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Tytuł:
Shelf Life Prediction of a Novel Liquid Fuel, 2-Dimethylaminoethyl Azide (DMAZ)
Autorzy:
Pakdehi, S. G.
Niknam, M.
Powiązania:
https://bibliotekanauki.pl/articles/358731.pdf
Data publikacji:
2017
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
DMAZ
shelf life
temperature
moisture
modelling
Opis:
2-Dimethylaminoethyl azide (DMAZ) is a good replacement for the hydrazine family in space industries. In this article, the accelerated ageing test method was applied for predicting the shelf life of DMAZ. The effective parameters on the storage of the fuel were temperature, the type of gas atmosphere with its pressure over the liquid fuel, and moisture. Appropriate conditions for DMAZ storage were N2 at a pressure of 3 bar and a moisture content of 0.05 wt.%. The sigmoid form of the decomposition curves obtained revealed that the decomposition reaction is autocatalytic. Modelling of the decomposition rate showed that the shelf life of DMAZ was 7.73 years at 25 °C.
Źródło:
Central European Journal of Energetic Materials; 2017, 14, 3; 675-687
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage
Autorzy:
Wilczyńska, Aleksandra
Kukułowicz, Anita
Lewandowska, Anna
Powiązania:
https://bibliotekanauki.pl/articles/16538532.pdf
Data publikacji:
2023-02-21
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
nasturtium
calendula
daisy
microbiological contamination
shelf life
Opis:
Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1–3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4–5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 1; 32-38
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
New technologies for extending shelf life of birch tree sap
Autorzy:
Bilek, M.
Cebula, E.
Krupa, K.
Lorenc, K.
Adamowicz, T.
Sosnowski, S.
Powiązania:
https://bibliotekanauki.pl/articles/411095.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Oddział w Lublinie PAN
Tematy:
birch tree sap
microfiltration
ultraviolet
ultrasound
shelf life
clean label
Opis:
Three experiments were carried out to assess the effectiveness of the so-called new technologies in extending birch tree sap shelf life. In the first one, microfiltration of birch sap was carried out using 0.22 μm, 0.45 μm and 0.8 μm filters. In the second experiment, ultraviolet radiation was applied for 5, 15 and 45 minutes. In the third experiment ultrasound was applied with one-, two-, three- and four-fold use. Regardless of the pore diameter, all the microfiltered samples were non-perishable for at least a month at room temperature. The efficacy of ultrasound was also demonstrated. The four-fold use of ultrasound proved to be the most effective and prolonged the shelf life of birch sap from one to two days at room temperature and from four to twelve days in refrigeration conditions. In turn, the use of ultraviolet radiation did not extend the shelf life of birch sap, although in refrigeration conditions the clouding was significantly inhibited. However, there is no doubt that among the so-called new technologies, microfiltration is the most advantageous in extending shelf life of birch sap and has perspectives for use in food industry.
Źródło:
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2018, 7, 4; 3-8
2084-5715
Pojawia się w:
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
Autorzy:
Koncsek, Arnold
Szokol, Lajos
Krizsa, Vivien
Daood, Hussein G.
Helyes, Lajos
Veha, Antal
Szabo, Balazs P.
Powiązania:
https://bibliotekanauki.pl/articles/2019335.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
spice-paprika
extractable colour
experimental design
accelerated shelf-life test
Opis:
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3-4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were −0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5-0.8 and 712-918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 91-100
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries
Autorzy:
Giuggioli, Nicole R.
Nucera, Daniele M.
