WorldWideScience

Sample records for shelf life studies

  1. Thermostable Shelf Life Study

    Science.gov (United States)

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

    2008-01-01

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

  2. Thermostabilized Shelf Life Study

    Science.gov (United States)

    Perchonok, Michele H.; Catauro, Patricia M.

    2009-01-01

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

  3. Shelf life study on Nuclear Malaysia biofertilizer products

    International Nuclear Information System (INIS)

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

    2009-01-01

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

  4. Preliminary studies to determine the shelf life of HEPA filters

    Energy Technology Data Exchange (ETDEWEB)

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

    1995-02-01

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

  5. 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.

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

    Science.gov (United States)

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

    2018-06-15

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

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

    International Nuclear Information System (INIS)

    Pandey, S.K.; Bisen, A.

    2006-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Virginia Carfora

    2013-04-01

    Full Text Available Yoghurt is one of very popular flavorful and healthful dairy product obtained by fermentation of lactic acid bacteria including Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus. Its production and consumption is growing continuously due to its therapeutic properties beside its high nutritive value. Thirty samples of yoghurt from short supply chain produced in 2 factory localized in Lazio region were analyzed with the aim of determining how certain microbiological and physicochemical characteristics change during their shelf life. Different types of yoghurt were studied: plain (12, fruit (14 and cereal yoghurt (4 produced with cow (8 and goat milk (22.The obtained results show: no presence of Enterobacteria, occasional presence of moulds and a considerable presence of yeasts. On the other hand, all the products analyzed have shown an almost constant amount of lactic acid bacteria during their shelf life. Lactic acid bacteria were identified by a biochemical and polymerase chain reaction assay. The presence of undesired microorganisms like yeasts was found. However, the quality of products was satisfying for the concentration of lactic acid bacteria detected in their shelf life.

  9. A Study for Shelf Life Evaluation of Rubber O-ring

    International Nuclear Information System (INIS)

    Jung, Sun Chul; Kim, Jong Seog

    2005-01-01

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

  10. Preliminary studies to determine the shelf life of HEPA filters. Revision 1

    International Nuclear Information System (INIS)

    Gilbert, H.; Fretthold, J.K.; Rainer, F.; Bergman, W.; Beason, D.

    1995-02-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1984-11-01

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

  12. 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 ...

  13. 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.

  14. Suitability of Dukat strawberries for studying effects on shelf life of irradiation combined with cold storage

    International Nuclear Information System (INIS)

    Zegota, H.

    1988-01-01

    A new Dukat variety of strawberries was used to study the effect of irradiation combined with cold storage on their shelf life and chemical composition. Strawberries, with or without stems, were irradiated with a dose of 2.5 or 3.0 kGy within 6-10 or 20-24 h after harvesting. Results of the sensory evaluation showed that the minimum storage time for the fruits could be extended by a minimum of 9 days. If the time between harvest and irradiation was shorter, better results for storage experiments were obtained. Fruits with stems were more suitable for cold storage after irradiation than those without stems. Irradiation of strawberries did not change the titratable acidity and content of the reducing sugars. Colour intensity and ascorbic acid levels decreased in proportion to the absorbed dose and storage time. (orig.)

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

    Science.gov (United States)

    Ribeiro, Ingridy Simone; Shirahigue, Ligianne Din; Ferraz de Arruda Sucasas, Lia; Anbe, Lika; da Cruz, Pedro Gomes; Gallo, Cláudio Rosa; Carpes, Solange Teresinha; Marques, Marcos José; Oetterer, Marília

    2014-01-01

    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. PMID:25478593

  16. 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...

  17. 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.

  18. Shelf life of electronic/electrical devices

    International Nuclear Information System (INIS)

    Polanco, S.; Behera, A.K.

    1993-01-01

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

  19. On the shelf life of pharmaceutical products.

    Science.gov (United States)

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

    2012-09-01

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

  20. PENENTUAN UMUR SIMPAN MINUMAN FUNGSIONAL SARI AKAR ALANG – ALANG DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT (Studi Kasus di UKM “R.ROVIT” Batu - Malang

    Directory of Open Access Journals (Sweden)

    Hesti Anagari

    2016-11-01

    Full Text Available This study aims to determine the shelf life of reed roots extracts beverages with Accelerated Shelf Life Testing (ASLT method based on Arrhenius model, the model equations to express the relationship of temperature on the level of product damage. Determining shelf life by using the Accelerated Shelf Life Testing (ASLT is done by speeding up the process of degradation or reaction in the experiment, namely raising the storage temperature on some level temperature above room temperature, thus speeding up analysis time shelf life. ASLT method used in determining the shelf-life reed roots extracts beverage using the parameter values of acidity (pH and color (brightness. reed roots extracts beverage stored for 35 days, at a temperature of 20oC, 30oC and 40oC. From the Arrhenius model calculations with values obtained Ea (activation energy for the parameters pH value of 9010.68 cal/mol, while the color parameters (brightness of 4110.16 cal/mol, then the parameters used as the basis for determining the shelf life of reed roots extracts beverage is a parameter that has the smallest activation energy value, ie parameter color value (brightness. Shelf life of reed roots extracts beverage estimated  for 44 days at 27oC and 41 days at 30oC.

  1. Shelf-life of bioprosthetic heart valves: a structural and mechanical study.

    Science.gov (United States)

    Julien, M; Létouneau, D R; Marois, Y; Cardou, A; King, M W; Guidoin, R; Chachra, D; Lee, J M

    1997-04-01

    This study was undertaken to evaluate the influence of storage conditions on the shelf-life of porcine bioprosthetic valves. Fifty-five unimplanted porcine bioprostheses have been evaluated. The valves were stored in 0.5% buffered glutaraldehyde solution for different periods of time (7, 23 and 32 months). Twenty-eight valves were refrigerated while the remaining valves were stored at room temperature. The pH of the glutaraldehyde solution at room temperature decreased with time of storage, while that kept in the refrigerator remained stable over the course of the study. Macroscopic observations showed that the valve tissues kept at room temperature, especially for the periods of 23 and 32 months, became darker and more yellow in colour, whereas the refrigerated specimens exhibited no such changes in appearance. Scanning electron microscopy analysis revealed no noticeable differences on the surfaces of the leaflets stored under different conditions. Mechanical tests, including stress-strain response, stress relaxation and fracture behaviour, were carried out. Analysis of variance showed that the storage temperature, but not the length of storage, had a significant effect on some mechanical properties. The stress relaxation at 1000 s (P = 0.05), the ultimate tensile strength (P = 0.01) and the strain at fracture (P = 0.04) were all higher after storage at room temperature compared to the results after refrigeration. No statistically significant changes in the denaturation temperature of the collagen were observed between the different storage conditions. In conclusion, the storage temperature appears to have some influence on the bioprosthetic tissue. The bioprostheses stored under ambient conditions experience changes which may influence their longterm in vivo performance.

  2. Shelf-life evaluation of Kaṃsaharītakī avaleha and its granules: A preliminary study.

    Science.gov (United States)

    Khemuka, Nidhi; Galib, R; Patgiri, B J; Prajapati, Pradeep Kumar

    2015-01-01

    Savīryatā-avadhi (shelf life) of different Ayurvedic dosage forms is described in Śārṅgadharasaṃhitā. Though the concepts have a strong background, we seek to re-evaluate the age old concepts by following current norms. An attempt has been made in the present study to evaluate shelf-life of Kaṃsaharītakī avaleha and its granules. Raw materials were procured from Pharmacy, Gujarat Ayurved University, Jamnagar and utilized after proper authentication in pharmacognosy lab. The avaleha and its granules were prepared in the departmental laboratory following classical guidelines and subjected to accelerated stability studies. Both the products were found to be free from microbial contamination. Heavy metals were within the prescribed limit. Changes in physico-chemical profiles at different intervals are insignificant. On extrapolation of the observations, the shelf life of avaleha was found to be18 months and 27 months to the granules. Stability of granules was found to be comparatively higher than the avaleha. This observation may be exclusive to Kaṃsaharītakī avaleha. Studies on other avalehas and their granules need to be carried out to confirm this preliminary observation.

  3. The shelf life of dyed polymethylmethacrylate dosimeters

    International Nuclear Information System (INIS)

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

    2002-01-01

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

  4. Radurisation of broilers for shelf life extension

    International Nuclear Information System (INIS)

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

    1982-01-01

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

  5. Modified, Packaged Tortillas Have Long Shelf Life

    Science.gov (United States)

    Bourland, Charles; Glaus-Late, Kimberly

    1995-01-01

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

  6. 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.

  7. Studies on extension of shelf-life of rawa by gamma irradiation

    International Nuclear Information System (INIS)

    Sudha Rao, V.; Srirangarajan, A.N.; Kamat, A.S.; Adhikari, H.R.; Nair, P.M.

    1994-01-01

    Semolina, a wheat product, popularly termed as rawa, was packed in 500g pouches prepared individually from high density polyethylene (HDP), biaxially oriented polypropylene : low density polyethylene laminate (BOPP/LDP), polyester : low density polyethylene laminate (PET/LDP) and irradiated using a Cobalt-60 source at dose of 0.15 to 0.50 kGy. At the end of six months' storage at room temperature, the unirradiated rawa developed infestation, whereas the irradiated samples were completely free of any infestation, thereby indicating a complete destruction of all stages of the insects due to irradiation. There was no significant difference in the moisture content and the total bacterial as well as mould counts of the irradiated and unirradiated rawa. Gamma irradiation significantly decreased the gelatinization viscosity of rawa. In sensory evaluation tests, irradiated rawa scored the same on a 9-point Hedonic scale, thereby showing that overall acceptability of the rawa was not altered due to irradiation upto 0.25 kGy. Amongst the packaging materials used, BOPP/LDP was found to be better, because of its comparatively higher resistance to penetration by insects. Gamma irradiation at 0.25 kGy could thus be recommended for effectively extending the shelf-life of rawa, prepacked in pouches made from BOPP/LDP laminate, for six months. (author). 26 refs., 1 fig., 2 tabs

  8. 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.

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

    International Nuclear Information System (INIS)

    Verma, J.; Gautam, S.

    2015-01-01

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

  10. 41 CFR 101-27.205 - Shelf-life codes.

    Science.gov (United States)

    2010-07-01

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

  11. Evaluating Current Practices in Shelf Life Estimation.

    Science.gov (United States)

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

    2018-02-01

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

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

    International Nuclear Information System (INIS)

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

    2014-01-01

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

  13. 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.

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

    Science.gov (United States)

    Wahyuni, S.; Holilah; Asranudin; Noviyanti

    2018-02-01

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

  15. 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.

  16. Cosmetics Safety Q&A: Shelf Life

    Science.gov (United States)

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

  17. SRNL SHELF LIFE STUDIES - SCC STUDIES AT ROOM TEMPERTURE [stress corrosion cracking

    Energy Technology Data Exchange (ETDEWEB)

    Mickalonis, J.; Duffey, J.

    2014-11-12

    Phase II, Series 2 corrosion testing performed by the Savannah River National Laboratory (SRNL) for the Department of Energy 3013 container has been completed. The corrosion tests are part of an integrated plan conducted jointly by Los Alamos National Laboratory and the Savannah River Site. SRNL was responsible for conducting corrosion studies in small-scale vessels to address the influence of salt composition, water loading, and type of oxide/salt contact on the relative humidity inside a 3013 container and on the resulting corrosion of Type 304L and 316L stainless steel (304L and 316L). This testing was conducted in two phases: Phase I evaluated a broad spectrum of salt compositions and initial water loadings on the salt mixtures exposed to 304L and 316L and the resulting corrosion; Phase II evaluated the corrosion of 304L at specific water loadings and a single salt composition. During Phase I testing at high initial moisture levels (0.35 to 1.24 wt%)a, the roomtemperature corrosion of 304L exposed to a series of plutonium oxide/chloride salt mixtures ranged from superficial staining to pitting and stress corrosion cracking (SCC). 304L teardrop coupons that exhibited SCC were directly exposed to a mixture composed of 98 wt % PuO2, 0.9 wt % NaCl, 0.9 wt % KCl, and 0.2 wt % CaCl2. Cracking was not observed in a 316L teardrop coupon. Pitting was also observed in this environment for both 304L and 316L with depths ranging from 20 to 100 μm. Neither pitting nor SCC was observed in mixtures with a greater chloride salt concentration (5 and 28 wt%). These results demonstrated that for a corrosive solution to form a balance existed between the water loading and the salt chloride concentration. This chloride solution results from the interaction of loaded water with the hydrating CaCl2 salt. In Phase II, Series 1 tests, the SCC results were shown to be reproducible with cracking occurring in as little as 85 days. The approximate 0.5 wt% moisture level was found to

  18. Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions.

    Science.gov (United States)

    Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Siroli, Lorenzo; Patrignani, Francesca; Dalla Rosa, Marco; Rocculi, Pietro

    2016-10-05

    Vacuum impregnation (VI) is a processing operation that permits the impregnation of fruit and vegetable porous tissues with a fast and more homogeneous penetration of active compounds compared to the classical diffusion processes. The objective of this research was to investigate the impact on VI treatment with the addition of calcium lactate on qualitative parameters of minimally processed melon during storage. For this aim, this work was divided in 2 parts. Initially, the optimization of process parameters was carried out in order to choose the optimal VI conditions for improving texture characteristics of minimally processed melon that were then used to impregnate melons for a shelf-life study in real storage conditions. On the basis of a 2 3 factorial design, the effect of Calcium lactate (CaLac) concentration between 0% and 5% and of minimum pressure (P) between 20 and 60 MPa were evaluated on color and texture. Processing parameters corresponding to 5% CaLac concentration and 60 MPa of minimum pressure were chosen for the storage study, during which the modifications of main qualitative parameters were evaluated. Despite of the high variability of the raw material, results showed that VI allowed a better maintenance of texture during storage. Nevertheless, other quality traits were negatively affected by the application of vacuum. Impregnated products showed a darker and more translucent appearance on the account of the alteration of the structural properties. Moreover microbial shelf-life was reduced to 4 d compared to the 7 obtained for control and dipped samples. © 2016 Institute of Food Technologists®.

  19. 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.

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

    Science.gov (United States)

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

    2018-07-01

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

  1. 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.

  2. 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...

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

    Science.gov (United States)

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

    2017-12-01

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

  4. 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.

  5. Microgreens: Production, shelf life, and bioactive components.

    Science.gov (United States)

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

    2017-08-13

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

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

    Science.gov (United States)

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

    2005-01-01

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

  7. Shelf life characteristics of bread produced from ozonated wheat flour.

    Science.gov (United States)

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

    2017-11-13

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

  8. Studies on sprout inhibition of potatoes and onions and shelf-life extensions of dates in Iraq

    International Nuclear Information System (INIS)

    Auda, H.; Khalaf, Z.

    1979-01-01

    Small scale experiments were carried out with onions and potatoes to examine the effect of gamma irradiation on sprout inhibition under different storage conditions. Doses of 15 to 20 krad caused some physical damage to potatoes stored in an incubator at 4 to 10 0 C and 40 to 70% relative humidity. This damage was also observed when potatoes have been stored at room temperature. Sprouting appeared after 30 to 60 days storage. The best results were obtained when a dose of 10 to 12 krad was used. Studies on onions irradiated and stored at room temperature for ten months showed that 6 to 9 krad gave the best results, extending the storage for 10 months. No sprouting could be detected throughout the storage period. Shelf-life and organoleptic study was done on four varieties of Iraqi dates at different stages of development. The results showed that the eating quality of fresh dates was not affected significantly by irradiation up to 270 krad and the duration of softening process (after-ripening) of dates was prolonged by low doses of 10 to 90 krad in the majority of the experimental batches. (author)

  9. 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.

  10. 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 ...

  11. Optimal issuing of perishables with a short fixed shelf life

    NARCIS (Netherlands)

    Haijema, R.

    2011-01-01

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

  12. Shelf-life of infrared dry-roasted almonds

    Science.gov (United States)

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

  13. Shelf life and outdoor degradation studies of organic bulk heterojunction solar cells

    Science.gov (United States)

    Gergova, R.; Sendova-Vassileva, M.; Popkirov, G.; Gancheva, V.; Grancharov, G.

    2018-03-01

    We studied the degradation of different types of bulk heterojunction devices, in which the materials comprising the active layer and/or the materials used for the back electrode are varied. The devices are deposited on ITO covered glass and have the structure PEDOT:PSS/BHJ/Me, where PEDOT:PSS is the hole transport layer, BHJ (bulk heterojunction) is the active layer comprising a polymer donor (e.g. PTB7, PCDTBT) and a fullerene derivative acceptor (e.g. PC60BM, PC70BM) deposited by spin coating, Me is the metal back contact, which is either Ag or Al deposited by magnetron sputtering or thermal evaporation. The device performance was monitored after storage in the dark at ambient conditions by following the evolution of the J-V curve over time. Results of real conditions outdoor degradation studies are also presented. The stability of the different solar cell structures studied is compared.

  14. A comparative study of different storage methods on the shelf-life of ...

    African Journals Online (AJOL)

    A study was conducted to determine the storage method that will best preserve the quality and quantity of smoke-cured Clarias sp. using boxes made of cardboard and wood, as well as, airtight metal containers. The boxes made of cardboard material was found to be the best medium of storage as all infesting dermestid ...

  15. 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.

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

    Science.gov (United States)

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

    2012-03-01

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

  17. Shelf life prediction of apple brownies using accelerated method

    Science.gov (United States)

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

    2018-03-01

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

  18. 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.

  19. 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.

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

    African Journals Online (AJOL)

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

  1. 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, ...

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

    DEFF Research Database (Denmark)

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

  3. Simulating shelf life determination by two simultaneous criteria.

    Science.gov (United States)

    Peleg, Micha; Normand, Mark D

    2015-12-01

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

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

    Science.gov (United States)

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

    2018-04-01

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

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

    Science.gov (United States)

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

    2008-05-01

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

  6. Maximizing Shelf Life of Paneer-A Review.

    Science.gov (United States)

    Goyal, Sumit; Goyal, Gyanendra Kumar

    2016-06-10

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

  7. Shelf-life extension of fresh chicken through radurisation

    International Nuclear Information System (INIS)

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

    1982-01-01

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

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

    International Nuclear Information System (INIS)

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

    2007-01-01

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

  9. Biodegradable Long Shelf Life Food Packaging Material, Phase I

    Data.gov (United States)

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

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

    African Journals Online (AJOL)

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

  11. Sensory shelf life of mantecoso cheese using accelerated testing

    OpenAIRE

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

    2016-01-01

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

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

    Science.gov (United States)

    Rasane, Prasad; Jha, Alok; Sharma, Nitya

    2015-08-01

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

  13. Shelf life of packaged bakery goods--a review.

    Science.gov (United States)

    Galić, K; Curić, D; Gabrić, D

    2009-05-01

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

  14. 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.

  15. 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.

  16. 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...

  17. 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

  18. 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)

  19. Active packaging using ethylene absorber to extend shelf-life

    International Nuclear Information System (INIS)

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

    2009-01-01

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

  20. 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.

  1. Suitability of different formulated carriers for sustaining microbial shelf life

    International Nuclear Information System (INIS)

    Tabassam, T.; Ali, A.

    2014-01-01

    Non-availability of a suitable carrier for bioinnoculant is a serious constraint for dissemination of biofertilizer technology in Pakistan. Present study was designed to formulate a suitable carrier from locally available cheap material and evaluate for shelf life by using locally isolated plant growth promoting rhizobacteria (PGPR) strains from maize rhizosphere. Different combinations of material were prepared using clay soil (35-50%), fly-ash (30-45%), press mud (5-15%) and lignite (5-15%). Clay soil (53% clay) was used for adhesion purpose but considering free of lump formation an important property of a good carrier, mixing 40% of soil with other material was found suitable. Using 40% of soil, six different treatments were formulated and physico-chemical characteristics were determined. Four combinations in the range of 40% clay, 30-40% fly-ash, 10-15% press mud and 10-15% lignitic coal were selected which had good adhesion capacity, moisture holding capacity, nutrient contents and investigated for microbial shelf life. Significant difference regarding microbial survival was observed between different formulations as well as between different incubation intervals. Among different carrier tested the FC-4 supported the maximum population of 33.5x10- 10.8x10 cfu g for MR-8 and 32.6x10 - 7.2x10 cfu g for MR-5. Results showed that the required population of PGPR was sustained in all the formulation tested up to six months of storage period. (author)

  2. 41 CFR 102-36.455 - How do we report excess shelf-life items?

    Science.gov (United States)

    2010-07-01

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

  3. Technology transfer equipment qualification methodology for shelf life determination

    International Nuclear Information System (INIS)

    Anderson, J.W.

    1995-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Fulya Şimşek

    2017-04-01

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

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

    Science.gov (United States)

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

    2014-01-01

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

  7. Shelf life extension for the lot AAE nozzle severance LSCs

    Science.gov (United States)

    Cook, M.

    1990-01-01

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

  8. 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.

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

    Science.gov (United States)

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

    2017-06-01

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

  10. Shelf life extension of ground beef by radurization

    International Nuclear Information System (INIS)

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

    1982-01-01

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

  11. 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 ...

  12. Accumulation of anthocyanins in tomato skin extends shelf life.

    Science.gov (United States)

    Bassolino, Laura; Zhang, Yang; Schoonbeek, Henk-Jan; Kiferle, Claudia; Perata, Pierdomenico; Martin, Cathie

    2013-11-01

    Shelf life is one of the most important traits for the tomato (Solanum lycopersicum) industry. Two key factors, post-harvest over-ripening and susceptibility to post-harvest pathogen infection, determine tomato shelf life. Anthocyanins accumulate in the skin of Aft/Aft atv/atv tomatoes, the result of introgressing alleles affecting anthocyanin biosynthesis in fruit from two wild relatives of tomato, which results in extended fruit shelf life. Compared with ordinary, anthocyanin-less tomatoes, the fruits of Aft/Aft atv/atv keep longer during storage and are less susceptible to Botrytis cinerea, a major tomato pathogen, post-harvest. Using genetically modified tomatoes over-producing anthocyanins, we confirmed that skin-specific accumulation of anthocyanins in tomato is sufficient to reduce the susceptibility of fruit to Botrytis cinerea. Our data indicate that accumulation of anthocyanins in tomato fruit, achieved either by traditional breeding or genetic engineering can be an effective way to extend tomato shelf life. © 2013 The Authors. New Phytologist © 2013 New Phytologist Trust.

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

    Indian Academy of Sciences (India)

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

  14. 41 CFR 101-27.204 - Types of shelf-life items.

    Science.gov (United States)

    2010-07-01

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

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

    Science.gov (United States)

    Tsironi, T N; Taoukis, P S

    2012-02-01

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

  16. Southwest Florida Shelf Ecosystems Analysis Study

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Southwest Florida Shelf Ecosystems Analysis Study produced grain size analyses in the historic 073 format for 299 sea floor samples collected from October 25,...

  17. 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.

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

    Directory of Open Access Journals (Sweden)

    N. S. Rodionova

    2014-01-01

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

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

    Science.gov (United States)

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

    2017-01-01

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

  20. 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

  1. 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.

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

    Science.gov (United States)

    Fan, Zhewen; Zhang, Lanju

    2015-01-01

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

  3. 41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

    Science.gov (United States)

    2010-07-01

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

  4. 41 CFR 101-27.206 - Procurement of shelf-life materials.

    Science.gov (United States)

    2010-07-01

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

  5. 41 CFR 102-36.450 - Do we report excess shelf-life items?

    Science.gov (United States)

    2010-07-01

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

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

    Science.gov (United States)

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

    2012-09-01

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

  7. 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.

  8. Shelf life prediction of radiation sterilized polymeric materials

    International Nuclear Information System (INIS)

    Sandford, Craig; Woo, Lecon

    1988-01-01

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

  9. 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.

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

    International Nuclear Information System (INIS)

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

    1981-01-01

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

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

    International Nuclear Information System (INIS)

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

    1989-01-01

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

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

    Science.gov (United States)

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

    2016-08-17

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

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

    Science.gov (United States)

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

    2018-02-01

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

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

    Science.gov (United States)

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

    2017-08-01

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

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

    Science.gov (United States)

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

    2017-01-01

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

  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. 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

  18. 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.

