Effect Of Storage Period Research Articles

Effect of Storage Period with Different Packaging Materials on Physico Chemical Parameters and Shelf Life of Osmotically Dehydrated Pineapple Cubes (Ananas comosus. var. Queen)

The present study was carried out to determine the suitable packaging material for osmo dehydrated pineapple product and also to assess quality of the product during storage. Pineapple slices were steam blanched for 2 min, followed by immersion in osmotic solution containing sucrose syrup of three concentrations i.e of 50°Brix, 60ºBrix and 70°Brix in combination with 0.1% KMS + 0.3% citric acid + 0.1 % sodium benzoate followed by drying in two methods i.e. cabinet tray drying and hot air oven drying at 60ºC until the moisture content of the product attained equilibrium. The physico-chemical properties and evaluated for the four months of storage period. During storage period, moisture%, reducing sugars and pH showed an increasing trend while other parameters like TSS ºBrix, non-reducing sugars %, total sugars%, acidity%, ascorbic acid%, organoleptic properties showed a decreasing trend. Among the packaging materials, osmo-dehydrated pineapple cubes packed in Aluminum laminated polyethylene of 200 gauge stored at ambient temperature were found to be the best followed by high density polyethylene packaging of 200 gauge in retaining various attributes like minimal moisture gain, better retention of TSS ºBrix, acidity%, ascorbic acid% and organoleptic properties when compared to the other packaging material during the four months storage period.

Effect of Storage Period on Change of Gluten Content in Local Triticum Genotypes

The change in gluten and the change in the amount of gluten of grain depending on the shelf life of wheat varieties and varietals cultivated at zonal experimental stations of the Research Institute of Agriculture has been studied. Every 10 days, the amount of gluten was determined by washing. As a result, a pattern was established between changes in the IDC and the amount of gluten in local genotypes, depending on the shelf life. This gives us information about how long the quality of grain does not change, and how long it can be effectively stored in warehouses.

Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives

Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives

THE EFFECT OF USING DIFFERENT LEVELS OF CINNAMON OIL AND GINGER OIL ON SOME QUALITY, PHYSICAL CHARACTERISTICS OF LOCAL GOOSE MEAT STORED BY FREEZING FOR DIFFERENT PERIOD

This study was conducted on 10/12/2021 until 15/11/2021 in the Graduate Studies Laboratory of the College of Agriculture, Kirkuk University / Department of Animal Production. In order to study the effect of using medicinal plant oils on some physical characteristics of thigh and breast meat for local frozen almonds for different periods at a temperature of -18°C, the meat was minced separately from the thigh and the breast, and the meat was mixed and naturalized. Then it was divided into five treatments, the first treatment (1) was considered the control treatment, as it was not treated with any additives, while cinnamon oil was added at a concentration of (0.25 ml ̸ kg of meat) to the second treatment (T2), and cinnamon oil was added at a concentration of (0.5 ml ̸ kg of meat) ) to the third treatment (T3), adding ginger oil at a concentration (0.25 ml/kg of meat) to the fourth treatment (T4), and adding ginger oil at a concentration (0.5 ml̸ kg of meat) to the fifth treatment (T5). And three replicates for each of the thigh and chest for each period, and were stored by freezing at a temperature of (-18) ° C for periods of 1, 15 and 30 days until physical examinations were performed. The study reached the following results: The treatment of adding cinnamon oil and ginger oil recorded the lowest percentage of loss during thawing and loss during cooking, with an improvement in the ability of meat to carry water when stored in freezing . As for the interaction between treatments and the effect of storage period and treatment effect, we note that there are significant (P<0.05) differences in all study treatments compared with the control treatment. As for the effect of freezing storage periods, the results were: Increasing the storage period led to an increase in the percentage of loss during thawing and loss during cooking and a significant decrease in water carrying capacity.

