scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

2020 ◽  
Vol 12 (2) ◽  
pp. 315
Author(s):  
Dyah Ayu Rakhmayeni ◽  
Tatty Yuniarti ◽  
Sukarno Sukarno
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Fish Products ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Quality Degradation ◽  
Total Plate Count ◽  
Different Temperatures

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

scholarly journals APLICATION OF ATUNG (Parinarium glaberimum, HASSK) IN HANDLING OF FRESH PELAGIC FISH

2015 ◽  
Vol 2 (1) ◽  
pp. 70
Author(s):  
Trijunianto Moniharapon ◽  
Angcivioletta Moniharapon
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Quality Parameter ◽  
Pelagic Fish ◽  
Plate Count ◽  
Fresh Fish ◽  
Total Plate Count ◽  
Fresh Food

Atung plant (Parinarium glaberimum, HASSK) is endemic in Mollucas. Fruit of Atung have been used for hundred of years by the local fishermen when they go fishing. Efforts to preserved fresh food (especially fish) were continually pursue by using natural preserver which contained bioactive compound as antibacteria. The aim of the study was to get information on the quality (organoleptic, chemical, and microbiological) of post harvested using fish kept in atung powder and atung solution. Three kind of pelagic fish were used, namely; Layang (Decapterus sp), Tongkol (Euthynus sp) and Kembung (Restligger sp). The fishes were kept in 0,3% powder atung (W/W) and 20% atung solution (V/V), with shelf-life of freshness of 0, 4, 8, 12, 16, and 20 hours. Sensory quality test was conducted by using descriptive test with scale ranged from 1 - 9. Quality parameter observed were the appearance, odor, texture, TVB (total volatile base), pH and TPC (total plate count). The results showed that quality of post harvested fresh fish kept in atung was the best treatment and with longer shelf life of freshness; i.e. 21 hours (20 th hour) (Kembung and Tongkol), while layang fish was 17 hours (16 th hour). In other hand, the treatment without atung (control) was 9 hours (8 th hour). Atung fruits were more practical, efficient than the treatment without atung, to be used as an alternative preservative by the sea-boarding fishermen. Keywords : endemic, atung, shelf-life, fresh of pelagic fish. 

scholarly journals The Effect of Turmeric Extract (Curcuma Domestica Val) Against the Durability of Yellow Rice Storage

2019 ◽  
Vol 2 (1) ◽  
pp. 30-36
Author(s):  
Hetty Lendora Maha ◽  
Erly Sitompul ◽  
Jansen Silalahi
Keyword(s):  
Antibacterial Activity ◽  
Shelf Life ◽  
Microbial Growth ◽  
Plate Count ◽  
Traditional Food ◽  
Extract Concentration ◽  
Cooked Rice ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Plate Count Method

Yellow cooked rice is a traditional food in some regions in Indonesia. Yellow cooked rice with the addition of turmeric and flavoring which can longer shelf life of savings because it has antibacterial activity and flavor. The purpose of this study was to determine the effect of turmeric extract (Curcuma domestica Val) to extend shelf life of yellow cooked rice. The samples used were made of yellow cooked rice with handmade and without any seasoning flavored with turmeric extract concentration of 1.8% and 2.4%. Organoleptic testing were conducted every 3 hours, test of microbial growth daily and inhibition of turmeric extract with a concentration of 1.8% and 2.4% of fungi isolated from yellow cooked rice with a total plate count method. Research showed that turmeric extract concentration and the addition of  herbs affect the longer shelf life of yellow cooked rice store. High more and more  concentration of the turmeric extract can made longer the shelf life of yellow cooked rice either through organoleptic and also total plate count. Yellow cooked rice without seasoning with turmeric extract concentration of 1.8% and 2.4% were 30 and 33 hours respectively, while the yellow cooked rice was flavored with the same concentration of turmeric extract  were 36 and 39 hours respectively.

scholarly journals Peningkatan Kualitas Minuman Sari Lidah Buaya pada Usaha Muztaqbalah Malang

2021 ◽  
Vol 5 (1) ◽  
pp. 44-52
Author(s):  
Ikhlasul Amallynda ◽  
Annisa Kesy Garside ◽  
Nadia Mardhiyah
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Sodium Benzoate ◽  
Small And Medium Enterprises ◽  
Aloe Vera ◽  
Business Owners ◽  
Plate Count ◽  
Total Plate Count ◽  
Medium Enterprises

