scholarly journals KARAKTERISTIK FISIK DAN ORGANOLEPTIK FRIED FROZEN CASSAVA DENGAN VARIASI LAMA WAKTU PEREBUSAN DAN PERENDAMAN NATRIUM BIKARBONAT

2021 ◽  
Vol 15 (01) ◽  
pp. 24
Author(s):  
Ni Ketut Leseni ◽  
Nugraha Yuwana
Keyword(s):  
Sodium Bicarbonate ◽  
Shelf Life ◽  
Alternative Solution ◽  
Freezing Process ◽  
Factor B ◽  
Value Range ◽  
Time Variations ◽  
Processing And Storage ◽  
Air Cavities ◽  
And Storage

The abundance of cassava, especially during the main harvest, triggers the accumulation of damaged cassava due to lack of processing and storage. An alternative solution to overcome this problem is by processing it into fried frozen cassava. The freezing process could extend product shelf life. In addition, it is necessary to have additional materials such as sodium bicarbonate to improve physical characteristics because it can form air cavities which make the product becomes more crispy outside and soft inside. The aim of this study was to determine the effect of variations in boiling time and sodium bicarbonate on the characteristic of fried frozen cassava. This study used 8 types of sample variation, 4 levels of factor A (boiling time: A0=0 min; A1=10 min; A2=20 min; A3=30 min) and 2 levels of factor B (sodium bicarbonate: B1=without soaking in sodium bicarbonate; B2=with soaking in sodium bicarbonate). Based on the results of the study, soaking in sodium bicarbonate and boiling time variations gave a significant effect on the texture of fried frozen cassava (value range 4-56 g/mm) but not on lightness (value range 64-71). The assessment from organoleptic characteristic (value range on color/lightness 2.63-3.48, aroma 2.51–3.40, flavor 1.75–3.92, texture 1.51–3.94, overall 1.81–3.81), showed that the fried frozen cassava with 30 minutes boiling time was preferred by consumers, especially those which soaked in sodium bicarbonate. Keywords: cassava, frozen, boiling time, sodium bicarbonate

scholarly journals KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL

KOVALEN ◽  
2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Nurakhirawati Nurakhirawati ◽  
Harianthy Aneke ◽  
Syaiful Bahri
Keyword(s):  
Shelf Life ◽  
Reaction Kinetics ◽  
Treatment Phase ◽  
Kinetics Model ◽  
Temperature Analysis ◽  
Processing And Storage ◽  
And Storage ◽  
Instant Noodle ◽  
Instant Noodles

Has done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to determine the shelf life of instant noodles at a temperature 50ºC  and 60ºC. Estimation of shelf life or expiration period using the model of reaction kinetics the treatment phase of the study include red oncom mold production, processing instant noodles and storage of instant noodles on the temperature. Analysis carotene on instant noodlesdone every 0 days to 6 days using UV-Vis spectrophotometry method in wavelength. The data obtained is used to determine the shelf life of instant noodles. The results obtained showed live carotene demage during  the processing of instant noodles is to 20g = 1,867%. For temperature 60oC for 20g = 10,208%, and determining Q10 is 2,90 and the expiration of a functional instant noodles is 122 days.Keywords : Carotene, Mie Functional, Retention carotene, Shelf life, Reaction Kinetics Model

scholarly journals Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 671
Author(s):  
Faidra Syropoulou ◽  
Foteini F. Parlapani ◽  
Stefanos Kakasis ◽  
George-John E. Nychas ◽  
Ioannis S. Boziaris
Keyword(s):  
Shelf Life ◽  
Microbial Communities ◽  
Pathogenic Bacteria ◽  
Sea Bass ◽  
Rrna Gene ◽  
Sequencing Analysis ◽  
Primary Processing ◽  
Shewanella Species ◽  
Processing And Storage ◽  
And Storage

The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Microbiological and sensory changes were also monitored. A total of 200 colonies were collected from TSA plates at the beginning and the end of fish shelf-life, differentiated by High Resolution Sequencing (HRM) and identified by sequencing analysis of the V3–V4 region of the 16S rRNA gene. Pseudomonas spp. followed by potential pathogenic bacteria were initially found, while Pseudomonasgessardii followed by other Pseudomonas or Shewanella species dominated at the end of fish shelf-life. P. gessardii was the most dominant phylotype in the whole sea bass, P. gessardii and S. baltica in gutted fish, while P. gessardii and P. fluorescens were the most dominant bacteria in sea bass fillets. To conclude, primary processing and storage affect microbial communities of gutted and filleted fish compared to the whole fish. HRM analysis can easily differentiate bacteria isolated from fish products and reveal the contamination due to handling and/or processing, and so help stakeholders to immediately tackle problems related with microbial quality or safety of fish.

scholarly journals Вплив обробки розчином саліцилової кислоти на якість плодів вишні після зберігання

2018 ◽  
pp. 57-61
Author(s):  
О. В. Василишина
Keyword(s):  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Shelf Life ◽  
Mass Losses ◽  
Wide Range ◽  
Effect Of Treatment ◽  
Pre Treatment ◽  
Delayed Maturation ◽  
Processing And Storage ◽  
And Storage

