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Storage Time (storage + time)
Kinds of Storage Time Selected AbstractsEFFECT OF FROZEN TEMPERATURE AND STORAGE TIME ON CALPAINS, CATHEPSINS (B, B + L, H AND D) AND THEIR ENDOGENOUS INHIBITORS IN GOAT MUSCLESJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2006N.S. NAGARAJ ABSTRACT The effects of frozen storage on the biochemical properties of myofibrils, muscle proteinases (cathepsins and calpains) and their endogenous inhibitors were investigated. Longissimus dorsi, biceps femoris, semimembranosus and semitendinosus muscles from goat were frozen (,15C) and studied up to 120 days. The results showed that the percentage change in sarcomere length was 8.4,13.1. The calpain activity was determined after separation on a diethylaminoethyl,Sephacel column (Sigma, St. Louis, MO). Significantly greater percentage of calpain II activity was recovered when compared to calpain I. There was a 15,25% loss in calpastatin inhibitory activity, and the cystatin level fell by 11,16% after 80 days. Cathepsin B, B + L, H and D were very stable when compared to calpains. The calcium concentration may also be the factor for calpain activation. The sodium dodecyl sulfate,polyacrylamide gel electrophoresis result showed the appearance of 55 kDa components. It was concluded that calpains, not cathepsins, play an important role in the proteolysis of myofibrillar proteins at the freezing temperature. [source] PROTEOLYSIS IN SALMON (SALMO SALAR) DURING COLD STORAGE; EFFECTS OF STORAGE TIME AND SMOKING PROCESSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2001KAREN ENGVANG LUND ABSTRACT Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating low exopeptidase activity. During storage, SDS PAGE analysis of myofibrils showed an increase in density of bands at 16, 37, 60, 64, 67, 76 and 130 kDa, a decrease of a 32 kDa band and the appearance of four new bands of 30, 90, 95 and 113 kDa. These results indicate proteolytic degradation. A little change of myosin and no change of ,-actinin and actin were observed. The smoking process itself enhances the intensity of bands, but does not change the pattern markedly except for the appearance of a 25 and 70 kDa band. Degradation pattern after smoking was not affected by storage time. [source] EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITSJOURNAL OF FOOD QUALITY, Issue 2010MARIA D'AGATA ABSTRACT The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively. PRACTICAL APPLICATIONS The results of this study confirmed that meat packaged in polyvinyl chloride packaging (PP) must be stored for few days to not fall into pH, color and microbiological alterations; meat packaged in modified atmosphere packaging (MAP), even though maintained appreciable superficial colorimetric characteristics, showed a high microbiological growth from 14 days of storage; meat vacuum packaged (VP), although the worst colorimetric appearance, showed the best keeping properties in terms of microbiological profile and lipid oxidation lower than MAP until 21 days of storage. Nevertheless, the fact that the internal color of meat is similar among different packaging systems, independently from time of storage, may suggest that VP system may be useful for prolonged storage of big pieces of meat. [source] IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY (ROSMARINUS OFFICINALIS L.)JOURNAL OF SENSORY STUDIES, Issue 1 2007M.C. DÍAZ-MAROTO ABSTRACT The effect of drying treatment on the aroma characteristics of rosemary (Rosmarinus Officinalis L.) was studied using the Quantitative Descriptive Analysis (QDA) with a trained panel and by Free Choice Profiling (FCP) analysis with a consumer group. Differences between samples were observed after applying Principal Component Analysis to the QDA data and Generalized Procrustes Analysis to the FCP data. The highest differences were found between fresh rosemary samples and dried samples. However, dried samples (obtained by oven-drying at 45C and commercial samples purchased at the markets and stored for 6 months) showed significant differences in their sensory characteristics. Odor detection thresholds of the fresh rosemary leaves were calculated in water and in potato sauce, and significant differences were found. [source] Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked SausagesJOURNAL OF FOOD SCIENCE, Issue 5 2007J.J. Sindelar ABSTRACT:, Uncured, no-nitrate/nitrite-added meat products can be manufactured with vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus, resulting in quality and sensory attributes similar to traditional cured products. The 1st objective of this study was to determine the effects of varying concentrations of VJP and incubation times (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of emulsified-frankfurter-style-cooked (EFSC) sausages over a 90-d storage period. The 2nd objective was to compare residual nitrate and nitrite content resulting from different processing treatments and the 3rd objective was to assess sensory properties of finished products. Four EFSC sausage treatments (TRT) (TRT 1: 0.20% VJP, 30 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.40% VJP, 30 MIN-HOLD; TRT 4: 0.40% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences for lipid oxidation (TBARS) between any TRTs and C or over time were observed. No differences (P > 0.05) for CIE L* values were found between TRTs. CIE a* and reflectance ratio values revealed that TRTs 2, 4, and C were redder than TRTs 1 and 3 at day 0. Trained sensory intensity ratings for cured aroma, cured color, cured flavor, uniform color, and firmness determined that all but TRT 1 were similar to C. These results indicate a longer incubation time (120 compared with 30 min) was found more critical than VJP level (0.20% or 0.40%) to result in products comparable to a sodium nitrite-added control. [source] Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (,10 °C)JOURNAL OF FOOD SCIENCE, Issue 2 2007S.Y. Park ABSTRACT:, Lipid oxidation and oxidative volatiles as affected by pork meat cut and packaging method during frozen storage at ,10 °C were evaluated. Pork belly cut had higher thiobarbituric acid reactive substance (TBARS) and pH values than did the loin, whereas the loin had higher free fatty acid (FFA) values than that of the belly cut. Peroxide values increased with increased storage time, but were not affected by pork meat cut and packaging method. Volatiles with carbon numbers less than 10 in the belly cut were higher than those in the loin cut, whereas those with carbon numbers greater than 10 in the loin cut were higher than those in belly cut. Most volatiles were decreased with increased storage time, except for propane. Both 4-pentenal and 4-methyl-2-hexanone in the belly cut showed a positive correlation with FFA, whereas 2,4-dimethyl-1-heptene and 9-octadecenal in the loin cut were positively correlated with TBARS and FFA, respectively, even though the values were not high enough to predict the degree of lipid oxidation. [source] Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma QualityJOURNAL OF FOOD SCIENCE, Issue 5 2004C. Prost ABSTRACT: Qualitative and semi-relative quantitative changes in flavor profiles associated with the storage of raw sardine (Sardina pilchardus) were investigated. A sensory panel generated a list of 20 odorant descriptors of raw sardine. Forty-seven volatile components were identified by gas chromatography-mass spectrometry and were quantified by gas chromatography-flame ionization detector (GC-FID). Among them, 34 were highlighted as potent odorants using an olfactometric method. (E,E)-2,4-octadienal, E-2-penten-1-ol and 2,3-butanedione are the most potent odorants of raw sardine. The odor-active compounds responsible for oxidized flavors increased during storage, whereas sulfur-containing compounds associated with marine odors decreased. These results could be related to the increase in rancidity aroma and the decrease in marine/iodized aroma identified by the sensory panelists in stored raw fish. [source] Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage TimeJOURNAL OF FOOD SCIENCE, Issue 9 2001M. Du ABSTRACT: Aerobic packaging significantly increased cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARS) in cooked turkey, pork, and beef patties after 7-d storage, but vacuum packaging was very effective in preventing cholesterol and lipid oxidation. Packaging of meat after cooking had a much stronger effect on COPs formation than before cooking, and irradiation had only a minor effect. The amount of total COPs correlated well with TBARS in cooked meat. Turkey had the highest rates of COPs and TBARS formation and beef had the lowest rates after 7-d storage, which were closely related to the fatty acid composition of meats. 