scholarly journals Effects of cooking oils and packaging media on quality of meat floss

2020 ◽  
Vol 44 (2) ◽  
pp. 46-58
Author(s):  
R. K. Olayemi ◽  
A. B. Omojola
Keyword(s):  
Palm Oil ◽  
Crude Protein ◽  
Room Temperature ◽  
Meat Products ◽  
Microbial Load ◽  
Deep Frying ◽  
Raw Meat ◽  
Keeping Quality ◽  
Cooking Oils

Meat floss (MF) is one of the popular ready-to-eat meat products among the elites of northern Nigeria, which is fast extending to some other parts of the country because of its long shelflife at room temperature. Nonetheless, there is little documentation on the keeping quality during storage when MF is prepared from different cooking oil and packaged in different materials. In this study, meat floss was produced from raw beef (3kg) by cooking, cooling, shredding and deep frying. The deep frying was done in three cooking oils (groundnut oil - GO, soya oil - SO and palm oil - PO) and the products were packed in three materials (acrylic bottle - P1, polyethylene - P2 and polyamide - P3). The frying was done using 1 litre each oil to 500 g of shredded meat, continued until golden brown colour was reached at about 20 minutes. The iodine number of each of the three oil types, and the crude protein and moisture contents of the raw meat and freshly prepared meat floss were determined. At 7, 14 and 21 days of storage the meat floss types were assessed for microbial growth and Thiobarbituric Acid Reactive Substances (TBARS). The study was a 3 x 3 factorial experiment fitted into completely randomized design replicated three times. The GO had highest iodine number (38.83) and PO had the least (28.00). The protein content of MF (43.93%) was higher than that of raw meat (21.79%). The MFSO was richest in crude protein (44.54%) but MFPO had highest moisture content (14.33%). The microbial load (1.49 log10-2cfu/cm2) and TBARS (0.82mg MDA/kg) of fresh MFSO was highest. The microbial load decreased with storage, with highest values obtained in MFSO on 0, 7 and 14 days. However on day 21, the three MF types had similar lowest microbial load. The polyamide pack had the highest microbial load throughout the storage period. Conversely, the TBARS of MF prepared from the three oils and stored in the three materials increased with storage for 21 days, with highest values obtained in MFSO and in polyamide. Nonetheless, all values obtained for microbial load and TBARS during storage did not exceed the threshold values for spoilage of stored meat products. It can be inferred from the study that though meat floss produced from palm oil and packed in acrylic bottle stored best, any of the three oils and any of the three packaging media retained the keeping quality of beef meat floss for 21 days at room temperature.

Effects of cooking oils and packaging media on quality of meat floss

2020 ◽  
Vol 47 (3) ◽  
pp. 323-335
Author(s):  
O. R. Kassim ◽  
A. B. Omojola
Keyword(s):  
Palm Oil ◽  
Crude Protein ◽  
Room Temperature ◽  
Meat Products ◽  
Microbial Load ◽  
Deep Frying ◽  
Raw Meat ◽  
Keeping Quality ◽  
Cooking Oils

Meat floss (MF) is one of the popular ready-to-eat meat products among the elites of northern Nigeria, which is fast extending to some other parts of the country because of its long shelf-life at room temperature. Nonetheless, there is little documentation on the keeping quality during storage when MF is prepared from different cooking oil and packaged in different materials. In this study, meat floss was produced from raw beef (3kg) by cooking, cooling, shredding and deep frying. The deep frying was done in three cooking oils (groundnut oil - GO, soya oil - SO and palm oil - PO) and the products were packed in three materials (acrylic bottle - P1 , polyethylene - P2 and polyamide - P3 ). The frying was done using 1 litre each oil to 500 g of shredded meat, continued until golden brown colour was reached at about 20 minutes. The iodine number of each of the three oil types, and the crude protein and moisture contents of the raw meat and freshly prepared meat floss were determined. At 7, 14 and 21 days of storage the meat floss types were assessed for microbial growth and Thiobarbituric Acid Reactive Substances (TBARS). The study was a 3 x 3 factorial experiment fitted into completely randomized design replicated three times. The GO had highest iodine number (38.83) and PO had the least (28.00). The protein content of MF (43.93%) was higher than that of raw meat (21.79%). The MFSO was richest in crude protein (44.54%) but MFPO had highest moisture content (14.33%). The microbial load (1.49 log10-2 cfu/cm2 ) and TBARS (0.82mg MDA/kg) of fresh MFSO was highest. The microbial load decreased with storage, with highest values obtained in MFSO on 0, 7 and 14 days. However on day 21, the three MF types had similar lowest microbial load. The polyamide pack had the highest microbial load throughout the storage period. Conversely, the TBARS of MF prepared from the three oils and stored in the three materials increased with storage for 21 days, with highest values obtained in MFSO and in polyamide. Nonetheless, all values obtained for microbial load and TBARS during storage did not exceed the threshold values for spoilage of stored meat products. It can be inferred from the study that though meat floss produced from palm oil and packed in acrylic bottle stored best, any of the three oils and any of the three packaging media retained the keeping quality of beef meat floss for 21 days at room temperature.

scholarly journals Physicochemical Characteristics and Oil Keeping Quality of Two Cultivars of Sunflower (Helianthus annuus) Seeds

2019 ◽  
pp. 1-10
Author(s):  
A. Kafi ◽  
S. Gheyasuddin ◽  
M. H. Rashid
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Sunflower Seeds ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Edible Purpose ◽  
Iodine Values

