scholarly journals Physicochemical properties and indices of shelf life stability of dry aged beef with acid whey

2019 ◽  
Vol 75 (02) ◽  
pp. 6214-2019
Author(s):  
MARIUSZ FLOREK ◽  
PIOTR DOMARADZKI ◽  
PAWEŁ ŻÓŁKIEWSKI ◽  
BARTŁOMIEJ RUDA ◽  
ZYGMUNT LITWIŃCZUK ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Total Protein ◽  
Consumer Preferences ◽  
Absorption Spectrometry ◽  
Alternative Methods ◽  
Market Demand ◽  
Acid Whey ◽  
Shelf Life Stability

The aim of the study was to compare the physicochemical properties and indices of shelf life stability of dry aged beef with wet aged beef under vacuum. The research material included two skeletal muscles (LL, m. longissimus lumborum, and ST, m. semitendinosus) taken from half carcasses of 8 head (3 bulls and 5 steers) of Whiteback cattle. The following parameters were measured: pH and oxidation-reduction potential (pH-metr Elmetron CP-401, ERH-12-6 i ERPt-13), water activity (HygroLab C1, Rotronic), and colour (according to CIE L*a*b* by Konica-Minolta 600d spectrophotometer). Reference methods were used to determine the content of moisture (PN-ISO 1442:2000), total protein (PN-A-04018:1975/Az3:2002, N × 6.25), and ash (PN-ISO 936:2000). The concentration of K, Na, Mg, Zn and Fe was determined by atomic absorption spectrometry using a Varian AA240FS spectrometer. Statistical analysis of the data was performed using STATISTICA 13 (Dell Inc.). The influence of the ageing type on the physicochemical properties and shelf life indices within muscles was verified by one-way ANOVA. A higher content of total protein and minerals, as well as lower hydration of muscle proteins were stated in dry aged beef. In turn, vacuum packaging had a stabilising effect for the colour of fresh meat (a lower value of ΔE), maintained the initial lightness (L*) and significantly increased chromatic saturation (a higher value of a* and b* coordinates). Application of acid whey (together with sea salt) positively influenced shelf life stability of dry aged beef, due to acidity increasing and lowering of moisture content and water activity. The obtained results indicate that beef from Whiteback cattle can be successfully used both for the production of wet aged beef under vacuum and for manufacturing dry aged raw beef. Each direction of use will be decided by the current market demand and consumer preferences. The present results support the need to continue research in this topic taking into account both other native cattle breeds and alternative methods of packaging.

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

scholarly journals Adhesive Resins with High Shelf-Life Stability Based on Tetra Unsaturated Monomers with Tertiary Amines Moieties

Polymers ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1944
Author(s):  
Alma Antonia Pérez-Mondragón ◽  
Carlos Enrique Cuevas-Suárez ◽  
Jesús García-Serrano ◽  
Nayely Trejo-Carbajal ◽  
A. Lobo-Guerrero ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Double Bond ◽  
Shelf Life ◽  
Polymerization Rate ◽  
Tertiary Amines ◽  
Adhesive Systems ◽  
Double Bond Conversion ◽  
Initiator System ◽  
Ft Ir ◽  
Shelf Life Stability

This work reports the use of two monomers with two tertiary amines and four methacrylic (TTME) or acrylic (TTAC) terminal groups as co-initiators in the formulation of experimental resin adhesive systems. Both monomers were characterized by FT-IR and 1H NMR spectroscopies. The control adhesive was formulated with BisGMA, TEGDMA, HEMA, and the binary system CQ-EDAB as a photo-initiator system. For the experimental adhesives, the EDAB was completely replaced for the TTME or the TTAC monomers. The adhesives formulated with TTME or TTAC monomers achieved double bond conversion values close to 75%. Regarding the polymerization rate, materials formulated with TTME or TTAC achieved lower values than the material formulated with EDAB, giving them high shelf-life stability. The degree of conversion after shelf simulation was only reduced for the EDAB material. Ultimate tensile strength, translucency parameter, and micro-tensile bond strength to dentin were similar for control and experimental adhesive resins. Due to their characteristics, TTME and TTAC monomers are potentially useful in the formulation of photopolymerizable resins for dental use with high shelf-life stability.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Effect of Ginkgo Protein on Moisture Content and Hardness of Bread

2012 ◽  
Vol 531 ◽  
pp. 395-398
Author(s):  
Xiao Fei Sun ◽  
Yu Hui Qiao
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Total Protein ◽  
Soluble Protein ◽  
Water Soluble ◽  
Experimental Results ◽  
Water Soluble Protein

Ginkgo seeds were selected and used as experimental material to study protein compositions in ginkgo protein. Ginkgo protein was used as accessory to be added into flour to make bread. Effect of ginkgo protein on moisture content and hardness of bread were investigated. Experimental results showed that ginkgo protein contained water-soluble protein and salt-soluble protein which was 85.28 percents in total protein and contained small amounts of prolamin and alkali-soluble protein. The bread added with different ratios of ginkgo protein had higher moisture content and lower hardness. Therefore, adding appropriate amount of ginkgo protein could improve bread baking performances and bread shelf life.

scholarly journals PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

AGROINTEK ◽  
2018 ◽  
Vol 12 (1) ◽  
pp. 39
Author(s):  
Dian Fitriarni ◽  
Rafika Ayuni
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Raw Materials ◽  
Sugar Content ◽  
Fruit Weight ◽  
Imperata Cylindrica ◽  
Alternative Methods ◽  
Musa Spp ◽  
Percentage Decrease ◽  
Liquid Smoke

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>

Sign in / Sign up

Export Citation Format

Share Document