In the maintenance of shelf-stability, nutritional and organoleptic properties of ground melon 'egusi'-Colocynthis citrullus L., vacuum-packaged samples were found to be better than unpackaged samples and samples treated with 0.2% butylated hydroxyanisole (BHA) and 0.02% BHA + 0.045% sodium metabisulphite. After 56 days at 35 degrees C, stored samples showed significant differences (P < or = 0.01) in chemical composition peroxide value (PV), fungal counts and organoleptic attributes. Lipid oxidation and, to a lesser extent, fungal deterioration were responsible for the spoilage of stored ground melon kernel. The dominant fungal flora isolated from stored samples were of the genera Penicillium, Botryodiplodia, Rhizopus and Aspergillus.
Smoking is one of the techniques employed to prevent spoilage of meat. Traditional smoked meat usually results in the production of over dried meat, with unattractive dark colour. This study aimed at improving quality of smoked stored meat. Beef samples were smoked before (CBS) and after (CAS) curing with nitrite and ascorbate in glycerol infusions to obtain intermediate moisture beef. The products were evaluated before and during six weeks of storage under ambient conditions for yield, pigment-conversion, residual nitrite, microbes, and sensory quality. The results of the analysis showed product yield for CBS (33.10-34.77%) to be lower than CAS (47.43-53.48%). Samples CAS contained more moisture (31.21-38.90%) than CBS (24.20-28.41%). CBS4 and CAS4 contained the highest residual nitrite values of 142 and 113 ppm, respectively. CBS4 and CAS3 had the highest myoglobin conversion of 31.31% and 74.68%, respectively. Microbial count of all the beef samples increased with storage time. CBS1 and CAS1 had the highest microbial loads of 3.89 and 4.74 log cful g-1. CAS samples had higher fungal growth than CBS during storage. Beef cured before smoking (CBS) had a better appearance rating (5.44-8.28) than CAS (4.78-7.39). CBS2 had the highest scores in appearance (8.28), taste (7.11) and aroma (8.06). Beef cured before smoking (CBS) had superior sensory scores than beefs cured after smoking (CAS) after six weeks of ambient storage. The quality of intermediate moisture meats was found to improve through curing, using nitrite and ascorbate.
Three different methods, including Soxhlet, traditional and screw press, were used to extract oil from African pear pulp. The oils were analysed for selected minerals and phytonutrients; stored for 4 weeks and analysed for oxidative changes. The micro-components results ranged from 0.00 to 41.50% for chlorophyll, 0.00 to 1.25 µg/100g for total carotenoids, 0.02 to 0.04 mg/100g for iron, 0.00 to 0.01 mg/100g for copper, and 18.25 to 208.50 mg/100g for vitamin E. The oxidative stability results showed that peroxide values ranged from 0.13 to 2.69 meq O2/kg in week 1 to 0.92 to 3.62 meq O2/kg in week 4; FFA ranged from 0.36 to 7.04% in week 1 to 0.39 to 11.47% in week 4; density ranged from 0.89 to 0.91 g/cm3 in week 1 to 0.91 to 0.98 g/cm3 in week 4; viscosity ranged from 17.17 to 51.57 RVU in week 1 to 20.31 to 55.05 RVU in week 4 and thiobarbituric acid level ranged from 0.02 to 1.11 mg/g in week 1 to 0.09 to 1.31 mg/g in week 4. Soxhlet extraction method produced oil of best quality with significantly (p < 0.05) higher mineral and phytonutrient contents, and of a longer storage stability.
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