scholarly journals Physicochemical Characteristics of Snail as Affected by Processing Methods, Temperatures and Storage Days

2019 ◽  
pp. 1-9
Author(s):  
I. Iwanegbe ◽  
G. U. Emelue ◽  
J. U. Obaroakpo
Keyword(s):  
Crude Protein ◽  
Mineral Content ◽  
Meat Product ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Processing Methods ◽  
Physico Chemical ◽  
Chemical Determination ◽  
And Storage

This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned oven- dried (SOD) and seasoned smoke- dried (SSD) snail meat products and were  stored under room, fridge and freezer storage conditions;  physico-chemical determination and analysis of variance were carried out. The results showed that the highest crude protein was obtained in the seasoned smoke-dried product (76.87%), followed by seasoned oven-dried product (75.80%), next was seasoned fried (70.15%) and the least was unseasoned fried product (68.57%). The highest ash value was seen in seasoned smoke-dried product (4.84%), followed by seasoned oven-dried (4.313%) and the least was unseasoned-fried product (3.933%). The highest energy values were observed in the fried products (1497.67 KJ/100 g seasoned fried and 1490.53 KJ/100 g unseasoned-fried).The highest iron value (16.47 mg/100 g) obtained was from seasoned smoke-dried product. Seasoned smoke-dried product was significantly different from other products and it had the highest mineral content. Seasoned oven-dried snail meat product had the lowest pH values 6.0, 7.17 and 6.29 for 0-5 days, 10-20 days and 25- 30 days storage respectively. This was followed by seasoned smoke-dried product having 6.68, 7.81 and 6.56 at 0-5 days, 10-20 days and 25-30 days respectively. The observed low pH in seasoned products could be ascribed to the effect of the seasonings; this is an indication of better shelf stability. It was observed that the combine effect of seasonings, smoke-drying and cold storage help to extend the shelf life of snail meat.

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

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.

Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results

2021 ◽  
pp. 726-729
Author(s):  
T.B. Guseva ◽  
S.Yu. Soldatova ◽  
O.M. Karanyan
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Qualitative Properties ◽  
Condensed Milk ◽  
Organoleptic Characteristics ◽  
The Relationship ◽  
And Storage ◽  
Over Time

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

Asparagus racemosus

2017 ◽  
Vol 47 (5) ◽  
pp. 673-687 ◽  
Author(s):  
Sabahu Noor ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Insha Kousar
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Asparagus Racemosus ◽  
Storage Quality ◽  
Content Type ◽  
Natural Preservative ◽  
And Storage

Purpose This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products. Design/methodology/approach Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4  ±  1°C) conditions. Findings Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage. Originality/value A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

scholarly journals The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Sensors ◽  
2021 ◽  
Vol 21 (8) ◽  
pp. 2653
Author(s):  
Krzysztof Kawecki ◽  
Jerzy Stangierski ◽  
Renata Cegielska-Radziejewska
Keyword(s):  
Fish Oil ◽  
Storage Time ◽  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Oil Additives ◽  
Subsequent Storage ◽  
And Storage ◽  
Packing Method

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

scholarly journals Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies

2020 ◽  
pp. 70-79
Keyword(s):  
Chemical Analysis ◽  
Environmental Conditions ◽  
Room Temperature ◽  
Storage Stability ◽  
Storage Conditions ◽  
Packaging Material ◽  
Spread Ratio ◽  
Physico Chemical ◽  
And Storage ◽  
Quality And Shelf Life

The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.

scholarly journals Effect of different processing methods on the biochemical composition of water hyacinth and acceptability by WAD goats

2021 ◽  
Vol 41 (2) ◽  
pp. 157-164
Author(s):  
A. A. Mako ◽  
V. O. Akinwande
Keyword(s):  
Moisture Content ◽  
Water Hyacinth ◽  
Crude Protein ◽  
Dry Matter ◽  
Mineral Content ◽  
Nutrient Composition ◽  
Limiting Factor ◽  
Crude Fibre ◽  
Processing Methods ◽  
Neutral Detergent Fibre

The limiting factor in the use of water hyacinth (WH) as a fodder is the high moisture content. Subjecting this water weed to various processing methods might reduce the moisture content to an appreciable level that will be tolerated by animals. Fresh samples of water hyacinth harvested from lagoon water body in Ogun State were processed into wilted, ensiled, sun-cured. Two experiments were conducted. Experiment 1 involved the determination of nutrient composition (Dry matter, Crude protein, Crude fibre Ash, Neutral detergent fibre and Acid detergent fibre), mineral content(macro and micro minerals) and secondary metabolites (spot test analysis of (saponin, phenol and steroid) of fresh and processed WH. In experiment II, the fresh and processed WH were fed to eight WAD goats in a cefetaria feeding trial to determine the Coefficient of Preference (COP) ofall forms of water hyacinth. Results revealed that, the nutrient composition was influenced by processing methods except for the ash content. The sun-cured WH contained more dry matter (89.30 g/100g DM), while the lowest dry matter (8.22 g/100g DM) was recorded for fresh WH. However, ensiled WH contained more crude protein (16.23 g/100g DM) than other forms of WH, the lowest CP (10.42 g/100gDM) was recorded for fresh WH (DBG has some protein in it and it added to the water hyacinth, hence the raised CP content of ensiled WH). However, the neutral detergent fibre ranged from 55.20 to66.25 g/100g DM in ensiled and sun-cured respectively.The mineral content of all forms of WH were similar. Qualitative evaluation of saponin, phenol and steroid showed that all forms of WH contained tannins and steroids; saponin was found but declared negative due to height of the form. The result of COP,showed thatthefresh WH (0.74) was rejected, while all processed WH were acceptable to the animals.However,the ensiled WH (1.40) was most preferred. It is concluded that processing methods can improve the nutrient composition of WH and also the preference by animals.

scholarly journals Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products

2021 ◽  
Vol 9 (7) ◽  
pp. 1512
Author(s):  
Laura Ramos-Moreno ◽  
Francisco Ruiz-Pérez ◽  
Elisa Rodríguez-Castro ◽  
José Ramos
Keyword(s):  
Biocontrol Agent ◽  
Current Knowledge ◽  
Meat Product ◽  
Meat Products ◽  
Debaryomyces Hansenii ◽  
Physicochemical Characteristics ◽  
Consumer Acceptance ◽  
Current Evidence ◽  
Promising Target ◽  
Metabolic Activities

Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.

Sign in / Sign up

Export Citation Format

Share Document