scholarly journals IMAGENS DIGITAIS NO ESTUDO DO ENVELHECIMENTO DO QUEIJO MINAS FRESCAL: UM ESTUDO COMPARATIVO SOBRE DIFERENTES EMBALAGENS

e-xacta ◽  
2016 ◽  
Vol 9 (1) ◽  
pp. 23
Author(s):  
Amanda Ribeiro de Jesus ◽  
Ana Clara Vidotti ◽  
Angela Maria Fernandes ◽  
Demetrius Dias Caldas Lopes ◽  
Fernanda Maria Vitor Silva ◽  
...  
Keyword(s):  
Outer Part ◽  
Microbiological Quality ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Vapor Permeability ◽  
Color Changes ◽  
Physical Chemical ◽  
Fresh Cheese ◽  
Belo Horizonte

<p>O objetivo do presente trabalho foi avaliar a influência de sacos plásticos de Polietileno de Baixa Densidade (PEBD) e embalagens a vácuo sobre a cor, a qualidade físico-química e microbiológica do queijo Minas frescal. Foram avaliados 10 queijos provenientes de 5 produtores artesanais da cidade de Belo Horizonte, adquiridos 2 dias após a fabricação. Os queijos foram divididos em dois grupos, cada qual com 15 unidades (três pedaços de cinco queijos), e acondicionados em geladeira a temperatura de 6 ºC até o momento dos testes. As análises de pH, teor de umidade, teor de gordura, microbiológicas e o estudo da cor foram feitos nos dias 0, 10 e 20, tanto da parte interna, quanto da parte externa do produto. O uso de ferramentas quimiométricas, como o Image Principal Componente Analysis (PCA de imagens), permitiu evidenciar alterações de cor das amostras no período de observação e correlacioná-las com os dois tipos de embalagens utilizados e com os valores obtidos nas análises físico-químicas. Os resultados apontaram que as características das embalagens relacionadas à permeabilidade a gases e vapor d’água propiciaram alterações físico-químicas e microbiológicas nas amostras, resultando em diferentes tonalidades de amarelo perfeitamente evidenciadas pelo PCA, sendo que a embalagem a vácuo se demonstrou mais eficaz na conservação das propriedades avaliadas. A contaminação microbiológica das amostras ressaltou a importância das boas práticas de fabricação (BPF) na qualidade do queijo Minas frescal.</p><p>Abstract</p><p><span lang="EN-US">The purpose of this paper was to evaluate the influence of Low Density Polyethylene plastic bags (LDPE) and vacuum packaging on the color, physicochemical and microbiological quality of Minas fresh cheese. 10 cheeses from 5 artisan producers from the city of Belo Horizonte were acquired two days after fabrication. The cheeses were divided into two groups, each one with 15 units (three pieces of five chesses), and stored in a refrigerator at 6 ° C until the day of analysis. The analysis of pH, humidity content, fat content, microbiological and the study of color were made on days 0, 10 and 20, both in the inner and the outer part of the product. The use of chemometric tools, such as Principal Component Image Analysis (Image PCA), was able to detect the color changes of the samples during the observation period and correlate them with the two types of packaging and the variations on the physical chemical parameters. The results showed that the characteristics of the packages related to gases and water vapor permeability have provided physical, chemical and microbiological changes in the samples, resulting in different shades of yellow, perfectly highlighted by the PCA. Microbiological contamination of the samples stressed the importance of good manufacturing practices (GMP) on the quality of Minas fresh cheese.</span></p>

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2569
Author(s):  
Mia Kurek ◽  
Nasreddine Benbettaieb ◽  
Mario Ščetar ◽  
Eliot Chaudy ◽  
Maja Repajić ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Color Change ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Color Changes ◽  
Insoluble Particles ◽  
Polymer Stability ◽  
Food Packaging Films

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications

Anaerobe ◽  
2011 ◽  
Vol 17 (6) ◽  
pp. 351-353 ◽  
Author(s):  
V. Gerokomou ◽  
C. Voidarou ◽  
A. Vatopoulos ◽  
E. Velonakis ◽  
G. Rozos ◽  
...  
Keyword(s):  
Public Health ◽  
Microbiological Quality ◽  
Health Implications ◽  
Physical Chemical

scholarly journals KUALITAS PETIS HASIL INDUSTRI RUMAH TANGGA DI DESA SOCAH KECAMATAN SOCAH BANGKALAN MADURA TAHUN 2016

2017 ◽  
Vol 15 (1) ◽  
Author(s):  
Dema Indah Sulistyorini ◽  
Sukiran Al Jauhari ◽  
Siti Surasri
Keyword(s):  
Microbiological Quality ◽  
Research Data ◽  
Final Conclusion ◽  
Domestic Industry ◽  
Fresh Fish ◽  
Descriptive Research ◽  
Physical Chemical ◽  
Two Samples ◽  
Microbiological Aspects

