scholarly journals The effect of additives on the shelf life of processed trout eggs

2021 ◽  
Vol 4 (4) ◽  
pp. 331-342
Author(s):  
Bibi Aaishah Ollee ◽  
Özkan Özden
Keyword(s):  
Rainbow Trout ◽  
Shelf Life ◽  
Supply And Demand ◽  
Production Costs ◽  
Consumer Market ◽  
Liquid Smoke ◽  
Grapeseed Oil ◽  
Lemon Oil ◽  
Salt Brine ◽  
Oregano Oil

The fact that the diversity of species in the aquaculture sector is too low to compare with natural resources causes regional or excessive/unbalanced price decreases in aquaculture depending on supply and demand. In contrast to these price decreases, portion fish production costs are increasing year by year. This situation affects trout prices especially in Turkey, which is the biggest producer in Europe. It is important to develop delicate (tasty-delicate) products with a long shelf life for the Turkish consumer market. In this study, the effects of natural and synthetic additives were investigated to determine the longer shelf life of processed rainbow trout eggs. In this study, rainbow trout eggs obtained by stripping were cleaned with 10% brine, followed by dry salting (7.5%) for 40 hours. Then they were washed with 5% salt brine, left untreated (control) after drying, and divided into 6 groups, which were treated with 1% liquid smoke, thyme, lemon, flax, or grapeseed oils. The rainbow trout eggs were placed in glass jars and stored under refrigerator conditions without heat treatment. According to the sensory analysis results of the liquid smoke and essential oil applied products positive feedback has been received from the panelists. The liquid smoke applied group was the safest group in terms of microbiology and did not lose its consumable properties during the analysis period. The shelf life of processed trout eggs to which grapeseed oil was applied was 50 days, 30 days for the group treated with oregano oil, 10 days for the groups treated with flax and lemon oil.

scholarly journals Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

2017 ◽  
Vol 08 (04) ◽  
Author(s):  
Vladimir Dimche Kitanovski ◽  
Dessislava Borislavova Vlahova Vangelova ◽  
Stefan Georgiev Dragoev ◽  
Hristo Nikolov Nikolov ◽  
Dessislav Kostadinov Balev
Keyword(s):  
Carbon Dioxide ◽  
Rainbow Trout ◽  
Shelf Life

scholarly journals APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI

2018 ◽  
Vol 5 (1) ◽  
pp. 48
Author(s):  
Asep Dedy Sutrisno
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Second Grade ◽  
Microbial Count ◽  
Measured Variable ◽  
Liquid Smoke ◽  
Grade Ii ◽  
Two Stages ◽  
Intensive Search ◽  
Temperature Water

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke  better use grade 2 to the shelf life of sausage.

scholarly journals PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

AGROINTEK ◽  
2018 ◽  
Vol 12 (1) ◽  
pp. 39
Author(s):  
Dian Fitriarni ◽  
Rafika Ayuni
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Raw Materials ◽  
Sugar Content ◽  
Fruit Weight ◽  
Imperata Cylindrica ◽  
Alternative Methods ◽  
Musa Spp ◽  
Percentage Decrease ◽  
Liquid Smoke

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

scholarly journals Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

2017 ◽  
Vol 54 (10) ◽  
pp. 3268-3277 ◽  
Author(s):  
Clemencia Chaves López ◽  
Annalisa Serio ◽  
Costanza Montalvo ◽  
Cristina Ramirez ◽  
José Angel Peréz Álvarez ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Rainbow Trout Oncorhynchus Mykiss

A Review of Supply Chain Risk Management in Agribusiness Industry

2018 ◽  
pp. 5550-5558
Author(s):  
Sri Widiyanesti ◽  
Yudi Fernando
Keyword(s):  
Supply Chain ◽  
Supply And Demand ◽  
Production Costs ◽  
Raw Material ◽  
Supply Chain Risk Management ◽  
Supply Chain Risk ◽  
Chain Management ◽  
Balanced Distribution ◽  
Management Concept ◽  
Agricultural Business

Supply chain of agricultural commodities becomes a major concern of Indonesian scholars and practitioners. Many companies engaged in this industry unable to survive in the market. This is contrary to the natural conditions of Indonesia with abundant natural resources and plenty of commodity producers. Problems often arise in the field of supply chain risk which link to commodities in Indonesia, among others: price fluctuation, the scarcity of the commodity, supply and demand are not balanced, distribution and production costs are expensive, raw material commodities that are imported, and natural disasters. Companies which engaged in agricultural business have high risk of survival and not even grow. To overcome this challenges the this chapter intend to review supply chain management concept by look at risk consideration may arise in the business uncertainties. The lack of studies to investigate the risk factors in agribusiness makes this study contribute to the supply chain literature.

scholarly journals Long-Term Electricity Supply and Demand Forecast (2018–2040): A LEAP Model Application towards a Sustainable Power Generation System in Ecuador

2019 ◽  
Vol 11 (19) ◽  
pp. 5316 ◽  
Author(s):  
Luis Rivera-González ◽  
David Bolonio ◽  
Luis F. Mazadiego ◽  
Robert Valencia-Chapi
Keyword(s):  
Power Generation ◽  
Fuel Consumption ◽  
Current System ◽  
Supply And Demand ◽  
Production Costs ◽  
Electricity Supply ◽  
Generation System ◽  
Demand Forecast ◽  
Power Generation System ◽  
Sustainable Power

This research assesses the Ecuadorian power generation system, estimating the electricity supply and demand forecast until 2040. For this purpose, three potential alternative scenarios were analyzed using the Long-range Energy Alternatives Planning (LEAP) System; S1: Business As Usual; S2: Power Generation Master Plan; and S3: Sustainable Power Generation System. The main goal of this study is to analyze the possible alternatives for electricity supply and demand, fuel consumption, and the future structure of the Ecuadorian power generation system to transform the current system based on petroleum fuels into a sustainable system that consumes natural gas, and progressively introduces renewable power generation plants such as solar, wind, biomass, and hydroelectric until 2040. According to the estimated results through the inclusion of sustainable energy policies, S3 scenario relative to S1 scenario could reduce the average CO2 equivalent (CO2e) emissions by 11.72%, the average production costs by 9.78%, and the average petroleum fuel consumption by 15.95%. Consequently, a correct energy transition contributes to the protection of the environment and public health and has a direct effect on economic savings for the state, which benefits to improve the citizen’s quality of life.

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