Piano, Serenella
Ollani, Selene
Powiązania:
https://bibliotekanauki.pl/articles/24024622.pdf
Data publikacji:
2023-11-14
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
Rubus idaeus L
ultraviolet radiation
bioactive compounds
shelf-life extension
Opis:
Red raspberries (Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the ultraviolet C light-emitting diode (UVC-LED) treatment on soil-grown and pot-grown raspberries in extending their shelf-life, maintaining their high quality throughout the preservation period, and improving features related to their phenolic compound content. The UVC-LED treatment increased the total phenolic content (158 to 200 mg GAE/100 g) and ferric reducing antioxidant power (55.3 to 78.6 mmol Fe2+/kg) of the pot-grown raspberries when the UVC-LED treatment was followed by storage in a climate-controlled room (20°C). Total anthocyanin content did not increase significantly compared to the control samples. Contrary to expectations, no effect of reducing the microbial count after storage was observed due to the exposure of raspberries to the UVC-LED radiation. The positive outcomes derived from the analyses of bioactive compounds may be implemented in further studies on the same matrix to better manage the treatment and its conditions, such as the exposure time, the distance from the LED lamps, and the UVC-rays’ dose, in order to find the best combination in terms of efficacy and efficiency.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 345-353
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Efficiency of Locally Available Spices to Improve Shelf Life and Sensory Attributes of Teff Injera
Autorzy:
Geta, Kindu
Powiązania:
https://bibliotekanauki.pl/articles/1046532.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Debre Tabor
Injera
Moulds
Sensory evaluation
Shelf life
Spices
fermented foods
Opis:
Injera is one of the fermented foods that is made from different cereals, including sorghum, teff, maize, wheat, barley, or a combination of some of these cereals. Despite the fact that injera is a favorite staple food, mould spoilage caused by Aspergillus, Penicillium, Mucur and Rhizopus spps is a serious problem that affects the shelf life of injera, the staple Ethiopian fermented bread. There were no reports on the efficiency of spices on shelf life and sensory attributes of any of the traditional Ethiopian fermented foods especially in teff injera. Therefore, this study was carried out to evaluate the efficiency of locally available spices to enhance the shelf life and sensory attributes of teff injera. Isolation and identification of fungi that spoiled injera was carried out by standard procedures. The efficiency of spices to increase shelf life of injera was evaluated in vivo and sensory attributes of preserved injera was evaluated by 30 panelists. The results revealed that four types of fungal species belonging to the genera of Penicillium, Aspergillus, Rhizopus and Mucur species were isolated from spoiled teff injera. Teff injera containing powder and water extract of 2% N. sativa were the most preferred in terms of taste with mean rating of 6.9; ethanol extracts of 2% N. sativa was the most preferred in terms of colour and allover acceptance with mean rating of 6.9and 6.93 respectively. On the basis of the current findings, tested spices could be a good candidate to improve the shelf life and sensory attributes of teff injera. Therefore, further studies are needed to study their toxicology and isolate the bio-active components responsible for shelf life and sensory improvement from these plants.
Źródło:
World Scientific News; 2019, 136; 159-172
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Estimations of shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT (Accelerated Shelf Life Testing) method
Autorzy:
Umam, Ade Khoerul
Rostini, Iis
Subiyanto, Subiyanto
Intan, Rusky
Powiązania:
https://bibliotekanauki.pl/articles/1062799.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Accelerated Shelf Life Testing
Arrhenius
Pangasius humeralis
Pangasius hypophtalmus
Pangasius jambal
Pangasius lithostoma
Pangasius nasutus
Pangasius nieuwenhuisii
Pangasius pangasius
Pangasius polyuranodon
catfish skin crackers
polypropylene plastic packaging
shelf life
Opis:
This research aims to determine the shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT method. This test was conducted in the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University and testing the content of water content and TBA (Thiobarbituric Acid) of catfish skin crackers at the Food Technology Laboratory, Faculty of Food Science Technology, Padjadjaran University from September to November 2018. This study used an experimental method consisting of 3 storage temperature treatments at 25 ºC, 35 ºC and 45 ºC. Observations carried out include sensory (hedonic) test, water content test, and TBA (Thiobarbituric Acid) test. For the calculation, Arrhenius model was chosen with odor as a critical parameter to determine the shelf life which had the biggest R2 value with equation Arrhenius Ln K = 1079.8 (1/T) – 5.5161, with R2 value equal to 0.9212. The shelf life of catfish skin crackers that was saved at the room temperature (25 ºC) was 39 days or 1.3 month.
Źródło:
World Scientific News; 2019, 133; 248-262
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Perspective for the use of chitin mineral food additives in the technology of hard-smoked sausages
Autorzy:
Kuprina, Elena E.
Murashev, Sergey V.
Gorlach, Elena A.
Abramzon, Valeria V.
Demidov, Pavel I.
Grishina, Evgenia S.
Kostyleva, Anastasia K.
Treydenfeld, Diana S.
