Shelf Life Studies of Three Wasabi Flavoured Sauces

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

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Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

BioMed Research International ◽

10.1155/2014/232969 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 12

Author(s):

Md. Anowar Hossain ◽

Md. Masud Rana ◽

Yoshinobu Kimura ◽

Hairul Azman Roslan

Keyword(s):

Shelf Life ◽

Biochemical Parameters ◽

Storage Time ◽

Storage Temperature ◽

Starch Content ◽

Titratable Acidity ◽

Different Temperatures ◽

Soluble Solid ◽

Storage Temperatures ◽

Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

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Quality assessment of sprouted mung beans at various storage temperatures

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2019.56.1.21370 ◽

2019 ◽

Vol 56 (1) ◽

pp. 26

Author(s):

Shashi Prabha ◽

Sangeeta Goomer

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Room Temperature ◽

Plate Count ◽

Microbial Count ◽

Subsequent Decrease ◽

Microbiological Parameters ◽

Different Temperatures ◽

Shelf Life Studies ◽

Storage Temperatures

The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

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Degradation Kinetics and Shelf Life of N-acetylneuraminic Acid at Different pH Values

Molecules ◽

10.3390/molecules25215141 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5141

Author(s):

Weiwei Zhu ◽

Xiangsong Chen ◽

Lixia Yuan ◽

Jinyong Wu ◽

Jianming Yao

Keyword(s):

Shelf Life ◽

Degradation Kinetics ◽

Polysialic Acid ◽

Acetylneuraminic Acid ◽

Ph Values ◽

Different Temperatures ◽

Shelf Life Studies ◽

The Stability ◽

Kinetics Of ◽

Hydrolysis Of

The objective of this study was to investigate the stability and degradation kinetics of N-acetylneuraminic acid (Neu5Ac). The pH of the solution strongly influenced the stability of Neu5Ac, which was more stable at neutral pH and low temperatures. Here, we provide detailed information on the degradation kinetics of Neu5Ac at different pH values (1.0, 2.0, 11.0 and 12.0) and temperatures (60, 70, 80 and 90 °C). The study of the degradation of Neu5Ac under strongly acidic conditions (pH 1.0–2.0) is highly pertinent for the hydrolysis of polysialic acid. The degradation kinetics of alkaline deacetylation were also studied. Neu5Ac was highly stable at pH 3.0–10.0, even at high temperature, but the addition of H2O2 greatly reduced its stability at pH 5.0, 7.0 and 9.0. Although Neu5Ac has a number of applications in products of everyday life, there are no reports of rigorous shelf-life studies. This research provides kinetic data that can be used to predict product shelf lives at different temperatures and pH values.

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Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

Food Science and Technology International ◽

10.1177/1082013204043763 ◽

2004 ◽

Vol 10 (2) ◽

pp. 73-77 ◽

Cited By ~ 15

Author(s):

K. Perez ◽

J. Mercado ◽

H. Soto-Valdez

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Respiration Rate ◽

Ethylene Production ◽

Storage Temperature ◽

Persea Americana ◽

Co2 Production ◽

Hass Avocado ◽

Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

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Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures

Foods ◽

10.3390/foods8100489 ◽

2019 ◽

Vol 8 (10) ◽

pp. 489 ◽

Cited By ~ 4

Author(s):

Adriana Antunes-Rohling ◽

Silvia Calero ◽

Nabil Halaihel ◽

Pedro Marquina ◽

Javier Raso ◽

...

Keyword(s):

Storage Temperature ◽

Gene Sequencing ◽

16S Rrna Gene Sequencing ◽

Rrna Gene ◽

Modified Atmosphere ◽

Modified Atmospheres ◽

Different Temperatures ◽

Rrna Gene Sequencing ◽

Storage Temperatures

The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO2/50% N2) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those obtained using traditional microbiology techniques. The results obtained indicate that, as expected, higher storage temperatures lead to shorter shelf-lives (the time of sensory rejection by panelists). Thus, the shelf-life decreased from six days to two days for Batch A when the storage temperature increased from 1 to 7 °C, and from five to two days—when the same increase in storage temperature was compared—for Batch B. In all cases, the trimethylamine (TMA) levels measured at the time of sensory rejection of hake fillets exceeded the recommended threshold of 5 mg/100 g. Photobacterium and Psychrobacter were the most abundant genera at the time of spoilage in all but one of the samples analyzed: Thus, Photobacterium represented between 19% and 46%, and Psychrobacter between 27% and 38% of the total microbiota. They were followed by Moritella, Carnobacterium, Shewanella, and Vibrio, whose relative order varied depending on the sample/batch analyzed. These results highlight the relevance of Photobacterium as a spoiler of hake stored in atmospheres rich in CO2. Further research will be required to elucidate if other microorganisms, such as Psychrobacter, Moritella, or Carnobacterium, also contribute to spoilage of hake when stored under MAP.

