Effect of irradiation on microbiological safety of chilled cooked dumpling

International Nuclear Information System (INIS)

Jia Chunfeng; Jia Yingmin; Gao Meixu; Sun Baozhong

2005-01-01

Chinese Dumplings are popular ethnic prepared meal in China. The effects of irradiation on the survival of Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, which are possible pathogenic bacteria in the chilled and cooked dumpling with vacuum package, were studied. The results showed that the D 10 values of Sal. enteritidis, Staph. aureus and L. monocytogenes were 0.31, 0.44 and 0.45 kGy, respectively. After 4 kGy irradiation, the hygienic and safe characters of the chilled and cooked dumpling were acceptable according to our national industrial standard. So the vacuum packaging and 4 kGy irradiation treatment might insure the safety of the chilled and cooked dumpling. (authors)

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents.

Science.gov (United States)

Tsironi, T N; Taoukis, P S

2012-02-01

The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf-life determination validated in dynamic conditions. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono-δ-lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0-15°C). Microbial growth and quality-related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf-life extension of fillets, in terms of microbial growth and organoleptic deterioration. The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono-δ-lactone and Citrox allowed for shelf-life extension by 8, 10 and 5 days at 5°C, respectively. The results of the study show the potential of adding carvacrol, glucono-δ-lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

Similarities and differences among fluid milk products: traditionally produced, extended shelf life and ultrahigh-temperature processed.

Science.gov (United States)

Grabowski, N T; Ahlfeld, B; Brix, A; Hagemann, A; von Münchhausen, C; Klein, G

2013-06-01

Extended shelf life milk is a relatively new kind of fluid milk, generally manufactured by high-temperature treatment and/or micro-filtration. Being advertised as 'pasteurized milk with an extended shelf life', its flavour, compositional quality and labelling was questioned. Extended shelf life (high-temperature treatment), pasteurized ('traditionally produced') and ultrahigh-temperature milk were, therefore, compared at the beginning and end of shelf life. In triangle tests, panellists distinguished clearly between all products. High-temperature treatment milk's flavour was closer to ultrahigh-temperature and traditionally produced milk in the beginning and at the end of shelf life, respectively. Physicochemically and bacteriologically, all three types could be distinguished. Since 'extended shelf life' comprises many process varieties (each affecting flavour differently), consumer information and appropriate package labelling beyond 'long-lasting' is necessary, e.g. by mentioning the heat treatment applied.

Irradiation of prepared meals for microbiological safety and shelf-life extension

Energy Technology Data Exchange (ETDEWEB)

Nketsia-Tabiri, J; Adu-Gyamfi, A; Owusu-Biney, Alex; Apea Bah, F; Akomeah-Adjei, F [Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Legon (Ghana)

2004-07-01

Current trends suggest increasing world-wide demand for convenience foods such as prepared meals and those that require minimum preparation before consumption. In Ghana, the trend is the same with ready-to-eat or prepared meals mostly sold in the informal sector, playing a major role in meeting the nutritional needs of the people these meals are prepared on daily basis as in most developing countries. With increasing urbanization and rapid adoption of refrigeration for food preservation in developing countries, the demand for such foods in supermarkets should be expected. Over 90% of ready-to-eat meals prepared in Ghana are marketed under ambient conditions and have shelf-life of less than 12 hours. However, there are a few caterers who prepare cook-chill meals using hygienic and preventative approach (e.g. HACCP) in order to enhance the safety of their meals. Preliminary investigations have demonstrated that these cook-chill meals are potential sources of pathogenic bacteria and have been implicated in food-borne disease outbreaks. There is therefore the need to ensure the safety of ready-to-eat meals through effective processing such as irradiation.

Effects of gamma irradiation, pH-Reduction and AW-reduction on the shelf-life of chilled 'tenderloin rolls'

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.

1993-01-01

Experimental batches of refrigerated, vacuum-package, ready-to-fry, minced meat product, 'tenderloin rolls' were preserved by combinations of reduction of pH from 6.1 to 5.6 by ascrobic acid, reduction of the water activity from a w =0.975 to 0.962 by sodium lactate, and/or a radiation dose of 2 kGy. Storage of the untreated and irradiated samples at +2 C for 4 weeks was followed by one-week incubation at +10 C. Total plate counts, counts of presumptive lactobacilli, the Enterobacteriaceae and sulphite-reducing clostridia were estimated at weekly intervals. pH-changes during storage were also followed. Comparative estimations of sensory qualities, thiamine contents, and TBA-values were also performed. The results demonstrated the possibility of significantly extending the shelf-life of the chilled product - without hampering the microbiological safety - by the sensorically acceptable radiation dose in combination with slight reduction of the pH and the water activity. (orig.)

Extending shelf life of poultry and red meat by irradiation processing

International Nuclear Information System (INIS)

Thayer, D.W.

1993-01-01

Research has demonstrated that ionizing radiation can inactivate parasites, eliminate or greatly reduce the populations of microbial pathogens, and extend the shelf life while preserving the desired nutritional and sensory properties of refrigerated poultry and red meats. Foodborne pathogens can be greatly reduced in population and sometimes completely eliminated from foods by low doses of ionizing radiation. The shelf life of poultry, pork, and beef can be significantly extended by treatment with ionizing radiation. Combination treatments with vacuum packaging or modified atmosphere packaging and ionizing radiation have produced better than predicted results. Additional research is needed on the combined processes

Ethylene Control Technologies in Extending Postharvest Shelf Life of Climacteric Fruit.

Science.gov (United States)

Zhang, Junhua; Cheng, Dong; Wang, Baobin; Khan, Iqbal; Ni, Yonghao

2017-08-30

Fresh fruit is important for a healthy diet. However, because of their seasonal production, regional specific cultivation, and perishable nature, it is essential to develop preservation technologies to extend the postharvest shelf life of fresh fruits. Climacteric fruit adopt spoilage because of ethylene, a key hormone associated with the ripening process. Therefore, controlling ethylene activity by following safe and effective approaches is a key to extend the postharvest shelf life of fruit. In this review, ethylene control technologies will be discussed aiming for the need of developing more innovative and effective approaches. The biosynthesis pathway will be given first. Then, the technologies determining the postharvest shelf life of climacteric fruit will be described with special attention to the latest and significant published works in this field. Special attention is given to 1-methylcyclopropene (1-MCP), which is effective in fruit preservation technologies. Finally, the encapsulation technology to improve the stability of 1-MCP will be proposed, using a potential encapsulation agent of 1-MCP, calixarene.

High-pressure treatment for shelf-life extension and quality improvement of oysters cooked in a traditional Taiwanese oyster omelet.

Science.gov (United States)

Lai, Kung-Ming; Chi, Hsin-Yi; Hsu, Kuo-Chiang

2010-01-01

Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4 degrees Celsius for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160 degrees Celsius for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4 degrees Celsius, and this treatment may extend the shelf life of these oysters to 21 days.

Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life

Directory of Open Access Journals (Sweden)

Andreas W. Hempel

2013-11-01

Full Text Available O2 sensors were used to non-destructively monitor O2 levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP foods. A substantial level of O2 (>15% was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa and gas flush (0.02–0.03 MPa (30% CO2/70% N2 settings were assessed as treatments that result in the desired shelf-life (28 days. This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%–9% O2 in all three samples (battered sausages (BS, bacon slices (BA, and meat and potato pies (PP. Reduced O2 levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life.

Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation

International Nuclear Information System (INIS)

Banerjee, Aparajita; Chatterjee, Suchandra; Variyar, Prasad S.; Sharma, Arun

2016-01-01

Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications. (author)

Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation.

Science.gov (United States)

Banerjee, Aparajita; Chatterjee, Suchandra; Variyar, Prasad S; Sharma, Arun

2016-01-01

Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.

Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Energy Technology Data Exchange (ETDEWEB)

Benedito, J., E-mail: jjbenedi@tal.upv.e [Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Departamento Tecnologia de Alimentos, Universidad Politecnica de Valencia, Cami de Vera S/n, E46022 Valencia (Spain); Cambero, M.I. [Departamento de Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E28040 Madrid (Spain); Ortuno, C. [Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Departamento Tecnologia de Alimentos, Universidad Politecnica de Valencia, Cami de Vera S/n, E46022 Valencia (Spain); Cabeza, M.C.; Ordonez, J.A.; Hoz, L. de la [Departamento de Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E28040 Madrid (Spain)

2011-03-15

The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes.

Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

International Nuclear Information System (INIS)

Benedito, J.; Cambero, M.I.; Ortuno, C.; Cabeza, M.C.; Ordonez, J.A.; Hoz, L. de la

2011-01-01

The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes.

Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland.

Science.gov (United States)

Schmidt, Verena S J; Kaufmann, Veronika; Kulozik, Ulrich; Scherer, Siegfried; Wenning, Mareike

2012-03-01

Information on factors limiting the shelf life of extended shelf life (ESL) milk produced by microfiltration and subsequent pasteurization is very limited. In this study, three different batches of ESL milk were analyzed at different stages of the production process and during storage at 4 °C, 8 °C and 10 °C in order to evaluate the changes in bacterial cell counts, microbial diversity and enzymatic quality. Additionally, detailed biodiversity analyses of 250 retail ESL milk packages produced by five manufacturers in Germany, Austria and Switzerland were performed at the end of shelf life. It was observed that microfiltration decreased the microbial loads by 5-6 log₁₀ units to lower than 1 CFU/mL. However, bacterial counts at the end of shelf life were extremely variable and ranged between ESL treatment, causing stochastic variations of initial species distributions in individual packages. This would result in the development of significantly different bacterial populations during cold storage, including the occasional development of high numbers of pathogenic species such as B. cereus or Acinetobacter. Copyright © 2011 Elsevier B.V. All rights reserved.

Chitosan extends the shelf-life of filleted tilapia ( Oreochromis niloticus) during refrigerated storage

Science.gov (United States)

Cao, Rong; Liu, Qi; Yin, Bangzhong; Wu, Biao

2012-09-01

Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)°C and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)°C based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

Science.gov (United States)

Kanatt, Sweetie R.; Shobita Rao, M.; Chawla, S. P.; Sharma, Arun

2010-12-01

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

Energy Technology Data Exchange (ETDEWEB)

Kanatt, Sweetie R.; Shobita Rao, M. [Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085 (India); Chawla, S.P., E-mail: spchawla@barc.gov.i [Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085 (India); Sharma, Arun [Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085 (India)

2010-12-15

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 {sup o}C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 {sup o}C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

International Nuclear Information System (INIS)

Kanatt, Sweetie R.; Shobita Rao, M.; Chawla, S.P.; Sharma, Arun

2010-01-01

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 o C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 o C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Irradiation of mushrooms (Agaricus campestris L) to extend their shelf-life

International Nuclear Information System (INIS)

Lescano, G.

1990-01-01

Mushrooms (Agaricus campestris L) were irradiated with 1.0; 2.0 and 3.0 kGy, being then stored either at 10 deg C ± 1 deg C or at room temperature (20 deg C ± 2 deg C), with the purpose of determining the most convenient condition to extend their shelf-life. It is concluded that 3.0 kGy and 10 deg C are the most suitable for that, leading to the inhibition of cap opening and stem elongation, less darkening and no evidence of fungal development until 17th day. Subsequentely almost a duplication of their shelf-life was obtained. (Author) [es

Effects of gamma irradiation, pH-Reduction and A[sub W]-reduction on the shelf-life of chilled 'tenderloin rolls'

Energy Technology Data Exchange (ETDEWEB)

Farkas, J. (Dept. of Refrigeration and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary)); Andrassy, E. (Dept. of Refrigeration and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary))

1993-01-01

Experimental batches of refrigerated, vacuum-package, ready-to-fry, minced meat product, 'tenderloin rolls' were preserved by combinations of reduction of pH from 6.1 to 5.6 by ascrobic acid, reduction of the water activity from a[sub w]=0.975 to 0.962 by sodium lactate, and/or a radiation dose of 2 kGy. Storage of the untreated and irradiated samples at +2 C for 4 weeks was followed by one-week incubation at +10 C. Total plate counts, counts of presumptive lactobacilli, the Enterobacteriaceae and sulphite-reducing clostridia were estimated at weekly intervals. pH-changes during storage were also followed. Comparative estimations of sensory qualities, thiamine contents, and TBA-values were also performed. The results demonstrated the possibility of significantly extending the shelf-life of the chilled product - without hampering the microbiological safety - by the sensorically acceptable radiation dose in combination with slight reduction of the pH and the water activity. (orig.)

Use of irradiation to improve the safety and quality of Thai prepared meals

International Nuclear Information System (INIS)

Noomhorm, A.; Koomsanit, T.; Pungsawat, K.; Theamhong, T.; Srisawas, W.; Sirisoontaralak, P.; Vongsawasdi, P.; Vitittheeranon, A.

2009-01-01

Gamma irradiation was applied to extend the shelf life of selected Thai prepared meals, which comprised rice, meats and vegetables and which were kept under chilled conditions. For Thai spicy chicken basil rice (kao ka pao kai), cooked rice was prepared so as to obtain a harder texture and irradiated at 2 kGy. Three components (cooked chicken, sauce and blanched basil leaf) were separately packed and irradiated at 2 kGy for chicken and sauce and 0.1 kGy for basil leaves. The shelf life of irradiated spicy chicken (2 kGy) separately packed (>4 weeks) was much longer than the control sample (2 weeks), considering sensory quality. However, this dose was not enough to kill entirely the inoculated Listeria monocytogenes in spicy cooked chicken. Likewise, there is a need to preserve basil leaf, since it was microbiologically spoiled by the second week of storage. For stir-fried rice noodle with dried shrimp (pad Thai), a dose of 4 kGy was recommended because the product was free from L. monocytogenes and Escherichia coli, safe from microbial spoilage and had acceptable sensory quality. Irradiation at 4 kGy could extend the shelf life of chilled pad Thai to more than 4 weeks compared with a normal chilled ready meal, which has a shelf life of 5-7 d. For steamed sticky rice, roasted chicken and papaya salad (kao neaw som tom), a dose of 3 kGy was enough to control L. monocytogenes and E. coli during chilled storage. The product irradiated at 3 kGy and upwards remained microbiologically safe after 8 weeks of chilled storage whereas the non-irradiated sample was spoiled after the second week. Panellists accepted irradiated steamed sticky rice and roasted chicken, which kept under chilled conditions for 8 weeks, but they rejected irradiated papaya salad owing to the soft texture and tainted taste. (author)

Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples

Science.gov (United States)

Edible coatings with antimicrobial agents can extend shelf-life of fresh-cut fruits. The effect of lemongrass, oregano oil and vanillin incorporated in apple puree-alginate edible coatings, on shelf-life of fresh-cut 'Fuji' apples, was investigated. Coated apples were packed in air filled polypropyl...

Effect of pomegranate (Punica granutum) and rosemary (Rosmarinus officinalis L.) extracts on shelf-life for chilled Greenland halibut (Reinhardtius hippoglossoides) fillets in modified atmosphere packaging at 2 ºC

DEFF Research Database (Denmark)

Ünalan, U.; Dalgaard, Paw; Korel, F.

2011-01-01

The present study evaluated the effect of pomegranate extract (1% v/w) and rosemary extract (1% v/w) as natural preservatives as well as their combination (1% v/w) on shelf life extension of previously frozen and chilled Greenland halibut fillets in modified atmosphere packaging (MAP, 40%CO2/60%N2...

Effect of radiation processing on shelf life and antioxidant properties of minimally processed ready to cook (RTC) cauliflower and ash gourd

International Nuclear Information System (INIS)

Vaishnav, Jasraj; Tripathi, Jyoti; Variyar, Prasad S.

2017-01-01

The demand for minimally processed vegetables are increasing because consumers now spend less time for cooking every day due to their busy life style, while insisting on more hygienic premium quality products with minimal change in nutritional and sensory properties. Minimally processed cauliflower and ash gourd products were developed using radiation processing. Products were irradiated with different doses of gamma radiation (0.5-2.5kGy), and stored at different temperatures (4,10 and 15 °C). At optimum processing conditions (0.5 kGy; 4 °C) RTC cauliflower was analyzed for their microbial and nutritional qualities (DPPH radical scavenging activity, total phenolic content, total flavonoid content and total ascorbic acid content) during a storage period of 21 days. An irradiation dose of 0.5 kGy extended the shelf life by 7 days as compared to the control which has shelf life of 14 days, along with significant increase in DPPH radical scavenging activity and total phenolic content. While in case of RTC ash gourd, optimum processing condition (2kGy;10 ° C) improved the shelf life by 7 days in comparison to control samples which have shelflife of 5 days. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg"-"1 and total antioxidant activity of 384.2 ± 9.7 mg kg"-"1 while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg"-1 at the end of storage period. However no significant effect was observed in total ascorbic acid content in both the products due to radiation processing. (author)

Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea)

International Nuclear Information System (INIS)

Vaishnav, Jasraj; Adiani, Vanshika; Variyar, Prasad S.

2015-01-01

Minimally processed ready-to-cook (RTC) cauliflower samples were irradiated, stored at 4℃ for 21 days. The samples were analyzed for nutritional, physiochemical and sensory quality periodically at intervals of 0, 7, 14 and 21 days. An irradiation dose of 0.5 kGy enhanced the microbial quality and extended shelf life by 7 days without significant losses in quality attributes. Non irradiated control samples showed the highest total bacterial counts (TBC) and yeast - mold count (YMC), around 5 log cfu g -1 respectively over the period of 21 days of storage, while in all irradiated samples TBC and YMC were maintained in the range of 1-2 log cfu g -1 till 21st days. Antioxidant activity and total phenolic content (TPC) were significantly increased on irradiation (0.5 kGy) while no significant effect was noted in texture, total ascorbate content and flavonoid content. (author)

Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere.

Science.gov (United States)

Zhai, Yang; Huang, Jichao; Khan, Iftikhar Ali; Guo, Yuchen; Huang, Ming; Zhou, Guanghong

2018-01-01

The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N 2 , 100%) and M2 (CO 2 /N 2 , 30%/70%) at 4 °C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P shelf-life of BSD meat to 21 d during storage at 4 °C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products. This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products. © 2017 Institute of Food Technologists®.

Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits.

Science.gov (United States)

Chen, Jiao; Liu, Xixia; Li, Fenfang; Li, Yixing; Yuan, Debao

2017-01-01

Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and endo-β-1,4-glucanase were measured. Immersion in ice water for 30 min effectively delayed ripening-associated processes, including peel discoloration, pulp softening, respiration rate, and ethylene production during shelf life. The delay in fruit softening by CST was associated with decreased PG and endo-β-1,4-glucanase activities, but not PME activity. This method could potentially be a useful postharvest technology to extend shelf life of avocado fruits.

Combination of potassium sorbate and irradiation treatments to extend the shelf-life cured fish products

International Nuclear Information System (INIS)

Maha, M.; Sudarman, H.; Chosdu, R.; Siagian, E.G.; Nasran, S.

1981-01-01

Studies on shelf-life extension of three kinds of cured fish product, i.e. salted chub mackerel (Rastrelliger neglectus), boiled chub mackerel (Rastrelliger neglectus) and smoked milkfish (Chanos chanos) have been done using a combined potassium sorbate and irradiation treatment. An integrated process for the preparation of each cured product provided with the combined treatment is described. Total bacterial count, total volatile base nitrogen, content of volatile reducing substances and mould growth were used as objective indices of quality in comparison with sensory evaluation to determine the shelf-life of the products held at ambient conditions. It was found that potassium sorbate residue of 0.1% level followed by irradiation up to 4 kGy could retard mould growth on the products and extend the shelf-life considerably in comparison with the commercially prepared products. (author)

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

OpenAIRE

Valentina Melini; Francesca Melini

2018-01-01

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been...

Vacuum Drying for Extending Litchi Shelf-Life: Vitamin C, Total Phenolics, Texture and Shelf-Life Assessment.

Science.gov (United States)

Richter Reis, Felipe; de Oliveira, Aline Caroline; Gadelha, Gabriella Giani Pieretti; de Abreu, Marcela Breves; Soares, Hillary Isabelle

2017-06-01

In an attempt to obtain shelf-stable litchi fruit with preserved nutritional quality and good sensory features, quarters of peeled and pitted fruits were vacuum dried at 50, 60 and 70 °C at a constant pressure of 8.0 kPa. The product was assessed for its vitamin C, total phenolics and texture (hardness). In addition, the product with the best texture was assessed for its shelf-life by means of accelerated testing. Results suggest that vacuum dried litchi retained almost 70% of the vitamin C and total phenolics when compared to frozen fruits (control). Vitamin C and phenolic compounds content significantly decreased with drying, while no difference was found between different drying temperatures. Hardness increased with drying temperature. The sample dried at 70 °C presented crispness, which is a desired quality feature in dried fruit products. This sample was subjected to shelf-life evaluation, whose result suggests a shelf-life of eight months at 23 °C. Total color change (CIE ΔE 00 ) was the expiry criterion. Vacuum drying was a suitable technique for producing shelf-stable litchi fruit with good texture while preserving its desirable original nutrients. Consumption of vacuum dried litchi may be beneficial to health due to its remarkable content of phenolic compounds and vitamin C.

Combined effect of antimicrobial coating and gamma irradiation on shelf-life extension of pre-cooked shrimp (Penaeus spp.)

International Nuclear Information System (INIS)

Ouattara, B.; Sabato, S.F.; Lacroix, M.

2001-01-01

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4±1°C under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (p < = 0.05) in reducing the APCs and P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and trans-cinnamaldehyde reduced the acceptability scores for taste and odor

Use of irradiation in combination with preservation techniques to extend the shelf-life of tropical fruits and their products

International Nuclear Information System (INIS)

Noomhorm, A.; Ilangantileke, S.G.; Upadhyay, I.P.; Karki, D.B.; Apintanapong, M.

1998-01-01

Gamma irradiation in combination with other treatment processes was investigated with a view to extending the shelf-life of some tropical fruits in fresh and processed conditions. A low dose of irradiation (0.6 kGy) combined with hot water treatment (at 55 deg. C for 20 min) extended the shelf-life of fresh mangoes from 15 to 32 days at 20 deg. C storage. The shelf-life of fresh lychees was extended to 16 days by irradiation (1 kGy) and storage at 5 deg. C through reducing the rotting and preserving the fruit colour. A shelf-life of up to 30 days was obtained by a combination of hot benomyl dipping of the lychess (at 55 deg. C for 2 min) and polyethylene packaging, whereas modified atmosphere storage in CO 2 did not control pericarp browning. Irradiation as a means of preservation was investigated in processed fruits such as semi-dried mangoes and longans, and mango puree. A minimum dose of 2 kGy extended the shelf-life of the semi-dried mangoes and longans for up to 75 days when stored at 14 deg. C, without mould growth, whereas these fruits deteriorated at 30 deg. C storage, as indicated by discoloration and a deterioration in the flavour. On the other hand, doses of up to 4 kGy and storage at a low temperature (5 deg. C) were necessary to maintain microorganism growth (as determined by the aerobic plate count) at the lowest level; no microorganisms were observed at 6 kGy and higher. The chemical attributes of the puree tended to remain unaffected by the irradiation treatment but were more sensitive to the storage duration and conditions. The puree was preserved for as long as 60 days at 5 deg. C, without compromising the keeping quality. (author)

Application of ESL (Extended Shelf Life) Technology in Drinking Milk Production

OpenAIRE

ÜNVER, Naciye; ÇELİK, Şerafettin

2017-01-01

Nowadays pasteurization andUHT are the best known and most commonly used technologies in milk production.While products which have shorter shelf life and fresh taste are obtained byusing pasteurization, products which have longer shelf life but less desirabletaste are obtained by UHT technology. ESL technology is a new method which wasdeveloped to obtain a longer shelf life product than pasteurized milk andbetter sensory quality product than UHT milk. ESL milk includes technologiessuch as mic...

Combination of potassium sorbate and irradiation treatments to extend the shelf life of cured fish products

International Nuclear Information System (INIS)

Maha, M.; Sudarman, H.; Chosdu, R.; Siagian, E.G.

1989-01-01

Studies on shelf life extension of three kinds of cured fish products, i.e. salted chub mackeral (Rastrelliger neglectus), boiled chub mackerel (Rastrelliger neglectus) and smoked milkfish (Chanos chanos) have been made using a combined potassium sorbate and irradiation treatment. An integrated process for the preparation of each cured product provided with the combination treatment is described. Total bacterial count, total volatile base nitrogen, volatile reducing substances, and mould growth were used as objective indices of quality in comparison with sensory evaluation to determine the shelf life of the products held at ambient conditions. It was found that 0.1% potassium sorbate followed by irradiation up to 4 kGy retards mould growth on the products and extends the shelf life to a considerable length of time in comparison with the commercially prepared products. (author). 14 refs, 3 figs, 5 tabs

Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry.

Science.gov (United States)

Guillou, S; Lerasle, M; Simonin, H; Anthoine, V; Chéret, R; Federighi, M; Membré, J-M

2016-09-16

A multi-criteria framework combining safety, hygiene and sensorial quality was developed to investigate the possibility of extending the shelf-life and/or removing lactate by applying High Hydrostatic Pressure (HHP) in a ready-to-cook (RTC) poultry product. For this purpose, Salmonella and Listeria monocytogenes were considered as safety indicators and Escherichia coli as hygienic indicator. Predictive modeling was used to determine the influence of HHP and lactate concentration on microbial growth and survival of these indicators. To that end, probabilistic assessment exposure models developed in a previous study (Lerasle, M., Guillou, S., Simonin, H., Anthoine, V., Chéret, R., Federighi, M., Membré, J.M. 2014. Assessment of Salmonella and L. monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186, 74-83) were used for L. monocytogenes and Salmonella. Besides, for E. coli, an exposure assessment model was built by modeling data from challenge-test experiments. Finally, sensory tests and color measurements were performed to evaluate the effect of HHP on the organoleptic quality of an RTC product. Quantitative rules of decision based on safety, hygienic and organoleptic criteria were set. Hygienic and safety criteria were associated with probability to exceed maximum contamination levels of L. monocytogenes, Salmonella and E. coli at the end of the shelf-life whereas organoleptic criteria corresponded to absence of statistical difference between pressurized and unpressurized products. A tradeoff between safety and hygienic risk, color and taste, was then applied to define process and formulation enabling shelf-life extension. In the resulting operating window, one condition was experimentally assayed on naturally contaminated RTC products to validate the multi-criteria approach. As a conclusion, the framework was validated; it was possible to

Active packaging using ethylene absorber to extend shelf-life

Energy Technology Data Exchange (ETDEWEB)

Ponce, Patricia; Carbonari, Guilherme L.R.; Lugao, Ademar B. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: patponce@iq.usp.br, e-mail: guilacaz@uol.com.br, e-mail: ablugao@ipen.br

2009-07-01

Ethylene gas is a plant hormone which is produced by fruits and vegetables during ripening and it is also found in the environment. It plays an essential role in normal ripening, but excessive exposure can radically reduce the shelf-life of the product, in some cases inducing undesirable reactions such as development of bitter flavors and loss of chlorophyll (yellowing of greens). The objectives of our work were: to test an active packaging of polyvinyl alcohol (PVA) for apple stored; to test the effect of ethylene absorber agent, impregnated in plastic film, to reduce decay of fresh apple; to study the influence of radiation on the barrier properties, mechanical properties and biodegradability of PVA films. This study evaluated the effect of coating produced from PVA and polyol (glycerol and sorbitol) as plasticizer on apple conservation (75 deg F (24 deg C); 70%RH). The coated product was analyzed for mass loss, color alterations and fungi. The PVA films were produced by casting process (dehydration of a filmogenic solution on Petriplastic dishes) and were irradiated at low doses of 2, 5 and 10 kGy, commonly used in food irradiation. The resulting films were transparent and homogeneous. The active packaged fruits presented higher acceptance, lower microbiological growth, less alterations in acidity, lower weight loss rate during the storage time and an extended shelf-life as compared to the control fruits (without plastic films). (author)

Active packaging using ethylene absorber to extend shelf-life

International Nuclear Information System (INIS)

Ponce, Patricia; Carbonari, Guilherme L.R.; Lugao, Ademar B.

2009-01-01

Ethylene gas is a plant hormone which is produced by fruits and vegetables during ripening and it is also found in the environment. It plays an essential role in normal ripening, but excessive exposure can radically reduce the shelf-life of the product, in some cases inducing undesirable reactions such as development of bitter flavors and loss of chlorophyll (yellowing of greens). The objectives of our work were: to test an active packaging of polyvinyl alcohol (PVA) for apple stored; to test the effect of ethylene absorber agent, impregnated in plastic film, to reduce decay of fresh apple; to study the influence of radiation on the barrier properties, mechanical properties and biodegradability of PVA films. This study evaluated the effect of coating produced from PVA and polyol (glycerol and sorbitol) as plasticizer on apple conservation (75 deg F (24 deg C); 70%RH). The coated product was analyzed for mass loss, color alterations and fungi. The PVA films were produced by casting process (dehydration of a filmogenic solution on Petriplastic dishes) and were irradiated at low doses of 2, 5 and 10 kGy, commonly used in food irradiation. The resulting films were transparent and homogeneous. The active packaged fruits presented higher acceptance, lower microbiological growth, less alterations in acidity, lower weight loss rate during the storage time and an extended shelf-life as compared to the control fruits (without plastic films). (author)

Shelf Life Prediction for Canned Gudeg using Accelerated Shelf Life Testing (ASLT) Based on Arrhenius Method

Science.gov (United States)

Nurhayati, R.; Rahayu NH, E.; Susanto, A.; Khasanah, Y.

2017-04-01

Gudeg is traditional food from Yogyakarta. It is consist of jackfruit, chicken, egg and coconut milk. Gudeg generally have a short shelf life. Canning or commercial sterilization is one way to extend the shelf life of gudeg. This aims of this research is to predict the shelf life of Andrawinaloka canned gudeg with Accelerated Shelf Life Test methods, Arrhenius model. Canned gudeg stored at three different temperature, there are 37, 50 and 60°C for two months. Measuring the number of Thio Barbituric Acid (TBA), as a critical aspect, were tested every 7 days. Arrhenius model approach is done with the equation order 0 and order 1. The analysis showed that the equation of order 0 can be used as an approach to estimating the shelf life of canned gudeg. The storage of Andrawinaloka canned gudeg at 30°C is predicted untill 21 months and 24 months for 25°C.

41 CFR 101-27.204 - Types of shelf-life items.

Science.gov (United States)

2010-07-01

... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Types of shelf-life items...-Management of Shelf-Life Materials § 101-27.204 Types of shelf-life items. Shelf-life items are classified as nonextendable (Type I) and extendable (Type II). Type I items have a definite storage life after which the item...

An integrated approach to extend the shelf life of a composite pastry product (cannoli).

Science.gov (United States)

Del Nobile, M A; Muratore, G; Conte, A; Incoronato, A L; Panza, O

2009-12-01

In this study, a combined approach is proposed to extend the shelf life of a composite pastry product (cannoli). In particular, to delay moisture migration, one, two, or three layers of a zein-based coating were studied. A three-layer coating represented the most effective solution to prevent rapid pastry softening. A subsequent experimental trial was aimed to prolong the shelf life of the ricotta-based stuffing. To this aim, two different antimicrobial compounds (lysozyme and lemon extract) at three concentrations (2,000, 3,000, and 4,000 ppm) were investigated separately from a microbiological and a sensorial point of view. Lemon extract was the active compound that received a better score, thus suggesting using 2,000 ppm of citrus extract in the last step. In the final experimental trial, cannoli were coated with three layers of zein, stuffed with ricotta containing the selected active agent, and packaged in two microperforated films. The use of zein-based coating and the lemon extract in the ricotta stuffing, combined with the barrier properties of the selected packaging materials, allowed a significant prolongation of cannoli shelf life, regardless of the type of film: a shelf life of more than 3 days was recorded, compared with the control samples, which were acceptable for less than 2 days. It is reasonable to assume that the proposed integrated approach could boost the distribution of the investigated typical pastry beyond local borders.

Modulatory Effects of Exogenously Applied Polyamines on Postharvest Physiology, Antioxidant System and Shelf Life of Fruits: A Review.

Science.gov (United States)

Sharma, Sunil; Pareek, Sunil; Sagar, Narashans Alok; Valero, Daniel; Serrano, Maria

2017-08-17

Polyamines (PAs) are natural compounds involved in many growth and developmental processes in plants, and, specifically in fruits, play a vital role regulating its development, ripening and senescence processes. Putrescine (PUT), spermine (SPE), and spermidine (SPD) are prominent PAs applied exogenously to extend shelf life of fruits. They also originate endogenously during developmental phases of horticultural crops and simultaneously affect the quality attributes and shelf life. Their anti-ethylene nature is being exploited to enhance the shelf life when exogenously applied on fruits. In growth and development of fruits, PA levels generally fall, which marks the beginning of senescence at postharvest phase. PUT, SPE and SPD treatments are being applied during postharvest phase to prolong the shelf life. They enhance the shelf life of fruits by reducing respiration rate, ethylene release and enhance firmness and quality attributes in fruits. PAs have a mitigating impact on biotic and abiotic stresses including chilling injury (CI) in tropical and sub-tropical fruits. PAs are environment friendly in nature and are biodegradable without showing any negative effect on environment. Biotechnological interventions by using chimeric gene constructs of PA encoding genes has boosted the research to develop transgenic fruits and vegetables which would possess inherent or in situ mechanism of enhanced biosynthesis of PAs at different stages of development and thereby will enhance the shelf life and quality in fruits. Internal and external quality attributes of fruits are improved by modulation of antioxidant system and by strengthening biophysical morphology of fruits by electrostatic interaction between PAs and phospholipids in the cell wall.

Methods for preservation and extension of shelf life.

Science.gov (United States)

Gould, G W

1996-11-01

There is potential for spoilage of all foods at some rate or other following harvest, slaughter or manufacture and spoilage may occur at any of the stages between the acquisition of raw materials and the eventual consumption of a food product. These stages include processing, packaging, distribution, retail display, transport, storage and use by the consumer. They are under varying degrees of control that aim to deliver a satisfactory shelf life, to ensure that the finally-consumed product is of high quality and to ensure that it is safe. Spoilage may be caused by a wide range of reactions including some that are essentially physical, some that are chemical, some enzymic and some microbiological. The various forms of microbiological spoilage are preventable to a large degree by a wide range of preservation techniques, most of which act by preventing or inhibiting microbial growth (e.g., chilling, freezing, drying, curing, conserving, vacuum packing, modified atmosphere packing, acidifying, fermenting and adding preservatives). A smaller number of techniques act by inactivating microorganisms (e.g., pasteurization, sterilization and irradiation). Additional techniques restrict the access of microorganisms to products (e.g., aseptic processing and packaging. A major trend is that new and emerging preservation techniques which are coming into use or are under development include more that act by inactivation (e.g., ultrahigh pressure, electroporation, manothermosonication and addition of bacteriolytic enzymes). A further trend is towards the use of procedures that deliver products that are less heavily preserved, have higher quality, are more natural, freer from additives and nutritionally healthier. Less severe preservation procedures are therefore being developed that make use of preservative factors in combinations to deliver (a) less damage to product quality (hurdle technologies); (b) new methods of heating that are better controlled and therefore deliver milder

Combined effect of gamma irradiation and rosemary extract on the shelf-life of refrigerated ready-to-cook chicken sausages

International Nuclear Information System (INIS)

Tawfik, S.S.; EL-Kabbany, H.M.; Atia, A.E.; Sallam, M.H.; Aly, S.M.E.

2006-01-01

Combined treatment of gamma irradiation and rosemary extract as natural anti-microbial and anti-oxidative food flavouring was used in the formulation of ready-to-cook chicken sausage for shelf-life extension and improvement of its microbiological quality. Sausages were treated with 500 ppm of rosemary extract, gamma irradiation with doses of 6 and 8 KGy and stored at 5 ± 1 degree C for 30 days.From the microbiological aspects, 8 KGy irradiation was sufficient to inactivate the microbial load during storage period. Addition of the antioxidant rosemary extract modulated releasing of thiobarbituric acid (TBA) and total volatile bases nitrogen (TVBN) occurred during storage. Sensory and textural evaluation results were significantly different in groups supplied with rosemary extract.Fresh ready-to-cook chicken sausage with rosemary exposed to 8 KGy were microbiologically safe and well acceptable for consumers when stored at 5± 1 degree C up to 30 days

Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage.

Science.gov (United States)

Yang, Chao; Qi, Yan; Zheng, Jiayi; Fan, X U; Liang, Peixin; Song, Cunjiang

2018-04-01

Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ε-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacterial growth was determined by culture-dependent and culture-independent analyses. Data indicated that all the preservatives were able to inhibit bacterial growth and extend the shelf life of pork. High-throughput sequencing of 16S ribosome cDNA indicated that Pseudomonas was inhibited under vacuum conditions, whereas facultative anaerobes ( Acinetobacter, Photobacterium, Brochothrix, and Myroides) were the most active genera in the spoiled pork. Photobacterium was further inhibited by each preservative. The inhibition of Acinetobacter, Photobacterium, and Myroides could be responsible for the extended shelf life of vacuum-packaged pork; they were effectively inhibited by KA, which also induced the longest shelf life. Moreover, 19 types of volatile organic compounds were detected. 3-Methylbutanol, 3-methylbutanol acetate, 2-butanone, toluene, benzeneacetaldehyde, dimethyl trisulfide, and acetoin were associated with spoilage. Furthermore, KA is a potential preservative in raw pork; because no phenol was detectable within 35 days, excessive intake of phenol induced by preservatives was avoided.

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Directory of Open Access Journals (Sweden)

Valentina Melini

2018-02-01

Full Text Available Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

Use of Irradiation to Extend the Shelf Life of Dried White Oyster Mushroom (Pleurotus ostreatus)

International Nuclear Information System (INIS)

Idrus Kadir

2010-01-01

Irradiation is an alternative technology to extend the shelf life of food-stuffs. White oyster mushroom (Pleurotus ostreatus) which is a perishable food stuff having a short shelf life. Effects of gamma irradiation at the dose of 5 kGy on the quality of dried white oyster mushroom during storage was observed. The objective of the experiment was to improve the hygienic quality and to extend the shelf life of dried white oyster mushroom using irradiation technology. Fresh mushroom was cleaned, sorted, washed, and drained. The mushroom was then dried in two ways, namely: sun drying method and electrical oven drying method. Dried mushroom was vacuum packed in polypropylene (PP) pouch then irradiated at a of dose 5 kGy and an unirradiated control was also applied. The vacuum packed samples was stored at low temperature (18-20 o C) with a relative humidity (RH) of 65-70% and observed periodically every month up to 3 months of storage. The samples were analyzed according to the following parameters i.e, : total bacterial count, total mould and yeast count, moisture content, pH, a w , contents of protein, fat, carbohydrate, carotenoid and organoleptic properties, respectively. The results showed that irradiation at the dose of 5 kGy could eliminate significantly microbial growth 2 log cycle in the samples, while there were no changes in physico-chemical and organoleptic properties up to 3 months of storage, while control samples were still acceptable only up to 2 months of storage. (author)

Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

Science.gov (United States)

Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

2017-12-01

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

Development of shelf-stable radiation processed Ready-to-Cook (RTC) Indian vegetables

International Nuclear Information System (INIS)

Sharma, J.; Chatterjee, S.; Gupta, S.; Kumar, Vivekanand; Variyar, P.S.; Sharma, A.

2009-01-01

Use of radiation processing in combination with packaging and low temperature storage aided in extending shelf-life of RTC Indian vegetables without affecting their organoleptic and sensory quality. An extension in shelf-life of 15 days in case of RTC french beans and pumpkin and in RTC ash gourd and drumstick of 8 and 5 days respectively was achieved when cling wrapped, irradiated at a dose of 2 kGy and stored at 10 deg C. (author)

Accelerated Shelf Life Testing of Jackfruit Extract Powder

Directory of Open Access Journals (Sweden)

Enny Hawani Loebis

2013-06-01

Full Text Available Jackfruit is a potential tropical fruit as raw material for food industry. Jackfruit could be processed by co-crystallization technique to extend its shelf life and increase its value. This research was conducted to study and to determine the shelf life of jackfruit powder extract. Shelf life test is conducted using variety of treatments such as: anti-caking types and temperature storage. The results showed that the shelf life of the jackfruit extract powder using anti-caking of magnesium oxide (MO, magnesium carbonate (MC, dan magnesium silicate (MS, which is store in the temperature of 27°C, were: 8.06, 5.42, and 5.5 months respectively. The variation of anti-caking type was significantly affect the product shelf life.  The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MO compared with product using anti-caking MC and MS.

Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.

Science.gov (United States)

Pantazi, D; Papavergou, A; Pournis, N; Kontominas, M G; Savvaidis, I N

2008-02-01

The present work evaluated the effect of air, vacuum and modified atmosphere packaging (MAP) on the shelf-life of chilled Mediterranean swordfish (Xiphias gladius). Fresh swordfish slices were stored in air, under vacuum and MAP (40%/30%/30%, CO(2)/N(2)/O(2)) under refrigeration (4 degrees C) for a period of 16 days. Of the three treatments used (vacuum, MAP and air), both MAP and vacuum packaging (VP) were the most effective for inhibiting growth of aerobic microflora in swordfish samples until days 9-10 of refrigerated storage. Of the microbial species determined, both Pseudomonas spp. and H(2)S-producing bacteria (including Shewanella putrefaciens) were dominant in swordfish samples stored in air, whereas growth of these species was partly inhibited under VP and MAP conditions. Lactic acid bacteria (LAB) and Enterobacteriaceae were also found to be members of the final swordfish microbial flora, irrespective of packaging conditions throughout the entire storage period. Of the chemical freshness indices determined, thiobarbituric acid (TBA) values were variable in swordfish samples, indicative of no specific oxidative rancidity trend. Trimethylamine nitrogen (TMA-N) values of swordfish samples stored in air, under VP and MAP exceeded the limit value of 5mgN/100g fish muscle after days 7, 8-9 and 11 days of storage, respectively. In a similar trend, total volatile basic nitrogen (TVB-N) for swordfish samples stored in air, under VP and MAP exceeded the limit value of 25mgN/100g fish muscle after 7-8, 10 and 12 days of storage, respectively. Sensory analyses (odor and taste attributes) indicated a shelf-life of ca. 7 days for air, 9 days for VP and 11-12 days for the MA-packaged swordfish samples.

Shelf life of packaged bakery goods--a review.

Science.gov (United States)

Galić, K; Curić, D; Gabrić, D

2009-05-01

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

Extension of mushroom (Agaricus bisporus) shelf life by gamma radiation

International Nuclear Information System (INIS)

Lescano, G.

1994-01-01

Fresh mushroom sporophores (Agaricus bisporus) were placed in trays and covered with PVC film. Forty-eight of the number of packs were irradiated by a γ-source with a dose of 3 kGy, and the remaining 24 treated as control packs. Both treated and control samples were subsequently stored at 10 ± 2°C and relative humidity of 94 ± 6%. After storage, mushrooms were subjected to quality assessments and taste panel-testing, both raw and when cooked. Irradiated sporophores had an extended shelf-life compared with control samples, with less browning and a delay in cap opening. Desiccation was slowed and stipe elongation reduced so that irradiated mushrooms were still acceptable for consumption 16 days after treatment. Deleterious effects of irradiation at this relatively low level were not observed

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

International Nuclear Information System (INIS)

Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K.P.; Sarma, K.S.S.

2017-01-01

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli. - Highlights: • Idli (traditional Indian fermented food) was prepared in ready-to-eat (RTE) form. • Ready-to-eat Idli was then subjected to combination processing comprised of lowest irradiation dosage of 2.5 kGy with mild heat treatment to extend its shelf life. • Increase in hardness and decrease in brightness of combination processed Idli was observed. • Combination processed Idli was microbiologically safe and

Economic evaluation of extending shelf-life of mangoes by irradiation

International Nuclear Information System (INIS)

Mahmoud, A.A.

1994-01-01

The present study reviews the status of cultivation, annual production, local consumption and export volume of mangoes in Egypt. The data presented reflect the magnitude of annual losses due to fungal attack, insect infestation and chemical changes. Attempts have been made to ensure longer and better keeping quality of mangoes through many conventional treatments, e.g. refrigeration and chemical treatment. However, the percentage of annual loss of mangoes in Egypt is still far from being acceptable. Irradiation processing of mangoes for extending shelf-life has been considered a feasible technology in Egypt. Studies have been carried out in Egypt since 1970 to investigate the technological and nutritional status of irradiated mangoes. Nevertheless not enough comprehensive studies have been undertaken to evaluate the economic feasibility of such a technology as calculated under local environmental conditions. In this study the 'Egypt's Mega Gamma I' Irradiator (with cobalt-60 source) was used. (author)

Test marketing and consumer acceptance of irradiated meat products

International Nuclear Information System (INIS)

Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

2001-01-01

This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

A Comparison Study: The New Extended Shelf Life Isopropyl Ester PMR Technology versus The Traditional Methyl Ester PMR Approach

Science.gov (United States)

Alston, William B.; Scheiman, Daniel A.; Sivko, Gloria S.

2005-01-01

Polymerization of Monomeric Reactants (PMR) monomer solutions and carbon cloth prepregs of PMR II-50 and VCAP-75 were prepared using both the traditional limited shelf life methanol based PMR approach and a novel extended shelf life isopropanol based PMR approach. The methyl ester and isopropyl ester based PMR monomer solutions and PMR prepregs were aged for up to four years at freezer and room temperatures. The aging products formed were monitored using high pressure liquid chromatography (HPLC). The composite processing flow characteristics and volatile contents of the aged prepregs were also correlated versus room temperature storage time. Composite processing cycles were developed and six ply cloth laminates were fabricated with prepregs after various extended room temperature storage times. The composites were then evaluated for glass transition temperature (Tg), thermal decomposition temperature (Td), initial flexural strength (FS) and modulus (FM), long term (1000 hours at 316 C) thermal oxidative stability (TOS), and retention of FS and FM after 1000 hours aging at 316 C. The results for each ester system were comparable. Freezer storage was found to prevent the formation of aging products for both ester systems. Room temperature storage of the novel isopropyl ester system increased PMR monomer solution and PMR prepreg shelf life by at least an order of magnitude while maintaining composite properties.

Spoilage and shelf-life extension of fresh fish and shellfish.

Science.gov (United States)

Ashie, I N; Smith, J P; Simpson, B K

1996-01-01

Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish-processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low-dose irradiation, ultra-high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.

The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk.

