Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon

1967 ◽  
Vol 18 (11) ◽  
pp. 501-504 ◽  
Author(s):  
M. Maleki ◽  
S. Sarkissian
Keyword(s):  
Chemical Composition ◽  
Organoleptic Quality ◽  
And Storage

scholarly journals Rainbow trout (Salmo irideus) produced in Finland III. Seasonal variations in rainbow trout

1967 ◽  
Vol 39 (3) ◽  
pp. 133-141
Author(s):  
Jorma J. Laine ◽  
Elina Varesmaa ◽  
Fritz P. Niinivaara
Keyword(s):  
Rainbow Trout ◽  
Chemical Composition ◽  
Seasonal Variations ◽  
Coliform Bacteria ◽  
Chemical Analyses ◽  
Organoleptic Quality ◽  
Microbiological Analyses ◽  
Growth Experiments

Seasonal variations in rainbow trout were studied in four geographically different places of growth. Experiments were carried out in May, July, September and February. The fish was weighed and tested for approximate chemical composition, total and coliform bacteria, and organoleptic quality. Besides chemical and microbiological analyses, tests were made from the cultivating waters. The results indicated that the fish varied according to the season and place of growth. In chemical analyses the greatest differences occurred in the amounts of water and fat. The organoleptic quality of trout seemed, however, to be mostly influenced by the places of growth.

scholarly journals THE EFFECTS OF DIFFERENT CHILLING METHOD AND STORAGE TIME ON THE ORGANOLEPTIC QUALITY OF FRESH SKIPJACK TUNA

2018 ◽  
Vol 9 (2) ◽  
pp. 717-726
Author(s):  
Christina Litaay ◽  
Sugeng Hari Wisudo ◽  
John Haluan Haluan ◽  
Bambang Harianto
Keyword(s):  
Storage Time ◽  
Skipjack Tuna ◽  
Organoleptic Quality ◽  
The Third ◽  
Fish Product ◽  
And Storage

Fish freshness plays an importantant role in determining quality of fish product. Organoleptic is one of sensorik method for determining fish freshness. The fish deterioration mainly affected by temperature. This study aimed to determine the best method for determining organoleptic quality of skipjact tuna based on chilling methods and storage time. Fish sampling were taken from the Seram Sea, Maluku Province. Chilling methods was done by the different ratio between the ice and fish: first was without using ice, second was ratio 1:1 and the third was ratio 1:2. The time storage were 0, 2, 4, and 6 hours.The results showed that chilling methods ratio between the ice and fish of 1:1 with 6 hours storage time provided the best organoleptic quality with eye 8.87, mucus 8.83, gill 8.67, meat 8.73, odour 8.80, and texture 8.86.  Keywords: chilling methods, organoleptics, skipjact tuna

scholarly journals Studies on storage behavior of Assam lemon (Citrus limon Burm)

2018 ◽  
Author(s):  
S. R. Baruah ◽  
U. Kotoky
Keyword(s):  
Citric Acid ◽  
Chemical Composition ◽  
Ambient Temperature ◽  
Citrus Limon ◽  
Citrus Fruits ◽  
Storage Duration ◽  
Shrink Wrapping ◽  
Storage Behavior ◽  
And Storage

Assam lemon is one of the most important fruit of Assam and it is used for culinary purpose due to its fragrance and acidic content. Though Citrus fruits are non-climacteric in nature, depending on the temperature and storage duration, chemical composition of fruits may change. In this experiment different treatments viz T0: Control, T1: Chlorination (4%), T2: Chlorination (4%) + Polyethylene (300 gauge thickness), T3: Chlorination (4%) + perforated polythene (with pinholes), T4: Chlorination (4%) + individual shrink wrapping, T5: Chlorination (4%) + tray packaging used to study the storage life and post harvest quality of Assam Lemon fruits. The effect of these treatments on citric acid, respiration, fruit texture and colour were studied. Among all the treatments, individual shrink wrapping (T4) of Assam Lemon fruit stored at ambient temperature (30-320C and 80–85% RH) was found to be beneficial because it helped to extend the shelf life without deterioration in quality of fruit. Shrink wrap packaging retained the freshness, colour and firmness of the fruit up to 1 month without any decay

scholarly journals Changes in Antioxidant Activity and Organoleptic Quality of Mixed Fruit Leather during Drying and Storage

2021 ◽  
Vol 31 (4) ◽  
pp. 7-13
Keyword(s):  
Vitamin C ◽  
Food Additives ◽  
Aloe Vera ◽  
Antioxidant Compounds ◽  
Drying Time ◽  
Organoleptic Quality ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

