scholarly journals Sample stability for congenital cytomegalovirus assay using Alethia after prolonged storage at different temperatures

2021 ◽  
Vol 7 (1) ◽  
pp. 114-116
Author(s):  
Mengistu Hailemariam ◽  
Zeleke Mekonnen ◽  
Eveline Nys ◽  
Elizaveta Padalko
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Prolonged Storage ◽  
Molecular Assay ◽  
Congenital Cytomegalovirus ◽  
Sample Stability ◽  
Different Temperatures ◽  
Time Periods ◽  
And Storage ◽  
Long Storage

Congenital cytomegalovirus (cCMV) infection is a leading non-genetic cause of sensorineural hearing. Alethia CMV assay is proved to be accurate, simple and appears suitable for CMV testing using neonatal saliva. However, long storage of swab samples is not validated across different time periods and storage temperature. This study verifies the effects of storage time and temperature in detection of CMV from saliva samples using molecular assay developed by Alethia.

Oxidation and Storage Properties of Stable-Oxidative-Poly-Si-Fe (SOPSF) Coagulant

2013 ◽  
Vol 341-342 ◽  
pp. 262-265
Author(s):  
Ying Fu ◽  
Yan Zheng Wang ◽  
Yan Zhen Yu ◽  
Juan Tan ◽  
Nan Shi
Keyword(s):  
Storage Time ◽  
Reduction Potential ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Different Temperatures ◽  
And Storage ◽  
Storage Properties ◽  
Long Storage

A poly-Si-Fe (SOPSF) coagulant which have good oxidizing capacity and long storage time was prepared by copolymerization. The oxidation-reduction potential (ORP) value and storing time of SOPSF were explored in comparison with those of poly-Si-Fe (PSF). The results showed that SOPSF and PSF had stronger oxidizing function than Polyferric aluminum (PFA), and SOPSF had better storing stability than that of PSF at different temperatures and different concentrations.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals PENANGANAN IKAN NILA (Oreochromis niloticus) HIDUP DENGAN DENGAN MENGGUNAKAN ES SEBAGAI PENGAWET

2017 ◽  
Vol 5 (3) ◽  
pp. 80
Author(s):  
Mafrian Kris Maraja ◽  
Netty Salindeho ◽  
Jenki Pongoh
Keyword(s):  
Mortality Rate ◽  
Storage Time ◽  
Storage Temperature ◽  
Cold Chain ◽  
Optimum Time ◽  
Live Fish ◽  
Randomized Design ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
And Storage

Imotilization of fish is one way of handling techniques by using low temperature (cooling). Cooling (cold chain) is applied to transport live fish so that the weight of the load during transportation could be reduced and fish do not experience stress during transportation. This technique is more advantageous when compared with the wet transportation system by using water. After the fish fainted, fish could be re-awakened by returning the fish to the pond with the aid of sufficient aeration to facilitate fish regain consciousness. This study aims to determine the rate of stunning, the speed of awareness, and mortality of nile tilapia fish which was treated and stored at different temperatures and times. This study used a factorial completely randomized design (RAL) with 2 treatments namely, storage method (A) treatment consisting of 2 storage levels (Temperature 10-12 ° C and 14-16 ° C); and storage time (B) consisting of 4 levels (2, 4, 6 and 8 hours). The optimum time of fainting fish is at a temperature of 14-16 ° C that is 8.19 min. For re-awakening, the optimum time is 48 seconds when fish was stored for 2 hours. The best mortality rate was achieved at storage temperature ± 14-16 ° C because after 6 hours storage the mortality rate was only 20.8%, but by the maximum storage (8 hours) the mortality has reached 87.5%, Meanwhile at a storage temperature of ± 10-12 ° C, the mortality has reached 50% after 6 hours and 100% at 8 hours.Pemingsanan ikan merupakan salah satu cara teknik penanganan dengan pengunaan suhu rendah (pendinginan). Pemingsanan dengan suhu rendah diaplikasikan untuk transportasi ikan hidup dengan tujuan mengurangi berat beban selama transportasi dan supaya ikan tidak mengalami stress selama transportasi. Teknik ini lebih menguntungkan jika dibandingkan dengan transportasi sistem basah dengan menggunakan air. Setelah dipingsankan ikan kembali disadarkan dengan mengembalikan ikan ke kolam air habitatnya dengan dibantu aerasi yang cukup agar ikan kembali sadar. Penelitian ini bertujuan untuk mengetahui kecepatan pemingsanan, kecepatan penyadaran, dan mortalitas ikan nila yang dipingsankan dan disimpan pada suhu dan waktu berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 perlakuan yaitu, perlakuan metode penyimpanan (A) yang terdiri atas 2 taraf penyimpanan (Suhu 10–12°C dan 14–16°C); perlakuan lama penyimpanan (B) yang terdiri atas 4 taraf (2, 4, 6 dan 8 jam). Waktu optimum kecepatan pingsan adalah pada suhu 14–16°C yaitu 8,19. Untuk penyadaran kembali, waktu optimumnya adalah 48 detik, pada ikan nili yng disimpan 2 jam. Pada penyimpanan suhu ±14-16°C didapat tingkat mortalitas terbaik karena sampai penyimpanan 6 jam tingkat mortalitasnya hanya 20,8%, namun sampai penyimpanan maksimum ( 8 jam) sudah mencapai 87,5%, sedangkan pada suhu penyimpanan ±10-12°C , setelah 6 jam mortalitasnya sudah mencapai 50% dan saat 8 jam tingkat mortalitasnya sudah mencapai 100%.

scholarly journals KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

2017 ◽  
Vol 41 (3) ◽  
pp. 298
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono ◽  
Agustinus Hantoro Djoko Rahardjo ◽  
Mardiati Sulistyowati ◽  
Kusuma Widayaka
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Goat Milk ◽  
Sensory Properties ◽  
Different Temperatures ◽  
Co2 Level ◽  
And Storage ◽  
Test Result ◽  
Temperature Storage

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir  during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage 

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

2008 ◽  
Vol 56 (4) ◽  
pp. 183-196
Author(s):  
Hana Šulcerová ◽  
Jiří Štencl ◽  
A. Šulcová
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Heat Treated ◽  
Different Temperatures ◽  
The Difference ◽  
Total Difference ◽  
Cut Surface ◽  
Sausage Casing ◽  
General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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