  19. Irradiation of refrigerated corned beef for shelf-life extension

    International Nuclear Information System (INIS)

    Sallam, Y.I.; El-Magoli, S.B.M.; Mohamed, H.H.; El-Mongy, T.M.

    2000-01-01

    The development of the microflora of unirradiated and irradiated cowed beef was followed during storage at 5 degree. The total aerobic counts in unirradiated corned beef samples reached x 10 7 cfu/g after 10 days and after 15, 20 , 25 and 30 days of cold storage in irradiated samples at 2, 4, 6, 8 kGy, respectively, accompanied with obvious organoleptic evidence of microbial. Radiation doses up to 8 kGy and cold storage (5 degree) of cowed beef had no effect on the major constituents (moisture, protein and lipids) of these products. During storage, total volatile bases nitrogen (TVBN) and thiobarbituric acid (TBA) values tended to increase; the Ph of corned beef fall down to ca. 5. 7. Increasing the radiation dose level to 6 and 8 kGy, to increase the product shelf-life, affects generally the physical properties of the corned beef samples, and therefore, it could be concluded that the radiation dose level should be chosen to inhibit public health concern bacteria and reduce spoilage organisms, and at the same time preserve the natural properties of the food. At the present study a dose level of 4 kGy was found to be quite enough to reach such requirements for corned beef samples

  20. 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

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

    African Journals Online (AJOL)

    However, the protein content (3.20%) and carbohydrate content (3.15%) were lower than values of (3.51%) and (11.12%) respectively for dairy yogurt. Soy yogurt had significantly lower acceptability (P ≤ 0.05) than the dairy yogurt. Shelf life study was carried out at room temperature (27±3oC) and refrigeration temperature ...

  2. Effect of Storage on the Shelf life of Dehydrated Fermented Locust ...

    African Journals Online (AJOL)

    Fermented locust bean is used as a flavour intensifier for soups and stews. As beneficent as it is, problems still exist about its preservation using appropriate and affordable technology. Little is known about the shelf life of dehydrated fermented locust beans. This study aimed to investigate the effect of polythene packaging ...

  3. 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 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...

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

    African Journals Online (AJOL)

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

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

    NARCIS (Netherlands)

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

    2011-01-01

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

  6. 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...

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

    Science.gov (United States)

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

    2017-09-01

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

  8. Influence of raw milk quality on fluid milk shelf life.

    Science.gov (United States)

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

    2006-03-01

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

  9. Radurisation of ginger rhizomes to increase shelf lifes

    Energy Technology Data Exchange (ETDEWEB)

    Milne, D L; De Rooster, K; Du Toit, L W [Citrus and Subtropical Fruit Research Inst., Nelspruit (South Africa)

    1979-04-01

    In an attempt to increase the shelf-life of ginger rhisomes for marketing purposes and to prevent the use of imported ginger as planting material, trials were carried out in which ginger was radurised at various dosages using a Co 60 source. It was found that even at rates as low as 0,05 kGy both the sprouting and growth of ginger in the soil could be inhibited. Ginger which was already sprouting, virtually ceased further development when treated at dosages of 0,30 and 0,50 kGy. Brief reference is made to the commercial potential of the process.

  10. Radurisation of ginger rhizomes to increase shelf lifes

    International Nuclear Information System (INIS)

    Milne, D.L.; De Rooster, K.; Du Toit, L.W.

    1979-01-01

    In an attempt to increase the shelf-life of ginger rhisomes for marketing purposes and to prevent the use of imported ginger as planting material, trials were carried out in which ginger was radurised at various dosages using a Co 60 source. It was found that even at rates as low as 0,05 kGy both the sprouting and growth of ginger in the soil could be inhibited. Ginger which was already sprouting, virtually ceased further development when treated at dosages of 0,30 and 0,50 kGy. Brief reference is made to the commercial potential of the process

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

    Science.gov (United States)

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

    2009-12-01

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

  12. Coordination: Southeast Continental Shelf studies. Progress report

    Energy Technology Data Exchange (ETDEWEB)

    Menzel, D.W.

    1981-02-01

    An overview of the Oceanograhic Program of Skidaway Institute of Oceanograhy is presented. Included are the current five year plan for studies of the Southeast Continental Shelf, a summary of research accomplishments, proposed research for 1981-1982, current status of the Savannah Navigational Light Tower, and a list of publications. (ACR)

  13. Effect of Packaging on Shelf-life and Lutein Content of Marigold (Tagetes erecta L.) Flowers.

    Science.gov (United States)

    Pal, Sayani; Ghosh, Probir Kumar; Bhattacharjee, Paramita

    2016-01-01

    African marigold (Tagetes erecta L.) flowers are highly valued for their ornamental appeal as well as medicinal properties. However, their short shelf lives cause high post-harvest loss and limit their export potential. The review of patents and research articles revealed that different types of packaging designs/materials have been successfully employed for extension of shelf lives of cut flowers. The current work focuses on designing of different packaging configurations and selection of best configuration for preservation of marigold cut flowers. Ten packaging configurations, composed of four different packaging materials i.e., low density polyethylene (LDPE), polyethylene terephthalate, glassine paper and cellophane paper, were designed. Each pack, consisting of 20 ± 1 g of marigold flowers along with non-packaged control set were stored at 23 ± 2°C, 80% R.H., in an environmental chamber and the flowers were evaluated for their sensory attributes, phytochemical characteristics and physicochemical parameters of senescence to determine their shelf lives. Flowers packed in LDPE bag showed highest shelf life of 8 days with a lead of 4 days compared to control (shelf life - 4 days). This study also established for the first time the phenomenon of carotenogenesis in marigold cut flowers with significantly (Pshelf lives. This economically viable packaging can not only boost the export potential of this ornamental flower, but also allow utilization of nutraceutical potency of lutein.

  14. Spatial variation in life history characteristics of common megrim (Lepidorhombus whiffiagonis) on the Northern Shelf

    Science.gov (United States)

    Macdonald, P.; Angus (née Laurenson), C. H.; Marshall, C. T.

    2013-01-01

    In recent years stock structure recommendations for megrim on the Northern Shelf have varied, primarily due to a lack of biological and fishery data. In this study, we compared a number of life history characteristics of the common megrim Lepidorhombus whiffiagonis (Walbaum) between the northern North Sea and Rockall, the latitudinal extremes of the species' distribution on the Northern Shelf. Reproductive timing, sex ratio, maturity and growth were different between the two study areas. Reproductive timing in the northern North Sea was more protracted than at Rockall and other areas. There were differences in sex ratio between the study areas and female megrim in the northern North Sea exhibited different growth rates and larger size at maturity than at Rockall. The results of this study support the recent changes to the definition of the Northern Shelf stocks which recommend that the northern North Sea be treated separately to Rockall.

  15. 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.

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

    Directory of Open Access Journals (Sweden)

    Suci Rahmi

    2016-04-01

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

  17. 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.

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

    Science.gov (United States)

    Deeth, Hilton

    2017-11-20

    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.

  19. 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.

  20. Shelf life of ground beef patties treated by gamma radiation.

    Science.gov (United States)

    Roberts, W T; Weese, J O

    1998-10-01

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

  1. 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.

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

    OpenAIRE

    ÜNVER, Naciye; ÇELİK, Şerafettin

    2017-01-01

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

  3. Determining the inventory impact of extended-shelf-life platelets with a network simulation model.

    Science.gov (United States)

    Blake, John T

    2017-12-01

    The regulatory shelf life for platelets (PLTs) in many jurisdictions is 5 days. PLT shelf life can be extended to 7 days with an enhanced bacterial detection algorithm. Enhanced testing, however, comes at a cost, which may be offset by reductions in wastage due to longer shelf life. This article describes a method for estimating systemwide reductions in PLT outdates after PLT shelf life is extended. A simulation was used to evaluate the impact of an extended PLT shelf life within a national blood network. A network model of the Canadian Blood Services PLT supply chain was built and validated. PLT shelf life was extended from 5 days to 6, 7, and 8 days and runs were completed to determine the impact on outdates. Results suggest that, in general, a 16.3% reduction in PLT wastage can be expected with each additional day that PLT shelf life is extended. Both suppliers and hospitals will experience fewer outdating units, but wastage will decrease at a faster rate at hospitals. No effect was seen by blood group, but there was some evidence that supplier site characteristics influences both the number of units wasted and the site's ability to benefit from extended-shelf-life PLTs. Extended-shelf-life PLTs will reduce wastage within a blood supply chain. At 7 days, an improvement of 38% reduction in wastage can be expected with outdates being equally distributed between suppliers and hospital customers. © 2017 AABB.

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

    Science.gov (United States)

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

    2018-01-01

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

  5. Seabottom backscatter studies in the western continental shelf of India

    Digital Repository Service at National Institute of Oceanography (India)

    Chakraborty, B.; Pathak, D.

    The study is initiated to observe the interaction effects of the sound signal with three different sediment bottoms in the shelf area between Cochin and Mangalore in the western continental shelf of India. An echo signal acquisition system has been...

  6. 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.

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

    International Nuclear Information System (INIS)

    Lescano, G.

    1994-01-01

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

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

    Science.gov (United States)

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

    1971-01-01

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

  9. 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

  10. Gas generation over plutonium oxides in the 94-1 shelf-life surveillance program

    International Nuclear Information System (INIS)

    Berg, J.M.; Harradine, D.M.; Hill, D.D.; McFarlan, James T.; Padilla, D.D.; Prenger, F. Coyne; Veirs, D.K.; Worl, L.A.

    2002-01-01

    The Department of Energy (DOE) is embarking upon a program to store large quantities of plutonium-bearing materials for up to fifty years. The Los Alamos National Laboratory Shelf Life Project was established to bound the behavior of plutonium-bearing material meeting the DOE 3013 Standard. The shelf life study monitors temperature, pressure and gas composition over oxide materials in a limited number of large-scale 3013 inner containers and in many small-scale containers. For the large-scale study, baseline plutonium oxides, oxides exposed to high-humidity atmospheres, and oxides containing chloride salt impurities are planned. The first large-scale container represents a baseline and contains dry plutonium oxide prepared according to the 3013 Standard. This container has been observed for pressure, temperature and gas compositional changes for less than a year. Results indicate that no detectable changes in pressure and gas composition are observed.

  11. Coordination: southeast continental shelf studies. Progress report

    Energy Technology Data Exchange (ETDEWEB)

    Menzel, D.W.

    1981-02-01

    The objectives are to identify important physical, chemical and biological processes which affect the transfer of materials on the southeast continental shelf, determine important parameters which govern observed temporal and spatial varibility on the continental shelf, determine the extent and modes of coupling between events at the shelf break and nearshore, and determine physical, chemical and biological exchange rates on the inner shelf. Progress in meeting these research objectives is presented. (ACR)

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

    Science.gov (United States)

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

    2017-10-20

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

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

    International Nuclear Information System (INIS)

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

    1997-01-01

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

  14. 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

  15. SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

    Directory of Open Access Journals (Sweden)

    F. Piras

    2011-08-01

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

  16. Effect of irradiation on the extension of shelf life of tropical food products

    International Nuclear Information System (INIS)

    Avadhani, P.N.; Lian, O.B.; Nio, L.E.

    1985-01-01

    The effect of gamma-radiation with cobalt-60 at doses ranging from 02.5 to 2.00 kGy on selected local fruits and vegetables was studied. It was found that ripening was delayed in unripe chikus at 0.5 and 1.0 kGy. At similar doses fungal infection in ripe papayas was retarded. Ripening was accelerated and shelf life was prolonged in mature, unripe papayas. Other effects noted were: mangosteens were better preserved (0.25-0.40 kGy), pineapples showed core damage (0.5-2.0 kGy), limes were damaged (0.5-1.0 kGy), and brinjals kept fresh for several days (0.5-1.0 kGy). At similar doses, acceleration of ripening was noted for green chillies, and the shelf life was prolonged for red chillies

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

    Science.gov (United States)

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

    2016-09-01

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

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

    Science.gov (United States)

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

    2012-10-01

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

  19. Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.

    Science.gov (United States)

    Lee, Dong-Hyun; Kang, Bo-Sik; Park, Hyun-Jin

    2011-11-09

    The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

  20. 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.

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

    International Nuclear Information System (INIS)

    Riverson, N. M

    2013-07-01

    Garden eggs (solanum spp) are grown as a commercial crop for domestic consumption and also for export. In addition to major production challenges such as limited shelf-life, poor post-harvest handling and the lack of quality standards, garden eggs are prone to infection by pest and diseases at all stages of growth. This theses provides information on the effect of gamma radiation doses (1 - 3kGy) on the shelf life and some quality characteristics of three varieties of garden eggs Solanum aethiopicum GH 8772 and aethiopicum GH 8773, and aethiopicum torvum under two packaging conditions. Quality attributes of colour, firmness, and wrinkleness were assessed using a nine-point hedonic scale in decreasing order of acceptability. The numbers of rotten fruits were recorded on weekly basis throughout the storage period of four weeks. The physiochemical properties (moisture content, weight loss and pH) were determined by standard methods. The microbiological quality was assessed by estimating the population of aerobic mesophiles and yeast and moulds using the methods of serial dilution and pour plating. The three varieties of garden eggs used in the study responded differently to gamma radiation and storage. Salannum torvum showed discolouration and subsequent fungal spoilage in the first week of storage after irradiation under both unpackaged and packaged conditions; howbeit the unirradiated had acceptable scores (>4.33) in terms of colour, firmness, and wrinkleness throughout the storage period. At the end of the storage period samples of S. torvum had lower values in terms of moisture (26.78%), weight loss (9.3 g) and pH (2.9) under unpackaged condition, but high vitamin C content of 14.83 mg/100g. Samples S. torvum under packaged conditions had higher values in terms of colour, firmness, and wrinkleness as well as pH and vitamin C. However the effect of packaging was not significant with respect to the quality attributes and physiochemical properties. Decline in colour

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

    Science.gov (United States)

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

    2014-09-01

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

  3. Low Impedance Carbon Adhesive Electrodes with Long Shelf Life.

    Science.gov (United States)

    Posada-Quintero, Hugo F; Reyes, Bersaín A; Burnham, Ken; Pennace, John; Chon, Ki H

    2015-10-01

    A novel electrocardiogram (ECG) electrode film is developed by mixing carbon black powder and a quaternary salt with a visco-elastic polymeric adhesive. Unlike traditional wet gel-based electrodes, carbon/salt/adhesive (CSA) electrodes should theoretically have an infinite shelf life as they do not dehydrate even after a prolonged period of storage. The CSA electrodes are electrically activated for use through the process of electrophoresis. Specifically, the activation procedure involves sending a high voltage and current through the electrode, which results in significant reduction of impedance so that high fidelity ECG signals can be obtained. Using the activation procedure, the ideal concentration of carbon black powder in the mixture with the adhesive was examined. It was determined that the optimum concentration of carbon black which minimized post-activation impedance was 10%. Once the optimal carbon black powder concentration was determined, extensive signal analysis was performed to compare the performance of the CSA electrodes to the standard silver-silver chloride (Ag/AgCl) electrodes. As a part of data analysis, electrode-skin contact impedance of the CSA was measured and compared to the standard Ag/AgCl electrodes; we found consistently lower impedance for CSA electrodes. For quantitative data analysis, we simultaneously collected ECG data with CSA and Ag/AgCl electrodes from 17 healthy subjects. Heart rate variability (HRV) indices and ECG morphological waveforms were calculated to compare CSA and Ag/AgCl electrodes. Non-significant differences for most of the HRV indices between CSA and Ag/AgCl electrodes were found. Of the morphological waveform metrics consisting of R-wave peak amplitude, ST-segment elevation and QT interval, only the first index was found to be significantly different between the two media. The response of CSA electrodes to motion artifacts was also tested, and we found in general no difference in the quality of the ECG signal

  4. Effect of heat treatment and shelf life on chilling injury of mango cv. Nam Dok Mai

    Directory of Open Access Journals (Sweden)

    Apiradee Muangdech

    2017-10-01

    Full Text Available This study was aimed to investigate the effect of heat treatment and shelf life on chilling injury of mango cv.Nam Dok Mai.The heat treatment of mango pulp during storage were determined by hot air oven set at 34 and 38°C for three intervals, as 24, 48, and 72 hours, then they were subsequently stored at 5°C for 10, 20, and 30 days to determine the appropriate shelf life. The findings showed that the symptom of mango fruit after chilling injury appeared within the 30th day of storage at 5°C. Several symptoms of mango fruit after chilling injury treatment were observed, i.e., pitting, browning on the skin, water soaking, and rapid rotting of the fruits that resulted in shorter shelf life. It was found that chilling injury mangoes had lower level of total soluble solid, higher disease incidence, and lower quality of fruit when compared with normal ripe-mango fruits at 25°C. Mango fruits treated at 34°C for either 24 or 48 hours, and at 38°C for 24 hours prior to cold storage at 5°C for 10 and 20 days showed a significant reduction in the chilling injury (CI index when compared to that of non-heated fruits. On the other hand, the heat treatment did not affect fruit weight loss, firmness, color changes, and water soaking at 5°C.

  5. 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.

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

    Science.gov (United States)

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

    2012-01-01

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

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

    Directory of Open Access Journals (Sweden)

    I. García-Márquez

    2012-01-01

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

  8. Impact of shelf life on content of primary and secondary metabolites in apple (Malus domestica Borkh.).

    Science.gov (United States)

    Veberic, Robert; Schmitzer, Valentina; Petkovsek, Maja M; Stampar, Franci

    2010-01-01

    In this study, we evaluated the changes in apple fruit quality during shelf life. After a month of cold storage, apples of cultivars "Jonagold" and "Golden Delicious" were exposed to ambient temperatures for 21 d, with subsequent sampling every 3 or 4 d. Fruit firmness, changes in amounts of sugars, malic acid, and phenolics were observed during shelf life. Chemical analyses were done with HPLC-PDA system. An interchange between various sugars was noticed, but in general, the sum of sugars remained at the same level. The content of malic acid remained stable or dropped, resulting in sweeter fruit. Levels of phenolics were more constant in the pulp of both cultivars analyzed, while in the peel, the changes were more pronounced. In the pulp, a peak in the content of hydroxycinnamic acids and flavanols was noticed on the 2nd or 3rd sampling and afterwards, the amounts remained constant. In the peel an initial decrease of all analyzed phenolic groups was observed in both cultivars, however it was more pronounced in "Jonagold." It can be concluded that changes in primary and secondary metabolites are not the main reason for the lower quality of fruit exposed to ambient temperatures. On the other hand, fruit firmness might be the limiting factor for shelf life duration. © 2010 Institute of Food Technologists®

  9. Conditions Affecting Shelf-Life of Inoculated Legume Seed

    Directory of Open Access Journals (Sweden)

    Greg Gemell

    2012-02-01

    Full Text Available Microbial inoculants are becoming more available as sustainable alternatives to fertilizers and other agrichemicals in broad-acre cropping. However, with the exception of legume inoculants little is understood about effective delivery and survival of the inoculum. Legume inoculants are applied to both seed and soil but seed inoculation is the most economical technique. Large quantities of pasture seed in Australia are inoculated by commercial seed coating companies, but the long-term survival of seed-applied inoculum is variable and monitoring of viability requires specialist microbiology skills and facilities. The aim of our research was to define optimum storage conditions for survival of rhizobia on legume seed and evaluate water activity as a means of monitoring shelf-life. The relationship between survival and water activity varied according to seed species, inoculum preparation, coating ingredients, initial water activity and time suggesting that storage conditions would need to be defined for each different combination. Although drying seeds after coating significantly reduced viable numbers of rhizobia, survival of rhizobia on dried commercially coated lucerne seed after 11 weeks was less variable than seeds that had not been dried. The highest numbers were maintained when seeds remained dry with water activities of between 0.47 and 0.38. The quality of inoculated seed could be improved by reducing the death rate of inoculum during preparation and providing optimum storage conditions for long-term survival.

  10. Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage.

    Science.gov (United States)

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

    2015-09-15

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

  11. Technological feasibility of irradiating pineapples for shelf-life extension

    International Nuclear Information System (INIS)

    Sharma, Jiten

    2001-01-01

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

  12. Methods for preservation and extension of shelf life.

    Science.gov (United States)

    Gould, G W

    1996-11-01

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

  13. 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).

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

    DEFF Research Database (Denmark)

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

    1998-01-01

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

  15. 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 (p<0.05) between the compressive strengths of zinc phosphate cement in group III (2 months before expiry 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.

  16. The effect of garlic and ginger phytogenics on the shelf life and ...

    African Journals Online (AJOL)

    The effect of garlic and ginger phytogenics on the shelf life and microbial contents ... The preservative effects of garlic and ginger was compared with that of sodium ... reduced health risks of infection and/or intoxication from their consumption.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    2014-01-01

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

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

    Science.gov (United States)

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

    2017-11-01

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

  1. The microbiological quality and shelf-life of the irradiated chicken meat

    International Nuclear Information System (INIS)

    Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

    2002-01-01

    Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

  2. 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

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

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, Hitoshi.

    1996-01-01

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

  4. 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.

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

    OpenAIRE

    GULLIAN-KLANIAN,Mariel; SÁNCHEZ-SOLÍS,María José; TERRATS-PRECIAT,Montserrat; DELGADILLO-DÍAZ,Mariana; ARANDA,Javier

    2016-01-01

    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 h...

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

    Science.gov (United States)

    Corradini, Maria G

    2018-03-25

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

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

    Science.gov (United States)

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

    2018-01-01

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

  8. Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life.

    Science.gov (United States)

    Casti, Daniele; Scarano, Christian; Pala, Carlo; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Mocci, Anna Maria; Tedde, Francesco; Nieddu, Gavino; Spanu, Carlo; De Santis, Enrico Pietro Luigi

    2016-04-19

    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.

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

    Science.gov (United States)

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

    2016-06-01

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

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

    International Nuclear Information System (INIS)

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

    2013-01-01

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

  11. 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

  12. Shelf-life extension of packed mushroom (Agaricus sp.) by a combination of gamma radiation and low temperature storage

    International Nuclear Information System (INIS)

    Gautam, S.; Sharma, Arun; Thomas, Paul

    1997-01-01

    Gamma irradiation to a dose of 2 kGy coupled with storage at 10 degC was found to provide 2-3 fold enhancement in the shelf-life of button mushrooms with reduced energy requirement for storage. The study shows possible commercial application of this technology. (author). 6 refs., 3 figs

  13. 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%

  14. Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.

    Science.gov (United States)

    Jafari, Seid Mahdi; Ganje, Mohammad; Dehnad, Danial; Ghanbari, Vahid; Hajitabar, Javad

    2017-12-01

    The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of samples containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here. Regarding total soluble solids, the control and the sample containing 1000 µg g -1 sodium benzoate had the lowest (Q 10  = 1.63) and highest (Q 10  = 1.88) sensitivity to temperature changes respectively; also, the microencapsulated sample containing 1000 µg g -1 encapsulated olive leaf extract (Q 10  = 1.83) followed the sample containing 1000 µg g -1 sodium benzoate in terms of the highest kinetic rates. In the case of consistency, the lowest and highest activation energies (E a ) corresponded to samples containing 1000 µg g -1 non-encapsulated olive leaf extract and 1000 µg g -1 microencapsulated olive leaf extract respectively. Interestingly, samples containing microencapsulated olive leaf extract could maintain the original quality of the tomato paste very well, while those with non-encapsulated olive leaf extract rated the worst performance (among all specimens) in terms of maintaining their quality indices for a long time period. Overall, the shelf life equation was able to predict the consistency index of all tomato paste samples during long-time storage with high precision. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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

    Directory of Open Access Journals (Sweden)

    Wan Tai Seet

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

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

    Science.gov (United States)

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

    2012-01-01

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

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

    Science.gov (United States)

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

    2016-06-01

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

  18. Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology.

