scholarly journals Comparative Study of Quality Aspects and Shelf Life of Salted and Unsalted Smoked Products From Spotted Snakehead (Channa Punctatus) at Various Storage Conditions

2020 ◽  
Vol 7 (2) ◽  
pp. 303-310
Author(s):  
Anjoly Bormon ◽  
Subhash Chandra Chakraborty ◽  
Md Abul Mansur ◽  
Mst Prianka Jahan
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Quality Parameters ◽  
Significant Loss ◽  
Sensory Assessment ◽  
Smoked Fish ◽  
Quality Aspects ◽  
T1 And T2

This study was conducted to prepare and evaluate the quality and shelf life ofsmoked spotted snakehead, taki (Channapunctatus) stored at ambient temperature(30-35ºC) and refrigeration temperature (4ºC) after treating with no salt (T1) and 20%salt (T2). Sensory assessment, initial and final proximate analysis, TVB-N value andmicrobial analysis (SPC) were carried out for the smoked products stored for differentstorage periods. According to sensory assessment, smoked taki remained inacceptable condition for 4 and 6 days in T1 and T2, respectively while stored atambient temperature. However, at refrigeration temperature, smoked taki remained inacceptable condition for 59 and 74 days in T1 and T2, respectively. Biochemicalassessment of smoked product showed that protein, lipid and ash content increaseddue to significant loss of moisture during smoking of fish. No appreciable changes inproximate composition were observed for any of the two storage conditions. Valuesof TVB-N content of T1 showed rapid increase in comparison to T2 during storage.Microbial load (SPC) of smoked fish decreased due to the smoking processcompared to the initial microbial load of fresh fishes but increased with the increaseof storage period. Considering all the quality parameters it was found that smokedfish in treatment T2 maintained its excellent quality and longer shelf-life in bothstorage conditions than treatment T1. Res. Agric., Livest. Fish.7(2): 303-310,  August 2020

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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

2017 ◽  
Vol 41 (3) ◽  
pp. 322-333 ◽  
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.

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

scholarly journals Shelf life and sensory assessment of tilapia quenelle during frozen storage

2013 ◽  
Vol 48 (8) ◽  
pp. 1080-1087 ◽  
Author(s):  
Maria Fernanda Calil Angelini ◽  
Juliana Antunes Galvão ◽  
Amanda de Freitas Vieira ◽  
Luciana Kimie Savay-da-Silva ◽  
Ligianne Din Shirahigue ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fish Consumption ◽  
Frozen Storage ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Assessment ◽  
Brazilian Legislation ◽  
Significant Difference ◽  
Off Flavors ◽  
Retort Pouch

The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.

scholarly journals Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

2021 ◽  
pp. 42-54
Author(s):  
Arouna Ouedraogo ◽  
Cheikna Zongo ◽  
François Tapsoba ◽  
Hama Cissé ◽  
Yves Traoré ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Storage Period ◽  
Storage Conditions ◽  
Smoked Fish ◽  
Different Types ◽  
And Storage ◽  
Fish Industry ◽  
Fish Trade ◽  
Temperature Storage

Aims: Fish is a product more and more consumed in Burkina Faso, especially in Ouagadougou. Poor sale and storage conditions can impact on the hygienic quality of fish. The objective of this study was to identify the contamination risks due to the sale and storage conditions of smoked, dried and fresh fishes. Study Design: A descriptive design was used to identify the different types and origins of fish on the markets in Ouagadougou and the practices and conditions of sale that could be sources of chemical and microbiological contamination. Place and Duration of Study: Relevant data was collated in Ouagadougou (Burkina Faso) from February 2019 to July 2019. Methodology: A survey was conducted among traders of dried and smoked fish from 50 markets and major sales sites in Ouagadougou. Data collection was done using a questionnaire developed with Sphinx Plus2 software. Results: The results indicated a higher proportion of men (75%) than women (25%) with an age between 21 and 45 years old were participated in fish trade. The fish encountered in the markets of Ouagadougou come from Sourou, Kompienga and Bagré, as well as from external suppliers such as Côte d'Ivoire, Mali and Senegal. The different types of fish sold were dried or smoked carp (36.67%), smoked catfish (23.33%), dried Nanani or Djêdjê wala (concorde) (13.33%), smoked Macharon (10%), smoked Racok (10%) and smoked eels or Roolgo in mooré (local language) (6.67%). The types of fish most purchased by consumers, in order, were: Carp, Catfish, Macharon, Nanani. In addition, the study detected risks of contamination of the fish, namely: exposure material consisting of tables and baskets, conservation at room temperature, storage period of 10 to 30 days, no training in hygiene, fish served with bare hands, exposed to dust and stray animals. Conclusion: In sum, the study revealed some characteristics of the fish industry in Ouagadougou and also risks of contamination of fish sold on the markets.

scholarly journals Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

2018 ◽  
Vol 6 (2) ◽  
pp. 219
Author(s):  
İsmail Gök ◽  
Birol Kılıç ◽  
Cem Okan Özer
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Industry ◽  
Treatment Groups ◽  
Ph Values ◽  
Tbars Values ◽  
And Storage ◽  
All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

scholarly journals Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga di Kota Jayapura

2021 ◽  
Vol 13 (1) ◽  
pp. 52-57
Author(s):  
Kristina Haryati ◽  
Nurlita Dianingsih
Keyword(s):  
Small Business ◽  
Shelf Life ◽  
Key Words ◽  
Protein Level ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Moisture Level ◽  
Smoked Fish ◽  
Open Process ◽  
Fat Level

Fish is highly susceptible to deterioration without any preservative or processing measures and requires proper handling and preservation to increase its shelf life. Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Papua, is still carried out traditionally with capital and small business scale so that the use of tools is still simple. The aim of this research was to study the proximate composition of smoked yellowfin fish, which were taken from different producers in Youtefa Market, Jayapura City, Papua. The analysis on smoked yellowfin fish applied of proximate analysis (moisture level, ash level, fat level, and protein level). The result of this research showed that the highest moisture level was EK.K sample with 67.17%.  The highest value of ash level was EK.T­1 sample with 8.15%. The highest of fat and protein level were EK.K sample, with 18.63% and 6.42%, respectively.  Key words: Smoked yellowfin, proximate analysis. 

Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

2008 ◽  
Vol 14 (3) ◽  
pp. 285-294 ◽  
Author(s):  
J. Graell ◽  
M.L. Lopez ◽  
T. Fuentes ◽  
G. Echeverría ◽  
I. Lara
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Volatile Emission ◽  
Sensory Acceptability ◽  
Standard Quality ◽  
Emission Changes

Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of `Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 :2% CO2, 1% O2 : 1 % CO2 and 1% O2 :3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 :1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2:2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2: 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C.

scholarly journals Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 613
Author(s):  
Pavlina Jevinová ◽  
Monika Pipová ◽  
Ivana Regecová ◽  
Soňa Demjanová ◽  
Boris Semjon ◽  
...  
Keyword(s):  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Cladosporium Cladosporioides ◽  
Dew Point ◽  
Different Temperatures ◽  
Group B ◽  
Entire Storage Period ◽  
Penicillium Spp

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

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