An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2‐α‐cyclodextrin complex powder: A preliminary study

Small-curd cottage cheese was packaged in polystyrene tubs and subjected to heat treatments of 37–82.2°C using .5 and 2.8 kw microwave sources. Cottage cheese was also packed in flexible pouches (laminate structure of ethylene vinyl acetate/polyvinylidene chloride/ethylene vinyl acetate - EVA/PVDC/EVA) and polyethylene tubs and subjected to heat treatments of 37.0 – 82.2°C. Moisture content, syneresis, microbial population, pH and sensory properties were monitored until samples were considered no longer acceptable. The shelf life of samples ranged from 7 to 42 d. Optimum quality was observed when the packaged cheese was heated to 48.8°C using the low power source. Cheese packed in the flexible pouches had the longest shelf life.

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PET and Active Coating Based on a LDH Nanofiller Hosting p-Hydroxybenzoate and Food-Grade Zeolites: Evaluation of Antimicrobial Activity of Packaging and Shelf Life of Red Meat

Nanomaterials ◽

10.3390/nano9121727 ◽

2019 ◽

Vol 9 (12) ◽

pp. 1727 ◽

Cited By ~ 3

Author(s):

Valeria Bugatti ◽

Luigi Vertuccio ◽

Federica Zuppardi ◽

Vittoria Vittoria ◽

Giuliana Gorrasi

Keyword(s):

Shelf Life ◽

Transmission Rate ◽

Release Kinetics ◽

Red Meat ◽

Viable Count ◽

Uv Spectrophotometry ◽

Salmonella Spp ◽

Food Grade ◽

Active Coating ◽

Double Hydroxide

Layered double hydroxide (LDH) nanofillers were considered as hosts of p-hydroxybenzoate as an antimicrobial molecule for active coating. A food grade resin with LDH-p-hydroxybenzoate and two different types of food grade zeolites was used to prepare active coatings for Polyethylene terephthalate (PET) trays. The release kinetics of the active molecule were followed using UV spectrophotometry and the experimental results were analyzed with the Gallagher–Corrigan model. The thermal properties of the coating mixtures and the PET coating were analyzed and found to be dependent on the coating’s composition. On the basis of CO2 transmission rate and off-odors tests, the best coating composition was selected. Global migration in ethanol (10% v/v), acetic acid (3% w/v), and vegetable oil, and specific migration of p-hydroxybenzoic acid revealed the suitability of the material for food contact. Antimicrobial tests on the packaging demonstrated a good inhibition against Salmonella spp. and Campylobacter jejuni. Red meat was packed into the selected active materials and results were compared to uncoated PET packaging. Color tests (browning of the meat) and analysis of Enterobacteriaceae spp. and total viable count evolution up to 10 days of storage demonstrated the capability of the considered active packaging in prolonging the shelf life of red meat.

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Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging

LWT ◽

10.1006/fstl.1996.0120 ◽

1996 ◽

Vol 29 (8) ◽

pp. 767-771 ◽

Cited By ~ 33

Author(s):

C.H. Mannheim ◽

T. Soffer

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Cottage Cheese ◽

Modified Atmosphere ◽

Shelf Life Extension

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Preliminary Study on the Shelf-Life of Shelled Refrigerated Mussels

Veterinary Research Communications ◽

10.1007/s11259-005-0079-x ◽

2005 ◽

Vol 29 (S2) ◽

pp. 351-353 ◽

Cited By ~ 2

Author(s):

G. Ziino ◽

A. Giuffrida ◽

D. Arduino ◽

A. Panebianco

Keyword(s):

Shelf Life ◽

Preliminary Study

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Shelf-life evalution of Agastyharitaki Avaleha and its granule: A preliminary study

BLDE University Journal of Health Sciences ◽

10.4103/bjhs.bjhs_56_19 ◽

2020 ◽

Vol 5 (2) ◽

pp. 132

Author(s):

Vasundhara Jaluthriya ◽

Pravin Jawanjal ◽

PremKumar Goud ◽

BJ Patgiri ◽

P Bedarkar

Keyword(s):

Shelf Life ◽

Preliminary Study

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Changes in the physicochemical properties of whey and cottage cheese produced from the milk of Ukrainian black-and-white dairy cows with different genotypes of kappa-casein during storage

Theoretical and Applied Veterinary Medicine ◽

10.32819/2021.93018 ◽

2021 ◽

Vol 9 (3) ◽

pp. 115-121

Author(s):

I. О. Polieva ◽

I. V. Korh

Keyword(s):