    Science.gov (United States)

    Fan, Lihua; Martynenko, Alex; Doucette, Craig; Hughes, Timothy; Fillmore, Sherry

    2018-03-01

    Blueberry purée was developed using hydrodynamic cavitation technology. The product was made from entire blueberries without adding any food additives. In this study, microbial reduction following each processing stage (at the industry setting) and after product pasteurization at 86, 88, 90, 92, 94, and 96 °C was investigated. Microbial quality including total plate counts, yeast and molds, and heat-resistant molds counts was determined. Shelf life of pasteurized products stored for up to 24 weeks at room temperature were assessed for microbial quality, soluble solids (°Brix), titratable acidity (citric acid %), pH, viscosity (cP) and flow rate (cm/30 s). Our results indicated that heat-resistant molds, initially present in frozen blueberries with counts at 2.03 log CFU/200g, were totally inactivated at 94 to 96 °C with 1 to 2 min holding time. Shelf life study showed that no product spoilage was caused by bacteria, yeasts and heat-resistant molds along with non-significant changes of textural characteristics. This study provided useful information for the food industry to develop variety of fruit purée products with no wastes of fruit materials. This study provides useful information for the food industry to develop safe liquid food products using cavitation technology without wasting any raw materials. © 2018 Institute of Food Technologists®.

  19. 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 ...

  20. 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

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

    Science.gov (United States)

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

    2010-06-01

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

  2. 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.

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

    International Nuclear Information System (INIS)

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

    2015-01-01

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

  4. Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage.

    Science.gov (United States)

    Lemos, Álvaro T; Ribeiro, Ana C; Fidalgo, Liliana G; Delgadillo, Ivonne; Saraiva, Jorge A

    2017-09-15

    Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75MPa, at temperatures of 10, 15 and ≈25°C (room temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4°C). Generally, RF caused an increase of microbial loads to values ≥6.0logCFU/mL after 7days of storage. Contrarily, HS at 62.5/75MPa (15°C) showed a reduction of initial loads, by at least 2.5logCFU/mL, up to 58days, while pH and colour values did not changed under these HS conditions. Additionally, the combination of a lower temperature with HS has beneficial effects to control microbial development, particularly for the lower pressure studied (50MPa/10°C). In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great potential for future RF replacement. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2016-02-24

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

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

    Science.gov (United States)

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

    2013-06-01

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

  7. 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.

  8. 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

  9. 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.

  10. 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.

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

    Science.gov (United States)

    2017-01-01

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

  12. Microbial and Chemical Shelf-Life of Vacuum Steam-Pasteurized Whole Flaxseed and Milled Flaxseed.

    Science.gov (United States)

    Shah, Manoj; Eklund, Bridget; Conde Lima, Luiz Gustavo; Bergholz, Teresa; Hall, Clifford

    2018-02-01

    Flaxseed is an oilseed with many health benefits. Flaxseed may be consumed raw or in processed form. In the raw form, there is a potential for microbial contamination. Several pasteurization methods have been used to reduce microbial contamination. However, such treatments may affect chemical properties of foods. In this study, vacuum steam-pasteurization was conducted on whole flaxseed and milled flaxseed using 4 different conditions (3 min at 75 °C, 3 min at 90 °C, 9 min at 90 °C, and 3 min at 105 °C). Microbial and chemical shelf-life was monitored for 28 wk (36 wk for aerobic plate counts). Significant reduction (P chemical indices measured. Only small changes were observed in the chemical indices after vacuum steam-pasteurization for both pasteurized whole flaxseed and milled flaxseed as compared to the unpasteurized flaxseed at most instances. Vacuum steam-pasteurization can be used as a safe alternative for the microbial reduction of low-moisture products, such as flaxseed, without significantly affecting chemical stability. Vacuum steam-pasteurization can be effectively used for the treatment of whole flaxseed and milled flaxseed to reduce spoilage microorganisms, such as total aerobes and yeasts and molds. In addition, this pasteurization method had minimal effects on several chemical shelf-life parameters with positive impact on SDG of the processed flaxseed. © 2018 Institute of Food Technologists®.

  13. Uses of irradiation or sodium tripolyphosphate for shelf-life extension of quail carcasses

    International Nuclear Information System (INIS)

    Rady, A.H.; Khalaf, H.H.; Afifi, E.A.; Nasr, E.H.

    2002-01-01

    this investigation aims to study the possibility of using gamma iraadiation or sodium tripolyphoshate (STPP) for increasing shelf-life of quail carcasses during cold storage. The quail carcasses were gamma irradiated at 4, 6 and 8 kGy or soaked in 3% STPP. The effect of these treatments on the organoleptic, microbiological aspects and chemical properties of samples under investigation were evaluated during cold storage (4± 1C degree). The results indicated that, the chemical compositions of samples did not alter by gamma irradiation or soaking in STPP. Futhermore, treatment had no deterious effects on the organoleptic properties of quail samples. Meanwhile, irradiation of samples at doses of 4, 6 and 8 kGy or soaking in STPP greatly reduced its microbial count and prolonged the shelf-life for 15,21,24 and 9 days at 4 ± 1 Cdegree in comparison with 6 days for control samples. Moreover, the acid value (A.V), peroxide value (P.V) and thiobarbituric acid (TBA) value were increased after irradiation, while total volatile basic nitrogen (TVBN) content had no real change by this treatment. On the other hand, soakking in STPP treatment decreased these values and gradual increases were observed during cold storage

  14. 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.

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

    Science.gov (United States)

    2010-07-01

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

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

    International Nuclear Information System (INIS)

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

    1998-01-01

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

  18. 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.

  19. 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.

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

    Science.gov (United States)

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

    2007-03-07

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

  1. Estimation of Shelf Life “Halua Kenari” Using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small and Medium Enterprises at Sitaro Archipelago

    OpenAIRE

    Pongajow, Novke J; Djarkasi, Gregoria S. S; Mandey, Lucia C

    2015-01-01

    The halua kenari is one of the signature product from North Sulawesi especially Minahasa and Siau. Fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and functional characteristics. Beside chemical composition, halua kenari degradation accelerated by improper handling and packing during transportation, distribution, and storage by consumer and seller. The aims of this research is to predict shelf life of halua kenari production of Small And Medium E...

  2. Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

    OpenAIRE

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

    2011-01-01

    This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacter...

  3. Extending shelf life of poultry and red meat by irradiation processing

    International Nuclear Information System (INIS)

    Thayer, D.W.

    1993-01-01

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

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

    International Nuclear Information System (INIS)

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

    1991-01-01

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

  5. 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.

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

    International Nuclear Information System (INIS)

    Lescano, G.

    1990-01-01

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

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

    International Nuclear Information System (INIS)

    Mahmoud, A.A.

    1988-01-01

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

  8. Economic evaluation of extending shelf-life of mangoes by irradiation

    International Nuclear Information System (INIS)

    Mahmoud, A.A.

    1994-01-01

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

  9. 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.

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

    Science.gov (United States)

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

    2011-02-01

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

  11. 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.

  12. Radiation enhances shelf life of Nendra bananas without changing the lectin content of raw and steamed Nendra banana

    International Nuclear Information System (INIS)

    Coelho, Neil Renault; Nivas, Shashikiran; D'Souza, L.

    2016-01-01

    Our study shows that the shelf life of bananas is increased with low doses of radiation (300 Gy, 400 Gy, 500 Gy). However, there is no decrease in the lectin content. This improves the keeping quality of nendra bananas without affecting their lectin content. Hence, radiation can be used safely for the bananas distributed to HIV children. The present study was also to compare the lectin content of raw and steamed Nendra bananas with the gamma irradiated bananas

  13. Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.

    Science.gov (United States)

    Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannoglou, Marianna; Gogou, Eleni; Katsaros, George; Taoukis, Petros

    2017-01-02

    The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O 2 , 10% CO 2 , 87% N 2 ) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters. Kinetic models for these indices were developed to determine the quality loss and calculate product remaining shelf-life (SL R ). Storage experiments were conducted at isothermal (2.5-15°C) and non-isothermal temperature conditions (T eff =7.8°C defined as the constant temperature that results in the same quality value as the variable temperature distribution) for validation purposes. Pseudomonas dominated spoilage, followed by browning and chemical changes. The end of shelf-life correlated with a Pseudomonas spp. level of 8 log(cfu/g), and 20% loss of the initial vitamin C content. The effect of temperature on these quality parameters was expressed by the Arrhenius equation; activation energy (E a ) value was 69.1 and 122.6kJ/mol for Pseudomonas spp. growth and vitamin C loss rates, respectively. Shelf-life prediction models were also validated in real cold chain conditions (including the stages of transport to and storage at retail distribution center, transport to and display at 7 retail stores, transport to and storage in domestic refrigerators). The quality level and SL R estimated after 2-3days of domestic storage (time of consumption) ranged between 1 and 8days at 4°C and was predicted within satisfactory statistical error by the kinetic models. T eff in the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SL R of RTE fresh cut salad can be estimated at any point of

  14. 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...

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

    NARCIS (Netherlands)

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

    2005-01-01

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

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

    Science.gov (United States)

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

    2016-12-01

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

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

    Science.gov (United States)

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

    1996-01-01

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

  19. 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.

  20. A basic period approach to the economic lot scheduling problem with shelf life considerations

    NARCIS (Netherlands)

    Soman, C.A.; van Donk, D.P.; Gaalman, G.J.C.

    2004-01-01

    Almost all the research on the economic lot scheduling problem (ELSP) considering limited shelf life of products has assumed a common cycle approach and an unrealistic assumption of possibility of deliberately reducing the production rate. In many cases, like in food processing industry where

  1. 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

  2. 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.

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

    Science.gov (United States)

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

    2007-04-01

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

  4. 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

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

    Science.gov (United States)

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

    2010-12-01

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

  6. 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.

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

    International Nuclear Information System (INIS)

    Thomas, Paul; Padwal Desai, S.R.

    1976-01-01

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

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

    International Nuclear Information System (INIS)

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

    2010-01-01

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

  9. Quality and shelf life of buffalo meat blocks processed in retort pouches.

    Science.gov (United States)

    Devadason, I Prince; Anjaneyulu, A S R; Mendirtta, S K; Murthy, T R K

    2014-12-01

    The shelf life of buffalo meat blocks processed in 3-ply retort pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15 days interval for physico-chemical, microbiological and sensory attributes for a period of 3 months. The pH of the product was 6.28 at 0 day and a gradual decline was noticed during storage. Texture of the product as indicated by shear force values had decreased slowly. The residual nitrite content had significantly declined from 82.67 ppm at 0 day to 45.00 ppm on 90th day of storage. The TBARS values were 0.24 and 0.67 mg malonaldehyde/kg, respectively at 0 day and 90 days of storage. Tyrosine value had significantly increased from 0.37 mg/100 g at 0 day to 0.58 mg/100 g during storage. Free aminoacid content increased gradually from an initial level of 124.32 to 217.51 at 90(th) day of storage. The SDS-PAGE hydrolysis pattern showed barely discernible 205 KDa protein and presence of subfragments in the molecular range of 63 KDa to 29 KDa protein. The sensory studies indicated that the products were well acceptable up to a period of 90 days. As the storage period increased pH, reidual nitrite, sensory attributes declined significantly and TBARS value, tyrosine value and free aminoacid content significantly increased. Mesophillic aerobes and anerobes were found to be absent. The shelf life study indicated that the products were well acceptable up to a period of 90 days based on the assessment of physico-chemical, microbiological and sensory attributes.

  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. An Extrapolation of a Radical Equation More Accurately Predicts Shelf Life of Frozen Biological Matrices.

    Science.gov (United States)

    De Vore, Karl W; Fatahi, Nadia M; Sass, John E

    2016-08-01

    Arrhenius modeling of analyte recovery at increased temperatures to predict long-term colder storage stability of biological raw materials, reagents, calibrators, and controls is standard practice in the diagnostics industry. Predicting subzero temperature stability using the same practice is frequently criticized but nevertheless heavily relied upon. We compared the ability to predict analyte recovery during frozen storage using 3 separate strategies: traditional accelerated studies with Arrhenius modeling, and extrapolation of recovery at 20% of shelf life using either ordinary least squares or a radical equation y = B1x(0.5) + B0. Computer simulations were performed to establish equivalence of statistical power to discern the expected changes during frozen storage or accelerated stress. This was followed by actual predictive and follow-up confirmatory testing of 12 chemistry and immunoassay analytes. Linear extrapolations tended to be the most conservative in the predicted percent recovery, reducing customer and patient risk. However, the majority of analytes followed a rate of change that slowed over time, which was fit best to a radical equation of the form y = B1x(0.5) + B0. Other evidence strongly suggested that the slowing of the rate was not due to higher-order kinetics, but to changes in the matrix during storage. Predicting shelf life of frozen products through extrapolation of early initial real-time storage analyte recovery should be considered the most accurate method. Although in this study the time required for a prediction was longer than a typical accelerated testing protocol, there are less potential sources of error, reduced costs, and a lower expenditure of resources. © 2016 American Association for Clinical Chemistry.

  12. Effects of irradiation and refrigeration on the nutrients and shelf-life of tilapia (Oreochromis niloticus)

    International Nuclear Information System (INIS)

    Siqueira, Alessandra Aparecida Zilio Cozzo de

    2001-01-01

    The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated into samples irradiated with 1.0, 2.2 and 5 kGy and non-irradiated samples. They were stored at temperatures ranging from 0.5 deg C to -2 deg C for 20 and 30 days. During storage, the level of moisture in the non-irradiated samples decreased and the levels of protein and lipid increased while the irradiated samples remained stable. The levels of pH, TVB-N and NPN increased in the non-irradiated samples but tended to remain stable in the irradiated fish samples. During storage, microbiological analyses for the presence of coliforms proved the efficiency of the irradiation process. The irradiated samples had a microbiological content below the levels established by the Brazilian seafood legislation, whereas the non-irradiated samples had a higher microbiological content and were not in conformity with the officially permitted levels. Salmonella spp. and Staphylococcus aureus were not detected. The levels of amino acids in muscles and fatty acids in oil remained stable in the irradiated fish stored samples but decreased in the non-irradiated ones. Lipid-oxidation, measured by the TBARS test, showed a tendency to increase when the dose of irradiation increased. The storage products after 30 days showed good acceptability for sensorial parameters, appearance, odour, color and texture, so it is possible to increase the shelf life of a minimally processed tilapia using combined irradiation and refrigeration. (author)

  13. Substitution of Soybean Meal and Cornmeal to Moisture, PH, Bacterial Colony Forming and Shelf Life of Rejected Duck Meatballs

    OpenAIRE

    Deni, Novia; Juliyarsi, Indri; Melia, S; Vermalida, W.A

    2013-01-01

    This study aimed to determine the effect of substitution of soybean meal with cornmeal to moisture, pH, bacterial colony forming and the shelf life of rejected duck meatballs. This research material using duck meat Coast (Indian Runner) salvage as much as 4000 grams were obtained from the Livestock Anduring Padang and soybean meal with Mungbean trademarks and cornmeal with cornstarch trademarks respectively of 600 grams were obtained at Raya Padang market. The research method used was experim...

  14. 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.

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

    International Nuclear Information System (INIS)

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

    1996-01-01

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

  16. Application of a Predictive Growth Model of Pseudomonas spp. for Estimating Shelf Life of Fresh Agaricus bisporus.

    Science.gov (United States)

    Wang, Jianming; Chen, Junran; Hu, Yunfeng; Hu, Hanyan; Liu, Guohua; Yan, Ruixiang

    2017-10-01

    For prediction of the shelf life of the mushroom Agaricus bisporus, the growth curve of the main spoilage microorganisms was studied under isothermal conditions at 2 to 22°C with a modified Gompertz model. The effect of temperature on the growth parameters for the main spoilage microorganisms was quantified and modeled using the square root model. Pseudomonas spp. were the main microorganisms causing A. bisporus decay, and the modified Gompertz model was useful for modelling the growth curve of Pseudomonas spp. All the bias factors values of the model were close to 1. By combining the modified Gompertz model with the square root model, a prediction model to estimate the shelf life of A. bisporus as a function of storage temperature was developed. The model was validated for A. bisporus stored at 6, 12, and 18°C, and adequate agreement was found between the experimental and predicted data.

  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. Irradiation versus methyl bromide fumigation or heating as procedures for increasing shelf life of dry date varieties

    International Nuclear Information System (INIS)

    El-Samahy, S.K.; Abd El-Hady, S.A.; Swailam, H.M.

    2004-01-01

    The objective of this study is to evaluate the use of irradiation as an alternative method and comparing it with the traditional methods such as fumigation and heating for increasing shelf life dry date varieties. two varieties of dry dates, Malakaby and Gandilla, were obtained from Aswan, Upper Egypt and were used in this study. The irradiation was carried out with different doses of gamma rays to select the recommended dose to increase shelf life of dry dates. The fumigated, heated and irradiated samples were stored at room temperature after packaging in polyethylene plus cloth bags. The date characteristics such as insect infestation percent, weight loss, microbiological analyses, and firmness and chemical analyses were evaluated. The results obtained indicated that irradiation as a procedure for insect disinfestation and increasing shelf life of dry dates was better than both fumigation and heating methods. Where, irradiation of date fruits at dose of 1.0 kGy inhibited the insect infestation and improved the microbial quality of the date fruits during storage up to 18 months. Adding cloths to polyethylene packages raised the percentage of intact dry date fruits

  19. 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.

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

    Science.gov (United States)

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

    2018-04-01

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

  1. Exposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenes.

    Science.gov (United States)

    Colás-Medà, Pilar; Viñas, Inmaculada; Oliveira, Márcia; Anguera, Marina; Serrano, Jose C E; Abadias, Maribel

    2017-04-01

    Survival and virulence of foodborne pathogens can be influenced by environmental factors such as the intrinsic properties of food as well as the extrinsic properties that contribute to food shelf life (e.g., temperature and gas atmosphere). The direct contribution of food matrix characteristics on the survival of L. monocytogenes during fresh-cut fruit shelf life is not very well understood. In addition, the gastrointestinal tract is the primary route of listeriosis infection and penetration of the intestinal epithelial cell barrier is the first step in the infection process. Hence, the pathogenic potential of L. monocytogenes, measured as the capability for the organism to survive a simulated gastrointestinal tract and the proportion of cells able to subsequently adhere to and invade differentiated Caco-2 cells, subjected to fresh-cut pear and melon shelf life, was investigated. Samples were inoculated, stored at 10 °C for 7 days and evaluated after inoculation and again after 2 and 7 days of storage. A decrease in L. monocytogenes' capacity to survive a simulated gastrointestinal tract was observed with increasing storage time, regardless of the fruit matrix evaluated. Furthermore, L. monocytogenes placed on fresh-cut pear and melon was subjected to an attachment and invasion assay after crossing the simulated gastrointestinal tract. After inoculation, pathogen on fresh-cut pear showed 5-fold more capacity to adhere to Caco-2 cells than pathogen on fresh-cut melon. After 2 days of storage, L. monocytogenes grown on fresh-cut melon showed similar adhesive capacity (1.11%) than cells grown on pear (1.83%), but cells grown on melon had the higher invasive capacity (0.0093%). We can conclude that minimally processed melon could represent a more important hazard than pear under the studied shelf life. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

    International Nuclear Information System (INIS)

    Guevara, G.

    1982-10-01

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

  3. Collection, identification and shelf life enhancement of wild edible fungi used by ethnic tribes of Madhya Pradesh, India

    International Nuclear Information System (INIS)

    Thakur, Rajendra Singh; Singh; Alpana; Gautam, Satendra; Shukla, Shashita; Deshmukh, Reena

    2015-01-01

    An extensive survey for collection and identification of wild edible fungi was undertaken in three districts namely Mandla, Dindori and Shahdol of Northern Hill Region of Chhattisgarh (An Agro-climatic Zone) belonging to Madhya Pradesh. A total of 9 species were documented as wild edible fungi used for food purpose by ethnic tribes of selected region. These wild edible fungi make a substantial contribution to the food security of tribal people of Madhya Pradesh. Identification was done on the basis of morphological characteristics. Termitomyces spp. recorded highest no. of spp. (7) followed by Scleroderma spp (1spp.) and Russula spp. (1spp). For shelf life enhancement, wild edible fungi were irradiated with 0,1.0, 1.5 or 2.0 kGy gamma radiation doses, packed in LDPE bags and stored at 50℃. T. heimii Natrajan showed 15 days, T. radicatus Natarajan 9 days, Scleroderma spp. Showed 24 days of shelf life treated with 1.5 kGy dose whereas Russula Spp., T. eurhizus (Berk) R.heim treated with 1.0 kGy radiation dose showed 9 days of shelf life in terms of all sensory attributes. All the irradiated mushrooms had lower PLW (Physiological Loss in Weight) and better microbial quality as compared to control. Nutritional quality of wild edible fungi was not affected adversely by gamma radiation. This type of study could contribute significantly to improve food security in tribal areas, whose potential as source of nutrition is currently undervalued. (author)

  4. Application of 1-methylcyclopropene on mango fruit (Cv. Kesar): potential for shelf life enhancement and retention of quality.

    Science.gov (United States)

    Sakhale, B K; Gaikwad, S S; Chavan, R F

    2018-02-01

    The present investigation was carried out to study the effect of gaseous application of 1-methylcyclopropene (1-MCP) on quality and shelf life of mango fruits of Cv. Kesar. The freshly harvested matured mango fruits were washed, cleaned and treated with fungicide at 500 ppm concentration for 10 min. The fruits were then subjected to 1-MCP treatment at different concentrations (500, 1000, 1500, 2000 ppb) and exposed for 18 and 24 h at 20 °C temperature in an air tight chamber along with control sample. The results indicated that the ripening in the early stages of mango was delayed by 1-MCP and shelf life of the fruits was increased with increase in the concentration of 1-MCP, also the physico-chemical changes such as percent physiological loss in weight of fruit, total soluble solids and colour was slowly increased and ascorbic acid content was effectively reduced. 1-MCP treatment of 2000 ppb for 24 h exposure time gave the best results for percent physiological loss in weight of fruit from 6.1 to 13% and ascorbic acid content from 80.28 to 22.34 mg/100 g, total soluble solids increased from 7.3 to 16.23 °Brix and the colour was improved from 50.9 to 68.6 h with shelf life of 20 days.

  5. Compositional Analyses and Shelf-Life Modeling of Njangsa (Ricinodendron heudelotii) Seed Oil Using the Weibull Hazard Analysis.

    Science.gov (United States)

    Abaidoo-Ayin, Harold K; Boakye, Prince G; Jones, Kerby C; Wyatt, Victor T; Besong, Samuel A; Lumor, Stephen E

    2017-08-01

    This study investigated the compositional characteristics and shelf-life of Njangsa seed oil (NSO). Oil from Njangsa had a high polyunsaturated fatty acid (PUFA) content of which alpha eleostearic acid (α-ESA), an unusual conjugated linoleic acid was the most prevalent (about 52%). Linoleic acid was also present in appreciable amounts (approximately 34%). Our investigations also indicated that the acid-catalyzed transesterification of NSO resulted in lower yields of α-ESA methyl esters, due to isomerization, a phenomenon which was not observed under basic conditions. The triacylglycerol (TAG) profile analysis showed the presence of at least 1 α-ESA fatty acid chain in more than 95% of the oil's TAGs. Shelf-life was determined by the Weibull Hazard Sensory Method, where the end of shelf-life was defined as the time at which 50% of panelists found the flavor of NSO to be unacceptable. This was determined as 21 wk. Our findings therefore support the potential commercial viability of NSO as an important source of physiologically beneficial PUFAs. © 2017 Institute of Food Technologists®.

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

    Science.gov (United States)

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

    2012-12-01

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

  7. Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer.

