scholarly journals Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

2018 ◽  
Vol 6 (2) ◽  
pp. 219
Author(s):  
İsmail Gök ◽  
Birol Kılıç ◽  
Cem Okan Özer
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Industry ◽  
Treatment Groups ◽  
Ph Values ◽  
Tbars Values ◽  
And Storage ◽  
All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

scholarly journals Relationship of temperature and length of storage on ph of internal contents of chicken table egg in humid tropics

2016 ◽  
Vol 32 (3) ◽  
pp. 285-296 ◽  
Author(s):  
Ayoola Mathew ◽  
Alabi Olufemi ◽  
Aderemi Foluke ◽  
Oguntunji Abel
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Humid Tropics ◽  
Ph Values ◽  
Randomized Design ◽  
Internal Properties ◽  
Relationship Of ◽  
And Storage

All foods have limited shelf life which vary depending on the food and storage conditions. Table eggs are perishable food and storage temperature is an important factor that affects the shelf life. In tropical countries like Nigeria, eggs are usually preserved under ambient condition due to erratic power supply, which reduces the efficiency of refrigeration system. The aim of the present study was to examine the effects of storage periods, temperature and their relationship on the pH of chicken egg internal properties (yolk, albumen and whole egg). Fresh chicken table eggs were randomly allotted to three treatments of storage temperatures; refrigerator (40C ? 2), laboratory (320c ? 4), and poultry store room (370C ? 4). Eggs were assigned to treatments in a completely randomized design, and each treatment was replicated thrice. The pH was measured daily for each storage temperature in all treatments. Storage temperature and periods had significant (P<0.05) effect on pH of measured parameters. The pH values increased with storage temperature and period of storage. The rate of pH increase was significantly (P<0.05) higher in ambient as compared to refrigerator temperature. In this study, only the refrigerator storage has pH values within the range for fresh table eggs. At storage period above three weeks, pH values increased beyond the range for fresh egg. It is validated that storage temperature and period affected egg shelf life, the rate of freshness reduced with increased temperature, thus, storage beyond three weeks of ambient temperature is not advisable in humid tropics.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

357 CALCIUM RELEASE INDUCED BY THIMEROSAL AND INOSITOL 1,4,5-TRIPHOSPHATE IN HEAT-SHOCKED PORCINE OOCYTES

2007 ◽  
Vol 19 (1) ◽  
pp. 294
Author(s):  
J.-K. Tseng ◽  
P.-C. Tang ◽  
J.-C. Ju
Keyword(s):  
Heat Shock ◽  
Calcium Release ◽  
Prolonged Exposure ◽  
Imaging System ◽  
Developmental Competence ◽  
Control Group ◽  
Acetoxymethyl Ester ◽  
Treatment Groups ◽  
All Treatment

Elevated ambient temperature has been known to be deleterious to the developmental competence of mammalian oocytes and embryos, although the mechanism is still unclear. The objective of this study was to determine the effect of heat shock (HS) on the alteration of intracellular calcium concentrations ([Ca2+]i) of matured pig oocytes by two different calcium releasing agents. Porcine cumulus–oocyte complexes were aspirated from the follicles (3–6 mm) and subjected to standard in vitro maturation procedure for 42 h. Matured oocytes were then randomly allocated to different heat treatments at 41.5°C for 0 (Control, C0h), 1 (HS1h), 2 (HS2h), or 4 h (HS4h). An additional control group was cultured for 4 h without heat shock (C4h). Oocytes were incubated with 2 µM fura-2 acetoxymethyl ester (AM) and 0.02% pluronic F-127 in Ca2+-free PBS (40 min) following heat shock, and then washed with Ca2+-free PBS (30 min) for detection of [Ca2+]i. Fluorescent images were captured with alternative excitation wavelengths at 340/380 nm by a rotating chopper disk equipped with an Axon imaging system. Data from both experiments were analyzed by ANOVA using the General Linear Model (GLM) of the SAS (SAS Institute, Inc., Cary, NC, USA). In Experiment 1, matured oocytes were activated by 200 mM thimerosal (10 min) following heat treatment. The maximal [Ca2+]i in the HS2h group was the highest among all treatment groups. The lowest maximal peak of [Ca2+]i was observed in the HS4h group, but it was still higher than that in the C4h group (P < 0.05). The total amount of Ca2+ release represented by the total area of the peaks in C4h was lower than in any other groups except HS4h (P < 0.05). In Experiment 2, each matured oocyte was injected with approximately 10 pL of inositol 1,4,5-triphosphate (IP3, 0.5 mM); the Ca2+ transient was recorded as described in the previous experiment. The maximal value of [Ca2+]i in the C4h group was still the lowest among the heat-shocked and C0h groups (P < 0.05). The total Ca2+ release in the HS2h group was the highest among all treatment groups, but only significantly higher than the HS1h and C4h groups (P < 0.05). A similar pattern of Ca2+ release in HS-oocytes was induced by thimerosal and IP3 stimulations. These results indicate that Ca2+ releasing capacity of matured pig oocytes is enhanced by a shorter duration of heat shock, but declines after prolonged exposure of heat shock and/or in vitro culture. The differential Ca2+ releasing capacity of heat-shocked oocytes prior to fertilization revealed physiological changes of pig oocytes after heat shock. This finding provides further insight for the low fertilization and developmental competence that occurs in farm species during hot seasons.

