Effect of packaging and storage on bread containing additives to retard stalling

Stalling of packed bread was followed during storage by determining the hydration capacity of bread crumb. The results showed that, the water hydration capacity was decreased gradually during storage in all samples packed either under vacuum or under atmospheric pressure. However, kaiser bread packed under vacuum in polyethylene/polypropylene film was more susceptible to stalling than bread packed in ethylene/polyamide. Addition of 800 ppm of fungal a- amylase or 10% non-germinated sorghum flour to the kaiser recipe enhanced the freshness of the bread packed under vacuum during storage. Vacuum packaging extended the shelf-life of the bread up to three weeks. Meanwhile, shelf-life of packed bread under atmospheric pressure was only seven days. The hydration capacity was also, decreased gradually as the storage time was increased in the three investigated packaging materials. There are differences from one packaging material to another depending upon the kind recipe and, therefore, the effect of such ingredient added during kaiser making

Evaluation and utilization of turtle meat II- canning of turtle meat

Meat from three green turtles of Suez waters [Chelonia mydas] was soked in 1% NaCI plus 0.025% NaNo[2] solution for 2 days at 2-4°C, then canned 1] dry packed meat, 2] with beef bone soup, and 3] meat with turtle meat soup. Chemical composition of the canned turtle meat varied according to the added ingredient. Canned meat processed at 116°C for 75min. gave the best results while processing at 113C for 80 min. or at 120°C for 55 min. enhanced hydrolysis, denaturation and degradion of protein and increased nitrogen compounds. Canned turtle products contained appreciable amounts of minerale. Canned turtle meat was found to be stable during storage at room temperature