Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

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Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

Journal of Food Protection ◽

10.4315/0362-028x-47.4.260 ◽

1984 ◽

Vol 47 (4) ◽

pp. 260-262 ◽

Cited By ~ 2

Author(s):

B. W. BERRY ◽

K. F. LEDDY ◽

C. A. ROTHENBERG

Keyword(s):

Staphylococcus Aureus ◽

Storage Temperature ◽

Frozen Storage ◽

Storage Period ◽

Developed Countries ◽

Slow Surface ◽

Plate Counts ◽

Survival And Growth ◽

High Storage ◽

Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

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Effects of packaging on the quality parameters of mustard ilish (Tanualosa ilisha) at room temperature

Bangladesh Journal of Fisheries ◽

10.52168/bjf.2020.32.10 ◽

2020 ◽

Vol 32 (1) ◽

pp. 83-94

Author(s):

F.H. SHIKHA ◽

M.I. HOSSAIN ◽

S. MAHMUDA

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Storage Period ◽

Quality Parameters ◽

Plate Count ◽

Standard Plate Count ◽

Percent Moisture ◽

Standard Plate ◽

Raw Fish

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.

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Quality Changes of Salt-Smoke-Dried Tengra (Mystus tengara) during Storage at Room Temperature (28 To 32°C) in Different Packs

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v12i1-2.52036 ◽

2021 ◽

Vol 12 (1-2) ◽

pp. 191-197

Author(s):

MI Hossain ◽

FH Shikha ◽

MMH Murad

Keyword(s):

Room Temperature ◽

Bacterial Load ◽

Storage Period ◽

Food Product ◽

Fish Muscle ◽

Quality Parameters ◽

Ash Content ◽

The Other ◽

Initial Value ◽

Fresh Fish

Packing has effect on the quality parameters of a food product. Here, studies were conducted to produce premium quality salt-smoke-dried tengra fish (Mystus tengra) by combining the effect of salt and smoke in a smoking kiln. During the study, moisture content in tengra fish fell from an initial value of 77.17% to a range of 18.56% to 29.09%, protein content from 51.36% to a range of 40.54% to 51.36%, lipid content from 16.20% to a range of 6.50% to 16.20% and ash content from 13.40% to a range of 8.17% to 13.40% for salt-smoke-dried products at the end of the storage period. On the other hand, the TVB-N value of fresh fish muscle was obtained 2.90 (mg/100g), pH 6.80 and bacterial load 1.13×104 (CFU/g), with the progress of storage period 180 days which values increased to the range of 28.16 to 29.34 mg/100g, 6.27 to 7.86 and 4.42 ×105to 6.82 x 105CFU/g, respectively. From the obtained results this study could be concluded that- if tengra is salted, smoked and dried properly can be stored at room temperature (26 to 28°C) for about 6 months without major deterioration of the fish and among three packs vacuum pack might be better option for storing salt-smoke-dried tengra. Environ. Sci. & Natural Resources, 12(1&2): 191-197, 2019

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Impact of Storage Temperature on Pollen Viability and Germinability of Four Serbian Autochthon Apple Cultivars

Frontiers in Plant Science ◽

10.3389/fpls.2021.709231 ◽

2021 ◽

Vol 12 ◽

Author(s):

Dušica Ćalić ◽

Jelena Milojević ◽

Maja Belić ◽

Rade Miletić ◽

Snežana Zdravković-Korać

Keyword(s):