Science.gov (United States)

Myer, Phillip R; Parker, Kyle R; Kanach, Andrew T; Zhu, Tengliang; Morgan, Mark T; Applegate, Bruce M

2016-01-01

Pasteurization has long been the standard method to extend the shelf-life of dairy products, as well as a means to reduce microbial load and the risk of food-borne pathogens. However, the process has limitations, which include cost effectiveness, high energy input, and reduction of product quality/organoleptic characteristics. In an effort to reduce these limitations and extend shelf-life, this study examined a novel low temperature, short time (LTST) method in which dispersed milk in the form of droplets was treated with low heat/pressure variation over a short treatment time, in conjunction with pasteurization. Lactobacillus fermentum and Pseudomonas fluorescens Migula were exposed to conventional pasteurization treatments with and without LTST. Using these organisms, the LTST addition was able to reduce microbial load below detection limits; 1.0 × 10(1) cfu/mL, from approximately 1.2 × 10(8) and 1.0 × 10(7) cfu/mL for L. fermentum and P. fluorescens Migula, respectively. In addition, the shelf-life of the treated, raw, and uninoculated product was prolonged from 14 to 35 days, compared with standard pasteurization, to as long as 63 days with the LTST amendment. Sensory analysis of samples also demonstrated equal or greater preference for LTST + pasteurization treated milk when compared to pasteurization alone (α = 0.05). Conventional pasteurization was effective at reducing the above mentioned microorganisms by as much as 5.0 log10 cfu/mL. However, LTST was able to achieve 7.0-8.0 log10 cfu/mL reduction of the same microorganisms. In addition, BActerial Rapid Detection using Optical scattering Technology detected and identified microorganisms isolated both pre- and post-treatment, of which the only organisms surviving LTST were Bacillus spp. Increased lethality, improved shelf-life, and equal or better organoleptic characteristics without increased energy consumption demonstrate the effectiveness of the incorporation of LTST. The improved

Spoilage of Microfiltered and Pasteurized Extended Shelf Life Milk Is Mainly Induced by Psychrotolerant Spore-Forming Bacteria that often Originate from Recontamination.

Science.gov (United States)

Doll, Etienne V; Scherer, Siegfried; Wenning, Mareike

2017-01-01

Premature spoilage and varying product quality due to microbial contamination still constitute major problems in the production of microfiltered and pasteurized extended shelf life (ESL) milk. Spoilage-associated bacteria may enter the product either as part of the raw milk microbiota or as recontaminants in the dairy plant. To identify spoilage-inducing bacteria and their routes of entry, we analyzed end products for their predominant microbiota as well as the prevalence and biodiversity of psychrotolerant spores in bulk tank milk. Process analyses were performed to determine the removal of psychrotolerant spores at each production step. To detect transmission and recontamination events, strain typing was conducted with isolates obtained from all process stages. Microbial counts in 287 ESL milk packages at the end of shelf life were highly diverse ranging from shelf life is influenced only to a minor extent by raw-milk-associated factors. In contrast, recontamination with spores, particularly from the B. cereus complex, seems to occur. To enhance milk quality throughout the entire shelf life, improved plant sanitation and disinfection that target the elimination of spores are necessary.

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

Science.gov (United States)

Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K. P.; Sarma, K. S. S.

2017-02-01

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

Thermostable Shelf Life Study

Science.gov (United States)

Perchonok, M. H.; Antonini, D. K.

2008-01-01

The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation.

Thermostabilized Shelf Life Study

Science.gov (United States)

Perchonok, Michele H.; Catauro, Patricia M.

2009-01-01

The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation.

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds.

Science.gov (United States)

Castillejo, Noelia; Martínez-Hernández, Ginés Benito; Gómez, Perla A; Artés, Francisco; Artés-Hernández, Francisco

2016-03-01

Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

Cod and rainbow trout as freeze-chilled meal elements

DEFF Research Database (Denmark)

Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo

2010-01-01

Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze......-chilling is a process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze...... days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable...

Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.

Science.gov (United States)

Khazandi, Manouchehr; Deo, Permal; Ferro, Sergio; Venter, Henrietta; Pi, Hongfei; Crabb, Simon; Amorico, Tony; Ogunniyi, Abiodun D; Trott, Darren J

2017-12-01

The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on selective and non-selective media, followed by identification of pure isolates by 16 S rRNA gene sequencing. The dominant spoilage microbiota in KGW and TAS fillets stored at 4 ± 1 °C were Pseudomonas spp. and Shewanella spp. At either concentration, ECAS4 significantly reduced total bacterial load and specific spoilage organisms on KGW and TAS fillets (approx. 1-2 log colony-forming units) during storage and significantly extended the shelf life of the fillets by 2 and 4 days, respectively. The significant increase in shelf life and quality of fillets was corroborated by raw and cooked sensory evaluation. ECAS4 sanitization could have a significant impact on the overall food industry, translating into health and economic benefits through reduction of food spoilage bacteria and potentially, foodborne pathogens without many of the disadvantages of currently approved biocides. Copyright © 2017 Elsevier Ltd. All rights reserved.

Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets

DEFF Research Database (Denmark)

Dalgaard, Paw; Munoz, L.G.; Mejlholm, Ole

1998-01-01

rather than the development of a new product. In naturally contaminated modified-atmosphere-packed cod fillets, 500 ppm Na(2)CaEDTA reduced the growth rate of P. phosphoreum by 40% and shelf life was increased proportionally by 40%, from 15 to 17 days to 21 to 23 days at 0 degrees C. In aerobically...... stored cod fillets other microorganisms were responsible for spoilage and Na2CaEDTA had no effect on shelf Life. The extension of the shelf life of modified-atmosphere-packed cod therefore was a result of the reduced growth of P. phosphoreum and no other microbial or nonmicrobial spoilage reactions...

A Study for Shelf Life Evaluation of Rubber O-ring

International Nuclear Information System (INIS)

Jung, Sun Chul; Kim, Jong Seog

2005-01-01

Non-metallic materials stored in warehouses in nuclear power plants have shelf life. The shelf life means the maximum storage time allowable such that the install life of the material is not affected. Materials whose shelf lives expire are generally discarded. unless the shelf lives of these materials can be extended by reducing the install life. Examples of this case are rubber materials. Rubber materials are widely used for sealing of various machines. There are various life evaluation methods for rubber material. For example, the compression set is generally used for evaluation the aging condition of rubber materials used for sealing. A compression set value can be calculated according to the ASTM D395. We have tried the compression set test by using specimens with 6.99mm diameter O-ring even when ASTM D 395 recommends the use of bar specimen. Test results and comparison between O-ring and reference data of EPRI NP-6608 are presented below

Sustained safety and efficacy of extended-shelf-life {sup 90}Y glass microspheres: long-term follow-up in a 134-patient cohort

Energy Technology Data Exchange (ETDEWEB)

Lewandowski, Robert J.; Minocha, Jeet; Memon, Khairuddin; Riaz, Ahsun; Gates, Vanessa L.; Ryu, Robert K.; Sato, Kent T.; Omary, Reed; Salem, Riad [Northwestern University, Department of Radiology, Chicago, IL (United States)

2014-03-15

To validate our initial pilot study and confirm sustained safety and tumor response of extended-shelf-life {sup 90}Y glass microspheres. We hypothesized that for the same planned tissue dose, the increase in number of glass microspheres (decayed to the second week of their allowable shelf-life) administered for the same absorbed dose would result in better tumor distribution of the microspheres without causing additional adverse events. Between June 2007 and January 2010, 134 patients underwent radioembolization with extended-shelf-life {sup 90}Y glass microspheres; data from 84 new patients were combined with data from our 50-patient pilot study cohort. Baseline and follow-up imaging and laboratory data were obtained 1 and 3 months after therapy and every 3 months thereafter. Clinical and biochemical toxicities were prospectively captured and categorized according to the Common Terminology Criteria. Response in the index lesion was assessed using WHO and EASL guidelines. The mean delivered radiation dose was 123 Gy to the target liver tissue. The mean increase in number of microspheres with this approach compared to standard {sup 90}Y glass microsphere dosimetry was 103 %, corresponding to an increase from 3.84 to 7.78 million microspheres. Clinical toxicities included fatigue (89 patients, 66 %), abdominal pain (49 patients, 36.6 %), and nausea/vomiting (25 patients, 18.7 %). Grade 3/4 bilirubin toxicity was seen in three patients (2 %). Two (1 %) of the initial 50-patient cohort showed gastroduodenal ulcers; gastroduodenal ulcers were not seen in any of the subsequent 84 patients. According to WHO and EASL guidelines, response rates were 48 % and 57 %, respectively, and 21 % demonstrated a complete EASL response. This study showed sustained safety and efficacy of extended-shelf-life {sup 90}Y glass microspheres in a larger, 134-patient cohort. The increase in number of microspheres administered theoretically resulted in better tumor distribution of the

EFFECT OF PASTEURIZATION TEMPERATURE AND ASEPTIC FILLING ON THE SHELF-LIFE OF MILK

Directory of Open Access Journals (Sweden)

Rodrigo Rodrigues PETRUS

2011-12-01

Full Text Available Aseptic filling process can contribute to extend the shelf-life of pasteurized milk. However, this technology is not still commercially practiced in Brazil for this product. The aim of this study was to evaluate the effect of the pasteurization temperature and aseptic filling on the stability of milk packaged in high density polyethylene bottle (HDPE. Three batches of one hundred bottles each were processed at 72, 83, and 94ºC/15s, followed by aseptic packaging and storage at 9ºC, simulating a deficient cold chain scenario as found in the Brazilian market. Microbiological stability evaluation was based on mesophilic and psychrotrophic counts. Sensory shelf-life was estimated according to the ratings assigned to the attributes appearance, aroma, flavor and overall appreciation of milk samples. The pasteurization temperature, in the range investigated, did not affect the shelf-life of milk, which lasted up to 11 days for the three processed batches. The aseptic filling, associated to the employed thermal treatments, did not extend the shelf-life of milk stored under the abuse condition of 9°C, considering that the commercial product shelf-life in Brazil is of about 10 days.

H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.

Science.gov (United States)

Wang, Xinhui; Ren, Hongyang; Liu, Dayu; Wang, Bing; Zhu, Wenyou; Wang, Wei

2013-02-01

Continued acid production by Lactobacillus delbrueckii subsp. bulgaricus during the chilled storage of yogurt is the major cause of postacidification, resulting in a short shelf life. Two H(+) -ATPase defective variants of L. delbrueckii subsp. bulgaricus were successfully isolated and their H(+) -ATPase activities were reduced by 51.3% and 34.3%, respectively. It was shown that growth and acid production of variants were remarkably inhibited. The variants were more sensitive to acidic condition and had a significant rate for inactivation of H(+) -ATPase by N, N-dicyclohexylcarbodiimide (DCCD), along with a low H(+) -extrusion, suggesting that H(+) -ATPase is direct response for H(+) -extrusion. In addition, the variants were also more sensitive to NaCl, while H(+) -ATPase activities of variants and parent strain were significantly enhanced by NaCl stress. Obviously, H(+) -ATPase might be involved in Na(+) transportation. Furthermore, variants were inoculated in fermented milk to ferment yogurt. There was no significant difference in flavor, whereas the postacidification of yogurt during chilled storage was remarkably inhibited. It is suggested that application of L. delbrueckii subsp. bulgaricus with reduced H(+) -ATPase activity in yogurt fermentation is one of effect, economic and simple avenues of inhibiting postacidification of yogurt during refrigerated storage, giving a longer shelf life. During yogurt fermentation, continued acid production by Lactobacillus delbrueckii subsp. bulgaricus during the chilled storage of yogurt leads to milk fermentation with high postacidification, resulting in a short shelf life. In this work, 2 acid-sensitive variant strains of L. delbrueckii subsp. bulgaricus were isolated. The characteristics related to H(+) -ATPase were compared and it was observed that milk fermented by the variants had lower postacidification, giving a longer shelf life. Application of L. delbrueckii subsp. bulgaricus with reduced H(+) -ATPase activity

SAGA Cook & Chill -ruoanlaittopaperin testaaminen ravintolaympäristössä : Case: SeAMK opetusravintola Prikka

OpenAIRE

Keskinen, Simo

2015-01-01

Tutkimus käsittelee ammattikeittiöille kehitettyä SAGA Cook & Chill -ruoanlaittopaperia, jonka aihe tuli Metsä Tissuelta toimeksiantona vuonna 2013. Tutkimusajankohdaksi valittiin vuoden 2014 alku, tammi- ja helmikuun välille. Tutkimuksen tuloksia kerättiin kvalitatiivisin metodein, hyödyntäen Seinäjoen ammattikorkeakoulun tiloissa toimivaa opetusravintola Prikkaa, ruokaa valmistettaessa lounaalle. Ruokaa valmistettiin neljäntoista päivän ajan, hyödyntäen seitsemää pääruokiin suunniteltua res...

Factors important for the shelf-life of minimally processed lettuce

OpenAIRE

Deza Durand, Karla Michelle

2013-01-01

The minimally processed vegetable industry has been increasing rapidly due to change in lifestyle. Both women and men work outside home and have less time to cook and need more convenience and time saving products, which also present fresh and healthy characteristics. Iceberg lettuce (Lactuca sativa L.) is one of the most popular fresh-cut vegetables. Although an increase in the number of mixed salads in retail food chains is evident, their short shelf-life due to rapid browning and off-odour...

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.

Science.gov (United States)

Pietrasik, Z; Gaudette, N J; Johnston, S P

2016-06-01

The combined effect of partial salt replacement with modified potassium chloride and high pressure processing (600 MPa for 3 min at 8°C) on the quality and shelf life of naturally-cured restructured hams was investigated over a 12 week storage period. Instrumental, microbiological and consumer acceptability testing was performed. A partial salt substitution with modified potassium chloride adversely affected textural and water binding characteristics of hams and led to a decrease in the consumer acceptance compared to regular salt hams. Celery powder used as a curing agent had beneficial effects on water holding and moisture retention and improved bind of restructured hams; however the consumer acceptability of flavor and aftertaste received significantly lower scores compared to nitrite. No significant differences in all consumer acceptability parameters resulted for hams subjected to HPP compared to non-HPP for all storage periods indicating that HPP can effectively extend shelf-life of restructured ham without compromising eating quality. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

Superchilling of muscle foods: Potential alternative for chilling and freezing.

Science.gov (United States)

Banerjee, Rituparna; Maheswarappa, Naveena Basappa

2017-12-05

Superchilling is an attractive technique for preservation of muscle foods which freezes part of the water and insulate the food products from temperature fluctuations thereby enhancing the shelf-life during storage, transportation and retailing. Superchilling process synergistically improves the product shelf-life when used in combination with vacuum or modified atmospheric packaging. The shelf-life of muscle foods was reported to be increased by 1.5 to 4.0 times relative to traditional chilling technique. Advantages of superchilling and its ability to maintain the freshness of muscle foods over freezing has been discussed and its potential for Industrial application is highlighted. Present review also unravel the mechanistic bases for ice-crystal formation during superchilling and measures to ameliorate the drip loss. The future challenges especially automation in superchilling process for large scale Industrial application is presented.

Pre-symptomatic transcriptome changes during cold storage of chilling sensitive and resistant peach cultivars to elucidate chilling injury mechanisms

OpenAIRE

Puig, Clara Pons; Dagar, Anurag; Marti Ibanez, Cristina; Singh, Vikram; Crisosto, Carlos H; Friedman, Haya; Lurie, Susan; Granell, Antonio

2015-01-01

Background: Cold storage induces chilling injury (CI) disorders in peach fruit (woolliness/mealiness, flesh browning and reddening/bleeding) manifested when ripened at shelf life. To gain insight into the mechanisms underlying CI, we analyzed the transcriptome of 'Oded' (high tolerant) and 'Hermoza' (relatively tolerant to woolliness, but sensitive to browning and bleeding) peach cultivars at pre-symptomatic stages. The expression profiles were compared and validated with two previously analy...

PMR Extended Shelf Life Technology Given 2000 R and D 100 Award

Science.gov (United States)

Meador, Michael A.

2001-01-01

An approach developed at the NASA Glenn Research Center for extending the shelf life of PMR polyimide solutions and prepregs received an R&D 100 Award this year. PMR polyimides, in particular PMR-15, have become attractive materials for a variety of aerospace applications because of their outstanding high-temperature stability and performance. PMR-15 can be used in components with exposures to temperatures as high as 290 C, which leads to substantial reductions in weight, as much as 30 percent over metal components. PMR-15 composites are used widely in aerospace applications ranging from ducts and external components in aircraft engines to an engine access door for the Space Shuttle Main Engine. A major barrier to more widespread use of these materials is high component costs. Recent efforts at Glenn have addressed the various factors that contribute to these costs in an attempt to more fully utilize these lightweight, high-temperature materials.

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

Directory of Open Access Journals (Sweden)

Helena Moreno

2013-03-01

Full Text Available Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C, it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p 0.05 was detected during storage.

Analysis of nitrosamines in cooked bacon by QuEChERS sample preparation and gas chromatography – tandem mass spectrometry with backflushing

Science.gov (United States)

Nitrites are added as a preservative to a variety of cured meats, including bacon, to kill bacteria, extend shelf-life, and improve quality. During cooking, nitrites in the meat can be converted to carcinogenic nitrosamines (NAs), the formation of which are mitigated by the addition of anti-oxidant...

Different Reactive Oxygen Species Scavenging Properties of Flavonoids Determine Their Abilities to Extend the Shelf Life of Tomato.

Science.gov (United States)

Zhang, Yang; De Stefano, Rosalba; Robine, Marie; Butelli, Eugenio; Bulling, Katharina; Hill, Lionel; Rejzek, Martin; Martin, Cathie; Schoonbeek, Henk-jan

2015-11-01

The shelf life of tomato (Solanum lycopersicum) fruit is determined by the processes of overripening and susceptibility to pathogens. Postharvest shelf life is one of the most important traits for commercially grown tomatoes. We compared the shelf life of tomato fruit that accumulate different flavonoids and found that delayed overripening is associated with increased total antioxidant capacity caused by the accumulation of flavonoids in the fruit. However, reduced susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by specific flavonoids only. We demonstrate an association between flavonoid structure, selective scavenging ability for different free radicals, and reduced susceptibility to B. cinerea. Our study provides mechanistic insight into how flavonoids influence the shelf life, information that could be used to improve the shelf life of tomato and, potentially, other soft fruit. © 2015 American Society of Plant Biologists. All Rights Reserved.

A Study on Shelf Life Prolonging Process of Chili Soy Sauce in Malaysian SMEs’ (Small Medium Enterprise)

Science.gov (United States)

Mat Sharif, Zainon Binti; Taib, Norhasnina Binti Mohd; Yusof, Mohd Sallehuddin Bin; Rahim, Mohammad Zulafif Bin; Tobi, Abdul Latif Bin Mohd; Othman, Mohd Syafiq Bin

2017-05-01

This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from “Kicap Jalen” had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count.

The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab.

Science.gov (United States)

Sun, Bowen; Zhao, Yuanhui; Ling, Jiangang; Yu, Jingfen; Shang, Haitao; Liu, Zunying

2017-06-01

The objective of the present study was to investigate the effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab. As the storage time increased, the rates at which the total aerobic plate count, total volatile basic nitrogen, pH, peroxide value and thiobarbituric acid-reactive substances value increase were significantly lower for the superchilling with modified atmosphere packaging (SCS + MAP) treatment compared to superchilling storage (SCS) and chilling storage (CS). With increasing storage time, the carbonyl content of the proteins increased from 1.21 nmol/mg of protein (0 day) to 2.03, 1.87, 1.66 nmol carbonyl/mg protein on the 6th day for CS, SCS and SCS + MAP, respectively. The disulfide bonds increased in a similar manner, and the total sulfhydryl content, salt extractable protein and Ca-ATPase stability decreased. Sodium dodecyl sulphate polyacrylamide gel elcetrophoresis (SDS-PAGE) and microstructure analysis also indicated that SCS + MAP could reduce the degree of protein degradation. These results suggested that superchilling with modified atmosphere packaging offers an effective approach to slowdown protein and lipid oxidation, and extends the shelf life of swimming crab. However, superchilling with high-CO 2 packaging had a negative effect on the surface hydrophobicity and drip loss of swimming crab.

Shelf life extension as solution for environmental impact mitigation: A case study for bakery products.

Science.gov (United States)

Bacenetti, Jacopo; Cavaliere, Alessia; Falcone, Giacomo; Giovenzana, Valentina; Banterle, Alessandro; Guidetti, Riccardo

2018-06-15

Over the last years, increasing attention has been paid to environmental concerns related to food production and potential solutions to this issue. Among the different strategies being considered to reduce the impact food production has on the environment, only moderate has been paid to the extension of shelf life; a longer shelf life can reduce food losses as well as the economic and environmental impacts of the distribution logistics. The aim of this study is to assess the environmental performance of whole-wheat breadsticks with extended shelf lives and to evaluate whether the shelf-life extension is an effective mitigation solution from an environmental point of view. To this purpose, the life cycle assessment (LCA) approach was applied from a "cradle-to-grave" perspective. Rosmarinic acid was used as an antioxidant to extend the shelf life. To test the robustness of the results and to investigate the influence of the choices made in the modelling phase, a sensitivity and uncertainty analysis were carried out. The achieved results highlighted how, for 10 of the 12 evaluated impact categories, the shelf-life extension is a proper mitigation solution, and its effectiveness depends on the magnitude of product loss reduction that is achieved. The shelf-life extension doesn't allow for the reduction of environmental impact in the categories of human toxicity, cancer effects and freshwater eutrophication. Copyright © 2018 Elsevier B.V. All rights reserved.

On the shelf life of pharmaceutical products.

Science.gov (United States)

Capen, Robert; Christopher, David; Forenzo, Patrick; Ireland, Charles; Liu, Oscar; Lyapustina, Svetlana; O'Neill, John; Patterson, Nate; Quinlan, Michelle; Sandell, Dennis; Schwenke, James; Stroup, Walter; Tougas, Terrence

2012-09-01

This article proposes new terminology that distinguishes between different concepts involved in the discussion of the shelf life of pharmaceutical products. Such comprehensive and common language is currently lacking from various guidelines, which confuses implementation and impedes comparisons of different methodologies. The five new terms that are necessary for a coherent discussion of shelf life are: true shelf life, estimated shelf life, supported shelf life, maximum shelf life, and labeled shelf life. These concepts are already in use, but not named as such. The article discusses various levels of "product" on which different stakeholders tend to focus (e.g., a single-dosage unit, a batch, a production process, etc.). The article also highlights a key missing element in the discussion of shelf life-a Quality Statement, which defines the quality standard for all key stakeholders. Arguments are presented that for regulatory and statistical reasons the true product shelf life should be defined in terms of a suitably small quantile (e.g., fifth) of the distribution of batch shelf lives. The choice of quantile translates to an upper bound on the probability that a randomly selected batch will be nonconforming when tested at the storage time defined by the labeled shelf life. For this strategy, a random-batch model is required. This approach, unlike a fixed-batch model, allows estimation of both within- and between-batch variability, and allows inferences to be made about the entire production process. This work was conducted by the Stability Shelf Life Working Group of the Product Quality Research Institute.

Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies

Directory of Open Access Journals (Sweden)

Rini Ariani Basyamfar

2014-02-01

Full Text Available The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (<0.4% preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation.

Shelf life extension of ground beef by radurization

International Nuclear Information System (INIS)

Holzapfel, W.H.; Niemand, J.G.

1982-01-01

Radurization was investigated as a technique in the shelf life extension of ground beef. Although radurization does not necessarily kill off all meat spoilage bacteria, this process may be used for extending the bacteriological keeping quality of fresh meat. The materials and methods used in the investigation are also discussed

Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.

Science.gov (United States)

Pereira, Jorge A; Silva, Pedro; Matos, Teresa J S; Patarata, Luís

2015-03-01

Morcela de Arroz (MA) is a ready-to-eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO2/20% N2 ), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels. © 2015 Institute of Food Technologists®

Method for extending the useful shelf-life of refrigerated red blood cells by flushing with inert gas

Science.gov (United States)

Bitensky, Mark W.; Yoshida, Tatsuro

1997-01-01

Method using oxygen removal for extending the useful shelf-life of refrigerated red blood cells. A cost-effective, 4.degree. C. storage procedure that preserves red cell quality and prolongs post-transfusion in vivo survival is described. Preservation of adenosine triphosphate levels and reduction in hemolysis and in membrane vesicle production of red blood cells stored at 4.degree. C. for prolonged periods of time is achieved by removing oxygen therefrom at the time of storage; in particular, by flushing with an inert gas. Adenosine triphosphate levels of the stored red blood cells are boosted in some samples by addition of ammonium phosphate.

Application of radiation for eliminating Salmonella and shelf-life extension of poultry and its products. Part of a coordinated programme on factors influencing the utilization of food irradiation process

International Nuclear Information System (INIS)

El-Fouly, M.E.Z.

1983-09-01

A survey on the incidence of contamination of Salmonella in chicken put on sale in Cairo showed that from 559 samples investigated, 46% were found to be contaminated with Salmonella of 8 different serotypes, i.e., S. kottbus, S. sofia, S. typhimurium, S. zanzibar, S. muenchen, S. bovis-morbificans, S. ohio and S. enteritidis. The level of contamination was higher in summer and spring than in winter and autumn. Irradiation at 1.0 to 5.0 kGy resulted in marked suppression of all pathogenic microorganisms. The D 10 values of different serotypes of Salmonella ranged from 0.26 to 0.40 in chilled chicken (4 deg. C) and from 0.53 to 1.09 in frozen chicken (-18 deg. C). S. ohio was the most resistant serotype in chilled and frozen samples while S. kottbus and S. sofia were the most radio-sensitive in chilled and frozen chickens, respectively. D 10 values of S. aureus, E. coli and S. faecalis were 0.34, 0.30 and 0.95 kGy in chilled chicken and 0.51, 0.42 and 1.4 kGy in frozen chicken, respectively. Irradiation extends shelf-life of chilled chicken from 5 days for the unirradiated samples to 7, 13 and 25 days for samples treated with 1.0, 3.0 and 5.0 kGy, respectively. Irradiating chilled chicken with 5 kGy resulted in significant changes of odour immediately after the treatment. No difference was observed in frozen chicken treated with doses up to 5 kGy

Shelf life extension for the lot AAE nozzle severance LSCs

Science.gov (United States)

Cook, M.

1990-01-01

Shelf life extension tests for the remaining lot AAE linear shaped charges for redesigned solid rocket motor nozzle aft exit cone severance were completed in the small motor conditioning and firing bay, T-11. Five linear shaped charge test articles were thermally conditioned and detonated, demonstrating proper end-to-end charge propagation. Penetration depth requirements were exceeded. Results indicate that there was no degradation in performance due to aging or the linear shaped charge curving process. It is recommended that the shelf life of the lot AAE nozzle severance linear shaped charges be extended through January 1992.

Influence of peanut skin extract on shelf-life of sheep patties

Directory of Open Access Journals (Sweden)

Paulo Eduardo Sichetti Munekata

2016-07-01

Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants (BHT for increasing the quality and extending the shelf-life of sheep patties.

EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”

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A. Cereser

2013-02-01

Full Text Available According to the recent “Hygiene Package” it is the responsibility of Food Business Operator to validate foods’ shelf-life, also considering normal storage and use conditions. The aim of this research was to define the shelf-life of a refrigerated ready-to-eat meat product: the vitel tonnè. 175 samples taken from a producer were stored at 2 different temperatures: +3°C (as declared in label and +8±1°C (in order to simulate the thermal abuses during transport and domestic storage and analyzed at different intervals for microbiological parameters as TVC at 30°C, Lactic Acid Bacteria, Listeria monocytogenes, Salmonella spp., Sulphate-Reducing Clostridia, B. cereus, Coagulase-positive Staphylococci, Enterobacteriaceae and Pseudomonas spp Preliminary results show that temperature abuse shorten shelf-life significantly, mainly for the parameters TVC and LAB.

41 CFR 101-27.205 - Shelf-life codes.

Science.gov (United States)

2010-07-01

... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Shelf-life codes. 101-27...-Management of Shelf-Life Materials § 101-27.205 Shelf-life codes. Shelf-life items shall be identified by use of a one-digit code to provide for uniform coding of shelf-life materials by all agencies. (a) The...

Method for extending the useful shelf-life of refrigerated red blood cells by flushing with inert gas

Science.gov (United States)

Bitensky, M.W.; Yoshida, Tatsuro

1997-04-29

A method is disclosed using oxygen removal for extending the useful shelf-life of refrigerated red blood cells. A cost-effective, 4 C storage procedure that preserves red cell quality and prolongs post-transfusion in vivo survival is described. Preservation of adenosine triphosphate levels and reduction in hemolysis and in membrane vesicle production of red blood cells stored at 4 C for prolonged periods of time is achieved by removing oxygen from the red blood cells at the time of storage; in particular, by flushing with an inert gas. Adenosine triphosphate levels of the stored red blood cells are boosted in some samples by addition of ammonium phosphate. 4 figs.

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Science.gov (United States)

García-Márquez, I.; Ordóñez, J. A.; Cambero, M. I.; Cabeza, M. C.

2012-01-01

The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing. PMID:23227053

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Directory of Open Access Journals (Sweden)

I. García-Márquez

2012-01-01

Full Text Available The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C, the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.

Different Reactive Oxygen Species Scavenging Properties of Flavonoids Determine Their Abilities to Extend the Shelf Life of Tomato1[OPEN

Science.gov (United States)

Zhang, Yang; De Stefano, Rosalba; Robine, Marie; Butelli, Eugenio; Bulling, Katharina; Hill, Lionel; Rejzek, Martin; Martin, Cathie; Schoonbeek, Henk-jan

2015-01-01

The shelf life of tomato (Solanum lycopersicum) fruit is determined by the processes of overripening and susceptibility to pathogens. Postharvest shelf life is one of the most important traits for commercially grown tomatoes. We compared the shelf life of tomato fruit that accumulate different flavonoids and found that delayed overripening is associated with increased total antioxidant capacity caused by the accumulation of flavonoids in the fruit. However, reduced susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by specific flavonoids only. We demonstrate an association between flavonoid structure, selective scavenging ability for different free radicals, and reduced susceptibility to B. cinerea. Our study provides mechanistic insight into how flavonoids influence the shelf life, information that could be used to improve the shelf life of tomato and, potentially, other soft fruit. PMID:26082399

Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.

Science.gov (United States)

Grant, I R; Patterson, M F

1995-10-01

The effect of heating alone (60, 65 or 70 degrees C), heating after irradiation (0.8 kGy) and heating after irradiation and storage for 14 days at 2-3 degrees C on the destruction of Listeria monocytogenes and Salmonella typhimurium in artifically inoculated minced cook-chill roast beef and gravy was investigated. Inoculated minced roast beef samples (5 g) were heated in Stomacher bags completely immersed in a water bath at each of the test temperatures. Survivors were enumerated and D and z values were determined for each of the pathogens. Observed thermal D values for two strains of L. monocytogenes at 60, 65 and 70 degrees C in the absence of pre-irradiation were 90.0-97.5 s, 34.0-53.0 s and 22.4-28.0 s, respectively, whereas thermal D values after pre-irradiation were 44.0-46.4 s, 15.3-16.8 s and 5.5-7.8 s at 60, 65 and 70 degrees C, respectively. This reduction in D values provides evidence for radiation-induced heat-sensitisation in L. monocytogenes. There was some evidence of heat-sensitisation of S. typhimurium at 60 degrees C, but not at either 65 or 70 degrees C. The z value also decreased as a consequence of pre-irradiation to a dose of 0.8 kGy (11.0-12.7 degrees C). The radiation-induced heat-sensitivity in L. monocytogenes was found to persist for up to 2 weeks storage at 2-3 degrees C prior to heating. As cook-chill products are intended to be reheated prior to consumption the results of the present study suggest that any L. monocytogenes present in a cook-chill product would be more easily killed during reheating if it were to be treated with a low dose of gamma radiation during manufacture.

Shelf life of electronic/electrical devices

International Nuclear Information System (INIS)

Polanco, S.; Behera, A.K.

1993-01-01

This paper discusses inconsistencies which exist between various industry practices regarding the determination of shelf life for electrical and electronic components. New methodologies developed to evaluate the shelf life of electrical and electronic components are described and numerous tests performed at Commonwealth Edison Company's Central Receiving Inspection and Testing (CRIT) Facility are presented. Based upon testing and analysis using the Arrhenius methodology and typical materials used in the manufacturing of electrical and electronic components, shelf life of these devices was determined to be indefinite. Various recommendations to achieve an indefinite. Various recommendations to achieve an indefinite shelf life are presented to ultimately reduce inventory and operating costs at nuclear power plants

Cook and Chill: Effect of Temperature on the Performance of Nonequilibrated Blood Glucose Meters.

Science.gov (United States)

Deakin, Sherine; Steele, Dominic; Clarke, Sarah; Gribben, Cathryn; Bexley, Anne-Marie; Laan, Remmert; Kerr, David

2015-08-20

Exposure to extreme temperature can affect the performance of blood glucose monitoring systems. The aim was to determine the non-equilibrated performance of these systems at extreme high and low temperatures that can occur in daily life. The performances of 5 test systems, (1) Abbott FreeStyle Freedom Lite, (2) Roche AccuChek Aviva, (3) Bayer Contour, (4) LifeScan OneTouch Verio, and (5) Sanofi BG Star, were compared after "cooking" (50°C for 1 hour) or "chilling" (-5°C for 1 hour) with room temperature controls (23°C) using whole blood with glucose concentrations of 50, 100, and 200 mg/dl. The equilibration period (time from the end of incubation to when the test system is operational) was between 1 and 8 minutes, and each test system took between 15 and 30 minutes after incubation to obtain stable measurements at room temperature. Incubating the strips at -5°C or 50°C had little effect on the glucose measurement, whereas incubating the meters introduced bias in performance between 0 and 15 minutes but not subsequently, compared to room temperature controls and at all 3 glucose levels. Compensating technologies embedded within blood glucose monitoring systems studied here perform well at extreme temperatures. People with diabetes need to be alerted to this feature to avoid perceptions of malperformance of their devices and the possible inability to get blood glucose readings on short notice (eg, during time of suspected rapid change or before an unplanned meal). © 2015 Diabetes Technology Society.

Shelf Life Extension of Toasted Groundnuts through the Application ...

African Journals Online (AJOL)

The use of cassava starch and soy protein concentrate edible coatings containing 20% glycerol in extending the shelf life of toasted groundnut during ambient (27 ± 1oC) storage for 14 days was studied. Chemical indices of oxidative rancidity and sensory parameters were evaluated using standard procedures. Moisture ...

Determination of the optimum irradiation dose for shelf-life of peas and cherry tomatoes

International Nuclear Information System (INIS)

Zaman, M. B.; Hayumbu, P.; Siwale, J.; Mutale, C.; Kabwe, L.

1991-01-01

Green peas (Pisum Sativum), cultivar (mangetout) and yellow cherry tomatoes (lycoperscum esculantum), cultivar (cerasiforme) were irradiated for different absorbed doses, and their physical characteristics observed under cold storage conditions, in order to extend their shelf lives. Results suggest that 580 Gy is the maximum optimum dose. At this dose the shelf life of cherry tomatoes is shown to be extended. No beneficial effect was recorded on the storage life of green peas. A good correlation was found between the degradation of chlorophill and the spread of spotting disease for this product. (author)., 19 refs., 2 tab

Shelf life characteristics of bread produced from ozonated wheat flour.

Science.gov (United States)

Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming

2017-11-13

The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.

QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

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M. Spaziani

2011-01-01

Full Text Available This study examined the effect of the duration of frozen storage at –20°C on the game meat quality parameters, namely the pH, colour, thawing and cooking losses. The oxidative stability of game meat was evaluated by the production of thiobarbituric acid reactive substances (TBARS. Frozen storage duration did not extensively influence either the quality properties, or the oxidative stability of game meat. Therefore, it was hypothesized that the higher amount of a- tocopherol in the muscles of game compared to pellet-fed animals could be mainly responsible for the lower lipid oxidation and longer shelf life.

Radiosensitivities of bacterial isolates on minced chicken and poached chicken meal and their elimination following irradiation and chilled storage

International Nuclear Information System (INIS)

Adu-Gyamfi, A.; Nketsia-Tabiri, J.; Apea Bah, F.

2008-01-01

The radiosensitivities of Escherichia coli and Staphylococcus aureus on poached chicken meal (PCM) and minced chicken substrate (MCS) were determined. Effect of irradiation (0, 1, 2 kGy) on total viable cells (TVC) of PCM components was determined under chilled (3-5 o C) storage (0, 9, 14, 21 days) and challenge testing of the bacterial isolates with irradiation (0, 2, 3 kGy) was also conducted on PCM under chilled storage (0,7, 14, 21, 28 days). Additionally, sensory evaluation of the PCM components was assessed with irradiation (0, 2, 3 kGy) during chilled storage (0, 7, 14, 21 days). D 10 of E. coli on PCM and MCS were 0.18 and 0.25 kGy whiles those of S. aureus were 0.27 and 0.29 kGy, respectively. D 10 values for PCM E. coli. 2 kGy controlled TVC and extended the shelf life of meals to ≥14 days but 3 kGy was required to eliminate E. coli and S. aureus. Sensory qualities of the meal were not affected by an irradiation dose of 3 kGy

SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

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F. Piras

2011-08-01

Full Text Available Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°C, were examined, at 0, 7, 14 and 21 days, to evaluate the shelf-life. Lactic Acid Bacteria and Coliforms were higher in samples stored at +8 °C, particularly in minced meat. Pseudomonas were the most prevalent flora in all the products, and the contamination level, above 4 log10 cfu/g, were reached at 7 days in all the samples and was maintained during the study. The shelf-life can be extended reducing the storage temperature (< +2°C, and improving the packaging conditions.

Phenotypic and molecular characterization of a tomato (Solanum lycopersicum L.) F2 population segregation for improving shelf life.

Science.gov (United States)

Yogendra, K N; Ramanjini Gowda, P H

2013-02-27

Breeding for better quality fruits is a major focus for tomatoes, which are continuously subjected to post-harvest losses. Several methods have been used to improve the fruit shelf life of tomatoes, including the use of ripening gene mutants of Solanum lycopersicum. We developed extended shelf-life tomato hybrids with better quality fruits using ripening mutants. Nine tomato crosses were developed using 3 fruit ripening gene mutants of S. lycopersicum [alcobaca (alc), non-ripening, and ripening inhibitor] and 3 agronomically superior Indian cultivars ('Sankranti', 'Vaibhav', and 'Pusaruby') with short shelf life. The hybrid progenies developed from alc x 'Vaibhav' had the highest extended shelf life (up to 40 days) compared with that of other varieties and hybrids. Further, the F(2) progenies of alc x 'Vaibhav' were evaluated for fruit quality traits and yield parameters. A wide range of genetic variability was observed in shelf life (5-106 days) and fruit firmness (0.55-10.65 lbs/cm(2)). The potential polymorphic simple sequence repeat markers underlying shelf life traits were identified in an F(2) mapping population. The marker association with fruit quality traits and yield was confirmed with single-marker analysis and composite interval mapping. The genetic parameters analyzed in the parents and F(1) and F(2) populations indicated that the cross between the cultivar 'Vaibhav' and ripening gene mutant alc yielded fruit with long shelf life and good quality.

Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

Science.gov (United States)

Allende, Ana; McEvoy, James L; Luo, Yaguang; Artes, Francisco; Wang, Chien Y

2006-05-01

The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 J m(-2)). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 J m(-2) to completely inhibit growth. An in vivo study consisted of treating minimally processed 'Red Oak Leaf' lettuce (Lactuca sativa) with UV-C at three radiation doses (1.18, 2.37 and 7.11 kJ m(-2)) on each side of the leaves and storing the product under passive MAP conditions at 5 degrees C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2 concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into account the microbial limit set by Spanish legislation [Boletín Oficial del Estado (BOE), 2001. Normas de higiene para la elaboración, distribución y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435-1441], all UV-C treatments extended the shelf-life of the product. However, the 7.11 kJ m(-2) dose induced tissue softening and browning after 7 days of storage at 5 degrees C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

PERKIRAAN UMUR SIMPAN KACANG RENDAH LEMAK DILAPISI DENGAN CARBOXYMETHYL CELLULOSE MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TEST (ASLT

Directory of Open Access Journals (Sweden)

Yudi Pranoto

2013-03-01

Full Text Available Shelf-life Prediction of Partially Defatted Peanut Coated with Carboxymethyl Cellulose Using Accelerated Shelf-Life Test (ASLT Method Yudi Pranoto, Djagal Wiseso Marseno, Haryadi ABSTRAK Produk kacang tanah goreng rendah lemak yang dibuat dengan mengurangi kandungan minyaknya sebagian sebelumpenggorengan diketahui memiliki umur simpan yang relatif pendek dan mudah tengik apabila dibandingkan dengankacang goreng biasa. Penelitian ini bertujuan untuk memperpanjang umur simpannya dengan melakukan pelapisan(coating pada kacang goreng rendah lemak menggunakan carboxymethyl cellulose (CMC dengan penyemprotan.Umur simpan ditentukan menggunakan metode Accelerated Shelf-Life Test (ASLT dengan model Arrhenius. Pengujiandilakukan pada suhu 25oC, 35 oC dan 45oC hingga 15 hari untuk melihat tingkat oksidasi melalui bilangan thiobarbituricacid (TBA. Hasil penelitian menunjukkan bahwa metode ASLT dapat dipakai untuk memperkirakan umur simpankacang goreng rendah lemak yang kerusakan utamanya disebabkan oleh reaksi oksidasi. Umur simpan kacang rendahlemak tanpa pelapisan (kontrol adalah selama 34 hari dan yang dilapisi CMC adalah selama 52 hari. Pelapisan ediblecoating pada kacang goreng rendah lemak mampu memperpanjang umur simpan hingga 18 hari dengan perannyadalam menekan reaksi ketengikan.Kata kunci: Kacang rendah lemak, umur simpan, pelapisan, CMC, ASLT ABSTRACT Partially deffated peanut product made by reducing partial oil content before frying is known to have short shelf-lifeand easily rancid in comparison to regular friend peanut. This project was aimed to extend its shelf-life by introducingcoating on fried partially defatted peanut with carboxymethyl cellulose (CMC by spraying. Shelf-life was determinedusing Accelerated Shelf-Life Test (ASLT with Arrhenius model. Experiment was conducted at temperature of 25 oC,35 oC and 45oC until 15 days to follow oxidation level through thiobarbituric acid (TBA value. Results showed thatASLT method could be used to

Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products

International Nuclear Information System (INIS)

Paul, P.; Chawla, S.P.; Kanatt, S.R.

1998-01-01

The effects were studied of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities. Meats irradiated at 2.5 kGy had a shelf-life of 4 weeks at 0-3 deg. C, 2 weeks at 7-10 deg. C and 42 h at 28-30 deg. C, and showed a remarkable improvement in the microbiological quality. irradiation resulted in the reduction/elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. In contrast, the corresponding control samples had a shelf-life of less than 2 weeks at 0-3 deg. C, 1 week at 7-10 deg. C and 18 h at ambient temperature (28-30 deg. C). A high level of microorganisms such as Enterobacteriaceae, staphylococci, Salmonella and sulphite reducing Clostridia were detected in the control samples during storage. A combination of acetic acid/hot water pretreatment and irradiation further improved the microbiological quality of the meats, while a pretreatment of sodium tripolyphosphate enhanced the retention of colour and the juiciness of the meat samples. The effects were observed at all the storage temperatures. For the meat products, a low dose of irradiation reduced the total viable counts by 1-2 log cycles, and also eliminated Enterobacteriaceae, staphylococci and Salmonella throughout the storage period. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg. C and 24 h at 28-30 deg. C, while the non-irradiated meat products had a shelf-life of 1 week at 0-3 deg. C and 18 h at 28-30 deg. C. (author)

Studies of the effect of radurization of dried mackerel (Pneumatophorus japonicus) for extension of shelf life - a semi pilot scale. Part of a coordinated programme in the Asian regional cooperative project of food irradiation

International Nuclear Information System (INIS)

Guevara, G.

1982-10-01

Large scale experiments on the effect of irradiation on the shelf life extension of semi-dried mackerel having a moisture content of 41-48% and a salt content of 14-15% were carried out. The samples were packaged either in retail or bulk packaging before irradiation with 325 Krad and stored either at ambient temperatures (30 +- 2 deg. C), or at 2 +- 1 deg. C. Results of objective and subjective tests showed that irradiation offers a potential for extending by twofold the shelf-life of semi-dried mackerel at ambient temperature. At chilling temperatures, no significant difference in quality was observed, as all samples were acceptable after 12 months of storage. Retail packaging appears to provide better quality products than bulk packaging. Irradiated samples packed in retail packaging became totally unacceptable in the 9th week of storage at ambient temperature, compared to the 5th week for samples packed in bulk packaging. Sensory evaluation of samples showed that irradiated samples received higher scores than unirradiated ones, especially after three weeks of storage at ambient temperatures

Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.

Science.gov (United States)

Buvé, Carolien; Van Bedts, Tine; Haenen, Annelien; Kebede, Biniam; Braekers, Roel; Hendrickx, Marc; Van Loey, Ann; Grauwet, Tara

2018-07-01

Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberry juice was selected as a case study. Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberry juice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a * and ΔE * value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected. Colour changes of strawberry juice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating

Directory of Open Access Journals (Sweden)

Virgilio Cruz

2015-01-01

Full Text Available An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett, and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015% extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods.

Effect of irradiation on shelf - life and quality characteristics of two (2) solanum species

International Nuclear Information System (INIS)

Riverson, N. M

2013-07-01

, firmness and wrinkleness in GH 8772 and GH 8773 were dependent on storage rather than gamma radiation. With respect to colour, 3 kGy extended shelf - life up to the second week of storage in GH8772 and up to the third week of storage in GH 8773 under unpackage condition. Also, with regards to wrinkleness,whereas only 3 kGy extended shelf - life up to third week of storage in GH 8772 under packaged condition, dose 1 - 3 kGy extended shelf - life up to third week of storage in GH 8773. Higher counts of rotting fruits were observed in the two varieties under packaged condition. The effect of radiation on moisture content and weight loss in the two varieties was not definite. Radiation dose of 3 kGy significantly reduced the population of aerobic mesophiles and yeast and moulds in two varieties (GH8772 and GH 8773) during storage under the two packaging conditions. Radiation dose of 3 kGy significantly extended shelf - life of GH8772 and GH8773 varieties in terms of colour and wrinkleness. Only 3 kGy significantly reduced counts of aerobic mesophiles and yeast and moulds. Storage at room temperature significantly affected the shelf - life by hastening ripening and senescence. Packaging did not significantly extended the shelf - life of the three varieties of garden eggs. (au)

Use of irradiation to improve the safety and quality of Thai prepared meal

International Nuclear Information System (INIS)

Noomhorm, A.; Koomsanit, T.; Biramontri, S.; Sirisoontaralak, P.; Srisawas, W.; Vongsawasdi, P.

