scholarly journals Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 152
Author(s):  
Madison P. Wagoner ◽  
Marc R. Presume ◽  
Moses E. Chilenje ◽  
Gerardo A. Abascal-Ponciano ◽  
Jorge L. Sandoval ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Activity ◽  
Technology Use ◽  
Food Industry ◽  
Pet Food ◽  
Surface Color ◽  
Life Evaluation ◽  
Vacuum Package ◽  
Wooden Breast

Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.

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.

scholarly journals Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh

2012 ◽  
Vol 47 (1) ◽  
pp. 29-42 ◽  
Author(s):  
K Chowdhury ◽  
S Khan ◽  
R Karim ◽  
M Obaid ◽  
GMMA Hasan
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Life Evaluation ◽  
Sensory Qualities ◽  
Quality And Shelf Life

Five different brands of locally produced biscuits and five brands of foreign biscuits were collected from the market. All these biscuits were  stored at ambient condition (30 ºC, and 60 % RH) for 3 months. The changes in water activity, moisture and their consequences on sensory  qualities like texture, color, flavor and overall acceptance were investigated in every month. Test of packaging materials were also carried  out for each brand of packed biscuits. Moisture and water activity values have been increased with time for all the samples whereas  sensory scores decreased. However, all the foreign and local biscuit samples were found acceptable under the study period but only one  local biscuit was found unsalableDOI: http://dx.doi.org/10.3329/bjsir.v47i1.10717 Bangladesh J. Sci. Ind. Res. 47(1), 29-42, 2012

scholarly journals Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

scholarly journals Development and shelf-life evaluation of tomato-mushroom mixed ketchup

2016 ◽  
Vol 53 (5) ◽  
pp. 2236-2243 ◽  
Author(s):  
Krishan Kumar ◽  
Aradhita Barman Ray
Keyword(s):  
Shelf Life ◽  
Life Evaluation

Shelf-life evaluation of foods

2001 ◽  
Vol 65 (1-2) ◽  
pp. 141-142
Author(s):  
Niels Skovgaard
Keyword(s):  
Shelf Life ◽  
Life Evaluation

scholarly journals Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

2015 ◽  
Vol 4 (1) ◽  
pp. 67-79 ◽  
Author(s):  
Inmaculada Gómez ◽  
María J. Beriain ◽  
Jose A. Mendizabal ◽  
Carolina Realini ◽  
Antonio Purroy
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Omega 3

scholarly journals Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Carlo Pala ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Daniele Casti ◽  
...  
Keyword(s):  
Shelf Life ◽  
Scientific Evidence ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Cheese Making ◽  
E Coli ◽  
Post Process ◽  
Life Evaluation ◽  
High Concentrations ◽  
Industrial Level

<em>Ricotta fresca</em> cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, <em>ricotta fresca</em> has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in <em>ricotta fresca</em>. The aim of this work is to evaluate the shelf life of <em>ricotta fresca</em> under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, <em>Enterobacteriaceae</em> and <em>E. coli</em>, <em>L. monocytogenes</em>, <em>Pseudomonas</em> spp., <em>Bacillus cereus</em>, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, <em>Pseudomonas</em> spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log<sub>10</sub> colony forming unit g<sup>–1</sup>, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of <em>ricotta fresca</em>. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

scholarly journals Elaboration of pâté using fish residues

2021 ◽  
Vol 15 (3) ◽  
pp. 209-219
Author(s):  
Marcos Antonio Matiucci ◽  
Ana Paula Sartório Chambo ◽  
Jane Martha Graton Mikcha ◽  
Suzana Maria da Silva Réia ◽  
Kelly Cristina Vitorino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Lipid Content ◽  
Sensory Analysis ◽  
Nutritional Composition ◽  
Collagen Content ◽  
Fish Processing ◽  
Fish Waste ◽  
Smoked Salmon ◽  
Salmon Carcass

Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.

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