scholarly journals Quality and Shelf – Life Assessment of Variously Processed Catfish and Tilapia Stored at Ambient Temperature

2013 ◽  
Vol 3 (3) ◽  
pp. 440-451 ◽  
Author(s):  
K. Olatunde
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Life Assessment ◽  
Quality And Shelf Life

Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110770
Author(s):  
Raíssa S. Bueno ◽  
Jéssica B. Ressutte ◽  
Natália N.Y. Hata ◽  
Fernanda C. Henrique-Bana ◽  
Karla B. Guergoletto ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Assessment ◽  
Kefir Grains ◽  
Water Kefir ◽  
Quality And Shelf Life

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage

2019 ◽  
Vol 28 (1) ◽  
pp. 25-37 ◽  
Author(s):  
K. R. Sreelakshmi ◽  
Raj Rehana ◽  
R. K. Renjith ◽  
K. Sarika ◽  
S. S. Greeshma ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Assessment ◽  
Chilled Storage ◽  
Puffer Fish ◽  
Quality And Shelf Life

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage

1995 ◽  
Vol 58 (7) ◽  
pp. 820-823
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOUand ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days. Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kasher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kasher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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