scholarly journals Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2854
Author(s):  
Barbara Speranza ◽  
Angela Racioppo ◽  
Antonio Bevilacqua ◽  
Veronica Buzzo ◽  
Piera Marigliano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Development Stage ◽  
Atmospheric Plasma ◽  
Alternative Methods ◽  
Thermal Method ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Fish Products ◽  
Innovative Methods

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand.

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

scholarly journals Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

2021 ◽  
Vol 11 (2) ◽  
pp. 833
Author(s):  
Sotirios I. Ekonomou ◽  
Ioannis S. Boziaris
Keyword(s):  
Electric Fields ◽  
Microbiological Quality ◽  
Microbial Inactivation ◽  
Atmospheric Plasma ◽  
Added Value ◽  
Alternative Methods ◽  
Thermal Methods ◽  
High Hydrostatic Pressure Processing ◽  
Spoilage Bacteria ◽  
Seafood Products

A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

scholarly journals Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Agnieszka Starek ◽  
Agnieszka Sagan ◽  
Dariusz Andrejko ◽  
Barbara Chudzik ◽  
Zbigniew Kobus ◽  
...  
Keyword(s):  
Shelf Life ◽  
Atmospheric Pressure ◽  
Atmospheric Pressure Plasma ◽  
Tomato Juice ◽  
Atmospheric Plasma ◽  
Thermal Method ◽  
Digital Microscopy ◽  
Chemical Waste ◽  
Pressure Plasma ◽  
Cold Atmospheric Pressure Plasma

AbstractCold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC tomato juice. Samples exposed to cold atmospheric plasma had mostly an intact structure, as revealed by digital microscopy. The investigations indicate that CAP can be applied for biological and chemical waste-free decontamination of food and extension of its shelf life.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

scholarly journals PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

AGROINTEK ◽  
2018 ◽  
Vol 12 (1) ◽  
pp. 39
Author(s):  
Dian Fitriarni ◽  
Rafika Ayuni
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Raw Materials ◽  
Sugar Content ◽  
Fruit Weight ◽  
Imperata Cylindrica ◽  
Alternative Methods ◽  
Musa Spp ◽  
Percentage Decrease ◽  
Liquid Smoke

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>

scholarly journals Model for Deformation of Cells from External Electric Fields at or Near Resonant Frequencies

2020 ◽  
Author(s):  
L. Martinez ◽  
A. Dhruv ◽  
L. Lin ◽  
E. Balaras ◽  
M. Keidar
Keyword(s):  
Electric Field ◽  
Cancer Cells ◽  
Electric Fields ◽  
High Energy ◽  
Atmospheric Plasma ◽  
Maximum Effect ◽  
Viscoelastic Response ◽  
Resonant Frequencies ◽  
Wave Source ◽  
External Electric Fields

AbstractThis paper presents a numerical model to investigate the deformation of biological cells by applying external electric fields operating at or near cell resonant frequencies. Cells are represented as pseudo solids with high viscosity suspended in liquid media. The electric field source is an atmospheric plasma jet developed inhouse, for which the emitted energy distribution has been measured.Viscoelastic response is resolved in the entire cell structure by solving a deformation matrix assuming an isotropic material with a prescribed modulus of elasticity. To investigate cell deformation at resonant frequencies, one mode of natural cell oscillation is considered in which the cell membrane is made to radially move about its eigenfrequency. An electromagnetic wave source interacts with the cell and induces oscillation and viscoelastic response. The source carries energy in the form of a distribution function which couples a range of oscillating frequencies with electric field amplitude.Results show that cell response may be increased by the external electric field operating at or near resonance. In the elastic regime, response increases until a steady threshold value, and the structure moves as a damped oscillator. Generally, this response is a function of both frequency and magnitude of the source, with a maximum effect found at resonance. To understand the full effect of the source energy spectrum, the system is solved by considering five frequency-amplitude couplings. Results show that the total solution is a nonlinear combination of the individual solutions. Additionally, sources with different signal phases are simulated to determine the effect of initial conditions on the evolution of the system, and the result suggests that there may be multiple solutions within the same order of magnitude for elastic response and velocity. Cell rupture from electric stress may occur during application given a high energy source.SignificanceCold atmospheric plasma jets (CAPJs) have been widely researched for their potential applications in cancer therapy. Existing research has focused mainly on the ability of CAPJs to deliver a mixture of reactive species which can be absorbed by cancer cells and induce cell death. The objective of our study is to investigate the mechanical effect of CAPJ electromagnetic (EM) waves on interacting cells. By coupling the EM waves associated with plasma frequency and cell viscoelastic response, we have developed a numerical tool to investigate cell damage either by mechanical or thermal loads. This work is motivated by the promise of EM waves to function as a sensitizing agent for cancer cells in preparation for chemotherapy.

