Anchovy Shelf Life as Affected by Different Chilling Methods during Distribution

2002 ◽  
Vol 65 (2) ◽  
pp. 353-361 ◽  
Author(s):  
MERCEDES CARECHE ◽  
RAUL GARCÍA ◽  
JAVIER BORDERÍAS

Anchovies are a very labile fish and deteriorate fast under chilling conditions. In the South of Spain, fishing boats land their catches in wooden boxes with ice (12 to 14 kg). For some years now, fish processors have prepared this species for market distribution by placing about 7 kg fish in expanded polystyrene (EPS) boxes containing water and ice. Then, in the distribution market, boxes are dewatered and re-iced. Transportation of the fish in EPS boxes containing water and ice was recently forbidden on the grounds that boxes for transportation of fish in ice must have holes to let melted ice drain away. In this paper, the effect of preserving the anchovy in water and ice from landing to the distribution market was studied and compared with the more traditional methods of storing the fish in ice in either wooden or EPS boxes. Physical, chemical, microbiological, and sensory analyses were carried out over three different storage trials to account for the effect of seasonality. Little differences were found among lots, but some of the parameters showed that fish transported in water and ice did present less spoilage than fish stored in ice, especially when compared to the wooden boxes. According to these results, chilling of this fish in water and ice can be used as an alternative preserving method during transport.

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1272
Author(s):  
Marco Campus ◽  
Manuela Sanna ◽  
Giandomenico Scanu ◽  
Riccardo Di Salvo ◽  
Luciano De Pau ◽  
...  

In the present study, the influence of almond variety on color, chemical, physical and sensory characteristics of “amaretti” cookies during the shelf life, was assessed. Four varieties were chosen for the study, two of which were local (Cossu, Arrubia) and two widely cultivated (Tuono, Texas). Almonds have been characterized in the content of proteins, crude fat, amygdalin and fatty acids profile. The evolution of the characteristics during the shelf life hasbeen measured through image data modeling, texture, physical chemical and sensory analyses. Data were then treated with a multivariate approach performing a PCA. Image analysis and fitting on log normal and powerlaw functions highlighted the influence of the variety on the total area affected by surface breakages, and on the distribution of the cracking surfaces dimension classes. Texture parameters (crust hardness, thickness and work of deformation) were negatively correlated to moisture content. Sensory profile confirmed the differences in tactile features measured through instrumental texture, while slight to no differences were found in odor profile. Consumer test showed an higher acceptability for Arrubia, Texas and Tuono samples throughout the shelf life, while Cossu samples were less accepted. Overall, the choice of almond variety influences product features and liking of almond products, therefore it represents an important phase to direct the choice of both farmers and confectionery manufacturers.


2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.


Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.


2016 ◽  
Vol 869 ◽  
pp. 112-115 ◽  
Author(s):  
Francisca Pereira de Araújo ◽  
Edson Cavalcanti Silva Filho ◽  
João Sammy Nery de Souza ◽  
Josy Anteveli Osajima ◽  
Marcelo Barbosa Furtini

Soil-cement bricks are good examples of environmentally friendly products. This brick is the combination of soil with compacted cement with no combustion in its production. In this work the physical chemical characteristics of the soil from Piaui for producing this material were investigated. Samples of the soil were collected in three potteries from the county of Bom Jesus and pH analysis were carried out, as well as the rate of organic matter, texture, particle density, limits of liquidity and plasticity rates. The results have shown that the soils have acid tones (pH 5,49 a 6,11), which can be neutralized by adding cement, and organic matter percentages up to 1%. The samples have shown predominantly clay-rich textures with adequate plasticity limits, however, values of liquidity limits and particle density above recommended. Altogether, these soils tend to present viability concerning soil-cement brick production, provided that corrections with additives are made in order to minimize this effect.


2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>


2013 ◽  
Vol 35 (3) ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Ana Elisa Silva Franciosi ◽  
Rosângela Bergamasco ◽  
Angelica Marquetotti Salcedo Vieira

Author(s):  
A. L. Rice ◽  
D. S. M. Billett ◽  
M. H. Thurston ◽  
R. S. Lampitt

An intensive investigation of the benthic biology of the Porcupine Seabight, to the south-west of Ireland, was carried out by biologists from the Institute of Oceanographic Sciences Deacon Laboratory (IOSDL) between 1977 and 1986. More than 400 benthic samples were obtained during the study using towed gears and corersover the depth range 200 to 4500 m. Transect and time-lapse photography was used extensively. This paper summarises the techniques employed and provides an analysis of the depth and seasonal coverage. In addition a review is provided of available data on the physical, chemical and geological characteristics of the Porcupine Seabight area, including information collected during the IOSDL study. Finally, existing publications based on the study are listed.


2017 ◽  
Vol 33 (1_suppl) ◽  
pp. 299-319 ◽  
Author(s):  
Vishal M. Joshi ◽  
Hemant B. Kaushik

Since 1255, major earthquakes have struck Nepal. This article looks at the history of these earthquakes and how they impacted the region and its heritage. The recent April 2015 earthquake was characterized by the widespread destruction of historic buildings. It is worth noting that not all of the historic buildings succumbed to the earthquake. In the Kathmandu Valley, more than a handful of restored or reconstructed historic structures survived the force of the quake. Structures such as the Cyasilin Mandap, Patan Museum, 55 Windows Palace, and the south wing of the Sundari Chowk stood their ground. However, the Nepalese government would like to reconstruct the destroyed heritage using the traditional methods and materials. So what can we learn from the past? Can the past guide our future reconstruction? Is there a method that is traditional, and, at the same time, resistant to earthquakes?


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