Study on Storage Conditions of Greening of Garlic Purees

2014 ◽  
Vol 1052 ◽  
pp. 290-293 ◽  
Author(s):  
Cai Yun Liang ◽  
Jian Xiong ◽  
Jun Ye
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Storage Conditions

Garlic puree turns green easily during the storage. And temperature is one of the greatest affects on degree of greening of garlic puree. The greening of garlic purees was evaluated by sensory analysis. It showed that 35°C was the best temperature to prevent garlic from greening. At the same storage time, different kinds of garlics were at different degree of greening. Organic garlic didn’t show absolutely advantage at preventing garlic from greening.

scholarly journals Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 968
Author(s):  
David A. Vargas ◽  
Markus F. Miller ◽  
Dale R. Woerner ◽  
Alejandro Echeverry
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Storage Conditions ◽  
Indicator Bacteria ◽  
Aerobic Bacteria ◽  
Growth Study ◽  
Treatment Interventions ◽  
Pork Industry ◽  
Bacterial Enumeration ◽  
The Impact

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.

scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

Incidence and Survival of Listeria monocytogenes in Ready-To-Eat Seafood Products

1997 ◽  
Vol 60 (4) ◽  
pp. 372-376 ◽  
Author(s):  
SUSAN A. MCCARTHY
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Plate Count ◽  
Standard Plate Count ◽  
Smoked Salmon ◽  
Standard Plate ◽  
Seafood Products ◽  
Survival And Growth

The effects of processing and postprocess storage conditions on the incidence and survival of Listeria monocytogenes on crawfish (Procambaris sp.), crabmeat (Callinectus sapidus), and smoked salmon (Salmo salar) were evaluated. L. monocytogenes was recovered from 3% of whole boiled market crawfish samples and 17% of frozen vacuum-packaged partially cooked crawfish tail meat, but not from boiled crabmeat or smoked salmon. Contamination was most likely due to postprocess handling as commonly used methods of cooking (5 min boil or 20 min steep) reduced L. monocytogenes to nondetectable levels in laboratory-contaminated crawfish. In postprocess storage temperature abuse studies, cooked whole crawfish were inoculated internally and externally with 3.0 log CFU of L. monocytogenes per g and incubated at 22 or 30°C for 6 h. The greatest increase in numbers of cells, 1.9 log CFU/g (determined by standard plate count), occurred at 30°C on externally contaminated crawfish. There was little change in numbers of L. monocytogenes during cold storage (6°C, 5 days; −20°C, 15 days). There was little change in cell numbers associated with products stored at 22 or −20°C. At 6°C, numbers of cells associated with crabmeat increased by 3.8 log MPN/g after 6 days; however, there was no increase in numbers of cells associated with salmon. The results show that the survival and growth characteristics of L. monocytogenes are dependent on storage time and temperature and the nature of the seafood product.

Chemical and Microbiological Assessments of Mackerel (Scomber scombrus) Stored in Ice

1991 ◽  
Vol 54 (10) ◽  
pp. 784-792 ◽  
Author(s):  
M. BENNOUR ◽  
A. EL MARRAKCHP ◽  
N. BOUCHRITF ◽  
A. HAMAMA ◽  
M. EL OUADAA
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Bacterial Load ◽  
Total Volatile ◽  
Moderately Halophilic ◽  
Scomber Scombrus ◽  
Load Limit ◽  
Ice Fish

The storage time of mackerel stored in ice was determined by sensory, chemical, and bacterial analyses. Ice: fish ratios of 1:2, 1:3, and 1:4 were used. Sensory analysis revealed that the storage time was directly related to ice: fish ratio and was 9, 8, and 6 d, respectively, At time of rejection, the levels of total volatile bases, trimethylamine and histamine were 23, 5, and 2 mg/100 g, respectively. At this time, a bacterial load limit of 1 × 106 CFU/g was reached for all the flora studied (total mesophilic aerobic, psychrotrophic, moderately halophilic) except the sulfide-producing flora. The data presented show the efficiency of adequate icing and allow for the recommendation of chemical standards for the evaluation of mackerel deterioration and/or for determination of different classes of freshness.

scholarly journals Quality and stability of eggs from laying hens fed with organic minerals and lycopene

