Chemical and Microbial Changes in Dehulled Confectionery Sunflower Kernels during Storage Under Controlled Conditions

1976 ◽  
Vol 39 (1) ◽  
pp. 18-23 ◽  
Author(s):  
J. A. ROBERTSON ◽  
J. K. THOMAS
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
Plate Count ◽  
Enterobacter Agglomerans ◽  
High Moisture ◽  
Plastic Bags ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
And Storage ◽  
Microbiological Analyses

Samples of freshly dehulled, confectionery sunflower kernels were adjusted to moistures of 5.2, 10.5, and 14.7%, sealed in plastic bags and stored at 35, 75, and 95 F (1.7, 23.9, and 35 C) for 12 weeks. At 2-week intervals aliquots were removed for flavor, chemical, and microbiological analyses. Acid values of oil extracted from stored kernels increased with temperature, moisture content, and storage time. At acid values of 4 or higher, kernels had a sour flavor. In general, the peroxide value decreased with increased moisture at each temperature and storage period. The initial aerobic plate count of the sunflower kernels was log 6.83/g, the Enterobacteriaceae count was log 6.15/g, and the yeast and mold count was log 3.65/g. From countable plates randomly selected, about 80% of the Enterobacteriaceae were identified as Enterobacter agglomerans (Erwinia herbicola). At 35 F microbial counts generally changed little. At 75 F, however, counts decreased rapidly; and at 95 F, yeast and mold counts of 14.7% moisture kernels increased, Enterobacteriaceae counts decreased, and aerobic plate counts decreased except in high moisture samples. A microbiological survey of whole sunflower seed and dehulled kernels from three dehulling operations indicated that contamination of the dehulled kernels was primarily from sunflower hulls rather than from processing equipment.

Behavior of Staphylococcus aureus in Turkish Feta Cheese During Manufacture and Ripening

1995 ◽  
Vol 58 (11) ◽  
pp. 1201-1205 ◽  
Author(s):  
OSMAN ERKMEN
Keyword(s):  
Salt Concentration ◽  
Storage Time ◽  
Starter Culture ◽  
Salt Content ◽  
Storage Period ◽  
Plate Count ◽  
Ph Values ◽  
Feta Cheese ◽  
Aerobic Plate Count ◽  
And Storage

S. aureus was enumerated during the manufacture and ripening period of Turkish feta cheeses with particular reference to different inoculation levels of S. aureus, the addition of starter culture, salt concentration, and storage time. Cheeses were also examined periodically for aerobic plate count, pH values, moisture, fat, and salt content. An increase in the number of S. aureus cells was observed during manufacture. Following salting and throughout the storage period, the number of S. aureus cells decreased at a rate depending on the salt concentration, starter activity, and the storage time. The initial inoculation level did not affect the survival of S. aureus during the storage period.

Effect of Stored Pre-Poured Plates on Microbial Enumeration Using the Surface Plate Method1

1980 ◽  
Vol 43 (8) ◽  
pp. 592-594 ◽  
Author(s):  
J. E. KENNEDY ◽  
P. E. PHILLIPS ◽  
J. L. OBLINGER
Keyword(s):  
Correlation Coefficients ◽  
Storage Period ◽  
Regression Coefficients ◽  
Plate Count ◽  
Plate Method ◽  
Plate Count Agar ◽  
Plastic Bags ◽  
Plate Counts ◽  
Microbial Enumeration ◽  
Surface Plate

The surface plate method, using freshly pre-poured agar plates and/or stored pre-poured plates and the pour plate method were compared for enumeration of microorganisms in fresh bologna, fresh ground beef, frozen turkey pot pie and bacterial suspensions of Pseudomonas fluorescens and Streptococcus faecalis. Stored pre-poured Plate Count Agar (PCA) plates were packaged in plastic bags and held at 5 C for up to 6 weeks before use. Aerobic plate counts were derived from plates incubated at 35 C for 48 h, 20 C for 5 days and 7 C for 10 days. Differences in counts between methods for a given sample, incubation and pre-poured plate storage period were less than 0.5 log cycle in 97% of the comparisons. Regression and correlation coefficients between methods were highly significant; correlation coefficients varied from 0.987 to 0.999, and regression coefficients from 0.977 to 1.068 between any pair of methods. Storage of pre-poured plates for up to 6 weeks appeared to have no significant effect on recovery of microorganisms, using the surface plate technique.

Fate of Listeria monocytogenes on Ready to Serve Lettuce1

1988 ◽  
Vol 51 (8) ◽  
pp. 596-599 ◽  
Author(s):  
E. G. STEINBRUEGGE ◽  
R. BURT MAXCY ◽  
MICHAEL B. LIEWEN
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Conditions ◽  
Growth Patterns ◽  
Plate Count ◽  
Plastic Bags ◽  
Retail Outlets ◽  
Serotype 1 ◽  
Plate Counts ◽  
Storage Behavior ◽  
Aerobic Plate Count

The ability of Listeria monocytogenes to survive and grow on head lettuce obtained from a retail outlet over a period of 10 months was determined. Lettuce was torn into bite sized pieces, inoculated with L. monocytogenes ATCC 7644, placed into plastic bags, and held under a variety of storage conditions. Samples stored at 5°C and 12°C were subjected to aerobic plate count analysis, and levels of L. monocytogenes were determined immediately after inoculation and after 7 and 14 d of storage. Samples stored at 25°C were sampled after inoculation and after 4 and 8 h storage. Lettuce juice was inoculated, stored at 5°C and sampled as described for head lettuce. Aerobic plate counts on lettuce stored at 5°C and 12°C increased greatly during the 14 d of storage. Behavior of L. monocytogenes was variable. In most trials, numbers increased by several log cycles during 14 d of storage, but in several trials growth never occurred or did not persist for 14 d. The same general growth patterns were observed in lettuce held at 25°C. Aerobic plate counts increased by 1 or 2 log cycles and L. monocytogenes increased by 1 log cycle, except for occasional trials where the organisms did not grow or survive. Lettuce juice held at 5°C was also able to support growth of L. monocytogenes. L. monocytogenes serotype 1 was isolated from some uninoculated samples indicating that the organism was naturally present on some of the lettuce heads purchased from retail outlets.

