The Influence of Storage Conditions on the Quality of Vacuum-Packed Water Caltrop Shell.

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator (), at room temperature (), and at a high temperature (). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at and from 87.62 to 60.92 at during 10 d of storage; however, this decline was not found at . A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p

The effects of storage time and temperature on the quality of aseptically-packed single-strength apple juice were investigated by estimating the changes of sensory characters and chemical components. The concentrations of 5-hydroxymethyl-furfural and furfural increased with storage temperature and time, the rate of formation followed zero order kinetics with activation energies of 25.49 and 14.94 Kcal/mol, respectively. The Hunter L, a, b values did not change significantly when stored at low temperatures, i.e. 4, 20 °C. The Hunter L value decreased while the Hunter a value and absorbance at 420nm increased along with storage time when stored at 37 °C. The concentration of sucrose decreased along with storage time when stored at 37 °C, while the concentrations of glucose and fructose increased. Storage time exhibited a significant effect on the reduction of malic acid; however, tartaric acid did not change. Sensory scores decreased during storage and changes in the scores of samples stored at 37 °C were greater than those under other storage temperatures. The Q10 values of flavor scores of samples stored at 4-14 °C, 14-24 °C, and 25-35 °C were 1.652, 1.597, and 1.549 accordingly. The predicted shelf-life of aseptically packed apple juice stored at 37 °C, 25 °C, 20 °C, and 4 °C was 30.8, 52.0, 68.2, and 161.4 weeks, respectively.

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development

The effects of postharvest treatments and storage time on the dehulling efficiency and cooking quality of ‘Impact’ and ‘Robin’ varieties of red lentils were determined as a function of storage temperature and storage time. It was observed that storage time has a significant effect on the dehulling efficiency of red lentil sample conditioned to moistures of 10.07% and 11.31% for ‘Robin’ variety and 10.21% and 13.14% for ‘Impact’ variety for the range of storage temperatures considered. It was also noted that the storage temperature has a significant effect on the dehulling efficiency of red lentil sample conditioned to 10.07% and 11.31% for ‘Robin’ variety at 12 months storage time as well as samples conditioned to 11.56% and 13.14% for ‘Impact’ variety at 6 months storage time. Also, a 5°C storage temperature has a significant effect on cooking time of ‘Robin’ lentils conditioned to 10.07 and 13.27% moisture contents at 0 and 12 months storage time respectively. For ‘Impact’, a combination of 6 month storage time and 25°C storage temperature significantly affected the cooking time of lentil sample conditioned to 13.14% moisture content.

The results of this work can be used by blue cheese manufacturers to better understand the impact of storage time and temperature on blue cheese end quality. Manufacturers can take advantage of the effects of storage time on blue cheese mechanical behaviors to determine how long to age blue cheese to achieve the desired texture.

This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃.
 Key words: maggot fermentation, probiotics, storage time, temperature, viability

Helbat (hl'bət), a fasting semi-liquid condiment, is a popular indigenous traditional fermented product in Tigrai (a.k.a. Tigray), Ethiopia. It is formulated using Vicia faba flour prepared from mildly roasted dry beans. Despite its dietary, nutritional, religious, and cultural significance, the condiment is yet not exposed to scientific study. Hence, this research was carried out to: (a) ascertain the best faba bean variety for preparing high quality Helbat, (b) develop the formulation and preparation protocol of high quality Helbat, (c) determine the effects of fermentation and storage temperature and time on the physicochemical characteristics, proximate and mineral compositions, microbiological properties, and sensory qualities of Helbat, and (d) determine the shelf life of Helbat as the function of storage time and temperature. To this end, three faba bean varieties used in preparing Helbat as well as fermenting and stored Helbat products were studied using standard physicochemical, microbiological, and sensory evaluation procedures. Quantitative data were processed using inferential statistical methods and mean (±SD) values were compared at a priori set p-value of ≤0.05. The study showed that: (a) the best faba bean variety for making high quality Helbat was Megulat; (b) the best Helbat formulation constituted 400 wt units of bean flour, 7 wt units of garlic, 6 wt units of ginger, 5 wt units fenugreek, 5 wt units of corrorima, 8 wt units of red pepper, and 3 wt units of black mustard; (c) the best Helbat formulation was nutritionally rich to supplement fasting consumers with proteins, fats, and minerals; (d) the Helbat formulation remained safe for up to eight weeks while maintaining its attractive sensory qualities when stored at 11–15 °C, and (e) increasing the fermentation and storage times led to changes in its physicochemical properties (i.e., temperature, pH, total titratable acidity, and total soluble solute) and depletion of many nutritionally vital components such as fats, proteins, and minerals. Thus, unless production and storage conditions are somehow modified, Helbat needs to be consumed fresh after three to seven days of fermentation. But further research may be required to make this recommendation conclusively. Exploring into its antioxidant properties and lactic acid bacteria (LAB) may highlight its qualities further.