Muztaqbalah is a small business located in Jetis, Dau, Malang Regency that manufactures aloe vera extract beverages. The problem faced by Small and Medium Enterprises (SME) is that the shelf life of aloe vera products is short, although sodium benzoate has been added. In addition, consumers want a fresher taste in aloe vera extract beverages. Based on the problems faced by Muztaqbalah's business, this program aims to help business owners improve the quality of aloe vera extract beverages. After consulting and mentoring, it is suggested to add additional stages in the manufacturing process, soaking in saltwater, filtering before the aloe vera meat is blended, and sterilizing bottles or cups before packaging. Based on the results of the Total Plate Count (TPC) analysis, the proposed preservative additive is citric acid because it has a longer shelf life than lime.ABSTRAKUsaha Muztaqbalah merupakan usaha kecil pembuat minuman sari lidah buaya yang terletak di Jetis, Dau, Kabupaten Malang. Permasalahan yang dihadapi oleh UKM adalah umur simpan produk minuman sari lidah buaya belum bertahan lama meski sudah ditambahkan bahan natrium benzoat. Selain itu konsumen menginginkan rasa yang lebih segar pada minuman sari lidah buaya. Berdasarkan permasalahan yang dihadapi oleh usaha Muztaqbalah, maka tujuan program pengabdian ini adalah membantu pemilik usaha untuk meningkatkan kualitas minuman sari lidah buaya. Setelah melakukan konsultasi dan pendampingan diusulkan penambahan tahapan dalam proses pembuatan yaitu perendaman dengan air garam, penyaringan sebelum daging lidah buaya diblender dan sterilisasi kemasan botol atau cup sebelum pengemasan. Berdasarkan hasil analisis Total Plate Count (TPC) maka bahan tambahan pengawet yang diusulkan adalah asam sitrat karena memiliki umur simpan yang lebih lama dibanding jeruk nipis.

scholarly journals Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

2021 ◽  
Vol 16 (1) ◽  
pp. 73
Author(s):  
Sri Haryani Anwar ◽  
Rosa Wildatul Hifdha ◽  
Syarifah Rohaya ◽  
Hafidh Hasan
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Ph Value ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Plate Count ◽  
Canned Tuna ◽  
Total Plate Count ◽  
Perishable Commodity

Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini bertujuan untuk mempelajari kualitas tuna kaleng yang disterilisasi menggunakan alat pressure canner berkapasitas 24L dengan memvariasikan suhu dan lama sterilisasi (suhu 121°C selama 20 menit dan suhu 115°C selama 50 menit) serta jenis medium (larutan garam dan minyak kelapa sawit). Ikan tuna yang dikalengkan diperoleh dari perairan Aceh. Parameter kualitas bahan baku yang diuji pada tuna segar adalah kadar histamin, angka lempeng total (ALT) dan pH. Sementara itu, parameter kualitas yang diuji pada tuna kaleng adalah ALT, pH, kandungan logam berat (timbal dan merkuri) serta tingkat penerimaan konsumen melalui uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa ALT tuna kaleng pada semua perlakuan <1x101 koloni/g, sedangkan kandungan timbal (Pb) <0,0001 mg/kg dan merkuri (Hg) berkisar antara 0,29-0,58 mg/kg. Hasil uji hedonik menunjukkan bahwa panelis secara umum dapat menerima kedua jenis produk tuna kaleng, namun panelis lebih menyukai rasa tuna kaleng dalam larutan garam serta warna tuna kaleng dalam minyak kelapa sawit. Hasil penelitian ini menyarankan pengalengan tuna sebaiknya dilakukan pada suhu 121°C selama 20 menit.ABSTRACTTuna is a perishable commodity thus it needs to be preserved to prolong its shelf life. The Canning process is one of the solutions to increase tuna shelf life at room temperature. Research on the tuna canning processes from Aceh waters has never been reported. Therefore, this research aimed to investigate the quality of canned tuna which was sterilized using a 24L pressure canner with varying the temperature and duration of sterilization (121°C for 20 minutes and 115°C for 50 minutes) and the type of medium (brine and palm oil). The fresh tuna used for canning was caught from Aceh water. The quality parameters evaluated for fresh tuna were histamine levels, total plate count (TPC), and pH. Meanwhile, the parameters tested on the quality of the canned tuna were TPC, pH value, heavy metals lead (Pb) and mercury (Hg) contamination, and levels of consumer acceptance through organoleptic tests (hedonic). The results indicated that the TPC values for all canned tuna were <1x101 cfu/g, the metal contaminations were <0.0001 mg/kg for Pb and in the range of 0.29-0.58 mg/kg for Hg. The hedonic tests proved that although all the panelists accepted these two types of canned tuna, they prefer the taste of canned tuna in a salt solution and the color of canned tuna in palm oil. This research suggests that the sterilization process for canned tuna using a 24L pressure canner should be carried out at 121°C for 20 min.

scholarly journals Optimization of production of the fermented milk beverage based on Tibetan kefir grains

2021 ◽  
Vol 247 ◽  
pp. 01003
Author(s):  
Rustem Khabibullin ◽  
Mahmud Adylov ◽  
Galina Ezhkova
Keyword(s):  
Shelf Life ◽  
Fermented Milk ◽  
Quality Characteristics ◽  
Response Functions ◽  
Functional Dependencies ◽  
Fermentation Conditions ◽  
Milk Fermentation ◽  
Kefir Grains ◽  
Central Composite

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

scholarly journals UMUR SIMPAN SAMBAL PARI (Dasyatis Sp.) ASAP YANG DIKEMAS JAR PADA BEBERAPA CARA PEMASAKAN DENGAN METODE PENDUGAAN ACCELERATED SHELF-LIFE TESTING (ASLT)