Effects of hybrid, kernel maturity, and storage period on the bacterial community in high-moisture and rehydrated corn grain silages

2020 ◽  
Vol 43 (5) ◽  
pp. 126131 ◽  
Author(s):  
Paula de Almeida Carvalho-Estrada ◽  
Juliana Fernandes ◽  
Érica Benjamim da Silva ◽  
Polyana Tizioto ◽  
Solidete de Fátima Paziani ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Storage Period ◽  
High Moisture ◽  
And Storage ◽  
Corn Grain ◽  
Hybrid Kernel

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

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

scholarly journals The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality

2011 ◽  
Vol 9 (1) ◽  
pp. 26-32
Author(s):  
AVE SONIA RAHMAN ◽  
TJAHJADI PURWOKO ◽  
ESTU RETNANINGTYAS NUGRAHENI
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Morinda Citrifolia ◽  
Plate Count ◽  
Dilution Method ◽  
Beef Quality ◽  
Fresh Meat ◽  
Randomized Design ◽  
Ethanol Extracts ◽  
And Storage

Rahman AS, Purwoko T, Nugraheni ER. 2011. The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality. Biofarmasi 9: 26-32. The high protein content of beef makes it easy to get a contamination caused by an activity of bacteria. The use of formalin as a preservative substance especially for beef can make a damage to health, so it is required to find preservative substances as alternative to substitute formalin. Mengkudu (Morinda citrifolia L.) has antibacteria compounds to the decompose bacteria of beef, so mengkudu fruit can be one of natural preservative substance alternatives, especially for beef. The purposes of this research were to determine the influence of ethanol extracts concentration of mengkudu fruit and a storage-time effect toward bacteria amount, and to determine the concentration that had a same activity with formalin to combate the replication of bacteria. This research used two-way completely randomized design. The samples were fresh meat beef that be submerged in mengkudu extract with concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% and formalin 1% as a comparator. After that, the beef was storaged in a room temperature during 16 hours, and every 4 hours it was tested for water content, pH value, beef temperature and a total plate count (TPC) test with a dilution method, and then the number of bacteria colonies with the limit of the bacteria amount of the beef to consume might not be more than 1x104 CFU/gram. The data were analyzed by ANOVA. If there was a significance, it would be continued by a DMRT test with an error rate 5%. The research results showed that all extracts concentration of mengkudu fruit and storage-time gave a significant effect (p<0.05) toward bacteria amount. The concentration of 100% had the same activity with formalin to combate the replication of bacteria among 16 hours storage time.

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 Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry†

1996 ◽  
Vol 59 (7) ◽  
pp. 778-780 ◽  
Author(s):  
KELLY J. KARR ◽  
ELIZABETH A. E. BOYLE ◽  
CURTIS L. KASTNER ◽  
JAMES L. MARSDEN ◽  
RANDALL K. PHEBUS ◽  
...  
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Beef Industry ◽  
Salmonella Spp ◽  
Testing Procedures ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Reported Data ◽  
Microbiological Analyses

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter jejuni/coli, total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

Effect of Delayed Heading on Some Quality Attributes of Penaeus Shrimp1

1979 ◽  
Vol 42 (5) ◽  
pp. 407-409 ◽  
Author(s):  
R. J. ALVAREZ ◽  
J. A. KOBURGER
Keyword(s):  
Panel Data ◽  
Storage Period ◽  
Plate Count ◽  
Sensory Panel ◽  
Bacterial Populations ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Pseudomonas Species ◽  
Standard Plate ◽  
Plate Counts

To determine the effect of delayed heading on shrimp quality, shrimp were stored on ice with and without heads for 10 days. Some shrimp were delay-headed after 5 days and returned to ice for the remainder of the storage period. Microbiological studies were conducted at 0, 5 and 10 days of storage. Total aerobic plate counts were done using Standard Plate Count agar with an added 0.5% NaCl. Incubation was at 20 C for 5 days. Analyses indicated similar counts on shrimp tails stored with or without heads and those delayed-headed. Counts ranged from 2.4 × 106 bacteria/gram at 0 day to 1.6 × 109 bacteria/gram on the 10th day. Identification of the flora present revealed that the same major groups of organisms predominated on shrimp tails subjected to the different storage treatments and the head did not alter development of the usual flora. Flavobacterium, Pseudomonas, Planococcus, Moraxella and the Vibrio/Aeromonas group were the major genera encountered. A shift in bacterial populations was observed during storage. Flavobacterium species predominated during the first 5 days of storage; however, after the fifth day Pseudomonas species predominated. Sensory panel data revealed no differences in acceptability between shrimp tails stored with or without heads and those delay-headed.

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