Quality Evaluation of Deep Frozen Scraped Coconut

Fresh scraped coconut is highly susceptible to rancidity and microbial spoilage. Consumer acceptability of frozen scraped coconut in terms of chemical, microbiological and sensorial quality for three months of storage period was aimed in this study. Scraped coconut was taken and steam blanched for 5, 10 and 15 minutes using steamer. Half of blanched coconut was mixed with Vitamin E at 500 ppm. Then it was packed in LLDPE/PET/Al pouches (200 g/pouch) and sealed and stored under frozen condition at -18°C using a domestic freezer for 3 months. Control treatment was carried out by keeping the untreated grated coconut at frozen condition. Total plate count (TPC), free fatty acid (FFA) and peroxide values (PV) were measured in two week intervals for 3 months. Sensory properties of frozen coconut samples were tested in monthly intervals. Results revealed that significantly low FFA values in all the treated samples compared to control. The concentrations were below the detectable levels of rancidity (1% as lauric acid). There was no peroxide value detected throughout the study period in both the control and treated samples. It was evident that an inverse relationship occurred between TPC values and blanching time. No differences were seen in sensory attributes in all frozen coconut and were within acceptable range. Application of steam blanching for 15 minutes with/without addition of vitamin E on fresh scraped coconut has the best advantages to extend the shelf life for minimum of three months to preserve the organoleptic properties at domestic frozen conditions.

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KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22812 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Feren Feren ◽

Sri Wahyuni ◽

RH Fitri Faradilla

Keyword(s):

Storage Time ◽

Design Method ◽

Storage Period ◽

Control Treatment ◽

Plate Count ◽

Banana Peel ◽

Total Plate Count ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

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Quality evaluation of ready-to-eat fish ball in curry

SAARC Journal of Agriculture ◽

10.3329/sja.v11i1.18373 ◽

2014 ◽

Vol 11 (1) ◽

pp. 35-43 ◽

Cited By ~ 1

Author(s):

AD Kolekar ◽

AU Pagarkar

Keyword(s):

Escherichia Coli ◽

Peroxide Value ◽

Quality Evaluation ◽

Storage Period ◽

Plate Count ◽

Total Volatile ◽

Initial Value ◽

Overall Acceptability ◽

Chilled Storage ◽

Total Plate Count

Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 102 to 2.4 x 104 cfu g-1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days. DOI: http://dx.doi.org/10.3329/sja.v11i1.18373 SAARC J. Agri., 11(1): 35-43 (2013)

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Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

Current Nutrition & Food Science ◽

10.2174/1573401315666190126114847 ◽

2020 ◽

Vol 16 (4) ◽

pp. 592-600

Author(s):

Sajad A. Wani ◽

Tariq A. Bhat ◽

Nawaz A. Ganie ◽

Pradyuman Kumar

Keyword(s):

Bulk Density ◽

Storage Period ◽

Sensory Characteristics ◽

Plate Count ◽

Extrusion Cooking ◽

Lateral Expansion ◽

Total Plate Count ◽

Sensory Score ◽

Extruded Snacks ◽

Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

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Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

Indian Journal of Animal Research ◽

10.18805/ijar.5592 ◽

2015 ◽

Author(s):

Vikas Kumar ◽

D. Sukumar ◽

M. Muruganantham

Keyword(s):

Quality Evaluation ◽

Microbiological Quality ◽

Plate Count ◽

Microbial Quality ◽

Food Grade ◽

E Coli ◽

Total Plate Count ◽

Sepioteuthis Lessoniana ◽

Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

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Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

Jurnal Agripet ◽

10.17969/agripet.v21i1.19406 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Meilan Archadiya ◽

Lilik Eka Radiati ◽

Manik Eirry Sawitri

Keyword(s):

Lactic Acid ◽

Protein Content ◽

Analysis Of Variance ◽

Raw Materials ◽

Storage Period ◽

Plate Count ◽

Acid Ph ◽

Total Plate Count ◽

Significant Difference ◽

Mold And Yeast

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4°C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml. (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4°C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.