Effect of Storage Period on the Fermentation Profile and Bacterial Community of Silage Prepared with Alfalfa, Whole-Plant Corn and Their Mixture

This study aimed to investigate the impact of storage time on the bacterial community and fermentation profile of silage prepared with alfalfa, whole-plant corn, and their mixture. Fresh alfalfa and whole-plant corn were chopped and combined in fresh weight ratios of 1:0 (alfalfa, control), 0.8:0.2 (M1), 0.6:0.4 (M2), and 0:1 (corn). Three silos of each treatment were analyzed after 30, 60, and 90 d of storage. With storage time, pH, acetic acid, propionic acid, butyric acid, and ammonia nitrogen levels increased in alfalfa silage (p < 0.01), whereas lactic acid level decreased (p < 0.01). Compared to alfalfa silage, M1, M2, and corn silages were better fermented and more stable during storage. The dominant bacteria in M1, M2, and corn silages shifted significantly from L. plantarum, L. buchneri, and L. brevis to L. acetotolerans and L. buchneri during 30 to 60–90 d of storage, and storage time decreased the bacterial diversity of these silages. In conclusion, storage time significantly decreased the fermentation quality of alfalfa silage and remarkably optimized the bacterial community structure of well-fermented M1, M2, and corn silages. Alfalfa should be ensiled with at least 20% whole-plant corn to improve silage fermentation quality and storage stability.

Effect of storage period and condition on cotton seed viability and its chemical composition

Effect of storage period and condition on cotton seed viability and its chemical composition

Effect of storage period and relative humidity on the quality of moringa oil

This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the quality parameters like iodine value (IV), acid value (AV), saponification value (SV) and peroxide value (PV) were obtained and compared to FAO/WHO acceptable standards for edible oil. The obtained results showed that the acid value, peroxide value and saponification value increase as relative humidity increases, ranging from 2.47-3.44mg/g, 1.01-1.21Meq/Kg and 172.13-184.36mg/g, respectively, but still falls within the range stated by FAO/WHO for edible oils (4.00 mg/g, 4.00 Meq/Kg and 181±2.60 mg/g) for acid value, peroxide value and saponification value, respectively. Iodine value decreases as relative humidity increases, ranging from 61.28-71.92 g/100g and falls slightly below the standard given by FAO/WHO for edible oils (80-106 g/100g). It was concluded that moringa oil is stable within a wide range of humidity and will have a longer shelf life due to its very low peroxide level.

Effects of Storage Period and Moisture Content on Vacuum-Sealed Cassava Mash

High-quality cassava flour and starch processing are hindered by distance between farms and flash dryers and the deterioration of cassava root after 24 hours of harvest. A vacuum sealer was used to investigate the effect of storage parameters on vacuum sealed cassava mash. The input variables were 5 levels of storage period and 3 levels of moisture contents. The output parameters were pH, total titratable acid, free cyanide and total cyanide. The Analysis of Variance revealed that both factors and their interaction were significant at 5% significance level. The vacuum sealed cassava mash was stored for 10 weeks and it was found that between 0 – 4 weeks there were no marked variation in the properties of pH, total titratable acid, free cyanide and total cyanide. It was observed that after the fourth week of storage pH increased as the moisture content and storage period increased. However, the total titratable acid, free cyanide and total cyanide decreased as the moisture content and storage period increased. This study revealed that cassava root could be harvested, processed into mash within 12 hours and stored in a vacuum sealed polythene bag and its quality will still be intact within four weeks. Hence, vacuum sealed cassava mash has a shelf-life of four weeks under ambient conditions.

Effect of storage periods on the quality and shelf life of beef liver at refrigerated temperature

The current study investigated the quality and shelf life of beef liver storage under refrigerated temperature (4°C). For this purpose, raw beef liver sample was divided into five treatments groups as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes, proximate composition, pH value, cooking loss, free fatty acids (FFA), peroxide value (POV) and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) analysis were carried out for each treatment. The results show that color, odor, juiciness, and tenderness were significantly (P<0.05) decreased with increase the storage periods. Dry matter and ash contents were significantly (P<0.05) increased, whereas, crude protein and either extract were decreased with increase storage periods. Consequently, the cooking loss (%), FFA and POV values were significantly (P<0.05) increased, while pH value was significantly (P<0.05) decreased with the increase of storage periods. Moreover, TVC (log CFU/g), TCC (log CFU/g), and TYMC (log CFU/g) were also showed significantly (P<0.05) higher value for T3 and T5 compared to T1 . These findings suggest that shelf life of raw beef liver at refrigeration temperature (4°C) may be maximum three days with minor changes of quality.

