scholarly journals EFFECTS OF PRESERVATIVE TREATMENTS ON THE MICROBIOLOGICAL AND STORAGE QUALITY OF TIGER NUT MILK DRINK

2021 ◽  
Vol 5 (11) ◽  
Author(s):  
Olofu A. Victor ◽  
Adeshina O. Gbonjubola ◽  
O. Busayo ◽  
Mshelia M. Bata
Keyword(s):  
Shelf Life ◽  
Standard Procedure ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
Storage Quality ◽  
Microbial Stability ◽  
Total Fungi ◽  
And Storage

Tiger nut milk drink is a milk-like aqueous extract from tiger nut, which is highly nutritious and is consumed in most parts of the world especially in the Northern part of Nigeria. However, its availability is limited due to its short shelf life. The aim of this present study was to determine the effects of preservatives treatments on the microbiological and storage quality of tiger nut milk drink. Fresh tiger nut milk drink was produced according to the standard procedure with portable water and also with sterile distilled water. The milk was divided into 16 aliquots, kept in a sterile container for analysis of the different treatments, and preservatives were added according to the experimental design. The color, odor and consistency of the milk were observed daily for a period of seven days. The total bacteria count (TBC), total coliform count (TCC), total Staphylococcal count (TSC) and total fungi count (TFC) (yeast and mold) were evaluated every two days to monitor the microbial stability. Fresh tiger nut milk without any treatment spoiled within few hours after production, while the aliquot supplemented with all the preservatives; pasteurized and then stored under refrigerated temperature for up to seven days. The range of total bacterial count was from 8.00×104 -1.20×107 CFU/ml. The most prevalent bacterial isolates were; Escherichia coli (17.79%), Staphylococcus aureus (10.53%) and Micrococcus spp. (9.78%), whereas the dominant fungi were Candida tropicalis (16.27%), Saccharomyces spp. (11.63%) and Aspergillus spp. (11.63%). This study showed that tiger nut milk drink has a rich microbial content which affects its shelf life and the addition of natural (spices) and chemical preservatives is important to stabilize the drink; thus there is an urgent need to standardize the use of preservatives.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

scholarly journals Effects of gamma irradiation on the shelf-life of frozen tiger shrimp, Penaeus monodon (Fabricius, 1798)

2016 ◽  
pp. 10-15
Author(s):  
MG Mustafa ◽  
MA Hossain ◽  
MJ Alam ◽  
MMR Khan ◽  
SS Nilla ◽  
...  
Keyword(s):  
Shelf Life ◽  
Penaeus Monodon ◽  
Storage Period ◽  
Bacterial Count ◽  
Total Coliform ◽  
Treatment Quality ◽  
Total Bacterial Count ◽  
Tiger Shrimp ◽  
Before And After ◽  
High Doses

The effects of three levels of irradiation (3, 6 and 9 KGy) during storage period (0, 15, 30, 45, 60, 75 and 90 days) were evaluated in frozen tiger shrimp, Penaeus monodon. Biochemical composition was analyzed before and after treatment. Quality of tiger shrimp was assessed through organoleptic, chemical (Total Volatile Nitrogen, TVN and Trimethylamine, TMA) and microbiological (Total Bacterial Count (TBC); Total Mold Counts (TMC); Total Yeast Count, (TYC); Total Coliform Count, (TCC) and Salmonella count) evaluation at an interval of 15 days during the storage period. High doses of radiation affected on the texture of fish. While, the maximum shelf life was observed for 9 KGy irradiated sample. All the samples were acceptable during 90 days of storage period because the upper limit of all spoilage indicators did not exceed the recommended values.International Journal of Natural Sciences (2014), 4(1) 10-15

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

2020 ◽  
Vol 50 (6) ◽  
pp. 1151-1161
Author(s):  
Vishakha Sharma ◽  
Renu Mogra ◽  
Azad Mordia
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Control Sample ◽  
Value Added ◽  
Food Product ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Content Type ◽  
Salvia Hispanica L

Purpose Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Design/methodology/approach Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life. Findings Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers. Originality/value Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

Usefulness of the Benzalkon-Crystal Violet-ATP Method for Predicting the Keeping Quality of Pasteurized Milk

1982 ◽  
Vol 45 (10) ◽  
pp. 928-931 ◽  
Author(s):  
G. M. WAES ◽  
R. G. BOSSUYT
Keyword(s):  
Shelf Life ◽  
Crystal Violet ◽  
Quantitative Estimation ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Life Test ◽  
Pasteurized Milk ◽  
Keeping Quality ◽  
Factory Laboratory

Using the benzalkon-crystal violet-ATP method (BC-ATP method), post-pasteurization contamination of pasteurized milk caused by gram-negative bacteria can be determined within 24 h. This study determined to what extent the keeping quality of pasteurized milk can be predicted by applying this BC-ATP method. Results obtained with the BC-ATP method for 100 samples of pasteurized milk were compared with those recorded in the shelf-life test (total bacterial count after 10 d of storage of samples at 7°C; standard: 106 bacteria per ml) and the Moseley test (bacterial count after 5 d of storage at 7°C; standard: 105 bacteria per ml). Using the shelf life test and the Moseley test, 14 and 8% of the results, respectively, did not correspond with those obtained with the BC-ATP method. From the results obtained, it was obvious that the greater the post-pasteurization contamination of the pasteurized milk, the lesser is the keeping quality. A quantitative estimation of the degree of post-pasteurization contamination can be obtained satisfactorily by applying the BC-ATP method to 1000-, 100-, 10- and 1-ml portions. The Moseley test takes too much time to achieve a good coordination between the factory laboratory and the pasteurization and filling sections of the dairy factory. By substituting the BC-ATP method applied to 100-ml portions of pasteurized milk for the Moseley test (5 d at 7°C; standard: 100,000 bacteria per ml) almost the same information is obtained within 24 h.

scholarly journals The effect of Combined Treatment with Sodium Dichloroisocyanurate and Electron Beam Irradiation in Controlling Mold (Lasiodiplodia theobromae) on Star Apples

2021 ◽  
Vol 7 (3) ◽  
pp. 42-51
Author(s):  
Thi Ly Nguyen ◽  
Thi The Doan ◽  
Phuong Anh Pham Nguyen ◽  
Van Chung Cao ◽  
Anh Tuyet Dinh Thi ◽  
...  
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Irradiation Dose ◽  
Electron Beam Irradiation ◽  
Combined Treatment ◽  
Lasiodiplodia Theobromae ◽  
Sodium Dichloroisocyanurate ◽  
And Storage ◽  
Apple Fruits

Lasiodiplodia theobromae causes decay of star apple fruits (Chrysophyllum cainino) during harvest, transport and storage. If the irradiation dose is higher than 800 Gy, this mold will be controlled. However, the quality of star apple was significantly changed when they were irradiated at the dose higher than 0.6 kGy by electron beam (EB). To keep irradiation dose under 0.6kGy, the synergic effect of the combined treatment of EB irradiation and sodium dichloroisocyanurate (NaDCC) was investigated. In this study, star apples were pretreated with NaDCC concentrations in range of 10 -70 ppm in order to decrease the growth of mold and extend the shelf-life of treated star apples. The results showed that pretreatment with 20 ppm NaDCC had also kept the color and reduced disease of stored star apple. Dipping star apples into 20 ppm NaDCC solution before irradiating at 400 Gy and 600 Gy could be chosen as the best way to inhibit the development of Lasiodiplodia theobromae and extend the shelf life of star apple in the trading condition (7 days, 9oC).

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