Powiązania:
https://bibliotekanauki.pl/articles/1034348.pdf
Data publikacji:
2019
Wydawca:
Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
Tematy:
"Hizitel"
calcium
chitin-mineral substance
dietary supplement
nutritional and biological value
shelf life
Opis:
The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.
Źródło:
Progress on Chemistry and Application of Chitin and its Derivatives; 2019, 24; 96-105
1896-5644
Pojawia się w:
Progress on Chemistry and Application of Chitin and its Derivatives
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of waxing on the water balance and keeping qualities of cut anthuriums
Autorzy:
Mujaffar, S.
Sankat, C.K.
Powiązania:
https://bibliotekanauki.pl/articles/24151.pdf
Data publikacji:
2003
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
flower
shelf life
anthurium
cut
waxing
keeping quality
transpiration
fruit wax
water balance
Źródło:
International Agrophysics; 2003, 17, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
Autorzy:
Malinowska-Pańczyk, Edyta
Mazur, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/31341111.pdf
Data publikacji:
2024-04-23
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
raw meat product
high pressure
TBARS
shelf-life
denaturation of proteins
drip loss
Opis:
The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10℃ was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5℃ for 35 days. The results showed that applying HS-ST at 60 MPa/−5℃ allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 130-136
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of post-harvest storage on the weight of Golden Delicious apples
Autorzy:
Kassebi, Salma
Korzenszky, Péter
Powiązania:
https://bibliotekanauki.pl/articles/2086186.pdf
Data publikacji:
2021
Wydawca:
Państwowa Wyższa Szkoła Zawodowa w Tarnowie
Tematy:
Golden Delicious apple
storage
weight loss
shelf life
jabłko Golden Delicious
składowanie
utrata wagi
okres trwałości
Opis:
Apples, like other fruits, are exposed to stress during their growth and development in the field, also during harvest and the postharvest environment (processing, storage, and transportation). The refrigeration system allows for bulk handling of food products from harvest to market, ensuring that food products are maintained in their freshness and integrity for an extended period through careful management of storage temperature and humidity. This study investigated the effects of storage on the weight loss of apples (Golden Delicious fruits harvested at maturity), under refrigerated conditions at a temperature of 5 ± 0.5°C and relative humidity of 82% and under ambient storage at a temperature of 25 ± 0.5°C and relative humidity of 60%, over 3 months. The findings revealed that the two groups of apples experienced weight reduction at different levels. Apples placed at cold storage presented a loss of weight between 3.31 g and 4.49 g; however, apples stored at ambient temperature showed a significant loss of weight between 21.90 g and 31.76 g.
Źródło:
Science, Technology and Innovation; 2021, 13, 2; 7--11
2544-9125
Pojawia się w:
Science, Technology and Innovation
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Additions of Extract Turmeric on the Presto of Lalawak Fish (Barbodes balleroides) Stored at Room Temperature
Autorzy:
Aulia, Syifa
Rostini, Iis
Junianto, Junianto
Pratama, Rusky Intan
Powiązania:
https://bibliotekanauki.pl/articles/1058044.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Barbodes balleroides
Barbonymus balleroides
Lalawak Fish
TPC (Total Plate Count)
Turmeric
Water content
pH
pindang presto
shelf life
Opis:
The purpose of this research is to determine the effectiveness of turmeric and its best concentration in preserving the presto of lalawak fish based on the characteristics of microbiological tests and chemical tests including checking water content and pH. The research experimental method covered five treatments by adding turmeric extract solutions of 0%, 1%, 3%, 5%, and 7%. The test parameters observed in the research were microbiological tests using the method of TPC (Total Plate Count) in duplicate and chemical tests including checking water content and pH. The results showed that all treatments by adding turmeric extract were with concentrations of 1%, 3%, 5%, and 7% able to extend the shelf life presto of lalawak fish more than two days compared to the presto of lalawak fish which were not treated with turmeric extract or control (0%) which can only last two days. The treatment of the addition of 5% turmeric extract is able to provide the long lasting strength of lalawak fish for up to five days so that the shelf life is longer than other treatments, as evidenced by the TPC (Total Plate Count) value of 5.81×105 CFU / gram on the 6th day. The water content reached 67.5% on the 6th day and the pH value reached 6.50 on the 5th day.