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Kaffir Lime Leaf Extract Utilization as a Natural Preservative for Tomatoes

Journal of Southwest Jiaotong University ◽

10.35741/issn.0258-2724.55.5.25 ◽

2020 ◽

Vol 55 (5) ◽

Author(s):

Sandriana J. Nendissa ◽

Esther Kembauw ◽

Dessyre M. Nendissa

Keyword(s):

Texture Analysis ◽

Leaf Extract ◽

Quantitative Approach ◽

Plate Count ◽

Organoleptic Properties ◽

Natural Preservative ◽

Total Plate Count ◽

Randomized Design ◽

Completely Randomized Design ◽

Color Value

This study aims to determine changes in pH, total plate count, and organoleptic properties (specifically color, texture, and aroma) after dyeing tomatoes kaffir lime leaf extract. The study used a quantitative approach; it employed a completely randomized design that was repeated five times using five different kefir lime leaf extract concentrations: 0% (K0; control), 3% (K1), 5% (K2), 7% (K3), and 9% (K4). The texture analysis results for total plate count, pH, and the selected organoleptic properties showed that kaffir lime leaf extract had a significant effect (p ˂ 0.05). The pH ranged from 5.23 to 4.78, and the total plate count ranged from 7.5 x 105 to 8.1 x 104 CFU/g. Moreover, for the selected organoleptic properties, the average color value ranged from 3.12 to 3.83 (liked), the texture ranged from 2.86 to 3.75 (slightly liked), and the aroma ranged from 2.50 to 3.86 (slightly up to). This research proves that kaffir lime leaf extract with a concentration of 9% is an excellent natural preservative for tomatoes.

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PENGARUH KONDISI HOMOGENISASI TERHADAP KARAKTERISTIK FISIK DAN MUTU SANTAN SELAMA PENYIMPANAN

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v18n1.2012.31-39 ◽

2020 ◽

Vol 18 (1) ◽

pp. 31

Author(s):

SARI INTAN KAILAKU ◽

TATANG HIDAYAT ◽

DONDY A. SETIABUDY

Keyword(s):

Optimal Condition ◽

Storage Period ◽

Coconut Milk ◽

Plate Count ◽

Tween 20 ◽

Practical Reasons ◽

Homogenization Process ◽

Total Plate Count ◽

Randomized Design

ABSTRAK Produk santan awet semakin banyak digunakan masyarakat untuk alasan kepraktisan. Salah satu cara untuk menstabilkan emulsi santan yaitu dengan penambahan emulsifier/stabiliser dan proses homogenisasi. Penelitian ini bertujuan untuk mendapatkan kondisi proses homogenisasi yang dapat menghasilkan emulsi santan yang stabil dengan masa simpan yang optimal. Perlakuan yang diterapkan yaitu tiga kecepatan putaran (6.000, 11.000, dan 16.000 rpm) dan empat durasi homogenisasi (10, 20, 30, dan 40 menit). Percobaan menggunakan rancangan acak lengkap (RAL) faktorial dengan tiga kali ulangan. Parameter yang diamati yaitu karakteristik fisik emulsi santan yang meliputi stabilitas emulsi, viskositas, dan mikroskopik santan. Kemudian diamati pula mutu santan selama penyimpanan dengan menguji parameter pH, warna, kadar asam lemak bebas, dan total mikroba. Emulsifier yang digunakan adalah Tween 20 (konsentrasi 0; 0,5; dan 1%) dan karboksi-metilselulosa-CMC (konsentrasi 0 dan 0,6%). Hasil penelitian menunjukkan bahwa penggunaan CMC 0,6% dapat menghasilkan stabilitas emulsi yang baik (100%) sampai dengan akhir pengamatan (14 hari). Kondisi proses homogenisasi yang optimal diperoleh pada kecepatan putaran 6.000 rpm selama 30 menit. Mutu santan yang dihasilkan dari kondisi proses homogenisasi yang optimal cukup baik dan layak dikonsumsi sampai dengan penyimpanan minggu ke-6. Kata kunci: Santan, homogenisasi, emulsifier/stabiliser, karboksi-metil- selulosa (CMC), mutuABSTRACT Preserved coconut milk is increasingly used publicly because of its practical reasons. One of the ways to stabilize the coconut milk emulsion is by addition of emulsifier/stabilizer and homogenizing process. This study aimed at obtaining conditions of the homogenization process to produce stable emulsions of coconut milk with optimum storage period. The treatments applied were three rotation speeds (6,000, 11,000, and 16,000 rpm) and four homogenization durations (10, 20, 30, and 40 minutes). The experiment was arranged using factorial completely randomized design (CRD) factorial with three replicates . Parameters observed were physical characteristics including coconut milk emulsion stability, viscosity, and microscopic test of milk. Furthermore, it was then observed quality of the coconut milk during storage by testing the parameters of pH, color, free fatty acid (FFA) levels, and total microbes by total plate count (TPC). Emulsifiers used in the experiment were Tween 20 (concentrations of 0, 0.5, and 1%) and carboxy-methylcellulose - CMC (concentrations of 0 and 0.6%). The results showed that the use of 0.6% CMC was able to produce a good emulsion stability (100%) until the end of the observation (14 days). Optimal condition of homogenization process was obtained at the rotation speed of 6,000 rpm for 30 minutes. The quality of coconut milk resulted from optimal condition of homogenization process was quite good and valid for consumption up to 6 weeks of storage. Key words : Coconut milk, homogenization, emulsifier/stabilizer, carboxy-methylcellulose (CMC), quality.