2004-01-01

Due to the change of life style of people in developed and developing countries, there is an increased economic growth of prepared meals. In Thailand, there is a dynamic growth of market for chilled prepared meals because of the growth of food services in supermarkets and convenient stores. However, the shelf-life for ready-to-eat chilled food including chilled prepared meals is quite short and sometimes insufficient to meet market requirements and it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf-life of chilled prepared meals. Therefore, the study about the possibility to use irradiation for extending shelf-life and ensure microbiological safety of chilled prepared meals should be conducted. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. Many traditional Thai dishes are popular in Thai restaurants over the world. Thai dishes are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Aromatic rice is the most preference for Thai consumers and foreigners. Thai spicy basil rice dish with selected meat such as chicken is selected as a prepared meal in this study due to its popularity and feasibility of commercial production

Use of irradiation to improve the safety and quality of Thai prepared meal

Energy Technology Data Exchange (ETDEWEB)

Noomhorm, A; Koomsanit, T; Biramontri, S; Sirisoontaralak, P; Srisawas, W; Vongsawasdi, P [Asian Institute of Technlogy, Food Engineering and Bioprocess Technology, Klongluang, Pathumthani (Thailand)

2004-07-01

Due to the change of life style of people in developed and developing countries, there is an increased economic growth of prepared meals. In Thailand, there is a dynamic growth of market for chilled prepared meals because of the growth of food services in supermarkets and convenient stores. However, the shelf-life for ready-to-eat chilled food including chilled prepared meals is quite short and sometimes insufficient to meet market requirements and it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf-life of chilled prepared meals. Therefore, the study about the possibility to use irradiation for extending shelf-life and ensure microbiological safety of chilled prepared meals should be conducted. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. Many traditional Thai dishes are popular in Thai restaurants over the world. Thai dishes are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Aromatic rice is the most preference for Thai consumers and foreigners. Thai spicy basil rice dish with selected meat such as chicken is selected as a prepared meal in this study due to its popularity and feasibility of commercial production.

Shelf-life Assessment of Food Undergoing Oxidation-A Review.

Science.gov (United States)

Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina

2016-08-17

Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.

Simulating shelf life determination by two simultaneous criteria.

Science.gov (United States)

Peleg, Micha; Normand, Mark D

2015-12-01

The shelf life of food and pharmaceutical products is frequently determined by a marker's concentration or quality index falling below or surpassing an assigned threshold level. Naturally, different chosen markers would indicate different shelf life for the same storage temperature history. We demonstrate that if there are two markers, such as two labile vitamins, the order in which their concentrations cross their respective thresholds may depend not only on their degradation kinetic parameters but also on the particular storage temperature profile, be it isothermal or non-isothermal. Thus, at least theoretically, the order observed in accelerated storage need not be always indicative of the actual order at colder temperatures, except where the two degradation reactions follow the same kinetic order and their temperature-dependence rate parameter is also the same. This is shown with simulated hypothetical degradation reactions that follow first or zero order kinetics and whose rate constant's temperature-dependence obeys the exponential model. It is also demonstrated with simulated hypothetical Maillard reaction's products whose synthesis rather than their degradation follows pseudo zero order kinetics. The software developed to do the simulations and calculate the thresholds crossing points has been posted on the Internet as a freely downloadable interactive Wolfram Demonstration, which can be used as a tool in storage studies and shelf life prediction. In principle, the methodology can be extended from two to any number of markers. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effective preservation techniques to prolong the shelf life of ready-to-eat oysters.

Science.gov (United States)

Costa, Cristina; Conte, Amalia; Del Nobile, Matteo Alessandro

2014-10-01

Oysters have a high commercial value but owing to their short shelf life are generally commercialized as raw material within very restricted market borders. A step-by-step optimization approach was used in this work to design ready-to-eat oyster packaging. In particular, six different steps were carried out in order to extend their shelf life. The concentration of sodium alginate to realize a coating that was effective in terms of easy peeling and ability in preventing product dehydration was optimized. Coated oysters were packaged under different modified atmosphere (MAP) conditions to find the best MAP. Subsequently, to further promote product preservation, sodium acetate was selected as an effective antimicrobial agent to be applied by dipping treatment prior to coating. All preservation strategies singly tested were finally combined to assess the shelf life prolongation of ready-to-eat oysters. Dipping in sodium acetate (10 g L⁻¹), coating with sodium alginate (40 g L⁻¹) and packaging under MAP (0:75 O₂:CO₂) represent the best conditions to guarantee a significant shelf life extension to about 160 h compared with 57 h for unpackaged oysters. © 2014 Society of Chemical Industry.

Effects of high-pressure processing on Listeria monocytogenes , spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon

DEFF Research Database (Denmark)

Lakshmanan, R.; Dalgaard, Paw

2004-01-01

of chilled CSS. Existing mathematical models allowed growth rates of L. monocytogenes and shelf-life of samples without high-pressure treatments to be predicted.Significance and Impact of the Study: High-pressure processing seems more appropriate for new types of salmon products than for a classical product...

Impact of ionisation on the conservation of fresh stuffed pasta

International Nuclear Information System (INIS)

Ben Dhaou, Thouraya

2012-01-01

Fresh stuffed pasta are highly appreciated by consumers due to their specific taste and flavor. However, they are perishable foodstuffs having a short shelf life. The aim of this work was to extend their shelf life using three doses of ionizing gamma 1, 3 and 5 kGy. Studing the impact of this treatment on the microbiological (FAMT, E-coli, Staphylococcus coagulase, Sallmonelle, yeasts and molds), physicochemical (pH, water content and water activity), sensory (color) and cooking qualities (swelling, cooking loss and spalling) of the product showed the effectiveness of its doses toward the spoilage and pathogenic flora. However, organoleptic and cooking qualities were significantly affected by the doses 3 and 5 kGy. Only the dose 1 kGy could improve the microbiological quality without influencing the organoleptic and culinary qualities of the product. The shelf life prediction according to ASLT (Accelerated Shelf Life Testing) method of different samples confirmed the effectiveness of the dose 1 kGy which gave the highest shelf life value (62 days). As the shelf life of un-ionized product is 45 days, the 1 kGy dose has allowed extending the shelf life of 17 days.

USING OF COMBINED TREATMENT BETWEEN PROPOLIS (BEE GLUE) AND GAMMA RADIATION FOR EXTENDING SHELF-LIFE OF CHICKEN BURGER

International Nuclear Information System (INIS)

MATTAR, Z.A.; ABDELDAIEM, M.H.

2008-01-01

This investigation was carried out to extend the shelf-life of chicken burger using ethanol extract of propolis (EEP) at different concentrations (1 and 2%) as individual treatment using gamma irradiation at doses of 1.5, 3 and 4.5 kGy as individual treatment and combined treatments. The untreated and treated samples of chicken burger were divided into three groups, the first was control, the second group was chicken burger samples treated with 1% EEP then irradiated at doses of 1.5, 3 and 4.5 kGy and the third group was chicken burger samples treated with 2 % EEP then irradiated at doses of 1.5, 3 and 4.5 kGy. The effects of these treatments on the microbiological, chemical and sensory characteristics of chicken burger samples were studied post-treatment and during cold storage (4±1 0 C). The results showed that concentrations of EEP at 1 and 2% reduced the total bacterial count, lactic acid bacteria, Enterobacteriaceae total mold and yeast count, Staphylococcus aureus, Enterococccus faecalis and Bacillus cereus, and the growth of Salmonella spp, was not detected in all treated samples. Also, shelf-life periods were increased up to 27 days for chicken burger treated by 2% EEP and gamma radiation at dose of 4.5 kGy and these combined treatment were more effective as antimicrobial, consequently may be useful as natural food preservative

Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon.

Science.gov (United States)

Shi, Y; Wang, B L; Shui, D J; Cao, L L; Wang, C; Yang, T; Wang, X Y; Ye, H X

2015-04-01

The effects of 1-methylcyclopropene (1-MCP) on shelf life, fruit visual quality and nutritional quality were investigated. Netted melons were treated with air (control) and 0.6 µl l(-1) 1-MCP at 25 ℃ for 24 h, and then stored at 25 ℃ or 10 ℃ for 10 days. 1-MCP significantly extended the shelf life, inhibited weight loss and delayed firmness decline of melon fruits. Ethylene production was also inhibited and respiration rate was declined. 1-MCP retarded 1-aminocyclopropane-1-carboxylic acid (ACC) increases and inhibited ACC synthase and ACC oxidase activity. Moreover, 1-MCP treatment reduced the decrease in total soluble solids and titratable acidity, as well as the decrease of the content of sugars (sucrose, fructose and glucose). These results indicated that 1-MCP treatment is a good method to extend melon shelf life and maintain fruit quality, and the combination of 1-MCP and low temperature storage resulted in more acceptable fruit quality. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Food irradiation and its role in shelf life extension of horticulture produce: a comprehensive evaluation of studies carried out in India and abroad

International Nuclear Information System (INIS)

Verma, J.; Gautam, S.

2015-01-01

Food irradiation is the process of treating foods to a controlled source of ionizing radiation, to reduce post-harvest losses and ensure its safety. With respect to horticulture produce, the role of food irradiation has been well established to fulfill the phytosanitary requirement of the importing countries and also to ensure food safety in certain commodities. Still for establishing its relevance in extending the shelf-life of horticulture produce, substantial scientific inputs are required. Our objective was therefore to summarize in brief the research findings where role of radiation processing in shelf-life extension of horticulture produce has been addressed. Low dose (0.1 kGy) of γ-radiation resulted in sprout inhibition in potatoes and onions, thus prolonging their storage life upto 4 months at 11-12℃. Radiation processing also delayed ripening process in the climacteric fruits by a week upto one month depending on the cultivars and stored condition. Shelf-life of button mushroom (Agaricus bisporus) was extended up to 10-15 days by γ-radiation treatment of 2-3 kGy and storage at 10±2℃ . A 5 kGy radiation dose and 10℃ storage temperature increased the shelf life of peeled ginger samples upto 70 days. Irradiation of guava fruits with 0.1 kGy γ-radiation increased its post harvest life by 8 days. Shelf-life of Litchi was increased upto 28 days by radiation treatment at 0.5 kGy and subsequent low temperature storage. Shelf-life of leafy vegetables increased upto 20 days by a combination process including γ-radiation (Khade, et.al., unpublished data). Electron beam irradiation (2 kGy) extended shelf-life of fresh strawberry fruits upto 4 day. Apples irradiated at 0.2-0.4 kGy showed improved quality upto 3 months of storage. Shelled sweet corn kernels treated with combination process including γ-radiation (5 kGy) treatment showed prolonged shelf-life of 30 days at 4℃ (Kumar S. et.al., unpublished data). In recent study conducted by us on shelf life

Extending the shelf-life of citrus fruits using irradiation and/or other treatments I. 'Balady' oranges

International Nuclear Information System (INIS)

Abd-Allah, M.A.; Khallaf, M.F.; Mahmoud, A.A.; Salem, M.H.

1996-01-01

Irradiation process (0, 1.50 and 2.50 kGy) gamma radiation with or without other treatments before irradiation, i.e. soaking in CaCl 2 solution or waxing were used in this study to investigate the effect of such treatments on the shelf-life of 'Balady' orange fruits at room temperature. Marketable properties (browning, decay and texture) in addition to the organoleptic evaluation of firmness, appearance, odour, colour and taste were detected. Results showed the preferability of waxing treatment before irradiation processes. On the other hand, statistical analysis of the organoleptic evaluation revealed that the shelf-life of untreated sample (control) was 20 days at room temperature, while samples exposed to the different suggested treatments were rejected after 30 days under the same conditions. (author)

Shelf life extension of whole Norway lobster Nephrops norvegicus using modified atmosphere packaging.

Science.gov (United States)

Gornik, Sebastian G; Albalat, Amaya; Theethakaew, Chonchanok; Neil, Douglas M

2013-11-01

Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5 days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200 g retail packs. Our results show that a shelf life extension to 13 days can be achieved when retail packs are stored in MAP at 1 °C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum. © 2013.

Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

Science.gov (United States)

Wahyuni, S.; Holilah; Asranudin; Noviyanti

2018-02-01

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.

Use of edible films and coatings to extend the shelf life of food products.

Science.gov (United States)

Maftoonazad, Neda; Badii, Fojan

2009-06-01

The increased consumer demand for high quality, extended shelf life, ready to eat foods has initiated the development of several innovative techniques to keep their natural and fresh appearance as long as possible and at the same time render them safe. Packaging has been an important element in these preservation concepts for providing the appropriate (mechanical and functional) protection to the commodity. Since synthetic packaging materials contribute to the environmental pollution, edible coatings and packages have been proposed to replace or complement conventional packaging. Biodegradable and edible films and coatings are made from naturally occurring polymers and functional ingredients, and formed on the surface of food products. Edible films and coating have long been known to protect perishable food products from deterioration and reduce quality loss. These films should have acceptable sensory characteristics, appropriate barrier properties (CO(2), O(2), water, oil), microbial, biochemical and physicochemical stability, they should be safe, and be produced by simple technology in low cost. Also they can act as effective carrier for antioxidant, flavor, color, nutritional or anti-microbial additives. Patents on edible films and food products are also discussed in this article.

Enhancing shelf life of minimally processed multiplier onion using silicone membrane.

Science.gov (United States)

Naik, Ravindra; Ambrose, Dawn C P; Raghavan, G S Vijaya; Annamalai, S J K

2014-12-01

The aim of storage of minimal processed product is to increase the shelf life and thereby extend the period of availability of minimally processed produce. The silicone membrane makes use of the ability of polymer to permit selective passage of gases at different rates according to their physical and chemical properties. Here, the product stored maintains its own atmosphere by the combined effects of respiration process of the commodity and the diffusion rate through the membrane. A study was undertaken to enhance the shelf life of minimally processed multiplier onion with silicone membrane. The respiration activity was recorded at a temperature of 30 ± 2 °C (RH = 60 %) and 5 ± 1 °C (RH = 90 %). The respiration was found to be 23.4, 15.6, 10 mg CO2kg(-1)h(-1) at 5 ± 1 °C and 140, 110, 60 mg CO2kg(-1) h(-1) at 30 ± 2° for the peeled, sliced and diced multiplier onion, respectively. The respiration rate for the fresh multiplier onion was recorded to be 5, 10 mg CO2kg(-1) h(-1) at 5 ± 1 °C and 30 ± 1 ° C, respectively. Based on the shelf life studies and on the sensory evaluation, it was found that only the peeled multiplier onion could be stored. The sliced and diced multiplier onion did not have the required shelf life. The shelf life of the multiplier onion in the peel form could be increased from 4-5 days to 14 days by using the combined effect of silicone membrane (6 cm(2)/kg) and low temperature (5 ± 1 °C).

Shelf life prediction of apple brownies using accelerated method

Science.gov (United States)

Pulungan, M. H.; Sukmana, A. D.; Dewi, I. A.

2018-03-01

The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (Aw), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively.

MILK CANDIES WITH INCREASED SHELF LIFE

Directory of Open Access Journals (Sweden)

G. O. Magomedov

2014-01-01

Full Text Available Summary. Technology for producing milk candies on molasses with increased shelf-life, molded by "extrusion" with a vacuum syringe of continuous action used in the meat industry, into metallized film like "flow-pack" is considered. Rheological characteristics of candy mass: strength, toughness, organoleptic, physical and chemical quality are determined. While increasing the temperature of milk mass the colour, texture, mass fraction of reducing substances and solids change. It was found out that molasses based milk mass is easily molded at a moisture content of 10-11 % and temperature of 60 ºС. The advantages of the new method of forming products are: manufactured products have individual package, which increases the shelf life and improves the quality of products, extend the range of use, the technological equipment has a high productivity, it is compact and reliable. According to the consumer qualities the product surpasses all known analogs. Possibility of using a single-piece product while gathering dinners and breakfasts in public catering, establishments and transport. The technological process is simplified. Energy value of products on molasses in comparison with the control samples on sugar is calculated. It is 51 kcal less than in the control sample on sugar. Thus, the technology of functional milk candies with reduced sugar content is developed. The products will be useful for anyone who leads a healthy lifestyle.

Maximizing Shelf Life of Paneer-A Review.

Science.gov (United States)

Goyal, Sumit; Goyal, Gyanendra Kumar

2016-06-10

Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East markets. The shelf life of paneer is quite low and it loses freshness after two to three days when stored under refrigeration. Various preservation techniques, including chemical additives, packaging, thermal processing, and low-temperature storage, have been proposed by researchers for enhancing its shelf life. The use of antimicrobial additives is not preferred because of perceived toxicity risks. Modified atmosphere packaging has been recommended as one of the best techniques for maximizing the shelf life of paneer.

Food packaging and shelf life: a practical guide

National Research Council Canada - National Science Library

Robertson, Gordon L

2010-01-01

.... Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life...

Extending shelf-life and economic evaluation of strawberry irradiated in Egypt

International Nuclear Information System (INIS)

Mahmoud, A.A.

1988-01-01

This study was made on ''Egypt's mega gamma I'' irradiator the radiation which is cobalt-60. The following dose was studied in detail 3.5 KGy, was compared with unirradiated sample was studied at the same time. The storage conditions for refrigeration were 4+-1 0 C. During storage periodic fruits were carried out as certain organoleptic properties. The refrigerated irradiated fruits have a shelf life of more than 30 days, whereas the unirradiated ones last only up to 14 days. On the other side the study of economic evaluation of irradiated strawberry showed that the activity of cobalt-60 source needed to satisfy requirement of gamma-irradiation processing of the annual strawberry production in Egypt has been figured a 0.563 Mci for a total activity

Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging

Directory of Open Access Journals (Sweden)

Payap Masniyom

2011-04-01

Full Text Available Fish and fishery products have been recognized as a nutrition source due to their high protein content. Moreover, theycontain considerable amount of unsaturated fatty acids, especially omega-3 fatty acids, which are regarded as preventivecompounds. However, shelf-life of seafood is limited by biochemical and microbiological changes. Modified atmospherepackaging (MAP is widely used for minimally processed fishery products including fresh meat for retarding microbial growthand enzymatic spoilage. CO2, O2, and N2 are most often used in MAP. CO2 enriched atmosphere inhibits the autolyticdegradation of fish muscle during storage. However, high levels of CO2 negatively affect product quality, especially by increasingdrip loss and altering texture. Development of satisfactory methods for shelf-life extension that ensure qualitymaintenance of products with minimum loss has drawn the attention of food technologists. The application of MAP andcombination process in seafood is a promising preservation method to extend the shelf-life of fish and fishery products.

Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii).

Science.gov (United States)

Chelliah, R; Ramakrishnan, S R; Premkumar, D; Antony, U

2016-06-01

Among several traditional foods of India, idli is one of the most popular and commonly consumed steamed products. A new method of adding Murraya koenigii (curry leaves) to idli batter as a vehicle for fortification and extension of shelf-life has been developed. Dried curry leaves powder was incorporated with other ingredients like rice and dehusked black gram in different proportions to optimize the most palatable formulation. Rate of fermentation and microbial changes in the batter; nutritional qualities, texture and sensory properties of the prepared product were assessed. Incorporation of curry leaves powder (5 %) in idli batter increased the shelf-life and also increased the flavour, texture and appearance of the idli. The calcium content of the prepared idli was 10 times more than that of the control idli, while dietary fiber content increased by 18.6 %. Anti-microbial activity of the curry leaves in idli batter extended the shelf-life from 2 to 5 days when stored at 30 °C.

Effect of different concentrations of egg yolk and virgin coconut oil in Tris-based extenders on chilled and frozen-thawed bull semen.

Science.gov (United States)

Tarig, A A; Wahid, H; Rosnina, Y; Yimer, N; Goh, Y M; Baiee, F H; Khumran, A M; Salman, H; Ebrahimi, M

2017-07-01

The aim of this study was to evaluate the effects of 8% virgin coconut oil (VCO) combined with different percentages of egg yolk in Tris extender on the quality of chilled and frozen-thawed bull semen. A total of 24 ejaculates from four bulls were collected using an electroejaculator. Semen samples were diluted with 8% VCO in Tris extender which contained different concentrations 0% (control), 4%, 8%, 12%, 16% and 20% egg yolk. The diluted semen samples were divided into two fractions: one was chilled and stored at 4°C until evaluation after 24, 72, and 144h; the second fraction was processed by chilling for 3h at 4°C to equilibrate, then packaged in 0.25ml straws and frozen and stored in liquid nitrogen at -196°C until evaluation after 7 and 14 days. Both chilled and frozen semen samples were then thawed at 37°C and assessed for general motility using computer-assisted semen analysis (CASA), viability, acrosome integrity, and morphology (eosin-nigrosin), membrane integrity (hypo-osmotic swelling test) and lipid peroxidation (thiobarbituric acid-reactive substances (TBARS)). The results indicate treatments with 8%, 12%, 16% and 20% egg yolk with 8% VCO had greater sperm quality (Psemen. In conclusion, the use of 8% VCO combined with 20% egg yolk in a Tris-based extender enhanced the values for chilled and frozen-thawed quality variables of bull sperm. Copyright © 2017 Elsevier B.V. All rights reserved.

Radiation efficacy on oyster mushroom spawn and shelf life of its sporophores

International Nuclear Information System (INIS)

Shrivastava, Mukta; Singh, Alpana; Khatri, R.K.

2007-01-01

Investigation was conducted to increase the productivity of spawn as well as to extend the shelf life and maintain the fruit quality characteristics of oyster mushrooms under the influence of gamma radiation processing at 0.20 to 0.80 kGy for spawn and 0.50 to 2.5 kGy for sporophores. Changes in mycelial run time, appearance of fruiting body, biological efficiency (B.E.) of spawn along with physiological weight loss (PWL) and marketability of sporophores were recorded. The highest B.E. (93.66%) was recorded from P. sajorcaju spawn irradiated at 0.20 kGy. PWL of irradiated sporophores was also decreased and maximum retention of marketable mushroom was observed under 2.0 kGy radiation dose. The irradiated sporophores retained the quality attributes required for its acceptability. The shelf life of these mushroom sporophores could be extended up to 8 days when packed in non-perforated polypropylene bags and stored at refrigeration temperature. A major boost in yields could also be achieved using this technology. (author)

Shelf-life extension of fresh chicken through radurisation

International Nuclear Information System (INIS)

Niemand, J.G.; Van der Linde, H.J.

1982-01-01

The article discusses the shelf-life extension of fresh chicken through radurization. In order to assess the potential of this process on the South African market, a detailed investigation was carried out to determine the shelf-life extension under local conditions. The following aspects were investigated; 1) reduction of bacterial numbers at different radurisation doses; 2) influence of storage temperature on shelf-life and 3) the elimination of Salmonella. Organoleptic testing was carried out on poultry radurised to doses of 3, 5, 7,5 and 10 kGy as well as on non-radurised controls

The Effect of Sperm Concentration and Storage Vessel on Quercetin-Supplemented Rabbit Semen During Chilled Storage.

Science.gov (United States)

Johinke, D; de Graaf, S P; Bathgate, R

2015-08-01

Extending the shelf life of chilled rabbit spermatozoa is vital for the expansion of the farmed rabbit industry. This study evaluated the relationship between sperm concentration and packaging on in vitro quality of chilled rabbit semen over 96 h. Semen was collected from adult bucks (n = 4) and pooled at 37°C following evaluation. Pooled ejaculates were diluted with a Tris-based extender supplemented with 100 μm quercetin to a concentration of 15, 30 or 60 × 10(6)  spermatozoa/ml, packaged into plastic tubes or 0.5-ml straws and stored at 15°C. Sperm quality was assessed by computer-assisted sperm Analysis [total motility (tMOT)] and flow cytometry [viability, acrosome integrity, H2 O2 production, plasma membrane disorder, apoptosis and DNA fragmentation index (DFI)] at 0, 48, 72 and 96 h. From 48 h, concentrations of 30 and 60 × 10(6)  spermatozoa/ml reported the highest tMOT, irrespective of storage vessel (p straws reduced oxidative stress and improved plasma membrane stability. The %DFI, mean DFI and SD-DFI were increased in spermatozoa stored in tubes compared with straws (p < 0.05). Although the use of low sperm concentrations in artificial insemination doses would facilitate greater dispersion of genetically superior rabbit bucks, dilution to 15 × 10(6)  spermatozoa/ml had a detrimental impact on motility. As such, chilled storage at 30 × 10(6)  spermatozoa/ml may provide a suitable balance between motility and H2 O2 production to best maintain overall sperm function and should be evaluated in a large-scale AI trial. © 2015 Blackwell Verlag GmbH.

Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish

International Nuclear Information System (INIS)

Duodu, K.G.; Minnaar, A.; Taylor, J.R.N.

1999-01-01

Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products in Africa. However, nutritional changes may result. The effects of cooking followed by irradiation (10 kGy) on vitamins B1 and C, and the antinutritional factors, phytic acid and nitrates, in a ready-to-eat meal of sorghum porridge and spinach-based relish were investigated. Cooking reduced vitamin B1 and C contents of the spinach relish, and irradiation caused further losses. Cooking did not alter vitamin B1 content of the sorghum porridge but irradiation decreased it drastically. Cooking did not decrease phytic acid in the sorghum porridge, but irradiation caused a significant decrease. The reduction of antinutritional factors by cooking, followed by irradiation, is promising for the application of this technology to traditional African cereal and leafy vegetable foods. However, ways need to be found to minimise vitamin loss, such as blanching and cooking in minimum water and irradiation at cryogenic temperatures in an oxygen-free atmosphere

Shelf life of donkey milk subjected to different treatment and storage conditions.

Science.gov (United States)

Giacometti, Federica; Bardasi, Lia; Merialdi, Giuseppe; Morbarigazzi, Michele; Federici, Simone; Piva, Silvia; Serraino, Andrea

2016-06-01

The aim of this study was to investigate the effects of different treatment conditions on microbiological indicators of donkey milk hygiene and their evolution during shelf life at 4 and 12°C from 3 to 30d, simulating a farm-scale pasteurization and packing system. Four treatment conditions were tested: no treatment (raw milk), pasteurization (65°C × 30 min), high-pressure processing (HPP), and pasteurization plus HPP. The microbiological quality of the raw donkey milk investigated was not optimal; our results highlight the importance of raw milk management with the need for animal hygiene management and good dairy farming practices on donkey farms to improve handling procedures. The raw milk treated with HPP alone showed visible alterations with flocks, making the milk unfit for sale. The microbiological risk posed by consumption of raw donkey milk was significantly reduced by heat treatment but farm-scale packing systems cannot guarantee an extended shelf life. In contrast, the pasteurization plus HPP treatment was the most effective method to maintain microbiological milk quality. Microflora growth had little effect on pH in donkey milk: pH values were significantly different only between raw milk and pasteurized and pasteurized plus HPP milk stored at 12°C for 3d. Alkaline phosphatase activity and furosine could be used as indicators of proper pasteurization and thermal processing in donkey milk. Moreover, the presence and growth of Bacillus cereus in the case of thermal abuse hamper the wide-scale marketing of donkey milk due to the potential consequences for sensitive consumers and therefore further tests with time/temperature/high-pressure protocols associated with B. cereus are needed. Finally, our study shows that an HPP treatment of pasteurized milk after packing extends the shelf life of donkey milk and assures its microbial criteria up to 30d if properly stored at 4°C until opening; therefore, combined heat treatment and storage strategies are

Studies on the effect of gamma irradiation on shelf life of Kagzi lime (Citrus aurantifolia swingle)

International Nuclear Information System (INIS)

Pandey, S.K.; Bisen, A.

2006-01-01

Influence of irradiation on shelf life of Kagzi lime fruits were studied. The results revealed that most of the physical and chemical parameters of fruits were significantly influenced by 100 Gy gamma radiation up to 22 days without affecting fruit quality. Higher doses of gamma irradiation (> 200 Gy) deteriorated the fruit quality and organoleptic parameters of the fruit. Thus, irradiation of lime fruits with 100 Gy gamma radiation extended shelf life of lime fruits and also helps in maintaining the chemical constituents viz., T.S.S. Acidity, Vitamin C, pH and juice content. (author)

Extending the shelf life of flower bulbs and perennials in consumer packages by modiefied atmosphere packaging

NARCIS (Netherlands)

Gude, H.; Dijkema, M.H.G.E.; Miller, C.T.

2011-01-01

The quality of flower bulbs and herbaceous perennials in consumer packages declines rapidly due to sprouting and drying out. The present study was undertaken to develop Modified Atmosphere Packages (MAP) with suitable filling materials for a prolonged shelf life of different species of flower bulbs

Use Of Irradiation To Extend The Shelf Life Of Meat Luncheon And Ensure Its Microbiological Safety

International Nuclear Information System (INIS)

Hammad, A. A. I.; Zahran, D.; Attalla, S.

2004-01-01

The microbiological quality of meat luncheon sold in retail market at Cairo was evaluated E. coli was found in all tested samples (25 samples), Staphylococcus aureus was found in 23 (92%) samples, Salmonella was detected in only 2 (8%) samples, Aeromonas hydrophila was detected in only 1 (4%) samples. Listeria monocytogenes was not detected in any sample. According to the Egyptian standards, meat luncheon should be free from the above pathogens. Thus, only 2 (8%) samples of examined meat luncheon were accepted from the view point of microbiological quality. Irradiation at different dose levels used (1.5, 3.0, 5.0 kGy) greatly reduced all microbial counts, hence extended the shelf-life of meat luncheon at 4 deg. C ± 1 to 2, 3 and 4 weeks, respectively, against only 1 week of the unirradiated samples. Only meat luncheon samples irradiated at 5.0 kGy were free from all tested pathogens indicating that this irradiation dose was very effective in insuring microbial safety of meat luncheon. (Authors)

Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage

DEFF Research Database (Denmark)

Thorsen, Line; Budde, Birgitte Bjørn; Koch, Anette Granly

2009-01-01

demonstrates that MAP can be used to inhibit growth of a psychrotolerant toxin producing Bacillus spp. during chill storage at 8 °C, and substantially reduce the risk of emetic food poisoning at abuse condition. Results are of relevance for improving safety of ready to eat processed chilled foods of extended...

Shelf life study on Nuclear Malaysia biofertilizer products

International Nuclear Information System (INIS)

Phua Choo Kwai Hoe; Ahmad Nazrul Abd Wahid; Khairuddin Abdul Rahim

2009-01-01

Phosphate solubilising bacteria and plant growth promoting rhizobacteria are biofertilizer microorganisms known to increase crop yields. It is important to prepare suitable sterile carriers or substrates for these microorganisms into biofertilizer products with long shelf life. Optimum storage conditions, especially storage temperature is needed to improve shelf life of the products. Isolates of two phosphate solubilising bacteria (AP1 and AP3) and one plant growth promoting rhizobacteria (AP2) have been developed into biofertilizer products in Malaysian Nuclear Agency (NuclearMalaysia). These isolates were inoculated into a compost-based carrier, sterilised by gamma irradiation at 50 kGy, from MINTec-SINAGAMA, Nuclear Malaysia. Biofertilizer products kept at low temperatures (9 ± 2 degree C) showed better shelf life (storage for six months) as compared to those stored at room temperatures (28 ± 2 degree C). Further observation of the shelf life is still in progress. (Author)

Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Mbarki, Raouf [Institut National des Sciences et Technologies de la Mer, La Goulette 2060 (Tunisia); Sadok, Saloua [Institut National des Sciences et Technologies de la Mer, La Goulette 2060 (Tunisia)], E-mail: salwa.sadok@instm.rnrt.tn; Barkallah, Insaf [Centre National des Sciences et Technologies Nucleaires, Sidi-Thabet 2020 (Tunisia)

2009-04-15

Pelagic fishes represent the main Mediterranean fisheries in terms of quantity. However, waste and spoilage of pelagic fish are substantial for a variety of reasons, such as their high perishability and the lack or inadequate supply of ice and freezing facilities. In this work, fresh Mediterranean horse mackerel (Trachurus mediterraneus) were irradiated at 1 and 2 kGy and stored in ice for 18 days. Quality changes during storage were followed by the determination of microbial counts, trimethylamine (TMA) and volatile basic nitrogen contents. Similarly, lipid composition and sensory analysis were carried out. Irradiation treatment was effective in reducing total bacterial counts throughout storage. Total basic volatile nitrogen content (TVB-N) and TMA levels increased in all lots with storage time, their concentrations being significantly reduced by irradiation, even when the lower level (1 kGy) was used. According to the quality index method, the control lot had a sensory shelf-life of 4 days, whereas those of the irradiated lots were extended by 5 days. Also, low-dose irradiation had no adverse effect on the nutritionally important polyunsaturated fatty acids (PUFA) of Mediterranean horse mackerel. In the same way, thiobarbituric acid-reactive substances values increased with irradiation during the first day, but these values were lower at the end of storage, compared to the control. Results confirm the practical advantages of using {gamma} irradiation as an additional process to chilled storage to enhance the microbiological quality and to extend the shelf-life of small pelagic species.

Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation

International Nuclear Information System (INIS)

Mbarki, Raouf; Sadok, Saloua; Barkallah, Insaf

2009-01-01

Pelagic fishes represent the main Mediterranean fisheries in terms of quantity. However, waste and spoilage of pelagic fish are substantial for a variety of reasons, such as their high perishability and the lack or inadequate supply of ice and freezing facilities. In this work, fresh Mediterranean horse mackerel (Trachurus mediterraneus) were irradiated at 1 and 2 kGy and stored in ice for 18 days. Quality changes during storage were followed by the determination of microbial counts, trimethylamine (TMA) and volatile basic nitrogen contents. Similarly, lipid composition and sensory analysis were carried out. Irradiation treatment was effective in reducing total bacterial counts throughout storage. Total basic volatile nitrogen content (TVB-N) and TMA levels increased in all lots with storage time, their concentrations being significantly reduced by irradiation, even when the lower level (1 kGy) was used. According to the quality index method, the control lot had a sensory shelf-life of 4 days, whereas those of the irradiated lots were extended by 5 days. Also, low-dose irradiation had no adverse effect on the nutritionally important polyunsaturated fatty acids (PUFA) of Mediterranean horse mackerel. In the same way, thiobarbituric acid-reactive substances values increased with irradiation during the first day, but these values were lower at the end of storage, compared to the control. Results confirm the practical advantages of using γ irradiation as an additional process to chilled storage to enhance the microbiological quality and to extend the shelf-life of small pelagic species

41 CFR 101-27.206 - Procurement of shelf-life materials.

Science.gov (United States)

2010-07-01

... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Procurement of shelf-life materials. 101-27.206 Section 101-27.206 Public Contracts and Property Management Federal Property... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.206 Procurement of shelf-life materials. ...

Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.

Science.gov (United States)

Serrano, Rafael; Ortuño, Jordi; Bañón, Sancho

2014-09-01

Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill-stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with DRE. Minced leg meat from each lamb was used to make patty batches. The patties were cooked at 72 ºC for 2 min, aerobically packed, kept at 2 ºC for up to 4 d and then reheated. Sensory traits (color, odor, flavor, and texture), CIELab color, and lipid oxidation (assessed as TBARS) were determined. In a first experiment, the lamb diet was supplemented with 600 mg of 1:1-DRE or 2:1-DRE kg(-1) feed. The 1:1-DRE diet delayed discoloration, flavor deterioration, and rancidity, while the 2:1-DRE diet was ineffective in this respect. In a second experiment, 4 supplementation levels of 1:1-DRE (0, 200, 400, and 600 mg kg(-1) feed) were compared. Flavor deterioration was delayed when the lamb diet was supplemented with at least 400 mg 1:1-DRE kg(-1) feed. The effects of the diet on the odor, flavor, and color were corroborated by differences in TBARS and CIELab. The results obtained suggest that rosemary diterpenes and/or their active secondary compounds deposited in muscle can act as endogenous antioxidants in cooked lamb. The carnosol intake seems crucial in the antioxidant actions achieved through DRE. The use of rosemary antioxidants in animal feeding would allow meat-based dishes to be preserved longer without adding preservatives. © 2014 Institute of Food Technologists®

The yogurt amino acid profile's variation during the shelf-life.

Science.gov (United States)

Germani, A; Luneia, R; Nigro, F; Vitiello, V; Donini, L M; del Balzo, V

2014-01-01

To analyze the yogurt amino acid profile starting from marketing through the whole shelf-life. The evaluation of the proteolytic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the shelf-life period and within 45 days. Three types of full fats yogurts have been analyzed (a) natural white (b) sweet white and (c) whole fruit - in two stages: t0 (first day of shelf-life) and t1 (end of shelf-life). The proteins have been analyzed by the Kjeldahl method and the amino acid profile by HPLC. In natural yogurt a significant increase of the amount of free amino acids has been observed during the period of shelf-life (97%). In the sweetened full fats and fruit yogurt, instead, there is a lower increase of respectively 33% and 39% In whole milk natural yogurt, based on our data, the proteolytic activity seems to persist during the entire period of the shelf-life and this can be considered an index of bacterial survival, especially of Lactobacillus delbrueckii subsp. bulgaricus during the marketing process.

Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage.

Science.gov (United States)

Maktabi, Siavash; Zarei, Mehdi; Chadorbaf, Milad

2016-01-01

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at 4 ˚C for 10 days and were analyzed for total volatile basic nitrogen (TVN), thiobarbitoric acid (TBA), water holding capacity (WHC), pH, mesophilic and psychrophilic bacterial count every two days. Variations in TBA and WHC were not statistically significant between marinated and control groups. The values of TVN, pH, total psychrophilic bacteria count (TPC) and total mesophilic bacteria count (TMC) in marinated samples were significantly lower than controls. The most obvious finding of this study was that traditional marinated rainbow trout fillet stored in 4 ˚C had no undesirable changes at least for eight days.

The effects of electron beam irradiation on sterilization and preservation of chilled pork

International Nuclear Information System (INIS)

Bai Yanhong; Mao Duobin; Zhao Dianbo; Zhang Xiaoyan; Li Quanshun; Yang Gongming

2009-01-01

S The effects of electron beam irradiation on the sterilization and preservation of chilled pork were studied. The aim of this investigation was to provide academic and technical basis for application of electron beam irradiation on meat industry. The response surface analysis was used with electron beam energy(X 1 ) and dose(X 2 ) as factors and colony form unit(Y) as responses. The results have been shown that the model of sterilization of chilled pork by electron beam irradiation can be expressed Y=3.78-0.24X 1 -0.13X 2 -0.16X 1 X 2 -0.18X 1 2 +0.15X 1 2 (R 2 =0.9755). It has been found there is a interaction between electron beam energy and absorbed doses, and the significance sequence of factors is absorbed dose>interaction> electron beam energy. When absorbed doses are in range from 3.23 kGy to 4.0 kGy and electron beam energy is in range from 2.3 MeV to 3.8 MeV, the colony form unit would drop 2 logarithm units. The shelf life of samples treated with electron beam irradiation is longer by about 12 d than that of control samples when the samples are stored at 4 degree C. When the samples are stored at 7∼10 degree C, shelf life of samples treated with electron beam irradiation is longer by about 9 d than that of control samples. The results showed that electron beam irradiation has the effects of sterilization and preservation on chilled pork. This study has been confirmed that the application of electron beam irradiation is very useful for meat industry. (authors)

Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk.

Science.gov (United States)

Antunes, A E C; Silva E Alves, A T; Gallina, D A; Trento, F K H S; Zacarchenco, P B; Van Dender, A G F; Moreno, I; Ormenese, R C S C; Spadoti, L M

2014-09-01

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4mL/L and incubation for approximately 21h at 10±1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27d when stored at 5±1°C in terms of sensory analysis and proteolysis index and a shelf life of 50d in regard to total aerobic mesophile count and titratable acidity. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Radurisation of broilers for shelf life extension

International Nuclear Information System (INIS)

Bok, H.E.; Holzapfel, W.H.; Van der Linde, H.J.

1982-01-01

Radurization is discussed as a method for the shelf life extension of refrigerated chicken carcasses. One of the advantages is that radurization eliminates potential food pathogenic bacteria like Salmonella in the chicken carcasses. Materials and methods for the radurization of chicken are discussed. The objective of the investigation was to determine the influence of different irradiation doses and storage conditions on the microbiological shelf life and organoleptic quality of fresh broilers

Modified, Packaged Tortillas Have Long Shelf Life

Science.gov (United States)

Bourland, Charles; Glaus-Late, Kimberly

1995-01-01

Tortillas made from modified recipe and sealed in low-pressure nitrogen in foil pouches in effort to increase their shelf life at room temperature. Preliminary tests show that shelf life of these tortillas at least five months; in contrast, commercial tortillas last only few days. Part of water in recipe replaced with glycerin. Particularly necessary to avoid Clostridium botulinum, which grows in anaerobic environments and produces deadly toxin that causes botulism.

Shelf life of ground beef patties treated by gamma radiation.

Science.gov (United States)

Roberts, W T; Weese, J O

1998-10-01

The effects of irradiation on microbial populations in ground beef patties vacuum package and irradiated frozen at target doses of 0.0, 1.0, 3.0, 5.0, and 7.0 kGy were determined. Irradiated samples were stored at 4 or -18 degrees C for 42 days, and mesophilic aerobic plate counts (APCs) were periodically determined. Fresh ground beef (initial APC of 10(2) CFU/g) treated with 3.0, 5.0, and 7.0 kGy was acceptable ( 10(7) CFU/g) by day 14 and 21, respectively, whereas patties treated at 5.0 kGy did not spoil until 42 days. The nonirradiated control samples for both batches of ground beef spoiled within 7 days. Microbial counts in ground beef patties stored at -18 degrees C did not change over the 42-day period. Shelf life of ground beef patties stored at 4 degrees C may be extended with gamma radiation, especially at 5.0 and 7.0 kGy. Initial microbial load in ground beef samples was an important shelf life factor.

Shelf-life Extension and Improvement of the Microbiological Quality of Fresh Sausage by Irradiation

International Nuclear Information System (INIS)

Hammad, A.A.I.; El-Mongy, T.M.; Mabrouk, A.K.

2000-01-01

Fifty samples of fresh sausage were randomly collected from different meat products markets in Great Cairo. They were analysed for microbiological quality. The results showed that 26 (52%) samples had total aerobic bacterial counts more than 10 7 cfu/g. Staphylococcus aureus was present in all samples and 19 (38%) samples had counts more than maximum permissible level (10 3 cfu/g). Enterococcus faecalis numbers more than 10 5 cfu/g were found in 14 (28%) samples. Coliform bacteria were present in all sausage samples and 19(38%) samples had counts more than 10 3 cfu/g, while salmonella was detected in only 5 (10%) samples. Therefore, fresh sausages in local market were highly contaminated with different microorganisms including spoilage and pathogenic bacteria. Irradiation dose of 4 kGy greatly reduced the numbers of aerobic and anaerobic bacteria, lactobacilli and yeasts without affecting the organoleptic properties of the samples. It extended the shelf-life of fresh sausage up to about 15 days at refrigeration temperature (5+-1) while the shelf-life was only 5 days for unirradiated samples. Irradiation dose of 6 kGy had greater effect on the microbiological counts and extended the shelf-life of fresh sausage more than 25 days, however, it slightly affected its organoleptic properties. Sausage samples exposed to this irradiation dose was microbiologically safe, being free from Enterobacteriaceae, Staph, aureus, Ent, faecalis, coliform bacteria, Salmonella and moulds

Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration.

Science.gov (United States)

Sattin, E; Andreani, N A; Carraro, L; Fasolato, L; Balzan, S; Novelli, E; Squartini, A; Telatin, A; Simionati, B; Cardazzo, B

2016-08-01

Dairy products are perishable and have to be preserved from spoilage during the food chain to achieve the desired shelf-life. Ricotta is a typical Italian soft dairy food produced by heat coagulation of whey proteins and is considered to be a light and healthy product. The shelf-life of Ricotta could be extended, as required by the international food trade market; however, heat resistant microflora causes spoilage and poses issues regarding the safety of the product. Next-generation sequencing (NGS) applied to the Ricotta samples defined the composition of the microbial community in-depth during the shelf-life. The analysis demonstrated the predominance of spore-forming bacteria throughout the shelf-life, mostly belonging to Bacillus, Paenibacillus and Clostridium genera. A strain involved in spoilage and causing a pink discolouration of Ricotta was isolated and characterised as Bacillus mycoides/weihenstephanensis. This is the first report of a food discolouration caused by a toxigenic strain belonging to the Bacillus cereus group that resulted the predominant strain in the community of the defective ricotta. These results suggest that the processing of raw materials to eliminate spores and residual microflora could be essential for improving the quality and the safety of the product and to extend the shelf-life of industrial Ricotta. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluating Current Practices in Shelf Life Estimation.

Science.gov (United States)

Capen, Robert; Christopher, David; Forenzo, Patrick; Huynh-Ba, Kim; LeBlond, David; Liu, Oscar; O'Neill, John; Patterson, Nate; Quinlan, Michelle; Rajagopalan, Radhika; Schwenke, James; Stroup, Walter

2018-02-01

The current International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) methods for determining the supported shelf life of a drug product, described in ICH guidance documents Q1A and Q1E, are evaluated in this paper. To support this evaluation, an industry data set is used which is comprised of 26 individual stability batches of a common drug product where most batches are measured over a 24 month storage period. Using randomly sampled sets of 3 or 6 batches from the industry data set, the current ICH methods are assessed from three perspectives. First, the distributional properties of the supported shelf lives are summarized and compared to the distributional properties of the true shelf lives associated with the industry data set, assuming the industry data set represents a finite population of drug product batches for discussion purposes. Second, the results of the ICH "poolability" tests for model selection are summarized and the separate shelf life distributions from the possible alternative models are compared. Finally, the ICH methods are evaluated in terms of their ability to manage risk. Shelf life estimates that are too long result in an unacceptable percentage of nonconforming batches at expiry while those that are too short put the manufacturer at risk of possibly having to prematurely discard safe and efficacious drug product. Based on the analysis of the industry data set, the ICH-recommended approach did not produce supported shelf lives that effectively managed risk. Alternative approaches are required.