Плоди вишні мають короткий термін зберігання, всього лише 15 діб при температурі 0 °С. Продовжити його можна шляхом застосування відповідних заходів первинної обробки та зберігання продукції. Один з них – обробка плодів вишні розчином саліцилової кислоти перед зберіганням. Метою нашої роботи було вивчення впливу попередньої обробки розчином саліцилової кислоти на хімічний склад плодів вишні. Для цього плоди вишні сортів Шпанка та Лотівка 2016–2017 року врожаю обприскували за день до збирання водним розчином 50 мг/л чи 100 мг/л саліцилової кислоти. Висушували природним шляхом. Через 24 години знімали з дерева плоди, типові за забарвленням та формою, укладали в ящики №5 по 5 кг у кожний згідно з методичними вказівками щодо зберігання плодів, овочів та винограду. Зберігали в умовах холодильних камер кафедри технології зберігання і переробки плодів та овочів за температури 5±0,5 °С та відносної вологості повітря 95±1 %. Обробка плодів вишні розчином саліцилової кислоти дала змогу подовжити термін зберігання до 21 доби. Найефективнішою виявилась обробка 100 мг/л розчином саліцилової кислоти. Природні втрати маси при цьому становлять 4,9–5,1 %, втрати у вмісті сухих розчинних речовин – 5,3–6,6 %, кислот – 12,3–9 %. Вміст аскорбінової кислоти знижується в 1,3–1,1 рази. Cherry is fruit with a short shelf  life of only 15 days at the temperature of 0 °С. Every year about 20% of product losses are due to the lack of appropriate measures for primary processing and storage of products. Salicylic acid plays an important role in a wide range of physiological and metabolic reactions, including delayed maturation, by delaying the synthesis of ethylene and reducing the physiological diseases of the fruit. However, the effect of treatment with salicylic acid on cherry fruits and their physiological and biochemical parameters has not been investigated. Therefore, the purpose of our work was to study the effect of pre-treatment with salicylic acid solution on the chemical composition of cherry fruit. For this purpose, the day before harvesting with the cherry varieties of  Shpanka and Lotivka of the yield of the year 2016−2017 were sprayed the aqueous solution of 50 mg/l or 100 mg/l of salicylic acid. They were dried by natural way. After 24 hours, the fruit of typical colour and shape were taken from the tree, placed in boxes of 5 to 5 kg each, according to the guidelines for the storage of fruit, vegetables, and grapes. We preserved them in the conditions of the refrigerating chambers of the department of the technology of storage and processing of fruit and vegetables at the temperature of 5±0,5°С and relative humidity of  95±1%. The options were the following: control − unprocessed fruit and cherry fruit treated with a solution of 50 mg/l or 100 mg/l of salicylic acid. The processing of cherry fruit with a solution of salicylic acid allowed to extend the shelf life to 21 days. The most effective treatment was 100 mg/l solution of salicylic acid. Natural mass losses in this case are 4.9−5.1 %, losses in the content of dry soluble substances 5.3−6.6%, acids 12.3−9%, the losses of ascorbic acid are reduced in 1.3−1.1 times. As the results of the correlation analysis showed, the level of natural mass losses strongly is correlated with the content of ascorbic acid (r = -0.65) and titrated acids (r = -0.57). The weight loss factor has the greatest influence on the type of treatment (85.6%).

scholarly journals Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 165 ◽  
Author(s):  
Biniam Kebede ◽  
Vivien Ting ◽  
Graham Eyres ◽  
Indrawati Oey
Keyword(s):  
Shelf Life ◽  
Solid Phase Microextraction ◽  
Apple Juice ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Dimethyl Sulphide ◽  
Processing And Storage ◽  
Shelf Stable ◽  
And Storage

This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.

scholarly journals Nucleotides inclusion in pet food: effect of thermic treatment and shelf-life

2018 ◽  
Author(s):  
N. Russo ◽  
A. Candellone ◽  
D. Galaverna ◽  
L. Prola
Keyword(s):  
Shelf Life ◽  
Food Processing ◽  
Dry Matter ◽  
Food Effect ◽  
Pet Food ◽  
Canned Food ◽  
Recovery Percentage ◽  
Dry Food ◽  
Processing And Storage ◽  
And Storage

AbstractA growing trend of nucleotides supplementation in pets is occurring in recent years with the final goal of reinforcing the immune system and promoting intestinal function. Despite that, data evaluating possible alterations of nucleotides during pet food processing are lacking. The aim of the study was to evaluate the recovery percentage of nucleotides in dry and canned food after processing and storage. Selected dry and canned feed were supplemented with 0.4/100 g dry matter basis of Prosol petMOD™. Recovery percentage in dry food was 75% and 74% at the end of technological process and a 12-month shelf-life, while in canned food it was 43% and 41%, respectively. These results support the hypothesis that N could be included during pet food process but industries have to increase the awareness about possible losses, especially in canned food.

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