Effect of Natural Antioxidants on Quality Characteristics of Enrobed Chevon Meat Ball under Chilled or Refrigeration (4±1°C) Storage Conditions

Indian horse chestnut (Aesculus indica Colebr.) is a rich source of starch but contains toxic compound known as saponins which makes it bitter and unsuitable for edible purposes. To exploit the starch source for edible purpose first of all the saponins were removed to a acceptable limit by pretreating the crushed mass of Indian horse chestnut as suggested earlier. Edible mass of Indian horse chestnut was dried and milled into flour and packed in different packaging materials and further stored under refrigerated (4-7°C) and ambient (18-25°C) storage conditions for 6 months. The flour packed in aluminium laminated pouches and stored under refrigerated condition showed minimum increase in physico-chemical and rheological characteristics like moisture content (6.49%), water activity (0.155), reducing sugars (1.72%) and retained highest amounts of total solids (93.50%), total sugars (3.75%), starch (63.89%), ash (2.36%), proteins (102.23 mg/100g) along with oil absorption capacity (1.54 ml/g), water absorption capacity (4.44 ml/g) and bulk density (0.635 g/ml). The sensory characteristics scores like colour (7.60), taste (7.25), aroma (6.88), texture (6.87) and overall acceptability (7.08) were retained highest in this packaging material as compared to others.

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Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i730579 ◽

2020 ◽

pp. 83-92

Author(s):

Pradeep Kumar ◽

N. S. Thakur ◽

K. D. Sharma ◽

Hamid . ◽

Abhimanyu Thakur

Keyword(s):

Titratable Acidity ◽

Storage Condition ◽

Storage Conditions ◽

Quality Characteristics ◽

Rehydration Ratio ◽

Total Sugars ◽

Daucus Carota L ◽

Overall Acceptability ◽

C Storage ◽

Physico Chemical

Carrot (Daucus carota L) is a carotenoids rich vegetable which is mainly consumed raw, converted to various products and cooked vegetable dishes. Present studies were carried out to study the changes observed in quality characteristics of dried carrot roundels during storage. Steam blanching and KMS dipping of carrot roundels followed by mechanical cabinet drying was found to be the best pretreatment for drying of carrot roundels as discussed earlier. These dried carrot roundels were further packed and stored under refrigerated (4-7°C) and ambient (11.6-26.2°C) storage conditions for 12 months. The dried carrot roundels packed in aluminium laminated pouches and stored under refrigerated conditions showed minimum increase in physico-chemical characteristics like moisture content (11.03%), water activity (0.310), pH (6.04), reducing sugars (21.00%), total sugars (35.36%) and retained highest amounts of titratable acidity (0.73%), carotenoids (29.40mg/100g), total phenols (87.50mg/100g), crude fibres (4.16%), rehydration ratio (7.81), antioxidant activity (52.68%) and SO2 content (174.75 ppm), respectively. The sensory characteristics scores like colour (8.05), texture (7.48), taste (6.88) and overall acceptability (7.54), respectively were also retained highest in the aluminium laminated pouch under refrigerated storage condition.

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Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity

Applied Sciences ◽

10.3390/app10175908 ◽

2020 ◽

Vol 10 (17) ◽

pp. 5908 ◽

Cited By ~ 1

Author(s):

Alexandros Tzachristas ◽

Konstantina Pasvanka ◽

Antony Calokerinos ◽

Charalampos Proestos

Keyword(s):

Mass Spectrometry ◽

Nuclear Magnetic Resonance ◽

Environmental Parameters ◽

Natural Antioxidants ◽

Storage Conditions ◽

Diverse Group ◽

Health Promoting ◽

Wine Authentication ◽

Subsequent Storage ◽

Quality Tool

Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.

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Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

Journal of Ethnic Foods ◽

10.1186/s42779-021-00105-4 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Hasitha Priyashantha ◽

C. S. Ranadheera ◽

D. M. D. Rasika ◽

Janak K. Vidanarachchi

Keyword(s):

Sri Lanka ◽

Dairy Product ◽

Microbiological Quality ◽

Farming Systems ◽

Storage Conditions ◽

Quality Characteristics ◽

Buffalo Milk ◽

Food Culture ◽

Cow Milk ◽

Sri Lankan

AbstractMeekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundaries, across the cultural and/or ethnic communities. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri, where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions. Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions. The mouthfeel and taste of Meekiri are widely accepted to be thicker and creamier with a pleasant note and is whiter in colour compared to fermented cow milk gel/yoghurt. Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking. Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.

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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Fermentation ◽

10.3390/fermentation6040121 ◽

2020 ◽

Vol 6 (4) ◽

pp. 121

Author(s):

A.M.N.L. Abesinghe ◽

Hasitha Priyashantha ◽

P.H.P. Prasanna ◽

Maheshika S. Kurukulasuriya ◽

C.S. Ranadheera ◽

...