Effect of different concentrations of soybean lecithin and virgin coconut oil in Tris-based extender on the quality of chilled and frozen-thawed bull semen

Directory of Open Access Journals (Sweden)

A. A. Tarig

2017-06-01

Full Text Available Aim: The objective of this study was to evaluate the effects of different concentrations of soybean lecithin (SL and virgin coconut oil (VCO in Tris-based extender on chilled and frozen-thawed bull semen quality parameters. Materials and Methods: A total of 24 ejaculates were collected from four bulls via an electroejaculator. Semen samples were diluted with 2% VCO in Tris-based extender which consists of various concentrations of SL (1, 1.25, 1.5, and 1.75%. A 20% egg yolk in Tris used as a positive control (C+. The diluted semen samples were divided into two fractions; one for chilling which were stored at 4°C for 24, 72, and 144 h before evaluated for semen quality parameters. The second fraction used for freezing was chilled for 3 h at 4°C, packed into 0.25 mL straws and then cryopreserved in liquid nitrogen. The samples were then evaluated after 7 and 14 days. Chilled and frozen semen samples were thawed at 37°C and assessed for general motility using computer-assisted semen analysis, viability, acrosome integrity and morphology (eosin-nigrosin stain, membrane integrity, and lipid peroxidation using thiobarbituric acid reaction test. Results: The results showed that all the quality parameters assessed were significantly (p<0.05 improved at 1.5% SL concentration in chilled semen. Treatment groups of 1, 1.25, 1.5, and 1.75% SL were higher in quality parameters than the control group (C+ in chilled semen. However, all the quality parameters in frozen-thawed semen were significantly higher in the C+ than the treated groups. Conclusion: In conclusion, supplementation of 1.5% SL in 2% VCO Tris-based extender enhanced the chilled bull semen. However, there was no marked improvement in the frozen-thawed quality parameters after treatment.

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Science.gov (United States)

Lim, Ki-Won

2015-01-01

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (pacid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (pcitric acid concentrations. PMID:26761885

Potential Use of a Weak Ethylene Receptor Mutant, Sletr1-2, as Breeding Material To Extend Fruit Shelf Life of Tomato.

Science.gov (United States)

Mubarok, Syariful; Okabe, Yoshihiro; Fukuda, Naoya; Ariizumi, Tohru; Ezura, Hiroshi

2015-09-16

Mutations in the ethylene receptor gene (SlETR1), Sletr1-1 and Sletr1-2, are effective in reducing ethylene sensitivity and improving fruit shelf life. In this study the effect of Sletr1-1 and Sletr1-2 mutations was investigated in F1 hybrid lines. These two mutants and control were crossed with four commercial pure-line tomatoes. The Sletr1-1 mutation showed undesirable pleiotropic effects in the F1 hybrid lines. The Sletr1-2 mutation was effective in improving fruit shelf life of F1 hybrid lines for 4-5 days longer. It was also effective in improving fruit firmness without change in fruit size, ethylene production, respiration rate, and total soluble solids or a great reduction in fruit color, lycopene, and β-carotene, although the titratable acidity was increased by Sletr1-2 mutation. These results indicate that the Sletr1-2 mutant allele has the potential to improve fruit shelf life via incorporation in tomato breeding programs.

Neural Network Modeling to Predict Shelf Life of Greenhouse Lettuce

Directory of Open Access Journals (Sweden)

Wei-Chin Lin

2009-04-01

Full Text Available Greenhouse-grown butter lettuce (Lactuca sativa L. can potentially be stored for 21 days at constant 0°C. When storage temperature was increased to 5°C or 10°C, shelf life was shortened to 14 or 10 days, respectively, in our previous observations. Also, commercial shelf life of 7 to 10 days is common, due to postharvest temperature fluctuations. The objective of this study was to establish neural network (NN models to predict the remaining shelf life (RSL under fluctuating postharvest temperatures. A box of 12 - 24 lettuce heads constituted a sample unit. The end of the shelf life of each head was determined when it showed initial signs of decay or yellowing. Air temperatures inside a shipping box were recorded. Daily average temperatures in storage and averaged shelf life of each box were used as inputs, and the RSL was modeled as an output. An R2 of 0.57 could be observed when a simple NN structure was employed. Since the "future" (or remaining storage temperatures were unavailable at the time of making a prediction, a second NN model was introduced to accommodate a range of future temperatures and associated shelf lives. Using such 2-stage NN models, an R2 of 0.61 could be achieved for predicting RSL. This study indicated that NN modeling has potential for cold chain quality control and shelf life prediction.

Irradiation to ensure the safety and quality of prepared meals. Results of the coordinated research project (2002-2006)

International Nuclear Information System (INIS)

2009-02-01

The consumption of prepared meals has increased enormously during the last decade, not only in developed countries but also in developing countries where many types of ethnic foods are now also prepared as convenience foods. Consumer studies carried out on the consumption of these types of foods have shown that perceived time pressures contribute positively to the purchase of both prepared meals and takeaway meals. Other reasons are also mentioned in the literature, among them are the increasing proportion of working women outside of the home, not enjoying cooking for oneself and the need of family members to eat at different times. Traditionally, prepared meals are retort processed, or, more recently, stored frozen, whereas an increasing demand exists for chilled commodities, partly due to their fresh appearance. However, the chilled prepared meals are non-sterile and potential survival of some pathogenic microorganisms and/or post-processing contamination before packaging creates microbiological risks and a considerable limitation of shelf life. This is particularly important for countries where the microbiological safety of many ethnic prepared meals is questionable and their shelf life limited due to the conditions under which they are produced, stored and distributed. Food irradiation used on its own, or in combination with other technologies, could significantly enhance the microbial safety of such products as well as extend their shelf life. Although extensive research has been carried out on the microbiological, chemical, nutritional and sensorial effects of irradiating individual uncooked food items, little work has been reported on the irradiation of complex food systems such as prepared meals. In 2002, the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture initiated in a Coordinated Research Project on Irradiation to Ensure the Safety and Quality of Prepared Meals. This project included the studies of participants from different

Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment.

Science.gov (United States)

Gutierrez, Michele Mario; Meleddu, Marta; Piga, Antonio

2017-01-01

Packaging is associated with a high environmental impact. This is also the case in the food industry despite packaging being necessary for maintaining food quality, safety assurance and preventing food waste. The aim of the present study was to identify improvements in food packaging solutions able to minimize environmental externalities while maximizing the economic sustainability. To this end, the life cycle assessment (LCA) methodology was applied to evaluate the environmental performance of new packaging solutions. The environmental impact of packaging and food losses and the balance between the two were examined in relation to a cheesecake that is normally packaged in low density polyethylene film and has a limited shelf life due to microbial growth. A shelf life extension was sought via application of the well-established modified atmosphere packaging (MAP) technique. Samples for MAP (N 2 /CO 2 : 70/30) were placed inside multilayer gas barrier trays, which were then wrapped with a multilayer gas and water barrier film (i.e. AerPack packaging); control batches were packaged in gas barrier recycled polyethylene terephthalate (XrPet) trays and wrapped with a XrPet film. Samples were then stored at 20°C and inspected at regular intervals for chemical-physical, microbiological and sensory parameters. Results show that the new packaging solution could considerably extend the shelf life of cheesecakes, thereby reducing food waste and decreasing the overall environmental impact. Moreover, the new packaging allows one to minimize transport costs and to generate economies of scale in manufacturing. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of gamma-irradiation for shelf life extension of chicken meat

International Nuclear Information System (INIS)

Prachasitthisak, Y.; Ito, Hitoshi.

1996-01-01

On the study of microbiological quality of 12 samples of chicken meat produced in several different area in Japan, total aerobic bacteria were determined as 8x10 4 to 5x10 7 per g. Coliforms were 8x10 1 to 3x10 4 per g with Escherichia, Proteus and Klebsiella. Dominant putrefactive bacteria were determined as lactic acid bacteria, Pseudomonas and Flavobacterium. The shelf life of irradiated chicken meat at 1 kGy extended more than 6 days at 10degC storage. Irradiation of chicken meat at 3 kGy extended 12 days. Coliforms were disappeared at 1 kGy irradiation. (author)

Study on shelf life extension of papayas irradiated by /sup 60/Co gamma-rays

Energy Technology Data Exchange (ETDEWEB)

Chang, M.S.; Chen, M.D.; Lin, C.T.; Fu, Y.K.

1984-11-01

Papayas are one of the main fresh fruits in Taiwan area. Papaya fruits were treated with hot water to pasteurize peels followed by /sup 60/Co gamma-ray irradiation to extend the ripening time. The purpose of synergetic methods is to extend the shelf life of papaya fruits. This experiment was carried out by seven treatments, which were: (1) control group, (2) hot water treatment only, (3) hot water treatment with a 25 krad ..gamma..-irradiation, (4) hot water treatment with a 50 krad ..gamma..-irradiation, (5) hot water treatment with a 75 krad ..gamma..-irradiation, (6) 75 krad ..gamma..-irradiation only, and (7) hot water treatment with a 100 krad ..gamma..-irradiation. The items of observation were: surface yellowing, surface decaying, quality of texture, and length of period lasted after irradiation for 50% marketable papayas. The results of this study showed that a shelf-life extension of six days could be obtained for papayas subjected to hot water (50 to 55/sup 0/C) treatment and a 100 krad irradiation. 3 refs., 2 figs., 2 tabs.

Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice.

Science.gov (United States)

Unluturk, Sevcan; Atilgan, Mehmet R

2015-08-01

The effects of UV-C irradiation on the inactivation of Escherichia coli K-12 (ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ samples were processed at 0.90 mL/s for 32 min by circulating 8 times in an annular flow UV system. The UV exposure time was 244 s per cycle. The population of E. coli K-12 was reduced by 5.34 log cycles after exposure to a total UV dosage of 9.92 J/cm(2) (1.24 J/cm(2) per cycle) at 0.90 mL/s flow rate. The microbial shelf life of UV-C treated FSWGJ was extended up to 14 d at 4 °C. UV exposure was not found to alter pH, total soluble solid, and titratable acidity of juice. There was a significant effect (P shelf life of FSWGJ was doubled after UV-C treatment, whereas the quality of juice was adversely affected similarly observed in the control samples. © 2015 Institute of Food Technologists®

IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS

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Emilio Ochoa-Reyes

2013-06-01

Full Text Available In Latin-America, there are countries with high production levels of green bell peppers, which requires of new strategies of conservation for their international trade. Traditional techniques of preservations do not guarantee to prolong the shelf life of these kinds of fruits, for this reason, in the present study, the Influence of different edible coating formulations on shelf-life quality of green bell peppers was studied. Three different biopolymers (pectin, arabic, and xanthan gums were evaluated in mixtures with candelilla wax as hydrophobic phase, jojoba oil as plasticizer and a crude extract of polyphenols as source of bioactive compounds. Green bell peppers were immersion-treated and then stored at room temperature. Response variables were: weight loss, color, appearance, pH, total soluble solids and firmness changes which were kinetically determined. All peppers treated with edible-coating showed a significant difference (Tukey, p≤0.05 in weight loss compared to control treatment (without edible coating, while a lower level of deterioration was observed in fruits treated with edible coating formulated with arabic gum, but appearance remained similar among fruits treated with different edible coatings. Use of mixtures of biopolymers, candelilla wax, jojoba oil and polyphenols to develop edible and functionalized coatings significantly extended shelf life of green bell pepper.

Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella

Directory of Open Access Journals (Sweden)

Erica Tirloni

2016-11-01

Full Text Available This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2 and stored in refrigeration (4°C or slight thermal abuse (8°C for up to 49 days (declared best before date 45 days. The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological [total viable count (TVC, lactic acid bacteria (LAB, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., coagulase positive staphylococci, sulphite reducing clostridia, yeasts and moulds, Listeria monocytogenes and Salmonella spp.] and physicalchemical analyses [pH, colorimetric parameters, total volatile basic nitrogen (TVBN, thiobarbituric acid reactive substances (TBARs], in parallel with consumer acceptability tests. The product characteristics (low salt and nitrites concentration, high aw and pH close to 6.5 were not efficient hurdles for microbial growth. No pathogens were detected in the samples; the initial TVC [5.4 Log colony forming unit (CFU/g] increased rapidly, reaching values around 8 Log CFU/g at T14 for both the series, and was almost totally composed by LAB, leading to the acidification of the product (pH at T49=5.05 at 4°C and 5.24 at 8°C. The other microbiological parameters were below 2 Log CFU/g. The product showed a good protein and lipid stability (TVBN <33 N/100 g and TBARs <8 nmol/g at T49. The sensorial quality of liver mortadella was more affected by the storage time than by the temperature. An evident colour modification was detected after T35, when the product was also frequently rejected by the panellists, mainly due to odour. Thus, the shelf life of sliced cooked liver mortadella should be shortened below 30 days.

TRANSCRIPTOME DYNAMICS IN MANGO FRUIT PEEL REVEALS MECHANISMS OF CHILLING STRESS

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Velu Sivankalyani

2016-10-01

Full Text Available Cold storage is considered the most effective method for prolonging fresh produce storage. However, subtropical fruit is sensitive to cold. Symptoms of chilling injury in mango include red and black spots that start from discolored lenticels and develop into pitting. The response of ‘Keitt’ mango fruit to chilling stress was monitored by transcriptomic, physiological and microscopic analyses. Transcriptomic changes in the mango fruit peel were evaluated during optimal (12°C and suboptimal (5°C cold storage. Two days of chilling stress upregulated genes involved in the plant stress response, including those encoding transmembrane receptors, calcium-mediated signal transduction, NADPH oxidase, MAP kinases and WRKYs, which can lead to cell death. Indeed, cell death was observed around the discolored lenticels after 19 days of cold storage at 5°C. Localized cell death and cuticular opening in the lumen of discolored lenticels were correlated with increased general decay during shelf-life storage, possibly due to fungal penetration. We also observed increased phenolics accumulation around the discolored lenticels, which was correlated with the biosynthesis of phenylpropanoids that were probably transported from the resin ducts. Increased lipid peroxidation was observed during chilling injury by both the biochemical malondialdehyde method and a new non-destructive luminescent technology, correlated to upregulation of the α-linolenic acid oxidation pathway. Genes involved in sugar metabolism were also induced, possibly to maintain osmotic balance. This analysis provides an in-depth characterization of mango fruit response to chilling stress and could lead to the development of new tools, treatments and strategies to prolong cold storage of subtropical fruit.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

DEFF Research Database (Denmark)

and oils and fats-containing foods in the food and pet food industries. Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food. Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins. Directed mainly toward......Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods...... for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats...

Damage reduces shelf-life of sweetpotato during marketing | Mtunda ...

African Journals Online (AJOL)

Damage reduces shelf-life of sweetpotato during marketing. ... K. Mtunda, D. Chilosa, E. Rwiza, M. Kilima, H. Kiozya, R. Munisi, R. Kapinga, D. Rees. Abstract. Although sweetpotato is primarily grown for home consumption, marketing is becoming increasingly important, and in this case, short shelf-life of the roots is a major ...

41 CFR 102-36.455 - How do we report excess shelf-life items?

Science.gov (United States)

2010-07-01

... shelf-life items? 102-36.455 Section 102-36.455 Public Contracts and Property Management Federal...-DISPOSITION OF EXCESS PERSONAL PROPERTY Personal Property Whose Disposal Requires Special Handling Shelf-Life Items § 102-36.455 How do we report excess shelf-life items? You must identify the property as shelf...

Shelf life extension of fresh turmeric ( Curcuma longa L.) using gamma radiation

Science.gov (United States)

Dhanya, R.; Mishra, B. B.; Khaleel, K. M.; Cheruth, Abdul Jaleel

2009-09-01

Gamma radiation processing was found to extend shelf life of fresh turmeric. A 5 kGy radiation dose and 10 °C storage temperature was found to keep peeled turmeric samples microbe free and acceptable until 60 days of storage. The control sample without radiation treatment spoiled within a week of storage. The changes in color, texture and moisture content of fresh turmeric due to radiation treatment were found to be statistically insignificant.

Shelf life extension of fresh turmeric (Curcuma longa L.) using gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Dhanya, R. [P.G. Department and Research Centre in Botany, Sir Syed College, Taliparamba 670142, Kerala (India); Mishra, B.B. [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Khaleel, K.M. [P.G. Department and Research Centre in Botany, Sir Syed College, Taliparamba 670142, Kerala (India)], E-mail: khaleelchovva@yahoo.co.in; Cheruth, Abdul Jaleel [DMJM International (Cansult Maunsell/AECOM Ltd.), Consultant of Gardens Sector Projects, Alain Municipality and Eastern Emirates, P.O. Box 1419, Al-Ain, Abu Dhabi (United Arab Emirates)], E-mail: abdul79jaleel@yahoo.co.in

2009-09-15

Gamma radiation processing was found to extend shelf life of fresh turmeric. A 5 kGy radiation dose and 10 {sup o}C storage temperature was found to keep peeled turmeric samples microbe free and acceptable until 60 days of storage. The control sample without radiation treatment spoiled within a week of storage. The changes in color, texture and moisture content of fresh turmeric due to radiation treatment were found to be statistically insignificant.

Shelf life extension of fresh turmeric (Curcuma longa L.) using gamma radiation

International Nuclear Information System (INIS)

Dhanya, R.; Mishra, B.B.; Khaleel, K.M.; Cheruth, Abdul Jaleel

2009-01-01

Gamma radiation processing was found to extend shelf life of fresh turmeric. A 5 kGy radiation dose and 10 o C storage temperature was found to keep peeled turmeric samples microbe free and acceptable until 60 days of storage. The control sample without radiation treatment spoiled within a week of storage. The changes in color, texture and moisture content of fresh turmeric due to radiation treatment were found to be statistically insignificant.

Shelf life modelling for first-expired-first-out warehouse management.

Science.gov (United States)

Hertog, Maarten L A T M; Uysal, Ismail; McCarthy, Ultan; Verlinden, Bert M; Nicolaï, Bart M

2014-06-13

In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated remaining shelf life of the product, and matching it to the requirements of the subsequent part of the handling chain. This contribution focuses on how model approaches estimating quality changes and remaining shelf life can be combined in optimizing first-expired-first-out cold chain management strategies for perishable products. To this end, shelf-life-related performance indicators are used to introduce remaining shelf life and product quality in the cost function when optimizing the supply chain. A combinatorial exhaustive-search algorithm is shown to be feasible as the complexity of the optimization problem is sufficiently low for the size and properties of a typical commercial cold chain. The estimated shelf life distances for a particular batch can thus be taken as a guide to optimize logistics.

Shelf life modelling for first-expired-first-out warehouse management

Science.gov (United States)

Hertog, Maarten L. A. T. M.; Uysal, Ismail; McCarthy, Ultan; Verlinden, Bert M.; Nicolaï, Bart M.

2014-01-01

In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated remaining shelf life of the product, and matching it to the requirements of the subsequent part of the handling chain. This contribution focuses on how model approaches estimating quality changes and remaining shelf life can be combined in optimizing first-expired-first-out cold chain management strategies for perishable products. To this end, shelf-life-related performance indicators are used to introduce remaining shelf life and product quality in the cost function when optimizing the supply chain. A combinatorial exhaustive-search algorithm is shown to be feasible as the complexity of the optimization problem is sufficiently low for the size and properties of a typical commercial cold chain. The estimated shelf life distances for a particular batch can thus be taken as a guide to optimize logistics. PMID:24797134

Effects of Packaging on Shelf Life and Postharvest Qualities of Radish Roots during Storage at Low Temperature for an Extended Period

Directory of Open Access Journals (Sweden)

Dulal Chandra

2018-01-01

Full Text Available To investigate the effects of packaging on the quality aspects of radish, Korean radish roots (Raphanus sativus L. var. Kwandong were stored at 0°C after different packaging treatments such as keeping in paper cartoon box (control, keeping in plastic crates (PC, packaging with micro perforated HDPE film in PC (HDPE + PC, curing followed by keeping in PC (Curing + PC, and curing followed by packaging with micro perforated HDPE film in PC (Curing + HDPE + PC. Weight losses of radish roots were remarkably lower (<3% in both HDPE film packaged samples compared to that of control (10% or without film (≈18%. L⁎ values, whiteness index, total soluble solids, and flesh and skin firmness were better maintained in Curing + HDPE + PC treatment compared to other treatments. Lower color difference values were also found in this treatment. Both film packaged samples had lower scores of black spot, surface shrinkage, and fungal infection incidence which revealed significantly longer marketable periods. HDPE film packaged samples exhibited longer shelf life more than one and two months compared to control and unpacked samples, respectively. Results suggest that HDPE film packaging can extend postharvest life of radish while curing might have little but beneficial effects in maintaining the quality characteristics. To our knowledge, this is the first report on quality evaluation of Korean radish during an extended storage period simulating the Korean industrial practices.

41 CFR 102-36.450 - Do we report excess shelf-life items?

Science.gov (United States)

2010-07-01

... shelf-life items? 102-36.450 Section 102-36.450 Public Contracts and Property Management Federal...-DISPOSITION OF EXCESS PERSONAL PROPERTY Personal Property Whose Disposal Requires Special Handling Shelf-Life Items § 102-36.450 Do we report excess shelf-life items? (a) When there are quantities on hand, that...

Predictive modelling for shelf life determination of nutricereal based fermented baby food.

Science.gov (United States)

Rasane, Prasad; Jha, Alok; Sharma, Nitya

2015-08-01

A shelf life model based on storage temperatures was developed for a nutricereal based fermented baby food formulation. The formulated baby food samples were packaged and stored at 10, 25, 37 and 45 °C for a test storage period of 180 days. A shelf life study was conducted using consumer and semi-trained panels, along with chemical analysis (moisture and acidity). The chemical parameters (moisture and titratable acidity) were found inadequate in determining the shelf life of the formulated product. Weibull hazard analysis was used to determine the shelf life of the product based on sensory evaluation. Considering 25 and 50 % rejection probability, the shelf life of the baby food formulation was predicted to be 98 and 322 days, 84 and 271 days, 71 and 221 days and 58 and 171 days for the samples stored at 10, 25, 37 and 45 °C, respectively. A shelf life equation was proposed using the rejection times obtained from the consumer study. Finally, the formulated baby food samples were subjected to microbial analysis for the predicted shelf life period and were found microbiologically safe for consumption during the storage period of 360 days.

41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

Science.gov (United States)

2010-07-01

... distribution of shelf-life items. 101-27.209 Section 101-27.209 Public Contracts and Property Management... PROCUREMENT 27-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.209 Utilization and distribution of shelf-life items. Where it is determined that specified quantities of both Type I and Type II...

Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage.

Science.gov (United States)

Yüceer, Muhammed; Aday, Mehmet Seçkin; Caner, Cengiz

2016-06-01

Eggs have long been recognised as a source of high-quality proteins. Many methods exist to extend shelf life of food and one of them is ozone treatment, which is an emerging technology for disinfecting surfaces in the food industry. This study aimed to extend the shelf life of fresh eggs using gaseous ozone treatments at concentrations of 2, 4 and 6 ppm with exposure times of 2 and 5 min during storage for 6 weeks at 24 °C. The effect of the treatments on interior quality and functional properties of eggs is also reported. Ozone concentration and exposure time significantly affected the Haugh unit (HU), yolk index, albumen pH, relative whipping capacity (RWC), and albumen viscosity of eggs during the storage. Control eggs had the highest albumen pH and lowest albumen viscosity. Attributes such as albumen pH and RWC of eggs exposed to ozone treatments were better than the control samples. The measurement results showed that ozone concentration at 6 ppm and exposure time of 5 min can be applied to fresh eggs and extend shelf life up to 6 weeks at 24 °C storage period. Ozone treatments helped to maintain egg quality for a longer time. Ozone concentrations at 2 and 4 ppm showed promising results in maintaining internal quality and functional properties of fresh eggs during storage. Ozone at high concentration (6 ppm) caused a detrimental effect on eggshell quality. As a result, this study demonstrated that ozone treatments of 2, and especially 4 and 6 ppm concentration maintained eggshell quality during the storage. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration.

Science.gov (United States)

Rodriguez, M B R; Junior, C A Conte; Carneiro, C S; Franco, R M; Mano, S B

2014-01-01

The objective of the present study was to determine the shelf life of ready-to-eat cooked chicken breast fillets (shredded) stored in atmospheres that were modified with different concentrations of CO2 and to establish a relationship between the concentration of this gas and bacterial growth. The samples were divided into 7 groups with different packaging conditions: aerobiosis, vacuum, and 10, 30, 50, 70, and 90% CO2 (with the remaining volume filled with N2). All of the samples were stored at 4 ± 2°C for 28 d. During this period, pH tests and counts of aerobic heterotrophic mesophyll bacteria (AHMB), aerobic heterotrophic psychotropic bacteria (AHPB), Enterobacteriaceae, and lactic acid bacteria (LAB) were performed, and the gas compositions of the packaging atmospheres were verified. The pH of the aerobic packages increased during storage. However, the other treatments resulted in the opposite trend, with the CO2 concentration decreasing over the first 24 h and then remaining constant until the end of experiment. A gradual increase in the AHMB, AHPB, Enterobacteriaceae, and LAB counts was observed during storage; this increase was faster in the meat that was packed under aerobiosis conditions than in the other treatments. The treatments with a CO2 concentration above 10% exhibited lower Enterobacteriaceae growth, whereas LAB growth was discrete in all of the treatments, independent of the CO2 concentration. The shelf life of the samples packed with 90% CO2 was 28 d. Based on the AHMB and AHPB counts, the shelf life was 3 times longer than for the samples packed under aerobiosis conditions (9 d). The increased package CO2 concentration caused a reduction in the growth rate of the examined bacteria (r = 0.99), and treatment with 90% CO2 appears promising as a method with which to increase the product's shelf life.

Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum Stored under Controlled Atmosphere and Ozone

Directory of Open Access Journals (Sweden)

Anibal Concha-Meyer

2015-01-01

Full Text Available Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4°C or 12°C under different atmosphere conditions, including air (control; 5% O2 : 15% CO2 : 80% N2 (controlled atmosphere storage (CAS; and ozone gas (O3 4 ppm at 4°C or 2.5 ppm at 12°C, at high relative humidity (90–95%. Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3 did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. Fruit stored at 4°C showed lower weight loss values compared with 12°C. Blueberries stored under O3 atmosphere showed reduced weight loss at 12°C by day 10 and loss of firmness when compared to the other treatments. Low concentrations of ozone gas together with proper refrigeration temperature can help protect fresh blueberries quality during storage.

Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone.

Science.gov (United States)

Concha-Meyer, Anibal; Eifert, Joseph D; Williams, Robert C; Marcy, Joseph E; Welbaum, Gregory E

2015-01-01

Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4°C or 12°C under different atmosphere conditions, including air (control); 5% O2 : 15% CO2 : 80% N2 (controlled atmosphere storage (CAS)); and ozone gas (O3) 4 ppm at 4°C or 2.5 ppm at 12°C, at high relative humidity (90-95%). Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3 did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. Fruit stored at 4°C showed lower weight loss values compared with 12°C. Blueberries stored under O3 atmosphere showed reduced weight loss at 12°C by day 10 and loss of firmness when compared to the other treatments. Low concentrations of ozone gas together with proper refrigeration temperature can help protect fresh blueberries quality during storage.

Extending the shelf life of fresh sweet corn by shrink-wrapping, refrigeration, and irradiation

International Nuclear Information System (INIS)

Deak, T.

1987-01-01

Chemical, physical, sensory, and microbiological changes were monitored during storage of unwrapped and shrink-wrapped fresh sweet corn at 10 degree and 20 degree C. Wrapping essentially eliminated moisture loss and resulted in elevated carbon dioxide and decreased oxygen concentrations within packages. These effects, together with refrigeration markedly reduced the changes associated with senscence and post harvest deterioration, and hence resulted in at least a threefold extension in shelf life. The water-saturated atmosphere, however, enhanced microbial growth on shrink-wrapped corn. The initial microbial population was effectively decreased by treating the wrapped corn with 0.5 or 1.0 kGy (Co 60 ) irradiation

Ripening and shelf life of 'BRS Caipira' banana fruit stored under room temperature or refrigeration

Directory of Open Access Journals (Sweden)

Orjana Santos Lima

2014-04-01

Full Text Available BRS Caipira variety, internationally known as 'Yangambi km 5', is an alternative to meet the demand of 'Maçã'-type fruit due to its resistance to Panama disease. This study had the objective of generating information about 'BRS Caipira' fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R. and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green - MS1; green with yellow traces - MS2; more green than yellow - MS3; more yellow than green - MS4; yellow with green tips - MS5; completely yellow - MS6; yellow with brown spots - MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R. for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of 'BRS Caipira' fruit was characterized as slow between MS1 and MS2 (averaging five days, then fast between MS2 and MS6 (up to four days in average, and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of 'BRS Caipira' fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements.

Science.gov (United States)

Corradini, Maria G

2018-03-25

The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.

Influence of raw milk quality on fluid milk shelf life.

Science.gov (United States)

Barbano, D M; Ma, Y; Santos, M V

2006-03-01

Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant enzymes in milk. Generally, high levels of psychrotrophic bacteria in raw milk are required to contribute sufficient quantities of heat-stable proteases and lipases to cause breakdown of protein and fat after pasteurization. Sanitation, refrigeration, and the addition of CO2 to milk are used to control both total and psychrotrophic bacteria count. It is not uncommon for total bacterial counts of raw milk to be milk processors have not focused much attention on milk SCC. Increased SCC is correlated with increased amounts of heat-stable protease (plasmin) and lipase (lipoprotein lipase) in milk. When starting with raw milk that has a low bacterial count, and in the absence of microbial growth in pasteurized milk, enzymes associated with high SCC will cause protein and fat degradation during refrigerated storage, and produce off-flavors. As the ability to kill, remove, or control microbial growth in pasteurized refrigerated milk continues to improve, the original milk SCC will be the factor limiting the time of refrigerated storage before development of an off-flavor in milk. Most healthy cows in a dairy herd have a milk SCC 200,000 cell/mL are usually due to the contribution of high SCC milk from a small number of cows in the herd. Technology to identify these cows and keep their milk out of the bulk tank could substantially increase the value of the remaining milk for use in fluid milk processing. To achieve a 60- to 90-d shelf life of refrigerated fluid milk, fluid processors and dairy farmers need to work together to structure economic incentives that allow farmers to produce milk with the SCC needed for extended refrigerated shelf life.

Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

Science.gov (United States)

Singh, Preeti; Wani, Ali Abas; Saengerlaub, Sven; Langowski, Horst-Christian

2011-02-01

Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.

Technology transfer equipment qualification methodology for shelf life determination

International Nuclear Information System (INIS)

Anderson, J.W.

1995-01-01

Discussions with a number of Nuclear Utilities revealed that equipment qualified for 10 to 40 years in the harsh environment of the plant was being assigned shelf lives of only 5 to 10 years in the benign environment of the warehouse, and then the materials were being trashed. One safety-related equipment supplier was assigning a 10-year qualified life, from date of shipment, with no recognition of the difference in the aging rate in the plant vs. that in the warehouse. Many suppliers assign shelf lives based on product warranty considerations rather than actual product degradation. An EPRI program was initiated to evaluate the methods used to assign shelf lives and to adapt the Arrhenius methodology, used in equipment qualification, to assign technically justifiable shelf lives. Temperature is the main factor controlling shelf life; however, atmospheric pressure, humidity, ultraviolet light, ozone and other atmospheric contaminants were also considered. A list of 70 representative materials was addressed in the program. All of these were found to have shelf lives of 14 years to greater than 60 years, except for 19 items. For 18 of these items, there was no data available except for the manufacturer's recommendation

Targeting and design of chilled water network

International Nuclear Information System (INIS)

Foo, Dominic C.Y.; Ng, Denny K.S.; Leong, Malwynn K.Y.; Chew, Irene M.L.; Subramaniam, Mahendran; Aziz, Ramlan; Lee, Jui-Yuan

2014-01-01

Highlights: • Minimum flowrate targeting for chilled water network. • Mixed series/parallel configuration of chilled water-using units. • Integrated cooling and chilled water networks. - Abstract: Chilled water is a common cooling agent used in various industrial, commercial and institutional facilities. In conventional practice, chilled water is distributed via chilled water networks (CHWNs) in parallel configuration to provide required air conditioning and/or equipment cooling in the heating, ventilating and air conditioning (HVAC) system. In this paper, process integration approach based on pinch analysis technique is used to address energy efficiency issues in the CHWN system for grassroots design problem. Graphical and algebraic targeting techniques are developed to identify the minimum chilled water flowrate needed to remove a given amount of heat load from the CHWN. Doing this leads to higher chilled water return temperature and enhanced energy efficiency of the HVAC system. A recent proposed network design technique is extended to synthesize the CHWN in a mixed series/parallel configuration. A novel concept of integrated cooling and chilled water networks (IWN) is also proposed in this work, with its targeting and design techniques presented. Hypothetical examples and an industrial case study are solved to elucidate the proposed approaches

Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life.

Science.gov (United States)

Citta, Anna; Folda, Alessandra; Scalcon, Valeria; Scutari, Guido; Bindoli, Alberto; Bellamio, Marco; Feller, Emiliano; Rigobello, Maria Pia

2017-11-01

Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree. After production, plain, skim, plain berries, and skim berries yogurts were compared during the shelf life up to 9 weeks. All types of yogurts revealed a basal antioxidant activity that was higher when a fruit puree was present but gradually decreased during the shelf life. However, after 5-8 weeks, antioxidant activity increased again. Both in plain and berries yogurts lipid peroxidation increased until the seventh week of shelf life and after decreased, whereas protein oxidation of all yogurts was similar either in the absence or presence of berries and increased during shelf life. During the shelf life, a different behavior between lipid and protein oxidation takes place and the presence of berries determines a protection only against lipid peroxidation.

Shelf-life extension of pre-packed whole wheat flour using low dose gamma irradiation

International Nuclear Information System (INIS)

Rao, V.S.; Marathe, S.A.; Pednekar, M.D.; Machaiah, J.P.; Rao, B.Y.K.; Adhikari, H.R.; Thomas, Paul

1997-01-01

Storage studies on irradiated (0.25, 0.5 and 1.0 kGy) and non-irradiated prepacked whole wheat flour have shown that wheat flour irradiated at 0.25 kGy and stored at room temperature for 6 months did not show significant changes in the functional qualities and acceptability of the product, thereby extending the shelf-life and marketability of the product. (author). 3 refs., 4 figs

Hot-boning enhances cook yield of boneless skinless chicken thighs.

Science.gov (United States)

Zhuang, H; Bowker, B C; Buhr, R J; Brambila, G Sanchez

2014-06-01

Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone. Poultry Science Association Inc.

Preliminary Investigation on the Use of Allyi Isothiocyanate to Increase the Shelf-Life of Gilthead Sea Bream (Sparus Aurata) Fillets.

Science.gov (United States)

Giarratana, Filippo; Crinò, Chiara; Muscolino, Daniele; Beninati, Chiara; Ziino, Graziella; Giuffrida, Alessandro; Panebianco, Antonio

2015-06-30

The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as its possible use in gilthead sea bream ( Sparus aurata ) fillets to extend their shelf-life. In this regard, in vitro tests are carried out in order to evaluate the inhibitory activity of AITC and its vapours on several strains of SSOs. The AITC effect on the shelf-life of sea bream fillets was made by putting them in plastic trays hermetically closed with the addition AITC. Microbiological and sensorial evaluations were made on fish fillets during storage. Treated fillets maintained microbial populations at a significantly lower level compared with the control samples during storage, showing better sensorial characteristics. Therefore, the use of AITC's vapours seems to be a new and interesting alternative way to increase fish product shelf-life.

Use of irradiation to improve the safety and quality of Thai prepared meal

Energy Technology Data Exchange (ETDEWEB)

Noomhorm, A [Food Engineering and Bioprocess Technology, Asian Institute of Technology (Thailand)

2002-07-01

There is a dynamic growth of market for chilled prepared meals in Thailand because of the growth of food services in supermarkets and convenient stores. However, the shelf life of this food is short furthermore it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf life of chilled prepared meals. It is possibly used alone or together with chilling. With the combination of irradiation and chilling, frozen condition could be replaced resulting to saving in energy and cost. However, there is a limitation of information about the application of irradiation on chilled prepared meals. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. For Thai dishes, they are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Both Thai aromatic rice and herb are susceptible to deterioration in quality by processing factors. Therefore, the study of the effect of irradiation on Thai dishes, which compose of these two components, is necessary.

Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

Science.gov (United States)

Rupsankar, Chakrabarti

2010-10-01

High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

Transcriptome Dynamics in Mango Fruit Peel Reveals Mechanisms of Chilling Stress

Science.gov (United States)

Sivankalyani, Velu; Sela, Noa; Feygenberg, Oleg; Zemach, Hanita; Maurer, Dalia; Alkan, Noam

2016-01-01

Cold storage is considered the most effective method for prolonging fresh produce storage. However, subtropical fruit is sensitive to cold. Symptoms of chilling injury (CI) in mango include red and black spots that start from discolored lenticels and develop into pitting. The response of ‘Keitt’ mango fruit to chilling stress was monitored by transcriptomic, physiological, and microscopic analyses. Transcriptomic changes in the mango fruit peel were evaluated during optimal (12°C) and suboptimal (5°C) cold storage. Two days of chilling stress upregulated genes involved in the plant stress response, including those encoding transmembrane receptors, calcium-mediated signal transduction, NADPH oxidase, MAP kinases, and WRKYs, which can lead to cell death. Indeed, cell death was observed around the discolored lenticels after 19 days of cold storage at 5°C. Localized cell death and cuticular opening in the lumen of discolored lenticels were correlated with increased general decay during shelf-life storage, possibly due to fungal penetration. We also observed increased phenolics accumulation around the discolored lenticels, which was correlated with the biosynthesis of phenylpropanoids that were probably transported from the resin ducts. Increased lipid peroxidation was observed during CI by both the biochemical malondialdehyde method and a new non-destructive luminescent technology, correlated to upregulation of the α-linolenic acid oxidation pathway. Genes involved in sugar metabolism were also induced, possibly to maintain osmotic balance. This analysis provides an in-depth characterization of mango fruit response to chilling stress and could lead to the development of new tools, treatments and strategies to prolong cold storage of subtropical fruit. PMID:27812364

One- and two-stage Arrhenius models for pharmaceutical shelf life prediction.

Science.gov (United States)

Fan, Zhewen; Zhang, Lanju

2015-01-01

One of the most challenging aspects of the pharmaceutical development is the demonstration and estimation of chemical stability. It is imperative that pharmaceutical products be stable for two or more years. Long-term stability studies are required to support such shelf life claim at registration. However, during drug development to facilitate formulation and dosage form selection, an accelerated stability study with stressed storage condition is preferred to quickly obtain a good prediction of shelf life under ambient storage conditions. Such a prediction typically uses Arrhenius equation that describes relationship between degradation rate and temperature (and humidity). Existing methods usually rely on the assumption of normality of the errors. In addition, shelf life projection is usually based on confidence band of a regression line. However, the coverage probability of a method is often overlooked or under-reported. In this paper, we introduce two nonparametric bootstrap procedures for shelf life estimation based on accelerated stability testing, and compare them with a one-stage nonlinear Arrhenius prediction model. Our simulation results demonstrate that one-stage nonlinear Arrhenius method has significant lower coverage than nominal levels. Our bootstrap method gave better coverage and led to a shelf life prediction closer to that based on long-term stability data.

Shelf life stability of lactobacilli encapsulated in raspberry powder: insights into non-dairy probiotics.

Science.gov (United States)

Anekella, Kartheek; Orsat, Valérie

2014-06-01

Study the shelf-life quality changes in raspberry juice with encapsulated lactobacilli (Lactobacillus rhamnosus NRRL B-4495 and Lactobacillus acidophilus NRRL B-442) obtained by spray drying and understand the various factors involved. Raspberry powder was obtained from spray drying lactobacilli and raspberry juice with maltodextrin as an additive. Shelf life of the powder was analyzed over a period of 30 d. Acid and bile tolerance and antibiotic resistance was compared before and after spray drying. Water activity, survival, and scanning electron microscope images were also measured during the shelf life. A combination of processing conditions: inlet temperature (°C), maltodextrin to juice solids ratio and inlet feed rate (ml/min) during spray drying had a significant role on the survival of lactobacilli during shelf life. Refrigerated storage provided a higher shelf-life stability with regards to CFU/g (as high as 84% on day 0 and 98% retention by the end of 30 d) compared to room temperature storage. Probiotic properties during shelf life are affected by the processing conditions and encapsulated food matrix. Thus, understanding these aspects in vitro during shelf life gives us a brief insight into the future of non-dairy probiotics.

Cosmetics Safety Q&A: Shelf Life

Science.gov (United States)

... of cosmetics? The shelf life for eye-area cosmetics is more limited than for other products. Because of repeated microbial exposure during use by the consumer and the risk of eye infections, some industry experts recommend replacing mascara 3 months after purchase. ...

Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage.

Science.gov (United States)

Galarz, Liane Aldrighi; Fonseca, Gustavo Graciano; Prentice, Carlos

2016-09-01

Growth curves were evaluated for aerobic mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Staphylococcus spp., grown in raw, salted, and cooked chicken breast at 2, 4, 7, 10, 15, and 20 ℃, respectively, using the modified Gompertz and modified logistic models. Shelf life was determined based on microbiological counts and sensory analysis. Temperature increase reduced the shelf life, which varied from 10 to 26 days at 2 ℃, from nine to 21 days at 4 ℃, from six to 12 days at 7 ℃, from four to eight days at 10 ℃, from two to four days at 15 ℃, and from one to two days at 20 ℃. In most cases, cooked chicken breast showed the highest microbial count, followed by raw breast and lastly salted breast. The data obtained here were useful for the generation of mathematical models and parameters. The models presented high correlation and can be used for predictive purposes in the poultry meat supply chain. © The Author(s) 2015.

Sensory shelf life of mantecoso cheese using accelerated testing

OpenAIRE

Sánchez-González, Jesús A.; Pérez, Joel A.

2016-01-01

The aim of this research was to estimate sensory shelf life of "huacariz" and "cefop" mantecoso cheese, vacuum packaging: "cefop" and packaging to the atmospheric pressure: "huacariz"; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, "huacariz" cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for "cefop" cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results f...

Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

Directory of Open Access Journals (Sweden)

ZHUANG Hong

2014-12-01

Full Text Available Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major.Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h,thawing in 20℃ water for 2 h prior to cooking (2 h,or thawing at 4℃ for 24 h prior to cooking (24 h.A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05 in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad.However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05.Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.

Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes.

Science.gov (United States)

Vieira, C; Fernández, A M

2014-02-01

The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2 °C for 24h), ultra-fast (-20 °C for 3.5h then 2 °C until 24h post mortem) and slow chilling (12 °C for 7h then 2 °C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5 days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5 days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments. © 2013.

Preservation of goose product by irradiation

International Nuclear Information System (INIS)

Chen Xiulan; Cao Hong; Bao Jianzhong; Zhai Jianqing; Wang Jinrong; Han Yan; Jiang Yunsheng; Dong Jie

2005-01-01

The influence of temperature, packaging material and irradiation on the shelf life of cooked goose was investigated in this paper. The results showed that irradiation (6 kGy for salted goose and 4 kGy for wind-goose) could extend the shelf life of vacuum Aluminium foil package goose for 2 months at room temperature. (authors)

The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch.

Science.gov (United States)

Zhu, Dawei; Wei, Haiyan; Guo, Baowei; Dai, Qigen; Wei, Cunxu; Gao, Hui; Hu, Yajie; Cui, Peiyuan; Li, Min; Huo, Zhongyang; Xu, Ke; Zhang, Hongcheng

2017-12-15

This study investigates the effect of chilling stress, over a period of three days after anthesis, on the physicochemical properties of starches derived from six rice cultivars. Chilling stress significantly affected the grain characteristics and physicochemical properties of rice starches, except for those of two varieties, NJ 9108 and ZD 18. In the other four rice cultivars subjected to chilling stress, the content of medium, and large sized granules showed a decrease, and an increase, respectively. Amylose content increased as a result of chilling stress, thereby resulting in starch with a lower swelling power, water solubility, and higher retrogradation enthalpy and gelatinization temperature. Chilling stress led to deterioration of cooked rice quality as determined by the pasting properties of starch. This study indicated that among the cultivars studied, the two rice varieties most resistant to chilling stress after rice anthesis were NJ 9108 and ZD 18. Copyright © 2017 Elsevier Ltd. All rights reserved.

Shelf life and safety concerns of bakery products--a review.

Science.gov (United States)

Smith, James P; Daifas, Daphne Phillips; El-Khoury, Wassim; Koukoutsis, John; El-Khoury, Anis

2004-01-01

Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.

Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.

Science.gov (United States)

Desai, Monil A; Kurve, Vikram; Smith, Brian S; Campano, Stephen G; Soni, Kamlesh; Schilling, M Wes

2014-07-01

Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100% carbon dioxide before shipping them to food service and retail customers. This practice extends the shelf life of retail cuts to approximately 12 d under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibition of mesophilic and lactic acid bacterial counts and enhancement of shelf life in CO2-packaged refrigerated chicken thigh samples. Meat quality, sensory differences, and microbial enumeration were evaluated for chicken thighs that were sprayed with 0, 0.5, or 1.0% vinegar. No differences were observed (P > 0.05) among treatments (control vs. 0.5 and 1.0% vinegar-treated chicken thighs) with respect to pH and Commission Internationale d'Eclairage L*a*b*for both chicken skin and the meat tissue. The difference from the control test indicated that trained panelists were not able to detect a difference (P > 0.05) in flavor between the chicken thigh treatments. The mesophilic and Lactobacillus bacterial counts were enumerated after 0, 4, 8, 12, 16, and 20 d of storage. The mesophilic bacterial load for the 1.0% vinegar treatment was less than all other treatments after 8, 12, 16, and 20 d of storage, whereas the 0.5% vinegar treatment had lower bacterial counts at d 12 than both controls and had an approximate shelf life of 16 d. For lactic acid bacteria, the vinegar 1.0% treatment had lower counts than the control treatments at d 12 and 16. The results from the study indicate that a combination of 1.0% vinegar with CO2 packaging can extend the shelf life from 12 to 20 d for chicken retail cuts without negatively affecting the quality and sensory properties of the broiler meat. © 2014 Poultry Science Association Inc.

PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv. DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv. Flour and Prediction of Its Shelf Life using Acceleration Method

Directory of Open Access Journals (Sweden)

Sugiyono1*

2010-06-01

Full Text Available The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method. The instant noodle was produced using 30, 35, 40% water, and steaming process for 10, 15, 20 minutes. The best noodle product was achieved with 30% water addition and 10 minutes steaming. The noodle contained 2.33% moisture, 1.86% ash, 9.83% protein, 14.66% fat, and 71.33% carbohydrate. The product had 70.47 Hue value, 68.64 whiteness (L, 1641.33 gramforce hardness, 473.43 gramforce stickiness, 160.02% water absorption, 19.38% cooking loss, and 6.5 minutes rehydration time. Prediction of the product shelf life using the acceleration method showed that the noodle product had a shelf life of 99.86 days based on its rancidity.

