scholarly journals Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 985
Author(s):  
Ceferina Vieira ◽  
Ainhoa Sarmiento-García ◽  
Juan-José García ◽  
Begoña Rubio ◽  
Beatriz Martínez
Keyword(s):  
Oleic Acid ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Subcutaneous Fat ◽  
Bacterial Count ◽  
Viable Count ◽  
Sensorial Analysis ◽  
Fresh Meat ◽  
Quality And Shelf Life

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review

2011 ◽  
Vol 51 (2) ◽  
pp. 146-177 ◽  
Author(s):  
Preeti Singh ◽  
Ali Abas Wani ◽  
Sven Saengerlaub ◽  
Horst-Christian Langowski
Keyword(s):  
Shelf Life ◽  
Critical Factors ◽  
Fresh Meat ◽  
Quality And Shelf Life

scholarly journals Effect of Novel Bacteriocinogenic Lactobacillus fermentum BZ532 on Microbiological Shelf-Life and Physicochemical and Organoleptic Properties of Fresh Home-Made Bozai

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2120
Author(s):  
Hafiz Abdul Rasheed ◽  
Tuhanguli Tuoheti ◽  
Zhiyu Li ◽  
Mekonen Tekliye ◽  
Yongzhu Zhang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Antimicrobial Activities ◽  
Viable Count ◽  
Lactobacillus Fermentum ◽  
Spoilage Bacteria ◽  
Protective Culture ◽  
K 12

Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was originally isolated from Chinese cereal fermented drink, showing an antimicrobial characteristic during fermentation. This study aimed to explore the in situ antimicrobial activities of L. fermentum BZ532 and co-culturing investigation against key food pathogens, i.e., Staphylococcus aureus and Escherichia coli K-12, was conducted during fresh bozai production. The growth of spoilage bacteria was suppressed and bacterial count was reduced to a significantly low level during 48 h of co-cultures. In situ production of antimicrobial compounds expressed positive activity against S. aureus and E. coli K-12, but negative acitivity against Salmonella sp. D104. The total viable count of bozai BZ-Lf (bozai fermented with BZ532 strain) had a comparatively lower viable count than bozai BZ-C (bozai as an experimental control without BZ532) during storage of 7 days. Titratable acidity of bozai treatments (BZ-C, BZ-Lf) was increased, while pH declined accordingly during storage of 7 days. The organoleptic quality of bozai BZ-C had low sensorial scores as compared with BZ-Lf during storage. In comparison with naturally fermented bozai (BZ-C), L. fermentum BZ532 (BZ-Lf) could significantly reduce the microbial spoilage and extend the shelf-life based on microbiological examination. Conclusively, L. fermentum BZ532 can be used as a bio-protective culture for improving the safety of bozai.

scholarly journals Effects of various diluents on the quality and shelf life of Donggala bull semen

2021 ◽  
Vol 902 (1) ◽  
pp. 012005
Author(s):  
Mirajuddin ◽  
Y Duma ◽  
M I Mumu ◽  
M R Ladjama ◽  
Nur A’fia ◽  
...  
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Egg Yolk ◽  
Sperm Viability ◽  
Decrease Rate ◽  
Bull Semen ◽  
And Storage ◽  
Artificial Vagina ◽  
Quality And Shelf Life

Abstract This study aimed to determine the effects of different semen diluent on the quality and storage time of liquid semen of Donggala bull. Semen was obtained from four selected bulls which collected using artificial vagina. The semen diluent is based on Tris aminomethane-citric acid with different concentration of glucose namely P1=0.00g, P2=0.25g, P3=0.50g, and P4=0.75g. Another group of treatment also prepared based on Tris aminomethane-glucose with different concentration of egg yolk namely P5=0%, P6=15%, P7=20%, and P8=25%. The data obtained were then analyzed descriptively. Results showed tris aminomethane-citric acid-glucose diluents had sperm progressive motile at >40% until the day 4 of storage, and tris aminomethane-glucose-egg yolk only able to support sperm life for 2 days, and in P8 group shows 41.02% motile on the day 3. In this study, we found the pattern of the increasing of shelf life affect to the decrease rate of sperm viability and normality.

scholarly journals Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

2019 ◽  
Vol 49 (2) ◽  
pp. 152-161 ◽  
Author(s):  
Ana Karolinne Anastacio de SOUSA ◽  
Fabíola Helena dos Santos FOGAÇA ◽  
Thais Danyelle Santos ARAUJO ◽  
Karina Neoob de Carvalho CASTRO ◽  
Alitiene Moura Lemos PEREIRA ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chemical Parameters ◽  
Short Term ◽  
Basic Nitrogen ◽  
Alpinia Zerumbet ◽  
Quality And Shelf Life

ABSTRACT We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v-1 (AEO 0.75%), A. zerumbet essential oil at 1.5% v v-1 (AEO 1.5%) and a control (no essential oil). The sample quality and shelf life were determined by the total psychrotrophic count (TPC) and chemical parameters (pH, total volatile basic nitrogen, centesimal composition and thiobarbituric acid reactive substances - TBARS) at zero, seven and 14 days of storage time. The TPC decreased significantly (p < 0.05) with an A. zerumbetessential oil level of 1.5% until seven days of storage. The concentration of A. zerumbet essential oil at 0.75% resulted in lower pH, TBARS, and TVBN values in comparison with the other treatment and the control. Thus, A. zerumbet essential oil was efficient in extending the shelf life of refrigerated tambaqui fillets up to approximately seven days.

scholarly journals Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 954
Author(s):  
Camilly Fratelli ◽  
Fernanda Garcia Santos ◽  
Denise Garcia Muniz ◽  
Sascha Habu ◽  
Anna Rafaela Cavalcante Braga ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Weight Basis ◽  
Wheat Bread ◽  
Gluten Free ◽  
Bread Staling ◽  
Sensory Acceptability ◽  
Crumb Firmness ◽  
Psyllium Husk ◽  
Quality And Shelf Life

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

scholarly journals Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss)

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Shabnam Behnama ◽  
Mohammad Anvari ◽  
Masoud Rezaeia ◽  
Siyavash Soltanian
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Life Extension ◽  
Font Size ◽  
Total Volatile ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Quality And Shelf Life

<p style="margin: 0in 0in 10pt; line-height: normal;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: Gulim;">The objective of this study was to investigate influence of nisin on </span><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">quality and shelf-life of filleted rainbow trout (<em>Oncorhynchus mykiss</em>) during 16 days storage at 4<sup>o</sup>C by biochemical and microbial assessments. The obtained results revealed that nisin treated samples showed lower (P&lt;0.05) biochemical (peroxide value, thiobarbituric acid-index, pH, free fatty acids, and total volatile base nitrogen) and bacteriological (total viable counts and lactic acid bacteria) attributes during whole storage time compared with the untreated fillets, which can be related to bactericidal and antioxidant activity of the nisin. However, total volatile base nitrogen and total viable count values exceeded above the acceptability on day 8 and 12 of storage for the samples treated without and with nisin, respectively. The results of this study according to biochemical and bacteriological data indicated that nisin enhanced the quality and shelf-life of filleted rainbow trout from 4 to 8 days during storage at 4<sup>o</sup>C. </span></p>

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