scholarly journals The Effects of Storage Temperature, Storage Time and Dietary Vitamin E on the Fertilizing Capacity and Physiological Characteristics of Undiluted Turkey Semen

1968 ◽  
Vol 47 (6) ◽  
pp. 1797-1806 ◽  
Author(s):  
A.T. Leighton ◽  
I.F. Carte ◽  
L.M. Potter ◽  
J.W. Coleman ◽  
W.L. Beane
Keyword(s):  
Vitamin E ◽  
Storage Time ◽  
Storage Temperature ◽  
Physiological Characteristics ◽  
Dietary Vitamin ◽  
Temperature Storage

scholarly journals Effects of storage temperature, storage time, and Cary-Blair transport medium on the stability of the gut microbiota

2019 ◽  
Vol 13 (5) ◽  
pp. 256-260
Author(s):  
Naoyoshi Nagata ◽  
Mari Tohya ◽  
Fumihiko Takeuchi ◽  
Wataru Suda ◽  
Suguru Nishijima ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Storage Time ◽  
Storage Temperature ◽  
Transport Medium ◽  
The Stability ◽  
Temperature Storage

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

scholarly journals The Effects of Broiler Breeder Dietary Vitamin E and Egg Storage Time on the Quality of Eggs and Newly Hatched Chicks

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1409
Author(s):  
Jun Yang ◽  
Xuemei Ding ◽  
Shiping Bai ◽  
Jianping Wang ◽  
Qiufeng Zeng ◽  
...  
Keyword(s):  
Vitamin E ◽  
Antioxidant Status ◽  
Storage Time ◽  
Yolk Sac ◽  
Embryonic Mortality ◽  
Dietary Vitamin ◽  
Broiler Breeder ◽  
Egg Storage ◽  
Mda Content ◽  
Egg Yolks

This study was conducted to investigate the effects of broiler breeder dietary vitamin E and egg storage time on the egg characteristics, hatchability, and antioxidant status of the egg yolks and newly hatched chicks. A total of 512 71-week-old Ross 308 breeder hens were fed the same basic diets containing 6 or 100 mg/kg vitamin E for 12 weeks. During this time, a total of 1532, 1464, and 1316 eggs were independently collected at weeks 8, 10, and 12, respectively, and subsequently stored for 0 or 14 d before hatching. The outcomes from three trials showed that prolonged egg storage time (14 vs. 0 d) negatively affected (p < 0.05) the egg characteristics, hatchability traits, and the yolk total antioxidant capacity (T-AOC) (p < 0.05). Chicks derived from the stored eggs exhibited higher malonaldehyde (MDA) and T-AOC in the serum and yolk sac (p < 0.05). Broiler breeder dietary vitamin E (100 vs. 6 mg/kg) increased (p < 0.05) the hatchability and the antioxidant status of the yolks as indicated by a higher α-tocopherol content and T-AOC and lower MDA level (p < 0.05). The supplementation of vitamin E also remarkably increased (p < 0.05) the total superoxide dismutase (T-SOD) activity (yolk sac, weeks 8 and 12) and T-AOC (serum, weeks 8, 10, and 12; yolk sac, weeks 8 and 12) and decreased (p < 0.05) the MDA content of chicks (yolk sac, week 10; serum, week 12). Interactions (p < 0.05) were found between the broiler breeder dietary vitamin E and egg storage time on the hatchability and antioxidant status of chick tissues. Broiler breeder dietary vitamin E (100 vs. 6 mg/kg) increased (p < 0.05) the hatchability and the T-AOC in the serum and liver of chicks, and decreased (p < 0.05) the early embryonic mortality and the MDA content in the yolk sacs of chicks derived from eggs stored for 14 d but not for 0 d. In conclusion, prolonged egg storage time (14 vs. 0 d) increased the embryonic mortality, decreased the hatchability, and impaired the antioxidant status of egg yolks and newly hatched chicks, while the addition of broiler breeder dietary vitamin E (100 vs. 6 mg/kg) could partly relieve these adverse impacts induced by long-term egg storage.