scholarly journals Treatment with Linezolid or Vancomycin in Combination with Rifampin Is Effective in an Animal Model of Methicillin-ResistantStaphylococcus aureusForeign Body Osteomyelitis

2010 ◽  
Vol 55 (3) ◽  
pp. 1182-1186 ◽  
Author(s):  
Paschalis Vergidis ◽  
Mark S. Rouse ◽  
Gorane Euba ◽  
Melissa J. Karau ◽  
Suzannah M. Schmidt ◽  
...  
Keyword(s):  
Animal Model ◽  
Foreign Body ◽  
Proximal Tibia ◽  
Bacterial Load ◽  
Control Group ◽  
Treatment Groups ◽  
Titanium Wire ◽  
Experimental Rat Model ◽  
Rifampin Resistance ◽  
All Treatment

ABSTRACTRifampin monotherapy was compared to the combination of linezolid or vancomycin with rifampin in an experimental rat model of methicillin-resistantStaphylococcus aureus(MRSA) chronic foreign body osteomyelitis. MRSA was inoculated into the proximal tibia, and a titanium wire was implanted. Four weeks after infection, rats were treated intraperitoneally for 21 days with rifampin alone (n= 16), linezolid plus rifampin (n= 14), or vancomycin plus rifampin (n= 13). Thirteen animals received no treatment. At completion of treatment, qualitative cultures of the wire and quantitative cultures of the bone (reported as median values) were performed. Quantitative cultures from the control, rifampin monotherapy, linezolid-plus-rifampin, and vancomycin-plus-rifampin groups revealed 4.54, 0.71, 0.10, and 0.50 log10CFU/gram of bone, respectively. The bacterial load was significantly reduced in all treatment groups compared to that in the control group. Rifampin resistance was detected in isolates from 10, 2, and 1 animal in the rifampin, linezolid-plus-rifampin, and vancomycin-plus-rifampin groups, respectively. Cultures of the removed wire revealed bacterial growth in 1 and 2 animals in the rifampin and linezolid-plus-rifampin groups, respectively, with no growth in the vancomycin-plus-rifampin group and growth from all wires in the untreated group. In conclusion, we demonstrated that combination treatment with linezolid plus rifampin or vancomycin plus rifampin is effective in an animal model of MRSA foreign body osteomyelitis in the context of retention of the infected foreign body.

Effect of Meat Piece, Packaging and Storage on pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Fed Diets Supplemented with Ram Horn Hydrolysate

2006 ◽  
Vol 12 (2) ◽  
pp. 133-143 ◽  
Author(s):  
M. I. Aksu ◽  
M. Karaoglu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Control Group ◽  
Broiler Chicks ◽  
Thiobarbituric Acid Reactive Substances ◽  
Quality Properties ◽  
Microbial Counts ◽  
And Storage ◽  
Broiler Breast

This research was carried out to determine the effects of meat piece, packaging type and storage time on the pH, thiobarbituric acid reactive substances (TBARS), total mesophilic, total psychrotrophic, lactic acid and Enterobacteriaceae counts at 0, 2, 4, 6, 8, 10 and 12 days of storage, in broilers fed diets containing 0% (H0), 1% (H1), 2% (H3) and 3% (H3) levels of ram horn hydrolisate (RHH) in daily water requirements of chicks during experimental periods. A total of 240 male broiler chicks ( Ross-308) were allocated to four dietary treatments (H0, H1, H2 and H3 groups) in a completely randomized experimental design. RHH-added water and feed were offered ad libitum consumption for the first 28 days of the experiment; and then they were fed only a basal diet and normal drinking water to the end of the study. At the end of the trial all the birds were slaughtered, then standard dissection of carcasses, breasts and drumsticks were divided into two groups for vacuum and aerobic packaging. Packed breasts and drumsticks were stored at 3 ± 0.5°C for 12 days, and the pH, TBARS and microbial counts were determined during the storage period. The use of ram horn hydrolysate at 1% and 3% levels in broiler diets increased pH values of breast fillets and drumstick meats ( p < 0.01). TBARS value ( p < 0.01) and Enterobacteriaceae counts ( p < 0.01) decreased compared to the control group. pH, TBARS and Enterobacteriaceae counts were lower ( p < 0.05) in breast fillets than drumstick muscles. The pH, TBARS and bacteria counts increased during storage ( p < 0.01). The vacuum packaging preserved the meat quality properties of broiler breast fillets and drumsticks meats ( p < 0.05). The results obtained from the present study, concluded that the use of ram horn hydrolysate in broiler diet decreased lipid oxidation of the broiler breast and drumstick meats, and the level of Enterobacteriaceae was also reduced in vacuum packed samples during the storage period.