​Effect of Storage Period on Chemical, Organoleptic and Microbial Qualities of Paneer at Refrigeration Temperature

Background: There is a demand for natural food preservatives as an alternative to artificial chemical compounds. Under refrigeration conditions, the paneer has a shelf life of 7-9 days. The application of preservatives can help to solve the problem of its short shelf-life. The present study was conducted to evaluate four types, S0, S1, S2 and S3 paneer samples. The effect of storage period on paneer, control and treated with brine (10% w/v), hydrogen peroxide (0.2%) plus lactic acid (0.75%) and paneer whey under refrigerated temperature (7±2°C) for 18 days was studied for the chemical, microbial and sensory qualities. Methods: The samples were analyzed for milk fat, ash, titratable acidity (% LA), lactose, protein, soluble nitrogen, total solids, bacterial count, yeast and mould count as per the standard method. Paneer samples were organoleptically evaluated by a panel of 5 semi-trained judges. Results were analyzed using factorial randomized block design as described by Cochran and Cox. Result: Among the different preservatives, treatments hydrogen peroxide plus lactic acid and brine were found to keep paneer acceptable for nearly 18 days at refrigerated storage. Based on the quality assessment of the product, hydrogen peroxide plus lactic acid treatment was superior and recommended.

Assessment of Genetic Divergence for Hardseededness with Field Emergence and Storage Duration in Mungbean Genotypes [Vigna radiata (L.) Wilczek

Hardseededness in legume crops induces uneven germination or non-synchronous seedling emergence leading to poor and un-uniform plant establishment and uneven maturity, which ultimately reduces the seed yield. An experiment was conducted with 51 mungbean genotypes to assess the influence of hard seeds on field emergence and also to know the effect of storage period on the occurrence of hard seeds. The standard germination test was performed with freshly harvested seeds and also with the seeds after 18 months of ambient storage. The results indicated that percent hard seeds varied significantly across the genotypes. The percent hard seeds showed significant negative correlation with percent normal seedlings and field emergence. More interestingly, the average per cent hard seeds decreased to 5.5% in stored seeds from 18.1% in the fresh seeds. A reduction in seed hardness following storage of 18 months under ambient conditions was recorded in the identified hardseeded genotypes indicating the possibility of increased field emergence using stored seeds for sowing.

The effect of storage period on calcium and magnesium level and antimicrobial activity of goat’s milk kefir

The purpose of this reasearch was to determine the effect of storage period goat’s milk kefir (GMK) on total LAB, total mineral levels included Ca and Mg and antimicrobial activity to pathogenic microbes. The materials used was GMK. This research was conducted using Completely Randomized Design with 4 treatments and 4 replications. The treatments were storage period that consist of D0 (0 day), D1 (7 days), D2 (14 days), and D3 (21 days). Total calculation of LAB used TPC (Total Plate Count). Samples were diluted from 10-1 to 10-8, then incoculated PCA medium by using pour plate method. Petri dish was incubated at 37ºC for 48 hours. Calcium and magnesium levels were calculed base AAS method. The result of this study was analyzed using analysis of variance (ANOVA), then followed by Duncan’s Multiple Range Test (DMRT). The storage time treatment has a significant effect on the total microbial count, mineral levels (Ca and Mg) and inhibition zone of Staphylococcus aureus, Escherichia coli and Salmonella enterica serovar typhi on goat's milk kefir. Average clear zone Staphylococcus aureus 2.60 – 3.18 mm. Average inhibition zone Escherichia coli 2.09 – 3.32 mm. Average clear zone Salmonella enterica serovar typhi 1.97 – 2.72 mm.