ABSTRACTPetis is a pasta-like food made of fresh fish/shrimp. Petis is usually produced by IRT innon sanitary way. These conditions allow the pollution/contamination of the petis production, eitherby microorganisms, physical objects, or chemicals. This study aims to determine the quality ofpetis production in Socah, Bangkalan, Madura.This research is a descriptive research. Data were collectetd by observations andlaboratory tests. There were 3 petis industries in Socah, where we took samples.The results showed that the quality of petis in physical aspects were not qualified, thechemical aspects were good, and microbiological aspects of two samples were not eligible. Sanitaryconditions of the production-sites were less than 53.4%, but the domestic industry‟s score were68%.The final conclusion is that petis production in Socah Madura is ineligible, on physical andmicrobiological aspect. Only in chemical aspect they were eligible. It is recomended to the peopleto be careful in buying any petis from Socah, test the smell and texture before used for dressing infood.Keywords : Petis, Physical, Chemical and Microbiological Quality.

scholarly journals Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 55
Author(s):  
Malika Douzane ◽  
Mohamed-Seghir Daas ◽  
Amel Meribai ◽  
Ahmed-Hani Guezil ◽  
Abdelkrim Abdi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Great Variability ◽  
Olive Cultivar ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical ◽  
Physico Chemical

Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

scholarly journals Comparative Study Between Ammonium Phosphate and Ethyl Silicate Towards Conservation of Prehistoric Paintings in the Magura Cave (Bulgaria)

Coatings ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 250 ◽  
Author(s):  
Enrico Sassoni ◽  
Elisa Franzoni ◽  
Milyana Stefanova ◽  
Zdravko Kamenarov ◽  
Paolo Scopece ◽  
...  
Keyword(s):  
Color Change ◽  
Calcium Phosphates ◽  
Ammonium Phosphate ◽  
Water Vapor Permeability ◽  
Ethyl Silicate ◽  
Vapor Permeability ◽  
Color Changes ◽  
Cave Paintings ◽  
Future Work ◽  
Bat Guano

This study aimed at evaluating the effectiveness and the compatibility of two alternative treatments, in view of their possible use for conservation of prehistoric paintings in the Magura cave (Bulgaria). The paintings are made of bat guano applied over limestone; therefore, two sets of laboratory specimens were considered: stone specimens and stone specimens covered with a layer of sterilized bat guano. The two investigated treatments were a commercial product based on ethyl silicate (“ES”) and a solution of diammonium hydrogen phosphate (“DAP”), aimed at forming calcium phosphates. The results of the study indicated that both treatments were able to increase the mechanical properties of stone, the increase being higher for “DAP”. Both consolidants caused acceptable color changes, but the “ES” treatment significantly decreased stone wettability, water absorption, and water vapor permeability, while the “DAP” treatment slightly affected those properties. In the stone + guano specimens, the presence of the guano layer affected the penetration of the consolidants, thus partly reducing their effectiveness. Compared to the stone samples, the guano layer experienced a more intense color change, alongside visible cracking. However, the adopted methodology to replicate the cave paintings was not completely successful, as the so-deposited guano layer was very prone to detachment when dry, unlike cave paintings. Future work will be dedicated to assessing the consolidant performance onto samples that resemble even more closely the conditions of the cave paintings, by improving the methodology for the guano layer deposition and by contaminating specimens with soluble salts before consolidant application.

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

2020 ◽  
Author(s):  
Aécio Melo de LIMA ◽  
George Rodrigo Beltrão da CRUZ ◽  
Roberto Germano da COSTA ◽  
Neila Lidiany RIBEIRO ◽  
Edvaldo Mesquita BELTRÃO FILHO ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Physical Chemical ◽  
Quality Of Milk

scholarly journals The Quality of Rainwater Collected from Roofs and the Possibility of Its Economic Use

Resources ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 12 ◽  
Author(s):  
Monika Zdeb ◽  
Justyna Zamorska ◽  
Dorota Papciak ◽  
Daniel Słyś
Keyword(s):  
Microbiological Quality ◽  
Galvanized Steel ◽  
Economic Exploitation ◽  
Physical Chemical ◽  
Temporal And Spatial Variability ◽  
Microbiological Parameters ◽  
Biogenic Compounds ◽  
Roofing Materials ◽  
Rainwater Quality

The large temporal and spatial variability of rainwater quality, as well as the relatively small number of tests, makes the preliminary assessment of its economic exploitation difficult. Determining the relationship between the conditions and location of rainwater collection and rainwater quality would help indicate the range of options for rainwater use, as well as the parameters that require improvement. The aim of the presented article is to establish the physical, chemical, and microbiological parameters of different rainwater sources and, from the results obtained, determine the possibilities for its safe use in households. The research was carried out for two years. Samples of rainfall were collected from spring to fall from the following roofing materials: Concrete roof tiles, ceramic roof tiles, galvanized steel sheet, and epoxy-coated terrace. The physical, chemical, and microbiological quality were assessed on the basis of the pH, turbidity, electrical conductivity, the concentration of biogenic compounds, the concentration of chosen elements, the number of Escherichia coli, and the number of fecal streptococci. Significant bacterial contamination, decreased pH, and increased turbidity were identified in the water, depending on the parameters of the roofing washed by the rainfall and the intensity and frequency of precipitation.

scholarly journals Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1406
Author(s):  
Chanitda Taweechat ◽  
Tipapon Wongsooka ◽  
Saroat Rawdkuen
Keyword(s):  
Uv Light ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Vapor Permeability ◽  
Thiobarbituric Acid ◽  
Barrier Properties ◽  
Banana Peel ◽  
Vapor Permeability ◽  
Peel Extract

The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10−10 g mm/sm2 Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.

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