scholarly journals Effect of Salt and Storage Time on Physico-Chemical and Sensorial Properties of Beef Meatball

2014 ◽  
Vol 24 (1-2) ◽  
pp. 137-147
Author(s):  
RS Tanny ◽  
MA Hashem ◽  
S Akhter ◽  
MS Islam ◽  
MAK Azad ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Ph Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fresh Sample ◽  
Physico Chemical ◽  
And Storage

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

scholarly journals Effect of Salt and Storage Temperature on Beef Sausage Quality

2013 ◽  
Vol 23 (1-2) ◽  
pp. 15-24
Author(s):  
R Luna ◽  
MA Hashem ◽  
MS Ali ◽  
MM Hossain ◽  
MAK Talukder ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Concentration Level ◽  
Control Group ◽  
Fresh Sample ◽  
Significant Difference ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4°C and -20°C. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7th, 14th and 21th day and on the other hand samples preserved at -20°C were stored in the freezer for 60 days and were analyzed on 15th, 30th, 45th and 60th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash & Fat also varied among the samples significantly (P<0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v23i1-2.16561Progress. Agric. 23(1 & 2): 15 – 24, 2012 

scholarly journals Some factors affecting silage fermentation. 1. Influence of laceration and storage temperature.

1959 ◽  
Vol 7 (2) ◽  
pp. 134-137
Author(s):  
G.W. Wieringa
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Dry Matter Content ◽  
Factors Affecting ◽  
Silage Fermentation ◽  
Higher Temperature ◽  
Lower Temperature ◽  
And Storage

In laboratory-scale ensiling experiments [See Abs. 602] it was shown that lactic-acid bacteria developed more rapidly in silage made from crushed grass than in silage made from grass chopped into 5-cm. lengths. In further experiments using grass of high-protein and low dry-matter content, crushed and ensiled at 20 or 30 degrees C., or uncrushed grass ensiled at 30 degrees G. with 1, 2, 3 or 4% of added molasses, good silage was produced only where 4% molasses or the lower temperature was used. Butyric-acid bacteria developed best at the higher temperature.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals The Effect of Lemon (Citrus limon) as a Coagulant on Fresh Cheese Chemical Composition And Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 70-80
Author(s):  
Muhammad Dila Wibowo ◽  
Hamdan ◽  
T.H. Wahyuni ◽  
N. Ginting ◽  
S.Sepriadi
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dry Matter ◽  
Storage Time ◽  
Lemon Juice ◽  
Matter Content ◽  
Citrus Limon ◽  
Dry Matter Content ◽  
Fresh Cheese ◽  
And Storage

Demand for fresh cheese increases along with welfare. As Indonesia has a muslim population around 200 millions therefore there is a demand for halal cheese starter. The purpose of this research was to prove that the use of lemom juice as a replacement rennet is able to coagulate milk while produce fresh cheese which is also a halal because it comes from plants.This study aims to determine the lemon juice (citrus limon) in the process of milk coagulation. This research method used a 4 x 4 Factorial Completely Randomized Design with 2 replications of factor A, levels of lemon juice, namely A0 = 0.01% rennet, A1 = 5% lemon juice, A2 = 10% lemon juice, A3 = 15% lemon juice, and factor B storage time B0 = 0 days, B1 = 5 days, B2 = 10 days and B3 = 15 days. The variables measured were chemical compositions including moisture content, dry matter content, fat content, protein content. Based on the research results, it was found that from the addition of four levels of lemon juice used and four variations of storage time, giving 10% lemon juice (A2) and storage time of 15 days (B3) was the optimal treatment to increase moisture content, dry matter content, fat content, protein content in cheese and can be used as an alternative of halal cheese starter.

