Effect of packaging and storage conditions on quality and shelf life of soy chaap.
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| Title: | Effect of packaging and storage conditions on quality and shelf life of soy chaap. |
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| Authors: | Raja Sekhar, Mathangi1 (AUTHOR), Mangaraj, Shukadev2 (AUTHOR) sukhdev0108@gmail.com, Singh, Krishna Pratap3 (AUTHOR) |
| Source: | Journal of Food Processing & Preservation. Sep2022, Vol. 46 Issue 9, p1-14. 14p. |
| Subjects: | Packaging materials, Response surfaces (Statistics), Glass bottles, Edible coatings, Quality of life, Water quality, Phytoestrogens |
| Abstract: | The composition of the soy chaap was optimized and prepared by the developed machine. The developed soy chaap was studied for its storage stability using different packaging materials. The optimization for state of product (dry, wet, and wet‐brined), packaging materials (glass bottle, polypropylene and polyvinylidene chloride) and storage condition that is, ambient (27 ± 2°C), refrigerated (4°C) and frozen (−18°C) was done using response surface methodology (RSM). The quality parameters of soy chaap in terms of water activity, pH, microbial load, color variation, sensory overall acceptability, and shelf life during 110 days of storage was determined. The results indicated that the optimum condition was obtained for dry soy chaap kept in glass bottle and stored at frozen temperature (−18°C) with quality parameters such as water activity, pH, microbial load, color variation, overall sensory quality, and shelf life 0.54, 6.48, 0.03 log CFU/g, 1.46, 8.02 and 107 days, respectively. Practical applications: The present work deals with the optimization of storage criteria (state of product, packaging material, storage condition) on quality parameters and shelf life of soy chaap under storage. The study reveals the criteria for the selection of packaging materials as well as storage conditions for soy chaap, besides fulfilling consumer desire, satisfying industry requirements, and maintaining food safety. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 159193533 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of packaging and storage conditions on quality and shelf life of soy chaap. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Raja+Sekhar%2C+Mathangi%22">Raja Sekhar, Mathangi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mangaraj%2C+Shukadev%22">Mangaraj, Shukadev</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> sukhdev0108@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Singh%2C+Krishna+Pratap%22">Singh, Krishna Pratap</searchLink><relatesTo>3</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Sep2022, Vol. 46 Issue 9, p1-14. 14p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Packaging+materials%22">Packaging materials</searchLink><br /><searchLink fieldCode="DE" term="%22Response+surfaces+%28Statistics%29%22">Response surfaces (Statistics)</searchLink><br /><searchLink fieldCode="DE" term="%22Glass+bottles%22">Glass bottles</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+coatings%22">Edible coatings</searchLink><br /><searchLink fieldCode="DE" term="%22Quality+of+life%22">Quality of life</searchLink><br /><searchLink fieldCode="DE" term="%22Water+quality%22">Water quality</searchLink><br /><searchLink fieldCode="DE" term="%22Phytoestrogens%22">Phytoestrogens</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The composition of the soy chaap was optimized and prepared by the developed machine. The developed soy chaap was studied for its storage stability using different packaging materials. The optimization for state of product (dry, wet, and wet‐brined), packaging materials (glass bottle, polypropylene and polyvinylidene chloride) and storage condition that is, ambient (27 ± 2°C), refrigerated (4°C) and frozen (−18°C) was done using response surface methodology (RSM). The quality parameters of soy chaap in terms of water activity, pH, microbial load, color variation, sensory overall acceptability, and shelf life during 110 days of storage was determined. The results indicated that the optimum condition was obtained for dry soy chaap kept in glass bottle and stored at frozen temperature (−18°C) with quality parameters such as water activity, pH, microbial load, color variation, overall sensory quality, and shelf life 0.54, 6.48, 0.03 log CFU/g, 1.46, 8.02 and 107 days, respectively. Practical applications: The present work deals with the optimization of storage criteria (state of product, packaging material, storage condition) on quality parameters and shelf life of soy chaap under storage. The study reveals the criteria for the selection of packaging materials as well as storage conditions for soy chaap, besides fulfilling consumer desire, satisfying industry requirements, and maintaining food safety. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpp.16895 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 14 StartPage: 1 Subjects: – SubjectFull: Packaging materials Type: general – SubjectFull: Response surfaces (Statistics) Type: general – SubjectFull: Glass bottles Type: general – SubjectFull: Edible coatings Type: general – SubjectFull: Quality of life Type: general – SubjectFull: Water quality Type: general – SubjectFull: Phytoestrogens Type: general Titles: – TitleFull: Effect of packaging and storage conditions on quality and shelf life of soy chaap. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Raja Sekhar, Mathangi – PersonEntity: Name: NameFull: Mangaraj, Shukadev – PersonEntity: Name: NameFull: Singh, Krishna Pratap IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 46 – Type: issue Value: 9 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
