Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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Biocontrol of Salmonella Typhimurium in Raw Salmon Fillets and Scallop Adductors by Using Bacteriophage SLMP1

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-525 ◽

2018 ◽

Vol 81 (8) ◽

pp. 1304-1312 ◽

Cited By ~ 1

Author(s):

DONGQIN XU ◽

YANHUA JIANG ◽

LIANZHU WANG ◽

LIN YAO ◽

FENGLING LI ◽

...

Keyword(s):

Detection Limit ◽

Salmonella Typhimurium ◽

Storage Time ◽

Biocontrol Agent ◽

Storage Temperature ◽

Inoculum Level ◽

Potential Effectiveness ◽

Low Level ◽

And Storage ◽

Variation Trends

ABSTRACT The aim of this study was to evaluate the effectiveness of bacteriophage (phage) SLMP1 to reduce Salmonella Typhimurium on contaminated raw salmon fillets and scallop adductors as a function of Salmonella inoculum level, phage dose, storage temperature, and storage time. Samples were inoculated with 102 and 104 CFU/g Salmonella and then treated with different concentrations of phage SLMP1, followed by incubation at 4, 15, and 25°C, respectively. The results showed that 108 PFU/g was the optimal concentration of phage for the control of Salmonella, which was applied in the following storage experiments over a 7-day period at 4°C, a 4-day period at 15°C, and a 2-day period at 25°C. For the salmon fillets samples, 102 CFU/g Salmonella could be reduced below the detection limit at all three temperatures, whereas 104 CFU/g Salmonella was first decreased and then increased at 15 and 25°C. For the scallop adductors samples, 102 CFU/g Salmonella could be reduced below the detection limit first and then increased after a certain period at 15 and 25°C. The variation trends of 104 CFU/g Salmonella in scallop adductors were similar to those in salmon fillets. The results also showed that the Salmonella counts of both inoculum levels on samples could be reduced below the detection limit or maintained at a low level by phage SLMP1 during storage at 4°C. Phage SLMP1 remained stable on raw salmon fillets and scallop adductors. This study indicated that phage SLMP1 has potential effectiveness as a biocontrol agent of Salmonella in seafood.

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Effect of pre-analytical handling on haematological variables in minipigs

Laboratory Animals ◽

10.1258/0023677011911516 ◽

2001 ◽

Vol 35 (2) ◽

pp. 147-152 ◽

Cited By ~ 13

Author(s):

A. K. Olsen ◽

E. M. Bladbjerg ◽

A. L. Jensen ◽

A. K. Hansen

Keyword(s):

Blood Cell ◽

Cell Count ◽

Storage Time ◽

Storage Temperature ◽

Dilution Effect ◽

Blood Sampling ◽

Blood Cell Count ◽

Red Blood Cell Count ◽

A Minor ◽

And Storage

Pre-analytical handling may be an important determinant of haematological variables, if analysis is delayed. We investigated the effect of anticoagulants, i.e. tripotassium ethylenediamine-tetraacetic acid (EDTA) and citric acid, theophylline, adenosine, dipyridamole (CTAD), storage time (0.5, 1.5, 3.5, 5.5, 7.5, 25.5 and 27.5 h after blood sampling), and storage temperature (5°C and 20°C) on the variation in haemoglobin (HGB), red blood cell count (RBC), haematocrit (HCT ), white blood cell count (WBC), and platelet count (PLT) in minipigs. Medians of HGB, RBC, HCT, WBC and PLT were significantly higher in EDTA tubes than in CTAD tubes due to the dilution effect of the anticoagulant. We found a minor significant increase in HCT after 25.5 h in blood stored at 20°C, and at the same time a minor significant increase in WBC in EDTA tubes stored at 20°C. We found a significant decrease in PLT in blood stored at 5°C, especially in EDTA tubes. Minor variations were also observed in HGB and RBC. Our results indicate that PLT should only be measured in tubes placed at room temperature. If HCT or WBC analyses are to be performed on the day after blood sampling, the samples must be stored in a refrigerator until analysis. Our studies underline that time delay before analysis of haematological variables can cause increased variation, and should therefore be limited as far as possible in order to reduce the number of animals needed to make reliable conclusions.

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Effects of Inclusion of Tannic Acid on Color, Lipid Stability, and Sensory Attributes of Ground Beef Patties

Meat and Muscle Biology ◽

10.22175/rmc2018.045 ◽

2018 ◽

Vol 2 (2) ◽

pp. 52-52

Author(s):

A. P. B. Fruet ◽

A. M. Cavender ◽

M. A. Fonseca ◽

J. L. Nörnberg ◽

A. S. De Mello

Keyword(s):

Tannic Acid ◽

Ground Beef ◽

Sensory Attributes ◽

Beef Patties ◽

Lipid Stability

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387 Carbon Dioxide Enrichment in Mamoncillo Fruit (Melicoccus bijugatus Jacq.) during Storage

HortScience ◽

10.21273/hortsci.34.3.510e ◽

1999 ◽

Vol 34 (3) ◽

pp. 510E-510

Author(s):

Juan E Manzano-Mèndez ◽

Damaso Bautista

Keyword(s):

Citric Acid ◽

Storage Time ◽

Storage Temperature ◽

Solid Content ◽

Soluble Solid Content ◽

Carbon Dioxide Enrichment ◽

Total Sugars ◽

Ph Values ◽

Soluble Solid ◽

And Storage

Mamoncillo fruit, which are very perishable, were harvested at mature ripening stage and stored at gas atmospheres containing of 5.1% CO2, 5.6 % oxygen and 89.3% nitrogen, during 17 days at 10 and 15 ± 2 °C. Characteristics studied were the percent soluble solid content, pH, tritatable acidity (expressed as citric acid), reducing sugars, and total sugars. The SST content showed values ranged between 20.37% to 22.30%, which were high values, but did not show significant differences in the treatments. The pH values were between 3.4 and 3.8 and were highly significant in the interaction between temperature and storage time. The tritatable acidity reported values from 0.99 to 2.24 (as percent citric acid), which had similar behavior in the fruit treated or not with CO2. Reducing sugar values were between 7.79 and 17.99 g•100 g-1 (in base to fresh weight), with highest values at higher storage temperature without CO2 atmosphere. Some times these fruit could be sweeter, such as in this case where the total sugar reached the highest values from 12.92 to 20.64 g•100 g-1, resulting in higher value fruit stored during 3 weeks with CO2 treatment at 15 ± 2 °C. Fruit kept good conditions during 3 weeks stored at 15 ± 2 °C.

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