scholarly journals Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus

Agro-Science ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31-35
Author(s):  
K.E. Amuneke ◽  
O.R. Oguntade ◽  
F.C. Ikeogu ◽  
U.A. Nomeh
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Control Sample ◽  
Muscle Quality ◽  
Value Addition ◽  
E Coli ◽  
Organoleptic Characteristics ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
And Storage

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its  palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the  poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life

2017 ◽  
Vol 37 (3) ◽  
pp. 440-448 ◽  
Author(s):  
Soohyun Cho ◽  
Sun Moon Kang ◽  
Pilnam Seong ◽  
Geunho Kang ◽  
Youngchoon Kim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Storage Stability ◽  
And Storage

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

Shelf Life Prediction and Storage Stability of Deglet Nour Dates (Phoenix dactylifera L.): Microbiological and Organoleptic Properties

2019 ◽  
Vol 3 (1) ◽  
pp. 189-197
Author(s):  
Mohamed Nabily ◽  
Abdelkader Nabili ◽  
Ahmed Namsi ◽  
Hatem Majdoub ◽  
Atf Azzouna
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Storage Stability ◽  
Phoenix Dactylifera ◽  
Organoleptic Properties ◽  
Phoenix Dactylifera L ◽  
Shelf Life Prediction ◽  
And Storage

Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109764 ◽  
Author(s):  
Sucheta Khubber ◽  
Kartikey Chaturvedi ◽  
Seyed Mohammed Taghi Gharibzahedi ◽  
Rui M.S. Cruz ◽  
Jose Manuel Lorenzo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Shelf Life ◽  
Storage Stability ◽  
Hot Air ◽  
Osmotic Solutes ◽  
And Storage ◽  
Improve Mass Transfer

scholarly journals Studies on the Effect of Natural Preservatives and Packing Materials on Physico-Chemical Quality of pinni.

2020 ◽  
pp. 649-655
Author(s):  
Ravinder Singh ◽  
Kaushik Khamrui
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Rosemary Extract ◽  
Chemical Quality ◽  
Slight Effect ◽  
Packing Materials ◽  
Physico Chemical ◽  
Tyrosine Content ◽  
Natural Preservatives

Pinni, a native heat dried sweet produce ready by roasting cereal flours mainly, with added khoa (desiccated milk) and sugar has a shelf-life of a few days under marketplace. In this study, result of preservers viz. i.e., cardamom powder and rosemary on the storage-life of pinni stored at 30±1˚C was investigated. Two packaging techniques viz., conventional cardboard boxes and polystyrene tray were compared for physico-chemical, quality of pinni during storage for 21 days and 28 days respectively at 30±1˚C. During storing, several variations took place in physico-chemical appearances, the changes being faster in control samples packed in both packaging materials as compared to cardamom and rosemary extract added pinni samples. The average tyrosine content for fresh pinni was 9.75 μg/5ml in control, 9.35 μg/5ml in cardamom and 9.45 μg/5ml in rosemary extracted added sample which increased significantly (p<0.05) to 13.87 μg/5ml, 13.59 μg/5ml and 13.23 μg/5ml respectively when packed in cardboard boxes similar results were found when pinni packed in polystyrene tray. There was slight effect of preservers on the excellence of pinni when packed in cardboard boxes, but changes were slower in pinni when packed in polystyrene tray. Pinni packaged in polystyrene tray stored at 30±1˚C, in the presence rosemary extract, was stable for 28 days and have shelf life 14 days more than control sample.

Formulation of a Carbonated Herbal Health Drink with Hemidesmus indicus root extract

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Ritesh Ranjan Singh
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Root Extract ◽  
Nutritional Values ◽  
Hemidesmus Indicus ◽  
Three Samples ◽  
Potential Benefits ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benefits with a new taste and flavor. For this an herbal drink was formulated and its quality ascertained. In the first part of the study, syrup was prepared from the raw roots of the herb with addition of acids and flavors. Then this syrup was diluted (in the ratio of 20:80, i.e., 20% syrup and 80% water) further followed by carbonation with the rate of 6.2 g of CO2 per liter of the diluted drink and bottled. Three samples were prepared namely, Control samples T0(Control sample, without essence), T1(Kewada essence) and T2 (Rose essence). In the next part, prepared samples were subjected to sensory evaluation and chemical analysis when fresh and after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 70C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T0 was the most acceptable due to its unique taste and flavor, followed by samples T1 and T2. The present study entailed to conclude that preparation of a drink with hemidesmus indicus roots extracts gives a new taste and flavor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated temperature (below 50C).

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