7a-hydroxycholesterol, 7p-hydroxycholesterol, and 7-ketocholesterol were the major COPs detected in all 3 cooked meat patties. [source] PROTEOLYSIS IN SALMON (SALMO SALAR) DURING COLD STORAGE; EFFECTS OF STORAGE TIME AND SMOKING PROCESSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2001KAREN ENGVANG LUND ABSTRACT Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating low exopeptidase activity. During storage, SDS PAGE analysis of myofibrils showed an increase in density of bands at 16, 37, 60, 64, 67, 76 and 130 kDa, a decrease of a 32 kDa band and the appearance of four new bands of 30, 90, 95 and 113 kDa. These results indicate proteolytic degradation. A little change of myosin and no change of ,-actinin and actin were observed. The smoking process itself enhances the intensity of bands, but does not change the pattern markedly except for the appearance of a 25 and 70 kDa band. Degradation pattern after smoking was not affected by storage time. [source] Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2010Gaëlle Leroy Abstract BACKGROUND: The artichoke (Cynara scolymus L.) accumulates about 50,70 g kg,1 of its fresh weight as inulin-type fructan. Inulin fermentation increases gas production and thereby provokes intestinal discomfort in some people. The present research focuses on the changes in carbohydrate composition occurring in artichoke heads during storage under different conditions (18 °C, 4 °C and 4 °C under polypropylene film packing). RESULTS: Carbohydrate content and composition were determined by anion-exchange high-performance liquid chromatography with pulsed amperometric detection. Storage time caused a decrease in inulin content and an average degree of polymerization, accompanied by an increase of free fructose and sucrose due to depolymerization of inulin. CONCLUSION: Higher-temperature storage and storage without packing induce strong carbohydrate changes. Thereby, eating stored artichoke leads to consumption of an inulin quantity that does not provoke unwanted symptoms related to gas production but sufficient to have a prebiotic effect. Copyright © 2010 Society of Chemical Industry [source] In vitro viability, mitogenicity and clonogenic capacity of periodontal ligament cells after storage in four media at room temperatureDENTAL TRAUMATOLOGY, Issue 2 2000M. Ashkenazi Abstract , The choice of storage medium for preserving traumatically avulsed teeth is important for the success of future replantation. The objective of this study was to compare the effectiveness of four recommended storage media (Hank's balanced salt solution [HBSS], culture medium, , minimal essential medium [,-MEM], and ViaSpan) to preserve cultured periodontal ligament fibroblasts (PDLF) at room temperature (22°C). PDLF were obtained from explants of extracted healthy human teeth. Plates with confluent PDLF were soaked in the various media for 2, 8 and 24 h at room temperature. A control group was incubated with culture medium at 37°C. After incubation, viability of the cells was determined by trypan blue exclusion test. Viable cells were then analyzed for mitogenic (with thymidine) and clonogenic capacity (by culturing one cell/well). Viability of PDLF stored up to 24 h was comparable in all tested media, and the differences were limited to 1%,3%. PDLF stored for up to 24 h in various media had statistically comparable mitogenicity to the control group. After 8 h of storage, the differences were limited to 2%,9%, except for the ,-MEM group which had 23%,29% lower mitogenic capacity compared to the control group. Increasing the storage time up to 24 h further decreased the mitogenicity of the cells by 22%,47%. The highest mitogenicity after 24 h of storage was found in PDLF stored in culture medium or HBSS, and the lowest in ,-MEM. PDLF stored for 2,8 h in various media had a comparable clonogenic capacity to the control group. However, after 24 h, the cells' clonogenic ability dropped by 14%,66%. A similar trend of reduction was noted in the mitogenic and clonogenic capacity, although it was statistically significant only in the clonogenic capacity. Culture medium and ViaSpan, followed by HBSS, were the most effective in preserving the clonogenic capacity of PDLF after 24 h of storage. The lowest clonogenic capacity after 24 h of storage was in the ,-MEM group (66%, P<0.0025). In conclusion, culture medium, followed by HBSS and ViaSpan, was the most effective media for preserving the viability, mitogenicity and clonogenic capacity of PDLF stored for up to 24 h at room temperature. The lowest functional abilities were found in PDLF stored in ,-MEM. [source] Diagnostic effects of prolonged storage on fresh effusion samples,,DIAGNOSTIC CYTOPATHOLOGY, Issue 1 2007Frances Manosca M.D. Abstract The effects on morphology and diagnostic interpretation of delayed processing of refrigerated effusion samples have not been well documented. The potential for cellular degeneration has led many laboratories to reflexively fix samples rather than submit fresh/refrigerated samples for cytologic examination. We sought to determine if effusion specimens are suitable for morphologic, immunocytochemical, and DNA-based molecular studies after prolonged periods of refrigerated storage time. Ten fresh effusion specimens were refrigerated at 4°C; aliquots were processed at specific points in time (days 0, 3, 5, 7, 10, 14). Specimens evaluated included four pleural (3 benign, 1 breast adenocarcinoma) and six peritoneal (2 ovarian adenocarcinomas, 1 malignant melanoma, 2 mesotheliomas, 1 atypical mesothelial) effusions. The morphology of the cytologic preparations from the 10 effusions was preserved and interpretable after 14 days of storage at 4°C. The immunocytochemical profile of the samples (AE1/AE3, EMA, calretinin, and LCA) was consistent from day 0 to day 14. Amplifiable DNA was present in all samples tested on day 14. We conclude that cytopathologic interpretation of effusion samples remains reliable with refrigeration at 4°C even if processing is delayed. Diagn. Cytopathol. 