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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

Abstract

In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.

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Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life

Abstract

Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.

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Sorption Properties of Some Romanian Gingerbread

, J., Pribanova, P., & Marvanova, L. (2002). Occurrence of xerophilic fungi in bakery gingerbread production. International Journal of Food Microbiology. 72, 91-96 5. Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control. 12, 409-417. 6. Couvain, S.P., Deiler, D.A.L. (1992). Equilibrium relative humidity and the shelf life of cakes. FMBRA Report 50 7. Novasina AG. (2007). Operating Istructions. Lachen, Switzerland: Novasina AG 8. Bajpai, S

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Effect of Adding Oregano Essential Oil, Garlic and Tomato Preparations Separately and in Combination on the Stability of Vacuum-Packed Minced Pork During Storage

characteristics and shelf-life of mortadella. Meat Sci., 85: 568-576. Viuda-Martos M,Ruiz-Navajas Y., Fernandez-López J., Perez-Alvarez J.A. (2010 b). Effect of orange dietary' fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control. 21: 436-443. Warriss PD. (1979). The extraction of haern pigments from fresh meat. J. Food Technol. 14: 75-80. Yanishlieva N.V., M a r i n o v a E.M., Gordon MR, Raneva V.G. (1999). Antioxidant activ ity and mechanism of action of thymol and carvacrol in

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Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef

. Vliv kyseliny mléčné a octové na potlačení růstu). Proceedings of microbiology. (in Czech: Sborník referátů mikrobiologie). Třešť, p. 35. EUROPA (2009): Food Safety - From Farm to the Fork. www.europa.eu/sanco/traces. Accessed June 9, 2010, Crowley K.M., Prendergast D.M., Sheridan J.J., McDowel D.A. (2010): The influence of storing beef aerobically or in vacuum packs on the shelf life of mince. Journal of Applied Microbiology 109: 1319-1328. Ercolini D., Ferrocino I., Nasi A., Ndagijimana M., Vernocchi P., La Storia A

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Encapsulation of l-menthol in hydroxypropyl-β-cyclodextrin and release characteristics of the inclusion complex

. & Uyar, T. (2012). Encapsulation of vanillin/ cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: Prolonged shelf-life and high temperature stability of vanillin. Food Chem. 133, 641-649. DOI: 10.1016/j.ifset.2004.11.007. 10. Carrier, R.L., Miller, L.A. & Ahmed, I. (2007). The utility of β-cyclodextrins for enhancing oral bioavailability, J. Control. Rel. 123, 78-99. DOI: 10.1016/j.jconrel.2007.07.018. 11. Rassu, G., Soddu, E., Cossu, M., Brundu, A., Cerri, G., Marchetti, N., Ferraro, L., Regan, R

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A note on challenge trials to determine the growth of Listeria monocytogenes on mushrooms (Agaricus bisporus)

Commission (EC) 2005. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union , L338. Available online: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:2005R2073:20071227:EN:PDF [accessed 21 September 2014]. European Commission (EC) 2008. Guidance document on Listeria monocytogenes shelf-life studies for ready-to-eat foods, under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Available online: http

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Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

life of foods through the use of natural compounds and non-thermal approaches. Int. J. Food Sci. Technol., 2009, 44, 223–241. Corbo M.R. Bevilacqua A. Campaniello D. D’Amato D. Speranza B. Sinigaglia M. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches Int. J. Food Sci. Technol. 2009 44 223 241 13. Corrales M., Toepfl S., Butz P., Knorr D., Tauscher B., Extraction of anthocyanins from grape by-products assisted by ultrasonic, high hydrostatic pressure or pulsed electric

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Effect of High-Pressure Processing on Microbial Quality of Skimmed Milk

-pressure treatments and bacteriocin-producing lactic acid bacteria on inact. Appl. Environ. Microbiol ., 71 (7), 3399–3404. Salman, M. A., Hagar, M. (2013). Some bacterial and physical quality of pasteurized milk in Khartoum. J. Appl. Industr. Sci ., 1 (2), 30–37. Smiddy, M. A., Martin, J.-E., Huppertz, T., Kelly, A. L. (2007). Microbial shelf-life of high-pressure-homogenised milk. Int. Dairy J., 17 (1), 29–32. Tadapaneni, R. K., Edirisinghe, I., Burton-Freeman, B. (2014). High-pressure processing, strawberry beverages, and composition of “bioactives

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Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions

sweet pepper cultivars during storage in modified atmosphere packaging (MAP). Romanian Biotechnol. Lett., 2017, 22, 12214–12223. 12. Jacxsens L., Devlieghere F., Debevere J., Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce. Postharv. Biol. Technol., 2002, 26, 59–73. 13. Khandaker M.M., Boyce A.N., Osman N., The influence of hydrogen peroxide on the growth, development and quality of wax apple (Syzygium Samarangense, [Blume] Merrill & Lm Perry Var

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