scholarly journals Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

2013 ◽  
Vol 57 (1) ◽  
pp. 79-84 ◽  
Author(s):  
Jacek Kijowski ◽  
Celina Marciszewska ◽  
Renata Cegielska-Radziejewska ◽  
Anna Popiół
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Sensory Quality ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Poultry Meat ◽  
Inhibition Of Growth ◽  
Fold Reduction ◽  
Microbiological Stability ◽  
Chicken Legs

AbstractThe effect of spraying lysozyme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozyme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4oC on the total aerobic bacterial count, coli titre, occurrence of enterococci, anaerobic spore forming bacilli, and pathogenic staphylococci was analysed along with the examination of sensory quality attributes. The investigations showed that the addition of lysozyme resulted in a considerable inhibition of growth of the initial aerobic bacterial counts and a limitation of disadvantageous organoleptic changes during cold storage of the legs. The lysozyme solution with the activity of 48,000 U/mL caused a 20-fold reduction in the initial aerobic bacterial count. Sensory examination showed that samples subjected to the action of lysozyme and stored for 120 h under cold storage conditions did not differ qualitatively from fresh legs. The obtained results revealed that lysozyme might be an effective agent extending shelf-life of portioned poultry meat.

scholarly journals Kinetics of Quality Changes ofPangasiusFillets at Stable and Dynamic Temperatures, Simulating Downstream Cold Chain Conditions

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Nga Mai ◽  
Van Huynh
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Cold Chain ◽  
Quality Changes ◽  
Acceptable Limit ◽  
Chain Conditions ◽  
Supporting Tool ◽  
Kinetics Of ◽  
Microbiological Analyses

This study was about the quality changes ofPangasiusfillets during storage under simulated temperature conditions of downstream cold chain. Sensory, chemical, and microbiological analyses were conducted over storage time and bacterial growth was modelled. Sensory quality index (QI), at five stable (1, 4, 9, 15, and 19 ± 1°C) and three dynamic temperatures, progressed faster at higher temperatures, especially with sooner temperature abuses. Total volatile basic nitrogen remained under the acceptable limit throughout all the storage conditions. Total viable psychrotrophic counts (TVC) were around 5.68 ± 0.24 log CFU g−1at the beginning and exceeded the limit of 6 log CFU g−1after 216, 96, 36, 16, and 7 h at 1, 4, 9, 15, and 19 ± 1°C, respectively. Meanwhile,Pseudomonascounts started at 3.81 ± 0.53 log CFU g−1and reached 4.60–6.36 log CFU g−1by the time of TVC rejection. Since lower shelf lives were given by TVC rather than QI, it should be appropriate to base the product shelf life on the TVC acceptable limit. Kinetics models based on the Baranyi and Roberts and square root models, developed for TVC andPseudomonasspp., gave acceptable bacterial estimations at dynamic temperatures, with over 80% of observed counts within the acceptable simulation zone, revealing promising model applicability as a supporting tool for cold chain management. However, further improvement and validation of the models are needed.

scholarly journals Extending the Storage Time of Clanis bilineata tsingtauica (Lepidoptera; Sphingidae) Eggs through Variable-Temperature Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2820
Author(s):  
Chenxu Zhu ◽  
Ming Zhao ◽  
Haibo Zhang ◽  
Fang Zhang ◽  
Yuzhou Du ◽  
...  
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Variable Temperature ◽  
Mass Rearing ◽  
Storage Conditions ◽  
Control Group ◽  
Egg Hatch ◽  
Hatch Rate ◽  
Large Numbers ◽  
Important Pest

Clanis bilineata tsingtauica Mell, 1922 (Lepidoptera, Sphingidae), also known as “Doudan” in China, is an important pest in legume crops. As an edible insect, it is most commonly consumed in Jiangsu, Shandong, and Henan Provinces. Mass rearing requires access to large numbers of eggs. This stage, however, is of short duration and supplies are frequently not sufficient for insect production. Therefore, we identified the cold storage conditions for C. bilineata tsingtauica that can effectively prolong the storage time of the eggs, to make supplies more readily available. We found that when stored at 4 °C, only 7.5% of the eggs hatched after 7 days, while at 10 °C the hatch rate was 78.3%. At 15 °C, the egg hatch rate remained at this same level (77.8% even after 14–20 days). Considering various combinations, we found that optimal egg hatch occurred if eggs were stored at 15 °C for 11 days, and then held at 15–20 °C under dark conditions. Stored as described above, the egg hatch rate was not significantly different from the control group (at 28 °C). These conditions allow for easier mass rearing of C. bilineata tsingtauica by providing a stable supply of eggs.

