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Sample records for extended shelf-life cook-chill

  1. 41 CFR 101-27.207-3 - Marking material to show extended shelf life.

    Science.gov (United States)

    2010-07-01

    ... extended shelf life. 101-27.207-3 Section 101-27.207-3 Public Contracts and Property Management Federal...-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.207-3 Marking material to show extended shelf life. When the shelf-life period of Type II material (except for critical end-use items as...

  2. Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk

    Science.gov (United States)

    Deeth, Hilton

    2017-01-01

    Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg) as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores), of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product. PMID:29156617

  3. Optimum Thermal Processing for Extended Shelf-Life (ESL Milk

    Directory of Open Access Journals (Sweden)

    Hilton Deeth

    2017-11-01

    Full Text Available Extended shelf-life (ESL or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST pasteurization and those used for ultra-high-temperature (UHT sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores, of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.

  4. 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)

  5. 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 microbial counts were well below 6 log₁₀ CFU/mL. Thirteen B. cereus isolates were characterized for their toxin profiles and psychrotolerance. Hbl, nhe, and cytK toxin genes were detected in ten, thirteen, and four isolates, respectively, whereas the ces gene was always absent. Interestingly, only three of the thirteen isolates could be allocated to psychrotolerant genotypes, as indicated by the major cold shock cspA gene signature. Generally, large discrepancies in microbial loads and biodiversity were observed at the end of shelf life, even among packages of the same production batch. We suggest that such unexpected differences may be due to very low cell counts after 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.

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

    Science.gov (United States)

    Dalgaard, P; Garcia Munoz, L; Mejlholm, O

    1998-09-01

    Inhibition of the specific spoilage organism, Photobacterium phosphoreum, was studied in model substrates and in modified-atmosphere-packed cod fillets. The objective was to determine how inhibition of this organism influenced spoilage. The spoilage reactions limiting shelf life were studied rather than the development of a new product. In naturally contaminated modified-atmosphere-packed cod fillets, 500 ppm Na2CaEDTA 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 degree 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 limited shelf life. These results confirmed P. phosphoreum as the specific spoilage organism in modified-atmosphere-packed cod and showed the organism to have an extensive spoilage domain. Consequently, any preservation procedure able to reduce growth of P. phosphoreum is likely to extend shelf life of packed cod. However, the effect of different inhibitory compounds in model systems as well as results from packed cod indicated the need to include product studies in the screening of antimicrobials and in the development of preservation procedures.

  7. 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...

  8. 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.

  9. 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

    Inhibition of the specific spoilage organism, Photobacterium phosphoreum, was studied in model substrates and in modified- atmosphere-packed cod fillets. The objective was to determine how inhibition of this organism influenced spoilage. The spoilage reactions limiting shelf life were studied...... 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...

  10. 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.

  11. Extending the shelf life of kohlrabi stems by modified atmosphere packaging.

    Science.gov (United States)

    Escalona, V H; Aguayo, E; Artés, F

    2007-06-01

    Kohlrabi stems (without leaves) were stored under modified atmosphere packaging (MAP) for 60 d at 0 degrees C. An additional retail sale period of 3 d at 12 degrees C after each cold storage evaluation (30 and 60 d) was applied. Under high relative humidity (RH) and 0 degrees C, the stems showed low metabolic activity, as no changes in sugars and organic acids were found. From day 21 at 0 degrees C, air-stored stems showed a yellowing of stalks and later they fell down. This disorder severely affected the appearance of stems. A gas composition of 4.5 to 5.5 kPa O(2) plus 11 to 12 kPa CO(2) was reached using antimist oriented polypropylene plastic bags of 20-mum thicknesses. The stems in MAP conditions kept a high sensorial quality. It was enough for commercial purpose of 2 mo. The storage of kohlrabi stems in plastic bags, either MA or in perforated (control) packages, provided an additional protection reducing physical damage. The MAP conditions delayed the weight loss and development of bacterial soft and black rot, extending the shelf life of kohlrabi stems to 60 d at 0 degrees C plus 3 d at 12 degrees C. Stems are not chilling injury sensitive.

  12. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.

    Science.gov (United States)

    Wang, T; Sveinsdóttir, K; Magnússon, H; Martinsdóttir, E

    2008-01-01

    Development of new technologies and preservation methods to offer conveniently packed fish with sufficient keeping quality is important to meet increasing demand for value-added fresh fish products on the market. The aim of this study was to investigate the effect of combined application of modified atmosphere packaging (MAP) and superchilled storage on the shelf life of fresh cod loins. Fresh cod loins were packed in polystyrene boxes and in MA (CO(2)/N(2)/O(2): 50%/45%/5%) on day 3 postcatch and stored at chilled (1.5 degrees C) and superchilled (-0.9 degrees C) temperatures. Quantitative descriptive analysis (QDA) and physical, chemical, and microbial analyses were carried out during the 21 d of storage. Superchilled storage alone compared with traditional chilled storage in polystyrene boxes increased the total shelf life (days from catch) of cod loins from 9 to 16 or 17 d. Chilled MA packaging increased the shelf life from 9 to 14 d and when MAP and superchilled storage were combined, a synergistic effect was observed and the shelf life was further extended to at least 21 d. It is noteworthy that the characteristic fresh and sweet taste can be maintained longer under such conditions. This could contribute to enhanced eating quality of fresh cod fillets for consumers in distant markets. However, MAP combined with superchilled storage resulted in different textural properties. Superchilled MA packed cod loins had more meaty texture compared to other sample groups after 7-d storage.

  13. Potential of Nitrogen Gas (N2 Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk

    Directory of Open Access Journals (Sweden)

    Tapani Alatossava

    2013-03-01

    Full Text Available For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.

  14. Potential of nitrogen gas (n2) flushing to extend the shelf life of cold stored pasteurised milk.

    Science.gov (United States)

    Munsch-Alatossava, Patricia; Ghafar, Abdul; Alatossava, Tapani

    2013-03-11

    For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.

  15. 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.

  16. Effects of Modified Atmosphere Packaging, Food Life Extenders and Temperature on the Shelf Life of Ready-Made Dishes.

    Science.gov (United States)

    Sato, Jun; Maenishi, Takuya; Saito, Yuki; Masuda, Toshiro; Kadotani, Naoki; Kozakai, Hiroshi; Ito, Masanori

    2016-01-01

    The combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature was discussed in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan. Multiple measures including cold storage were effective in improving the shelf life of ready-made dishes. It was also suggested that storage tests for ready-made dishes should be conducted at 10℃, a practical temperature, to confirm the storable period, as well as at 15℃, an adequate abuse temperature, to confirm the effects of various microbial control factors. In the present study, the test group 4 (nitrogen + barrier containers + pH modifier) performed most favorably at both temperatures, indicating the efficacy of multiple means including "cold storage" in improving the shelf life (extending the consume-by date) of ready-made dishes. All strains isolated from the tested hamburger steak and deep-fried chicken were common food contaminant bacterial species.

  17. Ozonated water extends the shelf life of fresh-cut lettuce.

    Science.gov (United States)

    Beltrán, David; Selma, María V; Marín, Alicia; Gil, María I

    2005-07-13

    The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh-cut iceberg lettuce (Lactuca sativa L.) was washed at 4 degrees C using three different ozonated water dips [10, 20, and 10 activated by ultraviolet C (UV-C) light mg L(-1) min total ozone dose], and the dips were compared with water and chlorine rinses. Treated lettuce was packaged in air or active modified atmosphere packaging (MAP) (4 kPa of O2 + 12 kPa of CO2 balanced with N2) and stored for 13 days at 4 degrees C. Despite its strong oxidizing activity, ozonated water did not stimulate the respiratory activity of fresh-cut lettuce. Moreover, ozonated water maintained the initial visual appearance of fresh-cut lettuce and controlled browning during storage in air. Initially, ozonated water and chlorine reduced the total mesophilic population by 1.6 and 2.1 log, respectively, when compared with water. Active MAP was effective in controlling total microbial growth, achieving 2.0 log reduction in relation to samples stored in air at the end of storage. On the other hand, active MAP caused a 2.0-3.5 reduction of coliforms on sanitized samples compared with water-washed samples. The most efficient treatments were ozone 20 and ozone 10 activated by UV-C, which were as effective as chlorine. Changes in individual phenolic compounds were independent of the washing treatments. In air, chlorogenic and isochlorogenic acid contents increased noticeably after 13 days while monocaffeoyltartaric and dicaffeoyltartaric acids remained unchanged. MAP effectively suppressed accumulation of caffeoylquinic derivatives, whereas caffeoyltartaric derivatives decreased during MAP storage to reach similar levels. The content of vitamin C (ascorbic acid and dehydroascorbic acid) decreased during storage, particularly under MAP. Ozonated water could be an alternative sanitizer to chlorine for fresh

  18. Concise and informative title: evaluation of selected spices in extending shelf life of paneer.

    Science.gov (United States)

    Eresam, E Krishna Kumari; Pinto, Suneeta; Aparnathi, K D

    2015-04-01

    Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6 % by weight or cinnamon at the rate of 0.4 % by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6 % and cinnamon (Ci) @ 0.4 % by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7 days during storage at 7 ± 1 °C up to 28 days. Results indicated that control remained acceptable up to 7 days, Bp up to 14 days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28 days of storage at 7 ± 1 °C.

  19. Optimization of radioembolic effect with extended-shelf-life yttrium-90 microspheres: results from a pilot study.

    Science.gov (United States)

    Lewandowski, Robert J; Riaz, Ahsun; Ryu, Robert K; Mulcahy, Mary F; Sato, Kent T; Kulik, Laura M; Gates, Vanessa L; Baker, Talia; Omary, Reed; Salem, Riad

    2009-12-01

    To evaluate the safety and efficacy of yttrium-90 ((90)Y) radioembolization with extended-shelf-life glass microspheres. We postulated that this approach, for the same planned tissue dose of 120 Gy, would increase the embolic load, improve distribution, and result in enhanced tumor response without causing additional adverse events. Between June 2007 and September 2008, 50 patients with extensive tumor burden and/or markedly hypervascular tumors (13 hepatocellular carcinomas, and 37 liver metastases) underwent radioembolization with extended-shelf-life microspheres at a planned dose of 120 Gy. Baseline and follow-up imaging and laboratory data were obtained. Response in the target lesion was assessed with cross-sectional imaging by using World Health Organization (WHO) and European Association for the Study of the Liver (EASL) guidelines. The mean delivered radiation dose was 126 Gy. The mean increase in embolic load with this approach was 111%, corresponding to an increase from 3.6 to 7.3 million microspheres. Clinical toxicities included fatigue (28 patients, 56%), abdominal pain (19 patients, 38%), and nausea/vomiting (six patients, 12%). Grade 3-4 bilirubin toxicity was seen in one patient. Two gastroduodenal ulcers were observed. With cross-sectional imaging, response rates according to WHO and EASL guidelines were 51% and 69%, respectively. The results demonstrate the safety and efficacy of extended-shelf-life (90)Y glass microspheres. The increased embolic load and lowered activity per microsphere theoretically resulted in better tumor coverage and, hence, improved response rates. This standardizable treatment paradigm provides a minimally embolic therapy for liver tumors.

  20. Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging.

    Science.gov (United States)

    Kou, Liping; Turner, Ellen R; Luo, Yaguang

    2012-05-01

    Edible flowers have great sensory appeal, but their extremely short shelf life limits their commercial usage. Postharvest 1-methylcyclopropene (1-MCP) treatment is used to counter ethylene activity and delay senescence in fresh produce; however, its potential application in edible flowers has not been tested. The objective of this study was to investigate the effect of 1-MCP treatment with modified atmosphere packaging (MAP) on the shelf life of edible flowers. Freshly harvested carnations and snapdragons were packaged in trays with or without 0.5 μL/L of 1-MCP, sealed with a gas permeable film, and stored at 5 °C. Package atmospheres, tissue electrolyte leakage, and flower quality were evaluated on days 0, 7, and 14. Treatment with 1-MCP resulted in significantly slower changes in package headspace O(2), CO(2), and C(2)H(4) partial pressures, maintained higher overall quality of both flower species and reduced electrolyte leakage and abscission in snapdragon. All samples prepared with MAP had significantly reduced dehydration and higher overall quality compared to flowers packaged commercially in plastic clamshell containers. Treatments with controlled release of 1-MCP and MAP significantly extended storage life of edible carnation and snapdragon flowers. © 2012 Institute of Food Technologists®

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. Extending Cassava Root Shelf Life via Reduction of Reactive Oxygen Species Production1[C][W][OA

    Science.gov (United States)

    Zidenga, Tawanda; Leyva-Guerrero, Elisa; Moon, Hangsik; Siritunga, Dimuth; Sayre, Richard

    2012-01-01

    One of the major constraints facing the large-scale production of cassava (Manihot esculenta) roots is the rapid postharvest physiological deterioration (PPD) that occurs within 72 h following harvest. One of the earliest recognized biochemical events during the initiation of PPD is a rapid burst of reactive oxygen species (ROS) accumulation. We have investigated the source of this oxidative burst to identify possible strategies to limit its extent and to extend cassava root shelf life. We provide evidence for a causal link between cyanogenesis and the onset of the oxidative burst that triggers PPD. By measuring ROS accumulation in transgenic low-cyanogen plants with and without cyanide complementation, we show that PPD is cyanide dependent, presumably resulting from a cyanide-dependent inhibition of respiration. To reduce cyanide-dependent ROS production in cassava root mitochondria, we generated transgenic plants expressing a codon-optimized Arabidopsis (Arabidopsis thaliana) mitochondrial alternative oxidase gene (AOX1A). Unlike cytochrome c oxidase, AOX is cyanide insensitive. Transgenic plants overexpressing AOX exhibited over a 10-fold reduction in ROS accumulation compared with wild-type plants. The reduction in ROS accumulation was associated with a delayed onset of PPD by 14 to 21 d after harvest of greenhouse-grown plants. The delay in PPD in transgenic plants was also observed under field conditions, but with a root biomass yield loss in the highest AOX-expressing lines. These data reveal a mechanism for PPD in cassava based on cyanide-induced oxidative stress as well as PPD control strategies involving inhibition of ROS production or its sequestration. PMID:22711743

  7. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

    OpenAIRE

    Geremew, Tsehayneh; Kebede, Ameha; Andualem, Berhanu

    2015-01-01

    Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial ac...

  8. 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

  9. Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding.

    Science.gov (United States)

    Oshima, S; Hirano, A; Kamikado, H; Nishimura, J; Kawai, Y; Saito, T

    2014-05-01

    The aims of this study were to evaluate the effectiveness of nisin A to control the growth of spore-forming bacteria, Bacillus and Paenibacillus, in chilled high-fat, milk pudding and to reduce heat treatment to improve aroma and flavour. Nisin A was added to milk pudding containing 5·0 and 7·5% fat to final concentrations of 40, 80, 120 and 240 IU ml(-1). Spores from Bacillus thuringiensis, Bacillus cereus and Paenibacillus jamilae were inoculated into samples at 10 spores ml(-1) prior to pasteurization at 130°C for 2 s. Milk pudding without inoculation was pasteurized using less heat condition (100, 110 and 120°C for 2 s) to measure the effect of adjusting the ingredients to prevent naturally occurring bacteria. The viable cells during storage at 15, 20 and 30°C showed nisin A inhibited spiked bacteria to varying degrees depending on species, sensitivities to nisin A concentration and fat content, and inhibited natural populations at 80 IU g(-1) nisin A in 5·0% fat and at 120 IU g(-1) in 7·5% fat milk pudding. An aroma compound analysis and organoleptic assessment showed processing at 110 and 120°C decreased the temperature-dependent unpleasant odours, for example, reduced dimethyl sulfide and dimethyl disulfide by 1·2-1·5 times and increased rankings in taste tests compared with 130°C treated pudding. Nisin A was found to be effective as a natural preservative to control spoilage bacteria in high-fat milk pudding and extend its shelf life, when using reduced heat treatments to improve the flavour and aroma without compromising food safety. This is the first report showing nisin A is effective in reducing spoilage bacteria in high-fat, chilled dessert, milk pudding. Therefore, nisin A can be used to improve milk puddings to satisfy both industry and consumer demand for food quality and safety. © 2014 The Society for Applied Microbiology.

  10. Use of lycopene as a natural antioxidant in extending the shelf-life of anhydrous cow milk fat.

    Science.gov (United States)

    Siwach, Ruby; Tokas, Jayanti; Seth, Raman

    2016-05-15

    Oxidative rancidity in anhydrous cow milk fat leads to reduction in its shelf life. Use of synthetic antioxidants is prevalent in dairy industry to prevent the development of rancidity. Keeping in view the increasing demand for natural additives, the present study was carried out to explore the potential of lycopene as a natural antioxidant in anhydrous cow milk fat. Lycopene at five different levels (30, 60, 90, 120 and 150 ppm) and butylated hydroxyl anisole (200 ppm), were incorporated in anhydrous cow milk fat. Potential of lycopene extract to enhance the shelf life of anhydrous cow milk fat was evaluated by measuring Free Fatty Acids, peroxide value, Thiobarbituric Acid value and color value during 12 months of storage at ambient conditions (30°C). Lycopene significantly (pLycopene containing samples scored significantly higher in terms of sensory attributes as compared to control. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Potential of nitrogen gas (N2) flushing to extend the shelf life of cold stored pasteurized milk

    OpenAIRE

    Tapani Alatossava; Abdul Ghafar; Patricia Munsch-Alatossava

    2013-01-01

    For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has rec...

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

    OpenAIRE

    Castillejo Montoya, Noelia; Martínez-Hernández, Ginés Benito; Gómez di Marco, Perla Azucena; Artés Calero, Francisco; Artés Hernández, Francisco de Asís

    2015-01-01

    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 co...

  13. 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.

  14. Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.

    Science.gov (United States)

    Conte, A; Gammariello, D; Di Giulio, S; Attanasio, M; Del Nobile, M A

    2009-03-01

    In this work the combination of active coating and modified-atmosphere packaging (MAP) was used to prolong the shelf life of Fior di Latte cheese. The active coating was based on sodium alginate (8% wt/vol) containing lysozyme (0.25 mg/mL) and EDTA, disodium salt (Na(2)-EDTA, 50 mM). The MAP was made up of 30% CO(2), 5% O(2), and 65% N(2). The speed of quality loss for the Fior di Latte cheese, stored at 10 degrees C, was assessed by monitoring pH and weight loss, as well as microbiological and sensorial changes. Results showed that the combination of active coating and MAP improved Fior di Latte cheese preservation, increasing the shelf life to more than 3 d. In addition, the substitution of brine with coating could allow us to gain a double advantage: both preserving the product quality and reducing the cost of its distribution, due to the lower weight of the package.

  15. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

    Science.gov (United States)

    Sirocchi, Veronica; Devlieghere, Frank; Peelman, Nanou; Sagratini, Gianni; Maggi, Filippo; Vittori, Sauro; Ragaert, Peter

    2017-04-15

    Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. An analysis of 72% chromated glycerin used for sclerotherapy: sterility, potency, and cost after extended shelf life.

    Science.gov (United States)

    Ghaznavi, Amir M; Nakamura, Mio; Tepper, Donna

    2015-01-01

    Sclerotherapy is the treatment of reticular veins and telangiectasias of the lower extremities. Sclerosants destroy endothelial tissue and expose subendothelial collagen fibers, which lead to subsequent fibrosis of vessels, thus preventing recanalization. There are several available sclerosants including sodium tetradecyl sulfate (STS), polidocanol (POL), and chromated glycerin (CG) with varying efficacy, potency, side effect profile, and cost. To identify the possible bacterial contamination and potency of CG beyond the current recommended shelf life of 3 months and to prove if CG is as cost effective as other available sclerosants. Samples of 72% CG underwent bacterial endotoxin, sterility, and potency analysis at Days 0, 24, and 183. In addition, cost comparison was performed with other commercially available sclerosants including STS and POL. No samples of CG showed any bacterial contamination. All aliquots of glycerin remained sterile at Day 14. Potency at Day 24 was 99.2%, which was the same at Day 183. Cost comparison with other sclerosants revealed that CG is lower cost per milliliter than STS and POL. Seventy-two percent CG has no contamination and maintains its reported potency up to 6 months while comparable with the cost of other commercially available sclerosants.

  17. Radiation processing: An effective quality control tool for hygienization and extending shelf life of a herbal formulation, Amritamehari churnam

    Directory of Open Access Journals (Sweden)

    Suchandra Chatterjee

    2016-01-01

    Full Text Available Amritamehari churnam (AC is an antidiabetic polyherbal formulation constituting of four herbal medicinal plants namely Phyllanthus emblica, Salacia reticulata, Tinospora cordifolia and Curcuma longa. The feasibility of using gamma irradiation at doses between 2.5 and 10 kGy to reduce microbial load and enhance shelf life of this formulation was investigated. The irradiated and non-irradiated products were stored at room temperature (25–32 °C and 50–85% R.H., 1.5 years. Acceptability of the irradiated product was assessed based on sensory, microbial, physical and chemical attributes as well as their antioxidant status. A dose 7.5 kGy was sufficient to maintain microbial quality within acceptable limit up to 18 months of storage. No significant differences in sensory properties were observed between the non-irradiated and irradiated sample. The applied dose did not cause any significant qualitative and quantitative changes in the chemical constituents, antioxidant activities as well as physical properties when measured by EPR spectroscopy.

  18. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese).

    Science.gov (United States)

    Geremew, Tsehayneh; Kebede, Ameha; Andualem, Berhanu

    2015-09-01

    Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P ≤ 0.05) greater than the remaining spice extracts. Inhibition zones (12.50 ± 1.00 to 15.50 ± 1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P ≤ 0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p ≤ 0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be contributed a lot to preserve and extend shelf life of metata ayib. Their antimicrobial activity can reduce the risk of spoilage and pathogenesis. The possible reason of LAB isolates was may be due to production of lactic acid, acetic acid and secondary metabolites like bacteriocins. Aseptic processing of traditional cottage cheese (ayib) is by far needed to minimize risks associated during consumption of metata ayib.

  19. 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.

  20. Flexible chitosan-nano ZnO antimicrobial pouches as a new material for extending the shelf life of raw meat.

    Science.gov (United States)

    Rahman, P Mujeeb; Mujeeb, V M Abdul; Muraleedharan, K

    2017-04-01

    As a breakthrough to open up the industrial use of novel environmentally benign packaging material, we propose the first report on portable chitosan-ZnO nano-composite pouches that will serve as elite entrants in smart packaging. A facile, one pot procedure was adopted for the preparation of the C-ZnC films. In order to tune the property of C-ZnC films, four different composite films were prepared by varying the concentration of ZnO. The prepared films were found to be much superior when compared to bare chitosan and other conventional films. Two bacterial strains that commonly contaminate in packed meat were selected as target microbes to elucidate the antimicrobial activity of the prepared C-ZnO film. Detailed investigations revealed that the antimicrobial efficiency is linearly related to the amount of ZnO nano-particles in the composite. The C-2 films exhibited excellent antimicrobial activity and was fabricated into packaging pouches for raw meat. The prepared pouches showed significant action against the microbes in raw meat owing to its complete inhibition of microbial growth on the sixth day of storage at 4°C. The C-2 pouches stand as a top-notch material when compared to polyethylene bag in extending the shelf life of raw meat. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root.

    Science.gov (United States)

    Son, Jihye; Hyun, Jeong-Eun; Lee, Jo-Won; Lee, Sun-Young; Moon, BoKyung

    2015-06-01

    This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packaging under 4 different modified-atmosphere gas compositions (that is, air, vacuum, 100% CO2 , 50% CO2 /50% N2 ) on the quality and microbiological characteristics of fresh-cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM-dipped sample in 100% CO2 packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW-dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat-treatment retarded the microbiological deterioration of fresh-cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO2 MAP with heat treatment effectively extend the shelf life of fresh-cut lotus root to 21 d at 5 °C. © 2015 Institute of Food Technologists®

  2. Application of modified atmosphere packaging (gas flushing and active packaging) for extending the shelf life of Beauveria bassiana conidia at high temperatures

    Science.gov (United States)

    Limited shelf life has long been a major constraint to the development of fungus-based bioinsecticides (mycoinsecticides). Fungal spores comprising the active ingredients of most products typically lose viability within a few months when stored in conventional packaging at temperatures >30 deg C. Me...

  3. Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef.

    Science.gov (United States)

    Tango, C-N; Mansur, A-R; Kim, G-H; Oh, D-H

    2014-12-01

    To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water (StAEW) and SAWE + FA. Treated meat was air-packaged and stored at 4 or 10°C. During storage, sampling was performed at 2-day intervals for microbiological and sensory changes. TVC was decontaminated at 40°C for 3 min by more than 3·70 log CFU g(-1) , and examined pathogens were reduced by more than 2·60 log CFU g(-1) with SAEW + FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and 10°C, respectively. The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage. © 2014 The Society for Applied Microbiology.

  4. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration.

    Science.gov (United States)

    Díaz, Pedro; Garrido, María Dolores; Bañón, Sancho

    2010-03-01

    The effects of two packaging methods on the spoilage of a cook-chill pork-based dish kept under refrigeration were studied. Raw pork cuts and pre-cooked tomato sauce were packed under vacuum "sous vide" in polyamide-polypropylene pouches (SV) or into translucent polypropylene trays under modified atmosphere (80% N(2)+20% CO(2)) and sealed with a top film (PT). Samples were cooked inside the pack at an oven temperature/time of 70 degrees C/7h, chilled at 3 degrees C and stored at 2 degrees C for up to 90days. Microbial (psychrotrophs, lactic-acid bacteria, Enterobacteriaceae, moulds and yeasts), physical-chemical (pH, water activity and total acidity) and sensory (colour, odour, flavour, texture and acceptance) parameters were determined. Heat penetration was faster in SV (2 degrees C/min) than in PT (1 degrees C/min) (core temperature). Both packaging methods were equally effective in protecting against microbial spoilage for 90 day at 2 degrees C. Minor counts were only detected for lactic-acid bacteria and anaerobic psychrotrophs in SV. No Enterobacteriaceae growth was found. Slight differences between SV and PT in pH and total acidity were observed. SV and PT had similar effects on the sensory preservation of the dishes. A gradual loss of acceptance of the cooked pork and tomato sauce was observed. Rancid flavour in PT and warmed-over-flavour in SV were noted in the final stages of storage. According to acceptance scores, the shelf-life of both SV and PT was 56 days at 2 degrees C. Both packaging methods can be used to manufacture sous vide meat-based dishes subsequently stored under refrigeration for catering use. Copyright 2009 Elsevier Ltd. All rights reserved.

  5. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.

    Science.gov (United States)

    Mosqueda-Melgar, Jonathan; Raybaudi-Massilia, Rosa M; Martín-Belloso, Olga

    2008-05-01

    The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enteritidis and L. monocytogenes were reduced by more than 5.0log(10)CFU/ml in HIPEF-processed melon (35kV/cm for 1709 micros at 193Hz and 4 micros pulse duration) and watermelon (35kV/cm for 1682 micros at 193Hz and 4 micros pulse duration) juices containing 2.0% and 1.5% of citric acid, respectively, or 0.2% of cinnamon bark oil. In addition, these treatments were also able to inactivate mesophilic, psychrophilic and, molds and yeasts populations, leading to a shelf-life of more than 91 days in both juices stored at 5 degrees C. Hence, the microbiological quality and safety of these fruit juices by combining HIPEF and citric acid or cinnamon bark oil were ensured. However, the taste and odor in those HIPEF-treated melon and watermelon juices containing antimicrobials were significantly affected. Therefore, further studies are needed to decrease the impact on the sensory attributes by using antimicrobials.

  6. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety.

    Science.gov (United States)

    Pinela, José; Ferreira, Isabel C F R

    2017-07-03

    Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.

  7. Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.

    Science.gov (United States)

    Jin, Tony; Zhang, Howard; Boyd, Glenn

    2010-05-01

    Antimicrobial films of polylactic acid polymer incorporated with nisin, EDTA, sodium benzoate (SB), potassium sorbate (PS), and their combinations were developed, and their antimicrobial effects on the inactivation of Escherichia coli O157:H7 and natural background microflora (total aerobic bacteria, molds, and yeasts) in strawberry puree at 10 and 22 degrees C were determined. Direct addition of SB+PS to strawberry puree was also used as a comparison with SB+PS film treatment. The combination treatment reduced the cell populations of E. coli O157:H7 from 3.5 log CFU/ml to undetectable levels ( SB+PS film > SB+PS direct addition > EDTA film > nisin film. The data obtained in this study suggest two approaches toward the development of control interventions against E. coli O157:H7 and extension of the microbiological shelf life of strawberry puree: (i) using antimicrobial packaging and (ii) using combinations of preservatives. The film formulas developed here can be used to make bottles or as coatings on the surface of bottles for use in liquid food packaging.

  8. 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.

  9. 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.

    Science.gov (United States)

    Hempel, Andreas W; Papkovsky, Dmitri B; Kerry, Joseph P

    2013-11-18

    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.

  10. 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.

  11. 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.

  12. 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 ...

  13. Low-dose gamma irradiation following hot water immersion of papaya (Carica papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life

    Science.gov (United States)

    Rashid, M. H. A.; Grout, B. W. W.; Continella, A.; Mahmud, T. M. M.

    2015-05-01

    Low-dose gamma irradiation (0.08 kGy over 10 min), a level significantly below that required to satisfy the majority of international quarantine regulations, has been employed to provide a significant reduction in visible fungal infection on papaya fruit surfaces. This is appropriate for local and national markets in producer countries where levels of commercial acceptability can be retained despite surface lesions due to fungal infection. Irradiation alone and in combination with hot-water immersion (50 °C for 10 min) has been applied to papaya (Carica papaya L.) fruits at both the mature green and 1/3 yellow stages of maturity. The incidence and severity of surface fungal infections, including anthracnose, were significantly reduced by the combined treatment compared to irradiation or hot water treatment alone, extending storage at 11 °C by 13 days and retaining commercial acceptability. The combined treatment had no significant, negative impact on ripening, with quality characteristics such as surface and internal colour change, firmness, soluble solids, acidity and vitamin C maintained at acceptable levels.

  14. 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.

  15. Extended Shelf Life of Precooked Meals

    Science.gov (United States)

    1974-06-01

    34. Palm (2l) states, "The method gives in the opinion of many persons a dubious result from the culinary and organoleptic viewpoint." In a comparative...unifijmiimmrfmwmmm ■ ■ <xp<iit«wiiii m IIIJIHI ii wJDMPmmm^n t.w,. >ju i ’ C^V ■’’ <SSɠSS^*!3»7,^r?t^ c. Nutritional aspects. Delphin (20...advises that the menus vor« based on the standards established by the Food and Nutrition Board in Washington, D.C. in 1956 and amendments. The

  16. Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada Starch-based edible coating on extending shelf life of fresh-cut pear

    Directory of Open Access Journals (Sweden)

    Diego Alvarenga Botrel

    2010-08-01

    Full Text Available A pera é uma das frutas de clima temperado mais consumidas no Brasil, no entanto sua conservação é limitada devido ao seu escurecimento quando sofre danos ou tratamentos físicos. Os revestimentos comestíveis interagem favoravelmente com o alimento, aumentando sua vida de prateleira. Este trabalho objetivou avaliar a ação de revestimento de amido adicionado de lactato de cálcio e L-cisteína na inibição do escurecimento enzimático, na redução do crescimento de psicrotrófilos e enterobactérias e na manutenção da textura. As peras fatiadas foram cobertas com revestimentos comestíveis à base de amido incorporados com cisteína e lactato de cálcio, exceto o controle - sem revestimento (C. Os tratamentos foram: apenas revestimento (T1; 2,0% lactato de cálcio e 1,0% L-cisteína (T2 e 2,0% lactato de cálcio e 1,5% L-cisteína (T3. As amostragens foram feitas nos tempos zero, dois, quatro e seis dias. As amostras foram mantidas sob refrigeração (7°C±2°C. As peras submetidas aos tratamentos T2 e T3 apresentaram-se significativamente mais firmes (PPear is one of the most consumed temperate fruits in Brazil; however their conservation is limited due to browning when it suffers injuries or physical treatments. The edibles coating interact with the food positively extending its shelf life. This research aimed to evaluate the action of starch edible coating incorporated with calcium lactate and L-cysteine on enzymatic browning inhibition, on psychrotrophs and enterobacteriaceae growing reduction and on firmness maintenance. The sliced pears were coated with starch edible coating incorporated with L-cysteine and calcium lactate, except control, without coating (C. The treatment were: only coating (T1; 2,0% calcium lactate and 1,0% L-cysteine (T2; 2,0% calcium lactate and 1,5% L-cysteine (T3. The samples were taken at 0, 2, 4 and 6 days. Pears were keeped under refrigeration (7°C±2°C. Pears submitted to treatments T2 and T3 show

  17. 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.

  18. Cosmetics Safety Q&A: Shelf Life

    Science.gov (United States)

    ... were using when the infection occurred. Among other cosmetics that are likely to have an unusually short shelf life are certain "all natural" products that may contain plant-derived substances conducive ...

  19. Gamma radiation applied to extend the shelf-life of lamb meat vacuum packed and stored under refrigeration; Radiacao gama aplicada para estender a vida util da carne de cordeiro embalada a vacuo e armazenada sob refrigeracao

    Energy Technology Data Exchange (ETDEWEB)

    Fregonesi, Raul Pereira

    2013-07-01

    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)

  20. Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food service systems.

    Science.gov (United States)

    McClelland, A; Williams, P

    2003-08-01

    To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services. Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared with results from similar studies in 1986 and 1993. Menus were collected from 80 hospitals in New South Wales (NSW), Australia, including 36 using cook-chill food service systems. Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 1993 and 2001, and between different types of hospitals. In 2001, compared with 1993, significantly many hospitals offered more than one hot choice at the evening meal, more menus highlighted low fat items and more calcium-rich foods were available. More than 90% of hospitals allowed patients to select their own menu, offered wholemeal breads and high-fibre breakfast cereals, fresh fruit, polyunsaturated margarine, a milk dessert at least once a day and two or more hot options at the midday meal. Hospitals with cook-chill food services had menus that were more likely to meet nutritional recommendations, although they were less likely to offer a choice of serving size. A high proportion of unpopular choices were offered in menus, especially meat dishes and desserts. Since 1986, NSW hospital menus have improved to offer choices that conform better to dietary guidelines. Cook-chill food services may have positive and negative impacts on meal choices. The assessment criteria are useful in hospitals to assess their menus.

  1. EFFECT OF CHITOSAN COATING ON SHELF LIFE OF BLACK TIGER SHRIMP (PENAEUS MONODONS

    Directory of Open Access Journals (Sweden)

    S. Bhadra

    2012-12-01

    Full Text Available Chitosan coating serve as an antioxidant and micro-diffusion barrier and prevents the loss of water, texture, odour, color or overall accessibility in seafood. The preservation of shrimps using chitosan dips seems promising and effective, as demonstrated in this study. The antimicrobial property of chitosan is infhenod by slightly acidic pH. This work also showed that the shelf life of Penaeus monodon coated with chitosan dips extends the shelf life of shrimp.

  2. 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

    2018-02-02

    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.

  3. Sensory shelf life of dulce de leche.

    Science.gov (United States)

    Garitta, L; Hough, G; Sánchez, R

    2004-06-01

    The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45 degrees C. Plastic flavor was the first descriptor to reach its cutoff point at 25 degrees C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25 degrees C, 53 d at 37 degrees C, and 9 d at 45 degrees C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 +/- 2080 cal/mol.

  4. 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...

  5. Moisture and shelf life in sugar confections.

    Science.gov (United States)

    Ergun, R; Lietha, R; Hartel, R W

    2010-02-01

    From hardening of marshmallow to graining of hard candies, moisture plays a critical role in determining the quality and shelf life of sugar-based confections. Water is important during the manufacturing of confections, is an important factor in governing texture, and is often the limiting parameter during storage that controls shelf life. Thus, an understanding of water relations in confections is critical to controlling quality. Water content, which is controlled during candy manufacturing through an understanding of boiling point elevation, is one of the most important parameters that governs the texture of candies. For example, the texture of caramel progresses from soft and runny to hard and brittle as the moisture content decreases. However, knowledge of water content by itself is insufficient to controlling stability and shelf life. Understanding water activity, or the ratio of vapor pressures, is necessary to control shelf life. A difference in water activity, either between candy and air or between two domains within the candy, is the driving force for moisture migration in confections. When the difference in water activity is large, moisture migration is rapid, although the rate of moisture migration depends on the nature of resistances to water diffusion. Barrier packaging films protect the candy from air whereas edible films inhibit moisture migration between different moisture domains within a confection. More recently, the concept of glass transition, or the polymer science approach, has supplemented water activity as a critical parameter related to candy stability. Confections with low moisture content, such as hard candy, cotton candy, and some caramels and toffees, may contain sugars in the amorphous or glassy state. As long as these products remain below their glass transition temperature, they remain stable for very long times. However, certain glassy sugars tend to be hygroscopic, rapidly picking up moisture from the air, which causes

  6. 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.

  7. Sensory acceptability of squid rings gamma irradiated for shelf-life extension

    Science.gov (United States)

    Tomac, Alejandra; Cova, María C.; Narvaiz, Patricia; Yeannes, María I.

    2017-01-01

    The feasibility of extending the shelf-life of a squid product by gamma irradiation was analyzed. Illex argentinus rings were irradiated at 4 and 8 kGy; and stored at 4±1 °C during 77 days. No mesophilic bacteria, enterobacteriaceae and coliforms were detected in irradiated rings during storage. Psychrotrophic bacteria were significantly reduced by irradiation; their counts were fitted to a growth model which was further used for shelf-life estimations: 3 and 27 days for 0 and 4 kGy, respectively. Initially, non-irradiated as well as irradiated rings had very good sensory scores. The overall acceptability of 4 and 8 kGy rings did not decrease during 27 and 64 days, respectively, while control samples spoiled after 3 days. A radiation dose range for squid rings preservation was defined, which attained the technological shelf-life extension objective, without impairing sensory quality.

  8. 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.

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

    OpenAIRE

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

    2017-01-01

    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-...

  10. Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese

    Directory of Open Access Journals (Sweden)

    omid ramezani

    2016-11-01

    Full Text Available Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese.

  11. 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.

  12. shelf life of plantain and banana chips during storage

    African Journals Online (AJOL)

    SHELF LIFE OF PLANTAIN AND BANANA CHIPS DURING STORAGE. T. A. ADENIJI. DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,. RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY,. PORT HARCOURT, NIGERIA. ABSTRACT. The effect of light on the shelf life of two African plantain landraces ...

  13. 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.

  14. MICROBIOLOGICAL QUALITY AND SHELF LIFE OF FRESH PACKAGED TILAPIA FILLETS STORED UNDER DIFFERENT CHILL TEMPERATURES

    Directory of Open Access Journals (Sweden)

    Odoli Cyprian

    2013-02-01

    Full Text Available Nile tilapia (Oreochromis niloticus farmed in recirculation aquaculture system (RAS was filleted and packaged in 100% air and 50% CO2: 50% N2 modified atmosphere (MA prior to storage at 1˚C and -1˚C for up to 27 days. Fillets were sampled regularly and analysed for headspace gas composition, sensory and microbial changes. Shelf life varied with apparent relation to storage temperature, package atmosphere and microflora. Pseudomonads were reported as the main spoilage organisms in tilapia fillets during chilled storage conditions. Sensory analysis of cooked samples as well as microbial growth indicated fillets packaged in 100% air had a shelf life of 13-15 days during storage at 1˚C and 20 days at -1˚C. At the end of shelf life in 100% air packaged groups, TVC and pseudomonads counts reached log 7 colony-forming units g-1 in flesh. Whereas in 50% CO2: 50% N2 packaged fillets, the lag phase and generation time of bacteria was extended and recorded counts of < log 4 colony-forming units g-1 up to 27 days of storage at both 1˚C and -1˚C. However, 50% CO2 : 50% N2 conditions restricted fillets shelf life to 23 days based on sensorial changes mainly fillets colour characteristics.

  15. Effect of packaging conditions on shelf-life of fresh foal meat.

    Science.gov (United States)

    Gómez, María; Lorenzo, José M

    2012-08-01

    The objective was to determine the shelf life of foal meat (Longissimus dorsi) stored in four different packages: (i) vacuum, (ii) overwrap and (iii) two modified atmospheres (MAP): high O(2) MAP (80% O(2)+20% CO(2)) and low O(2) MAP (30% O(2)+70% CO(2)) stored at 2 °C during 14 days. Shelf life evaluation was based on pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Based on aerobic bacterial counts, the shelf life of foal meat samples in overwrap and high O(2) MAP packages would be 10 days at most, almost 14 days in low O(2) MAP and more than 14 days in vacuum packaging. Scores for sensorial evaluation were unacceptable after 10 days of storage in samples in overwrap and MAP packs, but they were still acceptable in vacuum ones. Moreover, for all packaging conditions except vacuum, which remained constant, a decrease in redness (a*) and an increase in carbonyl content and TBAR'S values was observed with storage time. High O(2) levels negatively affected foal meat quality, while anaerobic conditions extended shelf life to 14 days. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. aromaticus: Its Development and Shelf Life Evaluation

    Directory of Open Access Journals (Sweden)

    Pawan Kumar

    2014-01-01

    Full Text Available Antioxidant rich products are valued due to their health benefits and appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.

  17. Biodegradable Long Shelf Life Food Packaging Material Project

    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...

  18. 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.

  19. 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.

  20. 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.

  1. Effect of packaging conditions on the shelf-life of chicken frankfurters with and without lactate addition.

    Science.gov (United States)

    Tovunac, I; Galic, K; Prpic, T; Juric, S

    2011-04-01

    Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N(2) and 30% CO(2), a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, a(w)), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 (°)C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 (°)C.

  2. 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.

  3. Nanotech extends shelf life of fresh fruit | IDRC - International ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2015-10-09

    Oct 9, 2015 ... In initial research in India and Sri Lanka, scientists used a hexanal-impregnated formula to test the product on mangoes. Spraying orchards with a low concentration of the compound ... Mary O'Neill is an Ottawa-based writer. This article was prepared for Asia Research News 2016. Photos : IDRC | Vijay ...

  4. 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.

  5. 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.

  6. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  8. Effects of packaging methods on shelf life of ratite meats

    Directory of Open Access Journals (Sweden)

    Horbańczuk Olaf K.

    2017-09-01

    Full Text Available Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP, on its shelf life quality during storage, including technological and nutritional properties.

  9. Application of low-dose gamma irradiation to extend the shelf life of minimally processed Red Beet (Beta vulgaris sp. vulgaris L.), cv. Early Wonder; Aplicacao de baixas doses de radiacao gama para extensao da vida util de beterraba vermelha (Beta vulgaris ssp. vulgaris L.), cv. Early Wonder, minimamente processada

    Energy Technology Data Exchange (ETDEWEB)

    Hernandez, Nilber Kenup

    2006-07-01

    detected independently of the dose. In addition, physicochemical analyses investigated the evolution of pH; total acidity; total soluble solids and ascorbic acid throughout storage. Samples from experiment 2 were also subjected to sensory analyses for overall appearance and aroma at 4 different post-irradiation times. The results indicated that the samples irradiated with 1.0 and 1.5 kGy remained good for consumption for 20 days. Therefore it can be concluded that the application of those doses extended the shelf life of the samples without harming their nutritional and sensory quality. Finally, the results indicate that the dose of 1.0 kGy is the most appropriate for the conservation of red beet among those tested. (author)

  10. 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.

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

    Directory of Open Access Journals (Sweden)

    Sunil Sharma

    2017-08-01

    Full Text Available 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.

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

    Science.gov (United States)

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

    2017-01-01

    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. PMID:28817100

  13. Extension of Space Food Shelf Life Through Hurdle Approach

    Science.gov (United States)

    Cooper, M. R.; Sirmons, T. A.; Froio-Blumsack, D.; Mohr, L.; Young, M.; Douglas, G. L.

    2018-01-01

    The processed and prepackaged space food system is the main source of crew nutrition, and hence central to astronaut health and performance. Unfortunately, space food quality and nutrition degrade to unacceptable levels in two to three years with current food stabilization technologies. Future exploration missions will require a food system that remains safe, acceptable and nutritious through five years of storage within vehicle resource constraints. The potential of stabilization technologies (alternative storage temperatures, processing, formulation, ingredient source, packaging, and preparation procedures), when combined in hurdle approach, to mitigate quality and nutritional degradation is being assessed. Sixteen representative foods from the International Space Station food system were chosen for production and analysis and will be evaluated initially and at one, three, and five years with potential for analysis at seven years if necessary. Analysis includes changes in color, texture, nutrition, sensory quality, and rehydration ratio when applicable. The food samples will be stored at -20 C, 4 C, and 21 C. Select food samples will also be evaluated at -80 C to determine the impacts of ultra-cold storage after one and five years. Packaging film barrier properties and mechanical integrity will be assessed before and after processing and storage. At the study conclusion, if tested hurdles are adequate, formulation, processing, and storage combinations will be uniquely identified for processed food matrices to achieve a five-year shelf life. This study will provide one of the most comprehensive investigations of long duration food stability ever completed, and the achievement of extended food system stability will have profound impacts to health and performance for spaceflight crews and for relief efforts and military applications on Earth.

  14. 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 ...

  15. 41 CFR 101-27.205 - Shelf-life codes.

    Science.gov (United States)

    2010-07-01

    ... Regulations System FEDERAL PROPERTY MANAGEMENT REGULATIONS SUPPLY AND PROCUREMENT 27-INVENTORY MANAGEMENT 27.2... controls for such materials to prevent issuance of any unserviceable items. (d) Agencies may also establish controls for materials with a shelf life greater than 60 months that are not identified in paragraph (c) of...

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

    Indian Academy of Sciences (India)

    Abstract. The findings of the present work yield useful information about the. Malaysian Pangasius sutchi concerning the marketing sector from the point of view of shelf life and storage temperature in the range of 0 to 10. ◦. C. A fresh batch of typical samples, were stored similarly in four chillers of different temperatures for.

