Growth of Aerobic Psychrotrophs and Color Changes of Precooked Beef Slices as Affected by Packaging Procedure1

1987 ◽  
Vol 50 (9) ◽  
pp. 733-736 ◽  
Author(s):  
T. P. CARR ◽  
J. A. MARCHELLO
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
The Other ◽  
Lag Phase ◽  
Oxygen Level ◽  
Internal Temperature ◽  
Color Intensity ◽  
Color Changes ◽  
Beef Color

Precooked beef slices from top round roasts were used in replicate trials to determine the effects of packaging treatment upon shelf-life characteristics (microbial growth and color attributes) during retail storage. Roasts were dry-roasted to an internal temperature of 60°C, cooled for 1 h, then sliced (3–4 mm). Slices were packaged in: (a) vacuum; (b) 15% CO2, 40% O2, 45% N2; (c) 15% CO2, 20% O2, 65% N2; or (d) 15% CO2, 10% O2, 75% N2 and held at 4°C for up to 18 d. Enumeration of microorganisms and determination of color attributes were done at 0, 3, 6, 9, 12, 15, and 18 d of storage. Psychrotrophic counts were higher (P<.05) on slices stored 9–18 d in atmospheres containing ambient (20%) oxygen level as compared to the other packaging treatments. Vacuum packaging exhibited a greater lag phase for psychrotrophs. Vacuum packaged slices maintained a superior cooked beef color for 18 d and had greater (P<.05) chroma readings, indicating a greater color intensity.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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.

Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio

1999 ◽  
Vol 5 (1) ◽  
pp. 51-58 ◽  
Author(s):  
X. Castañón ◽  
A. Argaiz ◽  
A. López-Malo
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Color Stability ◽  
The Other ◽  
Potassium Sorbate ◽  
Native Flora ◽  
Color Changes ◽  
Different Temperatures

The microbial and color changes during storage at different temperatures (15, 25 and 35 °C) of ba nana purée preserved by the combination of a blanching, reduced pH (3.4) and water activity ( aw, 0.97) and the addition of 1000 or 3000 ppm of vanillin (VA) or 1000 ppm potassium sorbate (PS) were evaluated and compared. The use of 3000 ppm VA or 1000 ppm PS inhibited for at least 60 days of storage the native flora of the banana purée at any of the temperatures studied. The addition of 1000 ppm VA was not enough to stop the microbial growth. However, at 15 °C the growth was delayed 16 days. In the presence of 3000 ppm VA or 1000 ppm PS the banana purée stored at 15, 25 and 35 °C presented several color changes that contributed to browning. The rate of browning was greater in samples with VA than in those formulated with PS, but the activation energy was 10% lower in the former systems. An analysis of the transition state parameters revealed that Gibbs free energy was similar, indicating that the mechanism of browning did not change in the presence of one antimicro bial or the other.

scholarly journals Authentication of Straight Whiskey by Determination of the Ratio of Furfural to 5-Hydroxymethyl-2-Furaldehyde

1999 ◽  
Vol 82 (4) ◽  
pp. 997-1001 ◽  
Author(s):  
James Jaganathan ◽  
Sumer M Dugar
Keyword(s):  
High Performance ◽  
Chromatographic Method ◽  
High Performance Liquid Chromatographic ◽  
The Other ◽  
Color Intensity ◽  
Other Hand ◽  
Liquid Chromatographic Method ◽  
Oak Barrels ◽  
Liquid Chromatographic

