scholarly journals Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

2019 ◽  
Vol 39 (3) ◽  
pp. 355-370 ◽  
Author(s):  
Yong An Kim ◽  
Hoa Van Ba ◽  
Inho Hwang
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Quality Characteristics ◽  
Flavor Compounds ◽  
Sous Vide ◽  
And Storage

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

2002 ◽  
Vol 37 (4) ◽  
pp. 425-441 ◽  
Author(s):  
Sergio R. Vaudagna ◽  
Guillermo Sanchez ◽  
Maria S. Neira ◽  
Ester M. Insani ◽  
Alyandra B. Picallo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Long Time ◽  
Sous Vide ◽  
And Storage ◽  
Beef Muscles

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

scholarly journals Effects of packaging techniques, freezing temperature and storage time on beef shelf life

2005 ◽  
Vol 4 (sup2) ◽  
pp. 275-277 ◽  
Author(s):  
M. Iacurto ◽  
D. Settineri ◽  
M. Mormile ◽  
A. Di Giacomo
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Freezing Temperature ◽  
And Storage

scholarly journals Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peels

2012 ◽  
Vol 24 (1) ◽  
pp. 91-95 ◽  
Author(s):  
Jan Błaszczyk
Keyword(s):  
Shelf Life ◽  
Chlorophyll A ◽  
Significant Influence ◽  
Storage Time ◽  
Storage Conditions ◽  
Harvest Date ◽  
Controlled Atmosphere ◽  
Chlorophyll Pigments ◽  
Controlled Atmospheres ◽  
And Storage

Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peelsDuring each season, pears were harvested on three dates at four-day intervals. The fruit was stored for 150 days in temperatures of 0-0.5°C in common cold storage (NA - normal atmosphere) and also in controlled atmospheres (CA) of different gaseous content: 0.8% CO2+ 2% O2, 2% CO2+ 2% O2and 3% CO2+ 3% O2. After removing the pears from storage they were additionally stored for seven days in a temperature of 17°C - simulated shelf life. The content of chlorophyll pigments (chlorophyll a + b) was determined after each harvest date, storage time and simulated shelf life. Based on the results, I concluded that the a + b chlorophyll content in the peel of both pear cultivars significantly decreased along with the subsequent harvest date. In addition, the storage conditions had a significant influence on the studied factor. Compared to the normal atmosphere, the controlled atmosphere conditions were more efficient in slowing the yellowing of the fruit due to reduced chlorophyll degradation. The atmosphere consisting of 3% CO2+ 3% O2or 2% CO2+ 2% O2was more favourable for the higher content of chlorophyll a + b in the peel of ‘Conference’ pears than 0.8% CO2+ 2% O2. In the case of ‘Concorde’ pears, the influence of particular compositions of CA on the content of chlorophyll a + b changed over the years.

scholarly journals Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach]

2021 ◽  
Vol 26 (1) ◽  
pp. 1
Author(s):  
Sri Hidayati ◽  
Dewi Sartika ◽  
Suharyono Suharyono ◽  
Sutoyo Sutoyo
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Storage Time ◽  
Arrhenius Model ◽  
Plastic Packaging ◽  
Shelf Life Prediction ◽  
Poly Propylene ◽  
And Storage ◽  
Model Approach

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC  was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.  

scholarly journals Effects of various diluents on the quality and shelf life of Donggala bull semen

2021 ◽  
Vol 902 (1) ◽  
pp. 012005
Author(s):  
Mirajuddin ◽  
Y Duma ◽  
M I Mumu ◽  
M R Ladjama ◽  
Nur A’fia ◽  
...  
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Egg Yolk ◽  
Sperm Viability ◽  
Decrease Rate ◽  
Bull Semen ◽  
And Storage ◽  
Artificial Vagina ◽  
Quality And Shelf Life

