Effect of Chlortetracycline (Aureomycin) on the Keeping Quality of Freshwater Fish under Tropical Conditions

1959 ◽  
Vol 16 (1) ◽  
pp. 1-5 ◽  
Author(s):  
K. Visweswariah ◽  
M. N. Moorjani ◽  
D. S. Bhatia ◽  
V. Subrahmanyan
Keyword(s):  
Freshwater Fish ◽  
Storage Life ◽  
Fish Fillets ◽  
Tropical Conditions ◽  
Keeping Quality

Chlortetracycline had no effect in prolonging the keeping quality of round and eviscerated freshwater fish when stored at 30 °C. However, the effectiveness of the antibiotic in prolonging the storage life of fish fillets stored under identical conditions was demonstrated.

scholarly journals Effect of Irradiation and Food Preservatives on the Keeping Quality of Fish Fillets

1968 ◽  
Vol 3 (1) ◽  
pp. 31-39
Author(s):  
Toshiharu KAWABATA ◽  
Tsuneo KOZIMA ◽  
Tomoaki OKITSU
Keyword(s):  
Food Preservatives ◽  
Fish Fillets ◽  
Keeping Quality

400. Factors influencing the keeping quality of ghee

1949 ◽  
Vol 16 (3) ◽  
pp. 356-362 ◽  
Author(s):  
D. P. Persai ◽  
C. R. Barnicoat
Keyword(s):  
Heat Treatment ◽  
Bacterial Culture ◽  
Storage Life ◽  
Summer Temperature ◽  
Final Temperature ◽  
Marked Influence ◽  
Factors Influencing ◽  
Keeping Quality ◽  
Main Factors

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.

THE KEEPING QUALITY OF DEHYDRATED MIXTURES OF EGG AND MILK

1946 ◽  
Vol 24f (1) ◽  
pp. 70-76 ◽  
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce ◽  
Joan Whittaker ◽  
H. Tessier
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Milk Powder ◽  
Storage Life ◽  
Carbohydrate Content ◽  
Added Sugar ◽  
Fluorescence Measurements ◽  
Similar Protein ◽  
Keeping Quality

The storage life of a dehydrated mixture of egg and milk, when assessed by both palatability and fluorescence measurements, was shorter than the life of milk powder of similar protein, fat, and carbohydrate content. Increased quantities of egg in the mixture decreased the quality of the mixture, both initially and during 16 weeks' storage. These effects were noticeable at all temperatures studied between 40° and 140° F. but were most marked above 80° F. After 16 weeks at 80° F., material packed under carbon dioxide usually had better palatability than the air-packed products. The effect of added sugar was most noticeable at 120° and 140° F. Lactose had a slightly beneficial effect; sucrose was more effective.

EFFECT OF STORAGE ON THIAMIN CONTENT AND ON DEVELOPMENT OF RANCIDITY IN WHEAT GERM

1943 ◽  
Vol 21c (2) ◽  
pp. 57-65 ◽  
Author(s):  
J. A. Pearce
Keyword(s):  
Moisture Content ◽  
Wheat Germ ◽  
Storage Life ◽  
Protein Hydrolysis ◽  
Oxidative Rancidity ◽  
Oil Storage ◽  
Keeping Quality ◽  
Petrol Ether ◽  
Storage Temperatures

Wheat germ samples with moisture content varying between 8.0 and 26.5% were stored in air in sealed tins at − 40.0°, − 26.1°, − 17.8°, − 9.4°, − 1.1°, 15.6°, and 23.9 °C. The appearance of organoleptic spoilage appeared to be coincident with the termination of the induction period in oxidative rancidity development, as assessed by the peroxide oxygen value of the extracted oil. Storage life was considerably extended by holding at low moisture levels and low storage temperatures. However, even at − 40 °C. sufficient deterioration occurred to reduce the keeping quality of wheat germ subsequently stored at higher temperatures. Both packing in nitrogen and compressing into blocks lengthened storage life. Thiamin content, determined by the method described, did not change during storage.Wheat germ oil expressed by pressure became rancid more rapidly than oil extracted with petrol ether. Increase in temperature markedly decreased the storage life of the oil.Present indications are that protein hydrolysis may be a more important factor than fat spoilage in the deterioration of wheat germ.

