scholarly journals Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts

2014 ◽  
Vol 43 (3) ◽  
pp. 202-206
Author(s):  
RC Biswas ◽  
S Akhter ◽  
MM Hossain ◽  
MS Rana ◽  
M Habibullah

The experiment was conducted to examine the effect of freezing and defrosting methods on the quality of beef. Two types of beef samples named as fresh and cured beef samples were taken. Both types were divided into three sub divisions namely air, water and microwave oven. These samples were stored at -20°C temperature in the freezer for 90 days and analyzed on 10th, 45th and 90th day. The dry matter, crude protein, ether extract and ash percentages and standard plate count (SPC) were differed significantly (p<0.01) among the air, water and microwave defrosted samples. Up to 90th days of freezing at -200C dry matter content increased with the increase of storage time almost in all samples except microwave fresh samples. The protein content decreased with the increase of storage time from 10 to 45 days but increased from 45 to 90 days. The ash content decreased with the increase of storage time in case of fresh frozen samples but increased with the increase of storage time in case of cured frozen samples except microwave oven cured sample. Ether extract value gradually increased with the increasing of storage period in case of air fresh, water fresh, air cured and water cured frozen samples but decreased with the increasing of storage period in case of microwave oven fresh and microwave oven cured samples. The SPC value increased with the increase of storage time in case of all samples and differed significantly (p<0.01) among the parameters. The cured microwave defrosted beef was proved as the best technique of defrosting frozen beef.DOI: http://dx.doi.org/10.3329/bjas.v43i3.21649 Bang. J. Anim. Sci. 2014. 43 (3): 202-206

2014 ◽  
Vol 4 (1) ◽  
pp. 22-28
Author(s):  
T. N. Mandal ◽  
T. P. Gautam

Altogether 19 fodder climbers were collected with local information for their quality, feeding season and preference by livestock from Sunsari district, Nepal. Fodder climbers were distributed under 15 angiospermic families. Among them, 6 climber species were analyzed for dry matter, crude protein, ether extract, crude fibre, N-free extract, total ash and mineral contents (K, Ca, and P). Dry matter content ranged from 24.12 to 45.43%. Crude protein content showed slight variation. Ether extract ranged from 2.13- 4.23%, while Crude fiber content ranged between 18.62 and 22.52%. N-free extract showed narrow variation in the content while Total ash content exhibited a wide variation ranging from 5.67 to 11.52%. Among the minerals, Phosphorus showed distinct variation in the content from 0.19 to 0.46%. Fodder quality assessed by local people was compared with the result of chemical composition. On the basis of local information and chemical composition, Hedera nepalensis and Hedyotis scandens were considered as very good fodder climbers.


2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.


2020 ◽  
Vol 32 (1) ◽  
pp. 83-94
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA

The experiment was carried out to prepare mustard ilish at the laboratory and observe the effects ofpackaging on the quality parameters of the product at room temperature (28°C to 32°C). Biochemical andmicrobiological changes in mustard ilish prepared from Hilsa shad (Tanualosa ilisha) were determined. It wasobserved that percent moisture, protein, lipid, ash content and pH value in mustard ilish decreased afterpreparation of the product than those values obtained for raw fish. In quality parameters study, at roomtemperature (28°C to 32°C), percent moisture, and ash contents increased throughout the storage period, butprotein and lipid contents decreased. The TVB-N, peroxide value and standard plate count (SPC) of bacteriaincreased with the progress of storage time but the rate of increment was comparatively slower in sealed andvacuum sealed packs than the rate observed for non-sealed pack. Therefore, on the basis of above mentionedpoints, the present study could be concluded as-though mustard ilish remain in acceptable condition for ashort time at room temperature (28°C to 32°C) but packaging has some effect on the extension of shelf life ofthe product.


2014 ◽  
Vol 24 (1-2) ◽  
pp. 137-147
Author(s):  
RS Tanny ◽  
MA Hashem ◽  
S Akhter ◽  
MS Islam ◽  
MAK Azad ◽  
...  

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of meatball. For this purpose meatball samples were divided into two parts; one is called fresh meatball and another is preserved meatball 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).These Samples were stored at 4oC and -20oC temperature. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21st day and samples preserved at -20oCwere stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60thday. Dry matter content of all the samples increased with the advancement of storage time, temperature and salt concentration. Ash value decreased with the increase of storage time. Fat value of all the samples decreased with the advancement of salt concentration, storage time and temperature. pH value of all the samples decreased with the increasing of salt concentration, storage time and temperature. Cooking loss of all the samples increased with increasing of salt concentration but decreased with increasing of storage time and temperature. Dry matter in fresh sample were less than in preserved samples. CP % of fresh beef meatball was 22.31, 20.55, 14.55 and 20.13 at different salt concentration. The values of CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Beef meatball can be refrigerated for 60 days in different techniques with more or less difference in the quality. Highly significant differences are observed in preserved samples than in fresh samples at different salt levels. Fresh beef meatball treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19117 Progress. Agric. 24(1&2): 137 - 147, 2013


2017 ◽  
Vol 45 (2) ◽  
pp. 507-516 ◽  
Author(s):  
Sándor RÓZSA ◽  
Tincuța-Marta GOCAN ◽  
Vasile LAZĂR ◽  
Ileana ANDREICA ◽  
Melinda RÓZSA ◽  
...  

Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be concluded that the smallest decrease during the storage period was recorded by soaked and sun dried A. blazei (1.6 g 100 g-1 FM). The maximum soluble dry matter loss was recorded at blanched and canned A. bisporus (2.8 g 100 g-1 FM). Blanching treatment of preheated (sun dried and oven dried) samples, after storage period, led the protein content to slightly decrease, between 0.4 g 100 g-1 DM and 0.8 g 100 g-1 DM. The smallest decrease of total sugars during the storage period was registered by canned, untreated A. campestris with 1.2 g 100 g-1 DM and the largest decrease was registered by blanched oven dried A. blazei with 2.9 g 100 g-1 DM.


HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 826A-826
Author(s):  
Juan E. Manzano-Méndex ◽  
Judith Zambrano

Pepper fruits (Capsicum annum L. c.v. Caribbean) were treated with two commercial was coatings, Primafresh and Prolong. Fruits were sprayed with Primafresh (original concentration) and Prolong at 0.5% and 1.5% (w/v) concentration. Fruit samples were taken for analysis each of 5 days during 20 days from storage rooms at 1, 5, 10, and 15C. Parameters TSS, titratable acidity, pH, fresh fruit weight loss, texture, and dry matter content were analyzed. TSS and dry matter decreased with the storage time. Titratable acidity increased until 10 days after storage and decreased when fruit were stored for a longer time. The lowest texture deformation was observed at 1 and 5C. Coating treatments reduced the rate of fresh fruit weight loss of peppers compared to uncoated ones.


2011 ◽  
Vol 30 (No. 3) ◽  
pp. 81-89 ◽  
Author(s):  
J. Blažek ◽  
I. Hlušičková ◽  
A. Varga

&nbsp;In this four-year study, fruits of Golden Delicious cv. randomly sampled from four different orchards on M 9 were kept at 1 or 2<sup>o</sup>C in air storage, and in the course of storing individually assessed for weight, skin colour, skin blush, skin waxiness, flesh firmness, vitamin C content, total acid content, pH value, total sugars, dry matter and calcium content. Changes in some of these fruit quality characteristics during storage are presented and compared with their course during storage both in the cellar and ULO. The maximum storage life of the fruits in the air storage was estimated at 150 days on average. From individual fruit data, correlations between all the observed characteristics at different stages of the storage period were calculated. Fruit weight was positively correlated with dry matter, vitamin C, sugar and acid content, but negatively correlated with flesh firmness and calcium content. Fruits with more skin blush were correlated with higher vitamin C. Flesh firmness was mostly correlated with dry matter content, but negatively correlated with calcium content and pH values. Vitamin C content was positively correlated with total acids, but negatively correlated with pH values, sugar:acid ratio and calcium content. Total acids were negatively correlated with pH values and sugar:acid ratio. At the end of the storage period, the total acid content was also correlated with dry matter content. Total sugars were closely correlated with dry matter content and negatively correlated with calcium content.&nbsp; Calcium content was very closely negatively correlated with dry matter content, and also negatively correlated with the sugar:acid ratio. &nbsp; &nbsp; &nbsp;


2020 ◽  
Vol 8 (1) ◽  
pp. 40-51
Author(s):  
R F Sitepu

Indonesia has a Muslim population of around 200 million and many make religious trips to Arabia and taste fresh cheese. Therefore in Indonesia there is a demand for fresh cheese. In this regard, there is also a need to use a halal cheese starter. The purpose of this study is to prove that the use of plant-based rennet is able to produce fresh cheese which is also a halal rennet because it comes from plants. A1 = 0,1 A2 = 0,2 A3 = 0,3 and the factor B storage time (days) is B0 = 0 days, B1 = 5 B2 = 10 and B3 = 15. Variables measured include water content, dry matter, protein, fat from fresh cheese and analysis of the cost of making fresh cheese with a commercial rennet starter compared to vegetable rennet. The results showed that the dosage of using vegetable rennet papain enzyme was 0.2 g and optimum storage time for 10 days in increasing protein content and dry matter content and being able to reduce fat and water content in fresh cheese from Murrah buffalo milk.    


2002 ◽  
Vol 47 (2) ◽  
pp. 189-204 ◽  
Author(s):  
Jelena Denin-Djurdjevic ◽  
Ognjen Macej ◽  
Snezana Jovanovic

Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85?C/20 min and 90?C/10 min, respectively, were used for the investigation. Milk was inoculated with 2.5% of yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43?C. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4?C and held at that temperature during 14 days. Acid casein gel was stirred after 1, 7 and 14 days of storage. Measurements were done at 30 rpm during 2 min, at 20?C. According to the investigation, it could be concluded that both applied heat treatment and dry matter content influence viscosity of stirred yogurt. Viscosity increases when dry matter content increases. The smallest viscosity had yogurt produced from untreated milk with 8.44% TS, while samples produced from milk with 10.84% TS had the highest viscosity. Applied heat treatments had significant influence on viscosity of yogurt gained by stirring of acid casein gels after 7 and 14 days of storage. Stirred yogurt produced from milk heat treated at 90?C/10 min had a higher viscosity than samples produced from milk heat treated at 85?C/20 min. Storage period influenced average viscosity of stirred yogurt. Samples of stirred yogurt produced from milk with 8.44% TS showed a decrease of average viscosity during storage regardless of the applied heat treatment of milk. The highest average viscosity had samples produced from milk with 10.84% TS.


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