Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)

2011 ◽  
Vol 7 (1) ◽  
Author(s):  
Minh V Nguyen ◽  
Asbjorn Jonsson ◽  
Kristin A Thorarinsdottir ◽  
Sigurjon Arason ◽  
Gudjon Thorkelsson
Keyword(s):  
Water Content ◽  
Gadus Morhua ◽  
Storage Period ◽  
Quality Criterion ◽  
Yellow Orange ◽  
Different Temperatures ◽  
Water Holding ◽  
Storage Temperatures ◽  
Cooking Yield

The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow/orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a lightly decrease in TMA value was observed. Storage at -4°C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4°C or lower temperatures.

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.

SOME EFFECTS OF GAMMA RADIATION ON THE STORAGE LIFE OF FRESH STRAWBERRIES

1964 ◽  
Vol 44 (2) ◽  
pp. 188-194 ◽  
Author(s):  
H. B. Heeney ◽  
W. M. Rutherford ◽  
K. F. MacQueen
Keyword(s):  
Gamma Radiation ◽  
Storage Period ◽  
Storage Life ◽  
Radiation Doses ◽  
Apparent Effect ◽  
Fungal Development ◽  
Radiation Treatments ◽  
Storage Temperatures

The effects of gamma radiation doses of 110,000, 220,000, and 330,000 rad on the storage life and quality of two varieties of strawberries stored at 40°, 55°, and 70° F were studied. Results indicated that a dose of 330,000 rad prevented fungal development of the Redcoat variety stored for 26 days at 40° F. The fungal-free period was sharply reduced at lower radiation doses or at higher storage temperatures. Under the conditions of this trial there was no apparent effect of radiation on appearance or texture of fruit.In organoleptic tests in the first two weeks of storage observers were not able to differentiate between radiation treatments. There was some preference for treated berries as the storage period increased. After 20 days the flavor of the fruit deteriorated very rapidly and it soon became commercially unacceptable.

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

scholarly journals Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

2009 ◽  
Vol 33 (4) ◽  
pp. 1095-1102 ◽  
Author(s):  
Ana Carla Marques Pinheiro ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Lucas Carvalho e Silva ◽  
Alessandra de Paiva Alves ◽  
Marcelo La Selva ◽  
...  
Keyword(s):  
Persea Americana ◽  
Sodium Hypochlorite Solution ◽  
Rigid Plastic ◽  
Randomized Design ◽  
Pvc Film ◽  
Different Temperatures ◽  
Fresh Cut ◽  
Hedonic Scale ◽  
Storage Temperatures

The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.

scholarly journals DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
JAIME PAIVA LOPES AGUIAR ◽  
FRANCISCA DAS CHAGAS DO AMARAL SOUZA
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Plastic Packaging ◽  
Life Evaluation ◽  
Mauritia Flexuosa ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Microbiological Stability ◽  
Storage Temperatures ◽  
Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

scholarly journals Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

2019 ◽  
Vol 9 (5) ◽  
pp. 959 ◽  
Author(s):  
Anjum Rashid ◽  
Imran Javed ◽  
Barbara Rasco ◽  
Shyam Sablani ◽  
Muhammad Ayaz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Storage Period ◽  
Microbial Load ◽  
Plate Count ◽  
Milk Product ◽  
Pasteurized Milk ◽  
Keeping Quality ◽  
Different Temperatures

(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

scholarly journals Rooting and Overwintering Stem Cuttings of Stewartia pseudocamellia Maxim. Relevant to Hormone, Media, and Temperature

HortScience ◽  
2008 ◽  
Vol 43 (7) ◽  
pp. 2124-2128 ◽  
Author(s):  
Ajay Nair ◽  
Donglin Zhang ◽  
John Smagula ◽  
Dongyan Hu
Keyword(s):  
Cold Treatment ◽  
Stem Cuttings ◽  
Optimum Conditions ◽  
Rooted Cuttings ◽  
Four Seasons ◽  
Different Temperatures ◽  
Overwintering Survival ◽  
Garden Plant ◽  
Water Holding

Stewartia pseudocamellia Maxim. (Japanese Stewartia), a member of Theaceae (tea family), is an excellent garden plant with ornamental features for all four seasons. Reproduction difficulty, however, limits its popularity. We conducted three experiments to ascertain the optimum conditions needed for rooting and subsequent overwintering of semihardwood Stewartia pseudocamellia cuttings. Cuttings were collected in July and prepared for rooting using two types of hormones (KIBA quick dip and Hormodin powder) and three media (Perlite + ProMix, Perlite + Perennial Mix, or Perlite + ProMix + Perennial Mix). Rooted cuttings were overwintered at four different temperatures. The best overwintering temperature was 5 °C, at which 65.6% of newly rooted cuttings survived. Temperatures lower than –12.2 °C were detrimental to the plants. Without cold treatment, only 21.9% of the rooted cuttings survived, which was three times lower than those that received 5 °C treatments. Plants rooted in Perlite + Perennial Mix had 61.8% overwintering survival, which is significantly higher than Perlite + ProMix. The quality of roots, indicated by total root length per cutting, was higher (104.3 cm) with Perlite + Perennial Mix, but not statistically significant. Cuttings treated with rooting hormones had higher rooting percentages (71.9% to 93.6%) as compared with the control (53%). For the same concentration (8000 mg·L−1), liquid (KIBA) and liquid + powder (KIBA + indole-3-butyric acid) rooting hormones resulted in better rooting percentages than powder (Hormodin) alone, although there was no statistical difference in rooting percentages among rooting hormone treatments. The best hormone for subsequent overwintering survival was the combination of quick dip (5000 mg·L−1 KIBA) and Hormodin #2 (0.3% a. i.; equivalent to 3000 mg·L−1). It resulted in 64.2% survival, significantly higher than for KIBA quick dip (8000 mg·L−1 a.i.) or Hormodin #3 (0.8% a. i.; equivalent to 8000 mg·L−1) alone. Our results suggest that reproduction (rooting and overwintering) of Stewartia was affected by many factors. We recommend rooting Stewartia in media that has good aeration and moderate water-holding capacity and overwintering them at ≈5 °C.

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