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The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products
This study investigated the effects of various methods of processing on the yield and microbial stability of smoke-dried beef. Five different production treatments were considered for evaluation in this study- raw smoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted cooked smoke-dried...
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| Published in: | Journal of applied science & environmental management 2013-04, Vol.15 (2) |
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| Language: | English |
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| container_title | Journal of applied science & environmental management |
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| creator | EBABHAMIEGBEBHO, P A IGENE, J O EVIVIE, S E |
| description | This study investigated the effects of various methods of processing on
the yield and microbial stability of smoke-dried beef. Five different
production treatments were considered for evaluation in this study- raw
smoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted
cooked smoke-dried meat (SCSD), cooked smoke-dried meat (CSD) and cured
smoke-dried meat (CUSD) respectively. The water content (water
activity) of the treatments in relation to storage life of the dairy
products was determined. All samples were smoke-dried for five hours
and each was equilibrated to water activities of 0.11, 0.33 and 0.75
for two weeks undisturbed. A control experiment was also prepared.
Analysis of variance was carried out on all data generated and the
difference among the means were compared using Duncan Multiple Range
Test. Results showed that cured smoke-dried beef was the most
acceptable organoleptically and most shelf stable because there was
insignificant microbial activity after twelve weeks of storage
(p>0.05). It also had the highest yield of 56.35% while raw,
smoke-dried beef had the lowest yield of 32.1%. Significant microbial
activities were recorded in other samples at twelve weeks of storage
due to treatment effects (p |
| format | article |
| fullrecord | <record><control><sourceid>bioline</sourceid><recordid>TN_cdi_bioline_primary_cria_bioline_ja_ja11046</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>cria_bioline_ja_ja11046</sourcerecordid><originalsourceid>FETCH-bioline_primary_cria_bioline_ja_ja110463</originalsourceid><addsrcrecordid>eNqVjEsKwkAQRGehYPzcoQ-gktGgce0HN4KgIK5CJ-mQlnFGZlohtzeCHkAoKChevY6KtNarSTpfzHqqH8ItjmfLJE0iVZ9rgm1VUSHgKjh6CuRfKPwiOJDUrgzgLEhLXZlMOYYLCnlYOytkBdCWcODCu5zRwEkwZ8PSfFwbZN-0Rlc-CwlD1a3QBBp9e6Cmu-15vZ_k7Axbyh6e7-ibrPCM2W-8YRut42Qx__vwBjQDUK8</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products</title><source>Free Full-Text Journals in Chemistry</source><creator>EBABHAMIEGBEBHO, P A ; IGENE, J O ; EVIVIE, S E</creator><creatorcontrib>EBABHAMIEGBEBHO, P A ; IGENE, J O ; EVIVIE, S E</creatorcontrib><description>This study investigated the effects of various methods of processing on
the yield and microbial stability of smoke-dried beef. Five different
production treatments were considered for evaluation in this study- raw
smoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted
cooked smoke-dried meat (SCSD), cooked smoke-dried meat (CSD) and cured
smoke-dried meat (CUSD) respectively. The water content (water
activity) of the treatments in relation to storage life of the dairy
products was determined. All samples were smoke-dried for five hours
and each was equilibrated to water activities of 0.11, 0.33 and 0.75
for two weeks undisturbed. A control experiment was also prepared.
Analysis of variance was carried out on all data generated and the
difference among the means were compared using Duncan Multiple Range
Test. Results showed that cured smoke-dried beef was the most
acceptable organoleptically and most shelf stable because there was
insignificant microbial activity after twelve weeks of storage
(p>0.05). It also had the highest yield of 56.35% while raw,
smoke-dried beef had the lowest yield of 32.1%. Significant microbial
activities were recorded in other samples at twelve weeks of storage
due to treatment effects (p<0.05). The organisms isolated in
smoke-dried beef were Aspergillus flavipes , A. flavus , A. niger ,
A. aureous and Fusarium spp. A. flavipes was isolated from samples
of water activity at 0.33 while A.niger was isolated from samples of
water activity at 0.11. It was recommended that the reduction in
moisture content of smoke-dried beef into water activities of 0.11 and
0.33 be vigorously pursued to ensure a safe and shelf-stable product
for effective quality retention and distribution. This work will help
local communities realize the importance of how the combined effects of
using preservatives and how moisture content significantly (p<0.05)
extended the shelf life of smoked and stored dairy products.</description><identifier>ISSN: 1119-8362</identifier><language>eng</language><publisher>World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt</publisher><subject>Meat, Microrganisms, Smoking, Water activity</subject><ispartof>Journal of applied science & environmental management, 2013-04, Vol.15 (2)</ispartof><rights>Copyright 2011 - Journal of Applied Sciences & Environmental Management</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>EBABHAMIEGBEBHO, P A</creatorcontrib><creatorcontrib>IGENE, J O</creatorcontrib><creatorcontrib>EVIVIE, S E</creatorcontrib><title>The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products</title><title>Journal of applied science & environmental management</title><description>This study investigated the effects of various methods of processing on
the yield and microbial stability of smoke-dried beef. Five different
production treatments were considered for evaluation in this study- raw
smoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted
cooked smoke-dried meat (SCSD), cooked smoke-dried meat (CSD) and cured
smoke-dried meat (CUSD) respectively. The water content (water
activity) of the treatments in relation to storage life of the dairy
products was determined. All samples were smoke-dried for five hours
and each was equilibrated to water activities of 0.11, 0.33 and 0.75
for two weeks undisturbed. A control experiment was also prepared.