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Shelf-Life of Meat Loaves Packaged in Vacuum or Nitrogen Gas I. Effect of Storage Temperature, Light and Time on the Microflora Change

Journal of Food Protection ◽

10.4315/0362-028x-47.2.128 ◽

1984 ◽

Vol 47 (2) ◽

pp. 128-133 ◽

Cited By ~ 15

Author(s):

B. H. LEE ◽

R. E. SIMARD ◽

C. L. LALEYE ◽

R. A. HOLLEY

Keyword(s):

Shelf Life ◽

Storage Time ◽

Storage Temperature ◽

Initial Level ◽

Nitrogen Gas ◽

Cured Meat ◽

The Times ◽

Yeasts And Molds ◽

Lactobacillus Spp ◽

Vacuum Storage

The effects of storage temperature, light and time on the microflora of vacuum- or nitrogen-packed meat loaves were examined at intervals during 49 d at −4, 0, 3 and 7°C under dark and lighted displays. Storage of cooked cured meat loaves at −4°C for 49 d produced little increase in lactobacilli numbers (from log10 5.2 to 6.3) but resulted in significant (P<0.05) increases in psychrotrophs (log10 3.9 to 5.9) and anaerobes (log10 5.1 to 6.3 under vacuum). Storage time and temperature above 0°C resulted in a significant (P<0.05) increase in lactobacilli, psychrotroph and anaerobe numbers, regardless of packaging atmospheres, but the times at which counts reached approx. 108/g were deferred, i.e., day 7 at 7°C, day 21 at 3°C and day 28 at 0°C. Apart from a few exceptions in the numbers of psychrotrohs and lactobacilli, there were no significant differences in the numbers of microflora between vacuum- and nitrogen-packed meat loaves. At day 0, the dominant flora in both types of packaged samples was composed of Pseudomonas (32 to 34%), Brochothrix (24 to 38%), Micrococcus (9 to 22%) and Lactobacillus spp. (7 to 20%). By day 49, Lactobacillus spp. became a predominant part (62 to 76%) of the psychrotrophs. Few significant differences in the composition of psychrotrophs were found among different treatments. With an initial level of 102 coliforms per gram, there was no significant (P>0.05) change in coliforms counts between treatments but the numbers of yeasts and molds were lower in nitrogen-packed samples at 3 and 7°C as compared with similarly treated vacuum-packed samples.

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DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017034 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

JAIME PAIVA LOPES AGUIAR ◽

FRANCISCA DAS CHAGAS DO AMARAL SOUZA

Keyword(s):

Shelf Life ◽

Storage Period ◽

Plastic Packaging ◽

Life Evaluation ◽

Mauritia Flexuosa ◽

Microbiological Parameters ◽

Different Temperatures ◽

Microbiological Stability ◽

Storage Temperatures ◽

Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

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Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Czech Journal of Food Sciences ◽

10.17221/166/2008-cjfs ◽

2009 ◽

Vol 27 (No. 2) ◽

pp. 102-108 ◽

Cited By ~ 31

Author(s):

R. Cao ◽

Ch.-H. Xue ◽

Q. Liu ◽

Y. Xue

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Plate Count ◽

Lag Phase ◽

Sensory Assessment ◽

Pacific Oysters ◽

Basic Nitrogen ◽

Different Temperatures ◽

Aerobic Plate Count ◽

Dominant Bacteria

The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 107 CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6–7, 10–11, and 17–18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.

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Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

Food Science and Technology International ◽

10.1177/1082013209353836 ◽

2010 ◽

Vol 16 (3) ◽

pp. 233-240 ◽

Cited By ~ 5

Author(s):

F.V. Romeo ◽

S. De Luca ◽

A. Piscopo ◽

V. Santisi ◽

M. Poiana

Keyword(s):

Shelf Life ◽

Dry Matter ◽

Area Under The Curve ◽

Aluminum Foil ◽

Storage Conditions ◽

Critical Parameters ◽

Modified Atmosphere ◽

Different Types ◽

Different Temperatures ◽

Storage Temperatures

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

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Effect of Dry and Wet Storage at Different Temperatures on the Vase Life of Cut Flowers

HortTechnology ◽

10.21273/horttech.11.2.199 ◽

2001 ◽

Vol 11 (2) ◽

pp. 199-202 ◽

Cited By ~ 18

Author(s):

Juan-Carlos Cevallos ◽

Michael S. Reid

Keyword(s):

Storage Temperature ◽

Dianthus Caryophyllus ◽

Vase Life ◽

Cut Flowers ◽

Tulipa Gesneriana ◽

Wet Storage ◽

Different Temperatures ◽

Narcissus Pseudonarcissus ◽

C 32 ◽

Storage Temperatures

After storage at different temperatures for a simulated transportation period, the vase lives at 20 °C (68 °F) of carnations (Dianthus caryophyllus `Imperial White'), daffodils (Narcissus pseudonarcissus `King Alfred'), iris (Iris hollandica `Telstar'), killian daisies (Chrysanthemum maximum), paperwhite narcissus (Narcissus tazetta `Paperwhite'), roses (Rosa {XtimesX}hybrida `Ambiance'), and tulips (Tulipa gesneriana) decreased with increasing storage temperature. There were no significant differences between the vase life of flowers stored dry and flowers stored in water when storage temperatures were from 0 to 10 °C (32 to 50 °F). The vase life after wet storage at temperatures of 12.5 °C (54.5 °F) and greater was significantly higher than vase life after dry storage at those temperatures for all the flowers studied. Iris and carnation flowers survived storage at 15 and 20 °C (59 and 68 °F) only when stored in water.

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