scholarly journals The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 635 ◽  
Author(s):  
Sasa Novakovic ◽  
Ilija Djekic ◽  
Anita Klaus ◽  
Jovana Vunduk ◽  
Vesna Djordjevic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Quality Characteristics ◽  
Control Group ◽  
Refrigerated Storage ◽  
Mesophilic Bacteria ◽  
Chilled Storage ◽  
Negative Effect ◽  
Pork Sausages ◽  
Microbiological Properties

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

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.

scholarly journals Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp (Cyprinus carpio) Fillets

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3243
Author(s):  
Ana Gabriela Morachis-Valdez ◽  
Ángel Santillán-Álvarez ◽  
Leobardo Manuel Gómez-Oliván ◽  
Imelda García-Argueta ◽  
Hariz Islas-Flores ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cyprinus Carpio ◽  
Total Protein ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Refrigerated Storage ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
Peppermint Extract ◽  
Microbiological Properties

Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oils of various spices that have antioxidant and antimicrobial activity, as well as being friendly to the environment. The objective of this research was to develop a new edible coating based on chitosan enriched with peppermint extract and to evaluate its effectiveness to inhibit microbial development in vitro and improve both the quality and shelf life of common carp (Cyprinus carpio) during refrigerated storage (4 ± 1 °C). Three treatments were used: edible coating (C + EC), edible coating +, 5% chitosan (C + ECCh) and edible coating + 1.5% chitosan + 10% peppermint (C + ECChP). Prior the coating carp fillets; the antibacterial activity and antioxidant capacity were evaluated in the peppermint extract and coating solutions. After coating and during storage, the following were determined on the fillet samples: microbiological properties, observed for ECP, an inhibition halo of 14.3 mm for Staphylococcus aureus, not being the case for Gram-negative species, for ECCh, inhibition halos of 17.6 mm, 17.1 mm and 16.5 mm for S. aureus, Salmonella typhimurium and Escherichia coli, respectively; for the ECChP, inhibition halos for S. aureus, S. typhimurium and E. coli of 20 mm, 17 mm and 16.8 mm, respectively. For the physicochemical characteristics: an increase in solubility was observed for all treatments during storage, reaching 46.7 mg SN protein/mg total protein for the control, and values below 29.1 mg SN protein/mg total protein (p < 0.05), for fillets with EC (C + EC > C + ECCh > C + ECChP, respectively at the end of storage. For the pH, maximum values were obtained for the control of 6.4, while for the fillets with EC a maximum of 5.8. For TVB-N, the fillets with different CE treatments obtained values (p < 0.05) of 33.3; 27.2; 25.3 and 23.3 mg N/100 g (control > C + E C > C + ECCh > C + ECChP respectively). Total phenolic compounds in the aqueous peppermint extract were 505.55 mg GAE/100 g dried leaves, with 98.78% antioxidant capacity in the aqueous extract and 81.88% in the EC. Biomolecule oxidation (hydroperoxide content) had a significant increase (p < 0.05) in all treatments during storage, 1.7 mM CHP/mg protein in the control, to 1.4 in C + EC, 1.27 in C + ECCh and 1.16 in C + ECChP; TBARS assay values increased in the different treatments during refrigerated storage, with final values of 33.44, 31.88, 29.40 and 29.21 mM MDA/mg protein in the control; C + EC; C + ECCh and C + ECChP respectively. In SDS -PAGE a protective effect was observed in the myofibrillar proteins of fillets with ECChP). The results indicate that the C + ECCh and C + ECChP treatments extend the shelf life of 3–5 days with respect to microbiological properties and 4–5 days with respect to physicochemical characteristics. A reduction in lipid and protein oxidation products was also observed during refrigerated storage. With these findings, this is considered a promising method to increase the shelf life of fish fillets combined with refrigeration and we are able to recommend this technology for the fish processing industry.

scholarly journals Coating based on cassava starch and chitosan in maintenance of vacuum packaged shrimp quality

2020 ◽  
Vol 9 (8) ◽  
pp. e275985714
Author(s):  
Débora Midian Galdino Benevides ◽  
Bárbara Jéssica Pinto Costa ◽  
Heithor Syro Anacleto de Almeida ◽  
Elisandra Cibely Cabral de Melo ◽  
Renata Cristina Borges da Silva Macedo ◽  
...  
Keyword(s):  
Antimicrobial Properties ◽  
Cassava Starch ◽  
Negative Control ◽  
Control Group ◽  
Ph Variation ◽  
Mesophilic Bacteria ◽  
Nutritional Characteristics ◽  
And Control ◽  
Marketing Chain

