KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage

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Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

Progressive Agriculture ◽

10.3329/pa.v24i1-2.19280 ◽

2014 ◽

Vol 24 (1-2) ◽

pp. 149-158

Author(s):

MAK Talukder ◽

MA Hashem ◽

SME Rahman ◽

MS Islam ◽

MM Hossain ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Temperature ◽

Chemical Properties ◽

Salt Level ◽

Physico Chemical ◽

Significant Difference ◽

Different Temperatures ◽

And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

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Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

Environment and Natural Resources Research ◽

10.5539/enrr.v6n2p51 ◽

2016 ◽

Vol 6 (2) ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

Yu-ying PAN ◽

Xiao-hua QIU ◽

Jin-sheng YANG

Keyword(s):

Soluble Protein ◽

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Biochemical Properties ◽

Texture Profile ◽

Low Temperature Storage ◽

Different Temperatures ◽

Temperature Storage

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.

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PENANGANAN IKAN NILA (Oreochromis niloticus) HIDUP DENGAN DENGAN MENGGUNAKAN ES SEBAGAI PENGAWET

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.5.3.2017.16849 ◽

2017 ◽

Vol 5 (3) ◽

pp. 80

Author(s):

Mafrian Kris Maraja ◽

Netty Salindeho ◽

Jenki Pongoh

Keyword(s):

Mortality Rate ◽

Storage Time ◽

Storage Temperature ◽

Cold Chain ◽

Optimum Time ◽

Live Fish ◽

Randomized Design ◽

Different Temperatures ◽

Completely Randomized Design ◽

And Storage

Imotilization of fish is one way of handling techniques by using low temperature (cooling). Cooling (cold chain) is applied to transport live fish so that the weight of the load during transportation could be reduced and fish do not experience stress during transportation. This technique is more advantageous when compared with the wet transportation system by using water. After the fish fainted, fish could be re-awakened by returning the fish to the pond with the aid of sufficient aeration to facilitate fish regain consciousness. This study aims to determine the rate of stunning, the speed of awareness, and mortality of nile tilapia fish which was treated and stored at different temperatures and times. This study used a factorial completely randomized design (RAL) with 2 treatments namely, storage method (A) treatment consisting of 2 storage levels (Temperature 10-12 ° C and 14-16 ° C); and storage time (B) consisting of 4 levels (2, 4, 6 and 8 hours). The optimum time of fainting fish is at a temperature of 14-16 ° C that is 8.19 min. For re-awakening, the optimum time is 48 seconds when fish was stored for 2 hours. The best mortality rate was achieved at storage temperature ± 14-16 ° C because after 6 hours storage the mortality rate was only 20.8%, but by the maximum storage (8 hours) the mortality has reached 87.5%, Meanwhile at a storage temperature of ± 10-12 ° C, the mortality has reached 50% after 6 hours and 100% at 8 hours.Pemingsanan ikan merupakan salah satu cara teknik penanganan dengan pengunaan suhu rendah (pendinginan). Pemingsanan dengan suhu rendah diaplikasikan untuk transportasi ikan hidup dengan tujuan mengurangi berat beban selama transportasi dan supaya ikan tidak mengalami stress selama transportasi. Teknik ini lebih menguntungkan jika dibandingkan dengan transportasi sistem basah dengan menggunakan air. Setelah dipingsankan ikan kembali disadarkan dengan mengembalikan ikan ke kolam air habitatnya dengan dibantu aerasi yang cukup agar ikan kembali sadar. Penelitian ini bertujuan untuk mengetahui kecepatan pemingsanan, kecepatan penyadaran, dan mortalitas ikan nila yang dipingsankan dan disimpan pada suhu dan waktu berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 perlakuan yaitu, perlakuan metode penyimpanan (A) yang terdiri atas 2 taraf penyimpanan (Suhu 10–12°C dan 14–16°C); perlakuan lama penyimpanan (B) yang terdiri atas 4 taraf (2, 4, 6 dan 8 jam). Waktu optimum kecepatan pingsan adalah pada suhu 14–16°C yaitu 8,19. Untuk penyadaran kembali, waktu optimumnya adalah 48 detik, pada ikan nili yng disimpan 2 jam. Pada penyimpanan suhu ±14-16°C didapat tingkat mortalitas terbaik karena sampai penyimpanan 6 jam tingkat mortalitasnya hanya 20,8%, namun sampai penyimpanan maksimum ( 8 jam) sudah mencapai 87,5%, sedangkan pada suhu penyimpanan ±10-12°C , setelah 6 jam mortalitasnya sudah mencapai 50% dan saat 8 jam tingkat mortalitasnya sudah mencapai 100%.

