scholarly journals Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

1992 ◽  
Vol 2 (3) ◽  
pp. 378-381 ◽  
Author(s):  
Luis Hernández-Rivera ◽  
Robert Mullen ◽  
Marita Cantwell
Keyword(s):  
Shear Force ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Asparagus Officinalis ◽  
Shear Transfer ◽  
Textural Changes ◽  
And Storage ◽  
Temperature Time ◽  
Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

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

Agriculture ◽  
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.

Bacteriological Quality of Infant Milk Formulae Examined under a Variety of Preparation and Storage Conditions

1997 ◽  
Vol 60 (9) ◽  
pp. 1089-1094 ◽  
Author(s):  
N. J. ROWAN ◽  
J. G. ANDERSON ◽  
A. ANDERTON
Keyword(s):  
Storage Conditions ◽  
Bacteriological Quality ◽  
Preparation Conditions ◽  
Bacillus Spp ◽  
The Subject ◽  
The Uk ◽  
And Storage ◽  
Safety Limit ◽  
Storage Temperatures

One hundred infant milk formulae (IMFs), representative of the 10 leading brands available in the UK, were subjected to a variety of preparation and storage conditions. Each IMF was the subject of triplicate trials in which duplicate samples were analyzed. All IMFs analyzed immediately after reconstitution were of satisfactory bacteriological quality, exhibiting a total aerobic count of < 104 CFU g−1 (mean 2.3 × 102 CFU g−1) and a Bacillus cereus count of <103 CFU g−1 of powder (mean 1.3 × 102 CFU g−1 for formulae containing this bacterium). Seventeen percent of all dried IMF examined contained B. cereus; subsequent reconstitution and storage over a 24-h period at ≥30°C resulted in this organism being detected in a further 46% (63 of 100), so that the majority of these foods exceeded the International Dietetics Association of the European Community (IDAEC) proposed reconstitution safety limit of 103 CFU g−1. Variations in preparation conditions did not significantly influence the numbers of Bacillus CFU present (P < 0.05). The bacteriological quality of an IMF depended on the type and number of organisms initially present and on product temperature and duration of product storage. Microbial numbers in IMFs were influenced by storage temperatures of ≥ 20°C for 14 h, while incubation at ≤ 10°C for 24 h had no effect (P < 0.05). Although the microflora of dried IMFs predominantly consisted of B. licheniformis (46%) and B. subtilis (30%), subsequent reconstitution and incubation resulted in the shift to B. cereus I (31 %) and II (38%) as dominant organisms. The latter often grew to the exclusion of the former two Bacillus spp. Diarrheagenic enterotoxin was detected in 4% of IMFs analyzed after 14 h of storage at ≥ 25°C.

Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

2014 ◽  
Vol 77 (3) ◽  
pp. 499-503
Author(s):  
RACI EKİNCİ ◽  
ÇTIN KADAKAL ◽  
MUSTAFA OTAĞ
Keyword(s):  
High Performance ◽  
Quality Evaluation ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Tomato Paste ◽  
Effects Of Temperature ◽  
And Storage ◽  
Storage Temperatures ◽  
Mold Count

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the “percentage of discarded fruits” and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

Short-Term Stability of Urine Electrolytes: Effect of Time and Storage Conditions

2021 ◽  
pp. 1-3
Author(s):  
J.D. Adams ◽  
Miranda Badolato ◽  
Ethan Pierce ◽  
Abbie Cantrell ◽  
Zac Parker ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Short Term ◽  
Urine Sodium ◽  
Sodium Potassium ◽  
Significant Difference ◽  
Urine Electrolytes ◽  
And Storage ◽  
Storage Temperatures ◽  
Urine Specimens

The purpose of this investigation was to quantify the effects of storage temperature and duration on the assessment of urine electrolytes. Twenty-one separate human urine specimens were analyzed as baseline and with the remaining specimen separated into eight vials, two in each of the following four temperatures: 22, 7, −20, and −80 °C. Each specimen was analyzed for urine electrolytes (sodium, potassium, and chloride) after 24 and 48 hr. After 24 hr, no significant difference was detected from baseline in urine sodium, potassium, and chloride at all four storage temperatures (p > .05). Similarly, after 48 hr, urine sodium, potassium, and chloride were not significantly different from baseline in all four storage temperatures (p > .05). In conclusion, these data show that urine specimens analyzed for urine sodium, chloride, and potassium are stable up to 48 hr in temperatures ranging from deep freezing to room temperature.

Quality Characteristics of Vacuum Packaged Beef as Affected by Postmortem Chill, Storage Temperature, and Storage Interval

1976 ◽  
Vol 39 (9) ◽  
pp. 592-599 ◽  
Author(s):  
Z. L. CARPENTER ◽  
S. D. BEEBE ◽  
G. C. SMITH ◽  
K. E. HOKE ◽  
C. VANDERZANT
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Visual Appearance ◽  
Beef Carcasses ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures

Sirloin butts from beef carcasses chilled to 1 or 7.2 C were vacuum packaged and stored at either 0 or 5.5 C for intervals of 7, 14, 21, 28, or 35 days. Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revealed significant differences in total desirability (primarily visual appearance) among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less than did storage temperature over extended storage intervals. Storage of vacuum packaged cuts at 0 C consistently enhanced shelf-life compared to storage at 5.5 C.

