Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Introduction: The development of shelf-stable foods is necessary to reduce dependence on refrigeration during their storage and distribution. Current trends in shelf-stable foods have seen a continuous rise in consumer demand that triggers research studies in the formulation, shelf stability, processing, and manufacturing of sauces frequently used by the food service industry. This study evaluated the shelf-life stability of chicken wing sauce with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild).Methods: All sauce formulations were developed and thermally processed to pasteurize using the hot-fill-and-hold (87.75°C for 5 min) method in a portable container which was then kept at ambient temperature (18.35°C ± 2) for 12 months. The samples were drawn periodically and analyzed for color, rheology, sensory, and microbial load.Results: The study’s findings revealed that sauces with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild) significantly declined in color and appearance, including viscosity, after ten months of storage. A very similar trend was noticed in textural changes. With the advancement of storage time, textural changes became prominent in lemon pepper and sweet chili sauce compared to hot teriyaki and mild sauces. Microbial analyses indicated the absence of pathogenic organisms, and no microbial activity was observed throughout the storage for up to 12 months. Among all sauces studied in this research project, lemon pepper exhibited a drastic decline in flavor, including some rancidity development after seven months of storage.Discussion: Extension of the shelf life and overall quality of the most commonly used sauces in the food service industry is of paramount importance. A better understanding of the changes in the physicochemical properties of sauces during storage can help food processors understand the expected changes

INTERNATIONAL JOURNAL OF PHARMACY & LIFE SCIENCES Formulation and evaluation of aceclofenac fast dissolving tablets

Abstract The present investigation deals with development of fast dissolving tablets of aceclofenac to produce the intended benefits. Fast dissolving tablets of aceclofenac were prepared using superdisintegrants crospovidone, croscarmellose sodium and sodium starch glycolate and surfactant sodium lauryl sulfate, using the direct compression method. The tablets prepared were evaluated for thickness, uniformity of weight, hardness, friab ility, wetting time, in vitro disintegration time and in vitro dissolution time. The tablets disintegrated within 18 to 49 seconds. Almost 90% of drug was released from all formulat ions within 15 min. Stability studies of the tablets at 40±2°/75%±5% RH for 3 months showed non significant drug loss. The formulation containing 6% of croscarmellose sodium was found to give the best results. Apart from fulfilling all official and other specifications, the tablets exhib ited higher rate of release

NTIRE 2019 Challenge on Video Super-Resolution: Methods and Results

This paper reviews the first NTIRE challenge on video super-resolution (restoration of rich details in low-resolution video frames) with focus on proposed solutions and results. A new REalistic and Diverse Scenes dataset (REDS) was employed. The challenge was divided into 2 tracks. Track 1 employed standard bicubic downscaling setup while Track 2 had realistic dynamic motion blurs. Each competition had 124 and 104 registered participants. There were total 14 teams in the final testing phase. They gauge the state-of-the-art in video super-resolution