The effect of dietary vitamin E and controlled atmosphere packaging on the storage life of beef

1998 ◽  
Vol 78 (1) ◽  
pp. 57-67 ◽  
Author(s):  
G. G. Greer ◽  
S. D. M. Jones ◽  
B. D. Dilts ◽  
W. M. Robertson
Keyword(s):  
Vitamin E ◽  
Storage Time ◽  
Muscle Quality ◽  
Dietary Vitamin ◽  
Quality Traits ◽  
Tocopherol Concentration ◽  
Postmortem Aging ◽  
Retail Conditions ◽  
Vacuum Storage ◽  
Key Words Vitamin E

The effects of dietary vitamin E upon colour, bacteriology and case life of beef was examined following extended storage of longissimus thoracis (LT) muscle in vacuum or in anoxic atmospheres containing 100% CO2 The diets of treated steers were supplemented with 1000 IU of vitamin E animal−1 d−1 for 100 d. Animals were slaughtered in a research abattoir and after 24 h of postmortem aging the LT muscles were removed and assignedto a packaging treatment for storage for up to 11 wk at 2 °C. Rib-eye steaks were cut and displayed under simulated retail conditions to give a surface temperature of 6 °C after storage intervals of 0, 3, 6, 9 and 11 wk. Feeding treatment had no effect (P > 0.05) upon standard carcass and muscle quality traits or bacterial growth but increased carcass α-tocopherol levels from 2.89 µg g−1 in control animals to 5.18 µg g−1 in carcasses supplemented with vitamin E (P < 0.0001). The α-tocopherol concentration in LT muscles was unaffected (P > 0.05) by storage time for up to 11 wk in either packaging treatment. Dietary vitamin E increased a* values and reduced metmyoglobin accumulation after LT storage for up to 11 wk irrespective of package atmosphere. However, dietary vitamin E had no significant effect (P > 0.05) on the colour case life of steaks derived from the LT muscle after vacuum storage for 3 to 11 wk. Contrarily, vitamin E acted synergistically with the CO2 packaging treatment to produce an increase in colour case life from 2.7 (control) to 5.4 d (vitamin E) after 6 wk of LT storage and from 2.4 (control) to 4.0 d (vitamin E) after 9 wk of LT storage (P < 0.0001). In combination with anoxic, CO2 packaging, dietary vitamin E may play a role in assuring beef colour stability following extended periods of storage necessary for fresh beef export. Key words: Vitamin E, packaging, beef storage

scholarly journals The Changes Of Characteristic Fermented Milk During Room Temperature Storage

2021 ◽  
Vol 10 (1) ◽  
pp. 119
Author(s):  
Hidayanti Sukmaningrum ◽  
Luh Putu Trisna Darmayanti ◽  
Gusti Ayu Kadek Diah Puspawati
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Fermented Milk ◽  
Milk Product ◽  
Total Acid ◽  
Room Temperature Storage ◽  
Acid Ph ◽  
Temperature Storage

Fermented milk is a functional food has beneficial to human health. The recommended concentration of probiotic bacteria to provide health benefits is 106-108 CFU/ml of product. The storage temperature is one of the factor that affected the characteristics of fermented milk. This research was conducted to determine the effect of storage time at room temperature to the characteristics of fermented milk product and determine the length of maximum storage at room temperature. The research design was Completely Randomized Design with storage time treatment at room temperature for 0, 2, 4, 6, 8, 10, 12, and 14 days. Each treatment was repeated 2 times so that 16 experimental units were obtainned. The variables that were observed included total LAB, total acid, pH, and sensory evaluation (aroma, taste, and overall acceptance). Data were analyzed with analysis of variance, if the treatment had an effect on the variables then followed by Duncan multiple range Test. The results showed that the treatment of fermented milk in room temperature storage significantly affected the total acid, pH, total LAB, and sensory evaluation (aroma, taste, and overall acceptance). The maximum storage of the room temperature was days with total acid of 0.5%, pH 3.63, total LAB 7.71 log cfu/ml or 5.12 x 107 cfu/ml, the sensory of aroma, taste, and overall acceptance was liked.