Changes in the shelf life of frozen pork patties containing 10 and 15 percent fat according to different storage temperatures

2018 ◽  
Vol 120 (1) ◽  
pp. 224-239 ◽  
Author(s):  
Hyeoung-Su Lee ◽  
Dong-Ho Bae
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Content Type ◽  
Thiobarbituric Acid Value ◽  
Pork Patties ◽  
And Storage ◽  
Storage Temperatures

Purpose The purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer. Design/methodology/approach Changes in moisture content, acid value, peroxide value, thiobarbituric acid value, total volatile basic nitrogen content, and the sensory score of frozen pork patties with 10 and 15 percent fat contents during storage at −5, −15, and −23°C for six months. Findings Although microbiological quality remained unchanged, moisture content decreased, and lipid rancidity and protein putrefaction increased significantly during storage. More rapid deterioration in quality was observed in patties stored at −5°C than those stored at lower temperatures. Lipid rancidity and protein putrefaction increased more rapidly (but not significantly) in patties with 15 percent fat than those with 10 percent fat. Overall acceptance of the sensory properties was closely correlated with the above quality indicators, except thiobarbituric acid value. Acceptable qualities of the samples were maintained for the first two, four, and six months under storage at −5, −15, and −23°C, respectively. Practical implications The current shelf life of frozen pork patties set by manufacturers, assuming a storage temperature of −18°C, needs to be readjusted considering practical storage temperatures. Originality/value No studies have comprehensively explored the effects of fat content and storage temperatures on the quality of ground meat products during frozen storage. These approaches to determine quality changes may be useful for manufacturers to predict and control the quality of their products.

scholarly journals Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1881
Author(s):  
Elena Arena ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Biagio Fallico ◽  
Giuseppe Muratore
Keyword(s):  
Storage Temperature ◽  
Light Exposure ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Artificial Lighting ◽  
Fluorescent Lamps ◽  
Lighting Conditions ◽  
And Storage ◽  
Sweet Wine

The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.

scholarly journals Influence of time and storage temperature on raw milk deteriorating microbiota

2020 ◽  
Vol 57 (1) ◽  
pp. e156883
Author(s):  
Jhennifer Arruda Schmiedt ◽  
Leonardo Ereno Tadielo ◽  
Thiago Henrique Bellé ◽  
Carolina Dias Rodrigues ◽  
Maike Tais Maziero Montanhini ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Storage Temperature ◽  
Raw Milk ◽  
Storage Conditions ◽  
Milk Samples ◽  
Time Zero ◽  
Brazilian Legislation ◽  
Milk Storage ◽  
And Storage

The quality of raw milk depends on initial microbial contamination and conditions of storage until industry processing. Considering the influence of time and storage temperature on raw milk microbiota, the objective of this work was to quantify and monitor the multiplication of these groups under different conditions. For this purpose, 41 samples of raw milk were collected immediately after milking, stored in the following storage conditions: 25 °C/2 h; 35 °C/2 h; 7 °C/24 h; 7 °C/48 h and 7 °C/60 h and analyses of aerobic mesophilic, psychrotrophic and proteolytic psychrotrophic microorganisms. The milk samples analyzed in the study had an initial mean count of mesophilic aerobes of 5.38 Log CFU/mL at Time Zero. The milk stored at 25 °C/2 h and 35 °C/2 h kept the mesophilic aerobic counts within the limits established by the legislation (5.48 Log CFU/mL), with an increase in counts of psychrotrophic and proteolytic microorganisms. When stored at 7 °C/24 h and 7 °C/48 h, the count of mesophiles exceeded the established parameters. A significant increase in the count of proteolytic psychrotrophs and psychrotrophs was also observed during storage at 7 °C from 24 h. The results of this study indicate that the temperature of 7 °C is not suitable for the milk conservation, since it was not able to control the microbial multiplication. Thus, the results contribute to the change in milk storage temperature proposed by the new Brazilian legislation.

scholarly journals Influence of storage conditions and market temperature on shelf-life and quality of Keitt mango

1969 ◽  
Vol 74 (2) ◽  
pp. 189-195
Author(s):  
Guillermo Fornaris-Rullán ◽  
Rubén Guadalupe-Luna ◽  
Carmen Chao de Báez ◽  
Noemí Díaz
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Market Conditions ◽  
Ripening Time ◽  
Final Weight ◽  
Storage Temperatures

A study was conducted on 2 storage temperatures (10.6° and 13° C), 4 storage intervals (1, 2, 3 and 4 weeks) and 2 market temperatures (20° C or 27° C) to assess differences in shelf-life and some quality components of Keitt mango, Mangifera indica L. Fruit exposed to the longer storage intervals showed a significant decrease in ripening time after storage under market conditions up to 4 days. This is also true for those stored at 13° C as compared to those stored at 10.6° C, with a 2.64-day period difference. The higher storage temperature caused some increase in anthracnose and stem-end rot. The longer the storage interval, or the ripening time after storage under market conditions, the greater was the final weight loss.

Sign in / Sign up

Export Citation Format

Share Document