    Science.gov (United States)

    Ripoll, Guillermo; Alcalde, María J; Argüello, Anastasio; Córdoba, María G; Panea, Begoña

    2018-05-01

    The use of milk replacers to feed suckling kids could affect the shelf life and appearance of the meat. Leg chops were evaluated by consumers and the instrumental color was measured. A machine learning algorithm was used to relate them. The aim of this experiment was to study the shelf life of the meat of kids reared with dam's milk or milk replacers and to ascertain which illuminant and instrumental color variables are used by consumers as criteria to evaluate that visual appraisal. Meat from kids reared with milk replacers was more valuable and had a longer shelf life than meat from kids reared with natural milk. Consumers used the color of the whole surface of the leg chop to assess the appearance of meat. Lightness and hue angle were the prime cues used to evaluate the appearance of meat. Illuminant D65 was more useful for relating the visual appraisal with the instrumental color using a machine learning algorithm. The machine learning algorithms showed that the underlying rules used by consumers to evaluate the appearance of suckling kid meat are not at all linear and can be computationally schematized into a simple algorithm. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Depth study of insular shelf electric sounding Adelaida anomaly (Rivera)

    International Nuclear Information System (INIS)

    Cicalese, H.

    1983-01-01

    In the framework of the Uranium prospecting programme, the DINAMIGE geophysical equipment have made a study. It was about the depth of insular shelf electric sounding on the anomalies zone of Adelaida. This equipment carried out a study of the following subjects: geographical location, geologic framework, geophysical intervention, developed works, methods and material and results

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

    Science.gov (United States)

    Yogendra, K N; Ramanjini Gowda, P H

    2013-02-27

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

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

    Science.gov (United States)

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

    2016-01-01

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

  11. Studies on the shelf sediments off the Madras coast

    Digital Repository Service at National Institute of Oceanography (India)

    Rao, Ch.M.; Murty, P.S.N.

    content. Grain size study has shown that the sediments off Madras are mainly sandy in nature and vary from fine to very fine sands in the nearshore and outer shelf regions to medium to coarse sands in the midshelf region. Off Karaikal they vary from coarse...

  12. Evaluation of nutritional and biochemical properties of litchi (Litchi chinensis) and its quarantine treatment and shelf-life extension using radiation technology

    International Nuclear Information System (INIS)

    Hajare, Sachin N.; Saxena, Sudhanshu; Kumar, Sanjeev; Wadhawan, Surbhi; More, Varsha; Mishra, B.B.; Parte, Madan Narayan; Gautam, Satyendra; Sharma, Arun

    2009-01-01

    Combination of gamma irradiation and dip treatment on shelf life extension of two major cultivars of litchi namely, Shahi, and China was studied for improving market availability of the fruit and to overcome quarantine barrier for international trade. An extension in shelf life up to 28 days was achieved at 4 deg C, whereas, control fruits last around 10 days at 4 deg C. Physicochemical and nutritional parameters such as moisture content, acidity (pH), total soluble solid, total and reducing sugars, vitamin C content, phenolics, flavonoids, antioxidant activities, browning associated enzymatic activities, microbiological and sensory attributes were studied during the storage period. It was observed that low dose of gamma radiation did not affect significantly any of these parameters. Further, a novel combination dip treatment was developed which resulted in shelf life extension up to 60 days with complete inhibition of pericarp browning. (author)

  13. Shelf Life of PMR Polyimide Monomer Solutions and Prepregs Extended

    Science.gov (United States)

    Alston, William B.; Scheiman, Daniel A.

    2000-01-01

    PMR (Polymerization of Monomeric Reactants) technology was developed in the mid-1970's at the NASA Glenn Research Center at Lewis Field for fabricating high-temperature stable polyimide composites. This technology allowed a solution of polyimide monomers or prepreg (a fiber, such as glass or graphite, impregnated with PMR polyimide monomers) to be thermally cured without the release of volatiles that cause the formation of voids unlike the non-PMR technology used for polyimide condensation type resins. The initial PMR resin introduced as PMR 15 is still commercially available and is used worldwide by aerospace industries as the state-of-the-art resin for high-temperature polyimide composite applications. PMR 15 offers easy composite processing, excellent composite mechanical property retention, a long lifetime at use temperatures of 500 to 550 F, and relatively low cost. Later, second-generation PMR resin versions, such as PMR II 50 and VCAP 75, offer improvements in the upper-use temperature (to 700 F) and in the useful life at temperature without major compromises in processing and property retention but with significant increases in resin cost. Newer versions of nontoxic (non-methylene dianiline) PMR resins, such as BAX PMR 15, offer similar advantages as originally found for PMR 15 but also with significant increases in resin cost. Thus, the current scope of the entire PMR technology available meets a wide range of aeronautical requirements for polymer composite applications.

  14. Shelf Projects: The Political Life of Exploration Geology in Senegal

    Directory of Open Access Journals (Sweden)

    Robyn d'Avignon

    2018-03-01

    Full Text Available Since the early 2000s, southeastern Senegal has emerged as a premier gold exploration and mining frontier. At present, the Sabodala gold mine, owned by the Canadian company Teranga Gold, is the only operational gold mine and mill in Senegal. But two more open-pit gold operations are scheduled to open this year, and several other companies have announced discoveries of industrial-scale deposits. By documenting the shifting ownership and exploration of the Sabodala deposit, this article draws attention to how the protracted phase of mineral research shapes the political life of mining operations in Africa and elsewhere in the global South. Geological exploration in colonial and post-colonial Senegal, as in much of Africa, has relied heavily on the expertise of indigenous miners and smelters. Mining Sabodala has thus unearthed multi-vocal and contested histories of gold discovery. Historians of science have established that field assistants and experts in Africa have produced agronomic and medical knowledge typically credited to “the West.” By extending this argument to gold exploration, the article brings African history into dialogue with an emergent anthropology of subterranean knowledge production.

  15. Effect of irradiation on shelf life and nutritional quality of sauce buck

    International Nuclear Information System (INIS)

    Cao Hong; Zhai Jianqing; Han Yan; Wang Xinghai; Bao Jianzhong; Wang Jinrong; Chen Xiulan

    2010-01-01

    Vacuum-packed sauce duck were irradiated by 60 Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

  16. Effect of irradiation on nutritional quality of chicken feet with pickled peppers in shelf life

    International Nuclear Information System (INIS)

    Li Shurong; Zhou Linyan; Yi Jianyong; Feng Min; Li Li; Yang Ping; Wang Dening; Gu Guiqiang; Zhu Jiating

    2013-01-01

    The effect of irradiation on nutritional quality of soft packaged chicken feet with pickled peppers within shelf life were investigated. Chicken feet were irradiated by E-beam which max dose was 10 kGy, and all the samples were stored at 0 ∼ 10℃ and analyzed one month after irradiation treatment. Significant sterilizing effect was got for soft packaged chicken feet with pickled peppers by irradiation; The contents of protein and fat were changed after irradiation treatment; the contents of V_A, V_E and V_B_3 in irradiated chicken feet were increased; The total contents of amino acids increased when irradiation dose were more than 4 kGy; The contents of total acids decreased after irradiation treatment, but the contents of cholesterol and nitrite increased. Above all, irradiation treatment can be used to improve nutritional quality of chicken feet with pickled peppers in shelf life. (authors)

  17. Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.

    Science.gov (United States)

    Incoronato, A L; Conte, A; Buonocore, G G; Del Nobile, M A

    2011-04-01

    The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  18. 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.

  19. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Scazzina, Francesca; Chiavaro, Emma

    2017-06-01

    The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. 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.

  1. 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.

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

    International Nuclear Information System (INIS)

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

    1999-01-01

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

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

    OpenAIRE

    Payap Masniyom

    2011-01-01

    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 spoila...

  4. Shelf-life and quality evaluation of clementine following a combined treatment with γ-irradiation

    International Nuclear Information System (INIS)

    Mahrouz, M.; Lacroix, M.; D'Aprano, G.; Oufedjikh, H.; Boubekri, C.

    2004-01-01

    In order to enhance the shelf-life of a late variety of Moroccan Citrus clementina (Nour), ionizing treatments were applied at 0.3 kGy, as well as washing (cold water) and waxing treatments. It has been found that, despite the irradiation treatment, the washing and waxing treatment do not improve the quality of C. clementina, but rather result in peel injury. Finally, sensory evaluation confirmed that irradiation had no detrimental effect on the quality of clementines

  5. Sensory and Shelf-life evaluation of a Food Multi-Mix formulated for ...

    African Journals Online (AJOL)

    and smell , and a four –face hedonic scale representing very good , good , bad and very bad. The shelf-life of the FMM at room temperature , 25oC , for a period of 28 days was ... The children had preference for sweet snack items.The total aerobic plate count in the FMM tested over a period of 28 days were below log 4/ g .

  6. 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.

  7. 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.

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

    International Nuclear Information System (INIS)

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

    2009-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Fatima Dahmani-Mardas

    2010-12-01

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

  10. Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

    Directory of Open Access Journals (Sweden)

    Samira Pirola Santos Mantilla

    2011-06-01

    Full Text Available This work investigated the effects of different packaging methods (air and vacuum combined with irradiation (0.0, 2.0 and 3.0 kGy on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

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

    Science.gov (United States)

    Unluturk, Sevcan; Atilgan, Mehmet R

    2015-08-01

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

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

    Science.gov (United States)

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

    2015-04-01

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

  17. 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.

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

    International Nuclear Information System (INIS)

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

    2000-01-01

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

  19. 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

  20. Impact of shelf life on measured prompt fraction of spare Inconel in-core flux detectors

    Energy Technology Data Exchange (ETDEWEB)

    Mohindra, VK; Sadeghi, S. [Atomic Energy of Canada Limited, Mississauga, Ontario (Canada); Crouse, B. [Darlington Nuclear Generating Station, Bowmanville, Ontario (Canada)

    2008-07-01

    Prompt fraction measurements associated with spare self-powered Inconel In-Core Flux Detectors (ICFDs) carried out a few years after installation on Shut Down System number 1 (SDS1) and Reactor Regulating System (RRS) at Darlington Nuclear Generating Station (DNGS), were found to be lower than those of the original detectors. These detectors, spares and originals, were manufactured in the late 80s, however, the former were kept at manufacturer's warehouse and latter were installed in the reactor core within a few years after manufacturing. Although the prompt fractions of the spare detectors were relatively low, the electronic/electrical behavior of the spare detectors was intact. The first batch of the original detectors performed as per the design requirements. Therefore, it is suspected that during shelf life, spare Inconel in-core flux detectors underwent changes that lowered their measured values of prompt fraction, which were taken within a few years after installation in the reactor. Detailed study of detectors' material composition and impurity concentrations revealed no association with the lower prompt fraction measurements. The evaluation of the limited data of the original and spare Inconel ICFDs installed at Darlington showed: 1. The reduction in prompt fraction was roughly proportional to the shelf life of the detectors; and 2. The rate of reduction in prompt fraction during storage was about double the rate of reduction during operation in the reactor. Above observations were based on the data provided by DNGS for a few detectors. The purpose of this paper is two fold, firstly to present the results of the complete study carried out to investigate the cause of relatively low prompt fractions measured on spare SDS1 and RRS Inconel ICFDs at DNGS, and secondly to generate interest/awareness within other CANDU utilities to add to the database of prompt fractions of spare Inconel ICFDs measured after installation. The data will help to improve

  1. Shelf-life increase of fresh mushrooms Pleurotus sajor-caju using gamma radiation

    International Nuclear Information System (INIS)

    Moda, Evelise Moncaio

    2008-01-01

    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 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 * and enzymatic activity values in all treatments at the end of the storage period

  2. Shelf life extension of mushrooms (agaricus bisporus) by gamma irradiation

    International Nuclear Information System (INIS)

    Wahid, M.; Kovacs, E.

    1980-01-01

    Fresh mushrooms were irradiated (0, 1.0, 2.5 kGy) and kept for 8 days at 287 K (14 deg C). The stored samples were studied for different quality parameters. It was observed that the growth rate was higher in the pileus than in the stipe portion of mushrooms. Veils started unstretching on the first day, and on the second day all were open in the control samples. An irradiation dose of 2.5 kGy strongly inhibited the veil opening throughout the storage period. Highly significant moisture loss occurred during storage. Irradiation significant reduced the weight loss after 2 days of storage. Highly significantly softening occurred in storage, but irradiation improved this condition. The irradiation dose of 2.5 kGy showed better results than 1.0 kGy. (author)

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

    Directory of Open Access Journals (Sweden)

    Didah Nur Faridah

    2014-12-01

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

  4. Apoferritin as an ubiquitous nanocarrier with excellent shelf life

    Directory of Open Access Journals (Sweden)

    Dostalova S

    2017-03-01

    Full Text Available Simona Dostalova,1,2 Katerina Vasickova,1 David Hynek,1,2 Sona Krizkova,1,2 Lukas Richtera,1,2 Marketa Vaculovicova,1,2 Tomas Eckschlager,3 Marie Stiborova,4 Zbynek Heger,1,2 Vojtech Adam1,2 1Department of Chemistry and Biochemistry, Mendel University in Brno, 2Central European Institute of Technology, Brno University of Technology, Brno, 3Department of Pediatric Hematology and Oncology, Second Faculty of Medicine, University Hospital Motol, Charles University, 4Department of Biochemistry, Faculty of Science, Charles University, Prague, Czech Republic Abstract: Due to many adverse effects of conventional chemotherapy, novel methods of targeting drugs to cancer cells are being investigated. Nanosize carriers are a suitable platform for this specific delivery. Herein, we evaluated the long-term stability of the naturally found protein nanocarrier apoferritin (Apo with encapsulated doxorubicin (Dox. The encapsulation was performed using Apo’s ability to disassemble reversibly into its subunits at low pH (2.7 and reassemble in neutral pH (7.2, physically entrapping drug molecules in its cavity (creating ApoDox. In this study, ApoDox was prepared in water and phosphate-buffered saline and stored for 12 weeks in various conditions (-20°C, 4°C, 20°C, and 37°C in dark, and 4°C and 20°C under ambient light. During storage, a very low amount of prematurely released drug molecules were detected (maximum of 7.5% for ApoDox prepared in PBS and 4.4% for ApoDox prepared in water. Fourier-transform infrared spectra revealed no significant differences in any of the samples after storage. Most of the ApoDox prepared in phosphate-buffered saline and ApoDox prepared in water and stored at -20°C formed very large aggregates (up to 487% of original size. Only ApoDox prepared in water and stored at 4°C showed no significant increase in size or shape. Although this storage caused slower internalization to LNCaP prostate cancer cells, ApoDox (2.5 µM of Dox

  5. 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 (pshelf life did influence the setting time of the type IV gypsum.

  6. Microbial inactivation and shelf life extension of Korean traditional prepared meals by irradiation

    International Nuclear Information System (INIS)

    Jo, C.

    2009-01-01

    The effects of gamma irradiation on microbial inactivation and shelf life extension of Korean traditional prepared meals, including bulgogi and its sauce, marinated beef rib and Kimbab, were investigated. Raw vegetables, fruits and soy sauce used for making bulgogi sauce were highly contaminated and most of them with Bacillus spp. and coliform bacteria at the initial stage. Irradiation at 10 kGy eliminated coliforms in the bulgogi sauce and no growth was found during the 4 weeks of storage at 20 deg. C. The sensory evaluation of bulgogi and its sauce showed that the colour of irradiated samples was better than that of non-irradiated controls or heat treated samples. The total bacteria count and coliform of marinated beef ribs were 5.68 and 3.68 in CFU/g, respectively. The effect of irradiation on the growth of the four test microorganisms inoculated (about 106-107 CFU/g) into the marinated beef ribs were dose dependent (a higher dose produced a greater reduction). All the four pathogens inoculated on marinated beef ribs were eliminated at 4 kGy. The D 10 values of Bacillus cereus, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli on inoculated marinated beef ribs were 0.66 ± 0.01, 0.59 ± 0.05, 0.64 ± 0.02 and 0.54 ± 0.01 kGy, respectively. Of these, E. coli was the most radiation sensitive in the raw marinated beef ribs. The number of the four pathogens inoculated into Kimbab decreased by 2-3 ln CFU/g for every 1 kGy increment and were not detected after 3 kGy. The D 10 values of pathogens inoculated into the Kimbab were in the range 0.31-0.44 kGy. This study indicated that irradiation is effective in ensuring the safety of Korean traditional prepared meals, including bulgogi sauce, bulgogi, marinated beef ribs and Kimbab with acceptable sensory quality. For Kimchijumeokbab, viable cells of the four pathogens inoculated increased slightly after abusive storage condition (20 deg. C), although under commercial condition (4 deg. C), and after 2

  7. 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

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

    International Nuclear Information System (INIS)

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

    2012-01-01

    Hydrated feed (HF) promotes the growth performance and shortens the feeding time of fish by increasing the efficiency of digestion. However, the shelf-life of HF is a concern due to its relatively higher water content. In this study, radiation pasteurization was applied to improve the shelf-life and microbiological quality of HF for fish farming. Preservative-free HF containing 25% moisture was gamma-irradiated and its microbiological and nutritional properties evaluated in addition to a practical feeding trial carried out using eel. The viable counts of bacteria and fungi in HF were 10 6 and 10 4 CFU/g, respectively. All coliform bacteria and yeast in HF were eliminated by irradiation at a dose of 5 kGy, and total aerobic bacteria were eliminated at 10 kGy. The shelf-life of the preservative-free and irradiated (10 kGy) HF was estimated as 6 months under ambient conditions. The nutritional composition of HF was stable up to 10 kGy of irradiation. Based on a feeding trial, it was proven that eel fed HF had about 20% higher growth rate than that fed dried feed. - Highlights: ► Hydrated feed (HF) promotes the growth performance and shortens the feeding time of fish but shelf-life is a concern. ► Radiation pasteurization was applied to improve the shelf-life and microbiological quality of HF for fish farming. ► The shelf-life of the preservative-free and irradiated (10 kGy) HF was estimated as 6 months under ambient conditions. ► Eel fed HF had about 20% higher growth rate than that fed dried feed in feeding trial.

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

    OpenAIRE

    Valentina Melini; Francesca Melini

    2018-01-01

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

  10. Understanding Ice Shelf Basal Melting Using Convergent ICEPOD Data Sets: ROSETTA-Ice Study of Ross Ice Shelf

    Science.gov (United States)

    Bell, R. E.; Frearson, N.; Tinto, K. J.; Das, I.; Fricker, H. A.; Siddoway, C. S.; Padman, L.

    2017-12-01

    The future stability of the ice shelves surrounding Antarctica will be susceptible to increases in both surface and basal melt as the atmosphere and ocean warm. The ROSETTA-Ice program is targeted at using the ICEPOD airborne technology to produce new constraints on Ross Ice Shelf, the underlying ocean, bathymetry, and geologic setting, using radar sounding, gravimetry and laser altimetry. This convergent approach to studying the ice-shelf and basal processes enables us to develop an understanding of the fundamental controls on ice-shelf evolution. This work leverages the stratigraphy of the ice shelf, which is detected as individual reflectors by the shallow-ice radar and is often associated with surface scour, form close to the grounding line or pinning points on the ice shelf. Surface accumulation on the ice shelf buries these reflectors as the ice flows towards the calving front. This distinctive stratigraphy can be traced across the ice shelf for the major East Antarctic outlet glaciers and West Antarctic ice streams. Changes in the ice thickness below these reflectors are a result of strain and basal melting and freezing. Correcting the estimated thickness changes for strain using RIGGS strain measurements, we can develop decadal-resolution flowline distributions of basal melt. Close to East Antarctica elevated melt-rates (>1 m/yr) are found 60-100 km from the calving front. On the West Antarctic side high melt rates primarily develop within 10 km of the calving front. The East Antarctic side of Ross Ice Shelf is dominated by melt driven by saline water masses that develop in Ross Sea polynyas, while the melting on the West Antarctic side next to Hayes Bank is associated with modified Continental Deep Water transported along the continental shelf. The two sides of Ross Ice Shelf experience differing basal melt in part due to the duality in the underlying geologic structure: the East Antarctic side consists of relatively dense crust, with low amplitude

  11. 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.

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

    Directory of Open Access Journals (Sweden)

    Yudi Pranoto

    2013-03-01

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

  13. Optimization and shelf life of a low-lactose yogurt with Lactobacillus rhamnosus HN001.

    Science.gov (United States)

    Ibarra, A; Acha, R; Calleja, M-T; Chiralt-Boix, A; Wittig, E

    2012-07-01

    Lactose intolerance results in gastrointestinal discomfort and the malabsorption of certain nutrients, such as calcium. The replacement of milk with low-lactose and probiotic-enriched dairy products is an effective strategy of mitigating the symptoms of lactose intolerance. Lactobacillus rhamnosus HN001 (HN001) is a safe, immunity-stimulating probiotic. We have developed a process to increase the hydrolysis of lactose and HN001 growth in yogurt versus β-galactosidase (βG) concentration and enzymatic hydrolysis time (EHT) before bacterial fermentation. The objective of this study was to optimize the conditions by which yogurt is processed as a function of βG and EHT using a multifactorial design, with lactose content, HN001 growth, process time, and sensory quality as dependent variables. Further, the shelf life of the optimized yogurt was evaluated. In the optimization study, polynomials explained the dependent variables. Based on Pearson correlation coefficients, HN001 growth correlated positively with the hydrolysis of lactose. However, low lactose content and high HN001 count increased the fermentation time and lowered the sensory quality. The optimized conditions-using polynomials to obtain yogurt with >1 × 10(7) cfu of HN001/mL, yogurt to which HN001 has been added for lactose-intolerant persons who wish to strengthen their immune system. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. 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.

  15. Optimization of Steamed Meals Based on Composite Flour (Taro, Banana, Green Bean) and Its Predicted Shelf Life

    Science.gov (United States)

    Sunarmani; Setyadjit; Ermi, S.

    2018-05-01

    Ongol-ongol is for food diversification by mixing composite flour of taro, banana and mung bean, then was steamed by hot air. The purpose of this study was to find out the optimum way to produce ‘ongol-ongol’ from composite flour and to know the storage life by prediction method. The research consisted of two stages, namely the determination of the optimum formula of ‘ongol-ongol’ with Design Expert DX 8.1.6 software and the estimation of product shelf life of the optimum formula by ASLT (Accelerated Shelf Life Test) method. The optimum formula of the steamed meal was produced from composite flour and arenga flour with ratio of 50: 50 and flour to water ratio of 1: 1. The proximate content of steamed meal of optimum formula is 36.53% moisture content, ash content of 1,36%, fat content of 14.48%, protein level of 28.5%, and carbohydrate of 44.77% (w/w). Energy Value obtained from 100 g of ‘ongol-ongol’ was 320.8 Kcal. Recommended for steamed meal storage life is 12.54 days at ambient temperature.

  16. 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.

  17. Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment.

    Science.gov (United States)

    Basak, Suradeep

    2018-05-01

    This study was attempted with two objectives: (1) to find an acceptable concentration of betel leaf essential oil (BLEO) based on sensory evaluation that can be employed in tomato paste; (2) to evaluate the effect of the acceptable concentration of BLEO in the paste during accelerated storage under 89 ± 1.2% RH at 39 ± 1 °C. Linguistic data obtained from sensory evaluation of tomato paste treated with 4 different concentrations of BLEO were analyzed using fuzzy logic approach. The organoleptically acceptable concentration was determined to be 0.25 mg/g of BLEO in tomato paste. The effect of the selected concentration of BLEO on different physicochemical and microbial attributes of tomato paste during accelerated storage was studied. Untreated tomato paste was found to have 12% less total antioxidant capacity than treated paste at the end of storage. Based on a * /b * value in CIELAB color space, the BLEO treated paste efficiently extended the shelf life by 14 days with respect to untreated paste samples under accelerated storage conditions. BLEO comes with a tag contributing to green consumerism, and its application as food preservative is no less than a value addition to the product. Essential oil is considered to have promising potential as an alternative food preservative, and its use is practically possible if they could overcome the sensory barrier, while retaining the preservative potency. The importance of identifying the sensory attributes for commercial success of essential oil treated food product was considered in this study. It contributes to the potency of organoleptically acceptable concentration of BLEO in shelf life extension of tomato paste under accelerated storage conditions. At industrial level, the estimated shelf life of treated tomato paste can be increased by incorporating more hurdles alongside BLEO. © 2018 Institute of Food Technologists®.

  18. 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.

