scholarly journals SAPPAN (Caesalpinia sappanL.) EXTRACT-BASED LABEL FOR DETECTION OF CHICKEN MEAT SPOILAGE

2021 ◽  
Vol 2 (3) ◽  
pp. 153-159
Author(s):  
Muhammad Fakih Kurniawan ◽  
Tiana Fitrilia ◽  
Hikmah Nur Chosida ◽  
Nursyawal Nacing
Keyword(s):  
Food Quality ◽  
Room Temperature ◽  
Color Change ◽  
Critical Value ◽  
Chicken Meat ◽  
Total Volatile ◽  
Meat Spoilage ◽  
Color Shift ◽  
Refrigerator Temperature ◽  
Meat Packaging

Brazilin in sappan is sensitive to pH, which make it possible as indicator of food quality. This research aimed to investigate performance of sappan extract as colorant for indicator label applied in chicken meat packaging. The samples were stored at room and refrigerator temperature. They were then tested for color change of label RGB (Red Green Blue), pH and TVB-N (Total Volatile Base-Nitrogen) of the meat. Data were analyzed using ANOVA at significant level of 5%. Indicator label showed the reduced RGB during storage, while pH and TVB-N increased. In case of room temperature, the color change into pink occurred in day 3 with pH 6.72 and TVB-N 1.84 mg N/100g. Meanwhile, for samples at refrigerator temperature, the label color turned into pink in day 6, with pH 6.56 and TVB-N 2.09 mg N/100g. In this regard, indicator label could detect the depletion of chicken meat quality as indicated by color shift from yellow to pink when pH and TVB-N were at critical value. This result provides significant output for development of sappan extract for indicator of meat spoilage.

scholarly journals PENGARUH LAMA PENYIMPANAN DAGING AYAM PADA SUHU RUANG DAN REFRIGERATOR TERHADAP ANGKA LEMPENG TOTAL BAKTERI DAN ADANYA BAKTERI Salmonella sp

2018 ◽  
Vol 4 (1) ◽  
pp. 23
Author(s):  
Syahmi Edi ◽  
Roro Shofiyah Nur Rahmah
Keyword(s):  
Analysis Of Variance ◽  
Room Temperature ◽  
Chicken Meat ◽  
Meat Sample ◽  
Biochemical Tests ◽  
Storage Duration ◽  
Maximum Value ◽  
Agar Media ◽  
Refrigerator Temperature

The purpose of this research is to understand the existence of bacteria contamination as an indicator of consumption feasibility in chicken meat. The research used 100 grams of chicken meat sample from on of the traditional market in Medan. Each sample was grown on Nutrient Agar and Salmonella Shigella Agar media. If the colony grows on SSA media that appear convex and clear yellow, it will followed by biochemical tests including Triple Sugar Iron Agar and Simmons Citrate Agar. The results showed that chicken meat storage at room temperature for 9 hours and 12 hours above maximum value of SNI (above 1 x 106), that is 173 x 104 and 354 x 104. The results of analysis of variance samples of chicken meat stored at room temperature showed the value of Fcount (101,356) > Ftable (2,866), storage duration of chicken meat at the room temperature have a significant effect to the total plate bacteria count. The results of analysis of variance samples of chicken meat stored at refrigerator temperature showed the value of Fcount (21,443) > Ftable (2,866), storage duration of chicken meat at the refrigerator temperature have a significant effect to the total plate bacteria count. Based on the results of further tests using BNT test obtained that the storage duration of chicken meat at room temperature for 3 hours have a very significant effect on the total plate bacteria count. The results of further tests using BNT test, that chicken meat storage at room temperature have a very significant effect between treatment for 0 hours and 3 hours of storage to total plate bacteria count. While at refrigerator temperature have a very significant effect between treatment for 9 hours and 12 hours of storage to total bacterial plate number. The results showed that 2 samples from 10 samples tested were positive contaminated by Salmonella sp. This indicates that the quality of chicken meat that has been stored for more than 9 hours at room temperature does not accord suit to the standards based on Indonesian Nasional Standard. Keywords: Chicken Meat, Storage Duration, Total Plate Bacteria Count, Salmonella sp.

