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Keeping Quality (keeping + quality)
Selected AbstractsKeeping Quality of Sea-Frozen Thawed Cod Fillets on IceJOURNAL OF FOOD SCIENCE, Issue 9 2001E. Martinsdóttir And ABSTRACT: The objective was to evaluate the suitability of sea-frozen, thawed cod fillets for the "chilled" seafood market. Fillets were kept frozen for 17 mo. After thawing, fillets were kept iced and at 4°C. Microbiological research on fillets showed higher initial numbers in post-rigor than pre-rigor fillets. Pre-rigor fillets were judged fresher after 2 mo of storage compared to post-rigor. With longer freezer storage, lower initial freshness scores were obtained, and formation of trimethylamine in thawed fillets was slowed. Thawed fillets frozen prior to rigor merited higher scores for freshness than fillets frozen post-rigor. This difference decreased with prolonged freezer storage. The results strongly indicate that fillets should be frozen pre-rigor. [source] Keeping quality of tomato fruit by high electrostatic field pretreatment during storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008Yu Wang Abstract BACKGROUND: High electrostatic field, as a feasible and non-chemical technique, applied to food preservation is a new area of study. The present article intensively investigated this new preservation method, together with its effects on post-harvest physiology and quality of tomato. RESULTS: Green mature tomatoes were exposed to negative (or positive) high electrostatic field for 2 h at 20 °C and then stored for 30 days at 13 ± 1 °C, 85,90% RH. Our results indicated that negative high electrostatic field (,2 kV cm,1) could delay the decline of firmness and the change in color, total soluble sugar and titratable acidity of tomato fruit during storage. The peak of respiration and ethylene production of tomato fruit during storage were delayed by negative high electrostatic field treatment for 6 days and 3 days, respectively. Increases of malondialdehyde content and electrical conductivity in tomato fruit were inhibited significantly by negative high electrostatic field treatment during storage (P < 0.05). CONCLUSION: A high electrostatic field of , 2 kV cm,1 can be used to keep the qualities and extend the shelf-life of tomato fruit. Further research should be highly recommended to understand the mechanisms improving the storability of tomato fruit by negative high electrostatic field. Copyright © 2007 Society of Chemical Industry [source] Effect of gamma irradiation and sulphitation treatments on keeping quality of white button mushroom Agaricus bisporus (J. Lge)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Ali M. Wani Summary Gamma irradiation, alone and in combination with sulphitation, was tested for preventing the browning and maintaining the quality attributes of the white button mushrooms. Mushrooms were subjected to treatment of gamma irradiation in the dose range of 0.5,2.0 kGy and to combination treatments of sulphitation at a concentration of 0.1% potassium metabisulphite (KMS) and gamma irradiation (dose range 0.5,2.0 kGy) followed by storage at 10 ± 2 °C (RH 85%). A dose of 2.0 kGy significantly reduced the weight loss, prevented browning and mould growth. Cap and veil opening of mushrooms was delayed by 9 days and shelf life was extended by 12 days at a dose level of 2.0 kGy. Sulphitation alone at a concentration of 0.1% KMS was effective in controlling browning only upto 3 days, beyond which both browning and cap opening increased significantly (P , 0.05) and the samples were unacceptable after 6 days of storage. No synergistic effect of sulphitation and irradiation was observed with respect to the shelf-life extension of mushroom. [source] Applying marketing channel theory to food marketing in developing countries: Vertical disintegration model for horticultural marketing channels in kenyaAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2001Tjalling Dijkstra This article shows that marketing channel theory, which has been extensively applied in developed countries, can also be of great value to the developing world. Notably, the channel approach makes it possible to explain the number of trade levels observed in food marketing systems. We propose here a vertical disintegration model for horticultural marketing channels in Kenya. It contains one dependent variable (the degree of vertical disintegration of a channel) and five independent variables (the population size of the market center served by the channel, the population density of the rural hinterland of that market center, the transport time from farm to market center, the turnover of the retailer involved, and the keeping quality of the commodity traded). Binomial and multinomial logit analyses show that the probability of encountering a more disintegrated horticultural marketing channel increases when the market center has more inhabitants, when the center's rural hinterland is more densely populated, and when the transport to the center takes more time. The probability of encountering a less disintegrated channel increases when the retailer in the channel has a larger turnover and when the traded commodity is a leafy vegetable. [EconLit classification: L190 market structure) © 2001 John Wiley & Sons, Inc. [source] | ||||||||||