scholarly journals Biochemical Changes of Dried Fruit of Figs (Ficus carica L.) During Storage

2019 ◽  
Vol 69 (12) ◽  
pp. 3605-3610
Author(s):  
Mihaela Gabriela Dumitru
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Biochemical Changes ◽  
Oxidation Products ◽  
Ficus Carica ◽  
Ambient Conditions ◽  
Value Determination

Fig (Ficus carica) is the fig tree, originating in the Mediterranean Basin, has a carnous and juicy pulp, besides being slightly sweetened. Fig is the highly perishable subtropical fruit, therefore, falls into high degradation due to biochemical changes that occur during storage. The purpose of this paper was to establish biochemical changes with a role in modifying the quality of fig fruit (Ficus carica) during the storage period. During storage, fruit containing oil is susceptible to oxidative damage. In order to ensure a high quality of fruit, it is essential to reliably analyze their oxidative status (complex process due to the influence of several factors such as availability of oxygen, light, temperature, microorganisms and enzymes). Samples were packed in 200 mm x 150 mm polyethylene sheets and stored under ambient conditions to study the quality changes during storage for 365 days. The samples were analyzed for quality attributes, such as the measurement of fatty acid profiles, determination of primary oxidation products (Peroxide value), determination of secondary oxidation products (Thiobarbituric acid test), acid value and the refraction index. can help to estimate the shelf life. The result of the study indicated the shelf life for Ficus carica fruit dried was 120 days.

scholarly journals Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2256-2264
Author(s):  
E.J. Alice ◽  
M. Amanullah ◽  
M.A. Karim ◽  
M.A. Hossain ◽  
M.T. Islam
Keyword(s):  
Shelf Life ◽  
Promising Result ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

1999 ◽  
Vol 5 (2) ◽  
pp. 121-137 ◽  
Author(s):  
R. López-Fandiño ◽  
A. Olano
Keyword(s):  
Shelf Life ◽  
Thermal Process ◽  
Whey Proteins ◽  
Lipid Degradation ◽  
Uht Milk ◽  
Heat Stable ◽  
New Compounds

Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes

2012 ◽  
Vol 200 ◽  
pp. 305-311
Author(s):  
Dong Li Li ◽  
Wen Cai Xu ◽  
Zun Zhong Liu ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Sulfur Dioxide ◽  
Shelf Life ◽  
Water Loss ◽  
Control Sample ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Acid ◽  
Table Grapes ◽  
Vitis Labruscana

An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.

Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

1998 ◽  
Vol 61 (12) ◽  
pp. 1649-1656 ◽  
Author(s):  
VIDYA ANANTH ◽  
JAMES S. DICKSON ◽  
DENNIS G. OLSON ◽  
ELSA A. MURANO
Keyword(s):  
Shelf Life ◽  
Descriptive Analysis ◽  
Peak Load ◽  
Storage Period ◽  
Life Extension ◽  
Processing Temperature ◽  
Optimal Conditions ◽  
Pressure Time ◽  
Pork Loin

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The was determined to be 2.17 min for L. monocytogenes and the was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P &lt; 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P &gt; 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P &gt; 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P &gt; 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals EFFECTS OF 2% 02, 50% CO2, AND THE COMBINATION ON FLAVOR QUALITY AND FERMENTATION PRODUCTS OF STRAWBERRIES AND BLUEBERRIES

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 677e-677
Author(s):  
Diana Dostal Lange ◽  
Randolph M. Beaudry
Keyword(s):  
Storage Period ◽  
Taste Panel ◽  
Flavor Quality ◽  
Ambient Conditions ◽  
Fermentation Products ◽  
Fermentation Product ◽  
Highly Effective ◽  
Off Flavors ◽  
Very High

Low O2 and high CO2 concentrations can be used effectively to slow respiration and retard decay, but anaerobic and C02-injurious conditions must be avoided. The objective of this research was to: 1) determine the effects of low O2 and very high-C02 on flavor quality and accumulation of fermentation products. Strawberries and blueberries were stored in 2% O2/0% CO2, 20% 02/50% CO2, 2% O2/50% CO2, and 20% 02/0% CO2 for 0, 2, 4, 6, and 8 days at 20C. A taste panel evaluated the berries at the end of each storage period and again after 2 days under ambient conditions. Ethanol was the primary fermentation product that accumulated in response to low O2 and high CO2 concentrations. However, acetaldehyde was produced preferentially in response to elevated C02 levels. The flavor quality of the strawberries and blueberries was only acceptable for 2 days for treatments containing 50% CO2. The most intense off-flavors were detected in the 2% 02/50% CO2 and 20% O2/50% CO2 samples. 50% CO2 was highly effective in preventing decay, but this concentration was too high for acceptable flavor quality for storage periods greater than 2 days.

Sign in / Sign up

Export Citation Format

Share Document