scholarly journals ​Effects of Starter Culture and Types of Bamboo Tubes on Microbiological and Shelf Life Characteristics of Buffalo Milk Banhor Chunga Doi- an Ethnic Product of India

2021 ◽  
Author(s):  
S. Roy ◽  
T. Borpuzari ◽  
M. Raquib ◽  
S.M. Gogoi ◽  
A.K. Sharma
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Ph Value ◽  
Objective Assessment ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Buffalo Milk ◽  
Treatment Groups ◽  
In The Beginning

Background: The present research was undertaken to study the effects of yoghurt culture and bamboo tubes on the microbiological and shelf life attributes of curd prepared from buffalo milk in bamboo tubes (popularly known as “Banhor Chunga Doi” in Assam) under room temperature. Methods: Banhor Chunga Doi was prepared using Jati and Jatie Makal bamboo tubes. Starter culture was added and the tubes were kept in ambient room temperature. The shelf-life of the set products was ascertained by objective assessment of pH, titratable acidity and microbial load. Result: Amongst the 4 treatment groups, the samples of B(JB) i.e., Banhor Chunga Doi prepared from boiled and cooled buffalo milk and stored in tubes of Jati bamboo at room temperature for 5d showed the highest pH value of 4.01±0.011 with a corresponding least lactic acid content of 1.21±0.005%. Amongst the 2 control and 4 treatment groups, the highest mean TVC of 8.69 log10cfu/g±0.001 was enumerated in the samples of SC (JB) which might be due to the addition of the starter culture at the dose level of approximately 6.86 log10cfu/g in the beginning of the production process. The starter culture added samples [SC (JB) and SC (JMB)] showed an increasing TVC up to 3rd day of storage. Thereafter, the TVC of these samples decreased on 5th day. The lowest mean TVC of 4.38±0.003 log10cfu/g was noted in the samples of B (JMB) which is due to the thermal destruction of the contaminating microbes during boiling of the milk sample. The samples of the buffalo milk Banhor Chunga Doi that were not inoculated with the starter culture exhibited an increasing TVC from 1st to the 5th d of storage at room temperature. Over the storage period, none of the Banhor Chunga Doi samples either from the control or the treatment groups were found to possess coliform organisms, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds. The shelf life of the end product was found to be good for consumption upto 5 days with gradual decrease in pH values and concomitant increase in titratable acidity in all the treatment groups.

scholarly journals A comprehensive study of chitosan application for extending shelf life of tomato

2021 ◽  
Vol 42 (5) ◽  
pp. 1405-1414
Author(s):  
M. Meena ◽  
◽  
S. Pilania ◽  
K.K. Meena ◽  
S.S. Lakhawat ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
B Value ◽  
Soluble Solids ◽  
Water Control ◽  
Lycopene Content ◽  
Organoleptic Score ◽  
Comprehensive Study

Aim: The aim of the present study was to study the effect of chitosan treatment on extending the shelf life of tomatoes stored at room temperature (27ºC±2) for 21 days. Methodology: Chitosan working formulation were prepared by dissolving chitosan in 1 % glacial acetic acid to get final concentrations with adjusting pH above 5 with 1N NaOH until suspension appears as colloide. Selected tomatoes were dipped in different concentrations of chitosan (0.01, 0.04, 0.08, 0.12, 0.16 and 0.20 % and water (control) for 6 min and kept in well ventilated paper baskets for storage at room temperature (27°C±2) with 55±2 % relative humidity. Results: Chitosan treated tomatoes were evaluated for different parameters related to post harvest losses. Chitosan at 0.16 % effectively prevented microbial decay, physiological loss in weight, maintained the firmness and reduced the respiration rate. Chitosan treatment further decreased the loss of titratable acidity (TA), retained the total soluble solids (TSS), total sugar, ascorbic acid, reducing sugar during storage period. Chitosan effectively preserved lycopene content, inhibit polyphenol oxidase (PPO) activity, maintained L*, a*, b* value and organoleptic score during storage from day 1 to day 21 as compared to control tomatoes. Interpretation: The study delves that low concentration of chitosan (0.16%) effectively extend the shelf life of tomato.

scholarly journals Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
E M El-Sayed ◽  
A M Ali ◽  
F M.F Elshaghabee
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Antibacterial Activities ◽  
Seed Extract ◽  
The Impact

This study aimed to evaluate the impact of adding Egyptian grape seed (Red Romi) extract (GSE) to traditional Labneh in order to enhance its shelf life and functionality availability. Labneh was divided into four treatments; the first one served as control (with no GSE), the second, third and fourth treatments contained 0.05, 0.1 and 0.2% of GSE, respectively. During cold storage period, levels of titratable acidity increased, while levels of moisture decreased in all treatments. Addition of GSE resulted in an increase of the antimicrobial and antioxidant activities of crude extract of Labneh. Also, Labneh samples fortified with GSE had more shelf life than control. GSE did not negatively effect on the viability of starter culture. Labneh fortified with 0.2% GSE showed the lowest score for its appearance

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°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 The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 1062-1065 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
Peter A. Harrison
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Long Term Storage ◽  
Solids Content ◽  
Apple Quality ◽  
Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

scholarly journals Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

2018 ◽  
Vol 6 (2) ◽  
pp. 219
Author(s):  
İsmail Gök ◽  
Birol Kılıç ◽  
Cem Okan Özer
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Industry ◽  
Treatment Groups ◽  
Ph Values ◽  
Tbars Values ◽  
And Storage ◽  
All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

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.

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