scholarly journals Irradiation preservation of foods I. Prolongation of the keeping quality of fresh fish by radiation pasteurization

1970 ◽  
Vol 42 (4) ◽  
pp. 254-261
Author(s):  
Reino R. Linko
Keyword(s):  
Shelf Life ◽  
Gamma Rays ◽  
Abdominal Cavity ◽  
Radiation Doses ◽  
Fresh Fish ◽  
Keeping Quality ◽  
Small Doses ◽  
Long Time ◽  
Polyethylene Bags

The prolonging of refrigeration shelf life (at 0° C) of pike and saithe was studied by radiation pasteurizing the fish with cobalt-60 gamma rays. The fish were packed whole in polyethylene bags. The radiation doses varied for pike between 150—1200 krad and for saithe between 150—250 krad. Organoleptic evaluations showed burnt off-flavour and off-odour in irradiated pike, which in fish that had been subject to small doses of 150 and 250 krad disappeared only after about one week of storing under refrigeration. For saithe no off-flavour was noticed when it was irradiated with a dose below 250 krad. After radiation at only 150 krad for saithe and 300 krad for pike the total bacterial counts in the muscle were reduced by nearly 100 per cent. With radiation doses of 150, 250 and 300 krad, the shelf life of pike under refrigeration increased 2.5, 3.5 and 5.2 times, respectively, compared with non-irradiated fish. The shelf-life times listed in the same order were 10, 14 and 21 days, but for non-irradiated fish only 4 days. For saithe the shelf life increased from 23 days (of non-irradiated fish) to 40 days when irradiated with a dose of only 150 krad. When whole fish were irradiated with large doses of 600 and 1200 krad, spoilage caused by bacteria was prevented for a long time while enzymatic spoilage caused by intestines was detected after 38 days as the contents of the intestines became decomposed and the flesh at the side of the abdominal cavity turned soft.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

The Processing Potentials of Yams (Dioscoarea spp.) II. Precooked Drum Dried Flakes-Instant Yams

1969 ◽  
Vol 60 (2) ◽  
pp. 215-223
Author(s):  
W. J. C. Steele ◽  
G. M. Sammy
Keyword(s):  
Moisture Content ◽  
Starch Content ◽  
Critical Factor ◽  
Apparent Effect ◽  
Steam Cooking ◽  
Keeping Quality ◽  
Polyethylene Bags ◽  
Storage Studies

Drum dried yam flakes were prepared from six varieties representing four species. Steam cooking led to lower flesh loss than water cooking. Certain parts of the cooked yams were pigmented. Stickiness of the reconstituted product varied with varieties, indicating that the free starch content (blue value) was not the only factor affecting stickiness; e.g. Lisbon with a blue value of 860 was less sticky than Cush-cush which had a blue value of 286. The effect of maturity on flake quality indicates that immature tubers were unsuitable for flake production, while storage of tubers up to 20 weeks had no apparent effect on flake quality. Storage studies show that there was a greater loss in quality of flakes stored in polyethylene bags than flakes stored in glass jars, with amber-coloured jars showing a slightly better keeping quality than clear jars. Moisture content was a critical factor in keeping quality. D. alata—Lisbon, Coconut and Oriental gave products with high acceptability.

scholarly journals Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta

2015 ◽  
Vol 1 (1) ◽  
pp. 109-120
Author(s):  
Devi Yuni Susanti ◽  
Prihati Sih Nugraheni ◽  
Anang Hermawan
Keyword(s):  
Value Added ◽  
Fresh Fish ◽  
Salted Fish ◽  
Preservation Method ◽  
Innovation Product ◽  
Long Time ◽  
Fish Product ◽  
The Stability ◽  
Small Industries

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve  productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

A Membrane-Filter Technique to Test for the Significance of Sublethally Injured Bacteria in Retail Pasteurized Milk

1975 ◽  
Vol 38 (2) ◽  
pp. 87-88 ◽  
Author(s):  
T. J. CLAYDON
Keyword(s):  
Shelf Life ◽  
Membrane Filter ◽  
Selective Medium ◽  
Pasteurized Milk ◽  
Filter Technique ◽  
Litmus Milk ◽  
Keeping Quality ◽  
Membrane Transfer

A membrane transfer procedure previously described was used to study the possible role of sublethally injured bacteria in the keeping quality of retail pasteurized milk. Trypticase soy broth (TSB) was used as nonselective medium and TSB plus NaCl at pH 6.0 (TSBS 6.0), as the selective medium inhibitory to injured organisms. In pasteurized milk at early stages of storage, colony counts on the latter medium were much lower than on the former. Subsequent transfer of the TSBS 6.0 filters to fresh TSB and further incubation usually increased the counts to about the initial TSB range. Generally the organisms presumed injured and subsequently recovered were the same types as those considered uninjured. They were mainly streptococci and micrococci that produced only slow changes in litmus milk at 5 C, so they are of doubtful significance in the shelf life of retail milk at refrigerator temperatures.

SANITATION PROBLEMS IN THE MANUFACTURE OF COTTAGE CHEESE1

1957 ◽  
Vol 20 (6) ◽  
pp. 157-160 ◽  
Author(s):  
J. C. Boyd
Keyword(s):  
Shelf Life ◽  
Cottage Cheese ◽  
Keeping Quality ◽  
Manufacturing Procedure

Cottage cheese is the result of a controlled bacteriological fermentation. Its successful manufacture and distribution is, therefare, largely a matter of controlling certain bacteriological and sanitation problems. These problems are discussed under three catagories: namely, those that affect the manufacturing procedure; those that affect the shelf life or keeping quality of the finished product; and those that affect the spread of disease.

The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

1988 ◽  
Vol 51 (12) ◽  
pp. 976-978 ◽  
Author(s):  
JOSEPH S. SALJI ◽  
SUHAYL R. SAADI ◽  
AHMED MASHHADI
Keyword(s):  
Saudi Arabia ◽  
Shelf Life ◽  
Sensory Attributes ◽  
Fresh Milk ◽  
C Storage ◽  
Keeping Quality ◽  
Sensory Qualities ◽  
Standard Organization ◽  
Mold And Yeast

The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.

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.

scholarly journals Effect of brine time on quality of wet-salted fish

2020 ◽  
Vol 6 (1) ◽  
pp. 05-09
Author(s):  
Zuliyan Agus Nur Muchlis Majid ◽  
Novianti Adi Rohmanna ◽  
Syifa’ Robbani
Keyword(s):  
Crude Protein ◽  
Ph Value ◽  
P Value ◽  
Fresh Fish ◽  
Salted Fish ◽  
Long Time ◽  
Careful Handling ◽  
Fish Product ◽  
Total Crude Protein

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

scholarly journals Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants

1969 ◽  
Vol 41 (1) ◽  
pp. 68-71
Author(s):  
Elina Varesmaa
Keyword(s):  
Rainbow Trout ◽  
Control Fish ◽  
Keeping Quality ◽  
Polyethylene Bags ◽  
Series Of Experiments ◽  
In The Beginning

The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number and by judging the fish organoleptically. In addition, BHA was determined quantitatively in the beginning and at the end of the experiment. The results indicated that BHA distinctly delayed the rancidity of the fish. Fish stored with 0.01 and 0.02 per cent of BHA remained fresh longer, judged both chemically and organoleptically, than the control fish.

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