Room Temperature ◽

Storage Temperature ◽

Pollen Viability ◽

Storage Period ◽

Pollen Storage ◽

Apple Cultivars ◽

Pollen Longevity ◽

Fresh Pollen ◽

Storage Temperatures

Globalization has drastically reduced the number of autochthon apple cultivars in the Serbian market and most of them have nearly disappeared; however, some of these cultivars, such as Petrovača, Budimka, Kolačara Pozna, and Kožara, have extraordinary quality, good pomological characteristics, and pest and disease resistance. The present study was conducted to develop a protocol for the storage of pollen for further use in the conservation and breeding of these cultivars. Viability and germination of the mature pollen were tested in vitro, at four storage temperatures (20, 4, −20, and −80°C), right after harvest or 1, 2, 3, 4, 5, and 6 months after storage. Differences in fresh pollen viability and germination between cultivars were statistically significant and ranged from 60 to 88% and 59 to 98%, respectively. Fresh pollen of cv. Budimka showed the highest viability and germination in comparison with other cultivars, especially cv. Kožara. Pollen viability and germination decreased over the storage period, and it was the lowest after 6 months of storage at room temperature in all tested cultivars. Storage at 4°C prolonged the pollen viability and germinability of 1–5 fold, depending on the cultivar and treatment duration; however, the pollen longevity of all cultivars was significantly extended when stored at −20 or −80°C. After 6 months, pollen of cv. Budimka stored at −20 and −80°C showed 14–15 fold higher germination rates in relation to pollen storage at room temperature for the same period. The results of the present study suggest that the pollen of these apple cultivars could be efficiently maintained at −20°C and could be further used for breeding purposes, e.g., for crossings between cultivars that flower at different times of the year.

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Quality assessment of mustard hilsa (Tenualosa ilisha) in various packing conditions during storage at low temperatures

Bangladesh Journal of Fisheries ◽

10.52168/bjf.2020.32.37 ◽

2021 ◽

Vol 32 (2) ◽

pp. 323-331

Author(s):

F.H. SHIKHA ◽

M.I. HOSSAIN ◽

S. MAHMUDA

Keyword(s):

Sensory Quality ◽

Ph Value ◽

Storage Period ◽

Quality Parameters ◽

Plate Count ◽

Fresh Fish ◽

Peroxide Values ◽

Tenualosa Ilisha ◽

Aerobic Plate Count ◽

Storage Temperatures

Biochemical, microbiological and sensory quality parameters of mustard hilsa prepared from Hilsashad (Tenualosa ilisha) were examined to observe the changes in quality during storage at refrigerationtemperature (5° to 8°C) for 60 days and at frozen temperature (-18°C to -20°C) for 180 days. The moisture,protein, lipid, and ash content and pH value in mustard hilsa decreased compared to those obtained for freshfish. On the other hand, TVB-N and peroxide values increased compared to the values found in fresh fish. Atrefrigeration temperature and frozen temperature moisture and ash contents increased but protein and lipidcontent decreased gradually throughout the storage period. pH value of the mustard hilsa reduced from 7.22to 6.01 and 6.59 at refrigeration and frozen temperatures, respectively. The TVB-N value and peroxide valueincreased progressively throughout the storage period irrespective of storage temperatures. Rate of changes indifferent parameters of mustard hilsa was slower in vacuum sealed packs than non-sealed and sealed packs.The aerobic plate count of bacteria was increased in refrigeration temperature but the load of microbes wasreduced at frozen temperatures. The result of sensory quality change showed that, irrespective of storagetemperature and packing condition the scores of sensory quality parameters decreased with the progress ofstorage time though the decreasing rate was slower at frozen temperature. The study concluded that, atrefrigeration temperature mustard hilsa might remain in acceptable condition up to 60 days and at frozentemperature for about 180 days in vacuum sealed pack.

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THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

Series II - Forestry • Wood Industry • Agricultural Food Engineering ◽

10.31926/but.fwiafe.2021.14.63.1.18 ◽

2021 ◽

Vol 14(63) (1) ◽

pp. 201-212

Author(s):

Le Pham Tan QUOC ◽

Nguyen Van MUOI ◽

Tran Thanh TRUC ◽

Van Hong THIEN ◽

Le Tram Nghia THU ◽

...

Keyword(s):

Control Sample ◽

Frozen Storage ◽

Chemical Properties ◽

Ground Beef ◽

Storage Period ◽

Quality Parameters ◽

Root Extract ◽

Polygonum Multiflorum ◽

Alternative Source ◽

Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

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Egg quality assessment at different storage conditions, seasons and laying hen strains

Ciência e Agrotecnologia ◽

10.1590/1413-70542017413002317 ◽

2017 ◽

Vol 41 (3) ◽

pp. 322-333 ◽

Cited By ~ 11

Author(s):

Vivian Feddern ◽

Marina Celant De Prá ◽

Rúbia Mores ◽

Rodrigo da Silveira Nicoloso ◽

Arlei Coldebella ◽

...