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

scholarly journals Evaluating the effect of storage conditions on milk microbiological quality and composition

2018 ◽  
Vol 57 (1) ◽  
pp. 52-62 ◽  
Author(s):  
L.F. Paludetti ◽  
K. Jordan ◽  
A.L. Kelly ◽  
D. Gleeson
Keyword(s):  
Enzyme Activity ◽  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Total Bacterial Count ◽  
Bacterial Counts ◽  
Milk Samples ◽  
Bulk Milk

Abstract In this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic bacterial count (PBC) and proteolytic bacterial count (PROT) were affected by storage time and temperature and varied significantly between farms (P < 0.05). The levels of TBC, PBC and PROT bacterial count increased from 4.37 to 6.15 log cfu/mL, 4.34 to 6.44 log cfu/mL and 3.72 to 4.81 log cfu/mL, respectively, when the milk was stored for 96 h at 2°C. The milk samples stored at 4°C had higher increases in these bacterial counts after 72 h in comparison to milk samples stored at 2°C. The casein fraction content was lower in milk samples stored at 4°C, which could be due to high levels of PROT bacteria or enzyme activity in these samples. Milk stored for 96 h at 2°C has less impact on composition or processability parameters compared to milk stored at 4°C.

scholarly journals Anthocyanin Concentration of “Assaria” Pomegranate Fruits During Different Cold Storage Conditions

2004 ◽  
Vol 2004 (5) ◽  
pp. 338-342 ◽  
Author(s):  
Graça Miguel ◽  
Catarina Fontes ◽  
Dulce Antunes ◽  
Alcinda Neves ◽  
Denise Martins
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Storage Conditions ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Anthocyanin Concentration ◽  
External Standard ◽  
Peak Areas ◽  
South Portugal

The concentration of anthocyanins in fruits of “Assaria” pomegranate, a sweet Portuguese cultivar typically grown in Algarve (south Portugal), was monitored during storage under different conditions. The fruits were exposed to cold storage (5∘C) after the following treatments: spraying with wax; spraying with1.5% CaCl2; spraying with wax and1.5% CaCl2; covering boxes with 25μc thickness low-density polyethylene film. Untreated fruits were used as a control. The anthocyanin levels were quantified by either comparison with an external standard of cyanidin 3-rutinoside (based on the peak area) or individual calculation from the peak areas based on standard curves of each anthocyanin type. The storage time as well as the fruit treatment prior to storage influenced total anthocyanin content. The highest levels were observed at the end of the first month of storage, except for the fruits treated with CaCl2, where the maximal values were achieved at the end of the second month. The anthocyanin quantification method influenced the final result. When total anthocyanin was calculated as a sum of individual pigments quantified based on standard curves of each anthocyanin type, lower values were obtained.

scholarly journals Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra

2020 ◽  
pp. 38-41
Author(s):  
Zaki Ahmad Faizi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Cold Storage ◽  
Nutritional Value ◽  
Storage Time ◽  
Storage Period ◽  
Storage Conditions ◽  
Packaging Materials ◽  
Glass Bottle ◽  
Pet Bottles

The research was done with the aim of considering vitamin C affectability under different storage conditions and packages at the post-harvest center of Mpkv, Rahuri Agricultural University in India. Juice of Nagpur Santra in three packaging materials glass bottles of 200 mL (B1), pet bottles of 200 mL (B2) and standy pouches (B3) which were added sodium benzoate as preservative substance in three levels 150 ppm (P1), 250 ppm (P2) and 350 ppm (P3), were kept in roam temperature range 19 to 28°C (S1) and cold storage 5±2°C (S2) were used for vitamin C consideration at days 30, 60, 90, 120, 150 and 180 of storage period. Results showed that ascorbic acid of Nagpur Santra juice was significantly influenced by storage conditions, preservative levels, packaging materials and their -1 interactions. The ascorbic acid (AA) of fresh juice was 43.46 mg 100 mL . During storage AA was found to be decreased in all the treatment combinations. However, the rate was faster under ambient condition (S1) as compared to cold storage (S2) condition. The minimum decrease in AA of juice was found in high preservative level when packed in glass bottle and stored in cold storage. The maximum AA was recorded in S2P3B1 (35.21 mg 100 mL-1) followed by S2P3B2 (34.23 mg 100 mL-1) at 180 days of storage. The minimum AA was recorded in S1P1B3 (23.69 mg 100 mL-1) followed by S1P1B2 (24.60 mg 100 mL-1) at 90 days of storage period and afterward it spoiled. It can be said due to high quantity of AA in Nagpur Santra even after long period of storage time the level of AA of mentioned fruit juice was at acceptable level from view point of nutritional value.

