scholarly journals Effect of Salting Process on Fish Quality

2019 ◽  
Vol 2 (1) ◽  
pp. 01-06
Author(s):  
Mohamed H.R ◽  
Hafez N.E ◽  
Awad A.M ◽  
Ibrahim S.M ◽  
El-Lahamy A.A
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Sensory Properties ◽  
Fish Quality ◽  
And Storage

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

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.

Can the water quality influence the chemical composition, sensory properties, and oxidative stability of traditionally extracted argan oil?

2021 ◽  
pp. 1-16
Author(s):  
Zaineb Boukyoud ◽  
Mohamed Ibourki ◽  
Said Gharby ◽  
El Hassan Sakar ◽  
Laila Bijla ◽  
...  
Keyword(s):  
Water Quality ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Sensory Properties ◽  
Distilled Water ◽  
Market Demand ◽  
Extraction Technology ◽  
Argan Oil

Argan oil (AO) is an appreciated vegetable oil thanks to its high nutritional and cosmetic values. AO extraction technology has evolved to meet the market demand. However artisanal production is still widely practiced. The present study aimed at highlighting the influence of water quality on the physicochemical and sensory properties of artisanally extracted AO. To meet this objective, AO was prepared using various water types namely: well water (AOWW), tap water (AOTW), mineral water (AOMW), distilled water (AODW), and ultra-pure water (AOUW). The obtained AOs were evaluated in terms of routinely measured quality indices: iodine, peroxide, acid, and anisidine values, UV specific coefficients extinction, refraction index, and moisture content. Chemical composition (fatty acids, sterols content, and tocopherols content) was investigated together with oxidative stability (OS) and sensory properties. As revealed by the statistical test used, water quality impacted significantly mainly on AO chemical composition, OS, and sensory properties. Obtained results of almost studied quality attributes were consistent with the Official Moroccan Norm. The greatest values of saturated and monounsaturated fatty acids were recorded in AOMW and OAWW, respectively, while AOUW together with AOTW displayed the best record of polyunsaturated fatty acids. Moreover, the highest values of tocopherols were found in AOTW and AOUW. AODW and AOUW presented greatest values of sterols content, OS, and shelf life. Likewise, sensory analysis was satisfactory in almost obtained AOs. Principal component analysis confirmed these results and allowed allowed a good separation among AOs especially with sterols and tocopherols. Based on these outcomes, it could be concluded that water quality is an important parameter to consider by AO producers, ultra-pure and distilled water seemed to exert an ameliorative effect on quality, stability, and shelf life of AOs.

Increasing the safety of confectionery products of jelly-like consistency

2021 ◽  
Author(s):  
N.B. Kondratyev ◽  
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Quality Indicators ◽  
Moisture Transfer ◽  
Storage Temperature ◽  
Packaging Materials ◽  
Transfer Processes ◽  
Confectionery Products ◽  
And Storage

The influence of various factors on the rate of moisture transfer processes during the storage of jelly marmalade has been investigated. The obtained results make it possible to substantiate additional requirements for quality indicators, chemical composition and type of structure-forming agents, properties of packaging materials and storage temperature to guarantee the preservation of quality during a given shelf life of marmalade and other confectionery products of a jelly-like consistency.

scholarly journals Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Sabeera Muzzaffar ◽  
Romee Jan ◽  
Idrees Ahmed Wani ◽  
Farooq Ahmad Masoodi ◽  
Mohd Munaff Bhat ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Storage Period ◽  
Sensory Properties ◽  
Preservation Methods ◽  
And Storage

scholarly journals Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Irena Barukčić ◽  
Marta Keškić ◽  
Katarina Lisak Jakopović ◽  
Sven Karlović ◽  
Rajka Božanić
Keyword(s):  
Shelf Life ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Storage Period ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Protective Culture ◽  
Entire Storage Period

The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.

scholarly journals Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during storage at 0 and 5 °C

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
pp. 127-133
Author(s):  
Nathaly Montoya Camacho ◽  
Francisco Javier Castillo-Yáñez ◽  
Enrique Márquez-Ríos ◽  
Saúl Ruíz-Cruz ◽  
Aldo Alejandro Arvizu-Flores ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Total Count ◽  
K Value ◽  
And Storage ◽  
Water Holding ◽  
Quality And Shelf Life

Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf life is storage temperature. This study evaluated the effect of storage temperature (0 ºC and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5’-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. Both time and storage temperature had a significant effect (P < 0.05) on the K-value, TVB-N, and total count of mesophilic microorganisms. The overall results of this study indicated that the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0°C and 8 days at 5 ºC.

scholarly journals Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

2019 ◽  
Vol 34 (1) ◽  
pp. 101
Author(s):  
Lukita Purnamayati ◽  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Shelf Life ◽  
Nutrient Content ◽  
Sensory Properties ◽  
Soy Flour ◽  
Life Test ◽  
Test Food ◽  
Life Estimation ◽  
Shelf Life Estimation

<p>Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the  best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and a<sub>w</sub> as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), a<sub>w</sub> (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.</p>

scholarly journals Shelf Life of Tilapia (Oreochromis niloticus) Dumplings with addition of Bagasse Liquid Smoke during Storage at Chilling Temperature (±5°C)

2019 ◽  
Vol 21 (2) ◽  
pp. 111
Author(s):  
Eka Handayani ◽  
Fronthea Swastawati ◽  
Laras Rianingsih
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Storage Time ◽  
Microbiological Quality ◽  
Total Phenol ◽  
Liquid Smoke ◽  
Parametric Data ◽  
Chilling Temperatures ◽  
Natural Preservatives ◽  
And Storage

Tilapia (Oreochromis niloticus) can be used to process fish dumplings. Tilapia dumplings are susceptible to microbiological quality deterioration so that the shelf life is low. The liquid smoke of bagasse contains phenol, acid, and carbonyl that can be used as natural preservatives to extend the shelf life of fish dumplings. The aim of this study was to determine the effect of adding bagasse liquid smoke to the quality and shelf life of tilapia dumplings by treating the concentration of liquid smoke stored in chilling temperatures (±5°C). The material used tilapia and bagasse liquid smoke. The experimental method used split-plot in time 2 factors, differences concentration of liquid smoke (0% and 2.5%) and storage time (0, 5, 10, 15, 20 days) with 3 repetitions. The testing parameters of fish dumplings are a sensory test, total phenol, TPC, TVBN, and pH. Non-parametric data were analyzed using Kruskal-Wallis and Mann-Whitney for further test. Parametric data were analyzed using ANOVA and BNJ for further test. The result shows that tilapia dumplings without the addition of liquid smoke rejected on the 10th day with a sensory value 5.63±0.47; total phenol 102.04±0.00; TPC 5.2×104±0.01CFU/g; and pH 7.42±0.08 while according TVBN value rejected on the 5th day with 15.13±0.64 mg/100g. Tilapia dumplings with addition of 2,5% liquid smoke rejected on the 15th day with an sensory value 5.87±0.45; total phenol 116.85±0.01; TPC 5.4×104±0.01CFU/g; TVBN 18.82±0.84 mg/100g and pH 7.33±0.10. Bagasse liquid smoke can increase the shelf life of tilapia dumplings up to 10 days during chilling storage.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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