The Effect of Selected Chemical Preservatives and Starter Cultures on the Sensory Characteristics and Shelf Life of Rice Injera

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

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Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

Journal of Food Protection ◽

10.4315/jfp-20-391 ◽

2021 ◽

Author(s):

Zuyan He ◽

Jia zheng ◽

Laping He ◽

Cuiqin Li ◽

Penggang Hu ◽

...

Keyword(s):

Essential Oil ◽

Prediction Model ◽

Shelf Life ◽

Prediction Models ◽

Antimicrobial Effect ◽

Quality Parameters ◽

Sensory Characteristics ◽

Main Compound ◽

Flavor Components ◽

Volatile Flavor

Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. By contrast, milk is rich in protein. Yogurts produced through the cofermentation of potatoes and milk is a highly nutritious food. In addition, the quality and shelf life of yogurts are hot topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs were compared, the effect of perilla leaf EO (PLEO) content on potato yogurt was discussed, and the volatile flavor components of PLEO and PLEO potato yogurt were detected. Furthermore, the effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt were analyzed to establish a shelf life model. Results showed that PLEO had a good antimicrobial effect and was the appropriate EO. A total of 69 compounds were detected in PLEO, with limonene being the main compound. PLEO had an effect on the pH, sensory characteristics, and viable counts of potato yogurt during storage. The best PLEO addition amount was 0.04%. PLEO had a considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was better than that of potato yogurt without PLEO in the later stage of storage. Moreover, the shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the content of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5 °C were established as A = A 0 e 0.00323 t and A = A 0 e 0.00355 t , respectively. Comparing the accuracy factor and deviation factor of the models revealed that the sensory prediction model was more rational than the pH prediction model. Data from this study provided support to the potential industrial application and shelf life prediction of EO yogurt.

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The Effect of Chemical Preservatives, Pasteurization and Refrigeration on the Shelf Life of Agadagidi A Fermented Plantain Drink

Research Journal of Microbiology ◽

10.3923/jm.2012.145.157 ◽

2012 ◽

Vol 7 (3) ◽

pp. 145-157

Author(s):

Omojasola Patricia Folakemi ◽

Davies Olabisi Flora ◽

Kayode Rowland Monday

Keyword(s):

Shelf Life ◽

Chemical Preservatives

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Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures

Pakistan Journal of Nutrition ◽

10.3923/pjn.2010.279.283 ◽

2010 ◽

Vol 9 (3) ◽

pp. 279-283

Author(s):

Dileep Kumar Loha ◽

Saghir Ahmed Shei ◽

Muhammad Shahnawaz

Keyword(s):

Shelf Life ◽

Chemical Preservatives

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EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES

Italian Journal of Food Safety ◽

10.4081/ijfs.2011.2.43 ◽

2011 ◽

Vol 1 (2) ◽

pp. 43

Author(s):

S. Parmegiani ◽

A. Vizzani ◽

P. Sechi ◽

B. Cenci Goga

Keyword(s):

Starter Cultures ◽

Sensory Characteristics ◽

Dama Dama ◽

Dairy Starter Cultures ◽

Dairy Starter

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Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Foods ◽

10.3390/foods9040514 ◽

2020 ◽

Vol 9 (4) ◽

pp. 514 ◽

Cited By ~ 4

Author(s):

Paola Conte ◽

Costantino Fadda ◽

Alessandra Del Caro ◽

Pietro Paolo Urgeghe ◽

Antonio Piga

Keyword(s):

Relevant Literature ◽

Food Product ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Starter Cultures ◽

Sensory Characteristics ◽

Table Olives ◽

Nutritional Profile ◽

Storage Effects ◽

Processing And Storage

Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

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Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods ◽

10.3390/foods9091165 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1165 ◽

Cited By ~ 1

Author(s):

Mansi Limbad ◽

Noemi Gutierrez Maddox ◽

Nazimah Hamid ◽

Kevin Kantono

Keyword(s):

Lactic Acid ◽

Shelf Life ◽

Starter Culture ◽

Physicochemical Characterization ◽

Physicochemical Analysis ◽

Starter Cultures ◽

Coconut Water ◽

Sensory Profile ◽

Sourdough Bread ◽

Water Kefir

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

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