2007;35:6,11. © 2006 Wiley-Liss, Inc. [source] An optimal method of DNA silver staining in polyacrylamide gelsELECTROPHORESIS, Issue 6 2008Yan-Chuang Han Abstract DNA silver staining has widely been used to detect DNA fragments in polyacrylamide gels with high sensitivity. We developed an optimal method for DNA silver staining on polyacrylamide gels. The novel procedure can be completed within 10,min instead of over 20,min with the conventional methods. The sensitivity is significantly improved by the silver-ion sensitizer (Eriochrome black T (EBT)) and the minimum of 0.11 and 1.75,ng of DNA amount can be detected in denaturing and nondenaturing polyacrylamide gel, respectively. Compared with the conventional silver staining methods, the improved optimal method can save time and display high sensitivity, color uniformity, and long storage time of the staining gels. [source] Triacylglycerol migration and bloom in filled chocolates: Effects of low-temperature storageEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2009Frédéric Depypere Abstract This study investigated the effect of storage temperature on triacylglycerol (TAG) migration, visual fat bloom and taste of industrially produced milk chocolates with a hazelnut-based filling. The chocolates were stored for up to 10,months at 18,°C, either directly after production or with the inclusion of a variable time at ,20 or 4,°C immediately after production and prior to further storage at 18,°C. TAG migration from the filling through the chocolate shell was quantified by HPLC analysis of chocolate sampled from the chocolates' surface. Both [OOO/SOS] and [LOO/SOS] were used as markers for oil migration. Compared to storage at 18,°C only, chilling or freezing of the chocolates for part of the storage time was found to reduce the amount of TAG migration. Effects on diffusion, capillary transport and TAG immobilization during the thermal treatment can be raised as possible reasons for this decrease. Furthermore, storage at ,20,°C decreased oil migration during subsequent storage at 18,°C. This suggests a crystallization effect during the storage at ,20,°C, leading to permanent (micro)structural changes. Although a thermal treatment at 4,°C compared to ,20,°C was less effective in retarding TAG migration, storage at low positive temperatures immediately after production appears already beneficial in the prevention of visual fat bloom. Adverse effects of the thermal treatments on the chocolates' taste were not observed. [source] Lipid damage during frozen storage of Gadiform species captured in different seasonsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 6 2007Santiago P. Aubourg Abstract Quality loss of two gadiform fish species (blue whiting, Micromesistius poutassou; hake, Merluccius merluccius) during frozen storage (,30 and ,10,°C; up to 12,months) was studied. For this, hydrolytic (formation of free fatty acids, FFA) and oxidative (conjugated dienes, peroxide and interaction compound formation) lipid damage were analysed. For both species, individual fishes captured in two different trials (May and November) were considered. Increasing (p,<0.05) lipid hydrolysis and oxidation (peroxide and interaction compound formation) were observed for all kinds of samples throughout the frozen storage. Interaction compound detection by fluorescence analysis showed the best correlation values with storage time. Some higher (p,<0.05) hydrolysis development could be observed in hake captured in May than in its counterpart from the November trial, while frozen blue whiting did not provide definite differences for FFA formation between both trials. Concerning peroxide formation, higher (p,<0.05) values were obtained for individual blue whiting and hake captured in November when compared to their corresponding May fish for both frozen storage conditions. Interaction compound formation was also found to be higher (p,<0.05) for November hake fish than for its counterpart captured in May, while blue whiting did not provide definite differences between trials. [source] The effect of ageing on the elastic modulus and degree of conversion of two multistep adhesive systemsEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 3 2010Giulio Marchesi Marchesi G, Navarra CO, Cadenaro M, Carrilho MR, Codan B, Sergo V, Di Lenarda R, Breschi L. The effect of ageing on the elastic modulus and degree of conversion of two multistep adhesive systems. Eur J Oral Sci 2010; 118: 304,310. © 2010 The Authors. Journal compilation © 2010 Eur J Oral Sci During the curing reaction, the monomers of dentine bonding systems should cross-link sufficiently to strengthen an adhesive so that it is clinically reliable. This study evaluated how different storage conditions (air vs. water storage) affect the elastic modulus (E-modulus) and degree of conversion (DC) of a three-step etch-and-rinse adhesive and a two-step self-etch adhesive. The biaxial flexural test and Raman microscopy were performed on resin disks made from the bonding agents Adper Scotchbond Multi-Purpose (SBMP; 3M ESPE) and Clearfil Protect Bond (CPB; Kuraray). The measurements were repeated after storage in either air or water for 15 and 30 min and for 1, 24, and 72 h. At time 0, the E-modulus was not affected by the adhesive system, whilst the degree of cure of CPB was higher than that of SBMP. Air storage increased the E-modulus at each ageing interval. Storage in water increased the E-modulus until it reached a maximum at 24 h, after which it decreased significantly at 72 h. No linear correlation between the percentage DC and E-modulus of the two adhesives was found when stored in water. The results of this study indicate that the mechanical properties and polymerization kinetics of SBMP and CPB are affected by storage time and medium. [source] Activation of gelatinolytic/collagenolytic activity in dentin by self-etching adhesivesEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 2 2006Yoshihiro Nishitani Mild acids are known to activate dentin matrix metalloproteinase (MMPs). All self-etching dental adhesives are acidic (pH 1.5,2.7) and may activate dentin MMPs. The purpose of this study was to compare the ability of several all-in-one adhesives to activate gelatinolytic and collagenolytic activities in powdered mineralized dentin. Powdered dentin made from human teeth was mixed with all-in-one adhesives (Clearfil Tri-S Bond, G-Bond, Adper Prompt L-Pop) or a self-etching primer (Clearfil SE Bond primer) for varying times and then the reaction was stopped by extracting the adhesives using acetone. Fresh untreated mineralized dentin powder had a gelatinolytic activity of 3.31 ± 0.39 relative fluorescent units (RFU) per mg dry weight (24 h) that increased, over storage time, to 87.5 RFU mg,1 (24 h) after 6,8 wk. When fresh powder was treated with acidic Tri-S Bond, the gelatinolytic activity increased from 3.24 ± 0.70 RFU mg,1 to >,112.5 RFU mg,1 (24 h) after 20 min and then remained unchanged. Monomers with lower pH values produced less activity. There was a significant, direct correlation between gelatinolytic activity and pH, with Tri-S giving the highest activity. Coating dentin powder with Tri-S resin prevented fluorescent substrates from gaining access to the enzyme, even though it activated the enzyme. In conclusion, self-etch adhesives may activate latent MMP and increase the activity to near-maximum levels and contribute to the degradation of resin,dentin bonds over time. [source] Physicochemical evaluation of silica-glass fiber reinforced polymers for prosthodontic applicationsEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 3 2005Gökçe Meriç This investigation was designed to formulate silica-glass fiber reinforced polymeric materials. Fused silica-glass fibers were chosen for the study. They were heat-treated at various temperatures (500°C, 800°C and 1100°C), silanized, sized and incorporated in two modified resin mixtures (A and B). The flexural properties in dry and wet conditions were tested and statistically analyzed, and the content of residual methyl methacrylate (MMA) monomer, dimensional changes with temperature, water sorption and solubility were determined. Woven fibers [36.9% (wt/wt)], heat-treated at 500°C, gave the highest strength values for the polymeric composites (an ultimate transverse strength of 200 Mpa and a flexural modulus of 10 GPa) compared with the fibers heat-treated at other temperatures. There was no statistically significant difference in the measured flexural properties between resins A and B regarding fiber treatment and water storage time. These fiber composites had a small quantity of residual MMA content [0.37 ± 0.007% (wt/wt)] and very low water solubility, indicating good biocompatibility. It was suggested that silica-glass fibers could be used for reinforcement as a result of their anticipated good qualities in aqueous environments, such as the