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Article
Publication date: 10 May 2019

Aman Bhatnagar, Prem Vrat and Ravi Shankar

The purpose of this paper is to determine compatibility groups of different fruits and vegetables that can be stored and transported together based upon their requirements for…

Abstract

Purpose

The purpose of this paper is to determine compatibility groups of different fruits and vegetables that can be stored and transported together based upon their requirements for temperature, relative humidity, odour and ethylene production. Pre-cooling which is necessary to prepare the commodity for subsequent shipping and safe storage is also discussed.

Design/methodology/approach

The methodology used in this journal is an attempt to form clusters/groups of storing together 43 identified fruits and vegetables based on four important parameters, namely, temperature, relative humidity, odour and ethylene production. An agglomerative hierarchical clustering algorithm is used to build a cluster hierarchy that is commonly displayed as a tree diagram called dendrogram. The same is further analyzed using K-means clustering to find clusters of comparable spatial extent. The results obtained from the analytics are compared with the available data of grouping fruits and vegetables.

Findings

This study investigates the usefulness and efficacy of the proposed clustering approach for storage and transportation of different fruits and vegetables that will eventually save huge investment made in terms of developing infrastructure components and energy consumption. This will enable the investors to adopt it for using the space more effectively and also reducing food wastage.

Research limitations/implications

Due to limited research and development (R&D) data pertaining to storage parameters of different fruits and vegetables on the basis of temperature, relative humidity, ethylene production/sensitivity, odour and pre-cooling, information from different available sources have been utilized. India needs to develop its own crop specific R&D data, since the conditions for soil, water and environment vary when compared to other countries. Due to the limited availability of the research data, various multi-criteria approaches used in other areas have been applied to this paper. Future studies might be interested in considering other relevant variables depending upon R&D and data availability.

Practical implications

With the increase in population, the demand for food is also increasing. To meet such growing demand and provide quality and nutritional food, it is important to have a clear methodology in terms of compatibility grouping for utilizing the available storage space for multi-commodity produce and during transportation. The methodology used shall enable the practitioners to understand the importance of temperature, humidity, odour and ethylene sensitivity for storage and transportation of perishables.

Social implications

This approach shall be useful for decision making by farmers, Farmer Producer Organization, cold-storage owners, practicing managers, policy makers and researchers in the areas of cold-chain management and will provide an opportunity to use the available space in the cold storage for storing different fruits and vegetables, thereby facilitating optimum use of infrastructure and resources. This will enable the investors to utilize the space more effectively and also reduce food wastage. It shall also facilitate organizations to manage their logistic activities to gain competitive advantage.

Originality/value

The proposed model would help decision makers to resolve the issues related to the selection of storing different perishable commodities together. From the secondary research, not much research papers have been found where such a multi-criteria clustering approach has been applied for the storage of fruits and vegetables incorporating four important parameters relevant for storage and transportation.

Details

Journal of Advances in Management Research, vol. 16 no. 4
Type: Research Article
ISSN: 0972-7981

Keywords

Article
Publication date: 21 January 2021

Ashish Saini, Anurag Pandey, Sanjita Sharma, Umesh Shaligram Suradkar, Yellamelli Ramji Ambedkar, Priyanka Meena and Asman Singh Gurjar

The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE…

Abstract

Purpose

The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters.

Design/methodology/approach

Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage.

Findings

RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9).

Research limitations/implications

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

Practical implications

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

Originality/value

RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

Details

Nutrition & Food Science , vol. 51 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 18 March 2020

Ashlesha Ranade, Pradeep Kumar Singh and Neeraj Shrivastav

This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world…

Abstract

Purpose

This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath.

Design/methodology/approach

The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study.

Findings

The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the values increased initially on the 20th day followed by a gradual decrease. The total plate count (colony forming unit) on 0 day for SC and MC were 2.51 and 2.46, whereas for SCD and MCD the values were 1.94 and 1.98, respectively, indicating significantly (P = 0.01) lower values in dehydrated meat pickle preparations (SCD and MCD) in comparison to samples prepared without dehydration (SC and MC). Similarly, on the 60th day, the meat pickle treatments mentioned as SC and MC had the yeast and mold counts (colony forming unit) detected as 1.79 and 1.88, respectively, however, the organisms were not detectable in treatments SCD and MCD.

Practical implications

Developed product may be suitable for long distance marketing and making the local delicacy available to distant places.

Originality/value

The literature review indicated that though meat pickles have been prepared earlier most of the preparations involved chemical preservatives/antioxidants and trials with hurdles such as dehydration and cooking variations were scanty.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2021

Rekha Chawla, S. Sivakumar, Santosh Kumar Mishra, Harsimran Kaur and Rahul Kumar Anurag

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions…

Abstract

Purpose

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).

Design/methodology/approach

Different gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.

Findings

The physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.

Originality/value

To extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 23 February 2021

María Laura Mediza Romero, Mariana von Staszewski and María Julia Martínez

The purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.

Abstract

Purpose

The purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.

Design/methodology/approach

Two incorporation methods of polyphenols were evaluated: direct addition or incorporated within protein particles of whey protein concentrate and gelatin. During yogurt’s shelf life, structure characteristics (water holding capacity, textural and rheological parameters), lactic acid bacteria (LAB) viability and polyphenols antioxidant activity were analyzed. Also, polyphenol bioaccesibility after in vitro digestion was evaluated.

