scholarly journals Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

2014 ◽  
Vol 8 (1) ◽  
pp. 22-31 ◽  
Author(s):  
Timothy J. Bowser ◽  
Mwarumba Mwavita ◽  
Ahmed Al-Sakini ◽  
William McGlynn ◽  
Niels O. Maness
Keyword(s):  
Water Activity ◽  
Oxidation Stability ◽  
Rosemary Extract ◽  
Protein Ratio ◽  
Mean Values ◽  
Lamb Meat ◽  
Processing And Storage ◽  
Shelf Stable ◽  
Control Criteria ◽  
And Storage

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

A Survey of pH and Water Activity Levels in Processed Salamis and Sausages in Metro Toronto

1996 ◽  
Vol 59 (9) ◽  
pp. 1007-1010 ◽  
Author(s):  
MARILYN B. LEE ◽  
STEVE STYLIADIS
Keyword(s):  
Water Activity ◽  
Thermal Processing ◽  
Meat Products ◽  
Activity Levels ◽  
Chi Square ◽  
Mean Values ◽  
Heat Treated ◽  
Student’S T ◽  
Shelf Stable ◽  
Student’S T Test

Eighty-four processed (various combinations of cold-cured, cold-smoked, fermented, hot smoked, cooked, dried) salami and sausage samples from Metro Toronto were analyzed for pH and water activity (aw). Results from 62 non-heat-treated meat products were compared with previously published criteria of pH and aw for safety of shelf-stable products that require no refrigeration or thermal processing. Comparisons revealed that 31 to 82% of samples analyzed met the previously published criteria, which varied widely. Additionally, it was found that non-heat-treated products made on-site at small deli-type establishments were more likely to be left constantly unrefrigerated (chi-square, P = 0.05) than those made off-site at larger commercial plants. Those products made on site had a mean pH of 5.8 and a mean aw of 0.90, while products made off-site had lower mean values of pH (5.1) and aw (0.87), These differences were both statistically significant (Student's t test), for pH (P = .000005) and aw (P = .03). It is suggested that larger commercial establishments may recognize the value of lowering the pH and aw and have equipment for such measurements.

Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage

1985 ◽  
Vol 48 (2) ◽  
pp. 100-106 ◽  
Author(s):  
RICHARD A. HOLLEY
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Relative Humidity ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
High Relative Humidity ◽  
Protein Ratio ◽  
Beef Jerky ◽  
Shelf Stable ◽  
And Storage

Beef jerky was made from slices of flank steak inoculated with Staphylococcus aureus, vegetative cells of Clostridium perfringens as well as Bacillus subtilis and a two species-composite of Salmonella. Slices were placed in a domestic food dehydrator for 4 h at 52.9±0.8°C (127.2°F) followed by 4 h at 48.2±0.4°C (118.8°F). Meat slices dried rapidly, reaching an aw of 0.86 and a shelf-stable moisture-protein ratio of ≤1.6 within the first 2.5–3 h of drying. Samples originally contained about 68% moisture, but this dropped to about 30% by 4 h and 20% by 8 h. Some growth of inoculated S. aureus occurred initially but total numbers of all other added microorganisms decreased rapidly from the start of drying and although significantly reduced in numbers at the end of 8 h treatment, they survived processing. C. perfringens cells were not detected at the end of the heated-drying regimen but were recovered later in an inoculated sample stored at 2.5°C for a month. Contaminated jerky stored at 20°C and high relative humidity (RH) for 26–28 d did not contain detectable added bacteria, whereas identical samples stored at 2.5°C and low RH contained viable S. aureus and B. subtilis as well as C. perfringens. Domestic preparation of jerky from beef of normal retail quality would involve little risk provided initial drying is done rapidly at temperatures equal to or greater than those used in the present study.

scholarly journals Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2298
Author(s):  
Danyang Ying ◽  
Luz Sanguansri ◽  
Lijiang Cheng ◽  
Mary Ann Augustin
Keyword(s):  
Dietary Fibre ◽  
Food Ingredients ◽  
Fresh Vegetables ◽  
Extruded Snacks ◽  
The Matrix ◽  
Lower Protein ◽  
Total Carbohydrates ◽  
Processing And Storage ◽  
Shelf Stable ◽  
And Storage

Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable food ingredients and formulated into convenient ready-to-eat snacks. Broccoli powder was a rich source of protein (30%) and dietary fibre (28%). Carrot powder had lower protein (6.5%) and dietary fibre content (24%) and was higher in sugar (47%) compared to broccoli powder (21%). Compared to the whole-vegetable powders, pomace powders were richer in fibre but had lower levels of total carbohydrates. There was a reduced expansion of extruded snacks with increasing levels of the vegetable component in the formulation. Processing and storage for 12 months at 25 °C or 40 °C resulted in changes in the measured soluble phenolic content. Changes during storage were dependent on the temperature and time. The changes may be in part due to the changes in the material properties of the matrix as a consequence of processing and storage, which affect extractability. The conversion of perishable vegetables and pomace into shelf-stable nutrient-dense food ingredients and products will reduce food loss and waste in the vegetable industry.

scholarly journals Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 165 ◽  
Author(s):  
Biniam Kebede ◽  
Vivien Ting ◽  
Graham Eyres ◽  
Indrawati Oey
Keyword(s):  
Shelf Life ◽  
Solid Phase Microextraction ◽  
Apple Juice ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Dimethyl Sulphide ◽  
Processing And Storage ◽  
Shelf Stable ◽  
And Storage

This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.

Shelf-stable milk produced by microfiltration and microwave heating: Effects of processing and storage

2021 ◽  
pp. 110734
Author(s):  
Britta Graf ◽  
Elena Kohler ◽  
Melanie Rosenberger ◽  
Johannes Schäfer ◽  
Jörg Hinrichs
Keyword(s):  
Microwave Heating ◽  
Heating Effects ◽  
Processing And Storage ◽  
Shelf Stable ◽  
And Storage

Hazard Analyses, in Reference to Bacillus cereus, of Boiled and Fried Rice in Cantonese-Style Restaurants1

1981 ◽  
Vol 44 (7) ◽  
pp. 500-512 ◽  
Author(s):  
FRANK L. BRYAN ◽  
CHARLES A. BARTLESON ◽  
NORMA CHRISTOPHERSON
Keyword(s):  
Bacillus Cereus ◽  
Water Activity ◽  
Room Temperature ◽  
Cooked Rice ◽  
Polished Rice ◽  
Processing And Storage ◽  
And Storage

Hazard analyses were conducted in six Cantonese-style restaurants to evaluate the amount of Bacillus cereus in rice and the water activity and the temperatures of rice at each stage of processing. Each of 16 samples of raw, polished rice contained B. cereus. The water activity of cooked rice ranged from 0.912 to 0.980, and was related to the stage of the processing and storage practice. Rice reached temperatures that exceeded 93 C (200 F) during cooking. Cooked rice held in steam tables was maintained at temperatures that should preclude growth of B. cereus. Whenever cooked rice was kept at room temperature for a few hours, the temperatures became such that considerable growth of B. cereus could have occurred. Rice in layers less than 9 cm (3.5 in.) thick cooled rather rapidly; layers thicker than 9 cm (3.5 in.) cooled more slowly. During frying and refrying, temperatures exceeded 74 C (165 F). B. cereus was frequently isolated from rice at various stages of preparation and storage, but in numbers fewer than 103 per g. This organism was also isolated from rice storage pans. Recommendations for preventing problems that could be caused by B. cereus as a result of preparation and storage practices are to (a) cook only small batches of rice at intervals during the day, (b) hold cooked rice at or above 55 C (131 F), (c) cool cooked rice in shallow pans in layers less than 9-cm (3.5 in.) thick and (d) fry rice so that every grain is certain to reach a temperature of at least 74 C (165 F).

scholarly journals Challenges beyond F-Value, Water Activity and Glass Transition Concept in Determining Food Stability

2013 ◽  
Vol 27 ◽  
pp. 48-52
Author(s):  
Mohammad Safiur Rahman
Keyword(s):  
Glass Transition ◽  
Water Activity ◽  
Chemical Engineering ◽  
State Diagram ◽  
Food Preservation ◽  
Stability Criteria ◽  
Theoretical Concepts ◽  
Food Stability ◽  
Processing And Storage ◽  
And Storage

Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability during food processing and storage. The water activity and glass transition concepts are progressed by combining these concepts in a stability map named as state diagram. The first part of this paper provides stability criteria based on Fvalue, water activity, glass transition and state diagram. The second part explains the recently proposed macro-micro region concept in the state diagram. In this concept, 13 micro-regions are mapped and then relative stability criteria between the micro-regions are postulated. Final part presents real challenges in combing different hurdles in food preservation. DOI: http://dx.doi.org/10.3329/jce.v27i1.15858 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 48-52

Sign in / Sign up

Export Citation Format

Share Document