Shelf-life evaluation of fresh catfish (Pangasianodon hypophthalmus) fillets at different storage temperatures

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.

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Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2015.28.1.104 ◽

2015 ◽

Vol 28 (1) ◽

pp. 104-110 ◽

Cited By ~ 1

Author(s):

Gwi Yeong Jang ◽

◽

Sang Hoon Lee ◽

Meishan Li ◽

Sung Tae Kim ◽

...

Keyword(s):

Shelf Life ◽

Quality Characteristics ◽

Life Evaluation ◽

Storage Temperatures

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Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-020-04601-4 ◽

2021 ◽

Vol 58 (3) ◽

pp. 870-883

Author(s):

Eleni Assanti ◽

Vassilios K. Karabagias ◽

Ioannis K. Karabagias ◽

Anastasia Badeka ◽

Michael G. Kontominas

Keyword(s):

Shelf Life ◽

Vacuum Packaging ◽

Refrigerated Storage ◽

Life Evaluation

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Development and shelf-life evaluation of tomato-mushroom mixed ketchup

Journal of Food Science and Technology ◽

10.1007/s13197-016-2179-y ◽

2016 ◽

Vol 53 (5) ◽

pp. 2236-2243 ◽

Cited By ~ 3

Author(s):

Krishan Kumar ◽

Aradhita Barman Ray

Keyword(s):

Shelf Life ◽

Life Evaluation

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Shelf-life evaluation of foods

International Journal of Food Microbiology ◽

10.1016/s0168-1605(00)00494-3 ◽

2001 ◽

Vol 65 (1-2) ◽

pp. 141-142

Author(s):

Niels Skovgaard

Keyword(s):

Shelf Life ◽

Life Evaluation

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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5502 ◽

2016 ◽

Vol 5 (3) ◽

Cited By ~ 4

Author(s):

Carlo Pala ◽

Christian Scarano ◽

Massimiliano Venusti ◽

Daniela Sardo ◽

Daniele Casti ◽

...

Keyword(s):

Shelf Life ◽

Scientific Evidence ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Cheese Making ◽

E Coli ◽

Post Process ◽

Life Evaluation ◽

High Concentrations ◽

Industrial Level

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp., Bacillus cereus, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

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Shelf Life Studies of Three Wasabi Flavoured Sauces

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v44i2.3665 ◽

1970 ◽

Vol 44 (2) ◽

pp. 147-156

Author(s):

Tamanna Sultana ◽

GP Savage ◽

NG Porter ◽

DL McNeil ◽

JR Sedcole

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Initial Level ◽

Tomato Sauce ◽

Wasabia Japonica ◽

Different Temperatures ◽

Small Change ◽

Shelf Life Studies ◽

The Stability ◽

Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

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Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

Food Science and Technology International ◽

10.1177/1082013204043763 ◽

2004 ◽

Vol 10 (2) ◽

pp. 73-77 ◽

Cited By ~ 15

Author(s):

K. Perez ◽

J. Mercado ◽

H. Soto-Valdez

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Respiration Rate ◽

Ethylene Production ◽

Storage Temperature ◽

Persea Americana ◽

Co2 Production ◽

Hass Avocado ◽

Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

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Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

Advances in Horticultural Science ◽

10.36253/ahsc-9945 ◽

2021 ◽

Vol 35 (1) ◽

Author(s):

Carol Mutua ◽

Joshua Ogweno ◽

Robert Gesimba

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Room Temperature ◽

Postharvest Quality ◽

Solanum Muricatum ◽

Npk Fertilizer ◽

And Storage ◽

Fertilizer Rates ◽

Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

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