SHELF LIFE AND CULINARY PROPERTIES OF THAWED FROZEN PASTEURIZED WHOLE EGG

1969 ◽  
Vol 32 (9) ◽  
pp. 362-364 ◽  
Author(s):  
D. V. Vadehra ◽  
F. R. Steele ◽  
R. C. Baker
Keyword(s):  
Shelf Life ◽  
Viable Count ◽  
Total Viable Count ◽  
Whole Egg

Commercially pasteurized whole egg had a shelf life (total viable count slightly in excess of 106 bacteria per gram) of approximately 15, 9, 2, and 1 days at 2, 7, 13, and 23 C, respectively. The thawed frozen pasteurized product has a maximum shelf life of 9 days at 2 C and 3 days at 13 C. The thawing temperature of the frozen product did not influence its shelf life to any great extent. Culinary properties of the fresh, pasteurized and thawed frozen pasteurized egg were very similar.

scholarly journals Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

2019 ◽  
Vol 9 (23) ◽  
pp. 5019 ◽  
Author(s):  
Theofania Tsironi ◽  
Athina Ntzimani ◽  
Eleni Gogou ◽  
Maria Tsevdou ◽  
Ioanna Semenoglou ◽  
...  
Keyword(s):  
Growth Rate ◽  
Shelf Life ◽  
Microbial Growth ◽  
Modified Atmosphere Packaging ◽  
Sea Bass ◽  
Viable Count ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Microbial Stability

The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during refrigerated storage. Gutted sea bass samples were packaged in modified atmosphere (50% CO2–40% N2–10% O2) with and without CO2 emitters (ACT-MAP, MAP) (gas/product volume ratio 3:1) and stored at isothermal conditions: 0 °C, 5 °C, and 10 °C. The gas concentration in the package headspace (%CO2, %O2) and microbial growth (total viable count, TVC, Pseudomonas spp., Enterobacteriaceae spp., lactic acid bacteria) were monitored during storage. The microbial growth was modeled using the Baranyi growth model, and the kinetic parameters (microbial growth rate, lag phase) were estimated at the tested temperature and packaging conditions. The results showed that the ACT-MAP samples presented significantly lower microbial growth compared to the MAP samples. The growth rate of the total viable count at 0 °C was 0.175 and 0.138 d−1 for the MAP and ACT-MAP sea bass, respectively (p < 0.05). The shelf life of the MAP sea bass at 0–10 °C (based on a final TVC value: 7 log CFU g−1) was extended 4–7 days with the addition of a CO2 emitter in the package. The CO2 concentration in the ACT-MAP samples was stabilized at approximately 60%, while the CO2 in the MAP samples was approximately 40% at the end of the shelf life.

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

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.

scholarly journals Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 250
Author(s):  
Eduardo Esteves ◽  
Luís Guerra ◽  
Jaime Aníbal
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Balistes Capriscus ◽  
Gray Triggerfish

Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* >> 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists’ rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

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

2019 ◽  
Vol 886 ◽  
pp. 92-97
Author(s):  
Atchara Nuphet Phoem ◽  
Sumitra Sankalee ◽  
Pirada Aryae
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Storage Period ◽  
Viable Count ◽  
Life Extension ◽  
Total Phenolic ◽  
Total Viable Count ◽  
Shelf Life Extension ◽  
Escherchia Coli ◽  
Reduced Water

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.

A Study on Steamed Stuffed Bun Preservation with Multiple Gas Media Package at Room Temperature

2014 ◽  
Vol 915-916 ◽  
pp. 867-870
Author(s):  
Xiao Yu Jia ◽  
Yan Li Zheng ◽  
Xi Hong Li ◽  
Xia Liu ◽  
Xiao Lei Hao ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
High Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Viable Count ◽  
Total Viable Count

Effects of different methods of gas package on Steamed stuffed bun at room temperature in its shelf life were investigated. The Steamed stuffed bun were packaged under air, N2 ,CO2,or O2, respectively, and then stored 45 days at 25°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of Colorimetric, TPA , and Total viable count were determined. The results showed that carbon dioxide packaging can fully maintain the colorimetric in the high-temperature sterilization. Combining the results of the TPA and other results, carbon dioxide packaging has a better elasticity and chewiness. The package in carbon dioxide could improve the quality of steamed stuffed bun.

scholarly journals The influence of modified atmosphere packaging on shelf life of ćevapčići

2021 ◽  
Vol 854 (1) ◽  
pp. 012058
Author(s):  
M Milijasevic ◽  
J Babic Milijasevic
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Acid Value ◽  
Viable Count ◽  
Sensory Properties ◽  
Modified Atmosphere ◽  
Total Viable Count ◽  
Psychrotrophic Bacteria ◽  
Brochothrix Thermosphacta ◽  
Quantitative Descriptive

