scholarly journals Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal

2020 ◽  
Vol 8 (11) ◽  
pp. 5953-5961
Author(s):  
Alexandre Cristiano Santos Junior ◽  
Rodrigo Fortunato de Oliveira ◽  
Fabio da Costa Henry ◽  
Jonhny de Azevedo Maia Junior ◽  
Monique Moreira Moulin ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Microbiological Quality ◽  
Physicochemical Composition ◽  
Smallanthus Sonchifolius

scholarly journals The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi

2018 ◽  
Vol 45 ◽  
pp. 412-417 ◽  
Author(s):  
Piotr Kulawik ◽  
Carlos Alvarez ◽  
Patrick J. Cullen ◽  
Ramon Aznar-Roca ◽  
Anne Maria Mullen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Thermal Plasma ◽  
Microbiological Quality ◽  
Non Thermal Plasma

scholarly journals Effects of Killing Methods on Lipid Oxidation, Colour and Microbial Load of Black Soldier Fly (Hermetia illucens) Larvae

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 182 ◽  
Author(s):  
Jennifer Larouche ◽  
Marie-Hélène Deschamps ◽  
Linda Saucier ◽  
Yolaine Lebeuf ◽  
Alain Doyen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Animal Feed ◽  
Microbiological Quality ◽  
Regulatory Requirements ◽  
Black Soldier Fly ◽  
Promising Alternative ◽  
Optimized Protocol ◽  
C 30 ◽  
Hermetia Illucens Larvae

Black soldier fly (BSF) larvae represent a promising alternative ingredient for animal feed. Post-production processing can, however, affect their quality. This project aimed to optimize larval killing by comparing the effects on the nutritional and microbiological quality of 10 methods, i.e., blanching (B = 40 s), desiccation (D = 60 °C, 30 min), freezing (F20 = −20 °C, 1 h; F40 = −40 °C, 1 h; N = liquid nitrogen, 40 s), high hydrostatic pressure (HHP = 3 min, 600 MPa), grinding (G = 2 min) and asphyxiation (CO2 = 120 h; N2 = 144 h; vacuum conditioning, V = 120 h). Some methods affected the pH (B, asphyxiation), total moisture (B, asphyxiation and D) and ash contents (B, p < 0.001). The lipid content (asphyxiation) and their oxidation levels (B, asphyxiation and D) were also affected (p < 0.001). Killing methods altered the larvae colour during freeze-drying and in the final product. Blanching appears to be the most appropriate strategy since it minimizes lipid oxidation (primary = 4.6 ± 0.7 mg cumen hydroperoxide (CHP) equivalents/kg; secondary = 1.0 ± 0.1 mg malondialdehyde/kg), reduces microbial contamination and initiates dehydration (water content = 78.1 ± 1.0%). We propose herein, an optimized protocol to kill BSF that meet the Canadian regulatory requirements of the insect production and processing industry.

scholarly journals Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
David Aquino da Costa ◽  
Virgínia de Souza Álvares ◽  
Jorge Ferreira Kusdra ◽  
Roberta Martins Nogueira ◽  
Vlayrton Tomé Maciel ◽  
...  
Keyword(s):  
Natural Convection ◽  
Moisture Content ◽  
Microbiological Quality ◽  
Fungal Growth ◽  
Rapid Reduction ◽  
Physicochemical Composition ◽  
Brazil Nuts ◽  
Before And After ◽  
Random Block

Abstract The natural drying of in-shell Brazil nuts carried out by the extractivists is not effective in reducing contamination by aflatoxin-producing fungi. Thus the use of an artificial heater could prove to be a favourable method to bring about a rapid reduction in the moisture content of the nuts and thereby prevent fungal growth. Hence the objective of this study was to evaluate the efficiency of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their moisture, ash, protein, dietary fibre, total carbohydrates and lipid contents, water activity, total count of filamentous, potentially aflatoxin-producing fungi, and also the quantification of aflatoxins B1, B2, G1, G2 and the total aflatoxins. There was no effect of drying on the Aspergillus flavus and Aspergillus parasiticus counts or on the physicochemical composition of the nuts, except for the ash content. However the moisture content of the nuts was reduced by 39.7% and there was a decrease in the contamination by pre-existing total filamentous fungi. The dryer was effective in reducing the average time taken for drying as compared to the traditional method used by extractivists.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

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