini bertujuan untuk menentukan kualitas daging ikan kurisi berdasarkan nilai Total Plate Count (TPC), keanekaragaman jenis, total kelimpahan jenis bakteri heterotrof dan patogen pada media TSA, EMB, SSA, dan TCBS. Nilai TPC bakteri heterotrof (TSA) adalah 8,59 Log CFU/g dengan 7 keanekaragaman jenis dan total kelimpahan tertinggi antara 2-336 koloni (BH3). Nilai TPC bakteri patogen (EMB) adalah 3,72 Log CFU/g dengan 6 keanekaragaman jenis dan total kelimpahan tertinggi antara 784-1009 koloni (BPE4), serta isolat bakteri BPE1 yang berwarna hijau metalik diduga sebagai Escherichia coli. Nilai TPC bakteri patogen (SSA) adalah 4,12 Log CFU/g dengan 5 keanekaragaman jenis dan total kelimpahan tertinggi antara 35-450 koloni (BPS1), serta isolat bakteri BPS1 yang berwarna hitam diduga sebagai Salmonella sp. Nilai TPC bakteri patogen (TCBS) adalah 5,41 Log CFU/g dengan 2 keanekaragaman jenis dan total kelimpahan tertinggi antara 0-44 koloni (BPT1). Isolat bakteri BPT1 dan BPT2 yang berwarna hijau dan kuning diduga sebagai Vibrio parahaemolyticus dan Vibrio vulnificus.

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