scholarly journals Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 61
Author(s):  
Aikaterini Tzamourani ◽  
George Economou-Petrovits ◽  
Stavros Panagiotidis ◽  
George-John Nychas ◽  
Efstathios Z. Panagou
Keyword(s):  
Lactic Acid ◽  
Salt Content ◽  
Modified Atmosphere Packaging ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Modified Atmospheres ◽  
Ph Values ◽  
Physicochemical Changes ◽  
The Mean ◽  
Olive Varieties

Spanish-style green olives are among the main trade preparations in the international market. The purpose of this work was to investigate the effect of the modified atmosphere packaging of Spanish-style green olives in multi-layered pouches on the microbiological and physicochemical characteristics of olives. Green pitted olives of cv. Conservolea and Halkidiki were packaged in high-barrier multi-layered pouches under modified atmospheres and stored at room temperature for 12 months. Microbiological (lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae) and physicochemical changes (pH, acidity, salt content, texture and color) were monitored throughout storage together with sensory assessment. Results showed that the initial microbiota consisted of LAB (5.9–6.3 log CFU/g) and yeasts (4.8–5.3 log CFU/g). Yeasts started to decline and could not be detected after 90 days of storage. In the end, LAB dominated in populations exceeding 5.4 and 6.1 log CFU/g for cv. Halkidiki and Conservolea, respectively. No Enterobacteriaceae could be detected in both olive varieties. In addition, pH values increased gradually from 3.51 to 4.19, the mean acidity was ca. 0.2% (expressed as lactic acid) and the salt content fluctuated between 2.0–4.4%. Color parameters L* (luminance), a* (greenness/redness) and b* (yellowness/blueness) did not change during storage in both varieties. Texture analysis showed a decrease in olive hardness from 15–20 N to 8 N throughout storage. Sensory analysis revealed that cv. Halkidiki olives were crisper with increased fibrousness compared to cv. Conservolea.

scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

scholarly journals Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 109 ◽  
Author(s):  
Elena Gonzalez-Fandos ◽  
Naiara Maya ◽  
Alba Martínez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Acid Solution ◽  
Campylobacter Jejuni ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Distilled Water ◽  
Water Control ◽  
Lactic Acid Solution ◽  
Modified Atmospheres ◽  
Chicken Legs

The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.

Effect of modified atmosphere packaging on the growth and survival of listeria in raw minced beef / Efecto del envasado en atmósferas modificadas sobre el crecimiento y la supervivencia de listeria en carne picada de ternera

1997 ◽  
Vol 3 (4) ◽  
pp. 285-290 ◽  
Author(s):  
C.M. Franco-Abuín ◽  
J. Rozas-Barrero ◽  
M.A. Romero-Rodríguez ◽  
A. Cepeda-Sáez ◽  
C. Fente-Sampayo
Keyword(s):  
Water Activity ◽  
Bacterial Species ◽  
Modified Atmosphere Packaging ◽  
Growth And Survival ◽  
Modified Atmospheres ◽  
Ph Values ◽  
Inhibition Of Growth ◽  
Microbial Inhibition ◽  
Minced Beef ◽  
Minced Meat

A study on the behaviour of Listeria monocytogenes and L. innocua in raw minced meat packaged under modified atmospheres was carried out. Three gas atmospheres were tested with various CO2 concentrations (100% CO2; 65% CO2, 25% O2, 10% N2; 20% CO2, 80% O2). Packages containing minced meat were inoculated or uninoculated with L. monocytogenes and L. innocua and were stored at 4 °C for 18 d. Samples were taken every 3 d, and the development of the bacterial species, pH and water activity ( aw) were monitored. The 100% CO2 atmosphere was the most effective for the inhibition of growth of both species; pH influenced microbial inhibition but low pH values were not the most important factor in the inhibition of Listeria, the direct effect of the CO2 was necessary for that inhibition. Water activity values did not change during storage. None of the gas mixtures were bactericidal. The numbers of L. innocua recovered from all the modified atmos pheres tested were always lower than those of L. monocytogenes.

Physicochemical Characteristics of Monascus-Fermented Soy Sauce

2013 ◽  
Vol 807-809 ◽  
pp. 2059-2065 ◽  
Author(s):  
Wen Yu Hsiao ◽  
Kao Long Gu ◽  
Yih Ming Weng
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Total Nitrogen ◽  
Amino Nitrogen ◽  
Physicochemical Characteristics ◽  
Ammonia Nitrogen ◽  
Soy Sauce ◽  
Ph Values ◽  
Fermentation Period ◽  
Nitrogen Contents

A traditonal soy sauce (S1) and two types of Monascus-fermented soy sauces (S2 and S3) were prepared. Biochemical changes during the aging of soy sauce mash were examined. During a 180-day fermentation period, titratible acidity, pH, brown color, total nitrogen, formaldehyde nitrogen, ammonia nitrogen, and amino nitrogen were determined. After the 180-day fermentation, the final total acidities for S1, S2 and S3 were 2.52, 2.52 and 2.65 g lactic acid/100 mL, respectively; the pH values for S1, S2 and S3 were 5.0, 5.0 and 4.9, respectively. The final total nitrogen contents for S1, S2, and S3 were 1.84%, 1.84% and 1.85%, respectively. The final amino nitrogen contents in soy sauce S1, S2 and S3 were 0.56, 0.56 and 0.57 g/100 ml. The amino acid composition of glutamic acid content in three soy sauces S1, S2 and S3 were 10.88, 11.0, and 11.37 mg/mL.