Avaliação da implementação do sistema cook-chill em unidade de alimentação e nutrição - UAN

OpenAIRE

Karina de Oliveira Calheiros

2016-01-01

Eficácia, aperfeiçoar a produção, minimizar custos relativos e otimizar recursos disponíveis são desafios aos quais se deparam os serviços de alimentação coletiva no Brasil. Este estudo procurou avaliar os recursos disponíveis de uma unidade de alimentação e nutrição - UAN, visando subsidiar a implementação do sistema cook-chill. Para realização do estudo foram utilizados dois tipos de proteína animal, o lagarto (músculo semitendinosus) e o peito de frango (pectoralis major) com o emprego das...

Analytical and Mathematical Determination of Shelf-life of Fresh-cut Red Cabbage

Directory of Open Access Journals (Sweden)

Fulya Şimşek

2017-04-01

Full Text Available Fresh-cut fruits and vegetables have longer shelf lives when appropriate packaging materials having proper permeability properties are used. For this reason eight different packaging materials having different permeability properties were used and it was aimed to determine the appropriate packaging material and analytical and mathematical shelf lives of fresh cut red cabbage. Head space analysis, microbiological and sensorial analysis together with pH, weight loss (% and colour analysis were performed. As a result of the study, it was determined that low density polyethylene (LDPE film having 20 µm of thickness and 12276 cc/m2-day of oxygen permeability was determined as the most suitable packaging material for packaging of fresh-cut red cabbage. Mathematical microbiological shelf life was determined as 12.33 days and both analytical microbiological and sensorial shelf lives were determined as 12 days. It was shown that Gompertz equation can be used in determination of microbiological shelf life of fresh-cut red cabbage since the analytical and mathematical shelf life results fit to each other. Also, the equation that can be used in calculation of shelf life of fresh-cut red cabbage when packaged with AYPE film having 12276 cc/m2-day oxygen permeability was determined as log(Nt/N0 = 6,83 × exp{-exp{[(0,80*e(6,83-t/6,83]+1}}.

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

Science.gov (United States)

Wang, Jiamei; Zhuang, Hong; Hinton, Arthur; Zhang, Jianhao

2016-12-01

The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4 °C after exposed to an in-package cold plasma (80 kV for 180 s) treatment. Populations of mesophiles, psychrophiles, and pseudomonas spp. were measured as indicators for microbiological shelf life and CIELAB L(∗) values as an indicator for raw meat appearance. Results show that regardless of microbial type, there were no significant differences in microbial counts between the control and CP treated chicken fillets packed in air. However, in the MA packages, microbial counts were consistently lower than the non-treated control during refrigerated storage. Regardless of CP treatment, the microbial counts on the samples packed in air were much higher than in MA. They were more than 6 logs cfu/g in air compared to fewer than 4 logs cfu/g in MA after 7 d storage and fewer than 6 logs cfu/g after 14 d storage. Regardless of CP treatment and gas composition in package, there were no significant differences in the surface L(∗) value between the fillets pre-treatment and those after storage at 4 °C. These results demonstrate that the effects of in-package CP treatments on microbiological shelf life of fresh chicken fillets depend upon headspace composition in packages. When fresh chicken fillets are packed in air, CP treatment has no effect on microbiological shelf life. MA packages with high O2 and CO2 significantly extend shelf life and CP treatment with MA can at least double shelf life of fresh chicken meat (more than 14 days). Regardless of headspace composition, in-package CP does not have negative effects on chicken meat appearance. Copyright © 2016 Elsevier Ltd. All rights reserved.

The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate.

Science.gov (United States)

Yu, Dawei; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui

2017-08-01

A novel chitosan-based coating solution was prepared by combining glycerol monolaurate (GML) for shelf life extension of refrigerated grass carp fillets. The control and coated fillets were analyzed periodically for physicochemical (pH, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) value, K value, and shear force), microbiological (total viable counts (TVC), psychrophilic bacteria counts (PTC), Pseudomonads and H 2 S-producing bacteria) and sensorial characteristics. The results showed that chitosan-GML coated samples presented better quality preservation effects than chitosan coating alone. In addition, 2% chitosan enriched with 0.3% GML showed the significant (Pchitosan coating enriched with GML was a promising method to extend the shelf life of refrigerated fillets. Copyright © 2017. Published by Elsevier B.V.

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies.

Science.gov (United States)

Alamprese, Cristina; Cappa, Carola; Ratti, Simona; Limbo, Sara; Signorelli, Marco; Fessas, Dimitrios; Lucisano, Mara

2017-09-01

The aim of this study was the shelf life extension of whole-wheat breadsticks through the addition of a rosemary extract and packaging under nitrogen. Shelf life was studied at four temperatures (20, 27, 35, 48°C) for up to 200 storage days. The minimal changes observed in moisture, water activity and texture of the samples, coupled with the high peroxide values (13-539meqO 2 /kg fat ) measured at the end of storage, and the exponential increase of hexanal concentrations (up to 13-34mg/kg) confirmed that quality decay of whole-wheat breadsticks is mainly associated to lipid oxidation. The kinetic study of oxidation development and the consumer sensory acceptance determined by the survival analysis demonstrated that the rosemary extract addition yields a 42% shelf life extension, higher than that observed using nitrogen in the package (24-29%). The combination of the formulation and packaging strategies gave the best result (83% shelf life extension at 25°C). Copyright © 2017 Elsevier Ltd. All rights reserved.

Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.

Science.gov (United States)

Jacobo-Velázquez, D A; Hernández-Brenes, C

2011-08-01

High hydrostatic pressure (HHP) processing pasteurizes avocado paste without a significant impact on flavor. Although HHP-treated avocado paste stored under refrigeration is safe for human consumption for months, sensory changes taking place during storage cause the rejection of the product by consumers within days. Although it is known that the shelf life of the product ends before its microbial counts are high, its sensory shelf life limiting factor remains unknown. The present study focused on the use of a trained panel and a consumer panel to determine the sensory shelf life limiting factor of HHP-treated avocado paste. The trained panel identified sour and rancid flavors as the main sensory descriptors (critical descriptors) that differentiated stored from freshly processed samples. Further data obtained from consumers identified sour flavor as the main cause for a significant decrease in the acceptability (shelf life limiting factor) of refrigerated HHP-treated avocado paste. The study allowed the elucidation of a proposed deterioration mechanism for HHP-treated avocado paste during its refrigerated shelf life. The information through this work enhances scientific knowledge of the product and proposes the sour flavor development during storage as a relevant sensory attribute that needs to be improved in order to enhance the product shelf life. At present, HHP is the most effective commercial nonthermal technology to process avocado paste when compared to thermal and chemical alternatives. HHP-treated avocado paste is a microbiologically stable food for a period of at least 45 d stored under refrigeration. However, previous published work indicated that consumers rejected the product after approximately 19 d of storage due to sensory changes. This manuscript presents a sensory study that permitted the identification of the critical sensory descriptor that is acting as the sensory shelf life limiting factor of the product. The data presented herein along with

Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp ( Pandalus borealis )

DEFF Research Database (Denmark)

Mejlholm, Ole; Kjeldgaard, J.; Modberg, A.

2008-01-01

Thirteen storage trials and ten challenge tests were carried out to examine microbial changes, spoilage and the potential growth of Listeria monocytogenes in brined shrimp (Pandalus borealis). Shrimp in brine as well as brined and drained shrimp in modified atmosphere packaging (MAP) were produced...... and lactic acids were studied. Furthermore, the effect of adding diacetate to brined shrimp was evaluated. A single batch of cooked and peeled shrimp was used to study both industrially and manually processed brined shrimp with respect to the effect of process hygiene on microbial changes and the shelf life...... of products. Concentrations of microorganisms on newly produced brined shrimp from an industrial scale processing line were 1.0-2.3 log (CFU g(-1)) higher than comparable concentrations in manually processed samples. This resulted in a substantially shorter shelf life and a more diverse spoilage microflora...

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets.

Science.gov (United States)

Albertos, Irene; Rico, Daniel; Diez, Ana María; González-Arnáiz, Lucía; García-Casas, María Jesús; Jaime, Isabel

2015-11-01

The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts. The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment. © 2014 Society of Chemical Industry.

Estimation of failure criteria in multivariate sensory shelf life testing using survival analysis.

Science.gov (United States)

Giménez, Ana; Gagliardi, Andrés; Ares, Gastón

2017-09-01

For most food products, shelf life is determined by changes in their sensory characteristics. A predetermined increase or decrease in the intensity of a sensory characteristic has frequently been used to signal that a product has reached the end of its shelf life. Considering all attributes change simultaneously, the concept of multivariate shelf life allows a single measurement of deterioration that takes into account all these sensory changes at a certain storage time. The aim of the present work was to apply survival analysis to estimate failure criteria in multivariate sensory shelf life testing using two case studies, hamburger buns and orange juice, by modelling the relationship between consumers' rejection of the product and the deterioration index estimated using PCA. In both studies, a panel of 13 trained assessors evaluated the samples using descriptive analysis whereas a panel of 100 consumers answered a "yes" or "no" question regarding intention to buy or consume the product. PC1 explained the great majority of the variance, indicating all sensory characteristics evolved similarly with storage time. Thus, PC1 could be regarded as index of sensory deterioration and a single failure criterion could be estimated through survival analysis for 25 and 50% consumers' rejection. The proposed approach based on multivariate shelf life testing may increase the accuracy of shelf life estimations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage.

Science.gov (United States)

Li, Yingchang; Yang, Zhongyan; Li, Jianrong

2017-01-01

Shrimp is a low-fat, high-protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L -1 polyphenols, and 8 g L -1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), K-value, thiobarbituric acid (TBA), polyphenol oxidase (PPO) activity, and were also assessed by sensory evaluation. The results showed that PP, PS, and the mixture of polyphenols and polysaccharides (PP+PS) could inhibit the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K-value, and reduce total viable count (TVC) compared with the control group. PP could also inhibit polyphenol oxidase (PPO) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP+PS could extend the shelf-life of shrimp by 3-4 days compared with the control group. PP+PS could more effectively maintain quality and extend shelf-life during refrigerated storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of TiO2 photocatalytic preservation on quality of kiwifruit during shelf life

Science.gov (United States)

Hou, Chengjie; Jiang, Yong; Qi, Shasha; Zhang, Changfeng; Guo, Fengjun

2018-04-01

In order to study the effect of titanium dioxide photocatalysis technology on the quality of kiwifruit during shelf life, the texture properties of kiwifruit during shelf life were measured by simulating the effect of cross-ripening among fruits and vegetables under the mixed environment of different fruits and vegetables. The results showed that the kiwifruit after photocatalytic preservation maintained a more mature state in the middle and preliminary stage of shelf life, chewiness is better than the control group and the blank group, compared with the over-ripen control group and low-maturity blank group, experimental group has the best commodity value. Therefore, using nanometer photocatalytic preservation can effectively reduce the ripening effect of kiwifruit in the mixed environment, control the after-ripening of kiwifruit, and meanwhile maintain the commodity value of the kiwifruit during the shelf life.iO2, Photocatalysis, Kiwifruit, Shelf-life.

Shelf life prediction of radiation sterilized polymeric materials

International Nuclear Information System (INIS)

Sandford, Craig; Woo, Lecon

1988-01-01

The functional properties of many polymers employed in medical disposables are unaffected by sterilizing doses of ionizing radiation. However, some materials (PVC, polypropylene, cellulosics, etc.) undergo undesirable changes which continue to occur for the shelf life of the product. In many cases, conventional accelerated aging techniques do not accurately predict the real time properties of the materials. As real time aging is not generally practical, it has become necessary to develop accelerated aging techniques which can predict the functional properties of a material for the shelf life of the product. This presentation will address issues involved in developing these tests. Real time physical property data is compared to data generated by various acceleration methods. (author)

The shelf life of dyed polymethylmethacrylate dosimeters

International Nuclear Information System (INIS)

Bett, R.; Watts, M.F.; Plested, M.E.

2002-01-01

The long-term stability of the radiation response of Harwell Red 4034 and Amber 3042 Perspex Dosimeters has been monitored for more than 15 years, and the resulting data used in the justification of their shelf-life specifications

An MILP modeling approach for shelf life integrated planning in yoghurt production

NARCIS (Netherlands)

Lütke Entrup, M.; Grunow, M.; Günther, H.O.; Seiler, T.; Beek, van P.

2005-01-01

In the production of perishable products such as dairy, meat, or bakery goods, the consideration of shelf life in production planning is of particular importance. Retail customers with relatively low inventory turns can benefit significantly from longer product shelf life as wastage and out-of-stock

Pendugaan Umur Simpan Benih Kedelai Menggunakan Metode Accelerated Shelf-life Testing (ASLT

Directory of Open Access Journals (Sweden)

Suci Rahmi

2016-04-01

Full Text Available The aim of this study is to estimate the shelf-life of soybean seed using Accelerated Shelf-life Testing (ASLT model. Seed germination was used as parameter to predict the shelf-life of soybean seed. ASLT method was performed using five different temperature treatments 35oC, 40oC, 45oC, 50oC, and 55oC respectively with 80 % Relative Humidity (RH. Another parameter measured in identifying decrease of soybean seed quality was moisture content. The results showed that moisture content of soybean seed during storage at all temperatures was increased. On the other hand, the seed germination decreased during period of accelerated storage. Based on data from decreasing soybean seed germination, the estimated shelf-life of seeds stored at room temperature of 25oC was 431 days or 14.3 months and 160 days or 5.3 months when stored on 300C.

Effect of different doses of gamma radiation on shelf life of mango (Mangifera indica L.) fruits cv. Dashehari

International Nuclear Information System (INIS)

Baghel, B.S.; Gupta, N.; Tiwari, R.

2005-01-01

The mango fruits cv. Dashehari irradiated with different doses of gamma radiation for extending their shelf life and for stabilizing the market demand, revealed that irradiation of mango fruits with 200 Gy gamma radiation increase the post harvest life of 93.75 percent mango fruits by 12 days over control (46.66 percent) and proved superior to maintain the considerable physico-chemical composition of mango fruits as compared to control and higher doses of gamma radiation. (author)

Ensuring microbiological safety and extending the shelf life of shelled sweet corn kernels using hurdle technology

International Nuclear Information System (INIS)

Kumar, Sanjeev; Gautam, Satyendra

2015-01-01

Shelled sweet corn kernels are prone to microbial contaminations due to high moisture and nutrient contents. Post harvest handling further aggravates the condition and makes the product highly perishable and unsafe. In freshly shelled kernels total aerobic plate count, yeast mold count and presumptive coliforms were found to be ∼ 8, 7, and 4 log cfu/g, respectively. IMViC analysis confirmed presence of opportunistic pathogens like Escherichia coli and Enterobacteraerogenes in these samples. Besides, occurrence of mycotoxin such as ochratoxin A (OTA), classified as a possible carcinogenic compound, was found to be high in sweet corn samples spiked with toxigenic strain. To address this issue, a combination process including NaOCl washing (200 ppm for 5 min), hot water blanching (60℃ for 5 min), air drying, LDPE packaging, and finally gamma radiation (5 kGy) treatment was developed. The developed combination process was found to reduce microbial load to below detectable level and quite effectively inactivated Aspergillusochraceus spores as well as pre-formed toxin. These treatments were not found to affect the contents of biochemical constituents such as total and reducing sugars, proteins, phenolics, and flavonoids during storage. Prophylactic properties in terms of antioxidant capacity and potential to suppress chemical induced mutagenesis were not affected in these samples. Physical properties and sensory qualities were also found to be similar to fresh (control). Thus, the developed combination process ensured microbiological safety and extended shelf life of sweet corn kernels up to 30 days at 4℃ . (author)

Changes in quality and biochemical parameters in 'Idared' apples during prolonged shelf life and 1-MCP treatment.

Science.gov (United States)

Bizjak, Jan; Slatnar, Ana; Stampar, Franci; Veberic, Robert

2012-12-01

In this study, changes in quality and various biochemical parameters of 'Idared' apples during prolonged shelf life period after ultra-low oxygen (ULO) storage were investigated. Additionally, the impact of the postharvest application of 1-methylcyclopropene (1-MCP) on different parameters was evaluated. After the harvest, apples were stored in the ULO storage for 6 months and then exposed to room temperature. Fruit firmness, peel color, and changes in sugars, organic acids and phenolics were monitored during the 3 weeks of shelf life. Malic acid, sugars and firmness decreased at room temperature. However, the color of the apples remained unchanged. The level of citric and ascorbic acid remained constant. Levels of phenolics in the peel increased significantly, whereas remained constant in the pulp of apples. 1-MCP treatment resulted in higher amounts of fructose and glucose, malic acid and greater firmness of apples. However, 1-MCP did not influence the phenolic content, ascorbic acid or color. The results obtained indicate that the content of different health-promoting compounds of apples does not change dramatically at room temperature. At the same time these results suggest that 1-MCP could be useful for maintaining certain quality and biochemical parameters and might extend the shelf life of apples.

An introduction to the irradiation processing of foods

International Nuclear Information System (INIS)

Hackwood, S.

1991-01-01

The food industry has used a variety of methods over the years to preserve or extend the shelf life of food. These have included cooking, packaging, smoking, chilling, freezing, dehydrating and using chemical additives. More recently, ionising radiation has been used to extend the storage life of foods. More research has been focussed on the effects of irradiation on foods than has been directed at any other form of food processing. This research has spanned 40 years and has been carried out in many countries. Food irradiation can be used to: (a) inhibit the sprouting of vegetables; (b) delay the ripening of fruits; (c) kill insect pests in fruit, grains or spices; (d) reduce or eliminate food spoilage organisms; (e) reduce food poisoning bacteria on some meats and sea food products. This chapter includes sections on the historical background; general aspects of radiation; scientific, technological, microbiological and toxicological aspects of food irradiation; nutritional aspects of food irradiation; consumer attitudes; current status and legislation; labelling. It concludes that the relatively new process of preserving food by irradiation compliments rather than competes with the presently available traditional methods. (author)

Shelf-life modeling of bakery products by using oxidation indices.

Science.gov (United States)

Calligaris, Sonia; Manzocco, Lara; Kravina, Giuditta; Nicoli, Maria Cristina

2007-03-07

The aim of this work was to develop a shelf-life prediction model of lipid-containing bakery products. To this purpose (i) the temperature dependence of the oxidation rate of bakery products was modeled, taking into account the changes in lipid physical state; (ii) the acceptance limits were assessed by sensory analysis; and (iii) the relationship between chemical oxidation index and acceptance limit was evaluated. Results highlight that the peroxide number, the changes of which are linearly related to consumer acceptability, is a representative index of the quality depletion of biscuits during their shelf life. In addition, the evolution of peroxides can be predicted by a modified Arrhenius equation accounting for the changes in the physical state of biscuit fat. Knowledge of the relationship between peroxides and sensory acceptability together with the temperature dependence of peroxide formation allows a mathematical model to be set up to simply and quickly calculate the shelf life of biscuits.

STUDY ON THE EFFECT OF LOW-TEMPERATURE HEAT TREATMENT ON THE SHELF LIFE OF SEMI-FINISHED PRODUCTS MADE FROM CARP

Directory of Open Access Journals (Sweden)

N. S. Rodionova

2014-01-01

Full Text Available Summary. Currently, the development of the catering industry due to improved heat cooking processes raw materials. One of these areas is the use of low temperature vapor cooking food pre-packed in the vacuum heat-resistant polymer film. This processing method allows to maintain vitamins, proteins, carbohydrates, fats, macro- and micronutrients raw unchanged and prevents food from undesirable organoleptic changes occurring in the traditional thermal processing, preserving attractive consumer product quality and hygienic safety guaranteed by increasing the period storage. Object of study - carp fillet, which is the source of complete protein and the spectrum of macro- and micronutrients. The article studies the shelf life of semi-finished products made from carp, treated with different modes of low-temperature thermo - humid cooking with the use of vacuum packaging. The authors found that during storage all samples carp decrease the mass fraction of the amino acids, and as a result, the mass fraction of the total protein in the samples. However, in the packaged samples treated with humidified coolant decrease the mass fraction of amino acids occurs less rapidly, indicating a better preservation of the amino acid content in the samples and hence maintaining bioavailability intermediates. Provisional vacuum packaging increases duration of the retention period.

Potential of carboxymethyl cellulose coating and low dose gamma irradiation to maintain storage quality, inhibit fungal growth and extend shelf-life of cherry fruit.

Science.gov (United States)

Hussain, P R; Rather, S A; Suradkar, P; Parveen, S; Mir, M A; Shafi, F

2016-07-01

Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the storage quality, inhibiting fungal incidence and extending shelf-life of cherry fruit. Two commercial cherry varieties viz. Misri and Double after harvest at commercial maturity were coated with CMC at levels 0.5-1.0 % w/v and gamma irradiated at 1.2 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 °C, RH 70 %) and refrigerated (temperature 3 ± 1 °C, RH 80 %) conditions for evaluation of various physico-chemical parameters. Fruits were evaluated after every 3 and 7 days under ambient and refrigerated conditions. CMC coating alone at levels 0.5 and 0.75 % w/v was not found effective with respect to mold growth inhibition under either of the two conditions. Individual treatment of CMC coating at 1.0 % w/v and 1.2 kGy irradiation proved helpful in delaying the onset of mold growth up to 5 and 8 days of ambient storage. During post-refrigerated storage at 25 ± 2 °C, RH 70 %, irradiation alone at 1.2 kGy gave further 4 days extension in shelf-life of cherry varieties following 28 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the storage quality as well as delaying the decaying of cherry fruit during post-refrigerated storage at 25 ± 2 °C, RH 70 % but, combination of CMC at 1.0 % w/v and 1.2 kGy irradiation was found significantly ( p  ≤ 0.05) superior to all other treatments in maintaining the storage quality and delaying the decaying of cherry fruit. The above combinatory treatment besides maintaining storage quality resulted in extension of 6 days in shelf life of cherry varieties during post-refrigerated storage at 25 ± 2 °C, RH 80 % following 28 days of refrigeration. Above Combination treatment gave a maximum of 2.3 and 1.5 log reduction in yeast and mold count of cherry fruits after 9 and 28�

Shelf-life of infrared dry-roasted almonds

Science.gov (United States)

Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted with three different approaches, namely infrared [IR], sequential infrared and hot air [SIRHA], and regular h...

REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY

Directory of Open Access Journals (Sweden)

Diones Orsolin

2015-10-01

Full Text Available In food industry, the cooking is one of the most important processes for the conservation and quality assurance of the final product, especially mortadella. However, this process requires high investment in modern equipment besides having energy and steam expenses.. In this context, the objective of this study was to propose a cooking method of mortadella produced with pork and chicken, by reducing time and increasing temperature inside the baking oven. Evaluations of behavior of water activity, pH and texture of the mortadella were carried out throughout shelf life. From the results, we found that both pork and chicken mortadella that were cooked by the current process and those that passed through the cooking process with reduced time showed no significant differences at the level of 95% confidence for the analyzed characteristics. Therefore, all treatments had similar values and can be considered within the established standards of product quality for both water activity and for pH and texture.

41 CFR 102-36.460 - Do we report excess medical shelf-life items held for national emergency purposes?

Science.gov (United States)

2010-07-01

... medical shelf-life items held for national emergency purposes? 102-36.460 Section 102-36.460 Public... Disposal Requires Special Handling Shelf-Life Items § 102-36.460 Do we report excess medical shelf-life items held for national emergency purposes? When the remaining shelf life of any medical materials or...

Fruit quality attributes of low chilling requirement ‘Snowchaser’ blueberry cultivated in Brazil

Directory of Open Access Journals (Sweden)

Isabela Maria Jimenes

2018-03-01

Full Text Available Abstract In Brazil there are still few studies on the post-harvest quality of low-chill blueberry cultivars, which have been recently introduced in the country. ‘Snowchaser’ blueberries were evaluated during a six-day storage period regarding fruit physical and chemical properties, and its antioxidant capacity. During fruit storage there was an increased weight loss and maintenance of some skin color properties such as luminosity (L* and b*, whereas the values of parameter a* decreased and chroma (C values increased. The levels of anthocyanins and flavonoids in the pulp increased, as well as the antioxidant activity. Maximum fruit shelf life at room temperature was six days without reduction on the antioxidant activity along the period, which is beneficial to consumers’ health.

Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions.

Science.gov (United States)

Park, Jung-Min; Shin, Jin-Ho; Bak, Da-Jeong; Kim, Na-Kyeong; Lim, Kwang-Sei; Yang, Cheul-Young; Kim, Jin-Man

2014-01-01

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

Chemical Composition and Storage Stability of Beef burger Steaks as Influenced by Cooking and Irradiation

International Nuclear Information System (INIS)

Tawfik, S.S.; El kabbani, H.M.; Sallam, M.H.; Attia, A.I.

2007-01-01

Meat industry in Egypt has a great economic potential, but till now it has not received adequate attention. Beef burgers were prepared (50 g, 1 cm thick steaks) and aerobically packaged into polyethylene pages then divided into control, cooking and gamma-irradiated (3 and 4 kGy) groups. Samples stored at (5±degree c) and periodically judged after 5, 10, 15, 20,25 and 30 days. The results showed that irradiation increased the shelf life of stored cooked beef burger, as compared to control samples. In addition, the dose of 3 kGy is considered the most adequate for irradiation of this meat product because it obtained the same results reflected by 4 kGy. The microbiological, chemical and sensorial testing for stored cooking and irradiated beef burger steaks were examined according an experimental design presented conditions that were adequate for human consumption of this product during the refrigeration storage periods. For the non-irradiated beef burger samples, bacterial contamination was the main limiting factor with respect to the shelf life, whereas for the irradiated beef burger samples this factor was lipid oxidation. Conclusion: The cooking before food irradiation may be of practical efficacy in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat products. Recommendation: The necessity for a proper preservation method for marketing the processing beef burger steaks in each of its numerous retail markets should be established central irradiation units for processing and packing before distribution in these retail markets

Effect of gamma irradiation on the microbiological and organoleptic quality of ready prepared chilled meals

Energy Technology Data Exchange (ETDEWEB)

Patterson, M F; Stevenson, M H; Grant, I R; McAteer, N J; Stewart, E M [Department of Food Science, Queen` s University of Belfast, Belfast (Ireland)

1999-12-31

The sensitivity of five food borne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) to irradiation in the components of a roast beef meal (beef, gravy, cauliflower with white sauce, roast potatoes and mashed potatoes) was compared. The D{sub 10} values ranged from 0.17 to 0.65 kGy, depending on the organism and plating medium. When irradiated in gravy, the pathogens generally had lower D{sub 10} values than in any of the other four components. In a subsequent study, the effect of irradiation (2 and 3 kGy) on the microbiological and sensory quality of the roast beef meals was assessed at intervals during 15 days of storage at 2-3 deg. C. A dose of 2 kGy was beneficial in improving the microbial quality of the meals, but sensory profiling techniques, using a trained panel of assessors, showed that there were significant differences between the non-irradiated and irradiated meal components during storage. The changes were most apparent in the cauliflower and potato components, and most often occurred in the colour, appearance and textural attributes tested. As these changes could have a limiting effect on the shelf-life of the meals, the suitability of other vegetables for inclusion in such irradiated meals was investigated. Irradiation and chilled storage of carrots and broccoli did not significantly affect the sensory quality when compared with the non-irradiated controls. A consumer trial of the roast beef meal (beef, gravy, roast potatoes, broccoli and carrots) found that irradiation (2 kGy) did not significantly affect the sensory quality. It was concluded that irradiation could be used to improve the microbiological safety and shelf-life of certain chilled meals without significantly affecting the organoleptic quality. (author) 16 refs, 2 figs, 9 tabs

Effect of gamma irradiation on the microbiological and organoleptic quality of ready prepared chilled meals

International Nuclear Information System (INIS)

Patterson, M.F.; Stevenson, M.H.; Grant, I.R.; McAteer, N.J.; Stewart, E.M.

1998-01-01

The sensitivity of five food borne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) to irradiation in the components of a roast beef meal (beef, gravy, cauliflower with white sauce, roast potatoes and mashed potatoes) was compared. The D 10 values ranged from 0.17 to 0.65 kGy, depending on the organism and plating medium. When irradiated in gravy, the pathogens generally had lower D 10 values than in any of the other four components. In a subsequent study, the effect of irradiation (2 and 3 kGy) on the microbiological and sensory quality of the roast beef meals was assessed at intervals during 15 days of storage at 2-3 deg. C. A dose of 2 kGy was beneficial in improving the microbial quality of the meals, but sensory profiling techniques, using a trained panel of assessors, showed that there were significant differences between the non-irradiated and irradiated meal components during storage. The changes were most apparent in the cauliflower and potato components, and most often occurred in the colour, appearance and textural attributes tested. As these changes could have a limiting effect on the shelf-life of the meals, the suitability of other vegetables for inclusion in such irradiated meals was investigated. Irradiation and chilled storage of carrots and broccoli did not significantly affect the sensory quality when compared with the non-irradiated controls. A consumer trial of the roast beef meal (beef, gravy, roast potatoes, broccoli and carrots) found that irradiation (2 kGy) did not significantly affect the sensory quality. It was concluded that irradiation could be used to improve the microbiological safety and shelf-life of certain chilled meals without significantly affecting the organoleptic quality. (author)

Microgreens: Production, shelf life, and bioactive components.

Science.gov (United States)

Mir, Shabir Ahmad; Shah, Manzoor Ahmad; Mir, Mohammad Maqbool

2017-08-13

Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.

Shelf-Life of Chlorine Solutions Recommended in Ebola Virus Disease Response.

Science.gov (United States)

Iqbal, Qais; Lubeck-Schricker, Maya; Wells, Emma; Wolfe, Marlene K; Lantagne, Daniele

2016-01-01

In Ebola Virus Disease (EVD) outbreaks, it is widely recommended to wash living things (handwashing) with 0.05% (500 mg/L) chlorine solution and non-living things (surfaces, personal protective equipment, dead bodies) with 0.5% (5,000 mg/L) chlorine solution. Chlorine solutions used in EVD response are primarily made from powdered calcium hypochlorite (HTH), granular sodium dichloroisocyanurate (NaDCC), and liquid sodium hypochlorite (NaOCl), and have a pH range of 5-11. Chlorine solutions degrade following a reaction highly dependent on, and unusually sensitive to, pH, temperature, and concentration. We determined the shelf-life of 0.05% and 0.5% chlorine solutions used in EVD response, including HTH, NaDCC, stabilized NaOCl, generated NaOCl, and neutralized NaOCl solutions. Solutions were stored for 30 days at 25, 30, and 35°C, and tested daily for chlorine concentration and pH. Maximum shelf-life was defined as days until initial concentration fell to pH = 7) had a maximum shelf-life of a few hours, NaDCC solutions (pH = 6) 2 days, generated NaOCl solutions (pH = 9) 6 days, and HTH and stabilized NaOCl solutions (pH 9-11) >30 days. Models were developed for solutions with maximum shelf-lives between 1-30 days. Extrapolating to 40°C, the maximum predicted shelf-life for 0.05% and 0.5% NaDCC solutions were 0.38 and 0.82 hours, respectively; predicted shelf-life for 0.05% and 0.5% generated NaOCl solutions were >30 and 5.4 days, respectively. Each chlorine solution type offers advantages and disadvantages to responders, as: NaDCC is an easy-to-import high-concentration effervescent powder; HTH is similar, but forms a precipitate that may clog pipes; and, NaOCl solutions can be made locally, but are difficult to transport. We recommend responders chose the most appropriate source chlorine compound for their use, and ensure solutions are stored at appropriate temperatures and used or replaced before expiring.

Extending The Shelf Life Of Blood Platelets

Science.gov (United States)

Surgenor, Douglas M.

1988-01-01

New method of storing human blood platelets extends vitality for transfusions. Packaged as suspension in sterile liquid in plastic blood bags. Each bag placed between pair of plastic grids, and rubberbands placed around sandwich thus formed to hold together. Stored upright in open air or in container through which air pumped at rate of at least 45 L/min. Ensures that platelets receive ample oxygen and expiratory carbon dioxide form platelets removed before pH drops to harmful levels.

A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

DEFF Research Database (Denmark)

Lassen, Anne Dahl; Kall, M.; Hansen, K.

2002-01-01

processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B-2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B-1 and vitamin B-6......, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B-1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant...

Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries.

Science.gov (United States)

Emamifar, Aryou; Mohammadizadeh, Mehri

2015-12-01

Strawberries have a very short post-harvest life mostly due to their relatively high water content, intense metabolic activity and susceptibility to microbial rot. Antimicrobial low-density polyethylene nanocomposite films containing ZnO nanoparticles at different mass fractions were prepared by melt mixing and followed by compression moulding using a hot press machine. Fresh strawberries were packed in nanocomposite films and stored at 4 °C. Their microbial stability, ascorbic acid content and titratable acidity were evaluated after 0, 4, 8, 12 and 16 days of storage. Microbial growth rate was significantly reduced up to 16 days as a result of the use of nanocomposite packaging material containing ZnO nanoparticles. By increasing the ZnO nanoparticle mass fraction to 5%, the antimicrobial activity of the film increased. All packages containing the ZnO nanoparticles kept the microbial load of fresh strawberries below the level that affects shelf life (5 log CFU/g) up to 16 days. The lowest degradation of ascorbic acid content (6.55 mg per 100 g), and loss of acidity (0.68%) were observed in packages containing 3% of ZnO nanoparticles with 10% polyethylene-grafted maleic anhydride.

Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries

Directory of Open Access Journals (Sweden)

Mehri Mohammadizadeh

2015-01-01

Full Text Available Strawberries have a very short post-harvest life mostly due to their relatively high water content, intense metabolic activity and susceptibility to microbial rot. Antimicrobial low-density polyethylene nanocomposite films containing ZnO nanoparticles at different mass fractions were prepared by melt mixing and followed by compression moulding using a hot press machine. Fresh strawberries were packed in nanocomposite films and stored at 4 °C. Their microbial stability, ascorbic acid content and titratable acidity were evaluated after 0, 4, 8, 12 and 16 days of storage. Microbial growth rate was significantly reduced up to 16 days as a result of the use of nanocomposite packaging material containing ZnO nanoparticles. By increasing the ZnO nanoparticle mass fraction to 5 %, the antimicrobial activity of the film increased. All packages containing the ZnO nanoparticles kept the microbial load of fresh strawberries below the level that affects shelf life (5 log CFU/g up to 16 days. The lowest degradation of ascorbic acid content (6.55 mg per 100 g, and loss of acidity (0.68 % were observed in packages containing 3 % of ZnO nanoparticles with 10 % polyethylene-grafted maleic anhydride.

Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").

Science.gov (United States)

Bierhals, Vânia S; Chiumarelli, Marcela; Hubinger, Miriam D

2011-01-01

agents can extend the storage time and maintain the quality of fresh-cut produce. Cassava starch and alginate coatings are alternative to preserve minimally processed pineapples without changing the quality parameters of fresh fruit. Thus, this study is useful for consumers and fresh-cut industry interested in knowing factors affecting shelf life and quality of fresh-cut pineapple.

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

International Nuclear Information System (INIS)

2003-01-01

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

Energy Technology Data Exchange (ETDEWEB)

NONE

2003-01-01

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

A process evaluation of the Supermarket Healthy Eating for Life (SHELf) randomized controlled trial.

Science.gov (United States)

Olstad, Dana Lee; Ball, Kylie; Abbott, Gavin; McNaughton, Sarah A; Le, Ha N D; Ni Mhurchu, Cliona; Pollard, Christina; Crawford, David A

2016-02-24

Supermarket Healthy Eating for Life (SHELf) was a randomized controlled trial that operationalized a socioecological approach to population-level dietary behaviour change in a real-world supermarket setting. SHELf tested the impact of individual (skill-building), environmental (20% price reductions), and combined (skill-building + 20% price reductions) interventions on women's purchasing and consumption of fruits, vegetables, low-calorie carbonated beverages and water. This process evaluation investigated the reach, effectiveness, implementation, and maintenance of the SHELf interventions. RE-AIM provided a conceptual framework to examine the processes underlying the impact of the interventions using data from participant surveys and objective sales data collected at baseline, post-intervention (3 months) and 6-months post-intervention. Fisher's exact, χ (2) and t-tests assessed differences in quantitative survey responses among groups. Adjusted linear regression examined the impact of self-reported intervention dose on food purchasing and consumption outcomes. Thematic analysis identified key themes within qualitative survey responses. Reach of the SHELf interventions to disadvantaged groups, and beyond study participants themselves, was moderate. Just over one-third of intervention participants indicated that the interventions were effective in changing the way they bought, cooked or consumed food (p < 0.001 compared to control), with no differences among intervention groups. Improvements in purchasing and consumption outcomes were greatest among those who received a higher intervention dose. Most notably, participants who said they accessed price reductions on fruits and vegetables purchased (519 g/week) and consumed (0.5 servings/day) more vegetables. The majority of participants said they accessed (82%) and appreciated discounts on fruits and vegetables, while there was limited use (40%) and appreciation of discounts on low-calorie carbonated

Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

Directory of Open Access Journals (Sweden)

Claudia Guillaume

2016-01-01

Full Text Available Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND; 1,2-diacylglycerols (DAGs; pyropheophytin a (PPP; and free fatty acids (FFA. This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage.

Science.gov (United States)

Giatrakou, V; Kykkidou, S; Papavergou, A; Kontominas, M G; Savvaidis, I N

2008-05-01

The present study evaluated the effect of modified atmosphere packaging (MAP, 5% O(2)/50% CO(2)/45% N(2); treatment M), the addition of oregano oil (0.1%, v/w; treatment AO) as a natural preservative, as well as their combination (treatment MO) on the quality and shelf life extension of fresh Mediterranean swordfish fillets during a refrigerated storage (4 degrees C) period of 18 d. Simultaneously, swordfish fillets were stored under aerobic conditions (control treatment A, 4 degrees C) and on ice (usual commercial method of preservation, treatment I, 0 degrees C). Among the 5 treatments examined in the present study, the most effective one to inhibit the microbial and sensory spoilage proved to be the MO treatment, achieving a shelf life extension of 8 to 9 d. The dominant bacteria in the microflora of swordfish, irrespective of treatment, were the Pseudomonads and the H(2)S-producing bacteria, while both lactic acid bacteria (LAB) and the Enterobacteriaceae produced the lowest populations in swordfish samples kept on ice. Among the chemical indices examined, thiobarbituric acid (TBA) values showed no specific trend of lipid oxidation for swordfish, irrespective of treatment. Final trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for treatments, A, AO, M, and MO ranged between 1.33 and 14.29 mg N/100 g and 14.11 to 55.52 mg N/100 g, respectively, whereas for I samples they remained almost unchanged during storage. Sensory analysis (taste attribute) correlated well with microbiological analysis, indicating a shelf life of approximately 5 to 6 d for control, 10 to 11 d for AO, 12 d for I, 13 d for M, and 14 d for MO samples.

Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life

Directory of Open Access Journals (Sweden)

Josip Vrdoljak

2016-03-01

Full Text Available Cheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different timepoints during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase, while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively. Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5, water activity (0.99-0.94, and NaCl content (0.3-1.2%. Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (recontamination.

First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material

International Nuclear Information System (INIS)

2002-01-01

shelflife of a number of chilled prepared meals. A number of prepared meals currently marketed under frozen condition could possibly be replaced through irradiation and chilled storage to ensure not only microbiological safety but sufficient shelf-life to meet market requirements, resulting in saving in energy and cost. As for ethnic dishes in developing countries, irradiation either alone or together with chilling could improve not only microbiological quality but could extend shelf-life of the products. However, little data are available to demonstrate the effectiveness of irradiation to improve the microbiological safety and quality of many types of prepared meals currently being marketed either under ambient, chilled or frozen conditions. The overall objective of this CRP is to evaluate the effectiveness of irradiation as a method to ensure microbiological safety and extend shelf-life of prepared meals, stored either under ambient, chilled or frozen and to evaluate the sensory quality of the treated products. The specific objective of this CRP is to use validated methods for microbiological determination of food and validated procedures for irradiation, process control, sensory evaluation and to determine microbiological safety and quality of irradiated prepared meals or ethnic dishes

First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material

Energy Technology Data Exchange (ETDEWEB)

NONE

2002-07-01

shelflife of a number of chilled prepared meals. A number of prepared meals currently marketed under frozen condition could possibly be replaced through irradiation and chilled storage to ensure not only microbiological safety but sufficient shelf-life to meet market requirements, resulting in saving in energy and cost. As for ethnic dishes in developing countries, irradiation either alone or together with chilling could improve not only microbiological quality but could extend shelf-life of the products. However, little data are available to demonstrate the effectiveness of irradiation to improve the microbiological safety and quality of many types of prepared meals currently being marketed either under ambient, chilled or frozen conditions. The overall objective of this CRP is to evaluate the effectiveness of irradiation as a method to ensure microbiological safety and extend shelf-life of prepared meals, stored either under ambient, chilled or frozen and to evaluate the sensory quality of the treated products. The specific objective of this CRP is to use validated methods for microbiological determination of food and validated procedures for irradiation, process control, sensory evaluation and to determine microbiological safety and quality of irradiated prepared meals or ethnic dishes.

Effects of chitosan on the shelf life of marinated sardine (Sardina pilchardus fillets during refrigerated storage

Directory of Open Access Journals (Sweden)

Aygül Küçükgülmez

2012-07-01

Full Text Available This study was carried out to evaluate the effect of chitosan on chemical, colour, sensory and microbial changes of marinated sardine (Sardina pilchardus fillets. Marination solution consisted of 10% sodium chloride + 1% chitosan (dissolved in 3% acetic acid for the chitosan group, and 10% sodium chloride + 3% acetic acid solution for the control group. After the marination process, sardine fillets were packed and stored at 4ºC for 60 days. Thiobarbituric acid (TBA values were found to be lower in the chitosan group than the control group (PL*, a*, or b* values of marinated sardine fillets. According to sensory analysis, shelf life of the chitosan group was found to be ten days longer than that of the control group. Total bacteria count of two marinated groups was found to be less than 1 log CFU/g. This study concluded that sardine marination with the addition of chitosan can delay undesirable chemical changes, retard lipid oxidation, improve sensory attributes and extend the shelf life of the product during refrigerated storage.

Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)

International Nuclear Information System (INIS)

Martins, C.G.; Behrens, J.H.; Aragon-Alegro, L.C.; Vieira, V.S.; Costa-Sobrinho, P.S.; Vizeu, D.M.; Hutzler, B.; Franco, B.D.G. de M.; Destro, M.T.; Landgraf, M.

2007-01-01

This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to higher doses were reduced to 9 days (3 kGy) and 6 days (4 kGy) due to changes in appearance. The microbiological quality was good throughout the experiment

Shelf-Life of Chlorine Solutions Recommended in Ebola Virus Disease Response.

Directory of Open Access Journals (Sweden)

Qais Iqbal

Full Text Available In Ebola Virus Disease (EVD outbreaks, it is widely recommended to wash living things (handwashing with 0.05% (500 mg/L chlorine solution and non-living things (surfaces, personal protective equipment, dead bodies with 0.5% (5,000 mg/L chlorine solution. Chlorine solutions used in EVD response are primarily made from powdered calcium hypochlorite (HTH, granular sodium dichloroisocyanurate (NaDCC, and liquid sodium hypochlorite (NaOCl, and have a pH range of 5-11. Chlorine solutions degrade following a reaction highly dependent on, and unusually sensitive to, pH, temperature, and concentration. We determined the shelf-life of 0.05% and 0.5% chlorine solutions used in EVD response, including HTH, NaDCC, stabilized NaOCl, generated NaOCl, and neutralized NaOCl solutions. Solutions were stored for 30 days at 25, 30, and 35°C, and tested daily for chlorine concentration and pH. Maximum shelf-life was defined as days until initial concentration fell to 30 days. Models were developed for solutions with maximum shelf-lives between 1-30 days. Extrapolating to 40°C, the maximum predicted shelf-life for 0.05% and 0.5% NaDCC solutions were 0.38 and 0.82 hours, respectively; predicted shelf-life for 0.05% and 0.5% generated NaOCl solutions were >30 and 5.4 days, respectively. Each chlorine solution type offers advantages and disadvantages to responders, as: NaDCC is an easy-to-import high-concentration effervescent powder; HTH is similar, but forms a precipitate that may clog pipes; and, NaOCl solutions can be made locally, but are difficult to transport. We recommend responders chose the most appropriate source chlorine compound for their use, and ensure solutions are stored at appropriate temperatures and used or replaced before expiring.

United States Food and Drug Administration and Department of Defense shelf-life extension program of pharmaceutical products: progress and promise.

Science.gov (United States)

Khan, Saeed R; Kona, Ravikanth; Faustino, Patrick J; Gupta, Abhay; Taylor, Jeb S; Porter, Donna A; Khan, Mansoor

2014-05-01

The Department of Defense (DoD)-United States Food and Drug Administration (FDA) shelf-life extension program (SLEP) was established in 1986 through an intra-agency agreement between the DoD and the FDA to extend the shelf life of product nearing expiry. During the early stages of development, special attention was paid to program operation, labeling requirements, and the cost benefits associated with this program. In addition to the substantial cost benefits, the program also provides the FDA's Center for Drug Evaluation and Research with significant scientific understanding and pharmaceutical resource. As a result of this unique resource, numerous regulatory research opportunities to improve public health present themselves from this distinctive scientific database, which includes examples of products shelf life, their long-term stability issues, and various physical and chemical tests to identify such failures. The database also serves as a scientific resource for mechanistic understanding and identification of test failures leading to the development of new formulations or more robust packaging. It has been recognized that SLEP is very important in maintaining both national security and public welfare by confirming that the stockpiled pharmaceutical products meet quality standards after the "expiration date" assigned by the sponsor. SLEP research is an example of regulatory science that is needed to best ensure product performance past the original shelf life. The objective of this article is to provide a brief history and background and most importantly the public health benefits of the SLEP. © 2014 Wiley Periodicals, Inc. and the American Pharmacists Association.

Technological feasibility of irradiating pineapples for shelf-life extension

International Nuclear Information System (INIS)

Sharma, Jiten

2001-01-01

The spoilage of food caused by infestation, contamination and deterioration of the world's food supply is enormous in the developing countries where warm and humid climate favour the growth of spoilage organisms and hasten deterioration of stored food. Particularly, in a country like India where the population growth has already attained one billion, any preventable loss of food is intolerable. Since food security of a nation also largely determines the economic stability as well as self-reliance, this problem draws utmost attention not only of the food scientists but also of the food policy makers. From these above facts, it may be concluded that radiation technology can be safely used for extending shelf-life of pineapple fruits thereby maximizing the transportation and marketing potentials. Consumption of such irradiated pineapples simultaneously does not pose any immediate or long-term human health risks. Keeping these techno-economic considerations in view establishment of large scale industrial operations for irradiating fruits, vegetables, cereals etc. are of immense importance

41 CFR 102-36.465 - May we transfer or exchange excess medical shelf-life items with other federal agencies?

Science.gov (United States)

2010-07-01

... exchange excess medical shelf-life items with other federal agencies? 102-36.465 Section 102-36.465 Public... Disposal Requires Special Handling Shelf-Life Items § 102-36.465 May we transfer or exchange excess medical shelf-life items with other federal agencies? Yes, you may transfer or exchange excess medical shelf...

Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round

International Nuclear Information System (INIS)

Rodriguez, H.R.; Lasta, J.A.; Mallo, R.A.; Marchevsky, N.

1993-01-01

A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1 degree C. Temperature abuse (9 degrees C/24h) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 10(7) CFU/cm between 8 and 11 d of storage, while similar counts were found after 28 d of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples. Low-dose irradiated samples had an average of 17 more shelf life days than the nonirradiated counterparts based on psychrotroph counts status and under the experimental condition being tested in this study

Shelf-life of almond pastry cookies with different types of packaging and levels of temperature.

Science.gov (United States)

Romeo, F V; De Luca, S; Piscopo, A; Santisi, V; Poiana, M

2010-06-01

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk.

Science.gov (United States)

Walkling-Ribeiro, M; Noci, F; Cronin, D A; Lyng, J G; Morgan, D J

2009-01-01

The impact of a combined hurdle treatment of heat and pulsed electric fields (PEF) was studied on native microbiota used for the inoculation of low-fat ultra-high temperature (UHT) milk and whole raw milk. Microbiological shelf-life of the latter following hurdle treatment or thermal pasteurization was also investigated. UHT milk was preheated to 30 degrees C, 40 degrees C or 50 degrees C over a 60-s period, pulsed for 50 micros or 60 micros at a field strength of 40 kV cm(-1) or for 33 micros at 50 kV cm(-1). Heat and PEF reduced the microbial count by a maximum of 6.4 log in UHT milk (50 degrees C; 50 kV cm(-1), 33 micros) compared to 6.0 log (P > or = 0.05) obtained by thermal pasteurization (26 s, 72 degrees C). When raw milk was treated with a combination of hurdles (50 degrees C; 40 kV cm(-1), 60 micros) a 6.0 log inactivation of microbiota was achieved and microbiological milk shelf-life was extended to 21 days under refrigeration (4 degrees C) vs 14 days in thermally pasteurized milk. Native microbiota was decreased by 6.7 log following conventional pasteurization. The findings suggest that heat and PEF achieved similar inactivation of native microbiota in milk and longer stabilization of microbiological shelf-life than thermal pasteurization. A hurdle approach of heat and PEF could represent a valid milk processing alternative to conventional pasteurization. Hurdle treatment might also preserve native milk quality better due to less thermal exposure.

Biodegradable Long Shelf Life Food Packaging Material, Phase I

Data.gov (United States)

National Aeronautics and Space Administration — Long shelf life food packaging is a critical to maintaining the crew's well being in NASA's manned missions to the mars. Not only does the packaging have to offer an...

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.

Science.gov (United States)

Spira, Paz; Bisconsin-Junior, Antonio; Rosenthal, Amauri; Monteiro, Magali

2018-01-01

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice's stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

Science.gov (United States)

Davis, C E; Cyrus, S

1998-02-01

Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

Insufficient Chilling Effects Vary among Boreal Tree Species and Chilling Duration

Directory of Open Access Journals (Sweden)

Rongzhou Man

2017-08-01

Full Text Available Insufficient chilling resulting from rising winter temperatures associated with climate warming has been an area of particular interest in boreal and temperate regions where a period of cool temperatures in fall and winter is required to break plant dormancy. In this study, we examined the budburst and growth of trembling aspen (Populus tremuloides Michx., balsam poplar (Populus balsamifera L., white birch (Betula papyrifera Marsh., black spruce (Picea mariana (Mill. B.S.P., white spruce (Picea glauca (Moench Voss, jack pine (Pinus banksiana Lamb., and lodgepole pine (Pinus contorta Dougl. ex. Loud. seedlings subjected to typical northern Ontario, Canada, spring conditions in climate chambers after different exposures to natural chilling. Results indicate that chilling requirements (cumulative weighted chilling hours differed substantially among the seven species, ranging from 300 to 500 h for spruce seedlings to more than 1100 h for trembling aspen and lodgepole pine. Only spruce seedlings had fulfilled their chilling requirements before December 31, whereas the other species continued chilling well into March and April. Species with lower chilling requirements needed more heat accumulation for budburst and vice versa. Insufficient chilling delayed budburst but only extremely restricted chilling hours (<400 resulted in abnormal budburst and growth, including reduced needle and shoot expansion, early budburst in lower crowns, and erratic budburst on lower stems and roots. Effects, however, depended on both the species’ chilling requirements and the chilling–heat relationship. Among the seven tree species examined, trembling aspen is most likely to be affected by reduced chilling accumulation possible under future climate scenarios, followed by balsam poplar, white birch, lodgepole pine, and jack pine. Black and white spruce are least likely to be affected by changes in chilling hours.

Handling and postharvest shelf life of ora-pro-nobis leaves

Directory of Open Access Journals (Sweden)

Camila Karen Reis Barbosa

2015-08-01

Full Text Available The goal of this study was to assess the effects of hydrocooling and plastic bag use on the postharvest quality ora-pro-nobis (Pereskia aculeata Mill. leaves stored at 5 and 25ºC. The experiments were conducted in a split plot scheme, with treatments in plots and subplots storage time in a randomized block design. The leaf chlorophyll content, mass loss (ML, relative water content (RWC, soluble sugars levels, reducings (RED, non-reducings and starch were determined. In leaves stored at 25ºC, the ML was higher when leaves were hydrocooled. The highest RWC resulted from the use of plastic bag, which prevented the leaves from wilting for a longer period of time. The soluble sugars levels varied according to the increase or decrease in RWC. The contents of RED decreased with the time of storage at 25°C. The cold storage increased the shelf life of ora-pro-nobis by 168 hours. The hydrocooling increased the RWC of leaves, although it did not influence the shelf life. The perforated plastic bag was effective in increasing the shelf life, and when associated with hydrocooling, the plastic bags provide a lower rate of loss of fresh mass.

Improved protocol and data analysis for accelerated shelf-life estimation of solid dosage forms.

Science.gov (United States)

Waterman, Kenneth C; Carella, Anthony J; Gumkowski, Michael J; Lukulay, Patrick; MacDonald, Bruce C; Roy, Michael C; Shamblin, Sheri L

2007-04-01

To propose and test a new accelerated aging protocol for solid-state, small molecule pharmaceuticals which provides faster predictions for drug substance and drug product shelf-life. The concept of an isoconversion paradigm, where times in different temperature and humidity-controlled stability chambers are set to provide a critical degradant level, is introduced for solid-state pharmaceuticals. Reliable estimates for temperature and relative humidity effects are handled using a humidity-corrected Arrhenius equation, where temperature and relative humidity are assumed to be orthogonal. Imprecision is incorporated into a Monte-Carlo simulation to propagate the variations inherent in the experiment. In early development phases, greater imprecision in predictions is tolerated to allow faster screening with reduced sampling. Early development data are then used to design appropriate test conditions for more reliable later stability estimations. Examples are reported showing that predicted shelf-life values for lower temperatures and different relative humidities are consistent with the measured shelf-life values at those conditions. The new protocols and analyses provide accurate and precise shelf-life estimations in a reduced time from current state of the art.

Salt stabilizer for preventing chlorine depletion and increasing shelf-life of potable water - A concept

Science.gov (United States)

Copeland, E. J.; Edgerley, R. H.

1971-01-01

Proposed concept, based on law of mass action uses addition of salt to increase chlorine ions produced in sodium hydrochlorite solutions, thereby increasing solution shelf-life. This technique is not costly. Usefulness will be determined by acceptability of salt in product undergoing long shelf-life.

Effect of Chitosan Coating Treatments and Calcium Dips on Quality and Shelf-life of Strawberries

International Nuclear Information System (INIS)

Swailam, H.M.

2008-01-01

Strawberries are a highly perishable fruit and storage life may be less than a week. In these investigations strawberries were treated with one of the following treatments: I) 1 % calcium chloride dips (1 % CaCl 2 ), II) 2 % irradiated (150 kGy in the solid state) chitosan (CS) (2 % Irr. CS) and III) with a coating formulation containing 2 % Irr. CS + 1 % CaCl 2 . They were then stored at 6 degree C for up to 24 days. The effectiveness of the different treatments was assessed by evaluating the microbiological, physicochemical and sensory properties of strawberries during the storage period. Results indicated that no sign of strawberries decay were observed in the fruits treated with CS formulation containing 2 % Irr. CS + 1 % CaCl 2 up to 20 days, where 6.1 % wt loss was detected. This treatment slowed the ripening of strawberries as shown by their retention of firmness and delayed changes in their external colour anthocyanin. To a lesser extent titratable acidity and ph were also affected by coatings. This treatment decreased the initial log counts of total aerobic bacteria, mould and yeast, coliform and E. coli. After 20 days of cold storage, the log counts of these micro organisms were lower than the log count of uncoated strawberries. Thus, CS can be used as a natural antimicrobial coating on fresh strawberries to improve microbiological quality and extend shelf-life. CS formulation contains 2 % Irr. CS + 1 % CaCl 2 extended the shelf-life of strawberries to 20 days in cold storage at 6 degree C with acceptable appearance, firmness, flavour and colour, while uncoated strawberries only lasted for 4 days as a result of mould growth and loss of surface appearance

Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts.

Science.gov (United States)

Yoon, Ji-Woo; Ahn, Sung-Il; Kim, Ha-Na; Park, Jun-Hong; Park, Sun-Young; Kim, Jae-Hoon; Oh, Duk-Geun; Jhoo, Jin-Woo; Kim, Gur-Yoo

2017-01-01

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli , yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at 4°C during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X - 2.21834 and, using that equation, PV = e 0.3644X-2.21834 was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at 4°C.

Mixed-Integer Linear Programming approaches to shelf-life-integrated planning and scheduling in yoghurt production

NARCIS (Netherlands)

Lütke Entrup, M.; Günther, H.O.; Beek, van P.; Grunow, M.; Seiler, T.

2005-01-01

In the production of perishable products such as dairy, meat or bakery goods, the consideration of shelf life in production planning is of particular importance. Retail customers with relatively low inventory turns can benefit significantly from longer product shelf life as wastage and out-of-stock

Archive of Geosample Data and Information from the U.S. Extended Continental Shelf (ECS) Project.

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — Geological samples collected as part of the U.S. Extended Continental Shelf (ECS) Project are curated by the U.S. Geological Survey, a partner in the ECS Project. To...

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

Science.gov (United States)

Belz, Markus C E; Mairinger, Regina; Zannini, Emanuele; Ryan, Liam A M; Cashman, Kevin D; Arendt, Elke K

2012-10-01

The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and calcium propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative calcium propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.

Improvement of shelf-life and quality of mangoes by gamma irradiation

International Nuclear Information System (INIS)

Thomas, Paul; Padwal Desai, S.R.

1976-01-01

Results of the studies on low dose gamma irradiation of mangoes in the dose range 10 to 200 krad alone or in combination with other physical and chemical treatments (i.e. hot water dipping and skin coating with 9 percent emulsion of acetylated monoglyceride) show that physiological, pathological and entomological factors can be controlled to extend the shelf-life of mangoes by one to two weeks. Organoleptic qualities of treated fruits are found to be comparable to those of unirradiated control mangoes. Texture qualities of the treated fruits are also retained at the end of 15 days after their transport over long distance. Irradiated fruits have the added advantage of disinfestation and reduction of stem end rot and anthracnose during ripening. Doses exceeding 75 krad are, however, found to be injurious to the fruits. (M.G.B.)

Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage.

Science.gov (United States)

Banerjee, Aparajita; Penna, Suprasanna; Variyar, Prasad S

2015-09-15

The effect of allyl isothiocyanate (AITC), in combination with low temperature (10°C) storage on post harvest quality of minimally processed shredded cabbage was investigated. An optimum concentration of 0.05μL/mL AITC was found to be effective in maintaining the microbial and sensory quality of the product for a period of 12days. Inhibition of browning was shown to result from a down-regulation (1.4-fold) of phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in PAL enzyme activity and o-quinone content. In the untreated control samples, PAL activity increased following up-regulation in PAL gene expression that could be linearly correlated with enhanced o-quinone formation and browning. The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expression resulting in browning inhibition in the product is reported here for the first time. Copyright © 2015 Elsevier Ltd. All rights reserved.

Shelf life of artisanal demi-glace sauce

Directory of Open Access Journals (Sweden)

Natálya Vidal de HOLANDA

2017-10-01

Full Text Available Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory, counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days, from t4 (45 days presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75 days. The lipid oxidation showed an increased concentration of malonaldehyde at every evaluated time. The artisanal and commercial demi-glace sauces showed a significant difference at t1, t2, t4 and t5, when the artisanal sauce had lower contents of malonaldehyde (18, 23, 36 and 11%, respectively, only at the 30th and 75th days of storage there was significant similarity. The sauces were within the microbiological standards required by the law. Although the artisanal demi-glace sauce does not contain conservatives, its shelf life was similar to the hydrated commercial product.

Applications of irradiation in horticultural produce

International Nuclear Information System (INIS)

O'Beirne, David

1985-01-01

In the case of horticultural produce, the usefulness of irradiation is selective and irradiation may be most beneficial when used in conjunction with other preservative treatments such as mild refrigeration. Big benefits may be derived from energy saving in the degree of chilling required, in extended shelf-life and in quality retention with particular reference to mushrooms and strawberries. Research in the Irish context is urgently required

Microbiological stabilization of tiger nuts' milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension.

Science.gov (United States)

Codina-Torrella, I; Guamis, B; Zamora, A; Quevedo, J M; Trujillo, A J

2018-02-01

Tiger nuts' milk beverages are highly perishable products. For this reason, the interest of food industry for their commercialization makes necessary the application of preservation treatments to prolong their shelf-life. In the current study, the effect of ultra-high pressure homogenization (UHPH) on the microbiological and sensory qualities of tiger nuts' milk beverage was evaluated. Characteristics of UHPH-treated products (at 200 and 300 MPa, with inlet temperature of 40 °C) were compared with those of raw (RP) and conventionally homogenized-pasteurized (H-P) beverages, after treatment and during cold storage at 4 °C. Microbiological quality of beverages was studied by enumerating total counts, psychrotrophic bacteria, lactobacilli, enterobacteria, molds and yeasts, and mesophilic spores. Evolution of color and sensory characteristics of beverages were also determined. Microbiological shelf-life of the tiger nuts' milk beverages was extended from 3 to 25, 30 and 57 days by applying H-P and UHPH treatments at 200 and 300 MPa, respectively. Color of beverages was the only attribute that differentiated UHPH samples from the others, with greater luminosity and whiteness. Hence, UHPH treatments showed to be an alternative to the conventional H-P for obtaining tiger nuts' milk beverages with an improved microbiological shelf-life and good sensorial characteristics. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of electron beam irradiation combined with hot water immersion treatment for shelf life extension of bananas

International Nuclear Information System (INIS)

Russly Abdul Rahman

1996-01-01

A study of the effects of minimal processing treatments, both individually or in combinations, was carried out in order to extend the shelf life and to improve the quality of bananas. Pre climacteric bananas at light full three-quarter grade, were either treated with hot water immersion for 1-30 min at 45-55 degree C, or irradiated with electron beams (2.0 MeV, Van de Graaff accelerator), to a dose of 0.1-1.5 kGy. All fruit was stored at 21 ± 1 degree C and relative humidity of 85-95 %. There was no significant delay in ripening of fruit treated with hot water immersion at the above temperatures. Some damage to fruit particularly peel scalding at ends occurred at the higher temperatures (>50 degree C). The 50 degree C, 5 minutes immersion was selected for further study. Irradiation to 0.1-0.3 kGy delayed the ripening (up to 3 days) without affecting fruit quality. Doses greater than 0.4 kGy resulted in extensive discoloration and fruit splitting. No significant differences could be detected organoleptically between bananas irradiated at 0.15 kGy and the control. Results of the physico-chemical attributes of the bananas were reported for fruits at colour stage 5 and after 10 and 15 days of storage. The combination treatment of hot water immersion and irradiation at the above settings further extended the shelf life of the banana fruits

Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage.

Science.gov (United States)

Ginson, J; Panda, Satyen Kumar; Bindu, J; Kamalakanth, C K; Srinivasa Gopal, T K

2015-04-01

High pressure treatment of 250 MPa for 6 min at 25 °C was applied to headless Indian white prawn (Fenneropenaeus indicus) to evaluate changes in microbiological characteristics of the species during chilled storage. Changes in load of mesophilic bacteria, psychrotrophic bacteria, proteolytic bacteria, Enterobacteriaceae, Pseudomonas spp., H2S producing bacteria, lactic acid bacteria, Brochothrix thermosphacta and yeast & mold were estimated in pressurized and un-pressurized samples during chilled storage. All microbes were reduced significantly after high pressure treatment and there was significant difference in microbial quality of control and high pressure treated samples in the entire duration of chilled storage (p high pressure treated samples. In high pressure treated sample, no lag phase (λ) was observed for psychrotrophic bacteria, H2S producing bacteria, B. thermosphacta, Pseudomonas spp. and lactic acid bacteria; however, other bacteria showed a reduced lag phase during chilled storage. Kinetic parameter such as specific growth rate (μmax) in high pressure treated samples was significantly reduced in most of the bacterial groups except for psychrotrophic bacteria, Enterobacteriaceae and lactic acid bacteria. Mesophilic bacterial count of control samples crossed the marginal limit of acceptability on 12th day and unacceptable limit on 18th day of storage, whereas high pressure treated samples never breached the acceptability limit during entire duration of chilled storage. The present study indicated that application of high pressure processing can be used to improve microbial quality of Indian white prawn and extend the chilled storage life. Copyright © 2014 Elsevier Ltd. All rights reserved.

The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality.

Science.gov (United States)

Liu, Fang; Li, Zhaojie; Cao, Binbin; Wu, Juan; Wang, Yuming; Xue, Yong; Xu, Jie; Xue, Changhu; Tang, Qing Juan

2016-09-01

In this paper, the effect of photodynamic method mediated by curcumin (PDT) on the shelf life and quality of pacific oysters during storage at 5±1°C were analyzed. In our previous study we investigated the optimal treatment conditions of photodynamic method mediated by curcumin to sterilization were 10uM photosensitizer concentration and 5.4J/cm 2 light energy density. Under these conditions, the effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality was researched. The total bacterial counts, TVB-N content and sensory analysis were used to evaluate the effects on oyster shelf life. The oyster shelf life was prolonged from 8days to 12days after photodynamic treatment and the oysters in the treatment group displayed notable odor retention, produced fewer odor corrupting substances when the control group oysters reached the end of their shelf life (day 8). Texture, free amino acid contents and fatty acid levels were applied to estimate the quality of the treated oysters. The texture had no significant change after treated with PDT. At the end of oyster shelf life, compared PDT group (PDT) with control group (control), total free amino acid contents (control: 234.30mg/100g, PDT: 813.02mg/100g) was higher and free fatty acid levels (control: 0.071mEq/L, PDT: 0.0455mEq/L) displayed lower in PDT group. This indicated that the treated oysters oxidized minimally, decayed slowly, decomposed fewer nutrients and had lower metabolic levels of spoilage microorganisms. PDT has a positive effect on prolonging oyster shelf life and its quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss.

Science.gov (United States)

Ziyaina, Mohamed; Govindan, Byju N; Rasco, Barbara; Coffey, Todd; Sablani, Shyam S

2018-02-01

The shelf life of pasteurized milk is generally determined through microbiological analysis. The objective of this study was to correlate microbial quality parameters then to design predictive models for shelf life of pasteurized milk. We analyzed pasteurized milk (3.9% fat) for aerobic plate counts (APCs), psychrotrophic bacteria counts (PBCs), and Bacillus spp. counts at 5, 7, 10, 13, 15, and 19 (±1 °C) to the end of storage time. We also monitored titratable acidity, pH, and, lipase, and protease activity and correlated this with APC, which is the principal index defining shelf life. Results indicate that the shelf life of pasteurized milk was 24, 36, and 72 h at 19, 15, and 13 °C respectively, as determined by APC and acidity indicators. However, milk stored at lower temperatures of 5, 7, and 10 °C had longer shelf life of 30, 24, and 12 d, respectively. A sharp increase in titratable acidity, while decrease pH were observed when APCs reached 5.0 log 10 CFU/mL at all storage temperatures. Lipase and protease activities increased with storage temperature. At 5 and 7 °C, however, protease activity was very low. Therefore, we eliminated this parameter from our quality parameters as a potential spoilage indicator. Findings of this research are useful for monitoring the quality of commercial pasteurized milk, particularly in locations where environmental conditions make longer storage difficult. The study also provides valuable information for development of colorimetric shelf life indicators. © 2018 Institute of Food Technologists®.

Extended shelf life of random donor platelets stored for 7 days in platelet additive solution at different temperatures

Directory of Open Access Journals (Sweden)

Tulika Chandra

2014-08-01

Full Text Available Background: Platelets are routinely stored in plasma for 5 days at an average temperature of 22°C. In the present study, the shelf life of random donor platelets was extended by storing for 7 days with and without additive solution at temperatures of 22°C, 18°C, and 16°C. Methods: Random donor platelets were stored in 100% plasma and 20%/80% platelet additive solution. The data were compared using paired "t"- test. The confidence limit was kept at 95%, hence a "p" < 0.05 was considered to be statistically significant. Results: Out of total 150 samples, 148 samples were analyzed and 2 were discarded due to the bacterial contamination on day 7 at 22°C without platelet additive solution. A significant difference in platelet count, platelet factor 3 (PF 3, glucose, lactate dehydrogenase (LDH, and platelet aggregation was observed on day 7 (p < 0.001 at 16°C in without platelet additive solution. In platelet additive solution, the mean values of platelet count, platelet distribution width (PDW, LDH, and pH showed no significant difference on day 7 at 22°C, 18°C, and 16°C. Only significant differences were observed in the levels of mean platelet volume (MPV, PF 3, glucose, and platelet aggregation on day 7 (p < 0.001 at 16°C of the storage period. Conclusion: Random donor platelets functions are better maintained in platelet additive solution as compared to plasma at a lower temperature of 18°C but not at 16°C, on the 7 th day.

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

Science.gov (United States)

Uyttendaele, M; Busschaert, P; Valero, A; Geeraerd, A H; Vermeulen, A; Jacxsens, L; Goh, K K; De Loy, A; Van Impe, J F; Devlieghere, F

2009-07-31

Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge tests), ii) cooked meat products (639 presence/absence tests and 92 challenge tests), and iii) smoked fish (90 presence/absence tests and 25 challenge tests), based on data records obtained from various food business operators in Belgium in the frame of the validation and verification of their HACCP plans over the period 2005-2007. Overall, the prevalence of L. monocytogenes in these RTE foods in the present study was lower compared to former studies in Belgium. For mayonnaise-based deli-salads, in 80 out of 1187 samples (6.7%) the pathogen was detected in 25 g. L. monocytogenes positive samples were often associated with smoked fish deli-salads. Cooked meat products showed a 1.1% (n=639) prevalence of the pathogen. For both food categories, numbers per gram never exceeded 100 CFU. L. monocytogenes was detected in 27.8% (25/90) smoked fish samples, while 4/25 positive samples failed to comply to the 100 CFU/g limit set out in EU Regulation 2073/2005. Challenge testing showed growth potential in 18/182 (9.9%) deli-salads and 61/92 (66%) cooked meat products. Nevertheless, both for deli-salads and cooked meat products, appropriate product formulation and storage conditions based upon hurdle technology could guarantee no growth of L. monocytogenes throughout the shelf-life as specified by the food business operator. Challenge testing of smoked fish showed growth of L. monocytogenes in 12/25 samples stored for 3-4 weeks at 4 degrees C. Of 45 (non-inoculated) smoked fish samples (13 of which were initially positive in 25 g) which were subjected to shelf-life testing, numbers exceeded 100 CFU/g in only one sample

Effects of pre- and postharvest calcium treatments on shelf life and postharvest quality of broccoli microgreens

Science.gov (United States)

Microgreens’ extremely short shelf life limits their commercial usage. The objective of this study is to compare the effect of pre- and post- harvest treatments using different forms of calcium on the postharvest quality and shelf-life of broccoli microgreens. Preharvest spray with calcium lactate, ...

Postharvest Ripening and Shelf Life of Mango ( Mangifera indica L ...

African Journals Online (AJOL)

Postharvest Ripening and Shelf Life of Mango ( Mangifera indica L.) Fruit as Influenced by ... evaluate the influence of 1-Methylcyclopropene (1-MCP) and polyethylene packaging (PP) on postharvest storage of mango. ... HOW TO USE AJOL.

Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens).

Science.gov (United States)

Hughes, Brianna H; Perkins, L Brian; Yang, Tom C; Skonberg, Denise I

2016-03-01

High pressure processing (HPP) of post-rigor abalone at 300MPa for 10min extended the refrigerated shelf-life to four times that of unprocessed controls. Shucked abalone meats were processed at 100 or 300MPa for 5 or 10min, and stored at 2°C for 35days. Treatments were analyzed for aerobic plate count (APC), total volatile base nitrogen (TVBN), K-value, biogenic amines, color, and texture. APC did not exceed 10(6) and TVBN levels remained below 35mg/100g for 35days for the 300MPa treatments. No biogenic amines were detected in the 300MPa treatments, but putrescine and cadaverine were detected in the control and 100MPa treatments. Color and texture were not affected by HPP or storage time. These results indicate that post-rigor processing at 300MPa for 10min can significantly increase refrigerated shelf-life of abalone without affecting chemical or physical quality characteristics important to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of modified atmosphere packaging on quality and shelf life of 'Robusta' banana (Musa sp.) stored at low temperature.

Science.gov (United States)

Kudachikar, V B; Kulkarni, S G; Prakash, M N Keshava

2011-06-01

Banana (Musa sp var. 'Robusta') stored under active and passive modified atmosphere packaging (MAP) at 12 ± 1°C and 85-90% RH for 2 seasons were evaluated for fruit quality and shelf-life. A steady state of about 8.6 and 8.2% of CO2 and 2.8 and 2.6% of O2 in passive MAP and MAP+GK (Green Keeper) packages, respectively, were established after 3 weeks of storage. Passive MAP and MAP+GK treatments of banana resulted in reduction in physiological loss in weight (PLW) of 0.7 and 0.8% after 5 and 7 weeks of storage, respectively as against 5% PLW in openly kept green banana after 3 weeks. Both MAP and MAP+GK treatments delayed colour, texture, pulp to peel ratio and total soluble solids (TSS) content as compared to openly kept control banana. Results indicated that the shelf life of fruits packed under MAP and MAP+GK could be extended up to 5 and 7 weeks, respectively as compared to 3 weeks for openly kept control fruits. Sensory quality of fully ripe fruits of both passive MAP and MAP+GK treatments, 5 days after ethrel dip was very good. Thus, MAP+GK at 12 ± 1°C and 85-90% RH could be commercially used for long term storage and long distance transportation of banana with maximum shelf-life of 7 weeks.

SOFT COMPUTING SINGLE HIDDEN LAYER MODELS FOR SHELF LIFE PREDICTION OF BURFI

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Sumit Goyal

2012-05-01

Full Text Available Burfi is an extremely popular sweetmeat, which is prepared by desiccating the standardized water buffalo milk. Soft computing feedforward single layer models were developed for predicting the shelf life of burfi stored at 30g.C. The data of the product relating to moisture, titratable acidity, free fatty acids, tyrosine, and peroxide value were used as input variables, and the overall acceptability score as output variable. The results showed excellent agreement between the experimental and the predicted data, suggesting that the developed soft computing model can alternatively be used for predicting the shelf life of burfi.

The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model.

Science.gov (United States)

Tavakoli, Hamidreza; Rastegar, Hossein; Taherian, Mahdi; Samadi, Mohammad; Rostami, Hossein

2017-10-20

Nano packaging is currently one of the most important topics in food packaging technologies. The aim of the application of this technology in food packaging is increasing shelf life of foods by preventing internal and external corruption and microbial contaminations. Use of silver nanoparticles in food packaging has recently attracted much attention. The aim of this study was to investigate the effect of nano-silver packaging in increasing the shelf life packages of nuts in an In vitro model. In this experimental study, the effects of different nano-silver concentrations (0, 1, 2 and 3 percent) on biological and chemical properties of 432 samples of nuts including walnuts, hazelnuts, almonds and pistachios were evaluated during 0, 3, 6, 9, 12, 15, 18, 21 and 24 months. In most samples, different concentrations of nano-silver (1, 2 and 3 %) significantly reduced total microbial count, mold and coliform counts compared to control group and the 3% nano-silver concentration was more effective than other concentrations (Pnano-silver concentrations were used. Nano-silver also prevented growth of mold and so prevented aflatoxin production in all treatment groups. Results of chemical and biological tests showed that the silver nanoparticles had a significant effect on increasing the shelf life of nuts. The highest shelf life belonged to pistachios, almonds, hazelnuts and walnuts with 20, 19, 18 and 18 months, respectively. The shelf life was associated with amount of silver nanoparticles. The highest antimicrobial activity was observed when 3% nano-silver concentration was used in pistachios. The shelf life of control groups in similar storage conditions were calculated for an average of 13 months. In conclusion, the results of this study demonstrate the efficacy of nano-silver packing in increasing shelf life of nuts. Hence, use of nano-silver packaging in food industry, especially in food packaging is recommended.

Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L).

Science.gov (United States)

Ye, Lingzhen; Huang, Yuqing; Dai, Fei; Ning, Huajiang; Li, Chengdao; Zhou, Meixue; Zhang, Guoping

2015-06-11

In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer. In this study, the genetic mechanism of the factors affecting beer haze stability in barley was studied. Quantitative trait loci (QTL) analysis of alcohol chill haze (ACH) in beer was carried out using a Franklin/Yerong double haploid (DH) population. One QTL, named as qACH, was detected for ACH, and it was located on the position of about 108 cM in chromosome 4H and can explain about 20 % of the phenotypic variation. Two key haze active proteins, BATI-CMb and BATI-CMd were identified by proteomics analysis. Bioinformatics analysis showed that BATI-CMb and BATI-CMd had the same position as qACH in the chromosome. It may be deduced that BATI-CMb and BATI-CMd are candidate genes for qACH, controlling colloidal stability of beer. Polymorphism comparison between Yerong and Franklin in the nucleotide and amino acid sequence of BATI-CMb and BATI-CMd detected the corresponding gene specific markers, which could be used in marker-assisted selection for malt barley breeding. We identified a novel QTL, qACH controlling chill haze of beer, and two key haze active proteins, BATI-CMb and BATI-CMd. And further analysis showed that BATI-CMb and BATI-CMd might be the candidate genes associated with beer chill haze.

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Science.gov (United States)

Pedroso, D.L.; Dogenski, M.; Thomazini, M.; Heinemann, R.J.B.; Favaro-Trindade, C.S.

2013-01-01

In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved. PMID:24516445

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Directory of Open Access Journals (Sweden)

D.L. Pedroso

2013-09-01

Full Text Available In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01 and Lactobacillus acidophilus (LAC-04 were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF, and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (10³ CFU/g. The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at -18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.

Shelf life of pasteurized microfiltered milk containing 2% fat.

Science.gov (United States)

Caplan, Z; Barbano, D M

2013-01-01

The goal of this research was to produce homogenized milk containing 2% fat with a refrigerated shelf life of 60 to 90 d using minimum high temperature, short time (HTST) pasteurization in combination with other nonthermal processes. Raw skim milk was microfiltered (MF) using a Tetra Alcross MFS-7 pilot plant (Tetra Pak International SA, Pully, Switzerland) equipped with Membralox ceramic membranes (1.4 μm and surface area of 2.31 m(2); Pall Corp., East Hills, NY). The unpasteurized MF skim permeate and each of 3 different cream sources were blended together to achieve three 2% fat milks. Each milk was homogenized (first stage: 17 MPa, second stage: 3 MPa) and HTST pasteurized (73.8°C for 15s). The pasteurized MF skim permeate and the 3 pasteurized homogenized 2% fat milks (made from different fat sources) were stored at 1.7 and 5.7°C and the standard plate count for each milk was determined weekly over 90 d. When the standard plate count was >20,000 cfu/mL, it was considered the end of shelf life for the purpose of this study. Across 4 replicates, a 4.13 log reduction in bacteria was achieved by MF, and a further 0.53 log reduction was achieved by the combination of MF with HTST pasteurization (73.8°C for 15s), resulting in a 4.66 log reduction in bacteria for the combined process. No containers of MF skim milk that was pasteurized after MF exceeded 20,000 cfu/mL bacteria count during 90 d of storage at 5.7°C. The 3 different approaches used to reduce the initial bacteria and spore count of each cream source used to make the 2% fat milks did not produce any shelf-life advantage over using cold separated raw cream when starting with excellent quality raw whole milk (i.e., low bacteria count). The combination of MF with HTST pasteurization (73.8°C for 15s), combined with filling and packaging that was protected from microbial contamination, achieved a refrigerated shelf life of 60 to 90 d at both 1.7 and 5.7°C for 2% fat milks. Copyright © 2013 American

Shelf life assessment of Malaysian Pangasius sutchi during cold ...

Indian Academy of Sciences (India)

Malaysian Pangasius sutchi concerning the marketing sector from the point of view ... Patin (Pangasius sutchi) is a popular freshwater fish used as food in ... remaining shelf life allows a processor or a retailer to plan the length of time a product can be ... While consumption has increased, the Malaysian fisheries industry.

SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES

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G. Smaldone

2011-04-01

Full Text Available The quality of fish and fish products is closely related to their freshness. Aim of this research was to evaluate the shelf life of thawed crustaceans (Aristeomorpha foliacea and Nefrops norvegicus which had been treated with sulphites and frozen on board. Organoleptic characteristics and microbiological and chemical parameters were judged favourably up to day 6 and 7 for the shrimps and Norway lobsters, respectively.

Quality of Vegetable Oil Prior to Fortification Is an Important Criteria to Achieve a Health Impact

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Nuri Andarwulan

2014-11-01

Full Text Available Unbranded palm cooking oil has been fortified for several years and can be found in the market with different oxidation levels. This study aimed to investigate the stability and shelf life of unbranded, bulk, vitamin A-fortified palm oils with the most commonly observed oxidation levels in Indonesia. Three types of cooking oils were tested: (i cooking oil with a peroxide value (PV below 2 mEq O2/kg (PO1; (ii cooking oil with a PV around 4 mEq O2/kg (PO2; and (iii cooking oil with a PV around 9 mEq O2/kg (PO3. The oil shelf life was determined by using accelerated shelf life testing (ASLT, where the product was stored at 60, 75 and 90 °C, and then PV, free fatty acid and vitamin A concentration in the oil samples were measured. The results showed that PO1 had a shelf life of between 2–3 months, while PO2’s shelf life was a few weeks and PO3’s only a few days. Even given those varying shelf lives, the vitamin A loss in the oils was still acceptable, at around 10%. However, the short shelf life of highly oxidized cooking oil, such as PO3, might negatively impact health, due to the potential increase of free radicals of the lipid peroxidation in the oil. Based on the results, the Indonesian government should prohibit the sale of highly-oxidized cooking oil. In addition, government authorities should promote and endorse the fortification of only cooking oil with low peroxide levels to ensure that fortification is not associated with any health issues associated with high oxidation levels of the cooking oil.

Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging.

Science.gov (United States)

Bai, Yi-Peng; Guo, Xiao-Nao; Zhu, Ke-Xue; Zhou, Hui-Ming

2017-12-15

The present study investigated the combined effects of aqueous ozone treatment and modified atmosphere packaging (MAP) on prolonging the shelf-life of semi-dried buckwheat noodles [SBWN; moisture content (22.5±0.5%)] at 25°C. Firstly, the different concentrations of ozonated water were used to make SBWN. Subsequently, SBWN prepared with ozonated water were packaged under six different conditions and stored for 11days. Changes in microbial, chemical-physical, textural properties and sensorial qualities of SWBN were monitored during storage. Microbiological results indicated that adopting 2.21mg/L of ozonated water resulted in a 1.8 log 10 CFU/g reduction of the initial microbial loads in SBWN. In addition, MAP suppressed the microbial growth with a concomitant reduction in the rates of acidification and quality deteriorations of SBWN. Finally, the shelf-life of sample packed under N 2 :CO 2 =30:70 was extended to 9days, meanwhile textural and sensorial characteristics were maintained during the whole storage period. Copyright © 2017 Elsevier Ltd. All rights reserved.

Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

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Luca Fasolato

2016-05-01

Full Text Available Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC from olive vegetation water to two different fresh products – gilt-head seabream (Sparus aurata and chicken breast – was described. Products were treated in a bath of PC (22 g/L; chicken breast or sprayed with two different solutions (L1:0.75 and L2:1.5 mg/mL; seabream and then stored under refrigeration conditions. The shelf life was monitored through microbiological analyses – quality index method for seabream and a specific sensory index for raw breast. The secondary products of lipid-peroxidation of the chicken breast were determined using the thiobarbituric acid reactive substances (TBARs test on cooked samples. Multivariate statistical techniques were adopted to investigate the impact of phenols and microbiological data were fitted by DMfit software. In seabream, the levels of PC did not highlight any significant difference on microbiological and sensory features. DMfit models suggested an effect only on H2S producing bacteria with an increased lag phase compared to the control samples (C: 87 h vs L2: 136 h. The results on chicken breast showed that the PC bath clearly modified the growth of Pseudomonas and Enterobacteriaceae. The phenol dipping was effective in limiting lipid-peroxidation (TBARs after cooking. Treated samples disclosed an increase of shelf life of 2 days. These could be considered as preliminary findings suggesting the use of this concentrate as preservative in some fresh products.

Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen

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Ankur Das

Full Text Available Aim: An investigation was carried out to prepare nuggets from the relatively tough and fibrous meat of desi spent hen using fermented bamboo shoot as a phytopreservative in order to enhance the physico-chemical, microbiological and keeping quality of the nuggets. Materials and Methods: Lean meat of desi spent hen was minced and blended along with other non-meat ingredients and fermented bamboo shoot @10%. The emulsion was filled in metallic moulds and steam cooked and cut into pieces. Ready-toeat nuggets thus prepared were packed in sterilized LDPE zip bags and stored at 4±1°C up-to 15 days for quality evaluation. Emulsion stability (%, cooking yield (%, a and proximate composition were studied on the day of preparation, while estimation of pH, TBA values, microbial load and sensory evaluation were carried out at 5 days interval and up-to 15th day of storage. Results: The emulsion stability (%, cooking yield (%, moisture (%, crude protein (% and total ash (% of FBS treated nuggets differed significantly (p<0.01 from the control products. Storage studies revealed significantly lower (p<0.01 pH, TBA value, total plate count, psychrophillic count and counts for yeast and moulds in FBS treated nuggets in comparison to control products. Both control and treated nuggets exhibited gradual loss of panel ratings during the storage period (4±1°C for 15 days, however, nuggets containing fermented bamboo shoot revealed significantly higher (p<0.01 mean sensory scores in terms of flavour, texture, juiciness and overall acceptability. Conclusion: Nuggets with better physico-chemical and shelf life can be prepared with incorporation of fermented bamboo shoot @10% (w/w to the nugget emulsion. [Vet World 2013; 6(7.000: 419-423

NAC-NOR mutations in tomato Penjar accessions attenuate multiple metabolic processes and prolong the fruit shelf life.

Science.gov (United States)

Kumar, Rakesh; Tamboli, Vajir; Sharma, Rameshwar; Sreelakshmi, Yellamaraju

2018-09-01

Several Penjar accessions of tomato grown in the Mediterranean exhibit prolonged shelf life and harbor alcobaca mutation. To uncover the metabolic basis underlying shelf life, we compared four Penjar accessions to Ailsa Craig. Three accessions bore alcobaca mutation, whereas the fourth was a novel NAC-NOR allele. Cuticle composition of Penjars varied widely during fruit ripening. All Penjars exhibited delayed ripening, prolonged on-vine and off-vine shelf life, low ethylene emission, and carotenoid levels. Metabolic profiling revealed shifts in Krebs cycle intermediates, amino acids, and γ-aminobutyric acid levels indicating the attenuation of respiration in Penjars during post-harvest storage. Penjar fruits also showed concerted downregulation of several cell-wall modifying genes and related metabolites. The high ABA and sucrose levels at the onset of senescence in Penjar fruits likely contribute to reduced water loss. Our analyses reveal that the attenuation of various metabolic processes by NAC-NOR mutation likely prolongs the shelf life of Penjar fruits. Copyright © 2018 Elsevier Ltd. All rights reserved.

Optimal issuing of perishables with a short fixed shelf life

NARCIS (Netherlands)

Haijema, R.

2011-01-01

The management of inventories of perishable products with a short maximal shelf life takes a good issuing policy next to a good ordering policy. Ordering policies of non-perishables are well studied in literature and implemented in Automated Store Ordering (ASO) systems and Computer Assisted

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae

Directory of Open Access Journals (Sweden)

Manjanaik, B.

2017-08-01

Full Text Available Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the influence of gamma irradiation (3 and 5 kGy and subsequent storage at refrigeration temperature (4oC on the chemical, microbial qualities and extended shelf life of squid (Doryteuthis sibogae. The total volatile base nitrogen (TVB-N and trimethyl amine nitrogen values (TMA-N of the irradiated squid samples significantly decreased in comparison with the control (non-irradiated stored at 4oC. The thiobarbituric acid values for the irradiated squid was significantly lower than of the non-irradiated samples stored at 4oC (p<0.05. The pH value of the squid was affected significantly by both, irradiation dose and storage temperature (p<0.05. The total microbial load for the non-irradiated squid samples was higher than those of irradiated samples at 4oC temperature. The results revealed that the combination of irradiation and refrigerated storage resulted in a significant reduction of microbial growth and stabilized the biochemical characteristics of squid.

A bioencapsulation and drying method increases shelf life and efficacy of Metarhizium brunneum conidia.

Science.gov (United States)

Przyklenk, Michael; Vemmer, Marina; Hanitzsch, Miriam; Patel, Anant

2017-08-01

This study reports the development of encapsulated and dried entomopathogenic fungus Metarhiuzm brunneum with reduced conidia content, increased conidiation, a high drying survival and enhanced shelf life. Dried beads prepared with the fillers corn starch, potato starch, carboxymethylcellulose or autoclaved baker's yeast, showed enhanced survival with increasing filler content. The maximum survival of 82% was found for beads with 20% corn starch at shelf life compared to non-formulated conidia. This "microfermenter" will pave the way for encapsulated fungi to be used as cost-effective biocontrol agents.

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction.

Science.gov (United States)

Wibowo, Scheling; Grauwet, Tara; Kebede, Biniam Tamiru; Hendrickx, Marc; Van Loey, Ann

2015-09-01

The current work used fingerprinting-kinetics for the first time to monitor shelf-life changes in a low-pH, pasteurised, shelf-stable product, more particular in orange juice. Orange juice samples were stored as a function of time at four different storage temperatures (20, 28, 35 and 42°C). To obtain insight into chemical changes in the volatile food fraction, samples were fingerprinted with headspace GC-MS. The objectives of this work were twofold: (i) to identify major chemical changes of pasteurised orange juice during shelf-life and (ii) to study the kinetics of selected shelf-life compounds in the context of accelerated shelf-life testing (ASLT). At 20°C, changes in terpenes and a decrease in aldehydes were observed. Oxides and sulphur compounds increased and esters decreased at increased storage temperatures (at 28°C and above). Concerning ASLT, four volatile compounds had clear temperature and time dependent kinetics within the investigated temperature range. Copyright © 2015 Elsevier Ltd. All rights reserved.

Gamma radiation applied to extend the shelf-life of lamb meat vacuum packed and stored under refrigeration

International Nuclear Information System (INIS)

Fregonesi, Raul Pereira

2013-01-01

days for pH and color b * (yellow), which declined and increased, respectively, over this period. In the sensory acceptance test, the samples did not differ (p> 0,05) in any of the evaluated attributes. Thus, it was concluded that gamma irradiation in the lamb loins was effective in decreasing the proliferation of microorganisms without damaging its physical and chemical characteristics. At the end of the experiment, it was possible to say that the 3.0 kGy dose was indicated because could extend the shelf life of 14 to 56 days of loin of lamb irradiated and stored at 1 °C . (author)

Extended storage of gamma-irradiated mango at tropical ambient temperature by film wrap packaging

International Nuclear Information System (INIS)

Janave, Machhindra T.; Sharma, A.

2005-01-01

Low dose gamma-irradiation of pre-climacteric mango (Mangifera indica L var.'Alphonso') fruits at 100 Gy extended the shelf-life at ambient temperature (28-32 degC) by 5-6 days. The extension of shelf-life was dose dependent, maximum being at 200 Gy by about 8-10 days. Wrapping the fruits in food grade Klin Wrap film resulted in more number of fruits remaining in semiripe condition after 21 days of storage as revealed by colour of the fruits, texture, TSS, pH, acidity and vitamin C content. The fruits retained about 40% of chlorophyll however, unwrapped fruits were complete yellow. Physiological weight loss (PWL) was reduced by 50% in Klin film wrapped fruits as compared to that in unwrapped fruits. More than 70-80% fruits remained as marketable fruits at the end of experiment when control fruits were slightly overripe. The shelf-life in Klin film wrapped irradiated mangoes was extended by about 10-15 days over irradiated unwrapped fruits resulting in total shelf-life of about 25-30 days at room temperature. In mangoes of variety 'Dasheri', gamma-irradiation extended the shelf-life by 4-5 days, which could be increased further, by another 7-10 days by Klin wrap packaging. These fruits also remained green at the end of experiment, confirming the observations with 'Alphonso' mango. These results show that low dose gamma-irradiation in combination with Klin film packaging delayed ripening as indicated by higher retention of fruit colour and reduction of PWL. (author)

Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira) during -18 °C frozen storage.