2015 ◽  
Vol 46 (1) ◽  
pp. 157-162 ◽  
Author(s):  
Flavia Kleszcz da Cruz ◽  
Elis Regina de Moraes Garcia ◽  
André Luiz Julien Ferraz ◽  
Karina Márcia Ribeiro de Souza ◽  
William Britez Feliciano ◽  
...  
Keyword(s):  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Storage Conditions ◽  
Experimental Unit ◽  
Randomized Design ◽  
Organic Minerals ◽  
Haugh Unit ◽  
Mineral Sources

ABSTRACT: This study aimed to evaluate the effect of using lycopene and organic minerals in diets for laying hens on the egg quality and stability of eggs stored for 30 days under different storage environments. An entirely randomized design was adopted in 2x3x3 factorial scheme (mineral sources x lycopene levels x storage periods) with six replicates of eight hens per experimental unit. The experimental diets were: feed containing inorganic minerals (IM) without added lycopene; IM with added lycopene (400mg kg-1); IM with added lycopene (800mg kg-1); organic minerals (OM) without added lycopene; OM with added lycopene (400mg kg-1); OM with added lycopene (800mg kg-1). After 112 days of feeding experimental diets, it was selected 60 eggs treatment-1, which were later labeled, stored in room and refrigerated temperature, and subjected to different storage periods (0, 15 and 30 days). Variables analyzed were: Haugh unit, yolk index, yolk color, albumen and yolk pH, and lipid oxidation (TBARS). Stability of eggs is not altered as a function of mineral sources and levels of lycopene studied. However, increasing storage time affects the quality of the eggs of laying hens at both storage conditions.

Viability of an ectomycorrhizal inoculum produced in a liquid medium and entrapped in a calcium alginate gel

1987 ◽  
Vol 65 (11) ◽  
pp. 2326-2329 ◽  
Author(s):  
Ch. Mauperin ◽  
F. Mortier ◽  
J. Garbaye ◽  
F. Le Tacon ◽  
G. Carr
Keyword(s):  
Liquid Medium ◽  
Calcium Alginate ◽  
Storage Time ◽  
Storage Conditions ◽  
Soil Extract ◽  
Sterile Soil ◽  
Soil Extracts ◽  
Alginate Gel ◽  
Calcium Alginate Gel ◽  
Soil Hyphae

Survival of Hebeloma crustuliniforme (Bulliard ex Fries) Quelet, grown in a liquid medium and subsequently entrapped in beads of calcium alginate, was tested under different conditions. Mycelium viability was not affected either by curing the beads for up to 22 h in 0.7 M CaCl2 or by the addition of either peat or bentonite to the alginate gel. Both peat and bentonite improved the water retention of the alginate gel, but only the incorporation of bentonite slowed down the rate at which moisture was lost by evaporation. At 4 °C the entrapped mycelium retained its viability for at least 5 months, provided that storage conditions remained humid. Partial drying of the beads reduced the effective storage time to a month. Emergence of hyphae from the beads was influenced by the presence of sterile soil extracts prepared from a podzolic soil, an acid brown earth, a mesotrophic brown earth, an eutrophic brown earth, and a rendzina. Hyphae grew out of all the beads containing peat irrespective of the type of soil extract but only grew out of those containing bentonite when they were on the mesotrophic brown earth extract. Hyphal emergence from beads containing neither peat nor bentonite appeared to be influenced by the pH of the extract, being better on those that were more acidic. Both sterile and nonsterile nursery soil supported growth of hyphae from the three types of bead, but on nonsterile soil, hyphae were not abundant and those that developed began to die off sooner than those on sterile soil.

scholarly journals EFFECTS OF STORAGE CONDITIONS FOR LARGE ROUND BALES ON QUALITY OF GRASS-LEGUME HAY

1989 ◽  
Vol 69 (4) ◽  
pp. 955-961 ◽  
Author(s):  
L. F. LAFLAMME
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Superficial Layer ◽  
Chemical Components ◽  
Sample Storage ◽  
Plastic Bag ◽  
Large Round ◽  
Storage Methods

