Color of ‘Bengal’ Litchis After Exposure to UV-C Light and Refrigerated Storage

2014 ◽  
Vol 4 (3) ◽  
pp. 183-187
Author(s):  
Karina Furlaneto ◽  
Juliana Ramos ◽  
Érica Daiuto ◽  
Érika Fujita ◽  
Veridiana Mendonca ◽  
...  
Keyword(s):  
Refrigerated Storage ◽  
Uv C

scholarly journals UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 247-252 ◽  
Author(s):  
Joana F. Fundo ◽  
Fátima A. Miller ◽  
Gabriela F. Mandro ◽  
Andréia Tremarin ◽  
Teresa R.S. Brandão ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Refrigerated Storage ◽  
The Impact ◽  
Uv C

scholarly journals UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 552
Author(s):  
Julia Reichel ◽  
Corinna Kehrenberg ◽  
Carsten Krischek
Keyword(s):  
Antioxidant Capacity ◽  
Yersinia Enterocolitica ◽  
Uv Light ◽  
Quality Changes ◽  
Refrigerated Storage ◽  
B Values ◽  
Colony Forming Units ◽  
Initial Effect ◽  
Brochothrix Thermosphacta ◽  
Uv C

Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with Yersinia enterocolitica or Brochothrix thermosphacta and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm2 and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm2. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced Yersinia enterocolitica and Brochothrix thermosphacta counts by up to 1.11 log10 and 0.79 log10 colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm2 were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.

Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)

2007 ◽  
Vol 87 (6) ◽  
pp. 1132-1139 ◽  
Author(s):  
Maria L Lemoine ◽  
Pedro M Civello ◽  
Gustavo A Martínez ◽  
Alicia R Chaves
Keyword(s):  
Brassica Oleracea ◽  
Refrigerated Storage ◽  
Minimally Processed ◽  
Uv C

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

2021 ◽  
pp. 108201322110584
Author(s):  
Rodrigo Rubén Franco ◽  
Gonzalo Adrián Ojeda ◽  
Karina Mariela Rompato ◽  
Sonia Cecilia Sgroppo
Keyword(s):  
Phenolic Compounds ◽  
Short Wave ◽  
Total Phenolic ◽  
Thermal Treatments ◽  
Refrigerated Storage ◽  
Total Phenolic Compounds ◽  
Initial Value ◽  
Colour Parameters ◽  
Microbiological Stability ◽  
Uv C

Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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