Changes in sensory attributes of condiment prepared from Thai pangus (Pangasianodon hypophthalmus) during storage at different temperatures

For value addition, only developing different products from fish muscle /mince is not enough, as maintenance of proper storage condition to keep the sensory attributes in acceptable range and marketing of the developed products very important. Therefore, the study was carried out to observe the changes in sensory attributes of fish condiment prepared from Thai pangus mince, stored at different temperatures. In the development of product and different analysis standard procedures were followed with some modification in the processes. In this study, a detailed survey on consumers’ preference to fish condiment was done at Kamal-Ranjit Market of Bangladesh Agricultural University (BAU), Kewatkhali, Mymensingh town and Faculty of Fisheries (BAU). This study revealed that the sensory attributes of fish condiment decrease throughout the storage period irrespective of storage temperatures (room temperature, 28°C to 32°C; refrigeration temperature, 5°C to 8°C and frozen temperature, -18°C to -20°C). At low temperatures, this product may remain in acceptable condition for more than 120 days. The consumers’ preference study showed that most of the respondents liked fish condiment and also they showed their interest to buy from shop and shop owners showed interest to sell this product. The average price offered by the consumers for the fish condiment was 18.52 taka and by the shopkeepers, 19.51 taka for 10g of condiment in each pack; which were much higher than the production cost. The cost profit analysis showed that the margin of profit for the fish condiment was 35.14%. J Bangladesh Agril Univ 17(3): 402–408, 2019

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Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v2i1.23056 ◽

2015 ◽

Vol 2 (1) ◽

pp. 177-183 ◽

Cited By ~ 3

Author(s):

Salma Noor E Islami ◽

Md Faisal ◽

Mousumi Akter ◽

Md Shaheed Reza ◽

Md Kamal

Keyword(s):

Shelf Life ◽

Protein Solubility ◽

Storage Period ◽

Storage Condition ◽

Ice Storage ◽

Initial Value ◽

N Value ◽

Pangasianodon Hypophthalmus ◽

Life Study ◽

Striped Catfish

Correction: On 29th April 2015 the last line of the abstract was changed from the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish. TO the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively. The page numbers of this article were also changed from 175-181 to 177-183.. A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015

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Ageing in embryos from wheat grains stored at different temperatures: oxidative stress and antioxidant response

Functional Plant Biology ◽

10.1071/fp11046 ◽

2011 ◽

Vol 38 (7) ◽

pp. 624 ◽

Cited By ~ 8

Author(s):

Carmelina Spanò ◽

Stefania Bottega ◽

Roberto Lorenzi ◽

Isa Grilli

Keyword(s):

Oxidative Stress ◽

Low Temperature ◽

Seed Viability ◽

Storage Period ◽

Antioxidant Response ◽

Protective Role ◽

Native Page ◽

Wheat Grains ◽

Different Temperatures ◽

Enzymatic Machinery

In the present work we studied oxidative stress as an important cause of seed deterioration during ageing in embryos from durum wheat grains stored at room temperature and at low temperature (10°C). The protective role of low temperature on seed viability was confirmed. The increase of hydrogen peroxide content during dry storage was strongly correlated with the decrease of germinability. Ascorbate and glutathione showed a good correlation with grain germinability and significantly increased upon imbibition, in particular in embryos from viable grains. Ascorbate peroxidase (APX), dehydroascorbate reductase (DHAR), glutathione reductase (GR), glutathione peroxidase (GPX) and catalase (CAT) were studied quantitatively (enzymatic assays). APX, GR, and GPX were also studied qualitatively by native PAGE. The enzymes were active in dry, still viable, embryos whereas no activity was detected in non-viable embryos. With the exception of APX, all enzymatic activities decreased upon imbibition. The study of grains stored in different conditions indicated a negative correlation between the efficiency of the antioxidant enzymatic machinery and the age of the grain. The differences detected in differently stored materials confirmed that both germination parameters and the length of storage period are important in determining grain condition.

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Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

Meat and Muscle Biology ◽

10.22175/mmb.10758 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

S. Chalupa-Krebzdak ◽

B. M. Bohrer

Keyword(s):

Repeated Measures ◽

Random Effect ◽

Value Added ◽

Storage Period ◽

Sensory Attributes ◽

Fixed Effect ◽

Sensory Properties ◽

Cooking Loss ◽

Great Opportunity ◽

Short Plate

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

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Development and Evaluation of Whey-based Herbal Beverages as Health Drink

Madras Agricultural Journal ◽

10.29321/maj.10.000478 ◽

2021 ◽

Vol 108 (March) ◽

pp. 1-5

Author(s):

Kanchana N ◽

◽

Veeranan Arun Giridhari V ◽

Vijayalakshmi R ◽

◽

...