Keyword(s):

Specific Gravity ◽

Room Temperature ◽

Egg Quality ◽

Storage Period ◽

Storage Conditions ◽

Quality Parameters ◽

Laying Hen ◽

Unit Weight ◽

Internal Quality ◽

Haugh Unit

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

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Effect of storage temperature and shaking rate on pH and blood-gas results for two quality-control products.

Clinical Chemistry ◽

10.1093/clinchem/34.9.1910 ◽

1988 ◽

Vol 34 (9) ◽

pp. 1910-1912 ◽

Cited By ~ 2

Author(s):

K W Ryder ◽

S J Jay ◽

M R Glick ◽

J R Woods

Keyword(s):

Quality Control ◽

Room Temperature ◽

Storage Temperature ◽

Control Program ◽

Blood Gas ◽

Quality Control Program ◽

Storage Temperatures

Abstract Directions for pre-analytical handling of ampules of two commercially available aqueous quality-control products (contrlL and G.A.S.) contain vague instructions such as "store at room temperature" and "shake vigorously" before analysis. We examined the effect of different storage temperatures (25, 31, and 38 degrees C) and shaking rate (one, two, and four shakes per second) on pH and blood-gas results. For both products, increasing the storage temperature significantly decreased pO2 results, the magnitude of the bias being greatest for those solutions with the highest O2 tensions. However, increasing the shaking rate partly offset this bias. Increasing storage temperature also decreased results for pCO2 and increased results for pH for both manufacturers' ampules with the highest CO2 tensions, and this bias was not offset by increasing the shaking rate. We conclude that both storage temperature and shaking rate must be precisely defined and carefully monitored before these products are used in a quality-control program.

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Clinical Study of Bleaching Gel Storage Temperature on Tooth Color and Sensitivity

Operative Dentistry ◽

10.2341/17-302-c ◽

2019 ◽

Vol 44 (5) ◽

pp. 459-468 ◽

Cited By ~ 1

Author(s):

D Hortkoff ◽

B Fortes Bittencourt ◽

J Mendes Nadal ◽

OM Mongruel Gomes ◽

M Rezende ◽

...

Keyword(s):

Room Temperature ◽

Rating Scale ◽

Storage Temperature ◽

Numerical Rating Scale ◽

Absolute Risk ◽

Color Variation ◽

Tooth Sensitivity ◽

Tooth Color ◽

Numerical Rating ◽

Storage Temperatures

SUMMARY Objective: The objective of this triple-blind, split-mouth, randomized clinical trial was to evaluate the bleaching efficacy and tooth sensitivity of an in-office bleaching agent submitted to different storage temperatures (room temperature at 21.04°C±3.13°C or refrigeration at 5°C). Methods and Materials: Thirty volunteers were selected who had central incisors with color A2 or higher. The volunteers' maxillary hemi-arches received either the bleaching treatment with room temperature or refrigerated storage temperatures (two sessions of 3×15 minutes, one-week interval). Color variation was evaluated by subjective (Vita Classic and Vita Bleachedguide) and objective methods (Vita Easyshade spectrophotometer). Tooth sensitivity was evaluated with the visual analog scale (0–10) and the numerical rating scale (five points). The consistency of bleaching gels was evaluated by flow test, and pH was measured, both in triplicate. Color variation (SGU) and ΔE were analyzed by paired t-test (α=0.05). The absolute risk of pain was assessed by McNemar test (α=0.05), data from the numerical rating scale by the Wilcoxon signed-rank test (α=0.05), and visual analog scale by paired t-test. Comparison between the times within each group was analyzed by Friedman test. Gel consistency and pH were analyzed by one-way analysis of variance and Tukey post-test. Results: Regarding the absolute risk of tooth sensitivity, no significant difference was observed between the groups. The relative risk for tooth sensitivity was 1.13 (95%, confidence interval 0.70–1.82). Both tooth sensitivity scales were statistically similar. The results of the subjective evaluation (Vita Classic: p=0.73, Vita Bleachedguide: p=1.00) and the objective evaluation (p=1.00) of bleaching efficacy corresponded to the hypothesis of equality between groups after bleaching. Both pH values were around 7, and for the consistency test, there were significant differences between the groups (p=0.002). Conclusions: Storage temperature of the analyzed in-office bleaching agent had no influence on tooth color effectiveness and tooth sensitivity.

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