Abstract This study aimed to determine the effects of different semen diluent on the quality and storage time of liquid semen of Donggala bull. Semen was obtained from four selected bulls which collected using artificial vagina. The semen diluent is based on Tris aminomethane-citric acid with different concentration of glucose namely P1=0.00g, P2=0.25g, P3=0.50g, and P4=0.75g. Another group of treatment also prepared based on Tris aminomethane-glucose with different concentration of egg yolk namely P5=0%, P6=15%, P7=20%, and P8=25%. The data obtained were then analyzed descriptively. Results showed tris aminomethane-citric acid-glucose diluents had sperm progressive motile at >40% until the day 4 of storage, and tris aminomethane-glucose-egg yolk only able to support sperm life for 2 days, and in P8 group shows 41.02% motile on the day 3. In this study, we found the pattern of the increasing of shelf life affect to the decrease rate of sperm viability and normality.

scholarly journals Penentuan Umur Simpan Menggunakan Metode Accelerated Shelf Life Test (ASLT) pada Bubuk Minuman Instan Stroberi Foam-Mat Drying

2020 ◽  
Vol 9 (4) ◽  
pp. 151-157
Author(s):  
Sandi Darniadi ◽  
Ridwan Rachmat ◽  
Prima Luna ◽  
Winda Purwani ◽  
Diny Agustini Sandrasari
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Shelf Life ◽  
Storage Time ◽  
Tween 80 ◽  
Life Testing ◽  
Drying Method ◽  
Life Test ◽  
Foaming Agent ◽  
And Storage

Pengolahan buah stroberi dengan teknik pengeringan lazimnya dilakukan untuk tujuan memperpanjang umur simpan. Pada penelitian ini, bubuk minuman instan stroberi dibuat melalui proses foam-mat drying pada suhu 50 oC melalui penambahan putih telur 10% (b/b) sebagai agen pembuih, maltodekstrin 12 % (b/b) dan Tween 80 0,1% (b/b) sebagai stabilizer buih pada sari buah stroberi. Penelitian ini bertujuan untuk menentukan umur simpan bubuk minuman stroberi instan dengan menggunakan metode ASLT (Accelerated Shelf Life Testing) berdasarkan model persamaan Arrhenius. Bubuk minuman instan stroberi disimpan pada suhu penyimpanan 35, 45, dan 55 oC dengan waktu penyimpanan 15 hari. Kadar air, vitamin C dan skor mutu hedonik warna diamati tiap 3 hari. Hasil percobaan menunjukkan hubungan yang linier antara kenaikan kadar air, penurunan kadar vitamin C, dan penurunan skor mutu hedonik warna terhadap waktu penyimpanan pada masing-masing suhu penyimpanan. Umur simpan produk bubuk minuman instan stroberi yang disimpan pada suhu penyimpanan 35, 45, dan 55 oC, menunjukkan hasil berdasarkan kadar air (11, 10, dan 9 hari), vitamin C (779, 773, dan 766 hari) dan mutu hedonik warna (35, 30, dan 26 hari) secara berurutan. Kesimpulannya, umur simpan dapat ditentukan pada minuman instan stroberi dengan menghasilkan nilai yang spesifik tergantung pada parameter yang diteliti.Shelf-life Determination using Accelerated Shelf Life Test (ASLT) Method for Foam-Mat Drying Instant Drink Strawberry PowderAbstractProcessing of strawberry through drying method is designed to prolong its shelf life. This research used strawberry instant drink powder that was obtained using foam-mat drying method at 50 oC with the addition of foaming agent, i.e. 10 % (w/w/) of white egg, 12 % (w/w) of maltodextrin and 0.1 % (w/w) of Tween 80 as foam stabilizers, incorporated with strawberry juice. This study was aimed at determining the shelf life of strawberry instant drink powder using ASLT (Accelerated Shelf Life Testing) based on Arrhenius Model. The strawberry powder sample was stored at 35, 45, and 55 oC for 15 days. Moisture content, vitamin C, and color hedonic score were measured per 3 days. The results showed that there was a linear relationship between the measurement parameters and storage time at those temperatures. The shelf life of strawberry powder at 35, 45, and 55 oC were found as follows: according to moisture content (11.6, 10.7, and 9.9 days), vitamin C (779, 773, and 766 days), and color hedonic score (35, 30, and 26 days), respectively. As conclusion, strawberry instant drink powder was identified its shelf life and showed specific value as observed parameters.

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