scholarly journals Assessment of commodities fishing in the trade network of the city of Sumy

2019 ◽  
pp. 35-40
Author(s):  
R Petrov ◽  
S. Nazarenko ◽  
F. Muravyov ◽  
O. Kutah ◽  
O. Podlubny
Keyword(s):  
The Body ◽  
Industrial Complex ◽  
Quality And Safety ◽  
Trade Network ◽  
Commercial Fish ◽  
Fish Products ◽  
Dried Fish ◽  
Frozen Fish ◽  
The City

Introduction. To date, one of the priority tasks of the agro-industrial complex of Ukraine is to provide the population with benign and safe environmental and veterinary-sanitary products of animal products. Aquaculture is one of the fastest growing industries in the rapidly developing agro-industrial complex. The mentioned industry is able to provide the population with high quality nutritious and dietary fishery products in a relatively short period. Fish products replenish the human diet with essential amino acids, polyunsaturated fatty acids, trace elements and other nutrients to meet the needs of the body. But important indicators are the quality and safety of fish and fish products. The use of hazardous fish products by humans can lead to human diseases. Therefore, research on determining the safety and quality of fish remains an important link. The goal of the work. The purpose of our research was to investigate commercial fish sold in the Sumy trade network and to carry out its veterinary and sanitary evaluation. Materials and methods of research. These studies were conducted under the conditions of the Department of Veterinary Expertise, Microbiology, Zohygiene and Safety and Quality of Livestock Products of Sumy National Agrarian University and in Sumy Regional State Laboratory of the State Consumer Service. Conducted research on commercial fish, which came to the sale in the trade network of the city of Sumy, namely in supermarkets, specialized stores and agri-food markets. Fresh, dried and frozen fish were studied.. Results of research and discussion. As a result of the study of the selected samples was found in live fish, namely the fathead, characteristic signs of postodiplastomosis. This disease manifested itself as small black spots on the body of a fish. It was also revealed in the study of carp in two specimens that the chronic course of aeromonosis was manifested by the presence of fissured ulcers on the body of the fish. Since the detection of the disease did not spoil the product indicators of fish, then all living fish are allowed to sell. When examining dried fish, no deviations from the requirements for dried fish were found in the submitted samples. All fish are identified as benign and admitted for sale. Studies of fresh frozen fish (hake) revealed the presence in the muscle tissue of the nematode Contracoecum squalii Affected fish are characterized by an increased content of microorganisms in the deep and superficial muscle layers, a doubtful or negative reaction to peroxidase, a doubtful or substandard reaction with a Nesler reagent, a doubtful or substandard reaction with sulfuric acid, acidification. Conclusions and prospects for further research: 1. In a study of 323 samples of live, dried, frozen fish, which entered the trade network in Sumy, it was found that 8 (2.47%) samples did not correspond to good-quality fish.2. Signs of diseases characteristic of aeromonosis (2 specimens), postodiplastomosis (1 specimen) and contracenosis (5 specimens) were established in the selected fish samples.3. A batch of hake (170 kg) in which the pathogen Contracoecum squalii was detected is not allowed for sale and is intended for technical disposal. In the future, it is planned to develop and implement a permanent monitoring system for the quality and safety of fish and fishery products that are commercially available.

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