scholarly journals Quality Attributes during 160 Days Refrigerated Shelf Life of a Smoked, Fully Cooked Sausage Formulated With a Nitrite Containing Pork Preblend

2017 ◽  
Vol 1 (2) ◽  
pp. 79-79
Author(s):  
A. Collins ◽  
E. Boyle ◽  
T. O’Quinn ◽  
T. Houser ◽  
C. Vahl
Keyword(s):  
Shelf Life ◽  
Quality Attributes ◽  
Fully Cooked

scholarly journals Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits

2021 ◽  
Vol 17 (109) ◽  
pp. 75-90
Author(s):  
Amir Daraei Garmakhany ◽  
habib mirzaei ◽  
Khani Shakarami ◽  
◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Ethanolic Extract ◽  
Quality Attributes ◽  
Humulus Lupulus

scholarly journals Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 110025 ◽  
Author(s):  
Fernanda G. Santos ◽  
Etiene V. Aguiar ◽  
Ana Carolina L.S. Centeno ◽  
Cristina M. Rosell ◽  
Vanessa D. Capriles
Keyword(s):  
Shelf Life ◽  
Quality Attributes ◽  
Gluten Free

Aloe vera Bio-Extract Coating Results Better Shelf Life and Fruit Quality Attributes in Pomegranate

2019 ◽  
pp. 1-9
Author(s):  
Suchismita Jena ◽  
Ramesh K. Goyal ◽  
Anil K. Godhara ◽  
Abhilash Mishra
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Fruit Quality ◽  
Untreated Control ◽  
Aloe Vera ◽  
Storage Period ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Acid Ratio ◽  
Juice Content

Aims:  To evaluate the potentiality of bio-extract coatings for achieving extended shelf life with enhance fruit quality attributes in pomegranate under ambient storage condition.  Study Design:  The lab experiment conducted in complete randomized design with three repetitions on Mridula cultivar of pomegranate.     Place and Duration of Study:  The experiment was conducted during September 2016 at department of fruit science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India. Methodology: Pomegranate freshly harvested fruits were coated with three bio-extracts coatings viz. Aloe vera (50,75 and 100%), ginger (1,2 and 3%) and mints (10,20 and 30%). The coated fruits were stored at ambient room condition in corrugated fiber board boxes for twelve days.  Periodically effects of bio-extract coatings, storage period and their interaction were observed for physiological loss in weight, decay loss, juice content, TSS: acid ratio, ascorbic acid content and anthocyanin content.    Results: Surface coating with Aloe vera extract 100% was found most effective in reducing physiological loss in weight (50% less reduction as compared to untreated control) whereas ginger extract 3% in reducing the decay loss of fruits (9.65%) as compared to untreated control (23.36%). Among various treatments, the coating of pomegranate fruits with Aloe vera extract 100% resulted in lowest total soluble solids to acid ratio (32.17%) and significantly highest content of juice (47.17%), anthocyanin (13.98 mg/100 g) and ascorbic acid (12.82 mg/100 g) of the fruits along with highest organoleptic rating. The quality attributes viz. total soluble solids to acid ratio, anthocyanin of fruits increased with progression of storage period, while juice content and ascorbic acid decreased. Conclusion: Bio-extract coating of Aloe vera (100%) substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions and has the potential to substitute the prevalent chemical coatings for pomegranate.  

scholarly journals Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

2017 ◽  
Vol 10 (11) ◽  
pp. 2013-2022 ◽  
Author(s):  
Belén Giménez ◽  
Natalia Graiver ◽  
Alicia Califano ◽  
Noemí Zaritzky
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Quality Attributes ◽  
Treatment Conditions ◽  
Pre Treatment

scholarly journals Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

EDIS ◽  
2009 ◽  
Vol 2009 (1) ◽  
Author(s):  
Chad Carr ◽  
Larry Eubanks
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Chilling Temperature ◽  
Animal Science ◽  
Fact Sheet ◽  
Fully Cooked

AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. Includes references. Published by the UF Department of Animal Science, October 2008. AN206/AN206: The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life (ufl.edu)

scholarly journals Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

2021 ◽  
Vol 9 (2) ◽  
pp. 521
Author(s):  
Lucas De Oliveira Soares Rebouças ◽  
Julianna Paula do Vale Figueiredo ◽  
Maria Carla da Silva Campelo ◽  
Jovilma Maria Soares De Medeiros ◽  
Renata Bezerra Gomes Rebouças ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Plasma ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Microbial Growth ◽  
Quality Attributes ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Non Thermal Plasma

This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

scholarly journals Effect of citrus fiber addition on quality attributes of fully-cooked deli-style turkey breast

2021 ◽  
Author(s):  
McKenna J. Powell ◽  
Joseph G. Sebranek ◽  
Kenneth J. Prusa ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Quality Attributes ◽  
Proximate Analysis ◽  
Low Fat ◽  
High Moisture ◽  
Fully Cooked ◽  
Sensory Parameters ◽  
Experimental Treatments

The effects of citrus fiber on the color,texture, lipid oxidation, and sensory characteristics of fully-cookeddeli-style turkey breast during storage (3˚C) were studied. Four treatmentswere evaluated: control (CON), 0.25% citrus fiber (0.25CF), 0.50 % citrus fiber(0.50CF) and 0.105% sodium tripolyphosphate (PHO). The study was independentlyreplicated three times. Proximate analysis and pH were measured once, and color(Hunter L, a, b), lipid oxidation (TBARS), texture (TPA hardness, resilience, cohesiveness,springiness and chewiness) and sensory parameters (turkey aroma, texture, moistness,turkey flavor, off-flavor and color) were measured at regular intervalsthroughout an 84-d storage period. Aside from TPA resiliency and sensorymoistness lower in PHO, all experimental treatments resulted in product with equivalentquality attributes to the control. At the levels tested in this specific application(high moisture, low fat), the citrus fiber evaluated did not affect theproduct’s quality attributes in a measurable way.

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