Keyword(s):

Room Temperature ◽

Sensory Attributes ◽

Reducing Sugar ◽

Soluble Solids ◽

Protein G ◽

Total Soluble Solids ◽

Sensory Acceptability ◽

Titrable Acidity ◽

Physical Chemical ◽

The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

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Packaging of Post Acclimatized Somatic Embryogenesis Cocoa Plantlet (Theobroma cacao L.)

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v25i1.110 ◽

2009 ◽

Vol 25 (1) ◽

Author(s):

Soedarsianto Soedarsianto ◽

Teguh Iman Santoso

Keyword(s):

Somatic Embryogenesis ◽

Distribution System ◽

Theobroma Cacao ◽

Storage Period ◽

Storage Condition ◽

Clonal Plants ◽

Result Show ◽

Fallen Leaves ◽

Planting Materials ◽

Theobroma Cacao L

Clonal plants that produced by somatic embryogenesis technique is one of the best choice to produce supperior clonal cacao (Theobroma cacao L.) planting materials. The somatic embryogenesis technique is a possible way for massive propagation, the outcome is true to type plants, the architecture similarity that the seedlings but there is not segregation like seedlings plants. At present mass production started of plantlets production until post-acclimatized plantlets of somatic embryogenesis cocoa was done at Indonesian Coffee and Cocoa Research Institute. Distribution system of the planting materials to whole areas in form of as up-rooted post-acclimatized plantlet. Some problems identified to reduce probability of decreasing viability of up-rooted post-acclimatized plantlets and one of them is extreme internal water deficit. This research investigate of the influece storage condition (air tight and non-air tight) and box storage (mica plastic and cardboardbox). The first experiment result show, there is no significant different between mica plastic and cardboard box usage for storage of post-acclimatized cocoa pantlet. Viability of up-rooted post acclimatized cocoa plantlet influenced exactly by air tight and non-air tight storage condition. Air tight storage condition have better viability of up-rooted post acclimatised (81,58%) than non-air tight storage condition (65,00%). Leaf sanasence on air tight storage condition (10,33%) lower than non-air tight storage (32,58%). There is not significantly on volume storage per plantlet between 4.416 cm3 and 12.600 cm3. Relationship between fallen leaves and cocoa planlet viability follow negative linear correlation y = -1,4719x + 104,88 (R2 = 0,9772). The second experiment treatment showed that maximal storage periode of post cclimatized cocoa plantlet just until 6 days stored (97%) and not significant with 3 days one. Viability of post acclimatized cocoa plantlet decreased after 6 days storage period.Key words : Somatic embryogenesis, post acclimatized cacao plantlet, storage condition, box storage, volume storage, storage period and viability.

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Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

Journal of Applied and Natural Science ◽

10.31018/jans.v8i3.1010 ◽

2016 ◽

Vol 8 (3) ◽

pp. 1615-1617

Author(s):

Jyoti Prabha Bishnoi ◽

Rakesh Gehlot ◽

S. Siddiqui

Keyword(s):

Chemical Constituents ◽

Value Added ◽

Storage Period ◽

Sensory Attributes ◽

Soluble Solids ◽

Chemical Characteristics ◽

Storage Duration ◽

Overall Acceptability ◽

Physico Chemical ◽

Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

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EFFECT OF TREATMENT WITH PREPARATIONS BASED ON 1-METHYLCYCLOPROPENE ON THE ORGANOLEPTIC AND BIOCHEMICAL PARAMETERS OF APPLES DURING STORAGE

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.2-3.9 ◽

2021 ◽

Author(s):

Г.А. КУПИН ◽

Т.В. ПЕРШАКОВА ◽

А.В. СВЕРДЛИЧЕНКО ◽

С.М. ГОРЛОВ

Keyword(s):

