Changes in Biogenic Amines during the Manufacture and Storage of Semipreserved Anchovies†

1996 ◽  
Vol 59 (11) ◽  
pp. 1218-1222 ◽  
Author(s):  
M. T. VECIANA-NOGUES ◽  
S. ALBALA-HURTADO ◽  
A. MARINE-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Shelf Life ◽  
Biogenic Amines ◽  
Room Temperature ◽  
Point Of View ◽  
Raw Material ◽  
Refrigerated Storage ◽  
Ripening Process ◽  
Advanced Stages ◽  
Shelf Life Studies ◽  
And Storage

Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw Engraulis encrasicholus (anchovies), during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the beginning of spoilage, while β-phenylethylamine and tryptamine were formed only at advanced stages of spoiling. Serotonin, spermine, and spermidine levels were constant throughout spoilage. Seventeen lots of anchovies were evaluated through the typical ripening process. Each ripening process lasted 18 to 22 weeks, Only a slight formation of biogenic amines was observed during the first period of ripening (2 to 4 weeks). According to our results, ripening had little influence on the formation of amines, and therefore the amount of amines in the final products depends primarily on the levels of these substances in the raw material. During shelf-life studies, anchovies packed in brine were more stable, from the point of view of biogenic amine formation, than anchovies packed in oil. High formation of tryptamine and histamine was observed in both products when they were stored at room temperature. Refrigerated storage prevents amine formation.

scholarly journals Dabai Fruit: Postharvest Handling and Storage

2020 ◽  
Author(s):  
Siti Hajar Ariffin ◽  
Rosnah Shamsudin ◽  
I. S. M. A. Tawakkal
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Quality Loss ◽  
Potential Development ◽  
Postharvest Handling ◽  
Canarium Odontophyllum ◽  
Handling Quality ◽  
And Storage ◽  
Wide Potential ◽  
Quality And Shelf Life

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

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.

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage

1998 ◽  
Vol 61 (6) ◽  
pp. 735-737 ◽  
Author(s):  
M. R. GARCÍA-RISCO ◽  
E. CORTÉS ◽  
A. V. CARRASCOSA ◽  
R. LÓPEZ-FANDIÑO
Keyword(s):  
High Pressure ◽  
Capillary Electrophoresis ◽  
Shelf Life ◽  
Biochemical Changes ◽  
Point Of View ◽  
Pressure Treatment ◽  
Refrigerated Storage ◽  
Chemical Changes ◽  
Casein Hydrolysis ◽  
High Pressure Treatment

The microbiological and biochemical changes during storage of high-pressure-treated (400 MPa at 25°C, for 30 min) whole (3.5% fat) and skim (0.3% fat) milk at refrigeration temperatures (7°C) were studied. From a microbiological point of view, high-pressure treatment of milk led to an increase in the shelf life because, after 45 days of refrigerated storage, the psychrotrophic and pseudomonad counts of the pressurized milk were lower than those of the unpressurized milk after 15 days. Capillary electrophoresis of the casein fraction showed that proteolysis by bacterial proteinases was not relevant in high-pressure-treated milk, as evidenced by a negligible degradation of κ-casein. However, since the pressure conditions assayed did not lead to plasmin inactivation, considerable (β-, αS2- and αS1-casein hydrolysis took place during refrigerated storage, which can be responsible for flavor defects. No significant differences were found between skim and whole high-pressure-treated milks.

Hazard Analysis of Party-Pack Foods Prepared at a Catering Establishment

1981 ◽  
Vol 44 (2) ◽  
pp. 118-123 ◽  
Author(s):  
FRANK L. BRYAN ◽  
MARY HARVEY ◽  
MELVIN C. MISUP
Keyword(s):  
Room Temperature ◽  
Hazard Analysis ◽  
Maximum Temperature ◽  
Refrigerated Storage ◽  
Ph Measurements ◽  
Foodborne Bacteria ◽  
Food Borne ◽  
Roast Beef ◽  
And Storage ◽  
Small Room

