Effect of Active, Slow-Releasing Sterilization Packaging on Kyoho Grapes at Low Temperature

2014 ◽  
Vol 528 ◽  
pp. 138-143
Author(s):  
Jing Yong Zhang ◽  
Dong Li Li ◽  
Wen Cai Xu ◽  
Ya Bo Fu
Keyword(s):  
Low Temperature ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Storage Period ◽  
Good Taste

In order to extend the storage time of Kyoho grapes at low temperature, an active, slow-releasing sterilization packaging was studied. The fresh Kyoho grapes were picked after harvest and packaged in the active slow-releasing sterilization packaging at 5°C with conventional polyethylene membrane and naked treatments served as control groups.The sensory evaluation and nutrition facts were studied to evaluate the quality of Kyoho grapes after preservation. The results indicate that the storage period of Kyoho grapes can be extended to eighty five days with green stems, intact grapes and good taste.

scholarly journals Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 61 ◽  
Author(s):  
Ali Saleh ◽  
Abdellatif A. Mohamed ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Granule Structure ◽  
And Storage ◽  
Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

The effect of rinsing and storage period in low temperature on the quality of scad fish sausage (Decapterus sp.) fortified with Moringa leaves (Moringa olifera)

2013 ◽  
pp. 85
Author(s):  
Dewi Sahnita ◽  
I Ketut Suwetja ◽  
Hens Onibala
Keyword(s):  
Low Temperature ◽  
Water Content ◽  
Storage Protein ◽  
Storage Time ◽  
Storage Period ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
And Storage

A research on sausage scad fish (Decapterus sp) using 4 treatments with 3 replications with complete randomized design. Washing is done 0 to 3 times and storage for 0 to 9 days. The results of the study addressed the interaction of storage time washing meat and kite fish sausage (Decapterus sp) are fortified with Moringa leaves an effect on levels of protein, fat and water content. Organoleptic quality sausages from the value in 9 days can still be accepted by the panelists. During storage protein value reduction from 0 days (16.38%) decreased (14.40%) on day 9. The water content increased from 0 days up to 61.22% 66.96% on day 9. Fat in fish sausage 0.64% down 0.19% on day 9. Good quality sausage was taken 9 days because of the old fish sausage stored beyond 9 days is not liked by the panelists, because the texture and taste was not good© Penelitian pembuatan sosis ikan layang (Decapterus sp) menggunakan 4 perlakuan dengan 3 kali ulangan dengan metode rancangan acak lengkap (RAL). Pencucian dilakukan 0 sampai 3 kali dan penyimpanan selama 0 sampai 9 hari. Hasil penelitian menunjukan bahwa interaksi pencucian daging dan lama penyimpanan sosis ikan layang (Decapterus sp) yang difortifikasi dengan daun kelor berpengaruh terhadap kadar protein, lemak dan kadar air. Mutu sosis dari nilai organoleptik dalam 9 hari masih bisa diterima oleh panelis. Selama penyimpanan nilai protein terjadi penurunan dari 0 hari (16,38%) menurun (14,40%) pada hari ke-9. Kadar air mengalami kenaikan dari 0 hari 61,22 % naik menjadi 66,96% pada hari ke-9. Lemak pada sosis ikan 0,64 % turun 0,19% pada hari ke-9. Sosis yang baik mutunya adalah dibawa 9 hari karena sosis ikan yang lama penyimpanannya melebihi dari 9 hari sudah tidak disukai oleh panelis, karena tekstur dan rasa sudah kurang baik©

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals EFFECT OF THE LOG STORAGE OF Pinus taeda L. ON THE QUALITY OF KRAFT PULP

FLORESTA ◽  
2020 ◽  
Vol 50 (4) ◽  
pp. 1844
Author(s):  
Guilherme Giesel ◽  
Martha Andreia Brand ◽  
Flaviana Reis Milagres ◽  
Renato Augusto Pereira Damasio
Keyword(s):  
Pinus Taeda ◽  
Storage Time ◽  
Chemical Properties ◽  
Storage Period ◽  
Wood Properties ◽  
Pinus Taeda L ◽  
Solids Content ◽  
Physical And Chemical ◽  
Soluble Lignin

In pulp production, wood in logs is stored for periods that can range from a few weeks to several months. During storage, changes in the wood properties that affect the pulping process and the quality of the pulp may occur. The objective of this study was to determine the ideal timing of wood storage in logs by evaluating the variations (a) in the chemical properties of wood (b) in the parameters of the pulping process and (c) the quality of the Pinus taeda pulp. Logs were stored in an industrial courtyard for 30, 60, 90, 120 and 150 days. In each storage period, the physical and chemical properties of the wood, the cooking parameters, and the properties of the pulp were analyzed. The chemical properties of wood varied throughout storage, but only the solubility in sodium hydroxide showed a positive and significant correlation with storage time. In pulping, the yield and tailings had an inversely proportional correlation with the storage time, while the organic and total solids content had a positive correlation. As for cellulose quality, arabinan and soluble lignin contents did not vary during storage. The mannan content had a positive and significant correlation with the storage time. Taking into account all the variables analyzed, the storage time of P. taeda logs should be up to 30 days.