scholarly journals El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

2019 ◽  
Vol 25 (4) ◽  
pp. 347-355 ◽  
Author(s):  
Radhia Benlacheheb ◽  
Samira Becila ◽  
Miguel A Sentandreu ◽  
Kahina Hafid ◽  
Hiba-Ryma Boudechicha ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Protein Profile ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Myofibrillar Proteins ◽  
Electrophoretic Study ◽  
Micro Organisms

El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physicochemical properties. Changes in the protein profile were also demonstrated by electrophoretic study of myofibrillar proteins. Microbiological determinations included the total viable count, coliforms, Staphylococci, lactic acid bacteria, yeasts, and molds, whereas physicochemical properties were characterized by pH, moisture, salt content and water activity. The results showed that microbial profiles were elevated for all the studied micro-organisms. Staphylococci and lactic acid bacteria were the most abundant micro-organisms in the product. Total coliforms were found in low numbers in fresh meat, being eliminated at the post salting stage of process. The physicochemical characteristics showed that the moisture content decreased in the product during the drying period. The pH also decreased during the drying period, then remained almost unchanged during the rest of the ripening period. Moreover, El Gueddid showed low water activity and high salt content. One of the most important changes in the profile of myofibrillar proteins was a reduction in the myosin heavy chain content.

scholarly journals On the determination of soil pH

1965 ◽  
Vol 37 (1) ◽  
pp. 51-60
Author(s):  
Ritva Ryti
Keyword(s):  
Soil Ph ◽  
Salt Content ◽  
Soil Samples ◽  
Liquid Ratio ◽  
Ph Values ◽  
Water Suspensions ◽  
The Mean ◽  
The Difference ◽  
Soil Groups

In the present paper the routine determination of soil pH in the laboratory was studied using a material of 15 soil samples of various kind and in addition, two larger soil groups, consisting of 80 and 406 samples respectively. In comparing the pH values determined in water and in 0.01 M CaCl2 suspensions, the latter proved to be almost independent of the soil/liquid ratio between 1: 2.5 and 1: 10, that markedly affected the pHH2O values. The change with time from the pH values measured after the first hour showed less variation in CaCl2 suspensions than in water suspensions; the constancy observed in pHCaCl2 values indicating that a relatively short equilibration period of 1—2 hours would be sufficient. To sum up these results, the use of 0.01 M CaCl2 would mean easy and accurate measurements well suited to mass pH determinations. A linear relationship and a highly significant positive correlation was found between pHH2O and pHCaCl2 values in a material of 406 soil samples. The difference between the two values, which largely depends on the soils’ own salt content, ranged from 0 to 1.1 pH units, with the mean difference of 0.49. Therefore, the suggested use of a constant correction factor to bring the pHCaCl2 values to the level of the pH measured in water, is not recommendable. The main advantage of using 0.01 M CaCl2 would be the concealing of differences in salt content of a soil. The use of pHCaCl2 values would also offer new ways for getting more information about a soil’s exchange capacities, as it provides the center point for TERÄSVUORI’s (13) soil curve.

scholarly journals Comparative Analysis of Different Local Anesthetic Solutions Available in Market: An In Vitro and Clinical Study

2021 ◽  
Author(s):  
Eisha Imran ◽  
Faisal Moeen ◽  
Beenish Abbas ◽  
Bakhtawar Yaqoob ◽  
Mehreen Wajahat ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Local Anesthetic ◽  
Compositional Analysis ◽  
Bacterial Activity ◽  
Similar Composition ◽  
Ph Values ◽  
Significant Difference ◽  
The Mean ◽  
The Difference

Abstract Objectives The study aimed to evaluate and compare various commercially available local anesthetic solutions. Materials and Methods A total of 150 commercially available local anesthetic cartridges of similar composition (2% lidocaine with epinephrine 1:100,000) were randomly collected and divided into 3 groups. The designations of groups were selected from their product names such that each group consisted of 60 cartridges. Group S (Septodont, France) Group M (Medicaine, Korea) and Group H (HD-Caine, Pakistan). The samples were divided into five sub-groups, each consisting of 10 cartridges from each group to investigate each parameter. Results The acquired data was statistically analyzed and compared (using SPSS version 12). Compositional analysis revealed a non-significant (P>0.05) difference when the three Groups were compared with standard lidocaine and epinephrine solutions. The mean pH values of samples from group S, M and H respectively fell within the range of pH values of commercially available solutions. Non-significant difference in EPT values of Group S and H was found when efficacy was compared (p = 0.3), however a significant difference (p < 0.01) was observed in contrast to Group M. Anti-bacterial activity was observed in all the group and a non-significant difference in cell viability values of Group S and M was found (p = 0.6), while the difference was significant in comparison to Group H. Conclusion Within the limitations of these investigations, it appears that the properties of different manufacturers fall within the recommended ranges as mentioned in literature and do not appear to be statistically different in the variables we have tested.

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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