oral environment. [source] Region-specific assessment of greenhouse gas mitigation with different manure management strategies in four agroecological zonesGLOBAL CHANGE BIOLOGY, Issue 12 2009SVEN G. SOMMER Abstract Livestock farming systems are major sources of trace gases contributing to emissions of the greenhouse gases (GHG) nitrous oxide (N2O) and methane (CH4), i.e. N2O accounts for 10% and CH4 for 30% of the anthropogenic contributions to net global warming. This paper presents scenario assessments of whole-system effects of technologies for reducing GHG emissions from livestock model farms using slurry-based manure management. Changes in housing and storage practice, mechanical separation, and incineration of the solid fraction derived from separation were evaluated in scenarios for Sweden, Denmark, France, and Italy. The results demonstrated that changes in manure management can induce significant changes in CH4 and N2O emissions and carbon sequestration, and that the effect of introducing environmental technologies may vary significantly with livestock farming practice and interact with climatic conditions. Shortening the in-house manure storage time reduced GHG emissions by 0,40%. The largest GHG reductions of 49 to, in one case, 82% were obtained with a combination of slurry separation and incineration, the latter process contributing to a positive GHG balance of the system by substituting fossil fuels. The amount and composition of volatile solids (VS) and nitrogen pools were main drivers in the calculations performed, and requirements to improve the assessment of VS composition and turnover during storage and in the field were identified. Nevertheless, the results clearly showed that GHG emission estimates will be unrealistic, if the assumed manure management or climatic conditions do not properly represent a given country or region. The results also showed that the mitigation potential of specific manure management strategies and technologies varied depending on current management and climatic conditions. [source] Resistance of stored bean varieties to Acanthoscelides obtectus (Coleoptera: Bruchidae)INSECT SCIENCE, Issue 4 2008Edson L.L. Baldin Abstract During bean seed storage, yield can be lost due to infestations of Acanthoscelides obtectus Say, the bean weevil. The use of resistant varieties has shown promising results in fighting these insects, reducing infestation levels and eliminating chemical residues from the beans. The expression of resistance to A. obtectus in bean varieties is frequently attributed to the presence of phytohemagglutinins, protease inhibitors and alpha-amylase, and especially to variants of the protein arcelin, which reduce the larval viability of these insects. To evaluate the effect of bean seed storage time on the resistance expression of bean varieties to A. obtectus, tests with seeds of three ages (freshly-harvested, 4-month-old, and 8-month-old) were conducted in the laboratory, using four commercial varieties: Carioca Pitoco, Ipa 6, Porrillo 70, ônix; four improved varieties containing arcelin protein: Arc.1, Arc.2, Arc. 3, Arc.4; and three wild varieties also containing arcelin protein: Arc.1S, Arc.3S, and Arc. 5S. The Arc.5S, Arc.1S, and Arc.2 varieties expressed high antibiosis levels against the weevil; Arc.1 and Arcs expressed the same mechanism, but at lower levels. The occurrence of oviposition non-preference was also observed in Arc.5S and Arc.1S. The Arc.3 and Arc. 4 varieties expressed low feeding non-preference levels against A. obtectus. The expression of resistance in arcelin-bearing, wild or improved varieties was affected during the storage of seeds, and was high under some parameters but low in others. The results showed that addition of chemical resistance factors such as protein arcelin via genetic breeding may be beneficial in improving the performance of bean crops. [source] Wine industry residue as antioxidant in cooked chicken meatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2010Ligianne Din Shirahigue Summary The effectiveness of grape extracts as food ingredient has been tested in various systems. The objective of this study was to evaluate the efficiency of four concentrations of residues of the wine industry in delaying lipid oxidation in processed chicken meat stored under refrigeration. The development of oxidation during the 14-day storage was evaluated through the thiobarbituric acid reactive substances method (TBAS). The analyses of phenolic compounds and antioxidant activity were performed in grape residue extracts through DPPH (1,1-difenil-2-picrilidrazil) method, lipid peroxidation inhibition and Rancimat. The profile of polyphenols was determined using reversed-phase high-performance liquid