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Subsequent Storage (subsequent + storage)
Selected AbstractsTriacylglycerol 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] Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus duransJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2003A.S. Carvalho Abstract Aims: The effects of three different growth media (MRS, M17 and Lee's) on survival during freeze-drying and subsequent storage of six strains of Enterococcus faecalis and two strains of E. durans were investigated. Methods and Results: Distinct Enterococcus spp. strains were grown on M17, MRS and Lee's broth, freeze-dried and stored at 20°C in air under darkness. At regular intervals throughout storage, freeze-dried samples were rehydrated and then plated on M17 agar. Conclusions: A higher survival rate during storage of dried E. durans was obtained when growth occurred in MRS. The same effect was not observed, however, for the majority of E. faecalis strains, which clearly survived better in the dried state when this organism had been grown in M17 or Lee's medium. Significance and Impact of Study: The survival of the dried Enterococcus spp. tested during storage was shown to be strain-specific and dependent on the growth medium. [source] THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2009MAGDALENA MICHALCZYK ABSTRACT The aim of this study was to analyze the effects of air-drying and freeze-drying and subsequent storage of dried products on the content of polyphenols, anthocyanins and the antioxidant properties of selected berry fruits. The material was raspberry (Rubus ideaus L.), strawberry (Fragaria ananassa Duch) and bilberry (Vaccinum myrtillus). Despite exposure to atmospheric oxygen, the stored freeze-dried fruit retained the properties of the raw material better than the air-dried product. In the case of the latter, there were considerable differences in the retention of total polyphenolic and anthocyanin content as well as antioxidant properties in the three fruit species examined. In particular, bilberry maintained a high polyphenol and anthocyanin content and high antioxidant potential despite the greatest losses of these compounds. PRACTICAL APPLICATIONS Consumer demand for food with health-promoting qualities is increasing. The food industry has intensified its efforts to provide high quality, semi-processed products that fulfil this requirement. The results presented in this work indicate that even after long-term storage and despite exposure to atmospheric oxygen, freeze-dried berries retain the antioxidant properties of the raw material to a very high degree. Therefore, lyophilisates can satisfy this particular need. Air-dried berries are much less stable during long-term storage. The dynamics of the changes occurring during the storage of both kinds of product are presented in detail. [source] EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2002J. W. BELL Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (Fo -value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content. [source] EFFECT OF RAPID COOLING ON THE GROWTH AND PENETRATION OF SALMONELLA ENTERITIDIS INTO EGG CONTENTSJOURNAL OF FOOD SAFETY, Issue 4 2002HAIQIANG CHEN ABSTRACT Shell eggs were inoculated internally with approximately 10 cells of Salmonella enterica serovar enteritidis (S. enteritidis) and subjected to three different cooling treatments. Eggs were cooled from an initial temperature of 27C to approximately 7.2C. After cooling, eggs were stored at approximately 7.2C for 36 days, or stored at 5.7,9.5C for 30 days plus 6 days at 37C to simulate temperature abuse. Rapid cooling and subsequent storage of eggs at approximately 7.2C inhibited the growth of S. enteritidis in eggs. Slow cooling, and/or temperature abuse promoted growth of S. enteritidis in eggs. The penetration study indicated that rapid cooling and subsequent storage at 7.2C for 30 days did not affect the penetration of S. enteritidis into egg contents. The S. enteritidis isolated from the eggshell with shell membranes was significantly higher (P < 0.05) than from the internal egg contents, indicating that most of the S. enteritidis cells were trapped within the shell pores and/or shell membranes. [source] Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium ChlorideJOURNAL OF FOOD SCIENCE, Issue 3 2010Roger F. McFeeters ABSTRACT:, Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl2 as the only salt, to determine the course of fermentation metabolism in the absence of NaCl, and to compare firmness retention of cucumbers fermented in CaCl2 brine during subsequent storage compared to cucumbers fermented in brines containing both NaCl and CaCl2 at concentrations typically used in commercial fermentations. The major metabolite changes during fermentation without NaCl were conversion of sugars in the fresh cucumbers primarily to lactic acid which caused pH to decrease to less than 3.5. This is the same pattern that occurs when cucumbers are fermented with NaCl as the major brining salt. Lactic acid concentration and pH were stable during storage and there was no detectable production of propionic acid or butyric acid that would indicate growth of spoilage bacteria. Firmness retention in cucumbers fermented with 100 to 300 mM CaCl2 during storage at a high temperature (45 °C) was not significantly different from that obtained in fermented cucumbers with 1.03 M NaCl and 40 mM CaCl2. In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers. [source] Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic PressureJOURNAL OF FOOD SCIENCE, Issue 4 2007D. Del Pozo-Insfran ABSTRACT:, Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and stability of aged red wines. In the present study, the effect of polyphenol oxidase (PPO) activity on phytochemical stability of an ascorbic acid-fortified muscadine grape juice following high hydrostatic pressure (HHP) processing (400 and 550 MPa for 15 min) and after 21 d of storage at 25 °C was investigated. Addition of rosemary and thyme polyphenolic extracts (copigmentation) was evaluated as a means to stabilize anthocyanins and ascorbic acid during pressurization and subsequent storage. Polyphenolic extracts were partially purified in order to reduce their