Storage temperature and quality changes of natto

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection (VIP) identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network (BP-ANN), the hybrid PLS–BP-ANN model better predicts the shelf life of cooked cured ham using the nine important variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf life prediction of cooked cured ham.

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Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

Journal of Food Protection ◽

10.4315/0362-028x-51.7.531 ◽

1988 ◽

Vol 51 (7) ◽

pp. 531-533 ◽

Cited By ~ 21

Author(s):

S. D. ABBEY ◽

E. K. HEATON ◽

D. A. GOLDEN ◽

L. R. BEUCHAT

Keyword(s):

Escherichia Coli ◽

Sensory Quality ◽

Structural Integrity ◽

Storage Temperature ◽

Objective Measurement ◽

Quality Changes ◽

Subjective Ratings ◽

Temperature Growth ◽

Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

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Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

E3S Web of Conferences ◽

10.1051/e3sconf/202130202004 ◽

2021 ◽

Vol 302 ◽

pp. 02004

Author(s):

Ratchanee Charoen ◽

Plengsuree Thiengnoi ◽

Regine Schoenlechner ◽

Sutee Wangtueai

Keyword(s):

Weight Loss ◽

Citric Acid ◽

Sodium Benzoate ◽

Storage Temperature ◽

Storage Period ◽

Quality Changes ◽

Bamboo Shoot ◽

Weight Loss Percentage ◽

Quality Aspects ◽

Sensory Qualities

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects.

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Quality Changes of Cut ‘Vital’ Rose Flowers as Influenced by Holding Solution, Storage Temperature, and Package Methods

Journal of Korea Society for Plants People and Environment ◽

10.11628/ksppe.2014.17.6.465 ◽

2014 ◽

Vol 17 (6) ◽

pp. 465-470

Author(s):

Young A Kim ◽

Keyword(s):

Storage Temperature ◽

Quality Changes

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Postharvest behaviour and quality changes of green pods of cowpea (Vigna unguiculata ssp. unguiculata) in relation to storage temperature and plastic packaging

Acta Horticulturae ◽

10.17660/actahortic.2019.1256.86 ◽

2019 ◽

pp. 601-608

Author(s):

S. Bempi ◽

D. Makrogianni ◽

A. Tsekouras ◽

G. Ntatsi ◽

D. Savvas ◽

...

Keyword(s):

Vigna Unguiculata ◽

Storage Temperature ◽

Quality Changes ◽

Plastic Packaging

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STUDY ON QUALITY CHANGES OF LEMEA DURING STORAGE IN VARIOUS TYPES OF TEMPERATURE AND PACKAGING MATERIALS

Jurnal Agroindustri ◽

10.31186/j.agroind.3.1.51-60 ◽

2013 ◽

Vol 3 (1) ◽

pp. 51-60

Author(s):

Kurnia Herlina Dewi ◽

Yessy Rosalina ◽

Sutra Firansyah

Keyword(s):

Room Temperature ◽

Storage Temperature ◽

Ph Value ◽

Observation Point ◽

Packaging Materials ◽

Quality Changes ◽

Refrigerator Temperature ◽

The Difference ◽

And Storage ◽

Temperature Storage

Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.

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