Fruit leather is a dried fruit product made from one or more different fruits and food additives. It not only gets good taste but also contains many valuable antioxidant compounds such as polyphenols, vitamin C. However, these compounds easily are deteriorated under temperature, oxygen, and light during processing and storage. This study evaluated the effect of drying temperature (50; 60, 70℃), and drying time (9-18 hours) on the change of antioxidant compounds as well as the organoleptic quality of fruit leather mix (gac fruit, papaya, aloe vera, passion fruit seeds). Besides, the retention of antioxidant compounds and color of the product under the different packaging such as polyamide (PA) and aluminum-coated polypropylenen (PP) bags during storage evaluated. The results showed that the sample was dried at 60℃ for 15 hours gave the polyphenol content of 321.67 mg GAE / 100g dm, the vitamin C content of 49.30 mg AAE / 100g dm and water activity of 0.54, moisture content of 17.17%. After storing at room temperature for 2 months, the samples were packed in PA and PP had polyphenol retention of 87.23% and 84.42%, respectively; vitamin C retention of 78.96% and 83.67% respectively, ∆E value of 3.41 and 2.07, respectively. Further studies should be carried out to finding a way to improve stability for polyphenol and vitamin C of the sample.

Effect of sweetners (Honey) and storage periods on the organoleptic quality of yoghurt and the survival of in Yoghurt

1999 ◽  
Vol 1 (1) ◽  
pp. 175-486
Author(s):  
Mohamed El-Shirbini ◽  
El-Dweny Y ◽  
Gnan S ◽  
Al- Agili S
Keyword(s):  
Organoleptic Quality ◽  
And Storage

scholarly journals Effect of pesticide mixture on value of fresh, fermented and pickles cucumbers

2013 ◽  
Vol 54 (1) ◽  
pp. 191-207
Author(s):  
Krystyna WElkner ◽  
Jerzy Szwejda
Keyword(s):  
Chemical Composition ◽  
Fermentation Process ◽  
Quality Evaluation ◽  
Copper Hydroxide ◽  
Pesticide Mixture ◽  
Organoleptic Quality ◽  
Green Colour ◽  
Ascorbic Acids

In years 1998-1999 effects of fungicides (azoxystrobin and copper hydroxide), insecticides (etafenproks and pirimicarb) and their mixtures on chemical composition and organoleptic quality of fresh, fermented and pickled cucumbers were studied_ To analyses fruits were taken after 7 and 12 days from treatment. Fresh cucumber fruits after 7 days from treatment with investigated pesticides contained less carbohydrates and ascorbic acids and higher level of nitrates in compare to untreated fruits (control). After 12 days from treatment the differences between treated and untreated fruits dissapeared. Cucumber fruits harvested 7 and 12 days after treatment were processed separately. Quality evaluation of fermented and pickled cucumbers was carried out 4 months after processing. In most of cucumber fruits (7 days after treatment with pesticides) treated with pesticides empty cavities were found, and not in control (untreated). Number of cavities was highest in fresh and pickled cucumbers treated with mixture of fungicide and insecticide. In case of fermented cucumbers highest number of empty cavities occurred in fruits treated with fungicide azoxystrobin. Cucumber fruits taken to fermentation process 7 days after day of treatment had darker green colour, lowered haIdness, and larger empty cavities than untreated fruits. In fruits harvested 12 days after pesticides application such differencess were not observed.

scholarly journals Sensory analysis as a supporting method for marjoram breeding

2001 ◽  
Vol 7 (2) ◽  
Author(s):  
I. Novák ◽  
M. Héjja ◽  
H. Horváth ◽  
É. Héthelyi
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Suitable Method ◽  
Significant Differentiation ◽  
Organoleptic Quality ◽  
Sensory Tests

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties. On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.  

scholarly journals A Review: Methods of Smoking for the Quality of Smoked Fish

2021 ◽  
pp. 37-43
Author(s):  
Aulia Andhikawati ◽  
Dian Yuni Pratiwi
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Human Consumption ◽  
Smoked Fish ◽  
Pathogenic Microbes ◽  
Storage Methods ◽  
Processing And Storage ◽  
And Storage ◽  
Vibrio Spp

Fish that have been caught are susceptible to decay and damage which are influenced by the level of acidity, weather, processing and storage methods, and temperature during transportation. This causes losses to the fishery business. One way that can be used to reduce the damage and spoilage of fish is through smoking. The purpose of this review article is to describe various methods of fish smoking, the chemical composition of smoked fish, and the number of microbes present in smoked fish. Smoked fish still contains nutrients such as protein, lipids, fiber, amino acids, minerals, and vitamins. The growth of microbes, especially those that are pathogenic, is inhibited and even some microbes cannot grow so that smoked fish is still good for human consumption. The microbes that cannot grow include Vibrio spp, yeast, mold, and Salmonella sp. Hot smoking method uses a temperature of 30-90oC, while cold smoking uses a temperature of 30-40oC. The chemical composition contained in smoked fish such as water content, protein, ash content, crude fiber, amino acids, biogenic amines, minerals and phenols. While the microbiological content of smoked fish with hot and cold smoking methods has a TPC value according to smoked fish standards and is free from pathogenic microbes, fungi, yeast and molds.

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