Findings

Polyphenols addition (by the two methods used) did not affect the dynamics of the fermentation process, nor the LAB viability during storage. The color parameter a* for the yogurts with the highest polyphenol concentrations showed positive values (tending to red), but not visible to the naked eye. Because of the ability of polyphenols to interact with milk proteins, yogurts with polyphenols presented higher values in firmness and cohesiveness with respect to the control. Additionally, the incorporation of polyphenols in protein particles increased even more these parameters because of the higher protein content of these formulations. After simulated digestion, a high polyphenol bioaccesibility was observed, and the antioxidant activity was retained, which could be explained by the “protector” effect of the milk matrix.

Practical implications

Yogurt supplementation with green tea polyphenols is feasible for the development of functional food. However, the use of protein particles would not provide an extra benefit because milk proteins already act as protective molecules of polyphenols.

Originality/value

This study shows not only the physico-chemical implications of including polyphenols in yogurt but also their bioaccesibility after an in vitro digestion, revealing a suitable manner for delivery of antioxidants in a dairy product like yogurt.

Details

British Food Journal, vol. 123 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 July 2016

Gagandeep Kaur Sidhu, Preetinder Kaur and Manpreet Singh

Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly…

Abstract

Purpose

Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly perishable in nature, due to high respiration rate; consequently, sensory as well as nutrient loss occurs at a very high rate. The aim of this research was to enhance the shelf life of fresh fenugreek leaves under modified atmosphere and determine the effect of different physiochemical parameters on storability of fenugreek leaves.

Design/methodology/approach

Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient conditions. All packed samples were stored at 15°C temperature and 75 per cent relative humidity (RH). The quality was determined on the basis of retention of pigments, flavonoids, antioxidants, ascorbic acid and total phenols. The sensory evaluation of the stored samples was also carried out at regular intervals.

Findings

The results of this study indicated that the quality of fresh fenugreek leaves in PP (34 μm) non-perforated package (T3) stored at 15°C and 75 per cent RH was superior to those packed under other treatments on the basis of color retention, β-carotene, ascorbic acid, 2,2-diphenyl-1-picrylhydrazyl, total phenols and overall acceptability. The produce could be safely stored for 9 days without any adverse effect on bioactive compounds.

Originality/value

Factors leading to deterioration of quality of fresh fenugreek leaves like pigments and phenolic content were largely influenced by in-pack gaseous atmosphere inside the polymeric film packages. Modified atmosphere packaging with different treatments for enhancing shelf life and retention of bioactive compound of fenugreek was carried out in the work.

Details

Nutrition & Food Science, vol. 46 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 February 2018

Pranav Chauhan, Arun K. Das, P.K. Nanda, Vishal Kumbhar and J.P. Yadav

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study…

Abstract

Purpose

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Design/methodology/approach

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Findings

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

Originality/value

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 5 June 2020

Rehab F.M. Ali, Ayman M. El-Anany and Hassan M. Mousa

The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory…

Abstract

Purpose

The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days.

Design/methodology/approach

The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated.

Findings

No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese.

Practical implications

It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese.

Originality/value

It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

Details

Nutrition & Food Science , vol. 51 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 20 May 2019

Sukhvir Singh, Niranjan Bhowmick and Anand Vaz

The present work is a systematic study to understand the cause of poor quality of sliver, roving and yarn due to defective sliver storage can-spring at finisher drawframe machine…

Abstract

Purpose

The present work is a systematic study to understand the cause of poor quality of sliver, roving and yarn due to defective sliver storage can-spring at finisher drawframe machine in spinning preparatory. This study aims to investigate the influence of can-spring stiffness factor, sliver deposition rate and sliver coils position on yarn unevenness and thin places considering two cases of sliver storage time.

Design/methodology/approach

Combed ring spun yarn samples were produced by varying finisher drawframe variables, which were can-spring stiffness, delivery speed and sliver coils position in storage can. For research design, three-factor three levels of Box-Behnken experimental design was adopted. To investigate the effect of sliver storage time on combed yarn unevenness and thin places, yarn samples were produced at 8 h sliver storage time and without allowing any storage time. Sliver storage time is the time for which combed drawn sliver kept idle in storage cans before feeding to speedframe machine. The 8 h sliver storage time was considered for present study after consulting industrial experts. Adequate numbers of the samples were tested for yarn quality parameters such as yarn unevenness and thin places 50 per cent/km on standard instruments. Finally, the test results were analyzed using statistical software to check the statistical significance of all the independent variables on observed response through analysis of variance.

Findings

The experimental results showed that the yarn samples produced from older can-springs and bottom position sliver coils stored at 8 h storage time were showing higher yarn unevenness and thin places compared to other yarn samples. The results also showed that the effect of delivery speed is not significant on yarn unevenness for samples produced without allowing any sliver storage time.

Research limitations/implications

The present study is an outcome of a practical problem experienced at the finisher drawframe machine in a spinning industry. For this purpose, only scrutinized finisher drawframe variables were considered for the evaluation. There are many equally important other factors, which were not considered due to research work feasibility.

Social implications

This paper investigates the effect of some imperative factors at the finisher drawframe stage on combed yarn quality. The present study will boost existing knowledge of the spinner’s community regarding the effect of can-spring stiffness, sliver coils position and storage time on resultant combed yarn quality parameters.

Originality/value

The work is original and only a few references are available. The study reveals that storage can-spring stiffness should be chosen carefully for better sliver handling. It is observed that finisher drawframe can-spring stiffness, sliver storage time and sliver coils position play a vital role in deciding quality characteristics of stored sliver and ultimately affect yarn quality.

Details

Research Journal of Textile and Apparel, vol. 23 no. 2
Type: Research Article
ISSN: 1560-6074

Keywords

Article
Publication date: 14 September 2015

Achir Jamwal, Sunil Kumar, Z. F. Bhat, Arvind Kumar and Simranjeet Kaur

The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage

Abstract

Purpose

The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage.

Design/methodology/approach

The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

Findings

A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper.

Originality/value

Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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