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

    Indian Academy of Sciences (India)

    The findings of the present work yield useful information about the Malaysian Pangasius sutchi concerning the marketing sector from the point of view of shelf life and storage temperature in the range of 0 to 10°C. A fresh batch of typical samples, were stored similarly in four chillers of different temperatures for a period of 28 ...

  18. 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).

  19. Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging.

    Science.gov (United States)

    Pala, Carlo; Scarano, Christian; Venusti, Massimiliano; Sardo, Daniela; Casti, Daniele; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Marras, Michela; Paba, Antonio; Spanu, Carlo; De Santis, Enrico Pietro Luigi

    2016-06-03

    Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp, Bacillus cereus, yeasts and moulds, and the chemical-physical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g(-1), respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

  20. Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

    Directory of Open Access Journals (Sweden)

    Carlo Pala

    2016-08-01

    Full Text Available Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80 and water activity (0.974-0.991, it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp., Bacillus cereus, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

  1. Shelf life of artisanal demi-glace sauce

    OpenAIRE

    HOLANDA, Natálya Vidal de; GOMES, Joyciane da Silva; SANTOS, Sandra Maria Lopes dos; DAMACENO, Marlene Nunes

    2017-01-01

    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 se...

  2. SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES

    Directory of Open Access Journals (Sweden)

    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.

  3. Shelf-life evaluation of Rasayana Churna: A preliminary study.

    Science.gov (United States)

    Verma, Priyanka; Galib; Patgiri, Biswajyoti; Prajapati, Pradeep Kumar

    2014-04-01

    Concept of Saviryta Avadhi (shelf-life) of Ayurvedic dosage forms is well-defined in classics of Ayurveda. Information on this is scattered in initial classics of Ayurveda like Charaka Samhita, but focused well after 13(th) Century AD in texts such as Vangasena Samhita, Sharangadhara Samhita and Yogaratnakara. Though the concepts have a strong background; considering the pharmaceutical development, a need is felt to re-evaluate the age old concepts by following current norms. To evaluate shelf-life of two samples of Rasayana Churna. Raw material was procured from The Pharmacy, Gujarat Ayurved University and authenticated at Pharmacognosy Laboratory. Individual drugs were powdered and blended in specified ratio to obtain Rasayana Churna (RC). RC was levigated with decoction of Amalaki, Guduchi and Gokshura to prepare Bhavita Rasayana Churna (BRC). Both the samples were subjected to accelerated stability studies by following standard guidelines. Both the samples are bitter and astringent with characteristic odor. RC is creamish brown in colour, while BRC is dark blackish brown. These Organoleptic characters were unchanged till the 6(th) month of study. On comparision, BRC is found to be more stable than RC. This signifies that, Bhavana not only incorporates additional therapeutic attributes, but also helpful in increasing shelf-life.

  4. Microbiological shelf life of pasteurized milk in bottle and pouch.

    Science.gov (United States)

    Petrus, R R; Loiola, C G; Oliveira, C A F

    2010-01-01

    Shelf life of pasteurized milk in Brazil ranges from 3 to 8 d, mainly due to poor cold chain conditions that prevail throughout the country and subject the product to repeated and/or severe temperature abuse. This study evaluated the influence of storage temperature on the microbiological stability of homogenized whole pasteurized milk (75 degrees C/15 s) packaged in high-density polyethylene (HDPE) bottle and low-density polyethylene (LDPE) pouch, both monolayer materials pigmented with titanium dioxide (TiO(2)). The storage temperatures investigated were 2, 4, 9, 14, and 16 degrees C. Microbiological evaluation was based on mesophilic and psychrotrophic counts with 7 log CFU/mL and 6 log CFU/mL, respectively, set as upper limits of acceptability for maintaining the quality of milk. The microbiological stability for pasteurized milk packaged in HDPE bottle and stored at 2, 4, 9, 14, and 16 degrees C was estimated at 43, 36, 8, 5, and 3 d, respectively. For milk samples packaged in LDPE pouch, shelf life was estimated at 37, 35, 7, 3, and 2 d, respectively. The determination of Q(10) and z values demonstrated that storage temperature has a greater influence on microbiological shelf life of pasteurized milk packaged in LDPE pouch compared to HDPE bottle. Based on the results of this study, HDPE bottle was better for storing pasteurized milk as compared to LDPE pouch.

  5. 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 (N2/CO2: 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.

  6. Shelf-life prediction of canned "nasi uduk" using accelerated shelf-life test (ASLT) - Arrhenius model

    Science.gov (United States)

    Kurniadi, Muhamad; Salam, Nur; Kusumaningrum, Annisa; Nursiwi, Asri; Angwar, Mukhamad; Susanto, Agus; Nurhikmat, Asep; Triwiyono, Frediansyah, Andri

    2017-01-01

    "Nasi Uduk" is one of the Indonesian traditional food made from rice, steamed with coconut milk and seasoning. For optimizing shelf-life, canned "nasi uduk" for military and disaster-response ration, was packed using cylindrical cans of 72,63 × 53,04 mm (Ø × h) in size. One of the important aspects on quality assessment of preserved product was its rancidity. The aim of this research was to determine shelf-life of canned "nasi uduk" using ASLT method of Arrhenius model. Storage temperatures set up at 35, 45 and 55°C for 35 days. Optimization of sterilization process was conducted to achieve the optimum conditions of sterilization. Target lethality value (Fo), microorganism total plate count (TPC) and rancidity levels (TBA) were used as parameters in this research. The results showed that the optimum sterilization conditions were 121 °C for 20 minutes, TPC value of 9.5 × 101 CFU/ml and Fo value 4.14 minutes. Predicted shelf-life of canned "nasi uduk" was 9.6 months which was average TBA value still bellow of the critical point.

  7. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.

    Science.gov (United States)

    Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K

    2015-05-01

    The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531(T), as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread quality and higher safety due to an extended shelf life, and therefore meeting consumer needs for good quality and preservatives-free food products. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. 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.

  9. 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.

  10. 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...

  11. Application of gamma irradiation for aging control and improvement of shelf-life of kimchi, korean salted and fermented vegetables

    Science.gov (United States)

    Song, Hyun-Pa; Kim, Dong-Ho; Yook, Hong-Sun; Kim, Kyung-Soo; Kwon, Joong-Ho; Byun, Myung-Woo

    2004-09-01

    This study was carried out to evaluate the application of food irradiation as a method for extending shelf life of Kimchi. Gamma irradiation up to 10 kGy in the early stage of Kimchi fermentation had a dose-dependent effect on the inactivation of fermentative microbes, lowering the lactate dehydrogenase (LDH) activity and delaying acidification. Although gamma irradiation on the mid-fermentation stage of Kimchi inactivated the fermentative microbes effectively, LDH activity remained high and acidification continued. Kimchi irradiated at 10 kGy had lower scores in acceptability than those of control, 2.5 and 5 kGy irradiated. Therefore, gamma irradiation upto 5 kGy in the early fermentation stage is recommended for aging control and the improvement of shelf life of Kimchi.

  12. Application of gamma irradiation for aging control and improvement of shelf-life of kimchi, korean salted and fermented vegetables

    Energy Technology Data Exchange (ETDEWEB)

    Song, Hyun-Pa; Kim, Dong-Ho; Yook, Hong-Sun; Kim, Kyung-Soo; Kwon, Joong-Ho; Byun, Myung-Woo E-mail: mwbyun@kaeri.re.kr

    2004-10-01

    This study was carried out to evaluate the application of food irradiation as a method for extending shelf life of Kimchi. Gamma irradiation up to 10 kGy in the early stage of Kimchi fermentation had a dose-dependent effect on the inactivation of fermentative microbes, lowering the lactate dehydrogenase (LDH) activity and delaying acidification. Although gamma irradiation on the mid-fermentation stage of Kimchi inactivated the fermentative microbes effectively, LDH activity remained high and acidification continued. Kimchi irradiated at 10 kGy had lower scores in acceptability than those of control, 2.5 and 5 kGy irradiated. Therefore, gamma irradiation upto 5 kGy in the early fermentation stage is recommended for aging control and the improvement of shelf life of Kimchi.

  13. Statistical Framework for Planning a Component Shelf Life Program.

    Energy Technology Data Exchange (ETDEWEB)

    Crowder, Stephen V. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    2017-02-01

    This document outlines a statistical framework for establishing a shelf-life program for components whose performance is measured by the value of a continuous variable such as voltage or function time. The approach applies to both single measurement devices and repeated measurement devices, although additional process control charts may be useful in the case of repeated measurements. The approach is to choose a sample size that protects the margin associated with a particular variable over the life of the component. Deviations from expected performance of the measured variable are detected prior to the complete loss of margin. This ensures the reliability of the component over its lifetime.

  14. Shelf life of pie caps with biodegradable films as spacers

    OpenAIRE

    Daniela Verónica Escobar Gianni; Angelina Sala; Carlos Silvera; Rodrigo Harispe; Rosa Marquez Romero

    2013-01-01

    Commonly pie caps at market use polyethylene films as spacers between them. This paper studies the conventional spacers replacement with edible and biodegradable films made with whey protein isolate (WPI) and potassium sorbate as a preservative. Besides facilitating the separation of pie caps, with this application is intended to increase their shelf life. The films made by the compression molding method were used as spacers in pie caps without preservative in their formula (A) and with prese...

  15. 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

  16. 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.

  17. 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.

  18. 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.

  19. Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu traditional Sardinian fresh cheese

    Directory of Open Access Journals (Sweden)

    Carlo Spanu

    2013-11-01

    Full Text Available A study was conducted to evaluate the dura- bility of the traditional fresh soft cheese Fruhe manufactured in Sardinia either from goats’ or sheep’s milk. Four farmstead cheese-making plants were visited three times during the Fruhe cheese-making season. During each visit environmental samples were collected from food contact and non-food contact sur- faces in order to evaluate the presence of Enterobacteriaceae, Escherichia coli, Pseudomonas spp. and Listeria spp. In a total of 60 environmental samples, Escherichia coli and Listeria spp. were never detected, while contamination with Enterobacteriaceae and Pseudomonas spp. was observed respectively in 48% and 43% of samples. The microbiological profile of 48 Fruhe cheese samples was assessed at different time points during the product shelf-life. Aerobic mesophilic bacteria, Enterobacteriaceae, E. coli, Pseudomonas spp., Bacillus cereus and Listeria monocytogenes were investigated at 0, 7, 14 and 21 days after production. E. coli, L. monocytogenes and B. cereus were never detected in the product. Enterobacteriaceae contamination was observed, showing decreasing levels over time. Pseudomonas spp. was recovered in only two Fruhe samples (3.3% at day 0. Sensory analysis was also conducted using a triangle test to determine whether a difference between Fruhe samples at 14 and 21 days of shelf-life exists. Based on the evolution of the microbiological profile and the sensory attributes observed in the present study, it is reasonable to assume that the product shelf-life can be feasibly extended up to 21 days.

  20. Improved shelf life of protein-rich tofu using Ocimum sanctum (tulsi) extracts to benefit Indian rural population.

    Science.gov (United States)

    Anbarasu, K; Vijayalakshmi, G

    2007-10-01

    A nutrition survey carried out in India revealed that the diets of the rural population are inadequate and deficient in most of the nutrients especially protein. India being the 5th-largest producer of soybean, a protein-rich cereal, can redress protein-energy malnutrition through diversification of soybean uses by developing high-value and health-based food products. Tofu, a nonfermented soybean product rich in high-quality protein, B-vitamins, and isoflavones, could be an excellent substitute for meat in Indian recipes. Tofu being rich in protein has a very short shelf life. Hence an attempt was made to improve the shelf life using extracts of tulsi (Ocimum sanctum) commonly available in rural areas. Tofu was prepared traditionally using MgCl(2):CaSO(4) as coagulating agents. Aqueous extract of Ocimum sanctum (tulsi) was added during the preparation and storage of tofu to prolong its shelf life. Water used in this study was free from microflora, plant extract used contained mesophilic count of 2.527 x 10(4) CFU/g, and no yeasts and molds were detected. Tofu with tulsi extract had 76.4% moisture and was softer than control. Not much difference in mesophilic count was observed between control and treated samples during storage; however, treated tofu was organoleptically good until the end of the study with less lipid-peroxidation and exhibited 50% (4.7 units) less protease activity than control (9.6 units) after 7 d. By using extracts of naturally available, easily cultivable tulsi, the shelf life was successfully extended to 7 to 8 d from 3 to 4 d of normal storage without refrigeration.

  1. Evaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens Avaliação de diferentes combinações de oxigênio, gás carbônico e nitrogênio utilizadas no aumento de vida de prateleira de couve minimamente processada

    Directory of Open Access Journals (Sweden)

    Celso L. Moretti

    2003-12-01

    Full Text Available Collard greens (Brassica oleracea var. acephala "Manteiga" were harvested in commercial fields in Brasilia, Brazil, aiming to evaluate different oxygen, carbon dioxide and nitrogen combinations to extend the shelf life of the fresh-cut product. After harvest, leaves were taken to the postharvest laboratory, selected for external blemishes and minimally processed (3 mm thick inside a cold room (13±2°C. After processing, fresh-cut collard greens were stored under two controlled atmosphere (CA conditions (3% O2, 4% CO2; 5% O2, 5% CO2/balance N2, and normal air (control, at 5°C (95±2% RH, for six days. Daily, minimally processed collard greens were evaluated for total vitamin C, total chlorophyll, total soluble solids content, and titratable acidity. Total vitamin C content decreased for all treatments during the storage period. Storage under CA conditions delayed total vitamin C degradation for both atmospheres studied. At the end of the storage period, fresh-cut collard greens stored under 3% O2, 4% CO2 showed around 25% and 56% more vitamin C than the material stored under 5% O2, 5% CO2 and control, respectively. Total chlorophyll content decreased during the storage period. At the end of the experiment, fresh-cut collard greens stored under 3% O2, 4% CO2 showed 24% and 45% more total chlorophyll than the product stored under 5% O2, 5% CO2 and control, respectively. CA storage delayed organic acid degradation. On the sixth day, fresh-cut collard greens stored under 3% O2, 4% CO2 presented around 44% more organic acids than control. Total soluble solids content were not significantly affected.Folhas de couve (Brassica oleracea var. acephala "Manteiga" foram obtidas em campos de produção comercial em Brasília, DF, com o objetivo de avaliar diferentes combinações de oxigênio, dióxido de carbono e nitrogênio para estender a vida de prateleira do produto minimamente processado. Após colhidas, as folhas foram levadas ao laboratório de p

  2. Effects of modified atmosphere packaging on shelf life of Turkish delight (lokum).

    Science.gov (United States)

    Dereli, Zeynep; Sevik, Ramazan; Batu, Ali; Gök, Veli

    2014-10-01

    Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sensory evaluations were conducted at the beginning of storage and at 7-day intervals thereafter. Microbiological analyses showed that the numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO2 plus 70% N2 were lower than in the other modified atmospheres. According to sensory evaluations, the samples kept in a modified atmosphere of 50% CO2 plus 50% N2 were unacceptable after the 21st day of storage, whereas those kept in modified atmospheres of both 25% CO2 plus 75% N2 and 30% CO2 plus 70% N2 were found to be acceptable even after 30 days of storage.

  3. Effects of packaging techniques, freezing temperature and storage time on beef shelf life

    Directory of Open Access Journals (Sweden)

    A. Di Giacomo

    2010-01-01

    Full Text Available Modified atmosphere packaging (MAP is well-known as a method to extend the shelf life of a variety of foods including fresh red meat (Luño et al., 2000. Atmospheres combine oxygen (O2, carbon dioxide (CO2, and nitrogen (N2 to maintain the quality of fresh red meat. CO2 is known for its inhibitory effect on microbial growth (Silliker and Wolfe, 1980; nevertheless atmospheres with high levels of CO2 (low O2 can cause meat discoloration (Silliker et al., 1977. In the present research physical characteristics and oxidative stability have been checked on Maremmana crossbreed Longissimus thoracis muscle after packaging under vacuum and in modified atmosphere and then storage at three temperatures for three different times.

  4. DONKEY MILK SHELF LIFE: MICROBIOLOGY AND VOLATILE COMPOUNDS

    Directory of Open Access Journals (Sweden)

    F. Conte

    2010-03-01

    Full Text Available Organoleptics properties are important to evaluate the shelf life of food products. Sensory analysis is generally used for this purpose. In this study psychrotrophic, mesophilic bacteria, and pH values were correlated to volatile compounds. The quality of raw donkey milk stored for 3, 7, 10, 14 and 28 days at two different temperatures (3°C and 7°C was tested. Donkey milk volatiles for the first time in this study were identified. Different volatiles distribution were detected by Smart Nose and GCO during the trials and a correlation with bacteriological and pH data were shown. On the basis of the results the acceptability of 10 days storing at +3°C, and of 3-4 days at +7°C, for milk samples, was pointed out.

  5. KNOWLEDGE AND THEIR SHELF LIFE IN THE BUSINESS CYCLE

    Directory of Open Access Journals (Sweden)

    Laurentia Elena SCURTU

    2015-08-01

    Full Text Available In the attempt to draw a definition to the business topics of the current period, we report to a string of descriptive key words, which appeal to a growing amount of assets, other than the physical/tangible ones. Thus, the most used words/keywords are: knowledge, skills/abilities or talents and the successful leaders that can use/exploit them productively, to achieve competitive advantage, become the key individuals in the business organizations. This is partly due to the "promise" that "the world of intangibles" guarantee to the modern corporate success. Thus, knowledge has become valuable resources in the current competitive chaos. The issue of this paper focuses on how knowledge are used in business organizations, where they can be located within the organization domain and which is their shelf life/their term of validity comparing to the one of those tangible/physical.

  6. 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

  7. 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, ...

  8. 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.

  9. 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 (P<0.01) higher production of lutein in LDPE packaged flowers. LDPE pack was the best design among the ten package designs, in preserving lutein content of marigold flowers and extending their shelf 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  11. Shelf Life Extension of Maple pea (Pisum sativum var. arvense L. Spread Using Sous Vide

    Directory of Open Access Journals (Sweden)

    Ķirse Asnate

    2016-12-01

    Full Text Available The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L. spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (Pisum sativum var. arvense L., to which salt, citric acid, oil, and spices were added. Pea spread was stored in polyamide/polyethylene (PA/PE film pouches, packaged in vacuum and hermetically sealed. Pea spread pouches were heat treated in a water bath, then rapidly cooled in ice-water and stored at 4.0 ± 0.5 °C. Sous vide was applied in three different heat regimens +(65.0; 80.0 and 100.0 ± 0.5 °C with cooking times 5, 10, 15, 20, 25, and 30 min at a constant temperature. Total plate count was determined according to ISO 4833-1:2014 on Plate Count Agar and Enterobacteriaceae determination was performed in accordance with ISO 21528-2:2004 on Violet Red Bile Glucose Agar. Total plate count in pea spread without thermal treatment was 3.41 log10 CFU g−1, in all sous vide packaged pea spread samples microbial contamination was significantly lower (p < 0.05. Enterobacteriaceae were not detected in any samples. It is possible to extend the shelf life of sous vide maple pea spread up to 14 weeks when stored at 4.0 ± 0.5 °C.

  12. The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture.

    Science.gov (United States)

    Fraqueza, M J; Barreto, A S

    2009-09-01

    There is a lack of knowledge related to the action of Ar on microbial development and prevention of oxidation when applied to raw meat under modified-atmosphere package (MAP). The aim of this study was to evaluate the effect of an anaerobic gas mixture with Ar on spoilage flora growth, color, and lipid oxidation stability of turkey meat under MAP stored at 0 degrees C. Breast muscles samples were collected on different working days from turkey carcasses (BUT9 and BIG6), fast-cooled in a tunnel (-2 degrees C, 2 m.s(-1), 90% RH) for 2 h and selected to be deboned according current practices in industrial slaughterhouses. The breasts were cut into slices that were individually packaged under aerobiosis (P0) and in 4 different modified atmospheres containing different gas mixtures as (P1) 100% N2, (P2) 50% Ar-50% N2, (P3) 50% Ar-50% CO2, and (P4) 50% N2-50% CO2. All samples were stored at 0+/-1 degrees C in the dark for between 12 and 25 d. Meat samples packaged in P0 were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage and then extended to 19 and 25 d when samples were under MAP. The microbial shelf life period extension of MAP sliced turkey meat compared with aerobic packaging (5-d shelf life) is 1 wk more for P1 and P2 mixtures, 2 wk for P4, and 3 wk for P3. The Ar-CO2 mixture was more efficient in delaying flora development than CO2-N2 with 1 log difference on the 25th day of storage, for total psychrotrophic counts, total anaerobic counts, and Brochothrix thermosphacta. The presence of Ar on gas mixtures did not seem to have any additional protective effect on lipid turkey meat oxidation.

  13. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

    DEFF Research Database (Denmark)

    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...... 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...

  14. Evaluation of the shelf life of sterile instrument packs.

    Science.gov (United States)

    Butt, W E; Bradley, D V; Mayhew, R B; Schwartz, R S

    1991-12-01

    No published studies have specifically addressed the shelf life of sterile packaging materials commonly used in dentistry. This study examined the effect of time on the sterile integrity: paper envelopes, peel pouches, and nylon sleeves. Seven thousand two hundred sample packs, each containing three glass rods, were prepared and steam sterilized. After sterilization, half the packs (control packs) were immediately opened and the contents were analyzed for bacterial contamination. The other half (test packs) were randomly sorted and stored in dental treatment operatories. At monthly intervals for 12 months, 100 packs of each type were similarly opened and analyzed. The contamination rates between the control packs were not significantly different from one another. Differences in contamination rates between control packs and test packs for both the paper envelopes (0.4% and 0.7%) and the peel pouches (0.2% and 0.2%) were also insignificant. However, a significant difference (p less than 0.01) between control and test packs (0.3% and 1.5%) was found for the nylon sleeves. This increase was not time related and was attributed to difficulty in removing the glass rods from the nylon packs in a sterile manner. The most important finding was the absence of a trend toward an increased rate of contamination over time for any pack type. This indicates that when these materials are placed in covered storage in dental operatories, a 12-month storage period is not detrimental to their sterile integrity.

  15. Storage temperature: A factor of shelf life of dairy products

    Directory of Open Access Journals (Sweden)

    Memiši Nurgin R.

    2014-01-01

    Full Text Available An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8°C and elevated temperatures (14°C within their shelf life. Samples of fermented milk products were tested during 25 days, samples of cheese spread products over 80 days, while soft white cheese samples were analyzed during a storage period of 100 days. In the defined study periods, depending on the type of product, pH and aw value of the product, as well as sensory analysis (odor, taste, color and consistency, along with microbiological safety, were investigated. The investigations were performed in accordance with national legislation. The results indicate that the products stored at 14°C showed significant acidity (lower pH value, changed sensory properties, and had an increased number of aerobic bacteria. [Projekat Ministarstva nauke Republike Srbije, br. III 46009: Improvement and development of hygienic and technological procedures in production of foodstuffs of animal origin with the aim of producing high-quality and safe products competitive on the global market

  16. Shelf life of pie caps with biodegradable films as spacers

    Directory of Open Access Journals (Sweden)

    Daniela Verónica Escobar Gianni

    2013-01-01

    Full Text Available Commonly pie caps at market use polyethylene films as spacers between them. This paper studies the conventional spacers replacement with edible and biodegradable films made with whey protein isolate (WPI and potassium sorbate as a preservative. Besides facilitating the separation of pie caps, with this application is intended to increase their shelf life. The films made by the compression molding method were used as spacers in pie caps without preservative in their formula (A and with preservative (B and they were compared with conventional polyethylene spacers (C. During four months, monthly sensory, microbiological and physicochemical (humidity evaluations were done on the pie caps, together with humidity and solubility evaluations of the films. None of the samples showed microbiological or sensory deterioration. The sensory attributes showed no or slight difference in study time. Between samples the differences were minor: the best scores were for sample A in color, sample C in flavor, and samples B and C in texture and overall liking. The edible films have an interesting potential for this application, although studies in disguise the flavor of serum should be done.

  17. Shelf-life assessment and forecast in retail fresh hake

    Directory of Open Access Journals (Sweden)

    Miriam R. Garcia

    2014-05-01

    Full Text Available Fish quality has a direct impact on market price and its accurate assessment and prediction is of main importance to prevent food wastage due to extremely conservative product shelf-life estimations. In this work we present a general methodology to derive predictive models of fish freshness under different storage conditions. The approach focuses in finding growth models of specific spoilage micro-organisms in hake sufficiently informative to estimate two common quality market indexes. In order to get enough predictive capabilities, we make use of Optimal Experimental Design and analyze the statistics associated with the predictions due to fish variability. As a result, both quality indexes and their variability can be estimated under different temperature profiles. Although the methodology here presented has been applied and validated in hake, it is sufficiently general to be used in other fish species and under different stress variables. In addition, the parameters found for this case are robust enough to predict quality in conditions not used during the model calibration, such as for example hake captured with a different commercial fishing technique.

  18. 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.

  19. 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.

  20. 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.

  1. Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.

    Science.gov (United States)

    Lloyd, M A; Hess, S J; Drake, M A

    2009-06-01

    The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 degrees C or 23 degrees C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23 degrees C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 degrees C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.

  2. An MILP approach to shelf life integrated planning and scheduling in scalded sausage production

    DEFF Research Database (Denmark)

    Günther, H.O.; van Beek, P.; Grunow, Martin

    2006-01-01

    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 rates decrease. However, in today’s production planning and control systems shelf life issues with regard to specific products or customers are seldom taken into account. Therefore the objective of this paper is to pay attention to these issues. The way to do that is by means of optimization models...... in which shelf life aspects are integrated into operational production planning and scheduling functions. Specifically we make use of so-called Mixed Integer Linear Programming (MILP) models. Our research is based on an industrial case study of yogurt production. Relying on the principle of block planning...

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

    National Research Council Canada - National Science Library

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

    2014-01-01

    .... 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...

  4. 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.

  5. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas.

    Science.gov (United States)

    Gamba, Raúl Ricardo; Caro, Carlos Andrés; Martínez, Olga Lucía; Moretti, Ana Florencia; Giannuzzi, Leda; De Antoni, Graciela Liliana; León Peláez, Angela

    2016-10-17

    Fungal contamination negatively affects the production of cereal foods such as arepa loaf, an ancient corn bread consumed daily in several countries of Latin-America. Chemical preservatives such as potassium sorbate are applied in order to improve the arepa's shelf life and to reduce the health risks. The use of natural preservatives such as natural fermented products in food commodities is a common demand among the consumers. Kefir is a milk fermented beverage obtained by fermentation of kefir grains. Its antibacterial and probiotic activity has been exhaustively demonstrated. Our objectives were to determine the antifungal effect of kefir fermented milk on Aspergillus flavus AFUNL5 in vitro and to study if the addition of kefir fermented milk to arepas could produce shelf life improvement. We determined the antifungal effect on solid medium of kefir cell-free supernatants (CFS) obtained under different fermentation conditions. Additionally, we compared the antifungal effect of kefir CFS with that obtained with unfermented milk artificially acidified with lactic plus acetic acids (lactic and acetic acids at the same concentration determined in kefir CFS) or with hydrochloric acid. Finally, kefir was added to the corn products either in the loaf recipe (kefir-baked arepas) or sprayed onto the baked-loaf surface (kefir-sprayed arepas). The loaves' resistance to natural and artificial fungal contamination and their organoleptic profiles were studied. The highest fungal inhibition on solid medium was achieved with kefir CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3. Other CFS obtained from different fermentation conditions achieved less antifungal activity than that mentioned above. However, CFS of milk fermented with kefir grains, until pH 4.5 caused an increase of growth rates. Additionally, CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3 achieved higher

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

    Directory of Open Access Journals (Sweden)

    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.

  7. 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.

  8. Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage.

    Science.gov (United States)

    Jeyakumari A; George Ninan; Joshy C G; Parvathy U; Zynudheen A A; Lalitha K V

    2016-04-01

    In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.91 % protein, 2.76 % fat and 0.95 % ash. Restructured products were prepared in three different formulations by incorporating corn starch (10 %) and chitosan (0.75 %). Formulation containing only corn starch (10 %) was served as control. In all the formulations, mono unsaturated fatty acids were higher (45.14 %). The total volatile base nitrogen (TVB-N) showed an increasing trend and it was found to be higher in control (4.8 mg/100 g) on 10(th) day than the chitosan incorporated sample (3.5-4.2 mg/100 g) on 17(th) day during chill storage. Similarly, peroxide value (PV) was found to higher (8.85 milliequivalent of O2/kg) in control than the chitosan incorporated sample (4.5-6.8 milliequivalent of O2/kg) on 10(th) day. All the three formulations had an acceptable level of thiobarbituric acid (TBA) value that ranged between 0.023-0.098 mg of malanoldehyde/kg during chilled storage. Based on the sensory and microbiological analysis, products prepared without chitosan had a shelf life of 10 day whereas, products incorporated with chitosan had an extended shelf life of 17 day.

  9. 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-CO2 packaging had a negative effect on the surface hydrophobicity and drip loss of swimming crab.

  10. Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage.

    Science.gov (United States)

    Yuceer, Muhammed; Caner, Cengiz

    2014-01-15

    The interior quality, shell impact strength and functional characteristics of eggs coated with chitosan and lysozyme-chitosan combinations were evaluated for enhancing egg freshness during storage. A 10% (w/w) lysozyme solution was incorporated into 1% (w/w) chitosan film-forming solution at ratios of 0, 10, 20 and 60% (w/w). Storage time and coating had significant effects on Haugh unit, yolk index, weight loss, albumen pH, dry matter, relative whipping capacity (RWC) and albumen viscosity. Uncoated eggs had higher albumen pH and weight loss and lower albumen viscosity. All coated eggshells showed greater puncture strength than uncoated eggshells, resulting in extended shelf life. The 20 and 60% lysozyme-chitosan coatings were more effective in maintaining the internal quality of eggs (e.g. pH, dry matter and RWC). Attributes such as pH, dry matter and RWC were better after the 20% lysozyme-chitosan treatment than after the other treatments. The 10, 20 and 60% lysozyme-chitosan coatings, considered active packaging, showed promising attributes. They could be a viable alternative to existing techniques for maintaining the internal quality of fresh eggs during long-term storage. Chitosan coatings also improved shell strength. This study also confirms that measurements of albumen quality (pH, dry matter, viscosity and RWC) are excellent indicators of egg freshness. © 2013 Society of Chemical Industry.

  11. Effect of chitosan coating and bamboo FSC (fruit storage chamber) to expand banana shelf life

    Science.gov (United States)

    Pratiwi, Aksarani'Sa; Dwivany, Fenny M.; Larasati, Dwinita; Islamia, Hana Cahya; Martien, Ronny

    2015-09-01

    Chitosan has been widely used as fruit preserver and proven to extend the shelf life of many fruits, such as banana. However, banana producers and many industries in Indonesia still facing storage problems which may lead to mechanical damage of the fruits and ripening acceleration. Therefore, we have designed food storage chamber (FSC) based on bamboo material. Bamboo was selected because of material abundance in Indonesia, economically effective, and not causing an autocatalytic reaction to the ethylene gas produced by the banana. In this research, Cavendish banana that has reached the maturity level of mature green were coated with 1% chitosan and placed inside the FSC. As control treatments, uncoated banana was also placed inside the FSC as well as uncoated banana that were placed at open space. All of the treatments were placed at 25°C temperature and observed for 9 days. Water produced by respiration was reduced by the addition of charcoal inside a fabric pouch. The result showed that treatment using FSC and chitosan can delay ripening process.

  12. GlutaMAX prolongs the shelf life of the culture medium for porcine parthenotes.

    Science.gov (United States)

    Zhao, Ming-Hui; Kim, Nam-Hyung; Cui, Xiang-Shun

    2016-02-01

    In vitro porcine embryo production systems have been established and well characterized. However, the efficiency of embryo development during IVC is still very low. In the present study, we have investigated the development of parthenogenetic porcine embryos in the well-known PZM-5 medium for porcine embryos, which was modified by replacing glutamine with the GlutaMAX supplement. We revealed that blastocyst apoptosis was significantly lower in the presence of GlutaMAX, which reduced the release of mitochondrial cytochrome c. Furthermore, the expression of apoptosis genes was significantly lower during GlutaMAX treatment (P GlutaMAX. Three, 6, and 12 months after medium preparation, blastocyst formation in the GlutaMAX-supplemented medium was significantly higher than the number of blastocysts in the medium containing glutamine. After a long period of storage, ammonia concentration was significantly increased in the glutamine medium, whereas it was not statistically different in the GlutaMAX medium. Elevated ammonia concentrations reduced the mitochondrial membrane potential and ATP content of blastocysts in the glutamine medium. These results demonstrate that GlutaMAX can reduce blastocyst apoptosis via inhibition of the cytochrome c pathway and significantly extend the shelf life of the culture medium to at least 1 year. Copyright © 2016 Elsevier Inc. All rights reserved.

  13. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.

    Science.gov (United States)

    Lorenzo, José M; Gómez, María

    2012-12-01

    The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties' changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O₂ MAP (80% O₂+20% CO₂) and low O₂ MAP (30% O₂+70% CO₂). The meat was stored at 2 °C during 14 days and tested for pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Of the two MAP, overwrap and VP, both MAP were the most effective treatments for the inhibition of the total viable counts (TVC), Pseudomonas spp., psychrotrophic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae as well as moulds and yeast. According to the sensory evaluation, foal steaks packed under overwrap and MAP treatments resulted unacceptable after 7 days of storage, whereas the vacuum-packed meat was still acceptable. Moreover, the redness value decreased significantly (Pfoal steaks from overwrap packaging and MAP conditions had a greater increase of TBAR'S values and carbonyl content during the storage time. High O₂ levels affected foal meat quality negatively, while anaerobic conditions extended the meat's shelf life up to 14 days. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata fillets

    Directory of Open Access Journals (Sweden)

    Filippo Giarratana

    2015-09-01

    Full Text Available 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 shelflife 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.

  15. 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

    The effect of modified atmosphere packaging (MAP) on the germination and growth of toxin producingpsychrotolerant Bacillus spp is not well described. A model agar system mimicking a cooked meat product wasused in initial experiments. Incubation at refrigeration temperature of 8 °C for 5 weeks of 26...... Bacillus weihenstephanensis including two emetic toxin (cereulide) producing strains showed that B. weihenstephanensis is sensitive to MAP containing CO2. The sensitivity to 20% CO2 was dependent on strain and oxygen level, being increased when oxygen was excluded from the MAP. Growth from spores...... 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...

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

    Science.gov (United States)

    Corradini, Maria G

    2018-01-12

    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 are 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. Expected final online publication date for the Annual Review of Food Science and Technology Volume 9 is March 25, 2018. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

  17. 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.

  18. 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

  19. Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging.

    Science.gov (United States)

    Holck, Askild L; Pettersen, Marit K; Moen, Marie H; Sørheim, Oddvin

    2014-07-01

    Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

  20. 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.

  1. 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.

  2. 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.

  3. Influence of shelf life on the setting time of type IV gypsum

    Science.gov (United States)

    Hapsari, M. L.; Irawan, B.; Damiyanti, M.

    2017-08-01

    Although expired materials can exhibit a deterioration in their properties, expired type IV gypsum can still be found on the market. In order to evaluate the influence of the shelf life on its setting time, two groups of type IV gypsum (GC Fuji rock EP) with different expiration dates were used in this research. The setting time tests were done in a mold using a Vicat Needle apparatus. The results of the statistical analysis showed a significant difference (p<0.05) between the two different expiration date groups. Therefore, the shelf life did influence the setting time of the type IV gypsum.

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

    Directory of Open Access Journals (Sweden)

    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.

  5. 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

  6. Changes in The Stability of Frozen Puff Pastry Doughs During The Shelf Life

    OpenAIRE

    DAĞLIOĞLU, Orhan; Taşan, Murat; TUNÇEL, Barış

    2014-01-01

    In this research changes in the free fatty acidity (%) and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life (12 months) by storing them at -18 °C after being frozen at -40°C. Samples were made of puff pastry margarines belong to three different company. Free fatty acidity (%) and peroxide values were slightly increased with duration of shelf-life while the changes in the free fatty acid composition ha...

  7. 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.

  8. 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

  9. 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.

  10. Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film.

    Science.gov (United States)

    Abugoch, Lilian; Tapia, Cristián; Plasencia, Dora; Pastor, Ana; Castro-Mandujano, Olivio; López, Luis; Escalona, Victor H

    2016-01-30

    The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4 °C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content. The tensile strength and elongation at break of the edible film were 0.45 ± 0.29 MPa and 117.2% ± 7%, respectively. The water vapor permeability was 3.3 × 10(-12) ± 4.0 × 10(-13) g s(-1) m(-1) Pa(-1). In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5 g citric acid 100 g(-1)) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%). The use of Q/CH/SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days). © 2015 Society of Chemical Industry.

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

    African Journals Online (AJOL)

    The mango (Mangifera indica L.) is a climacteric and highly perishable fruit that requires specialized postharvest handling to extend its storage life. The study was undertaken at Melkassa Agricultural Research Center (MARC) to evaluate the influence of 1-Methylcyclopropene (1-MCP) and polyethylene packaging (PP) on ...

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

    African Journals Online (AJOL)

    The mango (Mangifera indica L.) is a climacteric and highly perishable fruit that requires specialized postharvest handling to extend its storage life. The study was undertaken at Melkassa Agricultural Research Center (MARC) to evaluate the influence of 1-Methylcyclopropene (1-MCP) and polyethylene packaging (PP) on ...

  13. 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.

  14. Influence of ginger on sensory properties and shelf-life of ogi, a ...

    African Journals Online (AJOL)

    Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food. ... This study revealed that incorporation of 5% ginger into ogi significantly improved its sensory attributes, led to a relatively reduced microbial load during storage and hence an improvement in the shelf stability of the product ...

  15. The effect of packaging material and storage method on shelf life ...

    African Journals Online (AJOL)

    Poor harvesting, packaging, and storage practices harm cocoyam (Xanthosoma spp) cormels resulting in short shelf life and post harvest loses. Packaging materials namely, jute sack and woven polypropylene sack, and storage methods namely, storage in moistened 'wawa' sawdust and on platform in open-air were ...

  16. Shelf-life of legume inoculants in different carrier materials available ...

    African Journals Online (AJOL)

    Rhizobium tropici CIAT899, prepared with filter mud carrier, achieved a shelf-life of 135 days and B. japonicum USDA110 contained over 109 cells g-1 for 105 days. Both of these results fall below the stated six months expiry period of BIOFIX. Replacing filter mud carrier with vermiculite, resulted in an inferior product; ...

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

    African Journals Online (AJOL)

    Using MOLM as an additive had an effect on yellowness (b*) values. Drip loss was not affected by the dietary treatments. Using MOLM as an additive in broiler feeds produced chicken breast with a light (L*) appearance while shelf life indicators generally remained constant in the first 5-days of storage. Keywords: Diet effect ...

  18. Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.)

    NARCIS (Netherlands)

    Olivares-Tenorio, Mary Luz; Dekker, Matthijs; Boekel, van Tiny; Verkerk, Ruud

    2017-01-01

    Cape gooseberry is the fruit of the plant Physalis peruviana L. and has gained commercial and scientific interest for its contents of health-promoting compounds. An integral approach to estimate shelf life of cape gooseberry was conducted taking into account physicochemical, microbiological and

  19. Effects of storage temperature and humidity on shelf life and quality ...

    African Journals Online (AJOL)

    Effects of storage temperature and humidity on shelf life and quality of African pear (Dacryodes edulis) fruits. ... Nigerian Food Journal ... However, the quality losses as well as microbiological growths were drastically reduced when the fruits were stored at the lowest storage temperature (50C) and under three relative ...

  20. Application of modelling techniques in the food industry: determination of shelf-life for chilled foods

    NARCIS (Netherlands)

    Membré, J.M.; Johnston, M.D.; Bassett, J.; Naaktgeboren, G.; Blackburn, W.; Gorris, L.G.M.

    2005-01-01

    Microbiological modelling techniques (predictive microbiology, the Bayesian Markov Chain Monte Carlo method and a probability risk assessment approach) were combined to assess the shelf-life of an in-pack heat-treated, low-acid sauce intended to be marketed under chilled conditions. From a safety

  1. Shelf life improvement of sorghum beer (pito) through the addition of ...

    African Journals Online (AJOL)

    USER

    2016-11-16

    Nov 16, 2016 ... Pito is a traditional alcoholic beverage that is mostly brewed in the three northern regions of Ghana. Although widely consumed and used in many festivities, poor storability limits its economic potential as an income-generating venture for most women. This study was carried out to improve the shelf-life.

  2. Shelf life improvement of sorghum beer (pito) through the addition of ...

    African Journals Online (AJOL)

    This study was carried out to improve the shelf-life of pito through the addition of Moringa oleifera leaf extract and pasteurization (75 to 80°C). Microbial enumeration, physico-chemical parameters (pH, extract (%) and alcohol) and consumer preference scores were used as quality indices of each pito treatment carried out.

  3. Influence of ginger on sensory properties and shelf-life of ogi, a ...

    African Journals Online (AJOL)

    STORAGESEVER

    2010-03-22

    Mar 22, 2010 ... improves the sensory and nutritional qualities, availability of proteins, amino acids (lysine, threonine, ... improve taste, spices and herbs such as ginger can also enhance shelf-life because of their .... Ogi was prepared by separately heating the slurry of the fermented ogi sample in boiling water under ...

  4. 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 ...

  5. Effect of chemical preservation on the shelf-life of bottled ...

    African Journals Online (AJOL)

    Fungi and yeasts were absent in the samples. The identified bacteria isolates were Bacillus (identified in all the samples). Lactobacillus and Staphylococcus were identified in some samples. Keywords: preservation, shelf-life, intermediate moisture, tomato paste, ambient temperature. Nigerian Food Journal Vol. 23 2005: ...

  6. Effectiveness of the food recovery at the retailing stage under shelf life uncertainty: An application to Italian food chains

    Energy Technology Data Exchange (ETDEWEB)

    Muriana, Cinzia, E-mail: cinzia.muriana@unipa.it

    2015-07-15

    Highlights: • The food recovery is seen as suitable way to manage food near to its expiry date. • The variability of the products shelf life must be taken into account. • The paper addresses the mathematic modeling of the profit related to food recovery. • The optimal time to withdraw the products is determinant for food recovery. - Abstract: Food losses represent a significant issue affecting food supply chains. The possibility of recovering such products can be seen as an effective way to reduce such a phenomenon, improve supply chain performances and ameliorate the conditions of undernourished people. The topic has been already investigated by a previous paper enforcing the hypothesis of deterministic and constant Shelf Life (SL) of products. However, such a model cannot be properly extended to products affected by uncertainties of the SL as it does not take into account the deterioration costs and loss of profits due to the overcoming of the SL within the cycle time. Thus the present paper presents an extension of the previous one under stochastic conditions of the food quality. Differently from the previous publication, this work represents a general model applicable to all supply chains, especially to those managing fresh products characterized by uncertain SL such as fruits and vegetables. The deterioration costs and loss of profits are included in the model and the optimal time at which to withdraw the products from the shelves as well as the quantities to be shipped at each alternative destination have been determined. A comparison of the proposed model with that reported in the previous publication has been carried out in order to underline the impact of the SL variability on the optimality conditions. The results show that the food recovery strategy in the presence of uncertainty of the food quality is rewarding, even if the optimal profit is lower than that of the deterministic case.

  7. Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration.

    Science.gov (United States)

    Gertzou, Ioanna N; Drosos, Panagiotis E; Karabagias, Ioannis K; Riganakos, Kyriakos A

    2016-12-01

    The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10 mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4 ± 1 °C, for a period of 12 days. Parameters taken into account were: microbiological (Total viable count, Pseudomonas spp., Lactic acid bacteria, Yeasts and molds, and Enterobacteriaceae), physicochemical (pH, colour) and sensory (odor, appearance, texture, and taste) attributes. Results showed that colour parameter values (L*, a*, and b*) were not affected by the gaseous ozone dose, whereas only L* and b* were reduced during storage in all samples. pH was reduced by storage time but was not affected by ozonation dose and packaging. Total viable count and Pseudomonas spp., increased statistically significant with ozonation dose and storage time, but were not affected by packaging. Yeasts, molds, Enterobacteriaceae, and Lactic acid bacteria, were decreased during storage, packaging and ozonation dose. Finally, sensory examination (appearance, texture, odor and taste) showed that samples treated with ozone concentration of 10 mg/L retained the original characteristic features of fresh chicken legs as compared to the control samples. The gaseous ozone treatment of 10 mg/L for 1 h, to chicken legs packaged in plastic containers of polyamide/polyethylene under refrigeration, is appropriate for maintaining freshness and quality of chicken, since their shelf life was extended by 4 days, as compared to the control samples.

  8. 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.

  9. Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat.

    Science.gov (United States)

    Dehnad, Danial; Mirzaei, Habibollah; Emam-Djomeh, Zahra; Jafari, Seid-Mahdi; Dadashi, Saeed

    2014-08-30

    Chitosan-nanocellulose biocomposites were prepared from chitosan having molecular weight of 600-800 kDa, nanocellulose with 20-50 nm diameters and various levels of 30, 60 and 90% (v/wCHT) for glycerol. Agitation and sonication were used to facilitate even dispersion of particles in the polymer matrix. The nanocomposites were examined by differential scanning calorimetry, X-ray diffraction and agar disc diffusion tests; finally, the film was applied on the surface of ground meat to evaluate its performance in real terms. Chitosan-nanocellulose nanocomposites showed high Tg range of 115-124°C and were able to keep their solid state until the temperature (Tm) range of 97-99°C. XRD photographs revealed that nanocellulose peak completely disappeared after their addition to chitosan context. Agar disc diffusion method proved that the nancomposite had inhibitory effects against both gram-positive (S. aureus) and gram-negative (E. coli and S. enteritidis) bacteria through its contact area. Application of chitosan-nanocellulose nanocomposite on the ground meat decreased lactic acid bacteria population compared with nylon packaged samples up to 1.3 and 3.1 logarithmic cycles at 3 and 25°C after 6 days of storage, respectively. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes.