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

    African Journals Online (AJOL)

    Six samples of bottled intermediate moisture tomato paste were stored at ambient conditions (33-38°C). Four of the samples were preserved with chemicals. One of the last two samples which was bottled with no chemical preservatives added had palm oil filled onto its headspace. Shelf-like studies conducted for forty weeks ...

  20. Preliminary investigation on the extension of shelf-life of boiled Chub mackerel by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Loaharanu, P; Prombubesara, C; Songprasertchai, S

    1971-12-31

    The influence of irradiation on the extension of shelf-life of boiled Chub mackerel stored at room temperature (25-30{sup 0}C) was investigated. It was found that boiled Chub mackerel irradiated at 0.1, 0.2, or 0.3 Mrad could be kept with good organoleptic properties at room temperature for 5, 8, and 11 days respectively; while the unirradiated sample could be kept for only 2 days. Boiled Chub mackerel used in this study was found to be heavily contaminated with microorganisms. Irradiation at doses mentioned caused reduction of more than 99% of bacteria. Bacillus and Acinetobacter were found to predominate in the irradiated boiled mackerel. The predominant flora in unirradiated boiled mackerel included Micrococcus, Staphylococcus, Bacillus, Acinetobacter, and Proteus. E. coli was always detected in unirradiated samples and was occasionally detected only in samples irradiated at 0.1 Mrad. Trimethylamine nitrogen (TMA-N) content, total volatile basic nitrogen (TVB-N) content, and total bacterial count (TBC) were used as indices of decomposition of both irradiated and unirradiated samples. TMA-N and TBC were found to be good indices of quality of only unirradiated boiled Chub mackerel, whereas TVB-N was found to be a good index of quality of both irradiated and unirradiated samples.

  1. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

    Science.gov (United States)

    Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

    2012-12-15

    Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. Synergy of ionizing radiation and of heating on the shelf life of the Italia grape

    International Nuclear Information System (INIS)

    Domarco, Rachel Elisabeth; Spoto, Marta Helena Fillet; Blumer, Lucimara; Walder, Julio Marcos Melges

    1999-01-01

    The storage behavior of grapes c v. Italia, immersed in hot water and irradiated with different radiation doses was studied through their chemical analysis (soluble solids, titratable acidity and p H) and sensorial analysis (overall appearance and firmness). Samples of 500 g grapes were used in 4 replicates per treatment. Part of them were immersed in hot water ( 50 deg C for 5 min) before irradiation and part was irradiated at room temperature (22 deg C - 25 deg C). The irradiation was performed using a Cobalto-60 source, type Gamma bean-650. The dose rate was 1.89 kGy/h. The radiation doses were 0 (control), 1, 2, 3, 4 and 5 kGy. After irradiation the samples were placed in cartoon boxes and stored under refrigeration at 6 deg C - 8 deg C. The chemical and sensorial analysis were performed after 60 days of storage. The titratable acidity and the p H increased significantly with increasing radiation doses. The heat and gamma radiation treatments, combined or not, did not extended the grape shelf life. (author)

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Use of gamma irradiation for prolonging shelf life of Garden pea (Pisum sativum L.)

    International Nuclear Information System (INIS)

    Mehta, A.K.; Nair, Reena

    2008-01-01

    Garden pea pods of variety Arkel were irradiated with 5 doses of 60 Co gamma rays ranging from 0.5-3 kGy and stored at ambient temperature up to 9 days along with control to study the effect of radiation in prolonging shelf life of pea pods and stabilizing its market demand. Physiological weight loss percentage decrease as the doses of gamma radiation increased. Minimum weight loss was noted in pods treated with 3 kGy gamma radiation as compared to control. Decay loss percent showed inverse relation with dose of gamma radiation. The minimum decay loss was recorded in 3 kGy and the organisms identified for decay loss were Alternaria and Cladosporium species of fungi. With regard to sugar content, pea pods irradiated with 1 kGy gamma rays recorded maximum sugar content. Pods irradiated with 0.5 kGy and 1 kGy gamma rays retained their green colour for a long period (up to 9th day of storage). Based on 9 point's hedonic scale the overall acceptability for appearance, taste and texture was observed in 1 kGy treatment. (author)

  8. Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR

    Directory of Open Access Journals (Sweden)

    Adriana Păucean

    2014-11-01

    Full Text Available Fourier-transform infrared (FTIR spectroscopy is considered to be a comprehensive and sensitive method to characterize the chemical composition and for detection of molecular changes in different samples. In this study, FTIRspectroscopy  was employed as an rapid and low-cost technique in order to characterize the FTIR spectra and identify appropriate spectral regions for dairy product fermented by a lactic culture consisting by species of Lactococcus lactis and Leuconostoc mesenteroides. A second objective was to monitore the key chemical compounds (lactose, lactic acid, flavors during fermentation and refrigerated storage (1-21 days, at 4-6°C. By FT-IR fingerprint during fermentation we identified changes of the spectra pattern with specific increasing or decreasing peaks for lactose, lactic acid, esters, aromatic compounds, aminoacids, fatty acids. Also the technique was able to identify chemical compounds involved in the microbial activity such as phosphates and phosphorylated carbohydrates during fermentation and dairy product shelf-life. All the major chemical compounds recorded significant increaments during fermentation and refrigerated storage comparing with the raw milk.

  9. Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets.

    Science.gov (United States)

    Moini, Sohrab; Tahergorabi, Reza; Hosseini, Seyed Vali; Rabbani, Mohammad; Tahergorabi, Zoya; Feás, Xesús; Aflaki, Fereidoon

    2009-07-01

    The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

  10. 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).

  11. 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.

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

    Science.gov (United States)

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

    2009-01-01

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

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

    International Nuclear Information System (INIS)

    Idrus Kadir

    2010-01-01

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

  14. Microbiological and sensory evaluation of the shelf-life of irradiated chicken breast meat

    International Nuclear Information System (INIS)

    Miyagusku, L.; Chen, F.; Leitao, M.F. de F.; Baffa, O.

    2003-01-01

    Kraft paper boxes containing 10 expanded polystyrene trays with 200g skinless deboned chicken breast each were irradiated with 60 Co source of a Nordion JS7500 irradiator. The trays were previously wrapped with polyethylene film. The samples were exposed to 1.5; 3.0 and 7.0 kGy doses in the static mode at 0º and 180º in relation to the irradiation beam. Set of 18 alanine+paraffin dosimeters per treatment were distributed inside the boxes for evaluation of irradiation dose homogeneity. A separeted dose calibration curve was obtained by irradiating in the range of 1 to 10kGy. After the irradiation, the chicken breasts were stored at 5±1ºC for 39 days and were analysed microbiologically in total psychrotrophic aerobic bacteria, total mesophilic aerobic bacteria, molds and yeasts, Pseudomonas spp, Enterobacteriaceae, lactic bacteria counts and E.coli during the storage period. The results revealed a linear behaviour of the alanine+paraffin dosimeters in the range of 1 to 10kGy irradiation. In regard to the microbiological aspect, compared to the shelf-life of 5 days for the controls, there were a increasing of 1.75; 4.40 e 7.0 times shelf-life for chicken breasts irradiated with 1.5; 3.0 and 7.0kGy, respectively. There was an increasing change of the smell of burnt as the irradiation doses increased. Thus, 3kGy dose was considered as the ideal dose to assure a longer shelf-life to the product, without perceptible changes in the aspect [pt

  15. Quality assessment and shelf life modeling of pulsed electric field pretreated osmodehydrofrozen kiwifruit slices

    Directory of Open Access Journals (Sweden)

    Efimia Dermesonlouoglou

    2018-04-01

    Full Text Available The objective of this workwas to investigate the potential use of pulsed electric field (PEF in combination with osmotic dehydration (OD as a pre-freezing step and to evaluate the effect on quality characteristics and shelf life of frozen kiwifruit. Peeled kiwifruit was subjected to PEF (1.8 kV/cm, sliced and treated in OD-solution [containing glycerol, maltodextrin, trehalose, ascorbic acid, calcium chloride, citric acid, sodium chloride; 1/5 (wfruit/wsolution] for 30 and 60 min at 35 °C. Combined, PEF only and OD only treated samples as well as nontreated and blanched (80 °C, 60 s samples were frozen and stored at constant (-5, -10, -15, -25 °C and dynamic temperature conditions (-18 °C-3 d, -8 °C-2.5 d, -15 °C-3 d. Quality of frozen samples was evaluated by means of drip loss, colour, texture, vitamin C and sensory evaluation (1-9 scale; and shelf life (SL was calculated. Nontreated and blanched samples presented high drip loss and tissue softening (instrumentally measured as Fmax decrease. The tissue integrity was well retained in all osmotically pretreated samples. PEF pretreatment caused increase of fruit whiteness (increase of L value and yellowness (a and/or b value increase; SL calculation was based on colour change. All OD samples had high vitamin content (24.6 mg/100 g fresh material compared to 138-154 mg/100 g osmodehydrated material; PEF led to 93% (of the initial vitamin retention; blanched samples showed the lowest retention (86.9% of the initial (criteria for SL calculation. OD and combined PEF-OD treatment increased the shelf life of frozen kiwifruit (up to 3 times; based on sensorial criteria. The developed kinetic models for colour change, vitamin loss, and sensory quality deterioration were validated at dynamic temperature conditions. PEF pretreated OD (at significantly shorter time, 30 min compared to 60 min kiwifruits retained optimum quality and sensory characteristics. PEF and OD could be used as a preprocessing

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

    OpenAIRE

    Deza Durand, Karla Michelle

    2013-01-01

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

  17. The influence of gamma irradiation on shelf-life extension of banana

    International Nuclear Information System (INIS)

    Tiravat, K.

    1971-01-01

    Effect of various doses of gamma radiation on shelf-life extension of Hom Tong banana stored at 17 0 C, 20 0 C, and 23 0 C was described. Irradiated banana stored at 20 0 C and 23 0 C did not show any retardation in ripening. Doses from 20-40 Krad appeared to delay ripening of the banana stored at 17 0 C for 3-5 days. No significant difference in weight losses between irradiated and non-irradiated banana was detected during storage

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

    International Nuclear Information System (INIS)

    Deak, T.

    1987-01-01

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

  19. SHELF-LIFE OF HALAL FRESH SLICED BEEF AND MINCED MEAT

    OpenAIRE

    F. Piras; S. Lamon; D. Casti; D. Meloni; G. Coppa; R. Mazzette

    2011-01-01

    Microbiological and chemical-physical characterization of Halal beef fresh and minced meat, vacuum-packaged and stored at +2°C and +8°C, were examined, at 0, 7, 14 and 21 days, to evaluate the shelf-life. Lactic Acid Bacteria and Coliforms were higher in samples stored at +8 °C, particularly in minced meat. Pseudomonas were the most prevalent flora in all the products, and the contamination level, above 4 log10 cfu/g, were reached at 7 days in all the samples and was maintained du...

  20. Application of freezing and radiation technology on shelf-life of formed minced pork

    International Nuclear Information System (INIS)

    Todorovic, M.; Kustudic, M.

    1994-01-01

    The microflora of frozen, minced, formed pork was investigated with the aim to estimate the shelf-life of this product. The isolated microflora from frozen meat was identified by classical and up-to-date methods. The API 50 CHB system was applied for the Bacillus strains, whereas API 20A and enzymatic quick method API RAPID ID 32A was used for the Clostridium strains. Biochemical capabilities reading-out and identifications were performed on ATB instruments on the computer charts. The flavourings (pepper) were pretreated by radiation technology in the preventive purposes

  1. Shelf-life enhancement of lamb meat under refrigeration by gamma irradiation

    International Nuclear Information System (INIS)

    Paul, P.; Venugopal, V.; Nair, P.M.

    1990-01-01

    Influence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0-3 degrees C was examined by sensory, microbiological and chemcial criteria. The meat chuncks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chuncks and mince spoiled within one week of storage at 0-3 degrees C

  2. 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

    2018-04-01

    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.

  3. Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures.

    Science.gov (United States)

    Meenatchisundaram, Sivarajan; Chandrasekar, Chandra Mohan; Udayasoorian, Lalitha Priya; Kavindapadi Rajasekaran, Rakhavan; Kesavan, Radha Krishnan; Srinivasan, Babuskin; Muthusamy, Sukumar

    2016-09-01

    White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  4. 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

    This research studied the influence of treatment with ascorbic acid, citric acid, and calcium lactate dipping and cassava starch edible coatings on quality parameters and shelf life of fresh-cut pineapple in slices during 12 d at 5 °C. After previous tests, the treatments selected for this study were samples dipped into antibrowning solution with 0.5% of ascorbic acid and 1% of citric acid, with and without 2% of calcium lactate and coated with 2% of cassava starch suspensions. Changes in weight loss, juice leakage, mechanical properties (stress at failure), color parameters (L* and H*), ascorbic acid content, sensory acceptance, and microbial growth of fruits were evaluated. Samples only treated with antibrowning agents were used as control. Edible coatings with and without calcium lactate were efficient in reducing weight loss, juice leakage, and maintaining firmness during storage. However, these samples showed more browning and the ascorbic acid content was reduced. All treatments presented good sensory acceptance (scores above 6). The determining factor of shelf life of pineapple slices was the microbial spoilage. A shelf life of 8 d was obtained for pineapple slices only treated with antibrowning agents. On the other hand, coated samples showed a reduced shelf life of 7 d and higher yeast and mold growth. Thus, although cassava starch coatings were efficient in reducing respiration rate, weight loss, and juice leakage and maintained mechanical properties, these treatments were not able to increase the shelf life of minimally processed pineapple. Practical Application: Pineapple fruit is highly appreciated for its aroma, flavor, and juiciness, but its immediate consumption is difficult. Therefore, pineapple is a potential fruit for minimal processing. However, shelf life of fresh-cut pineapple is very limited by changes in color, texture, appearance, off-flavors, and microbial growth. The use of edible coatings as gas and water vapor barrier and antibrowning

  5. 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.

  6. Efficacy of antimicrobial pullulan-based coating to improve internal quality and shelf-life of chicken eggs during storage.

    Science.gov (United States)

    Morsy, Mohamed K; Sharoba, Ashraf M; Khalaf, Hassan H; El-Tanahy, Hassan H; Cutter, Catherine N

    2015-05-01

    There has been a growing interest in the use of natural materials as a delivery mechanism for antimicrobials and coatings in foods. The aim of the present study was to evaluate the effectiveness of pullulan coatings to improve internal quality and shelf-life of fresh eggs during 10 wk of storage at 25 and 4 °C. Three treatments of eggs were evaluated as follows; non-coated (control; C), coated with pullulan (P), and coated with pullulan containing nisin (N). The effects of the pullulan coatings on microbiological qualities, physical properties, and freshness parameters were investigated and compared with non-coated eggs. For non-coated eggs, as storage time increased, yolk index, albumen index, and Haugh unit value decreased and weight loss increased. However, pullulan coatings (P or N) minimized weight loss (eggs (with a final B grade) 3 wk longer than non-coated eggs at 25 °C. At 4 °C, both P- and N-coated eggs went from AA to A grade after 9 wk and maintained the grade for 10 wk (4 wk longer than that of non-coated eggs). This study is the first to demonstrate that pullulan coatings can preserve the internal quality, prolong the shelf-life, and minimize weight loss of fresh eggs. © 2015 Institute of Food Technologists®

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

    International Nuclear Information System (INIS)

    Russly Abdul Rahman

    1996-01-01

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

  8. 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.

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

    International Nuclear Information System (INIS)

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

    2007-01-01

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

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

    International Nuclear Information System (INIS)

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

    2016-01-01

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

  11. 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.

  12. Granular Formulations of Steinernema carpocapsae (strain All) (Nematoda: Rhabditida) with Improved Shelf Life

    Science.gov (United States)

    Connick, W. J.; Nickle, W. R.; Williams, K. S.; Vinyard, B. T.

    1994-01-01

    Shelf life (nematode survival) of Steinernema carpocapsae (strain All) nematodes at 21 C in "Pesta" granules, made by a pasta-like process, was increased from 8 to 26 weeks by incorporating low concentrations of formaldehyde. Pesta samples containing an average of 427,000 nematodes/g were prepared with wheat flour (semolina or bread flour), kaolin, bentonite, peat moss, nematode slurry, and formaldehyde (0-1.4% w/w) and were dried to a water content of 23.6-26.9%. Nematodes emerged from Pesta (S. carpocapsae) granules when placed in water or on moist filter paper. Incorporation of 0.2% w/w formaldehyde (nominal; 0.05% by analysis) was optimum for increasing nematode survival in semolina-based Pesta, and also inhibited fungal growth on the granules. Bread flour Pesta samples prepared by formaldehyde addition to the nematode slurry prior to dough preparation, rather than by addition to a mixture of dry ingredients, had longer shelf life. Nematodes recovered from granules made with 0.2% formaldehyde and stored 20 weeks at 21 C caused 100% mortality of wax moth (Galleria mellonella) larvae. PMID:19279903

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

    Science.gov (United States)

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

    2016-01-01

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

  14. Improvements in the shelf life of commercial corn dry masa flour (CMF) by reducing lipid oxidation.

    Science.gov (United States)

    Márquez-Castillo, A; Vidal-Quintanar, R L

    2011-03-01

    To improve the shelf life of commercial nixtamalized corn dry masa flour (CMF), the modified atmosphere packaging (MAP) was used. Pouches (20 × 20 cm) of ethyl vinyl alcohol (EVOH) with 180 g of CMF were stored at 55 °C, and a(w) of 0.45; under Light and Dark conditions, antioxidants (0.02% TBHQ), Vacuum, and N(2) and CO(2), and used as treatments. Thereafter, changes in their linoleic acid (LA) concentration by GC, peroxide (PV), and anisidine values (p-A), which were monitored for 180 d. EVOH showed a significantly lower consumption of LA by autoxidation (11.7% ± 0.2% in 117 d) than polyethylene film (70.5% ± 0.3% in 113 d) under the same storage temperature. The elimination of oxygen by vacuum in each pouch allowed a low consumption (16.4% ± 0.1%) of LA. PV (14.5 ± 0.09 mEq/kg of fat), and p-A (63 ± 0.16 mmol/kg) were low, and generated over 121 d of storage. CMF stored under MAP had 100% protection against oxidation of LA. A combination of Vacuum and EVOH packaging extended the shelf life of CMF to 108 d with only 10% of LA loss. For retail stores, the EVOH packaging will reduce lipid oxidation of CMF and safety related to off odors and flavors from the oxidation of tortillas will increase dramatically.

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

    Science.gov (United States)

    Li, Yingchang; Yang, Zhongyan; Li, Jianrong

    2017-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Manjanaik, B.

    2017-08-01

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

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

    International Nuclear Information System (INIS)

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

    2001-01-01

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

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

    Science.gov (United States)

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

    2017-06-01

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

  19. High pressure treatment changes spoilage characteristics and shelf life of Pacific oysters ( Crassostrea gigas) during refrigerated storage

    Science.gov (United States)

    Cao, Rong; Zhao, Ling; Liu, Qi

    2017-04-01

    The effects of high pressure (HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters ( Crassostrea gigas) during refrigerated storage were studied. Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle, pressures higher than 350 MPa caused excessive release as the shells of oysters were broken, thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells. HP treatment (300 MPa, 2 min) was proper for the shucking of Pacific oyster ( Crassostrea gigas) in China. This treatment caused no organoleptic disadvantage. Moreover, HP treatment resulted in obvious differences in biochemical spoilage indicators (pH, TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage. HP treatment (300 MPa, 2 min) also led to a reduction of aerobic bacterial count (APC) by 1.27 log cycles. Furthermore, the APC values of oysters treated by HP were always lower than those of the control samples during storage. Based on the organoleptic, biochemical and microbiological indicators, shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected. HP treatment showed great potential in oyster processing and preservation.

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

    International Nuclear Information System (INIS)

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

    2008-01-01

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

  1. 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.

  2. 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.

  3. DETERMINATION OF SHELF-LIFE OF JABOTICABA´S FRUITS CV. ‘SABARÁ’

    Directory of Open Access Journals (Sweden)

    C.M. Henrique

    2015-12-01

    Full Text Available The jaboticaba is a fruit tree with great potential, both for fresh consumption, as for industrialization. The objective of this study was to evaluate the shelf-life of jaboticabas’s fruits cv. ‘Sabará’ stored under refrigeration and at room temperature. After harvest, the fruits were washed, screened, packed in plastic trays, in single layer, and stored under refrigeration (5 °C, and 49% UR, and at room temperature (27 ºC, and 33% UR. The determinations performed in triplicate immediately after harvest and every other day, until the disposal of the fruit, were: pH, soluble solids (°Brix, total titratable acidity (% citric acid, total and reducer sugars (%, vitamin C (mg/100g and phytopathological. The design adopted was entirely randomized, realized the analysis of variance (F test and comparison of averages by Tukey test to 5% of significance. Under refrigeration, the storage was more than 9 days to 12 days, the fruits showed intense shriveling (loss of moisture, being unsuitable for marketing. The soluble solids remained stable during this period, but there was decrease of pH and the levels of total and reducer sugars, in addition to increased acidity, facts that indicate occurrence of fermentation process. The losses of vitamin C were of the order of 72,5, from 4,952mg/100g in zero time, and 3,593mg/100g at the end of this period. The stored fruits at room temperature were discarded at the beginning of storage, by shriveling, incidence of microorganisms and strange odor.

  4. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

    Science.gov (United States)

    Siefarth, Caroline; Tran, Thi Bich Thao; Mittermaier, Peter; Pfeiffer, Thomas; Buettner, Andrea

    2014-01-01

    This first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C) to a stirred yoghurt gel after culturing. For comparison, a convectional (CV) heating process was also applied. The aim was to increase the yoghurt shelf-life, by preventing post-acidification and the growth of yeasts and molds. At the same time, the viability of lactic acid bacteria (LAB) was investigated in view of existing legal regulations for yoghurts. Additionally, the yoghurt color, aroma and taste profiles were evaluated. It was found that the application of RF heating was effective for the rapid attainment of homogenous temperatures of 58 and 65 °C, respectively. For RF heating at 72 °C, it was not possible to establish a stable heating regime, since in some cases, there was significant overheating followed by strong contraction of the yoghurt curd and whey separation. Hence, it was decided not to continue with the RF heating series at 72 °C. In the case of CV heating, heat transfer limitations were observed, and prolonged heating was required. Nevertheless, we showed that yeasts and molds survived neither the RF nor CV heat treatment. LAB were found not to survive the CV treatment, but these beneficial microorganisms were still present in reduced numbers after RF heating to 58 and 65 °C. This important observation is most likely related to the mildness of RF treatment. While post-acidification was not observed on yoghurt storage, slight color changes occurred after heat treatment. The flavor and taste profiles were shown to be similar to the reference product. Furthermore, a trained sensory panel was not able to distinguish between, for example, the reference yoghurt and the RF 65 °C sample by triangular testing (α = 5%), showing the potential of novel strategies for further improvements of heat-treated yoghurt. PMID:28234322

  5. 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.

  6. 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.

  7. Shelf Life of Tilapia Fillets Treated with low dose Gamma Irradiation

    International Nuclear Information System (INIS)

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

    2009-01-01

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

  8. 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.

  9. Influence of gamma-irradiation, growth retardants and coatings on the shelf life of winter guava fruits (Psidium guajava L.)

    International Nuclear Information System (INIS)

    Pandey, S.K.; Joshua, Jean E.; Bisen; Abhav

    2010-01-01

    Experiment was conducted to study the effect of gamma irradiation, growth retardants and coatings (coconut oil, mustard oil and liquid paraffin) on shelf life of winter guava fruits during storage. The results revealed that the superiority of coconut oil coating over other post harvest treatments. Physiological loss in weight (7.1%), marketable fruits retained over control (86.7%), total soluble solid (16.1%), ascorbic acid (195 mg/100 g pulp) and total sugar (10%) of fruit were positively influenced by coconut oil coating up to 12 days of storage. The treatment was found significantly effective in increasing the post harvest life of fruits for 12 days over control without adversely affecting the fruit quality. Coconut oil coating gave highest consumer acceptability while, maintaining sufficient level of total soluble solids and sugar content in fruits. (author)

  10. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.

