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.

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 Cheddar Cheese Made with Sodium Chloride or a Mixture of Sodium Chloride and Potassium Chloride

1982 ◽  
Vol 45 (11) ◽  
pp. 996-1002 ◽  
Author(s):  
SUSAN KOENIG ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Salt Content ◽  
Cheddar Cheese ◽  
Ph Values ◽  
Radio Immunoassay ◽  
Low Levels ◽  
And Storage

Stirred-curd Cheddar cheese was manufactured from milk artificially contaminated with < 1000 Staphylococcus aureus cells/ml. Lactic starter culture was added to the milk at the rate of 1.0 or 0.5% (v/v). Curds were divided and salted with either NaCl or a mixture of KCl/NaCl to achieve final salt concentrations of approximately 2.4 or 1.2%. Some portions of curd remained unsalted. Cheeses were analyzed for moisture and salt content and were stored at 4 or 10°C for 8 weeks. Bacterial counts and pH values were determined during manufacture and storage of cheeses. Unsalted cheeses had the lowest and the 2.4%-salted cheese had the highest S. aureus counts. Cheeses salted with KCI/NaCl had considerably lower S. aureus and non-S. aureus counts than did cheeses salted with NaCl. All cheeses made with 1.0% starter culture had appreciably lower counts of S. aureus than did cheeses made with 0.5% starter culture. Low levels (0.05 to 0.52 ng/g) of enterotoxin A were found in 16 of 17 samples tested with the radio immunoassay procedure. Presence of enterotoxin was not directly associated with the kind or amount of salt used to produce the cheese.

Effect of extracted seaweed with ice, Caulerpa racemosa, in different concentrations of the quality of scad fish (Decapterus sp.)

2013 ◽  
Vol 1 (2) ◽  
pp. 149
Author(s):  
Saul A Serpara ◽  
I K Suwetja ◽  
S Berhimpon ◽  
Roike I Montolalu
Keyword(s):  
Storage Time ◽  
Seaweed Extract ◽  
Plate Count ◽  
Total Volatile ◽  
Caulerpa Racemosa ◽  
Ph Values ◽  
Total Plate Count ◽  
Ice Concentration ◽  
And Storage

This research aims to determine the effect of Caulerpa racemosa seaweed extract-ice to the quality of scad fish  (Decapterus spp.). The quality was measured by Total Volatile Bases (TVB-N), pH, and Total Plate Count (TPC), using 2 (two) treatments: seaweed extract concentration ( 75%, 50%, 25%, and 0%) and storage time (0, 5, 10, 15, and 20 days). The results showed that the TVB-N values ranged from 28.98 mg N/100 g (extract conc. 75%) to 34.34 mg N/100 g (extract conc. 0%) for the 20 days. The highest pH values for 20 days were obtained by concentration  0% i.e. 6.39, followed by 50% (6.34), 25% (6.31) and 75% (6.25). The highest TPC value at the 20th day was 8.1 x 106 cfu/g for 0% and the lowest was 3.1 x 103 cfu/g for 75%. Analysis of variance showed that the interaction of Caulerpa racemosa seaweed extract ice concentration and storage time has a significant effect on TVB-N, pH, and TPC value of scad fish. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan es ekstrak rumput laut Caulerpa racemosa terhadap mutu ikan layang (Decapterus sp.), melalui uji Total Volatile Base (TVB-N), pH, dan Total Plate Count (TPC) dengan menggunakan dua perlakuan yaitu persentase ekstrak rumput laut (A): 75%, 50%, 25%, 0% dan lama penyimpanan (B): 0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari. Nilai TVB-N berkisar antara 28,98 mg N/100 g (75%) sampai 34,34 mg N/100 g (0%) pada hari ke-20. Nilai pH tertinggi pada hari ke-20 diperoleh dengan perlakuan es ekstrak rumput laut 0% yaitu 6,39, diikuti dengan perlakuan 50% (6,34), 25% (6,31), dan 75% (6,25). Nilai TPC ikan layang tertinggi pada hari ke-20 adalah 8,1 x 106 cfu/g dengan perlakuan 0% es ekstrak rumput laut dan terendah yaitu 3,1 x 103 cfu/g pada perlakuan es ekstrak rumput laut 75%. Analisis sidik ragam memperlihatkan bahwa nilai TVB-N, pH, dan TPC menggunakan persentase es ekstrak rumput laut dan lama penyimpanan serta interaksi antara keduanya memberikan pengaruh yang sangat nyata.