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
Keyword(s):  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Matter Content ◽  
Microwave Oven ◽  
Plate Count ◽  
Microbial Count ◽  
Dry Matter Content ◽  
Ether Extract ◽  
Standard Plate Count

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

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget 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). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Physico-Chemical, Microbiological and Sensory Changes in Sun-dried Trichogaster fasciata During Storage

2019 ◽  
Vol 7 (10) ◽  
pp. 1568
Author(s):  
Md. Golam Rasul ◽  
Bhaskar Chandra Majumdar ◽  
Faria Afrin ◽  
Mueena Jahan ◽  
Chunhong Yuan ◽  
...  
Keyword(s):  
Dry Matter ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Storage Period ◽  
Acid Value ◽  
Human Consumption ◽  
Physico Chemical ◽  
Significant Difference ◽  
Polyethylene Bags

Sun dried (T. fasciata) was stored with airtight polyethylene bags at room temperature to investigate the changes in physical, chemical, microbiological and sensory characteristics for 90 days. Sensory and physical (water reconstitution, pH) characteristics of dried T. fasciata showed that the product was acceptable up to 60 days of storage. Moisture content of T. fasciata was significantly increased from 15.06% to 17.80% during the storage period. No significant difference was observed in protein, lipid and ash content on dry matter basis during storage. However, amount of lipids of the dried fish was slightly decreased with the increasing of storage time. The pH value of dried T. fasciata was decreased significantly from 6.51 to 5.94 during the storage period. The peroxide value was increased from 13.84 to 27.87 meq/Kg of lipid. Similarly, acid value and conjugated diene of the lipids were increased significantly, and this result suggested that lipid oxidation occurred over this period of time. Microbial load was also increased from 1.13 to 8.37 log CFU/g with the increasing of storage time. Results of this study showed that the product was oxidized marginally during the storage period and suitable for human consumption up to 60 days.

scholarly journals Оценка хранения лука репчатого в однолетней культуре в Нечерноземной зоне

2020 ◽  
Author(s):  
O.R. Davletbaeva ◽  
M.G. Ibragimbekov ◽  
A.N. Khovrin
Keyword(s):  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Dry Matter Content ◽  
Long Term Storage ◽  
Loss Of Weight ◽  
Standard Cultivar ◽  
Air Circulation ◽  
Preservation Rate

Представлена оценка сохранности сортов, гибридов и новых гибридных комбинаций лука репчатого выращенного в однолетней культуре в условиях Московской области. Лежкость селекционных образцов лука оценивали в период зимнего хранения, учитывали убыль массы, число усохших, пораженных и проросших луковиц. По количеству сохранившихся луковиц и динамике этих показателей оценивали сохранность образцов. Сохранность лука репчатого зависит еще от пригодности данного сорта или гибрида к длительному хранению и его вызревания. Полное вызревание лука характеризуется наличием сухих кроющих чешуй, усыханием листьев и шейки, высоким содержанием сахарозы и моносахаров. Такой лук хранится дольше и меньше поражается болезнями. Один из важных способов сокращения потерь лука репчатого при хранении является соблюдение низкотемпературного режима и соответствующей влажности воздуха. Для лучшей сохранности лука поддерживали температуру в хранилище около 12 С, относительной влажностью воздуха в пределах 75-80. Для этого лук закладывали в хранилище с оборудованными холодильными установками, автоматически регулирующими температуру, влажность и циркуляцию воздуха. Большинство образцов имели сохранность от 28,3 до 71,1, что составило более половины 69,2 изучаемых образцов. Самый низкий показатель сохранности имел образец 652/17 F1 (ШетAN 158 I3) и составил 28,3, также данный образец имел 42,3 проросших луковиц. Лучшую сохранность 95 и 94,6 показали образцы зарубежной селекции F1 Сантеро и F1 Премито (стандарт), при содержании сухого вещества 10,9 и 10,8 соответственно. Также хорошую сохранность среди гибридных комбинаций показал образец 652/2 F1 (Шет Поло I3) 85 с содержанием сухого вещества 10,2, уступив отечественному сорту Форвард (стандарт) на 1,8.An assessment of the safety of cultivars, hybrids and new hybrid combinations of onion grown in an annual culture in the Moscow region is presented. The yield of selected onion samples was evaluated during winter storage, taking into account the loss of weight, the number of dried, affected and sprouted bulbs. The number of preserved bulbs and the dynamics of these indicators were used to assess the safety of samples. The safety of onions depends on the suitability of this variety or hybrid for long-term storage and its aging. Full maturation of onions is characterized by the presence of dry covering scales, drying of leaves and neck, high content of sucrose and monosaccharides. This onion is stored longer and less affected by diseases. One of the important ways to reduce the loss of onions during storage is to observe a low-temperature regime and appropriate humidity. For better preservation of onions, the storage temperature was maintained at about 1-2 C, with a relative humidity of 75-80. To do this, the onion was placed in a storage with equipped refrigeration units that automatically regulate temperature, humidity and air circulation. The majority of samples had a safety of 28.3 to 71.1, which was more than half-69.2 of the studied samples. The lowest preservation rate was for the 652/17 F1 sample (ShetAN 158 I3) and was 28.3, and this sample also had 42.3 sprouted bulbs. The best preservation of 95 and 94.6 were shown by samples of foreign selection F1 Santero and F1 Premito (standard), with a dry matter content of 10.9 and 10.8, respectively. Also, the 652/2 F1 (Shet Polo I3) sample showed good preservation among hybrid combinations 85 with a dry matter content of 10.2, losing to the domestic Forvard (standard) cultivar by 1.8.