Physicochemical Properties ◽

Shelf Life ◽

Dairy Cows ◽

The Body ◽

Cottage Cheese ◽

State Enterprise ◽

Hydrogen Ions ◽

Black And White ◽

Duration Of Storage ◽

Negative Effect

The article presents experimental materials on the study of changes in the whey and cottage cheese physicochemical properties which are made from the milk of Ukrainian black-and-white dairy cows with different kappa-casein genotypes during storage. The experimental part of the work was carried out in the conditions of a pedigree plant for breeding Ukrainian black-and-white dairy breed of the «Profintern» unit of the State Enterprise «Gontarivka» in the Institute of Animal Science of the National Academy of Agrarian Sciences (NAAS). Based on the analysis results of the chemical composition, there were no significant differences between the groups for most indicators during storage in the period from the first to the 15th day, although in absolute values they can be placed in the following order: cottage cheese made from milk of cows with the BB genotype, AB and AA. It was found that the concentration of active acidity, similar to most quality indicators of cottage cheese, was determined at the beginning of storage by a higher value in cows with genotype BB by 0.9 and 0.5% compared to animals with genotypes AA and AB. With the extension of the shelf life, the rate of acid formation tended to decrease and on the 15-th day was 3.8–3.1%, compared the initial values. In contrast, the difference between the samples from the representatives with the BB and AA genotype in terms of the activity of hydrogen ions during this period was 1.6% and the AB genotype – 0.9%. Despite the fact that the duration of storage had a negative effect on the hydrogen ions’ concentration in cottage cheese, made from cow’s milk with different genotypes of kappa-casein, its moisture-retaining properties, on the contrary, have improved. It was found that cottage cheese and whey, regardless of the cows’ genotype at the kappa-casein locus, during storage have a relatively stable composition and meet the requirements of the current DSTU. The recommended shelf life is 15 days. The best combination of the studied parameters in the production of BB genotype cows reflects the higher course of metabolic processes in the body, which led to an improvement in its quality.

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Inhibition of Nonproteolytic, Psychrotrophic Clostridia and Anaerobic Sporeformers by Sodium Diacetate and Sodium Lactate in Cook-in-Bag Turkey Breast†,‡

Journal of Food Protection ◽

10.4315/0362-028x-66.8.1474 ◽

2003 ◽

Vol 66 (8) ◽

pp. 1474-1478 ◽

Cited By ~ 10

Author(s):

J. D. MEYER ◽

J. G. CERVENY ◽

J. B. LUCHANSKY

Keyword(s):

Shelf Life ◽

Antimicrobial Agents ◽

Sodium Lactate ◽

Refrigerated Storage ◽

Internal Temperature ◽

Food Grade ◽

Plate Counts ◽

Sodium Diacetate ◽

Pink Discoloration

A nonproteolytic, psychrotrophic Clostridium isolate, designated strain OMFRI1, was recovered from cook-in-bag turkey breasts (CIBTB) that displayed an intense pink discoloration and an off-odor following extended refrigerated storage. The viability of strain OMFRI1 in CIBTB containing sodium diacetate (at 0, 0.25, and 0.5%) and/or sodium lactate (at 0, 1.25, and 2.5%) was subsequently evaluated. Raw CIBTB batter was inoculated with 9 to 30 spores of strain OMFRI1 per g, vacuum packaged, cooked to an instantaneous internal temperature of 71.1°C, chilled, and incubated at 4°C for up to 22 weeks. In the absence of food-grade antimicrobial agents, spoilage (i.e., an off-odor) occurred within 6 weeks, and anaerobic plate counts reached 6.6 log10 CFU/g. The CIBTB containing sodium diacetate (0.25%) and that containing sodium lactate (1.25%) required 12 weeks for spoilage to occur and for anaerobic plate counts to reach 7.0 and 6.0 log10 CFU/g, respectively. When sodium diacetate (0.25%) and sodium lactate (1.25%) were used in combination, no off-odor was detected and anaerobic plate counts did not exceed 2.3 log10 CFU/g over 22 weeks of storage at 4°C. In related experiments, sodium diacetate (at 0, 0.25, and 0.5%), sodium lactate (at 0, 1.25, and 2.5%), and combinations of both ingredients were evaluated in uninoculated CIBTB incubated at 25°C for up to 22 days. In the absence of antimicrobial agents and in CIBTB containing sodium diacetate (0.5%), spoilage occurred within 8 days and anaerobic plate counts reached 6.8 and 6.6 log10 CFU/g, respectively. Samples of CIBTB containing sodium lactate (2.5%) showed signs of spoilage within 22 days, and anaerobic plate counts for these samples ranged from ≤1.0 to 6.3 log10 CFU/g. In CIBTB containing both sodium lactate (2.5%) and sodium diacetate (0.25%), spoilage was not evident and anaerobic plate counts were ≤1.0 log10 CFU/g within 22 days. These data validate the efficacy of sodium lactate and sodium diacetate in extending the shelf life of CIBTB.

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