2020 ◽  
Vol 13 (2) ◽  
pp. 118
Author(s):  
Dian Rachmawanti Affandi ◽  
Adhitya Pitara Sanjaya ◽  
Santi Rahma Mardiana
Keyword(s):  
Shelf Life ◽  
Plate Count ◽  
Life Testing ◽  
Total Plate Count

<p>Penambahan ikan pari asap pada pembuatan sambal dapat menjadi alternatif pengolahan ikan pari asap dan menghasilkan sambal dengan cita rasa khas. Selama penyimpanan, sambal mengalami penurunan mutu secara mikrobiologi serta menyebabkan perubahan aroma dan timbulnya asam pada sambal sehingga produk ditolak oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi cara kualitas sensoris, kimiawi, dan mikrobiologis sambal ikan pari asap kemasan <em>jar </em>kaca selama penyimpanan, umur simpan sambal, serta menentukan cara pemasakan untuk memperpanjang umur simpan sambal. Pengemasan menggunakan <em>jar </em>kaca dan variasi cara pemasakan pada sambal ikan pari asap dilakukan untuk mencegah penurunan mutu. Variasi cara pemasakan yang dilakukan yaitu pemasakan kering (P1), pemasakan setengah kering (P2), dan pemasakan kering dengan penambahan minyak setelah pemasakan (P3). Selanjutnya, untuk memenuhi standar keamanan pangan dan sebagai jaminan mutu dilakukan pendugaan umur simpan sambal ikan pari asap menggunakan metode ASLT model Arrhenius yang memiliki waktu pengujian relatif singkat dengan ketepatan dan akurasi tinggi.  Parameter yang diuji adalah sensoris aroma, total asam tertitrasi (TAT), dan <em>total plate count </em>(TPC). Penurunan mutu sambal diamati pada penyimpanan suhu 35˚C, 45˚C dan 55˚C selama 48 jam dengan waktu pengamatan setiap 12 jam sekali. Berdasarkan hasil peneli tian, tiga variasi cara pemasakan sambal ikan pari asap memiliki penurunan mutu yang berbeda-beda selama penyimpanan. Umur simpan sambal ikan pari asap kemasan <em>jar</em> kaca menurut parameter kritis TAT pada cara pemasakan kering (P1) pada suhu 30˚C adalah 165,95 jam. Pada variasi pemasakan setengah kering (P2), umur simpan sambal pada suhu 30˚C adalah 155,04 jam. Pada variasi pemasakan kering dengan penambahan minyak (P3), umur simpan sambal pada suhu 30˚C adalah 197,96 jam. Variasi pemasakan kering dengan penambahan minyak goreng setelah pemasakan merupakan cara terbaik untuk memperpanjang umur simpan sambal ikan pari asap kemasan <em>jar </em>kaca.</p><p> </p><br clear="ALL" /><p> </p>

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

2020 ◽  
pp. 20-24
Author(s):  
Anil Gill ◽  
Akash John ◽  
Neelam Iqbal ◽  
Tallat Anwar Faridi ◽  
Sofia Noor
Keyword(s):  
Fecal Coliform ◽  
Morphological Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Bakery Products ◽  
Biochemical Tests ◽  
Total Plate Count ◽  
Wide Range ◽  
Micro Organisms

Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of  REFs sold to clients in bakeries.

scholarly journals Effects of drying temperature on quality parameters of Thai fermented fish dip (Jaew Bong)

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Pongdanai Duangsai ◽  
Somsamorn Gawborisut
Keyword(s):  
Colour Change ◽  
Quality Parameters ◽  
Plate Count ◽  
Fermented Fish ◽  
Drying Temperature ◽  
Total Plate Count ◽  
Different Temperatures ◽  
L Value ◽  
Mold Count ◽  
Better Than

Fermented fish dip is a popular condiment in Thailand and the Lao People’s Democratic Republic. Thai fermented fish dip (TFFD), can be dried to increase its shelf life and ease of transportation. Dried TFFD can be rehydrated to return the powder to its original, paste-like form. Pre-cooked TFFD paste was dried at three different temperatures (40, 60, and 80 ºC). Total plate count, yeast and mold count, CIE colour values (L*, a*, and b*),non-enzymatic browning, and sensory scores of the resulting powders were determined. The CIE colour values and sensory scores were alsoanalysed for rehydrated TFFD. Increasing the drying temperature did not affect the total plate count or yeast and mold count. When dried at 80 ºC, the L* value of TFFD powder was reduced, although the a* and b* values were unaffected compared with lower temperatures. All CIE colour values of rehydrated TFFD decreased as drying temperature increased. Drying temperature did not affect the sensory scores of dried TFFD powder. However, rehydrated samples that had been dried at 80 ºC had significantly lower sensory colour scores than those dried at 40 or 60 ºC. Overall preference rankings of dried and rehydrated TFFD dried at 40 and 60 °C were better than for those dried at 80 °C. Due to an undesirable colour change in the rehydrated product, 80 ºC was deemed to be an unsuitable temperature for drying TFFD paste. In conclusion, both 40 and 60 ºC are appropriate temperatures for drying the product.

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