Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

scholarly journals Internal browning control in ‘Laetitia’ plums by modified atmosphere, management of ethylene and storage temperature

2021 ◽  
Vol 43 (3) ◽  
Author(s):  
Josiane Costa Melo ◽  
Cristiano André Steffens ◽  
Cassandro Vidal Talamini do Amarante ◽  
Tiago Miqueloto ◽  
Angélica Schmitz Heinzen
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Red Color ◽  
High Storage Temperature ◽  
Internal Browning ◽  
And Storage ◽  
High Storage

Abstract The objective of this study was to evaluate the effect of modified atmosphere (MA) and 1-methylcyclopropene (1-MCP) treatment on low storage temperature (1.5 °C) and 1-MCP treatment on high storage temperature (8.0 °C) on fruit quality of ‘Laetitia’ plums, mainly on internal browning. The treatments evaluated were 1.5 °C; 1-MCP (1.0 µL L-1) + 1.5 °C; MA + 1.5 °C; 1-MCP + MA + 1.5 °C; 8.0 °C; 1-MCP + 8.0 °C. Fruit were stored for 30 and 40 days, followed by three day of shelf life. For fruit stored at 1.5 °C, the treatment with 1-MCP associated to MA provided higher flesh firmness, less intense skin red color and reduced occurrence of internal browning in comparison to the fruit stored at 1.5 °C of the remaining treatments, for both periods of storage. In fruit not treated with 1-MCP and stored at 8.0 °C there was no occurrence of internal browning, despite of lower flesh firmness and more intense red color of the skin and flesh in comparison to the fruit stored at 1.5 °C. The treatment with 1-MCP in fruit stored at 8.0 °C delayed those changes of flesh firmness and red color of the skin and flesh assessed after 30 days of storage, followed by three days of shelf life. The MA, regardless of 1-MCP treatment, had fruit with higher production of acetaldehyde after 30 days of storage, and ethanol after 30 and 40 days of storage at 1.5 oC. In fruit stored at 1.5 °C without MA, the treatment with 1-MCP reduced the production of ethyl acetate, acetaldehyde and ethanol. Fruit stored at 8.0 °C, regardless of 1-MCP treatment, had the lowest production of acetaldehyde and ethanol.

Effects of fungicides and storage temperature in maintaining the shelf life and fruit quality of stored mango (Mangifera indica L.)

2021 ◽  
Vol 53 (4) ◽  
Author(s):  
Habiba Habiba ◽  
Amna Tariq ◽  
Rubina Noreen ◽  
Afshan Rehman ◽  
Hafiza Asma Shafiq ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
And Storage

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.

scholarly journals Shelf life and quality of Sorboti lemon as affected by different chemicals and storage temperature

2018 ◽  
Vol 3 (3) ◽  
pp. 304-309 ◽  
Author(s):  
E. Kayesh ◽  
S. Das ◽  
M.S. Roni ◽  
M.M.R. Rajib ◽  
M.M. Islam
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
And Storage

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 Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during storage at 0 and 5 °C

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
pp. 127-133
Author(s):  
Nathaly Montoya Camacho ◽  
Francisco Javier Castillo-Yáñez ◽  
Enrique Márquez-Ríos ◽  
Saúl Ruíz-Cruz ◽  
Aldo Alejandro Arvizu-Flores ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Total Count ◽  
K Value ◽  
And Storage ◽  
Water Holding ◽  
Quality And Shelf Life

Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf life is storage temperature. This study evaluated the effect of storage temperature (0 ºC and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5’-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. Both time and storage temperature had a significant effect (P < 0.05) on the K-value, TVB-N, and total count of mesophilic microorganisms. The overall results of this study indicated that the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0°C and 8 days at 5 ºC.

scholarly journals Perubahan Atribut Mutu dan Umur Simpan Beberapa Jenis Cabai Pada Berbagai Kemasan dan Suhu Penyimpanan (The Quality Atribute Change and Shelf Life of Several Types of Chili on Various Packaging and Storage Temperature)