Science.gov (United States)

Luo, Haibo; Wang, Weihua; Chen, Wei; Tang, Haiqing; Jiang, Li; Yu, Zhifang

2017-12-14

Microbial spoilage and lipid oxidation are two major factors causing freshness deterioration of Pacific saury (Cololabis saira) during frozen storage. To provide a remedy, the effects of several natural chemicals incorporated alone or in combination in traditional water ice-glazing on the freshness and shelf-life of Pacific saury during frozen storage at -18 °C were investigated. Pacific sauries were subjected to individual quick freezing followed immediately by dipping into cold tap water (control) or solutions containing nisin, chitosan, phytic acid (single-factor experiment) or their combinations ((L 9 (3 4 ) orthogonal experiment) for 10 s at 1 °C and then packaged in polypropylene bags before frozen storage at -18 °C. The storage duration tested was up to 12 months. All ice-glazing treatments with individual chemicals could significantly (P shelf-life of Pacific saury could be extended up to 12 months at -18 °C. The study indicated that the combination treatment with natural chemicals could be commercially utilized to maintain the freshness and prolong the shelf-life of Pacific saury. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts.

Science.gov (United States)

Techer, Clarisse; Daoud, Amina; Madec, Marie-Noëlle; Gautier, Michel; Jan, Sophie; Baron, Florence

2015-02-01

As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts. © 2015 Institute of Food Technologists®

Impact of High-Power Pulsed Light on Microbial Contamination, Health Promoting Components and Shelf Life of Strawberries

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Irina Buchovec

2013-01-01

Full Text Available The aim of this work is to evaluate the impact of high-power pulsed light (HPPL on the microbial control and nutritional properties of strawberries. Berries were treated with HPPL and afterwards analyzed in terms of microbial contamination, shelf life extension, antioxidant capacity, firmness, total phenolic, total anthocyanin and ascorbic acid content, and colour. Results indicate that the decontamination of strawberries by HPPL was significant compared to control. Naturally distributed mesophilic bacteria on the surface of strawberries were inactivated by 2.2 log, and inoculated Bacillus cereus and Listeria monocytogenes were inactivated by 1.5 and 1.1 log, respectively. Yeasts/microfungi distributed on the surface of strawberries were inactivated by 1 log. The shelf life of treated strawberries was extended by 2 days. The increase of temperature on the surface of fruit never exceeded 42 °C. No significantly important differences were observed in total phenolic, total anthocyanin and ascorbic acid content, and antioxidant capacity of strawberry fruits before and after pulsed light treatment. Moreover, no impact on the strawberry colour or firmness was found after HPPL treatment. In conclusion, HPPL is fast, effective, non-thermal and environmentally friendly technique which can be applied for microbial control of strawberries.

Effect of shelf life on compressive strength of type iv gypsum

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Kusumastuti, K. S.; Irawan, B.; Damiyanti, M.

2017-08-01

Type IV gypsum, as a dental material for an indirect restoration’s working model, should have strength and abrasive-resistant properties. These properties depend on the product’s shelf life and its proper storage, which sometimes are easily missed by sellers. The aim of this research was to observe the effect of shelf life on the compressive strength of type IV gypsum with different production dates. Twenty cylindrical specimens were separated into two groups with different production dates and tested with a universal testing with the crosshead speed of 1 mm per minute and a load of 2,500 kgf. The data were analyzed with independent t-tests. There was a significant difference (p<0.05) in the compressive strength between the two groups with an increase in compressive strength seen in the gypsum that was stored longer.

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

Science.gov (United States)

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Assessing the use of frozen pork meat in the manufacture of cooked ham

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Francine Gomes Basso LOS

2016-01-01

Full Text Available This study aimed to evaluate the effects of slow (–18 °C and fast freezing (liquid nitrogen of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat. Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

Evaluation of the long-shelf life honey milk As a storage media for preservation of avulsed teeth

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Ali Nozari

2013-09-01

Full Text Available Introduction: Tooth avulsion is defined as the complete displacement of the tooth from its alveolar socket which causes damage to the periodontal ligament structure, cementum, alveolar bone, gingiva, and dental pulp. The purpose of this study was to determine the ability of long-shelf life honey milk to serve as a temporary storage medium for the maintenance of periodontal ligament (PDL cell viability on avulsed teeth. Methods: PDL cells were obtained from premolars extracted for orthodontic purposes which were clinically healthy and had healthy gingiva (i.e. not inflamed.Then, 8×10³ cells were seeded in each well of 96-well plate. and Afterwards treated with long-shelf life milk and honey milk, Hank’s Balanced Salt Solution (HBSS and fresh milk. Different incubation periods were 1, 3, 6, and 9 hours. Dulbecco’s Modified Eagle Medium (DMEM and dry medium were considered as positive and negative control media, respectively. Cell viability was determined by using the MTT (Thiazolyl Blue Tetrazolium Bromide assay. Data were statistically analyzed with one-way anova, two-way anova and post hoc Scheffe tests. A level of p≤0.05 was accepted as statistically significant Results: The results indicate that all media performed significantly better in maintaining PDL cell viability than the negative control at all time periods. (p≤0.001 After 9 hours, Percentage of viable PDL cells in long-shelf life honey milk, long-shelf life milk and HBSS were 82±0.82, 75±8.13 and 87±2.78 respectively. Furthermore cells' viability in both long-shelf life honey milk and HBSS was significantly better than fresh milk medium (p=0.003. Moreover, the results of One-way ANOVA showed long-shelf life honey milk were more effective in preserving the PDL cell viability as well as HBSS after 9 hours. Conclusions: According to the study results, long-shelf life honey milk considered as appropriate storage media which are comparable to HBSS. These media are not only able

Data Management Supporting the U.S. Extended Continental Shelf Project

Science.gov (United States)

Lim, E.; Henderson, J. F.; Warnken, R.; McLean, S. J.; Varner, J. D.; Mcquinn, E.; LaRocque, J.

2013-12-01

The U.S. Extended Continental Shelf (ECS) Project is a multi-agency collaboration led by the U.S. Department of State whose mission is to establish the full extent of the continental shelf of the United States consistent with international law. Since 2003, the U.S. has been actively collecting bathymetric, seismic, and other geophysical data and geologic samples required to delineate its outer limits in accordance with Article 76 of the UN Convention on the Law of the Sea. In 2007, the U.S. ECS Task Force designated the National Geophysical Data Center (NGDC) to serve as both the Data Management lead and the Data Archive and Integration Center for the U.S. ECS Project. NGDC, one of three National Oceanic and Atmospheric Administration (NOAA) Offices active in the ECS Project, has the primary responsibility to provide a common infrastructure and a means to integrate the data supporting, and products resulting from ECS analysis. One of the key challenges in the ECS project is the requirement to track the provenance of data and derived products. Final ECS analyses may result in hundreds of points that define a new maritime boundary that is our extended continental shelf. These points will be developed in a rigorous process of analysis encompassing potentially thousands of raw datasets and derived products. NGDC has spent the past two years planning, designing, and partially implementing the Information Management System (IMS), a highly functional, interactive software system that serves as the master database for the ECS Project. The purpose of this geospatial database is to archive, access, and manage the primary data, derivative data and products, associated metadata, information and decisions that will form the U.S. submission. The IMS enables team members to manage ECS data in a consistent way while maintaining institutional memory and the rationale behind decisions. The IMS contains two major components: First, a catalog that acts as the interface to the IMS by

Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives

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Maciej Bilek

2016-10-01

Full Text Available The aim of this study was to assess the stability of the birch tree sap, depending on the addition and concentration of two chemical factors, ie. potassium sorbate and acids: malic, citric or lactic. As in our previous studies we found that the optimal physical parameter to assess the stability of birch sap is turbidity measurement, we used turbidimeter for estimate the effectiveness of shelf life extending. Sensory evaluation was carried out by university sensory panel with 8 skilled people (students and teachers with pre-selection and basic training of sensory methodology. On the other hand artificial perception measurements were realized by electronic nose. Birch tree sap stability without addition of preservatives, both room temperature and refrigerated, is less than three days. The effectiveness of preservation of birch tree sap depends on the concentration of acids. Independently of storage temperature, samples that received stability during the whole one-month storage period, were those with potassium sorbate and three acids in the highest concentrations, ie. malic acid at 0.3%, citric acid at 0.5% and lactic acid at 0.5%. Unfortunately, concentrations of acids, which allow extension of shelf life at least for one month in a room temperature, are characterized by the worst sensory evaluation rating. Thus, they should be corrected by the use of additives for improving the flavor, such as fruit syrups or herbal extracts. On the other hand, additionally storage in a refrigerated conditions allows one-month-stability for the sample with the highest sensory evaluation rating, ie. with the addition of lactic acid at 0.1% and potassium sorbate, which taste not need to be corrected.

Studies on the effect of low dose gamma irradiation on the chemical, microbial quality and shelf life of squid

International Nuclear Information System (INIS)

Bojayanaik, Manjanaik; Naroth, Kavya; Shetty, Veena; Hiriyur, Somashekarappa

2014-01-01

The present investigation was carried out to study the combined effect of low dose gamma irradiation (1, 3 and 5 kGy) and storage at refrigeration (+4℃) and frozen (-18℃) temperatures, on the shelf life extension of fresh squid. The study was based on microbiological and physico-chemical changes occurring in the squid samples. The biochemical parameters such as total volatile base nitrogen and trimethyl amine nitrogen values for irradiated squid samples were significantly lower than non-irradiated samples at both storage temperatures and the rate of decrease was more pronounced in samples irradiated at the higher dose of 3 and 5 kGy (p<0.05). pH values of squid samples were affected by both irradiation dose and storage temperature (p<0.05). Total microbial load for non- irradiated (control) squid samples were higher than the respective irradiated samples at both storage temperatures. The results revealed that the combination of irradiation and low temperature storage resulted in a significant reduction of microbial growth and extend the shelf life of squid at refrigeration and frozen temperature to about 12 and 90 days respectively. (author)

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Science.gov (United States)

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

PENDUGAAN UMUR SIMPAN DENGAN METODE ACCELERATED SHELF-LIFE TESTING PADA PRODUK BANDREK INSTAN DAN SIRUP BUAH PALA (MYRISTICA FRAGRANS

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Didah Nur Faridah

2014-12-01

Full Text Available Traditional beverages can be made from the spices and can be processed further as instant powder drinks such as bandrek drink. The expiration date statement on the food packaging is a mandatory according to the Food Act No.7/1996 and the Government Regulation No. 69/1999 about Food Labelling and Advertising. The aim of this research was to estimate or to predict the shelf-life of instant bandrek drink produced at Sinarsari village and nutmeg syrup at Dramaga village, Dramaga district, Bogor regency. Shelf-life estimation of the two products was done by accelerated shelf-life testing method. Instant bandrek was predicted to have shelf-life for 341 days (11 months when stored at 80% RH, 30 °C, while the nutmeg syrup would be expired in 34-47 days when stored at 30 °C.

Evaluation of shelf life of tomatoes after using radiation with cobalt-60 source

Energy Technology Data Exchange (ETDEWEB)

Vicalvi, Maria Claudia V.; Solidonio, Evelyne G.; Melo, Patryk; Silva, Marcio Albuquerque da; Junior, Carlos Eduardo de O.C.; Silva, Glezia Renata da; Sena, Kesia Xisto F.R. de; Colaco, Waldeciro, E-mail: claudiavicalvi@hotmail.com, E-mail: k.xisto@gmail.com, E-mail: wcolaco@ufpe.com.br [Universidade Federal de Pernanbuco (UFPE), Pernambuco, PE (Brazil)

2013-07-01

Tomato is one of the most consumed fruits in the world and also one of the agricultural products with most losses due to its high perishability. The objective of this research was to evaluate the increased length of shelf life of tomatoes sold in the CEASA-PE through the use of radiation in doses of 1, 1.5 and 2 kGy with Cobalt-60 source. The study used three lots of 100 tomatoes each. Of which, 25 of them were used as the control group and 75 were irradiated with one of 3 different doses. The evaluation of the shelf life of tomatoes before and after use of the radiation was made from the observation of the visual aspects of the initiation of the fruit sto decay. The samples were analyzed at of every seven days. The fruit treated as the control group of the first batch were viable with no signs of decay for more than one month wrapped in sterile plastic wrap and stored at environment temperature ± 25 deg C. It was observed that at the dose of 1.0 kGy there was a delay in the induction of shelf life over 14 days. When used a dose of 1.5 kGy there was an increase of 30 days on shelf life compared with the control group. At a dose of 2.0 kGy, the tomatoes have a shelf life of 92 days. In the second batch of fruits, the duration of tomatoes of the control group was 40 days. At a dose of 1.0 kGy was an increase of 15 days compared to control fruits. When applying the dose of 1.5 kGy, the lifetime of the fruit was 70 days and at the dose of 2.0 kGy fruits were of 106 days starting from the initial date of experiment. The third and final batch,the lifetime of the fruits were not higher than those found in previous batches, the control group had a permanence of 14 days. At the dose of 1.0 kGy, there was the additional 10 days compared to the control group. At a dose of 1.5 kGy was observed that the fruits lasted 35 days starting from the initial day of the experiment and the tomatoes that were irradiated at 2.0 kGy the duration was 45 days from the start date of the

Evaluation of shelf life of tomatoes after using radiation with cobalt-60 source

International Nuclear Information System (INIS)

Vicalvi, Maria Claudia V.; Solidonio, Evelyne G.; Melo, Patryk; Silva, Marcio Albuquerque da; Junior, Carlos Eduardo de O.C.; Silva, Glezia Renata da; Sena, Kesia Xisto F.R. de; Colaco, Waldeciro

2013-01-01

Tomato is one of the most consumed fruits in the world and also one of the agricultural products with most losses due to its high perishability. The objective of this research was to evaluate the increased length of shelf life of tomatoes sold in the CEASA-PE through the use of radiation in doses of 1, 1.5 and 2 kGy with Cobalt-60 source. The study used three lots of 100 tomatoes each. Of which, 25 of them were used as the control group and 75 were irradiated with one of 3 different doses. The evaluation of the shelf life of tomatoes before and after use of the radiation was made from the observation of the visual aspects of the initiation of the fruit sto decay. The samples were analyzed at of every seven days. The fruit treated as the control group of the first batch were viable with no signs of decay for more than one month wrapped in sterile plastic wrap and stored at environment temperature ± 25 deg C. It was observed that at the dose of 1.0 kGy there was a delay in the induction of shelf life over 14 days. When used a dose of 1.5 kGy there was an increase of 30 days on shelf life compared with the control group. At a dose of 2.0 kGy, the tomatoes have a shelf life of 92 days. In the second batch of fruits, the duration of tomatoes of the control group was 40 days. At a dose of 1.0 kGy was an increase of 15 days compared to control fruits. When applying the dose of 1.5 kGy, the lifetime of the fruit was 70 days and at the dose of 2.0 kGy fruits were of 106 days starting from the initial date of experiment. The third and final batch,the lifetime of the fruits were not higher than those found in previous batches, the control group had a permanence of 14 days. At the dose of 1.0 kGy, there was the additional 10 days compared to the control group. At a dose of 1.5 kGy was observed that the fruits lasted 35 days starting from the initial day of the experiment and the tomatoes that were irradiated at 2.0 kGy the duration was 45 days from the start date of the

Improving the Hygienic Quality and Shelf-Life of Minced Common Carp Fish by Gamma Irradiation

International Nuclear Information System (INIS)

El-Khawas, Kh.H.; Fawzia, M.; El-Nashaby; Abd El-daim, M.H.

1999-01-01

This investigation aimed to improve the hygienic quality and extend cold storage life of minced carp fish by gamma irradiation. The frozen samples were gamma irradiation at 0, 2, 4 and 6 kGy doses and the effects of these treatments on the chemical properties, microbiological aspects and sensory properties were studied post treatments and during cold storage. Irradiation of samples at doses of 2, 4 and 6 kGy greatly reduced its microbial counts and prolonged its shelf-life for 2, 4, and 6 weeks at 4 ±degree, respectively against only 3 days for control samples. Moreover, 4 kGy dose completely destroyed Staph aureus. The chemical composition of samples did not alter neither by γirradiation treatments nor by cold storage. Furthermore, irradiation treatments had no effects on pH-value, TVBN and TMA contents, while a gradual increase in these chemical quality indexes was observed during cold storage. However, both irradiation treatments and cold storage increased the TBA value

Physical and Chemical Changes in Fresh Chilled Muscle Tissue of Common Carp (Cyprinus carpio L. Packed in a Modified Atmosphere

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F. Ježek

2007-01-01

Full Text Available The aim of the study was to monitor the course of physical and chemical changes taking place in stored fresh chilled muscle tissue of carp packed in modified atmosphere (MAP, and to determine its shelf life. Samples of muscle tissue of common carp (Cyprinus carpio, L. were packed in MAP (80% O2, 20% CO2 and stored for 15 days at +2 ± 2 °C max. During the storage period, O2 level in packs decreased from 78.7 ± 0.39% (day 1 to 63.8 ± 1.30% (day 15. Decrease in O2 in packs between storage days 7 and 9 was highly significant (p -1 (day 15. Hydrolytic lipid decomposition (FFA was more intensive in carp muscle tissue (2.09 ± 1.07% total lipid as oleic acid than in carp skin (1.01 ± 0.31% total lipid as oleic acid (day 15. Lipid oxidation (PV in skin showed differences from lipid oxidation in muscle tissue. Oxidation processes in muscle correlated positively with the length of storage (r = 0.90. Over the storage period, peroxide levels increased from 2.58 ± 1.19 mekv O2 kg-1 (day 1 to 6.76 ± 1.78 mekv O2 kg-1 (day 15. Because of low TVBN levels in muscle tissue, shelf life was limited mainly by sensory changes (green discoloration, odour deviations, slime production, which were observed from storage day 9 onwards. It was found that the maximum shelf life of carp packed in MAP (80% O2, 20% CO2 was 7 days. The optimum parameter to determine the remaining shelf life of common carp muscle tissue stored at +2 ± 2 °C max is the TVBN level. As concerns shelf life, TVBN levels in carp muscle should not exceed 15 mg 100 g-1. This level of TVBN (max. 15 mg 100 g-1 for carp (MAP 80% O2, 20% CO2 is much more lower in comparison with levels TVBN (max 25 - 35 mg 100 g-1 which have been determined by Commission Regulation (EC No. 2074/2005 for sea fish. For that reason we suggest to amplify the study by other monitoring (higher number of samples, various breeds of carp in different weight categories for all the year. On the basis of these analyses the level

Shelf Life of Tilapia Fillets Treated with low dose Gamma Irradiation

International Nuclear Information System (INIS)

Mohamed, W.S.; El-Mossalami, I.I.

2009-01-01

The bacterial load (total bacterial count), Psychrophilic count, chemical and sensory examinations in Tilapia fish fillets were determined to evaluate its sanitary status and to increase its storage period during storage at -18 degree C for one year. The experiment was carried out at the time of receiving the samples and after gamma radiation treatment with dose levels of 1, 2 and 3 kGy. The initial total bacterial count was 5.4x10 0 cfu/gm and the psychrophilic count was 4x10 5 cfu/gm; it was slightly increased during freezing storage. The chemical parameters were more indicative in evaluating the shelf life of frozen fish; as they exceeded the permissible limits, so that the frozen non-irradiated samples were rejected after 6 months. The exposure to gamma irradiation at a dose of 1 kGy extended the storage time of the samples to 9 months while irradiation with 3 kGy extended the storage time of the samples to 12 months without changing its quality attributes. The quality during storage at -18 degree C of non irradiated and irradiated fish fillets was investigated every 3 months for one year by measuring the bacterial counts, chemical parameters and sensorial evaluation of the samples to study the effect of irradiation on increasing the storage time of fish fillets. So, it is recommended that fish fillets should be properly cleaned, packaged and exposed to gamma irradiation at a dose of 3 kGy to extend its freezing storage period

APPLICATION OF DIHYDROQUERCETIN IN THE PRODUCTION OF PRODUCTS WITH PROLONGED SHELF LIFE

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O. V. Kostyria

2015-01-01

Full Text Available The article describes the use for the production of food products with prolonged shelf-life food additives - dihydroquercetin. Dihydroquercetin is a bioflavonoid natural origin, which has the highest antioxidant activity compared with all known exogenous antioxidants, including vitamins E, A, B, C, D, K, beta-carotene. This connection is included in the list of food additives, do not have harmful effects on health when used for cooking food. Dihydroquercetin is non-toxic, physiologically harmless to human health, not give them a foreign tastes and odors, does not change their color when using it.Additive stable with respect to temperature (from minus 50 to plus 1800 с, mechanical stress , and the processes taking place in the manufacture of products, i.e., meets all the requirements applicable generally to all food additives, and in particular, to the antioxidants. Dihydroquercetin has antibacterial properties against some types of bacteria, and has a positive impact on the development and growth of the lactic microflora. Dihydroquercetin has antibacterial properties against some types of bacteria, and has a positive impact on the development and growth of the lactic microflora. Bioflavonoid is not synthesized in the human body, so you need to eat foods in which it is contained ..In addition, the use of dihydroquercetin will produce food therapeutic orientation that the positive effect of bioflavonoids on human health has been proven through years of experimental and clinical research medical institutions of Russia.

Engineering melon plants with improved fruit shelf life using the TILLING approach.

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Fatima Dahmani-Mardas

2010-12-01

Full Text Available Fruit ripening and softening are key traits that have an effect on food supply, fruit nutritional value and consequently, human health. Since ethylene induces ripening of climacteric fruit, it is one of the main targets to control fruit over ripening that leads to fruit softening and deterioration. The characterization of the ethylene pathway in Arabidopsis and tomato identified key genes that control fruit ripening.To engineer melon fruit with improved shelf-life, we conducted a translational research experiment. We set up a TILLING platform in a monoecious and climacteric melon line, cloned genes that control ethylene production and screened for induced mutations that lead to fruits with enhanced shelf life. Two missense mutations, L124F and G194D, of the ethylene biosynthetic enzyme, ACC oxidase 1, were identified and the mutant plants were characterized with respect to fruit maturation. The L124F mutation is a conservative mutation occurring away from the enzyme active site and thus was predicted to not affect ethylene production and thus fruit ripening. In contrast, G194D modification occurs in a highly conserved amino acid position predicted, by crystallographic analysis, to affect the enzymatic activity. Phenotypic analysis of the G194D mutant fruit showed complete delayed ripening and yellowing with improved shelf life and, as predicted, the L124F mutation did not have an effect.We constructed a mutant collection of 4023 melon M2 families. Based on the TILLING of 11 genes, we calculated the overall mutation rate of one mutation every 573 kb and identified 8 alleles per tilled kilobase. We also identified a TILLING mutant with enhanced fruit shelf life. This work demonstrates the effectiveness of TILLING as a reverse genetics tool to improve crop species. As cucurbits are model species in different areas of plant biology, we anticipate that the developed tool will be widely exploited by the scientific community.

Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars.

Science.gov (United States)

Fratianni, Florinda; Cefola, Maria; Pace, Bernardo; Cozzolino, Rosaria; De Giulio, Beatrice; Cozzolino, Autilia; d'Acierno, Antonio; Coppola, Raffaele; Logrieco, Antonio Francesco; Nazzaro, Filomena

2017-08-15

Leaves of three different sweet basil (Ocimum basilicum L.) cultivars (Italico a foglia larga, Cammeo, and Italiano classico) packed in macro-perforated polyethylene bags were stored at chilling (4°C) or non-chilling temperature (12°C) for 9days. During storage, visual quality, physiological (respiration rate, ethylene production, ammonium content) and chemical (antioxidant activity, total polyphenols and polyphenol profile) parameters were measured. Detached leaves stored at chilling temperature showed visual symptoms related to chilling injury, while ethylene production and ammonium content resulted associated to cultivar sensibility to damage at low temperature. Storage at 4°C caused a depletion in polyphenols content and antioxidant capability, which was preserved at 12°C. Regarding the polyphenols profile, stressful storage conditions did not enhance the phenolic metabolism. However, leaves stored at 12°C did not loss a significant amount of metabolites respect to fresh leaves, suggesting the possibility to extend the storability after the expiration date, for a possible recovery of bioactive compounds. Copyright © 2017 Elsevier Ltd. All rights reserved.

Shelf-life evaluation of bilayered human skin equivalent, MyDerm™.

Directory of Open Access Journals (Sweden)

Wan Tai Seet

Full Text Available Skin plays an important role in defense against infection and other harmful biological agents. Due to its fragile structure, skin can be easily damaged by heat, chemicals, traumatic injuries and diseases. An autologous bilayered human skin equivalent, MyDerm™, was engineered to provide a living skin substitute to treat critical skin loss. However, one of the disadvantages of living skin substitute is its short shelf-life, hence limiting its distribution worldwide. The aim of this study was to evaluate the shelf-life of MyDerm™ through assessment of cell morphology, cell viability, population doubling time and functional gene expression levels before transplantation. Skin samples were digested with 0.6% Collagenase Type I followed by epithelial cells dissociation with TrypLE Select. Dermal fibroblasts and keratinocytes were culture-expanded to obtain sufficient cells for MyDerm™ construction. MyDerm™ was constructed with plasma-fibrin as temporary biomaterial and evaluated at 0, 24, 48 and 72 hours after storage at 4°C for its shelf-life determination. The morphology of skin cells derived from MyDerm™ remained unchanged across storage times. Cells harvested from MyDerm™ after storage appeared in good viability (90.5%±2.7% to 94.9%±1.6% and had short population doubling time (58.4±8.7 to 76.9±19 hours. The modest drop in cell viability and increased in population doubling time at longer storage duration did not demonstrate a significant difference. Gene expression for CK10, CK14 and COL III were also comparable between different storage times. In conclusion, MyDerm™ can be stored in basal medium at 4°C for at least 72 hours before transplantation without compromising its functionality.

Shelf-life evaluation of bilayered human skin equivalent, MyDerm™.

Science.gov (United States)

Seet, Wan Tai; Manira, Maarof; Maarof, Manira; Khairul Anuar, Khairoji; Chua, Kien-Hui; Ahmad Irfan, Abdul Wahab; Ng, Min Hwei; Aminuddin, Bin Saim; Ruszymah, Bt Hj Idrus

2012-01-01

Skin plays an important role in defense against infection and other harmful biological agents. Due to its fragile structure, skin can be easily damaged by heat, chemicals, traumatic injuries and diseases. An autologous bilayered human skin equivalent, MyDerm™, was engineered to provide a living skin substitute to treat critical skin loss. However, one of the disadvantages of living skin substitute is its short shelf-life, hence limiting its distribution worldwide. The aim of this study was to evaluate the shelf-life of MyDerm™ through assessment of cell morphology, cell viability, population doubling time and functional gene expression levels before transplantation. Skin samples were digested with 0.6% Collagenase Type I followed by epithelial cells dissociation with TrypLE Select. Dermal fibroblasts and keratinocytes were culture-expanded to obtain sufficient cells for MyDerm™ construction. MyDerm™ was constructed with plasma-fibrin as temporary biomaterial and evaluated at 0, 24, 48 and 72 hours after storage at 4°C for its shelf-life determination. The morphology of skin cells derived from MyDerm™ remained unchanged across storage times. Cells harvested from MyDerm™ after storage appeared in good viability (90.5%±2.7% to 94.9%±1.6%) and had short population doubling time (58.4±8.7 to 76.9±19 hours). The modest drop in cell viability and increased in population doubling time at longer storage duration did not demonstrate a significant difference. Gene expression for CK10, CK14 and COL III were also comparable between different storage times. In conclusion, MyDerm™ can be stored in basal medium at 4°C for at least 72 hours before transplantation without compromising its functionality.

Microbial Count and Shelf Life of Phalsa(Grewia Asiatica) Juice

International Nuclear Information System (INIS)

Saddozai, A. A.; Mumtaz, A.; Raza, S.; Saleem, S. A.

2015-01-01

The study investigated the shelf life of laboratory developed phalsa juice at room temperature. Phalsa was purchased from local market, juice was prepared and kept in sterilized bottles at room temperature. Physicochemical and microbial and oragnoleptic quality of the juice was examined till two weeks. Microbial activity in phalsa juice increased while organoleptic attributes such as texture (mouth feel), flavour, taste, colour and overall acceptability of phalsa juice were decreased during the study period. The pH and TSS value were decreased from 3.99 to 3.54 and from 11.22 to 9.55, respectively after 2 weeks storage. Total plate count also showed decline from 6.2*10/sup -1/ to 3.2 * 10/sup -1/ cfuml/sup -1/ whereas yeast and mould counts increased simultaneously from 2.6*10/sup -1/ and nil to 5.5*10/sup -1/ and 2.4*10/sup -1/ cfuml/sup -1/, respectively during the storage. To increase shelf life of phalsa juice storage at refrigerated temperature with/without preservatives is recommended. (author)

Preliminary studies to determine the shelf life of HEPA filters

Energy Technology Data Exchange (ETDEWEB)

Gilbert, H.; Fretthold, J.K.; Rainer, F. [Lawrence Livermore National Laboratory, CA (United States)] [and others

1995-02-01

We have completed a preliminary study using filter media tests and filter qualification tests to investigate the effect of shelf-life on HEPA filter performance. Our media studies showed that the tensile strength decreased with age, but the data were not sufficient to establish a shelf-life. Thermogravimetric analyses demonstrated that one manufacturer had media with low tensile strength due to insufficient binder. The filter qualification tests (heated air and overpressure) conducted on different aged filters showed that filter age is not the primary factor affecting filter performance; materials and the construction design have a greater effect. An unexpected finding of our study was that sub-standard HEPA filters have been installed in DOE facilities despite existing regulations and filter qualification tests. We found that the filter with low tensile strength failed the overpressure test. The same filter had passed the heated air test, but left the filter so structurally weak, it was prone to blow-out. We recommend that DOE initiate a filter qualification program to prevent this occurrence.

Extending mine life

International Nuclear Information System (INIS)

Anon.

1984-01-01

Mine layouts, new machines and techniques, research into problem areas of ground control and so on, are highlighted in this report on extending mine life. The main resources taken into account are coal mining, uranium mining, molybdenum and gold mining

Physico-chemical shelf-life indicators of meat from broilers given ...

African Journals Online (AJOL)

The objective of the study was to determine the effect of using Moringa oleifera leaf meal (MOLM) as an additive on physico-chemical shelf life indicators of meat from broilers. A total of 432 1-day-old chicks were randomly allocated to four treatments (TRT's). Water and feed was provided ad libitum. The feeding phases were ...

Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions.

Science.gov (United States)

Devi, K Deepika; Paul, Sanjib Kr; Sahu, Jatindra K

2016-05-01

In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value of monolayer moisture content in the GAB model was calculated to be 0.081 kg water/kg dry solids by fitting water activity and moisture sorption data. Shelf life of the honey powder was predicted to be 222 days when the powder was packaged in aluminum foil-laminated polyethylene pouches with permeability value of 5.427X10(-8) kg/m(2)//day/Pa. Actual shelf life of honey powder was experimentally determined as 189 days and analysis of mean relative percent derivation modulus (Rd) and root mean square (RMS) established the accuracy and acceptability of the technique for the prediction of shelf life of honey powder. Overall colour deviation pattern followed first order reaction kinetics with rate constant (k1) as 0.037 day(-1). This study revealed overall colour difference of 18.1 till the end of shelf life with drastic change during initial storage period.

Comparative study on the microbiology and shelf life stability of palm ...

African Journals Online (AJOL)

The microbiological and biochemical changes and shelf life stability of Elaeis guineensis and Raphia hookeri brands of palm wine were determined. R. hookeri brands were found to habour more heterotrophic and coliform population than the E. guineensis, whereas the later haboured more yeast species. Identification tests ...

Chill-inducing music enhances altruism in humans

Directory of Open Access Journals (Sweden)

Hajime eFukui

2014-10-01

Full Text Available Music is a universal feature of human cultures, and it has both fascinated and troubled many researchers. In this paper we show through the Dictator Game that an individual’s listening to preferred chill-inducing music may promote altruistic behavior that extends beyond the bounds of kin selection or reciprocal altruism. Participants were 22 undergraduate and postgraduate students who were divided into two groups, the In-group (IG and the Out-group (OG, and they acted as dictators. The dictators listened to their own preferred chill-inducing music, to music they disliked, or to silence, and then played the Dictator Game. In this hypothetical experiment, the dictators were given real money (which they did not keep and were asked to distribute it to the recipients, who were presented as stylized images of men and women displayed on a computer screen. The dictators played the Dictator Game both before and after listening to the music. Both male and female dictators gave more money after listening to their preferred music and less after listening to the music they disliked, whereas silence had no effect on the allocated amounts. The group to which the recipient belonged did not influence these trends. The results suggest that listening to preferred chill-inducing music promotes altruistic behavior.

Chill-inducing music enhances altruism in humans.

Science.gov (United States)

Fukui, Hajime; Toyoshima, Kumiko

2014-01-01

Music is a universal feature of human cultures, and it has both fascinated and troubled many researchers. In this paper we show through the dictator game (DG) that an individual's listening to preferred "chill-inducing" music may promote altruistic behavior that extends beyond the bounds of kin selection or reciprocal altruism. Participants were 22 undergraduate and postgraduate students who were divided into two groups, the in-group and the out-group, and they acted as dictators. The dictators listened to their own preferred "chill-inducing" music, to music they disliked, or to silence, and then played the DG. In this hypothetical experiment, the dictators were given real money (which they did not keep) and were asked to distribute it to the recipients, who were presented as stylized images of men and women displayed on a computer screen. The dictators played the DG both before and after listening to the music. Both male and female dictators gave more money after listening to their preferred music and less after listening to the music they disliked, whereas silence had no effect on the allocated amounts. The group to which the recipient belonged did not influence these trends. The results suggest that listening to preferred "chill-inducing" music promotes altruistic behavior.

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

Science.gov (United States)

Axel, Claudia; Zannini, Emanuele; Arendt, Elke K

2017-11-02

Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.

Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

Directory of Open Access Journals (Sweden)

Samira Pirola Santos Mantilla

2011-06-01

Full Text Available This work investigated the effects of different packaging methods (air and vacuum combined with irradiation (0.0, 2.0 and 3.0 kGy on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

Maintaining postharvest quality of cold stored 'Hass' avocados by altering the fatty acids content and composition with the use of natural volatile compounds - methyl jasmonate and methyl salicylate.

Science.gov (United States)

Glowacz, Marcin; Bill, Malick; Tinyane, Peter P; Sivakumar, Dharini

2017-12-01

Low temperatures are often used to reduce metabolic processes and extend the storage life of fruit; however, in the case of avocado, a temperature below 3 °C will often result in the development of physiological disorders associated with chilling injury. The objective of this study was to investigate the ability of methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours to alleviate chilling injury in 'Hass' avocado fruit kept at 2 °C for 21 days followed by 6-7 days of shelf-life at 20 °C, simulating supply chain conditions. The incidence and severity of chilling injury were significantly reduced in MeJA- and MeSA-exposed fruit, especially at 100 µmol L -1 . The mechanism involved improved membrane integrity via alteration of the fatty acid content and composition, down-regulation of LOX gene expression and reduced activity of lipoxygenase. MeJA and MeSA have the potential for being used with 'Hass' avocado fruit shipped at low temperature to reduce its susceptibility to chilling injury. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree.

Science.gov (United States)

Kebede, Biniam T; Grauwet, Tara; Magpusao, Johannes; Palmers, Stijn; Michiels, Chris; Hendrickx, Marc; Loey, Ann Van

2015-07-15

To have a better understanding of chemical reactions during shelf-life, an integrated analytical and engineering toolbox: "fingerprinting-kinetics" was used. As a case study, a thermally sterilised carrot puree was selected. Sterilised purees were stored at four storage temperatures as a function of time. Fingerprinting enabled selection of volatiles clearly changing during shelf-life. Only these volatiles were identified and studied further. Next, kinetic modelling was performed to investigate the suitability of these volatiles as quality indices (markers) for accelerated shelf-life testing (ASLT). Fingerprinting enabled selection of terpenoids, phenylpropanoids, fatty acid derivatives, Strecker aldehydes and sulphur compounds as volatiles clearly changing during shelf-life. The amount of Strecker aldehydes increased during storage, whereas the rest of the volatiles decreased. Out of the volatiles, based on the applied kinetic modelling, myristicin, α-terpinolene, β-pinene, α-terpineol and octanal were identified as potential markers for ASLT. Copyright © 2015 Elsevier Ltd. All rights reserved.

PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

Directory of Open Access Journals (Sweden)

Alexander Stoyanov Staykov

2016-06-01

Full Text Available Keeping the quality and prolongation the shelf-life of stored at 0  0.5ºC packed under vacuum or modified (80%О2/20%СО2 atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb, 5 g.l-1 rosemary (Rosmarinus officinalis extract and 1 g.l-1 L-ascorbic acid was studied. The experiments were carried out with five samples: control - air packaged; vacuum packaged; vacuum packaged and treated with 0.02% ternary antioxidant blend; packaged under modified atmosphere (80%O2/20%CO2; and packaged under rich in oxygen modified atmosphere, after spaying with 0.02% ternary antioxidant blend. Samples were stored 28 days (to 32 d post mortem at 0  0.5ºC. The pre-treatment of beef with ternary antioxidant blend preserve the sensory scores and colour properties of beef, and inhibited total microbial growth, and development of Brochothrix termosphacta and pathogens to the end of storage (28 d at 0  0.5ºC, was found. The pre-treatment of beef with ternary antioxidant blend was not main factors which can affect the pH and free amino nitrogen changes in fresh beef. The pre-treatment of beef with 0.02% ternary antioxidant blend may be successfully used for preserving the quality and prolonging the shelf-life of beef m. semimembranosus packed under modified (80%О2/20%СО2 atmosphere. The shelf-life can extend with 75% compared to air packed meat, and with 7 days against only vacuum- or modified atmosphere packed beef.

The effect of garlic and ginger phytogenics on the shelf life and ...

African Journals Online (AJOL)

The effect of garlic and ginger phytogenics on the shelf life and microbial contents ... The preservative effects of garlic and ginger was compared with that of sodium ... reduced health risks of infection and/or intoxication from their consumption.

Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment.

Science.gov (United States)

Basak, Suradeep

2018-05-01

This study was attempted with two objectives: (1) to find an acceptable concentration of betel leaf essential oil (BLEO) based on sensory evaluation that can be employed in tomato paste; (2) to evaluate the effect of the acceptable concentration of BLEO in the paste during accelerated storage under 89 ± 1.2% RH at 39 ± 1 °C. Linguistic data obtained from sensory evaluation of tomato paste treated with 4 different concentrations of BLEO were analyzed using fuzzy logic approach. The organoleptically acceptable concentration was determined to be 0.25 mg/g of BLEO in tomato paste. The effect of the selected concentration of BLEO on different physicochemical and microbial attributes of tomato paste during accelerated storage was studied. Untreated tomato paste was found to have 12% less total antioxidant capacity than treated paste at the end of storage. Based on a * /b * value in CIELAB color space, the BLEO treated paste efficiently extended the shelf life by 14 days with respect to untreated paste samples under accelerated storage conditions. BLEO comes with a tag contributing to green consumerism, and its application as food preservative is no less than a value addition to the product. Essential oil is considered to have promising potential as an alternative food preservative, and its use is practically possible if they could overcome the sensory barrier, while retaining the preservative potency. The importance of identifying the sensory attributes for commercial success of essential oil treated food product was considered in this study. It contributes to the potency of organoleptically acceptable concentration of BLEO in shelf life extension of tomato paste under accelerated storage conditions. At industrial level, the estimated shelf life of treated tomato paste can be increased by incorporating more hurdles alongside BLEO. © 2018 Institute of Food Technologists®.

Effect of irradiation on shelf life and nutritional quality of sauce buck

International Nuclear Information System (INIS)

Cao Hong; Zhai Jianqing; Han Yan; Wang Xinghai; Bao Jianzhong; Wang Jinrong; Chen Xiulan

2010-01-01

Vacuum-packed sauce duck were irradiated by 60 Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

Science.gov (United States)

DeWitt, Christina A. Mireles; Oliveira, Alexandra C.M.

2016-01-01

This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO2 in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology. PMID:28231143

Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere

Directory of Open Access Journals (Sweden)

Francesca Piras

2013-10-01

Full Text Available The shelf-life of Halal fresh cut and minced beef meat, packaged under modified atmosphere (MAP was evaluated. The microbial profile of the carcasses intended for cutting and mincing was investigated by detecting spoilage and pathogenic bacteria. Samples of diced meat (DM, marrowbones (MB, steaks (S and minced meat (MM were packaged in MAP (66.0% O2, 25.0% CO2 and 9.0% N2 and stored at +2 and +8°C. At 0, 7 and 14 days, gas composition of headspace was measured. Moreover, in all the samples colony count at 30°C, Enterobacteriaceae, lactic acid bacteria (LAB and Pseudomonas spp. were determined. The carcasses contamination was in compliance with the criteria fixed by EC Reg. 2073/2005. Gas composition of the headspace changed significantly during the storage, mainly at +8°C, where a significant decrease of O2 (until 0.1-0.6% and an increase of CO2 (until 81.0-89.0% were recorded. This could be related to the level of LAB and Pseudomonas spp. Less significant changes were observed at +2°C. At 7 days of storage colony count, mean values were higher than >107 CFU/g in the samples at +8°C, and also at 14 days at +2°C, presumably due to the high levels of Pseudomonas spp., that was dominant at the end of the test. Overall, the microbial mean counts were higher than those detected in similar products packaged under vacuum. In order to extend the shelf-life of the fresh meat and meat preparations, differentiated gas mixtures, and particularly a higher percentage of CO2, could be employed.

Improvements in the shelf life of commercial corn dry masa flour (CMF) by reducing lipid oxidation.

Science.gov (United States)

Márquez-Castillo, A; Vidal-Quintanar, R L

2011-03-01

To improve the shelf life of commercial nixtamalized corn dry masa flour (CMF), the modified atmosphere packaging (MAP) was used. Pouches (20 × 20 cm) of ethyl vinyl alcohol (EVOH) with 180 g of CMF were stored at 55 °C, and a(w) of 0.45; under Light and Dark conditions, antioxidants (0.02% TBHQ), Vacuum, and N(2) and CO(2), and used as treatments. Thereafter, changes in their linoleic acid (LA) concentration by GC, peroxide (PV), and anisidine values (p-A), which were monitored for 180 d. EVOH showed a significantly lower consumption of LA by autoxidation (11.7% ± 0.2% in 117 d) than polyethylene film (70.5% ± 0.3% in 113 d) under the same storage temperature. The elimination of oxygen by vacuum in each pouch allowed a low consumption (16.4% ± 0.1%) of LA. PV (14.5 ± 0.09 mEq/kg of fat), and p-A (63 ± 0.16 mmol/kg) were low, and generated over 121 d of storage. CMF stored under MAP had 100% protection against oxidation of LA. A combination of Vacuum and EVOH packaging extended the shelf life of CMF to 108 d with only 10% of LA loss. For retail stores, the EVOH packaging will reduce lipid oxidation of CMF and safety related to off odors and flavors from the oxidation of tortillas will increase dramatically.

Shelf-life extension of preservative-free hydrated feed using gamma pasteurization and its effect on growth performance of eel

International Nuclear Information System (INIS)

Kim, Dongho; Song, Hyunpa; Lim, Sangyong; Jo, Minho; Song, Duseop; Jo, Cheorun

2012-01-01

Hydrated feed (HF) promotes the growth performance and shortens the feeding time of fish by increasing the efficiency of digestion. However, the shelf-life of HF is a concern due to its relatively higher water content. In this study, radiation pasteurization was applied to improve the shelf-life and microbiological quality of HF for fish farming. Preservative-free HF containing 25% moisture was gamma-irradiated and its microbiological and nutritional properties evaluated in addition to a practical feeding trial carried out using eel. The viable counts of bacteria and fungi in HF were 10 6 and 10 4 CFU/g, respectively. All coliform bacteria and yeast in HF were eliminated by irradiation at a dose of 5 kGy, and total aerobic bacteria were eliminated at 10 kGy. The shelf-life of the preservative-free and irradiated (10 kGy) HF was estimated as 6 months under ambient conditions. The nutritional composition of HF was stable up to 10 kGy of irradiation. Based on a feeding trial, it was proven that eel fed HF had about 20% higher growth rate than that fed dried feed. - Highlights: ► Hydrated feed (HF) promotes the growth performance and shortens the feeding time of fish but shelf-life is a concern. ► Radiation pasteurization was applied to improve the shelf-life and microbiological quality of HF for fish farming. ► The shelf-life of the preservative-free and irradiated (10 kGy) HF was estimated as 6 months under ambient conditions. ► Eel fed HF had about 20% higher growth rate than that fed dried feed in feeding trial.

Individually controlled localized chilled beam in conjunction with chilled ceiling: Part 2 – Human response

DEFF Research Database (Denmark)

Arghand, Taha; Pastuszka, Zuzanna; Bolashikov, Zhecho Dimitrov

2016-01-01

The response of 24 subjects to the local environment established by localized chilled beam combined with chilled ceiling (LCBCC) was studied and compared with response to the environment generated by mixing ventilation combined with chilled ceiling (CCMV) at two temperature conditions of 26°C and...

Individually controlled localized chilled beam in conjunction with chilled ceiling: Part 1 – Physical environment

DEFF Research Database (Denmark)

Arghand, Taha; Bolashikov, Zhecho Dimitrov; Kosonen, Risto

2016-01-01

This study investigates the indoor environment generated by localized chilled beam coupled with chilled ceiling (LCBCC) and compares it with the environment generated by mixing ventilation coupled with chilled ceiling (CCMV). The experiments were performed in a mock-up of single office (4.1 m × 4...

Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life

Directory of Open Access Journals (Sweden)

Virginia Carfora

2013-04-01

Full Text Available Yoghurt is one of very popular flavorful and healthful dairy product obtained by fermentation of lactic acid bacteria including Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus. Its production and consumption is growing continuously due to its therapeutic properties beside its high nutritive value. Thirty samples of yoghurt from short supply chain produced in 2 factory localized in Lazio region were analyzed with the aim of determining how certain microbiological and physicochemical characteristics change during their shelf life. Different types of yoghurt were studied: plain (12, fruit (14 and cereal yoghurt (4 produced with cow (8 and goat milk (22.The obtained results show: no presence of Enterobacteria, occasional presence of moulds and a considerable presence of yeasts. On the other hand, all the products analyzed have shown an almost constant amount of lactic acid bacteria during their shelf life. Lactic acid bacteria were identified by a biochemical and polymerase chain reaction assay. The presence of undesired microorganisms like yeasts was found. However, the quality of products was satisfying for the concentration of lactic acid bacteria detected in their shelf life.

Improvement of Injera shelf life through the use of chemical ...

African Journals Online (AJOL)

Mould spoilage is a serious problem that affects the shelf life of injera, the staple Ethiopian fermented bread. Injera is made from teff (Eragrostis tef) but other cereals may also be used in combination with teff. About two-third of Ethiopian diet consists of injera and it accounts for about two-thirds of the daily protein intake of the ...

Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life.

