Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita MoschataDuchesne ex Poiret) puree

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

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Acidified Sodium Chlorite Solution as an Antimicrobial Treatment for Rainbow Trout (Oncorhynchus mykiss) Fillets

Journal of Food Protection ◽

10.4315/0362-028x-71.5.973 ◽

2008 ◽

Vol 71 (5) ◽

pp. 973-978 ◽

Cited By ~ 2

Author(s):

N. KAMIREDDY ◽

P. B. KENNEY ◽

S. JITTINANDANA ◽

S. D. SLIDER

Keyword(s):

Shear Force ◽

Storage Time ◽

Microbial Growth ◽

Thiobarbituric Acid ◽

Antimicrobial Treatment ◽

Sodium Chlorite ◽

Thiobarbituric Acid Reactive Substances ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Plate Counts ◽

And Storage

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2°C for 0, 8, and 15 days. A significant (P < 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P > 0.05) by intervention; however, a significant increase in counts was observed during storage (P < 0.05). Fillet pH, moisture, fat, thiobarbituric acid–reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P > 0.05) by intervention. Thiobarbituric acid–reactive substances decreased (P < 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P < 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P > 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

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The effects of low-dose gamma irradiation and storage time on carotenoids, antioxidant activity, and phenolics in the potato cultivar atlantic

American Journal of Potato Research ◽

10.1007/bf02987135 ◽

2007 ◽

Vol 84 (2) ◽

pp. 125-131 ◽

Cited By ~ 9

Author(s):

Tyann Blessington ◽

J. Creighton Miller ◽

M. Ndambe Nzaramba ◽

Anna L. Hale ◽

Lavanya Redivari ◽

...

Keyword(s):

Antioxidant Activity ◽

Gamma Irradiation ◽

Storage Time ◽

Low Dose ◽

Potato Cultivar ◽

Cultivar Atlantic ◽

And Storage

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Effects of Packaging Method, Display Light and Storage Time On The Microbial Growth and Rancidity of Fresh Pork

Journal of Food Science ◽

10.1111/j.1365-2621.1983.tb14914.x ◽

1983 ◽

Vol 48 (3) ◽

pp. 848-852 ◽

Cited By ~ 9

Author(s):

JIM E. IGBINEDION ◽

VERN R. CAHILL ◽

HERBERT W. OCKERMAN ◽

NED A. PARRETT ◽

BOBBY D. VANSTAVERN

Keyword(s):

Storage Time ◽

Microbial Growth ◽

And Storage

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The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Sensors ◽

10.3390/s21082653 ◽

2021 ◽

Vol 21 (8) ◽

pp. 2653

Author(s):

Krzysztof Kawecki ◽

Jerzy Stangierski ◽

Renata Cegielska-Radziejewska

Keyword(s):

Fish Oil ◽

Storage Time ◽

Ph Value ◽

Control Sample ◽

Meat Products ◽

Physicochemical Characteristics ◽

Oil Additives ◽

Subsequent Storage ◽

And Storage ◽

Packing Method

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

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Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

International Journal of Food Studies ◽

10.7455/ijfs.v7i1.440 ◽

2018 ◽

Vol 7 (1) ◽

Author(s):

M. Al-Bachir

Keyword(s):

Gamma Irradiation ◽

Olive Oil ◽

Iodine Value ◽

Storage Time ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Saponification Value ◽

And Storage

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

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