scholarly journals Microbiological and chemical-physical shelf-life and panel test to evaluate acceptability of liver mortadella

2016 ◽  
Vol 5 (4) ◽  
Author(s):  
Erica Tirloni ◽  
Simone Stella ◽  
Cristian Bernardi ◽  
Vittorio Maria Moretti ◽  
Carla Bersani ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Microbial Growth ◽  
Panel Test ◽  
Physical Chemical ◽  
Lipid Stability ◽  
Low Salt ◽  
Microbiological Parameters ◽  
Coagulase Positive Staphylococci

This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological (TVC, LAB, <em>Enterobacteriaceae</em>, <em>Escherichia coli</em>, <em>Pseudomonas</em> spp., Coagulase Positive Staphylococci, Sulphite reducing Clostridia, yeasts and moulds, <em>Listeria monocytogenes</em> and <em>Salmonella</em> spp.) and physical-chemical analyses (pH, colorimetric parameters, TVBN, TBARs), in parallel with consumer acceptability tests. The product characteristics (low salt and nitrites concentration, high aw and pH close to 6.5) were not efficient hurdles for microbial growth. No pathogens were detected in the samples; the initial TVC (5.4 Log CFU/g) increased rapidly, reaching values around 8 Log CFU/g at T14 for both the series, and was almost totally composed by LAB, leading to the acidification of the product (pH at T49 = 5.05 at 4°C and 5.24 at 8°C). The other microbiological parameters were below 2 Log CFU/g. The product showed a good protein and lipid stability (TVBN &lt;33 N/100g and TBARs &lt;8 nmol/g at T49). The sensorial quality of liver mortadella was more affected by the storage time than by the temperature. An evident colour modification was detected after T35, when the product was also frequently rejected by the panellists, mainly due to odour. Thus, the shelf life of sliced cooked liver mortadella should be shortened below 30 days.

scholarly journals Analisis Masa Simpan Jenang Labu Siam Berpotensi Sebagai Produk Oleh-Oleh Baru

2020 ◽  
Vol 9 (2) ◽  
pp. 218
Author(s):  
Putri Yanesya ◽  
Betti Janusari ◽  
Zenna Azerine Kalista ◽  
Dini Junita
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Edible Coating ◽  
Chemical Quality ◽  
Physical Chemical ◽  
Microbiological Parameters ◽  
Processed Products

Jenang, or what is often called dodol, slab, or gelamai, includes dense, chewy, half-processed products. Jenang, which was innovated from chayote, has a relatively short shelf life, which is only able to survive 3-5 days at room temperature (27ºC). Therefore, a good packaging is needed that can extend the shelf life of one of them is edible coating, which is the packaging of edible materials. Edible coating is one of the efforts that can be done to maintain the quality of a food. The purpose of this study was to determine the quality and estimation of chayote with and without edible jenang based on physical, chemical, and microbiological parameters. In this study using the analysis of water content, peroxide numbers, and total microbes and using the edible dip method. From the research it can be seen that the chayote jenang based on physical quality in edible samples can maintain the water content so that the texture remains elastic compared to without edible until the 15th day. Based on the chemical quality in jenang squash with edible, oxidation only occurred after storage on the 22nd day. Microbiological quality in the conjoined pumpkin jenang coated with edible or without edible was overgrown with a total amount of yeast mold ≥300,000 Cfu / g.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals EUPHORBIA CADUCIFOLIA HAINES, EUPHORBIA NIVULIA BUCH. HAM AND EUPHORBIA TIRUCALLI LINN. LATEX SHELF-LIFE ASSESSMENT OF EUPHORBIA ANTIQUORUM LINN.

2020 ◽  
pp. 119-123
Author(s):  
SUDIPTA ROY ◽  
RABINARAYAN ACHARYA ◽  
ANAGHA RANADE ◽  
M. S. CHOLERA
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Microbial Growth ◽  
Life Assessment ◽  
Fungal Culture ◽  
Standard Protocol ◽  
Euphorbia Tirucalli ◽  
Physical Attributes ◽  
Ph Range

Objective: In the present study, an attempt was made to assess the shelf life of the Snuhi latex which is frequently used in fresh condition for the preparation of Ksharasutra, a medicated thread, used in Ayurveda. Methods: The latex of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli were collected individually and stored in air tight glass vials during the month of May, 2018. Physical attributes like Colour, odour, appearances, pH and microbial load of all four samples were assessed as per standard protocol. Assessment was made every day, 9 AM, for 7 d in room temperature and for 10 d in refrigerated samples. Results: Result shows that, pH range (start-end day) was 4.25-5.18, 4.79-5.12, 4.48-4.76 and 4.40-5.42 in case of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli at room temperature. It was found that, Aspergillus niger was found in Euphorbia antiquorum, Euphorbia caducifolia whereas Candida albicans was found in Euphorbia tirucalli latex in fungal culture on the 7th day after collection, when the samples were stored at room temperature. All the samples were free from microbial growth up to 10thday when stored at 4-5 °C in a refrigerator. Conclusion: Temperature, and moisture affects the quality of fresh snuhi latex. The latex remains free from microbial growth up to six days in room temperature and up to 10 d under at refrigerated temperature (4-5 °C).

scholarly journals The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 240 ◽  
Author(s):  
Custódia Gago ◽  
Rui Antão ◽  
Cristino Dores ◽  
Adriana Guerreiro ◽  
Maria Graça Miguel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Microbial Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Samples ◽  
Solids Content ◽  
Internal Browning ◽  
Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection†