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 Organoleptic, physiochemical and microbiological qualities of dried fish, tengra (Mystus tengara) with different levels of salt and turmeric powder

2018 ◽  
Author(s):  
J. K. Jakhar ◽  
H. K. Vardia ◽  
Neelmani Chandravanshi ◽  
Rohit Kumar Painkra ◽  
Shabir Mir ◽  
...  
Keyword(s):  
Low Cost ◽  
Salt Content ◽  
Plate Count ◽  
Human Consumption ◽  
Sensory Assessment ◽  
Salted Fish ◽  
Hot Air ◽  
Dried Fish ◽  
Aerobic Plate Count ◽  
Different Levels

Fresh tengra fish (Mystus tengara) samples were collected from fish market, Kawardha and different levels of salt and turmeric powder were added (0% salt and 0% turmeric powder, T0; 2% salt with 0.2% turmeric, T1; 4% salt with 0.2% turmeric, T2; 8% salt with 0% turmeric powder, T3 and 12% salt with 0% turmeric powder, T4). The processed and salted fish were dried in hot air oven at 60°C for 20 hours. Carcass yield (%), salt content (%), pH and moisture content of cured fish were respectively 39.06 - 43.87%, 3.15 - 4.59%, 6.52- 6.90 and 4.91 – 6.84 %. The sensory assessment showed that treatment T2 had the highest score for texture 5.70; appearance 8.30, odor 8.02 and taste 8.05 while T0 and T1 had least sensory scores. Aerobic plate count of various treatments were found significantly different (p Lass Than 0.05) with the lowest in treatment T4 (3.3 x 103 cfu/g) followed by treatment T2 (3.7 x 103 cfu/g) and highest in treatment T0 (5.4 x 103 cfu/g). Tengra fish cured with 4% salt and 0.2% turmeric powder (T2) found to be the best in yield, microbial load and sensory attributes. The dry salted fish processed with low level of salt and turmeric powder are best for human consumption, particularly for the patients of blood pressure and diabetes.Therefore, preparation of dried products from low-cost fish will help in increasing the employment opportunities and also reduce post-harvest losses.

scholarly journals Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts

2014 ◽  
Vol 43 (3) ◽  
pp. 202-206
Author(s):  
RC Biswas ◽  
S Akhter ◽  
MM Hossain ◽  
MS Rana ◽  
M Habibullah
Keyword(s):  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Matter Content ◽  
Microwave Oven ◽  
Plate Count ◽  
Microbial Count ◽  
Dry Matter Content ◽  
Ether Extract ◽  
Standard Plate Count

The experiment was conducted to examine the effect of freezing and defrosting methods on the quality of beef. Two types of beef samples named as fresh and cured beef samples were taken. Both types were divided into three sub divisions namely air, water and microwave oven. These samples were stored at -20°C temperature in the freezer for 90 days and analyzed on 10th, 45th and 90th day. The dry matter, crude protein, ether extract and ash percentages and standard plate count (SPC) were differed significantly (p<0.01) among the air, water and microwave defrosted samples. Up to 90th days of freezing at -200C dry matter content increased with the increase of storage time almost in all samples except microwave fresh samples. The protein content decreased with the increase of storage time from 10 to 45 days but increased from 45 to 90 days. The ash content decreased with the increase of storage time in case of fresh frozen samples but increased with the increase of storage time in case of cured frozen samples except microwave oven cured sample. Ether extract value gradually increased with the increasing of storage period in case of air fresh, water fresh, air cured and water cured frozen samples but decreased with the increasing of storage period in case of microwave oven fresh and microwave oven cured samples. The SPC value increased with the increase of storage time in case of all samples and differed significantly (p<0.01) among the parameters. The cured microwave defrosted beef was proved as the best technique of defrosting frozen beef.DOI: http://dx.doi.org/10.3329/bjas.v43i3.21649 Bang. J. Anim. Sci. 2014. 43 (3): 202-206

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

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