Keyword(s):

Dairy Products ◽

Health Benefits ◽

Natural Antioxidants ◽

Storage Conditions ◽

Bubalus Bubalis ◽

Buffalo Milk ◽

Starter Cultures ◽

Fermented Dairy Products ◽

Calcium Iron ◽

Fermented Dairy

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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Type of Agitation and Platelet Viability and Function After 22°C Storage: Correlation with Maintenance of Discoid Shape

10.1055/s-0039-1680341 ◽

1977 ◽

Author(s):

S. Holme ◽

K. Vaidja ◽

S. Murphy

Keyword(s):

Platelet Count ◽

Shape Change ◽

Storage Conditions ◽

C Storage ◽

Platelet Morphology ◽

Citrate Dextrose ◽

And Function ◽

Change Response

Platelet viability as measured by in vivo 51cr recovery, platelet morphology, and in vitro aggregation with ADP and thrombin were studied with platelet concentrates (PC) stored for transfusion under carefully controlled conditions. The PC were prepared from whole blood with citrate-dextrose-phosphate as anticoagulant. The platelet count was kept between 0.8 − 1.6 × 106 platelets per mm3 in a volume of 50 ml. The PC were stored in containers constructed of polyethylene (PE) or Polyvinylchloride (PVC) at 22°C for 72 hours. The bags were placed on a horizontal shaker or a ferris wheel type of apparatus during storage. No significant changes in pH or platelet count were observed during storage. PC stored on the wheel showed a moderate loss of viability and marked loss of aggregation response compared to PC on the shaker. Under optimal conditions with PC in PE on the shaker maximal rate of aggregation was reduced only 26% compared to fresh PC. PC stored in PVC showed a statistically significant greater decrease. A good correlation was observed between the percentage of discoid platelets present in the PC as judged by phase microscopy and the extent of platelet shape change response to ADP. Both parameters correlated positively with in vivo 51Cr recovery. We conclude: 1) The type of agitation used significantly effects maintenance of platelet viability and function during storage. 2) Under the conditions used, in vitro function was better preserved in PE than in PVC bags. 3) In vitro function is not inevitably lost during storage at 22°C, but is critically dependent on storage conditions. 4) In vivo platelet viability (51Cr recovery) correlates with maintenance of disc shape. The latter can be quantitated by the shape change response with ADP.

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Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2019.03.008 ◽

2019 ◽

Vol 79 ◽

pp. 47-54 ◽

Cited By ~ 3

Author(s):

Michael Wawire ◽

Negasi Tsighe ◽

Abdu Mahmud ◽

Bereket Abraha ◽

Irene Wainaina ◽

...

Keyword(s):

Storage Conditions ◽

Quality Characteristics

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EFFECTS OF DURATIONS OF 32 °C AND 20 °C POSTHARVEST BULB TREATMENTS ON EARLY FORCING OF IDEAL IRIS

Canadian Journal of Plant Science ◽

10.4141/cjps81-089 ◽

1981 ◽

Vol 61 (3) ◽

pp. 647-652

Author(s):

R. P. DOSS

Keyword(s):

Storage Conditions ◽

Optimal Combination ◽

Postharvest Storage ◽

C Storage ◽

Storage Treatment ◽

Harvest Dates ◽

Duration Of Storage ◽

Time Required ◽

Optimal Set

The effect of the duration of an initial 32 °C and a subsequent 20 °C storage treatment on the performance of greenhouse-forced Ideal iris was investigated. Bulbs from several size categories and from several harvest dates were used with the goal of finding an optimal set of postharvest storage conditions for early forcing. Flowering percentage increased and the length of time required for glasshouse forcing decreased with longer storage (up to 5 wk) at 32 °C. With increasing duration of storage at 20 °C (up to 6 wk) the time required for glasshouse forcing decreased, whereas flowering percentage was influenced only slightly. A near optimal combination for early forcing of 10–11 cm circumference bulbs harvested after 1 Aug., was 4 wk of storage at 32 °C followed by 2 wk at 20 °C and 6 wk at 10 °C. The Dutch treatment for early forcing was unsatisfactory for use with Washington-grown bulbs.

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Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions

Food Engineering Progress ◽

10.13050/foodengprog.2015.19.3.243 ◽

2015 ◽

Vol 19 (3) ◽

pp. 243-249 ◽

Cited By ~ 2

Author(s):

SangYoon Lee ◽

◽

Kwang-Il Kim ◽

In-Guk Hwang ◽

Seon-Mi Yu ◽

...

Keyword(s):

Storage Conditions ◽

Quality Characteristics ◽

Meal Replacement

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Abscisic acid concentration in Douglas-fir needles in relation to lifting date, cold storage, and postplanting vigor of seedlings

Canadian Journal of Forest Research ◽

10.1139/x87-066 ◽

1987 ◽

Vol 17 (5) ◽

pp. 383-387 ◽

Cited By ~ 5

Author(s):

Pasi Puttonen

Keyword(s):

Abscisic Acid ◽

Liquid Chromatography ◽

Acid Concentration ◽

High Performance ◽

Storage Conditions ◽

Gas Liquid Chromatography ◽

Light Storage ◽

C Storage ◽

Polyethylene Bags

Spring-lifted seedlings were grown in pots in the field and, after a natural fall photoperiod, exposed to three 25-day cold (+4 °C) storage treatments and two lifting times, mid-November and mid-January. The storage treatments were light storage in pots, dark storage in pots, and bareroot storage in polyethylene bags in the dark. In a second experiment, an extended fall photoperiod treatment was applied to seedlings that were then stored in pots and subjected to the same light and dark treatments above. In both experiments, needle samples were taken four times during and after the treatments for abscisic acid assay. Abscisic acid concentrations were determined using gas liquid chromatography after purification with high performance liquid chromatography. Lifting times and storage treatments did not result in statistically significant differences in abscisic acid concentrations. However, there were treatment differences in characteristics of postplanting performance. Mid-November lifting resulted in reduced survival and a greater number of days to bud flush compared with the mid-January lifting results. The extended fall photoperiod material produced similar results to the natural fall photoperiod material. The failure to detect a relationship between needle abscisic acid concentration and seedling vigor may have been due to a transitory role of abscisic acid in the storage conditions studied. The quantification method for abscisic acid is insensitive and laborious for practical seedling testing.

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