scholarly journals EFEKTIVITAS PENAMBAHAN VITAMIN C (ASCORBIC ACID) PADA PAKAN KOMERSIAL UNTUK PENGENDALIAN PENYAKIT KOI HERPESVIRUS (KHV) PADA IKAN MAS, Cyprinus carpio

2016 ◽  
Vol 5 (3) ◽  
pp. 425
Author(s):  
Taukhid Taukhid ◽  
Angela Mariana Lusiastuti
Keyword(s):  
Survival Rate ◽  
Vitamin C ◽  
Clinical Symptoms ◽  
Control Group ◽  
Commercial Diet ◽  
Treatment Groups ◽  
Koi Herpesvirus ◽  
B Vitamin ◽  
Different Doses ◽  
All Treatment

Riset dengan tujuan untuk mengevaluasi teknik pengendalian penyakit KHV pada ikan mas melalui penggunaan imunostimulan yaitu penambahan vitamin C pada pakan komersial dengan dosis yang berbeda telah dilakukan pada skala laboratorium. Perlakuan yang diterapkan adalah penambahan vitamin C jenis CFC-90 (microencapsulated vitamin C) pada pakan komersial dengan berbagai dosis yaitu: (A) tanpa vitamin C, sebagai kontrol, (B) vitamin C sebanyak 250 mg/kg pakan, (C) vitamin C sebanyak 500 mg/kg pakan, (D) vitamin C sebanyak 750 mg/kg pakan, dan (E) vitamin C sebanyak 1.000 mg/kg pakan. Masing-masing perlakuan dilakukan pengulangan sebanyak 3 (tiga) kali. Pada hari ke-15, seluruh kelompok perlakuan diinfeksi KHV secara buatan dengan teknik kohabitasi. Pengamatan dilakukan terhadap tingkah laku, gejala klinis, dan mortalitas ikan uji yang dilakukan setiap hari hingga akhir percobaan. Rataan persen sintasan ikan uji tertinggi pada akhir riset diperoleh pada penambahan vitamin C sebanyak 750 mg/kg pakan yaitu sebesar 82,22%; diikuti dengan penambahan vitamin C 250 mg/kg pakan sebesar 70,00%; vitamin C 1.000 mg/kg pakan sebesar 61,11%; vitamin C 500 mg/kg pakan sebesar 58,89%; sedangkan rataan sintasan terendah diperoleh pada kelompok kontrol yaitu sebesar 27,78%.Research with the aim to evaluate the technique of KHV disease control carp through the use of immunostimulatory namely the addition of vitamin C in commercial diet with different doses have been performed in a laboratorial scale. The treatment applied was the addition of vitamin C of CFC-90 (microencapsulated vitamin C) in the commercial diet with different doses, namely: (A) without vitamin C, as control, (B) Vitamin C 250 mg/kg feed, (C) vitamin C of 500 mg/kg feed, (D) Vitamin C 750 mg/kg feed, and (E) of vitamin C as much as 1,000 mg/kg feed. Each treatment was repeated three times. On day 15th, all treatment groups were artificially infected with KHV using cohabitation techniques. Observations conducted to monitor behavior, clinical symptoms and mortality of fish tests were done every day until the end of the experiment. The highest mean percent of survival rate was recorded in treatment D by adding vitamin C as much as 750 mg/kg of feed that was equal to 82.22%, followed by the addition of vitamin C 250 mg/kg diets at 70.00% (treatment B), Vitamin C 1,000 mg/kg feed amounted to 61.11% (treatment E), vitamin C 500 mg/kg diets at 58.89% (treatment C), while the lowest average of survival rate was obtained in the control group that was equal to 27.78%.

scholarly journals The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

2021 ◽  
Author(s):  
M. Raquib ◽  
T. Borpuzari ◽  
M. Hazarika ◽  
S.K. Laskar ◽  
G.K. Saikia ◽  
...  
Keyword(s):  
Shelf Life ◽  
Goat Milk ◽  
Storage Period ◽  
Viable Count ◽  
Vacuum Packaging ◽  
Cow Milk ◽  
Total Viable Count ◽  
Mozzarella Cheese ◽  
Kiwi Fruit ◽  
Treatment Groups

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract.Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.

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