Science.gov (United States)

Liem, D G; Bolhuis, D P; Hu, X; Keast, R S J

2016-03-01

Sixty percent of milk consumed in China has a long shelf life (UHT), presumably because milk with a short shelf life (pasteurized) is comparatively expensive. This in contrast to Australia, where 10% of consumed milk is UHT and the price between UHT and pasteurized milk is equivalent. Whether UHT is actually more liked than pasteurized milk by Chinese consumers is unknown. However, the potential positive halo around the expensive pasteurized milk might result in Chinese consumers liking milk more when it is labeled as "short shelf-life milk." To test these hypotheses, Chinese (n=48, 20 males, 28 females, 23 ± 7.2 yr) and Australian (n=93, 11 males, 82 females, 24 ± 5.6 yr) consumers tasted and rated (9-point hedonic scale), in a randomized order, 3 × 30-mL samples of UHT milk (labeled as "long shelf-life milk," "short shelf-life milk," or "milk") and 3 × 30-mL samples of pasteurized milk (also labeled as "long shelf-life milk," "short shelf-life milk," or "milk"). Australian participants' liking of milk was not influenced by labeling. Regardless of what the label stated, they always preferred the taste of pasteurized milk over the taste of UHT milk. This was different for Chinese participants, who preferred the taste of UHT milk over the taste of pasteurized milk, but in general had a higher liking for any milk that was labeled "short shelf-life milk." Both Australian and Chinese were more positive about pasteurized than UHT milk. In conclusion, Chinese, but not Australian, consumers' liking of milk was guided by the positive expectations of pasteurized milk and the negative expectations of UHT milk. Further research is needed to investigate if the present findings can be extrapolated to a larger and more varied group of Chinese and Australian consumers. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

Science.gov (United States)

Byrne, D V; Bredie, W L P; Mottram, D S; Martens, M

2002-06-01

Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography-mass spectrometry (GC-MS) was carried out on a representative sub-set (160, 180, 190(o)C, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of 'rancid' and 'sulphur/rubber' sensory notes and a concurrent decrease of chicken 'meaty' characteristics. Increasing cooking temperature resulted in meat samples with a more 'roasted', 'toasted' and 'bitter' sensory nature. Moreover, the 'roasted' character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the 'rancid' aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the 'sulphur/rubber' note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.

Chilled beam application guidebook

CERN Document Server

Butler, David; Gräslund, Jonas; Hogeling, Jaap; Lund Kristiansen, Erik; Reinikanen, Mika; Svensson, Gunnar

2007-01-01

Chilled beam systems are primarily used for cooling and ventilation in spaces, which appreciate good indoor environmental quality and individual space control. Active chilled beams are connected to the ventilation ductwork, high temperature cold water, and when desired, low temperature hot water system. Primary air supply induces room air to be recirculated through the heat exchanger of the chilled beam. In order to cool or heat the room either cold or warm water is cycled through the heat exchanger.

Impact of supplementation of semen extender with antioxidants on the quality of chilled or cryopreserved Arabian stallion spermatozoa.

Science.gov (United States)

Ghallab, AbdelRaouf M; Shahat, Abdallah M; Fadl, Aya M; Ayoub, Mohamed M; Moawad, Adel R

2017-12-01

The aim of the present study was to evaluate the effects of supplementation of semen extender with various non-enzymatic antioxidants on the quality of cooled or cryopreserved Arabian stallion spermatozoa. Semen collected from four pure Arabian stallions was centrifuged at 600g for 15 min. Spermatozoa were then diluted in INRA-82 extender supplemented with bovine serum albumin (BSA; 0, 10, 15 and 20 mg/mL) or trehalose (0, 75, 100 and 150 mM) or zinc sulphate (0, 100, 150 and 200 μM). The diluted semen was then either cooled at 5 °C or cryopreserved in 0.5-ml plastic straws. After cooling or thawing, sperm motility, viability, sperm abnormalities, viability index, and plasma membrane integrity were evaluated. The results showed that supplementation of semen extender with 150 mM trehalose or with 200 μM zinc sulphate significantly (P < 0.05) improved motility, viability, sperm membrane integrity and acrosome status in Arabian stallion spermatozoa after cooling or after freezing and thawing compared with controls (non-supplemented media) or with those supplemented with other concentrations of trehalose or zinc sulphate. Supplementation of semen extender with BSA did not improve sperm motility or cryosurvival of Arabian stallion spermatozoa after cooling or after freezing and thawing. In conclusion, supplementation of semen extender with non-enzymatic antioxidants (trehalose or zinc sulphate) improved the quality of chilled and frozen/thawed Arabian stallion spermatozoa. The most beneficial effects occur when semen diluent was supplemented with 150 mM trehalose or 200 μM zinc sulphate. Copyright © 2017 Elsevier Inc. All rights reserved.

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.

Science.gov (United States)

Coombs, Cassius E O; Holman, Benjamin W B; Collins, Damian; Friend, Michael A; Hopkins, David L

2017-12-01

This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n=360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp., Brochothrix thermosphacta, Clostridium perfringens and Escherichia coli). LL stored chilled for 2-4 weeks prior to freezing presented superior results for shear force, display colour and low levels of spoilage microbes, correlating with good eating quality and safety following more than one year of frozen storage. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Freeze Drying Improves the Shelf-Life of Conductive Polymer Modified Neural Electrodes

Directory of Open Access Journals (Sweden)

Himadri S. Mandal

2015-08-01

Full Text Available Coating microelectrodes with conductive polymer is widely recognized to decrease impedance and improve performance of implantable neural devices during recording and stimulation. A concern for wide-spread use of this approach is shelf-life, i.e., the electrochemical stability of the coated microelectrodes prior to use. In this work, we investigated the possibility of using the freeze-drying process in order to retain the native low impedance state and, thereby, improve the shelf-life of conductive polymer poly(3,4-ethylenedioxythiophene (PEDOT-PSS modified neural electrodes. Control PEDOT-PSS coated microelectrodes demonstrated a significant increase in impedance at 1 kHz after 41–50 days of room temperature storage. Based on equivalent circuit modeling derived from electrochemical impedance spectroscopy, this increase in impedance could be largely attributed to a decrease in the interfacial capacitance consistent with a collapse and closing of the porous structure of the polymeric coating. Time-dependent electrochemical impedance measurements revealed higher stability of the freeze-dried coated microelectrodes compared to the controls, such that impedance values after 41–50 days appeared to be indistinguishable from the initial levels. This suggests that freeze drying PEDOT-PSS coated microelectrodes correlates with enhanced electrochemical stability during shelf storage.

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit.

Science.gov (United States)

Salinas-Hernández, Rosa María; González-Aguilar, Gustavo A; Tiznado-Hernández, Martín Ernesto

2015-01-01

Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelf-life indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10, 15 and 20 °C. Overall acceptability was evaluated by consumers. Correlation analysis between sensory attributes and physicochemical variables was carried out. Physicochemical cut-off points based on sensory attributes and consumer acceptability was obtained by regression analysis and utilized to estimate FCM shelf-life by kinetic models fitted to each variable. The validation of the model was done by comparing the shelf life estimated by kinetic models and consumers. It was recorded large correlations between appearance, brightness, and color with L*; appearance and color with chroma and hue angle; sweetness and flavor with TSS, and between F and texture. The shelf life estimated based on consumer using a 9 point hedonic scale was in the range of 10-12, 2.3-2.6, 1.3-1.5 and 1.0-1.1 days for 5, 10, 15 and 20 °C. It was recorded large correlation coefficients between the shelf life estimated by consumer acceptability scores and physicochemical variables. Kinetic models based on physicochemical variables showed a tendency to overestimate the shelf life as compared with the models bases on the sensory attributes. It was concluded that physicochemical variables can be used as a tool to estimate the FCM shelf life.

Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content

International Nuclear Information System (INIS)

Stekelenburg, F.K.

1990-01-01

Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product

Effect of Storage on the Shelf life of Dehydrated Fermented Locust ...

African Journals Online (AJOL)

Fermented locust bean is used as a flavour intensifier for soups and stews. As beneficent as it is, problems still exist about its preservation using appropriate and affordable technology. Little is known about the shelf life of dehydrated fermented locust beans. This study aimed to investigate the effect of polythene packaging ...

Effect of Packaging on Shelf-life and Lutein Content of Marigold (Tagetes erecta L.) Flowers.

Science.gov (United States)

Pal, Sayani; Ghosh, Probir Kumar; Bhattacharjee, Paramita

2016-01-01

African marigold (Tagetes erecta L.) flowers are highly valued for their ornamental appeal as well as medicinal properties. However, their short shelf lives cause high post-harvest loss and limit their export potential. The review of patents and research articles revealed that different types of packaging designs/materials have been successfully employed for extension of shelf lives of cut flowers. The current work focuses on designing of different packaging configurations and selection of best configuration for preservation of marigold cut flowers. Ten packaging configurations, composed of four different packaging materials i.e., low density polyethylene (LDPE), polyethylene terephthalate, glassine paper and cellophane paper, were designed. Each pack, consisting of 20 ± 1 g of marigold flowers along with non-packaged control set were stored at 23 ± 2°C, 80% R.H., in an environmental chamber and the flowers were evaluated for their sensory attributes, phytochemical characteristics and physicochemical parameters of senescence to determine their shelf lives. Flowers packed in LDPE bag showed highest shelf life of 8 days with a lead of 4 days compared to control (shelf life - 4 days). This study also established for the first time the phenomenon of carotenogenesis in marigold cut flowers with significantly (Pshelf lives. This economically viable packaging can not only boost the export potential of this ornamental flower, but also allow utilization of nutraceutical potency of lutein.

The effect of various concentration of tilapia (Oreochromis sp.) surimi for edible coating on the shelf-life of Pangasius sp. fillets

Science.gov (United States)

Purnama, M. A. P.; Agustono; Sahidu, A. M.

2018-04-01

Pangasius sp. fillets prone to deterioration the quality that will affect the appearance and the shelf life of fillets. The effort to extend the shelf life of fish fillet that is by using an edible coating. Surimi can be used as a protein-based edible coating because they have superior inhibitory and mechanical properties compared to the polysaccharides based material. Surimi can be made from freshwater tilapia (Oreochromis sp.) fish. The experimental design used was Completely Randomized Design (CRD) with five treatments of surimi (0 gr, 2 gr, 4 gr, 6 gr, 8 gr) with four replications. The results showed that Pangasius sp. fillets with an edible coating 8 gr surimi have the highest value in the organoleptic test. The pH testing on Pangasius sp. fillets with edible coating 2 gr, 4 gr, 6 gr, and 8 gr surimi from the 0th hour to 18th hour have increased but slower than Pangasius sp. fillets without edible coating surimi. The best value of Total Plate Count (TPC) test is in edible coating 6 gr and 8 gr surimi as it is in accordance with SNI 2696:2013 at room temperature storage until the 18th hours.

Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.

Science.gov (United States)

Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannoglou, Marianna; Gogou, Eleni; Katsaros, George; Taoukis, Petros

2017-01-02

The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O 2 , 10% CO 2 , 87% N 2 ) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters. Kinetic models for these indices were developed to determine the quality loss and calculate product remaining shelf-life (SL R ). Storage experiments were conducted at isothermal (2.5-15°C) and non-isothermal temperature conditions (T eff =7.8°C defined as the constant temperature that results in the same quality value as the variable temperature distribution) for validation purposes. Pseudomonas dominated spoilage, followed by browning and chemical changes. The end of shelf-life correlated with a Pseudomonas spp. level of 8 log(cfu/g), and 20% loss of the initial vitamin C content. The effect of temperature on these quality parameters was expressed by the Arrhenius equation; activation energy (E a ) value was 69.1 and 122.6kJ/mol for Pseudomonas spp. growth and vitamin C loss rates, respectively. Shelf-life prediction models were also validated in real cold chain conditions (including the stages of transport to and storage at retail distribution center, transport to and display at 7 retail stores, transport to and storage in domestic refrigerators). The quality level and SL R estimated after 2-3days of domestic storage (time of consumption) ranged between 1 and 8days at 4°C and was predicted within satisfactory statistical error by the kinetic models. T eff in the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SL R of RTE fresh cut salad can be estimated at any point of

Effect of irradiation on the extension of shelf life of tropical food products

International Nuclear Information System (INIS)

Avadhani, P.N.; Lian, O.B.; Nio, L.E.

1985-01-01

The effect of gamma-radiation with cobalt-60 at doses ranging from 02.5 to 2.00 kGy on selected local fruits and vegetables was studied. It was found that ripening was delayed in unripe chikus at 0.5 and 1.0 kGy. At similar doses fungal infection in ripe papayas was retarded. Ripening was accelerated and shelf life was prolonged in mature, unripe papayas. Other effects noted were: mangosteens were better preserved (0.25-0.40 kGy), pineapples showed core damage (0.5-2.0 kGy), limes were damaged (0.5-1.0 kGy), and brinjals kept fresh for several days (0.5-1.0 kGy). At similar doses, acceleration of ripening was noted for green chillies, and the shelf life was prolonged for red chillies

Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

OpenAIRE

Mantilla, Samira Pirola Santos; Santos, Érica Barbosa; Vital, Helio de Carvalho; Mano, Sérgio Borges; Freitas, Mônica Queiroz de; Franco, Robson Maia

2011-01-01

This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacter...

The microbiological quality and shelf-life of the irradiated chicken meat

International Nuclear Information System (INIS)

Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

2002-01-01

Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

EFFECT OF IRRADIATION AND PACKAGING MATERIALS TYPES ON SHELF-LIFE AND QUALITY ATTRIBUTES OF MINCED MEAT DURING COLD STORAGE

International Nuclear Information System (INIS)

OSHEBA, A.S.; NAGY, KH.S.; ANWAR, M.M.

2008-01-01

Minced meat is considered one of the most meat products that exposed to contamination which led to many changes in its quality and reduced its shelf-life.Therefore, this investigation was carried out to extend the shelf-life of minced meat for consumption and maintaining its quality during cold storage by using irradiation with various doses (3, 6 and 9 kGy) and different packing materials. The results indicated that irradiation,especially at 3 and 6 kGy, had no effect on chemical composition and some physical properties of minced meat. On the other hand, pH values of all irradiated samples were slightly decreased with decreasing irradiation doses.Irradiation at the highest dose used, i.e. 9 kGy, slightly increased total volatile nitrogen (TVN) of minced meat. Thiobarbituric acid (TBA) value of irradiated samples was tended to increase with increasing irradiation dose from 3 to 9 kGy either directly after irradiation or during storage.Regardless of irradiation effect on TVN and TBA values at zero time, there were no marked differences in TVN and TBA values of irradiated minced meat according to differentiate packaging materials (PE, PA/PE and PET/Al/PE). During cold storage, the TVN and TBA values of all minced meat samples either non-irradiated or irradiated were progressively increased as the time of cold storage increased. The higher increasing rate in TVN and TBA of irradiated samples was recorded for samples packaged in PE (one layer) followed by PA/PE (two layers) and finally PET/Al/PE (three layers) at the same irradiation dose. Irradiation of minced meat with 3 kGy reduced the counts of total bacteria, coliform bacteria, Staphylococcus aureus and yeasts and molds counts as well as eliminating Salmonella spp. Irradiation doses of 6 and 9 kGy completely eliminated coliform bacteria, Staphylococcus aureus and yeasts and molds. Also, type of packaging materials which used had no effect on counts of all studied microorganisms. Irradiation of minced meat with

Shelf-life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films.

Science.gov (United States)

Rivera, Carmen Susana; Blanco, Domingo; Salvador, María Luisa; Venturini, María Eugenia

2010-05-01

The aim of this study was to design a modified atmosphere packaging suitable for Tuber melanosporum and Tuber aestivum truffles that extend their shelf life and their availability as a fresh product. Their respiration rates were determined by O(2) depletion and CO(2) formation in closed systems performed at different temperatures: 4, 10, and 23 degrees C. The results were fitted by exponential equations and derivatives of these equations were used to obtain the experimental respiration rates. Our results revealed high respiration rates in both species of truffles and respiratory quotients (RQ) higher than 1 in all the cases studied. A linear dependence of respiration rate, both R(O2) and R(CO2), on O(2) concentration was revealed. A mathematical model was used to predict the evolution of the gaseous composition at 4 degrees C in the interior of polypropylene trays (250 mL) heat sealed with 4 microperforated films of different transmission rates. A microperforated film with 2 holes (90 x 50 microm) was selected to produce an internal atmosphere of 15%CO(2)/7%O(2) at 4 degrees C. The predicted atmosphere composition was confirmed by the experimental results. The quality and microbiological characteristics of fresh truffles, packaged in these conditions, revealed that the microbial counts of pseudomonads and Enterobacteriaceae were decreased, the weight loss was reduced, the typical hard texture was maintained, and the development of mycelium growth was delayed, enabling good scores for aroma and flavor, and therefore prolonging the shelf life of T. melanosporum and T. aestivum truffles to 28 and 21 d, respectively. Practical Application: This study describes the benefits of using MAP with microperforated films in the postharvest storage of Tuber melanosporum and Tuber aestivum fresh truffles. The shelf life of T. aestivum is prolonged to 21 d and of T. melanosporum to beyond 28 d increasing the possibilities for a foreign market.

Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.

Science.gov (United States)

Lee, Dong-Hyun; Kang, Bo-Sik; Park, Hyun-Jin

2011-11-09

The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

Estimation of Shelf Life “Halua Kenari” Using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small and Medium Enterprises at Sitaro Archipelago

OpenAIRE

Pongajow, Novke J; Djarkasi, Gregoria S. S; Mandey, Lucia C

2015-01-01

The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of Small And Medium E...

Radurisation of ginger rhizomes to increase shelf lifes

Energy Technology Data Exchange (ETDEWEB)

Milne, D L; De Rooster, K; Du Toit, L W [Citrus and Subtropical Fruit Research Inst., Nelspruit (South Africa)

1979-04-01

In an attempt to increase the shelf-life of ginger rhisomes for marketing purposes and to prevent the use of imported ginger as planting material, trials were carried out in which ginger was radurised at various dosages using a Co 60 source. It was found that even at rates as low as 0,05 kGy both the sprouting and growth of ginger in the soil could be inhibited. Ginger which was already sprouting, virtually ceased further development when treated at dosages of 0,30 and 0,50 kGy. Brief reference is made to the commercial potential of the process.

Radurisation of ginger rhizomes to increase shelf lifes

International Nuclear Information System (INIS)

Milne, D.L.; De Rooster, K.; Du Toit, L.W.

1979-01-01

In an attempt to increase the shelf-life of ginger rhisomes for marketing purposes and to prevent the use of imported ginger as planting material, trials were carried out in which ginger was radurised at various dosages using a Co 60 source. It was found that even at rates as low as 0,05 kGy both the sprouting and growth of ginger in the soil could be inhibited. Ginger which was already sprouting, virtually ceased further development when treated at dosages of 0,30 and 0,50 kGy. Brief reference is made to the commercial potential of the process

PENENTUAN UMUR SIMPAN MINUMAN FUNGSIONAL SARI AKAR ALANG – ALANG DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT (Studi Kasus di UKM “R.ROVIT” Batu - Malang

Directory of Open Access Journals (Sweden)

Hesti Anagari

2016-11-01

Full Text Available This study aims to determine the shelf life of reed roots extracts beverages with Accelerated Shelf Life Testing (ASLT method based on Arrhenius model, the model equations to express the relationship of temperature on the level of product damage. Determining shelf life by using the Accelerated Shelf Life Testing (ASLT is done by speeding up the process of degradation or reaction in the experiment, namely raising the storage temperature on some level temperature above room temperature, thus speeding up analysis time shelf life. ASLT method used in determining the shelf-life reed roots extracts beverage using the parameter values of acidity (pH and color (brightness. reed roots extracts beverage stored for 35 days, at a temperature of 20oC, 30oC and 40oC. From the Arrhenius model calculations with values obtained Ea (activation energy for the parameters pH value of 9010.68 cal/mol, while the color parameters (brightness of 4110.16 cal/mol, then the parameters used as the basis for determining the shelf life of reed roots extracts beverage is a parameter that has the smallest activation energy value, ie parameter color value (brightness. Shelf life of reed roots extracts beverage estimated  for 44 days at 27oC and 41 days at 30oC.

Role of the genes Md-ACO1 and Md-ACS1 in ethylene production and shelf life of apple (Malus domestica Borkh)

NARCIS (Netherlands)

Costa, F.; Stella, S.; Weg, van de W.E.; Guerra, W.; Cecchinel, M.; Dallavia, J.; Koller, B.; Sansavini, S.

2005-01-01

Shelf life determines the economic life time of mature apples, which can be either freshly harvested or stored. Good shelf life is highly associated with a slow decrease of fruit firmness at room temperature. Apple is a climacteric fruit, in which loss of firmness seems to be physiologically related

EVALUASI MODEL-MODEL PENDUGAAN UMUR SIMPAN PANGAN DARI DIFUSI HUKUM FICK UNIDIREKSIONAL EVALUATION OF SHELF-LIFE EQUATION MODELS DERIVED FROM UNIDIRECTIONAL FICK’S LAW

Directory of Open Access Journals (Sweden)

M. Arpah

2000-04-01

Full Text Available The aim of this research was to study the variation of shelf-life values, obtained in quantifying shelf-life of biscuits among models of accelerated storage studies (ASS from unidirectional Fick’S law. Shelf-life of biscuits is defined as the length of time of a packaged biscuits can be stored before the onset quality change appears.Four models: Heiss-Eichner (1971, Labuza (1983, Rudolph (1986 and Half Value Period or HVP model (Syarief, 1986 were evaluated. These models shared a common basic principle that they were all derived and developed from unidirectional Fick’s law. Therefore, each parameter of individual model can be compared to the athers. A semi empirical approach using reaction kinetics through Arrhenius plot was used as a real shelf-life values.Quantification resulted in two categories of shelf-life values, First those which higher than expected value and second, were lower than expected. Parameter evaluation of components of Heiss-Eichner and Labuza models clearly shown less in number than components of Rudolph and HVP models. This led to a conclusion that the more sophisticated models gave higher shelf-life values as compared to the Arhenius model.

Public perceptions of cooking and the implications for cooking behaviour in the USA.

Science.gov (United States)

Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, Pcooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Effects of chitosan oligosaccharides on microbiota composition of silver carp (Hypophthalmichthys molitrix) determined by culture-dependent and independent methods during chilled storage.

Science.gov (United States)

Jia, Shiliang; Liu, Xiaochang; Huang, Zhan; Li, Yan; Zhang, Longteng; Luo, Yongkang

2018-03-02

This study evaluated the effects of chitosan oligosaccharides (COS) on the changes in quality and microbiota of silver carp fillets stored at 4 °C. During storage, 1% (w/v) COS treated samples maintained good quality, as evidenced by retarding sensory deterioration, inhibiting microbial growth, attenuating the production of total volatile basic nitrogen, putrescine, cadaverine and hypoxanthine, and delaying degradation of inosine monophosphate and hypoxanthine ribonucleotide. Meanwhile, variability in the predominant microbiota in different samples was investigated by culture-dependent and -independent methods. Based on sensory analysis, shelf-life of silver carp fillets was 4 days for the control and 6 days for COS treated samples. Meanwhile, Pseudomonas, followed by Aeromonas, Acinetobacter, and Shewanella were dominated in the control samples at day 4 and contributed to fish spoilage at day 6. However, COS inhibited the growth of Pseudomonas, Aeromonas, and Shewanella significantly. Consequently, Acinetobacter followed by Pseudomonas became the predominant microbiota in COS treated samples at day 6. With the growth of Pseudomonas, COS treated samples were spoiled at day 8. Therefore, COS improved the quality of fillets and prolonged the shelf life of silver carp fillets by 2 days during chilled storage, which was mainly due to their modulating effects on microbiota. Copyright © 2018 Elsevier B.V. All rights reserved.

Extended Life Coolant Testing

Science.gov (United States)

2016-06-06

number. PLEASE DO NOT RETURN YOUR FORM TO THE ABOVE ADDRESS. 1. REPORT DATE (DD-MM-YYYY) 06-06-2016 2. REPORT TYPE Interim Report 3. DATES COVERED ... Corrosion Testing of Traditional and Extended Life Coolants 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) Hansen, Gregory A. T...providing vehicle specific coolants. Several laboratory corrosion tests were performed according to ASTM D1384 and D2570, but with a 2.5x extended time

Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr).

Science.gov (United States)

Manzocco, Lara; Foschia, Martina; Tomasi, Nicola; Maifreni, Michela; Dalla Costa, Luisa; Marino, Marilena; Cortella, Giovanni; Cesco, Stefano

2011-06-01

Nowadays, there is an increasing interest in the hydroponic floating system to cultivate leafy vegetables for ready-to-eat salads. It is reasonable that different growing systems could affect the quality and shelf life of these salads. The quality and shelf life of ready-to-eat lamb's lettuce grown in protected environment in soil plot or in soil-less system over hydroponic solution with or without the addition of 30 µmol L⁻¹ silicon were evaluated. Minimum effects were observed on colour, firmness and microbial counts. Hydroponic cultivation largely affected plant tissue hydration, leading to weight loss and structural modifications during refrigerated storage. The shelf life of lamb's lettuce was limited by the development of visually detectable unpleasant sensory properties. Shelf life, calculated by survival analysis of consumer acceptability data, resulted about 7 days for soil-cultivated salad and 2 days for the hydroponically grown ones. The addition of silicon to the hydroponic solution resulted in an interesting strategy to increase plant tissue yield and reduce nitrate accumulation. Although hydroponic cultivation may have critical consequences on product quality and shelf life, these disadvantages could be largely counterbalance by increased yield and a reduction of nitrate accumulation when cultivation is performed on nutritive solutions with supplemental addition of silicon. Copyright © 2011 Society of Chemical Industry.

Combined Treatments Reduce Chilling Injury and Maintain Fruit Quality in Avocado Fruit during Cold Quarantine.

Science.gov (United States)

Sivankalyani, Velu; Feygenberg, Oleg; Maorer, Dalia; Zaaroor, Merav; Fallik, Elazar; Alkan, Noam

2015-01-01

Quarantine treatment enables export of avocado fruit (Persea americana) to parts of the world that enforce quarantine against fruit fly. The recommended cold-based quarantine treatment (storage at 1.1°C for 14 days) was studied with two commercial avocado cultivars 'Hass' and 'Ettinger' for 2 years. Chilling injuries (CIs) are prevalent in the avocado fruit after cold-quarantine treatment. Hence, we examined the effect of integrating several treatments: modified atmosphere (MA; fruit covered with perforated polyethylene bags), methyl jasmonate (MJ; fruit dipped in 2.5 μM MJ for Hass or 10 μM MJ for Ettinger for 30 s), 1-methylcyclopropene (1-MCP; fruit treated with 300 ppb 1-MCP for 18 h) and low-temperature conditioning (LTC; a gradual decrease in temperature over 3 days) on CI reduction during cold quarantine. Avocado fruit stored at 1°C suffered from severe CI, lipid peroxidation, and increased expression of chilling-responsive genes of fruit peel. The combined therapeutic treatments alleviated CI in cold-quarantined fruit to the level in fruit stored at commercial temperature (5°C). A successful therapeutic treatment was developed to protect 'Hass' and 'Ettinger' avocado fruit during cold quarantine against fruit fly, while maintaining fruit quality. Subsequently, treated fruit stored at 1°C had a longer shelf life and less decay than the fruit stored at 5°C. This therapeutic treatment could potentially enable the export of avocado fruit to all quarantine-enforcing countries. Similar methods might be applicable to other types of fruit that require cold quarantine.

Combined Treatments Reduce Chilling Injury and Maintain Fruit Quality in Avocado Fruit during Cold Quarantine

Science.gov (United States)

Maorer, Dalia; Zaaroor, Merav; Fallik, Elazar; Alkan, Noam

2015-01-01

Quarantine treatment enables export of avocado fruit (Persea americana) to parts of the world that enforce quarantine against fruit fly. The recommended cold-based quarantine treatment (storage at 1.1°C for 14 days) was studied with two commercial avocado cultivars ‘Hass’ and ‘Ettinger’ for 2 years. Chilling injuries (CIs) are prevalent in the avocado fruit after cold-quarantine treatment. Hence, we examined the effect of integrating several treatments: modified atmosphere (MA; fruit covered with perforated polyethylene bags), methyl jasmonate (MJ; fruit dipped in 2.5 μM MJ for Hass or 10 μM MJ for Ettinger for 30 s), 1-methylcyclopropene (1-MCP; fruit treated with 300 ppb 1-MCP for 18 h) and low-temperature conditioning (LTC; a gradual decrease in temperature over 3 days) on CI reduction during cold quarantine. Avocado fruit stored at 1°C suffered from severe CI, lipid peroxidation, and increased expression of chilling-responsive genes of fruit peel. The combined therapeutic treatments alleviated CI in cold-quarantined fruit to the level in fruit stored at commercial temperature (5°C). A successful therapeutic treatment was developed to protect ‘Hass’ and ‘Ettinger’ avocado fruit during cold quarantine against fruit fly, while maintaining fruit quality. Subsequently, treated fruit stored at 1°C had a longer shelf life and less decay than the fruit stored at 5°C. This therapeutic treatment could potentially enable the export of avocado fruit to all quarantine-enforcing countries. Similar methods might be applicable to other types of fruit that require cold quarantine. PMID:26501421

Combined effect of temperature and controlled atmosphere on storage and shelf-life of 'Rocha' pear treated with 1-methylcyclopropene.

Science.gov (United States)

Gago, Custódia M L; Miguel, Maria G; Cavaco, Ana M; Almeida, Domingos P F; Antunes, Maria D C

2015-03-01

The combination of temperature and atmosphere composition for storage of Pyrus communis L. 'Rocha' treated with 1-methylcyclopropene was investigated. Fruits treated with 312 nl l(-1) 1-methylcyclopropene were stored at 0 ℃ and 2.5 ℃ in air and controlled atmosphere (CA) (3.04 kPa O2+ 0.91 kPa CO2). Fruits were removed from storage after 14, 26 and 35 weeks, transferred to shelf-life at approximately 22 ℃ and assessed for ripening and quality, symptoms of superficial scald and internal browning and the accumulation of biochemical compounds related to scald after 0, 1 and 2 weeks. Superficial scald occurred only in fruits stored for 35 weeks in air at 2.5 ℃. Levels of conjugated trienols and α-farnesene increased during the first 26 weeks in storage, remaining constant thereafter. During shelf-life, conjugated trienols were higher in fruits stored in air at 2.5 ℃. Internal browning developed in shelf-life after 26 weeks at 2.5 ℃. Pears in air at 2.5 ℃ were not able to stand a 2-week shelf-life after 35 weeks of storage, while fruits stored at 0 ℃ under CA ripened slowly after the same storage period. The retention of firmness during shelf-life of 1-methylcyclopropene-treated 'Rocha' pear can be overcome by elevating the storage temperature from 0 ℃ to 2.5 ℃, but CA is a required complement to avoid excessive softening after long-term storage. The ratio carotenoid/chlorophyll increased during storage and shelf-life, as plastids senesced. CA reduced the rate of chlorophyll loss during the first 14 weeks in storage, but its effect was reduced afterwards. 'Rocha' pear treated with 1-methylcyclopropene had a similar post-harvest behaviour during long-term storage at 0 ℃ in air or at 2.5 ℃ under CA. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Assessment of Shelf-Life Ability of Apples cv. ‘Auksis’ after Long-term Storage Under Different Conditions

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Juhņeviča-Radenkova Karina

2016-12-01

Full Text Available The objective of the current research was to ascertain the shelf-life ability of apple ‘Auksis’ after 6 months of cold storage under different conditions. The effect of storage conditions such as: cold storage under normal atmosphere (NA, 1-methylcyclopropene (1-MCP + cold storage, and ultra-low oxygen (ULO-controlled atmosphere (CA [2.0% CO2 and 1.0% O2 (ULO1 and 2.5% CO2 and 1.5% O2 (ULO2] on the quality of apples during shelf-life was evaluated. Apple fruits immediately after cold storage and after 25 days of maintaining at market condition had been evaluated. The physical (firmness, weight losses, chemical (total soluble solids and acid contents, and sensory (aroma, taste, acidity, sweetness, juiciness, and color characteristics of apples had been evaluated after 5, 10, 15, 20, and 25 days to ascertain maximal shelf-life. Results from sensory evaluation indicated that apples treated with 1-MCP and stored at NA were characterized with distinctive aroma, whereas apples stored under CA were poor in sweetness and had remarkable acidity and juiciness. Apples that were stored in cold had pronounced aroma and color but without taste. Based on the evaluation by panelist, maximum shelf-life of apples that were kept under cold storage and ULO1 was 15 days, whereas that of apples that had been treated with 1-MCP and stored at NA and those stored in ULO2 was 25 days.

Shelf life of fresh air packaged and precooked vacuum packaged quails

Directory of Open Access Journals (Sweden)

Francesca Piras

2013-11-01

Full Text Available The shelf-life of 3 batches (Q1, Q2, Q3 of quail meat, were examined. Q1 were cut and seasoned with commercial olive oil, stoned green olive and sliced bacon. Q2 were divided into two subgroups: Q2.1 produced in the previously described conditions; Q2.2 seasoned also with rosemary. Quails were placed in lowdensity polystirene barrier trays and aerobically packaged. Q3 quails were boiled in salted hot water for 40 min, seasoned with myrtle leafs, placed in low density polyethylene bags and vacuum packaged. All samples were stored at +2 and +7°C. Analysis were conducted at 0, 3, 7, 9 and 14 days (T0, T3, T7, T9, and T14, respectively. For all the samples, pH measurement and microbial analysis [total viable count (TVC, Enterobacteriaceae, E. coli, Lactobacillus spp. (LAB, Pseudomonas spp., Brochothrix thermosphacta, coagulase-negative Staphylococci (CNS, Enterococcus spp., yeasts and moulds, Salmonella spp., Listeria monocytogenes] were performed. Initial TVC levels of fresh quails (ca. 4 log CFU/g were rather high and this may be due to the microbial population of the raw material. In Q1 and Q2.1 samples, TVC reached the value of 7 log, which is considered as the upper acceptability limit for fresh poultry meat (after T9 under storage at +2°C and after T7 at +7°C. In Q2.2 samples such limit was reached earlier, after T3. In Q3 samples, lower TVC levels were recorded and did not reach the above mentioned limit, not even at the end of storage. However, mean counts >5 log were reached, maybe because of a post-cooking cross-contamination. Salmonella spp. prevalence was 33% in Q1, Q2.1 and Q2.2 samples.

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

Science.gov (United States)

Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Scazzina, Francesca; Chiavaro, Emma

2017-06-01

The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index. Copyright © 2016 Elsevier Ltd. All rights reserved.

Gas generation over plutonium oxides in the 94-1 shelf-life surveillance program

International Nuclear Information System (INIS)

Berg, J.M.; Harradine, D.M.; Hill, D.D.; McFarlan, James T.; Padilla, D.D.; Prenger, F. Coyne; Veirs, D.K.; Worl, L.A.

2002-01-01

The Department of Energy (DOE) is embarking upon a program to store large quantities of plutonium-bearing materials for up to fifty years. The Los Alamos National Laboratory Shelf Life Project was established to bound the behavior of plutonium-bearing material meeting the DOE 3013 Standard. The shelf life study monitors temperature, pressure and gas composition over oxide materials in a limited number of large-scale 3013 inner containers and in many small-scale containers. For the large-scale study, baseline plutonium oxides, oxides exposed to high-humidity atmospheres, and oxides containing chloride salt impurities are planned. The first large-scale container represents a baseline and contains dry plutonium oxide prepared according to the 3013 Standard. This container has been observed for pressure, temperature and gas compositional changes for less than a year. Results indicate that no detectable changes in pressure and gas composition are observed.

Assessment of Shelf-Life Ability of Apples cv. ‘Auksis’ after Long-term Storage Under Different Conditions

OpenAIRE

Juhņeviča-Radenkova Karina; Radenkovs Vitalijs

2016-01-01

The objective of the current research was to ascertain the shelf-life ability of apple ‘Auksis’ after 6 months of cold storage under different conditions. The effect of storage conditions such as: cold storage under normal atmosphere (NA), 1-methylcyclopropene (1-MCP) + cold storage, and ultra-low oxygen (ULO)-controlled atmosphere (CA) [2.0% CO2 and 1.0% O2 (ULO1) and 2.5% CO2 and 1.5% O2 (ULO2)] on the quality of apples during shelf-life was evaluated. Apple fruits immediately after cold st...

Nut crop yield records show that budbreak-based chilling requirements may not reflect yield decline chill thresholds

Science.gov (United States)

Pope, Katherine S.; Dose, Volker; Da Silva, David; Brown, Patrick H.; DeJong, Theodore M.

2015-06-01

Warming winters due to climate change may critically affect temperate tree species. Insufficiently cold winters are thought to result in fewer viable flower buds and the subsequent development of fewer fruits or nuts, decreasing the yield of an orchard or fecundity of a species. The best existing approximation for a threshold of sufficient cold accumulation, the "chilling requirement" of a species or variety, has been quantified by manipulating or modeling the conditions that result in dormant bud breaking. However, the physiological processes that affect budbreak are not the same as those that determine yield. This study sought to test whether budbreak-based chilling thresholds can reasonably approximate the thresholds that affect yield, particularly regarding the potential impacts of climate change on temperate tree crop yields. County-wide yield records for almond ( Prunus dulcis), pistachio ( Pistacia vera), and walnut ( Juglans regia) in the Central Valley of California were compared with 50 years of weather records. Bayesian nonparametric function estimation was used to model yield potentials at varying amounts of chill accumulation. In almonds, average yields occurred when chill accumulation was close to the budbreak-based chilling requirement. However, in the other two crops, pistachios and walnuts, the best previous estimate of the budbreak-based chilling requirements was 19-32 % higher than the chilling accumulations associated with average or above average yields. This research indicates that physiological processes beyond requirements for budbreak should be considered when estimating chill accumulation thresholds of yield decline and potential impacts of climate change.

Irradiation of potatoes - after cooking darkening - Fusarium susceptibility during storage. Part of a coordinated programme on the shelf-life extension of irradiated fruits and vegetables

International Nuclear Information System (INIS)

Sparenberg, H.

1977-10-01

The after-cooking discolouration of Bintje potatoes, cultivated from five different origins in the Netherlands, irradiated by gamma rays or electron was assessed. For comparison, samples of unirradiated potatoes treated by IPC/CIPC sprout inhibitor were also studied. Sprout inhibition and rotting of potatoes treated by different methods were also investigated. It appears that there exist differences in the degree of after-cooking discolouration of potatoes harvested from different origins. Slight discolouration was observed in electron-irradiated potatoes, those exposed to 0.5MeV showed less greying than those treated by 1MeV. Potatoes treated with IPC/CIPC showed the least, and those treated by gamma rays showed the strongest after-cooking darkening. No sprouting occurred in gamma irradiated samples. Sprouting of IPC/CIPC treated samples was minimal during storage but was enhanced after reconditioning. Those treated by electrons showed severe sprouting. Two to 4 weeks reconditioning at 15 0 C of irradiated potatoes, previously held at 7 - 10 0 C for several months, did not reduce the degree of after-cooking discolouration

Microbiological and sensory evaluation of the shelf-life of irradiated chicken breast meat

International Nuclear Information System (INIS)

Miyagusku, L.; Chen, F.; Leitao, M.F. de F.; Baffa, O.

2003-01-01

Kraft paper boxes containing 10 expanded polystyrene trays with 200g skinless deboned chicken breast each were irradiated with 60 Co source of a Nordion JS7500 irradiator. The trays were previously wrapped with polyethylene film. The samples were exposed to 1.5; 3.0 and 7.0 kGy doses in the static mode at 0º and 180º in relation to the irradiation beam. Set of 18 alanine+paraffin dosimeters per treatment were distributed inside the boxes for evaluation of irradiation dose homogeneity. A separeted dose calibration curve was obtained by irradiating in the range of 1 to 10kGy. After the irradiation, the chicken breasts were stored at 5±1ºC for 39 days and were analysed microbiologically in total psychrotrophic aerobic bacteria, total mesophilic aerobic bacteria, molds and yeasts, Pseudomonas spp, Enterobacteriaceae, lactic bacteria counts and E.coli during the storage period. The results revealed a linear behaviour of the alanine+paraffin dosimeters in the range of 1 to 10kGy irradiation. In regard to the microbiological aspect, compared to the shelf-life of 5 days for the controls, there were a increasing of 1.75; 4.40 e 7.0 times shelf-life for chicken breasts irradiated with 1.5; 3.0 and 7.0kGy, respectively. There was an increasing change of the smell of burnt as the irradiation doses increased. Thus, 3kGy dose was considered as the ideal dose to assure a longer shelf-life to the product, without perceptible changes in the aspect [pt

The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins.

Science.gov (United States)

Bell, R G; Penney, N; Gilbert, K V; Moorhead, S M; Scott, S M

1996-04-01

appear to be the combination of choice. This combination would enable commercial processors to produce quality table beef with a chilled storage life of up to 70 days.

Cryolithozone of Western Arctic shelf of Russia

Science.gov (United States)

Kholmyanskii, Mikhail; Vladimirov, Maksim; Snopova, Ekaterina; Kartashev, Aleksandr

2017-04-01

We propose a new original version of the structure of the cryolithozone of west Arctic seas of Russia. In contrast to variants of construction of sections and maps based on thermodynamic modeling, the authors have used electrometric, seismic, and thermal data including their own profile measurements by near-field transient electromagnetic technique and seismic profile observations by reflection method. As a result, we defined the spatial characteristics of cryolithozone and managed to differentiate it to several layers, different both in structure and formation time. We confirmed once again that the spatial boundary of cryolithozone, type and thickness of permafrost, chilled rocks and thawed ground are primarily determined by tectonic and oceanographic regimes of the Arctic Ocean and adjacent land in different geological epochs. Permafrost formed on the land in times of cold weather, turn to submarine during flooding and overlap, in the case of the sea transgression, by marine sediments accumulating in the period of warming. We have been able to establish a clear link between the permafrost thickness and the geomorphological structure of the area. This can be explained by the distribution of thermodynamic flows that change the temperature state of previously formed permafrost rocks. Formation in the outer parts of the shelf which took place at ancient conversion stage can be characterized by the structure: • permafrost table - consists of rocks, where the sea water with a temperature below 0 °C has replaced the melted ice; • middle horizon - composed of undisturbed rocks, and the rocks chilled through the lower sieving underlay; As a result of the interpretation and analysis of all the available data, the authors created a map of types of cryolithozone of the Western Arctic shelf of Russia. The following distribution areas are marked on the map: • single-layer cryolithozone (composed of sediments upper Pleistocene and Holocene); • monosyllabic relict

Shelf-life evaluation of Kaṃsaharītakī avaleha and its granules: A preliminary study.

Science.gov (United States)

Khemuka, Nidhi; Galib, R; Patgiri, B J; Prajapati, Pradeep Kumar

2015-01-01

Savīryatā-avadhi (shelf life) of different Ayurvedic dosage forms is described in Śārṅgadharasaṃhitā. Though the concepts have a strong background, we seek to re-evaluate the age old concepts by following current norms. An attempt has been made in the present study to evaluate shelf-life of Kaṃsaharītakī avaleha and its granules. Raw materials were procured from Pharmacy, Gujarat Ayurved University, Jamnagar and utilized after proper authentication in pharmacognosy lab. The avaleha and its granules were prepared in the departmental laboratory following classical guidelines and subjected to accelerated stability studies. Both the products were found to be free from microbial contamination. Heavy metals were within the prescribed limit. Changes in physico-chemical profiles at different intervals are insignificant. On extrapolation of the observations, the shelf life of avaleha was found to be18 months and 27 months to the granules. Stability of granules was found to be comparatively higher than the avaleha. This observation may be exclusive to Kaṃsaharītakī avaleha. Studies on other avalehas and their granules need to be carried out to confirm this preliminary observation.

Suitability of Dukat strawberries for studying effects on shelf life of irradiation combined with cold storage

International Nuclear Information System (INIS)

Zegota, H.

1988-01-01

A new Dukat variety of strawberries was used to study the effect of irradiation combined with cold storage on their shelf life and chemical composition. Strawberries, with or without stems, were irradiated with a dose of 2.5 or 3.0 kGy within 6-10 or 20-24 h after harvesting. Results of the sensory evaluation showed that the minimum storage time for the fruits could be extended by a minimum of 9 days. If the time between harvest and irradiation was shorter, better results for storage experiments were obtained. Fruits with stems were more suitable for cold storage after irradiation than those without stems. Irradiation of strawberries did not change the titratable acidity and content of the reducing sugars. Colour intensity and ascorbic acid levels decreased in proportion to the absorbed dose and storage time. (orig.)

Investigations into the shelf life and nutritional quality of fresh tomato fruit (solanum Lycopersicon) following two post-harvest treatments

International Nuclear Information System (INIS)

Gyimah, L. A

2013-07-01

Tomato production in Ghana is characterized by a glut and high post - harvest losses during the major season followed by scarcity and high prices during the off season. This is the result of the absence of a standard method for preservation of fresh fruits. This research was conducted to determine an effective method for the post - harvest treatment of fresh tomato fruits to enhance shelf life while preserving its physiochemical and nutritional properties. Two experiments were conducted, each with a factorial design of 5x2. In experiment one, the fruits were subjected to 0,1,2,3,and 4 kGy gamma radiation and stored at 10±1°C and 28±1°C. In experiment two, CaCl 2 dissolved in distilled water at 0, 1.00, 1.50, 2.00 and 2.50% concerntrations were used to coat tomato fruits and stored at 10±1°C and 28±1°C. Gamma radiation at 4kGy extended the shelf life of tomato by 5 and 9 days above control when stored at 28±1°C and 10±1°C respectively. The use of CaCl 2 at 2.5% greatly extended the shelf life of tomato by 11days and 18 days above control when stored at 28±1°C and 10±1°C respectively. For both treatments, shelf life increased with increasing dose of radiation/ concentraionn of CaCl 2 . Weight loss was higher in control fruits as well as fruits treated with gamma radiation or CaCl 2 coating stored at 28±1°C temperature than treated fruits stored at 10±1°C. Tomato fruits treated with gamma radiation at 1 and 2 kGy and untreated fruits showed an increased in pH and Total Soluble Solids (TSS) which was paralleled by a decrease in Total Titratable Acidity (TTA) as storage period advance at both storage temperatures. However, fruits treated with CaCl 2 at 1.00% had little effect on pH and TTA of tomato during the storage period. Nutritionally, CaCl 2 coating significantly maintained the vitamin C and Iycopene concentrations in tomato fruit more than control and gamma irradiation which reduced vitamin C and Iycopene contents in the fruits significantly

Effect of irradiation on quality, shelf life and consumer acceptance of traditional Nigerian meat and fish products