Length Of Storage Time Research Articles

Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

Biodegradable packaging from taro starch-duck bone gelatin is environmentally friendly packaging made from natural materials and has not been widely applied to beef meatball storage. This study applied the Accereleted Shelf Life Testing (ASLT) method to the Arrhenius kinetic model of chemical quality with three different storage temperatures and calculates the effect of temperature by analyzing its kinetic parameters. The temperature variations used were 4, 10, and 29°C. Parameters of changes in chemical quality during storage suitable for Arrhenius plots (R2>0.93). The critical parameter for determining the shelf life of biodegradable beef meatball packaging from taro starch-duck bone gelatin was pH with an activation energy value (Ea) of 16,878.81 cal/mol. The calculation of the shelf life obtained was at 29°C for 1.01 days, 10°C for 6.68 days, and 4°C for 12.81 days. The Q10 method can be used to determine the expiration time of beef meatballs at various storage temperatures. The increase in temperature caused an increase in the rate of deterioration kinetics and a decrease in shelf life. Differences in temperature and length of storage time cause a decrease in the sensory quality of beef meatballs. The use of biodegradable taro starch-duck bone gelatin packaging is suitable for use as packaging at a storage temperature of 29℃. Biodegradable taro starch-duck bone gelatin can be used to extend the shelf life of beef meatballs using the Arrhenius kinetic model.

Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder

ABSTRACT To investigate the effect of adding high-dose docosahexaenoic acid (DHA) and arachidonic acid (ARA) on the stability of infant formula powders (IFs), IFs fortified with high-dose and low-dose DHA and ARA were compared and evaluated during storage at 37°C for six months. We specifically focused on the changes to IFs caking, amino acid content, and 5-hydroxymethylfurfural (HMF) content. We found that during the storage process, there was no significant change in the amino acids of IFs following supplementation with high- or low-doses of DHA and ARA. However, HMF and color difference (∆E) increased with the length of storage time. A comparison between the high-dose and low-dose groups revealed that the addition of high-dose DHA and ARA did not cause an additional increase in the HMF but exacerbated the caking of IFs. The addition of high-dose DHA and ARA did not exacerbate the non-enzymatic browning of IFs.

Effect of Packaging Type and Storage Time on the Quality of Wheat Flour

The wheat flour quality is influenced by several factors, including the packaging type used and the length of storage time. This research aims to determine the effect of packaging type (polypropylene and polyethylene) and storage time on the wheat flour quality at PT XYZ. The wheat flour quality described refers to SNI No. 01-3751-2018, including water content, ash content, protein content, and organoleptic properties. The research results show that the packaging type and storage time affect the wheat flour quality. The analysis results show that wheat flour produced and packaged using polypropylene and polyethylene with variations in storage time shows a real influence on the wheat flour quality. The analysis results showed that the smallest water content in polyethylene packaging was 13.28% with a storage time of 21 days, the smallest ash content in the polypropylene packaging type was 0.56% with a storage time of 9 days, and the highest protein content was 15.24% in the polypropylene packaging type with a storage time of 14 days. Meanwhile, the analysis of organoleptic properties including color tests and aroma tests did not have a significant effect on the wheat flour quality.

Effect of Marinated Gelugur Acid (Garcinia atroviridis) on the Chemical and Organoleptic Quality of Rarit Beef

This study aims to determine the effect of using tamarind gelugur on the chemical and organoleptic quality of beef rarit. This research was conducted in September – December 2022 at the Research and Technology Laboratory, Faculty of Agriculture and Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was Factorial RAL (Completely Randomized Design) with 4 treatments, namely factor 1, the concentration of gelugur acid (P0 = 0 ml, P1 = 30 ml, P2 = 60 ml, P3 = 90 ml) and factor 2, namely length of storage time (H1 = 4 days, H2 = 8 days) with 3 replications. The parameters used in this study were chemical quality tests, namely water content, fat content, and protein content and organoleptic tests, namely colour, scent, texture, and taste. The results showed that marinating beef using garcinia provides with a concentration of 30 ml, 60 ml, and 90 ml had a very significant effect on the chemical and organoleptic quality of garcinia atrovidis beef rarit with a storage time of 4 days at room temperature. The higher the concentration used, the better the chemical and organoleptic quality of the beef rarit.

Effectiveness of Lemongrass Extract (Cymbopogon citratus) in Hand Sanitizer Formulation Against Bacteria

Alcohol as an antiseptic ingredient in hand sanitizers is claimed to be less safe for health because alcohol causes dry skin and irritation to the skin with repeated use. Natural-based antiseptics are generally relatively safe. The plant that has the potential to be developed as an antiseptic is lemongrass (Cymbopogon citratus) because it contains citronellal, geraniol, and citronellol compounds. The aim of the study was to determine the effectiveness of lemongrass in the formulation of hand sanitizer gel through antibacterial and stability tests, including organoleptic, pH, and homogeneity. The results showed that a concentration of 10% w/v was the most active of using lemongrass extract in the hand sanitizer gel formulation. Based on the antibacterial test using the disc diffusion method, lemongrass extract (10%) had moderate activity against Staphylococcus aureus and Escherichia coli bacteria. Meanwhile, a hand sanitizer with 10% lemongrass extract has strong antibacterial activity against S. aureus and E. coli. The stability test results showed that the hand sanitizer has a turbid colour, characteristic lemongrass odour, semi-solid form, pH 6, and is homogeneous. However, the antibacterial activity of the hand sanitizer gel decreased with the length of storage time. Further research is needed to optimize the hand sanitizer formulation.

Vesiculation in irradiated and cation-leaky-stored red blood cells.

Extracellular vesicles (EVs) are released by red blood cells (RBCs) throughout their life-span and also during hypothermic storage when they accumulate in the blood bag. We queried whether stored RBCs with increased cation permeability, either from donors with familial pseudohyperkalaemia (FP) or caused by irradiation, vesiculate more readily. Recent technical advances have revealed at least two sub-populations of MVs in RBC storage units: macrovesicles (2-6 μm) and microvesicles (1-2 μm). Using nanoparticle tracking analysis, imaging flow cytometry, and protein quantification methods, we measured and characterized vesicles released by RBCs from control and FP individuals at three different storage time-points (day 4, day 17, and day 29). The RBCs had either been stored untreated or irradiated on either day 1 or day 14 of storage. We found no difference in the number or size of vesicles released between cation-leaky FP RBCs and non-FP controls. Similarly, irradiated and non-irradiated RBCs showed very similar patterns of vesicle release to during cold-storage. The only significant difference in vesicle release was the increase in accumulated vesicles with length of storage time which has been reported previously. EVs in stored blood are potential contributors to adverse transfusion reactions. The number of vesicles released during 35-day hypothermic storage varies between donors and increases with storage duration. However, increased cation permeability and irradiation do not appear to affect vesicle formation during RBC cold-storage.

Effect of Storage time on quality of Bebek Ungkep in retort pouch

Bebek ungkep is highly commercialized in Indonesia, but it has a short shelf life. To overcome the problem, we used a retort pouch to prolong the shelf-life of the product. This study aimed to evaluate the effect of storage time on the quality of Bebek Ungkep in retort pouch packaging based on physicochemical, microbiological, and sensory analysis. The parameters were free fatty acid value, pH value, total plate counts of aerobic and anaerobic bacteria, and sensory. This study used a Randomized Block Design (RBD) with one experimental factor: the length of storage time. The storage time was 0, 2, 4, and 6 weeks. The data were evaluated by using one-way ANOVA (α= 95%) and followed by Fisher’s test. The results showed that storage time affected FFA and pH values of retorted Bebek ungkep. Meanwhile, total plate counts of aerobic and anaerobic bacteria were not significantly different. Based on sensory analysis, color, and aroma were not significantly different, while taste and texture were significantly different.

A comparison of freezer-stored DNA and herbarium tissue samples for chloroplast assembly and genome skimming.

The use of DNA from herbarium specimens is an increasingly important source for evolutionary studies in plant biology, particularly in cases where species are rare or difficult to obtain. Here we compare the utility of DNA from herbarium tissues to their freezer-stored DNA counterparts via the Hawaiian Plant DNA Library. Plants collected for the Hawaiian Plant DNA Library were simultaneously accessioned as herbarium specimens at the time of collection, from 1994-2019. Paired samples were sequenced using short-read sequencing and assessed for chloroplast assembly and nuclear gene recovery. Herbarium specimen-derived DNA was statistically more fragmented than freezer-stored DNA derived from fresh tissue, leading to poorer chloroplast assembly and overall lower coverage. The number of nuclear targets recovered varied mostly by total sequencing reads per library and age of specimen, but not by storage method (herbarium or long-term freezer). Although there was evidence of DNA damage in the samples, there was no evidence that it was related to the length of time in storage, whether frozen or as herbarium specimens. DNA extracted from herbarium tissues will continue to be invaluable, despite being highly fragmented and degraded. Rare floras would benefit from both traditional herbarium storage methods and extracted DNA freezer banks.

Physical quality of vegetable tannery of tilapia leather during storage

Tilapia leather will be stored for several months to be used as production stock. This research was carried out by a vegetable tannery of tilapia leather that was stored for various times at room temperature. The vegetable tanning materials used are mimosa and syntan. This research aims to determine the effect of various storage times on the physical quality of vegetable tannery of tilapia leather. Storage variations of 0, 3 and 6 months were used in this research. The parameter of tensile strength, elongation and shrinkage temperature as physical quality was observed in triplicates. Based on the results, tensile strength and leather elongation were significantly affected, while the shrinkage temperature was not significantly affected. In conclusion, the variations of storage time caused the decreasing vegetable tannery of tilapia leather quality that can be used for reference about the length of storage time that can still be tolerated to maintain the quality of vegetable tannery of tilapia leather as the leather product commercial.

Dynamic changes of bacteria communities in Moutai-flavour Daqu during storage analysed by next generation sequencing.

The quality of Moutai-flavour Baijiu is highly dependent on Moutai-flavour Daqu (MTDQ), which needs to be stored for 6 months before using. It brings abundant bacterium, which can metabolize various enzymes and favour compounds. But the reasonable storage time of MTDQ prepared in different seasons is still uncertain. To this end, the study revealed a detailed bacterial profile of storage MTDQ prepared in three different seasons (specifically, they were stored start from spring, summer and autumn) by using high-throughput sequencing approach (next generation sequencing). Results showed that major phyla of storage MTDQ were Firmicutes, Proteobacteria, Actinobacteria, Bacteroidetes and Fusobacteria. The advantages of Firmicutes were Thermoactinomyces and Bacillaceae. Significant differences in bacterial community structures of MTDQ from different seasons and storage time were observed. Compared with summer and autumn MTDQ, the decrease of Thermoactinomyces and increase of Desmospora in spring MTDQ were the main differences and bacterial community structures of summer and autumn MTDQ were more similar. The variation trends of the bacteria community indicated that the effective time of storage period was appropriately 6 months for spring MTDQ, 2 months for summer MTDQ and more than 6 months for autumn MTDQ. These results showed that the length of storage time was associated with the season and it is reasonable to adjust the storage time of MTDQ with the season.

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time.

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 °C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G' > G″) over the viscous one. The highest values of viscoelastic moduli (G'; G″; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 μm. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

Two decades of climate change alters seed longevity in an alpine herb: implications for ex situ seed conservation

Climate warming in mountain areas is increasing faster than the global average, threatening alpine plants. Climate affects many traits including seeds, the longevity of which is important for conservation, facilitating genebank storage. Seeds of alpine species are considered short-lived in storage, but their longevity increases when produced under a warmer parental environment. Consequently, with climate warming, seeds of alpine species may have increased fitness and be longer-lived in genebank storage. We assessed seed longevity under artificial ageing in 10 accessions of the arctic-alpine species Viscaria alpina stored under genebank conditions for different time periods over the last 20 years. The seed collection site was in the northern Apennines, where above average warming and variable precipitation has been recorded. The time taken for viability to fall to 50% (p50) was estimated using probit analysis; correlation and general linear regression were used to investigate the effects of length of time in storage, seed mass and climate under which seeds were produced on seed longevity. p50 varied between 7.77 and 18.49 days. There was no relationship between length of time in storage or seed mass on seed longevity. p50 was higher in years with increased temperature and lower precipitation during the growing season, with precipitation having more impact than temperature. The results suggest that seeds of alpine species are suitable for genebank storage, and inter-annual variation in precipitation induces a plastic response in seed longevity. Using genebank stored seeds provides insights into how alpine species may respond to future climate changes and could have implications for genebank storage.

BIOLOGY OF YELLOW SELAR FISH (Caranx leptolepis) AND ICE PRESERVED PROTEIN, LIPID AND CARBOHYDRATE CONTENT

Yellow Selar fish (Caranx leptolepis) as pelagic fish are mostly caught by fishermen in North Sulawesi. However, from observations and preliminary research, fishermen often do not pay attention to fish sustainability because even small fish are caught. This is motivated by the lack of knowledge of fishermen and the lack of research on yellow selar fish in Sulawesi. Research has been carried out with the aim of obtaining the Biological Characteristics of Yellow Selar fish caught by fishermen in North Sulawesi. Obtaining the biochemical characteristics of selar kuning fish (macronutrient content). The results that have been achieved: The average total length of Caranx leptolepis without distinguishing males and females is 180 mm and weighs 90 gr. Fish gonad maturity index is between 1.02 to 1.90. From the stomach contents that we observed, the types of food eaten included small fish and shrimp. A total of 96% of small fish and 4% of shrimp were found in the stomach contents of the slugs that were analyzed. Protein and Fat content of Selar fish decreased with the length of storage time using ice. However, the carbohydrate content remained relatively unchanged. The best storage time for tude on ice is 48 hours. More than 48 hours there is a very significant decrease in protein and fat content.