Two experiments were conducted to assess the effects of storage conditions on the quality of large round bales (LRB). Samples were taken at 75-d intervals from LRB stored inside, outside single bales covered with a 15-mm black polyethylene plastic bag, outside uncovered as single bales, outside uncovered in a single row and outside uncovered in a double stacked row. Bales were sampled at depths of 0–15, 15–30 and 30–45 cm. Time, storage and depth factors had an influence on the chemical components of the LRB except for protein. Weathering had the most effect after 150 d of storage and with LRB stored uncovered and in the top 15-cm layer. Significant (P < 0.05) interactions in in vitro dry matter digestibilities were found for storage time × depth of sample, storage time × storage methods and for depth of sample × storage methods. Under the conditions of our experiments, weathering damages were limited to the superficial layer of LRB left uncovered. Key words: Large round bales, weathering, storage, moisture

scholarly journals Chlorophyll as an indicator of green tea quality

2014 ◽  
Vol 83 (10) ◽  
pp. S103-S109 ◽  
Author(s):  
Martina Ošťádalová ◽  
Bohuslava Tremlová ◽  
Jana Pokorná ◽  
Martin Král
Keyword(s):  
Chlorophyll Content ◽  
Green Tea ◽  
Storage Time ◽  
Chlorophyll Concentration ◽  
Storage Period ◽  
Storage Conditions ◽  
Qualitative Variable ◽  
Chlorophyll Contents ◽  
Tea Quality ◽  
The Relationship

The objective of this work was to study the changes in chlorophyll contents in green teas stored under different conditions and to suggest the most suitable way and length of green tea storage. A secondary aim was to evaluate the possibility of using the chlorophyll content as an indicator of tea freshness. Samples for analysis were obtained from a range of tea-growing regions. Chlorophyll contents were measured using UV-vis spectrophotometry. Chlorophyll absorbance was measured at 642.5 and 660 nm. Prior to storage, chlorophyll concentration in teas ranged from 1.12 to 1.89 mg per 1 g of tea, which corresponded to data given by other authors. Storage was found to lead to a decline in chlorophyll concentration. From the 6th month of storage onwards, a significant decrease (P < 0.05) was observed in all samples, irrespective of storage conditions. Based on the findings of this study, original and metal packaging can be considered the most chlorophyll-friendly. On the other hand, glass and paper packaging stored in direct daylight were found to have the strongest impact on chlorophyll concentration. Overall, it can be concluded that the storage time can have a strong influence on oolong green tea colour as an important qualitative variable. Thus, the shelf-life of tea should be shorter than the 12 months claimed by most manufacturers. Once the relationship between changes in chlorophyll concentration and length of the storage period had been established, the chlorophyll content was suggested as an indicator of the storage time (freshness) of a tea substance.

scholarly journals Influence of storage time and temperature on the activity of urease

2019 ◽  
Vol 51 (2) ◽  
pp. 159-163
Author(s):  
B. Alev ◽  
S. Tunali ◽  
R. Yanardag ◽  
A. Yarat
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Urease Activity ◽  
Storage Temperature ◽  
Practical Importance ◽  
Storage Conditions ◽  
Relative Activity ◽  
Significant Loss ◽  
Long Term Storage ◽  
Activity Measurements

Enzymes are made of protein, that is why they are sensitive molecules and are affected by storage conditions. A small change in enzyme activity during storage may cause a big error in analysis results. The aim of the study was to evaluate the effects of storage time and temperature on urease activity. Urease solutions were prepared at different activities (from 100 to 2000 U/mL) and stored at room temperature, in the refrigerator (4°C), and in the deep freezer (-18°C and -80°C). Activity measurements were made at regular intervals until 28 days by the modified Weatherburn method. The relative activities of 100-1000 U/mL urease solutions stored at room temperature, 4, -18 or -80°C were 75% and below after 4 days. Twenty-eight days later, for 2000 U/mL urease solutions, only at room temperature, the relative activity was reduced to 37%, while at 4, -18 or -80°C, the relative activities were above 80%. Since urease can be maintained at 4°C for 28 days without significant loss of activity, it has practical importance. Low-activity urease solutions (such as 100-1000 U/mL) should not be stored at -18 or -80°C for short or long term storage, they should be stored at 4°C only for one day. Keywords: Urease activity, storage time, storage temperature

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

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