Jumbo and medium sized summer onions (ANilrm cepa) of three cultivars were stored at 1, 4, 21°C for 6 months. Medium yellow onions held best at 1'C; jumbo sizes showed lowest losses at 4 and 21'C. Highest losses occurred in white onions. Major losses were due to decay. Sprouting occurred after 3 months at 4°C; none was observed at 1°C. Pungency increased and sugar decreased at 4 and 21°C; onions remained dormant at 1°C. Changes in quality parameters were factors of size and cultivar and may influence sprouting and decay over storage. Weight loss was an index to onion size change. Sprouting increased on reconditioning onions. Medium yellow Grano onions stored best on transfer to higher temperatures.
Fresh produce processing is a new, emerging industry offering nutritious, convenient products with fresh-like qualities. Since the method of preservation involves refrigeration without blanching, the challenge for produce processors is to provide a safe product with extended shelf life. Sanitary guidelines must be developed to encompass both processing plants and employees. Microbiological parameters should be established within which the processor must operate to ensure safety during distribution of these products to consumers. Processing yields must be improved for sustained growth of the industry. Better waste management must be implemented for compliance with state and federal environmental standards. Research is needed in the area of packaged product quality. Specifically, gas evolution, surface discolorations, and pest infestation problems must be addressed for these products to remain competitive in the marketplace. Educational programs are needed to combat complacency among employees concerning temperature abuse during transportation, wholesale and retail storage.
Bulk vacuum-gas packs of broilers were examined microbiologically and organoleptically in tests to determine effects of storage temperature, film permeability, carbon dioxide level and vacuum level on acceptability and shelf-life of fresh-processed poultry. Total aerobic bacterial counts and off-odor development were determined after 5-18 days of storage in bulk packs and again after 2-7 more days of storage in a retail case. Significantly lower microbial counts and extended shelf-life were found when storage was at 2°C instead of 5"C, after 12 days storage when low permeable packaging film was used instead of high permeable film and after 15 days of storage when 65% CO, was used instead of 20% CO,. No significant difference in microbial counts was found when a pinhole was made to simulate leaking or torn bulk packs. Gram stains of bacteria from total plate counts and type of off-odor observed indicate spoilage of vacuum-gas packaged broilers was caused by different bacteria than spoilage of ice-packed broilers.
the effect of feeding saturated fat (tallow) and unsaturated fat (safflower oil) to broilers on the change in fatty acid composition of lipids deposited in broiler tissues at 4, 6, 8, and 10 wk of crge was determined.Fatty acids from raw and cooked skin, excluding that on the neck and third wing joint, breast meat, thigh meat, and abdominal fat were identified by using gas liquid chromatography.Fatty acids from water in which carcasses were cooked were also identified.The degree of unsaturation of fatty acids in these tissues wars inffuenced by the degree of unsaturated fatty acids in the diet and tended to assume the fatty acid composition of the diet. In some cases, however, the higher levels of certain fatty acids in depot fat wcrs not present in broilers fed the higher levels in the diet. Fatty acids in the larger amounts in all broiler tissues were palmitic, stearic, ofeic, and linofeic but varied in amount crmong the different crge broilers fed the same ration as well as different rations. In most cases there tended to be cm inverse refcrtionship between oleic and lindeic acids in the tissues. lipids from cooked tissues contained a larger amount of 18-carbon unsaturated fatty acids than the other fatty acids combined. Fatty acids cdlected from cooking water were similar to those in cooked tissues. The presence of 13-ond 25-carbon chain fatty acids noted in tissues of 4 wk-ofd broilers suggests a difference in the metabolism of fot in different age birds. Futher research is needed to substantiate this finding.
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