990 resultados para Keeping quality
Resumo:
The study was carried out to asses the nutritional qualities of smoked O. niloticus and to discover the best methods of storage to minimize spoilage and infestation of smoked fish. Result showed that the protein contents in A and D decreased while the protein contents of b and C increased. The lipid content increased only in A while it decreased in B-C and D. The moisture content generally increased over the period of storage and there was an increase in ash content only in C while it decreased in A, B and D. The samples packed in polythene bag suffered about 35% mould infection and a few were attached by rodents with some fouling. Samples packed in jute bag were in good condition but were slightly attached by insect. All samples packed in carton and basket were still in good state but there were insect attack in those packed in carton
Resumo:
Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.
Resumo:
All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence met requirements of the proposed standard. Also samples without quality cut tested had a greater salt content than that with quality cut. This indicates that salt contributes to protecting dried fish and hence may be endorsed by sensory evaluation to a certain extent. Samples with quality cut had more moisture than that without quality cut. But all samples with and without quality cut had a moisture content greater than 35% which is the maximum moisture content for such species specified in the standard. Microbiological testing for total counts and Coliform contents too showed that good quality dried fish had counts greater than that specified in the standard. The different species of fish tested had varying lengths of shelf life. But on an average the shelf life of dried fish could be prolonged for about 12 days by re-drying at 45°C for 6 hours, i.e., re-drying at these temperatures without subsequent packing in polythene bags may not be practical for prolonging the storage life of salted/dried fish.
Resumo:
Experiments were conducted on the storage life of salted dried fish from both freshwater and marine species. It was found that the storage life of salted dried products from the 2 freshwater species tested (Ompok bimaculatus and Labeo dussumieri) is much longer than that of the 2 marine species (Gonialosa manminna and Chorinemus lysan), i.e., 51 days.
Resumo:
The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.
Resumo:
Livestock sewage has been utilized for fish culture. There is lack of information on microbiological evaluation and keeping quality of these fishes. This paper reveals the incidence, types of micro-organisms and keeping quality of fishes reared in livestock sewage fed ponds without artificial feed. These fishes revealed microbial incidence and keeping quality comparable to other fishes. Initial mesophilic and psychrophilic counts varied from 3.38 to 5.56 and 2.47 to 4.74. On an average, the counts reduced by about 40% after evisceration and washing. Whole as well as washed fishes had refrigerated (8 ± 1°C) life of not more than 4 days. The average psychrophilic and mesophilic counts of ice (0 to 1°C) stored whole fishes up to 10th day varied from 3.66 to 4.81, 4.61 to 5.24 and in eviscerated and washed fishes 2.17 to 3.69 and 2.78 to 4.41. Both remained acceptable till the 10th day. Qualitative study of surface slime and gills revealed presence of Aerobacter (Enterobacter), Aeromonas, Alcaligenes, Bacillus, Clostridia, E. coli, Klebsiella, Micrococci, Proteus and Pseudomonas.
Resumo:
Three dry pelleted feeds incorporating fish meal, fish silage or a mixture of colocasia leaf powder and fish meal were formulated for use in carp culture. The diets formulated were tested for water stability and also for changes in their quality parameters over storage of three months. The different pellets showed satisfactory water stability. The variations recorded in the proximate composition during the period of storage did not bring about any drastic change in the overall keeping quality of the feeds. Therefore, the three formulated feeds are considered suitable for use in the culture of carps.
Resumo:
A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.
Resumo:
The potentials of applying the lactoperoxidase system (LPS) in extending the shelf life of raw milk at ambient temperatures was investigated in the western highlands of Cameroon. Raw milk was LPS-activated by adding various concentrations (ppm) of thiocyanate and peroxide and denoted as 0:0, 7:10 ppm, 10:10 ppm and 20:20 ppm. The keeping quality of the activated milk samples was assessed by the alcohol stability and clot-on-boiling tests, pH changes and titratable acidity. The milk in all the treatments remained fresh during the first 12 hours but the control was spoiled by the 15th hour. There was a continuous drop in pH values matched by a steady rise in titratable acidity. For all parameters measured, 20:20ppm was the last treatment to spoil, suggesting that the shelf life of milk increases with increasing concentrations of thiocyanate and peroxide. With small amounts of thiocyanate (20 ppm) and peroxide (20 ppm) the shelf life of raw milk can effectively be extended under Cameroonian conditions by approximately 9 hours without refrigeration. Thus LPS-activated milk can be stored for as long 21 hours, allowing sufficient time for its appropriate disposal.
