Effect Of Storage Period Research Articles

Effect of Storage Period and Temperature on Some Properties of Potato Starch

Effect of Storage Period and Temperature on Some Properties of Potato Starch

THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 3- EFFECT OF STORAGE PERIOD ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN SOFT CHEESE AND STORED WHEY

The effect of storage period on the distribution of Zn, Fe, Cd, and Pb in soft cheese and respective storage whey was investigated. The level of above elements in whole milk were 4.168, 2.084, 0.434, and 0.326 ppm respectively, while the resultant soft cheese contained 17.424, 4.280, 1.540 and 1.275 ppm of Zn, Fe, Cd and Pb respectively. The fresh whey characterized with levels of 2.055, 0.218, 0.157 and 0.085 for the examined elements in the same respect. During storage period up to 60 days the levels of the foregoing elements are changed in the both cheese and storage whey. The concentration of these elements was decreased in cheese after 15 days of storage and the lowest value was found in cheese stored for 60 days. Vice versa in storage whey, the levels, of these elements are increased and the highest values obtained after 60 days of storage. Defatted curd made from skim milk contained 4.11, 2.03, 0.445 and 0.333 ppm of Zn, Fe. Cd and Pb respectively. The obtained fresh cheese and whey were characterized with 20.64, 10.227, 1.990&1.573 and 0.744, 0.358, 0.133& 0.076 ppm of the above elements respectively. The behavior of investigated elements in defatted curd and respective whey during storage period up to 60 days the same as in full cream cheese in the case of Zn and Fe, while the values of both of Cd and Pb showed an increase by prolongation of storage period. It was concluded that the investigated elements had different distributions in both cheese and whey and in soft cheese and defatted curd.

Effects of the utilization of homeopathic elements in commercial diluent on swine sperm viability

It has been speculated that the homeopathic treatment of sperm cells in order to improve semen quality could be promising. However, few data is available and its use in spermatozoa requires investigation. It is well established that mitochondrial membrane potential is an important viability parameter of spermatozoa and it is intimately related to reproductive efficiency. In this manner, new technologies in order to improve the activity of sperm cells and, finally, the fecundity of swine herds are of extremely importance. Due to the lack of knowledge of homeopathic treatment effect on spermatozoa, the aim of the present study was to verify the effect of three different homeopathic treatments on viability of boar sperm cells. Three homeopathic treatments composed by Pulsatila CH6, Pulsatila and Avena CH6, Avena CH6 and one control treatment (sucrose) were added to diluted boar semen, which were cooled for 24 or 48 h. Interestingly, no positive effect of homeopathic treatments was observed over semen viability. However, it was demonstrated that the 24 h of cooling storage provided more viable sperm cells when compared to the 48-h period. This effect of storage period on sperm viability was assessed by intact plasmatic membrane, intact acrosome and mitochondrial membrane potential evaluation.

Quality and acceptability of duck patties stored at ambient and refrigeration temperature

Effect of storage periods at ambient and refrigeration temperature on duck patties was studied. pH of duck patties significantly increased (P < 0.01) at ambient temperature and decreased (P < 0.01) at refrigeration temperature. TBA and Tyrosine values increased significantly (P < 0.01) with increased storage period at both temperatures. A higher rate of increase in TBA values occurred at ambient temperature than refrigeration temperature. There was no significant difference in proximate composition except moisture content on different storage periods at both temperatures. TVC and TPSC values increased significantly (P < 0.01) with increase in storage period at both temperatures. A significant decrease in scores of organoleptic evaluation occurred with increase in storage period at both temperatures. A higher rate of decrease in sensory scores occurred at ambient temperature than that of refrigeration temperature. A significant correlation of physico-chemical changes with acceptability of duck patties was noticed. So, duck patties were acceptable upto 7 days at refrigeration temperature. Key words: Ambient and refrigeration temperature, duck, patties, quality, storage.

