scholarly journals Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

2021 ◽  
Author(s):  
C. Botta ◽  
J. D. Coisson ◽  
I. Ferrocino ◽  
A. Colasanto ◽  
A. Pessione ◽  
...  
Keyword(s):  
Shelf Life ◽  
Effective Intervention ◽  
Life Stages ◽  
Electrolyzed Water ◽  
Microbial Spoilage

Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.

scholarly journals Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

IEEE Access ◽  
2020 ◽  
Vol 8 ◽  
pp. 176986-176996
Author(s):  
Zainab Saleem ◽  
Muhammad Hussain Khan ◽  
Muhammad Ahmad ◽  
Ahmed Sohaib ◽  
Hamail Ayaz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hyperspectral Imaging ◽  
Bakery Products ◽  
Microbial Spoilage

APPLICATION OF THE PREPARATION FROM MICROSCOPIC FUNGI IN THE TECHNOLOGY OF FRUIT PROCESSING BEFORE LAYING FOR STORAGE

2021 ◽  
Vol 1 (19) ◽  
pp. 304-306
Author(s):  
I.I. Grigorevskaya ◽  
E.A. Yushina
Keyword(s):  
Shelf Life ◽  
Microscopic Fungi ◽  
Microbial Spoilage ◽  
Fruit Processing

The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

2013 ◽  
Vol 22 (1) ◽  
pp. 131-136 ◽  
Author(s):  
Fereidoun Forghani ◽  
S. M. E. Rahman ◽  
Myoung-Su Park ◽  
Joong-Hyun Park ◽  
Jiyong Park ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Electrolyzed Water ◽  
Low Concentration ◽  
Shelf Life Extension ◽  
Bacteria Inactivation

Fate of Salmonella spp., Listeria monocytogenes,and Indigenous Spoilage Microorganisms in Home-style Salads Prepared with Commercial Real Mayonnaise or Reduced Calorie Mayonnaise Dressings

1993 ◽  
Vol 56 (12) ◽  
pp. 1015-1021 ◽  
Author(s):  
JOHN P. ERICKSON ◽  
DENISE N. MCKENNA ◽  
MARIE A. WOODRUFF ◽  
JILL S. BLOOM
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Leuconostoc Mesenteroides ◽  
Competitive Inhibition ◽  
Health Hazard ◽  
Salmonella Spp ◽  
Microbial Spoilage ◽  
Reduced Fat ◽  
Home Style ◽  
Spoilage Microorganisms

Two home-style salads, chicken and macaroni, were prepared with three different commercial mayonnaise products: (i) real mayonnaise, (ii) reduced calorie mayonnaise dressing, and (iii) reduced calorie/reduced fat mayonnaise dressing. The salads were inoculated with 103/ml levels of Salmonella spp. or Listeria monocytogenes and held at 4°C (refrigeration) and 12.8°C (temperature abuse) for 10 and 2 d, respectively. Uninoculated controls were evaluated to determine the refrigerated shelf-life limit and microbial spoilage profile of both salads. Salmonella spp. growth occurred in the temperature-abused chicken salad, while L. monocytogenes grew in the temperature-abused and refrigerated chicken salad. The synergistic combination of mayonnaise and refrigeration inhibited L. monocytogenes outgrowth for >7 d. The microbiological shelf life of refrigerated chicken and pasta salads was 5 and 7 d, respectively. Microbial spoilage was predominantly caused by heterofermentative lactic acid bacteria, of which Leuconostoc mesenteroides was the most important. The organism was psychotropic and exhibited competitive inhibition against Salmonella spp. The latter was attributed to diacetyl formation synergistically interacting with the acidic salad environment. No microbiological safety or spoilage differences were observed between the salads prepared with real mayonnaise or reduced calorie mayonnaise dressings. Under proper refrigeration and good hygienic practices, home-style salads made with commercial real mayonnaise/mayonnaise dressings represent negligible microbial health hazard risks to consumers.

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Author(s):  
Chathuri Senanayake ◽  
Harshani Algama ◽  
Ruwani Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

<p></p><p>Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake. <br></p><br><p></p>

scholarly journals 1-Methylcyclopropene on Fruit Quality of Se-Enriched Grape (Vitis vinifera L.) during Shelf Life Period

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1411 ◽  
Author(s):  
Shuaimeng Zhu ◽  
Yinli Liang ◽  
Lan Mu ◽  
Xiaojuan An ◽  
Hongfei Yin
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Soluble Sugars ◽  
Fertilizer Application ◽  
Table Grape ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Life Stages ◽  
Grape Berries

Selenium (Se) deficiency in humans could be improved by biofortification of food with selenium, 1-Methylcyclopropene (1-MCP) treatment is beneficial for the non-sulfur storage of fresh fruit. This study investigated fruit quality of table grape (Hutai No.8) with foliar Se fertilizer at maturity, and fruit quality changes of table grape during shelf life stages that caused by postharvest 1-MCP treatment in 2016 and 2017. The results showed that foliar Se fertilizer application significantly increased Se content in grape berries at maturity, and the raised rate were 43.09% and 33.24% compared to that of control in 2016 and 2017 respectively, meanwhile it increased the nutritional components in grape berries, including soluble proteins, soluble sugars, Vitamin C, total soluble solids, proanthocyanidin content and so on, and decreased the titratable acidity content. During shelf life stages, 1-MCP application decreased the decay number of grapes, and SE + 1-MCP treatment had the most excellent fruit quality among all treatments in two consecutive vintages. In conclusion, Se fertilizer application could increase Se content in grape berries, also improved the fruit nutritional and health care values at maturity. 1-MCP application could delay the process of ripening and senescence for Se-enriched grape and maintaining the postharvest quality of table grape during shelf life stages, it allows us to market the fruit at a more advanced ripening stage without quality loss.

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