scholarly journals Determination of The Effects of Sweetgum Extract Obtained from Incense Tree (Liquidambar orientalis) on The Shelf Life and Quality of Cultured Sea Bass (Dicentrarc¬hus labrax)

2015 ◽  
pp. 166-177
Author(s):  
Hatice HASANHOCAOĞLU YAPICI
Keyword(s):  
Shelf Life ◽  
Sea Bass

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

1999 ◽  
Vol 5 (2) ◽  
pp. 121-137 ◽  
Author(s):  
R. López-Fandiño ◽  
A. Olano
Keyword(s):  
Shelf Life ◽  
Thermal Process ◽  
Whey Proteins ◽  
Lipid Degradation ◽  
Uht Milk ◽  
Heat Stable ◽  
New Compounds

Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

scholarly journals Determination of the shelf life of smoked sea bass (Dicentrarchuslabraxlinaeus, 1758) marinade stored under refrigerated conditions (4 °С)

2019 ◽  
Vol 8 (2) ◽  
pp. 294-306
Author(s):  
İrfan Keskin ◽  
Bayram Köstekli ◽  
Asiye Eyuboğlu ◽  
Yalçın Kaya
Keyword(s):  
Shelf Life ◽  
Sea Bass

scholarly journals Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

2016 ◽  
Vol 5 (5) ◽  
pp. 88 ◽  
Author(s):  
Bruno Alejandro Irigaray ◽  
Natalia I. Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
Maria Antonia Grompone
Keyword(s):  
Shelf Life ◽  
Ethyl Ester ◽  
Induction Time ◽  
Storage Time ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Sensitive Method

Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

scholarly journals Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Sofnitati Sofnitati
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Taste Quality ◽  
Cold Temperature ◽  
Quality Level ◽  
Cold Temperatures ◽  
Quality Degradation ◽  
Degradation Reaction

Steamed oilcake tofu brownies is belong to a semi-wet type of food that easy breaks down and has a relatively short shelf life. Determination of shelf life is the determination of expired date by shelf life a series of products under normal conditions everyday and made observations of the quality decrease to reach the quality level of expiration, so that the food can not be consumed anymore. shelf life was done by looking at the quality degradation reaction using storage with different temperature between normal temperature (room temperature) and cold temperature (refrigerator) and simulate the data obtained. The using method in this research is descriptive qualitative by observing the influence of steamed oilcake tofu at room temperature and cold temperature for 12 days, to the quality of volume, shape, color, aroma, texture and taste. The result of the research showed that the age of steamed oilcake tofu at room temperature showed significant change on the 4th days and 12th days, to the color, aroma and taste quality, while the quality of volume and shape did not change. Shelf life steamed oilcake tofu knows at cold temperatures there is significant changes on day 10th and day 12th on taste and texture quality, while on quality of volume, shape and color there is no change. From the results of this study it can be concluded that the age of the steamed oilcake tofu brownies at room temperature is 3 days, and shelf life of steamed oilcake tofu brownies at cold temperatures is 9 days.Keywords: Shelf Life; Steamed Tofu Brownies; Temperature

scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

scholarly journals Determination of the vitamin-mineral preparation ‘Energolit’ stability for the treatment of metabolic disorders in animals

2019 ◽  
Vol 5 (1) ◽  
pp. 10-12
Author(s):  
R. M. Sachuk
Keyword(s):  
Shelf Life ◽  
Metabolic Disorders ◽  
Microbial Contamination ◽  
Expiration Date ◽  
Constant Composition ◽  
Injection Needle ◽  
Quantitative Content ◽  
Organoleptic Parameters

The aim of experiments was the study the shelf life of the injectable preparation ‘Energolit’ when stored in vials of light glass. Studies were carried out at a temperature within from +10 to +25 °С and relative humidity (60 ± 5%). Experiments were carried out in 3, 6, 9, 12, 18, 24 months, and one day after the expiration date after the puncture of the stopper with a sterile injection needle. The control was the newly prepared preparation. We checked organoleptic parameters, pH, microbial contamination to assess the quality of the ‘Energolit’. In addition, we determined the quantitative content of vitamins B1, B2, B3, B5, B6, and B12 by methods described in the ‘State Pharmacopoeia of Ukraine’. Three tested batches of the preparation ‘Energolit’ showed constant composition throughout all period of study during two years of storage, as well as one day after the puncture of the stopper with a sterile injection needle in the primary packaging. Experimental samples of the preparation were within possible variation during the tests on changes of pH, identity and content of the vitamins B1, B2, B3, B5, B6, and B12. Microbial contamination (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa) was not detected. Fungi contamination were not detected during the experiment. Fungi contamination was less than 10 CFU/ml one day after the puncture. The optimal storage terms of the preparation has been determined. The findings indicated, that the shelf life of the preparation ‘Energolit’ is 2 years. The pH and mass fraction of the vitamins B group were unchanged or were within the limits of possible variation in the tested samples during the experiment. Microbial contamination was not detected.

scholarly journals STRATEGI PENINGKATAN KUALITAS PRODUK BODY SCRUB PT BALI TANGI DENGAN METODE QUALITY FUNCTION DEPLOYMENT

2018 ◽  
Vol 6 (4) ◽  
pp. 365
Author(s):  
Ni Ketut Titi Triastuti ◽  
A.A.P. Agung Suyawan Wiranatha ◽  
Luh Putu Wrasiati
Keyword(s):  
Customer Satisfaction ◽  
Shelf Life ◽  
Product Quality ◽  
Quality Function Deployment ◽  
Quality Function ◽  
Technical Parameters ◽  
Need To Evaluate ◽  
Improvement Ratio

The purposes of this research were to find out the attributes of customer importance, to measure the level of customer satisfaction and to find out the strategy in improving the product quality of PT. Bali Tangi’s Body Scrub. The Quality Function Deployment (QFD) was used to gain customer’s perception and building the house of quality. The results of this study indicate that the attributes of customer importance are the information on packaging, product’s safety, product’s benefits, product’s contents, product’s hygiene, product’s certification, product’s aroma, shelf life product, packaging’s form, product’s dose, packaging’s color, product’s form and product’s color. The customer satisfaction levels are satisfaction and quite satisfaction. The attributes of product with satisfaction are obtained in attribute of information on packaging, product’s safety, product’s benefits, product’s contents, product’s hygiene, product’s certification, product’s aroma, shelf life product, packaging’s form, product’s dose, packaging’s color and product’s color. The attributes of product with quite satisfaction is obtained in the product’s form. The strategy in improving the product quality that can be recommended are the company need to evaluate the attributes of customer importance and technical parameters to reach the company’s target. The priority attributes are the product’s form with an improvement ratio of 1.47 and the determination of materials formulation with a technical importance level of 452.00. Keywords: Quality Function Deployment, Body Scrub.

Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas

2014 ◽  
Vol 26 (3) ◽  
pp. 293 ◽  
Author(s):  
Yunus Alparslan ◽  
Hatice Hasanhocaoglu ◽  
Cansu Metin ◽  
Tacnur Baygar
Keyword(s):  
Meat Quality ◽  
Dicentrarchus Labrax ◽  
Sea Bass
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