Effect of storage period on isoflavone content and physiological quality of conventional and transgenic soybean seeds

The objective in this research was to evaluate the isoflavone content and the physiological quality of seed from conventional and transgenic soybean cultivars before and after 180 days of storage. Twenty one soybean cultivars: CD 202, CD 206, CD 208, CD 213RR, CD 214RR, CD 215, CD 216, CD 217, CD 218, CD 221, BRS 184, BRS 185, BRS 214, BRS 244RR, BRS 245RR, BRS 246RR, BRS 255, BRS 257, BRS 258, BRS 261 and BRS 262, grown in the 2005/2006 crop season, were assayed. The seeds were packed in Kraft paper bags and stored at room temperature under laboratory conditions. Seeds were evaluated with respect to their germination and vigor (first germination count, accelerated aging and tetrazolium test) and their total isoflavone contents and respective aglycon forms (daidzein, genistein and glycitein),glycosides (daidzine, genistine and glycitine) and malonyl conjugates. A completely randomized block design with six replications with the treatments set out within a subplot scheme (21 cultivars x 2 storage periods) was used. The F-test was used to compare means between storage periods and the Scott-Knott test to compare cultivars for each storage period, both with a 95% probability. It was concluded that isoflavone contents differ between cultivars and show a distinct behavior throughout storage.

Effect of Storage Period of Okra ( Abelmoschus esculentus ) on the Quality of “Orunla” Powder

The effect of storage of okra fruit (A. esculentus), at ambient condition (30 ± 2oC, 65 – 74% RH) for 0 – 7 days on some physical characteristics of okra fruit and the chemical, functional and sensory properties of “orunla” (dried okra slices) powder were investigated. Pod weight, length and diameter of okra fruit decreased rapidly by 26%, 18% and 33% respectively within 7 days of storage at ambient condition. The decrease was accompanied by deteriorative changes in colour and texture (firmness) of the fruit. Storage of fresh okra also led to a decrease in proximate, mineral and vitamin C contents of “orunla” powder except crude fibre. The decreases were significant (p>0.05) for iron, calcium, potassium and vitamin C contents. Although yield of “orunla” increased slightly (10.00 – 12.02 %) within five days of storage of fresh okra, viscosity and colour decreased rapidly from 46.00 cP and 23.50 mg/100 g to 20.00 cP and 6.25 mg/100 g respectively after seven days storage of fresh okra. Sensory evaluation showed significant differences (P>0.05) in colour, sliminess and overall acceptability of “orunla” due to storage of okra fruits at ambient condition. Taste and aroma were however less affected.

