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Register a new userThe effect of primary treatments on the quality of table eggs during refrigerated storage
تأثير المعاملات الأولية في صفات جودة بيض المائدة (تربية أقفاص) خلال التخزين المبرد
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هدف البحث إلى دراسة التغيرات الكيميائية و الميكروبية و الحسية لبيض المائدة (تربية دجاج ضـمن أقفاص) خلال عملية التخزين المبرد بعد معاملته بتركيـزين مختلفـين 100 و 200 ppm مـن المـاء المكلور و في درجتي حرارة مختلفتين (20 و 40°س). و مدة زمنية قدرها دقيقة واحدة للمعاملات جميعها. أظهرت نتائج التحليل الميكروبي أن المعاملات جميعها خلت من بكتيريا Pseudomonas و coli.E و من الخمائر و الفطور و Salmonella . و أفضلها كانت المعاملة الثانية (البيض المغـسول بتركيـز ppm100 و بدرجة حرارة 20°س)، تلتها المعاملة الثالثة (البيض المغـسول بالمـاء المكلـور بتركيـز ppm100 و بدرجة حرارة 40°س)، و في المرتبة الثالثة معاملة الشاهد (البيض غير المعامل).
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.
References used
AOAC. 2000. Official methods of analysis of AOAC international, 17th Edition. USA
Banwart, G. J. 1998. Basic Food Microbiology. 2ed., Chapman & Hall, New York, 393-409P
Baumler, A. J., M. B Hargsb and R. M. Tsolis. 2000. Tracing the origins of Salmonella out breaks. Science (287), 50-52
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This study was conducted on European grape Vitis Vinifera L. Var.
Helwani, for grape vine in full bearing. Fruit were picked, during two harvest
dates and for three treatments (pre-cooling directly- pre-cooling after 12 h and
without pre-cooling).
A 1×1×1 m pre-cooling chamber was designed (cooling
efficiency 125 kg\ m3) based on iced water and pumped stream air. In addition
to that, we used boxes. Then handled fruit were transferred to the storage units
at 0±1Cо and 90-95% RH for two months. The initial and monthly
measurements for weight loss%, decay%, ripening indicator, firmness kg/cm2
and total soluble solids TSS % were done. The study showed significant effect
of directly application of pre-cooling treatment on decreasing weight loss
0.508% and decay 0.591%.
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 aceti
c 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.
This study was investigated at the laboratories of the Department of Food
Sciences at the Faculty of Agriculture, University of Damascus in order to
determine the effect of initial treatments such as: blanching period, salting,
adding acid) on che
mical, microbiological, sensory parameters of canned
Artichoke. Group of chemical (humidity, protein, ashes, anti-oxidants,
phenols), microbiological indicators (total count of organism, yeast and fungi,
anaerobic bacteria, Coliform bacteria, E.coli and pseudomonas), and sensory
evaluation had been carried out to determine the acceptability of the best
treatment of the canned Artichoke. 48 treatments were applied on Artichoke
samples: with three blanching (period 10, 20, 30 minutes), adding citric acid (0,
2, 4, 6 %), and adding salt (0, 1, 2, 3 %). Results based on microbiology,
chemically and sensory evaluation showed that the best treatment applied on
Artichoke was treatment number 6 (10 minutes blanching time, 2% of citric
acid and 1% of salt), following number 22 (20 minutes blanching time, 2 % of
citric acid and 1% of salt) and treatment number 26 (20 minutes blanching
time, 2 % of citric acid and 2% of salt)
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 eval
uation 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 egg has important role in the food , different food industries, and scientific researches , this is because of its high nutrition value and its special properties that give color and improve texture of food .
The microbial content and its change
s were studied during storage of washed and unwashed egg and that with cooling and
without cooling in different Temperature , also morphology description was studied for all existed microorganisms .
This study indicated that microbial growth increases and egg quality decreases in storage egg in natural Temperature and We must not wash egg with cooling and without cooling before storage for long time to prevent the microorganisms from enter through shell of the egg during washing specially without controlled Temperature of washing water ., but it may wash the egg to remove of existing microorganisms on shell .
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