Storage Quality Characteristics of Milk Bread Added with β-Glucan from Agrobacterium spp. R259 KCTC 10197BP

2006 ◽  
Vol 35 (5) ◽  
pp. 613-621 ◽  
Keyword(s):  
Quality Characteristics ◽  
Storage Quality

Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks

Meat Science ◽  
2016 ◽  
Vol 117 ◽  
pp. 50-56 ◽  
Author(s):  
Xiaoyin Yang ◽  
Yimin Zhang ◽  
Lixian Zhu ◽  
Mingshan Han ◽  
Shujuan Gao ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Storage Quality

scholarly journals Evaluation of the storage quality characteristics of ‘Tteokbokki’ sauce in the presence of preservatives and following heat sterilization

2020 ◽  
Vol 27 (3) ◽  
pp. 271-280
Author(s):  
Ji-Young Choi ◽  
Jiyoon Kim ◽  
Jungsoo Kim ◽  
Saeul Jeong ◽  
Kwang-Deog Moon
Keyword(s):  
Quality Characteristics ◽  
Storage Quality

Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets

2015 ◽  
Vol 45 (1) ◽  
pp. 145-163 ◽  
Author(s):  
Pramod Kumar Singh ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Pavan Kumar
Keyword(s):  
Quality Characteristics ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substance ◽  
Clove Oil ◽  
Storage Quality ◽  
Content Type ◽  
Sorghum Flour ◽  
Increasing Trend ◽  
Sensory Parameters

Purpose – This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets. Design/methodology/approach – Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters. Findings – Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality. Originality/value – The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

scholarly journals Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

SpringerPlus ◽  
2014 ◽  
Vol 3 (1) ◽  
pp. 39 ◽  
Author(s):  
Fayaz Zargar ◽  
Sunil Kumar ◽  
Zuhaib Bhat ◽  
Pavan Kumar
Keyword(s):  
Quality Characteristics ◽  
Storage Quality ◽  
And Storage

Effect of different fiber sources and tert-butylhydroquinone on the quality characteristics of chicken harrisa, a meat based product

2015 ◽  
Vol 45 (6) ◽  
pp. 930-943 ◽  
Author(s):  
Lokesh Kumar ◽  
Z. F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Oxidative Stability ◽  
Wheat Bran ◽  
Quality Characteristics ◽  
Thiobarbituric Acid Reactive Substance ◽  
Storage Quality ◽  
Content Type ◽  
Oat Bran ◽  
Barley Bran ◽  
Sensory Parameters

Purpose – This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa. Design/methodology/approach – An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p < 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for treated products in comparison to control. Originality/value – Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.

Effect of tert-Butylhydroquinone on the quality characteristics of low fat Kalari, a hard and dry cheese

2015 ◽  
Vol 45 (5) ◽  
pp. 783-792 ◽  
Author(s):  
Deepak Mahajan ◽  
Z. F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Plate Count ◽  
Low Fat ◽  
Storage Quality ◽  
Content Type ◽  
C Storage ◽  
Sensory Parameters

Purpose – The purpose of the present study was to evaluate the effect of tert-Butylhydroquinone (TBHQ) on the quality characteristics of low-fat Kalari, a hard and dry cheese. The products treated with TBHQ were assessed for various oxidative stability and storage-quality parameters. Design/methodology/approach – Low-fat Kalari was prepared and treated with different concentrations of TBHQ (0, 200, 300 ppm) and aerobically packaged within low-density polyethylene pouches and assessed for physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions. Findings – TBHQ showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values for the entire period of storage. pH showed a significant (p < 0.05) decreasing trend, whereas titratable acidity followed a significant (p < 0.05) increasing trend with storage period in control as well as treated products. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products, as TBHQ-treated products showed comparable (p > 0.05) values for total plate count, psychrophillic count and yeast and mould count. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. Originality/value – TBHQ successfully improved the storage quality of low fat Kalari during refrigerated (4 ± 1°C) storage and may be commercially exploited as an antioxidant in Kalari and other cheese like products.

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