1995 ◽  
Vol 58 (9) ◽  
pp. 1007-1013 ◽  
Author(s):  
M. R. BLAKE ◽  
B. C. WEIMER ◽  
D. J. MCMAHON ◽  
P. A. SAVELLO
Keyword(s):  
Shelf Life ◽  
Lipase Activity ◽  
Storage Time ◽  
Consumer Preference ◽  
Steam Injection ◽  
Distribution Area ◽  
Direct Steam ◽  
Off Flavors ◽  
Direct Steam Injection

Heat treatments of milk between 100 and 145°C produce a new type of product with a shelf life of 15 to 30 days at 7°C, which is termed extended shelf life (ESL) milk. Little information is available on the safety and sensory qualities of this product. Extended shelf life milk is being processed commercially to expand the distribution area of fluid milk products. After arrival at market, this product still has the shelf life of a pasteurized product. In this study milk was processed by direct steam injection at temperatures between 100 and 140°C for 4 or 12 s. Holding time did not significantly affect the sensory quality of the milk. A trained taste panel found cooked flavor and other off flavors varied significantly with increasing processing temperature and storage time. There were no significant differences noted in cooked or off flavors between 132 and 140°C. Psychrotrophic Bacillus species were isolated from milk processed at and below 132°C, while no organisms were isolated from milk processed at temperatures at or above 134°C. Consumer preference panels indicated consumers preferred milk processed at 134°C for 4 s to ultrahigh-temperature (UHT) processed milk, although there was a slight preference for high-temperature short-time processed (HTST) milk compared to milk processed at 134°C for 4 s. Higher temperatures had a less destructive effect on lipase activity, while storage time did not significantly affect lipase activity.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

Assessment of the Microbiological Quality of Meat Pies from Retail Sale in England 2013

2016 ◽  
Vol 79 (5) ◽  
pp. 781-788 ◽  
Author(s):  
JIM McLAUCHLIN ◽  
HEATHER AIRD ◽  
ANDRE CHARLETT ◽  
NICOLA ELVISS ◽  
ANDREW FOX ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Foodborne Illness ◽  
Indicator Organisms ◽  
E Coli ◽  
Microbiological Parameters ◽  
Bacillus Spp ◽  
The Individual ◽  
Coagulase Positive Staphylococci

ABSTRACT Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp. including B. cereus (ISO 1737), Escherichia coli (ISO 16649), Enterobacteriaceae (ISO 21528), and aerobic colony counts (ACCs; ISO 4833). Microbiological quality was satisfactory in 94% of samples, borderline in 5%, and unsatisfactory in 1%. The proportion of pies from markets that were borderline or unsatisfactory significantly increased, and the proportion of borderline or unsatisfactory pies from supermarkets significantly decreased. Among the refrigerated (0 to 15°C) pies, microbiological quality significantly decreased in pies stored at &gt;8°C and further significantly decreased at in pies stored at ambient temperature (&gt;15 to 25°C). Samples collected at 25 to 40°C had the highest proportion of borderline or unsatisfactory results, but results improved in pies stored at &gt;40°C. The most common cause for borderline or unsatisfactory results was elevated ACCs (5% of all samples). Within the individual microbiological parameters, borderline or unsatisfactory results resulted from elevated Enterobacteriaceae or Bacillus levels (10 samples for each), C. perfringens levels (2 samples), and S. aureus or E. coli levels (1 sample each). L. monocytogenes was recovered from one pie at &lt;10 CFU/g. A literature review revealed a range of microbiological hazards responsible for food poisoning and meat pie consumption, and surveillance data from 1992 to 2012 from England indicated that C. perfringens was the most commonly reported cause of outbreaks of foodborne illness.

scholarly journals Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

2021 ◽  
Vol 9 (2) ◽  
pp. 521
Author(s):  
Lucas De Oliveira Soares Rebouças ◽  
Julianna Paula do Vale Figueiredo ◽  
Maria Carla da Silva Campelo ◽  
Jovilma Maria Soares De Medeiros ◽  
Renata Bezerra Gomes Rebouças ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Plasma ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Microbial Growth ◽  
Quality Attributes ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Non Thermal Plasma

This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

scholarly journals PENGARUH KONSENTRASI EKSTRAK AIR SEREH WANGI (Cymbopogon nardus L.) TERHADAP KUALITAS TAHU

2016 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Erynola Moniharapon ◽  
Sandriana J Nendissa ◽  
Agustina Souripet ◽  
Salma Hataul
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Storage Time ◽  
Microbial Growth ◽  
Water Extract ◽  
High Protein ◽  
National Standard ◽  
Cymbopogon Nardus ◽  
Randomized Experimental Design

The objectives of this research were both to know as well as to determine the exact concentration of lemongrass water extract applied during storage on the quality of tofu. A complete randomized experimental design with two factor of treatments was utilized. The first factor was concentration of lemongrass water extract with 3 levels of treatmens, i.e : T1 : 1 kg of lemongrass : 2 L of water, T2 : 1 kg of lemongrass : 3 L of water, T3 : 1 kg of lemongrass : 4 L of water. Whereas the second factor was the storage time, i.e : L0 : 0 day, L1 : 2 day and L3 : 4 day. Variables observed including chemical, and microbial. They consit of protein, moisture, TPC, and Salmonella. Results showed that lemongrass water extract with the concentration of 1 : 4 stored for 4 day had high protein and moisture, content which were 15.4%, and 74.37%, respectively results from microbial test showed that microbial growth was suspressed by the treatments and the content were still in the range set by Indonesian National Standard Agency.

scholarly journals Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

2016 ◽  
Vol 5 (5) ◽  
pp. 88 ◽  
Author(s):  
Bruno Alejandro Irigaray ◽  
Natalia I. Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
Maria Antonia Grompone
Keyword(s):  
Shelf Life ◽  
Ethyl Ester ◽  
Induction Time ◽  
Storage Time ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Sensitive Method

Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

Sign in / Sign up

Export Citation Format

Share Document