Foods prepared by a catering establishment were implicated as vehicles in five outbreaks of foodborne disease. Because of this, a hazard analysis was conducted consisting of (a) evaluation of product temperatures throughout processing and assembly, (b) pH measurements of the salad products and (c) testing samples of the products taken at various stages of processing for pathogenic food borne bacteria. Temperatures of precooked roast beef were too low to allow growth of common pathogenic foodborne bacteria during thawing, slicing and packaging with gravy in a refrigerated room. Temperatures were also too low to allow multiplication of common pathogenic foodborne bacteria in prechilled, prepared salads during refrigerated storage, and there was too little time for multiplication of such organisms during party-pack assembly at room temperature. Chicken parts reached 74 C (165 F) or higher during cooking. While the cooked chicken was held for delivery in a small room that had a maximum temperature of 38 C (105 F), internal temperatures of the chicken did not fall below 82 C (180 F). Cooked chicken held 3 h and 15 min at room temperature (21 C/70 F) -- to simulate delivery and storage -- cooled to approximately 46 C (115 F). During simulated delivery, the temperature of the meat and gravy did not rise above 4 C (40 F). Approximately 1 h was required to reheat the meat and gravy to a temperature of 74 C (165 F) when two sterno cans were used. A 2.7-kg (6-lb) portion of leftover beef took 6.5 h to cool from 60 C to 7 C (140 F to 45 F). Guidelines for caterers and party hosts and hostesses are recommended.

Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)

2018 ◽  
Vol 55 (4) ◽  
pp. 478
Author(s):  
Shumaila Adib ◽  
A. V. Vasundhara
Keyword(s):  
Shelf Life ◽  
Nutritive Value ◽  
Raw Material ◽  
Perishable Products ◽  
Nutrient Analysis ◽  
Significant Difference ◽  
Potential Benefits ◽  
Sensory Qualities ◽  
Shelf Life Studies ◽  
Fagopyrum Esculentum Moench

Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).

Hazard Analyses of Duck in Chinese Restaurants

1982 ◽  
Vol 45 (5) ◽  
pp. 445-449 ◽  
Author(s):  
FRANK L. BRYAN ◽  
MITSUTO SUGI ◽  
LLOYD MIYASHIRO ◽  
STEVEN TSUTSUMI ◽  
CHARLES A. BARTLESON
Keyword(s):  
Water Activity ◽  
Temperature Rise ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Control Points ◽  
Refrigerated Storage ◽  
Cross Contamination ◽  
Critical Control Points ◽  
Cutting Boards ◽  
And Storage

Time-temperature exposures and water activity values were measured during the preparation and storage of Chinese-style duck products. Frozen ducks were usually thawed at room temperature and remained at room temperature for several hours thereafter. During cooking or during the post-oven temperature rise period, the temperatures at the geometric centers of the ducks exceeded 94 C (201 F). Cooked ducks were subjected to cross-contamination when they were chopped or cut up on cutting boards. Cooked ducks were held for several hours at bacteria-incubating temperatures while they were on display in cabinets or on counters. Leftover cooked ducks cooled rather rapidly during refrigerated storage. When they were reheated, their internal temperatures did not rise to levels lethal to vegetative pathogenic bacteria. Water activity values of cooked duck ranged from 0.87 to 0.99. Critical control points of the operations were the cutting and chopping of cooked ducks, storage of ducks during display for sale and reheating leftover ducks. Recommendations for control are: (1) to hold cooked ducks at 55 C (131 F) or above, (2) cool unsold cooked ducks rapidly, (3) reheat leftover ducks to internal temperatures of 71–74 C (160–165 F), and (4) minimize opportunities of contamination from equipment surfaces and workers' hands.

Fate of Salmonella throughout Production and Refrigerated Storage of Tahini

2017 ◽  
Vol 80 (6) ◽  
pp. 940-946 ◽  
Author(s):  
Yangjunna Zhang ◽  
Susanne E. Keller ◽  
Elizabeth M. Grasso-Kelley
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Refrigerated Storage ◽  
Critical Importance ◽  
Sesame Seeds ◽  
Entire Process ◽  
Storage Studies ◽  
Subsequent Storage ◽  
And Storage ◽  
Salmonella Survival

ABSTRACT Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown. Salmonella survival was impacted both by temperature and the water activity (aw) at the beginning of the roasting period. When roasted at 130°C with a high initial aw (≥0.90) and starting Salmonella populations of ∼8.5 log CFU/g, populations quickly decreased below detection limits within the first 10 min. However, when the seeds were reduced to an aw of 0.45 before roasting at the same temperature, 3.5 log CFU/g remained on the seeds after 60 min. In subsequent storage studies, seeds were roasted at 130°C for 15 min before processing into tahini. For the storage studies, tahini was inoculated using two methods. The first method used seeds on which Salmonella was first grown before roasting. In the second method, Salmonella was inoculated into the tahini after manufacture. All tahini was stored for 119 days at 4°C. No change in Salmonella populations was recorded for tahini throughout the entire 119 days regardless of the inoculation method used. These combined results indicate the critical importance of aw during a roasting step during tahini manufacture. Salmonella that survive roasting will likely remain viable throughout the normal shelf life of tahini.

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