Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection (VIP) identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network (BP-ANN), the hybrid PLS–BP-ANN model better predicts the shelf life of cooked cured ham using the nine important variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf life prediction of cooked cured ham.

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Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

Journal of Food Protection ◽

10.4315/0362-028x-51.7.531 ◽

1988 ◽

Vol 51 (7) ◽

pp. 531-533 ◽

Cited By ~ 21

Author(s):

S. D. ABBEY ◽

E. K. HEATON ◽

D. A. GOLDEN ◽

L. R. BEUCHAT

Keyword(s):

Escherichia Coli ◽

Sensory Quality ◽

Structural Integrity ◽

Storage Temperature ◽

Objective Measurement ◽

Quality Changes ◽

Subjective Ratings ◽

Temperature Growth ◽

Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

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Growth Model of Escherichia coli O157:H7 at Various Storage Temperatures on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-283 ◽

2014 ◽

Vol 77 (1) ◽

pp. 23-31 ◽

Cited By ~ 10

Author(s):

AHMAD ROIS MANSUR ◽

JUN WANG ◽

MYEONG-SU PARK ◽

DEOG-HWAN OH

Keyword(s):

Escherichia Coli ◽

Growth Model ◽

Storage Temperature ◽

Growth Parameters ◽

Model Development ◽

Escherichia Coli O157 ◽

Electrolyzed Water ◽

E Coli ◽

Significant Difference ◽

Storage Temperatures

This study was conducted to investigate the disinfection efficacy of hurdle treatments (thermosonication plus slightly acidic electrolyzed water [SAcEW]) and to develop a model for describing the effect of storage temperatures (4, 10, 15, 20, 25, 30, and 35°C) on the growth of Escherichia coli O157:H7 on fresh-cut kale treated with or without (control) thermosonication combined with SAcEW. The hurdle treatments of thermosonication plus SAcEW had strong bactericidal effects against E. coli O157:H7 on kale, with approximately 3.3-log reductions. A modified Gompertz model was used to describe growth parameters such as specific growth rate (SGR) and lag time (LT) as a function of storage temperature, with high coefficients of determination (R2 > 0.98). SGR increased and LT declined with rising temperatures in all samples. A significant difference was found between the SGR values obtained from treated and untreated samples. Secondary models were established for SGR and LT to evaluate the effects of storage temperature on the growth kinetics of E. coli O157:H7 in treated and untreated kale. Statistical evaluation was carried out to validate the performance of the developed models, based on the additional experimental data not used for the model development. The validation step indicated that the overall predictions were inside the acceptable prediction zone and had lower standard errors, indicating that this new growth model can be used to assess the risk of E. coli O157:H7 contamination on kale.

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Removal Effects of Microorganism and Pesticide Residues on Chinese Cabbages by Electrolyzed Water Washing

Korean Journal of Food Science and Technology ◽

10.9721/kjfst.2012.44.5.628 ◽

2012 ◽

Vol 44 (5) ◽

pp. 628-633 ◽

Cited By ~ 5

Author(s):

Jung-Min Sung ◽

Kee-Jai Park ◽

Jeong-Ho Lim ◽

Jin-Woong Jeong

Keyword(s):

Pesticide Residues ◽

Electrolyzed Water ◽

Water Washing

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The measurement of cleansing efficacy in acidic electrolyzed water washing of endoscopes with “Adenosine triphosphate (ATP) wiping examination”

Progress of Digestive Endoscopy ◽

10.11641/pde.71.2_46 ◽

2007 ◽

Vol 71 (2) ◽

pp. 46-49

Author(s):

Kiyoshi Ikeda ◽

Tomoyuki Mochizuki ◽

Yukio Fujino ◽

Mitsuki Masuo ◽

Kazuhisa Shitou ◽

...

Keyword(s):

Adenosine Triphosphate ◽

Electrolyzed Water ◽

Water Washing

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Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

E3S Web of Conferences ◽

10.1051/e3sconf/202130202004 ◽

2021 ◽

Vol 302 ◽

pp. 02004

Author(s):

Ratchanee Charoen ◽

Plengsuree Thiengnoi ◽

Regine Schoenlechner ◽

Sutee Wangtueai

Keyword(s):

Weight Loss ◽

Citric Acid ◽

Sodium Benzoate ◽

Storage Temperature ◽

Storage Period ◽

Quality Changes ◽

Bamboo Shoot ◽

Weight Loss Percentage ◽

Quality Aspects ◽

Sensory Qualities

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects.

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