scholarly journals Effect of gamma irradiation on shelf life and quality of Broiler meat

2019 ◽  
Vol 17 (1) ◽  
pp. 149-159
Author(s):  
FJ Rima ◽  
M Sadakuzzaman ◽  
MA Hossain ◽  
MS Ali ◽  
MA Hashem
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Microbial Population ◽  
Storage Period ◽  
Life Extension ◽  
Meat Sample ◽  
Broiler Meat ◽  
Irradiation Level ◽  
Irradiated Meat

The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all traits it can be concluded that irradiation significantly decreased microbial population and maintain nutritional quality of broiler meat. The irradiation dose 2.0 kGy showed most acceptable for microbial population reduction, maintains overall acceptability and for shelf life extension of broiler meat comparison to non-irradiated meat sample. SAARC J. Agri., 17(1): 149-159 (2019)

Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

1998 ◽  
Vol 61 (12) ◽  
pp. 1649-1656 ◽  
Author(s):  
VIDYA ANANTH ◽  
JAMES S. DICKSON ◽  
DENNIS G. OLSON ◽  
ELSA A. MURANO
Keyword(s):  
Shelf Life ◽  
Descriptive Analysis ◽  
Peak Load ◽  
Storage Period ◽  
Life Extension ◽  
Processing Temperature ◽  
Optimal Conditions ◽  
Pressure Time ◽  
Pork Loin

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The was determined to be 2.17 min for L. monocytogenes and the was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P &lt; 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P &gt; 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P &gt; 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P &gt; 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

scholarly journals Effect of Preharvest Application of a Second-generation Harpin Protein on Microbial Quality, Antioxidants, and Shelf Life of Fresh-cut Lettuce

2009 ◽  
Vol 134 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Jorge M. Fonseca ◽  
Hyun-Jin Kim ◽  
Wesley L. Kline ◽  
Christian A. Wyenandt ◽  
Murshidul Hoque ◽  
...  
Keyword(s):  
Shelf Life ◽  
Second Generation ◽  
Microbial Population ◽  
Phenolic Content ◽  
Storage Period ◽  
Visual Quality ◽  
The United States ◽  
Field Application ◽  
Fresh Cut

The effect of preharvest application of a newly developed second-generation harpin product (2G-Harpin) on shelf life of fresh-cut lettuce (Lactuca sativa) was investigated. The lettuce plants were grown in three locations in the United States: Watsonville, CA, Cedarville, NJ, and Yuma, AZ, and treated 5 days before harvest at 140, 280, and 420 g·ha−1 (30, 60, and 90 mg·L−1). Lettuce processed and bagged were stored at 1 to 3 °C and evaluated for quality for 20 days. Lettuce from California treated with 2G-Harpin at 280 to 420 g·ha−1 consistently showed better visual quality and lower microbial population than the control. Overall results in New Jersey showed no major differences among treatments. In Arizona, microbial population was lower and visual quality was higher in lettuce treated at 280 and 420 g·ha−1 during part of the storage period. In further experimentation, we examined the phenolic content of lettuce harvested 1 and 7 days after treatment with 2G-Harpin. The results showed that phenolic content was higher in all treated lettuce than in the control lettuce after 24 h. Six days later, the levels fell back to the initial stage. Antioxidants capacity increased by 40% in head leaves when plants were treated with 280 and 420 g·ha−1 2G-Harpin, but no change was observed in outer leaves. Overall, it was revealed that a field application of 2G-Harpin can improve quality of fresh-cut lettuce under environmental conditions that need to be determined. Our results with phenolic content and antioxidant activity suggested that improvement in quality is probably the result of alteration of metabolites' composition and demonstrated that increased phenolics do not correlate with lower quality of fresh-cut products.

scholarly journals Effects of gamma irradiation on shelf life and quality of Black Bengal goat meat

2017 ◽  
Vol 1 (1) ◽  
pp. 65-73
Author(s):  
Saddam Hossain Ruman Khan ◽  
Md Salahuddin ◽  
Md Rezwanul Habib ◽  
Md Mostain Billah ◽  
Md Abu Haris Miah ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Matter Content ◽  
Dry Matter Content ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Irradiated Meat ◽  
Meat Samples ◽  
Black Bengal Goat