    Science.gov (United States)

    Aprea, Eugenio; Romano, Andrea; Betta, Emanuela; Biasioli, Franco; Cappellin, Luca; Fanti, Marco; Gasperi, Flavia

    2015-01-01

    Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques. Copyright © 2015 John Wiley & Sons, Ltd.

  11. 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.

  12. Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach.

    Science.gov (United States)

    Wibowo, Scheling; Grauwet, Tara; Gedefa, Getnet Belete; Hendrickx, Marc; Van Loey, Ann

    2015-12-01

    For the first time, a multivariate approach combining targeted and untargeted data was used to obtain insight into quality changes in pasteurised mango juice (cv. 'Totapuri') as a function of storage (42°C for 8weeks). Mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions: ascorbic acid, citric acid and sugars. Control (diluted mango puree with water), ascorbic acid-enriched (AA 250 and AA 500 ), citric acid-enriched (CA, CA+AA 250 and CA+AA 500 ) and sugar-enriched (S) samples were characterised for a range of targeted quality parameters as well as for a volatile fingerprint (untargeted). Selection of shelf-life markers or quality parameters significantly changing during shelf-life was performed over all formulations as well as per mango juice formulation. Our study showed that a common trend over all formulations was observed for colour values (VID>│0.90│), while specific shelf-life markers were selected for each formulation. In acidified mango juice samples (CA, CA+AA 250 , CA+AA 500 ), more terpene oxides were selected compared to other formulations. In ascorbic acid-enriched samples (AA 250 , AA 500 , CA+AA 250 , CA+AA 500 ), furfural and ascorbic acid were significantly changing during shelf-life. It seems that the reaction pathways for compounds being formed or degraded upon shelf-life are clearly affected by the acidity level. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Role of the genes Md-ACO1 and Md-ACS1 in ethylene production and shelf life of apple (Malus domestica Borkh)

    NARCIS (Netherlands)

    Costa, F.; Stella, S.; Weg, van de W.E.; Guerra, W.; Cecchinel, M.; Dallavia, J.; Koller, B.; Sansavini, S.

    2005-01-01

    Shelf life determines the economic life time of mature apples, which can be either freshly harvested or stored. Good shelf life is highly associated with a slow decrease of fruit firmness at room temperature. Apple is a climacteric fruit, in which loss of firmness seems to be physiologically related

  14. Comparison of Two Mechanistic Microbial Growth Models to Estimate Shelf Life of Perishable Food Package under Dynamic Temperature Conditions

    Directory of Open Access Journals (Sweden)

    Dong Sun Lee

    2014-01-01

    Full Text Available Two mechanistic microbial growth models (Huang’s model and model of Baranyi and Roberts given in differential and integrated equation forms were compared in predicting the microbial growth and shelf life under dynamic temperature storage and distribution conditions. Literatures consistently reporting the microbial growth data under constant and changing temperature conditions were selected to obtain the primary model parameters, set up the secondary models, and apply them to predict the microbial growth and shelf life under fluctuating temperatures. When evaluated by general estimation behavior, bias factor, accuracy factor, and root-mean-square error, Huang’s model was comparable to Baranyi and Roberts’ model in the capability to estimate microbial growth under dynamic temperature conditions. Its simple form of single differential equation incorporating directly the growth rate and lag time may work as an advantage to be used in online shelf life estimation by using the electronic device.

  15. Déjà-vu all over again: using simulation to evaluate the impact of shorter shelf life for red blood cells at Héma-Québec.

    Science.gov (United States)

    Blake, John T; Hardy, Matthew; Delage, Gilles; Myhal, Geneviève

    2013-07-01

    Since the 1970s red blood cells (RBCs) have had a rated shelf life of 42 days. Recently, studies have suggested poorer patient outcomes when older blood is transfused. However, shortening the shelf life of RBCs may increase costs and lead to greater instances of outdates and shortages. A simulation method to evaluate the impact of a shorter shelf life for RBCs on a regional blood network was developed. A network model of the production and distribution system in the province of Quebec was built and validated. The model suggests that a shelf life of 21 or 28 days will have modest impact on outdate and shortage rates. A shelf life of 14 days will create significant challenges for both blood suppliers and hospitals and will result in systemwide outdate rates of 6.64% and shortage rates of 2.75%. The impact of a shorter shelf life for RBCs will disproportionately affect smaller and midsize hospitals. A shelf life of 28 or 21 days is feasible without excessive increases to systemwide outdate, shortage, or emergency ordering rates. Large hospitals will see minimal impact; smaller hospitals will see larger increases and may be unable to find inventory policies that maintain both low outdate and shortage rates. Reducing the shelf life to 14 days, or lower, results in significant challenges for suppliers and hospitals of all sizes. All hospitals will see an impact on outdate and shortage rates; overall systemwide outdate rates (6% or more) will reach levels that would currently be considered unacceptably high. © 2012 American Association of Blood Banks.

  16. 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.

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

    International Nuclear Information System (INIS)

    Swailam, H.M.

    2008-01-01

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

  18. Shelf life extension of litchi (Litchi chinensis) and overcoming quarantine barriers to international trade using radiation technology

    International Nuclear Information System (INIS)

    Gautam, Satyendra; Saxena, Sudhanshu; Kumar, Sanjeev; Hajare, Sachin N.; Wadhawan, Surbhi; Mishra, B.B.; More, Varsha S.; Sharma, Arun

    2010-01-01

    Litchi (Litchi chinensis) has a very short shelf life of 2-3 days at ambient temperature limiting its marketability. Gamma radiation processing in combination with low temperature storage was explored as a method to achieve shelf life extension and fulfill quarantine requirement for export during storage physics, biochemical, microbiological, organoleptic, antioxidant and radioprotective properties of two major commercially grown Indian cultivars of litchi, 'Shahi' and 'China', were analysed. Radiation treatment reduced microbial load in a dose dependent manner. Radiation (0.5kGy) treated and low temperature stored fruits retained the 'good' organoleptic rating till 28 days of storage while maintaining other quality attributes. (author)

  19. Assessment of Shelf-Life Ability of Apples cv. ‘Auksis’ after Long-term Storage Under Different Conditions

    OpenAIRE

    Juhņeviča-Radenkova Karina; Radenkovs Vitalijs

    2016-01-01

    The objective of the current research was to ascertain the shelf-life ability of apple ‘Auksis’ after 6 months of cold storage under different conditions. The effect of storage conditions such as: cold storage under normal atmosphere (NA), 1-methylcyclopropene (1-MCP) + cold storage, and ultra-low oxygen (ULO)-controlled atmosphere (CA) [2.0% CO2 and 1.0% O2 (ULO1) and 2.5% CO2 and 1.5% O2 (ULO2)] on the quality of apples during shelf-life was evaluated. Apple fruits immediately after cold st...

  20. Molecular markers detect stable genomic regions underlying tomato fruit shelf life and weight

    Directory of Open Access Journals (Sweden)

    Guillermo Raúl Pratta

    2011-01-01

    Full Text Available Incorporating wild germplasm such as S. pimpinellifolium is an alternative strategy to prolong tomato fruit shelf life(SL without reducing fruit quality. A set of recombinant inbred lines with discrepant values of SL and weight (FW were derived byantagonistic-divergent selection from an interspecific cross. The general objective of this research was to evaluate Genotype x Year(GY and Marker x Year (MY interaction in these new genetic materials for both traits. Genotype and year principal effects and GYinteraction were statistically significant for SL. Genotype and year principal effects were significant for FW but GY interaction wasnot. The marker principal effect was significant for SL and FW but both year principal effect and MY interaction were not significant.Though SL was highly influenced by year conditions, some genome regions appeared to maintain a stable effect across years ofevaluation. Fruit weight, instead, was more independent of year effect.

  1. 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.

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

    Science.gov (United States)

    Meador, Michael A.

    2001-01-01

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

  3. Irradiation of Ananas comosus: shelf life improvement, nutritional quality and assessment of genotoxicity

    International Nuclear Information System (INIS)

    Susheela, K.; Damayanti, M.; Sharma, G.J.

    1997-01-01

    The effect of gamma radiation in improving the shelf life of three-quarter ripe and fully ripe pineapple fruit by reducing the incidence of fungal infection, predominantly caused by Ceratocystis paradoxa, is described. Ananas comosus irradiated at 50, 100 and 150 Gy and stored at 25-29°C with 90-97% relative humidity maintained their texture better than the controls. The maximum tolerable dose was about 250 Gy. There was, no significant loss of sugar and ascorbic acid contents in fruit irradiated at the optimum dose, i.e. 150 Gy. At the same time, the irradiated pineapple fruit (250 Gy) did not induce any harmful genotoxic effect on rats fed daily with the irradiated pineapples for 30 days

  4. Extension of shelf life of paneer by sorbic acid and irradiation

    International Nuclear Information System (INIS)

    Singh, L.; Murali, H.S.; Sankaran, R.

    1991-01-01

    Paneer, an acid and heat coagulated milk product, is highly perishable because of high moisture (58-60%) and low acidity (pH 5.6-5.8). The product had 430 total plate count, 120 proteolytic bacteria, 170 lipolytic bacteria and 40 fungi/g of sample with a shelf life of few hr. Treatment with sorbic acid and/or gamma irradiation reduced the microbial load. Combination treatment of 0.10% sorbic acid in milk and irradiation of the product at 2.5 kGy preserved the paneer for 30 days at ambient temperature (25-35degC) with good acceptance. (author). 14 refs., 3 tabs., 2 figs

  5. Effect of irradiation on quality, shelf life and consumer acceptance of traditional Nigerian meat and fish products

    International Nuclear Information System (INIS)

    Aworh, O.C.; Okparanta, R.N.; Oyedokun, E.O

    2002-01-01

    The effect of low dose irradiation, up to 6 kGy, on quality, shelf life and consumer acceptance of three traditional Nigerian meat and fish products was investigated. Irradiation inhibited microbial growth in 'suya' and 'kilishi' with substantial reduction in total aerobic counts, yeasts and molds and Staphylococcus aureus. Nonirradiated smoked-dried catfish (Clarias gariepinus) had a shelf life of less than one week at tropical ambient temperature (21-31 deg. C) due to insect infestation. Irradiated 'kilishi' and smoked dried catfish packed in sealed polyethylene bags (0.04 mm thick) were shelf stable for a period of 4-6 months and remained free from moldiness, infestation and were considered acceptable in sensory quality by a consumer panel of 32 assessors. There was a slight increase in TBA values of irradiated 'kilishi' stored for 4 months relative to non-irradiated controls. (author)

  6. Irradiation of prepared meals for microbiological safety and shelf life extension

    International Nuclear Information System (INIS)

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

    2009-01-01

    Fourteen international ready meals prepared under the approved hazard analysis critical control point (HACCP) plan and two Ghanaian ready meals, waakye (co-boiled rice and cowpeas served with gravy, minimally processed vegetable salad, hydrated gari, fried fish and macaroni) and jollof rice (rice cooked in tomato sauce and served with gravy and beef tripe), were investigated with the view to enhancing microbiological safety and extending shelf life under chilled conditions. The microbiological count of the complete waakye meal exceeded the microbiological standard. The microbiological counts on meals prepared under the HACCP plan and the jollof rice meals were within the microbiological standards. The D 10 values for potential pathogens on waakye were 0.271 kGy for Escherichia coli, 0.325 kGy for Salmonella aureus and 0.440 kGy for Salmonella spp. while the D 10 values on jollof rice meal were 0.173 kGy, 0.260 kGy and 0.285 kGy, respectively. Challenge tests with the pathogens on one of the HACCP meals (poached chicken) or jollof rice suggested that the 3 kGy dose was sufficient for the elimination of the pathogens to ensure the microbiological safety of the meals and extended their shelf life under chilled storage for 28 days without significant effects on their sensory quality. Doses of 1 and 2 kGy did not affect the sensory quality of the rice and chicken/gravy but boiled carrots were unable to withstand a dose of more than 1 kGy. (author)

  7. 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.

  8. 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.

  9. 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.

  10. Effect of irradiation on the shelf life and nutritional quality of tomato (Solanum Lycopersicon L.) powder

    International Nuclear Information System (INIS)

    Atuobi-Yeboah, A. A.

    2013-07-01

    Tomato (Solanum lycoersicon L.) is a major horticultural crop with an estimated global production of over 153 million metric tons. It is the most important fruit vegetable and the second most widely cultivated crop in the world after potato, with a total production of about 141 million tons. In 2009, the average total yield in Ghana was 7.5 Mt ha -1 compared to the achievable yield of 15.0 Mt ha -1 . The tomato industry in Ghana for the past decade has been bedevilled by a myriad of problems of which post-havest losses range between 30% and 70% in the major season of production, hence a study was conducted into the preservation of S. lycoersicon L. through drying and packaging to reduce post-havest losses. Two drying methods comprising of solar and freeze drying were employed for three varieties of tomato which are cultivated locally. The methods were compared to determine the more efficient for the three varieties used for the study and the impact of drying and radiation on some physio-chemical properties, microbial load as well as shelf-life of the samples. Evaluation of the packaging material for the dried samples was also carried out. The samples were exposed to gamma radiation at 0 kGy, 1 kGy, 2kGy, 3 kGy. The parameters determined included moisture content, pH, titratable acidity; total soluble solids carotenoids, lycopene, lutein and beta carotene. Microbial analysis carried out included total aerobic mesophilic bacteria count, total coliform count and moulds and yeast using standard methods. Data were analysed using ANOVA. Storage had significant effect (p 00.05) the moisture content, total soluble solids of Akoma variety irrespective of the drying method used. However gamma irradiation had a significant effect (p<0.05) effect on pH, colour, total aerobic mesophilic counts, total coliforms, moulds and yeast, total carotenoid content, lutein and beta carotene. Storage had significant (p<0.05) effect on the colour, total carotenoid content, and lycopene of

  11. Effect of gamma radiation on total antioxidant capacity, total lipid concentration and shelf life of finger millet flour

    International Nuclear Information System (INIS)

    Lathika; Manupriya, B.R.; Shenoy, K.B.; Patil, S.L.; Somashekarappa, H.M.

    2016-01-01

    The present study is an attempt to study the impact of gamma radiation on the shelf life, total antioxidant capacity and total lipid concentration of finger millet (Eleusine coracana L.) flour. Finger millet flour was procured from market. Flour samples of 50 g were taken in triplicates in a polyethylene pouch, air sealed and subjected to gamma irradiation doses ranging from 0.25 to 10 kGy and stored in polyethylene bags and plastic containers for a period of 1 year. Within 24 hours of irradiation, the samples were tested for moisture (2 ± 0.2%), total antioxidant capacity (0.12 ± 0.010 mg) and lipid concentration (15 ± 0.4 mg)

  12. Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat.

    Science.gov (United States)

    Albrecht, Antonia; Herbert, Ulrike; Miskel, Dennis; Heinemann, Celine; Braun, Carina; Dohlen, Sophia; Zeitz, Johanna O; Eder, Klaus; Saremi, Behnam; Kreyenschmidt, Judith

    2017-08-01

    The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group

  13. EFFECT OF IRRADIATION AND PACKAGING MATERIALS TYPES ON SHELF-LIFE AND QUALITY ATTRIBUTES OF MINCED MEAT DURING COLD STORAGE

    International Nuclear Information System (INIS)

    OSHEBA, A.S.; NAGY, KH.S.; ANWAR, M.M.

    2008-01-01

    Minced meat is considered one of the most meat products that exposed to contamination which led to many changes in its quality and reduced its shelf-life.Therefore, this investigation was carried out to extend the shelf-life of minced meat for consumption and maintaining its quality during cold storage by using irradiation with various doses (3, 6 and 9 kGy) and different packing materials. The results indicated that irradiation,especially at 3 and 6 kGy, had no effect on chemical composition and some physical properties of minced meat. On the other hand, pH values of all irradiated samples were slightly decreased with decreasing irradiation doses.Irradiation at the highest dose used, i.e. 9 kGy, slightly increased total volatile nitrogen (TVN) of minced meat. Thiobarbituric acid (TBA) value of irradiated samples was tended to increase with increasing irradiation dose from 3 to 9 kGy either directly after irradiation or during storage.Regardless of irradiation effect on TVN and TBA values at zero time, there were no marked differences in TVN and TBA values of irradiated minced meat according to differentiate packaging materials (PE, PA/PE and PET/Al/PE). During cold storage, the TVN and TBA values of all minced meat samples either non-irradiated or irradiated were progressively increased as the time of cold storage increased. The higher increasing rate in TVN and TBA of irradiated samples was recorded for samples packaged in PE (one layer) followed by PA/PE (two layers) and finally PET/Al/PE (three layers) at the same irradiation dose. Irradiation of minced meat with 3 kGy reduced the counts of total bacteria, coliform bacteria, Staphylococcus aureus and yeasts and molds counts as well as eliminating Salmonella spp. Irradiation doses of 6 and 9 kGy completely eliminated coliform bacteria, Staphylococcus aureus and yeasts and molds. Also, type of packaging materials which used had no effect on counts of all studied microorganisms. Irradiation of minced meat with

  14. Computer simulation to predict energy use, greenhouse gas emissions and costs for production of extended shelf-life (ESL) milk using microfiltration

    Science.gov (United States)

    Extended shelf-life (ESL) milk has a shelf life between that of high-temperature short-time (HTST) and ultrahigh temperature (UHT) pasteurized milk. ESL milk is usually pasteurized at temperatures exceeding 125 deg C which may give the milk a cooked taste. ESL milk produced using crossflow microfilt...

  15. Pendugaan Umur Simpan Fruit Leather Nangka (Arrtocarpus Heterophyllus) Dengan Penambahan Gum Arab Menggunakan Metode Accelerated Shelf Life Test (Aslt) Model Arrhenius

    OpenAIRE

    Rahmanto, Sandy Agus; Parnanto, Nur Her Riyadi; Nursiwi, Asri

    2014-01-01

    Penelitian ini bertujuan untuk mengetahui umur simpan fruit leather nangka dengan Accelerated Shelf Life Testing (ASLT) metodeberdasarkan model Arrhenius. Menentukan umur simpan dengan menggunakan Accelerated Shelf Life Test (ASLT) dilakukandengan mempercepat proses degradasi atau reaksi dalam percobaan, yaitu meningkatkan suhu penyimpanan pada beberapa suhu diatas suhu kamar, sehingga mempercepat umur simpan analisis waktu. Metode ASLT yang digunakan dalam menentukan masakadaluwarsanya fruit...

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

    Science.gov (United States)

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

    2018-09-01

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

  17. Effects of pre-and postharvest lighting on quality and shelf life of fresh-cut lettuce

    NARCIS (Netherlands)

    Woltering, E.J.; Witkowska, I.M.

    2016-01-01

    The effects of pre-and postharvest lighting on quality and shelf life of fresh-cut lettuce was investigated. Lettuce was grown under different light intensities (120 and 250 μmol m-2 s-1 PAR from fluorescent tubes) and quality at harvest and subsequent postharvest

  18. Assessment of Shelf-Life Ability of Apples cv. ‘Auksis’ after Long-term Storage Under Different Conditions

    Directory of Open Access Journals (Sweden)

    Juhņeviča-Radenkova Karina

    2016-12-01

    Full Text Available The objective of the current research was to ascertain the shelf-life ability of apple ‘Auksis’ after 6 months of cold storage under different conditions. The effect of storage conditions such as: cold storage under normal atmosphere (NA, 1-methylcyclopropene (1-MCP + cold storage, and ultra-low oxygen (ULO-controlled atmosphere (CA [2.0% CO2 and 1.0% O2 (ULO1 and 2.5% CO2 and 1.5% O2 (ULO2] on the quality of apples during shelf-life was evaluated. Apple fruits immediately after cold storage and after 25 days of maintaining at market condition had been evaluated. The physical (firmness, weight losses, chemical (total soluble solids and acid contents, and sensory (aroma, taste, acidity, sweetness, juiciness, and color characteristics of apples had been evaluated after 5, 10, 15, 20, and 25 days to ascertain maximal shelf-life. Results from sensory evaluation indicated that apples treated with 1-MCP and stored at NA were characterized with distinctive aroma, whereas apples stored under CA were poor in sweetness and had remarkable acidity and juiciness. Apples that were stored in cold had pronounced aroma and color but without taste. Based on the evaluation by panelist, maximum shelf-life of apples that were kept under cold storage and ULO1 was 15 days, whereas that of apples that had been treated with 1-MCP and stored at NA and those stored in ULO2 was 25 days.

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

    International Nuclear Information System (INIS)

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

    1993-01-01

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

  20. 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.

  1. Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread

    OpenAIRE

    Koy, Rebaz

    2017-01-01

    Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a...

  2. Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life

    OpenAIRE

    Sant'Ana, Anderson S.; Barbosa, Matheus S.; Destro, Maria Teresa; Landgraf, Mariza; Franco, Bernadette D. G. M.

    2012-01-01

    Growth potential (delta) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of 6 of Salmonella and Listeria monocytogenes in RTE vegetables can be very useful to determine likely threats to food safety. However, little is known on the behavior of these microorganisms in several RTE vegetables. Therefore, the aim of this study was to determine the delta of both pathogens in nine differen...

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

    International Nuclear Information System (INIS)

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

    1998-01-01

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

  4. 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

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

    International Nuclear Information System (INIS)

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

    2005-01-01

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

  6. 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.

  7. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.

    Science.gov (United States)

    Ahmad, S; Srivastava, P K

    2007-04-01

    Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4°C). Different levels of fat significantly (p<0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly (p<0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15-5.28, 42.4-47.4% and 0.073-0.134 respectively. Refrigerated storage significantly (p<0.05) increased TBA number of control samples while storage did not significantly (p<0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly (p<0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly (p<0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly (p<0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly (p<0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4°C).

  8. 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.

  9. 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.

  10. 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.

  11. NW Iberia Shelf Dynamics. Study of the Douro River Plume.

    Directory of Open Access Journals (Sweden)

    Isabel Iglesias

    2014-06-01

    Full Text Available River plumes are one of the most important mechanisms that transport the terrestrial materials to the coast and the ocean. Some examples of those materials are pollutants, essential nutrients, which enhance the phytoplankton productivity or sediments, which settle on the seabed producing modifications on the bathymetry affecting the navigation channels. The mixing between the riverine and the oceanic waters can induce instabilities, which might generate bulges, filaments, and buoyant currents over the continental shelf. Offshore, the buoyant riverine water could form a front with the oceanic waters often related with the occurrence of current-jets, eddies and strong mixing. The study and modelling of the river plumes is a key factor for the complete understanding of sediment transport mechanisms and patterns, and of coastal physics and dynamic processes. On this study the Douro River plume will be simulated. The Douro River is located on the north-west Iberian coast and its daily averaged freshwater discharge can range values from 0 to 13000 m3/s. This variability impacts the formation of the river plumes and its dispersion along the continental shelf. This study builds on the long-term objective of generate a Douro River plume forecasting system as part of the RAIA and RAIA.co projects. Satellite imagery was analyzed showing that the river Douro is one of the main sources of suspended particles, dissolved material and chlorophyll in the NW Iberian Shelf. The Regional Oceanic Modeling System (ROMS model was selected to reproduce scenarios of plume generation, retention and dispersion. Whit this model, three types of simulations were performed: (i schematic winds simulations with prescribed river flow, wind speed and direction; (ii multi-year climatological simulation, with river flow and temperature change for each month; (iii extreme case simulation, based on the Entre-os-Rios accident situation. The schematic wind case-studies suggest that the

  12. 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.

  13. The application of high pressure-mild temperature processing for prolonging the shelf-life of strawberry purée

    Science.gov (United States)

    Marszałek, K.; Woźniak, Ł.; Skąpska, S.

    2016-04-01

    The aim of this study was to monitor the shelf-life and quality of strawberry purée preserved using combined high pressure processing (HPP)-mild temperature processing at 300 and 600 MPa for 15 min during cold storage (6°C). Increasing the pressure resulted in a prolonged shelf-life of from 4 to 28 weeks for HPP-preserved purée at 300 and 600 MPa, respectively. The highest inactivation of peroxidases, pectinesterases and polygalacturonases was noted when a higher pressure was used, whereas a lower pressure was more efficient for polyphenoloxidases. The degradation of vitamin C and anthocyanins was 20% and 5% higher at 600 MPa than at 300 MPa, respectively. Significantly fewer changes in the colour coefficient, expressed as ΔE, and the browning index, were observed in purée preserved at 600 MPa. Oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests other inhibitors should be used to increase the shelf-life of good-quality fruit products.