chromatography. Isabel grape extract (IGE) and Niagara grape extract (NGE) showed significant content of phenolic compounds. NGE and IGE had high antioxidant activity. The addition of grape extracts significantly increased the oxidative stability of processed and cooked chicken meat during the storage time. The extracts from both grape varieties when applied in concentrations of 40 and 60 mg of GAE, presented results similar to that of Butyl hydroxy toluene (BHT). [source] Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (,18 °C)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010Maryam Mahmoudzadeh Summary In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at ,18 °C for 5 months. According the statistical results, Total volatile base nitrogen of two groups increased significantly (P < 0.05) but a significant decrease (P < 0.05) was observed at the third month for Group A. Thiobarbituric acid value of Group A decreased significantly (P < 0.05) with the storage time from 1.01 to 0.22, whereas a significant increase (P < 0.05) was observed for Group B from 0.15 to 0.62 at the end of storage time. There were significant differences of pH in either the Group A or Group B between the beginning and end of the storage periods (P < 0.05). Parameters of colour, texture, taste and general acceptability for two groups decreased (P < 0.05) but Group B indicated better scores than Group A at the end of the storage period. [source] Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperatureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Gurunathan Kandeepan Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage. [source] The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) filletsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2009Fatih Özogul Summary European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14,18 days. Initial inosine monophosphate (IMP) level was 12.6 ,mol g1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g1 fish. Total viable count in European catfish increased rapidly with storage time and reached ,109 cfu g1 when the fillets were not acceptable for consumption. [source] Effect of moisture content, storage temperature and storage period on colour, ascorbic acid, lycopene and total flavonoids of dried tomato halvesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2009Md. Ayub Hossain Summary Dried tomato halves with three storage moisture contents [18%, 24% and 30%, wet basis (wb)], packed in glass jar, plastic container and polyethylene bag were stored in room and cool-chamber environments for 5 months. During storage period average room and cool-chamber temperatures were 20 ± 4 and 5 ± 1 °C respectively. Changes of colour, ascorbic acid, lycopene, total flavonoids and moisture contents were monitored 1-month interval. Significantly higher losses of colour, ascorbic acid, lycopene and total flavonoids were found for room environment than those of cool chamber. A set of regression equations had been developed for colour, ascorbic acid, lycopene and total flavonoids as a function of storage time. No visible microorganisms were detected in the samples during the storage period. Dried tomato with ,24% (wb) moisture content may be recommended to store in cool chamber (5 °C) and ,18% (wb) to store in room environment (20 °C) both to be packed in glass jar. [source] Modelling the respiration rate of fresh-cut Annurca apples to develop modified atmosphere packagingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Elena Torrieri Summary In this work, the effect of temperature, oxygen, red coloration process and post-harvest storage time on the respiration rate of fresh-cut Annurca apples was studied to properly develop modified atmosphere packaging. Our results showed that the red coloration process and the post-harvest storage time did not affect the respiration rate or the respiratory quotient of fresh-cut Annurca apples in the range of temperature studied (5,20 °C). A Michaelis,Menten-type equation, with the model constants described by means of an Arrhenius-type relationship, was used for predicting respiration rate on varying the temperature and O2 concentration in the head space. The maximal respiration rate (mL kg h,1) (RRmax) and the O2% corresponding to values estimated at the reference temperature (12.5 °C), i.e. the average of the experimental temperature ranges, were, respectively, 6.77 ± 0.1 mL kg,1 h,1 and 0.68 ± 0.07% v/v, and the activation energy of the aerobic respiration rate of fresh-cut Annurca apples was estimated at 51 ± 1 kJ mol,1. The model works well to develop a modified atmosphere for fresh-cut Annurca apples. [source] Storage stability of a high dietary fibre powder from orange by-productsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2009Juana