Sensory quality of foods associated with edible film and coating systems and shelf-life extension

2005 ◽  
pp. 434-453 ◽  
Author(s):  
Yanyun Zhao ◽  
Mina McDaniel
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Edible Film ◽  
Life Extension ◽  
Shelf Life Extension

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

2012 ◽  
Vol 75 (12) ◽  
pp. 2179-2189 ◽  
Author(s):  
IRENE GARCÍA-MÁRQUEZ ◽  
MARÍA I. CAMBERO ◽  
JUAN A. ORDÓÑEZ ◽  
MARÍA C. CABEZA
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Product Distribution ◽  
Point Of View ◽  
Life Extension ◽  
Rheological Characteristics ◽  
Beam Irradiation ◽  
Pork Loin ◽  
Irradiated Meat

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

scholarly journals Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 138-145
Author(s):  
R. Sarnes ◽  
T.T.A. Ngoc ◽  
L.N. Binh
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sensory Quality ◽  
Food Additives ◽  
Life Extension ◽  
Preliminary Study ◽  
Retail Conditions ◽  
Lemongrass Essential Oil ◽  
Quality And Shelf Life

Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

Preservation of Fish Cutlet (Pangasius pangasius) at Ambient Temperature by Irradiation

2000 ◽  
Vol 63 (1) ◽  
pp. 56-62 ◽  
Author(s):  
M. L. BARI ◽  
Y. SABINA ◽  
H. KUSUNOKI ◽  
T. UEMURA
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Storage Condition ◽  
Storage Conditions ◽  
Laboratory Scale ◽  
Life Extension ◽  
Organoleptic Evaluation ◽  
Shelf Life Extension

Development of gamma irradiation preservation of ready-to-eat, commercially prepared fish cutlet and improvement of microbiological quality were studied. Studies on the shelf life extension by a combination of irradiation and ascorbic acid treatments of fish cutlets prepared at the laboratory and commercial scale have also been conducted. Cutlets prepared at the laboratory scale according to selected formulation and irradiated at a dose of 5 kGy could extend the shelf life up to 5 weeks at room temperature. In commercially prepared fish cutlets, maximum shelf life extension observed was 14 days for samples treated with 5 kGy of irradiation and stored at ambient temperature on the basis of combined microbiological, chemical, and organoleptic evaluation. The microbiological quality of the commercially prepared fish cutlets revealed the unhygienic conditions of the place where the fish was prepared and the unhygienic storage conditions and temperatures. As a result, the chemical and irradiation treatments were not effective in extending the shelf life of the cutlets under the storage condition used in this study compared with that of the laboratory scale–prepared cutlets.

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