Development and shelf-life evaluation of tomato-mushroom mixed ketchup

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

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HTPB Propellant Ageing Property and HFC Base Shelf-life Evaluation Method

Journal of the Korean Society of Propulsion Engineers ◽

10.6108/kspe.2018.22.5.059 ◽

2018 ◽

Vol 22 (5) ◽

pp. 59-65

Author(s):

Wonho Cho ◽

M. Westerlund ◽

Baekneung Ryoo ◽

Gyoodong Jung ◽

Jichang Yoo

Keyword(s):

Shelf Life ◽

Evaluation Method ◽

Life Evaluation ◽

Htpb Propellant ◽

Ageing Property

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Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2016.09.009 ◽

2017 ◽

Vol 40 ◽

pp. 52-57 ◽

Cited By ~ 15

Author(s):

V. Andreou ◽

G. Dimopoulos ◽

Z. Alexandrakis ◽

G. Katsaros ◽

D. Oikonomou ◽

...

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Yield Increase ◽

Life Evaluation

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Reagent Formulations and Shelf Life Evaluation

Enzyme Immunoassays ◽

10.1007/978-1-4613-1169-0_10 ◽

1996 ◽

pp. 360-400 ◽

Cited By ~ 4

Author(s):

S. S. Deshpande

Keyword(s):

Shelf Life ◽

Life Evaluation

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

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017034 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

JAIME PAIVA LOPES AGUIAR ◽

FRANCISCA DAS CHAGAS DO AMARAL SOUZA

Keyword(s):

Shelf Life ◽

Storage Period ◽

Plastic Packaging ◽

Life Evaluation ◽

Mauritia Flexuosa ◽

Microbiological Parameters ◽

Different Temperatures ◽

Microbiological Stability ◽

Storage Temperatures ◽

Granule Diameter

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

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Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method

Molecules ◽

10.3390/molecules24193530 ◽

2019 ◽

Vol 24 (19) ◽

pp. 3530 ◽

Cited By ~ 8

Author(s):

Jorge Freitas ◽

Paulo Vaz-Pires ◽

José S. Câmara

Keyword(s):

Shelf Life ◽

Quality Index ◽

Life Prediction ◽

Microbial Growth ◽

Point System ◽

Psychrophilic Bacteria ◽

Index Method ◽

Seriola Dumerili ◽

Life Evaluation ◽

Shelf Life Prediction

Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 °C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.

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