scholarly journals Gutting process in horse mackerel: Relationship between quality, food safety, public health

2020 ◽  
Vol 37 (1) ◽  
pp. 85-91
Author(s):  
Gülgün F. Ünal Şengör ◽  
Zafer Ceylan ◽  
Remziye Eda Yardımcı ◽  
Samime Özturan
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Cold Storage ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Storage Conditions ◽  
Horse Mackerel ◽  
Fish Samples ◽  
Quality Difference

The preservation of the freshness of seafood until the consumption following the catching is possible by storing in cold storage conditions in compliance with hygiene rules. Fish products purchased for consumption at homes and in the restaurants should be stored under cold storage conditions after being gutted in order to avoid loss of quality if they will not be consumed immediately. In this study, the effect of the gutting process applied to the horse mackerel fish samples on the quality of the fish stored at +4 ° C was revealed. TMAB load in the ungutted fish samples (TB) was found to be lower 21% as compared to the gutted samples (BB). Chemical deterioration (in TVBN and TBARS) between the two groups was found to be statistically significant (p<0,05). In addition to this, the sensory quality difference was detected in both fish groups in parallel with the changes in eye fluid refractive indexes. This study has revealed that the gutting process that may be applied at home or in the restaurants, will delay the sensory, chemical deterioration and microbiological spoilage in the fish samples. Therefore, this food application will have made a significant contribution to the protection of food safety and public health in the mentioned places.

scholarly journals Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey

2017 ◽  
Vol 39 (4) ◽  
pp. 503 ◽  
Author(s):  
Larissa De Oliveira Ferreira Rocha ◽  
Sandra Maria Pinto ◽  
Luiz Ronaldo De Abreu ◽  
Carlos José Pimenta
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Physical Stability ◽  
Microbiological Quality ◽  
New Product ◽  
Time Effect ◽  
Modified Starch ◽  
No Formation ◽  
Microbiological Stability ◽  
Instrumental Texture

The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by large lactose crystals which are slowly formed during storage, causing great inconvenience in the product preservation. This work was carried out with the objective to verify the storage time effect on physical, physicochemical microbiological and sensory characteristics of the ‘Dulce de leche’ with coffee added whey and modified starch. It was found that the storage time has a significant effect on color variables b* and L* and in parameters texture (hardness, adhesiveness, elasticity, cohesiveness and gumminess). There was no formation of lactose crystals and microbiological quality was maintained throughout ‘Dulce de leche’ storage time. The time did not influence in the ‘Dulce de leche’ acceptance in relation to flavor, texture and overall impression, which shows that variations of color and instrumental texture did not affect the product sensory quality, providing an alternative for the use of whey and coffee in ‘Dulce de leche’ production, thus obtaining a new product. 

scholarly journals The Synbiotic Effect Of Volaticle Oil Extracted From Leaves Rosmarinus Officinolis And Nigellai Sativa On Microbial And Sensory Characteristics Of Minced Poultry Meat During Cold Storage

2016 ◽  
Vol 13 (3) ◽  
pp. 402-412
Author(s):  
Baghdad Science Journal
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Nigella Sativa ◽  
Sensory Characteristics ◽  
Poultry Meat ◽  
Microbial Quality

The objective of present study was to investigate the effect of using duplex volaticle oil of Rosmarinusoficinolis and Nigella sativain microbial quality, sensing and extending storage time of minced cold poultry meat. Duplex volaticle oil was added at 25, 50 and 75 mg/kg to minced poultry meat , these treatments were stored individually for (0 ,4 and 7) days at( 4-7) C0 . After making several microbial and sensing test. The following results were obtained:- The process of adding duplex volaticle oil of Rosmarinus officinolis and Nigella sativa to minced poultry meat led to significant reduced (P

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