Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method (original) (raw)
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2019
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 R value with equation Arrhenius Ln K = 1079.8 (1/T) – 5.5161, with R value equal to 0.9212. The shelf life of catfish skin crackers that was sa...
Shelf-Life Extension of Pedha by Packaging
Journal of Food Science, 2006
Adsorption-desorption isotherm of pedha, a popular Indian milk sweet, wasa smooth sigmoid curve. The equilibrium relative humidity (ERH) of the product was 76% and BET monolayer moisture content 8.73% on dry basis. A negative linear relationship was observed between the logarithm of mold-free shelf-life and ERH at 27 + 1°C in the studied ERH range of 75-92%. Packaging in 100 and 300 gauge low density polyethylene (LDPE-100 and -300) pouches reduced weight loss, browning and free fatty acid (FFA) development, and retarded deterioration of flavor, odor and acceptability of pedha during storage. Peroxide value was not influenced by LDPEpackaging. LDPE-300 was more effective in controlling weight loss, browning and FFA formation than LDPE-100. Film thickness, however, did not influence the organoleptic attributes significantly.
Effect of modified atmosphere packaging on the shelf life of lal peda
Journal of Food Science and Technology, 2013
Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10°C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2.
The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.
Shelf-life Studies on an Underutilized Sea Food from Southeast Coast of India
The horse conch, Pleuroploca trapezium is a marine gastropod that is landed in huge amount as by-catch along Gulf of Mannar, southeast coast of India. To make use of this underutilized gastropod meat, ready-to-serve instant soup powder was prepared using this meat with an objective to popularize the meat among local people. This study was intended to find out the best packing material for the long time storage of this soup powder. Instant soup powder was first prepared using non-deodourized meat and packed in LDPE pouches. Since the shell life was poor, another batch of soup powder was prepared using deodourized meat and packed in pouches made of HMHD, PP, 12μ PET laminated with 50μ LDPE, 12μ PET laminated with BOPP, 12μ PET laminated with metallised BOPP. During storage, studies such as relative humidity moisture relationship, wettability were also carried out in addition to shelf life studies. The soup powder stored in laminated pouches had a shelf life of 6 months at room temperature.
Food Research International, 2013
The study aimed to develop the Quality Index Method (QIM) for assessing the sensory quality of gutted, ice-stored pacu Piaractus mesopotamicus, assess the sensory, physical, chemical and bacteriological changes that occur during the storage period and determine the best quality assessment parameters, proposing acceptance limits for the species. The Quality Index (QI) of the developed QIM scheme increased linearly over the storage period, with the demerit score varying from 0 to 32, indicating a shelf life of 11 days. The QIM scheme efficiently assessed pacu quality, and loss of sensory quality correlated well with storage time. Relation of the results of analyses, mainly bacteriological analysis and QIM, suggests that gutted, ice-stored pacu Piaractus mesopotamicus is fit for consumption until the 11th day of storage.
Journal of insects as food and feed, 2016
Ruspolia nitidula (an edible grasshopper) is a seasonal delicacy in Uganda and its neighbouring countries, with a postharvest shelf stability of 1-2 days. Our previous processing research increased the shelf stability of ready-to-eat R. nitidula to 12 weeks at ambient temperature. However, there is need to double the shelf-life to cover the 20-24 weeks between swarming seasons and, increase the efficiency and cost effectiveness of the processing and packaging techniques developed. This research investigated the effectiveness of 9 preservation hurdles on the microbial (total plate count), sensorial (overall acceptability) and chemical (acid value, peroxide value and thio-barbituric acid value) stability of ready-to-eat R. nitidula. Chilled storage and ambient temperature storage of the vacuum packed product increased the shelf stability of R. nitidula from 12 to 22 weeks. After 22 weeks of storage, the products had an overall acceptability of 6-7 on a 9-point hedonic scale, a total plate count of <4 log cfu/g, an acid value of approximately <1 mg KOH/g, a peroxide value of <21.50 meq O 2 /kg and a thio-barbituric value of <0.079. Either chilled storage or vacuum packaging are suitable means of preserving dried ready-to-eat edible grass hoppers and can be used depending on availability. Further research into increasing the shelf stability of R. nitidula at room temperature will be very beneficial to its commercialisation.
Experiment was conducted to study the effect of different packaging materials like Basket, Perforated polythene bag , Wooden box, Gunny bag and Card board box on the storage behaviour and quality of ber at ambient temperature (Temp. 20.5°C and RH 25%) under North Indian conditions. Fruit colour was changed with increasing storage period in various containers. Increase in physiological loss in weight (PLW), spoilage percentage, total soluble solids (TSS), and decrease in organoleptic quality, acidity and ascorbic acid were general phenomena with advancement of storage period in all the treatments. The minimum per cent loss in weight and spoilage percentage was found in card board box followed by wooden box. Organoleptic rating was highest in gunny bags followed by perforated polythene. The maximum TSS was found in wooden box stored fruits followed by card board baskets. The maximum loss in per cent acidity and ascorbic acid content was observed in wooden box, whereas minimum loss was found in gunny bags. However, maximum ascorbic acid retention was found in gunny bag followed by perforated polythene bag. It may be concluded that perforated polythene bag and gunny bag were most suitable and economically viable packing container for storage of ber fruits under ambient conditions. Keywords : Ber, pack ag ing ma te ri als, stor age be hav iour, shelf life, fruit qual ity, fruit col our. Ber is one of the most common fruit trees of India and is cultivated practically all over the country. Among the Indian fruits, the ber is a gift of Mother Nature, which symbolizes the productive capacity of the seemingly infertile ecosystem and that too at highly economical cost. The fruits are very nutritious and rich in vitamin C, A and B complex. It is one of the richest sources of vitamin C, next only to aonla and guava. It is one of the most delicious, refreshing and nourishing fruit with rich source of vitamins particularly vitamin-C, sugars, proteins and minerals (Bal et al., 3). The fruit has the common problem of rapid deterioration of freshness after harvest. Fresh fruits are perishable and incur loss of quality and nutrients from the time after their harvest until they reach the consumer. This is due to lack of knowledge in harvesting, handling, storage, processing and marketing of fruits. One major challenge is how to reduce losses that occur during the production, harvesting, post-harvest and marketing processes of fruits. Therefore, it was necessary to find out suitable packaging material for storage of ber fruits. The use of improved but relatively cheaper packaging material to reduce spoilage percentage and improve on fruit quality is vital. Deterioration of fruits during storage such as discoloration but the stability of nutrients during storage under Indian conditions needs to be evaluated. Therefore, there is need to evaluate the effect of packaging materials and shelf life environment on the storage behaviour and quality of ber (Ziziphus mauritiana Lamk) cv. Gola and Chhuhara.