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals The usefulness of sugar beets for biogas production in relations of the storage time and sugar content

2018 ◽  
Vol 44 ◽  
pp. 00114 ◽  
Author(s):  
Natalia Mioduszewska ◽  
Mariusz Adamski ◽  
Anna Smurzyńska ◽  
Jacek Przybył ◽  
Krzysztof Pilarski
Keyword(s):  
Sugar Beet ◽  
Storage Time ◽  
Fermentation Process ◽  
Biogas Production ◽  
Sugar Content ◽  
Storage Period ◽  
Methane Fermentation ◽  
Sugar Beets ◽  
Biogas Yield

The aim of the study was to evaluate the usefulness of sugar beet for biogas production, taking into account the duration time of storage and sugar content in the roots. The research has included analysis of methane and biogas yield of sugar beet. The relations between the sugar content in the roots and the length of storage period and the course of the methane fermentation process were determined. Sugar beets with sugar content of 17.6% and 19.6% were used for this experiment. In order to analyse the fermentation process, the fresh beets and the beets stored in flexible, hermetic tanks in the period of 43 and 89 days were used. Based on the analysis of the obtained results, it was found that the sugar content and the storage time of sugar beet roots can differentiate the production of biomethane and that it influences the methane fermentation process and the quality of the produced biogas.

Effect of an Antimicrobial Packaging on Postharvest Quality of Sweet Cherry

2012 ◽  
Vol 200 ◽  
pp. 249-253
Author(s):  
Xue Mei Yu ◽  
Wen Cai Xu ◽  
Dong Li Li
Keyword(s):  
Fungal Pathogens ◽  
Storage Time ◽  
Sweet Cherry ◽  
Storage Period ◽  
Postharvest Quality ◽  
Postharvest Diseases ◽  
Antimicrobial Packaging ◽  
Sweet Cherries ◽  
Postharvest Treatment

Sweet cherry shows a limited storage time mainly due to incidence of decay and a fast loss of sensory quality of the fruit. Sweet cherries may be damaged seriously by fungal pathogens for a long storage period. For the control of postharvest diseases, the use of chemicals as fungicides has been applied to sweet cherries. In this paper, a kind of antimicrobial packaging, based on our patent , which can release SO2fungicide has been used as postharvest treatment to protect the sweet cherry quality. Cherries quality during storage was determined, and results suggest that SO2 fungicide packaging showed benefits in terms of lower weight loss, lowerSuperscript textdecay rate and maintenance of fruit firmness compared with the control one.

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4°C

2012 ◽  
Vol 75 (12) ◽  
pp. 2228-2233 ◽  
Author(s):  
KAIFENG LI ◽  
YULONG BAO ◽  
YONGKANG LUO ◽  
HUIXING SHEN ◽  
CE SHI
Keyword(s):  
Biogenic Amines ◽  
Sensory Evaluation ◽  
Carassius Auratus ◽  
Storage Time ◽  
Quality Evaluation ◽  
Crucian Carp ◽  
Storage Period ◽  
N Content ◽  
Plate Counts ◽  
Crucian Carp Carassius Auratus

The formation of eight biogenic amines (BAs), total volatile base nitrogen (TVB-N), aerobic plate counts (APC), and sensory evaluation in crucian carp (Carassius auratus) during storage in ice and at 4°C were investigated. The sum of contents of all eight biogenic amines (SBA) in crucian carp increased from 49.82 to 197.09 mg/kg on day 36 when stored in ice and from 49.82 to 219.35 mg/kg on day 24 when stored at 4°C. TVB-N content increased with storage time; good relationships between TVB-N content and SBA were observed during storage in ice and at 4°C(R2 = 0.95 and 0.93, respectively). APC of all samples significantly (P &lt; 0.05) increased with storage time in the first 12 days and toward the end of the storage period, there were only minor changes; good relationships between APC and SBA were observed during storage in ice and at 4°C(R2 = 0.96 and 0.58, respectively). According to sensory evaluation results, the crucian carp became unacceptable on days 24 and 16 during storage in ice and at 4°C, respectively. Putrescine and tyramine contents could be good quality evaluation indices for crucian carp during storage.

Characterization for Staling of Chinese Rolls

2013 ◽  
Vol 798-799 ◽  
pp. 1049-1052
Author(s):  
Dong Jing Zhang ◽  
Yan Xing Zhao ◽  
Wei Yang ◽  
Yao Xu ◽  
Zheng Zhao
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Sensory Quality ◽  
Storage Period ◽  
Enthalpy Change ◽  
Hot Water ◽  
Eating Quality ◽  
C Storage

Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

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