    Science.gov (United States)

    Rodriguez-Lafuente, Angel; Nerin, Cristina; Batlle, Ramon

    2010-06-09

    A new active paraffin coating for paper and board was evaluated for antimicrobial protection and decay retardation for cherry tomatoes. Different active agents were evaluated against Alternaria alternata fungus both in vitro and in vivo using artificially inoculated cherry tomatoes. Bark cinnamon and oregano essential oil showed the best performance (versus clove and leaf cinnamon essential oils) when incorporated to active paper or board used for packaging at nominal concentrations of 3 and 6% (w/w), respectively. Almost total inhibition of the fungus was obtained when 6% of bark cinnamon essential oil was applied to the packaging material. A number of physicochemical parameters such as pH, weight loss, water activity, and color were monitored, and no significant differences between active, blank, and control samples were found for weight loss and color difference. The maximum transfer of trans-cinnamaldehyde and carvacrol to the food was detected after 1 or 2 days of storage. Sensorial analysis was performed, and panelists were not able to detect changes in cinnamon-based packaged tomatoes but they could in the oregano-based tomatoes.

  11. Peach gum polysaccharides-based edible coatings extend shelf life of cherry tomatoes.

    Science.gov (United States)

    Li, Chengzhong; Tao, Jun; Zhang, Huanxin

    2017-07-01

    Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed the changes in total acidity, ascorbic acid and sugar content of cherry tomatoes during hypothermic storage (4 °C) compared with those of the control (p cherry tomatoes.

  12. Mechanical harvesting of blueberries with extended shelf life: impact damage and suggestions for reducing bruise injury

    Science.gov (United States)

    Southern highbush blueberries (SHB) (Vaccinium corymbosum L.) are mostly hand harvested for the fresh market. Hand harvesting of blueberry is labor intensive (over 500 hours/acre) and costly. With the uncertainty of labor availability in the near future, efforts are under way to develop blueberry ...

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

    OpenAIRE

    Emamifar, Aryou; Mohammadizadeh, Mehri

    2015-01-01

    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 a...

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

    National Research Council Canada - National Science Library

    Aryou Emamifar; Mehri Mohammadizadeh

    2015-01-01

    .... 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...

  15. SRNL PHASE II SHELF LIFE STUDIES - SERIES 1 ROOM TEMPERATURE AND HIGH RELATIVE HUMIDITY

    Energy Technology Data Exchange (ETDEWEB)

    Mickalonis, J.; Duffey, J.

    2012-09-12

    The Savannah River National Laboratory (SRNL) Phase II, Series 1 shelf-life corrosion testing for the Department of Energy Standard 3013 container is presented and discussed in terms of the localized corrosion behavior of Type 304 stainless steel in contact with moist plutonium oxide and chloride salt mixtures and the potential impact to the 3013 inner container. This testing was designed to address the influence of temperature, salt composition, initial salt moisture, residual stress and type of oxide/salt contact on the relative humidity inside a 3013 container and the initiation and propagation of localized corrosion, especially stress corrosion cracking. The integrated plan is being conducted by Los Alamos National Laboratory and SRNL. SRNL is responsible for conducting a corrosion study in small scale vessels containing plutonium oxide and chloride salts under conditions of humidity, temperature and oxide/salt compositions both within the limits of 3013 storage conditions as well as beyond the 3013 storage requirements to identify margins for minimizing the initiation of stress corrosion cracking. These worst case conditions provide data that bound the material packaged in 3013 containers. Phase I of this testing was completed in 2010. The Phase II, Series 1 testing was performed to verify previous results from Phase I testing and extend our understanding about the initiation of stress corrosion cracking and pitting that occur in 304L under conditions of room temperature, high humidity, and a specific plutonium oxide/salt chemistry. These results will aid in bounding the safe storage conditions of plutonium oxides in 3013 containers. A substantial change in the testing was the addition of the capability to monitor relative humidity during test exposure. The results show that under conditions of high initial moisture ({approx}0.5 wt%) and room temperature stress corrosion cracking occurred in 304L teardrop coupons in contact with the oxide/salt mixture at times

  16. The effects of shelf life on the compressive strength of resin-modified glass ionomer cement

    Science.gov (United States)

    Wajong, K. H.; Damiyanti, M.; Irawan, B.

    2017-08-01

    Resin-modified glass ionomer cement (RMGIC) is a restoration material composed of powder and liquid whose stability is affected by its shelf life. This is an issue that has not been taken into consideration by customers or sellers. To observe the effects of shelf life on the compressive strength of RMGIC, 30 cylindrical (d = 4mm and t = 6mm) specimens of RMGIC (Fuji II LC, GC, Tokyo, Japan) were divided into three groups with different storage times and their compressive strength was tested with a universal testing machine. Results were statistically analyzed with the one-way ANOVA test. There were significant differences (p<0.05) between the three groups of RMGIC. There is a decrease in the compressive strength value along with the duration of storage time.

  17. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

    Directory of Open Access Journals (Sweden)

    Christina A. Mireles DeWitt

    2016-06-01

    Full Text Available 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.

  18. Effect of shelf life on compressive strength of type iv gypsum

    Science.gov (United States)

    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.

  19. 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

  20. Effect of storage temperature on shelf-life of yogurt-like product from ...

    African Journals Online (AJOL)

    Effect of storage temperature on shelf-life of yogurt-like product from soybean ( Glycine max ) ... and 1.1× 103 cfu/ml at 7±2oC. The counts for the starter cultures at 107 cfu/ml dropped two log cycles at 27±3oC and a log cycle at 7±2oC. The spoilage yeasts in soy yogurt were mainly Saccharomyces sp. and Candida sp.

  1. NATURAL PLANT EXTRACTS: A NOVEL THERAPY FOR SHELF LIFE EXTENSION AND QUALITY RETENTION OF FRUITS.

    OpenAIRE

    Pranita A. Gulhane*, Namrata G. Shukla and Ashok V. Gomashe

    2018-01-01

    Fruits provide adequate supplies of vitamins, minerals and fibers to human health. Fruits harvested for human consumption are susceptible for microbial spoilage. Post-harvest loss of fruits poses a serious issue across the globe. Therefore, there is an urgent need to have a natural preservative that will improve the shelf life and quality of fresh fruits. Hence the present investigation was aimed to evaluate the efficacy of natural plant extracts (edible coating solution) like Neem oil, Guar ...

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

    Directory of Open Access Journals (Sweden)

    Fatima Dahmani-Mardas

    Full Text Available BACKGROUND: 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. METHODOLOGY/PRINCIPAL FINDINGS: 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. CONCLUSIONS/SIGNIFICANCE: 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

  3. Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life

    Directory of Open Access Journals (Sweden)

    Gilberto Giangolini

    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.

  4. Effect of citrus aurantium mesocarp extract on shelf life of rainbow trout

    Directory of Open Access Journals (Sweden)

    A. Nekuie Fard

    2016-04-01

    Full Text Available Background: Antioxidants are used to increase the shelf life of the food. Vegetables and fruits are good sources of antioxidants including polyphenols, vitamin E and vitamin C. Objective: The aim of this study was to determine the effect of citrus aurantium mesocarp extract on shelf life of rainbow trout. Methods: This experimental study was conducted at the Urmia University of Medical Science in 2014. Forty five rainbow trouts were divided into two groups including control group (packed in vacuum without extract and treatment group (immersed in a solution of 5% extract for 30 min and packed in vacuum and were stored in a refrigerator (4±1℃. Sensory and chemical properties including pH, peroxide value (PV, total volatile basic nitrogen (TVB-N, thiobarbituric acid (TBA, and free fatty acids (FFA were measured at days zero, 3, 6, 9, 12, 15, 18 and 21. Data were analyzed using Levene's test, Duncan, and ANOVA. Findings: PH, TVB-N, PV, TBA, and FFA in the treatment group were significantly lower than the control group. Conclusion: With regards to the results, it seems that the citrus aurantium mesocarp extract reduces the oxidation process and increases the shelf life of rainbow trout and can be an appropriate alternative for artificial preservatives.

  5. Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon).

    Science.gov (United States)

    Le, Nhat Tam; Doan, Nhu Khue; Nguyen Ba, Thanh; Tran, Thi Van Thi

    2017-11-15

    An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger shrimp (Penaeus monodon) was pursued by combining sensory and chemical methods. This involved developing a quality index method (QIM) to further assess both freshness and shelf life of the studied shrimp samples. The quality index included the use of trimethylamine (TMA-N), total volatile basis nitrogen (TVB-N), histamine, and hypoxanthine, which were performed at scheduled times during the ten days of ice storage (0°C). Shelf life of the studied shrimp was most likely to be 8days, and there were positive linear correlations between quality indices (QI) and storage period. The quality of shrimp decreased over storage time. In fact, significant changes of chemical and sensory characteristics of the shrimp samples would become more obvious from day 5 onwards. Besides, quality classification of black tiger shrimp involved four main levels, namely: excellent, good, moderately acceptable, and just acceptable. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. 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.

  7. Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life.

    Science.gov (United States)

    Palgan, I; Caminiti, I M; Muñoz, A; Noci, F; Whyte, P; Morgan, D J; Cronin, D A; Lyng, J G

    2011-11-15

    The combination of novel, non-thermal technologies for preservation purposes is a recent trend in food processing research. In the present study, non-thermal hurdles such as ultraviolet light (UV) (5.3 J/cm²), high intensity light pulses (HILP) (3.3 J/cm²), pulsed electric fields (PEF) (34 kV/cm, 18 Hz, 93 μs) or manothermosonication (MTS) (4bar, 43 °C, 750 W, 20 kHz) were examined. The objective was to establish the potential of these technologies, applied individually or in paired sequences, to inactivate Escherichia coli and Pichia fermentans inoculated in a fresh blend of apple and cranberry juice. The shelf-life evaluation of selected non-thermally treated samples was conducted over 35 days and compared to pasteurised samples and untreated juices. All treatments applied individually significantly reduced (1.8-6.0 log cfu/ml) microbial counts compared to the untreated sample (p<0.01). Furthermore, UV treatment produced significantly greater inactivation (p<0.05) for E. coli compared to P. fermentans. Combinations of non-thermal hurdles consisting of UV or HILP followed by either PEF or MTS resulted in comparable reductions for both microorganisms (p ≥ 0.05) to those observed in thermally pasteurised samples (approx. 6 log cfu/ml). Thermally pasteurised samples had a shelf life exceeding 35 days, while that of UV+PEF and HILP+PEF-treated samples was 14 and 21 days, respectively. These results indicate that combinations of these non-thermal technologies could successfully reduce levels of E. coli and P. fermentans in apple and cranberry juice, although optimisation is required in order to further extend shelf life. Copyright © 2011 Elsevier B.V. All rights reserved.

  8. 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.

  9. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.

    Science.gov (United States)

    Jouki, Mohammad; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Koocheki, Arash; Khazaei, Naimeh

    2014-03-17

    The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF+2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF+2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF+2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2days, whereas the QSMF+1%O, QSMF+1.5%O, QSMF+2%O, QSMF+1%T, QSMF+1.5%T and QSMF+2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11days, respectively, as compared to the control samples. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. Preparation of an agar-silver nanoparticles (A-AgNp) film for increasing the shelf-life of fruits.

    Science.gov (United States)

    Gudadhe, Janhavi A; Yadav, Alka; Gade, Aniket; Marcato, Priscyla D; Durán, Nelson; Rai, Mahendra

    2014-12-01

    Preparation of protective coating possessing antimicrobial properties is present day need as they increase the shelf life of fruits and vegetables. In the present study, preparation of agar-silver nanoparticle film for increasing the shelf life of fruits is reported. Silver nanoparticles (Ag-NPs) biosynthesised using an extract of Ocimum sanctum leaves, were mixed with agar-agar to prepare an agar-silver nanoparticles (A-AgNp) film. This film was surface-coated over the fruits, Citrus aurantifolium (Thornless lime) and Pyrus malus (Apple), and evaluated for the determination of antimicrobial activity of A-AgNp films using disc diffusion method, weight loss and shelf life of fruits. This study demonstrates that these A-AgNp films possess antimicrobial activity and also increase the shelf life of fruits.

  11. 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.

  12. 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.

  13. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2.

    Science.gov (United States)

    Djenane, Djamel; Beltrán, José Antonio; Camo, Javier; Roncalés, Pedro

    2016-12-01

    Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

  14. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg⁻¹.

    Science.gov (United States)

    Ortuño, Jordi; Serrano, Rafael; Jordán, María José; Bañón, Sancho

    2014-04-01

    The use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400mg DRE (containing carnosic acid and carnosol at 1:1 w:w) per kg feed during the fattening stage. Meat quality was evaluated in lamb fillets packed under protective atmosphere and kept in retail conditions for up to 14 days. The effects of diet and storage time were determined on different physical-chemical (L*a*b* color, pH, TBARS, protein oxidation and volatiles from lipid oxidation), microbial (total viable and psychrophilic bacteria, Enterobacteriaceae, molds and yeasts) and sensory (appearance and odor) characteristics of the meat. The antioxidant and antimicrobial effects of DRE on meat were demonstrated. DRE delayed lean and fat discoloration, lipid oxidation, odor deterioration and microbial spoilage, extending the shelf life time of fillets from around 9 to 13 days. Both DRE doses provided similar shelf life extension. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage.

    Science.gov (United States)

    Cao, Yumin; Gu, Weigang; Zhang, Jinjie; Chu, Yin; Ye, Xingqian; Hu, Yaqin; Chen, Jianchu

    2013-12-01

    Effects of 1% or 0.5% chitosan (CHI), 10% or 5% aqueous extract of ginger, onion and garlic (GOG) and their composite solutions (1% CHI+10% GOG, 0.5% CHI+5% GOG) on quality and shelf life of stewed-pork were evaluated. Microbiological (total bacterial count), chemical (pH, total volatile basic nitrogen (TVB-N), peroxide value (POV), 2-thiobarbituric acid (TBA)) and sensory characteristics were analysed periodically during refrigerated storage at 4 °C for 12 days. CHI and/or GOG treatments retarded the increases in pH, TVB-N, POV, TBA and total bacterial count. CHI showed better antibacteria but weaker antioxidation than GOG. Composite treatment had possible synergistic effect while the high concentration of composite solution (Mix1) had adverse effect on odour and overall acceptance. Mix2, the diluted solution of Mix1, could be a natural promising preservative for the stewed-pork considering the comprehensive effects of antioxidation, antibacteria and sensory quality, which could extend the shelf life for about 5-6 days. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Shelf life extension and antioxidant activity of 'Hayward' kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment.

    Science.gov (United States)

    Park, Yong Seo; Im, Myeng He; Gorinstein, Shela

    2015-05-01

    Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20 °C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0 °C during 24 weeks. Flesh firmness gradually decreased with storage time and the rate of its loss was lower in 1-MCP and conditioning plus 1-MCP treatments than those of control or conditioning. However, SSC, acidity and pH did not change among treatments. Starch content decreased during the storage time regardless of treatments. Oppositely the amount of reducing sugars increased at the same duration of the treatments. Rate and incidence of fruit decay was the lowest in fruit treated with conditioning plus 1-MCP treatment. Fruit decay mainly caused pathogen Botrytis cinerea and its rate significantly decreased with conditioning plus 1-MCP treatment. Ethylene and respiration abruptly increased after 8 weeks of storage, but their contents were lower in 1-MCP and conditioning plus 1-MCP. Total soluble phenolics, flavonoids, and total antioxidant capacities were much higher than in other treatments. Kiwi fruits treated with conditioning plus 1-MCP extended the shelf life by reducing the rate of fruit decay and softening during the storage. The bioactive compounds and total antioxidant status of fruits increased during the treatment.

  17. The role of medium radiation dose on microbiological safety and shelf-life of some traditional soups

    Energy Technology Data Exchange (ETDEWEB)

    Irawati, Z. [Centre for Research and Development of Isotopes and Radiation Technology, National Nuclear Energy Agency, P.O. Box 7002, JKSKL, Jakarta 12070 (Indonesia)], E-mail: irakoenari@yahoo.com; Natalia, L. [Research Institute for Veterinary Science, Jl. Martadinata 52, P.O. Box 16114, Bogor West Java (Indonesia); Nurcahya, C.M.; Anas, F. [Centre for Research and Development of Isotopes and Radiation Technology, National Nuclear Energy Agency, P.O. Box 7002, JKSKL, Jakarta 12070 (Indonesia)

    2007-11-15

    Irradiation at medium doses in combination with cryogenic condition along the process to ensure the safety, quality and to extend the shelf-life of prepared meals have been investigated. Semi-concentrated black, ox-tail, chicken vegetable and chicken sweet corn soups were individually packed in a dry laminate pouch of PET 12 {mu}/LDPE adh.2 {mu}/Al-foil 7 {mu}/LDPE adh/LLDPE (C{sub 4}) 50 {mu} under vacuum followed by freezing for 24 h at -18 deg. C prior to irradiation with doses of 1, 3, 5 and 7 kGy at cryogenic condition (-79 deg. C), respectively. Both the non-irradiated and irradiated prepared meals were then stored in refrigerator at 5{+-}2 deg. C. Non-irradiated and the irradiated samples at 1 kGy were mostly damaged after a week of storage. Gamma irradiation at doses of 5-7 kGy for the soups could reduce microbial load by about 2-3 log cycles, respectively, without affecting the physical-chemical parameters and palatability within 2-3 months while the unirradiated samples could only withstand for 1 month storage time.

  18. Effect of kafirin protein coating on sensory quality and shelf-life of 'Packham's Triumph' pears during ripening.

    Science.gov (United States)

    Buchner, Sonya; Kinnear, Marise; Crouch, Ian J; Taylor, Janet; Minnaar, Amanda

    2011-12-01

    Pears are exported in large quantities from South Africa, resulting in large revenues. Minimisation of quality losses once the fruit has reached the export destination is as important as following strict export and distribution protocols. Kafirin can form edible films. In this study an edible coating made from 20 g kg(-1) kafirin coating solution was applied as a postharvest treatment to retard quality deterioration of 'Packham's Triumph' pears during storage at the typical ripening temperature (20 °C). Changes in physicochemical and sensory quality were monitored over a period of 24 days. The kafirin coating was unable to retard the onset of ripening but decreased the respiration rate and retarded the progression of senescence. However, moisture loss was exacerbated in the kafirin-coated fruit during ripening at 20 °C, especially towards the end of the shelf-life. The kafirin coating extended the eat-ripe quality of the pears by 1-2 weeks. However, the appearance of the fruit was unacceptable after 14 days of storage in terms of wrinkled skin. Further work is needed to improve the water barrier properties of the kafirin coating by incorporating a wax or triglyceride into the coating formulation or more simply by applying a kafirin coating to waxed fruit. Copyright © 2011 Society of Chemical Industry.

  19. Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes).

    Science.gov (United States)

    Jiang, Tianjia; Feng, Lifang; Zheng, Xiaolin

    2012-01-11

    The effect of chitosan-oil coating on the postharvest quality and shelf life of shiitake (Lentinus edodes) mushrooms stored at 4 ± 1 °C for 16 days was investigated. Mushroom weight loss, firmness, total phenolics, ascorbic acid, malondialdehyde (MDA), electrolyte leakage rate, and microbial and sensory quality were measured. The results indicate that treatment with chitosan-oil coating maintained tissue firmness, inhibited increase of respiration rate, and reduced microorganism counts, such as yeasts and molds and pseudomonad, compared to control treatment. The efficiency was better than that of thyme oil treatment or chitosan coating. Furthermore, shiitake mushrooms treated with chitosan-oil coating also exhibited significantly higher levels of total phenolics, flavonoids, as well as individual phenolic compounds than control. Sensory evaluation proved the efficacy of chitosan-oil coating by maintaining the overall quality of shiitake mushroom during the storage period. Our study suggests that chitosan-oil coating might be a promising candidate for maintaining shiitake mushroom quality and extending their postharvest life.

  20. Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

    Directory of Open Access Journals (Sweden)

    Soner ÇETİNKAYA

    2017-08-01

    Full Text Available In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight, and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out until the spoilage. The ash, moisture, protein, and lipid content of raw rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%, respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the decision of panelists for all the samples The vacuum packaged fresh fish (VFF was spoiled in the 10th days while, the rosemary untreated group (RUG was spoiled in the 40th days, and rosemary applied group (RAG was spoiled in the 45th days. With the rosemary treatment, the shelf life and acceptability of the samples was extended to at least 5 days. Also, applied rosemary as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.

  1. 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

  2. Influence of evoked contexts on consumers' rejection of two products: Implications for shelf life estimation.

    Science.gov (United States)

    Giménez, Ana; Gagliardi, Andrés; Ares, Gastón

    2015-10-01

    Consumers' increasing demand for fresh, safe and high quality products requires food companies to accurately estimate sensory shelf life and tolerance limits for sensory defects. Sensory shelf-life and acceptance limits for sensory defects have been estimated with consumers' rejection data using survival analysis without considering contextual variables, which could have a major influence on consumers' perception. The aim of the present study was to study how consumers' rejection is affected by different evoked contexts in a laboratory setting. Two studies were carried out to study the influence of evoked contexts on consumers' rejection. In the first study consumers' rejection for consumption at home and purchase at a supermarket was compared using orange juice samples with different storage times. In the second study, consumers' rejection for consumption at home and purchase at a supermarket for brands of different familiarities was compared using dulce de leche with different plastic flavour intensities as samples. Consumers' rejection data were analysed using survival analysis. The use of written scenarios to evoke different contexts affected consumers' rejection of products with different storage times and intensities of a sensory defect. Shelf lives that were estimated based on consumers' rejection to purchase were shorter than those estimated considering consumers' rejection to consume. In the second study, consumers' rejection under the consumption at home evoked context was similar to rejection to repeat purchase of a usual brand. However, a large difference existed between the evoked contexts that involved a usual and a new brand. Consumers were harsher when considering to repeat purchase of a new brand compared to their usual brand. These results suggest that the consideration of evoked contexts could contribute to increase the accuracy of sensory shelf life estimation and acceptance limits of sensory defects, leading to more informed business decisions

  3. Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese.

    Science.gov (United States)

    Kallinteri, L D; Kostoula, O K; Savvaidis, I N

    2013-12-01

    The present study evaluated the use of nisin, natamycin and/or their combination as antimicrobial treatments to improve the shelf-life of Galotyri cheese. Samples were treated with nisin [N1 (100 IU/g), N2 (200 IU/g)], natamycin [NA1 (0.01% w/w), NA2 (0.02% w/w)] and their combinations N1-NA1, N1-NA2, N2-NA1 and N2-NA2. A Galotyri control (N0) cheese sample was also tested (absence of nisin or natamycin). Single N1, N2 treatments reduced lactobacilli and lactococci populations, but their effect was less pronounced, as compared to the combined nisin-natamycin treatments between days 14 and 28 of storage. Yeast populations in natamycin-treated Galotyri cheese samples or those additionally treated with nisin were significantly suppressed throughout the entire period of storage. Control N0 or N1, N2 treated samples received significantly lower acceptability scores, as compared to either natamycin or natamycin-nisin treated samples. Natamycin, added either singly or in combination with nisin, efficiently suppressed fungal growth in the Galotyri cheese. The observed shelf life of Galotyri, based on overall acceptability data, was the longest for N1-NA1, N1-NA2, N2-NA1 and N2-NA2 cheese samples (>28 days) followed by the N1, N2 treated samples (18-19 days) whereas for the control N0 a shelf-life of 14-15 days was attained. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life

    Directory of Open Access Journals (Sweden)

    Daniele Casti

    2016-05-01

    Full Text Available Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed ricotta salata cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed ricotta salata cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as Listeria monocytogenes and Bacillus cereus were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g-1 on the rind and between 2.95±0.68 and 4.27±1.10 CFU g-1 in the inner paste, while Enterobacteriaceae ranged between 4.22±0.66 and 5.30±0.73 CFU g-1 on the rind and 3.13±1.80 and 2.80±0.88 CFU g-1 in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, ricotta salata cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and Enterobacteriaceae observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.

  5. SHELF-LIFE PREDICTION OF PLUM FOODS USING ANTIOXIDANT ACTIVITY INDICES

    Directory of Open Access Journals (Sweden)

    Pavel Gh.Tatarova

    2008-12-01

    Full Text Available The reducing activity and radical scavenging activity of hydrosoluble antioxidants in food compositions from plums during the storage were evaluated. The speeds of changing the reducing activity and radical scavenging activity were different. It was observed that the reducing activity diminished by 63.2% after 62...105 days of storage. The same modification of radical scavenging activity determined in vitro was discovered after 110...254 days of storage. Shelf-life of plum foods was calculated using Weibull distribution. The functional relationship of failure probabilities between the reducing and radical scavenging capacities have been detected (r2= 0. 94-0.98.

  6. QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

    Directory of Open Access Journals (Sweden)

    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.

  7. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere.

    Science.gov (United States)

    Insausti, K; Beriain, M J; Purroy, A; Alberti, P; Gorraiz, C; Alzueta, M J

    2001-03-01

    Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O(2), 30% CO(2) and 10% N(2)). Water loss, pH, thiobarbituric acid values (TBA), aerobic plate counts, lactic acid bacteria and Enterobacteriaceae counts, CIE L*a*b* colour values and the sensory properties of odour and colour were recorded before packaging (day 0) and after 5, 10 and 15 days of storage. A significant interaction (Pmeat from Retinta breed and between days 10 and 15 in meat from the other breeds, shelf life was probably limited by lipid oxidation.

  8. 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.

  9. Shelf-life of a 2.5% sodium hypochlorite solution as determined by Arrhenius equation.

    Science.gov (United States)

    Nicoletti, Maria Aparecida; Siqueira, Evandro Luiz; Bombana, Antonio Carlos; Oliveira, Gabriella Guimarães de

    2009-01-01

    Accelerated stability tests are indicated to assess, within a short time, the degree of chemical degradation that may affect an active substance, either alone or in a formula, under normal storage conditions. This method is based on increased stress conditions to accelerate the rate of chemical degradation. Based on the equation of the straight line obtained as a function of the reaction order (at 50 and 70 degrees C) and using Arrhenius equation, the speed of the reaction was calculated for the temperature of 20 degrees C (normal storage conditions). This model of accelerated stability test makes it possible to predict the chemical stability of any active substance at any given moment, as long as the method to quantify the chemical substance is available. As an example of the applicability of Arrhenius equation in accelerated stability tests, a 2.5% sodium hypochlorite solution was analyzed due to its chemical instability. Iodometric titration was used to quantify free residual chlorine in the solutions. Based on data obtained keeping this solution at 50 and 70 degrees C, using Arrhenius equation and considering 2.0% of free residual chlorine as the minimum acceptable threshold, the shelf-life was equal to 166 days at 20 degrees C. This model, however, makes it possible to calculate shelf-life at any other given temperature.

  10. Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss

    Directory of Open Access Journals (Sweden)

    Shabnam Behnama

    2016-08-01

    Full Text Available The objective of this study was to investigate influence of nisin on quality and shelf-life of filleted rainbow trout (Oncorhynchus mykiss during 16 days storage at 4oC by biochemical and microbial assessments. The obtained results revealed that nisin treated samples showed lower (P<0.05 biochemical (peroxide value, thiobarbituric acid-index, pH, free fatty acids, and total volatile base nitrogen and bacteriological (total viable counts and lactic acid bacteria attributes during whole storage time compared with the untreated fillets, which can be related to bactericidal and antioxidant activity of the nisin. However, total volatile base nitrogen and total viable count values exceeded above the acceptability on day 8 and 12 of storage for the samples treated without and with nisin, respectively. The results of this study according to biochemical and bacteriological data indicated that nisin enhanced the quality and shelf-life of filleted rainbow trout from 4 to 8 days during storage at 4oC.

  11. Quality indicators and shelf life of red octopus (Octopus maya in chilling storage

    Directory of Open Access Journals (Sweden)

    Mariel GULLIAN-KLANIAN

    2016-01-01

    Full Text Available Abstract There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4oC and the correlation of the sensory quality index with microbiological counting and the biochemical indicators (hypoxanthine, histamine and volatile amines. A total of 112 whole raw octopi (average weight of 896 g were randomly selected from seven batches and exposed to 4°C for 18, 24, 48, 72, 84, 96, and 100 h. The histamine concentration (91.7%, followed by the counts of psychrotrophic bacteria (5.5% and hypoxanthine (2.2%, were the predictors from the redundancy analysis that better explained the changes taking place during the chilling hours. After 72 h of chilling, the microbial count was determined to be log 4.7 CFU/g, and the octopus samples were classified as B quality (minor sensory quality defects based on the sensory quality scale. Although the samples were not classified as unacceptable at 100 h of refrigeration by the sensory index, the level of histamine reached the defect action level (5 mg/100 g as ruled by the International Food Safety Authorities. The shelf life of the red octopus in chilling storage was predicted to be 119 h.

  12. OPTIMIZED MONOSODIUM TITANATE PHASE II SUPPLEMENTAL TESTING REPORT URANIUM ADSORPTION AND SHELF-LIFE MEASUREMENTS

    Energy Technology Data Exchange (ETDEWEB)

    Hobbs, D

    2008-01-01

    The DOE Office of Waste Processing recently funded supplemental Phase II testing to further investigate the uranium affinity and shelf-life of modified monosodium titanate (mMST). Testing results confirmed earlier findings that the mMST exhibits much lower affinity for uranium than the baseline monosodium titanate (MST) material. The loading of uranium onto the mMST sample measured more than an order of magnitude lower than that of the MST. This finding indicates that the use of mMST provides a significant advantage over MST in that the mMST will not concentrate enriched uranium to the degree that MST does. The reduced affinity of mMST for uranium allows more operational flexibility in treating waste solutions from a nuclear criticality safety perspective. Testing results also indicate that the mMST exhibits good shelf-life with no measurable loss in plutonium and neptunium removal upon storage of samples at ambient laboratory temperatures for up to 30-months. Testing did exhibit a change in strontium removal performance for both the mMST and MST samples at the most recent testing event. However, the decrease in strontium removal performance proved lower for the mMST than the MST sample. Given these positive findings SRNL recommends continued development of mMST as a replacement for MST in pretreatment facilities at the Savannah River Site (SRS).

  13. DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.: SHELF-LIFE EVALUATION

    Directory of Open Access Journals (Sweden)

    JAIME PAIVA LOPES AGUIAR

    Full Text Available ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient, 4°C (Cooling and -12°C (Freezer. Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

  14. Oxidative stability and shelf-life evaluation of selected culinary oils.

    Science.gov (United States)

    Kochhar, S Parkash; Henry, C Jeya K

    2009-01-01

    Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction period at four temperatures (90 degrees C, 100 degrees C, 110 degrees C, and 120 degrees C) was found to be macadamia oil > rice bran oil approximately toasted sesame oil > avocado oil > almond oil > hazelnut oil > grape seed oil > walnut oil. High-level monounsaturated fatty acid oils gave a linear relationship between 100 times the reciprocal of the induction period against the total unsaturated fatty acid content obtained as %C18:2 + 0.08 x C18:1 + 2.08 x %C18:3, while the polyunsaturated fatty acid oils gave an exponential relationship. In the case of rice bran and hazelnut oils, shelf-life prediction from the extrapolation of the Arrhenius plots and the Q(10) factors was compared well with that of storage time given by the oil producers. In the cases of the other oils (with an exception of macadamia nut oil), the predicted shelf-lives were significantly lower than that of the storage times; especially, walnut oil (very prone to oxidation) gave 15-20 times lower shelf-life than the best-before storage life.

  15. 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.

  16. Effect of modified atmosphere packaging on the shelf life of lal peda.

    Science.gov (United States)

    Jha, Alok; Kumar, Arvind; Jain, Parul; Gautam, Anuj Kumar; Rasane, Prasad

    2015-02-01

    Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10 °C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2.

  17. Effect of evaporation on the shelf life of a universal adhesive.

    Science.gov (United States)

    Pongprueksa, P; Miletic, V; De Munck, J; Brooks, N R; Meersman, F; Nies, E; Van Meerbeek, B; Van Landuyt, K L

    2014-01-01

    The purpose of this study was to evaluate how evaporation affects the shelf life of a one-bottle universal adhesive. Three different versions of Scotchbond Universal (SBU, 3M ESPE, Seefeld, Germany) were prepared using a weight-loss technique. SBU0 was left open to the air until maximal weight loss was obtained, whereas SBU50 was left open until 50% of evaporation occurred. In contrast, SBU100 was kept closed and was assumed to contain the maximum concentration of all ingredients. The degree of conversion (DC) was determined by using Fourier transform infrared spectroscopy on different substrates (on dentin or glass plate and mixed with dentin powder); ultimate microtensile strength and microtensile bond strength to dentin were measured as well. DC of the 100% solvent-containing adhesive (SBU100) was higher than that of the 50% (SBU50) and 0% (SBU0) solvent-containing adhesives for all substrates. DC of the adhesive applied onto glass and dehydrated dentin was higher than that applied onto dentin. Even though the ultimate microtensile strength of SBU0 was much higher than that of SBU50 and SBU100, its bond strength to dentin was significantly lower. Evaporation of adhesive ingredients may jeopardize the shelf life of a one-bottle universal system by reducing the degree of conversion and impairing bond strength. However, negative effects only became evident after more than 50% evaporation.

  18. 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.

  19. Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.

    Science.gov (United States)

    Mastromatteo, Marianna; Incoronato, Anna Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

    2011-10-17

    The combined use of antimicrobial compounds and modified atmosphere packaging (MAP) on shelf life of reduced pork back-fat content sausages was investigated in this study. First, a pre-screening of different antimicrobial compounds and MAP was addressed. In particular, the consumer test was used as a tool to select the most pleasant antimicrobial compounds, whereas both sausage color and cell load of main spoilage microorganisms were used to choose optimal MAP. Afterwards, antimicrobial compounds (lemon alkott and thymol) and MAP (MAP1: 20% CO(2), 5% O(2), 75% N(2)) that had shown the best performance were used to run the shelf life tests. In order to assess the influence of the variables described beforehand on the shelf life of investigated sausages, the sensorial and microbiological (mesophilic and psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria and coccus-shaped lactic acid bacteria) quality was monitored during storage. Results recorded in this study suggested that Pseudomonas spp. were responsible for sausage unacceptability in all samples, except for thymol and thymol-MAP samples. For these samples, the sensorial quality was the limiting factor while the microbial growth did not limit the shelf life. In particular, for thymol and thymol-MAP samples a shelf life value of more than 5 days with respect to the other samples (2 days) was obtained. Copyright © 2011 Elsevier B.V. All rights reserved.

  20. PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [Shelf Life Study of Tortilla Using Accelerated Shelf Life Testing (ASLT Method and its Mathematical Modeling of Moisture Sorption Isotherms

    Directory of Open Access Journals (Sweden)

    Slamet Budijanto*

    2010-12-01

    Full Text Available Accelerated shelf life testing (ASLT method was used to determine the shelf life of tortilla chips based on critical moisture content approach. Crispiness was found to be the critical parameter in tortilla chips deterioation. The curve of moisture sorption isotherm was resulted by plotting water activity values (aw and equilibrium moisture contents (Me using eight salts with RH values at range of 11.3-90.3%. There were five models of sorption isotherm tested, namely Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin model. Conclusively, Oswin model was the suitable one to depict the sorptions isotherm phenomenon in tortilla chips with MRD value of 2.33. By gathering all variables to be used in Labuza’s equation, the shelf life of tortilla chips at 38oC and 70% of RH was about 56 days.

  1. Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola).

    Science.gov (United States)

    Ramana Rao, T V; Baraiya, Nilanjana S; Vyas, Pinal B; Patel, Dhara M

    2016-01-01

    The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2 °C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.

  2. Intense light pulses decontamination of minimally processed vegetables and their shelf-life.

    Science.gov (United States)

    Gómez-López, V M; Devlieghere, F; Bonduelle, V; Debevere, J

    2005-08-15

    Intense light pulses (ILP) is a new method intended for decontamination of food surfaces by killing microorganisms using short time high frequency pulses of an intense broad spectrum, rich in UV-C light. This work studied in a first step the effect of food components on the killing efficiency of ILP. In a second step, the decontamination of eight minimally processed (MP) vegetables by ILP was evaluated, and thirdly, the effect of this treatment on the shelf-life of MP cabbage and lettuce stored at 7 degrees C in equilibrium modified atmosphere packages was assessed by monitoring headspace gas concentrations, microbial populations and sensory attributes. Proteins and oil decreased the decontamination effect of ILP, whilst carbohydrates and water showed variable results depending on the microorganism. For this reason, high protein and fat containing food products have little potential to be efficiently treated by ILP. Vegetables, on the other hand, do not contain high concentrations of both compounds and could therefore be suitable for ILP treatment. For the eight tested MP vegetables, log reductions up to 2.04 were achieved on aerobic mesophilic counts. For the shelf-life studies, respiration rates at 3% O2 and 7 degrees C were 14.63, 17.89, 9.17 and 16.83 ml O2/h kg produce for control and treated cabbage, and control and treated lettuce respectively; used packaging configurations prevented anoxic conditions during the storage times. Log reductions of 0.54 and 0.46 for aerobic psychrothrophic count (APC) were achieved after flashing MP cabbage and lettuce respectively. APC of treated cabbage became equal than that from control at day 2, and higher at day 7, when the tolerance limit (8 log) was reached and the panel detected the presence of unacceptable levels of off-odours. Control never reached 8 log in APC and were sensory acceptable until the end of the experiment (9 days). In MP lettuce, APC of controls reached rejectable levels at day 2, whilst that of treated

  3. Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays).

    Science.gov (United States)

    Reale, Anna; Sorrentino, Elena; Iacumin, Lucilla; Tremonte, Patrizio; Manzano, Marisa; Maiuro, Lucia; Comi, Giuseppe; Coppola, Raffaele; Succi, Mariantonietta

    2009-01-01

    The aim of this study was to individuate a method to improve the shelf life of fresh truffles, hypogeous fungi highly prized but very perishable as well. Microbial ecology of fresh products was investigated and the effect of irradiation at different doses on microbial and sensorial parameters was assayed. Data showed that fresh truffles are strongly contaminated from different groups of microorganisms. Irradiation was able to influence their growth, determining an impressive reduction. Treatments at 5 and 10 kGy doses produced the highest microbial decontamination but negatively influenced sensorial parameters. Irradiation at a 1.5 kGy dose was the best solution to improve the shelf life of truffles.

  4. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.

    Science.gov (United States)

    Chang, Ji Yoon; Chang, Hae Choon

    2010-03-01

    To improve the quality and self-life of kimchi, the induced bacteriocin-producing lactic acid bacteria (LAB), Leuconostoc citreum GJ7, was introduced into kimchi fermentation as a starter. The kimchi preparations were incubated at 7 degrees C for 12 to 15 d, and then stored at -1 degrees C. Thereafter, changes in their characteristics were monitored for 125 d. When a kimchi starter was introduced into a nonsterile and open kimchi fermentation system, over-ripening of kimchi was prevented during 125 d of storage. In the starter kimchi, Leuc. citreum GJ7 was the dominant organism, comprising 70% to 90% of the total flora, and no yeasts were detected during the entire storage period. However, in the nonstarter kimchi, the predominant LAB could not be determined and yeasts were detected after 50 d of storage. The viable cell number of the starter kimchi was 2 log CFU/mL higher than in the nonstarter kimchi at 125 d of storage. The texture (firmness) of the starter kimchi at 95 to 125 d of storage was similar to that of the nonstarter kimchi at 20 d of storage. Sensory evaluations of texture, off-flavor, and carbonated mouthfeel were significantly improved by the starter-fermentation. The results indicate that the application of the bacteriocin-enhanced Leuc. citreum GJ7 as a starter culture exerts microbial control, prevents over-ripening, and extends the shelf life of kimchi. Presently, we have shown that under the optimum fermentation condition the induced bacteriocin-producing LAB, Leuc. citreum GJ7, can regulate natural kimchi fermentation and has extended dominance within the microbial ecology of kimchi. The result is improved quality and shelf life of kimchi. Moreover, to control the growth of other microorganisms in open-fermentation and nonsterile conditions, this system may be usefully adapted for other food or environmental control systems.

  5. Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage.

    Science.gov (United States)

    Moosavi-Nasab, Marzieh; Shad, Ehsan; Ziaee, Esmaeil; Yousefabad, Seyyed Hossein Asadi; Golmakani, Mohammad Taghi; Azizinia, Mehdi

    2016-06-01

    Chitosan (Ch) coating incorporated with black pepper essential oil (Ch+BPEO) was studied to extend the shelf life of common carp (Cyprinus carpio) during refrigerated storage at 4 ± 1°C. The chemical composition of BPEO was characterized using gas chromatography-mass spectrometry (GC-MS). Antibacterial properties of BPEO were determined by disk diffusion agar, MIC, and MBC. Ch (2% [wt/vol]) and Ch+BPEO (2% [wt/vol] Ch with 1.5% [vol/vol] BPEO) were used for common carp fillet coating. The samples were analyzed periodically for chemical (pH, total volatile basic nitrogen) and microbiological (aerobic plate count, psychrophilic bacteria count, lactic acid bacteria, and Enterobacteriaceae bacterial counts) characteristics during 16 days. The GC-MS results indicated that main components in BPEO were carene, caryophyllene, limonene, β-pinene, and α-pinene. The samples coated with Ch and Ch+BPEO resulted in lower pH and total volatile basic nitrogen values in comparison with the control. The microbiological analysis of fish fillets during refrigerated storage clearly indicated that Ch+BPEO coating significantly reduced the fish fillet microbial load. The aerobic plate count, psychrophilic bacteria count, lactic acid bacteria count, and Enterobacteriaceae bacterial count of samples coated with Ch+BPEO were reduced approximately 4.1, 3.9, 2.3, and 2.8 log CFU/g, respectively, at the end of the storage period. Finally, Ch and Ch+BPEO effectively improved the quality of fish fillet during refrigerated storage and extended the shelf life of fish fillets from 8 to 16 days. Black pepper; Chitosan; Common carp; Essential oil.

  6. Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.

    Science.gov (United States)

    Zhang, Bao-Yu; Samapundo, Simbarashe; Pothakos, Vasileios; Sürengil, Göknur; Devlieghere, Frank

    2013-09-16

    This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O₂) and high carbon dioxide (CO₂) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesenteroides and Leuconostoc gelidum, which had all been previously isolated from spoiled commercial fresh-cut honeydew melon, was evaluated separately on honeydew melon agar at 7 °C. Additionally, the effect of selected MAs on the microbial, physico-chemical and sensory quality of commercial fresh-cut honeydew melon cubes was evaluated at 7 °C. The results showed that MAs with high O₂ and high CO₂ levels greatly retarded the growth, CO₂ and volatile metabolite production (i.e. ethanol, 2-methyl-1-butanol, ethyl acetate, phenylacetic acid, nonanal) of C. sake on honeydew melon agar; especially MAs consisting of 50% O₂+50% CO₂ and 70% O₂+30% CO₂. In contrast, the MAs evaluated only had a minor effect on the growth and volatile metabolite production of L. mesenteroides and L. gelidum. Overall, the effect of MAs on colour, juice leakage, juiciness, and firmness of fresh-cut honeydew melon was small during storage. Sensory preference was generally for fresh-cut honeydew melon cubes packaged in MA of 50% O₂+50% CO₂. These were still acceptable on day five of storage and had appreciably lower populations of yeasts and lactic acid bacteria, lower quantities of volatile organic compounds, but slightly stronger colour oxidation compared to honeydew melon that was packaged in air. Additionally, most of the samples packed in air had blown by day five due to the large quantity of CO₂ production during storage. Therefore, 50% O₂+50% CO₂ is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon. © 2013 Elsevier B.V. All rights reserved.

  7. 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.

  8. Factors important for the shelf-life of minimally processed lettuce

    DEFF Research Database (Denmark)

    Deza Durand, Karla Michelle

    compounds, physicochemical constituents, PPO activity and browning were assessed at 1, 5, 8 and 11 days of storage in packaged lettuce, whereas in air stored samples only at 1 and 5 days of storage. Additionally, respiration rate was only assessed in air stored samples and GC-O analysis was undertaken after...... 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 is a problem that need research. Therefore, the aim of this PhD project was to investigate factors...... a more severe damage to the tissue than longitudinal cut based on aroma production of LOX volatiles. It has been indicated that cultivar, season, packaging and storage time influence the type and concentration of volatile compounds, browning, chemical constituents and texture in vegetables. As part...

  9. Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

    Directory of Open Access Journals (Sweden)

    Ingridy Simone Ribeiro

    2014-01-01

    Full Text Available The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.

  10. Stochastic Dynamic Programming for Three-Echelon Inventory System of Limited Shelf Life Products

    Directory of Open Access Journals (Sweden)

    Galal Noha M.

    2016-01-01

    Full Text Available Coordination of inventory decisions within the supply chain is one of the major determinants of its competitiveness in the global market. Products with limited shelf life impose additional challenges in managing the inventory across the supply chain because of the additional wastage costs incurred in case of being stored beyond product’s useful life. This paper presents a stochastic dynamic programming model for inventory replenishment in a serial multi-echelon distribution supply chain. The model considers uncertain stationary discrete demand at the retailer and zero lead time. The objective is to minimize expected total costs across the supply chain echelons, while maintaining a preset service level. The results illustrate that a cost saving of around 17% is achievable due to coordinating inventory decisions across the supply chain.