  14. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

    Directory of Open Access Journals (Sweden)

    IT Akoğlu

    Full Text Available ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min, chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens, physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65ºC for 40 min, was determined as 28 days at 4ºC while 15 days at 12ºC. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

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

    Science.gov (United States)

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

    2015-09-16

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

  16. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  18. 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.

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

    Directory of Open Access Journals (Sweden)

    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. 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.

  1. Combined effect of temperature and controlled atmosphere on storage and shelf-life of 'Rocha' pear treated with 1-methylcyclopropene.

    Science.gov (United States)

    Gago, Custódia M L; Miguel, Maria G; Cavaco, Ana M; Almeida, Domingos P F; Antunes, Maria D C

    2015-03-01

    The combination of temperature and atmosphere composition for storage of Pyrus communis L. 'Rocha' treated with 1-methylcyclopropene was investigated. Fruits treated with 312 nl l(-1) 1-methylcyclopropene were stored at 0 ℃ and 2.5 ℃ in air and controlled atmosphere (CA) (3.04 kPa O2+ 0.91 kPa CO2). Fruits were removed from storage after 14, 26 and 35 weeks, transferred to shelf-life at approximately 22 ℃ and assessed for ripening and quality, symptoms of superficial scald and internal browning and the accumulation of biochemical compounds related to scald after 0, 1 and 2 weeks. Superficial scald occurred only in fruits stored for 35 weeks in air at 2.5 ℃. Levels of conjugated trienols and α-farnesene increased during the first 26 weeks in storage, remaining constant thereafter. During shelf-life, conjugated trienols were higher in fruits stored in air at 2.5 ℃. Internal browning developed in shelf-life after 26 weeks at 2.5 ℃. Pears in air at 2.5 ℃ were not able to stand a 2-week shelf-life after 35 weeks of storage, while fruits stored at 0 ℃ under CA ripened slowly after the same storage period. The retention of firmness during shelf-life of 1-methylcyclopropene-treated 'Rocha' pear can be overcome by elevating the storage temperature from 0 ℃ to 2.5 ℃, but CA is a required complement to avoid excessive softening after long-term storage. The ratio carotenoid/chlorophyll increased during storage and shelf-life, as plastids senesced. CA reduced the rate of chlorophyll loss during the first 14 weeks in storage, but its effect was reduced afterwards. 'Rocha' pear treated with 1-methylcyclopropene had a similar post-harvest behaviour during long-term storage at 0 ℃ in air or at 2.5 ℃ under CA. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  2. The effectiveness of various Rhizobacteria carriers to improve the shelf life and the stability of Rhizobacteria as Bioherbicide

    Science.gov (United States)

    Rakian, T. C.; Karimuna, L.; Taufik, M.; Sutariati, G. A. K.; Muhidin; Fermin, U.

    2018-02-01

    Deleterius Rhizobacteria (DRB) has a potential to control of weed and act as a bioherbicide. Developing a method to weed control that environmentally sound friendly has been increasingly studied. Rhizobacteria can form colonies on weed rooting and synthesize the secondary metabolite compounds. The effectiveness of rhizobacteria as bioherbicide is determined by its survival to be stored for a long time. The objective of this study is to obtain the type of carrier which effectively maintains the life and stability of DRB. Therefore it is necessary to do in vivo and in-vitro research. This study consists of two stages of testing the effectiveness of the carrier in increasing the shelf life of rhizobacteria and testing the effectiveness stability as a bioherbicide on Ageratum conyzoides weed after storage for 20 weeks. Research was conducted in Agronomy Lab, Agriculture Faculty, Halu Oleo University Kendari, Since August to December 2016. Research found that the talc powder and chaff charcoal powder were effective as a carrier of rhizobacteria and able to maintain the viability of rhizobacteria Bacillus lentus A05 and Pseudomonas aeruginosa A08 for five months and also able to maintain the stability of rhizobacteria as bioherbicide.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2004-07-01

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

  4. Shelf-life extension of pear (Pyrus communis L.) by gamma-irradiation

    International Nuclear Information System (INIS)

    Wani, A.M.; Hussain, P.R.; Dar, M.A.; Mir, M.A.

    2007-01-01

    Hard and unripe pear fruit was precooled and subjected to γ-irradiation in the range of 0.1-2.5 kGy. After irradiation fruit was stored under ambient conditions (25±2 degC, RH 70%) and evaluated periodically for firmness, total soluble solids, titratable acidity, chlorophyll, physiological loss in weight, visual colour score, overall acceptability and microbial load. γ-irradiation at 0.1-0.9 kGy did not show any significant effect with respect to shelf-life extension and microbial load. However, irradiation doses of 1.0-1.5 kGy significantly (p≤0.05) delayed ripening and did not spoil for 14 days of storage under ambient conditions. The microbial load was reduced without affecting the physico-chemical and sensory attributes. The irradiation doses of 2.0-2.5 kGy resulted in reduced microbial load and delayed ripening but adversely affected the fruit colour. (author)

  5. 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.

  6. Development of nuclear technology for improving quality and shelf-life on food commodities

    International Nuclear Information System (INIS)

    Zubaidah Irawati

    2007-01-01

    The availability and sustain ability food regarding safety, nutritive, and remaining good palatability are the basic needs of human in order to stay alive and keep healthy. The process must follow the existing standard-guidelines (Good Manufacturing Practices/GMP and Good Irradiation Practices/GIP) if ionizing radiation will be implemented for such purposes because of its effectiveness, efficient, and practical in comparison with conventional methods. Nevertheless application of nuclear technique for improving the safety and extending the shelf-life of foods for human consumption, a proper regulation and legalization from the local government is needed. Commercialization of irradiated food in Indonesia has been stipulated under decree of PERMENKES No. 826/MENKES /PER/XII/1987, No.152/MENKES/SK/II/1995 and Food Law of the Republic of Indonesia No.7/1996. Commercially, besides Indonesia, other countries within Asia and the Pacific region such as India, Thailand, and Vietnam have implemented nuclear technique on food commodities for quarantine, sanitation and sterilization purposes both for local consumption and export to European Countries, USA and Australia. Public education should be more conducted in some effective ways and keep on going to avoid misconception about the technology itself. (author)

  7. 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.

  8. 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.

  9. 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.

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

    International Nuclear Information System (INIS)

    Kumar, Sanjeev; Gautam, Satyendra

    2015-01-01

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

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

    International Nuclear Information System (INIS)

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

    2004-01-01

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

  12. 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.

  13. Lifetime and shelf life of sealed tritium-filled plasma focus chambers with gas generator

    Directory of Open Access Journals (Sweden)

    B.D. Lemeshko

    2017-11-01

    Full Text Available The paper describes the operation features of plasma focus chambers using deuterium–tritium mixture. Handling tritium requires the use of sealed, vacuum-tight plasma focus chambers. In these chambers, there is an accumulation of the impurity gases released from the inside surfaces of the electrodes and the insulator while moving plasma current sheath inside chambers interacting with β-electrons generated due to the decay of tritium. Decay of tritium is also accompanied by the accumulation of helium. Impurities lead to a decreased yield of neutron emission from plasma focus chambers, especially for long term operation. The paper presents an option of absorption type gas generator in the chamber based on porous titanium, which allows to significantly increase the lifetime and shelf life of tritium chambers. It also shows the results of experiments on the comparison of the operation of sealed plasma focus chambers with and without the gas generator. Keywords: Plasma focus, Neutron yield, Tritium-filled plasma focus chambers, PACS Codes: 29.25.-v, 52.58.Lq

  14. Shelf-life extension of bread by heat and irradiation treatment [Bangladesh

    International Nuclear Information System (INIS)

    Begum, F.; Siddique, A.K.; Choudhury, N.; Mollah, R.A.

    1994-01-01

    Bread slices were given irradiation treatment 0.5, 1.0, 1.5, and 2.0 KGy and heat treatment at 60 deg. C for 20 min to control mould growth. Mould growth was reladed at ambient temperature by 3, 4, 6 and 8 days after 0.5, 1.0, 1.5 and 2.0 KGy treatments, respectively, compared to 2 days in case of control sample and 3 days for heat treatment alone. Combination of heat with irradiation at 0.5, 1.0, 1.5 and 2.0 KGy retarded mould growth up to 4, 6, 7 an 9 days, respectively. Organoleptically, the irradiated bread slices were acceptable up to 3 to 6 days depending on the treatment. The combination method treated slices were acceptable up to 8 days. The application of radiation dose exceeding 2.0 KGy caused off flavour. Mild heat treatment and radiation in combination resulted in a synergistic antifungal effect and enhanced shelf-life of bread

  15. Improvement of shelf life of soymilk using immobilized protease of Oerskovia xanthineolytica NCIM 2839.

    Science.gov (United States)

    Sahoo, A K; Gaikwad, V S; Ranveer, R C; Dandge, P B; Waghmare, S R

    2016-12-01

    Protease enzyme has lot of commercial applications, so the cost-effective production of protease using sunflower oil seed waste was carried out from Oerskovia xanthineolyitca NCIM 2839. The maximum protease production was after 24 h of incubation with 2.5 % oil seed waste concentration. O. xanthineolytica was found to produce two proteases-P1 and P2. The proteases were purified using 60 % cold acetone precipitation and DEAE-cellulose ion exchange chromatography. SDS-PAGE revealed molecular weight of P1 and P2 was 36 and 24 kDa, respectively. P1 and P2 were optimally active at pH 7.0 and pH 7.5 at temperature 35 and 40 °C, respectively. Analysis of hydrolyzed product of P1 and P2 by HPLC reveals that the P1 has endoprotease and P2 has exoprotease activity. The treated soy milk with immobilized proteases showed increased shelf life and removal of off flavor.

  16. Physicochemical Screening and Shelf Life Evaluation of Kuṅkumādi Ghṛta Prepared using Kesara and Nāgakesara.

    Science.gov (United States)

    Prajapati, Pradeep Kumar; Sharma, Rohit; Amrutia, Amee; Patgiri, B J

    2017-01-01

    Kuṅkumādi Ghṛta (KG) is an Ayurvedic formulation commonly recommended in skin disorders, especially Mukhadūṣikā (Acne vulgaris). Kesara (stigma of Crocus sativus Linn.) is a prime ingredient in the formulation. However, due to high cost and increased adulteration in Kesara, ' Nāgakesara ' ( Mesua ferrea Linn.) is suggested by Ayurvedic experts as a substitute. Nāgakesara is relatively lower in cost and possesses similar therapeutic attributes to that of Kesara . Recent studies have established standard manufacturing procedures and clinical efficacies of Kesarayukta (with Kesara ) Kuṅkumādi Ghṛta (KKG) and Nāgakesara yukta (with Nāgakesara ) Kuṅkumādi Ghṛta (NKG) in Mukhadūṣikā . In spite of wide utility of KG in Ayurvedic practice, no published work on its shelf life is available so far. To establish the physicochemical profile and evaluate the shelf life of KKG and NKG. Total three batches of KKG and NKG each were prepared in the laboratory by adopting Ayurvedic classical guidelines and the findings were systematically recorded. Comparative differences in organoleptic characters (colour, odour, taste, touch) and values of different physicochemical parameters (Ash value, pH value, Total solid content, Specific gravity, Refractive index, Loss on drying, Acid value, Iodine value, Saponification value, Peroxide value and Rancidity tests) of raw materials [herbal ingredients, Go Ghṛta , Mūrcchita Ghṛta (MG)] as well as finished products (KKG and NKG) were recorded. Long term (real time) shelf life testing was carried out at the intervals i.e., at 0, 3, 6, 9 and 16 months. High performance thin layer chromatography (HPTLC) analysis of samples was also carried out. The average percentage loss in final product was 10.18% in KKG and 7.58% in NKG. The shelf life of MG, KKG and NKG is 16 months. After 16 months, Go Ghṛta showed negative rancidity test, while MG, KKG and NKG showed positive rancidity, indicative of onset of deterioration

  17. Effect of cold chain interruptions on the shelf-life of fluid pasteurised skim milk at the consumer stage

    Directory of Open Access Journals (Sweden)

    Sumita Paul Sadhu

    2018-03-01

    Full Text Available Abstract This study aimed to verify the effect of time and temperature abuse on bacterial numbers in fluid pasteurized skim milk by simulating the real-life scenario, which usually occurs when cold chain is interrupted by consumers prior to consumption that affect the shelf-life of milk. Total three trials were carried out in this study. Thermal abuse was simulated with temperature fluctuations from 5 °C. In the first trial, the information about holding the milk samples for 8 hours at three different temperatures of 15 °C, 20 °C and 25 °C was obtained using a data logger to predict the effect of temperature abuse on the milk microbial quality. Further, in the second and third trial, the effect of temperature abuse on bacterial numbers was examined by holding milk at 5 °C and then shifts temperature to 25 °C for 8 h and 6 h. The pH was monitored during storage. The total bacterial count was examined by the Standard Plate Count (SPC. The mean air temperature had the greatest impact on milk temperature. It took 3.0 h, 3.9 h and 4.2 h to warm up when exposed to the temperatures of 15 °C, 20 °C and 25 °C, respectively. The holding time of 8 h at 25 °C showed that bacterial numbers (1 x 105 CFU mL-1 were higher after 14 days of storage, but control samples at 5 °C (< 1 x 104 CFU mL-1 were still within the acceptable level (5 x 104 CFU mL-1. A holding time of 6 h at 25 oC showed much higher bacterial numbers (1 x 109 CFU mL-1 compared to control samples (1 x 107 CFU mL-1 which were held at 5 °C for 11 days. The pH of the milk decreased with increasing bacterial growth during the extended storage time. The results show that temperature abuse has a significant effect on milk microbial stability and shelf life. It is important to maintain the milk temperature at 5 °C or less as the bacterial growth directly depend on increasing temperature and holding time, which pose the potential risk of microbial hazards leading to foodborne illness. Thus

  18. 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.

  19. Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine.

    Science.gov (United States)

    Moio, Luigi; Ugliano, Maurizio; Genovese, Alessandro; Gambuti, Angelita; Pessina, Rita; Piombino, Paola

    2004-02-25

    Two vinification methods involving different degrees of antioxidant protection of Falanghina must during prefermentative steps, and referred as HAMP (high antioxidant must protection) and LAMP (low antioxidant must protection), were compared in terms of fermentation performances of four different yeast strains, composition of the volatile fraction of wines at the end of alcoholic fermentation, and shelf life of wines during storage. The use of HAMP technology resulted in wines with lower volatile acidity and higher concentrations of medium-chain fatty acid ethyl esters, acetates, and volatile fatty acids. For two of the four strains a lower concentration of isoamyl alcohol was also observed. HAMP wines also revealed increased shelf life because of the higher concentration of odor active esters at the end of storage and better preservation of varietal aromas.

  20. Characterization of commercial off-the shelf regenerable sorbent to scrub carbon dioxide in a portable life support system

    Science.gov (United States)

    Arai, Tatsuya; Fricker, John

    2018-06-01

    A resin bead Mitsubishi DIAION™ CR20 was identified and characterized as a first commercial off-the shelf regenerable carbon dioxide (CO2) sorbent candidate for space life support system applications at room temperature. The CO2 adsorption rates and capacities of CR20 at varying CO2 partial pressures were obtained. The data were used to numerically simulate CO2 adsorption by a swingbed, a pair of two sorbent beds that alternately adsorb and desorb CO2 in a space suit portable life support system (PLSS). The result demonstrated that a reasonable volume of CR20 would be able to continuously adsorb CO2 with bed-swing interval of 4 min at 300-W metabolic rate, and that commercial off-the shelf CR20 would have similar performance of CO2 adsorption to the proprietary swingbed sorbent SA9T for PLSS applications.

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

    Science.gov (United States)

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

    2017-08-01

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

  2. 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

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

    Science.gov (United States)

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

    2016-01-01

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

  4. Effect of pectin edible coating enriched with essential oils of citrus on strawberry quality during refrigerated storage and shelf life

    Directory of Open Access Journals (Sweden)

    Soma Abdi

    2017-06-01

    Full Text Available Postharvest life of strawberry fruit is very short due to humidity and high metabolic activity. In order to extend the shelf life and quality of strawberry (cv. parous, effects of pectin coating enriched with different concentrations of lemon and orange peel essential oil were assessed at 20˚C for 6 days or 5˚C to 12 days. The experiment conducted based on a complete randomized design (CDR in 3 replications with 6 treatments including control (distilled water, pectin (1%, pectin enriched with orange peel essential oil (0.5 and 1% and pectin containing lemon peel essential oil (0.5 and 1%. Fruit quality was evaluated by marketing, weight loss, anthocyanin content, ascorbic acid content, total protein and chlorophyll of calyx every 3 days. Based on results coating fruits with citrus essential oil carried by pectin delayed the change in weight loss, total protein, anthocyanin content, maintained ascorbic acid content of fruits and also reduced chlorophyll destruction of calyx. The results showed that pectin coating containing lemon essential oil had a significant effect on the maintaining the visual quality of the fruit during the storage, delayed the weight loss and showed better results compared to the other coatings and to the control fruit. In addition, the maximum content of ascorbic acid and anthocyanin were obtained for strawberries coated with pectin containing lemon essential oil 1% after 12 days storage of fruits at 5˚C. All coatings significantly reduced weight loss of fresh strawberries during storage at 5˚C and 20˚C compared to the uncoated fruits. Results indicated that adding high concentrations (1% of orange peel essential oil into pectin coatings did not improve quality of fruits. In addition, it was found that adding orange peel essential oil to pectin coating accelerate decay of fruits. Based on results, pectin coating containing 1% lemon essential oil considered an appropriate treatment to improve shelf life and storage

  5. Nitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves?

    OpenAIRE

    Pinela, José; Barros, Lillian; Antonio, Amilcar L.; Barreira, João C.M.; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R.

    2016-01-01

    Buckler sorrel (Rumex induratus Boiss. & Reut.) is an underutilized leafy vegetable with peculiar sensory properties and potential as a gourmet food. In the food industry, different packaging methods have been used for shelf-life extension, but it is important to know how the quality of minimally processed vegetable is affected by these treatments. Recently, nitrogen and argon have been used for food packaging. Nitrogen is low soluble in water and other food constituents and does ...

  6. A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents.

    Science.gov (United States)

    Giuffrida, Alessandro; Giarratana, Filippo; Valenti, Davide; Muscolino, Daniele; Parisi, Roberta; Parco, Alessio; Marotta, Stefania; Ziino, Graziella; Panebianco, Antonio

    2017-04-13

    Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

  7. 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.

  8. Shelf-life extension of dried shrimps by irradiation and packaging techniques

    International Nuclear Information System (INIS)

    Warunee Varanyanond; Hirata, Takashi; Ishitani, Takasuke

    2000-01-01

    Dried shrimps were air-packaged or N2-packaged in the flexible pouch of oriented polypropylene (OPP), polyvinylidene chloride coated polypropylene (KOP) and ethylene vinyl alcohol copolymer (EVOH). The packages were irradiated with gamma ray from cobalt 60 at 3 and 8 kGy. Non-irradiated dried shrimps were used as a control. The samples were stored at 30 deg C and 70+-5 percent RH for 4 months. Non-enzymatic browning induced the discoloration of dried shrimps, and oxidation of astaxanthin proceeded after irradiation and during storage. The hunter color difference, delta E, of all the samples was increased, especially in the non-irradiated air-packages samples. The decrease in astaxanthin content was found in both air - and N2-packaged samples during storage. The number of microorganisms was reduced by irradiation dose of 3 and 8 kGy from 6.5 to 4.2 and 2.7 log CFU/g, respectively. The decreased concentration of O2 in the package also reduced the number of microorganisms. The air packaged dried shrimps in the OPP pouch deteriorated during storage. Shrinkage of the pouches and growth of halophilic bacteria on the surface of dried shrimps were found at a sub(w) of 0.75. The discoloration of dried shrimps in the OPP pouch was more significant than that in other pouches. Irradiation at 3 and 8 kGy in combination with packaging in KOP and EVOH pouches containing N2 atmosphere was one of the promising methods for prolonging shelf-life of dried shrimps at room temperature

  9. Shelf life of fresh air packaged and precooked vacuum packaged quails

    Directory of Open Access Journals (Sweden)

    Francesca Piras

    2013-11-01

    Full Text Available The shelf-life of 3 batches (Q1, Q2, Q3 of quail meat, were examined. Q1 were cut and seasoned with commercial olive oil, stoned green olive and sliced bacon. Q2 were divided into two subgroups: Q2.1 produced in the previously described conditions; Q2.2 seasoned also with rosemary. Quails were placed in lowdensity polystirene barrier trays and aerobically packaged. Q3 quails were boiled in salted hot water for 40 min, seasoned with myrtle leafs, placed in low density polyethylene bags and vacuum packaged. All samples were stored at +2 and +7°C. Analysis were conducted at 0, 3, 7, 9 and 14 days (T0, T3, T7, T9, and T14, respectively. For all the samples, pH measurement and microbial analysis [total viable count (TVC, Enterobacteriaceae, E. coli, Lactobacillus spp. (LAB, Pseudomonas spp., Brochothrix thermosphacta, coagulase-negative Staphylococci (CNS, Enterococcus spp., yeasts and moulds, Salmonella spp., Listeria monocytogenes] were performed. Initial TVC levels of fresh quails (ca. 4 log CFU/g were rather high and this may be due to the microbial population of the raw material. In Q1 and Q2.1 samples, TVC reached the value of 7 log, which is considered as the upper acceptability limit for fresh poultry meat (after T9 under storage at +2°C and after T7 at +7°C. In Q2.2 samples such limit was reached earlier, after T3. In Q3 samples, lower TVC levels were recorded and did not reach the above mentioned limit, not even at the end of storage. However, mean counts >5 log were reached, maybe because of a post-cooking cross-contamination. Salmonella spp. prevalence was 33% in Q1, Q2.1 and Q2.2 samples.

  10. Shelf-life extension and quality improvement of minimally processed pear by combination treatments with irradiation

    International Nuclear Information System (INIS)

    Swailam, H.M.; Hammad, A.A.; Serag, M.S.; Mansour, F.A.; Abu El-Nour, S.A.

    2007-01-01

    Fresh-cut pears are not yet commercially available in Egypt. Thus, an attempt has been done to produce this minimally processed fruit manually at the laboratory. Fifteen samples of this manually prepared fresh-produce were evaluated for their microbiological quality. Total aerobic bacterial counts (TAPC) ranged from 7.5 x 10 to 3.5 x 10 cfu g-1, lactic acid bacteria (LAB) ranged from less than 10 to 3.2 x 10 cfu g-1; total mould and yeast counts (TM & Y) ranged from less than 10 to 5.3 x 10 cfu g-1 indicating good quality from the view point of microbiological population. Coliform bacteria and Escherichia coli were found in only 2 samples at levels of 20 to 43 and greater than 3 to 9 most probable numbers per gram (MPN g-1), respectively. On the other hand, Staphylococcus aureus was found in also 2 samples at levels of 102. Aeromonas hydrohila, Listeria monocytogenes and Salmonella spp., were not found in any of the samples. Fresh-cut pear s were dipped in water containing 2% ascorbic acid and 1% calcium lactate. The dipped fresh-cut pears were exposed to 1, 2 and 3 kGy. Dipping fresh-cut pears in 2% ascorbic acid plus 1% calcium lactate prevented browning and enhanced firmness during refrigeration storage. Irradiation dose of 2 kGy was the optimum, since it reduced TAPC by 99.58% and LAB and TM and Y to un-detectable level. These combined treatments extend the shelf life of fresh-cut pears without affecting their chemical, physical and sensorial quality attributes

  11. 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

  12. 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.

