Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

2021 ◽  
Author(s):  
Silvina Patricia Meriles ◽  
Roxana Piloni ◽  
Georgina Vanesa Cáceres ◽  
María Cecilia Penci ◽  
María Andrea Marín ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality

Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

2011 ◽  
Vol 393-395 ◽  
pp. 717-723
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Chang Hu Xue ◽  
Xian Qing Yang ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Low Temperatures ◽  
Sharp Increase ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Microbial Flora ◽  
Total Volatile ◽  
Increasing Trend ◽  
Tilapia Fillets

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

scholarly journals Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

2020 ◽  
Vol 17 (5) ◽  
pp. 1632 ◽  
Author(s):  
Dorota Zielińska ◽  
Beata Bilska ◽  
Katarzyna Marciniak-Łukasiak ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
...  
Keyword(s):  
Shelf Life ◽  
Laboratory Tests ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Significant Proportion ◽  
Food Products ◽  
Public Benefit ◽  
Physico Chemical ◽  
Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

2014 ◽  
Vol 1051 ◽  
pp. 378-382
Author(s):  
Wei Qing Lan ◽  
Jing Xie ◽  
Feng Zhu ◽  
Rui Qi Zhu
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Ph Value ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Total Volatile ◽  
K Value ◽  
Chilled Storage ◽  
Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

Effect of heat on the sensory quality of jaew sauce

2017 ◽  
Vol 119 (10) ◽  
pp. 2161-2171
Author(s):  
Kamolnate Kitsawad ◽  
Blessing Amarachi Joseph ◽  
Tatsawan Tipvarakarnkoon
Keyword(s):  
Shelf Life ◽  
Design Methodology ◽  
Sensory Quality ◽  
Content Type ◽  
Life Study ◽  
Sorting Technique ◽  
Group A ◽  
Sensory Qualities ◽  
Consumer Test

Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce. Findings Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated. Originality/value Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

Bacteriological Quality of Aquacultured Freshwater Fish Portions in Prepackaged Trays Stored at 3°C

2001 ◽  
Vol 64 (9) ◽  
pp. 1399-1404 ◽  
Author(s):  
MARÍA-NIEVES GONZÁLEZ-RODRÍGUEZ ◽  
JOSÉ JAVIER SANZ ◽  
JESÚS A. SANTOS ◽  
ANDRÉS OTERO ◽  
MARÍA-LUISA GARCÍA-LÓPEZ
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Fecal Coliforms ◽  
Most Probable Number ◽  
Probable Number ◽  
Bacteriological Quality ◽  
Chemical Index ◽  
Antimicrobial Residues ◽  
Minimal Data

Fresh trout fillets and salmon slices packed in trays were obtained from two multinational chain supermarkets and evaluated for freshness and bacteriological quality immediately after packaging and during storage at 3°C. Initial aerobic counts at 30 and 25°C were significantly (P < 0.05) lower in trout fillets (5.27 ± 0.57 and 4.87 ± 0.80 log CFU/g, respectively) than in salmon slices, where levels in excess of 6 log CFU/g were found. In both products, initial Enterobacteriaceae counts were slightly higher than 3 log CFU/g and increased significantly during shelf life by approximately 3 log CFU/g. Most of the enterobacteria were identified as Citrobacter freundii, Hafnia alvei, and Enterobacter cloacae. On day 0, most probable number (MPN) counts of total and fecal coliforms were not significantly different, numbers of the latter group being approximately 4 MPN/g. Escherichia coli was only detected when fish was spoiled. Although initial presumptive Staphylococcus aureus counts were approximately 3 log CFU/g, only 4 of 84 selected colonies belonged to this species. Neither Salmonella nor antimicrobial residues were detected in any sample. Ethanol content in salmon slices did not significantly (P > 0.05) increase until they became inedible. Significant correlation (r = +0.72, P < 0.05) was observed between this chemical index and viable counts at 30°C only when salmon slices were inedible. Trout fillets were acceptable for 7 days, and salmon slices showed signs of spoilage after 4 days. Although public health concerns associated with packed trout and salmon appear to be minimal, data on sensory quality, shelf life, and total viable and Enterobacteriaceae counts strongly suggest the need to improve the quality control systems used by European multinational retailers, especially for imported salmon.

scholarly journals APLICATION OF ATUNG (Parinarium glaberimum, HASSK) IN HANDLING OF FRESH PELAGIC FISH

2015 ◽  
Vol 2 (1) ◽  
pp. 70
Author(s):  
Trijunianto Moniharapon ◽  
Angcivioletta Moniharapon
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Quality Parameter ◽  
Pelagic Fish ◽  
Plate Count ◽  
Fresh Fish ◽  
Total Plate Count ◽  
Fresh Food

Atung plant (Parinarium glaberimum, HASSK) is endemic in Mollucas. Fruit of Atung have been used for hundred of years by the local fishermen when they go fishing. Efforts to preserved fresh food (especially fish) were continually pursue by using natural preserver which contained bioactive compound as antibacteria. The aim of the study was to get information on the quality (organoleptic, chemical, and microbiological) of post harvested using fish kept in atung powder and atung solution. Three kind of pelagic fish were used, namely; Layang (Decapterus sp), Tongkol (Euthynus sp) and Kembung (Restligger sp). The fishes were kept in 0,3% powder atung (W/W) and 20% atung solution (V/V), with shelf-life of freshness of 0, 4, 8, 12, 16, and 20 hours. Sensory quality test was conducted by using descriptive test with scale ranged from 1 - 9. Quality parameter observed were the appearance, odor, texture, TVB (total volatile base), pH and TPC (total plate count). The results showed that quality of post harvested fresh fish kept in atung was the best treatment and with longer shelf life of freshness; i.e. 21 hours (20 th hour) (Kembung and Tongkol), while layang fish was 17 hours (16 th hour). In other hand, the treatment without atung (control) was 9 hours (8 th hour). Atung fruits were more practical, efficient than the treatment without atung, to be used as an alternative preservative by the sea-boarding fishermen. Keywords : endemic, atung, shelf-life, fresh of pelagic fish. 

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