Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

2011 ◽  
Vol 393-395 ◽  
pp. 717-723
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Chang Hu Xue ◽  
Xian Qing Yang ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Low Temperatures ◽  
Sharp Increase ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Microbial Flora ◽  
Total Volatile ◽  
Increasing Trend ◽  
Tilapia Fillets

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

2014 ◽  
Vol 1051 ◽  
pp. 378-382
Author(s):  
Wei Qing Lan ◽  
Jing Xie ◽  
Feng Zhu ◽  
Rui Qi Zhu
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Ph Value ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Total Volatile ◽  
K Value ◽  
Chilled Storage ◽  
Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

Salt and Smoke Simultaneously Affect Chemical and Sensory Quality of Cold-Smoked Salmon during 5°C Storage Predicted Using Factorial Design

2000 ◽  
Vol 63 (9) ◽  
pp. 1222-1227 ◽  
Author(s):  
F. LEROI ◽  
J. J. JOFFRAUD
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Total Volatile ◽  
Sensory Data ◽  
C Storage ◽  
Smoked Salmon ◽  
Ionic Force ◽  
Two Factors ◽  
High Level

Simultaneous effect of salt and smoke on chemical indices of cold-smoked salmon and on its shelf life, estimated by sensory analysis, was investigated during vacuum-packed storage at 5°C. Salting salmon immediately decreased the pH in the flesh, probably due to the increase of the ionic force, then pH remained constant during storage. Total volatile base nitrogen and trimethylamine productions were mainly inhibited by the salt concentration in the flesh, whereas phenol had no effect. A highly synergistic effect between the two factors was observed on the shelf life response. When a high level of salt (5% wt/wt) or phenol (1 mg 100 g−1) was added separately, shelf life did not exceed 1 week, whereas it could reach more than 10 weeks when salt and smoke were added simultaneously. Different combinations were examined for shelf life characteristics of the product. For instance, 2 and 3% (wt/wt) of salt with, respectively, 0.80 and 0.45 mg 100 g−1 of phenol were sufficient for a 4-week shelf life, satisfying most of French cold-smoked salmon producers and consumers. Correlation between microbiological responses measured in a previous study and chemical and sensory data were also established.

Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

2021 ◽  
Author(s):  
Silvina Patricia Meriles ◽  
Roxana Piloni ◽  
Georgina Vanesa Cáceres ◽  
María Cecilia Penci ◽  
María Andrea Marín ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

scholarly journals Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1793
Author(s):  
Marina Paolucci ◽  
Michele Di Stasio ◽  
Alida Sorrentino ◽  
Francesco La Cara ◽  
Maria Grazia Volpe
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Edible Coating ◽  
Life Problems ◽  
Excellent Method ◽  
High Antioxidant Activity ◽  
Pomegranate Peel Extract ◽  
Production Areas ◽  
Taste And Smell

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.

Design of biosystems to provide healthy and safe food—part B: effect on microbial flora and sensory quality of orange juice

2019 ◽  
Vol 245 (3) ◽  
pp. 581-591 ◽  
Author(s):  
Behnoush Maherani ◽  
Mohamed Ali Khlifi ◽  
Stephane Salmieri ◽  
Monique Lacroix
Keyword(s):  
Orange Juice ◽  
Sensory Quality ◽  
Microbial Flora ◽  
Safe Food

scholarly journals Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

2020 ◽  
Vol 17 (5) ◽  
pp. 1632 ◽  
Author(s):  
Dorota Zielińska ◽  
Beata Bilska ◽  
Katarzyna Marciniak-Łukasiak ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
...  
Keyword(s):  
Shelf Life ◽  
Laboratory Tests ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Significant Proportion ◽  
Food Products ◽  
Public Benefit ◽  
Physico Chemical ◽  
Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

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