Studying some microbiological, chemical and sensory parameters of Broccoli during refrigerated storage

This investigation was conducted to study the effect of cooling preservation on some microbiological (total count of organism, yeast and fungi, Coliform bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and sensory evaluation of Broccoli during refrigerated storage and to determine the acceptability of the best treatment of the broccoli by customer during refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at Abi Jarash farms of Damascus University in 2011/2012 season were used. Three treatments were applied on two hybrids of broccoli. Treatments 1 (broccoli was stored without any packaging), treatments 2 (broccoli was stored after packaging without vacuum sealed) and treatments 3 (broccoli was stored after packaging with vacuum sealed). Results showed and based on microbiology, chemically and sensory evaluation that the best treatment to save the broccoli reverberated was treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli was stored after packaging with vacuum sealed) where the broccoli F1 Kondi was preserved without any changes in sensory parameters and accepted qualities for 15 days and for 10 days for broccoli F1 Kibbah.

The Effect of Different Temperatures Degrees on Preservation Period of meat Poultry

This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the third (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at 20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.

Effect of acetic acid on some quality properties of chicken breast during refrigeration

This study was conducted at the laboratories of Food Science Department at the Faculty of Agriculture, Damascus University in order to study the possibility of prolonging the shelf life of chicken breast by vacuum packaging and treating with acetic acid. Chicken breasts were immersed into a solution having 1% or 2% of acetic acid concentration for 30 sec. and packaged with vacuumed and not vacuumed sacs. Samples were preserved at 4±1 ºC for 21 days and examined after 0, 7, 14 and 21 days of refrigeration for microbiological, chemical and sensory properties. Microbiological analyses included determination of total count of bacteria, coliforms, Salmonella, anaerobic bacteria, Pseudomonas, yeasts and molds. Chemical analyses included determination of pH value and non-protein nitrogen. Sensory properties were evaluated for color, smell and texture. Results revealed that samples immersed into a solution with 1% and 2% of acetic acid concentration had affectively improved quality and sensory properties of chicken breast for more than 14 days compared with control samples and the samples treated by 2% of acetic acid with vacuum packaging had the best quality results.

The effect of primary treatments on the quality of table eggs during refrigerated storage

The aim of present research was to study chemical, microbial and sensory changes of commercial eggs during refrigerated storage and after treatment with two different chlorinated water concentrations (100 ppm and 200 ppm) and two different temperatures (20ºC and 40ºC) for 1 minute. Microbial analysis showed that all eggs samples were free of Pseudomonas, Salmonella, E.coli bacteria, molds and yeasts. The best treatment was (100 ppm at 20 °C), followed by treatment with 100 ppm at 40 ° C and the third one was control sample.