scholarly journals Colorimetric Amine Detection by Vanillin-Hydrazone Derivatives during Chicken Meat Spoilage

2021 ◽  
Vol 50 (4) ◽  
pp. 989-996
Author(s):  
Bambang Purwono ◽  
Beta Achromi Nurohmah ◽  
Suharman Suharman
Keyword(s):  
Secondary Amine ◽  
Tertiary Amine ◽  
Primary Amine ◽  
Room Temperature ◽  
Condensation Reaction ◽  
Chicken Meat ◽  
Color Changes ◽  
Naked Eye ◽  
Meat Spoilage ◽  
Amine Detection

Two vanillin-hydrazone compounds as the colorimetric amine detection during chicken meat spoilage are described. Two hydrazone compounds (1 and 2) have been synthesized from the condensation reaction of vanillin with phenylhydrazine and 2,4-dinitrophenylhydrazine. Their properties for colorimetric recognition of amine were determined by the naked eye and UV-vis spectra. Their properties as amine indicators were investigated toward primary amine: butylamine (BA); secondary amine: dimethylamine (DMA), diethylamine (DEA); tertiary amine: triethylamine (TEA), and also ammonia (Amm). The hydrazone 1 in DMSO showed no significant color changes (colorless) after the addition of amines solution. Hydrazone 2 (5×10-5 M in DMSO) showed color changes from yellow to violet in the presence of ammonia, DEA and BA, to reddish-violet for DMA, and light brown after addition of TEA solutions. The colorimetric amine detection by vanillin-hydrazone 2 could recognize the real amine during chicken meat spoilage from yellow to light brown after 24 h storage at room temperature.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 ◽  
Vol 109 ◽  
pp. 280-302
Author(s):  
Alaa El-Din A. Bekhit ◽  
Benjamin W.B. Holman ◽  
Stephen G. Giteru ◽  
David L. Hopkins
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Meat Spoilage ◽  
Basic Nitrogen

The Characteristic of the La3Ga5SiO14 Single Crystal Grown by Vertical Bridgman Method in Ar Atmosphere

2006 ◽  
Vol 510-511 ◽  
pp. 842-845 ◽  
Author(s):  
Noriko Bamba ◽  
Kentaro Kato ◽  
Toshinori Taishi ◽  
Takayuki Hayashi ◽  
Keigo Hoshikawa ◽  
...  
Keyword(s):  
Melting Point ◽  
Single Crystal ◽  
Single Crystals ◽  
Room Temperature ◽  
Color Change ◽  
Piezoelectric Materials ◽  
Lead Free ◽  
Piezoelectric Constant ◽  
Interstitial Oxygen ◽  
Vertical Bridgman

Langasite (La3Ga5SiO14: denoted by LGS) single crystal is one of the lead free piezoelectric materials with high piezoelectricity that is maintained up to its melting point (1470°C). Although LGS single crystals have usually been grown by Czochralski (CZ) method in oxygen contained atmosphere to prevent evaporation of Ga, they were grown by the vertical Bridgman (VB) method in Ar atmosphere without oxygen, and their properties were evaluated in this work. Transparent and colorless LGS single crystals were successfully obtained without Ga evaporation by the VB method in Ar atmosphere, and their resistivity at room temperature was much higher than that grown by conventional CZ method. Piezoelectric constant d11 of the crystal grown by the VB method was 6 x 10-12 C/N, which was close to that of the crystal grown by CZ method. The colorless transparent LGS single crystal turned to orange and its resistivity decreased by annealing in air. Since an orange-colored transparent LGS single crystal has been grown by conventional CZ method, this indicates that color change and the resistivity decrease of LGS crystal is caused by extra interstitial oxygen atoms in the crystal.

scholarly journals Producing Drink like Grafted Milk from Chickpeas and Evaluation of its Qualitative Properties

2020 ◽  
Vol 10 (03) ◽  
pp. 374-377
Author(s):  
Ibtihal Ismail Muhammad Al-Ani
Keyword(s):  
Room Temperature ◽  
Extraction Efficiency ◽  
Ph Value ◽  
Bacterial Number ◽  
Qualitative Properties ◽  
Product Density ◽  
Ph Values ◽  
Extraction Volume ◽  
Refrigerator Temperature ◽  
Soda Solution