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Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012048 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012048

Author(s):

Y Aisyah ◽

E Murlida ◽

T A Maulizar

Keyword(s):

Shelf Life ◽

Storage Period ◽

Good Alternative ◽

Physicochemical Characteristics ◽

Edible Coating ◽

Storage Life ◽

Control Treatment ◽

Plate Count ◽

Cinnamon Oil

Abstract Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.

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Total Plate Count and Sensory Evaluation as Measures of Luncheon Meat Shelf Life

Journal of Milk and Food Technology ◽

10.4315/0022-2747-39.11.759 ◽

1976 ◽

Vol 39 (11) ◽

pp. 759-762 ◽

Cited By ~ 1

Author(s):

W. M. HILL ◽

J. REAUME ◽

J. C. WILCOX

Keyword(s):

Shelf Life ◽

Sensory Evaluation ◽

Bacterial Population ◽

Storage Period ◽

The United States ◽

Plate Count ◽

Total Plate Count ◽

Plate Counts ◽

Luncheon Meat ◽

The Relationship

The relationship between sensory attributes and total numbers of bacteria was investigated in a study involving 600 samples of spiced luncheon meat. cooked salami, bologna, and chopped ham. The vacuum packaged products were purchased from 60 markets throughout the United States. Samples were subjected to microbiological and sensory evaluation within a few days after purchase and once a week during a 3-week refrigerated storage period. Based upon an off-flavor intensity scale of 1 = none to 7 = extremely strong, the samples having total plate counts (TPC) of< 104, 104, 105, 106, 107, and 108 per gram had mean taste panel scores (TPS) of 2.00, 2.25, 1.92, 2.06, 1.93, and 3.17, respectively over the 3-week storage period. A microbiological standard of 106 TPC would terminate shelf life of these products at 24–28 days after manufacture. Establishment of a total bacterial population of 108 per gram with a corresponding decrease in sensory quality did not occur until 46–60 days after manufacture.

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KARAKTERISTIK FISIK KIMIA KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) MELALUI PROSES DEASETILASI DENGAN KONSENTRASI NaOH DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN NILA

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12972 ◽

2019 ◽

Vol 2 (1) ◽

pp. 154

Author(s):

Izzah Nazilatul Laili ◽

Sukardi Sukardi ◽

Noor Harini

Keyword(s):

Protein Content ◽

Storage Period ◽

Ash Content ◽

Plate Count ◽

Fish Fillet ◽

Natural Preservative ◽

Deacetylation Degree ◽

Total Plate Count ◽

The Difference ◽

Stage 1

This research is done by 2 stages of making chitosan and applying on tilapia fish fillet. Objectives at stage 1 to determine the optimization of the difference in NaOH concentration (20%, 30%, 40%, and 50%) and time (30 minutes and 45 minutes) deacetylation extraction. while the objective at stage 2 to find out the effect of the difference of chitosan addition to natural preservative of tilapia fillet (0,5,5%, 1%, 1,5%, and 2%). Chitosan tests were performed on physicochemical properties (moisture content, ash content, protein content, solubility, viscosity, yield, and deacetylation degree) and fish fillet test (organoleptic and total plate count (TPC). The results showed that different concentrations of NaOH and extraction time deacetylation very significant effect on ash content, protein content, viscosity, solubility, degree of deacetylation, and yield. While the concentration of chitosan is applied to meat Tilapia fish fillet very significant effect on the preservation of the storage period. The best treatment in stage 1 is K3A2.

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