Biochemical Parameters ◽

Control Sample ◽

Storage Period ◽

Additional Treatment ◽

Ripening Period ◽

Effect Of Treatment ◽

The Cost ◽

And Storage ◽

Taste And Smell ◽

Apple Fruits

Проблема обеспечения высокого качества продукции для оптимизации затрат на ее производство и хранение актуальна для производителей и переработчиков плодовых культур. Исследовано влияние обработки плодов яблок препаратами на основе 1-метилциклопропена на изменение органолептических и биохимических показателей продукции при хранении. Объектом исследования были яблоки сорта Айдаред, выращенные на территории Краснодарского края, урожая 2020 года. При подготовке к исследованию часть яблоневых насаждений в период созревания плодов обрабатывали препаратом «Румянец» на основе 1-метилциклопропена в течение 28 дней с интервалом между обработками в 7 дней. После съема часть плодов с обработанных и необработанных деревьев перед закладкой на хранение была однократно обработана 1-метилциклопропеном с концентрацией активного вещества 1,4%. Для закладки на хранение были составлены 4 образца: образец 1 – необработанные плоды яблок (контроль); 2 – яблоки, обработанные препаратом «Румянец» в период созревания; 3 – яблоки, обработанные 1-метилциклопропеном перед закладкой на хранение; 4 – яблоки, обработанные препаратом «Румянец» в период созревания и 1-метилциклопропеном при закладке на хранение. Образцы яблок хранили при температуре (2 ± 1)°С и относительной влажности воздуха 85% в течение 30 сут. Установлено, что наивысшую оценку по значимым органолептическим показателям – площадь окрашенной поверхности, основная и покровная окраска кожицы, вкус и запах получил образец яблок 2. Его биохимические показатели на момент окончания срока хранения были выше по сравнению с аналогичными показателями контрольного образца. Содержание витамина С в плодах на момент окончания хранения снизилось: в контрольном образце на 7,3%, в образце яблок, обработанных в период созревания препаратом на основе 1-метилциклопропена, – на 3,6%. Дополнительная обработка яблок препаратом 1-метилциклопропена при закладке на хранение способствовала снижению органолептических показателей качества яблок (образцы 3 и 4). The problem of ensuring high quality products to optimize the cost of its production and storage is relevant for producers and processors of fruit crops. The effect of processing apple fruits with preparations based on 1-methylcyclopropene on the changes in the organoleptic and biochemical parameters of the products during storage was studied. The object of the study was apples of the Aydared variety grown on the territory of the Krasnodar region, the harvest of 2020. In preparation for the study, a part of apple plantations during the fruit ripening period was treated with the preparation «Rumyanets» based on 1-methylcyclopropene for 28 days with an interval between treatments of 7 days. After fruit picking, part of the fruits from the treated and untreated trees were treated once with 1-methylcyclopropene with a concentration of the active substance of 1.4% before being stored. 4 samples were prepared for storage: sample 1 – unprocessed apple fruits (control); 2 – apples treated with the preparation «Rumyants» during the ripening period; 3 – apples treated with 1-methylcyclopropene before storage; 4 – apples treated with the preparation «Rumyants» during the ripening period and 1-methylcyclopropene before storage. Apple samples were stored at a temperature of (2 ± 1)°C and relative humidity of 85% for 30 days. It was found that the highest score for significant organoleptic parameters – the area of the painted surface, the main and cover color of the skin, taste and smell had the sample of apples 2. Its biochemical parameters at the end of the storage period were higher than those of the control sample. The content of vitamin C in fruits at the end of storage decreased: in the control sample by 7,3%, in the sample of apples treated during maturation with a preparation based on 1-methylcyclopropene – by 3,6%. Additional treatment of apples with 1-methylcyclopropene preparation before storage contributed to a decrease in the organoleptic quality indicators of apples (samples 3 and 4).

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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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Effects of temperatures on survival of Aphelenchoides besseyi in prolonged storage of rice grains

Nematology ◽

10.1163/15685411-bja10020 ◽

2020 ◽

Vol 22 (10) ◽

pp. 1169-1177

Author(s):

Shigeru Hoshino ◽

Katsumi Togashi

Keyword(s):

Survival Rate ◽

Storage Period ◽

Seed Storage ◽

Middle Part ◽

Prolonged Storage ◽

Instantaneous Rate ◽

Aphelenchoides Besseyi ◽

Different Temperatures ◽

Effects Of Temperature ◽

Rice Seeds

Summary The white-tip nematode, Aphelenchoides besseyi, is a seed-borne ectoparasite of the rice plant Oryza sativa. Nematodes in dried rice seeds are in dehydrated quiescence or anhydrobiosis and are reactivated by rehydration. To understand the persistent parasitism better, the effects of temperature on nematode survival were examined during prolonged periods of seed storage. There was a marked difference in the survival rate among different temperatures; survival was lower at 20 and 25°C than at −5 to 10°C after storage for 190 days. No nematodes survived a storage period of 1313 days at 20 and 25°C. When rice seeds were held at 5°C, the survival rate of nematodes decreased during a period of 7315 days. The estimated instantaneous rate of mortality per month was higher in the early and late parts of the period than in the middle part. Another nematode population also showed a reduction in the survival rate during 6553 days storage at 5°C. In storage at −30°C, survival was not affected during a period of 6485 days. After storage at −30°C for 6546 days, 96% of rice seeds germinated, whereas 60-96% of seeds of two groups germinated after storage at 5°C for 6610-7373 days. Therefore, prolonged storage of rice seeds at 5 or −30°C was unlikely to disrupt the connection between rice plants and A. besseyi.

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Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

Czech Journal of Food Sciences ◽

10.17221/378/2011-cjfs ◽

2013 ◽

Vol 31 (No. 1) ◽

pp. 49-54 ◽

Cited By ~ 2

Author(s):

S. Nogales-Delgado ◽

A.M. Fernández-León ◽

J. Delgado-Adámez ◽

M.T. Hernández-Méndez ◽

D. Bohoyo-Gil

Keyword(s):

Lactic Acid ◽

Sodium Hypochlorite ◽

Storage Period ◽

Good Alternative ◽

Sensory Attributes ◽

Minimally Processed ◽

Microbial Counts ◽

Fresh Cut ◽

Washing Water

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product.  

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