content of PPO substrates, and improve their stabilization properties within juice matrix. Overall PPO activity increased (3- and 2.5-fold) following HHP at 400 and 550 MPa, respectively, although it was significantly lower in copigmented treatments. Higher anthocyanin losses occurred at 400 (,70%) than at 550 MPa (,46%), which were correlated to antioxidant losses (r= 0.89). Similarly, greater ascorbic acid losses were observed at 400 (84%) than at 550 MPa (18%). Copigmentation increased anthocyanin retention in reference to pressurized controls (3- and 3.2-fold for rosemary and thyme treatments, respectively) and decreased ascorbic degradation (20 to 32%). In stored samples, higher anthocyanin content (>2-fold) and antioxidant capacity (>1.5-fold) was observed for copigmented treatments when compared to control juices. Addition of partially purified copigments increased muscadine grape juice color, antioxidant activity and also reduced phytochemical losses during HHP processing and storage. [source] Matrix-assisted laser desorption/ionization Fourier transform mass spectrometric analysis of oxygenated triglycerides and phosphatidylcholines in egg tempera paint dosimeters used for environmental monitoring of museum display conditionsJOURNAL OF MASS SPECTROMETRY (INCORP BIOLOGICAL MASS SPECTROMETRY), Issue 5 2001Oscar F. van den Brink Abstract Oxidative changes in triacylglycerols and diacylphosphatidylcholines in egg tempera paint strips are used for chemical dosimetry of the quality of the museum environment. High-resolution matrix-assisted laser desorption/ionization Fourier transform mass spectrometry (MALDI-FTMS) was used as a rapid method for the determination of the exact elemental composition of the alteration products from diacylphosphatidylcholines and triacylglycerols. Light exposure of the egg tempera paints yields oxygenated diacylphosphatidylcholines and triacylglycerols. In the latter multiple incorporation of oxygen was observed as a recurring mass difference of 15.995, the exact atomic mass of oxygen. Owing to the high resolution of the FTMS data (routinely 20 000 at m/z 1000 in broadband mode), oxidation products with different elemental compositions but identical nominal mass could be distinguished. Products of oxidative cleavage of triacylglycerols were observed in samples exposed for longer times. The relative intensities of the peaks of singly and multiply oxygenated triacylglycerols were used to derive the degree of oxygenation of the egg lipids in the tempera paint dosimeters. The degree of oxygenation was found to be directly related to the light exposure time. Exposure to elevated temperature (60 °C) for a period of 21 days did not lead to oxygenation of the triacylglycerols and diacylphosphatidylcholines. Exposure to NOx and SO2 in the dark greatly increased the degree of oxygenation. Addition of lead- or copper-containing pigments to the egg binding medium (and subsequent storage for 6 months in the dark) led to accelerated conversion of egg lipids to oxidised products. Copyright © 2001 John Wiley & Sons, Ltd. [source] Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivarsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2010Aurélie Bechoff Abstract BACKGROUND: Orange-fleshed sweetpotato (OFSP) can be used to tackle vitamin A deficiency, a major public health problem in most developing countries. In East Africa, common ways of using sweetpotato include drying and subsequent storage. The aim of the study was to investigate the impact of drying and storage on the total carotenoid retention (as an estimate of provitamin A retention) from OFSP. RESULTS: Losses of total carotenoid during drying were generally low (15% or less). Total carotenoid retention in OFSP was not dependent on the type of dryer (solar or sun). Sweetpotato cultivar (Ejumula, Kakamega, SPK004/1, SPK004/1/1, SPK004/6 or SPK004/6/6) had a significant effect on retention in drying (P < 0.05). High percentage losses of total carotenoids were, however, correlated with high moisture content and high carotenoid content in fresh sweetpotato roots. After 4 months' storage at room temperature in Uganda, losses of total carotenoid in dried sweetpotato chips were high (about 70%) and this was not dependent on the use of opaque or transparent packaging. CONCLUSION: Losses of carotenoids during storage were considered to be more of a nutritional constraint to the utilisation of dried sweetpotato than losses occurring during drying. The relationship between characteristics of the cultivars and losses of carotenoids during drying should be taken into account in selection of cultivars for processing. Copyright © 2009 Society of Chemical Industry [source] Measurement of lipoxygenase in Australian white wheat flour: the effect of lipoxygenase on the quality properties of white salted noodlesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2006Larisa Cato Abstract The enzyme lipoxygenase has a number of functions in breadmaking. Although white salted noodles are a staple food in various countries, the significance and potential of lipoxygenase in noodlemaking are less well understood. In these products a bright, uniform appearance is particularly important and so the aim of the present research has been to study the effect of endogenous and exogenous lipoxygenase upon discolouration of white salted noodles as well as on the textural and structural attributes. Similar lipoxygenase levels were recorded in the flours studied and no significant losses of activity were found during noodle manufacture and subsequent storage. Less discolouration occurred in treated noodle sheets compared with control samples. Discolouration happened to a lesser extent when samples were cooked immediately after preparation or drying for both treated and control noodles. Whiter noodle sheets were obtained when a soybean lipoxygenase was added to the formulation. Textural and structural properties of white salted noodles were not adversely affected by enzyme addition, giving firm, elastic and non-sticky products. It is concluded that the incorporation of the lipoxygenase preparation offers prospects for colour enhancement of white salted noodles. Copyright © 2006 Society of Chemical Industry [source] | |||||||||||||