scholarly journals POTENSI TEMPE PASTA STERIL IRADIASI SEBAGAI NUTRISI ENTERAL PASIEN YANG MENGGUNAKAN ALAT BANTU NASO GASTRIC TUBE (NGT)

2013 ◽  
Vol 15 (2) ◽  
pp. 1-12
Author(s):  
Zubaidah Irawati ◽  
R. S. Adji Koesoemowidodo ◽  
Ades Puspita ◽  
Swasono R Tamat
Keyword(s):  
Gastric Tube ◽  
Irradiation Dose ◽  
Room Temperature ◽  
Storage Period ◽  
Well Being ◽  
Quality Parameters ◽  
Food Irradiation ◽  
Immunocompromised Patients ◽  
Gamma Irradiated ◽  
Irradiation Process

Food irradiation process has a potential topromote of a safe, adequate and nutritiousfood supply for hospital diets. It has twoapplications that can contribute to thehealth and well being of humanity, i.e. theelimination of foodborne pathogensmicroorganisms, and the preservation offoods by the destruction of pests. Effects ofionizing radiation on tempe pasta selectedas samples for patient food intake throughNaso Gastric Tube (NGT) has beenstudied. Tempe pasta was vacuum packedin a laminate pouch of po lyesteraluminumfoil- linear low densitypolyethylene and gamma irradiated atdoses of 10 kGy and 25 kGy , respectivelyunder cryogenic condition and then storedat room temperature for 6 and 12weeks. Some quality parameters wereobserved. There was no significantdifferences between un irradiated andirradiated tempe pasta on the moisturecontent, pH, protein content and viscosity.Meanwhile isojlavon genestein contentand antioxidant capacity showed anincrease by increasing irradiation dose upto 12 weeks of storage. Malonaldehydecontent in tempe pasta was accelerating byincreasing the irradiation dose andextending the storage period but Peroxidevalue was not detected in all treatedsamples. The irradiated tempe pasta atcertain degree of viscosity and particlesize could be considered as protein basefood intake for immunocompromisedpatients through Naso Gastric Tube(NGT).Keywords: Tempe pasta, food irradiation,isojlavon genestine, nutritious food,immunocompromised patients.

scholarly journals Egg quality assessment at different storage conditions, seasons and laying hen strains

2017 ◽  
Vol 41 (3) ◽  
pp. 322-333 ◽  
Author(s):  
Vivian Feddern ◽  
Marina Celant De Prá ◽  
Rúbia Mores ◽  
Rodrigo da Silveira Nicoloso ◽  
Arlei Coldebella ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Room Temperature ◽  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Laying Hen ◽  
Unit Weight ◽  
Internal Quality ◽  
Haugh Unit

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

scholarly journals Maleic and l-tartaric acids as new anti-sprouting agents for potatoes during storage in comparison to other efficient sprout suppressants

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ekta Bhattacharya ◽  
Suparna Mandal Biswas ◽  
Panchanan Pramanik
Keyword(s):  
Developing Countries ◽  
Tartaric Acid ◽  
Maleic Acid ◽  
Room Temperature ◽  
Storage Period ◽  
Quality Parameters ◽  
Potato Storage ◽  
Tartaric Acids ◽  
Sprout Suppressants

AbstractInhibiting sprouting of potatoes is an interesting subject needed for potato storage and industry. Sprouting degrades the quality of tuber along with releasing α-solanine and α-chaconine, which are harmful for health. Sprout suppressants, available in the market, are either costly or toxic to both health and environment. So, there is a need for developing countries to explore new sprouting suppressant compound which is cheap, non-toxic and reasonably efficient in comparison to commercial ones. We have established that simple maleic acid and l-tartaric acid are effective sprout suppressing agents. Both can hinder sprouting up to 6 weeks and 4 weeks post treatment respectively at room temperature in dark. These do not affect the quality parameters, retain the moisture content and maintain the stout appearance of the tubers along the total storage period. Thus maleic acid and l-tartaric acid would qualify as alternative, cheap, efficient sprout suppressant for potato storage and processing.

