scholarly journals MINIMALLY PROCESS PADA BUAH RAMBUTAN DAN PERUBAHAN KANDUNGAN VITAMIN C SELAMA PENYIMPANAN BEKU

2021 ◽  
Vol 3 (1) ◽  
pp. 36-44
Author(s):  
Rozana Rozana ◽  
Sunardi Sunardi
Keyword(s):  
Vitamin C ◽  
Frozen Storage ◽  
Sensory Properties ◽  
Minimally Processed ◽  
Visual Appeal ◽  
Fresh Cut ◽  
Ripe Stage ◽  
Fresh Products

Fresh-cut rambutan products not only have to look fresh, but must have sensory properties (aroma, taste, texture, and visual appeal) similar to fresh products, they must also be safe, healthy and nutritious. So it is necessary to characterize the quality, especially vitamin C from fresh-cut rambutan products which are vacuum packed and stored at frozen temperatures. The purpose of this study was to determine the effect of frozen storage on changes in vitamin C in minimally processed rambutan. The material used in this study was fresh rambutan fruit, Si Kuning variety, obtained from rambutan collectors in Tengguli Village, Sajad District, Sambas Regency. The fruit used is fruit at the ripe stage. The level of vitamin C at the beginning of storage was 14.0772%. The observed peeled rambutan was stored at -15 oC for 20 days, vacuum packed and without vacuum. The results of testing for vitamin C levels were carried out on the 20th day of storage. The level of vitamin C of rambutan after 20 days of storage which was stored at -15 oC decreased drastically when compared to the vitamin C content on day 0. The percentage of loss of vitamin C reached 60% in vacuum packaged rambutan, and the proportion decreased by 70% in non-vacuum packed rambutan.

scholarly journals Evaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens

2003 ◽  
Vol 21 (4) ◽  
pp. 676-680 ◽  
Author(s):  
Celso L. Moretti ◽  
Alessandra L. Araújo ◽  
Leonora M. Mattos
Keyword(s):  
Vitamin C ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Minimally Processed ◽  
Total Vitamin ◽  
Collard Greens ◽  
Fresh Cut ◽  
Solids Content ◽  
And Control

Collard greens (Brassica oleracea var. acephala) "Manteiga" were harvested in commercial fields in Brasilia, Brazil, aiming to evaluate different oxygen, carbon dioxide and nitrogen combinations to extend the shelf life of the fresh-cut product. After harvest, leaves were taken to the postharvest laboratory, selected for external blemishes and minimally processed (3 mm thick) inside a cold room (13±2°C). After processing, fresh-cut collard greens were stored under two controlled atmosphere (CA) conditions (3% O2, 4% CO2; 5% O2, 5% CO2/balance N2), and normal air (control), at 5°C (95±2% RH), for six days. Daily, minimally processed collard greens were evaluated for total vitamin C, total chlorophyll, total soluble solids content, and titratable acidity. Total vitamin C content decreased for all treatments during the storage period. Storage under CA conditions delayed total vitamin C degradation for both atmospheres studied. At the end of the storage period, fresh-cut collard greens stored under 3% O2, 4% CO2 showed around 25% and 56% more vitamin C than the material stored under 5% O2, 5% CO2 and control, respectively. Total chlorophyll content decreased during the storage period. At the end of the experiment, fresh-cut collard greens stored under 3% O2, 4% CO2 showed 24% and 45% more total chlorophyll than the product stored under 5% O2, 5% CO2 and control, respectively. CA storage delayed organic acid degradation. On the sixth day, fresh-cut collard greens stored under 3% O2, 4% CO2 presented around 44% more organic acids than control. Total soluble solids content were not significantly affected.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

2004 ◽  
Vol 84 (1) ◽  
pp. 99-105 ◽  
Author(s):  
Alessandra Del Caro ◽  
Antonio Piga ◽  
Vincenzo Vacca ◽  
Mario Agabbio
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Minimally Processed

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

scholarly journals Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 49-54 ◽  
Author(s):  
S. Nogales-Delgado ◽  
A.M. Fernández-León ◽  
J. Delgado-Adámez ◽  
M.T. Hernández-Méndez ◽  
D. Bohoyo-Gil
Keyword(s):  
Lactic Acid ◽  
Sodium Hypochlorite ◽  
Storage Period ◽  
Good Alternative ◽  
Sensory Attributes ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Washing Water

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product.  

Changes in the colour and sensory properties of beef frozen after seven days of ageing in a modified atmosphere

2018 ◽  
Vol 14 (3) ◽  
pp. 47-59
Author(s):  
Katarzyna Śmiecińska ◽  
Dorota Kubiak ◽  
Tomasz Daszkiewicz ◽  
Paulina Osowiec
Keyword(s):  
Shear Force ◽  
Frozen Storage ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Black And White ◽  
Before And After ◽  
Longissimus Lumborum ◽  
C 30 ◽  
Group B ◽  
Meat Samples

The aim of the study was to evaluate the colour, sensory properties and shear force values of meat from ten young bulls produced by crossing Polish Black-and-White Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus lumborum (LL) muscle was determined after seven-day ageing under various modified atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30% CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven- day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour lightness of the beef samples. Eight-month frozen storage increased colour lightness in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged under various MA conditions had a higher contribution of redness (a*) and yellowness (b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had less redness than the samples from other groups. After frozen storage, meat samples from all groups had less redness and yellowness. Ageing and frozen storage had no significant effect on the juiciness of the beef. The beef aged in vacuum conditions was the most tender, both before and after frozen storage. Ageing had no significant influence on the shear force of meat samples evaluated before freezing. Meat samples aged in MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average shear force values than beef that had not been aged prior to freezing.

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