A Study on the Effect of Physico-Chemical Characteristics, Palatability and Storage Quality of Kibbles Incorporated With Slaughter House By-products for Canine

2017 ◽  
pp. 1
Author(s):  
Kuleswan Pame ◽  
Sathu T ◽  
Vasudevan Vasudevan ◽  
VN VN ◽  
Prajwal Prajwal ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Storage Quality ◽  
Slaughter House ◽  
Physico Chemical ◽  
And Storage ◽  
By Products

Effect of Walnut (Juglans regia) on Physico-chemical, Sensory and Storage Quality of Chevon Nuggets

2018 ◽  
Vol 13 (1) ◽  
pp. 25
Author(s):  
Asif Ahmad Bhat ◽  
Arvind Kumar ◽  
Zulhuma Muzaffar ◽  
Faroze Ahmad Rather ◽  
Manpreet Kaur
Keyword(s):  
Juglans Regia ◽  
Storage Quality ◽  
Physico Chemical ◽  
And Storage

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

2019 ◽  
Vol 56 (3) ◽  
pp. 1302-1315 ◽  
Author(s):  
Sonika Choudhary ◽  
Sumit Arora ◽  
Anuradha Kumari ◽  
Vikrant Narwal ◽  
A. K. Singh
Keyword(s):  
Buffalo Milk ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Quality Of Milk

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Sign in / Sign up

Export Citation Format

Share Document