The work was conducted on sunflower seeds of two cultivars namely ‘Kironi’ and ‘Hysun-46’. Proximate composition of the seeds, chemical characteristics and fatty acid composition of the oils, and its keeping quality at different storage conditions were studied. Moisture content of Kironi seeds was nearly twice than Hysun-46 (8.03 vs 4.46%). Crude fat in Hysun-46 seeds was somewhat higher than Kironi. Kironi had significantly higher crude protein whereas Hysun-46 contained significantly higher percent of starch than Kironi (7.05 vs 3.90%). Physical characteristics of oil such as viscosity, colour and transparency changed with time during storage; specific gravity and smoking temperature, however, remained unchanged. Acid values of the freshly extracted oil from Hysun-46 were unexpectedly high (98.75). Iodine values were found to be higher in Kironi than Hysun-46, so the former had greater proportion of unsaturation. Saponification values of the oils decreased with the time in open vessel, in amber coloured bottle at 4°C and also in boiled oil kept at room temperature. However, these values registered an increase in oils stored in closed vessel and amber coloured bottle at room temperature. Peroxide values increased in oils under all conditions except in amber bottle at 4°C. The ratio of linoleic acid to oleic acid in Kironi (2.3:1) was higher than that in Hysun-46 (1.9:1), indicating that Kironi had more semidrying capacity and suitable for edible purpose. The freshly extracted oil had attractive appearance. Between the two oil samples, Kironi seems somewhat superior to Hysun-46.

Effect of Chitosan Essential Oil Films on the Storage-Keeping Quality of Pork Meat Products

2014 ◽  
Vol 7 (8) ◽  
pp. 2443-2450 ◽  
Author(s):  
Jeannine Bonilla ◽  
Maria Vargas ◽  
Lorena Atarés ◽  
Amparo Chiralt
Keyword(s):  
Essential Oil ◽  
Meat Products ◽  
Pork Meat ◽  
Keeping Quality ◽  
Oil Films

scholarly journals Effect of Irrigation and Potash Levels on Keeping Quality of Potato

2020 ◽  
Vol 6 ◽  
pp. 92-100
Author(s):  
Ram Chandra Adhikari ◽  
Mahesh Kumar Rana
Keyword(s):  
Room Temperature ◽  
Irrigation Management ◽  
Quality Parameters ◽  
Optimum Level ◽  
Irrigation Level ◽  
Ambient Room Temperature ◽  
Keeping Quality ◽  
Four Levels ◽  
Plot Design

Irrigation and fertilizer are the most dominating factors, in deciding the keeping quality of potato. It is, therefore, essential to formulate the efficient, reliable and economically viable irrigation management strategy with the use of potassium nutrient in order to produce better keeping quality. The investigation comprising four levels of irrigation (25, 30, 35 and 40 mm CPE (Cumulative pan evaporation) and four levels of potash (0, 100, 125 and 150 kg/ha) was carried out at Research Farm of the Department of Vegetable Science, CCS Haryana Agricultural University, (Haryana) Hisar, India during two years to find out the optimum level of irrigation and potash for obtaining higher yield of potatoes with better keeping quality at ambient room temperature. The potato variety used for the investigation was Kufri Bahar. The treatments were laid out in a split plot design with three replications. The increasing levels of irrigation and potash showed significant improvement in keeping quality parameters of potato. Likewise, the values for physiological loss in weight and decay loss of potato tubers (%) at 15, 30, 45 and 60 days after harvest were the lowest with irrigation level 40 mm CPE and application of potash @ 150 kg/ha. The two years results suggest that the irrigation level 40 mm CPE along with potash @ 150 kg/ha has shown the best treatment combination for the storage of potato at ambient room temperature under semiarid conditions of Hisar (Haryana).

Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

scholarly journals Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

2019 ◽  
Vol 9 (5) ◽  
pp. 959 ◽  
Author(s):  
Anjum Rashid ◽  
Imran Javed ◽  
Barbara Rasco ◽  
Shyam Sablani ◽  
Muhammad Ayaz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Storage Period ◽  
Microbial Load ◽  
Plate Count ◽  
Milk Product ◽  
Pasteurized Milk ◽  
Keeping Quality ◽  
Different Temperatures

(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

scholarly journals Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

2014 ◽  
Vol 7 ◽  
pp. 57-60
Author(s):  
Prashanta Pokhrel ◽  
Suman Kumar Lal Das
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Raw Milk ◽  
Potassium Thiocyanate ◽  
Cow Milk ◽  
Lactoperoxidase System ◽  
Keeping Quality

Effectiveness of lactoperoxidase in raw cow milk was studied to observe the increase in shelf-life. Lactoperoxidase system was activated within two hours after milking by the addition of hydrogen peroxide and potassium thiocyanate, then milk was kept at different conditions viz. refrigerated condition (5±2)°C, room temperature (25±3)°C and at (35±2)°C. The keeping quality of raw milk was determined by the acidity, which when reached 0.18 % as lactic acid, was considered spoiled. Results indicated that the lactoperoxidase system (LP-s) increased the shelf-life of raw cow milk kept at room temperature (25±3)°C and refrigeration temperature (5±2)°C significantly (p<0.05);however no significant increase in shelf-life was observed between the control and LP-s treated raw milk sample held at (35±2)°C. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10606   J. Food Sci. Technol. Nepal, Vol. 7 (57-60), 2012   

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