Abstract The aim of this study was to determine the microbiological, sensory and chemical changes of modified atmosphere packaged ćevapčići in a gas mixture consisting of 70% O2 and 30% CO2. Packaged ćevapčići were stored for 10 days at 3ºC. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp., coagulase positive staphylococci, Escherichia coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (total viable count, psychrotrophic bacteria, Enterobacteriaceae, lactic acid bacteria and Brochothrix thermosphacta). Using quantitative-descriptive test with grading scales from one to five, sensory properties of ćevapčići were assessed (color and odor in raw condition and odor, texture and taste after roasting) on the 1st, 4th, 6th, 8th and 10th days of storage. Regarding the chemical parameters, every day during the storage, pH was examined and on 4th and 8th days, acid value and peroxide number were established. On the basis of the results obtained and the recommended total viable count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that ćevapčići packed in the modified atmosphere containing 70 % O2 and 30% CO2 had a shelf life of seven days.

scholarly journals Antibiogram Testing of Bacterial Isolates from Cassava, Yam and Plantain Flours and Shelf Life Studies of the Products Sold in Some Markets in Port Harcourt, Nigeria

2019 ◽  
pp. 1-11
Author(s):  
M. Elenwo ◽  
N. Maduka ◽  
N. N. Odu
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Nalidixic Acid ◽  
Viable Count ◽  
Total Viable Count ◽  
Bacterial Isolates ◽  
Gram Positive ◽  
Gram Negative ◽  
Yam Flour ◽  
Shelf Life Studies

Bacterial resistance to commonly used antibiotics is a threat to public health. This study focused on antibiogram testing of bacterial isolates from packaged and exposed cassava, plantain and yam flour using chloramphenicol, ciprofloxacin, erythromycin, levofloxacin, gentamicin, ampiclox, rifampicin, amoxil, streptomycin, norfloxacin, ampicillin, ceporex, tarivid, nalidixic acid, peflacine, augmentin and septrin. Shelf life studies involved monitoring total viable count, total fungal count and moisture content of the flour samples stored at room temperature (28± 2°C) at 1 Wk interval for 4 Wks. Standard methods and agar diffusion technique were adopted. Bacillus sp. and Staphylococcus sp. (Gram-positive) were identified in all the flour samples. Salmonella sp. and Escherichia coli (Gram negative) were isolated from exposed plantain and yam flour, respectively. Gram-positive isolates susceptible and resistant to each antibiotic ranged between 65.38-96.15% and 3.85-30.77%, respectively whereas that of Gram-negative isolates was between 25-75%. Antibiogram testing revealed that 76.92 and 30.77% of Bacillus and Staphylococci isolates, respectively were sensitive; 100% Salmonella sp. and E. coli (isolate OMY) was resistant and sensitive, respectively. Among antibiotics used for Gram-positive bacteria, rifampicin was most effective whereas streptomycin, tarivid, nalidixic acid, gentamycin, augmentin and ciprofloxacin were more effective than other antibiotics used for Gram negative bacteria. During storage of the flour samples, moisture content (8.6-23.20%) and total viable count (6.47-6.86 log10cfu/g) increased but total fungal count (3.53-2.15 log10cfu/g) decreased with few exceptions. Therefore, reduction in microbial contamination of edible flours by implementing good manufacturing practices and proper packaging of the commercialized products could reduce the spread of antimicrobial resistant bacteria.

Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

2019 ◽  
Vol 10 (03) ◽  
Author(s):  
Mohammed Khalid Al-atrash
Keyword(s):  
Infant Formula ◽  
Environmental Protection Agency ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Viable Count ◽  
Risk Level ◽  
Powdered Infant Formula ◽  
Total Viable Count ◽  
Coliform Count ◽  
Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

Biodegradation Potential of Abattoir Wastewater Microbiota in Nigeria

2020 ◽  
Vol 15 (3) ◽  
pp. 70-77
Author(s):  
J.D Bala ◽  
F. A Kuta ◽  
N.U Adabara ◽  
O.P Abioye ◽  
H.S Auta ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Oxygen Demand ◽  
Total Suspended Solid ◽  
Sole Source ◽  
Suspended Solid ◽  
Viable Count ◽  
Total Viable Count ◽  
Slaughter House ◽  
Abattoir Wastewater ◽  
Total Dissolved Solid

Water used for washing carcasses of slaughtered animals and slaughter house is referred to as abattoir wastewater. This study was designed to investigate the microorganisms associated with abattoir wastewater and to establish the biodegradation potential of abattoir wastewater microbiota. Isolation of the microbes was carried out using pour plate technique. The total viable count for the microbes’ ranges from 2.5×104 - 4.6×105 cfu/mL. Results revealed that all the physicochemical parameters exceeded the permissible limits (total dissolved solid (TDS) 1748mg/L, total suspended solid (TSS) 176mg/L, biochemical oxygen demand (BOD5) 91 mg/L and chemical oxygen demand (COD) 227 mg/L). Microorganisms isolated include Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Bacillus anthracis, Aspergillus niger, A. flavus, Mucor sp, Trichophyton quickeanum and Penicillium sp. Some of the microbes were observed to have biodegradation potential by their ability to grow on mineral salt media (MSM) incorporated with starch, cellulose, crude oil, kerosene and diesel as the sole source of carbon and energy. This study suggests that abattoir wastewater harbors microorganisms that could be hazardous to public health when discharged into the environment untreated hence the need for strict monitoring. These microbes isolated could be employed as agent of bioremediation of wastewaters. Key words: Abattoir; Biodegredation; Isolation; Microbiota; Wastewater

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