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Quality Decreased (quality + decreased)
Selected AbstractsPaired comparison of apheresis platelet function after storage in two containersJOURNAL OF CLINICAL APHERESIS, Issue 1 2001Jürgen Zingsem Abstract Platelet quality after storage strongly depends on the pre-storage quality as well as on the storage conditions determined by the storage container. In this paired study, we evaluated two different containers (MedSep CLXÔ and Delmed DPL-110). The Fresenius AS104 cell separator was used to prepare 17 platelet concentrates that were split and distributed into the containers to be compared. Cell counts, blood gas analysis, morphological scores, glucose and lactate levels, platelet activation, and platelet aggregation were measured before splitting at the day of preparation and after storage at day 3 and day 5. At day 3, there was no significant difference between the two bags apart from increased lactate and decreased pCO2 concentrations in the CLXÔ bags. At day 5 there were significantly higher lactate concentrations, pO2 levels, and aggregation after stimulation in the CLXÔ group, while the glucose and pCO2 concentrations were significantly lower in these platelet concentrates as compared to the DPL-110 group. However, these parameters did not influence the functional parameters tested. While the platelet quality decreased during storage in all bags, the functional changes were nearly identical in both bags tested. We conclude that both bags are equivalent for 5-day storage of platelet concentrates. J. Clin. Apheresis. 16:10,14, 2001. © 2001 Wiley-Liss, Inc. [source] Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea FloursJOURNAL OF FOOD SCIENCE, Issue 6 2005Yonghuan H. Zhao ABSTRACT Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea. [source] Cod and rainbow trout as freeze,chilled meal elementsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2010Louise H S Jensen Abstract BACKGROUND: ,Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze,chilling is a process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze,chilling on the quality attributes of cod and rainbow trout portions. Sensory profiling and chemical analyses were used to determine the changes in quality after slow thawing and subsequent chill storage and to find the high-quality shelf life. RESULTS: Cod had a consistent and high sensory quality during the first 6 days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable and cod and rainbow trout seem potential candidates for freeze,chilled meal elements. Copyright © 2009 Society of Chemical Industry [source] Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach (Spinacia oleracea L.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2006Sara ÅM Bergquist Abstract To investigate the variations in quality with growth stage and postharvest storage, spinach was sown on three occasions. For each occasion, the spinach was harvested at three growth stages at 6-day intervals. The second stage corresponded to a growth period used for baby spinach by commercial growers. After harvest, the leaves were stored in polypropylene bags at 2 °C or 10 °C. The highest ascorbic acid content in fresh material was found at stage I. During storage, the ascorbic acid content decreased considerably and the dehydroascorbic acid/vitamin C ratio increased. Storage at 2 °C gave a smaller reduction in ascorbic acid content than storage at 10 °C. Total carotenoid content increased or remained stable during storage. Lutein was the major carotenoid, making up about 39% of the total carotenoid content, followed by violaxanthin, ,-carotene and neoxanthin. Visual quality decreased during storage in most cases, and was correlated to initial ascorbic acid and dry matter contents. The initial AA content might therefore be used as a parameter for predicting the shelf-life of baby spinach. The results also indicate that by harvesting baby spinach a few days earlier than the current commercial stage of harvest the postharvest visual quality and nutritional quality may be improved. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||