Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

2019 ◽  
Vol 26 (2) ◽  
pp. 185-198 ◽  
Author(s):  
Nene Meltem Keklik
Keyword(s):  
Staphylococcus Aureus ◽  
Uv Light ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Log Reduction ◽  
Wide Range ◽  
Weibull Models ◽  
Pulsed Uv Light ◽  
Tbars Values

The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing Staphylococcus aureus inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with S. aureus were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.3 J/cm2) yielded a maximum reduction of 2.99 log cfu/cm2 for S. aureus, this treatment changed the color, moisture, and thiobarbituric acid-reactive substances (TBARS) values of pastirma significantly ( p < 0.05). The quality of pastirma tended to change above 20 J/cm2, below which the highest log reduction of S. aureus was ∼1.3 log cfu/cm2 obtained after the 8 cm/15 s treatment (18 J/cm2). Kamau’s model provided better fit to inactivation data (root mean square error: 0.049–0.116, Af: 1.013–1.046, R2: 0.991–0.999) than Cerf’s and Weibull models.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

scholarly journals Influence of natural antioxidants on heat-untreated meat products quality

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 124-128 ◽  
Author(s):  
Ľ. Korimová ◽  
D. Máté ◽  
P. Turek
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ambient Temperatures ◽  
Product Mixture ◽  
Tbars Values ◽  
Positive Effect

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

scholarly journals The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage

2021 ◽  
Vol 13 (Aquaculture) ◽  
pp. 52-63
Author(s):  
Minh Phu Tran ◽  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thi Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Psidium Guajava ◽  
Control Treatment ◽  
Ice Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rachycentron Canadum ◽  
Sensory Property ◽  
Ice Water ◽  
Water Holding

The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.

scholarly journals Studies on the biological effects of ozone: 8. Effects on the total antioxidant status and on interleukin-8 production

1998 ◽  
Vol 7 (5) ◽  
pp. 313-317 ◽  
Author(s):  
V. Bocci ◽  
G. Valacchi ◽  
F. Corradeschi ◽  
G. Fanetti
Keyword(s):  
Antioxidant Status ◽  
Cytokine Production ◽  
Biological Effects ◽  
Total Antioxidant Status ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Protein Thiol ◽  
Cytokine Induction ◽  
Wide Range ◽  
Total Antioxidant

Ozone (O3) is a controversial gas because, owing to its potent oxidant properties, it exerts damaging effects on the respiratory tract and yet it has been used for four decades as a therapy. While the disinfectant activity of O3is understandable, it is less clear how other biological effects can be elicited in human blood with practically no toxicity. On the other hand plasma and cells are endowed with a powerful antioxidant system so that a fairly wide range of O3concentrations between 40 and 80μ g/ml per gram of blood (˜0.83-1.66 mM) are effective but not deleterious. After blood ozonation total antioxidant status (TAS) and plasma protein thiol groups (PTG) decrease by 20% and 25%, respectively, while thiobarbituric acid reactive substances (TBARS) increases up to fivefold. The increase of haemolysis is negligible suggesting that the erythrocyte membrane is spared at the expense of other sacrificial substrates. While there is a clear relationship between the ozone dose and IL-8 levels, we have noticed that high TAS and PTG values inhibit the cytokine production. This is in line with the current idea that hydrogen peroxide, as a byproduct of O3decomposition, acts as a messenger for the cytokine induction.

Inactivation of recalcitrant protozoan oocysts and bacterial endospores in drinking water using high-intensity pulsed UV light irradiation

2012 ◽  
Vol 12 (4) ◽  
pp. 513-522 ◽  
Author(s):  
J. C. Hayes ◽  
M. Garvey ◽  
A. M. Fogarty ◽  
E. Clifford ◽  
N. J. Rowan
Keyword(s):  
High Intensity ◽  
Uv Light ◽  
Waste Water Treatment ◽  
Scale Up ◽  
Clear Trend ◽  
E Coli ◽  
Log Reduction ◽  
Bacterial Endospores ◽  
Pulsed Uv Light ◽  
Uv Dose

