scholarly journals EFFECTS OF TEMPERATURE AND STORAGE TIME ON FILM WITH NATURAL DYE OF “SENDUDUK” FRUIT (Melastomamalabathricum, L.) EXTRACT AS SMART PACKAGING IN DETECTING SPOILAGE ON CHICKEN MEAT.

2018 ◽  
Vol 6 (7) ◽  
pp. 705-709
Author(s):  
Ismed a ◽  
Keyword(s):  
Storage Time ◽  
Chicken Meat ◽  
Natural Dye ◽  
Smart Packaging ◽  
Effects Of Temperature ◽  
And Storage

Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 199-205 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Initial Level ◽  
Anaerobic Bacteria ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Effects Of Temperature ◽  
Mold And Yeast ◽  
Spoilage Microflora ◽  
And Storage

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

Effects of temperature and storage time on hen eggs quality

2012 ◽  
Vol 161 ◽  
pp. 40 ◽  
Author(s):  
Roxana Nicoleta Raţu (Gavril) ◽  
M.G. Usturoi
Keyword(s):  
Storage Time ◽  
Effects Of Temperature ◽  
And Storage ◽  
Eggs Quality

Effects of temperature and storage time on the motility, viability, DNA integrity and apoptosis of processed human spermatozoa

Andrologia ◽  
2019 ◽  
Vol 52 (2) ◽  
Author(s):  
Farhad Golshan Iranpour ◽  
Zohre Nateghian ◽  
Ralf Henkel ◽  
Gholam Reza Dashti
Keyword(s):  
Storage Time ◽  
Human Spermatozoa ◽  
Dna Integrity ◽  
Effects Of Temperature ◽  
And Storage

Effects of Ionizing Radiation and Anaerobic Refrigerated Storage on Indigenous Microflora, Salmonella, and Clostridium botulinum Types A and B in Vacuum-Canned, Mechanically Deboned Chicken Meat†

1995 ◽  
Vol 58 (7) ◽  
pp. 752-757 ◽  
Author(s):  
DONALD W. THAYER ◽  
GLENN BOYD ◽  
CHARLES N. HUHTANEN
Keyword(s):  
Clostridium Botulinum ◽  
Salmonella Enteritidis ◽  
Storage Time ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Spore Concentration ◽  
Bacterial Populations ◽  
Gram Negative ◽  
And Storage ◽  
Indigenous Microflora

Vacuum-canned, commercial, mechanically deboned chicken meat was challenged with either Clostridium botulinum spores (20 strains of types A and B, proteolytic; final spore concentration of ca. 400/g of meat) or Salmonella enteritidis (ca. 104 CFU/g of meat) followed by irradiation to 0, 1.5, and 3.0 kGy and storage at 5°C for 0, 2, and 4 weeks. None of the samples stored at 5°C developed botulinal toxin; however, when these samples were temperature abused at 28°C they became toxic within 18 h and had obvious signs of spoilage, i.e., swelling of the can and a putrid odor. During 4 weeks of refrigerated storage the log10 of the population of S. enteritidis in nonirradiated samples decreased from 3.86 to 2.58. S. enteritidis CFU were detectable in samples irradiated to 1.5 kGy at 0 weeks but not in samples irradiated to 3.0 kGy. Log levels of aerobic and facultative mesophiles increased during 4 weeks of refrigerated storage from 6.54 to 8.25, 4.03 to 8.14, and 2.84 to 5.23 in samples irradiated to 0, 1.5, and 3.0 kGy, respectively. Based on taxonomic analyses of 245 isolates, the bacterial populations depended upon radiation dose and storage time. The change was predominantly from gram-negative rods in nonirradiated samples to gram-positive streptococci in samples irradiated to 3.0 kGy and stored for 4 weeks. Spoilage organisms survived even the 3.0 kGy treatment.

Effects of Temperature, Light and Storage Time on the Physicochemical and Sensory Characteristics of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 188-195 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Co2 Concentration ◽  
Relative Volume ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Significant Relationships ◽  
Effects Of Temperature ◽  
Sensory Color ◽  
And Storage

Frankfurters prepacked in vacuum or nitrogen gas were stored for 49 d at −4, 0, 3 and 7°C under dark and light conditions. Effects of temperature, light and storage duration on physiocochemical (gas composition, TBA, pH, ERV, nitroso-hematin) and sensory (color and off-odor) characteristics of both package samples were then examined. The relative volume of nitrogen decreased gradually but the change was not significant (P>0.05) during the 49-d study. No significant increases in CO2 concentration were observed between both package treatments at −4 and 0°C, whereas the largest increase in CO2 content (4.8–16.8%) occurred at 7°C after 21 d of storage. TBA, pH, ERV and nitroso-hematin values were not differently affected by either modified atmosphere types, regardless of storage temperature and illumination used. With respect to surface discoloration and off-odor, nitrogen-packed frankfurters exhibited a lower incidence of discoloration and off-odor and were of satisfactory appearance, even after 35 d of storage at 7°C. Vacuum-packed samples, however, could not be effectively stored longer than 21 d due to formation of brown and green discolorations. Light generally had a significant effect on surface discoloration of vacuum-packed frankfurters. Data indicate that color and odor changes were not related to the values of TBA, ERV and nitro so-pigment but significant relationships were noted between pH. CO2 and microflora counts at 7°C.

scholarly journals LOW-TEMPERATURE STORAGE OF BEDDING PLANT PLUGS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 603b-603
Author(s):  
Royal D. Heins ◽  
Nathan Lange ◽  
Thomas F. Wallace
Keyword(s):  
Storage Time ◽  
Chilling Injury ◽  
Photon Flux ◽  
Low Temperature Storage ◽  
Bedding Plant ◽  
Effects Of Temperature ◽  
Delayed Flowering ◽  
And Storage ◽  
Storage Temperatures ◽  
Temperature Storage

Ageratum, begonia, marigold, and salvia seedlings in plug cells were stored in coolers to determine the effects of temperature, light, and storage time on growth and forcing time of seedlings after transplanting, and to determine the optimum storage temperatures for each crop. Photosynthetic photon flux densities of 0, 1, and 5 μmol·m-2.s-1 were combined with temperatures of 0.0, 2.5, 5.0, 7.5, 10.0, and 12.5C to create 18 storage environments. Sample plants were removed from each treatment at 1-week intervals for 6 weeks, and were forced into flower. In all four species, temperatures of 0.0 and 2.5C caused chilling injury and then death as plants were stored for progressively longer periods. Storage at 0.0 and 2.5C also delayed flowering when chilling injury was not severe enough to cause death. In general, plants stored better in the light than in darkness. Darkness tended to limit the time seedlings could be stored, but for each crop, the addition of just 1 μmol·m-2.s-1 extended the storage durations to 6 weeks at one or more temperatures. Storage of all four species was possible for 6 weeks, but there were significant variations between the temperatures and storage durations each species could tolerate. Optimal temperatures were 5-7.5C for begonia, 5C for marigold, and 7.5C for salvia and ageratum.

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