Shrimp is a product with good nutritional characteristics and strong market appeal, however, highly susceptible to microbiological contamination. For this reason, the use of appropriate preservation methods is essential to guarantee the quality of this food throughout its marketing chain. Conventional methods of shrimp preservation make use of non-biodegradable plastic packaging associated with refrigeration and vacuum. As an alternative to these plastic packages, coatings based on biopolymers such as polysaccharides and proteins can be used. In this work, the quality of the shrimp covered with films from cassava starch and chitosan was evaluated. Fresh shrimp were collected, peeled, and dipped in filmogenic solutions of cassava starch, chitosan, and mixed cassava starch with chitosan (1:1), a negative control was performed. The samples were stored in vacuum packages for six days, and on days 3 and 6, three repetitions of mesophilic bacteria count, pH, and humidity analysis were performed. The groups with coatings presented lower bacterial counts than the control group, especially the groups containing chitosan.  The pH and humidity changed during the days of experiment only in the group covered with cassava starch and control group, being pH variation associated with the increase of mesophilic bacteria count in these groups. The influence of the application of the coating on the conservation of the shrimp, in addition to creating a barrier around it, shows antimicrobial properties when considering chitosan, and may be a promising method for the conservation of minimally processed food.

scholarly journals Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri

2019 ◽  
Vol 7 (10) ◽  
pp. 1657 ◽  
Author(s):  
Yılmaz Uçar ◽  
Fatih Özoğul
Keyword(s):  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Consumer Perception ◽  
Control Group ◽  
Treatment Groups ◽  
Positive Effects ◽  
Negative Effect ◽  
Colour Changes ◽  
And Control

In this study, the effects of nisin solutions prepared at different concentrations (0.2%, 0.4% and 0.8%) on colour changes during cold and vacuum packed storage of sea bass fillets were investigated. In the sensory analysis (raw and cooked) performed by the panellists, the shelf life of sea bass in trial I was 6 and 8 days for control and nisin treatment groups, respectively; in trial II was 12 and 14 days for control and nisin treatment groups, respectively. There was no negative effect of the application of nisin on the natural smell and aroma of fish meat. It has been found that the application of nisin, which is more preferred by the panellists than the control group, prolongs the shelf life of the sea bass for 2 days for all trials. The results indicated that the seabass fillets treated with only nisin (trial I) and the combined use of the vacuum packaging and nisin (trial II) resulted in better preservation of colour. The results of study revealed better colour results for 12 days in trial I and 18 days in trial II storage time better consumer perception than control group. The results of the study revealed better colour results for 12 days in trial I and for 18 days in trial II and better consumer perception than control group. As a result, the application of nisin had a positive effect on the colour stability of the fillets. The findings of the present study include useful information on the quality and control of seafood. It is foreseen that informing the food sector and consumers about the use of nisin as an alternative natural preservative with positive effects on human health can have an economic and social widespread effect.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

Beech sapling architecture following small and medium gap disturbances in silver fir-beech old-growth forests in Slovenia

2005 ◽  
Vol 156 (12) ◽  
pp. 481-486 ◽  
Author(s):  
Jurij Diaci ◽  
Lahorka Kozjek
Keyword(s):  
Light Intensity ◽  
Quality Characteristics ◽  
Stem Length ◽  
Silver Fir ◽  
Beech Forests ◽  
Vertical Growth ◽  
Relative Light Intensity ◽  
Stem Bending ◽  
Negative Effect

The objective of our research was to examine the effect of canopy shading on beech sapling architecture in the oldgrowth silver fir-beech forests of Pecka and Rajhenavski Rog. In August 2003 we sampled one plot (352 m2) in a large gap in Pecka, which was a result of a strong windstorm in 1983, and eight small gaps (26–78 m2) with similar sapling heights (3.8–8 m). A ground view of each gap was drawn including the characteristics of gap border trees and the density of separate sapling layers was recorded. The height and diameter were measured for each sapling, as well as the following quality characteristics on selected dominant saplings: width of the crown,number of larger branches and knots (&gt;1/3 DBH), intensity of stem bending, deviation from vertical growth, number of terminal shoots, and the type of damage. The results show a negative effect of high canopy shading (estimated relative light intensity was below 5%) on the architectural quality of saplings. A lower overall density of saplings, greater intensity of bending and deviation from vertical growth, a shorter stem length without branches, a larger number of saplings with two terminal shoots, and a larger number of damaged saplings were observed in small gaps.

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