Effect of dry matter content at baling on change in forage constituents during the storage of alfalfa hay

1996 ◽  
Vol 76 (4) ◽  
pp. 599-605
Author(s):  
M. Undi ◽  
K. M. Wittenberg
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Soluble Carbohydrate ◽  
Dry Matter Content ◽  
Nutrient Losses ◽  
Alfalfa Hay ◽  
Pole Structure ◽  
Acid Detergent Fibre

The purpose of this study was to evaluate the effect of DM content at baling on the pattern of forage constituent change and on DM and nutrient losses during storage. Alfalfa forage, baled at 64.1–66.2, 71.9–73.2 and 75.4–77.4% DM, was designated Low, Medium, and High DM treatments, respectively. Hay generated from each treatment was stored in a pole structure as two 74-bale stacks per treatment, using a bale wagon. Core samples were collected from bales on days 1, 4, 7, 14, 21, and 60 of storage. Bale temperature was monitored for eight bales per treatment daily for the first 35 d of storage and then on days 45, 50, and 60. Peak storage temperature reached was influenced (P < 0.05) by forage DM at baling; the highest peak temperature being associated with Low DM hay. DM losses also were higher (P < 0.05) in Low DM hay relative to either Medium or High DM hays, averaging 10.1, 4.5, and 3.0%, respectively. Dry matter (DM), neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent insoluble nitrogen (ADIN), and glucosamine contents increased in all forage treatments during storage; the extent of increase was more (P < 0.05) in Low DM hay than in High DM hay. Cellulose, lignin and crude protein (CP) concentrations followed a similar pattern during storage for hay baled and stored at the three DM contents. Soluble carbohydrate content loss was higher (P < 0.05) in Low DM hay relative to High DM hay. Forage DM content at baling will influence stack temperatures and extent of nutrient change during storage. Most changes m constituents of low DM hay occurred within the first 14 d of storage, a period within which peak temperatures were recorded in all forages. The study also showed that alfalfa forage can be stored at a DM content of 76% with minimal nutrient change and loss, which is lower than normally recommended. Key words: Alfalfa hay, storage, nutrients, DM contents, temperature

scholarly journals Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

2012 ◽  
Vol 12 (54) ◽  
pp. 6665-6685
Author(s):  
IM Mukisa ◽  
◽  
CMBK Muyanja ◽  
YB Byaruhanga ◽  
T Langsrud ◽  
...  
Keyword(s):  
Organic Acids ◽  
Dry Matter ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fermentation Time ◽  
Flavour Compounds ◽  
Physico Chemical ◽  
Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

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