  13. Availability of Micro-Tom mutant library combined with TILLING in molecular breeding of tomato fruit shelf-life.

    Science.gov (United States)

    Okabe, Yoshihiro; Asamizu, Erika; Ariizumi, Tohru; Shirasawa, Kenta; Tabata, Satoshi; Ezura, Hiroshi

    2012-06-01

    Novel mutant alleles of an ethylene receptor Solanum lycopersicum ETHYLENE RESPONSE1 (SlETR1) gene, Sletr1-1 and Sletr1-2, were isolated from the Micro-Tom mutant library by TILLING in our previous study. They displayed different levels of impaired fruit ripening phenotype, suggesting that these alleles could be a valuable breeding material for improving shelf life of tomato fruit. To conduct practical use of the Sletr1 alleles in tomato breeding, genetic complementation analysis by transformation of genes carrying each allele is required. In this study, we generated and characterized transgenic lines over-expressing Sletr1-1 and Sletr1-2. All transgenic lines displayed ethylene insensitive phenotype and ripening inhibition, indicating that Sletr1-1 and Sletr1-2 associate with the ethylene insensitive phenotype. The level of ethylene sensitivity in the seedling was different between Sletr1-1 and Sletr1-2 transgenic lines, whereas no apparent difference was observed in fruit ripening phenotype. These results suggested that it is difficult to fine-tune the extent of ripening by transgenic approach even if the weaker allele (Sletr1-2) was used. Our present and previous studies indicate that the Micro-Tom mutant library combined with TILLING could be an efficient tool for exploring genetic variations of important agronomic traits in tomato breeding.

  14. Availability of Micro-Tom mutant library combined with TILLING in molecular breeding of tomato fruit shelf-life

    Science.gov (United States)

    Okabe, Yoshihiro; Asamizu, Erika; Ariizumi, Tohru; Shirasawa, Kenta; Tabata, Satoshi; Ezura, Hiroshi

    2012-01-01

    Novel mutant alleles of an ethylene receptor Solanum lycopersicum ETHYLENE RESPONSE1 (SlETR1) gene, Sletr1-1 and Sletr1-2, were isolated from the Micro-Tom mutant library by TILLING in our previous study. They displayed different levels of impaired fruit ripening phenotype, suggesting that these alleles could be a valuable breeding material for improving shelf life of tomato fruit. To conduct practical use of the Sletr1 alleles in tomato breeding, genetic complementation analysis by transformation of genes carrying each allele is required. In this study, we generated and characterized transgenic lines over-expressing Sletr1-1 and Sletr1-2. All transgenic lines displayed ethylene insensitive phenotype and ripening inhibition, indicating that Sletr1-1 and Sletr1-2 associate with the ethylene insensitive phenotype. The level of ethylene sensitivity in the seedling was different between Sletr1-1 and Sletr1-2 transgenic lines, whereas no apparent difference was observed in fruit ripening phenotype. These results suggested that it is difficult to fine-tune the extent of ripening by transgenic approach even if the weaker allele (Sletr1-2) was used. Our present and previous studies indicate that the Micro-Tom mutant library combined with TILLING could be an efficient tool for exploring genetic variations of important agronomic traits in tomato breeding. PMID:23136532

  15. 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.

  16. 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.

  17. Carbonic acid salts at 25 or 45 degrees C to control loquat decay under shelf life conditions.

    Science.gov (United States)

    Molinu, M G; D'Hallewin, G; Dore, A; Serusi, A; Venditti, T; Agabbio, M

    2005-01-01

    Generally recognised as save compounds (G.R.A.S) are attractive substitutes to synthetic chemicals in postharvest control diseases. They meet safety requirements, are cheap and able to be integrated with other disease control technologies. Among G.R.A.S compounds, carbonic acid salts have been investigated on carrots, bell pepper, melons, sweet cherries and their efficacy was also evaluated when combined with biological control agents. Moreover, the possibility to use sodium carbonate and sodium bicarbonate to prevent P. digitatum an P. italicum spread on Citrus fruit was studied since the begin of the 20th century. We explored the possibility to extend the use of carbonate-bicarbonate salts on loquat fruit in order to control the pathogens and to extend postharvest life. Loquat is a very perishable fruit, susceptible to decay, mechanical damage, moisture and nutritional losses during its postharvest life. We tested the combined effect of temperature and sodium or potassium carbonate-bicarbonate and ammonium carbonate. The fruit was dipped in the salt solutions at variable concentrations (0.5, 1 and 2% w/v) at 25 or 45 degrees C for two minutes and than stored under shelf life conditions (25 degrees C and 70% RH). Decay, weight loss, pH, titrable acidity and sugar content were detected after twelve days. Preliminary data show that the combined treatments were effective in decay control depending on salts. Best results were obtained with 2% potassium and sodium carbonate solution at 25 degrees C. Weight losses were related to treatment temperature and salts concentrations whereas, no differences were detected in the chemical parameters compared to the control.

  18. 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.

  19. Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings.

    Science.gov (United States)

    Vishwasrao, Chandrahas; Ananthanarayan, Laxmi

    2016-04-01

    Psidium guajava L. var. 'Lalit' is a perishable fruit with delicate skin which is prone to damage. The objective of this study was to determine the effect of edible coating made up of hydroxypropyl methyl cellulose and palm oil on ripening of guava. Coating solution was applied over fruits and coated fruits were stored at 24 ± 1 °C and 65 ± 5%RH. Changes in fruit colour, texture softening, respiration rate, weight loss, ascorbic acid content, soluble solids, titrable acidity, chlorophyll content, total reducing sugars, total phenolic content were studied during post-harvest ripening. Fruits coated with 1 % of hydroxypropyl methyl cellulose and 0.3 % of palm oil showed significant delay in weight loss, fruit firmness as well as colour change (p < 0.05). Coating delayed the enzyme activities of peroxidase and polyphenol oxidase of the fruit. Results suggest that overall quality of coated fruit was maintained by edible coating formulation extending the shelf life of fruit up to 12 days with appreciable retention of all quality parameters tested.

  20. Effect of gamma irradiation on shelf life extension, total counts of microbials and biochemical sensory change on luncheon meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Mehyou, A.

    1999-11-01

    To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a 60 CO package irradiator, mixed with sodium nitrite (NaNO 2 ) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO 2 treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)

  1. 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.

  2. Effect of Gamma Radiations on the Quality and Shelf Life of Strawberry Fruit of the Uttrakhand Region

    Science.gov (United States)

    Sharma, Prianka; Rastogi, Meetu

    2016-08-01

    Present study was conducted to investigate the effect of gamma radiations on the quality and shelf life of strawberries. The aim of this study was to evaluate gamma radiation doses in range of 0.3- 1.5 kGy. The irradiated strawberries were stored in ambient (temperature 25 +- 2oC, RH 70 %) and refrigerated (3 +-1oC, RH 80%) conditions. In samples treated with dose 1.2-1.5 kGy no decay was recorded up to 9 days of ambient conditions. Under refrigerated conditions, strawberry samples of unirradiated and irradiated in the range of 0.3-0.9 kGy started decaying after 14 days of storage. No decay was observed in the samples treated with 1.2-1.5 kGy up to 28 days of refrigerated storage. Dose of 1.2 kGy was significantly effective in reducing the weight loss and in maintaining the higher overall acceptability under both the storage conditions compared to the other treatments. This dose also proved effective in retention of significantly higher levels of total sugars compared to the other treatments. Thus, it was established that irradiating strawberries with dose of 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.

  3. Effect of gamma irradiation on shelf life extension, total counts of microbials and biochemical sensory change on luncheon meat

    Energy Technology Data Exchange (ETDEWEB)

    Al-Bachir, M; Mehyou, A [Atomic Energy Commission, Dept. of Radiation Technology, Damascus (Syrian Arab Republic)

    1999-11-01

    To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a {sup 60} CO package irradiator, mixed with sodium nitrite (NaNO{sub 2}) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO{sub 2} treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)

  4. 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.

  5. 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.

  6. Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life.

    Science.gov (United States)

    Fu, Y; Lim, L-T; McNicholas, P D

    2009-10-01

    This study investigated the effects of temperature (22, 35, and 45 degrees C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO2, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO2 depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO2 and total SO2. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR-ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the A(420), free SO2, total SO2, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine.

  7. 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.

  8. Overall quality and shelf life of minimally processed and modified atmosphere packaged 'ready-to-eat' pomegranate arils.

    Science.gov (United States)

    Ayhan, Zehra; Eştürk, Okan

    2009-06-01

    Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. The objective of this study was to monitor quality parameters and to extend the shelf life of ready-to-eat pomegranate arils packaged with modified atmospheres. Minimally processed pomegranate arils were packed in PP trays sealed with BOPP film under 4 atmospheres including low and super atmospheric oxygen. Packaged arils were stored at 5 degrees C for 18 d and monitored for internal atmosphere and quality attributes. Atmosphere equilibrium was reached for all MAP applications except for high oxygen. As a general trend, slight or no significant change was detected in chemical and physical attributes of pomegranate arils during cold storage. The aerobic mesophilic bacteria were in the range of 2.30 to 4.51 log CFU/g at the end of the storage, which did not affect the sensory quality. Overall, the pomegranate arils packed with air, nitrogen, and enriched oxygen kept quality attributes and were acceptable to sensory panelists on day 18; however, marketability period was limited to 15 d for the low oxygen atmosphere. PP trays sealed with BOPP film combined with either passive or active modified atmospheres and storage at 5 degrees C provided commercially acceptable arils for 18 d with high quality and convenience.

  9. Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage.

    Science.gov (United States)

    Na, Soyoung; Kim, Jin-Hee; Jang, Hye-Jin; Park, Hee Jung; Oh, Se-Wook

    2018-05-01

    In this study, we examined the effects of an ε-polylysine (PL) and chitosan (CH) coating on the quality of shrimp under refrigeration. Pacific white shrimp (Litopenaeus vannamei) were coated with PL, CH, or CH + PL and stored at 4 °C for 15 days. The quality of shrimp was measured by observing changes in microbiota, pH, total volatile basic nitrogen (TVB-N), and sensory characteristics. Among the coating films, the CH + PL coating most effectively inhibited the growth of mesophilic and psychrotrophic bacteria, Pseudomonas spp., and H 2 S-producing bacteria. This coating increased the shelf life of shrimp by decreasing the amount of mesophilic and psychrotrophic bacteria, with inhibition greater than three log cycles on the ninth day of storage. In addition, the CH and CH + PL coatings effectively suppressed the formation of TVB-N compared with that in the control by 43% and 30%, respectively. The pH of all treated samples increased slowly compared with that of the control, but no significant difference was observed. Sensory quality was similar to microbial and physicochemical properties, and the acceptability of all treated samples gradually decreased. Copyright © 2018. Published by Elsevier B.V.

  10. Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions

    International Nuclear Information System (INIS)

    Kim, H.J.; Kim, K.B.W.R.; Kim, D.H.; Sunwoo, C.; Jung, S.A.; Jeong, D.H.; Jung, H.Y.; Ahn, D.H.; Kim, J.H.; Lee, J.W.; Do, S.R.; Byun, M.W.

    2012-01-01

    This study was conducted to examine the effects of gamma irradiation on the shelf-life and sensory scores of squid Sundae under accelerated storage conditions. Squid Sundae was stored at 37°C for 35 days following gamma irradiation at doses of 0, 10, and 20 kGy. For total viable cell counts, control and gamma-irradiated (GI) (10 kGy) squid Sundae were already spoiled in 4 days, whereas GI (20 kGy) squid Sundae showed complete suppression of bacterial growth during storage. There were no significant changes in pH values compared to the control. The VBN and TBARS (thiobarbituric acid reactive substance) values of GI (20 kGy) squid Sundae were significantly lower than those of the control. In addition, the induction period of GI (20 kGy) squid Sundae as measured by a Rancimat showed a higher level compared to that of the control. In the sensory evaluation, there were no significant changes between the control and GI samples. These results suggest that a dose of 20 kGy is the optimum and effective dose for preservation of squid Sundae. (author)

  11. Improvement Shelf-Life Extension of Apple by Pre storage Thermal Treatment, CaCl2 and Gamma Irradiation

    International Nuclear Information System (INIS)

    Salem, E.A.; Moussa, Z.

    2014-01-01

    This study was conducted to evaluate the efficiency of physical and chemical methods to extend the shelf life of apple fruits by control the blue mold disease causing by Penicillium expansum. Apple fruits are subjected to different temperatures between 38, and 50 degree C for 24 hr. and stored at 0 degree C for 4 months. Increasing in temperature caused decreasing in firmness and blue mold incidence percentage (%) caused by P. expansum. At 50 degree C the treated apple fruits gave sharp softness and inhibition of blue mold incidence (%) caused by P. expansum exposing for 4 days and cold storage at 0 degree C for 4 months and 5 days at 20 degree C. Dipping apple fruits in CaCl 2 at 2% and 4% decreased blue mold incidence (%) caused by P. expansum and increased apple fruits firmness at 2 and 4 months storage periods. Also, CaCl 2 treatments gave insignificant change in total soluble solid (TSS%) and in titratable acidity (TA%) of apple fruits. Gamma irradiation doses above 1 kGy significantly decreased firmness of apple fruits with the decrement being higher at higher doses.

  12. 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.

  13. 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...

  14. 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.

  15. 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/cm 2 and 7 CFU/cm 2 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.

  16. 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.

  17. 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.

  18. Moisture adsorption properties and shelf-life estimation of dried and pulverised edible house cricket Acheta domesticus (L.) and black soldier fly larvae Hermetia illucens (L.).

    Science.gov (United States)

    Kamau, E; Mutungi, C; Kinyuru, J; Imathiu, S; Tanga, C; Affognon, H; Ekesi, S; Nakimbugwe, D; Fiaboe, K K M

    2018-04-01

    Edible insects are part of the diets of a significant proportion of rural populations in the tropics especially Africa and Asia, and their use as source of key nutrients for better nutrition is re-emerging. Indigenously, elemental methods are used to process the insects before they are consumed or sold in retail outlets. In recent years, better knowledge of processing, packaging and storage has become necessary because of commercialisation needs. A common processing approach involves drying after a brief heat-treatment step, and then milling into a powdered product which is sold to manufacturers or consumers as ingredient for processing final products. The hydration properties of dried powders of edible house cricket and black soldier fly larvae (BSFL) were studied with the aim of predicting shelf-life stability under typical packaging and storage temperatures experienced in the tropics. Moisture adsorption isotherms were determined gravimetrically at 25, 30 and 35 °C, over 0.11-0.97 water activity (a W ) range, and the data fitted to various models. Sorption isotherms were of type II according to Brunauer classification indicating monolayer-multilayer sorption behaviour. Cricket powder exhibited higher hydration capacity, and a W of this product was less sensitive to temperature variation as compared to BSFL powder. In the two products, water exhibited transitions from bound- to free- state at ~5 g/100 g moisture content. Based on Heiss-Eichner model, a shelf-life of 7 months at 25 °C can be achieved if the cricket and BSFL powders are dried to ca. 5 g/100 g moisture content and packaged in 80 μm thick polyethylene films. At 35 °C the shelf-life of the cricket product is shortened three- to four-fold whereas the BSFL powder is unable to store. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2011-06-01

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

  20. Acidophilus Milk Shelf-life Prolongation by the Use of Cold Sensitive Mutants of Lactobacillus acidophilus MDC 9626

    Directory of Open Access Journals (Sweden)

    Alireza Goodarzi

    2017-09-01

    Full Text Available  Background and Objective: The shelf-life of Acidophilus milk fermented by probiotic culture Lactobacillus acidophilus is limited due to acidification caused by continued organic acid formation at low temperatures. Increasing of titrable acidity in turn causes reducing of the total viable count of probiotic bacteria. To overcome acidification we suggested to use coldsensitive mutants of Lactobacillus acidophilus, with limited metabolism at low temperatures. In order to facilitate the selection of cold sensitive mutants, it was decided to use Rifampicin and Streotomycin mutations affecting thermostability of the key molecules of cell metabolism the RNA polymerase and ribosome, respectively.Material and Methods: Ultra violet mutagenesis was used to enhance the yield and diversity of rifampicin and streptomycin resistant mutants of Lactobacillus acidophilus. To perform negative selection of cold sensitive mutants, antibiotic resistant colonies replica plated and incubated at 23ºC. The growth rate, milk fermenting rate, titratable acidity were measured.Results and Conclusion: Among tested resistant to either rifampicin or streptomycin clones with frequency mean of 1.0 %, ten mutants were isolated which have lost the ability to grow at minimal temperature. Fermented with cold-sensitive mutants of Lactobacillus acidophilus milks, during storage in the refrigerator, almost twice as long retained high amount of probiotic bacteria and low titratable acidity as compared to the parent strain. Thus, direct relationship between temperature sensitivity of the starter and shelf life of acidophilic milk was confirmed. Rifampicin and Streptomycin resistant mutations are powerful tools for selection of cold-sensitive dairy starters for preparing dairy fermented products with long shelf-life.Conflict of interest: The authors declare no conflict of interest.

  1. Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.

    Science.gov (United States)

    Lee, A P; Barbano, D M; Drake, M A

    2016-12-01

    The cooling rate of raw milk may influence sensory properties and pasteurized shelf life. Under the Pasteurized Milk Ordinance for grade A milk, raw milk may be cooled instantaneously by on-farm heat exchangers but is also acceptable if "cooled to 10°C or less within four (4) hours of the commencement of the first milking." The objective of this study was to determine the effect of raw milk cooling on consumer perception and shelf life. Raw milk (18-21°C) was obtained and transported within 1h of milking to North Carolina State University (Raleigh). The batch of raw milk was split in 2 portions, and a plate heat exchanger was used to quickly cool one portion to <6°C within 1min. The second portion was stored in a jacketed bulk tank and slowly cooled over 4h to <10°C. Milk from 3 consecutive milkings was collected every 12h, with subsequent milkings added to the previous collections. The bulk milk was kept below 10°C while adding milk for the slow cool milk treatment. After 72h, each whole milk was separated; the skim milk was pasteurized at 73 or 78°C for 20 s, homogenized, and held at 4°C. Difference tests (n=75) and consumer acceptance tests (n=100) were conducted to determine if consumers could detect differences among milks. Descriptive analysis and microbial testing for aerobic, psychrotrophic, and psychrotolerant spore counts were conducted through shelf life. The entire experiment was repeated in triplicate. Raw milks averaged 3.3 logcfu/mL by aerobic plate count, <25cfu/mL coliforms, somatic cell count of 300,000 cells/mL, and 3.15±0.07% protein. Psychrotolerant spores were not found in the raw milk. Consumers could not detect differences between cooling treatments of the same pasteurization temperature or between different temperatures of the same cooling treatment. Milks reached sensory failure 49±4d on average after processing, and aerobic counts were between 5 to 7 logcfu/mL. Cooling treatment had no effect on shelf life. These results suggest

  2. 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

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

    Science.gov (United States)

    Bitensky, M.W.; Yoshida, Tatsuro

    1997-04-29

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

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

    OpenAIRE

    Vidal, Jean-Claude; Caille, Soline; Samson, Alain; Salmon, Jean-Michel

    2017-01-01

    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 stu...

  5. Impact of eight closures in controlled industrial conditions on the shelf life of two (red and rosé) wines

    OpenAIRE

    Caille, Soline; Samson, Alain; Salmon, Jean-Michel

    2017-01-01

    Aims: The management of O2, CO2 and SO2 at bottling and the choice of closure are two key factors of the shelf life of bottled wines before bringing them to market. The impact of eight closures (four screw caps, two synthetic stoppers and two technical stoppers) was evaluated on a red Merlot/Tannat wine. The results of a rosé wine are also discussed. Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carried out over 538 days of storage at 20°C,...

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

    Science.gov (United States)

    Bitensky, Mark W.; Yoshida, Tatsuro

    1997-01-01

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

  7. A new approach to predict the fish fillet shelf-life in presence of natural preservative agents

    Directory of Open Access Journals (Sweden)

    Alessandro Giufffrida

    2017-06-01

    Full Text Available Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

  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. Combination of ozone and packaging treatments maintained the quality and improved the shelf life of tomato fruit

    Science.gov (United States)

    Zainuri; Jayaputra; Sauqi, A.; Sjah, T.; Desiana, R. Y.

    2018-01-01

    Tomato is very important vegetable crop but has short shelf life. The objective of this research was to determine the effect of ozone and packaging combination treatment on the quality and the storage life of tomato fruit. There were six treatments including: control (without ozone and packaging); without ozone and packaged with polyethylene bag; without ozone and polyethylene terephtalate punnet; with ozone but without packaging; with ozone and packaged with polyethylene bag; and with ozone and polyethylene terephtalate punnet. Each treatment was made into 3 replications. Tomato samples were harvested at turning stage. Ozone treatment was applied for 60 seconds. Tomatoes were then treated with and without packaging. The fruit were then stored at room temperature for up to 12 days. The parameters for assessment were water content, color, texture, weight loss and the population of naturally contamination Escherichia coli. Each parameter was assessed on day 0, 6 and 12 of storage. The results indicated that combination of ozone and packaging treatments significantly affected the physical and biochemical changes (water content, color, texture and weight loss) of the fruit, suppressed the microbiological contamination on the fruit and maintained fruit freshness or quality after 12 days of storage. The combination of ozone and perforated polyethylene packaging treatment was the best treatment to maintain the quality and prolonged the shelf life of tomato fruit to be 12 days at room temperature.

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

    International Nuclear Information System (INIS)

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

    2017-01-01

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

  12. 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.

  13. 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

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

    Science.gov (United States)

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

    2016-08-01

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

  15. 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.

  16. 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.

  17. Results from raw milk microbiological tests do not predict the shelf-life performance of commercially pasteurized fluid milk.

    Science.gov (United States)

    Martin, N H; Ranieri, M L; Murphy, S C; Ralyea, R D; Wiedmann, M; Boor, K J

    2011-03-01

    Analytical tools that accurately predict the performance of raw milk following its manufacture into commercial food products are of economic interest to the dairy industry. To evaluate the ability of currently applied raw milk microbiological tests to predict the quality of commercially pasteurized fluid milk products, samples of raw milk and 2% fat pasteurized milk were obtained from 4 New York State fluid milk processors for a 1-yr period. Raw milk samples were examined using a variety of tests commonly applied to raw milk, including somatic cell count, standard plate count, psychrotrophic bacteria count, ropy milk test, coliform count, preliminary incubation count, laboratory pasteurization count, and spore pasteurization count. Differential and selective media were used to identify groups of bacteria present in raw milk. Pasteurized milk samples were held at 6°C for 21 d and evaluated for standard plate count, coliform count, and sensory quality throughout shelf-life. Bacterial isolates from select raw and pasteurized milk tests were identified using 16S ribosomal DNA sequencing. Linear regression analysis of raw milk test results versus results reflecting pasteurized milk quality consistently showed low R(2) values (tests and results from tests used to evaluate pasteurized milk quality. Our findings suggest the need for new raw milk tests that measure the specific biological barriers that limit shelf-life and quality of fluid milk products. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  18. Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread.

    Science.gov (United States)

    Vasileva, Ivelina; Denkova, Rositsa; Chochkov, Rosen; Teneva, Desislava; Denkova, Zapryana; Dessev, Tzvetelin; Denev, Petko; Slavov, Anton

    2018-07-01

    The effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on preparation, characteristics and shelf life of bread was investigated. It was found that lavender and melissa waste, generated yearly in large amounts, were rich on polyphenols (especially rosmarinic acid) and aroma compounds, and exhibited high antioxidant and antimicrobial activity. The bread with 2.5% lavender waste was characterized with the highest loaf volume and loaf specific volume. The total dietary fiber increased three times and the polyphenols and flavonoids increased more than four times for breads with added 5% lavender and melissa waste, compared to control sample. The breads with 2.5% and 5% added lavender waste had increased shelf life (up to 96 h) compared to control, and no fungal or bacterial spoilage was observed during storage at 22 °C, 30 °C and 37 °C for four days. The sensory evaluation demonstrated that the consumers preferred mainly bread with 2.5% lavender waste. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. 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.

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

    Science.gov (United States)

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

    2017-12-15

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