Fernández-López Summary The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice industry by-products. The storage period was 11 months and samples were stored under vacuum or air exposure and under dark or light exposure. The HDFP is a stable product (based on chemical, microbiological and physicochemical properties) with large amounts of dietary fibre (71.62 ± 0.24 g 100 g,1 dry sample) and polyphenols content (40.67 ± 0.45 mg g,1 dry sample). Hesperidin is the major compound identified in HDFP (higher than 50% of total phenolic compounds). The packaging material used protects the HDFP only up to 6 months. After this time, the increase in moisture content decreases the quality of the product. The best storage conditions are packaging under vacuum and darkness. Both conditions preserve the colour of the fibres probably by means of avoiding pigment degradation. [source] Quality of applesauces processed by pulsed electric fields and HTST pasteurisation,INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2009Z. T. Jin Summary A pilot plant scale continuous flow pulsed electric field (PEF) and high temperature short time (HTST) processing system was integrated with an aseptic packaging machine. Fuji applesauce and blueberry applesauce were processed with PEF followed by HTST pasteurisation (PEF + HTST). PEF + HTST processed Fuji applesauce from fresh Fuji apples demonstrated high and stable sensory scores during 9 months storage at 27 °C, and had comparative sensory quality with Meal Read-to-Eat (MRE) and commercial applesauce products stored at 4 °C. PEF + HTST processed blueberry applesauce from pre-pasteurised materials had lower sensory scores than PEF + HTST processed Fuji applesauce and was significantly less stable during the storage at 27 °C. PEF + HTST processed applesauces had aerobic count and mould and yeast count of <10 cfu mL,1 during storage. Electrical conductivity, pH and °Brix, were not significantly changed throughout storage time (P > 0.05). [source] The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAPINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2008Rogério Mendes Summary Sardine (Sardina pilchardus) is a species that for its abundance assumes great importance in the Portuguese fishing sector. In order to contribute for a better utilisation of this species, the aim of this study was to investigate the effect of the pre-treatment with soluble gas stabilisation (SGS) (100% CO2 at 2 bar, during 15 and 30 min) on the quality and shelf-life of sardine fillets, packed in air (AP), vacuum (VP) and modified atmosphere (MAP: 5% O2/35% CO2/60% N2). During the chilled storage, the quality changes were evaluated by sensory evaluation, chemical and microbiological analysis. The total volatile basic nitrogen content remained almost constant, between 16 and 19 mg N/100 g muscle, during the storage period, for all samples. The TBARs values increased with storage time, for all batches and storage conditions. The application of SGS treatment to sardine fillets, resulted in a bacteriostatic effect, contributing to the improvement of the microbiological quality of fillets. Considering a sensory criteria, the shelf-life of SGS pre-treated sardine fillets was found to be 5 days in AP and MAP while in VP-treated fillets a shelf-life of 8 days was reported. At sensory rejection, sardine fillets presented a K -value of 30% in AP and MAP batches and 40% in VP batch. [source] Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC,MS and their relationship to fish quality parametersINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2007Ranjith K.B. Edirisinghe Summary Investigations were carried out to extract the volatile compounds of fish using solid phase microextraction (SPME) in order to develop a new rapid indicator for determining the quality of fish. Changes in the aroma composition of yellowfin tuna (Thunnus albacares) was studied at 30 °C and in ice, using SPME GC,MS, and their relationship with the fish quality parameters , total volatile basic nitrogen and sensory analysis , was determined using principal component analysis (PCA) and stepwise multiple regression analysis. Hexanal (30.9%) and 2-nonanone (28.4%) were recorded in relatively high amounts in fresh fish, whereas 3-methyl-1-butanol and 3-hydroxy-2-butanone increased with storage time. PCA clearly differentiated the volatile profile of each sampling stage (P < 0.05) throughout storage treatments. Regression analysis showed a significant relationship between the fish quality and the levels of 3-methyl-1-butanol and pentadecane. The findings highlight the possibility of developing a rapid quality evaluation method for fish using SPME GC,MS. [source] | ||||||||||||||||||||||