Microbiological quality and shelf life of cold-smoked salmon from three different processing plants

1998 ◽  
Vol 15 (2) ◽  
pp. 137-150 ◽  
Author(s):  
Lisbeth Truelstrup Hansen ◽  
Susanne Drewes Røntved ◽  
Hans Henrik Huss
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Smoked Salmon ◽  
Processing Plants ◽  
Quality And Shelf Life

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals Qualitative changes in selected dairy products during their shelf life

2020 ◽  
Vol 76 (09) ◽  
pp. 6444-2020
Author(s):  
JOLANTA KRÓL ◽  
ANETA KARASIŃSKA ◽  
ANETA BRODZIAK ◽  
MAGDALENA STOBIECKA ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Storage Period ◽  
E Coli ◽  
Processing Plants ◽  
Drinking Milk ◽  
Potential Acidity

The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

scholarly journals Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat

Meat Science ◽  
2016 ◽  
Vol 116 ◽  
pp. 207-212 ◽  
Author(s):  
F.L.S. Voloski ◽  
L. Tonello ◽  
T. Ramires ◽  
G.G. Reta ◽  
C. Dewes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Buffalo Meat ◽  
Quality And Shelf Life

scholarly journals Effect of chitosan on quality and shelf life of beef at refrigerated storage

2018 ◽  
Vol 46 (4) ◽  
pp. 230-238 ◽  
Author(s):  
J Alam ◽  
HM Murshed ◽  
SME Rahman ◽  
DH Oh
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Chitosan Solution ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Control Group ◽  
Treatment Groups ◽  
Quality And Shelf Life ◽  
Control Samples

In this study, the microbiological quality and shelf life of beef treated with different concentrations of chitosan (CHI) was investigated. Beef samples obtained from a local market were dipped into 1%, 1.5% and 2% chitosan solutions prepared with 1% acetic acid. The samples were drained, vacuum packed and stored at 4°C for a period of 12 days. The samples were evaluated for sensorial properties (color, odor and overall acceptability) and microbial counts (TVC, TCC and TYMC) on 0, 4, 8 and 12 days of storage. Chitosan treated samples having 1%, 1.5%, 2% chitosan solution and control which were expressed as T1, T2, T3 and T0 respectively. The obtained results showed that addition of chitosan solution, significantly (p<0.05) affected on physicochemical (pH, CP, POV, Cooking Loss), microbiological (TVC, TCC, TYMC) and sensory attributes (color, odor, overall acceptance) compared to control samples at refrigerated temperature. The pH and POV of all the treatment groups increase significantly (p<0.05) compared to control group at different days of interval during storage. The CP and cooking loss of different treatment groups decrease significantly (p<0.05) compared to control group at different days of interval during storage. The results also revealed that the samples were dipped in chitosan solution (1%, 1.5%, 2%) significantly (p<0.05) improved the microbiological quality, sensory attributes and reduced lipid oxidation in beef samples compared to the control samples at different days interval. However, abnormal changes were not determined on the samples treated with chitosan, even on the last day of storage. In beef, storage at 4°C for 12 days, chitosan inhibited the growth of spoilage bacteria, reduce lipid oxidation, putrefaction and resulted in better sensory test. The results indicated that the application of chitosan on the beef samples improve the microbiological quality and extends the shelf life usually 5-8 days, which could an alternative to chemical protective additives.Bang. J. Anim. Sci. 2017. 46 (4): 230-238

Microbiological quality and shelf-life of chilled cod fillets in vacuum-skin and modified atmosphere packaging

1993 ◽  
Vol 6 (3) ◽  
pp. 147-157 ◽  
Author(s):  
Antonietta Galli ◽  
Laura Franzetti ◽  
Stefania Carelli ◽  
Luciano Piergiovanni ◽  
Patrizia Fava
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Modified Atmosphere ◽  
Quality And Shelf Life

scholarly journals Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

HortScience ◽  
2012 ◽  
Vol 47 (12) ◽  
pp. 1758-1763 ◽  
Author(s):  
Yukari Murakami ◽  
Yoshihiko Ozaki ◽  
Hidemi Izumi
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sugar Content ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Fresh Cut ◽  
Quality And Shelf Life

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

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