  11. A concept of a component based system to determine pot-plant shelf-life

    DEFF Research Database (Denmark)

    Körner, Oliver; Skou, Anne-Marie Thonning; Aaslyng, Jesper Peter Mazanti

    2006-01-01

    Plant keeping quality during shelf life is next to genetic attributes also determined by plant treatment. This is attributed to inner plant quality parameters. We expect that a model including information gathered during crop cultivation could be used to predict the inner crop quality. From that......, the keeping quality of a plant after removal from the greenhouse could be estimated. A concept of a system that describes a model based knowledge system aiming at determination of the last selling date for pot plants is presented. The core of the conceptual system is a tool that can either be used...... to calculate the expected keeping quality, or it will be able to apply the system as decision support during plant cultivation. In the latter case, the model-based system can be implemented in a greenhouse climate computer. The concept contains information on climate control strategies, controlled stress...

  12. Effect of shelf life on compressive strength of zinc phosphate cement

    Science.gov (United States)

    Dwiputri, D. R.; Damiyanti, M.; Eriwati, Y. K.

    2017-08-01

    Usage of zinc phosphate cements with no account of the shelf life left before the expiry date can affect its compressive strength. The aim of this study is to determine the different compressive strength values of zinc phosphate cement with different shelf lives before expiry. Three groups of zinc phosphate cement (GC Elite cement 100) with different expiry dates were tested for compressive strength using a universal testing machine (crosshead speed 1 mm/min: load cell of 250 kgF). The results showed that there was a significant difference (pexpiry date), group I (2 years and 5 months before expiry date), and group II (11 months before expiry date). It can be concluded that there is a significant decrease in compressive strength of zinc phosphate cement near its expiry date.

  13. Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat.

    Science.gov (United States)

    Otremba, M M; Dikeman, M E; Boyle, E A

    1999-07-01

    Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses were vacuum-packaged, frozen to -40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that ostrich meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 × 10(7) CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p meat by 28 days. Sensory aroma scores significantly (pmeat stored under refrigerated conditions should be used within 10 days.

  14. Quality, functionality, and shelf life of fermented meat and meat products: A review.

    Science.gov (United States)

    Kumar, Pavan; Chatli, M K; Verma, Akhilesh K; Mehta, Nitin; Malav, O P; Kumar, Devendra; Sharma, Neelesh

    2017-09-02

    Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.

  15. Effectiveness of the food recovery at the retailing stage under shelf life uncertainty: An application to Italian food chains.

    Science.gov (United States)

    Muriana, Cinzia

    2015-07-01

    Food losses represent a significant issue affecting food supply chains. The possibility of recovering such products can be seen as an effective way to reduce such a phenomenon, improve supply chain performances and ameliorate the conditions of undernourished people. The topic has been already investigated by a previous paper enforcing the hypothesis of deterministic and constant Shelf Life (SL) of products. However, such a model cannot be properly extended to products affected by uncertainties of the SL as it does not take into account the deterioration costs and loss of profits due to the overcoming of the SL within the cycle time. Thus the present paper presents an extension of the previous one under stochastic conditions of the food quality. Differently from the previous publication, this work represents a general model applicable to all supply chains, especially to those managing fresh products characterized by uncertain SL such as fruits and vegetables. The deterioration costs and loss of profits are included in the model and the optimal time at which to withdraw the products from the shelves as well as the quantities to be shipped at each alternative destination have been determined. A comparison of the proposed model with that reported in the previous publication has been carried out in order to underline the impact of the SL variability on the optimality conditions. The results show that the food recovery strategy in the presence of uncertainty of the food quality is rewarding, even if the optimal profit is lower than that of the deterministic case. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Shelf life of minimally processed pineapples treated with ascorbic and citric acids

    Directory of Open Access Journals (Sweden)

    Lucimara Rogéria Antoniolli

    2012-01-01

    Full Text Available The purpose of this research was to determine the shelf life of minimally processed (MP 'Pérola' pineapples treated with ascorbic acid (AA and citric acid (CA based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control or combined solutions of AA:CA (% (1.0:0.5 and 1.0:1.0 with sodium hypochlorite (NaClO 20 mg L-1 for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, % favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, % and NaClO (20 mg L-1 can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

  17. Effects of gamma irradiation on the shelf-life of a dairy-like product

    Science.gov (United States)

    Odueke, Oluwakemi B.; Chadd, Stephen A.; Baines, Richard N.; Farag, Karim W.; Jansson, Jonathan

    2018-02-01

    This study was aimed to assess the effect of irradiation on the shelf-life of pseudo-dairy food product consisting of different concentration levels of the structural and energy-giving caloric component macronutrients (protein, fat and carbohydrate). Gamma irradiated products (1 kGy, 3 kGy, 5 kGy and 10 kGy) were compared to the current procedure used by the industry of non-irradiated dairy products. The study looked at the impact of different treatments on storage quality in respect to physicochemical (pH, acidity, macronutrients), and microbiological properties [total viable count (TVC)]. The products were aseptically packaged in plastic containers and analysed at regular weekly intervals up until 100 days during refrigerated storage at 4 ± 1 °C. The storage period did not bring about any significant change in physicochemical properties of the products throughout the period of study while the TVC displayed a linear regression for irradiated products stored at 4 ± 1 °C as well as the control (non-irradiated). At the end of the shelf-life trial (benchmarked at log 4.3 CFU/g), the total viable count did not exceed log 3.94 CFU/g for samples treated at 10 kGy after 100 days of analysis. These observations indicated that the product could be safely stored aerobically for > 100days (10 and 5 kGy), 56days at (3 kGy), 42 days at (1 kGy) for the irradiated samples' and 14-28 days for the non-irradiated samples without much change in physicochemical and microbiological properties using refrigerated storage.

  18. Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi.

    Science.gov (United States)

    Ko, J A; Kim, W Y; Park, H J

    2012-02-01

    Allyl isothiocyanate (AITC) is a well-recognized antimicrobial agent but, application of AITC to food systems is limited due to its high volatility and strong odor. This study was performed to overcome the volatility of AITC by encapsulation using gum Arabic and chitosan and to investigate the effect of microencapsulated AITC as a natural additive on the shelf-life and quality of Kimchi. AITC loaded microparticles were prepared using gum Arabic and chitosan and were added to Kimchi at various concentrations (0-0.02%, w/w). The titratable acidity, pH, microbial changes, and sensory test of Kimchi were examined for 15days at different fermentation temperatures (4 and 10°C). The pH of Kimchi containing AITC microparticles was significantly higher than that of control and the higher the quantity of added AITC, the higher the pH became. The titratable acidity of Kimchi increased during storage especially, titratable acidity of control increased significantly higher than those of Kimchi with added AITC microparticles. The number of Leuconostoc and Lactobacillus species in Kimchi decreased with an increase in the concentration of AITC. The addition of AITC induced reduction of sour taste and improvement of the texture of Kimchi during fermentation. However, as the content of AITC increased, the scores of overall acceptability decreased due to the odor of AITC. These results indicate that addition of AITC (less than 0.1%) to Kimchi is an effective way of enhancing the shelf-life of Kimchi without reducing quality. Copyright © 2011 Elsevier B.V. All rights reserved.

  19. Shelf-life evaluation of natural antimicrobials for Concord and Niagara grape juices.

    Science.gov (United States)

    Siricururatana, P; Iyer, M M; Manns, D C; Churey, J J; Worobo, R W; Padilla-Zakour, O I

    2013-01-01

    This study was conducted to evaluate the effectiveness of natural antimicrobials for shelf-life extension of cold-filled still and carbonated Concord and Niagara grape juices, which have traditionally been preserved with chemical preservatives. Commercial juices were inoculated with a spoilage yeast cocktail of Dekkera, Kluveromyces, Brettanomyces, and Zygosaccharomyces at 10(2) and 10(4) CFU/ml. The following agents were added to still juices: no preservative (negative control), 0.05% potassium sorbate plus 0.05% sodium benzoate (positive control), 0.1 or 0.2% cultured dextrose, 250 ppm of dimethyldicarbonate (DMDC), 10 or 20 ppm of natamycin, and 250 ppm of DMDC plus 5 or 10 ppm of natamycin. Carbonated juice was treated with the negative control, positive control, and 250 ppm of DMDC plus 10 ppm of natamycin. Microbial stability of samples was assessed every 2 weeks during 6 months of storage at 21°C by yeast enumeration and measurement of turbidity, pH, and °Brix. Juices were deemed spoiled when yeast counts exceeded 10(6) CFU/ml. Cultured dextrose was not effective at levels tested in both types of juice. The most promising results were obtained with DMDC and natamycin combination treatments in still Niagara juice and in carbonated Concord and Niagara juices. In these treatments, shelf-life extension similar to that of the positive control (153 to 161 days) was achieved while maintaining similar turbidity, pH, and °Brix. Spoiled juices had lower pH and °Brix values and higher turbidity due to microbial activity and increased in microbial levels.

  20. Formulation and shelf-life of fish burgers served to preschool children

    Directory of Open Access Journals (Sweden)

    Giorgio Smaldone

    2017-03-01

    Full Text Available Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP. Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control and in MAP and stored at refrigeration atemperature. Sensory, physicalchemical analysis as pH, aw, total volatile nitrogen (TVN, trimetilammine (TMA, thiobarbituric acid (TBA, free fatty acids (FFA and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

  1. Site specific fertilization affects yield, fruit size, quality, and shelf-life of ‘Kent' mango

    Science.gov (United States)

    Site specific fertilization (SSF) defines the type and rate of fertilizer needed for individual orchards. This study presents preliminary results (2010-2011) of a medium term project to quantify the effects of SSF on yield, fruit size, quality, and shelf-life of ‘Kent’ mango. Two orchards are used f...

  2. Shelf life study of egg albumin in pasteurized and non-pasteurized eggs using visible-near infrared spectroscopy

    Science.gov (United States)

    A twelve week shelf life study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. The goal of the study was to correlate the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior eg...

  3. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing

    Science.gov (United States)

    The effect of thermal and pulsed electric field (PEF) processing on the shelf-life of an orange juice-milk beverage (OJMB) was studied. The intensities of the treatments were selected to produce similar inactivation of pectin methyl esterase (PME), an enzyme responsible for the jellification and los...

  4. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots

    NARCIS (Netherlands)

    Amanatidou, A.; Slump, R.A.; Gorris, L.G.M.; Smid, E.J.

    2000-01-01

    The impact of high O2 + high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O2 + 30% CO2 prolonged the shelf life of sliced carrots compared to storage in air by 2 to 3 d. When the carrots received a pre-treatment with a 0.1%

  5. 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.

  6. Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materials

    National Research Council Canada - National Science Library

    Ramachandra, C T; Rao, P Srinivasa

    ...), biaxially oriented polypropylene (BOPP) and polypropylene (PP). The shelf-life of the powder was predicted on the basis of free flowness of product under accelerated storage condition (38 ± 1 °C, 90 ± 1% relative humidity...

  7. Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps.

    Science.gov (United States)

    Van Haute, Sam; Uyttendaele, Mieke; Sampers, Imca

    2013-10-15

    A screening in a sugar snap packaging company showed a converged build-up of aerobic psychrotrophic plate count (APC) (ca. 6.5 log CFU/100mL), yeasts and molds (Y&M), and lactic acid bacteria (LAB) (both ca. 4.5 log CFU/100mL) in the wash water in the absence of water sanitizer, and a low build-up of chemical oxygen demand (30 ± 5 mg O2/L) and turbidity (5.2 ± 1.1 NTU). Decontamination experiments were performed in the lab with Purac FCC 80® (80% L(+) lactic acid), two other commercial water sanitizers based on organic acids (NATRApHASe-ABAV®, and NATRApHASe-FVS®) and chlorine to evaluate their performance in reduction of the sugar snap microbial load as well as their functionality as disinfectant of the wash water to avoid cross-contamination. An additional 1 log reduction of APC on the sugar snaps was achieved with lactic acid in the range 0.8 to 1.6%, ABAV 0.5%, and free chlorine 200mg/L when compared to a water wash, while no significant difference in the numbers of Y&M was obtained when washing in sanitizer compared to water. There was no significant influence of the studied concentration and contact time on decontamination efficiency. Treatment with lactic acid 0.8% resulted in a lower APC contamination on the sugar snaps than on the untreated and water washed samples for 10 days. Chlorine 200mg/L was the only treatment able to maintain the Y&M load lower than the untreated samples throughout the entire storage duration. The use of water sanitizers could not extend the sensorial shelf-life. Microbial loads were not indicative/predictive of visual microbial spoilage (shelf-life limiting factor), whereas maturity and amount of damage at the calyx end of the pods were. The APC wash water contamination (5.2 log CFU/100mL) was reduced significantly by chlorine 20 to 200mg/L (to 1.4 log CFU/100mL), ABAV 0.5 to 1.5% (to 2.7 log CFU/100mL), FVS 0.5% (to 2.7 log CFU/100mL) and lactic acid 0.8 to 1.6% (to 3.4 log CFU/100mL). Only the use of chlorine enabled the

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

    Directory of Open Access Journals (Sweden)

    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

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

    Directory of Open Access Journals (Sweden)

    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

  10. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.

    Science.gov (United States)

    Zhang, Yuemei; Li, Dongping; Lv, Jian; Li, Qingzheng; Kong, Chunli; Luo, Yongkang

    2017-05-16

    The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), and presence of spoilage microbiota. A total of 290,753 bacterial sequences and 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting the V3-V4 region of 16S rDNA, which showed a more comprehensive estimate of microbial diversity in carp samples compared with microbial enumeration. Before storage, Macrococcus and Aeromonas were the prevalent populations in the control samples, but cinnamon essential oil decreased the relative abundance of Macrococcus in the treated samples. Variability in the predominant microbiota in different samples during chilled storage was observed. Aeromonas followed by Lactococcus were the major contaminants in the spoiled control samples. Microbial enumeration also observed relatively higher counts of Aeromonas than other spoilage microorganisms. Compared with the control samples, cinnamon essential oil inhibited the growth of Aeromonas and Lactococcus were the predominant components in the treated samples on day 10; plate counts also revealed a relatively high level of lactic acid bacteria during refrigerated storage. However, there were no significant differences (P>0.05) in the composition of dominant microbiota between these two treatments at the end of the shelf-life. Furthermore, cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels). Based primarily on sensory analysis, the use of cinnamon essential oil extended the shelf-life of vacuum-packaged common carp fillets by about 2days. Copyright © 2016 Elsevier B.V. All rights reserved.

  11. Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage.

    Science.gov (United States)

    Behbahani, Behrooz Alizadeh; Shahidi, Fakhri; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Mohebbi, Mohebbat

    2017-01-01

    In this study, Plantago major seed mucilage (PMSM) was extracted from whole seeds using hot-water extraction (HWE). The dill (D) essential oil components were identified through gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and its antioxidant properties were examined through the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and ß-carotene-linoleic acid assay (B-CL). Total phenolic content (TPC) was characterized through the Folin-Ciocalteu method and the antimicrobial effect was evaluated on 10 pathogenic microorganisms. PMSM edible coating incorporated were prepared in four different concentrations of essential oils, including 0, 0.5, 1 and 1.5% (w/w). The control and the coated beef samples were analyzed periodically for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH), and sensory characteristics. The IC50, FRAP, B-CL and TPC of the dill essential oil were equal to 11.44μg/ml, 9.45mmol/g, 82.86 and 162.65μg/ml GAE, respectively. PMSM extended the microbial shelf life of beef by 3days, whereas the PMSM+0.5%D, PMSM+1%D and PMSM+1.5%D resulted in a significant shelf life extension of the beef by 6, 9 and 9days, respectively, as compared to the control samples. Copyright © 2016 Elsevier B.V. All rights reserved.

  12. Shelf life of fresh-cut spinach as affected by chemical treatment and type of packaging film

    Directory of Open Access Journals (Sweden)

    A.M. Piagentini

    2002-12-01

    Full Text Available Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Their storage life may be greatly reduced due to their high rates of respiration and transpiration and the possibility of enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine the shelf life and the failure attribute that conditioned the shelf life of fresh-cut spinach treated with chemical solutions and packaged in bags with different permeabilities. The shelf life of fresh-cut vegetables was defined as the time of refrigerated storage at which any one of the sensory attributes scored below 7 or when the microbiological counts exceeded 5.10(7 CFU/g. Fresh-cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono-oriented polypropylene (OPP bags or low-density polyethylene (LDPE bags. Sensory attributes and total microbial counts were evaluated throughout refrigerated storage. Response surface methodology (RSM was used to study the simultaneous effect of chemical treatment and refrigerated storage time on sensory and microbiological quality of fresh-cut spinach. A quadratic polynomial regression model was assumed for predicting off-odor, general appearance, wilting, browning, color, and mesophilic aerobic population. Type of packaging film only influenced development of off-odor (p£0.001 and had no effect on visual sensory attributes or microbiological counts (p>0.05. Development of off-odor was the attribute that limited shelf life of fresh-cut spinach packaged in OPP bags. On the other hand, shelf life of samples packaged in LDPE bags was dependent on a decrease in general appearance or an increase in microbiological counts, depending on the chemical treatment used.

  13. Effect of packaging materials on shelf life and quality of banana cultivars (Musa spp.).

    Science.gov (United States)

    Hailu, M; Seyoum Workneh, T; Belew, D

    2014-11-01

    This study was carried out to evaluate the effect of packaging materials on the shelf life of three banana cultivars. Four packaging materials, namely, perforated low density polyethylene bag, perforated high density polyethylene bag, dried banana leaf, teff straw and no packaging materials (control) were used with three banana cultivars, locally known as, Poyo, Giant Cavendish and Williams I. The experiment was carried out in Randomized Complete Block Design in a factorial combination with three replications. Physical parameters including weight loss, peel colour, peel thickness, pulp thickness, pulp to peel ratio, pulp firmness, pulp dry matter, decay, loss percent of marketability were assessed every 3 days. Banana remained marketable for 36 days in the high density polyethylene and low density polyethylene bags, and for 18 days in banana leaf and teff straw packaging treatments. Unpackaged fruits remained marketable for 15 days only. Fruits that were not packaged lost their weight by 24.0 % whereas fruits packaged in banana leaf and teff straw became unmarketable with final weight loss of 19.8 % and 20.9 %, respectively. Packaged fruits remained well until 36th days of storage with final weight loss of only 8.2 % and 9.20 %, respectively. Starting from green mature stage, the colour of the banana peel changed to yellow and this process was found to be fast for unpackaged fruits. Packaging maintained the peel and the pulp thickness, firmness, dry matter and pulp to peel ratio was kept lower. Decay loss for unpackaged banana fruits was16 % at the end of date 15, whereas the decay loss of fruits packaged using high density and low density polyethylene bags were 43.0 % and 41.2 %, respectively at the end of the 36th day of the experiment. It can, thus, be concluded that packaging of banana fruits in high density and low density polyethylene bags resulted in longer shelf life and improved quality of the produce followed by packaging in dried banana leaf

  14. Shelf-life extension of refrigerated Mediterranean mullet (Mullus surmuletus) using modified atmosphere packaging.

    Science.gov (United States)

    Pournis, Nikolaos; Papavergou, Aikaterini; Badeka, Anastasia; Kontominas, Michael G; Savvaidis, Ioannis N

    2005-10-01

    The present work evaluated the quality and freshness characteristics and the effect of modified atmosphere packaging (MAP) on the shelf-life extension of refrigerated Mediterranean mullet using microbiological, biochemical, and sensory analyses. Fresh open sea red mullet (Mullus surmuletus) were packaged in four different atmospheres: M1, 10%/20%/70% (O2/ CO2/N2); M2, 10%/40%/50% (O2/CO2/N2); M3, 10%/60%/30% (O2/CO2/N2); identical fish samples were packaged in air. All fish were kept under refrigeration (4 +/- 0.5 degrees C) for 14 days. Of the three gas atmospheres, the 10%/40%/50% (M2) and 10%/ 60%/30% (M3) gas mixtures were the most effective for inhibiting growth of aerobic microflora in mullet samples until day 10 of refrigerated storage. H2S-producing bacteria and pseudomonads were part of the mullet microflora and their growth was partly inhibited under MAP conditions. Between these two bacterial groups, H2S-producing bacteria (including Shewanella putrefaciens) were dominant toward the end of the storage period, regardless of the packaging conditions. Brochothrix thermosphacta and lactic acid bacteria were found to be members of the final microbial flora of MAP and air-packaged mullet, whereas the Enterobacteriaceae population was lower than other bacterial groups. Of the chemical freshness indices determined, thiobarbituric acid values were variable in mullet samples irrespective of packaging conditions indicative of no specific oxidative rancidity trend. Based on sensorial data and aerobic plate count, trimethylamine nitrogen and total volatile basic nitrogen limit values in the range of ca. 15 to 23 and 52 to 60 mg N/100 g of fish muscle were obtained, respectively, for mullet packaged under modified atmosphere and air. Sensory analyses (odor and taste attributes) showed that the limit of sensorial acceptability was reached after ca. 6 days for the samples packaged in air, 8 days for the M1 and M3 samples, and after 10 days for the M2 samples. Respective

  15. Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L. oil

    Directory of Open Access Journals (Sweden)

    Gilbert Rodríguez

    2015-09-01

    Full Text Available Sacha inchi oil is rich in polyunsaturated fatty acids that may rust, limiting their shel flife. The Rancimat method is official, for evaluations of oxidative stability accelerated in oils. Industrially conventional techniques based on physical and chemical indicators are used; there are no studies of correlation between them and Rancimat. This work has for objective correlate the oxidative stability index (OSI Sacha inchi oil obtained by Rancimat at temperatures of 80°, 90°, 100° and 110 °C under an air flow of 15 L/h, with the values of physic-chemical indicators such as Index peroxide, p-anisidine, totox and density. Also estimated by mathematical extrapolation, the shelf life of sacha inchi oil to usual storage temperatures. OSI values were: 0.493 ± 0.01 h at 110 ºC, 1.590 ± 0.06 h at 100 ºC, 4.645 ± 0.1 h at 90 ºC and 20.512 ± 0.02 h at 80 ºC. High correlation has been established between values of OSI vs physicochemical quality indices (0.9322 < r < 0.9965. The activation energy was found 137.90 kJ/mol, which explains the high oxidative stability for the oil, estimating a lifetime of 3.29, 1.79 and 0.79 years at 20, 25 and 30 °C respectively.

  16. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions.

    Science.gov (United States)

    Yu, Huaning; Zheng, Yuanrong; Li, Yunfei

    2015-02-01

    Spray dried bovine colostrum (SDBC) powders were packaged in aluminium-laminated polyethylene (ALPE) and polyethylene terephthalate (PET) pouches and then stored under different conditions (25 °C and 50 % relative humidity (RH), 4 °C and 40-70 % RH, 50 °C and 20-50 % RH). The shelf life of SDBC powder was evaluated as 425.5 and 86.5 days in ALPE and PET pouches under 25 °C and 50 % RH, respectively. The storage stability of SDBC powder in terms of quality parameters including thiobarbituric acid (TBA), hydroxymethyl furfural (HMF), colour change, moisture content and IgG concentration was studied in both packaging materials under different storage conditions. Results showed that ALPE pouches were more suitable for packaging SDBC powder than PET pouches and storage condition of 4 °C and 40-70 % RH was relative suitable for keeping quality of SDBC powder. The glass transition concept was helpful for evaluating the chemical stability of SDBC powder during storage.

  17. Waxes and plastic film in relation to the shelf life of yellow passion fruit

    Directory of Open Access Journals (Sweden)

    Mota Wagner Ferreira da

    2003-01-01

    Full Text Available The high perishability of the yellow passion fruit (Passiflora edulis f. flavicarpa reduces its postharvest conservation and availability, mainly for in natura consumption. These losses of quality and commercial value occur due to the high respiration and loss of water. This work aimed to evaluate the influence of a modified atmosphere - wax emulsions and plastic film - on the shelf life of the yellow passion fruit. Plastic film (Cryovac D-955, 15 mum thickness reduced fresh weight loss and fruit wilting, kept higher fruit and rind weight and higher pulp osmotic potential over the storage period. However, it was not efficient in the control of rottenness. Sparcitrus wax (22-23% polyethylene/maleyc resin caused injury to the fruit, high fruit weight losses and wilting and resulted in lower pulp osmotic potential; this wax lead to a higher concentration of acid and a lower relation of soluble solids/acidity. Among the tested waxes, Fruit Wax (18-21% carnauba wax was the best, promoting reduced weight loss, wilting and rottenness.

  18. Extension shelf life of batte by using hydrocolloids and gamma irradiation

    Directory of Open Access Journals (Sweden)

    Mervat M. Anwar

    2015-10-01

    Full Text Available Batte (is baked french one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling and corruption microbial (molds. In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose (HPMC to hard wheat flour 72% (HWF to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A values at the end of storage at room temperature (ranged to 0.253–0.352 mg malonaldehyde/kg that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product. Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.

  19. The effect of lavender (Lavandula stoechas on the shelf life of a traditional food: hamsi kaygana

    Directory of Open Access Journals (Sweden)

    Latif TAŞKAYA

    2017-10-01

    Full Text Available Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K, a group containing 0.1% (A, 0.5% (B, and 1% (C lavender. After performing the initial analyses, all groups were stored at 4 ± 1 °C. During the storage, the proximate composition, sensory, physicochemical, chemical and microbiological analyses were carried out. According to the chemical results, the lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws attention that lavender has a positive effect on TVB-N. There was less development in the groups in which lavender was added in microbiological terms. The best score in terms of sensory acceptance correlate well within the group B during storage (1 to 9 days was evaluated. This study has revealed that hamsi kaygana, can be transported to wider markets, by increasing its durability with spices such as lavender and longer-term preservation and easy transportation with different packaging techniques.

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

    Directory of Open Access Journals (Sweden)

    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.

  1. Evaluation of the quality and shelf life of gamma irradiated blueberries by quarantine purposes

    Science.gov (United States)

    Lires, Carla M. L.; Docters, Andrea; Horak, Celina I.

    2018-02-01

    Fresh blueberries (Vaccinium spp.) are considered one of the richest sources of phenolic compounds and are appreciated for their high antioxidant capacity. But they are hosts in Argentina of the quarantine pests Ceratitis capitata and Anastrepha fraterculus, and have to be treated to avoid its spreading. Irradiation is being introduced in the Agricultural World trade, increasing exponentially on the last years. In order to guarantee the success of this process, it is required previous to the rutinary treatment, to define the irradiation dose range to be applied. The minimum dose for these pests has been already approved in the IPPC standard 28. The maximum dose depends on the tolerance of the fruit cultivars, maturity, pre-harvest conditions, harvest time, storage conditions, and interactions among these factors. The postharvest quality of Argentina´s blueberry treated with irradiation doses of 150 (generic quarantine dose used for fruit flies) and 300 Gy (to evaluate tolerance) was evaluated. The studies included blueberries from different harvest seasons 2009-2012). Misty, O'Neal and Emeral varieties were chosen, because they represent the biggest volume of exported blueberry from Argentina. The results indicated that irradiation at 150 Gy and 300 Gy did not significantly affect the postharvest quality and slightly improved shelf life of the different blueberries varieties. Therefore, it is possible to use irradiation as an alternative quarantine treatment for Argentina´s blueberries, establishing a dose range appropriate to be applied on a commercial irradiation facility.

  2. Temporal pattern of microbial indicators of ready-to-eat rocket salads during shelf life

    Directory of Open Access Journals (Sweden)

    Maria De Giusti

    2014-03-01

    Full Text Available INTRODUCTION: From 2001-2009 there have been numerous community alerts and notifications about the rocket salad produced in Italy and distributed in Europe. Our study describes the evolution of the microbial quality of ready to eat rocket salad during shelf life among three different Italian producers. MATERIAL AND METHODS: Total Mesophilic Count (TMC and Escherichia coli (EC count were measured in 248 samples. We used Wilcoxon test to compare the median values of TMC and EC counts and Kruskal Wallis test to compare the producers. RESULTS: The TMC and EC values differed among producers at the stages of raw material and in the finished product (Kruskall Wallis test, p < 0.05. The evolution of bacterial charges had significant differences among producers at expiration date (Wilcoxon test, p < 0.05. More than half of the samples (54.8% exceed reference standard for TMC after 48 h from packaging. CONCLUSION: Differences among producers may linked to the different minimal processing technologies adopted after harvesting.

  3. Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

    Science.gov (United States)

    Hocaoğlu, Aslı; Sükrü Demirci, Ahmet; Gümüs, Tuncay; Demirci, Mehmet

    2012-12-01

    In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (-18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp 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 (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.

  4. Sustaining the shelf life of fresh food in cold chain – A burden on the environment

    Directory of Open Access Journals (Sweden)

    Oludaisi Adekomaya

    2016-06-01

    Full Text Available Energy consumption in cold chains has been predicted to rise significantly in view of the increasing world population. Of critical attention is the increasing number of road transport refrigeration which is highly gaining enormous ground globally. In view of the fact that 40% of all foods require refrigeration, 15% of world fossil fuel energy is used in food transport refrigeration. This concern necessitates this study to examine cold chain system with the emphasis on the impact of energy consumption in sustaining the shelf life of fresh food. As the world continues to battle with the global warming occasioned by emission of carbon dioxide from fossil fuel, this study identifies alternative means of saving energy in food transportation system through minimizing energy consumption in diesel engine driven vapour compression system. Preserving perishable fresh food (mainly vegetable under sub-zero weather is another debacle the authors envisaged in the quest to reduce fossil fuel consumption. This process requires heating the mechanical refrigeration unit in a reverse-cycle to raise the temperature at 0 °C which may further result in more energy demand. The conclusion drawn from this study could be useful in re-designing food transport system for optimal energy saving.

  5. Shelf life assessment of industrial durum wheat bread as a function of packaging system.

    Science.gov (United States)

    Licciardello, Fabio; Giannone, Virgilio; Del Nobile, Matteo Alessandro; Muratore, Giuseppe; Summo, Carmine; Giarnetti, Mariagrazia; Caponio, Francesco; Paradiso, Vito Michele; Pasqualone, Antonella

    2017-06-01

    This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, a w and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk

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    Uduak G. AKPAN

    2007-09-01

    Full Text Available This study concentrated on the effects of preservatives on shelf life of yoghurt produced from Soya beans milk. The yoghurt was produced by heating Soya beans milk slurry, cooled and incubated with starter culture. After the required yoghurt has been formed, sugar, flavour and preservatives were added. Study of the effect of preservatives revealed that Sodium benzoate preservative used at 20mg/ml give the best (optimum preservation on both shelf and refrigeration storage for 15 and 21 days respectively. This is because the inhibitive ability of Sodium benzoate at lower temperature is higher than that of Potassium metabisulphate preservative. The study also revealed that 40mg/ml concentration of the combined preservatives gives the best (optimum concentration level for both shelf and refrigeration storage with pH values of 3.92 and 4.01 respectively after 14 days fermentation. The preservatives concentration added are within the threshold values specified by Standard Organization of Nigeria (SON and National Agency for Food Administration and Control (NAFDAC.

  7. Parabens as Agents for Improving Crocetin Esters’ Shelf-Life in Aqueous Saffron Extracts

    Directory of Open Access Journals (Sweden)

    Magdalena Martínez Tomé

    2009-03-01

    Full Text Available The effect of parabens on the shelf-life of crocetin esters and picrocrocin in aqueous saffron solutions was studied. Degradation of saffron crocetin esters fits a first-order kinetics model, and the results indicated that the crocetin (β-D-glucosyl-(β-D-gentiobiosyl esters were more stable than the crocetin di-(β-D-gentiobiosyl esters regardless of whether trans and cis isomers were considered. Under all tested conditions both parabens gave good results, especially propyl paraben that showed a greater influence on the degradation rate constant, except for cis-crocetin di-(β-D-gentiobiosyl ester and cis-crocetin (β-D-glucosyl-(β-D-gentiobiosyl ester. In presence of propyl paraben (200 mg/L, the half-life periods of trans-crocetin di-(β-D-gentiobiosyl esterimproved considerably, up to four-fold. Special attention has been paid to the effect of propyl paraben on 46 saffrons with different crocetin ester contents. No differences were observed in terms of picrocrocin. By analysis of variance, it is noteworthy that there were differences between the mean content of crocetin esters for all analysed saffron, except for trans-crocetin (β-D-glucosyl-(β-D-gentiobiosyl ester.

  8. Shelf life of anchovy products (Engraulis encrasicolus: evaluation of sensory, microbiological and chemical properties

    Directory of Open Access Journals (Sweden)

    Andrea Ariano

    2014-02-01

    Full Text Available Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national financial crisis, there has been a decline in the consumption of fish. In fact, in 2013, according to data from ISMEA, the consumption of fresh fish suffered a sharp contraction (-5%. This decline also concerns anchovy (Engraulis encrasicolus. This species, partly because of its low price, is a mainstay of traditional Italian food. The aim of this study was to evaluate sensorial, chemical and microbiological properties of anchovy-based (Engraulis encrasicolus products during storage at 4 and -20°C. Fresh anchovies, obtained from the wholesale fish market of Pozzuoli (Southern Italy were cut into small pieces and hand-prepared using bread, eggs, cheese and lemon juice. Samples were analysed after 0, 2, 4, 6 and 8 days of storage at 4°C. An aliquot was quickly frozen and analysed after 34 days at -20°C. Sensory assessment, microbiological (specific spoilage organisms, Listeria spp. and Salmonella spp. and chemical (histamine, total volatile basic nitrogen, trimethylamine, thiobarbituric acid, pH and aw analyses were performed. Results showed that the shelf life of anchovy products was less than 5 days for the samples stored at 4°C. At -20°C, all anchovies preparations showed good sensory, microbiological and chemical properties for 34 days.

  9. Evaluation of the shelf-life of vegetable-type soybean pods

    Directory of Open Access Journals (Sweden)

    Andréia Cristina Santana

    2012-08-01

    Full Text Available The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage.

  10. Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life.

    Science.gov (United States)

    Patil, Kavita B; Chimmad, Bharati V; Itagi, Sunanda

    2015-09-01

    Little millet is a minor cereal crop contains several nutraceutical components. Ready To Cook (RTC) flakes of the millet exhibited higher total dietary fiber content (22.40 %) compared to dehulled grain (15.80 %). One serving (30 g) of RTC flakes provided 2.25 g of protein, 0.13 g of fat, 0.13 g of total minerals, 9.67 mg of iron and zero trans fats. The flakes possessed a medium Glycemic Index (GI) of 52.11 ranging from 41.57 to 61.80 among normal volunteers. Glycemic Load (GL) of the flakes was a low of 9.24. The RTC flakes exhibited an acceptability index of 81.11. The flakes possessed a shelf life of more than 6 months with an acceptability index of 67.55, moisture content of 11.82 per cent and Free fatty acid content of 18.02 per cent at the end of sixth month of storage period.

  11. Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius).

    Science.gov (United States)

    García, Míriam R; Vilas, Carlos; Herrera, Juan R; Bernárdez, Marta; Balsa-Canto, Eva; Alonso, Antonio A

    2015-09-02

    Fish quality has a direct impact on market price and its accurate assessment and prediction are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations. In this work we present a general methodology to derive predictive models of fish freshness under different storage conditions. The approach makes use of the theory of optimal experimental design, to maximize data information and in this way reduce the number of experiments. The resulting growth model for specific spoilage microorganisms in hake (Merluccius merluccius) is sufficiently informative to estimate quality sensory indexes under time-varying temperature profiles. In addition it incorporates quantitative information of the uncertainty induced by fish variability. The model has been employed to test the effect of factors such as fishing gear or evisceration, on fish spoilage and therefore fish quality. Results show no significant differences in terms of microbial growth between hake fished by long-line or bottom-set nets, within the implicit uncertainty of the model. Similar conclusions can be drawn for gutted and un-gutted hake along the experiment horizon. In addition, whenever there is the possibility to carry out the necessary experiments, this approach is sufficiently general to be used in other fish species and under different stress variables. Copyright © 2015. Published by Elsevier B.V.

  12. Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince.

    Science.gov (United States)

    Thomas, R; Jebin, N; Barman, K; Das, Anubrata

    2014-03-01

    Pork nuggets were processed by incorporating fermented bamboo shoot mince and their physico-chemical, microbiological and sensory characteristics were evaluated during 35 day storage at refrigeration temperature (4±1 °C). Addition of fermented bamboo shoot significantly affects the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets, especially at 6% and 8% addition levels. Nuggets with 6% and 8% FBSM had significantly lower TBARS values at the end of the storage period (i.e. 0.39 and 0.33 mg malonaldehyde/kg respectively) compared to the control (0.84 mg malonaldehyde/kg). Bamboo shoot addition significantly improved the microbial and sensory qualities of the pork nuggets. Incorporation of fermented bamboo shoot at 8% level increased the shelf life of pork nuggets by at least two weeks i.e. from 21 days to 35 days at 4±1 °C compared to the control. Copyright © 2013 Elsevier Ltd. All rights reserved.

  13. ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE

    Directory of Open Access Journals (Sweden)

    Ekaterina A. Lukinova

    2017-01-01

    Full Text Available The problem of high losses of raw materials and products in the food industry is reviewed in the article. Brief lists of spoilage types as well as the available approaches to meat preservation are discussed including technological, physical and chemical. Natural antimicrobial substances are considered as alternative approaches, the existence of which has been known for more than 60 years. Antimicrobial peptides are the evolutionary ancient factor of innate immunity and are found in the cells and tissues of vertebrate and invertebrate animals, plants, fungi and bacteria. Present approaches to their classification, structure and mechanisms of action are discussed. The information from the Antimicrobial Peptide Database and the UniProt Protein Database is systematized in relation to the presence of antimicrobial substances in the tissues of pigs and cattle. Such parameters as the molecular weight, isoelectric point, charge, amino acid sequence and share a hydrophobic part, as well as a range of activities: antibacterial, antifungal, antiviral, antiparasitic, etc. are presented in the article. On the basis of the review, alternative sources of antimicrobial proteins and peptides are proposed as well as technology for shelf life prolonging.

  14. The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging

    Directory of Open Access Journals (Sweden)

    Maciej Kluz

    2016-01-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The effect of caraway (CEO and anise (AEO essential oils as well as vacuum packaging (VP in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC, Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1 on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001 were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.

  15. Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based products.

    Science.gov (United States)

    Brizio, Ana Paula Dutra Resem; Prentice, Carlos

    2014-03-01

    This study evaluated the applicability of a photochromic time temperature indicator (TTI) to monitor the time-temperature history and shelf life of chilled boneless chicken breast. The results showed that the smart indicator showed good reproducibility during the discoloring process in all the conditions investigated. The response was not only visibly interpretable but also well adaptable to measurement using appropriate equipment. For an activation configuration of 4 s of ultraviolet light (UV) per label, the TTI's rate of discoloration was similar to the quality loss of the meat samples analyzed. Thus, the photochromic label (4 s UV/label) attached to the samples set out to be a dynamic shelf-life label, assuring consumers the final point of quality of chilled boneless chicken breast in an easy and precise form, providing a reliable tool to monitor the supply chain of this product. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

    Science.gov (United States)

    Mantilla, Samira Pirola Santos; Santos, Érica Barbosa; de Freitas, Mônica Queiroz; de Carvalho Vital, Helio; Mano, Sérgio Borges; Franc, Robson Maia

    2012-01-01

    In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide. PMID:24031967

  17. The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE).

    Science.gov (United States)

    Sainsbury, Jeanine; Grypa, Roman; Ellingworth, John; Duodu, Kwaku G; De Kock, Henriëtta L

    2016-12-15

    The effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide values (PV) were determined. Aroma differences between products with different concentrations of antioxidants were more apparent for ambient than accelerated stored SOSDEs. Aroma differences were more noted between SOSDEs with different antioxidants than antioxidant concentrations per se. PV differences between accelerated stored SOSDEs with high and low EDTA concentrations were found. AV differences existed between SOSDEs with different gallic acid concentrations for both storage conditions, and for accelerated stored SOSDEs with different EDTA concentrations. The accelerated storage model is more suitable for SOSDEs with metal chelator antioxidants e.g. EDTA, than free radical scavenging antioxidants e.g. gallic acid. PV, AV and aroma of accelerated stored SOSDEs do not clearly predict ambient shelf life. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

    Directory of Open Access Journals (Sweden)

    Samira Pirola Santos Mantilla

    2012-12-01

    Full Text Available In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide.

  19. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese.

    Science.gov (United States)

    Conte, A; Brescia, I; Del Nobile, M A

    2011-11-01

    To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na(2)-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO(2):N(2)). The decline in quality of burrata cheese stored at 8°C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na(2)-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  20. Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

    Directory of Open Access Journals (Sweden)

    Cleonice Mendes Pereira Sarmento

    2015-12-01

    Full Text Available The uncontrolled growth of lactic acid bacteria (LAB in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD, followed by a Central Composite Rotatable Design (CCRD. The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension. Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05. Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1 and 2.4-3.5% sodium chloride (w w-1, and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

  1. The development of novel smart packaging labels and mobile application for protection, information and identification of product shelf life

    OpenAIRE

    Đurđević, Stefan; Novaković, Dragoljub; Vladić, Gojko; Kašiković, Nemanja; Avramović, Darko

    2015-01-01

    Use of mobile devices for the purpose of reading information from the packaging has already been present for some time. Today present applications that replace bar or QR code readers with a mobile camera interact with the database server successfully and transmit information about the product. This paper shows the conceptual solution for reading not only product information but also the condition of the product in terms of freshness, shelf-life and protection. The paper gives an overview ...

  2. 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.

  3. Shelf life determination of the brined golden mullet Liza aurata during vacuum refrigerated storage using some quality aspect

    OpenAIRE

    Mariyam Ali

    2012-01-01

    Background. Salted fish products are popular in many countries around the world. Salting is one of the oldest techniques for fish preservation, and is essentially intended to increase the shelf-life of the product depressing water activity by means of dehydration and salt uptake by the fish muscle. However, the current demand for salted fish is driven more by the flavour of the product than for preservation purposes. Vacuum-packaging represents a static form of hypobaric storage. It is widely...

  4. Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life.

    Science.gov (United States)

    Tańska, Małgorzata; Roszkowska, Beata; Skrajda, Marta; Dąbrowski, Grzegorz

    2016-01-01

    The aim of the study was to determine quality and oxidative stability of selected cold pressed flaxseed oils, fresh (after producing, the beginning of shelf life) and stored at refrigerator temperature (after three months, the end of declared shelf life). The fresh oils were characterized by organoleptic assessment, fatty acids composition and bioactive compounds content (sterols, tocols, squalene, carotenoids, and phenols). For the fresh and stored oils oxidative stability in the Rancimat test, and the hydrolytic and oxidation degrees using standard methods were determined. It was found that fresh flaxseed oils were differentiated in fatty acid composition and content of bioactive compounds. Shares of saturated fatty acids, and content of squalene and phenolic compounds were most variable in the oils. At the end of shelf life flaxseed oils were characterized by 9-26% shorter induction time in compare to the initial state, and increased content of hydrolysis (acid value by 18-40%) and oxidation products (peroxide value by 16-37%, anisidine value by 13-41%, diene content by 10-21%, triene content by 23-42%) was detected.

  5. Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese.

    Science.gov (United States)

    Mastromatteo, Marianna; Conte, Amalia; Faccia, Michele; Del Nobile, Matteo Alessandro; Zambrini, Angelo Vittorio

    2014-01-01

    In this work, the effect of active coating on the shelf life of low-moisture Mozzarella cheese packaged in air and modified atmosphere (MAP) was studied. The active coating was based on sodium alginate (2%, wt/vol) and potassium sorbate (1%, wt/vol). The MAP was made up of 75% CO₂ and 25% N₂ (MAP1), 25% CO₂ and 75% N₂ (MAP2), or 50% CO₂ and 50% N₂ (MAP3). The product quality decay was assessed by monitoring microbiological and sensory changes during storage at 4, 8, and 14°C. Results showed that the combination of active coating and MAP was able to improve the preservation of low-moisture Mozzarella cheese. Specifically, the shelf life increased up to 160 d for samples stored at 4°C, and 40 and 11 d for those at 8 and 14°C, respectively. A faster quality decay for untreated samples packaged in air was observed. In particular, the Pseudomonas spp. growth and the appearance of molds were responsible for product unacceptability. The combination of active coating and MAP represents a strategic solution to prolong the shelf life of low-moisture Mozzarella cheese and to ensure the safety of the product under thermal abuse conditions. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  6. Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2011-04-01

    Full Text Available In this pilot study loin muscles (M. longissimus dorsi from six reindeer calves (aged 4 months were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli. The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL. The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g. At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05 and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively. Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C.

  7. Short communication: Effect of active food packaging materials on fluid milk quality and shelf life.

    Science.gov (United States)

    Wong, Dana E; Goddard, Julie M

    2014-01-01

    Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose hydrolysis. In prior work, lactase was covalently bound to low-density polyethylene using polyethyleneimine and glutaraldehyde cross-linkers to form the packaging film. Because of the potential contaminants of proteases, lipases, and spoilage organisms in typical enzyme preparations, the goal of the current work was to determine the effect of immobilized-lactase active packaging technology on unanticipated side effects, such as shortened shelf-life and reduced product quality. Results suggested no evidence of lipase or protease activity on the active packaging films, indicating that such active packaging films could enable in-package lactose hydrolysis without adversely affecting product quality in terms of dairy protein or lipid stability. Storage stability studies indicated that lactase did not migrate from the film over a 49-d period, and that dry storage resulted in 13.41% retained activity, whereas wet storage conditions enabled retention of 62.52% activity. Results of a standard plate count indicated that the film modification reagents introduced minor microbial contamination; however, the microbial population remained under the 20,000 cfu/mL limit through the manufacturer's suggested 14-d storage period for all film samples. This suggests that commercially produced immobilized lactase active packaging should use purified cross-linkers and enzymes. Characterization of unanticipated effects of active packaging on food quality reported here is important in demonstrating the commercial potential of such technologies. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William)

    Energy Technology Data Exchange (ETDEWEB)

    Wani, A.M. [Nuclear Research Laboratory, Bhabha Atomic Research Centre, Zakura, Srinagar 190006 (India)], E-mail: alimwani@yahoo.co.uk; Hussain, P.R.; Meena, R.S.; Dar, M.A. [Nuclear Research Laboratory, Bhabha Atomic Research Centre, Zakura, Srinagar 190006 (India)

    2008-08-15

    Gamma-irradiation alone and in combination with refrigeration was tested consecutively for 3 years for extending the shelf life of pear. Matured green pears were irradiated in the dose range of 0.8-2.0 kGy and stored under ambient (temperature 25{+-}2 deg. C, RH 70%) and refrigerated (temperature 3{+-}1 deg. C, RH 80%) conditions. Dose range of 1.5-1.7 kGy extended the storage life of pear by 14 days under ambient conditions. Control unirradiated pears were almost fully ripe within 8 days, while as the pears irradiated in the dose range of 1.5-1.7 kGy were fully ripe within 22 days of ambient storage. Irradiation dose of 1.5-1.7 kGy significantly inhibited the decaying of pears upto 16 days of ambient storage. Irradiation in combination with refrigeration prevented the decaying of pears upto 45 days as against the 35% decay in unirradiated samples. Irradiation dose of 1.5-1.7 kGy also gave an extension of 8 and 4 days during additional ambient storage of the pears following 30 and 45 days of refrigeration, respectively.

