Evaluation of Hurdle Technology on Shelf Life Extension of Thai Red Curry Paste and Sour Curry Paste

The effects of reduced water activity and different packaging materials were investigated regarding shelf life extension of Thai red curry paste and sour curry paste. Curry pastes supplemented with 10% sodium chloride and dried at 50°C for 120 minutes and original red and sour curry pastes were evaluated for physical, chemical and microbiological properties. Results showed that L*, a*, and b* values and total viable count in supplemented curry pastes were less than in original curry pastes. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Salmonella spp. and Escherchia coli were not detected in both supplemented and original curry pastes. Protein, fat, fibre, carbohydrate, total phenolic content and IC50 value of supplemented curry pastes did not differ from the original curry pastes. Both supplemented and original curry pastes were vacuum packed in aluminium foil and nylon bags and stored at 25°C for 8 weeks. Results revealed that nylon bags gave higher shelf life extension for supplemented curry pastes over the storage period. Values of water activity, moisture, aflatoxin, total viable count and mould count in supplemented curry pastes packed in nylon bags were less than the Thai community product standards.

Download Full-text

Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

Food Technology and Biotechnology ◽

10.17113/ftb.57.02.19.6128 ◽

2019 ◽

Vol 57 (2) ◽

pp. 230-237 ◽

Cited By ~ 4

Author(s):

Yulian Tumbarski ◽

Radosveta Nikolova ◽

Nadezhda Petkova ◽

Ivan Ivanov ◽

Anna Lante

Keyword(s):

Antioxidant Activity ◽

Mass Loss ◽

Shelf Life ◽

Carboxymethyl Cellulose ◽

Storage Period ◽

Soluble Solids ◽

Life Extension ◽

Total Phenolic ◽

Edible Coatings ◽

Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

Download Full-text

The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1578 ◽

2021 ◽

Author(s):

M. Raquib ◽

T. Borpuzari ◽

M. Hazarika ◽

S.K. Laskar ◽

G.K. Saikia ◽

...

Keyword(s):

Shelf Life ◽

Goat Milk ◽

Storage Period ◽

Viable Count ◽

Vacuum Packaging ◽

Cow Milk ◽

Total Viable Count ◽

Mozzarella Cheese ◽

Kiwi Fruit ◽

Treatment Groups

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract.Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.

Download Full-text

Radurization of Prime Beef Cuts

Journal of Food Protection ◽

10.4315/0362-028x-44.9.677 ◽

1981 ◽

Vol 44 (9) ◽

pp. 677-681 ◽

Cited By ~ 36

Author(s):

J. G. NIEMAND ◽

H. J. VANDERLINDE ◽

W. H. HOLZAPFEL

Keyword(s):

Lactic Acid ◽

Shelf Life ◽

Bacterial Population ◽

Storage Period ◽

Considerable Change ◽

Life Extension ◽

Lactobacillus Species ◽

Shelf Life Extension ◽

Quality And Shelf Life ◽

Control Samples

The bacteriology, organoleptic quality and shelf-life extension of radurized beef cuts were investigated. Application of doses of 2 kGy to vacuum-packed meat caused a considerable change in the bacterial population by elimination of the pseudomonads, Enterobacteriaceae and enterococci. The LLP group of lactic acid bacteria was relatively resistant to radiation, and after radurization was mostly comprised of Lactobacillus species. The lactobacilli multiplied rapidly on the meat during storage at 4 C, and reached relatively high numbers toward the end of the storage period. Odor and appearance evaluations were carried out at regular intervals and were used together with organoleptic testing and bacteriological analyses to determine the shelf-life extension of radurized beef cuts. A doubling in the shelf-life of samples irradiated to 2 kGy was attained when compared to non-irradiated (control) samples.

Download Full-text

Quality and shelf-life extension of refrigerated (4°C) Spotted snakehead (Channa punctata) using γ-radiation and food-grade preservative

Jahangirnagar University Journal of Biological Sciences ◽

10.3329/jujbs.v9i1-2.53702 ◽

2021 ◽

Vol 9 (1-2) ◽

pp. 1-12

Author(s):

Efat Ara Mou ◽

Md Enamul Haque ◽

Arzina Hossain ◽

Mahfuza Islam ◽

Md Kamruzzaman Munshi ◽

...

Keyword(s):

Gamma Radiation ◽

Shelf Life ◽

Microbiological Quality ◽

Storage Period ◽

Life Extension ◽

Potassium Sorbate ◽

Control Panel ◽

Channa Punctata ◽

Food Grade ◽

Shelf Life Extension

Investigations were carried out to evaluate the effect of gamma radiation (1.0 and 1.5 kGy) and food-grade preservative (2% potassium sorbate) on the shelf-life of refrigerated (4°C) Spotted snakehead, Channa punctata (Bloch, 1793). Quality assessments were evaluated by sensory (OS), chemical (TV), microbial (TBC and TCC) analyses. Based on control panel, OS was shown to be gradually decreased with the storage time. Irradiated and potassium sorbate treated samples were found acceptable (edible) up to 28 and 21 days, respectively of storage period. TV were lower in irradiated samples with dose of 1.5 kGy compared to other samples. Though microbial load of each of the irradiated samples were within the acceptable limits up to 28 days but 1.5 kGy dose was found more effective. Gamma radiation in combination with good refrigeration could be most effective treatment for the shelf-life extension and microbiological quality improvement for snakehead preservation. Moreover, this preservation technique may be applicable for other fish species to enhance food safety for public health issues. Jahangirnagar University J. Biol. Sci. 9(1 & 2): 1-12, 2020 (June & December)

Download Full-text