Źródło:
World Scientific News; 2019, 134, 2; 63-73
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Characteristics of postharvest quality of chrysanthemum cut flowers under pretreatment with nitrogenous compounds
Autorzy:
Souri, M.K.
Goodarzizadeh, S.
Ahmadi, M.
Hatamian, M.
Powiązania:
https://bibliotekanauki.pl/articles/11865013.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
chrysanthemum
ornamental plant
flowering plant
cut flower
shelf life
postharvest quality
pretreatment
nitrogenous nutrient
ammonium
carotenoid
Opis:
This study was done using three nitrogenous compounds to evaluate their effects on postharvest characteristics of chrysanthemum (Chrysanthemum indicum) cut flowers. The study consisted of three separate and parallel experiments, in which ammonium sulfate, calcium nitrate and potassium nitrate were used in different concentrations of zero, 50, 100, 200 and 500 mg dm ‒3 N for pretreatment of stems for 6 hour before transferring to holding d-water solution. The results showed that petal ion leakage and leaf SPAD values were increased by increasing ammonium sulfate, but not calcium or potassium nitrate. Petal carotenoids were increased by pretreatment of ammonium sulfate and potassium nitrate. There was constant increase in water uptake by increasing the levels of calcium nitrate and potassium nitrate, while ammonium sulfate at high concentrations (200 and 500 mg dm ‒3 N) resulted in significant less water uptake compared to control. Ammonium sulfate in 50 and 100 mg dm ‒3 increased shelf life of pretreated stems, but higher concentrations significantly reduced cut flowers shelf life. Increasing concentrations of calcium nitrate and particularly potassium nitrate have led to prolongation of flower shelf life to 12 days compared to 6 days of control. The results indicate that pretreatment of chrysanthemum cut flowers with ammonium sulfate in rather low concentrations or with moderate to high concentrations of calcium nitrate or potassium nitrate can significantly improve shelf life and postharvest flower qualities.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 3; 83-90
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Garlic Extract Addition on Tilapia Skin Gelatin Based Edible Coating Towards Antimicrobial Properties and Fish Meatball’s Shelf Life
Autorzy:
Reynaldi, Ahmad
Rostini, Iis
Afrianto, Eddy
Rochima, Emma
Powiązania:
https://bibliotekanauki.pl/articles/1058047.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
E. coli
Pseudomonas aeruginosa
Salmonella typhimurium
Staphyllococcus aureus
TPC
edible coating
extract
garlic
pH values
shelf life
tilapia gelatin
Opis:
The purpose of this research is to determine the best concentration and effect of garlic extract incorporated on tilapia skin gelatin-based edible coating to preserve and extend the shelf life of fish meatball at cold storage. This research was conducted from May 2018 until October 2018 on Fisheries Product Processing Laboratory of The Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The garlic extract conducted with maceration method with ethanol 96% was performed at Organic Chemical Laboratory FMIPA Universitas Padjadjaran, and for TPC test, inhibition test of edible coating Tilapia’s fish-skin with garlic extract was conducted in Microbiology and Molecular Biotechnology Laboratory of Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental method with 5 treatments which is meatballs without edible coating. The addition of garlic extract was done with various concentration at 0%, 1%, 1.5%, 2%. The observations were Total Plate Count (TPC) test, inhibition zone test against Pseudomonas aeruginosa, and pH value. The results showed that the best treatment is 2% garlic extract with TPC value 1.1×105 cfu/g during 14 days of storage and concluded that it could extend the shelf life of meatball until 14 days, pH value was 7.03 and inhibition zone against P. aeruginosa was 7.01 mm. The addition of garlic extract on tilapia skin gelatin-based edible coating could extend the shelf life of fish meatballs until 14 days on cold storage.
Źródło:
World Scientific News; 2019, 134, 2; 74-85
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon
Autorzy:
Lagnika, C.
Zhang, M.
Nsor-Atindana, J.
Tounkara, F.
Powiązania:
https://bibliotekanauki.pl/articles/25801.pdf
Data publikacji:
2014
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
mushroom zob.tez cultivated mushroom
ultrasound
high pressure argon
edible mushroom
mushroom
white mushroom zob.mushroom
shelf life
storage
Opis:
Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.
Źródło:
International Agrophysics; 2014, 28, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
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