The present study aimed to study the possibility of producing a drink that looks like grafted milk by using chickpeas and evaluate its physical, chemical, microbial, and sensory properties. The result showed the superiority of F treatment (soaking 100 grams of chickpeas at the refrigerator temperature 4ºC for 12 hours) over the rest seven treatments in extraction efficiency, which was 70%, while, it was 50.5% in H treatment (soaking 100 grams of chickpeas in the heated water at 60ºC for 30 minutes). The highest value of the product density was after water and flavorings addition in the D treatment (soaking 100 grams chickpeas in 0.05 soda solution at 60ºC for 30 minutes), and it was 0.97 g cm-3, compared with the lowest density 0.57 g cm-3 in A treatment (soaking 100 grams chickpeas in 0.05 soda solution at room temperature 25ºC for 12 hours). pH values were highest in A treatment compared with the other treatments, and its value was 7.66 in the 1st and 2nd day, after dissolving in a refrigerator at 4ºC, and then, for 5 minutes at room temperature 30ºC. The lowest value in the D treatment was 6.45 on the 1st day, and 6.87 on the 2nd day in the G treatment. On the 3rd day, the highest pH value was 7.13 in the D treatment, and the lowest value 6.79 was in the E treatment. pH highest value was 6.2 on the 4th day in A treatment. From the last results, it may be concluded that F treatment was the best in extraction efficiency, the final product density, and less total bacterial number, after dissolving for 5 days at refrigerator temperature 4ºC, and then, at room temperature 30ºC for 3 and 48 hours incubation. The best extraction volume and pH were in A treatment.

scholarly journals EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

2020 ◽  
Vol 25 (1) ◽  
pp. 52
Author(s):  
Alston Millan
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Room Temperature ◽  
Ph Value ◽  
Chicken Meat ◽  
Test Results ◽  
Coating Technology ◽  
Randomized Design ◽  
Myristica Fragrans Houtt ◽  
Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

scholarly journals TOTAL Escherichia coli PADA SOSIS IKAN YANG DI-COATING DENGAN MIOFIBRIL ASAP CAIR SELAMA PENYIMPANAN

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Jupni Keno ◽  
Henny Adeleida Dien ◽  
Agnes Triasih Agustin
Keyword(s):  
Escherichia Coli ◽  
Nutritional Value ◽  
Room Temperature ◽  
Total Coliform ◽  
Fish Protein ◽  
Gram Negative ◽  
E Coli ◽  
Liquid Smoke ◽  
Refrigerator Temperature ◽  
Descriptive Method

