Effects of Long‐term Storage on Quality of Processed Foods

Salunkhe, D. K.; Wu, M. T.; Y., J.; Giffee, J. W.

doi:10.1111/j.1745-4557.1979.tb00659.x

Cited by 7 publications

(4 citation statements)

References 2 publications

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“…Salunkhe et al . (1979) evaluated the color of pineapple preserves filled in flexible retortable pouches during storage at 4.4, 21.1 and 37.8C.…”

Section: Resultsmentioning

confidence: 99%

“…The results of this study are in agreement with the other findings on color change procedure of fruit preserves during storage at different temperatures. Salunkhe et al (1979) evaluated the color of pineapple preserves filled in flexible retortable pouches during storage at 4.4, 21.1 and 37.8C. They found that increasing temperature could accelerate color changes in samples and decrease the shelf life of products, respectively.…”

Section: Color Changes During Storagementioning

confidence: 99%

“…Many researchers studied some aspects of the relationship between packaging type and food characteristics including pH, acidity, color and metal content (Salunkhe et al . 1979; Nagy et al .…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers studied some aspects of the relationship between packaging type and food characteristics including pH, acidity, color and metal content (Salunkhe et al 1979;Nagy et al 1980;Seow et al 1984;Ochoa et al 2001;Clark et al 2002;Emami-Khansari et al 2005;Maduabuchi et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Tp Can and Flexible Pouch on Physicochemical, Microbial and Sensory Properties of Mashhad Blackcherry Preserves at Different Storage Conditions

Hosseini

Najafi

Sedaghat

et al. 2012

Journal of Food Processing and Preservation

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Packaging is one of the most important and effective factors on quality, appearance and marketability of food products. In this study, the effects of two types of packaging materials, i.e., tinplate (TP) can and flexible pouch (FP), on physicochemical, microbial and sensory properties of cherry preserves during 0, 30, 60 and 90 days of storage under 4, 23, 35 and 40C were investigated. The results revealed that both packaging materials have similar effects on microbial and physicochemical properties (pH and acidity), but better color attributes were observed in FP samples compared with the preserves packed in TP. Packaging type had a significant effect on trace element concentration at α = %5. Mean values of iron, lead and tin were 4.858 ppm, 38.459 ppb and 500.203 ppb, respectively, in TP cans with an ascending pattern during storage, but constant level of these metals was observed in FP. All sensory properties were scored as acceptable in FP. PRACTICAL APPLICATIONS We compare two types of conventional packaging for fruit preserves and our results show that preserves filled in FP packages were similar to TP cans in many aspects of physicochemical, microbial and sensory properties, and in some cases such as color and trace metal content were better than TP, which are important in marketing and also the safety and health of consumers.

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“…Salunkhe et al . (1979) evaluated the color of pineapple preserves filled in flexible retortable pouches during storage at 4.4, 21.1 and 37.8C.…”

Section: Resultsmentioning

confidence: 99%

Section: Color Changes During Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of Tp Can and Flexible Pouch on Physicochemical, Microbial and Sensory Properties of Mashhad Blackcherry Preserves at Different Storage Conditions

Hosseini

Najafi

Sedaghat

et al. 2012

Journal of Food Processing and Preservation

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The influence of combined storage procedures of foods on B vitamins content demonstrated at the example of heat sterilisation and irradiation

Hozova

Takacsova

1993

Nahrung

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This work presents a literary survey of accessible information on the applications of binary and trinary combinations of preservation methods (thermosterilization and irradiation with other preservation methods) and on their influence on B vitamin groups (thiamine, riboflavin, vitamin B6 and folacin) in comparison with traditionally used thermosterilization. It refers to the advantages of the combined techniques of preservation as a real possibility to replace the traditional preservation techniques by non-traditional and less destructive processes.

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