Resumo:
Postharvest quality of Alphonso mangoes (Mangifera indica L) is vital to ensure proper ripening and good quality. 500 g mature green mangoes, were subjected to three pre- packaging hot water dips (20, 30 & 40°C) for 40 min, two packaging films (OPP unperforated and perforated), using three levels of gas concentrations of 25,50 and 75% v/v CO2 treatments (balance N2) and stored at 10°C for 21 days. During the storage period headspace gas composition, weight loss, ascorbic acid, pulp firmness, external fruit colour and overall quality score were measured to determine optimum storage conditions. The most effective postharvest condition was found to be dipping in water maintained at 40°C for 40 min, followed by packaging under 50% CO2 in bags made of unperforated film when compared to mangoes packed under 25 and 75% CO2 which showed deteriorated quality including spoilage and mould. Good keeping quality of at least 21 days was achieved under these conditions, which was much superior to the control samples that showed deterioration after 12 days of storage.
Resumo:
Teachers leave the teaching profession at different stages throughout their careers. When mid-career teachers leave the profession, there is a potential loss of experienced, quality staff. Increasingly principals have the responsibility for recruiting and keeping quality staff, which translates to responsibility for arresting the attrition rate. This paper reports on an ongoing study that investigates how school leadership may affect teacher job satisfaction in order to understand how principals can enhance teacher work commitment. This paper uses the domains of leadership identified in Education Queensland’s Leadership Matters Framework (2008) to compare school leaders’ and teachers’ perceptions about mid-career teachers’ leaving the profession. Five current principals and five ex-teachers participated in semi-structured, qualitative, individual interviews about which leadership practices impact on teacher work commitment. The ideas identified by each cohort were coded through a content analysis. The five domains of leadership (i.e., personal, relational, intellectual, organisational and educational leadership) provided an analytical framework. Both participant groups indicated relational leadership practices as the strongest influence on teacher work commitment. The relational skills, such as valuing staff, being approachable, being consistent with staff interactions, having good interpersonal skills and developing staff strengths, were noted to have specific impacts on teachers’ work commitment. There were significant differences between the groups, with the ex-teachers rating the personal leadership practices as the second most important practice that can influence teacher work commitment. In contrast, the principals felt that the organisational and education leadership practices were of next importance for teacher work commitment. The findings have implications for principal leadership professional learning. Improving relational skills may help school leaders to increase teacher work. Teacher attrition is a serious concern to many education jurisdictions and by understanding reasons for decline in commitment, jurisdictions can redress the negative impact of leadership practices and keep teachers committed and in the profession. However, further research needs to incorporate more participants through a quantitative study to validate connections with the qualitative findings presented in this current study.
Resumo:
It has been observed that a better frozen product can be obtained by freezing good quality pomfrets transported in insulated containers with sufficient quantity of ice. To enhance the keeping quality and to prevent dehydration and discoloration, a dip in B H A (0.005%) for 15 minutes and subsequent storage in polythene lined gunny bag at -15°c to -I8°c can be recommended. The products treated in the above manner can be stored well over six months. Periodical glazing at an interval of 3 weeks will also prevent the dehydration to a greater extent.
Resumo:
Investigations on the fishery, utilization and development of the crabs in Indian waters have been reviewed. Various factors relating to the improvement of fishery, keeping quality of the crab meat and possibilities for an integrated farming of commercially important crabs are discussed.
Resumo:
Effect of incorporating chlorotetracycline (CTC) in ice up to 5 ppm level on the keeping quality of prawns has been studied. A shelf life extension by nearly six days is obtained for the CTC-iced sample over the control. The headless prawns absorbed greater amounts of CTC than whole prawns during storage in CTC-ice. Traces of the antibiotic are found in the muscle of the CTC-iced prawns even after cooking for one hour. The cause of destruction of CTC when used for prawn preservation is discussed.
Resumo:
Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage periods, and stored at -23°C and -l0°C. The frozen storage shelf life was evaluated, with respect to holding time in ice prior to freezing, by examining the extent of oxidative rancidity, protein denaturation, organoleptic changes etc. Fillets with pre-freezing ice storage periods of 0, 3, 5 and 7 days had frozen storage shelf-life of 32, 24, 20 and 16 weeks respectively at -23°C. The fillets stored in ice for more than 7 days are unsuitable for further processing. Storage temperature greatly affected keeping quality of frozen fillets. Freshly frozen fillets stored at -10°C became unpalatable at 16-20 weeks as compared to 28-32 weeks for the fillets stored at -23°C.