Effect of Storage Periods and Package Types on Germination, Seedling Characters and Biochemical Changes of Barley Grains

Effect of Storage Periods and Package Types on Germination, Seedling Characters and Biochemical Changes of Barley Grains

Effect of storage period on the chemical composition and sensory attributes of strawberry syrup

The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing sugar, titrable acidity and ?- carotene. Different combinations of table sugar and distilled water were used to prepare syrup with a constant value of 25% fruit pulp, i.e. T1= 10% sugar concentration, T2= 20% sugar, T3= 30% sugar, T4= 40% sugar, T5=50% sugar, T6= 60% sugar, T7= 70% sugar with 25% strawberry pulp and T8 with 25% pulp only. The samples were stored at ambient temperature for 120 days to check the physiochemical and organoleptic analysis of strawberry syrup. According to the opinion of organoleptic test panel, treatment with 60% sugar was the most preferred one after considering the points of colour, flavour, texture, taste, and overall acceptability. During storage period TSS, pH, total sugar and reducing sugar increased whereas titrable acidity and ascorbic acid content decreased during the storage period.

EFFECT OF EGG STORAGE CONDITIONS ON THE HATCHABILITY AND CHICK QUALITY OF DUCKS

EFFECT OF EGG STORAGE CONDITIONS ON THE HATCHABILITY AND CHICK QUALITY OF DUCKS This study was conducted at the French Group Company at Al-Sadat City in Menoufia Governorate to investigate the effect of different pre-incubation egg storage period on the egg weight loss, hatchability, hatch window, duckling quality, duckling immunity, and its body weight. 384 fertile eggs were collected from 200 females of Pekin ducks (Anas platyrhynchos) at the age of (26 weeks of production), which mated by artificial insemention with 30 male of Muscovy ducks (Cairina moschata) to produce Molar ducks. Eggs were divided into four equal treatments (each of 96 eggs) and subjected to different storage periods (0, 4, 8 and 12 days) to determine the effects of different storage periods on egg weight loss, hatchability, hatch window, duckling quality, duckling immunity, and its body weight were measured for the different treatments. The results revealed that there were insignificantly differences (p ≤ 0.05) in egg weight loss by the different pre-incubation egg storage period. Storage eggs for 0 days had the highest hatchability percentage (92.2 %) compared to other experimental groups. Data demonstrated that storage eggs for 12 days achieved the largest hatch window (17:30 hours) when compared with 0, 4 and 8 days of storage. The relationship between storage period and duckling quality revealed that storage eggs for 0 days achieved the highest quality compared to the other groups. Immunity also, was affected by storage period (0 days was the hightest immunity) compared with the other groups. The effect of storage period on duckling body weight at age of one day was also studied. Data indicated that thrid group (storage periods 8 days) achieved significantly (P ≤ 0.01) highest body weight (76 g). It could be concluded that storage of fertile duck eggs should not exceed 8 days to avoid excessive loss of egg water that impair the albumen contents which needed by the developing embryo for growth during incubation. The storage also, affected the transfer of maternal immunity to the embroyes and the hatched duklings.

Effect of storage period on the chemical characteristics of Shrikhand

Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared by lactic fermentation of milk. The curd (dahi) obtained was partially strained through a muslin cloth to remove the whey to yield chakka (the basic ingredient for shrikhand). In the present investigation a comparative study was conducted to analyze the chemical characteristics (viz. acidity, pH and free fatty acid) of market and laboratory prepared sample of Shrikhand. Both market and laboratory samples were stored at refrigerated temperature (5±20C) and were analyzed at intervals of 0, 5, 10, 15 and 20 days. The lactic acid content of laboratory sample of shrikhand increased from 0.97% lactic acid to 1.09% lactic acid while for market sample it increases from 0.98% lactic acid to 1.14% lactic acid during storage. Free fatty acid content of the stored market sample increased from 1.82 to 2.42 meq/g and 1.82 to 2.26 meq/g in laboratory sample after 20 days of storage. The pH of laboratory sample decreased from 4.49 to 4.16 while in market sample also the pH decreased from 4.32 to 4.06 during refrigerated storage.

