Microbial activity during storage

Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months.

10p viisac 23-09-2023 2 1   Download

Changes in microbial activity was studied during ambient storage of sheep milk yoghurt. The starter cultures were one pure stain of Yoghurt YH-3 and another mixed culture of Steptococcus salivarious var. thermophilus-YH-S + Lactobacillus delbrueckii var. bulgaricus (1:1). The rate of inoculum in the preparation of sheep milk yoghurt was 3% in both the types of preparation. The acid production increase with the period of storage for both the types of preparation.

4p cothumenhmong9 04-01-2021 10 1   Download

The present study was planned to develop a low glycaemic flour using red rice (Oryza punctata), its value added products and their quality evaluation. Red rice flour was the main ingredient taken for preparation of the low glycemic flour. The other flours taken for preparation were whole wheat flour (atta), bengal gram flour (besan), oats four and fenugreek powder (methi).

12p nguaconbaynhay7 15-08-2020 14 2   Download

The present investigation was aimed to study the proximate composition, quality parameters, and microbial analysis of microwave heated egg liquid samples obtained from exotic (white leg horn) and indigenous breed eggs (aseel). The microwave heating was done by maintaining different time levels (20, 40 and 60 S). By analyzing the data obtained during study of proximate composition, it was found that, microwave heating at 40 S was the best condition to pasteurize the egg liquid samples for storage. The quality of microwave heated samples was determined by considering pH (7.21 and 6.

8p caygaocaolon3 27-02-2020 12 0   Download

Guava (‘Allahabad Safeda’) leather was prepared as per FSSAI specification and the effect of packing in punnet and biaxially oriented polypropylene was carried out to study the effect of storage under ambient condition (25 ± 5∘C). The storage stability, nutritional and microbial quality and sensory changes were evaluated periodically upto 4 months. The leather stored in biaxially oriented polypropylene recorded higher nutrient retention compared to packaging in punnets.

8p trinhthamhodang3 22-02-2020 6 1   Download

A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months.

10p chauchaungayxua3 07-02-2020 17 2   Download

Prevailing high temperature during harvesting to consumption of grapes in India results in accelerated water loss, faster respiration, physiological weight loss, rachis browning, berry shattering, poor shelf life and finally leads to significant post-harvest losses. Fruit surface is protected by the application of coating to maintain its freshness and shelf life for longer duration.

9p nguaconbaynhay3 07-02-2020 24 2   Download

The study was undertaken to compare the effect of tray and solar drying on the quality attributes of pineapple powder and its storability in different packaging materials. For the study, pineapple slices were first subjected to osmotic dehydration process using sugar syrup of 60 oBrix for 12 hours at room temperature. Powder was prepared after solar (using natural solar cabinet dryer) and tray drying (at 50, 60, 70 and 80 oC) of pineapple slices.

18p nguaconbaynhay1 08-12-2019 18 0   Download