Fish sausages are prepared foods that have a high nutritional value, but that is the weakness of this commodity is rapidly decaying nature. Bacterial pathogens that must be avoided include Escherichia coli. These bacteria are gram-negative, rod-shaped and motile spores are not. The purpose of this study is to calculate the total coliforms and E. coli in fish sausage coating of fish protein myofibrils Black Marlin (Makaira indica) during storage at room temperature (28–29°C), and refrigerator temperature (10–13°C). The method used is descriptive method, which is a study conducted to analyze an individual, the state, or the symptoms of a particular group. The results showed that the total coliform in fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 7 MPN/g, the highest of 120 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, the highest 93 MPN/g. Total coliform in fish sausage in smokeless liquid coating stored at room temperature with the lowest value is 7 MPN/g, the highest 210 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, and the highest is 120 MPN/g. Total coliform in fish sausages are not in the coating deposited at room temperature with the lowest value is 7 MPN/g, the highest of 240 MPN/g, at refrigerator temperature the lowest value is 7 MPN/g, and the highest is 150 MPN/g. Total E. coli showed that the fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 1 MPN/g, and the highest is 4 MPN/g, while the lowest value refrigerator temperature is <3 MPN/g, and The highest is 3 MPN/g. Total E. coli in fish sausage in smokeless coating liquid stored at room temperature, the lowest value is 2 MPN/g, and the highest is 4 MPN/g, while the temperature of the refrigerator lowest value is 1 MPN/g, and a high of 3 MPN/g. Total E. coli in sausages are not in the coating deposited at room temperature, the lowest value is 2 MPN/g, and the highest is 5 MPN/g, and the refrigerator temperature is the lowest rating 2 MPN/g, the highest is 4 MPN/g during storage .Keywords: fish sausage, coating, myofibril, Eschericia coli.  Sosis ikan merupakan makanan siap saji yang mempunyai nilai gizi tinggi, namun yang menjadi kelemahan dari komoniti ini adalah sifatnya yang cepat membusuk. Bakteri patogen yang harus dihindari antara lain Escherichia coli.  Bakteri ini bersifat gram negatif, berbentuk batang tidak spora dan bersifat motil. Tujuan penelitian ini yaitu untuk menghitung total koliform dan E. coli pada sosis ikan yang dicoating dari miofibril protein ikan Black Marlin (Makaira indica) selama penyimpanan suhu ruang (28–29°C), dan suhu kulkas (10–13°C). Metode penelitian yang digunakan adalah metode deskriptif, yaitu suatu penelitian yang dilakukan untuk menganalisa suatu individu, keadaan, gejala atau kelompok tertentu. Hasil penelitian menunjukkan bahwa total koliform pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, nilai terendah yaitu 7 MPN/g, tertinggi 120 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, tertinggi 93 MPN/g. Total koliform pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 210 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, dan tertinggi 120 MPN/g. Total koliform pada sosis ikan tidak dicoating disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 240 MPN/g , pada suhu kulkas nilai terendah yaitu 7 MPN/g , dan tertinggi 150 MPN/g. Total E. coli menunjukkan bahwa pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g, dan tertinggi 3 MPN/g. Total E. coli pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g , dan tertinggi 3 MPN/g. Total E. coli pada sosis tidak dicoatingdisimpan pada suhu ruang, yaitu nilai terendah 4 MPN/g, dan tertinggi 7 MPN/g, dan pada suhu kulkas yaitu nilai terendah 3 MPN/g, tertinggi 4 MPN/g selama penyimpanan.Kata kunci: sosis ikan, coating, myofibril, Eschericia coli.

Stability of Ceftazidime and Vancomycin Alone and in Combination in Heparinized and Nonheparinized Peritoneal Dialysis Solution

1994 ◽  
Vol 28 (5) ◽  
pp. 572-576 ◽  
Author(s):  
Leigh M. Vaughan ◽  
Cathy Y. Poon
Keyword(s):  
Peritoneal Dialysis ◽  
Room Temperature ◽  
Color Change ◽  
Hplc Assay ◽  
Time Points ◽  
Stability Indicating ◽  
Dialysis Solution ◽  
Peritoneal Dialysis Solution ◽  
The Stability

OBJECTIVE: To examine the stability of ceftazidime, vancomycin, and heparin, alone and in combination, in dialysis solution over six days at three temperatures. DESIGN: Nine 250-mL Dianeal PD-2 dextrose 1.5% bags were prepared with ceftazidime, vancomycin, and heparin alone and in combination at set concentrations of 100 μg/mL, 50 μg/mL, and 1 unit/mL, respectively. Three bags of each mixture were stored at 4, 25, and 37°C. Duplicate samples for analysis were removed from each bag at the following time points: premix, 0, 12, 24, 48, 72, 96, 120, and 144 hours. MAIN OURCOME MEASURES: Each sample was examined visually for signs of cloudiness and precipitation. Each sample was analyzed by stability-indicating HPLC assay for ceftazidime and vancomycin, with stability defined as less than 10 percent degradation of drug overtime. RESULTS: No color change or precipitation was observed in any bag. Vancomycin with or without heparin was stable for 5–6 days at 4, 25, and 37°C. Ceftazidime with and without heparin was stable for 6 days at 4°C, 4 days at 25°C, and less than 12 hours at 37 °C. Vancomycin plus ceftazidime with and without heparin was stable for 6 days at 4 °C and 25°C, and 4–5 days at 37 °C, Ceftazidime plus vancomycin with or without heparin was stable for 6 days at 4°C, 2–3 days at 25°C, and 12 hours at 37 °C. CONCLUSIONS: Bulk preparations of ceftazidime and vancomycin, alone and in combination and with or without heparin in Dianeal PD dextrose 1.5% solution, are sufficiently stable for use up to 6 days under refrigeration or 48 hours at room temperature.