Effects of packaging on the quality parameters of mustard ilish (Tanualosa ilisha) at room temperature

2020 ◽  
Vol 32 (1) ◽  
pp. 83-94
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Storage Period ◽  
Quality Parameters ◽  
Plate Count ◽  
Standard Plate Count ◽  
Percent Moisture ◽  
Standard Plate ◽  
Raw Fish

The experiment was carried out to prepare mustard ilish at the laboratory and observe the effects ofpackaging on the quality parameters of the product at room temperature (28°C to 32°C). Biochemical andmicrobiological changes in mustard ilish prepared from Hilsa shad (Tanualosa ilisha) were determined. It wasobserved that percent moisture, protein, lipid, ash content and pH value in mustard ilish decreased afterpreparation of the product than those values obtained for raw fish. In quality parameters study, at roomtemperature (28°C to 32°C), percent moisture, and ash contents increased throughout the storage period, butprotein and lipid contents decreased. The TVB-N, peroxide value and standard plate count (SPC) of bacteriaincreased with the progress of storage time but the rate of increment was comparatively slower in sealed andvacuum sealed packs than the rate observed for non-sealed pack. Therefore, on the basis of above mentionedpoints, the present study could be concluded as-though mustard ilish remain in acceptable condition for ashort time at room temperature (28°C to 32°C) but packaging has some effect on the extension of shelf life ofthe product.

scholarly journals POSTHARVEST OF IRRADIATED TAHITI LIME FRUITS

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
SIMONE RODRIGUES DA SILVA ◽  
DÉBORA NANCY FERNANDES BEZERRA ◽  
MEIRE MENEZES BASSAN ◽  
TATIANA CANTUARIAS-AVILÉS ◽  
VALTER ARTHUR
Keyword(s):  
Gamma Radiation ◽  
Room Temperature ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Radiation Doses ◽  
Solids Content ◽  
Gamma Irradiated ◽  
Physical And Chemical

ABSTRACT This study aimed to evaluate the postharvest quality evolution of gamma-irradiated ‘Tahiti’ limes. Shiny, olivegreen fruits with coarse skin (56 cm equatorial diameter) harvested in commercial orchars and processed in commercial packing house line were used. In a preliminary assay, fruits harvested in April 2011 were exposed to a gamma radiation range from 0 to 750 Gy. The 250 and 750 Gy doses negatively affected skin quality and pulp of exposed fruits. For this reason, new assays were carried out using lower doses to irradiate fruits harvested in July 2011 (off-season) and January 2012 (regular harvest period). Fruit harvested in both periods were selected and exposed to radiation doses of 0, 50, 100, 150, and 200 Gy. All irradiations occurred at a rate of 0.46 Gy/h. After fruit irradiation, physical and chemical analyses were performed along a 20-day storage period at room temperature (24 ± 1ºC and 80 ± 5% RH). Irradiation of fruits harvested in July 2011 and January 2012 and treated with doses of up to 200 Gy did not affect the ascorbic acid content, but doses > 100 Gy caused skin yellowing of fruits harvested on both periods. Gamma radiation at doses = 50 Gy reduced the total soluble solids content in off-season fruits. Exposure of fruits harvested in the main harvest period to radiation doses = 150 Gy increased weight loss. Irradiation of ‘Tahiti’ limes at doses between 50 Gy and 700 Gy did not preserve postharvest quality during storage at room temperature.

Quality Changes of Salt-Smoke-Dried Tengra (Mystus tengara) during Storage at Room Temperature (28 To 32°C) in Different Packs

2021 ◽  
Vol 12 (1-2) ◽  
pp. 191-197
Author(s):  
MI Hossain ◽  
FH Shikha ◽  
MMH Murad
Keyword(s):  
Room Temperature ◽  
Bacterial Load ◽  
Storage Period ◽  
Food Product ◽  
Fish Muscle ◽  
Quality Parameters ◽  
Ash Content ◽  
The Other ◽  
Initial Value ◽  
Fresh Fish