  9. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging.

    Science.gov (United States)

    Mastromatteo, Marianna; Danza, Alessandra; Conte, Amalia; Muratore, Giuseppe; Del Nobile, Matteo Alessandro

    2010-12-15

    In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O(2); 95% CO(2)). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000 ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6 days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of

  10. 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.

  11. Evaluation of Antibacterial properties of the suspension of Ginger, Black Pepper, Vinegar, Honey and its application in Shelf life extension of Agaricus bisporus

    OpenAIRE

    Nitin Jain,; Himanshu Karaiya; Kumari Amrita; Swapnil Tiwari; Vishakha Dubey; C. Ramalingam

    2013-01-01

    Suspensions of vinegar, honey, black pepper and ginger were examined for antibacterial activity against Salmonella sp., Pseudomonas sp. and E.coli by agar well diffusion technique. The prepared suspensions were applied on Agaricus bisporus to evaluate suspensions effect for increasing the shelf life of it. Vinegar suspension showed better antibacterial effect and good result on Agaricus bisporus to increase its shelf life as compared to honey suspension. Enzymatic spoilage of Agaricus bisporu...

  12. 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.

  13. 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.

  14. Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

    Directory of Open Access Journals (Sweden)

    Carlota Moreno

    2017-01-01

    Full Text Available In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2 carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL and/or peroxidase (POD, but rather through polyphenol oxidase (PPO inhibition and improved maintenance of tissue integrity.

  15. Evaluation of a Modified Atmosphere Packaging System to Increase Fresh Fruit and Vegetable Shelf Life for Extended Military Supply Chains

    Science.gov (United States)

    2012-02-24

    PERISHABLE CARGO COSTS PACKAGING FOOD SPOILAGE QUALITY ASSURANCE STORAGE CONTAINERS SPOIL...TEMPERATURE CONTROL OVERSEAS STORAGE CONTAINERS MICROORGANISMS REFRIGERATION SYSTEMS CHAINS HANDLING FRESH FOODS ...Engineering Center ATTN: RDNS-CFG Kansas St., Natick, MA 01760-5020 FRUITS SHIPBOARD FOOD STORAGE TRANSPORTATION

  16. The effect of blood removal on oxidation and shelf life of broiler breast meat.

    Science.gov (United States)

    Alvarado, C Z; Richards, M P; O'Keefe, S F; Wang, H

    2007-01-01

    Blood components, especially hemoglobin, are powerful promoters of lipid oxidation and may decrease the shelf life of meat products. Therefore, this study examined different slaughter techniques to determine their effects on pH (24 h), color (L*a*b* values at 24 h), lipid oxidation, residual hemoglobin concentration (24 h), and sensory evaluation (d 1 and 4 postmortem; PM) in broiler breast fillets. The treatments included 1) CO(2) slaughter and not bled, 2) no stunning and bled, 3) electrical stunning (ES) and bled, 4) CO(2) stunning and bled, and 5) ES and decapitation. The birds were conventionally processed, and analyses were performed at 24 h PM except residual hemoglobin for which the samples were frozen (-80 degrees C) until analyses ( < 2 mo). There were no significant differences in pH or b* values at 24 h PM among any of the treatments. L* values were significantly higher, indicating lighter fillets in the ES and decapitated birds compared with the darker fillets from the CO(2) stunned and bled birds. The CO(2) slaughter and not bled birds had significantly higher a* values, indicating more red color, when compared with the ES and bled and decapitated birds. There were no significant differences in the residual hemoglobin contents in the broiler breast muscle when comparing all of the treatments except CO(2) slaughter and not bled, which was significantly (around 15%) greater. Overall TBA-reactive substances (TBARS; raw, cooked at 24 h, and cooked at 72 h PM) indicated that ES and bled birds had the lowest TBARS when compared with the remaining treatments. Consumer panels detected increased aroma (chicken meaty and warmed-over aromas) and flavor (chicken meaty and warmed-over flavors) in not bled samples at 24 h PM. By 72 h PM, however, there were no significant differences in aroma or flavor. Therefore, different slaughter and bleeding method may affect color and sensory properties of the broiler breast fillets, and the ES and decapitation method had the

  17. Oxidation and antioxidant status: effects on shelf-life of meat from Limousine cattle fed with supplements of α-tocopherol

    Directory of Open Access Journals (Sweden)

    Domenico Gatta

    2010-01-01

    antioxidant status of the meat; however, it positively influenced several qualitative characteristics which appeared to be more stable over time, thus extending the shelf-life of the meat.

  18. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C.

    Science.gov (United States)

    Atrea, I; Papavergou, A; Amvrosiadis, I; Savvaidis, I N

    2009-04-01

    The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treatment. With regard to the chemical freshness indices determined, thiobarbituric acid (TBA) values were low in all octopus samples, as could have been expected from the low fat content of the product. Both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values of oregano treated under VP octopus samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of VP, VO1 and VO2 extended the shelf-life of fresh Mediterranean octopus by ca. 3, 11 and 20 days, respectively.

  19. RNA interference of 1-aminocyclopropane-1-carboxylic acid oxidase (ACO1 and ACO2) genes expression prolongs the shelf life of Eksotika (Carica papaya L.) papaya fruit.

    Science.gov (United States)

    Sekeli, Rogayah; Abdullah, Janna Ong; Namasivayam, Parameswari; Muda, Pauziah; Abu Bakar, Umi Kalsom; Yeong, Wee Chien; Pillai, Vilasini

    2014-06-19

    The purpose of this study was to evaluate the effectiveness of using RNA interference in down regulating the expression of 1-aminocyclopropane-1-carboxylic acid oxidase gene in Eksotika papaya. One-month old embryogenic calli were separately transformed with Agrobacterium strain LBA 4404 harbouring the three different RNAi pOpOff2 constructs bearing the 1-aminocyclopropane-1-carboxylic acid oxidase gene. A total of 176 putative transformed lines were produced from 15,000 calli transformed, selected, then regenerated on medium supplemented with kanamycin. Integration and expression of the targeted gene in putatively transformed lines were verified by PCR and real-time RT-PCR. Confined field evaluation of a total of 31 putative transgenic lines planted showed a knockdown expression of the targeted ACO1 and ACO2 genes in 13 lines, which required more than 8 days to achieve the full yellow colour (Index 6). Fruits harvested from lines pRNAiACO2 L2-9 and pRNAiACO1 L2 exhibited about 20 and 14 days extended post-harvest shelf life to reach Index 6, respectively. The total soluble solids contents of the fruits ranged from 11 to 14° Brix, a range similar to fruits from non-transformed, wild type seed-derived plants.

  20. RNA Interference of 1-Aminocyclopropane-1-carboxylic Acid Oxidase (ACO1 and ACO2 Genes Expression Prolongs the Shelf Life of Eksotika (Carica papaya L. Papaya Fruit

    Directory of Open Access Journals (Sweden)

    Rogayah Sekeli

    2014-06-01

    Full Text Available The purpose of this study was to evaluate the effectiveness of using RNA interference in down regulating the expression of 1-aminocyclopropane-1-carboxylic acid oxidase gene in Eksotika papaya. One-month old embryogenic calli were separately transformed with Agrobacterium strain LBA 4404 harbouring the three different RNAi pOpOff2 constructs bearing the 1-aminocyclopropane-1-carboxylic acid oxidase gene. A total of 176 putative transformed lines were produced from 15,000 calli transformed, selected, then regenerated on medium supplemented with kanamycin. Integration and expression of the targeted gene in putatively transformed lines were verified by PCR and real-time RT-PCR. Confined field evaluation of a total of 31 putative transgenic lines planted showed a knockdown expression of the targeted ACO1 and ACO2 genes in 13 lines, which required more than 8 days to achieve the full yellow colour (Index 6. Fruits harvested from lines pRNAiACO2 L2-9 and pRNAiACO1 L2 exhibited about 20 and 14 days extended post-harvest shelf life to reach Index 6, respectively. The total soluble solids contents of the fruits ranged from 11 to 14° Brix, a range similar to fruits from non-transformed, wild type seed-derived plants.

  1. Banana MaMADS Transcription Factors Are Necessary for Fruit Ripening and Molecular Tools to Promote Shelf-Life and Food Security1[OPEN

    Science.gov (United States)

    Elitzur, Tomer; Yakir, Esther; Quansah, Lydia; Zhangjun, Fei; Vrebalov, Julia; Khayat, Eli; Giovannoni, James J.

    2016-01-01

    Genetic solutions to postharvest crop loss can reduce cost and energy inputs while increasing food security, especially for banana (Musa acuminata), which is a significant component of worldwide food commerce. We have functionally characterized two banana E class (SEPALLATA3 [SEP3]) MADS box genes, MaMADS1 and MaMADS2, homologous to the tomato (Solanum lycopersicum) RIN-MADS ripening gene. Transgenic banana plants repressing either gene (via antisense or RNA interference [RNAi]) were created and exhibited specific ripening delay and extended shelf-life phenotypes, including delayed color development and softening. The delay in fruit ripening is associated with a delay in climacteric respiration and reduced synthesis of the ripening hormone ethylene; in the most severe repressed lines, no ethylene was produced and ripening was most delayed. Unlike tomato rin mutants, banana fruits of all transgenic repression lines responded to exogenous ethylene by ripening normally, likely due to incomplete transgene repression and/or compensation by other MADS box genes. Our results show that, although MADS box ripening gene necessity is conserved across diverse taxa (monocots to dicots), unlike tomato, banana ripening requires at least two necessary members of the SEPALLATA MADS box gene group, and either can serve as a target for ripening control. The utility of such genes as tools for ripening control is especially relevant in important parthenocarpic crops such as the vegetatively propagated and widely consumed Cavendish banana, where breeding options for trait improvement are severely limited. PMID:26956665

  2. Banana MaMADS Transcription Factors Are Necessary for Fruit Ripening and Molecular Tools to Promote Shelf-Life and Food Security.

    Science.gov (United States)

    Elitzur, Tomer; Yakir, Esther; Quansah, Lydia; Zhangjun, Fei; Vrebalov, Julia; Khayat, Eli; Giovannoni, James J; Friedman, Haya

    2016-05-01

    Genetic solutions to postharvest crop loss can reduce cost and energy inputs while increasing food security, especially for banana (Musa acuminata), which is a significant component of worldwide food commerce. We have functionally characterized two banana E class (SEPALLATA3 [SEP3]) MADS box genes, MaMADS1 and MaMADS2, homologous to the tomato (Solanum lycopersicum) RIN-MADS ripening gene. Transgenic banana plants repressing either gene (via antisense or RNA interference [RNAi]) were created and exhibited specific ripening delay and extended shelf-life phenotypes, including delayed color development and softening. The delay in fruit ripening is associated with a delay in climacteric respiration and reduced synthesis of the ripening hormone ethylene; in the most severe repressed lines, no ethylene was produced and ripening was most delayed. Unlike tomato rin mutants, banana fruits of all transgenic repression lines responded to exogenous ethylene by ripening normally, likely due to incomplete transgene repression and/or compensation by other MADS box genes. Our results show that, although MADS box ripening gene necessity is conserved across diverse taxa (monocots to dicots), unlike tomato, banana ripening requires at least two necessary members of the SEPALLATA MADS box gene group, and either can serve as a target for ripening control. The utility of such genes as tools for ripening control is especially relevant in important parthenocarpic crops such as the vegetatively propagated and widely consumed Cavendish banana, where breeding options for trait improvement are severely limited. © 2016 American Society of Plant Biologists. All Rights Reserved.

  3. Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges

    Directory of Open Access Journals (Sweden)

    Mohsen Radi

    2017-01-01

    Full Text Available The aim of this study was to evaluate the effect of gelatin coating incorporated with Aloe vera gel (50,100% and green and black tea extracts (5,10% on physicochemical, microbial, and sensorial properties of fresh-cut oranges at 4°C for 17 days. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut oranges. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 100% Aloe vera and 10% green tea extract. The weight loss was increased with time, but the coating treatment especially with 100% Aloe vera had significant effect on the prevention of weight loss. Also, Aloe vera coated samples obtained the highest score in sensory evaluation. Coating with gelatin incorporated with Aloe vera and green tea extracts successfully retarded the microbial growth and therefore extended the shelf life of fresh-cut oranges during cold storage.

  4. Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration.

    Science.gov (United States)

    Calvo, Patricia; Castaño, Angel Luís; Lozano, Mercedes; González-Gómez, David

    2012-10-01

    Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra-virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to increase oil stability will be an important achievement. For this reason the main goal of this study was to assess the influence of the micro-encapsulation process on the ROO chemical composition and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant butyl hydroxytoluene were investigated in order to establish the most appropriate conditions to ensure no alteration of the refined olive oil chemical characteristics. The optimised methodology exhibited high encapsulation yield (>98%), with micro-encapsulation efficiency ranging from 35 to 69% according to the nature of the wall components. The encapsulation process slightly altered the chemical composition of the olive oil and protected the oxidative stability for at least 11 months when protein components were included as wall components. It was concluded that the presence of proteins constituents in the microcapsule wall material extended the shelf life of the micro-encapsulated olive oil regardless the use of antioxidant additives. Copyright © 2012 Society of Chemical Industry.

  5. The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food.

    Science.gov (United States)

    Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg

    2016-07-28

    Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners' acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly trained descriptive panelists for sensory attributes related to oxidation. Samples without preservatives were chosen for the acceptability test, since the differences in sensory characteristics over storage time were more distinguishable in those samples. Pet owners evaluated samples for aroma, appearance and overall liking. Descriptive sensory analysis detected significant changes in oxidized-related sensory characteristics over storage time. However, the differences for CBPM samples were more pronounced and directional. The consumer study showed no differences in pet owners' acceptability for BMBM samples. However, the noticeable increase in aroma characteristics (rancid aroma 0.33-4.21) in CBPM samples over storage time did have a negative effect on consumer's liking (overall liking 5.52-4.95).

  6. Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons

    Directory of Open Access Journals (Sweden)

    Maria Luisa Amodio

    2013-06-01

    Full Text Available The shelf life of fresh-cut produce is mostly determined by evaluating the external appearance since this is the major factor affecting consumer choice at the moment of purchase. The aim of this study was to investigate the degradation kinetics of the major quality attributes in order to better define the shelf life of fresh-cut melons. Melon pieces were stored for eight days in air at 5°C. Sensorial and physical attributes including colour, external appearance, aroma, translucency, firmness, and chemical constituents, such as soluble solids, fructose, vitamin C, and phenolic content, along with antioxidant activity were monitored. Attributes showing significant changes over time were used to test conventional kinetic models of zero and first order, and Weibullian models. The Weibullian model was the most accurate to describe changes in appearance score, translucency, aroma, firmness and vitamin C (with a regression coefficient always higher than 0.956, while the other parameters could not be predicted with such accuracy by any of the tested models. Vitamin C showed the lowest kinetic rate among the model parameters, even though at the limit of marketability (appearance score 3, estimated at five days, a loss of 37% of its initial content was observed compared to the fresh-cut product, indicating a much lower nutritional value. After five days, the aroma score was already 2.2, suggesting that this quality attribute, together with the vitamin C content, should be taken into account when assessing shelf life of fresh-cut melons. In addition, logistical models were used to fit the percentage of rejected samples on the basis of non-marketability and non-edibility (appearance score <3 and <2, respectively. For both parameters, correlations higher than 0.999 were found at P<0.0001; for each mean score this model helps to understand the distribution of the samples among marketable, nonmarketable, and non-edible products.

  7. Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

    Directory of Open Access Journals (Sweden)

    Johnson K. Mwove

    2017-04-01

    Full Text Available Research has shown that gum arabic from Acacia senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC and Lactic Acid Bacteria (LAB. Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 oC and 15 oC for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log 10 CFU g-1, respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 – 88.1 h and 158.0 – 173.1 h at 15 oC and 7 oC, respectively.

  8. Influência da embalagem na vida útil de presuntos fatiados Packing influence on the shelf life of sliced ham

    Directory of Open Access Journals (Sweden)

    Maria Cristina Bressan

    2007-04-01

    Full Text Available Visou-se com este trabalho, comparar a vida útil de presunto fatiado sem capa de gordura (condicionadas à temperatura entre -1 e 4ºC, usando os tratamentos: sistema de embalagem a vácuo (EV e sistema de embalagem com atmosfera modificada (AM (50% de N2 e 50% de O2, com os laminados flexíveis PET/PEBDL (AM1 e PVDC/EVA/PEBDL (AM2 sobre os parâmetros microbiológicos e físico-químicos, por 35 dias. As análises realizadas foram: contagem padrão em placas (CCP, contagem de fungos (CF, pH e umidade. Nas análises do dia inicial de trabalho verificou-se a contagem de The aim of this work was to compare the shelf-life of sliced ham without fat layer storage in a range of temperature between 1º and 4ºC using the following treatments: vacuum packing (VP and packing with modified atmosphere (MA (50% of N2 and 50% of O2 using flexible sheets of PEAD/LDPE (MA1 and PVDC/EVA/LDPE (MA2 on microbiological and physical chemical parameters for 35 days. Analysis of plate count of microorganisms, pH and humidity were conduced to evaluate the shelf-life of ham. In the first day of analyze the countings of Staphylococcus aureus had been inferior to 10² CFU/g and for the other microorganisms inferior to 10¹ CFU/g. The packed with modified atmosphere increased five days in the shelf-life of the product when compared to vacuum packing. The initial pH (6.4 increased to 6.55, 6.58 and 6.63 on VP MA1 and MA2, respectively. The treatment MA2 increased the shelf-life when compared to modified atmosphere (1.

  9. Cook & Chill - Rapid Chilling of Food 'in situ'

    DEFF Research Database (Denmark)

    Paul, Joachim

    2003-01-01

    Rapid cooling of products is of increasing importance for food preservation and for industrial processes. Slurry ice (Binary Ice) is a two-phase cooling fluid consisting of suspended ice crystals in an aqueous solution or mixture. Latent energy contained in the fluid yields rapid cooling which...

  10. Estudo da vida útil de queijo Minas Study of Minas cheese shelf life

    Directory of Open Access Journals (Sweden)

    Naiane Sangaletti

    2009-06-01

    Full Text Available Foi avaliado o prazo de vida útil do queijo Minas frescal armazenado a 4 °C por 30 dias, através de análises microbiológicas e físico-químicas. Três lotes (A, B e C de uma mesma marca foram analisados nos dias 1, 10, 20 e 30 após a fabricação. Foram feitas as contagens de microrganismos psicrotróficos, lipolíticos, proteolíticos, bactérias lácticas e mesófilas, que apresentaram um crescimento contínuo durante o período, atingindo contagens médias, respectivamente:, piscotróficos = 11,63; lipolíticos = 10,34; proteolíticos = 9,75 bactérias lácticas = 9,53; e mesófilos = 11,47 log UFC.g-1. A população de Escherichia coli desenvolveu-se em um dos lotes e Staphylococcus coagulase + e Salmonella não foram detectados. No mesmo período, observou-se a redução de 0,81 no valor do pH e o aumento do ácido láctico (0,026%. Não se observou redução na gordura (21,5%, embora a quantidade de ácidos graxos livres tenha aumentado em 0,22 mg KOH.g-1 de gordura. A proteína variou de 21,30 a 22,10% sem diferença significativa. O índice de extensão da proteólise aumentou 3% a cada 10 dias. Apenas em um dos lotes (C no 30º dia o produto apresentou-se impróprio para o consumo com 1,7 x 10(4 NMP.g-1 de E. coli.The shelf life of the Minas fresh cheese was evaluated during 30 days of storage at 4 °C through microbiological and physical-chemical analyses. Three lots (A, B, and C of the same brand and from the same dairy were analyzed on days 1, 10, 20, and 30 after production. The counting of the colonies of psicrotrophic microorganisms, lypolitics, proteolytics, lactic acid bacteria and mesophilic bacteria showed a continuous growth reaching 8.50, 8.04, 8.30, 6.05 and 7.7 log UFC.g-1, respectively. The Escherichia coli colony grew in one of the lots studied, and Staphylococcus coagulase + and Salmonella were not detected. In the same period, there was reduction of pH (0.81 and the increase of the lactic acid (0.026%. No cheese

  11. Evaluation of medically significant bacteria in colonoscopes after 8 weeks of shelf life in open air storage.

    Science.gov (United States)

    Ingram, Jackie; Gaines, Peggy; Kite, Roberta; Morgan, Marcia; Spurling, Sheila; Winsett, Rebecca P

    2013-01-01

    The purpose of this study was to examine bacterial growth in colonoscopes in a series of graduated shelf times. There is no conclusive evidence on the length of time colonoscopes can be safely stored before requiring redisinfection. Standards for processing scopes after use are described and supported by the professional organizations of gastroenterology and infection control; however, shelf life varies from 3 to 5 days and most recommendations are based on clinical consensus. In this study, four colonoscopes were used in a clinical procedure, underwent automated high-level disinfection with 2.6% buffered glutaraldehyde, and cultured after 3, 5, 7, 14, 21, 28, 42, and 56 days of shelf time. Two investigators collected all the cultures after interrater reliability was established. Cultures were processed in the microbiology laboratory. No medically significant growth was detected at any of the culture points. At Day 14 and Day 42, one of four scopes grew fewer than two colony-forming units of a medically insignificant bacterium. Using professional standards for high-level disinfection growth was suppressed for up to 8 weeks. Further evidence to assess fungal or viral growth is needed to be able to make suggestions for colonoscope shelf life.

  12. Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers' decision-making process.

    Science.gov (United States)

    Ares, Gastón; Giménez, Ana; Gámbaro, Adriana

    2008-01-01

    The aim of the present work was to study the influence of context, particularly the stage of the decision-making process (purchase vs consumption stage), on sensory shelf life of minimally processed lettuce. Leaves of butterhead lettuce were placed in common polypropylene bags and stored at 5, 10 and 15 degrees C. Periodically, a panel of six assessors evaluated the appearance of the samples, and a panel of 40 consumers evaluated their appearance and answered "yes" or "no" to the questions: "Imagine you are in a supermarket, you want to buy a minimally processed lettuce, and you find a package of lettuce with leaves like this, would you normally buy it?" and "Imagine you have this leaf of lettuce stored in your refrigerator, would you normally consume it?". Survival analysis was used to calculate the shelf lives of minimally processed lettuce, considering both decision-making stages. Shelf lives estimated considering rejection to purchase were significantly lower than those estimated considering rejection to consume. Therefore, in order to be conservative and assure the products' quality, shelf life should be estimated considering consumers' rejection to purchase instead of rejection to consume, as traditionally has been done. On the other hand, results from logistic regressions of consumers' rejection percentage as a function of the evaluated appearance attributes suggested that consumers considered them differently while deciding whether to purchase or to consume minimally processed lettuce.

  13. Analysis of the shelf life of chitosan stored in different types of packaging, using colorimetry and dentin microhardness.

    Science.gov (United States)

    da Cruz-Filho, Antonio Miranda; Bordin, Angelo Rafael de Vito; Souza-Flamini, Luis Eduardo; Guedes, Débora Fernandes da Costa; Saquy, Paulo César; Silva, Ricardo Gariba; Pécora, Jesus Djalma

    2017-05-01

    Chitosan has been widely investigated and used. However, the literature does not refer to the shelf life of this solution. This study evaluated, through the colorimetric titration technique and an analysis of dentin micro-hardness, the shelf life of 0.2% chitosan solution. Thirty human canines were sectioned, and specimens were obtained from the second and third slices, from cemento-enamel junction to the apex. A 0.2% chitosan solution was prepared and distributed in 3 identical glass bottles (v1, v2, and v3) and 3 plastic bottles (p1, p2, and p3). At 0, 7, 15, 30, 45, 60, 90, 120, 150, and 180 days, the specimens were immersed in each solution for 5 minutes (n = 3 each). The chelating effect of the solution was assessed by micro-hardness and colorimetric analysis of the dentin specimens. 17% EDTA and distilled water were used as controls. Data were analyzed statistically by two-way and Tukey-Kramer multiple comparison (α = 0.05). There was no statistically significant difference among the solutions with respect to the study time (p = 0.113) and micro-hardness/time interaction (p = 0.329). Chitosan solutions and EDTA reduced the micro-hardness in a similar manner and differed significantly from the control group (p < 0.001). Chitosan solutions chelated calcium ions throughout the entire experiment. Regardless of the storage form, chitosan demonstrates a chelating property for a minimum period of 6 months.

  14. 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.

  15. Influence of simultaneous variations in temperature and relative humidity on chemical stability of two vitamin C forms and implications for shelf life models.

    Science.gov (United States)

    Hiatt, Ashley N; Taylor, Lynne S; Mauer, Lisa J

    2010-03-24

    Vitamin C powder ingredients are popular food fortificants and are among the most commonly added nutrients. While information on degradation kinetics and shelf life of vitamin C exists, current models are limited in their applicability to systems where relative humidity (RH) and temperature are varied simultaneously, and where phase transformations occur. This study monitored stability of two forms of vitamin C (sodium ascorbate and ascorbic acid) under various RH and temperature conditions. Vitamin C was measured colorimetrically, and stability data were used to improve understanding of vitamin C shelf life when deliquescence occurs during storage. RH and temperature both significantly impacted vitamin stability, though RH had a larger effect. Vitamin dissolution preceded extensive degradation and was found to be a good predictor of vitamin C loss. This research highlights the importance of considering phase transformations when constructing shelf life models and maintaining vitamin C in the solid state for enhanced stability.

  16. PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach

    Directory of Open Access Journals (Sweden)

    Feri Kusnandar*

    2010-12-01

    Full Text Available The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.

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

    Directory of Open Access Journals (Sweden)

    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.

  18. Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.

    Science.gov (United States)

    Kreyenschmidt, J; Hübner, A; Beierle, E; Chonsch, L; Scherer, A; Petersen, B

    2010-02-01

    Development of a predictive model for the determination of the shelf life of modified atmosphere-packed (MAP) cooked sliced ham in each step of the cold chain. The growth of lactic acid bacteria (LAB), as well as the development of the total viable count and changes of sensory and pH value parameters in MAP cooked sliced ham, stored under different constant temperature conditions from 2 to 15 degrees C was investigated. As a result of the measurements, the end of the shelf life could be considered as the time when LAB reach more than 7 log(10) CFU g(-1). Different primary and secondary models were tested and analysed to find the best way to calculate the shelf life. For primary modelling, the modified Gompertz Function and the modified Logistic Function were compared. There was no substantial difference between either model. The effect of temperature on the growth rate was modelled by using the Arrhenius and the Square root model, whereas the Arrhenius equation gave a better result. A combination of the primary and secondary model was used for shelf-life prediction under dynamic conditions. This combination showed the best prediction of microbial counts using the modified Logistic model and the Arrhenius equation. With the developed model, it is possible to predict the shelf life of MAP cooked sliced ham based on the growth of LAB under different temperature conditions. The developed model can be used to calculate the remaining shelf life in different steps of the chain. Thus, it can deliver an important contribution to improve food quality by optimizing the storage management.

  19. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

    Science.gov (United States)

    Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Sun-Mi; Kim, Hyun-Wook; Choi, Ji-Hun; Lee, Mi-Ai; Kim, Cheon-Jei

    2013-11-01

    Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (Pnugget samples, except color, whereas storage time had a significant effect (Pnuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.

    Science.gov (United States)

    Martin, J N; Brooks, J C; Brooks, T A; Legako, J F; Starkey, J D; Jackson, S P; Miller, M F

    2013-11-01

    The effect of storage length and temperature on the shelf life of three ground beef formulations (lean:fat: 73:27, 81:19 and 91:9) was investigated. Coarsely ground beef was stored at -1.7 or 2.3°C for up to 28d. Traditional overwrap packages were produced every 7d prior to retail display for 24h. Lipid oxidation (TBARS), subjective color, instrumental color, and aerobic bacteria were evaluated after 0 and 24h of display. Formulation influenced initial L* and subjective color values (Plife and stability were largely influenced by storage length and storage temperature. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection.

    Science.gov (United States)

    Arvanitoyannis, Ioannis S; Stratakos, Alexandros; Mente, Elena

    2009-01-01

    Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.

  2. Quality and shelf life of the gonad of lion's paw scallop transported and stored whole in refrigeration

    Directory of Open Access Journals (Sweden)

    Victor Manuel Ocaño-Higuera

    2015-05-01

    Full Text Available The effect of refrigerated 48h transport and 4 days storage on the quality and shelf life of the whole lion's paw scallop Nodipecten subnodosus gonad was evaluated. Proximal composition, adenosine 5´triphosphate (ATP and related products, K-value, total volatile bases (TVB-N, trimethylamine (TMA-N, pH, fatty acid profile and microbiological analyses were quantified. Gonad holds a significant composition of essential fatty acids while levels of gonadal ATP were initially low; moreover, K-value of the gonad remained constant. With respect to TVB-N and TMA-N, only the former exceeded allowed limits. The pH level showed no significant variation during storage and, despite the high level of TVB-N, according to the TMA-N as well as microbiological analyses it was demonstrated innocuity after 4 days under the transportation and storage conditions utilized.

  3. Enhancing Shelf Life of Mackerel Fillet using Ethanolic Extract of Seaweed Padina sp. During Storage at Room Temperature

    Directory of Open Access Journals (Sweden)

    Amir Husni

    2015-06-01

    Full Text Available The aim of this research was to determine the effect of Padina sp. ethanolic extract on shelf life of mackerel fillet during storage at room temperature. Mackerel fillet soaked up into Padina sp. extract solution at various concentration (0; 0.5; 1; 1.5; and 2 g/100 mL for 30 minutes and stored in styrofoam box at room temperature for 24 hours. The fillet observed every 6 hours. The observed parameters were pH, total plate count (TPC, total histamine forming bacteria, total histamine, and organoleptic tests. The results showed that the quality parameters of the fillet were significantly affected (p<0.05 by concentration of Padina sp. extract. Total histamine parameter showed that mackerel fillet was safe for consumption until 24 hours of storage time. The treatment of Padina sp. ethanolic extract made mackerel fillet consumable up to 6 hours. .

  4. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.

    Science.gov (United States)

    Alp, Esen; Aksu, Muhammet Irfan

    2010-10-01

    Effects of lyophilized Urtica dioica L. water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and shelf life of ground beef were investigated. Ground beef was stored as aerobic control, MAP (80%O(2)+20% CO(2)), MAP+250 ppm LUWE and MAP and 500 ppm LUWE at 2+/-0.5 degrees C for 14 days. MAP and LUWE had significant effects on mesophilic, psychrotrophic and lactic acid bacteria and Pseudomonas counts. Depending on the level of LUWE, Pseudomonas and psychrotrophic counts decreased. Treatment with 500 ppm LUWE+MAP showed the lowest TBARS values compared to other groups during storage. 80% O(2)-MAP increased TBARS values. Treatment had no significant effect on L* and b* values of the exterior of the ground beef, but had significant effects on the color of interior sections. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  5. Shelf life of prepared Bordet-Gengou and Regan-Lowe agar plates for isolation of Bordetella pertussis.

    Science.gov (United States)

    Ruijs, G J; Groenendijk, T W; Biever, M

    1991-11-01

    The shelf life of prepared agar plates used for the isolation of Bordetella pertussis was studied. They contained Bordet-Gengou agar, Bordet-Gengou agar with cephalexin, Regan-Lowe agar, Regan-Lowe agar with cephalexin, or Regan-Lowe agar with both cephalexin and amphotericin B. Plates stored were compared to freshly prepared control plates for up to a maximum of 18 weeks. They were inoculated with clinical isolates of Bordetella pertussis, either in pure culture, or mixed with a defined oropharyngeal flora. Bordet-Gengou agar plates may be used, with proper storage at 4 degrees C in airtight-sealed plastic bags, for up to 10 weeks, Regan-Lowe agar plates for up to 14 weeks. Field studies are needed to substantiate our findings.

  6. Shelf-life time test of p- and n-channel organic thin film transistors using copper phthalocyanines

    Energy Technology Data Exchange (ETDEWEB)

    Nenon, Sebastien [Centre Interdisciplinaire de Nanoscience de Marseille (CINaM), UPR CNRS 3118, Aix Marseille Universite, Campus Luminy, Case 913, 13288 Marseille Cedex 09 (France); Kanehira, Daiki; Yoshimoto, Noriyuki [Department of Materials Science and Engineering, Iwate University, 4-3-5 Ueda, Morioka 020-8551 (Japan); Fages, Frederic [Centre Interdisciplinaire de Nanoscience de Marseille (CINaM), UPR CNRS 3118, Aix Marseille Universite, Campus Luminy, Case 913, 13288 Marseille Cedex 09 (France); Videlot-Ackermann, Christine, E-mail: videlot@cinam.univ-mrs.f [Centre Interdisciplinaire de Nanoscience de Marseille (CINaM), UPR CNRS 3118, Aix Marseille Universite, Campus Luminy, Case 913, 13288 Marseille Cedex 09 (France)

    2010-07-30

    P- and n-type channel thin film transistors (OTFTs) were fabricated by using hexadecahydrogen copper phthalocyanine (H{sub 16}CuPc) and hexadecafluoro copper phthalocyanine (F{sub 16}CuPc) molecules, respectively. Top-contact and bottom-contact source-drain configurations were used for both semiconductors. Furthermore, the temperature and film thickness dependences on the mobility values were measured in the saturation regime of source-drain current. Unipolar mobilities in such single-layer OTFTs were correlated to thin film morphology by X-ray diffraction analysis and atomic force microscopy measurements. Shelf-life time tests of p-type and n-type OTFTs are detailed as OTFT configuration and substrate temperature dependence over a time period of 100 days.

  7. Preparation and Characterization of a Master Blend of Plutonium Oxide for the 3013 Large Scale Shelf-Life Surveillance Project

    Energy Technology Data Exchange (ETDEWEB)

    Gillispie, Obie William [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Worl, Laura Ann [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Veirs, Douglas Kirk [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Stroud, Mary Ann [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Narlesky, Joshua Edward [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Berg, John M. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Kelly, Elizabeth J. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Padilla, Dennis D. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Bender, Beverly [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Lopez, Annabelle S. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Martinex, Max A. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Trujillo, Leonardo A. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Wilson, Edward L. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2017-04-10

    A mixture of chlorine-containing, impure plutonium oxides has been produced and has been given the name Master Blend. This large quantity of well-characterized chlorinecontaining material is available for use in the Integrated Surveillance and Monitoring Program for shelf-life experiments. It is intended to be representative of materials packaged to meet DOE-STD-3013.1 The Master Blend contains a mixture of items produced in Los Alamos National Laboratory’s (LANL) electro-refining pyrochemical process in the late 1990s. Twenty items were crushed and sieved, calcined to 800ºC for four hours, and blended multiple times. This process resulted in four batches of Master Blend. Calorimetry and density data on material from the four batches indicate homogeneity.

  8. Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

    Directory of Open Access Journals (Sweden)

    Jadranka Frece

    2014-01-01

    Full Text Available The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kulen. These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.

  9. Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk.

    Science.gov (United States)

    Grewal, Manpreet Kaur; Chandrapala, Jayani; Donkor, Osaana; Apostolopoulos, Vasso; Vasiljevic, Todor

    2017-01-01

    Accelerated shelf-life testing is applied to a variety of products to estimate keeping quality over a short period of time. The industry has not been successful in applying this approach to ultra-high temperature (UHT) milk because of chemical and physical changes in the milk proteins that take place during processing and storage. We investigated these protein changes, applying accelerated shelf-life principles to UHT milk samples with different fat levels and using native- and sodium dodecyl sulfate-PAGE. Samples of UHT skim and whole milk were stored at 20, 30, 40, and 50°C for 28d. Irrespective of fat content, UHT treatment had a similar effect on the electrophoretic patterns of milk proteins. At the start of testing, proteins were bonded mainly through disulfide and noncovalent interactions. However, storage at and above 30°C enhanced protein aggregation via covalent interactions. The extent of aggregation appeared to be influenced by fat content; whole milk contained more fat than skim milk, implying aggregation via melted or oxidized fat, or both. Based on reduction in loss in absolute quantity of individual proteins, covalent crosslinking in whole milk was facilitated mainly by products of lipid oxidation and increased access to caseins for crosslinking reactions. Maillard and dehydroalanine products were the main contributors involved in protein changes in skim milk. Protein crosslinking appeared to follow a different pathway at higher temperatures (≥40°C) than at lower temperatures, making it very difficult to extrapolate these changes to protein interactions at lower temperatures. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  10. Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

    Directory of Open Access Journals (Sweden)

    M. Thivani

    2016-12-01

    Full Text Available The bakery industry is growing very fast and the products are becoming increasingly popular among consumers world-wide. Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life and preferred eating quality. Pineapples constitute important natural and valuable material in producing functional foods due to the presence of several anti-oxidants and bioactive compounds. Therefore, the aim of the present study was to investigate the nutritional composition and sensory quality of wheat flour biscuits incorporated with pineapple powder at the rates of 3, 5, 10, and 15% (w/w basis. The protein, fat, total sugar, moisture and mineral contents were significantly (p<0.05 changed during storage. Nutritional analysis indicated that biscuits incorporated with 5% pineapple powder had a slow rate of increase in moisture content (4.19 to 5.0% and decreasing trend in protein (22.15 to 22.06%, fat (18.83 to 18.79%, total sugar (58.52 to 58.34% and mineral contents (2.212 to 1.591% compared to other treatments during storage. Among the treatments, the biscuits prepared with 5% pineapple powder had the highest nutritional and sensory quality, having the overall acceptability score of 7.7 in a 9-point hedonic scale. The shelf life evaluation showed that these biscuits could be stored for 6 weeks at the ambient conditions of average temperature at 301ºC and RH at 75-80% with acceptable quality.

  11. 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.

  12. Company Reaserches Regarding Time and Insurance of Shelf-Life of Carcass, Cut Pieces and Chicken Organs

    Directory of Open Access Journals (Sweden)

    Carmen Viorica Radu

    2012-10-01

    Full Text Available The paper aims to study the shelf-life of the housing, cut up pieces and chicken organs in a company slaughterhouseduring the summer. The hybrid is Ross 308. Quality samples, taken randomly during the production process fromvarious parts, was studied by means of specific laboratory from microbiological point of view (determination ofSalmonella and E.coli, NTG, organoleptical and physico-chemical (easily hydrolyzable nitrogen and Kreissreaction during the eight days, until they exceeded the admited limits. Temperatures measured in depth of theproducts of the experiment exceeded the upper limit allowed by 3-4 degrees in the carcasse and 8-10 degrees inorgans. In terms of NTG in the liver they started to decrease in the third day of storage,in the gizzard and heart,there is a continuing increase in values during the entire experiment. This, like the gizzard increase in nitrogen value,although values range, may be a consequence of high temperatures packing and refrigeration products very slow.Storage conditions experienced cyclical deviations from the optimum temperature due to icing phenomenon ofevaporators. As a technical solution for evenly temperature during storage, it may be suggested purchasing a backuprefrigerating space. From the organoleptical point of view, all products undergo changes untill the sixth day, whichrecommends the establishment of shelf-life to this day. Microbiological and physico-chemical exceeding limitsoccurs on days seven and eight. The results, in addition to purely commercial usefulness can be considered abarometer of the correct application of technology to slaughter, hygienic production and the storage conditions ofgoods.

  13. Analysis of the shelf life of chitosan stored in different types of packaging, using colorimetry and dentin microhardness

    Directory of Open Access Journals (Sweden)

    Antonio Miranda da Cruz-Filho

    2017-05-01

    Full Text Available Objectives Chitosan has been widely investigated and used. However, the literature does not refer to the shelf life of this solution. This study evaluated, through the colorimetric titration technique and an analysis of dentin micro-hardness, the shelf life of 0.2% chitosan solution. Materials and Methods Thirty human canines were sectioned, and specimens were obtained from the second and third slices, from cemento-enamel junction to the apex. A 0.2% chitosan solution was prepared and distributed in 3 identical glass bottles (v1, v2, and v3 and 3 plastic bottles (p1, p2, and p3. At 0, 7, 15, 30, 45, 60, 90, 120, 150, and 180 days, the specimens were immersed in each solution for 5 minutes (n = 3 each. The chelating effect of the solution was assessed by micro-hardness and colorimetric analysis of the dentin specimens. 17% EDTA and distilled water were used as controls. Data were analyzed statistically by two-way and Tukey-Kramer multiple comparison (α = 0.05. Results There was no statistically significant difference among the solutions with respect to the study time (p = 0.113 and micro-hardness/time interaction (p = 0.329. Chitosan solutions and EDTA reduced the micro-hardness in a similar manner and differed significantly from the control group (p < 0.001. Chitosan solutions chelated calcium ions throughout the entire experiment. Conclusions Regardless of the storage form, chitosan demonstrates a chelating property for a minimum period of 6 months.

  14. 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.

  15. Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.

    Science.gov (United States)

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

    2016-11-21

    R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of spoilage microorganisms in foods is crucial to increase their shelf life and to reduce the losses due to spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2±0.5°C for 15days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6-9days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish spoilage given that the fillets treated with LMN were still sensory acceptable after 15days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets. Copyright © 2016 Elsevier B.V. All rights reserved.

  16. 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.

  17. EVALUASI MODEL-MODEL PENDUGAAN UMUR SIMPAN PANGAN DARI DIFUSI HUKUM FICK UNIDIREKSIONAL EVALUATION OF SHELF-LIFE EQUATION MODELS DERIVED FROM UNIDIRECTIONAL FICK’S LAW

    National Research Council Canada - National Science Library

    M. Arpah; Rizal Syarief

    2000-01-01

    ...) 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...

  18. Effect of pectin methyl esterase and Ca²⁺ ions treatment on antioxidant capacity, shelf-life and quality of minimally processed pomegranate (Punica granatum L.) arils.

    Science.gov (United States)

    Kumar, Sunil; Kumar, Ramesh; Nambi, V E

    2016-03-01

    Pomegranate fruits are difficult to peel and once peeled, extracted arils have very short shelf-life. Therefore, present investigation was carried out to extend the shelf life of minimally processed pomegranate arils using pectin methyl esterase (PME) and CaCl2 treatment during refrigerated storage. The arils of freshly harvested pomegranate fruits (Punica granatum L.) were treated with different concentrations of food-grade PME (50-300 units) and calcium ions (0.5-2.0% CaCl₂) for a period of 5-30 min using response surface methodology. Treated and untreated arils were then packed in low density polyethylene bags (25 μ) and maintained under low temperature (5°C; 90% RH) for evaluating the physical, biochemical and microbial quality of pomegranate arils at four day interval. Physiological loss in weight increased during storage but no food-borne pathogens were found during 28 day of cold storage in treated arils. Color and firmness of both treated and untreated arils decreased during storage but it was better maintained in treated arils. The firmness was found to be 0.630 N in treated samples compared to untreated one (0.511 N) after 20 d of storage. Total antioxidant capacity, ferric reducing antioxidant power, polyphenol oxidase and lipoxygenase activities increased during storage. Treatment with 249.33 units of PME and 1.70% CaCl₂for an immersion time of 24.93 min was found to be most effective treatment for maintaining the quality of minimally processed arils for longer period. Sensory score was also higher in treated pomegranate arils that were quite acceptable even after 20 day of referigerated storage as against 12 day for untreated ones.

  19. 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®

  20. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.

    Science.gov (United States)

    Parlapani, Foteini F; Kormas, Konstantinos Ar; Boziaris, Ioannis S

    2015-09-01

    Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage. © 2014 Society of Chemical Industry.

  1. The Effect of Isabgol (Plantago psyllium Mucilage and Shiraz Thyme Essential Oils on Microbial Load and Improving Shelf Life of Fresh-Cut Carrot

    Directory of Open Access Journals (Sweden)

    M. Azizi

    2016-02-01

    . The means of aerobic mesophilic bacterial contamination and the coliform bacterial contamination were 6.67 log CFU/g and6.37 log CFU/g, respectively. Only mold and yeast contamination significantly increased during storage and was more pronounced in samples treated with psylliummucilage. After 10 days of storage, although some bacterial contamination increased, this increase was not significant. Fungal contamination starts at 5.35 log CFU/g and endsat 6.64 log CFU/g, which is approximately 1.3 log CFU/g increased. E. coli contamination was not observed in samples.According to the standards threshold, in this experiment, aerobic mesophilic bacteria contamination of the samples (except for samples coated with mucilage after 10 days of storage which their contamination exceeded was in the standard threshold.However, coliform bacteria, mold and yeast contamination in all samples exceeded. Conclusion: In general, results of this study showed that application of natural compounds of medicinal plants as edible coatings improved the quality and -extend the shelf life of fresh cut carrot. .However, disinfection of the product in this experiment was not sufficient to reduce the microbial contamination properly and treatments used could not reduce it at the standard limits, appropriate disinfection methods such as radiation and higher concentrations are also investigated in order to export this recommended product

  2. Shelf life of peaches treated with 1-methylcyclopropene Vida útil de pêssegos tratados com 1-metilciclopropeno

    Directory of Open Access Journals (Sweden)

    Ricardo Alfredo Kluge

    2002-03-01

    Full Text Available Peaches [Prunus persica (L. Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe and treated with 1-methylcyclopropene (1-MCP, the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.Pêssegos [Prunus persica (L. Bastch] apresentam reduzida vida útil pós-colheita devido, em parte, a sua alta taxa respiratória e amadurecimento rápido. Estes processos estão relacionados com a produção e a ação do etileno. Pêssegos cv. Aurora-1 foram colhidos em dois estádios de maturação (verde e maduro e tratados com o antagonista competitivo do etileno 1-metilciclopropeno (1-MCP nas concentrações de 0, 100, 300 e 900 nL L-1, durante 12 horas a 25ºC. Após o tratamentos os frutos foram armazenados em condições ambientais (25ºC durante seis dias. Os frutos tratados com 1-MCP apresentaram maior firmeza de polpa e menor perda de coloração de fundo se comparado com os frutos não tratados. O 1-MCP reduziu o desenvolvimento de podridões em frutos do estádio verde, mas não em frutos maduros. O 1-MCP apresenta potencial de aplicação comercial em pêssegos, visando retardar o amadurecimento e aumentar sua vida útil de prateleira.