콩나물의 저장 중 품질 변화

풍산나물콩으로 5일간 재배하여 수확한 콩나물을 폴리프로필렌 용기에 물과 함께 담아 <TEX>$4^{\circ}C$</TEX>에서 7일간 저장하는 동안 중량, 견고성, 색도 및 관능적 특성의 변화를 검토하였다. 저장하는 동안 물에 담가 저장한 콩나물의 중량에는 변화가 없었으나 대조군 콩나물은 다소 감소하는 경향을 보였다. 콩나물 머리의 견고성은 감소하는 경향을 보인 반면 줄기의 견고성에는 큰 변화가 없었다. 콩나물의 색도 변화를 분석한 결과, 2일 이상 저장했을 때 콩나물 줄기의 L값은 대조군 콩나물이 물에 담가 저장한 콩나물에 비해 낮았다. 줄기의 b값은 2일 이상 저장 시 수확 직 후에 비해 높았으며 2일 및 4일간 저장했을 때 물에 담가 저장한 콩나물은 대조군에 비해 b값이 낮았다. 물에 담가 저장한 콩나물의 머리와 줄기는 약한 녹색도를 띠었으며 저장하는 동안 녹색도가 다소 증가하는 경향을 보였다. 콩나물의 전체적인 선호도는 저장하는 동안 감소되었다. 4일 이상 저장 시 물에 담가 저장한 콩나물이 대조군 콩나물 보다 전체적인 선호도가 높았으나 7일 저장 시에는 대조군과 물에 담가 저장한 콩나물 모두 매우 낮은 전체적인 선호도를 나타내었다. 따라서 콩나물을 물에 담가 저장할 때는 4일 정도 저장 가능한 것으로 생각된다. Soy sprouts with Pungsannamulkong stored in covered polypropylene container with water(PCSS) or polypropylene film bag without water(PBSS) at <TEX>$4^{\circ}C$</TEX> for 7 days. Changes in weight, instrumental textural hardness, color values and sensory attributes of soy sprouts were evaluated after 2, 4 and 7 day storage. Storage caused slight weight losses in PBSS, but not in PCSS. In the courses of storage the hardness of the heads decreased, while the stems maintained their hardness. The effect of storage periods on surface color changes were also determined. The stems of soy sprouts in PCSS had higher L values when stored for over 2 days. The b values of the stems in both PCSS and PBSS increased after over 2 day storage. The higher b values in the stems were found when kept in PBSS for 2 or 4 days, indicating more yellowish color. On the other hand, the heads and stems of soy sprouts had light green color. The soy sprouts in PCSS became greener with storage, but there was only small increase in greenness. Sensory panels perceived that the overall acceptability of soy sprouts decreased with storage. The overall acceptability of soy sprouts when kept in PCSS for 7 days were not as good as that of soy sprouts in PCSS for 4 days, although soy sprouts in PCSS had a significantly higher overall acceptability than those in PBSS when stored over 4 days(p<0.05). Therefore, PCSS could be possible to keep soy sprouts with good overall acceptability when stored 4 days at <TEX>$4^{\circ}C$</TEX>.

Effect of Storage Period on the Efficacy of African Bull Frog Pituitary Extract for Induced Spawning of Clarias gariepinus*

Effect of Storage Period on the Efficacy of African Bull Frog Pituitary Extract for Induced Spawning of Clarias gariepinus*

The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese*

The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese*

Effect of Storage Period on Physical, Chemical and Sensory Properties of Ultrafiltrated Feta Cheese Made from Cow’s Milk And Soymilk Blend

In this study, ultrafiltrated Feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. Rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. Then, the effect of storage period on physical (Texture Profile Analysis test, Penetration test), chemical (total solids, protein, fat) and sensory (flavor, texture) properties of samples was investigated in 3, 20, 40 and 60 days after production. The results showed that during storage period physical properties decreased for both Texture Profile Analysis test and Penetration test. But, sensory and chemical characteristics of the product during storage did not significantly change, the way that the flavor and texture scores of the last day were still higher than the middle and the product after two months storage well was usable. Keywords: Soymilk, Retentate, CaCl2, Storage period, Cheese

Effects of Storage Period on Growth and Development in Five Achimenes Cultivars

The dormancy mechanism in achimenes (Achimenes hybrids) has not been thoroughly characterized. Rhizomes of five recently developed achimenes cultivars were stored for 0, 4, 8, 12, or 16 weeks at 68 °F. Cultivar A09 demonstrated a strong decrease in the time to root after 4 weeks of storage, rooting after 13 weeks postplanting. The rooting response for cultivars A16, A21, and A22 was significantly less than cultivar A09; they developed roots between 2.6 and 7.6 weeks after 4 weeks of storage. Rhizomes stored longer than 8 weeks resulted in decreased rooting responses for all cultivars. Shoot emergence was delayed in all cultivars with cultivars without any storage period; cultivars A09, A16, and A23 exhibited a stronger delay than other cultivars. After 4 weeks of storage, the number of weeks to shoot development decreased for all cultivars and after each additional 4-week storage period, the number of weeks to shoot development decreased or remained the same. After 16 weeks of storage, shoots developed in less than 4 weeks for all cultivars. Pupation occurred in four of five cultivars on rhizomes given no storage or with only 4 weeks of storage. The results obtained suggest that the dormancy period of some newer achimenes cultivars is abbreviated in comparison with older cultivars.

Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda)

This study was carried out to evaluate the microbial and sensory characteristics of cooked low salt white soft cheese during storage. Low salt cheese was made from pasteurized (72 C/1 min) cow's milk. After o examination as well as sensory characteristics was carried out at 1, 20, 40 and 60 day intervals. The results indicated that, during storage period the total viable bacteria count did not show significant change, while psychrotrophic bacteria and yeasts and moulds counts significantly increased throughout storage period. Storage period did not significantly affect the colour, while the flavour, taste, body, saltiness and overall acceptability were significantly affected by the storage period.

Marginal Deterioration of the Silicone for Facial Prosthesis With Pigments After Effect of Storage Period and Chemical Disinfection

The failure of facial prostheses is caused by limitations in the properties of existing materials, especially flexibility and durability. Therefore, this study evaluated the marginal deterioration of a silicone used for fabrication of facial prostheses (Silastic MDX4-4210, Dow Corning Corporation, Midland, MI, USA) according to the influence of artificial aging, daily disinfection, and 2 types of pigmentation. Thirty specimens were fabricated and subdivided in 6 groups: without pigmentation, pigmented with make-up powder and iron oxide, and evaluated with and without the action of the disinfectant. Analysis of marginal deterioration was performed on a scanning electron microscope (magnification, x5000) immediately 6 months and 1 year after fabrication of specimens, following the guidelines of ASTM International. After visual analysis of the photomicrographs, it was noticed that all groups presented marginal deterioration and alterations in surface texture with time. The use of disinfection did not contribute to the marginal deterioration of polymer (silicone), regardless of the pigmentation and artificial aging.

Effect of Storage Period on Biogenic Amine Content in Sauerkraut

Effect of Storage Period on Biogenic Amine Content in Sauerkraut Effect of storage period on biogenic amine content in sauerkraut produced from white head cabbage during spontaneous fermentation was investigated. Three cultivars of white head cabbage (Brassica oleracea L. var. capitata L. f. alba) of different harvest time, namely: Tekila F1, Agressor F1, and Tolerator F1 were used in process of sauerkraut production. Fresh cabbage before the fermentation and sauerkraut during its 90 day storage period were analyzed for polyamine and monoamine content. It was found that fresh cabbage contained only two polyamines: putrescine (&lt;2 μg·g-1) and spermidine (&lt;10 μg·g-1). Depending on storage period and year of experiment putrescine, spermidine, spermine, cadaverine, tryptamine and histamine were found in sauerkraut. Contents of particular amines in investigated sauerkraut are within the low range of given values by other authors. The results of the study showed that the biogenic amine content of fresh white cabbage and fermented product - sauerkraut - should not represent a risk for consumers.

Effect of Storage Period and Irradiation Doses on Red Chillies

The samples of red chillies were packed in High Density Polyethylene (HDPE) bags and irradiated using 2, 4 and 6 kGy gamma radiation. The irradiated samples were stored at room temperature and relative humidity along with control (0 kGy) for 90 days. The samples were evaluated for proximate composition, total phenolics and aflatoxin. Irradiation and storage showed non-significant effect on proximate composition and total phenolics whereas irradiation showed significant effect on aflatoxins as compared to control. There was gradual decrease in aflatoxin contents with the increase level of gamma rays. It was concluded that red chillies for better quality retention can be safely stored in polyethylene bags. The use of radiation can be helpful for the preservation of chillies with respect to the production of aflatoxin during storage.

Effect of storage period and egg weight on embryo development and incubation results