This constitutes the first study to compare the use of high-intensity pulsed UV light (PUV) irradiation for the novel destruction of harmful protozoan (Cryptosporidium parvum Iowa isolate) oocysts and bacterial (Clostridium perfringens ATCC 13124 and Bacillus cereus ATCC 11178) endospores in artificially-spiked water where these organisms are resistant to conventional chlorination. Experimental results revealed that all three test organisms in their dormant recalcitrant state required extended levels of pulsing to achieve significant reductions in numbers compared to other similarly PUV-treated Escherichia coli ATCC 25922 that is a non-spore forming indicator of faecal pollution in water. 120 pulses at 900 V or 16.2 J per pulse (equivalent to a UV dose of 8.39 μJ cm−2) were required to achieve ca. 2 log C. perfringens spore numbers, whereas a similar level of PUV irradiation reduced both C. parvum oocysts and B. cereus endospores by ca. 5 log orders. A comparative ca. 5 log reduction of E. coli cell numbers was achieved after only 25 pulses at 900 V (equivalent to a UV dose of 1.74 μJ cm−2). A clear trend emerged where the order of resistance to PUV-irradiation observed was C. perfringens endospores &gt; C. parvum oocysts, B. cereus endospores &gt; E. coli cells. This study suggests disinfection kinetic data for the more resistant C. perfringens endospores can be used as a measure of estimating disinfection efficacy of PUV treatments for C. parvum oocysts in water, avoiding the need to use complex animal or cell culture infectivity models that are only available in specialised laboratories with highly trained technicians. This study will inform future studies exploring scale-up of PUV at waste-water treatment plants.

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

Pulsed UV Light Inactivation of Salmonella Enteritidis on Eggshells and Its Effects on Egg Quality

2010 ◽  
Vol 73 (8) ◽  
pp. 1408-1415 ◽  
Author(s):  
NENE M. KEKLIK ◽  
ALI DEMIRCI ◽  
PAUL H. PATTERSON ◽  
VIRENDRA M. PURI
Keyword(s):  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Uv Light ◽  
Detergent Solution ◽  
Department Of Agriculture ◽  
The Public ◽  
Log Reduction ◽  
Visual Damage ◽  
Pulsed Uv Light ◽  
Uv Lamp

The majority of Salmonella Enteritidis outbreaks have been related to the consumption of raw or undercooked eggs or egg-containing foods. Therefore, the U.S. Department of Agriculture mandates egg washing for all graded eggs by use of a detergent solution and sanitizer. These agencies and the egg industry have been investigating alternative decontamination techniques, which could better serve the public, minimize costs, and benefit both the public and the industry. Pulsed UV light is an emerging technology that is used to inactivate microorganisms quickly. In this study, the effectiveness of pulsed UV light was evaluated for the decontamination of eggshells. Eggs inoculated with Salmonella Enteritidis on the top surface at the equator were treated with pulsed UV light 1 to 30 s, at a distance of 9.5 and 14.5 cm from the UV lamp in a laboratory-scale, pulsed UV light chamber. Three eggs were used per treatment in each repetition, except for quality measurements, which involved six eggs per treatment in each repetition. A maximum log reduction of 5.3 CFU/cm2 was obtained after a 20-s treatment at 9.5 cm below the UV lamp at a total dose of 23.6 ± 0.1 J/cm2, without any visual damage to the egg. After a 30-s treatment at 9.5 and 14.5 cm, the temperature of eggshell surfaces increased by 16.3 and 13.3°C, respectively. Energy usage increased up to 35.3 ± 0.1 and 24.8 ± 0.1 J/cm2, after 30-s treatments at 9.5 and 14.5 cm, respectively. The effect of pulsed UV light treatments on egg quality was also evaluated. Pulsed UV-light treatments for 3, 10, and 20 s at either 9.5 or 14.5 cm did not change the albumen height, eggshell strength, or cuticle presence significantly (P &gt; 0.05). This study demonstrated that pulsed UV light has potential to decontaminate eggshell surfaces.

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