  3. Shelf life of fresh meat products under LED or fluorescent lighting.

    Science.gov (United States)

    Steele, K S; Weber, M J; Boyle, E A E; Hunt, M C; Lobaton-Sulabo, A S; Cundith, C; Hiebert, Y H; Abrolat, K A; Attey, J M; Clark, S D; Johnson, D E; Roenbaugh, T L

    2016-07-01

    Enhanced pork loin chops, beef longissimus lumborum steaks, semimembranosus steaks (superficial and deep portions), ground beef, and ground turkey were displayed under light emitting diode (LED) and fluorescent (FLS) lighting in two multi-shelf, retail display cases with identical operating parameters. Visual and instrumental color, internal product temperature, case temperature, case cycling, thiobarbituric acid reactive substances (TBARS), and Enterobacteriaceae and aerobic plate counts were evaluated. Under LED, beef products (except the deep portion of beef semimembranosus steaks) showed less (Pdiscoloration. Pork loin chops had higher (PLED lighting. Other than beef longissimus lumborum steaks, products displayed under LED lights had colder internal temperatures than products under FLS lights (PLED, pork loin chops, ground turkey, and beef semimembranosus steaks had higher (PLED provides colder case and product temperatures, more case efficiency, and extended color life by at least 0.5d for longissimus and semimembranosus steaks; however, some LED cuts showed increased lipid oxidation. Copyright © 2016. Published by Elsevier Ltd.

  4. Effects of Rosemary Oil (Rosmarinus officinalis on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss during Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Pier Giorgio Peiretti

    2012-12-01

    Full Text Available The effects of three concentrations (0.2%, 1% and 3% of rosemary oil (RO on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA contents of minced rainbow trout muscle (MTM were investigated after different periods of storage (three and nine days at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured. RO treatment improves the pH, oxidative stability of the lipids and the FA profile, which resulted in a significant extension of MTM shelf-life. Storage time influenced all freshness indicators, with the exception of yellowness and chroma. Treatment with RO had a positive effect, leading to low BA content, especially putrescine, cadaverine, tyramine and histamine. Differences in BA were also found to be due to storage time, with the exception of spermidine, which was not influenced by time. Moreover, the presence of the terpenoid fraction of RO in MTM improved the quality of this ready-to-cook fish food.

  5. Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film.

    Science.gov (United States)

    Youssef, Ahmed M; El-Sayed, Samah M; El-Sayed, Hoda S; Salama, Heba H; Dufresne, Alain

    2016-10-20

    A novel bionanocomposites packaging material prepared using chitosan (CH), carboxymethyl cellulose (CMC), and zinc oxide nanoparticles (ZnO-NPs), namely CH/CMC/ZnO bionanocomposites, was prepared by casting method. The CH/CMC/ZnO bionanocomposites were investigated using FT-IR, TEM, SEM, XRD, and TGA. The acquired bionanocomposites exhibited improved mechanical and thermal properties compare with the biocomposites (CH/CMC) blend. The soft white cheese were manufactured, packaged within the prepared bionanocomposites films and stored at 7°C for 30days. The influence of packaging material on packaged cheese (rheological properties, colour measurements, moisture, pH and titratable acidity) were assessed. Furthermore, the effect of packaging material on the total bacterial counts, mold & yeast and coliform in cheese was evaluated. The prepared bionanocomposites displayed good antibacterial activity against gram positive (Staphylococcus aureus), gram negative (Pseudomonas aeruginosa, Escherichia coli) bacteria and fungi (Candidia albicans). Moreover, the packaging films assisted in increasing the shelf life of white soft cheese. Therefore, it can be used in food packaging applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. New method for determining sensory shelf life using fuzzy logic: canned marinated artichoke hearts (Cynara scolymus L. case

    Directory of Open Access Journals (Sweden)

    Víctor Vásquez-Villalobos

    2015-06-01

    Full Text Available The sensory preference (sp and shelf life of sensory acceptability (SLSA of canned artichoke hearts were modeled using fuzzy logic (FL and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis, soybean (Glycine max and olive (Olea europea; and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f and limpidity (l. We evaluated a global sp through intersection (AND and union (OR fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%, olive (25% and soybean (25% (p << 0.05 oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluated according to their sensory acceptability (SA through an unstructured scale test in terms of f and l. The SLSA was determined using accelerated testing with FL through intersection fuzzy operation of f and l, triangular membership functions for f and l, and also 25 linguistic rules. A SLSA at 20 ºC was determined for a "high" SA of 296 days, and 569 days for a SA between "high and beginning of medium SA". Both values were lower than the 892 days’ time determined by accelerated testing when evaluating the peroxide index in canned products.

  7. Effect of Colloidal Medium on the Shelf-Life and Stability of Gold Nanorods Prepared by Seed-Mediated Synthesis.

    Science.gov (United States)

    Kaur, Parveer; Chudasama, Bhupendra

    2018-03-01

    Gold nanorods (GNRs) owing to their tunable longitudinal surface plasmon resonance in tissue transparent near infrared region have potential applications (like cancer imaging, surface enhanced Raman spectroscopy, cancer targeting, drug delivery and optical hyperthermia) in nanomedicine. Success of these diagnosis/therapy options depends on the plasmonic properties of gold nanorods, which are influenced by the interaction of GNRs with the colloidal medium. In this article, a systematic study is performed to evaluate the effect of colloidal medium on shelf life and stability of gold GNRs. As-synthesized GNRs are preserved in four aqueous media (deionized water, pluronic F-127, CTAB solution and growth solution) and their stability is investigated by closely monitoring the changes in the plasmonic signatures by UV-Visible spectroscopy and variation in hydrodynamic size by photon correlation spectroscopy for 30 days. As-synthesized GNRs are most stable in deionized water followed by pluronic F-127, CTAB and growth solution. The vast difference in the colloidal stability of GNRs in different media is due to the differences in surface driven unzipping of gold in these aqueous media.

  8. Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life.

    Science.gov (United States)

    Li, Na; Zhang, Zhi-Jun; Li, Xiao-Jun; Li, Hui-Zhen; Cui, Li-Xia; He, Dong-Liang

    2018-02-01

    Perilla essential oil (EO) possesses high antioxidant, antimicrobial and insecticidal activities, and has proven to be more reliable than chemically synthesized food preservatives. Nevertheless, EOs have disadvantages of facile photo-degradation and oxidation, which limit their use in agriculture and food industries. Microencapsulation technology that generates a polymeric coating surrounding EOs could overcome these disadvantages. The EO concentration had a significant effect on encapsulation efficiency (EE) and loading capacity (LC). The best encapsulation conditions were obtained with 2% v/v EO, for which EE and LC were 57% and 36%, respectively. EO-loaded microspheres exhibited a crimped surface with phanic lumps by scanning electron microscopy. Thermal stability experiments revealed droplets that began to decompose sharply at 108 °C, with a 61% weight, loss, which was much lower than EOs of 98%. EO-loaded microcapsules demonstrated good antibacterial activity. Strawberry preservation studies showed that EO-loaded microcapsules could significantly inhibit strawberry decay, maintain the quality of strawberries and prolong shelf life. Perilla EO-loaded microcapsules were successfully prepared by ionic gelation and were effective at inhibiting several bacterial strains. EO-alginate microcapsules could effectively delay the volatilization of EO. Perilla EO-loaded microcapsules therefore have potential for use as an antimicrobial and preservative agent in the food industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. The development of novel smart packaging labels and mobile application for protection, information and identification of product shelf life

    Directory of Open Access Journals (Sweden)

    Stefan Đurđević

    2015-12-01

    Full Text Available Use of mobile devices for the purpose of reading information from the packaging has already been present for some time. Today present applications that replace bar or QR code readers with a mobile camera interact with the database server successfully and transmit information about the product. This paper shows the conceptual solution for reading not only product information but also the condition of the product in terms of freshness, shelf-life and protection. The paper gives an overview of existing solutions of special inks that could be used in order to create smart labels, the algorithm for data reading through the camera of the mobile devices and mobile application. The aim is to set up a concept for the development of smart labels, from the standpoint of the materials and existing QR codes, but also to define the basis for the development of mobile application that can provide information on the state of the product in interaction with special inks.

  10. Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

    Directory of Open Access Journals (Sweden)

    Theofania Tsironi

    2015-10-01

    Full Text Available  Application of an optimized cold chain management system for frozen products can be assisted by monitoring with Time Temperature Integrators (TTI. TTI are smart labels that cumulatively show the product history in an easily measurable, time-temperature dependent change. In the IQ-Freshlabel European project enzymatic and photochromic TTI were developed and tested for frozen products. Further to the technical objectives, training activities were implemented to provide information and training to the staff of Small and Medium-sized Enterprises (SMEs regarding the properties of the developed TTI and their utilization within food packaging, transport, storage and sale. In total, more than 276 European companies and consumers representing the frozen food industry, the packaging industry and food business operators were successfully trained. The objective of the present article is to describe a general methodology for frozen food shelf life testing and modelling, and the selection of appropriate TTI for specific foods. This document serves as a technical manual for SMEs, including a case study for frozen shrimp and application of enzymatic and photochromic TTI, aiming to build their capacities to understand and use TTI for frozen food products. The value of systematic modelling of the food quality kinetics as well as the response of the TTI in building an effective chill chain management system is also demonstrated. The TTI response study allows a reliable optimization and selection of TTI to be correlated to the target food product for which accurate information on temperature dependence is available.

  11. Shelf-life extension of minimally processed and gamma irradiated red beet (Beta vulgaris ssp. vulgaris L.), Cv. early wonder

    Energy Technology Data Exchange (ETDEWEB)

    Hernandes, Nilber Kenup; Vital, Helio de Carvalho [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear (DDQBN)]. E-mail: nilberkenup@ctex.eb.br; vital@ctex.eb.br; Coneglian, Regina Celi Cavestre [Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropedica, Rio de Janeiro, RJ (Brazil). Inst.de Agronomia. Dept. de Fitotecnia]. E-mail: rccconeg@ufrrj.br; Godoy, Ronoel Luiz de Oliveira [EMBRAPA Agroindustria de Alimentos, Rio de Janeiro, RJ (Brazil)]. E-mail: ronoel@ctaa.embrapa.br

    2007-07-01

    This work investigated the effects of gamma irradiation on the shelf-life extension and safety of minimally processed red beet (Beta vulgaris ssp. vulgaris L.) by performing microbiological, chemical and sensory analyses. Red beets were harvested 73 days after transplanting and their tuberous parts were minimally processed and separated in two groups: control (non-irradiated) and irradiated (0.5, 1.0 and 1.5 kGy). Tests for Salmonella sp., total and fecal coliforms, total count of aerobic mesophilic and lactic-acid bacteria were performed during the 21-day storage at 8 deg C. They indicated that the samples irradiated with 1.0 and 1.5 kGy remained in good conditions throughout storage while the unirradiated samples did not last 7 days. Chemical analyses indicated that the concentrations of vitamins B1 and B2 were not affected by irradiation. In contrast the amounts of fructose and glucose increased during storage while the one for sucrose decreased. In addition four series of sensory evaluations including appearance and aroma indicated that the samples irradiated with 1.0 and 1.5 kGy remained good for consumption for 20 days. Therefore it was concluded that the use of the doses of 1.0 and 1.5 kGy produced the best effects on the conservation of the samples without harming the sensory characteristics and nutritional constituents tested. (author)

  12. Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study.

    Science.gov (United States)

    Panseri, S; Martino, P A; Cagnardi, P; Celano, G; Tedesco, D; Castrica, M; Balzaretti, C; Chiesa, L M

    2018-05-30

    This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O 2 , 25% CO 2 and 9%N 2 . By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Maturity stages affect the postharvest quality and shelf-life of fruits of strawberry genotypes growing in subtropical regions

    Directory of Open Access Journals (Sweden)

    M. Moshiur Rahman

    2016-01-01

    Full Text Available The postharvest changes of five promising strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1 at ambient temperature were studied under sub tropical region during the winter season (December–April of 2010–2011 and 2011–2012 in Bangladesh. Irrespective of maturity stages percent fruit decay and weight of fruits were noted minimum in Camarosa and maximum in FA 008 up to day 4 of storage. The shelf life of fruits was maximum in Camarosa and minimum in FA 008 and BARI Strawberry-1 regardless of maturity stage throughout the storage period. The TSS, total sugar and ascorbic acid content of fruits were increased with the increase in maturity stage during the storage period. In 1/3rd and 2/3rd maturity stages, the TSS and total sugar content were found the highest in Festival but at full maturity stage those were recorded higher in Camarosa. The titratable acidity was noticed the highest in 1/3rd matured fruits and gradually decreased with the increase in maturity stage as well as storage duration in all the genotypes. Ascorbic acid content of strawberry gradually decreases during the storage period. Fully matured fresh fruits of Festival contained maximum ascorbic acid content while BARI Strawberry-1 contained minimum ascorbic acid that was reduced after 3 days of storage.

  14. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

    Science.gov (United States)

    Hassanzadeh, Parviz; Tajik, Hossein; Rohani, Seyed Mehdi Razavi; Moradi, Mehran; Hashemi, Mohammad; Aliakbarlu, Javad

    2017-12-01

    The present study was conducted to evaluate the combined effect of low-dose gamma irradiation (2.5 kGy) and chitosan edible coating (2%) containing grape seed extract (GSE) (0.1%) on the microbial, chemical and sensorial quality of chicken breast meat during 21 days of storage at 4 °C. The samples were periodically analyzed for microbiological (aerobic mesophilic and psychrotrophic counts), chemical (TBA, pH, aw) and sensorial (odor, appearance, and overall acceptability) characteristics. Results indicated that irradiation and the active coating had significant (P ≤ 0.05) effects on reduction of bacterial growth with at least a 14-day extension of shelf life. Results represented the protective effect of chitosan coating containing GSE against induced lipid oxidation by irradiation. All chitosan-coated samples showed lower TBA and pH values than other treatments during storage, and no significant (P > 0.05) difference was observed due to irradiation in TBA values. Results also indicated that the application of chitosan coating significantly improved the sensorial quality of the samples, and none of the evaluated sensorial attributes was significantly affected by irradiation. Based on the results obtained in this study, the application of low-dose gamma irradiation and chitosan coating containing GSE was effective in preserving the quality of fresh chicken meats and is recommended in meat products.

  15. Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materials.

    Science.gov (United States)

    Ramachandra, C T; Rao, P Srinivasa

    2013-08-01

    Aloe vera gel powder was produced through dehumidified air drying of Aloe vere gel at optimized conditions of temperature, relative humidity and air velocity of 64 °C, 18% and 0.8 m.s(-1), respectively. The powder was packed in three different packaging materials viz., laminated aluminum foil (AF), biaxially oriented polypropylene (BOPP) and polypropylene (PP). The shelf-life of the powder was predicted on the basis of free flowness of product under accelerated storage condition (38 ± 1 °C, 90 ± 1% relative humidity) and was calculated to be 33.87, 42.58 and 51.05 days in BOPP, PP and AF, respectively. The storage stability of powder in terms of colour change was studied. The magnitude of colour change of Aloe vera gel powder during storage suggests that AF was better than BOPP and PP. The colour change of powder during storage followed first order reaction kinetics with a rate constant of 0.0444 per day for AF, 0.075 per day for BOPP and 0.0498 per day for PP.

  16. Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.

    Science.gov (United States)

    Bou, Ricard; Claret, Anna; Stamatakis, Antonios; Martínez, Brigitte; Guerrero, Luis

    2017-12-01

    Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg(-1) ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg(-1) resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. The Influence of Moderate Pressure and Subzero Temperature on the Shelf Life of Minced Cod, Salmon, Pork and Beef Meat

    Directory of Open Access Journals (Sweden)

    Ilona Kołodziejska

    2013-01-01

    Full Text Available The effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmon, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused the reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotrophic bacteria were below the detection limit (<10 CFU/g of sample in pork and beef meat, while in cod and salmon meat they were reduced only by 1.3 and 2.0 log cycles, respectively. In all tested samples of meat treated with the pressure of 193 MPa at –20 °C, the number of coliforms was below 10 CFU/g. Under these conditions a significant reduction in the number of coagulase-positive Staphylococcus was also observed. During storage of samples at 4 °C after pressurization at 193 MPa and –20 °C, the inhibition of growth of all tested groups of bacteria was observed. Moderate pressure at subzero temperature does not ensure complete inactivation of bacteria; however, it allows the improvement of microbiological quality and extension of shelf life of food, which depends on the level of bacterial contamination of the initial raw material.

  18. Influence of packaging and storage conditions on quality parameters and shelf life of solar-dried banana

    Directory of Open Access Journals (Sweden)

    Nina Phothapaeree

    2017-04-01

    Full Text Available Effects of packaging materials (metalized or polylactic acid, PLA, based pouches, storage temperatures (30-50°C and time (up to 6 months on quality of solar-dried banana were investigated. At 30°C in both packaging materials, change in moisture content, water activity (a w and hardness were minimal while darkening of the surface color progressed. No microbial spoilage was found. Hedonic scores of color, flavor, taste, texture and overall acceptance of the 6th month aged samples were lowest (p≤0.05. Based on the sensory test, product packed in both packaging materials had shelf life of 5 months at 30°C. Higher storage temperature greatly induced time-dependent decrease in moisture content and a w with an increase in hardness, especially for the samples in PLA-based pouches. Fractional conversion model was used to predicted time-dependent change in total color difference (ΔE (R2 ≥ 0.84. Temperature dependence of the rate constant followed Arrhenius-type relationship (R2 ≥ 0.99.

  19. Evaluating the Ultra-High Pressure Homogenization (UHPH and Pasteurization effects on the quality and shelf life of donkey milk

    Directory of Open Access Journals (Sweden)

    Cephas Nii Akwei Addo

    2015-04-01

    Full Text Available Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70 °C for 1 min and 85 °C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4 °C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85 °C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

  20. CRISPR/Cas9-induced Targeted Mutagenesis and Gene Replacement to Generate Long-shelf Life Tomato Lines.

    Science.gov (United States)

    Yu, Qing-Hui; Wang, Baike; Li, Ning; Tang, Yaping; Yang, Shengbao; Yang, Tao; Xu, Juan; Guo, Chunmiao; Yan, Peng; Wang, Qiang; Asmutola, Patiguli

    2017-09-19

    Quickly and precisely gain genetically enhanced breeding elites with value-adding performance traits is desired by the crop breeders all the time. The present of gene editing technologies, especially the CRISPR/Cas9 system with the capacities of efficiency, versatility and multiplexing provides a reasonable expectation towards breeding goals. For exploiting possible application to accelerate the speed of process at breeding by CRISPR/Cas9 technology, in this study, the Agrobacterium tumefaciens-mediated CRISPR/Cas9 system transformation method was used for obtaining tomato ALC gene mutagenesis and replacement, in absence and presence of the homologous repair template. The average mutation frequency (72.73%) and low replacement efficiency (7.69%) were achieved in T 0 transgenic plants respectively. None of homozygous mutation was detected in T 0 transgenic plants, but one plant carry the heterozygous genes (Cas9/*-ALC/alc) was stably transmitted to T 1 generations for segregation and genotyping. Finally, the desired alc homozygous mutants without T-DNA insertion (*/*-alc/alc) in T 1 generations were acquired and further confirmed by genotype and phenotype characterization, with highlight of excellent storage performance, thus the recessive homozygous breeding elites with the character of long-shelf life were generated. Our results support that CRISPR/Cas9-induced gene replacement via HDR provides a valuable method for breeding elite innovation in tomato.

  1. Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life.

    Science.gov (United States)

    Gironés-Vilaplana, Amadeo; Mena, Pedro; Moreno, Diego A; García-Viguera, Cristina

    2014-04-01

    The aim of this work was to design new isotonic drinks with lemon juice and berries: maqui (Aristotelia chilensis (Molina) Stuntz), açaí (Euterpe oleracea Mart.) and blackthorn (Prunus spinosa L.), following previous research. Quality parameters, sensorial attributes, antioxidant activities (ABTS(+), DPPH(•) and O2(•-) assays) and biological capacities (α-glucosidase and lipase inhibitory assays) were evaluated over 70 days of shelf-life period. Maqui isotonic blends were the most active in all antioxidant assays (8.35 and 3.07 mmol L(-1) Trolox for ABTS(+) and DPPH(•)), in the lipase inhibitory assay (43.19 U L(-1)), and showed the highest total phenol content by the Folin-Ciocalteu test (80.97 mg 100 mL(-1) gallic acid), as a result of its higher content of total anthocyanins (42.42 mg 100 mL(-1)). Berry mixtures were also the most potent inhibitors of α-glucosidase between all samples, and displayed an attractive red colour and good sensorial attributes. All the studied parameters remained quite stable during preservation, in general, and the new isotonic drinks can be useful to equilibrate redox balance in acute and intense exercise, and support weight loss programmes, avoiding triglyceride absorption and hyperglycaemia involved in obesity and diabetes mellitus, respectively. Further research in vivo is necessary to verify their beneficial effects for sports, nutrition and health. © 2013 Society of Chemical Industry.

  2. Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets.

    Science.gov (United States)

    Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Choi, Yun-Sang; Lee, Mi-Ai; Kim, Cheon-Jei

    2014-01-01

    The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2 (0.2% ME), VC+ME 0.05 (0.05% VC + 0.05% ME) and VC+ME 0.1 (0.05% VC + 0.1% ME), VC+ME 0.2 (0.05% VC + 0.2% ME). Results showed that the mixture of 0.05% VC and 0.2% ME was most effective for delaying lipid oxidation (thiobarbituric acid reactive substances, conjugated dienies, and peroxide formation) when compared to the control or ME alone added. The color values of all treatments were significantly affected by adding ME. Additionally, the total color difference (ΔE), chroma (C*), and hue angle (H°) values of all treatments, except for VC, were lower than those of the control as the amount of ME increased. The sensory characteristics (flavor, odor, and overall acceptability) did not differ significantly in any of the chicken nugget samples, whereas storage time had a significant effect. The results suggest that the possibility of utilizing chicken nuggets with a mixture of mugwort extract and vitamin C for the increase of shelf-life and quality.

  3. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat.

    Science.gov (United States)

    Cruz-Monterrosa, Rosy G; Reséndiz-Cruz, Verónica; Rayas-Amor, Armando A; López, Marcos; la Lama, Genaro C Miranda-de

    2017-01-01

    In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18-24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.

  4. Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

    Directory of Open Access Journals (Sweden)

    Vidal Jean-Claude

    2017-01-01

    Full Text Available Aims: The management of O2, CO2 and SO2 at bottling and the choice of the closure are two key factors of the shelf life of wine in bottles before bringing them to market. The impact of four screw caps, two synthetic and two technical corks was evaluated on a red wine of Merlot/Tannat. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b* was carried out during 538 days of storage at 20 °C. Two sensory analyses at 10 and 17 months completed the study. The wine was bottled with an average total oxygen content of 2 mg/L. The heterogeneity intra and inter procedure was controlled, including for the dissolved carbon dioxide content. Conclusion: Unlike closures with highest OTR, the two technical corks and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium (from 4th to 18th month, with more free SO2 and less changed colour. However this OTR gradient (5 to 67 μg/d observed through the physicochemical analyses was not necessarily confirmed by both sensory analyses performed. Significance and impact of study: This study puts into perspective the impact of OTR closure on sensory characteristics evolution of wine consumed during the first two years, especially when the total oxygen at bottling exceeds 1.5 mg/L.

  5. Building kinetic models for determining vitamin C content in fresh jujube and predicting its shelf life based on near-infrared spectroscopy.

    Science.gov (United States)

    Hu, Yaohua; Liu, Cong; Hao, Qian; Zhang, Qiang; He, Yong

    2013-11-15

    Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C) were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujube at room temperature was calculated according to the regression model.

  6. Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy

    Directory of Open Access Journals (Sweden)

    Yaohua Hu

    2013-11-01

    Full Text Available Fresh jujube (Ziziphus jujube is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujube at room temperature was calculated according to the regression model.

  7. Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy

    Science.gov (United States)

    Hu, Yaohua; Liu, Cong; Hao, Qian; Zhang, Qiang; He, Yong

    2013-01-01

    Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C) were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujube at room temperature was calculated according to the regression model. PMID:24248281

  8. An economic lot and delivery scheduling problem with the fuzzy shelf life in a flexible job shop with unrelated parallel machines

    Directory of Open Access Journals (Sweden)

    S. Dousthaghi

    2012-08-01

    Full Text Available This paper considers an economic lot and delivery scheduling problem (ELDSP in a fuzzy environment with the fuzzy shelf life for each product. This problem is formulated in a flexible job shop with unrelated parallel machines, when the planning horizon is finite and it determines lot sizing, scheduling and sequencing, simultaneously. The proposed model of this paper is based on the basic period (BP approach. In this paper, a mixed-integer nonlinear programming (MINLP model is presented and then it is changed into two models in the fuzzy shelf life. The main model is dependent to the multiple basic periods and it is difficult to solve the resulted proposed model for large-scale problems in reasonable amount of time; thus, an efficient heuristic method is proposed to solve the problem. The performance of the proposed model is demonstrated using some numerical examples.

  9. Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life.

    Science.gov (United States)

    Castillejo, Noelia; Martínez-Hernández, Ginés Benito; Goffi, Valentina; Gómez, Perla A; Aguayo, Encarna; Artés, Francisco; Artés-Hernández, Francisco

    2017-10-11

    Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.2%) with nine edible algae (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina and Chlorella) were studied throughout 24 days at 5 °C. The initial vitamin C content - 238.7-326.0 mg kg-1 fresh weight (FW) - of a 200 g portion of any of the smoothies ensured full coverage of its recommended daily intake, and still supplying 50-60% of the recommended intake after 7 days. Chlorella and Spirulina smoothies showed the highest vitamin B12 content (33.3 and 15.3 µg kg-1 FW, respectively), while brown algae showed fucose content of 141.1-571.3 mg kg-1 FW. These vitamin B12 and fucose contents were highly maintained during shelf life. The Spirulina supplementation of a 200 g smoothie portion ensured full coverage of the recommended vitamin B12 intake, with lower vitamin C degradation, during a shelf life of 17 days. Furthermore, thongweed and kombu are also considered as excellent fucose sources with similar shelf life. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  10. PREDIKSI MASA KEDALUWARSA WAFER DENGAN ARTIFICIAL NEURAL NETWORK (ANN BERDASARKAN PARAMETER NILAI KAPASITANSI (Prediction of Wafer Shelf Life Using Artificial Neural Network Based on Capacitance Parameter

    Directory of Open Access Journals (Sweden)

    Erna Rusliana Muhamad Saleh

    2014-02-01

    Full Text Available Wafer is type of biscuit frequently found on expired condition in market, therefore prediction method should be implemented to avoid this condition. apart from the prediction of shelf-life of wafer done by laboratory test, which were time-consuming, expensive, required trained panelists, complex equipment and suitable ambience, artificial neural network (ANN based dielectric parameters was proposed in nthis study. The aim of study was to develop model to predict shelf-life employing aNN based capacitance parameter. Back propagation algorithm with trial and error was applied in variations of nodes per hidden layer, number of hidden layers, activation functions, the function of learnings and epochs. The result of study was the model was able to predict wafer shelf-life. The accuracy level was shown by low MSE value (0.01 and high coefficient correlation value (89.25%. Keywords: artificial Neural Network, shelf-life, waffer, dielectric, capacitance   ABSTRAK Wafer adalah jenis makanan kering yang sering ditemukan kedaluwarsa. Penentuan masa kedaluwarsa dengan observasi laboratorium memiliki beberapa kelemahan, diantaranya memakan waktu, panelis terlatih, suasana yang tepat, biaya dan alat uji yang kompleks. alternatif solusinya adalah penggunaan artificial Neural Network (ANN berbasiskan parameter kapasitansi. Tujuan kerja ilmiah ini adalah untuk memprediksi masa kedaluwarsa wafer menggunakan aNN berbasiskan parameter kapasitansi. algoritma pembelajaran yang digunakan adalah Backpropagation dengan trial and error variasi jumlah node per hidden layer, jumlah hidden layer, fungsi aktivasi, fungsi pembelajaran dan epoch. Hasil prediksi menunjukkan bahwa aNN hasil pelatihan yang dikombinasikan dengan parameter kapasitansi mampu memprediksi masa kedaluwarsa wafer dengan MSE terendah 0,01 dan R tertinggi 89,25%. Kata kunci: Jaringan Syaraf Tiruan, masa kedaluwarsa, wafer, dielektrik, kapasitansi

  11. Effect of Beeswax, Gelatin and Aloe vera Gel Coatings on Physical Properties and Shelf Life of Chicken Eggs Stored at 30°C

    OpenAIRE

    Amal Iroshan Mudannayaka; Dissanayakage Surakshi Wimangika Rajapaksha; Kodithuwakku Arachchilage Heshan Taraka Kodithuwakku

    2016-01-01

    Present study was to determine the effect of beeswax, gelatin and Aloe vera gel coatings on internal quality and shelf life of chicken eggs compared to uncoated and mineral oil coated eggs. Four hundred and seventy five brown shell eggs were obtained from 32 weeks old Lohmann classic brown layers and all the eggs were randomly divided into five groups as ninety five eggs per group. Mineral oil, beeswax, Aloe vera gel and gelatin coatings were applied on eggs as four treatments and...

  12. Building Kinetic Models for Determining Vitamin C Content in Fresh Jujube and Predicting Its Shelf Life Based on Near-Infrared Spectroscopy

    OpenAIRE

    Yaohua Hu; Cong Liu; Qian Hao; Qiang Zhang; Yong He

    2013-01-01

    Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujube. The quality changes of the jujube stored at room temperature (20 °C) were analyzed using near-infrared spectroscopy. The significant spectra were determined and a calibration model for vitamin C conte...

  13. ISOTERMI SORPSI AIR DAN ANALISIS UMUR SIMPAN IKAN KAYU TONGKOL (Euthynnus affinis DARI ACEH [Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis from Aceh

    Directory of Open Access Journals (Sweden)

    Rita Hayati1

    2004-12-01

    Full Text Available Tongkol dried fish (Ikan Kayu Tongkol is lumps of less salted dried fish usually used as popular ingredient for some traditional fish dishes in Aceh as well as in Malaysia. In Japan it is further processed into Katsou-bushi for preparation of special soup. The objective of this research was to find out water relation parameters in the less salted dried fish as related to shelf life, characteristic changes during storage and estimate analysis of its expired date. Dried fish samples were equilibrated in 15 levels of RH at 28oC and their equilibrium moisture contents were determined.Moisture sorption isotherm derived from the correlation of equilibrium moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption regions accounted for three fractions of bound water as analyzed using three different mathematical models. The first water fraction ranged 0 - 5.95 %, the second 5.95 - 17.52 % and the third fraction ranged 17.52 - 91.12 % dry basis, equivalent to 0 - 5.6 %, 5.6 - 14.9 % and 14.9 - 47.4 % wet basis respectively. Storage simulation experiment in two packaging materials as carried out at 30oC and 90 % RH resulted shelf life of 2749 days (91 months in the packaging of plastic impregnated allumunium and 1204 days (40 months in plastic packaging. These very long shelf life was due to the added salt in the produt which increased Mc as high as 46.9 % to cause mold growth. This estimate analysis of shelf life using the mathematical model of Labuza (1984 is one of the appropriate methods to determining expired date of dry food products.

  14. Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

    Science.gov (United States)

    Siroli, Lorenzo; Patrignani, Francesca; Serrazanetti, Diana I; Tabanelli, Giulia; Montanari, Chiara; Gardini, Fausto; Lanciotti, Rosalba

    2015-05-01

    Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated research to alternative methods for increasing food safety. The use of protective cultures, particularly lactic acid bacteria (LAB), has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. From this perspective, the main aims of this study were to select LAB from minimally processed fruits and vegetables to be used as biocontrol agents and then to evaluate the effects of the selected strains, alone or in combination with natural antimicrobials (2-(E)-hexenal/hexanal, 2-(E)-hexenal/citral for apples and thyme for lamb's lettuce), on the shelf-life and safety characteristics of minimally processed apples and lamb's lettuce. The results indicated that applying the Lactobacillus plantarum strains CIT3 and V7B3 to apples and lettuce, respectively, increased both the safety and shelf-life. Moreover, combining the selected strains with natural antimicrobials produced a further increase in the shelf-life of these products without detrimental effects on the organoleptic qualities. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Shelf-life extension of preservative-free hydrated feed using gamma pasteurization and its effect on growth performance of eel

    Science.gov (United States)

    Kim, Dongho; Song, Hyunpa; Lim, Sangyong; Jo, Minho; Song, Duseop; Jo, Cheorun

    2012-08-01

    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 106 and 104 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.

  16. Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life

    Directory of Open Access Journals (Sweden)

    Nicla Marri

    2014-08-01

    Full Text Available Aim of this work was to analyse some microbiological, chemico-physical and organoleptic parameters of sheep milk yogurt during and after its declared shelf-life. Five samples of a sheep’s milk yogurt of the same lot, collected from a short supply chain ovine dairy farm of the Roman province, were analysed. Declared shelf-life of the product was 30 days. The products were examined at 2, 14, 30, 35 and 40 days from the production date, performing the following microbiological analyses: enumeration of i colony-forming units characteristic of the yogurt, ii Enterobacteriaceae, iii yeasts and/or moulds at 25°C. Microbiological identification was performed by miniature biochemical tests and for the lactic acid bacteria also by PCR. At every test interval, evaluation of organoleptic parameters and pH was also performed. The analysed product maintained an almost constant amount of lactic acid bacteria until the end of the declared shelf-life. Concerning lactic acid bacteria, a 100% concordance of the results observed by using biochemical identification methods and PCR assays was obtained. After 14 days from the production, the presence of yeasts (Candida famata was revealed, while the presence of moulds was detected after 30 days. Ralstonia picketii, an environmental microorganism, was also isolated. The results obtained in this study indicate that yogurt spoilage is mainly due to the growth of specific microorganisms of spoilage, such as yeasts and moulds.

  17. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

    Directory of Open Access Journals (Sweden)

    Anshul Kumar Khare

    2016-02-01

    Full Text Available Aim: The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions. Materials and Methods: Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA, tyrosine value (TVextract release volume (ERV, Warner-Bratzler shear force value (WBSFV, instrumental color, microbiological, and sensory qualities as per standard procedures. Results: There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time. Conclusion: The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.

  18. Estimation of the shelf life of canned marinated hearts of artichoke (Cynara scolymus L. and the content of omega 3 and omega 6

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    Carmen Rojas Padilla

    2010-12-01

    Full Text Available In this study we estimated shelf life of canned marinated hearts of artichoke (Cynara scolymus L. which had the major sensory preference in color and flavor evaluated by a semi trained panel conformed by 15 judges. Also omega 3 and omega 6 content was determined (28.69 g/100g y 43.26 g/100g of fat respectively which are within the limit approved by the World Health Organization. It was done the estimation of the shelf life by accelerated testing, the samples were incubated at 37ºC, 49ºC and 55ºC, evaluating the kinetic of deterioration of the fat in function of the peroxide index that followed a reaction of order zero. The temperature effect was evaluated with the equation of Arrhenius, and the activation energy was 96115.6 J/mol. At a storage temperature of 20 ºC, the estimation of shelf life was 892 days.

  19. Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B

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    Muthu Dharmasena

    2015-08-01

    Full Text Available Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum as a starter culture. Two separate treatments were carried out probiotic (P and probiotic and prebiotic (PP added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.

  20. Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B.

    Science.gov (United States)

    Dharmasena, Muthu; Barron, Felix; Fraser, Angela; Jiang, Xiuping

    2015-08-10

    Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.

  1. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions.

    Science.gov (United States)

    Khare, Anshul Kumar; Abraham, Robinson J J; Appa Rao, V; Babu, R Narendra

    2016-02-01

    The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions. Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV), extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures. There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time. The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.

  2. Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods.

    Science.gov (United States)

    Massa, A E; Manca, E; Yeannes, M I

    2012-08-01

    The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI = 2.55x days in ice + 1.76; R²= 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.

  3. Modeling microbial spoilage and quality of gilthead seabream fillets: combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life.

    Science.gov (United States)

    Tsironi, Theofania N; Taoukis, Petros S

    2010-05-01

    The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl. Water loss, solid gain, salt content, and water activity were monitored throughout treatment and treatment conditions were selected for the shelf life study. Untreated and osmotically pretreated slices with and without nisin (2 x 10(4) IU/100 g osmotic solution), packed in air or modified atmosphere (50% CO(2)-50% air), and stored at controlled isothermal conditions (0, 5, 10, and 15 degrees C) were studied. Quality assessment and modeling were based on growth of several microbial indices, total volatile nitrogen, trimethylamine nitrogen, lipid oxidation (TBARS), and sensory scoring. Temperature dependence of quality loss rates was modeled by the Arrhenius equation, validated under dynamic conditions. Pretreated samples showed improved quality stability during subsequent refrigerated storage, in terms of microbial growth, chemical changes, and organoleptic degradation. Osmotic pretreatment with the addition of nisin in combination with MAP was the most effective treatment resulting in significant shelf life extension of gilthead seabream fillets (48 days compared to 10 days for the control at 0 degrees C).

  4. Effects of Organic Acids Treatments with or without Ultra-Sonic Treatment on Increasing the Shelf Life of Fresh Cut Kiwifruit

    Directory of Open Access Journals (Sweden)

    A. Mansoory

    2016-02-01

    Full Text Available The market sales of ready to use fresh cut fruits have grown rapidly in recent decades. Kiwi fruit is an important fruit that its marketing as fresh cut has increased in recent years. The main limiting factors in shelf life of fresh cut fruits are microbial spoilage, drastic softening and browning. In this study, the effects of oxalic and citric acids, both at 0, 2, 4 and 6 mM concentrations, with or without ultra-sonic treatment were investigated on the increasing the shelf life of fresh cut kiwi fruit. After treatments, the fresh slices were stored at 2°C for 7 or 14 days and assessed for several traits and analyzed. Results showed that, oxalic and citric acid treated slices, in comparison to the control, had greater marketability, as well as higher flesh firmness, titrable acidity, ascorbic acid content, total phenol content and antioxidant capacity and smaller bacterial forming colony unit (CFU. Among the treatments, 2, 4 and 6 mM oxalic acid and 6 mM citric acid treatments were found more appropriate than the reaming treatments. Application of ultra-sonic treatment, despite the reduction of microbial load and maintaining antioxidant capacity, had no effects on marketability of fresh cut kiwi fruit. Hence, application of organic acid treatments as dipping can be used to increase the shelf life of fresh cut kiwi fruit.

  5. Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica ‘Tommy Atkins’ fruits

    Directory of Open Access Journals (Sweden)

    Fabiana Oliveira dos Santos CAMATARI

    2017-10-01

    Full Text Available Abstract The mango has short postharvest shelf life which varies from 6 to 10 days at room temperature in its fresh form. The objective of this study was to evaluate the effect of usage of edible coatings based of cassava starch and chitosan on post-harvest shelf life of mango. Mangoes of Tommy Atkins variety were covered with nine different formulations of coatings in a factorial block experimental design. The fruits were stored at 25 °C and evaluated during storage for the weight loss (%, color parameters, sensory attributes evaluated by trained panel, the rate of CO2 production and microbiological contamination on the peels. Results analysed by linear regressions and ANOVA, demonstrated that chitosan showed significant effect on weight loss (% and on values of L*, a*, b*, chroma, ºhue, peel color, texture, aroma and time which correlated well for suitability of fruit consumption. The formulation containing 0.25% of chitosan and 0.5% of cassava starch showed most favorable results as it presented a post-harvest shelf life of 3 days more than the control fruits and lower rates of CO2 production, showing that this coating actually decreased the rate of the respiratory processes of mango, without compromising the proper ripening of the fruit.

  6. Formulation and shelf life stability of water-borne lecithin nanoparticles for potential application in dietary supplements field.

    Science.gov (United States)

    Edris, Amr E

    2012-09-01

    ABSTRACT The objective of the present investigation is to formulate commercial soybean lecithin as nanoparticles in solvent-free aqueous system for potential supplementary applications. A mechanical method, which involved two major steps, was used for that purpose. First, lecithin submicron particles (~ 0.5 μm) have been prepared by gradual hydration of lecithin powder using mechanical agitation. Finally, the size of these particles was further reduced to stability (appearance, particle size distribution, ζ-potential) and the chemical stability (lipid oxidation) of the dispersions carrying lecithin nanoparticles were assessed every 15 days during the 3-month shelf life period at two different temperatures. Results showed that the final particle size of lecithin in the freshly prepared aqueous dispersion was 79.8 ± 1.0 nm and the amount of peroxide detected was 3.5 ± 0.2 meq/kg lipid. At the end of the storage period, dispersions stored at 4°C exhibited physical and chemical stability as evident from the translucent appearance, the small change in particle size (84.1 ± 1.3 nm), and the small amount of generated peroxides (4.1 ± 0.2 meq/kg lipid). On the other hand, dispersions stored at 25°C were physically stable up to 60 days. Over that period, samples became turbid and the particle size increased to 145.0 ± 1.7 nm with a bimodal distribution pattern. This behavior was due to phospholipids (PLs) degradation and hydrolysis under acidic conditions, which proceeds faster at a relatively high temperature (25°C) than at (4°C). The outcome of this investigation may help in developing water-based dispersions carrying lecithin nanoparticles for dietary supplement of PLs.

  7. Application of Starch Foams Containing Plant Essential Oils to Prevent Mold Growth and Improve Shelf Life of Packaged Bread

    Directory of Open Access Journals (Sweden)

    S. Lotfinia

    2013-04-01

    Full Text Available In the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils. Starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. The foams have the ability to trap the active material and subsequently release the activity. Cinnamon oil is absorbed to foam starch microparticles and acts as an antimicrobial agent. This study was designed and implemented to evaluate the use of starch foam containing vegetable oil to prevent mold growth and improve packaged bread shelf life. For this purpose, first cinnamon essential oil was extracted with water by distillation method then, 250 groups of bread were prepared within polypropylene plastic bags. Various amounts of cinnamon essential oil (500, 750, 1000and1500ppm with 1 g of starch foam powder inside sterilized filter paper were added to these packages.The obtained results of multi-way and intergroup repeated tests indicated that there was a significant difference (P <0/05 between the control groups and various groups containing cinnamon essential oil in terms of microbial load. In the groups containing essential oils, less increase was showed in microbial load and with increasing concentrations of cinnamon essential oil, mold and yeast growth rate decreased. It concluded that by using starch foam containing cinnamon essential oil in bulky bread packing at ambient temperature (25°C, the spoilage process of bulky bread can be postponed 3 to 6 days, and it can be used as an appropriate natural and antifungal preservative in packaging of bread.

  8. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets.

    Science.gov (United States)

    Chaves López, Clemencia; Serio, Annalisa; Montalvo, Costanza; Ramirez, Cristina; Peréz Álvarez, José Angel; Paparella, Antonello; Mastrocola, Dino; Martuscelli, Maria

    2017-09-01

    Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1.4% (v/v) and whey powder 11.2% (w/v) dissolved in deionized water with addition of nisin (500 mg L -1 ); the control batch (CB), consisting of samples immersed in the former broth without addition of nisin. A positive effect of nisin resulted on colour stability; in fact, the global colour index ΔE remained constant during the storage of treated rainbow trout samples, while it increased in the control. However, the behaviour of microbiota, texture, odour and biogenic amines were comparable between fillet samples treated with nisin broth and with control medium (without nisin). No inhibitory effects of nisin on biogenic amines accumulation was observed; conversely, the decline of histamine content (about 30%), observed only in fishes of the control batch, may be correlated to the presence of histamine-degradating bacteria ( Pseudomonas species). Further studies are necessary to investigate nisin action mechanism on the colour, an important physical characteristic involved in the product quality and consumer acceptability.

  9. Combined effect of dimethyl dicarbonate (DMDC) and nisin on indigenous microorganisms of litchi juice and its microbial shelf life.

    Science.gov (United States)

    Yu, Yuanshan; Wu, Jijun; Xiao, Gengsheng; Xu, Yujuan; Tang, Daobang; Chen, Yulong; Zhang, Yousheng

    2013-08-01

    The individual and combined influences of dimethyl dicarbonate (DMDC) and nisin (200 IU/mL) at mild heat on the inactivation of indigenous microorganisms in litchi juice, including bacteria, molds and yeasts (M&Y), were investigated. The fresh litchi juice with or without nisin were exposed to 250 mg/L DMDC at 30, 40, or 45 °C for 0.5, 1, 2, 3, 4, or 6 h. A complete inactivation of M&Y in the litchi juice with or without nisin was achieved as exposed to 250 mg/L DMDC at 30, 40, or 45 °C for 0.5 h. The bacteria, especially Bacillus sp. and Leuconstoc mesenteroides showed higher resistance than M&Y in the litchi juice. Bacillus sp. and Leuconstoc mesenteroides in the litchi juice was not completely inactivated by 250 mg/L DMDC at 30, 40, or 45 °C. However, nisin addition can enhanced the inactivation of these bacteria by DMDC, and nisin and DMDC also showed a synergistic effect on the inactivation of bacteria. M&Y and bacteria were not detected in the litchi juice added with 200 IU/mL nisin as exposed to 250 mg/L DMDC at 45 °C for 3 h. In addition, microbial shelf life of the litchi juice during storage at 4 °C also was evaluated as treated by 250 mg/L DMDC or combination with nisin at 45 °C for 3 h. © 2013 Institute of Food Technologists®

  10. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.