2019 ◽  
Vol 29 (1) ◽  
pp. 111
Author(s):  
Darkam Musaddad ◽  
Suwarni Tri Rahayu ◽  
Poetry Sari Levianny
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Quality Attributes ◽  
Rate Of Change ◽  
Cold Temperatures ◽  
Rate Of Decline ◽  
And Storage ◽  
Positive Effect

<p>Kemunduran mutu cabai segar setelah dipanen dipengaruhi oleh faktor lingkungan. Pengemasan dan penyimpanan suhu dingin merupakan bagian dari upaya untuk menekan kemunduran mutu. Tujuan penelitian untuk mengetahui laju rata-rata perubahan atribut mutu dan umur simpan beberapa jenis cabai pada berbagai kemasan dan suhu penyimpanan. Rancangan yang digunakan, yaitu rancangan acak kelompok pola faktorial dengan tiga faktor perlakuan dan tiga ulangan. Faktor pertama, yaitu tiga jenis cabai : (a1) cabai merah besar, (a2) cabai merah keriting, dan (a3) cabai rawit. Faktor kedua, dua suhu penyimpanan (b1) suhu kamar (20±3oC dan (b2) suhu dingin (10±1oC). Faktor ketiga, tiga jenis kemasan, yaitu (c1) baki styrofoam tanpa bungkus, (c2) baki styrofoam dibungkus plastik stretch film, dan (c3) baki styrofoam dibungkus plastik PE 0,03 mm berperforasi. Peubah yang diamati meliputi susut bobot, kadar air, kekerasan, kesegaran, vitamin C, dan umur simpan. Secara umum untuk semua jenis cabai dan jenis pengemas, penyimpanan di suhu dingin dapat menekan laju rata-rata perubahan atribut mutu sekaligus memperpanjang umur simpan sekitar 2,5–3 kali lipat dibandingkan suhu kamar. Pengemasan dengan styrofoam yang dibungkus plastik stretch film (c2) memberikan efek positif terhadap penekanan laju rata-rata perubahan atribut mutu dan umur simpan semua jenis cabai pada penyimpanan di suhu dingin, yaitu masing-masing 25 hari untuk cabai merah besar, 24 hari untuk cabai merah keriting, dan 18 hari untuk cabai rawit. Implikasi dari hasil penelitian ini adalah bahwa penyimpanan di suhu dingin dengan menggunakan pengemasan styrofoam dibungkus plastik stretch film dapat menekan laju rata-rata kemunduran mutu semua jenis cabai.</p><p><strong>Keywords</strong></p><p>Cabai; Mutu; Umur simpan; Suhu; Kemasan</p><p><strong>Abstract</strong></p><p>The deterioration in the quality of fresh chili after harvesting is influenced by environmental factors. Low temperature packaging and storage are part of effective efforts to reduce quality deterioration. The objective of this research was to obtain the rate of quality attribute change and shelf life of several kinds of chili on various packaging and storage temperature. The experiment was conducted using randomized block in a factorial design with three factors and three replications. The first factor was three type of chili: (a1) red hot chili, (a2) curly chili, and (a3) cayenne pepper. The second factor was two types of storage temperature: (b1) room there temperature (20±3°C) and (b2) cold temperature (10±1oC). The third factor was three types of packaging: (c1) styrofoam trays without wrapping, (c2) styrofoam trays with stretch film , and (c3) styrofoam trays with perforated PE plastic 0.03 mm. The variables observed included weight loss, moisture content, hardness, vitamin C, freshness, and shelf life. Generally, for all kinds of chili and types of packaging, storage in cold temperatures can slow the rate of change of the quality attributes while extending shelf life of about 2.5–3 times higher than room temperature. Packing with styrofoam stretch filmed in plastic stretch film (c2) has a positive effect on suppression rate of quality attributes change and shelf life of all kinds of chili on storage at cold temperatures, respectively 25 days for red hot chili, 24 days for curly chili, and 18 days for cayenne pepper. This research implied that storage at low temperatures using styrofoam packaging stretch filmed in plastic stretch film can reduce the rate of decline in the quality of all types of chili.</p>

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