Effects of storage period on the hatchability performance of Japanese Quail Eggs

Study on the effects of storage period on the hatchability of Japanese quail (coturnix coturnix iaponica) eggs was conducted at National Veterinary Research Institute (NVRI) Hatchery Unit Vom. Three hundred and sixty (360) fertile quail eggs of normal weight (8-10g) from 4-month-old flock were divided into four groups (A, B, C, D). The first group (A) of ninety eggs were set immediately after collection (less than 24 hours), while groups B, C and D (90 eggs each) 7, 14 and 21 days respectively before incubation. Automatic cabinet electric incubator (WesternR) was used in incubating the eggs for 16-17 days at temperature of 99.7oF and relative humidity (RH) of 65%. All normal incubatory practices were observed. Average daily meteorological data was taken during the period of storage. Results showed that eggs incubated immediately after collection (group A) had the highest hatchability of 62% followed by 23% in those eggs incubated after 7 days of storage (group B). Eggs incubated after 14 and 21 days of storage (group C and D) had zero hatchability. Significant differences(P<0.001) exist between group D (21 days) and group C(14 days) with 23.3% and 11.1% respectively, while the least (6.7%) were in those eggs in group A. It was concluded that as in chicken eggs; Japanese quail eggs should not be stored for long periods.

Sensory Evaluation of Camel Milk Set Type Yoghurt as Affected by Addition of Starch, Skim Milk and Storage Periods

The present study was conducted in the laboratory of Dal Group for food, department of quality and new product development (NPD), Khartoum, Sudan, to assess the sensory properties of camel milk set type yoghurt fortified with 4% milk protein, 1% gum Arabic in order to assess the effect of addition of skim milk powder and modified starch either individually or combined at different levels on the sensory quality of yoghurt, and to compare these properties of camel milk yoghurt processed with addition of stabilizer to that processed without stabilizer. The effect of storage period on the sensory quality of camel milk set type yoghurt was also investigated. Nine panelists were chosen to judge on the quality of camel milk set type yoghurt in terms of appearance, body texture, mouth feel, taste, aroma and overall acceptability. The sensory evaluation was evaluated by scoring procedure. The panelists were given a hedonic questionnaire to test the mentioned sensory characteristics when fresh and after 7, 15, 21 and 30 days of storage periods. The findings indicated that the sensory evaluation of camel milk set type yoghurt treatments were appeared significant (p≤0.05) in some yoghurt samples. According to the results, the relationship between the sensory attributes and the fortification type/ratio was found to be had significant (p> 0.05) roles in some yoghurt samples. The sensory evaluation tests indicated that the camel milk set type -yoghurts fortified with 3% SMP had significantly (p≤0.05) higher scores in appearance, mouth feel, texture, taste and flavor. However, the product supplemented with 3% SMP showed better overall acceptability scores compared to other treatments. In concluded remarks panelists gave the highest scores for flavor, texture, appearance and overall acceptability to the yoghurt fortified with skim milk than the control and other yoghurt samples, more research is needed to evaluate the microbial and quality aspects of camel milk set type yoghurt as recommended point of view for future work.

Effect of storage period on the proximate analysis and sensory characteristics of banana chips

The present investigation for screening of banana (Musa paradisica) cultivars for preparation of banana chips and snacks was carried out to standardize the process for preparation of banana chips and selection of good cultivars for production of Banana chips. Three cultivars viz. Ardhapuri, Grand naine and Mahalakshmi were selected for screening for preparation of banana chips and snacks. Banana slices were fried at different temperature. Three sample Sample A, sample D and sample C from cultivar Ardhapuri, Grand naine and Mahalakshmi respectively were evaluated for textural characteristics which was stored for period 1 month. Textural characteristics evaluated in term of hardness (kg). Low value of hardness indicate that more crispiness. Sample C from Ardhapuri cultivar was low value of hardness it means that it had more crispiness as compared to other samples from cultivar. Effect of the storage period on the proximate analysis of banana chips was evaluated for three samples which were selected by hydrocolloid treatment. Storage period for 15 days and 30 days were indicating that deflection in the analytical parameter. Moisture content for different samples was increased due to absorption from atmosphere. Fat content was decreased due to formation of free fatty acids which was result in to rancidity. Acidity remains slightaly constant. Ascorbic content were slightly increases. Ph somewhat remain constant. Peroxide value was increased as the days passes it means indicate that rancidity of oil. Banana snacks prepared were evaluated for sensory characteristics. Sensory characteristics indicate that snacks prepared from Ardhapuri cultivar were good in terms of sensory characteristics as compared to snacks from Grand naine and Mahalakshmi cultivar.

Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality.