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Color Retention (color + retention)
Selected AbstractsPROPOSED NEW COLOR RETENTION METHOD FOR TILAPIA FILLETS (O. NILOTICUS, × O. AUREUS,) BY EUTHANATIZING WITH REDUCED CARBON MONOXIDEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2008LAIHAO LI ABSTRACT The conditions of color retention for tilapia fillets (O. niloticus, × O. aureus,) treated by euthanatizing with reduced carbon monoxide (CO) were investigated. Live tilapias were first exposed to water saturated with CO. After a certain amount of CO-saturated water had been pumped through the gills, the tilapias were timely picked out and killed following the industry guidelines. The color value of fillets was measured by colorimeter to evaluate the color retention. The results showed that (1) temperature did not have a significant effect on the color of the fillets; (2) the optimal conditions were a ratio of 3:1, v/w between water and fish, a CO flow rate of 80 mL/min and 10 min CO injection followed by 5 min air exposure. Under these conditions, a higher a*value (redness 19.44) and a better sensory evaluation value (4.8) were obtained; and (3) the proposed method shortened processing time by 30,35 min, reduced the frequency of sterilization to only once, significantly lowered microbial counts from 82.33 × 102 to 56.33 × 102 and reduced the CO requirement 25-fold, which has significant occupation, health, safety, and environmental implications. PRACTICAL APPLICATIONS Color retention for tilapias is conventionally accomplished by treating fillets with CO. Recently, euthanatizing tilapias with CO has been assumed to be an effective way to shorten processing time and to lessen product handling process. Many factories have been searching for a way to solve the problem of color retention for tilapias or other red muscle treatment, but there has been a lack of information on how euthanasia affects fish quality, especially red muscle color. The objective of this experiment was to explore the application of the new method. [source] STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009MIRELA KOPJAR ABSTRACT Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at ,18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose + fructose + glucose, fructose + glucose, fructose + sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars. PRACTICAL APPLICATION Possibility of phenols retention of blackberries due to sugar addition, during cold storage was investigated. Results showed that glucose had the most positive effect on anthocyanins retention as well as total phenolic compounds content. For that reason, certain amount of sucrose in fruit preserves can be replaced by addition of glucose, and for that reason retention of phenolic compounds can be higher and, as could be expected, more effective against oxidative stress in human body due to intake of product formulation with glucose. [source] PROPOSED NEW COLOR RETENTION METHOD FOR TILAPIA FILLETS (O. NILOTICUS, × O. AUREUS,) BY EUTHANATIZING WITH REDUCED CARBON MONOXIDEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2008LAIHAO LI ABSTRACT The conditions of color retention for tilapia fillets (O. niloticus, × O. aureus,) treated by euthanatizing with reduced carbon monoxide (CO) were investigated. Live tilapias were first exposed to water saturated with CO. After a certain amount of CO-saturated water had been pumped through the gills, the tilapias were timely picked out and killed following the industry guidelines. The color value of fillets was measured by colorimeter to evaluate the color retention. The results showed that (1) temperature did not have a significant effect on the color of the fillets; (2) the optimal conditions were a ratio of 3:1, v/w between water and fish, a CO flow rate of 80 mL/min and 10 min CO injection followed by 5 min air exposure. Under these conditions, a higher a*value (redness 19.44) and a better sensory evaluation value (4.8) were obtained; and (3) the proposed method shortened processing time by 30,35 min, reduced the frequency of sterilization to only once, significantly lowered microbial counts from 82.33 × 102 to 56.33 × 102 and reduced the CO requirement 25-fold, which has significant occupation, health, safety, and environmental implications. PRACTICAL APPLICATIONS Color retention for tilapias is conventionally accomplished by treating fillets with CO. Recently, euthanatizing tilapias with CO has been assumed to be an effective way to shorten processing time and to lessen product handling process. Many factories have been searching for a way to solve the problem of color retention for tilapias or other red muscle treatment, but there has been a lack of information on how euthanasia affects fish quality, especially red muscle color. The objective of this experiment was to explore the application of the new method. [source] DISCOLORATION OF SUN-DRIED AND PROCESSED ELBERTA PEACHES DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2003E. JOUBERT Discoloration of sun-dried ,Elberta' (Prunus persica) peaches during a 48 week storage period as affected by moisture content (15 and 17%) and temperature (4, 7, 10 and 20C) was investigated. In addition, the effect of rehydration to moisture contents of 20, 24 and 27% and resulphuring on the color of the processed fruit during storage for 100 days at 0 and 25C was studied. Drying fruit to 15% instead of 17% moisture content gave darker-colored fruit, and it did not improve color retention during storage. Storage at 20C decreased L* values, indicating darkening of the fruit, but the quality, correlated with chroma, was still acceptable for fruit obtained with most of the treatment combinations. Substantial losses of SO2 occurred at 20C. Rehydration and resulphuring increased chroma and hue values of the fruit. Storage of processed fruit at OC was effective in preventing discoloration, irrespective of treatment, while discoloration took place at 25C. [source] Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM SystemJOURNAL OF FOOD SCIENCE, Issue 3 2002B.I. Abonyi ABSTRACT: The quality retention characteristics of strawberry and carrot purees dried using the Refractance WindowTM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (,-carotene), and 9.9% (,-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (,-carotene), and 5.4% (,-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries. [source] Exploitation of the complex chemistry of hindered amine stabilizers in effective plastics stabilization,JOURNAL OF VINYL & ADDITIVE TECHNOLOGY, Issue 3 2007J. Pospí Hindered amine stabilizers (HAS) remain a prominent class of stabilizers having a fortunate development with continuous interest in shaping the future properties of plastics: increase in polymer durability, application extension, reaching new effects. Commercial tests provided much information. Insufficient mechanistic interpretations of the complex effects of environmental factors (harshness of testing, penetration of radiation and oxygen, superposition of temperature, atmospheric impurities) and those of the microenvironment (morphology of the polymer matrix, physical relations of HAS,polymer, interference between HAS and other additives) are a drawback. Model experiments complement commercial studies and explain some phenomena. A careful transfer of information from model experiments must be done to avoid misinterpretation of mechanisms, particularly of the HAS regenerative cycle. A critical analysis of primary steps of the HAS activity mechanism in the polymer matrix based on HAS-related primary nitroxides, formation of their stationary concentration and concentration gradients influenced by polymer morphology, spatial competition between autoreactions, and oxidation of polymer-developed alkyl radicals and their scavenging by nitroxides (the key process of HAS efficiency) is outlined. Cyclic regeneration of nitroxides affected by the structure of the amino moiety in the HAS molecule, influence of acid environment, atmospheric ozone or singlet oxygen, cooperative mixtures of HAS with UV absorbers, combinations with additives increasing the thermal stabilization effect and improving color retention, assessment of the heat stabilization performance of HAS by proper testing, and influence of the molecular weight of HAS are mentioned together with examples of the chemical consumption of HAS in the final phases of their lifetime. lifetime. J. VINYL ADDIT. TECHNOL., 13:119,132, 2007. © 2007 Society of Plastics Engineers [source] | ||||||||||