    Science.gov (United States)

    Sampedro, F; Geveke, D J; Fan, X; Rodrigo, D; Zhang, Q H

    2009-03-01

    The effect of thermal and pulsed electric field (PEF) processing on the shelf life of an orange juice-milk beverage (OJMB) was studied. The intensities of the treatments were selected to produce similar inactivation of pectin methyl esterase (PME), an enzyme responsible for the jellification and loss of fresh juice cloudiness. Physical properties (pH, degrees Brix, and color), microbial population, PME activity, and volatile compounds of the product were analyzed during a 4-wk storage at 8 to 10 degrees C. The pH was not affected by any treatment but decreased during the storage in the untreated sample. The degrees Brix values were decreased by the 2 treatments. The thermal and PEF treatments initially inactivated PME activity by 90%. During storage, the PME activity remained constant in the 2 treated samples and decreased slightly in the untreated sample. The reductions in bacterial as well as yeast and mold counts were similar after the 2 treatments (4.5 and 4.1 log CFU/mL for thermal against 4.5 and 5 log CFU/mL for PEF). Based on the initial bacterial counts of the control, it was estimated that the shelf lives of the OJMB treated with thermal and PEF processing stored at 8 to 10 degrees C were 2 and 2.5 wk, respectively. Differences were observed in the color parameters of the OJMB between the 2 treatments in comparison with the control, with a higher difference observed in the thermally processed samples. The relative concentration of volatile compounds was higher in OJMB processed by PEF treatment than that in the thermally processed sample. During storage, the loss of volatile compounds was lower in the PEF sample while thermal and control samples had a similar rate of loss. For an OJMB, treatment with PEF achieved the same degree of microbial and enzyme inactivation as the thermal treatment, but better preserved color and volatile compounds.

  11. Effects of Ocimum basilicum Linn essential oil and sodium hexametaphosphate on the shelf life of fresh chicken sausage.

    Science.gov (United States)

    Barbosa, Lidiane Nunes; Alves, Fernanda Cristina Bérgamo; Andrade, Bruna Fernanda Murbach Teles; Albano, Mariana; Castilho, Ivana Giovannetti; Rall, Vera Lucia Mores; Athayde, Natália Bortoleto; Delbem, Nara Laiane Casagrande; Roça, Roberto de Oliveira; Fernandes, Ary

    2014-06-01

    Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4°C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P < 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.

  12. Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment.

    Science.gov (United States)

    Roccato, Anna; Uyttendaele, Mieke; Membré, Jeanne-Marie

    2017-06-01

    In the framework of food safety, when mimicking the consumer phase, the storage time and temperature used are mainly considered as single point estimates instead of probability distributions. This singlepoint approach does not take into account the variability within a population and could lead to an overestimation of the parameters. Therefore, the aim of this study was to analyse data on domestic refrigerator temperatures and storage times of chilled food in European countries in order to draw general rules which could be used either in shelf-life testing or risk assessment. In relation to domestic refrigerator temperatures, 15 studies provided pertinent data. Twelve studies presented normal distributions, according to the authors or from the data fitted into distributions. Analysis of temperature distributions revealed that the countries were separated into two groups: northern European countries and southern European countries. The overall variability of European domestic refrigerators is described by a normal distribution: N (7.0, 2.7)°C for southern countries, and, N (6.1, 2.8)°C for the northern countries. Concerning storage times, seven papers were pertinent. Analysis indicated that the storage time was likely to end in the first days or weeks (depending on the product use-by-date) after purchase. Data fitting showed the exponential distribution was the most appropriate distribution to describe the time that food spent at consumer's place. The storage time was described by an exponential distribution corresponding to the use-by date period divided by 4. In conclusion, knowing that collecting data is time and money consuming, in the absence of data, and at least for the European market and for refrigerated products, building a domestic refrigerator temperature distribution using a Normal law and a time-to-consumption distribution using an Exponential law would be appropriate. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Assessing the shelf life of cost-efficient conservation plans for species at risk across gradients of agricultural land use.

    Science.gov (United States)

    Robillard, Cassandra M; Kerr, Jeremy T

    2017-08-01

    High costs of land in agricultural regions warrant spatial prioritization approaches to conservation that explicitly consider land prices to produce protected-area networks that accomplish targets efficiently. However, land-use changes in such regions and delays between plan design and implementation may render optimized plans obsolete before implementation occurs. To measure the shelf life of cost-efficient conservation plans, we simulated a land-acquisition and restoration initiative aimed at conserving species at risk in Canada's farmlands. We accounted for observed changes in land-acquisition costs and in agricultural intensity based on censuses of agriculture taken from 1986 to 2011. For each year of data, we mapped costs and areas of conservation priority designated using Marxan. We compared plans to test for changes through time in the arrangement of high-priority sites and in the total cost of each plan. For acquisition costs, we measured the savings from accounting for prices during site selection. Land-acquisition costs and land-use intensity generally rose over time independent of inflation (24-78%), although rates of change were heterogeneous through space and decreased in some areas. Accounting for spatial variation in land price lowered the cost of conservation plans by 1.73-13.9%, decreased the range of costs by 19-82%, and created unique solutions from which to choose. Despite the rise in plan costs over time, the high conservation priority of particular areas remained consistent. Delaying conservation in these critical areas may compromise what optimized conservation plans can achieve. In the case of Canadian farmland, rapid conservation action is cost-effective, even with moderate levels of uncertainty in how to implement restoration goals. © 2016 Society for Conservation Biology.

  14. Application of Starch Foams Containing Plant Essential Oils to Prevent Mold Growth and Improve Shelf Life of Packaged Bread

    Directory of Open Access Journals (Sweden)

    S. Lotfinia

    2014-02-01

    Full Text Available In the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils.  Starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. The foams have the ability to trap the active material and subsequently release the activity. Cinnamon oil is absorbed to foam starch microparticles and acts as an antimicrobial agent. This study was designed and implemented to evaluate the use of starch foam containing vegetable oil to prevent mold growth and improve packaged bread shelf life. For this purpose, first cinnamon essential oil was extracted with water by distillation method then, 250 groups of bread were prepared within polypropylene plastic bags. Various amounts of cinnamon essential oil (500, 750, 1000and1500ppm with 1 g of starch foam powder inside sterilized filter paper were added to these packages.The obtained results of multi-way and intergroup repeated tests indicated that there was a significant difference (P <0/05 between the control groups and various groups containing cinnamon essential oil in terms of microbial load. In the groups containing essential oils, less increase was showed in microbial load and with increasing concentrations of cinnamon essential oil, mold and yeast growth rate decreased. It concluded that by using starch foam containing cinnamon essential oil in bulky bread packing at ambient temperature (25°C, the spoilage process of bulky bread can be postponed 3 to 6 days, and it can be used as an appropriate natural and antifungal preservative in packaging of bread.

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

    Directory of Open Access Journals (Sweden)

    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

  16. EMBALAGEM INDIVIDUAL DE MANGAS CV. TOMMY ATKINS EM FILME PLÁSTICO: EFEITO SOBRE A VIDA DE PRATELEIRA INDIVIDUAL PACKAGING OF MANGOS CV. TOMMY ATKINS IN PLASTIC FILM: EFFECT ON SHELF LIFE

    Directory of Open Access Journals (Sweden)

    FÁBIO YAMASHITA

    2001-08-01

    vitamin C degradation rate between treatments. The combination of packaging with storage at 12ºC was efficient to extend shelf life by reducing metabolic activity and decay in mangos.

  17. Overexpression of plum auxin receptor PslTIR1 in tomato alters plant growth, fruit development and fruit shelf-life characteristics.

    Science.gov (United States)

    El-Sharkawy, I; Sherif, S; El Kayal, W; Jones, B; Li, Z; Sullivan, A J; Jayasankar, Subramanian

    2016-02-29

    TIR1-like proteins are F-box auxin receptors. Auxin binding to the F-box receptor proteins promotes the formation of SCF(TIR1) ubiquitin ligase complex that targets the auxin repressors, Aux/IAAs, for degradation via the ubiquitin/26S proteasome pathway. The release of auxin response factors (ARFs) from their Aux/IAA partners allows ARFs to mediate auxin-responsive changes in downstream gene transcription. In an attempt to understand the potential role of auxin during fruit development, a plum auxin receptor, PslTIR1, has previously been characterized at the cellular, biochemical and molecular levels, but the biological significance of this protein is still lacking. In the present study, tomato (Solanum lycopersicum) was used as a model to investigate the phenotypic and molecular changes associated with the overexpression of PslTIR1. The findings of the present study highlighted the critical role of PslTIR1 as positive regulator of auxin-signalling in coordinating the development of leaves and fruits. This was manifested by the entire leaf morphology of transgenic tomato plants compared to the wild-type compound leaf patterning. Moreover, transgenic plants produced parthenocarpic fruits, a characteristic property of auxin hypersensitivity. The autocatalytic ethylene production associated with the ripening of climacteric fruits was not significantly altered in transgenic tomato fruits. Nevertheless, the fruit shelf-life characteristics were affected by transgene presence, mainly through enhancing fruit softening rate. The short shelf-life of transgenic tomatoes was associated with dramatic upregulation of several genes encoding proteins involved in cell-wall degradation, which determine fruit softening and subsequent fruit shelf-life. The present study sheds light into the involvement of PslTIR1 in regulating leaf morphology, fruit development and fruit softening-associated ripening, but not autocatalytic ethylene production. The results demonstrate that auxin

  18. Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.

    Science.gov (United States)

    Mansur, Ahmad Rois; Oh, Deog-Hwan

    2015-10-01

    This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 °C for 3 min with deionized water, thermosonication (400 W/L), SAcEW (5 mg/L), sodium chlorite (SC; 100 mg/L), sodium hypochlorite (SH; 100 mg/L), and thermosonication combined with SAcEW, SC, and SH (TS + SAcEW, TS + SC, and TS + SH, respectively). Growths of L. monocytogenes and spoilage microorganisms and changes in sensory (overall visual quality, browning, and off-odour) were evaluated. The results show that lag time and specific growth rate of each microorganism were not significantly (P > 0.05) affected by treatment and storage temperature. Exceeding the unacceptable counts of spoilage microorganisms did not always result in adverse effects on sensory attributes. This study suggests that TS + SAcEW was the most effective method to prolong the shelf life of kale with an extension of around 4 and 6 days at 4 and 7 °C, respectively, and seems to be a promising method for the shelf life extension of fresh produce. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. [The effect of the formulation on the shelf-life of biopesticides based on two Colombian isolates of Trichoderma koningiopsis Th003 and Trichoderma asperellum Th034].

    Science.gov (United States)

    Santos, Adriana; García, Magda; Cotes, Alba Marina; Villamizar, Laura

    2012-01-01

    Four biopesticide prototypes formulated as dispersible granules and dry powders based on 2 Colombian isolates of Trichoderma koningiopsis (Th003) and T. asperellum (Th034) were developed. These microorganisms have antagonist activity against Fusarium oxysporum f. sp. lycopersici and Rhizoctonia solani with a reduction in incidence of between 70 and 100% in tomato crops and potato crops, respectively. To determine the effect of the formulation on the shelf-life of 4 biopesticides based on T. koningiopsis Th003 and Trichoderma asperellum Th034 at 3 different temperatures. The formulation effect was determined by evaluating the germination of unformulated and formulated conidia (dispersible granules and dry powder) stored at 8, 18 and 28°C for 18 months. Germination kinetics were used to estimate the shelf-life by using different mathematical models (zero order, first order, second order, Higuchi model, Korsmeyer-Peppas model and polynomial model). The products showed high stability of the conidia germination when they were stored at 8 and 18° C, with shelf-lives of 14.4 and 13.9 months for dry powder based on Th003, and 12.0 and 10.8 months for dry powder based on Th034, respectively. Prototypes formulated as dispersible granules stored at the same temperatures (8 and 18°C) showed lower shelf-lives, with values of 11.6 and 10.9 months for the Th003 product, and 10.7 and 7.2 months for the dispersible granules based on Th034. Significant reductions in germination were observed on unformulated conidia at all storage temperatures evaluated. The formulation type affected the conidia stability of the 2 Trichoderma spp. Colombian isolates. Dry powder was the prototype with the highest stability and shelf-life at all temperatures evaluated. Copyright © 2011 Revista Iberoamericana de Micología. Published by Elsevier Espana. All rights reserved.

  20. Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life.

    Science.gov (United States)

    Kaur, Mandeep; Shang, Hongshan; Tamplin, Mark; Ross, Tom; Bowman, John P

    2017-12-01

    Packaging and storage temperature are important factors that influence the shelf-life of vacuum packed (VP) meat. In this study the shelf-life of VP bone-in lamb hind shanks stored at 8 °C and -1.2 °C was determined in parallel to analyses of starting and eventual spoilage bacterial communities via Illumina MiSeq based 16S rRNA amplicon sequencing. The mean total viable counts (TVC) and lactic acid bacterial viable counts (LAB) were observed to increase to log 7.5 CFU/cm2 and 7 CFU/cm2 after 6 and 42 days at 8 °C and -1.2 °C and stayed stable until shelf-life termination after 13 and 124 days, respectively. The sequence data showed initial communities were patchily distributed and were mainly derived from skin microbiome taxa likely prevalent within the abattoir. A broad diversity of VP meat associated specific spoilage organisms (SSO) were comparatively abundant in this initial population. Overtime meat spoilage communities developed a distinctive and stable microbiome. At -1.2 °C SSO included mainly Carnobacterium, Yersinia and Clostridium spp. while at 8 °C SSO expanded to include Hafnia, Lactococcus, Providencia spp. Growth curves inferred from the sequence data after taking into account rRNA copy number suggested that SSO growth rates were consistent with overall growth rates determined from TVC and LAB data and are predictable. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  1. Use of an additive canthaxanthin based and annatto extract in diets of laying hens and its effect on the color of the yolk and the egg shelf life

    Directory of Open Access Journals (Sweden)

    Víctor Rojas V.

    2015-09-01

    Full Text Available The aim of this study was to evaluate the use of an additive canthaxanthin based and annatto extract (Bixa orellana L. in diets of laying hens and its effect on the color of the yolk and the egg shelf life. Position 864 hens 34 to 45 weeks old, distributed in a completely randomized design with six replicates per treatment were used. Treatments were T0 (control diet, T1 (T0 + 30 g of canthaxanthin and annatto extract and T2 (T0 + 60 g of canthaxanthin and annatto extract. The results were 88.6; 91.9 and 90.8% for laying percentage; 60.5; 61.6 and 61.5 g for egg weight; 53.6; 56.4 and 55.7 g for egg mass. The yolk color temperature 7 °C for Roche scale was 6, 9 and 12 and colorimetric Minolta was to "L" of 42.10; 40.24 and 39.65; for "a" of 0.07; 3.68 and 6.44 and for "b" of 19.35; 18.36 and 18.18. Shelf life at room temperature 7 °C was 81, 86 and 90 UH. Lipid peroxidation was 0.10; 0.07 and 0.05 μmol MDA.g-1 yolk; for T0, T1 and T2 respectively. In all variables indicated statistically significant differences between treatments (p < 0.05. Food consumption was 103.9; 109.2 and 107.5 g and feed conversion of 1.94; 1.93 and 1.92. It is concluded that the addition of canthaxanthin and annatto extract to 30 and 60 g t-1 feed than the control, improved performance parameters, yolk color and egg shelf life.

  2. Oxidation and antioxidant status: effects on shelf-life of meat from Limousine cattle fed with supplements of α-tocopherol

    OpenAIRE

    Domenico Gatta; Claudia Russo; Giovanna Preziuso; Maria D'Agata

    2010-01-01

    The purpose of this study was to evaluate the antioxidant status of meat from cattle fed diets supplemented with vitamin E (α-tocopherol acetate) during the finishing period and to evaluate the effect of this treatment on meat shelf-life. Twenty purebred Limousine calves reared in the same farm, were randomly selected, divided into control group (n=10) and treated group (n=10) and fed a total mixed ration: treated group received a supplementation of vitamin E (900 mg/kg of CMF) for a pe...

  3. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ

    OpenAIRE

    Baby Latha, R.; Debnath, Sukumar; Sarmandal, C. V.; Hemavathy, J.; Khatoon, Sakina; Gopala Krishna, A. G.; Lokesh, B. R.

    2011-01-01

    To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27 °C 65%RH) and accelerated conditions (37 °C/92%RH). Samples were withdrawn periodically and p...

  4. Evaluation of pulsed light treatments on inactivation of Salmonella on blueberries and its impact on shelf-life and quality attributes.

    Science.gov (United States)

    Cao, Xinang; Huang, Runze; Chen, Haiqiang

    2017-11-02

    Blueberry have a short shelf life when fully ripe and susceptible to contamination of various pathogens. Our study investigated the effect of pulsed light (PL) on inactivation of Salmonella on blueberries and its impact on shelf-life, quality attributes and health-benefit compounds of blueberries. Dry PL (6J/cm 2 ) and water-assisted PL (samples were agitated in water during PL treatment; 9J/cm 2 ) along with two controls, dry control (untreated) and water-assisted control (water washing without PL), were applied to blueberries with subsequent storages at room temperature (3days) or 5°C (7days). For Salmonella inactivation, dry PL treatment achieved 0.9 and 0.6 log reduction of Salmonella for spot and dip inoculation, respectively; while the water-assisted PL treatment reduced Salmonella by 4.4 log and 0.8 log for spot and dip inoculation, respectively. The water-assisted PL treatment resulted in Salmonella populations significantly lower than the dry control after storage regardless of the storage temperature and inoculation method. Neither dry nor water-assisted PL treatments improved the shelf life of blueberries even though direct inactivation of natural yeasts and molds were achieved. Surface lightness was instantly reduced after both dry and water-assisted PL treatments. Compared with the dry control, the two PL treatments did not reduce the firmness of blueberries. Weight loss was increased for the dry PL treated samples, but not for the water-assisted PL treatment for both storage conditions. Delayed anthocyanins accumulation and reduced total antioxidant activity were induced by both PL treatments at the end of storage at room temperature, while slight enhancement in total phenolics content was achieved by water-assisted PL treatment. In conclusion, the water-assisted PL treatment could effectively decontaminate Salmonella on blueberries while showed minimal or no impact on the shelf-life, quality attributes and health-benefit compounds of blueberries. PL

  5. Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization.

    Science.gov (United States)

    Mentana, Annalisa; Natale, Anna; Palermo, Carmen; Nardiello, Donatella; Conte, Amalia; Del Nobile, Matteo Alessandro; Quinto, Maurizio; Centonze, Diego

    2016-07-01

    In order to assess the product quality and shelf life of an Italian soft cream cheese under different storage conditions, the volatile and peptide profiles evolution were tested. Volatiles were sampled directly from the head space of cheese packaging by solid-phase microextraction and analyzed by GC-MS. Peptide profiles were obtained by nanoLC-MS/MS, following a novel bioinformatics approach based on scoring distribution associated to the protein hits originating from the database search. In particular, a refined identification by focusing on selected time segments corresponding to the most intense peaks was carried out. A total of 40 compounds including acids, aldehydes, ketones, lactones, alcohols, esters, hydrocarbons, terpene, sulfur, and aromatic compounds were detected. Significant differences in their abundance during the storage in different packagings were observed, as well as an evolution of peptides mainly belonging to αS1-casein. The results demonstrated the usefulness of the above-mentioned hyphenated techniques for the determination of the soft cheese shelf life under different storage conditions. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  6. Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

    Directory of Open Access Journals (Sweden)

    Anthoula A. Argyri

    2014-01-01

    Full Text Available In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP treatment on apricot, peach, and pear pieces in sucrose (22°Brix solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g and no growth of microorganisms was observed until the end of storage. Overall, no differences of the L*, a*, or b* value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.

  7. Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution

    Directory of Open Access Journals (Sweden)

    Stefan Georgiev Dragoev

    2014-01-01

    Full Text Available The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions (P0.05. According to results obtained it was concluded that 80%O2/20%CO2 modified atmosphere packaged veal stored at 0±0.5°C after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15 d postmortem.

  8. Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention.

    Science.gov (United States)

    Ranjitha, K; Shivashankara, K S; Sudhakar Rao, D V; Oberoi, Harinder Singh; Roy, T K; Bharathamma, H

    2017-04-15

    Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50ppm kinetin and packed in 25μ polypropylene bags showed a shelf life of 21days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21days. Studies conducted on the effect of optimized combination on microbial population and flavour profile revealed that among different microorganisms, pectinolysers had a significant effect on spoilage of MPCL and their population of ⩽3.59logcfu/g was found to be acceptable. Principal component analysis of headspace volatiles revealed that (E)-2-undecenal, (E)-2-hexadecenal, (E)-2-tetradecenal & (E)-2-tetradecen-1-ol in stored samples clustered with fresh samples and therefore, could be considered as freshness indicators for MPCL. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated.

    Science.gov (United States)

    Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Mano, Sérgio Borges; Teixeira, Claudia Emília; da Cruz Silva Canto, Anna Carolina Vilhena; de Carvalho Vital, Helio; Conte-Júnior, Carlos Adam

    2013-07-01

    This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.

  10. 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.

  11. Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere.

    Science.gov (United States)

    Rossi, R; Stella, S; Ratti, S; Maghin, F; Tirloni, E; Corino, C

    2017-11-01

    The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected ( oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved ( meat from the AOX group was comparable ( meat in appearance and aroma. A lower ( < 0.05) spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.

  12. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display.

    Science.gov (United States)

    Hoyle Parks, A R; Brashears, M M; Martin, J N; Woerner, W D; Thompson, L D; Brooks, J C

    2012-01-01

    Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria. This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged ground beef patties; as well as the effects and possible interaction of LAB and rosemary oleoresin (RO) on the stability of high oxygen MAP ground beef during display. In both package types, trained and consumer evaluations indicated no effect (P>0.05) of LAB on lean color and off-odor. Display affected trained and consumer sensory evaluations and indicated declined stability over time. Thiobarbituric acid values were lower for traditionally packaged ground beef with LAB (P<0.05) and MAP ground beef with RO or RO and LAB (P<0.05). Overall, LAB had no effect on the shelf life and stability of traditionally or high-oxygen MAP packaged ground beef patties. Therefore, utilization of LAB in ground beef to reduce pathogenic bacteria is viable without alteration of spoilage indicators. Copyright © 2011 Elsevier Ltd. All rights reserved.

  13. The production and shelf life of high-iron, pre-cooked rice porridge with ferrous sulphate and other high-iron materials

    Directory of Open Access Journals (Sweden)

    Chowladda Teangpook

    2011-08-01

    Full Text Available The production and shelf life of high-iron, dried, pre-cooked rice porridge with ferrous sulphate and other high-iron materials was studied. Broken brown rice was soaked in water and ferrous sulphate was added at 0.05, 0.1 and 0.15% of the dried brown rice. The mixture was steamed for 20 min and dried in a double drum dryer. Green shallot, young ginger and cooked chicken fillet were dried in an electric cabinet dryer. Chicken blood and edible fern were dried in a double drum dryer and vacuum freezer respectively. The optimum ferrous sulphate added to the rice was 0.05% and the developed formulation of dried porridge consisted of ferrous sulphate rice (67.80%, chicken fillet (20%, chicken blood (3%, green shallot (0.7%, young ginger (1%, edible fern (0.5%, pepper powder (0.5%, sucrose (3%, salt (3% and monosodium glutamate (0.5%.The dried porridge had a high iron content of 10.18 mg/50 g and the shelf life was three months at room temperature when stored in either aluminum foil laminated bag or metalite bag.

  14. Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life

    DEFF Research Database (Denmark)

    Rashid, M.H.A.; Grout, Brian William Wilson; Continella, A.

    2015-01-01

    Low-dose gamma irradiation (0.08 kGy over 10 min), a level significantly below that required to satisfy the majority of international quarantine regulations, has been employed to provide a significant reduction in visible fungal infection on papaya fruit surfaces. This is appropriate for local...... and national markets in producer countries where levels of commercial acceptability can be retained despite surface lesions due to fungal infection. Irradiation alone and in combination with hot-water immersion (50 °C for 10 min) has been applied to papaya (Carica papaya L.) fruits at both the mature green...

  15. Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelf life extenders for sliced bread.

    Science.gov (United States)

    Otoni, Caio G; Pontes, Silvania F O; Medeiros, Eber A A; Soares, Nilda de F F

    2014-06-04

    Consumers are increasingly demanding foods with lower synthetic preservatives. Plant essential oils are natural compounds with remarkable antimicrobial properties and may be incorporated as emulsions into water-soluble polymers to form antimicrobial films. Coarse emulsions (diameters of 1.3-1.9 μm) and nanoemulsions (diameters of 180-250 nm) of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils were produced through low-speed mixing and ultrasonication, respectively. Methylcellulose was added for film-forming purposes. Both essential oils reduced the rigidity and increased the extensibility of the methylcellulose films, effects that were even more pronounced for nanodroplets. Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days, and droplet size reduction provided a further improvement in antimicrobial properties. Due to increased bioavailability, less preservative content might be used and still deliver the same antimicrobial efficiency if encapsulated in smaller particles.

  16. Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree

    Science.gov (United States)

    Antimicrobial films of polylactic acid polymer incorporated with nisin, Ethylenediaminetetraacetic acid (EDTA), sodium benzoate (SB), potassium sorbate (PS) and their combination were developed and their antimicrobial effects on the inactivation of Escherichia coli O157:H7 and natural background mic...

  17. 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.

  18. PENENTUAN WAKTU KADALUARSA DAN MODEL SORPSI ISOTERMIS BIJI DAN BUBUK LADA HITAM (Piper ningrum L. [Shelf Life Prediction and Isotherm Sorption Model of Dried Grain and Powdered Black Pepper (Piper ningrum L.

    Directory of Open Access Journals (Sweden)

    Erika Diah2

    2005-04-01

    Full Text Available Black pepper is one of the most popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted to predict the shelf life of packaged black pepper (both dried grain and powder by applying isotherm sorption and Labuza models. Initial moisture content of dried grain was 12.17 % d.b and for the powder was 10.27 % d.b. The shelf life of black pepper calculated for the dried grain was longer than the powder. When stored at 90 % RH, the dried grain black pepper packaged in HDPE demonstrated the longest shelf life which was equal to 2187 days and for the powder equal to 2037 days. The volatile oil loss for dried grain black pepper after 30 days of preservation was 1.36 % and for the powder was 40.82%.

  19. Effect of Gibberellic Acid under Deficit Irrigation on Physicochemical and Shelf Life Attributes of Pomegranate Fruit (cv. Shahvar

    Directory of Open Access Journals (Sweden)

    yahya selahvarzi

    2017-02-01

    Full Text Available Introduction: Pomegranate (Punica granatum L. belonging to the family Punicaceae, native to subtropical regions of Iran and adapted to arid or semi arid climates with mild winters. Pomegranate is fairly drought tolerant but requires regular irrigation to produce high yield and fruit weight. Large parts of Iran within the boundaries of central deserts (Dasht-e-kavir and Kavir-e-Loot have arid or semi-arid conditions which make them suitable for pomegranate production. However drought crisis and water resources restriction are very serious in these areas. Materials and Methods: This experiment was conducted on 7-year old pomegranate cv. Shahvar trees from 2013 to 2014 in Torbat-e-Heydarieh, Razavi Khorasan, Iran. Irrigation treatments and Gibberellic acid application were used in Completely Randomized Split-Plot Design with four replications. Irrigation treatments included [1-control: 100% of estimated crop evapotranspiration (Etc 2-Sustained deficit irrigation (SDI: watering was constantly used at 50%Etc, and 3-Regulated deficit irrigation (RDI: not watering was imposed until fruit set and then irrigation was applied same as control]. Foliar application of Gibberellic acid was done with two concentrations (0 and 150 ppm at early May and September. Precipitation and pan evaporation (Ep was recorded by weather station that located at 15 km distance from the studied orchard. Daily crop reference evapotranspiration (ETo was estimated by penman-monteith equation. Trees were drip-irrigated by two lateral lines parallel to the tree row and four emitters that each one delivers 4 liters per hour. Fruit weight and numbers, tree production (yield, peel, arils and juice percent and finally fruit cracking of each treatment were determined at ordinary harvest time in late of October. Some uniform and intact fruits per treatment transferred to cold storage (T= 5 ◦C, RH= 85-90%. After storage period the fruits transfered to shelf life condition (7 days at 20

  20. Vida útil de fatias de manga armazenadas em embalagem com atmosfera modificada passiva Shelf life of mango slices stored under passive modified atmosphere packaging

    Directory of Open Access Journals (Sweden)

    Lilian Karine Rodrigues

    2008-12-01

    Full Text Available Fatias de manga fresca e osmoticamente desidratadas foram acondicionadas em bandejas de poliestireno expandido, recobertas com filme de polietileno de baixa densidade (PEBD e estocadas à temperatura de 5 °C com o objetivo de verificar o efeito da desidratação osmótica e da embalagem com atmosfera modificada passiva na vida útil das frutas. Amostras de manga fresca, acondicionadas nas condições do ar atmosférico, foram utilizadas como controle. As mangas foram avaliadas periodicamente quanto às suas características físico-químicas e microbiológicas, composição da atmosfera interna das embalagens, perda de peso e aceitação sensorial. O processo de desidratação osmótica e o acondicionamento das frutas com atmosfera modificada influíram positivamente na manutenção das características sensoriais e na qualidade microbiológica das fatias de manga. As fatias de manga fresca acondicionadas nas condições do ar atmosférico (FR AR e com atmosfera modificada (FR MAP apresentaram uma vida útil de apenas 8 e 14 dias, respectivamente, sendo limitada principalmente por sua aceitação sensorial e contaminação microbiológica. Já as frutas desidratadas osmoticamente e embaladas com atmosfera modificada (OD MAP apresentaram uma vida útil de 18 dias com boa aceitação sensorial durante toda a estocagem.Fresh and osmodehydrated mango slices were packaged in expanded polystyrene trays covered with low density polyethylene films (PEBD and stored at 5 °C aiming at verifying the effect of osmotic dehydration process and modified atmosphere packaging on the fruit shelf life. Fresh mango slices packaged under atmospheric conditions were used as control. The slices were evaluated periodically with respect to physicochemichal and microbiological characteristics, internal atmosphere composition of the packages, weight reduction, and sensory acceptance. The osmotic dehydration process and the modified atmosphere packaging had a positive

  1. SHELF LIFE OF BOVINE MEAT TREATED WITH FOOD GRADE TRISSODIC PHOSPHATE VIDA DE PRATELEIRA DA CARNE BOVINA TRATADA PELO FOSFATO TRISSÓDICO GRAU ALIMENTÍCIO

    Directory of Open Access Journals (Sweden)

    Albenones José de Mesquita

    2007-09-01

    Full Text Available

    To the present study, the capacity of food grade trissodic phosphate to reduce bacterial spoiling and pathogenic effect on bovine meat from three different categories of abattoirs was estimated, as well as shelf life of bovine meat kept under refrigeration. Trissodic phosphate was efficient to reduce bacterial spoiling and pathogenic effect, represented by mesophils and psychrotrophs, indicator microorganisms, fecal coliforms and pathogens such as Staphylococcus aureus and Salmonella. The shelf life of treated bovine meat was influenced by the abattoir category and by the treatment with 10% solution of trissodic phosphate which represented an increase of 26.66%, 27.77% and 31.03% in the durability of meat coming from abattoirs A, B and C, respectively.

    KEY-WORDS: Trissodic phosphate; shelf life; bovine meat.

    No presente estudo verificou-se a capacidade do fosfato trissódico grau alimentício de reduzir a carga bacteriana deteriorante e patogênica da carne bovina proveniente de três categorias diferentes de estabelecimentos de abate, bem como estimou-se a vida do produto mantido sob refrigeração. O fosfato trissódico mostrou-se eficiente na redução da carga bacteriana deteriorante, representada por mesófilos e psicrotróficos, microrganismos indicadores, coliformes fecais e patogênicos como o Staphylococcus aureus e a Salmonella. A vida de prateleira da carne tratada foi influenciada pela categoria do estabelecimento e pelo tratamento com fosfato trissódico em solução a 10% que representou um acréscimo de 26,66%, 27,77% e 31,03% na durabilidade das carnes oriundas dos

  2. PENENTUAN WAKTU KADALUARSA DAN MODEL SORPSI ISOTERMIS BIJI DAN BUBUK LADA HITAM (Piper ningrum L.) [Shelf Life Prediction and Isotherm Sorption Model of Dried Grain and Powdered Black Pepper (Piper ningrum L.)

    OpenAIRE

    Erika Diah2); M. Arpah; Winiati P Rahayu

    2005-01-01

    Black pepper is one of the most popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted to predict the shelf life of packaged black pepper (both dried grain and powder) by applying isotherm sorption and Labuza models. Initial moisture content of dried grain was 12.17 % d.b and for the powder was 10.27 % d.b. The shelf life of black pepper calculated for the dried...

  3. Shelf life stability comparison in air for solution processed pristine PDPP3T polymer and doped spiro-OMeTAD as hole transport layer for perovskite solar cell

    Directory of Open Access Journals (Sweden)

    Ashish Dubey

    2016-06-01

    Full Text Available This data in brief includes forward and reverse scanned current density–voltage (J–V characteristics of perovskite solar cells with PDPP3T and spiro-OMeTAD as HTL, stability testing conditions of perovskite solar cell shelf life in air for both PDPP3T and spiro-OMeTAD as HTL as per the description in Ref. [1], and individual J–V performance parameters acquired with increasing time exposed in ambient air are shown for both type of devices using PDPP3T and spiro-OMeTAD as HTL. The data collected in this study compares the device stability with time for both PDPP3T and spiro-OMeTAD based perovskite solar cells and is directly related to our research article “solution processed pristine PDPP3T polymer as hole transport layer for efficient perovskite solar cells with slower degradation” [2].

  4. Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++Grade Hanwoo Steer Beef: Implications for Shelf Life.

    Science.gov (United States)

    Cho, Soohyun; Kang, Sun Moon; Seong, Pilnam; Kang, Geunho; Kim, Youngchoon; Kim, Jinhyung; Chang, Sunsik; Park, Beomyoung

    2017-01-01

    This study was conducted to establish the shelf life of 1 ++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1 ++ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at -18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased ( p life of 1 ++ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at -18°C after 14 d of aging at 2°C.

  5. Shelf life stability comparison in air for solution processed pristine PDPP3T polymer and doped spiro-OMeTAD as hole transport layer for perovskite solar cell.

    Science.gov (United States)

    Dubey, Ashish; Adhikari, Nirmal; Venkatesan, Swaminathan; Gu, Shaopeng; Khatiwada, Devendra; Wang, Qi; Mohammad, Lal; Kumar, Mukesh; Qiao, Qiquan

    2016-06-01

    This data in brief includes forward and reverse scanned current density-voltage ( J - V ) characteristics of perovskite solar cells with PDPP3T and spiro-OMeTAD as HTL, stability testing conditions of perovskite solar cell shelf life in air for both PDPP3T and spiro-OMeTAD as HTL as per the description in Ref. [1], and individual J - V performance parameters acquired with increasing time exposed in ambient air are shown for both type of devices using PDPP3T and spiro-OMeTAD as HTL. The data collected in this study compares the device stability with time for both PDPP3T and spiro-OMeTAD based perovskite solar cells and is directly related to our research article "solution processed pristine PDPP3T polymer as hole transport layer for efficient perovskite solar cells with slower degradation" [2].

  6. Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life

    Science.gov (United States)

    Chang, Sunsik; Park, Beomyoung

    2017-01-01

    This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at −18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased (pfreezer storage increased (pfreezer storage at −18°C after 14 d of aging at 2°C. PMID:28747830

  7. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.

    Science.gov (United States)

    Chouliara, E; Karatapanis, A; Savvaidis, I N; Kontominas, M G

    2007-09-01

    The combined effect of oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by oregano oil or by MAP. Finally, sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1% oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect.

  8. Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada Shelf life extension and microbiology of pork meat packaged in modified atmosphere

    Directory of Open Access Journals (Sweden)

    Sérgio Borges Mano

    2002-01-01

    with either 1.0 L of air (100%, nitrogen (100%, 20/80 or 40/60 CO2/O2 and finally sealed. Samples were subdivided into two batches and stored in walk-in cold rooms at 1 and 7ºC. Samples were taken at different days of storage and pH and gas concentration (CO2/O2/N2 were determined. Likewise, total viable, lactic acid bacteria, Enterobacteriaceae, Brochothrix thermosphacta and Pseudomonas were counted. Bacterial growth parameters were assessed using Gompertz equations. As expected, modified atmosphere packaging extended the pork meat shelf life. However, modified atmospheres enriched with CO2 and at 1ºC showed a greater effectiveness. The samples conserved in MAP enriched in CO2, as much to 7 as to 1ºC, maintained the constant pH during the period of storage. At 1 and 7ºC the lag phases and the duplication times of the total microbiota were progressively larger in the following order: air (100%, N2 (100%, 20/80 and 40/60 CO2/O2. In accordance with the results, it can be concluded that, by as much to 1 as to 7ºC, the use of the modified atmospheres slowed the growth of the spoilage bacteria of pork meat, favoring the extension of the useful life, mainly in the MAP enriched with CO2.

  9. Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits.

    Science.gov (United States)

    Singh, Sanjay; Singh, A K; Joshi, H K; Lata, K; Bagle, B G; More, T A

    2010-08-01

    Effect of zero energy cool chamber (ZECC) along with post-harvest treatments (including CaCl2, mustard oil and K2SO4 separately) on shelf-life and fruit quality attributes of ber (Zizyphus mauritiana Lamk.) cv 'Gola' during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugars, reducing sugar and reduction in titratable acidity, and ascorbic acid during storage were observed in all treatments. Fruits treated with CaCl2 1.5% and stored in ZECC recorded least PLW (17.1%), spoilage loss (20%), respiratory activity (0.25 mg CO2/kg/h) and exhibited 7 days of shelf-life, followed by CaCl2 1% + ZECC, while untreated fruits had 3 days of economic shelf-life. Fruits stored in ZECC recorded 6 days shelf-life. Highest respiration rate was in control (0.45 mg CO2 /kg/h) on 9(th) day of storage. Data on fruit quality attributes indicated that ZECC + CaCl2 1.5% or ZECC alone might be an ideal on-farm storage facility for maintaining the quality of ber fruits under semi-arid environment of Western India.

  10. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life.

    Science.gov (United States)

    Pothakos, Vasileios; Samapundo, Simbarashe; Devlieghere, Frank

    2012-12-01

    The major objective of this study was to determine the role of psychrotrophic lactic acid bacteria (LAB) in spoilage-associated phenomena at the end of the shelf-life of 86 various packaged (air, vacuum, modified-atmosphere) chilled-stored retail food products. The current microbiological standards, which are largely based on the total viable mesophilic counts lack discriminatory capacity to detect psychrotrophic LAB. A comparison between the total viable counts on plates incubated at 30 °C (representing the mesophiles) and at 22 °C (indicating the psychrotrophs) for 86 food samples covering a wide range - ready-to-eat vegetable salads, fresh raw meat, cooked meat products and composite food - showed that a consistent underestimation of the microbial load occurs when the total aerobic mesophilic counts are used as a shelf-life parameter. In 38% of the samples, the psychrotrophic counts had significantly higher values (+0.5-3 log CFU/g) than the corresponding total aerobic mesophilic counts. A total of 154 lactic acid bacteria, which were unable to proliferate at 30 °C were isolated. In addition, a further 43 with a poor recovery at this temperature were also isolated. This study highlights the potential fallacy of the total aerobic mesophilic count as a reference shelf-life parameter for chilled food products as it can often underestimate the contamination levels at the end of the shelf-life. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Effect of some potentially synergistic treatments in combination with 100 Krad irradiation on the iced shelf life of cod fillets

    Energy Technology Data Exchange (ETDEWEB)

    Licciardello, J.J.; Ravesi, E.M.; Tuhkunen, B.E.; Racicot, L.D.

    Irradiation of cod fillets with a maximum absorbed dose of 100 Krad extended iced storage life by about 9 days. Further extension of several days resulted when irradiation was combined concurrently with either 60% CO/sub 2/ packaging atmosphere or sorbate additive. Packaging at low oxygen tension did not provide any additional benefit for irradiated fish. No important difference in storage life of treated fish was observed due to one vs three day postmortem age. The 100 Krad treatment extended grade B quality market life as opposed to grade A (prime quality) market life. Certain physical/chemical tests were evaluated for their efficacy in estimating spoilage. Concentrations of TMA, DMA, hypoxanthine, APC and pH at spoilage were comparable in control and air-irradiated samples, but were less in sorbate-irradiated fillets. 48 references, 8 figures, 1 table.

  12. Estimativa da vida útil de café solúvel por modelo matemático Shelf-life prediction of instant coffee by mathematic method

    Directory of Open Access Journals (Sweden)

    Rosa M. Vercelino ALVES

    1998-04-01

    Full Text Available O fator limitante da vida útil de café solúvel é o ganho de umidade do ambiente externo que leva à total aglomeração do produto. Uma forma de estimar a vida útil de café solúvel é através de modelo matemático que relaciona o aumento de umidade do produto, por meio de sua isoterma de sorção de umidade, com a taxa de permeabilidade ao vapor d’água da embalagem. Visando avaliar a adequação dessa técnica, café solúvel foi acondicionado em três tipos de materiais/ dois tamanhos de embalagem, e estocados a 30,0 ± 1,0°C e 80% de umidade relativa. A isoterma do café solúvel obtida pelo método de dessecador foi ajustada por quatro equações: linear, Halsey, Oswin e GAB. Conclui-se que a vida útil do café solúvel independe do tamanho de embalagem (25 e 50g, nos materiais em estudo, e foi de 15 dias em polietileno de baixa densidade (PEBD - 30µm, 3 meses no polipropileno biorientado/polipropileno biorientado perolizado (BOPP/BOPPP - 20µm/40µm e de 3,5 a 4 meses em poliéster metalizado/PEBD (PETmet/PEBD - 12µm/70µm. O ganho de umidade do café solúvel determinado experimentalmente foi semelhante ao estimado pelo modelo matemático para valores menores que 12%, independentemente da equação usada para ajuste da isoterma de sorção de umidade do produto.The limiting factor of instant coffee shelf-life is the gain of moisture from the external environment, which causes the total agglomeration of the product. One of the ways to estimate instant coffee shelf-life is through the mathematic method, which relates the product moisture increase by means of its moisture sorption isotherm with the water vapour permeability rate of the packaging material. In order to assess the adequacy of this technique, instant coffee was packaged in three types of materials / two sizes of package, and stored at 30,0 ± 1,0°C and 80% of relative humidity. Instant coffee isotherm achieved by the disiccator method was adjusted by the following

  13. BACTERIAL DETERIORANTS IN CHICKEN BREAST FILLET PACKAGED IN AIR, VACUUM AND IRRADIATED: BACTERIOLOGICAL GROWTH PARAMETERS AND SHELF-LIFE BACTÉRIAS DETERIORANTES EM FILÉS DE FRANGO EMBALADOS EM AR, VÁCUO E IRRADIADOS: PARÂMETROS BACTERIOLÓGICOS DE DESENVOLVIMENTO E PRAZO COMERCIAL

    Directory of Open Access Journals (Sweden)

    Samira Pirola Santos Mantilla

    2009-10-01

    Full Text Available

    The objective of this research was to evaluate the effect of packaging in 100% air and vacuum, combined with radiation (2 kGy and 3 kGy, on chicken breast fillet shelf-life by evaluation of bacterial deteriorants growth and pH variation parameters. The vacuum packaging increased shelf-life, when compared to commercial packaging in 100% air, both in non-irradiated and irradiated to 3 kGy fillets. The irradiation increased the shelf-life of fillet samples at both doses. The lactic acid bacteria were the organisms that most developed in irradiated samples, showing greater radioresistance, as compared to other microorganisms studied, while the enterobacteria showed greater sensitivity to treatment with ionizing radiation. The vacuum packaging, combined with irradiation, can be used to improve the safety of chicken breast fillets and to extend its shelf-life.

    KEY-WORDS: Deterioration; chicken meat; vacuum packaging; meat radiation.

    O objetivo deste experimento foi avaliar o efeito do uso de embalagens, em 100% ar e a vácuo, combinadas com a radiação gama (2 kGy e 3 kGy, no aumento do prazo de validade comercial de filé de peito de

  14. Study on optimum growth condition and designing formulation for increasing shelf life of Streptomyces rimosus strain C-2012 as biocontrol agent

    Directory of Open Access Journals (Sweden)

    Ebrahim Karimi

    2015-12-01

    Full Text Available Introduction: An important issue in microbial biotechnology is linkage between screened beneficial strains in laboratory and industry. Therefore, to develop beneficial microbial biocontrol agents; optimization of nutritional and physiological condition for high level production and selection of carrier for final formulation are necessary. In this research we tried to find the best growth condition and suitable formulation for biocontrol Streptomyces rimosus strain C-2012. Materials and methods: For optimization of growth condition of strain C-2012, utilization of carbon sources, growth in different media, effect of temperature, pH and NaCl were investigated. Then the effect of different carriers and additives in final formulation and shelf life of microbial community were studied. Results: Study on utilization of carbon sources showed that glucose, fructose and mannitole were suitable carbon sources for growth and the best initial pH and temperature were 7 and 28°C, respectively. Results showed that the culture medium containing glucose, yeast extract and malt extract was the best medium. Investigation on NaCl effect showed that from 0 up to 300 mM sodium chloride could increase microbial community and salinity more than this range decreased microbial community. Based on the results we found that sand is suitable as microbial carrier comparing hydrogel polymers. Viability test during 36 months showed that formulation with NaCl content could keep 200 times (8*106 cfu/g more than samples without salinity at last month. Discussion and conclusion: Using suitable carbon sources such as glucose at 28 °C and pH at 7 are important items in optimum growth and preparing final formulation with good level of microbial community. Capability in secondary volatile and liquid metabolites production and fungal pathogen control by Streptomyces rimosus in the presence of NaCl showed that this strain has high potentiality to apply in both normal and saline area

  15. Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage.