THE EFFECT OF ADDED WATER AND ANTIOXIDANTS ON THE KEEPING QUALITY OF LARD

1949 ◽  
Vol 27f (10) ◽  
pp. 373-381 ◽  
Author(s):  
H. J. Lips
Keyword(s):  
Citric Acid ◽  
Detrimental Effect ◽  
Life Time ◽  
Storage Life ◽  
Alpha Tocopherol ◽  
Keeping Quality ◽  
Added Water

Moisture alone had little detrimental effect on lard storage life (time at 90° F. to attain a peroxide oxygen value of 10 ml. of 0.002 N thiosulphate per gm.) except at the highest levels of incorporation (up to 12.8%), but citric acid, lecithin, and alpha-tocopherol had more stabilizing action in dry lard than in lard containing water. Gum guaiac gave the greatest increase in storage life and citric acid the least. The stabilization varied with the original quality of the lards tested (two wet rendered, two dry rendered, and two composite lards) but no segregation of the results according to wet and dry rendering of these lards was possible.

DRIED WHOLE EGG POWDER: XVIII. THE KEEPING QUALITY OF ACIDULATED, GAS-PACKED POWDERS OF LOW MOISTURE CONTENT

1946 ◽  
Vol 24f (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
W. H. Cook
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Potassium Chloride ◽  
Storage Life ◽  
Ph Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Subsequent Storage ◽  
Whole Egg

Acidification of liquid egg prior to drying did not improve subsequent storage life, although pH measurements showed that powder from untreated egg became acid more rapidly during storage. Reduction in the moisture content (total volatiles) from 4.7 to 3.0% doubled, and reduction from 4.7 to 1.7% tripled, the storage life of dried whole egg powder as assessed by fluorescence tests. The maximum storage life predicted for the low moisture powder by this test was only 36 wk. at 27 °C. and 5 wk. at 38 °C. Palatability tests suggested that the product was somewhat less perishable, as a powder of 1.7% moisture was considered fit for use as an egg dish after 64 wk. at 27 °C. Gas-packing low moisture powders in an atmosphere of carbon dioxide appeared to be slightly more effective as a means of retaining palatability than packing in an atmosphere of air or nitrogen, but was particularly effective in preventing loss of solubility (assessed by potassium chloride values) during storage.

Microflora and Flavor of Wild Rice Fermented Under Different Conditions

1982 ◽  
Vol 45 (12) ◽  
pp. 1098-1107 ◽  
Author(s):  
JOHN H. MEILINGER ◽  
ELMER H. MARTH ◽  
ROBERT C. LINDSAY ◽  
DARYL B. LUND
Keyword(s):  
Wild Rice ◽  
Storage Life ◽  
Constant Number ◽  
Psychrotrophic Bacteria ◽  
Low Temperature Storage ◽  
Keeping Quality ◽  
Large Populations ◽  
Nutrient Solutions ◽  
Temperature Storage

Changes in number and types of microorganisms in fermenting wild rice were studied. The effect of various microorganisms on keeping quality of wild rice during fermentation and on flavor of wild rice was also determined. Addition of microbial cultures and/or nutrient solutions did not increase the storage life of fermenting wild rice held at 21 or 5°C. Refrigeration of rice greatly increased the effective keeping time of the unprocessed grain. Periodic addition of a 0.1% (w/v) (NH4)2SO4 solution apparently decreased the acceptable storage life of refrigerated (5°C) rice. Although unprocessed rice could not be kept beyond 10–14 d at 21 °C without obvious changes in organoleptic quality, rice stored at 5°C remained acceptable for 7 weeks. Steaming wild rice for 15 min before fermentation generally caused a marked reduction in microbial load during the first few days of storage. Rice inoculated with Streptomyces sp. in a circulating nutrient medium to produce an “earthy” flavor was rapidly spoiled by microorganisms indigenous to rice. Cultures of Pseudomonas perolens and Pseudomonas taetrolens inoculated into rice stored at 5°C gave only mild methoxylated-pyrazine (green-earthy) flavors to resulting processed rice. In most treatments, bacteria and molds generally increased during the first week of fermentation, maintained a rather constant number for most of the remainder of the fermentation, and often decreased near the end of storage. Gram-negative, rod-shaped bacteria were the microorganisms most commonly isolated from fermenting wild rice. Many psychrotrophic bacteria were isolated from refrigerated (5°C) rice. Low-temperature storage greatly increased the keeping quality of rice, but unacceptable organoleptic changes eventually occurred at this temperature. Many bacteria isolated from wild rice were facultatively anaerobic Enterobacteriaceae. Although rice contained large populations of various types of microorganisms, the potentially hazardous Bacillus cereus and Pseudomonas aeruginosa were not found.

EFFECT OF BENZOATED BRINE DIPS ON KEEPING QUALITY OF FISH FILLETS

1940 ◽  
Vol 5 (1) ◽  
pp. 1-12 ◽  
Author(s):  
C. R. FELLERS ◽  
E. W. HARVEY
Keyword(s):  
Fish Fillets ◽  
Keeping Quality
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