Storage temperatures on shelf life

In the world, almost all chicken meat is used in chilled or frozen meat to ensure quality and food hygiene and safety, but in Vietnam, the habit of using hot chicken meat is still quite common (do not lower the carcass temperature after slaughter, in storing, transporting or consuming), leading to a very high risk of food poisoning from this raw material.

9p viwhitewolf 11-07-2023 7 4   Download

The present investigation entitled, “Studies on extending the shelf life of Fig (Ficus Carica L.) fruits Cv. Poona Fig” was conducted at Department of Horticulture, Late Shri Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., India during the year 2014-15. The experiment was conducted in Factorial Completely Randomized Design (FCRD) with six pre-harvest treatments and two storage conditions. The treatments were replicated three times...

7p chauchaungayxua10 19-03-2021 14 2   Download

In view of this, the present study was envisaged to study the effect of different precooling and storage temperatures on shelf life of mango cv. Alphonso.

11p cothumenhmong9 18-01-2021 9 2   Download

Investigation was carried out on the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate (0.1%and 0.2%, respectively on the basis of finished product) on chemical, microbiological and sensory changes in Kheer packed in plastic cups and stored at ambient (300C) and commercial refrigeration 70C.

5p caygaocaolon8 07-11-2020 22 1   Download

The present study was conducted to study the effect of sodium salts and shrink film tray packaging on extending the shelf life and quality of Kinnow fruits at low temperature storage.

7p angicungduoc8 07-11-2020 16 1   Download

The aim of this research is focused on the assessment and monitoring of physicochemical parameters and organoleptic quality of apricot jam during storage.

7p angicungduoc8 07-11-2020 7 1   Download

In this study, plums were coated with lac based (2:3), SemperfreshTM (1:3), vegetable wax (1:5) and water dip (control) just after harvest on field as on-farm treatment and after transportation to the lab as off-farm treatment. After coating, the fruits were packed in punnets and stored under cold storage conditions (2 ± 1°C) at 90–92% relative humidity.

9p nguaconbaynhay8 13-10-2020 11 2   Download

Respiration rate, sensory attributes, change in color, physiological loss in weight, chlorophyll and beta - carotene content and microbial loads were determined during storage of mint leaves at 10 and 27ᵒC to find an optimal gas composition to extend the shelf life. The Low Density Poly Ethylene (LDPE) bags with a thickness of 152 µ which recorded the lowest permeability to oxygen (1067 ml/m2 /day) was selected and used for packaging mint leaves.

17p quenchua8 29-09-2020 5 0   Download

Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur, University of Agricultural Sciences Raichur, India The effect of temperature history on milk sample was monitored by TTIs was investigated. The mathematical model for TTI has been simulated, which expressed the relationship of the colour advancement of TTI's with different temperature during the storage days. The good correlation (R=0.95) was found between the lnk versus RT-1 of the time-temperature indicators. From the investigation, resulted that activation energy of milk sample Ea is 28.7 kJ.

7p caygaocaolon7 18-09-2020 19 1   Download

The present study was conducted to evaluate the shelf life of chicken samosa prepared using broiler chicken (aged 8 weeks). The recipe for chicken samosa was standardized and the product was packed in LDPE under vacuum (VP) and aerobic (AP) packaging conditions and stored at 4±1°C.Physico-chemical, microbiological and sensory evaluation was studied on 1, 3 and 6 days of storage.

6p cothumenhmong7 09-09-2020 8 1   Download

The present study was undertaken to evaluate the influence of laboratory made ethylene absorbents particularly Silica gel-permanganate and Celite-permanganate mixture on postharvest quality of bitter gourd cv. Meghna-2 under ambient storage conditions (temperature 27.2-31.4°C and 69-72% RH) packed in 50µ polypropylene bags (20cm x 17cm size).

11p cothumenhmong7 08-09-2020 8 1   Download

Product was prepared using optimized 1.5% WPC 70 or 2.0% Ca-caseinate for L. rhamnosus MTCC 5945 (NS4) culture. These products were evaluated for its storage stability at refrigeration temperature (72C). Sensory attributes of 1.5% WPC, 2.0% Ca-caseinate and control dahi were analyzed up to 15 days at intervals of 5 days at refrigeration temperature.