    Science.gov (United States)

    Kehili, Mouna; Choura, Sirine; Zammel, Ayachi; Allouche, Noureddine; Sayadi, Sami

    2018-04-25

    Tomato peels by-product from a Tunisian industry was used for the extraction of lycopene-rich oleoresin using hexane solvent maceration. Tomato peels oleoresin, TPO, exhibited competitive free radicals scavenging activity with synthetic antioxidants. The efficacy of TPO in stabilizing refined olive (ROO) and sunflower (RSO) oils was investigated for five months, under accelerated shelf-life, compared to the synthetic antioxidant, butylated hydroxytoluene (BHT). TPO was added to ROO and RSO at four different concentrations, namely 250, 500, 1000 and 2000 µg/g and BHT standard at 200 µg/g. Lipid oxidation was tracked by measuring the peroxide value, acidity, conjugated dienes and trienes. Results suggested the highest efficiency of 250 µg/g and 2000 µg/g of TPO, referring to 5 µg/g and 40 µg/g of lycopene, for the oxidative stabilization of ROO and RSO, respectively. The protective effect of TPO against the primary oxidation of these refined oils was significantly correlated to their lycopene contents. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations.

    Science.gov (United States)

    Adams, K R; Niebuhr, S E; Dickson, J S

    2015-12-01

    The objectives of this study were to determine the dissolved CO2 and O2 concentrations in the purge of vacuum-packaged pork chops over a 60 day storage period, and to elucidate the relationship of dissolved CO2 and O2 to the microbial populations and shelf life. As the populations of spoilage bacteria increased, the dissolved CO2 increased and the dissolved O2 decreased in the purge. Lactic acid bacteria dominated the spoilage microflora, followed by Enterobacteriaceae and Brochothrix thermosphacta. The surface pH decreased to 5.4 due to carbonic acid and lactic acid production before rising to 5.7 due to ammonia production. A mathematical model was developed which estimated microbial populations based on dissolved CO2 concentrations. Scanning electron microscope images were also taken of the packaging film to observe the biofilm development. The SEM images revealed a two-layer biofilm on the packaging film that was the result of the tri-phase growth environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Suco de acerola microfiltrado: avaliação da vida-de-prateleira Microfiltered acerola juice: evaluation of shelf life

    Directory of Open Access Journals (Sweden)

    Virgínia Martins da Matta

    2004-06-01

    Full Text Available Este trabalho teve como objetivo estudar a estabilidade física, química e microbiológica do suco clarificado de acerola, obtido por microfiltração. O suco microfiltrado foi recolhido em um sistema fechado, previamente esterilizado, sendo, em seguida, transferido para garrafas de polietileno tereftalato (PET ou de vidro, também previamente sanificadas, dentro de uma capela de fluxo laminar. O suco clarificado foi mantido em geladeira (4ºC e à temperatura ambiente (30ºC por um período de 90 dias. A avaliação da vida-de-prateleira do suco de acerola clarificado mostrou que o armazenamento em geladeira, tanto em garrafas de vidro quanto de PET, possibilita a preservação das características do suco, não tendo havido diferenças significativas entre os dois tipos de embalagem.This work had as objective to study the physical, chemical and microbiological stability of clarified acerola juice, obtained by membrane process. Microfiltered juice was collected in a sterilized closed system and transferred to glass or PET bottles, also previously sterilized, in a laminar cabinet. Products were maintained under refrigeration (4ºC and room (30ºC temperatures during 90 days. Shelf-life evaluation of acerola juice showed that refrigeration storage preserves juice properties and that there was no difference between the two types of packing material.

  18. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).

    Science.gov (United States)

    Vaithiyanathan, S; Naveena, B M; Muthukumar, M; Girish, P S; Kondaiah, N

    2011-07-01

    An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28 days and samples were analyzed on 2 days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12 days of refrigerated storage at 4°C. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Verni, Michela; Bordignon, Stefano; Gramaglia, Valerio; Gobbetti, Marco

    2017-06-01

    Aiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971.97, Penicillium carneum CBS 112297, Penicillium paneum CBS 101032, Penicillium polonicum 112490. A multi-step purification was carried out to identify the active compounds. The antifungal activity was attributed to native proteins (nsLTP, ubiquitin, lectin alpha-1 chain, wound-induced basic protein, defensin-1, defensin-2) and a mixture of peptides, which were released during hydrolysis. Nine peptides were purified and identified as sequences encrypted in legume vicilins, lectins and chitinases. WSE was used as ingredient for making bread under pilot plant conditions. Chemical, structural and sensory characterization of bread showed the lack of significant changes compared to control. The bread made with the legume hydrolysate had a longer shelf-life than that of the control. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. The inhibitory effect of the various seed coating substances against rice seed borne fungi and their shelf-life during storage.

    Science.gov (United States)

    Thobunluepop, Pitipong

    2009-08-15

    Presently, chemical seed treatments are in discussion due to their directly or indirectly impacts on human health or other living organisms. They may also negatively affect the ecosystem and the food chain. In rice seeds, chemicals may cause phytotoxic effects including seed degradation. Eugenol is the main component of clove (Eugenia caryophillis) oil, which was proved to act simultaneously as bactericide, virocide and especially fungicide. The in vitro study was aimed to compare the inhibitory effect of the following seed treatment substances against seed borne fungi and their shelf-life during 12 months of storage; conventional captan (CA), chitosan-lignosulphonate polymer (CL), eugenol incorporated into chitosan-lignosulphonate polymer (E+CL) and control (CO). The obtained results of fungi inhibition were classified in three groups, which showed at first that CA treatment led to a better, i.e., longer, inhibitory effect on Alternaria padwickii, Rhizoctonia solani, Curvularia sp., Aspergillus flavus and Aspergillus niger than E+CL. Secondly, E+CL coating polymer showed the longest inhibitory effect against Bipolaris oryzae and Nigrospora oryzae compared to CA and CL coating polymer. Finally, both CA and E+CL coating polymer had non-significant difference inhibitory effect on Fusarium moniliforme. The variant of CL coating polymer for seed coating was only during the first 6 months of storage able to inhibit all species of the observed seed borne fungi, whereas CA and E+CL coating polymer were capable to inhibit most of the fungi until 9 months of storage.

  1. 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.

  2. Quality and biochemical changes of 'Hindi-Besennara' mangoes during shelf life as affected by chitosan, gallic acid and chitosan gallate.

    Science.gov (United States)

    Awad, Mohamed A; Al-Qurashi, Adel D; Mohamed, Saleh A; El-Shishtawy, Reda M

    2017-12-01

    Quality and biochemical changes of 'Hindi-Besennara' mangoes in response to chitosan, gallic acid (GA) and chitosan gallate (CG) postharvest dipping were studied during 2 weeks of storage at 20 ± 2 °C and 60-70% RH. Both GA and CG lowered decay and weight loss during storage. Chitosan and GA at high level and CG at both level maintained higher membrane stability index of peel than control. Fruits treated only CG and GA at high level and chitosan at both levels retained higher acidity and vitamin C but lower pH and total soluble solids (TSS) than control. All treatments resulted with fruits with higher flesh firmness and lower TSS/acid ratio than untreated fruits. GA at both rates gave lower total phenols after 1 week of storage than control. Both levels of GA and low level of chitosan resulted with fruits with higher antioxidant capacity (lower IC50 values) after 1 week of storage than control. All treatments decreased α-amylase activity of fruit peel compared to control. CG and GA at high level and chitosan at low level increased peroxidase activity compared to control. It was concluded that CG and GA dipping delayed ripening and maintained quality of 'Hindi-Besennara' mangoes during 2 weeks of shelf life.

  3. Effects of soaking with natural additives in combinations with vacuum or modified atmosphere packaging on microbial populations and shelf life of fresh truffles (Chinese Tuber indicum).

    Science.gov (United States)

    Miao, Yuzhi; Chen, Cuiping; Ma, Qinqin; Wang, Yiding; Zhang, Xiaoyu; Guo, Fanglan; Li, Wei; Yong, Bin

    2014-10-01

    The objective of this study was to evaluate the relative effects and interactions of combined soaking treatment using citric acid (CTA) and apple polyphenol (APP) at mild heating temperatures for the inactivation of the external and internal microflora (mesophilic aerobic bacteria, mesophilic anaerobic bacteria, and fungi) in Chinese Tuber indicum, as well as to analyze the microbiological and sensory changes under modified atmosphere packaging (MAP)- and vacuum atmosphere packaging (VAC)-packed Chinese T. indicum stored at 4 °C for up to 55 d. Chinese T. indicum was soaked with CTA and APP alone or in combination for 10, 20, and 30 min at 35, 45, and 55 °C. A disinfection method using CTA and APP (3% CTA + 3% APP for 20 min at 45 °C) was obtained. Under this set of combination, the experimental values of microbial counts of mesophilic aerobic bacteria, mesophilic anaerobic bacteria, and fungi were 2.31 ± 0.4 log CFU/g, <1.0 log CFU/g, and <1.0 log CFU/g, respectively. Through the analysis of sensory qualities and microbial populations for MAP- or VAC-packed Chinese T. indicum, the shelf life of soaked truffles was prolonged to 45 or 40 d, respectively. The synergistic effect of CTA and APP may provide valuable insight into the reduction of microorganisms on fresh truffles. © 2014 Institute of Food Technologists®

  4. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures.

    Science.gov (United States)

    Dabadé, D Sylvain; den Besten, Heidy M W; Azokpota, Paulin; Nout, M J Robert; Hounhouigan, D Joseph; Zwietering, Marcel H

    2015-06-01

    Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp spoilage characteristics. Therefore, microbiological, sensory, and chemical changes of naturally contaminated tropical brackish water shrimp (Penaeus notialis) during storage at 28 °C, 7 °C and 0 °C were assessed. H2S-producing bacteria were the dominant group of microorganisms at 28 °C and 7 °C whereas Pseudomonas spp. were dominant at 0 °C. Total volatile basic nitrogen and trimethylamine correlated well (R(2) > 0.90) with the sensory scores. An empirical model to predict the shelf-life of naturally contaminated tropical shrimp as a function of storage temperature was developed. Specific groups of organisms were isolated at the sensory rejection times and assessed for spoilage potential in shrimps of which the endogenous flora was heat inactivated. Isolates capable of producing strong off-odor identified by 16S rRNA sequencing were mainly lactic acid bacteria (LAB) and Enterobacteriaceae at 28 °C or 7 °C and Pseudomonas spp. and LAB at 0 °C. The study contributes to the knowledge about tropical shrimp spoilage and provides a basis for the development of methods and tools to improve shrimp quality management. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C).

    Science.gov (United States)

    Thomas, Rajendran; Anjaneyulu, A S R; Kondaiah, N

    2006-03-01

    The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured buffalo meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4±1°C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log(10)3.09 and 3.44cfu/g, log(10)2.23 and 2.11cfu/g, log(10)1.30 and 1.30cfu/g for emulsion and restructured buffalo meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo meat nuggets were acceptable for at least 20 days in cold storage (4±1°C) under aerobic conditions in polypropylene bags.

  6. Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

    Directory of Open Access Journals (Sweden)

    Nadia Andrea Andreani

    2016-12-01

    Full Text Available Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various strains of Pseudomonas fluorescens. Differences in AprX enzyme activity among different strains were highlighted, but the most proteolytic strains were not identified. In this study, the presence of the aprX gene was evaluated in 69 strains isolated from food matrices and 18 reference strains belonging to the P. fluorescens group, which had been previously typed by the multi locus sequence typing method. Subsequently, a subset of reference strains was inoculated in ultra-high temperature milk, and the expression of the aprX gene was evaluated at 22 and 6°C. On the same milk samples, the proteolytic activity was then evaluated through Azocasein and trinitrobenzenesulfonic acid solution assays. Finally, to assess the applicability of the former assay directly on dairy products the proteolityc activity was tested on industrial ricotta samples using the Azocasein assay. These results demonstrate the spread of aprX gene in most strains tested and the applicability of Azocasein assay to monitor the proteolytic activity in dairy products.

  7. KAJIAN FORMULASI BUMBU INSTAN BINTHE BILUHUTA, KARAKTERISTIK HIDRATASI DAN PENDUGAAN UMUR SIMPANNYA DENGAN MENGGUNAKAN METODE PENDEKATAN KADAR AIR KRITIS [Study of Binthe Biluhuta Seasoning Formulation, Hydratation of Characteristic and Prediction of the Shelf Life Using Moisture Critical Method

    Directory of Open Access Journals (Sweden)

    Dorkas Sianipar1

    2008-06-01

    Full Text Available Binthe biluhuta is a native food of Gorontalo, made from mixture of corn, onion, leek, basil, desicated coconut, chili and fish. The objective of this research was to find the best formulation for binthe biluhuta seasoning andprediction of it’s shelf life. Moisture sorption isotherm derived from the correlation of moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption region accounted for three fractions of bound water analyzed using three different mathematical models. The first water fraction ranged 0-3.148 (%db, the second ranged 3.148-13.438 (% db and the third fraction ranged 13.438-52.970 (%db. The binthe biluhuta seasoning packaged in alumina and stored at 80 and 90% RH, demonstrated the longest shelf life which were equal to 748 and 423 days, respectively.

  8. Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 2. Indian gooseberry fruits.

    Science.gov (United States)

    Singh, Sanjay; Singh, A K; Joshi, H K; Bagle, B G; More, T A

    2010-08-01

    Effect of zero energy cool chamber (ZECC) along with post-harvest treatments including CaCl2, mustard oil and K2SO4 separately on shelf-life and fruit quality attributes of Indian gooseberry or aonla (Emblica officinalis Gaertn) during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugar and reducing sugars, reduction in titratable acidity and ascorbic acid were observed during storage period in all the treatments. Fruits treated with 1.5% CaCl2 and stored in ZECC recorded least PLW (16%), spoilage loss (16.5%), respiratory activity (83 mg CO2 /kg/h) and exhibited 11 days of shelf-life, while untreated control had 6 days economic life. It was closely followed by 1% CaCl2 + ZECC treatment. Fruits stored in ZECC recorded 9 days shelf-life. Highest respiration rate was in control (88.1 mg CO2 /kg/h) on 13(th) day of storage. It may be concluded that 1.5% CaCl2 and storage in ZECC treatment was found most efficient to retain the fruit quality attributes till 13(th) day of storage under semi-arid environment of western India.

  9. FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach

    Directory of Open Access Journals (Sweden)

    Sugiyono1*

    2010-12-01

    Full Text Available The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred. A critical moisture approach was used to predict the shelf life of the batter. The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model. The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg at 85% RH.

  10. Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

    Science.gov (United States)

    Shin, Dong-Min; Hwang, Ko-Eun; Lee, Cheol-Won; Kim, Tae-Kyung; Park, Yoo-Sun; Han, Sung Gu

    2017-01-01

    In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples ( p <0.05). T1 resulted in the highest redness value ( p <0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period ( p <0.05). The pH of the T1 and T3 samples treated with PS was lower ( p <0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage ( p <0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

  11. Null mutation of the MdACS3 gene, coding for a ripening-specific 1-aminocyclopropane-1-carboxylate synthase, leads to long shelf life in apple fruit.

    Science.gov (United States)

    Wang, Aide; Yamakake, Junko; Kudo, Hisayuki; Wakasa, Yuhya; Hatsuyama, Yoshimichi; Igarashi, Megumi; Kasai, Atsushi; Li, Tianzhong; Harada, Takeo

    2009-09-01

    Expression of MdACS1, coding for 1-aminocyclopropane-1-carboxylate synthase (ACS), parallels the level of ethylene production in ripening apple (Malus domestica) fruit. Here we show that expression of another ripening-specific ACS gene (MdACS3) precedes the initiation of MdACS1 expression by approximately 3 weeks; MdACS3 expression then gradually decreases as MdACS1 expression increases. Because MdACS3 expression continues in ripening fruit treated with 1-methylcyclopropene, its transcription appears to be regulated by a negative feedback mechanism. Three genes in the MdACS3 family (a, b, and c) were isolated from a genomic library, but two of them (MdACS3b and MdACS3c) possess a 333-bp transposon-like insertion in their 5' flanking region that may prevent transcription of these genes during ripening. A single nucleotide polymorphism in the coding region of MdACS3a results in an amino acid substitution (glycine-289 --> valine) in the active site that inactivates the enzyme. Furthermore, another null allele of MdACS3a, Mdacs3a, showing no ability to be transcribed, was found by DNA sequencing. Apple cultivars homozygous or heterozygous for both null allelotypes showed no or very low expression of ripening-related genes and maintained fruit firmness. These results suggest that MdACS3a plays a crucial role in regulation of fruit ripening in apple, and is a possible determinant of ethylene production and shelf life in apple fruit.

  12. Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage.

    Science.gov (United States)

    Muhlisin; Panjono; Kim, Dong Soo; Song, Yeong Rae; Lee, Sung-Jin; Lee, Jeong Koo; Lee, Sung Ki

    2014-08-01

    This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness (a*) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2) might be ideal for better meat quality for KNP×D meat.

  13. Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Muhlisin

    2014-08-01

    Full Text Available This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1, 30:20:50/O2:CO2:N2 (MAP2 and 70:20:10/O2:CO2:N2 (MAP3. Other slices of sample were vacuum packed (VP as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05 than that of MAP1 and pH value of MAP1 was higher (p<0.05 than that of VP. At 6 d of storage, redness (a* value of MAP2 and MAP3 were higher (p<0.05 than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05 than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05 than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05 than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05 than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2 might be ideal for better meat quality for KNP×D meat.

  14. Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles.

    Science.gov (United States)

    Sorrentino, Elena; Succi, Mariantonietta; Tipaldi, Luca; Pannella, Gianfranco; Maiuro, Lucia; Sturchio, Marina; Coppola, Raffaele; Tremonte, Patrizio

    2018-02-02

    Refrigeration alone or in combination with other technologies represents the main tool used in the last decades to preserve the freshness of black truffles. This is principally due to the delicateness and vulnerability of this edible hypogeous fungus, so that other invasive preservation practices cannot be adopted. However, the proliferation of some microbial species during the cold storage still represents an unsolved problem. Pseudomonads are among the main spoiler bacteria responsible for the deterioration of refrigerated black truffles. Their growth ability at low temperatures requires the use of additional hurdles to prolong the shelf-life of truffles without altering their major features. The use of natural compounds may represent an alternative system for the biocontrol of this kind of product. Specifically, gallic acid (GA) is a phenolic acid naturally present in different foods, whose effectiveness was in vitro demonstrated against Pseudomonas spp. In our study, we reported the antimicrobial activity expressed by GA not only in vitro, using as target bacteria Pseudomonas putida DSMZ 291 T , P. fluorescens DSMZ 50090 T , P. fragi DSMZ 3456 T and Pseudomonas spp. P30-4, previously isolated from black truffles, but also in situ on fresh black truffles stored at 4°C for 28days. Our results showed Minimum Inhibitory Concentrations (MIC) of 2.5mg/mL GA for all tested strains, except for P. fluorescens DSMZ 50090 T , having a MIC corresponding to 5mg/mL GA. The Minimum Bactericidal Concentration (MBC) was 10mg/mL for all strains. The analysis of kinetic parameters showed that the survival declined passing from 2.5 to 10mg/mL GA concentrations, with P. fluorescens confirmed to be the most resistant strain. Moreover, images obtained from Scanning Electron Microscopy revealed that Pseudomonas cells were strongly injured by the treatment with GA at 2.5mg/mL concentration, displaying visible pores on the cellular surfaces, absence of flagella and lysis with loss of

  15. Stability studies and shelf life estimation of a soy-based dessert Estudos de estabilidade e estimativa de vida de prateleira de sobremesa à base de soja

    Directory of Open Access Journals (Sweden)

    Daniel Granato

    2010-09-01

    Full Text Available This work is aimed at evaluating the physicochemical, physical, chromatic, microbiological, and sensorial stability of a non-dairy dessert elaborated with soy, guava juice, and oligofructose for 60 days at refrigerated storage as well as to estimate its shelf life time. The titrable acidity, pH, instrumental color, water activity, ascorbic acid, and physical stability were measured. Panelists (n = 50 from the campus community used a hedonic scale to assess the acceptance, purchase intent, creaminess, flavor, taste, acidity, color, and overall appearance of the dessert during 60 days. The data showed that the parameters differed significantly (p Este trabalho objetivou a avaliação de parâmetros físico-químicos, físicos, cromáticos, microbiológicos e sensoriais de uma sobremesa não láctea, elaborada com soja e suco de goiaba, por sessenta dias de estocagem refrigerada, bem como estimar sua vida de prateleira através de testes de estabilidade. Acidez titulável, pH, cor instrumental, atividade de água, ácido ascórbico e estabilidade física da amostra foram mensurados, enquanto que provadores (n = 50 da comunidade universitária usaram uma escala hedônica para analisar a aceitação, intenção de compra, cremosidade, aroma, sabor, acidez, cor e aparência da sobremesa em um período de 60 dias. Os resultados mostraram que os parâmetros avaliados diferiram significativamente (p < 0,05 desde o início do armazenamento, sendo que puderam ser ajustados às equações matemáticas com coeficientes de determinação acima de 71%, considerando-os próprios para fins preditivos. Cremosidade e aceitação global da amostra não sofreram alteração significativa nos sessenta dias avaliados; e o sabor, o aroma e a acidez mantiveram notas dentro da faixa de aceitabilidade. Não obstante, a amostra apresentou boa estabilidade física e conteúdo de cobre, ferro e ácido ascórbico acima de 15% dos valores diários recomendados pela legisla

  16. Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage

    Science.gov (United States)

    Muhlisin; Panjono; Kim, Dong Soo; Song, Yeong Rae; Lee, Sung-Jin; Lee, Jeong Koo; Lee, Sung Ki

    2014-01-01

    This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness (a*) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2) might be ideal for better meat quality for KNP×D meat. PMID:25083110

  17. MASA SIMPAN BUAH MANGGIS (Garcinia mangostana L. PADA BERBAGAI TINGKAT KEMATANGAN, SUHU DAN JENID KEMASAN [Shelf life of Manggis Fruit (Garcinia mangostana L. at Various Fruit Maturity Levels, Temperature, and Types of Packaging

    Directory of Open Access Journals (Sweden)

    Hasbi1

    2005-12-01

    Full Text Available The objective of this research was to study the effect of manggis fruit maturity levels, temperature, and types of packaging on the shelf fife of manggis fruit (Garcinia mangostana L, The experimental design used was Factorial Completely Randomized Design with three factors consisting of manggis fruit maturity levels (tinged with purple and brown, packaging types (flexible and stretch film, and storage temperature (l50C and 250C using two replication for each treatment. The result showed that maturity level had significant effect on weight toss, color but had no significant effect on hardness, total sugar and total acid of manggis fruit during storage. The suitable packaging type to maintain the quality of manggis fruit with maturity level of tinged purple was the flexible type, which result n a shelf life of 33 days. Packaging suitable for manggis fruit with maturity level of brown was the stretch type, which had the shelf life of 39 days. Storage temperature to maintain quality was l50C.

  18. Determinação da vida-de-prateleira de maçã-passa por testes acelerados The determination of dehydrated apple shelf-life using accelerated assays

    Directory of Open Access Journals (Sweden)

    Sílvia Cristina Sobottka Rolim de Moura

    2007-03-01

    Full Text Available Para a previsão da vida-de-prateleira de um alimento é essencial a avaliação da cinética das reações de deterioração além da orientação quanto às condições mais adequadas de conservação dos produtos. Para a estimativa da vida-de-prateleira de maçã-passa, o produto foi acondicionado em filme de PE de 140 µ, armazenado a temperaturas de 5 °C (controle, 25 °C (ambiente e 35 °C (acelerada e avaliado baseado em leituras objetivas de cor L, a e b Hunter, feitas a cada 15 dias, durante 6 meses. Os dados obtidos mostram que a reação de degradação da cor se ajusta ao modelo cinético de ordem Zero. O Modelo de Arrhenius foi aplicado às velocidades de reação (k nas diferentes temperaturas estabelecendo uma energia de ativação (Ea de 7,6 kcal.mol-1 e um valor de Q10 = 2,0. A avaliação sensorial foi baseada em leituras subjetivas (Teste de Diferença do Controle realizadas a cada 15 dias durante 4 meses. Os resultados sugerem que a vida-de-prateleira do produto armazenado a 35 °C é de 100 dias. Sendo o Q10 = 2,0, na temperatura ambiente a vida-de-prateleira do produto deve ser de aproximadamente 200 dias.To preview a food shelf-life is essential to evaluate the kinetics of degradation reactions beyond the orientation of the more appropriate conservation conditions of the products. For the dehydrated apple shelf-life estimative, the product was packed in PE film of 140 and stored at 5 °C (control, 25 °C (room and 35 °C (accelerated temperatures and then evaluated based on objective color readings of L, a and b Hunter during 6 months at a 15-day interval. Experimental data showed that the color degradation follows the model of a zero order kinetic reaction. The Arrhenius model was applied to reaction rates (k at each temperature and an activation energy (Ea of 7.6 kcal.mol-1 and Q10 of = 2.0 was obtained. Shelf-life evaluation was based on subjective (Difference from Control Sensorial Discriminative Test measurements

  19. 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......) at 2 °C. Parameters that were monitored were: microbiological (aerobic plate counts (APC), lactic acid bacteria (LAB), Lactobacillus spp., and Photobacterium phosphoreum), biochemical (pH, thio-barbituric acid (TBA), trimethylamine (TMA) and total-volatile-nitrogen (TVN)), and sensory (color, flavor....... Among the chemical indices examined, TBA values of control samples exceeded the limit of 2 mg malondialdehyde (MDA)/kg (2.78 and 4.08 mg MDA/kg) on days 18 and 23 of storage, respectively, while TBA values for samples treated with extracts remained below the limit throughout the storage period. Final...

  20. Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão Shelf life studies of restructured and dried fruit made from concentrated papaya pulp

    Directory of Open Access Journals (Sweden)

    Regina Kitagawa Grizotto

    2006-09-01

    Full Text Available A fruta estruturada contendo polpa concentrada de mamão (700 g/kg, sacarose (340 g/kg, alginato de sódio (7 g/kg, pectina de baixa metoxilação (7 g/kg e glicerol (50 g/kg, cortada no formato cilindro sólido (vol. aprox. 2 cm³, desidratada (12% umidade, com cobertura de açúcar impalpável, foi utilizada no estudo de vida-de-prateleira. Foram realizadas análises físicas, químicas, sensoriais e microbiológicas no produto devidamente acondicionado em sacos de filme multilaminado, para acompanhar a evolução da perda de qualidade do produto armazenado a 0, 25 e 35 °C, durante 120 dias. Os resultados mostraram que a firmeza objetiva e as avaliações subjetivas da textura e qualidade global, foram as que melhor identificaram a queda na qualidade da fruta estruturada durante a estocagem. Na condição acelerada (35 °C, o produto foi considerado próprio para consumo até 56 dias de armazenamento, quando atingiu a nota 4,5 (não gostei/nem desgostei da escala de qualidade global do teste sensorial. Os dados cinéticos, Ea = 19,89 kcal/mol e Q10 = 3, estabelecidos no teste acelerado, permitiram estimar o limite da vida útil em 168 dias para o produto armazenado a 25 °C. Em condições normais de armazenamento, estimam-se 154 dias de vida útil com base na equação da qualidade global dos resultados sensoriais.The restructured fruit made with concentrated papaya pulp (700 g/kg, sugar (340 g/kg, sodium alginate (7 g/kg, low methoxy pectin (7 g/kg and glycerol (50 g/kg, cut in a solid cylindrical form (volume approx. 2 cm³, dehydrated (12% humidity and covered with icing sugar, was chosen for the shelf life studies. The physical, chemical, sensory and microbiological analyses were made on the product packaged in a multi layer film and stored at 0, 25 and 35 °C, for 120 days to check for quality loss. The results showed that the firmness (TA.XT2 Texturometer and the subjective evaluations of texture and overall quality were the evaluation

  1. Impact of edible chitosan-cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature.

    Science.gov (United States)

    de Aquino, Alana Bezerra; Blank, Arie Fitzgerald; Santana, Luciana Cristina Lins de Aquino

    2015-03-15

    The effect of edible chitosan-cassava starch (CH-CS) coatings containing a mixture of Lippia gracilis Schauer genotypes (EOM) on the shelf life of guavas during storage at room temperature for 10 days was studied. Sixteen formulations were prepared with a range of chitosan and essential oil mixtures concentrations, and the in vitro antimicrobial activity was tested. Formulations containing 2.0% cassava starch, 2.0% chitosan and 1.0%, 2.0% or 3.0% EOM were most effective in inhibiting the growth of the majority of bacteria. The edible CH-CS coating and CH-CS with 1.0% (CH-CS-EOM1) or 3.0% EOM (CH-CS-EOM3) were added to guavas and the shelf life was evaluated. On the tenth day of storage, total aerobic mesophilic bacteria and mould and yeast counts were statistically lower (p<0.05) in the CH-CS-EOM1- or CH-CS-EOM3-coated fruits than CH-CS-coated fruits. In addition, fruits coated with CH-CS or CH-CS-EOM showed no significant changes of total soluble solids content, while CH-CS-EOM-coated fruits showed lower titratable acidity than CH-CS-coated fruits at the end of storage. CH-CS-EOM3-coated guavas showed lower a(∗) and b(∗) values and higher L(∗) and hue values than those with other coatings. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Evaluación poscosecha y estimación de vida útil de guayaba fresca utilizando el modelo de Weibull Postharvest evaluation and estimate of shelf-life of fresh guava using the Weibull model

    Directory of Open Access Journals (Sweden)

    Carlos García Mogollón

    2010-07-01

    Full Text Available La guayaba (Psidium guajava L. es una fruta tropical susceptible de sufrir alteraciones indeseables que afectan su vida útil debido a condiciones inadecuadas de almacenamiento y acondicionamiento. En este trabajo se estimó la vida útil de guayaba en fresco utilizando el modelo probabilístico de Weibull y se valuó la calidad de los frutos durante almacenamiento en diferentes condiciones de temperatura y empaque. La evaluación poscosecha se hizo por 15 días con guayabas variedad regional roja. Se utilizó un dise&#ntilde;o completamente al azar con arreglo factorial consistente en tres factores: tiempo de almacenamiento con seis niveles (0, 3, 6, 9, 12 y 15 días, temperatura de almacenamiento con dos niveles: ambiente (37 °C y humedad relativa (HR entre 85 y 90% y refrigeración (9±2 °C y HR de 85 - 90%; dos tipo de empaques: bandeja de poliestireno con film plástico de PVC y 'foil' de aluminio. Durante la evaluación sensorial en el periodo de almacenamiento se usó una escala estructurada de tres puntos grado de satisfacción. El modelo de Weibull demostró ser adecuado para predecir la vida útil de la guayaba fresca basados en los criterios de ajustes, límites de confianza de aceptación y fallo. Durante el periodo de almacenamiento se observó que el factor tiempo, la temperatura y el tipo de empaque tienen un efecto estadístico significativo (P Guava is a tropical fruit susceptible to undesirable alterations that affect the shelf-life due to inadequate conditions of storage and packing. In this work the shelf-life of guava in fresh using the probabilistic model of Weibull was considered and the quality of the fruits was estimated during storage to different conditions of temperature and packing. The postharvest evaluation was made during 15 days with guavas variety `Red Regional´. The completely randomized design and factorial design with 3 factors: storage time with 6 levels (0, 3, 6, 9, 12, 15 days, storage temperature with

  3. Shelf-life increase of fresh mushrooms Pleurotus sajor-caju using gamma radiation;Aumento da vida util de cogumelos Pleurotus sajor-caju in natura com aplicacao de radiacao gama

    Energy Technology Data Exchange (ETDEWEB)

    Moda, Evelise Moncaio

    2008-07-01

    The production and consumption of edible mushrooms has been increasing in the last years due to its nutritional composition and sensory quality. The irradiation of mushrooms has been used with the purpose of maintaining the fresh product characteristics during shelf-life. The present study evaluated the effect of different radiation doses on the conservation of mushrooms Pleurotus sajor-caju, through by chemical, physical, microbiological and sensorial parameters. The packaging consisted on polystyrene trays with 250 g of sample, wrapped in polyvinyl chloride (PVC). The mushrooms were irradiated with doses of 125, 250, 500 and 750 Gy in a Gamma cell 220 type irradiator, and stored at 4 +- 1 deg C and 90% UR for 10 days. The proximate composition (moisture, crude fibre, total protein, total fat and ash), total soluble solids, pH, texture, color (L, a, b, Chroma and ho), enzymatic activity (polyphenoloxidase and peroxidase), microbiological (total coliform, Escherichia coli and total psychotropic bacteria) and sensory evaluation (color, taste and appearance) were determined in the 1st, 5th and 10th storage days. For the respiratory rate analysis, 30 g of sample were placed in jars and stored at 4 +- 1 deg C and 90% UR for 8 days. CO{sub 2} was analyzed every day using a gaseous chromatograph. The results were submitted to variance analysis and average test using the SAS statistical package. The total protein and total fat values did not differ significantly between treatments or storage periods, while the moisture, crude fibre and ash values differ between treatments and periods. The dose of 750 Gy darkness the mushroom in the last evaluation, and texture was better in control during the storage period. The color (L, a), texture and proximate composition values did not differ significantly between treatments or storage periods. A significant increase was observed for soluble solids, b{sup *} and enzymatic activity values in all treatments at the end of the storage

  4. Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa desidratado Shelf life evaluation of dehydrated passion fruit juice (Passiflora Edullis f. flavicarpa

    Directory of Open Access Journals (Sweden)

    Érika Endo

    2007-06-01

    Full Text Available Suco de maracujá desidratado por spray-drying, natural e adicionado de açúcar, foi embalado em embalagens laminadas e armazenado em ambientes de 30 e 40 °C e 84% de umidade relativa. Os sucos embalados tiveram sua vida útil avaliada por determinações físicas e microbiológicas. A adição de açúcar aumentou a solubilidade, a molhabilidade, o tamanho da partícula e os valores de L* luminosidade do produto, e diminuiu os parâmetros de cor a* (intensidade da cor vermelha e b* (intensidade da cor amarela do produto. Durante o armazenamento, os produtos se mantiveram microbiologicamente estáveis, mas fisicamente foram alterados em relação aos parâmetros de cor e tamanho da partícula, tornando-se escuros e aglomerados, notadamente aqueles adicionados de açúcar e expostos a 40 °C, não sendo recomendada esta adição. Do ponto de vista físico, o período seguro para armazenamento de suco de maracujá natural desidratado foi de 120 dias a 30 °C e 60 dias a 40 °C.Passion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. The packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °C and 84% of relative humidity. Adding sugar increased the solubility, wetability, particle size and luminosity L* value and decreased a* (red colour intensity and b* (yellow colour intensity colour parameters. During storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °C. Therefore this added sugar was not recommended. From the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °C, and 60 days at 40 °C.

  5. Influencia de genes exóticos sobre la vida en estantería y el peso del fruto de tomate Influence of exotic genes on tomato fruit shelf life and weight

    Directory of Open Access Journals (Sweden)

    J.H. Pereira da Costa

    2009-06-01

    Full Text Available Una característica importante en tomate cultivado (Solanum lycopersicum es la vida en estantería de los frutos (VE, que puede ser incrementada por incorporación de genes exóticos. Esta alternativa, sin embargo, implica una reducción en el peso (Pe. El objetivo de este trabajo fue analizar la herencia de ambos caracteres en un cruzamiento interespecífico, para aplicar luego esta información básica al delineamiento de estrategias de mejoramiento genético. Se utilizaron la cultivar Caimanta, la accesión exótica LA722 (S. pimpinellifolium y las generaciones F1, F2, BC I.1 (F1 x LA722 y BC I.2 (Caimanta x F1. Se calcularon el grado de dominancia (d/a, la heredabilidad en sentido amplio (H² y la heredabilidad en sentido estricto (h² para Pe y VE, así como las correlaciones fenotípica (r f y genética (r g entre ellos. El d/a fue -1 y -0,86; H², 0,35 y 0,45; y h², 0 y 0,52, para Pe y VE respectivamente. La r f fue 0,36 (p Fruit shelf life (SL is an important trait in the cultivated tomato (Solanum lycopersicum that might be increased by introgressing exotic genes. However, this approach causes a reduction in fruit weight (W. The objective of this research was to analyse the inheritance patterns of both traits in an interspecific cross, in order to subsequently design the appropriate breeding strategy. Plant material included cv. Caimanta, accession LA722 of the exotic S. pimpinellifolium, and their F1, F2, BC I.1 (F1 x LA722 and BC I.2 (Caimanta x F1 generations. The genetic parameters, degree of dominance (d/a, broad sense heritability (H², and narrow sense heritability (h² were estimated for SL and W, and the phenotypic (r p and the genetic (r g correlations among them were calculated. The d/a were -1 and -0.86, H² were 0.35 and 0.45, and h² were 0 and 0.52, for W and SL respectively. The r p was 0.36 (p < 0.01 and r g was - 0.86. Genetic variance was generated for both fruit weight and shelf life from this interspecific tomato

  6. Shelf life of irradiated minimally processed (MP watercress (Nasturtium officinale Vida-de-prateleira de agrião (Nasturtium officinale minimamente processado e exposto à irradiação

    Directory of Open Access Journals (Sweden)

    Cecília Geraldes Martins

    2007-03-01

    Full Text Available 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.Este estudo foi desenvolvido para avaliar a vida de prateleira de agrião minimamente processado exposto a doses de 1,0; 3,0 e 4,0 kGy. Amostras de agrião não irradiadas e irradiadas foram submetidas à análise sensorial. Um painel composto por 25-30 membros não treinados e idade entre 20 e 55 anos foi utilizado. A avaliação sensorial foi realizada nos tempos 0, 2, 5, 7, 9 e 12 após o tratamento com radiação, utilizando embalagens mantidas sob refrigeração (7 °C. Os provadores avaliaram cada amostra utilizando a escala hedônica híbrida de 10 cm (0 = desgostei muitíssimo; 10 = gostei muitíssimo. Em paralelo foram realizadas análises microbiológicas. A amostra de agrião irradiada com 1 kGy apresentou vida de prateleira de 16 dias, um dia a mais que a da amostra testemunha. Por outro lado, amostras expostas a doses de 3 e 4 kGy apresentaram vida de prateleira menor, com 9 dias e 6 dias, respectivamente. A qualidade microbiológica do produto permaneceu adequada durante o experimento.

  7. An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglycation Activity in Dysmetabolic Diseases

    Science.gov (United States)

    Giannone, Virgilio; Ballistreri, Gabriele; Fabroni, Simona; Rapisarda, Paolo; Panico, Anna Maria; Puglisi, Giovanni

    2017-01-01

    Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35–40% higher than that of the starting material. They were also effective in producing microparticles with 80–100% of encapsulation efficiency. The 2% sodium alginate was capable of improving the extract shelf life, while the beta-cyclodextrin (1 : 1 molar ratio with dried extract) prolonged the extract antioxidant efficiency by 6 hours. The good inhibition effect of the dried extract on the AGE formation and the MMP-2 and MMP-9 activity is presumably due to a synergic effect exerted by both anthocyanin and bioflavonoid extract compounds and was improved by the use of alginate and cyclodextrin. PMID:29230268

  8. An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglycation Activity in Dysmetabolic Diseases

    Directory of Open Access Journals (Sweden)

    Maria Rosaria Lauro

    2017-01-01

    Full Text Available Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried blood orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35–40% higher than that of the starting material. They were also effective in producing microparticles with 80–100% of encapsulation efficiency. The 2% sodium alginate was capable of improving the extract shelf life, while the beta-cyclodextrin (1 : 1 molar ratio with dried extract prolonged the extract antioxidant efficiency by 6 hours. The good inhibition effect of the dried extract on the AGE formation and the MMP-2 and MMP-9 activity is presumably due to a synergic effect exerted by both anthocyanin and bioflavonoid extract compounds and was improved by the use of alginate and cyclodextrin.

  9. PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas Flour and Prediction of Its Shelf Life Using Sorption Isotherm Method

    Directory of Open Access Journals (Sweden)

    Sugiyono1*

    2011-12-01

    Full Text Available The objective of this research was to develop dried noodle product made of sweet potato flour and to predict its shelf life using sorption isotherm method. The product was produced through gelatinization of dough, followed by sheeting, steaming, and drying. The best quality product was produced through gelatinization for 20 minutes followed by steaming for 10 minutes. The best quality product had 5.86% moisture, 3.10% ash, 0.23% fat, 2.66% protein, and 88.15% carbohydrate. The product had 54.43 degree of whiteness, 28.75 gf of elasticity, 3.5 minutes of rehydration time, 53.23% of water absorption capacity, and 14.85% of cooking loss. The sorption isotherm curve of the product was best described by Henderson model. The shelf lives of the packed product in low density polyethylene, medium density polyethylene, high density polyethylene, and polypropylene at 80% RH were calculated to be 55, 92, 277 and 150 days respectively.

  10. Extended Emotions

    OpenAIRE

    Krueger, Joel; Szanto, Thomas

    2016-01-01

    Until recently, philosophers and psychologists conceived of emotions as brain- and body-bound affairs. But researchers have started to challenge this internalist and individualist orthodoxy. A rapidly growing body of work suggests that some emotions incorporate external resources and thus extend beyond the neurophysiological confines of organisms; some even argue that emotions can be socially extended and shared by multiple agents. Call this the extended emotions thesis (ExE). In this article...

  11. Ação do 1-metilciclopropeno (1-MCP na vida de prateleira da banana 'maçã' Action of 1-methylcyclopropene (1-MCP on shelf life of 'apple' banana

    Directory of Open Access Journals (Sweden)

    Ana Carla Marques Pinheiro

    2005-04-01

    Full Text Available Objetivou-se avaliar o efeito do 1-metilciclopropeno (1-MCP, em diferentes concentrações, sobre a vida pós-colheita e sob as variáveis associadas aos atributos de qualidade de banana 'Maçã'. Frutos verde-maturos foram submetidos a cinco concentrações de 1-MCP (0; 50; 100; 150 e 200 etaL.L-1, por 12 horas, e foram analisados durante o amadurecimento sob condição ambiente (20±1ºC e 80±5% UR. O tratamento com 50 etaL.L-1 de 1-MCP atrasou o início do amadurecimento das bananas em aproximadamente 8 dias, baseando-se nas primeiras mudanças de coloração da casca, enquanto os tratamentos 100; 150 e 200 etaL.L-1 atrasaram-no em aproximadamente 10 dias. Observou-se, durante o amadurecimento, o amaciamento dos frutos, associado à conversão de amido em açúcares e ao aumento na solubilização péctica e na atividade da pectinametilesterase (PME e poligalacturonase (PG. A aplicação de 50 etaL.L-1de 1-MCP é a mais adequada por promover a extensão da vida de prateleira de bananas 'Maçã', preservando sua qualidade com base nas análises de açúcares solúveis totais, pectinas total e solúvel, firmeza e aparência externa ao final do armazenamento.The objective of this work was to evaluate the influence of the 1-MCP, at different concentrations, on quality and shelf life of 'Apple' banana. Green mature fruits were submitted to five concentrations of 1-MCP (0, 50, 100, 150 and 200 etaL.L-1, for 12 hours and analyzed during the ripening at room temperature (20ºC ± 1 and 80% ± 5 RH . The 1-MCP at 50 etaL.L-1 delayed, in 8 days, the begining of the ripening, based in the first changes of peel color, whereas 100, 150 and 200 etaL.L-1 treatments delayed the begining of the ripening in 10 days, in comparison to the control. The softening of the fruits, associated to the conversion of starch in sugar and the increasing in the pectic solubilization and activity of pectinmethylsterase and polygalacturonase, was observed during the ripening

  12. Armazenamento de frutos de quiabo embalados com filme de PVC em condição ambiente Shelf life of four cultivars of okra covered with PVC film at room temperature

    Directory of Open Access Journals (Sweden)

    Wagner F da Mota

    2006-06-01

    Full Text Available O presente trabalho objetivou avaliar a influência do filme de PVC durante o armazenamento, em condição ambiente, de frutos de quatro cultivares de quiabo para consumo in natura. O experimento foi organizado segundo delineamento experimental em blocos casualizados, em esquema de parcelas subdivididas, tendo nas parcelas um fatorial 2x4, ou seja, embalagens sem e com PVC e quatro cultivares (Amarelinho, Red Velvet, Star of David, Mammoth Spinless, e nas subparcelas os seis períodos de amostragem com quatro blocos. As características avaliadas foram: massa fresca, teor relativo de água, teor de vitamina C, teor de clorofila total e análise visual do escurecimento. O uso do PVC proporcionou menor perda de massa fresca e maior teor relativo de água ao longo do armazenamento para todas as cultivares estudadas em relação às não embaladas com o filme. As menores perdas de massa fresca foram verificadas nas cvs. Amarelinho e Star of David sem e com PVC, respectivamente. Os frutos das cvs. Red Velvet e Star of David, embalados com PVC, apresentaram menores perdas no teor de vitamina C. Foi observado que a cv. Mammoth Spinless manteve maior teor de clorofila. Observou-se, de maneira geral, maior incidência de escurecimen