Modelling the effect of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf-life predictions

2013 ◽  
Vol 117 (2) ◽  
pp. 211-216 ◽  
Author(s):  
Alejandra Tomac ◽  
Rodolfo Horacio Mascheroni ◽  
María Isabel Yeannes
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Growth Kinetics ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria ◽  
Life Predictions ◽  
Kinetics Of ◽  
Squid Rings

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

2004 ◽  
Vol 67 (3) ◽  
pp. 601-606 ◽  
Author(s):  
RENATA CEGIELSKA-RADZIEJEWSKA ◽  
JAN PIKUL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Life Extension ◽  
Poultry Meat ◽  
Color Measurement ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

scholarly journals Gamma Irradiation Treatment of Cherry – Impact on Storage Quality, Decay Percentage and Post- Refrigeration Shelf-Life Extension

2015 ◽  
Vol 3 (1) ◽  
pp. 54-73 ◽  
Author(s):  
S Parveen ◽  
P. R Hussain ◽  
M. A Mir ◽  
F Shafi ◽  
S Darakshan ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Dose Range ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Radiation Processing ◽  
Storage Quality ◽  
Shelf Life Extension ◽  
Ambient Storage ◽  
Gamma Irradiated

Present study was conducted to investigate the effect of gamma irradiation on storage quality and post refrigeration shelf-life extension of cherry. Two commercial varieties of cherry fruit (Misri and Double) after harvest at commercial maturity were gamma irradiated in the dose range of 0.3 -1.5 kGy followed by storage under ambient (temperature 25 ± 2 0C, RH 70%) and refrigerated (temperature 3 ± 1 0C, RH 80%) conditions. Among treatments, dose of 1.2 and 1.5 kGy effectively maintained the storage quality and significantly (p≤0.05) delayed the decay of the cherry varieties. In samples treated with dose of 1.2 and 1.5 kGy no decay was recorded up to 9 days of ambient storage. Under refrigerated conditions, cherry samples of control and those irradiated in the range of 0.3 – 0.9 kGy started decaying after 14 days of storage. No decay was observed in 1.2 and 1.5 kGy samples of both the varieties up to 28 days of refrigerated storage. The treatments of 1.2 and 1.5 kGy gave an extension of 6 days in shelf life of cherry varieties during post-refrigerated storage at 25 ± 2 0C, RH 70% following 28 days of refrigeration. Firmness comparison of treatments revealed that dose of 1.2 kGy was found to be better compared to 1.5 kGy due to decrease in firmness observed in cherry samples irradiated at 1.5 kGy. Thus, radiation processing of Kashmiri Cheries at 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

2017 ◽  
Vol 141 ◽  
pp. 103-109 ◽  
Author(s):  
Parviz Hassanzadeh ◽  
Hossein Tajik ◽  
Seyed Mehdi Razavi Rohani ◽  
Mehran Moradi ◽  
Mohammad Hashemi ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Chitosan Coating

Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage

2020 ◽  
pp. 108201322097589
Author(s):  
Hamzah Al-Qadiri ◽  
Ayed Amr ◽  
Murad A Al-Holy ◽  
Mohammed Shahein
Keyword(s):  
Lactic Acid ◽  
Gamma Irradiation ◽  
Shelf Life ◽  
Combined Treatment ◽  
Coliform Bacteria ◽  
Dependent Manner ◽  
Refrigerated Storage ◽  
Microbial Spoilage ◽  
Yeasts And Molds ◽  
Dose Dependent

The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly ( P ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d.

scholarly journals Effect of Gamma Irradiation and Vacuum Packaging on the Shelf Life Extension of Beef Kebab during Refrigerated Storage

1970 ◽  
Vol 23 (2) ◽  
pp. 156-158
Author(s):  
M Shakhawat Hussain ◽  
M Akter Uzzaman ◽  
M Afazal Hossain ◽  
M Khorshed Alam ◽  
M Shamsul Islam ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Shelf Life Extension

Investigation was carried out on the shelf life extension of beef kebab by gamma irradiation and vacuum packaging stored at refrigeration temperature. On the basis of combined organoleptic, chemical and microbiological evaluation a dose of 5 kGy and 2.5 kGy extended the shelf life of beef kebabs more than 4 weeks and 2 weeks respectively than the unirradiated kebabs stored at refrigeration temperature. Vacuum packaging with and without gamma irradiation was found to have no effect on the shelf life extension of beef kebab.Keywords: Beef kebab, Shelf life extension, Gamma irradiation, Vacuum packaging DOI: http://dx.doi.org/10.3329/bjm.v23i2.883 Bangladesh J Microbiol, Volume 23, Number 2, December 2006, pp 156-158

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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