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of <TEX>$CO_2$</TEX> and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (<TEX>$2^{\circ}C$</TEX>, <TEX>$12^{\circ}C$</TEX>, <TEX>$25^{\circ}C$</TEX>). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

This study assessed the effects of selected retail packaging materials, storage temperature and duration on the quality and shelf life of traditionally processed and sun-dried mopane worms (Imbrasia belina). Changes in the quality of dried mopane worms (MW) were evaluated in a 2 x 2 x 5 factorial experiment comprising packaging materials (low-density polyethylene (LDPE) and high-density polyethylene (HDPE)), storage temperature (ambient and accelerated), and storage time (0, 30, 60, 90 and 120 days) with three replications. Dried MW samples were analysed for changes in physicochemical (ash, moisture, fat, protein content and colour, microbiological (yeast, mould and coliform count), and sensory (colour, taste, texture and overall acceptability) qualities. The results of the experiment were subjected to ANOVA, and the means were separated using the post hoc Tukey test at 5% level of significance. Packaging material did not significantly (p &gt; 0.05) affect ash, moisture, fat, protein content, yeast and coliform count, and sensory qualities of dried MW. However, the mould count and colour parameters of dried MW were significantly (p &lt; 0.05) affected by packaging material. Storage time significantly affected (p &lt; 0.05) moisture, fat, protein content, colour parameters and sensory qualities of dried MW. The ash content was not significantly (p &gt; 0.05) affected by storage time, but the storage temperature significantly affected (p &lt; 0.05) ash, moisture content and colour parameters of dried MW. The three-way interaction between packaging material, storage temperature and time was not significant (p &gt; 0.05) for all proximate composition and microbial quality parameters, indicating that it is safe to consume dried MW over a period of 120 days post-processing. This study recommended that a further study for storage periods greater than 120 days be done to determine the shelf life of traditionally processed dried MW packaged in retail-sized HDPE and LDPE. The HDPE performed better than LDPE in preserving the quality of dried MW, as evidenced by the better-quality parameters recorded under this packaging material. Key words: Mopane worm, retail packaging, shelf life, food quality, storage, temperature, time

The influence of controlled atmosphere storage on the flavor and texture profiles of display-ready pork cuts

Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were assessed in watermelon juice pasteurized at 87.7 °C for 20 s and stored for up to 30 days at 4 or 8 °C. The acidifier citric acid provided an adequate sensory quality, similar to natural watermelon juice. Centrifugation and pasteurization significantly reduced the red color, bioactive compounds (lycopene, antioxidant capacity and total polyphenols) and sensory quality of the juice, particularly when the storage time was extended and a temperature of 8 °C was used (P ≤ 0.05). All treated juices were microbiologically safe for up to 30 days when stored at 4 or 8 °C. In terms of sensory acceptability, only non-centrifuged juices stored for up to 20 days at 4 °C remained above the commercial limit. The present results suggest that using a non-centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities.

Anisakis simplex sensu stricto is a parasite infecting several commercial fish species in the Northeast (NE) Atlantic, known to be the aetiological agent of the human zoonosis anisakiasis. The present study investigated the response of A. simplex (s. s.) third stage larvae (identified to species level by mtDNA cox2 sequencing) to the storage time and temperature of Atlantic herring (Clupea harengus), Atlantic mackerel (Scomber scombrus) and blue whiting (Micromesistius poutassou) from NE Atlantic fishing areas. A total of 300 fish per species were divided in batches of 50 individuals straight after catch. Each batch was stored at different temperature conditions (2 °C, 5 °C, 15 °C) for different time intervals (24h and 48h). A batch of 50 fish of each species was frozen immediately after catch and used as control (time zero). All fish were inspected by the UV-press method. Blue whiting was the most infected fish species while mackerel harboured the highest proportion of intra-vitam A. simplex (s. s.) larvae in the musculature. In blue withing there was a significant increase in the proportion of larvae in the muscle with increasing storage temperatures (5 °C < 15 °C) and time (24h < 48h). Herring showed a weak trend of increasing parasite infection in the muscle with increasing temperature/time. In contrast, no significant differences of muscle/viscera larval distribution were observed between batches of mackerel stored at different temperatures for different time intervals. Storage temperature and time seem to play a role in the post-mortem motility of A. simplex (s. s.) larvae in herring and blue whiting. Keeping the temperature at ≤ 2 °C seems to prevent post-mortem larval migration into the flesh during fish storage, handling, and transport. Besides abiotic variables, the differences observed in larval post-mortem motility in the different fish species are biologically determined, and attributable to species-specific host-parasite interactions.

Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese

The eight biogenic amines (BA), which are histamine (HIS), tryptamine, putrescine, 2-phenylethylamine, cadaverine, tyramine, spermidine, and spermine, were determined in Chub Mackerel under different storage conditions after being freshly caught. The storage time and temperature were varied and the guts either present or removed. This study describes a reverse-phase high-performance liquid chromatography (HPLC) with a fluorescence detector following precolumn derivation with dansyl chloride method for the determination of BA in in Chub Mackerel samples. HIS represented the highest content of BA regardless of the storage temperature and time. During a 24-hr period, the content of HIS reached its highest level of 6,466.63mg/kg at the storage temperature of 30°C, whereas it only reached 28.73mg/kg in 24 hr when the storage temperature was 0°C, which is way below the standard acceptable threshold level (400mg/kg). The storage times for the content of HIS to exceed the standard threshold level for HIS at different storage temperatures of 0, 4, 10, 15, 20, and 25°C were 12, 5, 4 days, 48, 36, 15, and 14 hr, respectively. However, these times were significantly shortened when the viscera was removed from freshly-caught fish before storage. This study not only provides data for monitoring the content of BA, especially HIS, to ensure the safe storage and consumption of freshly-caught Chub Mackerel, but also presents a cost-effective method to extend the storage time of freshly-caught Chub Mackerel. PRACTICAL APPLICATION: This study not only provides data for monitoring the content of BA, especially HIS, to ensure the safe storage and consumption of freshly-caught Chub Mackerel, but also presents a cost-effective method, which is gut-removal during storage, to extend the storage time of freshly-caught Chub Mackerel.