Shelf-life and Quality Characteristics of Tofu Coagulated by Calcium Lactate

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.

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Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

JPAIR Multidisciplinary Research ◽

10.7719/jpair.v24i1.379 ◽

2016 ◽

Vol 24 (1) ◽

Author(s):

Geraldine F. De Jesus ◽

Shirley G. Dicen ◽

Maria Crisanta M. Jarque

Keyword(s):

Shelf Life ◽

Sweet Potato ◽

Sugar Content ◽

Quality Characteristics ◽

Second Phase ◽

Potato Tubers ◽

Total Carbohydrate ◽

Ipomea Batatas ◽

Microbial Analysis ◽

Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato. The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202124701003 ◽

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.

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Effects of low-dose γ-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron (Crocus Sativus Linn) in Iran

Food Science and Biotechnology ◽

10.1007/s10068-013-0132-7 ◽

2013 ◽

Vol 22 (3) ◽

pp. 687-690 ◽

Cited By ~ 5

Author(s):

Mohammad Jouki ◽

Naimeh Khazaei

Keyword(s):

Shelf Life ◽

Low Dose ◽

Modified Atmosphere Packaging ◽

Quality Characteristics ◽

Crocus Sativus ◽

Modified Atmosphere ◽

Γ Irradiation

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Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

Meat Science ◽

10.1016/j.meatsci.2013.08.023 ◽

2014 ◽

Vol 96 (1) ◽

pp. 548-553 ◽

Cited By ~ 20

Author(s):

Hyun-Wook Kim ◽

Ji-Hun Choi ◽

Yun-Sang Choi ◽

Hack-Youn Kim ◽

Mi-Ai Lee ◽

...

Keyword(s):

Shelf Life ◽

Quality Characteristics

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The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Foods ◽

10.3390/foods8120635 ◽

2019 ◽

Vol 8 (12) ◽

pp. 635 ◽

Cited By ~ 4

Author(s):

Sasa Novakovic ◽

Ilija Djekic ◽

Anita Klaus ◽

Jovana Vunduk ◽

Vesna Djordjevic ◽

...

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Quality Characteristics ◽

Control Group ◽

Refrigerated Storage ◽

Mesophilic Bacteria ◽

Chilled Storage ◽

Negative Effect ◽

Pork Sausages ◽

Microbiological Properties

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

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