Preanalytical Variables in the Analysis of Mitochondrial DNA in Whole Blood and Plasma from Pancreatic Cancer Patients.

Given the crucial role of mitochondria as the main cellular energy provider and its contribution towards tumor growth, chemoresistance, and cancer cell plasticity, mitochondrial DNA (mtDNA) could serve as a relevant biomarker. Thus, the profiling of mtDNA mutations and copy number variations is receiving increasing attention for its possible role in the early diagnosis and monitoring therapies of human cancers. This applies particularly to highly aggressive pancreatic cancer, which is often diagnosed late and is associated with poor prognosis. As current diagnostic procedures are based on imaging, tissue histology, and protein biomarkers with rather low specificity, tumor-derived mtDNA mutations detected from whole blood represents a potential significant leap forward towards early cancer diagnosis. However, for future routine use in clinical settings it is essential that preanalytics related to the characterization of mtDNA in whole blood are thoroughly standardized, controlled, and subject to proper quality assurance, yet this is largely lacking. Therefore, in this study we carried out a comprehensive preanalytical workup comparing different mtDNA extraction methods and testing important preanalytical steps, such as the use of different blood collection tubes, different storage temperatures, length of storage time, and yields in plasma vs. whole blood. To identify analytical and preanalytical differences, all variables were tested in both healthy subjects and pancreatic carcinoma patients. Our results demonstrated a significant difference between cancer patients and healthy subjects for some preanalytical workflows, while other workflows failed to yield statistically significant differences. This underscores the importance of controlling and standardizing preanalytical procedures in the development of clinical assays based on the measurement of mtDNA.

Pengaruh Penambahan Angkak Terhadap Karakteristik Sosis Ikan Lele (clarias gariepinus) Selama Penyimpanan


 
 
 The objective of this study was to know the effect of angkak concentration and storage time on the characteristics of catfish sausage. This research used a Completely Randomized Design with two factors namely the concentration of the angkak (0 %, 1% and 2%) and the length of storage time (0, 7, 14, and 21 days). All of the treatments were repeated two times to obtain 24 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test. The results showed that the concentration of 2% with long storage 7 produce catfish sausage that is still feasible with the criteria: antioxidant capacity 252,80 mg GAEAC/ kg; brightness (L *) 31,03; redness (a *) 20,72; yellowish (b*) 18,81; moisture content 58,95; number of TBA 0,40 mg malonaldehyde / kg; the color slightly liked; flavor, textur, taste and overall acceptance neutral and color red and texture slightly chewy.
 
 

Título en español.

En este estudio se hicieron cinco evaluaciones respecto al sabor y al olor de la carne de cadera de pollos para parrilla, que se sometieron a diversas dietas, a base de varias combinaciones de harina de atún, carne y soja. En las dietas se usaron niveles de hasta un 24 por ciento de harina de atún y/o de carne. Paneles entrenados efectuaron los catados. No se encontraron diferencias estadísticamente significativas (P. < .05) entre los diversos tratamientos, en los diferentes catados que se llevaron a cabo. Todos fueron aceptables desde el punto de vista del sabor, y ninguno de los miembros de los paneles se percató de sabores o de olores indeseables— a marisco o de otra naturaleza—en la carne. Las dietas prácticas para las aves destinadas al asado a la parrilla no deben contener más de un 12 por ciento de atún y/o de carne con hueso, para cumplir con la tolerancia máxima de 1 por ciento de calcio en la dieta, que es lo necesario para el crecimiento óptimo de las aves. Basado en los resultados obtenidos en el estudio III, donde los niveles de calcio estaban dentro de los requisitos de tolerancia, la proporción de harina de atún y/o de carne con hueso a usarse, debe depender del costo por unidad de la proteína, al compararse con el de la harina de soja. Se observaron tendencias hacia un aumento y una disminución en cuanto a la aceptabilidad del sabor en el caso de aquellas porciones de carne que se sometieron a tratamientos en los cuales varió el tiempo del almacenamiento. Estos resultados justifican el que se lleve a cabo una investigación más detallada sobre las interrelaciones entre las fuentes de la proteína en las dietas, el período de almacenamiento y la aceptabilidad de la carne.

APLIKASI COATING BERBASIS PEKTIN CINCAU HIJAU (Premna oblongifolia Merr.) PADA TELUR AYAM RAS

This study was aimed to determine the effect of green cincau pectin concentration as a coating for broiler eggs and the length of storage time at room temperature on egg quality. The research was carried out in May-October 2021 at the Industrial Chemistry Laboratory and Agricultural Products Technology Laboratory, Lampung State Polytechnic. The experimental design used was a Factorial Completely Randomized Design (CRD) with 3 replications (triple). The factors studied were the concentration of green cincau pectin and storage time which consisted of several levels. The parameters measured were the percentage reduction in egg weight, yolk index, and Haugh Unit. The research data obtained were analyzed by means of variance (ANOVA) at a significance level of 5% and continued with Duncan's test. The results showed that there was an interaction (p<0.05) between the concentration of green cincau pectin and storage time on the percentage decrease in egg weight, yolk index, and Haugh Unit. The concentration of green cincau pectin showed a significant effect (P<0.05) on the percentage decrease in egg weight and Haugh Unit, but it was not significantly different (P>0.05) on the yolk index, while storage time resulted in a significant effect (P<0.05) on all test parameters. Green cincau pectin concentration 30% w/w tapioca as coating broiler eggs and stored for 6 days was the best combination treatment for the percentage reduction in egg weight, yolk index, and Haugh Unit.
 
 Key words: pectin, green cincau, coating, egg

Effects of long-term deep freezing on human femoral cartilage: differential scanning calorimetric (DSC) analysis and histopathological evaluations

Results from our previous study proved that differential scanning calorimetry (DSC) is a reliable method for qualitative evaluation of morphological changes in human cartilage samples caused by cryopreservation and storage time correlates with graft quality [1, 2]. Our current aim was to specify/characterise the effects of deep-freezing on hyaline cartilage in conjunction with length of storage time. Detailed analysis included DSC and histological measurements which showed distinctive differences. Based on our histological examinations, we could not confirm significant association between cartilage destruction and long-time storage, but the DSC results exhibited a definite change in thermal parameters after the 6th week cryopreservation. A modified and more detailed analysis would be useful to determine the effects of deep-freezing.

Does longer storage of blastocysts with equal grades in a cryopreserved state affect the perinatal outcomes?

AimAlthough mammalian embryos could be preserved in liquid nitrogen for thousands of years in theoretical models, the viability of cryopreserved blastocyst with varying grades remains to be speculated. In this study, we aimed to determine whether the longer storage time of blastocysts with equal grades could negatively affect the perinatal outcomes. Materials and methodsSingle vitrified-warmed blastocyst was divided into four grades (AA, AB/BA, BB, BC/CB) according to the blastocyst score when freezing, and each grade of blastocyst was categorized into four storage duration categories: 28 days-1 year, 1–3 years, 3–5 years, and ≥5 years. Then the perinatal outcomes with different storage time were analyzed. ResultsOur results revealed that for blastocysts with the same grade, the length of storage time had no statistical effect on blastocyst survival rate, clinical pregnancy/implantation rate, live birth rate, and abortion rate. In addition, more advanced developmental blastocyst could obtain better pregnancy outcomes regardless of the cryopreservation length. Similar neonatal outcomes were obtained over time. ConclusionsCryopreservation time could not negatively affect the perinatal outcomes of blastocysts with equal grades. Efficient blastocyst cryopreservation technology by vitrification can help older women obtain high-quality embryos at a young age.

Post-injection syringe bacterial contamination of hyaluronic acid fillers.

Hyaluronic acid (HA) gel fillers are the most commonly used filler materials for dermal purposes to augment soft tissue due to their superior properties and advantages over other alternative filling materials. One of the key drawbacks associated with the use of fillers is contamination and possible subsequent infection. A prospective cross-sectional study conducted in Renew Cosmetic Clinics and King Abdulaziz University, Faculty of Medicine, female section from November 2019 to March 2020. A total of 50 samples with different concentrations (from five different brands) of hyaluronic acid gel fillers were collected. Samples were taken at four different time points: before injection, immediately after injection, 1month after injection, and 3months after injection. The 50 samples were injected into nine different sites and collected from 27 females, aged between 18-55years. No bacteria were detected in the culture media from any samples from the aerobic and anaerobic culture plates. Our study did not find any evidence of contamination associated with the reuse of HA gel fillers regardless of the concentration and the injection site. Applying appropriate sterilization procedure for HA gel fillers extends its usability. There was no correlation between the length of storage time and the risk of contamination.