scholarly journals Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life

2017 ◽  
Vol 37 (3) ◽  
pp. 440-448 ◽  
Author(s):  
Soohyun Cho ◽  
Sun Moon Kang ◽  
Pilnam Seong ◽  
Geunho Kang ◽  
Youngchoon Kim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Storage Stability ◽  
And Storage

scholarly journals Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus

Agro-Science ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31-35
Author(s):  
K.E. Amuneke ◽  
O.R. Oguntade ◽  
F.C. Ikeogu ◽  
U.A. Nomeh
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Control Sample ◽  
Muscle Quality ◽  
Value Addition ◽  
E Coli ◽  
Organoleptic Characteristics ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
And Storage

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its  palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the  poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109764 ◽  
Author(s):  
Sucheta Khubber ◽  
Kartikey Chaturvedi ◽  
Seyed Mohammed Taghi Gharibzahedi ◽  
Rui M.S. Cruz ◽  
Jose Manuel Lorenzo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Shelf Life ◽  
Storage Stability ◽  
Hot Air ◽  
Osmotic Solutes ◽  
And Storage ◽  
Improve Mass Transfer

Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability

2020 ◽  
Vol 239 ◽  
pp. 104094
Author(s):  
Giulia Secci ◽  
Fulvia Bovera ◽  
Nadia Musco ◽  
Yara Husein ◽  
Giuliana Parisi
Keyword(s):  
Meat Quality ◽  
Storage Stability ◽  
Free Range ◽  
Rabbit Meat ◽  
And Storage

scholarly journals Effect of milling speed on the quality and storage stability of maize flour

2016 ◽  
Vol 8 (2) ◽  
pp. 1015-1021
Author(s):  
Gagandeep Kaur Sidhu ◽  
A.K. Singh ◽  
Manpreet Singh
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Stability ◽  
Quality Parameters ◽  
Packaging Material ◽  
Maize Flour ◽  
Low Speed ◽  
Light Yellow ◽  
Flour Mill ◽  
And Storage

This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.240C) as compared to commercial mill the temperature rose up to 31.120C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P<0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

scholarly journals Asphalt Incorporation with Ethylene Vinyl Acetate (EVA) Copolymer and Natural Rubber (NR) Thermoplastic Vulcanizates (TPVs): Effects of TPV Gel Content on Physical and Rheological Properties

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1397
Author(s):  
Nappaphan Kunanusont ◽  
Boonchai Sangpetngam ◽  
Anongnat Somwangthanaroj
Keyword(s):  
Storage Stability ◽  
Ethylene Vinyl Acetate ◽  
Softening Temperature ◽  
Plastic Waste ◽  
Gel Content ◽  
Modified Asphalt ◽  
C Storage ◽  
Thermoplastic Vulcanizates ◽  
Polymer Modified Asphalt ◽  
And Storage

Plastic waste has been incorporated with asphalt to improve the physical properties of asphalt and alleviate the increasing trend of plastic waste being introduced into the environment. However, plastic waste comes in different types such as thermoplastic or thermoset, which results in varied properties of polymer modified asphalt (PMA). In this work, four thermoplastic vulcanizates (TPVs) were prepared using different peroxide concentrations to produce four formulations of gel content (with varying extent of crosslinked part) in order to imitate the variation of plastic waste. All four TPVs were then mixed with asphalt at 5 wt% thus producing four formulations of PMA, which went through physical, rheological, and storage stability assessments. PMA with higher gel content possessed lower penetration and higher softening temperature, indicating physically harder appearance of PMA. Superpave parameters remained unchanged among different gel content PMA at temperatures of 64, 70, and 76 °C. PMA with any level of gel content had lower Brookfield viscosity than PMA without gel content at a temperature of 135 °C. Higher gel content resulted in shorter storage stability measured with greater different softening temperatures between top and bottom layers of PMA after 5 days of 163 °C storage. This study shows that asphalt with thermoset plastic waste is harder and easier to pave, thus making the non-recycling thermoset plastic waste more useful and friendly to the environment.

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