PROPERTIES OF BOVINE Ac-GLOBULIN CONCENTRATES AND METHODS OF PREPARATION

1963 ◽  
Vol 41 (1) ◽  
pp. 2409-2421 ◽  
Author(s):  
Nobuo Aoki ◽  
Charles R. Harmison ◽  
Walter H. Seegers
Keyword(s):  
Human Plasma ◽  
Ammonium Sulphate ◽  
Protein Concentration ◽  
Room Temperature ◽  
Specific Activity ◽  
Barium Carbonate ◽  
Dry Weight ◽  
Physical Chemical ◽  
Bovine Plasma ◽  
Refrigerator Temperature

A procedure is described for retaining bovine plasma Ac-globulin activity as one part of the protein from plasma for every 1000 parts removed. The yields averaged 15%. The procedure involves removal of prothrombin with barium carbonate, isoelectric fractionation, fractionation with ammonium sulphate, chromatography on Amberlite IRC-50, and a second fractionation with ammonium sulphate. The procedure requires 2 days; however, the first day completes up to chromatography and the concentrate at that time is quite useful for many purposes. It is more stable than the product obtained after chromatography and the yields are higher. In absence of salts Ac-globulin is quite insoluble at pH 5.0. The final product usually contained some impurity. With the analytical ultra-centrifuge the S20in 0.1 M potassium chloride solution was found to be 4.2 at a protein concentration of 12.4 mg/ml. The specific activity was 1500 U./mg dry weight. Bovine plasma contains 120 U./ml or about 9 mg/100 ml. Assuming the same specific activity for human plasma the concentration is most likely near 1 mg/100 ml. The best stability conditions found were: 50% glycerol, pH 7.0, and 0.1 M calcium chloride. Under those conditions at room temperature all activity was retained 6 to 7 hours, at refrigerator temperature 24 hours, and at −60 °C for 1 month. In rabbits, antibodies were readily produced. Oxidizing agents destroyed the activity, while reducing agents did not, nor did they tend to stabilize. SH blocking agents destroyed the activity. The loss of activity in the presence of 0.0025 M parachloromercuribenzoate was recovered with 0.04 M cysteine. The molecule deteriorated while attempts were made to obtain physical chemical data; consequently, the molecular weight was calculated from an amino acid analysis and found to be 98,800. The reliability of this value is problematical. Human plasma was analyzed and found to contain 13 U./ml Ac-globulin. After 4 days storage, at room temperature, the prolonged prothrombin time of that plasma was completely restored with 13 units of Ac-globulin, which is equivalent to 8 μg.

scholarly journals Effective ?-radiation Dose on Chitosan for Preservation of Mangoes (Mangifera indica)

2013 ◽  
Vol 2 ◽  
pp. 35-40 ◽  
Author(s):  
Ashna Islam ◽  
Mahfuza Sharifa Sultana ◽  
Fahmida Parvin ◽  
Mubarak A Khan
Keyword(s):  
Weight Loss ◽  
Radiation Dose ◽  
Shelf Life ◽  
Effective Dose ◽  
Room Temperature ◽  
Color Change ◽  
Mangifera Indica ◽  
Chitosan Solution ◽  
Effective Radiation Dose ◽  
Effective Radiation

The effective dose of ? radiation on chitosan for mango preservation was studies in this work. The 2% chitosan solution was irradiated with at various total doses (50-200 kGy). The mature green mangoes were soaked in un-irradiated and irradiated chitosan solutions and then they were stored at normal room temperature. The percentage of weight loss, color change and percentage of spoilage were observed for 15 days in control, un-irradiated and irradiated chitosan coated mangoes. The overall results showed the superiority of 50 kGy and 100 kGy irradiated chitosan in extending shelf life of mango as comared to control, un-irradiated and 120 kGy to 200 kGy irradiated chitosan. Jahangirnagar University Environmental Bulletin, Vol.2, 35-40, 2013 DOI: http://dx.doi.org/10.3329/jueb.v2i0.16328

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