scholarly journals Meta-analysis of effects of dietary vitamin E and post slaughter storage conditions on changes of redness (a*) of pork

2010 ◽  
Vol 53 (5) ◽  
pp. 564-577 ◽  
Author(s):  
L. Trefan ◽  
L. Bünger ◽  
J. Rooke ◽  
J. Blom-Hansen ◽  
B. Salmi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Storage Time ◽  
Meta Analysis ◽  
Storage Conditions ◽  
Dietary Vitamin ◽  
Longissimus Dorsi ◽  
Tocopherol Concentration ◽  
Colour Changes ◽  
And Storage ◽  
Over Time

Abstract. A meta-analysis was carried out to quantify the effects of dietary vitamin E and storage conditions on colour changes of pork from M. longissimus dorsi. After standardisation procedures, redness of pork (CIE colour specification a*), one of the most important objective colour attributes, was used as an indicator for colour changes in this analysis. The analysis was based on results from five experiments, which met selection criteria. Analysis of changes of other objective colour attributes, lightness (L*) and yellowness (b*) was not possible due to lack of published data. The statistical analysis (using mixed models) found significant effects of tissue α-tocopherol concentration in M. longissimus dorsi, simplified supplemented vitamin E levels as well as storage time and storage light on redness of pork and its changes over time. The relationship between redness and α-tocopherol concentration was found to be linear, and between redness and storage time was non-linear (third degree polynomial) in one model. This model suggested that an increase of 1 μg of α-tocopherol in the muscle led to an expected increase a* value of 0.11. Another model identified significant interactions about 0.28 between α-tocopherol concentration and storage time in late storage periods. A third model found a significant difference of −0.48 between predicted a* values at lower (≤50 IU/kg feed) and higher supplemented vitamin E levels (≥100 IU/kg feed). The models predicted an initial increase for 3 days, a stable period for 5 days and then a decrease for a* values over storage time. The a* values were significantly lower by about 1.4 when samples were exposed to light in the models, the effect of light found to be constant over time. Further studies, carried out with standardized methods, are needed to increase the predictive power of the derived models and to validate the models for other muscles.

scholarly journals KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

2017 ◽  
Vol 41 (3) ◽  
pp. 298
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono ◽  
Agustinus Hantoro Djoko Rahardjo ◽  
Mardiati Sulistyowati ◽  
Kusuma Widayaka
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Goat Milk ◽  
Sensory Properties ◽  
Different Temperatures ◽  
Co2 Level ◽  
And Storage ◽  
Test Result ◽  
Temperature Storage

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir  during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage 

Effect of Storage Conditions on Apparent Viscosity of Oleogel Developed by β-Sitosterol and Lecithin with Sunflower Oil

2014 ◽  
Vol 1004-1005 ◽  
pp. 903-907 ◽  
Author(s):  
Wen Bo Wan ◽  
Li Juan Han ◽  
Guo Qin Liu ◽  
Xin Qi Liu
Keyword(s):  
Viscosity Solutions ◽  
Apparent Viscosity ◽  
Sunflower Oil ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Pseudoplastic Fluid ◽  
And Storage ◽  
Temperature Storage

The influence of storage conditions on apparent viscosity of mixtures of β-sitosterol and lecithin in sunflower oil was studied using rheology. The results showed the apparent viscosity of oleogel decreased with the increase of the speed of shear and storage temperature, while incresed with prolong of time in experiment conditions. The β-sitosterol and lecithin ratio also affected the apparent viscosity; solutions with ratio (70 β-sitosterol-30 lecithin) performed the highest apparent viscosity. What’s more, all the samples were pseudoplastic fluid. The apparent viscosity of the oleogel depends on storage temperature, storage time and organogelator ratios.

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