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The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations

ANIMAL PRODUCTION ◽

10.20884/1.jap.2017.19.3.611 ◽

2018 ◽

Vol 19 (3) ◽

pp. 197

Author(s):

Triana Setyawardani ◽

Mardiati Sulistyowati ◽

Kusuma Widayaka ◽

Agustinus Hantoro Djoko Rahardjo

Keyword(s):

Lactic Acid ◽

Storage Temperature ◽

Goat Milk ◽

Protein Aggregate ◽

Storage Duration ◽

Physical Chemical ◽

Goat Cheese ◽

Different Temperatures ◽

Sensory Qualities ◽

And Storage

The research is conducted aiming at analyzing the physical, chemical, and sensory qualities of goat cheese with different temperatures and storage duration. The research materials are goat milk and L. plantarum TW14 and L rhamnosus TW2 isolates, and its equipments include a set of cheese production tools, colorimeter, and SEM. The variables analyzed are cheese’s physical quality (color and structure), chemical qualities (total titrated lactic acid) and sensory qualities (texture, flavor, aroma and likeness). The treatment consists of 2 factors, namely the first factor including: storage temperature (freezer and refrigerator) and the second factor: storage duration (0; 15; 30; 45 and 60 days) with 3 replicates. The obtained results indicate that storage temperature does not influence the cheese’s brightness level (L*), a* value (redness) and b* value (yellowness) and sensory qualities (texture, flavor, aroma and likeness), yet storage duration influences the cheese’s L* value (P<0.01). Storage temperature has significant influence (P<0.01) on the cheese’s lactic acid content, while storage duration has insignificant influence (P>0.05) on it. The cheese’s structure shows protein aggregate, void and lactic acid bacteria. The conclusion is that frozen-stored goat cheese still has good physical, chemical, and sensory qualities.

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Sample stability for congenital cytomegalovirus assay using Alethia after prolonged storage at different temperatures

GSC Advanced Research and Reviews ◽

10.30574/gscarr.2021.7.1.0065 ◽

2021 ◽

Vol 7 (1) ◽

pp. 114-116

Author(s):

Mengistu Hailemariam ◽

Zeleke Mekonnen ◽

Eveline Nys ◽

Elizaveta Padalko

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Prolonged Storage ◽

Molecular Assay ◽

Congenital Cytomegalovirus ◽

Sample Stability ◽

Different Temperatures ◽

Time Periods ◽

And Storage ◽

Long Storage

Congenital cytomegalovirus (cCMV) infection is a leading non-genetic cause of sensorineural hearing. Alethia CMV assay is proved to be accurate, simple and appears suitable for CMV testing using neonatal saliva. However, long storage of swab samples is not validated across different time periods and storage temperature. This study verifies the effects of storage time and temperature in detection of CMV from saliva samples using molecular assay developed by Alethia.

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Effect of Storage Conditions on Apparent Viscosity of Oleogel Developed by β-Sitosterol and Lecithin with Sunflower Oil

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1004-1005.903 ◽

2014 ◽

Vol 1004-1005 ◽

pp. 903-907 ◽

Cited By ~ 1

Author(s):

Wen Bo Wan ◽

Li Juan Han ◽

Guo Qin Liu ◽

Xin Qi Liu

Keyword(s):

Viscosity Solutions ◽

Apparent Viscosity ◽

Sunflower Oil ◽

Storage Time ◽

Storage Temperature ◽

Storage Conditions ◽

Pseudoplastic Fluid ◽

And Storage ◽

Temperature Storage

The influence of storage conditions on apparent viscosity of mixtures of β-sitosterol and lecithin in sunflower oil was studied using rheology. The results showed the apparent viscosity of oleogel decreased with the increase of the speed of shear and storage temperature, while incresed with prolong of time in experiment conditions. The β-sitosterol and lecithin ratio also affected the apparent viscosity; solutions with ratio (70 β-sitosterol-30 lecithin) performed the highest apparent viscosity. What’s more, all the samples were pseudoplastic fluid. The apparent viscosity of the oleogel depends on storage temperature, storage time and organogelator ratios.

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Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽

10.3390/agriculture11040374 ◽

2021 ◽

Vol 11 (4) ◽

pp. 374

Author(s):

Teresa Szczęsna ◽

Ewa Waś ◽

Piotr Semkiw ◽

Piotr Skubida ◽

Katarzyna Jaśkiewicz ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Physicochemical Parameters ◽

Storage Temperature ◽

Storage Conditions ◽

Different Temperatures ◽

And Storage ◽

Bee Colonies ◽

Temperature Time ◽

Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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