12p trinhthamhodang7 31-08-2020 16 1   Download

The study aims at investigating shelf life attributes of three developed enteral formulae i.e. Balanced Enteral Formula, High Protein Enteral Formula and High Energy Enteral Formula stored in three different packaging materials (Aluminium foil laminated pouch, polyethylene terephthalate container and airtight glass container) under storage temperature of 27°C and 4°C for 60 days at an interval of 30 days.

10p caygaocaolon6 30-07-2020 15 1   Download

The effect of time and temperature on the respiration rate (RR) of fresh-cut produce is critical towards the development of a suitable modified atmosphere packaging (MAP) system. This requires an adequate mathematical model for prediction of RR as a function of both time and temperature. This study investigated the effect of temperature (5, 10 and 15 °C) and storage time of 1 to 5 days on the RR (RO2 and RCO2) of two pomegranate cultivars (cv. „Bhagwa‟ and„Ganesh‟) fresh arils. RO2 and RCO2 were within the range of 2.54 to 8.36 ml/kg.h and 2.76 to 10.04 ml/kg.

10p angicungduoc6 20-07-2020 21 1   Download

The present study was conducted to compare the quality of superchilled (-2 ±0.5ºC), frozen (-20±1ºC) and chilled (4±1ºC) chicken momos, aerobically packaged in LDPE pouches. The products stored at chilling (4±1ºC) temperature spoiled on day 12. There was significant decrease in moisture and fat content of both frozen and superchilled samples with progress in storage period where as the protein content of chicken momo did not affect. The pH of all the samples increased gradually during the storage period. However, the pH of superchilled samples increased significantly at the end of storage.

11p nguaconbaynhay6 23-06-2020 11 0   Download

The present research study focuses on organic edible coatings such as chitosan (1%), aloe vera gel (100%), honey (10%) as an substitute for chemical based coatings showed promising results in extending shelf life of ready-to-eat arils of pomegranate cv. Bhagwa packed in clamshells. Chitosan (1%) treated pomegranate arils packed in clamshells and stored at cold temperature of 4±1ºC was found to be promising to maintain several quality parameters such as total anthocyanins (25.38 mg 100 g-1 ), β– carotene content (25.

11p quenchua6 15-06-2020 11 1   Download

A technique was developed for the production of β-carotene rich dahi from milk and freshly extracted sweet potato juice by inoculating with starter culture at 2% and incubated for different periods of time to yield dahi of 4.0±1, 4.2±1 initial pH and stored at two different temperature 4oC and 30oC for 11 and 3 days. The sodium benzoate and potassium sorbate as preservatives were used and stored at 4 oC and 30oC.

9p cothumenhmong5 17-05-2020 14 0   Download

This study was conducted to access the effect of hot water and sodium bicarbonate treatments on the storage performance of Kinnow under ambient conditions. The fruits were subjected to hot water treatments at different temperatures (45, 50 and 55°C), sodium bicarbonate at different levels (2% or 3%) and their combinations. The control fruits were kept untreated.

8p nguaconbaynhay5 11-05-2020 8 0   Download

A study was undertaken to assess the effect storage on the quality of functional dairy beverage prepared using milk, sugar and adding 30% mango pulp. The drinks were sterilized and stored at ambient temperature for determining their shelf life. A significant (p < 0.01) loss of ascorbic acid and reducing sugar content of the drinks occurred during storage for 75 days. Changes antioxidant activity and HMF content indicated decreased functionality and deterioration in appearance and flavor scores of the drinks. It was found that sterilized functional beverage was acceptable up to 60 days.

10p nguathienthan4 18-04-2020 12 1   Download

The present study aimed at enhancing the shelf life of pear fruits. The fruits of pear varieties namely Patharnakh, Kashmirinakh and Baggugosha were stored under zero energy cool chamber (ZECC) storage using different types of packaging materials i.e. corrugated fiber board boxes (CFB), individual fruit packing and in 1 kg packing in polyethylene (PE) bags of 0.01 mm and 0.05 mm thickness. Irrespective of the treatments, a continuous decrease in specific gravity of the fruits was observed with the lapse of time. Of the three varieties, the Patharnakh fruits had maximum shelf life.

7p quenchua4 06-04-2020 16 3   Download