This study was undertaken to assess the effects of gamma irradiation (0, 1.5, 2, 4 kGy) on shelf life and meat quality of Black Bengal goat. About 3 kg of fresh Black Bengal goat meat samples were taken and divided into four groups like T1 (non-irradiated, control), T2 (irradiated, 1.5 KGy), T3 (irradiated, 2.0 KGy) and T4 (irradiated, 4.0 KGy). Irradiated and non-irradiated meat samples were stored at refrigeration temperature to elucidate the storage effect. One way ANOVA was performed to investigate the effects of gamma irradiation on different groups. Significant differences were found in color and overall acceptability compared to non-irradiated group and only overall acceptability significantly decreased with increasing storage. No significant differences were observed in flavor, tenderness and juiciness between non-irradiated and irradiated groups. Irradiation influenced color and overall acceptability of chevon. Dry matter content was found higher in 4 KGy irradiated group and increased gradually in day intervals. Cooking loss, free fatty acid, peroxide value and thiobarbituric acid-reactive substances indicated 1.5 KGy irradiation rated best. Microbial findings revealed that 2 KGy irradiated group is better due to safe level of microbial loads which increase shelf life of Black Bengal goat meat. Finally, it may be concluded that 1.5 and 2 KGy doses gamma irradiation in Bengal goat meat enhances sensory attributes, physico-chemical and microbial levels found satisfactory. Asian Australas. J. Food Saf. Secur. 2017, 1 (1), 65-73

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

2012 ◽  
Vol 75 (12) ◽  
pp. 2179-2189 ◽  
Author(s):  
IRENE GARCÍA-MÁRQUEZ ◽  
MARÍA I. CAMBERO ◽  
JUAN A. ORDÓÑEZ ◽  
MARÍA C. CABEZA
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Product Distribution ◽  
Point Of View ◽  
Life Extension ◽  
Rheological Characteristics ◽  
Beam Irradiation ◽  
Pork Loin ◽  
Irradiated Meat

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

scholarly journals Shelf Life Extension of Banana (Musa spp.) using Hexanal Formulation as a Post-harvest Dip

2019 ◽  
pp. 1-12
Author(s):  
I. Muthuvel ◽  
S. Srivignesh ◽  
P. Mutharasu ◽  
M. Kavino ◽  
K. S. Subramanian
Keyword(s):  
Shelf Life ◽  
Structural Integrity ◽  
Storage Period ◽  
Storage Condition ◽  
Life Extension ◽  
Significant Delay ◽  
Total Sugars ◽  
Ney Poovan ◽  
Resolution Imaging

Postharvest dipping of fruits in hexanal formulation extends the shelf life by inhibiting enzyme phospholipase D (PLD) activity. To enhance the postharvest shelf-life and quality of different banana cultivars viz., Grand Naine (AAA), Ney Poovan (AB), Poovan (AAB) and Rasthali (AAB) were treated with different concentration of hexanal formulations (1% and 2% Enhanced fresh formulation (EFF)) and stored at atmospheric storage condition. The results indicate that the quality characteristics of 2% EFF treated fruits of Grand Naine (AAA), Poovan (AAB) and Rasthali (AAB) were low TSS, total sugars, reducing sugars and acidity indicating the perpetuation in quality of fruits during storage life besides extended shelf life of fruits. Banana fruits treated with hexanal, irrespective of cultivars experienced a significant delay in weight loss and higher firmness as compared to respective control.  The high-resolution imaging had clearly shown that the application of hexanal delayed the ripening process by the structural integrity of cells on skin and fruit pulp. The PLD enzyme activity, respiration and ethylene evolution rates (more than 10%) were markedly reduced over control due to hexanal treatment. Our results revealed that the application of hexanal formulation as postharvest dip treatment in different banana cultivars significantly enhanced shelf life over control besides continuance of quality during the storage period.

scholarly journals Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2256-2264
Author(s):  
E.J. Alice ◽  
M. Amanullah ◽  
M.A. Karim ◽  
M.A. Hossain ◽  
M.T. Islam
Keyword(s):  
Shelf Life ◽  
Promising Result ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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