A total number of 300 females and 30 males of two experimental broiler lines, TT (male) and PP (female), with 39 and 36 weeks of age, respectively. Experiment 1 (TT) evaluated the effect of storage time (ST) on hatchability and embryo mortality (EM). Eggs were stored for 2 (ST1), 4 (ST2), 6 (ST3), 8 (ST4), 10 (ST5), 12 (ST6), and 24 (ST7) days and EM was assessed in the periods of 0 to 6 (EM1), 7 a 13 (EM2), 14 to 17 (EM3), 18 to 21 (EM4), and 0 to 21 (TEM) days. Experiment 2 (PP) evaluated the effect of egg weight (EW) on embryo development. Eggs were individually collected and weighed. Embryos were collected and weighed on days 9 (EW9), 11 (EW11), 13 (EW13), EW15, 17 (EW17) days of incubation and at hatching (EW21). ST linearly influenced hatchability and EM, with an estimated 1.17% reduction and a 1.15% increase, respectively for each 1.0 day of storage. Hatchability was reduced in 21% betweeb ST2 and ST7, resulting from a 462% increase in EM. The correlation between egg weight and embryo weight (EW) was significant after EW3 (0.25), reaching 0.72 for EW21, which corresponded to 70.92% of egg weight. The estimated increase in embryo weight for each 1.0g increase in egg weight was 0.71g for EW21.

Effect of Storage Period on Chemical Composition and Sensory Characteristics of Vacuum Packaged White Soft Cheese

The effect of storage period on chemical composition and sensory characteristics of white soft cheese was studied. Cheese was made from pasteurized cow milk, cooked and vacuum packaged. Chemical composition and sensory characteristics were determined at 0, 15, 30 and 45 day intervals. Results showed that fat, protein and total solids content decreased with the advancement of storage period, while ash content and titratable acidity increased throughout storage period. Formal Ripening Index and Shilovish Ripening Index increased as storage period progressed. Sensory evaluation indicated that colour and body of cheese did not significantly change during storage period, while flavour, taste, saltiness and overall acceptability gradually improved throughout the storage period.

Effect of storage period in seed and seedling vigour of Entada pursaetha DC, an endangered gigantic medicinal liana

Effect of storage period in seed and seedling vigour of Entada pursaetha DC, an endangered gigantic medicinal liana

Effects of storage period and temperature on seed germination of selected Nigerian mahogany species

A 3 x 3 factorial experiment in a completely randomized design was employed to investigate the effects of three storage temperatures on germination of seeds of three Nigerian Mahogany species, namely: Khaya senegalensis, Khaya grandifoliola and Entandrophragma angolense, for a period 9 months, in order to determine the optimal temperature and length of time for storage of these seeds. Freshly processed seeds, sun-dried to moisture content of between 10-12% and stored at three temperature regimes of 28OC + 2OC, 5OC + 2OC and -17OC + 2OC were taken out at monthly intervals and sown. Data collected were subjected to Analysis of Variance (ANOVA) P< = 0.01 while mean separation was carried out using Duncan\'s Multiple Range Test. The results showed that the selected Mahoganies had better germination of 65%, 45% and 74% for Khaya senegalensis, Khaya grandifoliola and Entandrophragma angolense, respectively at storage temperature of 5OC by the fifth month of storage than at temperature of 28OC and -17OC. Percentage germination declined by the sixth month of storage at temperature of 5OC. The values at this temperature were still higher than those stored at 28OC and -17OC except for Khaya grandifoliola which retained its viability for about 5 months at –17OC. The sensitivity of the selected Mahoganies to low temperature probably indicates recalcitrant nature of the seeds. Keywords: storage period, storage temperature, seed germination.Moor Journal of Agricultural Research Vol. 6 (1&2) 2005 pp. 30-35

Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda)

2 Abstract: Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of Sudanese white cheese (Gibna Bayda) is studied. The cheese was made from fresh raw cow's milk with 6% salt, preserved by it's own whey in anti-acid containers and stored at room temperature (35-37°C) for 240 days. Weight loss increasedsignificantly (p<0.05) increased through out the storage period. Crude proteins, total solids and ash contents significantly (p<0.05) increased from day zero to day 120 then decreased onwards. Soluble proteins, tyrosine, tryptophane and Volatile Fatty Acids (VFA) increased. Total Bacterial Count (TBC), coliforms, E. coli , Staphylococcus aureus and psychrotrophic bacterial counts significantly (p<0.05) decreased during storage, while yeasts and moulds increased as storage time progressed. Texture, flavour and colour of the cheese samples significantly (p<0.05) improved during storage until day 120 then decreased in scores there after.