Analysis of variance was carried out on all data generated and the
difference among the means were compared using Duncan Multiple Range
Test. Results showed that cured smoke-dried beef was the most
acceptable organoleptically and most shelf stable because there was
insignificant microbial activity after twelve weeks of storage
(p>0.05). It also had the highest yield of 56.35% while raw,
smoke-dried beef had the lowest yield of 32.1%. Significant microbial
activities were recorded in other samples at twelve weeks of storage
due to treatment effects (p<0.05). The organisms isolated in
smoke-dried beef were Aspergillus flavipes , A. flavus , A. niger ,
A. aureous and Fusarium spp. A. flavipes was isolated from samples
of water activity at 0.33 while A.niger was isolated from samples of
water activity at 0.11. It was recommended that the reduction in
moisture content of smoke-dried beef into water activities of 0.11 and
0.33 be vigorously pursued to ensure a safe and shelf-stable product
for effective quality retention and distribution. This work will help
local communities realize the importance of how the combined effects of
using preservatives and how moisture content significantly (p<0.05)
extended the shelf life of smoked and stored dairy products.</description><subject>Meat, Microrganisms, Smoking, Water activity</subject><issn>1119-8362</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqVjEsKwkAQRGehYPzcoQ-gktGgce0HN4KgIK5CJ-mQlnFGZlohtzeCHkAoKChevY6KtNarSTpfzHqqH8ItjmfLJE0iVZ9rgm1VUSHgKjh6CuRfKPwiOJDUrgzgLEhLXZlMOYYLCnlYOytkBdCWcODCu5zRwEkwZ8PSfFwbZN-0Rlc-CwlD1a3QBBp9e6Cmu-15vZ_k7Axbyh6e7-ibrPCM2W-8YRut42Qx__vwBjQDUK8</recordid><startdate>20130401</startdate><enddate>20130401</enddate><creator>EBABHAMIEGBEBHO, P A</creator><creator>IGENE, J O</creator><creator>EVIVIE, S E</creator><general>World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt</general><scope>RBI</scope></search><sort><creationdate>20130401</creationdate><title>The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products</title><author>EBABHAMIEGBEBHO, P A ; IGENE, J O ; EVIVIE, S E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-bioline_primary_cria_bioline_ja_ja110463</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Meat, Microrganisms, Smoking, Water activity</topic><toplevel>online_resources</toplevel><creatorcontrib>EBABHAMIEGBEBHO, P A</creatorcontrib><creatorcontrib>IGENE, J O</creatorcontrib><creatorcontrib>EVIVIE, S E</creatorcontrib><collection>Bioline International Open Access</collection><jtitle>Journal of applied science & environmental management</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>EBABHAMIEGBEBHO, P A</au><au>IGENE, J O</au><au>EVIVIE, S E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products</atitle><jtitle>Journal of applied science & environmental management</jtitle><date>2013-04-01</date><risdate>2013</risdate><volume>15</volume><issue>2</issue><issn>1119-8362</issn><abstract>This study investigated the effects of various methods of processing on
the yield and microbial stability of smoke-dried beef. Five different
production treatments were considered for evaluation in this study- raw
smoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted
cooked smoke-dried meat (SCSD), cooked smoke-dried meat (CSD) and cured
smoke-dried meat (CUSD) respectively. The water content (water
activity) of the treatments in relation to storage life of the dairy
products was determined. All samples were smoke-dried for five hours
and each was equilibrated to water activities of 0.11, 0.33 and 0.75
for two weeks undisturbed. A control experiment was also prepared.
Analysis of variance was carried out on all data generated and the
difference among the means were compared using Duncan Multiple Range
Test. Results showed that cured smoke-dried beef was the most
acceptable organoleptically and most shelf stable because there was
insignificant microbial activity after twelve weeks of storage
(p>0.05). It also had the highest yield of 56.35% while raw,
smoke-dried beef had the lowest yield of 32.1%. Significant microbial
activities were recorded in other samples at twelve weeks of storage
due to treatment effects (p<0.05). The organisms isolated in
smoke-dried beef were Aspergillus flavipes , A. flavus , A. niger ,
A. aureous and Fusarium spp. A. flavipes was isolated from samples
of water activity at 0.33 while A.niger was isolated from samples of
water activity at 0.11. It was recommended that the reduction in
moisture content of smoke-dried beef into water activities of 0.11 and
0.33 be vigorously pursued to ensure a safe and shelf-stable product
for effective quality retention and distribution. This work will help
local communities realize the importance of how the combined effects of
using preservatives and how moisture content significantly (p<0.05)
extended the shelf life of smoked and stored dairy products.</abstract><pub>World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt</pub></addata></record> |
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| identifier | ISSN: 1119-8362 |
| ispartof | Journal of applied science & environmental management, 2013-04, Vol.15 (2) |
| issn | 1119-8362 |
| language | eng |
| recordid | cdi_bioline_primary_cria_bioline_ja_ja11046 |
| source | Free Full-Text Journals in Chemistry |
| subjects | Meat, Microrganisms, Smoking, Water activity |
| title | The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products |
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