Packing has effect on the quality parameters of a food product. Here, studies were conducted to produce premium quality salt-smoke-dried tengra fish (Mystus tengra) by combining the effect of salt and smoke in a smoking kiln. During the study, moisture content in tengra fish fell from an initial value of 77.17% to a range of 18.56% to 29.09%, protein content from 51.36% to a range of 40.54% to 51.36%, lipid content from 16.20% to a range of 6.50% to 16.20% and ash content from 13.40% to a range of 8.17% to 13.40% for salt-smoke-dried products at the end of the storage period. On the other hand, the TVB-N value of fresh fish muscle was obtained 2.90 (mg/100g), pH 6.80 and bacterial load 1.13×104 (CFU/g), with the progress of storage period 180 days which values increased to the range of 28.16 to 29.34 mg/100g, 6.27 to 7.86 and 4.42 ×105to 6.82 x 105CFU/g, respectively. From the obtained results this study could be concluded that- if tengra is salted, smoked and dried properly can be stored at room temperature (26 to 28°C) for about 6 months without major deterioration of the fish and among three packs vacuum pack might be better option for storing salt-smoke-dried tengra. Environ. Sci. & Natural Resources, 12(1&2): 191-197, 2019

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

scholarly journals Radiation Tolerance in Nano-Structured Crystalline Fe(Cr)/Amorphous SiOC Composite

Crystals ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 147
Author(s):  
Qing Su ◽  
Tianyao Wang ◽  
Lin Shao ◽  
Michael Nastasi
Keyword(s):  
Amorphous Silicon ◽  
Grain Growth ◽  
Irradiation Dose ◽  
Room Temperature ◽  
Silicon Oxycarbide ◽  
Radiation Response ◽  
Radiation Tolerance ◽  
Width Direction ◽  
Cr Film ◽  
Radiation Tolerant

The management of irradiation defects is one of key challenges for structural materials in current and future reactor systems. To develop radiation tolerant alloys for service in extreme irradiation environments, the Fe self-ion radiation response of nanocomposites composed of amorphous silicon oxycarbide (SiOC) and crystalline Fe(Cr) were examined at 10, 20, and 50 displacements per atom damage levels. Grain growth in width direction was observed to increase with increasing irradiation dose in both Fe(Cr) films and Fe(Cr) layers in the nanocomposite after irradiation at room temperature. However, compared to the Fe(Cr) film, the Fe(Cr) layers in the nanocomposite exhibited ~50% less grain growth at the same damage levels, suggesting that interfaces in the nanocomposite were defect sinks. Moreover, the addition of Cr to α-Fe was shown to suppress its grain growth under irradiation for both the composite and non-composite case, consistent with earlier molecular dynamic (MD) modeling studies.

Post-irradiation effects on gamma-irradiated nylon 6,12 fibers

2013 ◽  
Vol 33 (9) ◽  
pp. 823-828 ◽  
Author(s):  
Carmina Menchaca-Campos ◽  
Gonzalo Martínez-Barrera ◽  
Héctor López-Valdivia ◽  
Héctor Carrasco ◽  
Alberto Álvarez-Castillo
Keyword(s):  
Melting Point ◽  
Storage Time ◽  
Chain Scission ◽  
Degree Of Crystallinity ◽  
Irradiation Effects ◽  
Post Irradiation ◽  
Degradation Temperature ◽  
Optical Images ◽  
Gamma Irradiated ◽  
Irradiation Process

Abstract Post-irradiation effects on nylon 6,12 crystalline fibers gamma-irradiated 6 years previously (6YI) were studied, including thermal stability and morphology; their relationship with storage time was also studied. The results of these studies were compared with those obtained for non-irradiated (NI) and namely freshly irradiated (FI) crystalline fibers. The results include analyses like thermogravimetric analysis (TGA), differential thermal analysis (DTA), scanning electron microscopy (SEM) and optical images for (6YI and FI) both kinds of nylon 6,12 fibers. The results showed that the most prominent effect is related to the reaction progress. The chain scission and/or crosslinking mechanisms, as well as the free radicals, allow proceeding with the reaction, and consequently, changes on the properties of the FI samples. The melting point, degree of crystallinity, degradation temperature and morphology prove that additional chemical reactions and surface modifications keep occurring in the fibers long after the irradiation process has ended. With storage time, the surface becomes rougher, the color turns yellowish, the melting point diminishes and the degree of crystallinity increases.

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

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