Abstract Bureau of Alcohol, Tobacco and Firearms regulations require that a straight whiskey be aged in a freshly charred oak barrel for a minimum of 2 years and that it not be colored with added caramel. The regulations, however, permit addition of caramel in blended whiskeys. Blended whiskeys are usually produced by mixing a straight whiskey with neutral spirits which causes loss of color intensity. Caramel addition is permitted to compensate for this loss. Thus, it is not possible to authenticate the standard of identity of a straight whiskey by measurement of color intensity. Our investigations suggest that furfural (2-furaldehyde) and 5-hydroxymethyl-2-furaldehyde are imparted into a straight whiskey during aging in a freshly charred oak barrel. Caramel, on the other hand, imparts only 5-hydroxymethyl-2-furaldehyde. Thus, the measurement of the concentrations of furfural and 5-hydroxymethyl-2-furaldehyde and their ratio could effectively authenticate the standard of identity of straight whiskeys. This study shows that straight whiskeys aged in freshly charred oak barrels for a period of 2 years or more have a 2:1 or higher ratio of furfural to 5-hydroxymethyl-2-furaldehyde. A high-performance liquid chromatographic method for the determination of furfural and 5-hyroxy- methyl-2-furaldehyde at low parts-per-million levels is described.

scholarly journals Determinación de la producción de jalea real en colmenas de recría de diferentes dimensiones

2007 ◽  
Vol 8 (1) ◽  
pp. 75
Author(s):  
Hugo Humberto Ballesteros ◽  
Rodrigo Efrén Vásquez
Keyword(s):  
Minimum Temperature ◽  
Royal Jelly ◽  
The Other ◽  
Optimal Temperature ◽  
Internal Temperature ◽  
Tropical Ecosystem ◽  
Average Production ◽  
Optimal Temperature Range ◽  
Different Dimensions

<p>Se valoró la producción de jalea real en un apiario localizado en un ecosistema de trópico alto. A tal fin, se evaluaron cuatro tratamientos representados en colmenas de recría de diez, ocho y seis cuadros, cada uno con tres repeticiones; se estimó el porcentaje de aceptación y la cantidad de jalea real por cúpula. En las colmenas de recría de seis cuadros la temperatura interna fue más constante que en los demás tratamientos (mínima 30°C y máxima 38°C); así mismo, presentó un rango de temperatura óptima entre 34 y 35°C, factor de gran importancia ya que este tipo de colmena de recría produjo la mayor cantidad de jalea real por transferencia (15.973 mg) con una aceptación de cúpulas del 86,3% y una producción promedio por cúpula aceptada de 308,5 mg. Las colmenas de recría de ocho cuadros presentaron una temperatura mínima de 26°C y una máxima de 36°C, con una producción de 7.976 mg por transferencia, una aceptación del 72% y una producción promedio por cúpula aceptada de 185,3 mg. Las colmenas de recría de diez cuadros presentaron una temperatura mínima de 22°C y una máxima de 34°C, una producción de 6.364 mg por transferencia, una aceptación del 51% y una producción promedio por cúpula aceptada de 208 mg.</p><p> </p><p><strong>Determination of royal jelly production in rearing hives of different dimensions</strong></p><p>The production of royal jelly in an apiary located in a high tropical ecosystem was evaluated. To that end, four treatments were evaluated represented in rearing hives of ten, eight and six compartments, each with three repetitions; the percentage of filled cupules and the quantity of royal jelly per cupule for each group was determined. In the rearing hives with six compartments the internal temperature was more constant than in the other treatments (minimum 30°C and maximum 38°C); it also showed an optimal temperature range of 34-35ºC, a factor of great importance since this kind of rearing hive produced the largest amount of royal jelly per transfer (15,973 mg) with 86.3% of filled cupules and an average production of 308.5 mg per filled cupule. The rearing hives with eight compartments showed a minimum temperature of 26°C and maximum of 36°C, with a production of 7,976 mg per transfer, 72% filled cupules and an average production of 185.3 mg per filled cupule. The rearing hives of ten compartments showed a minimum temperature of 22°C and a maximum of 34°C, with a production of 6,364 mg per transfer, 51% filled cupules and an average production of 208 mg per filled cupule.</p>

scholarly journals Addition of microencapsulated soybean molasses to pasta formulations

2021 ◽  
Vol 51 (9) ◽  
Author(s):  
Vanessa Sabrina Fagundes Batista ◽  
Graciele Lorenzoni Nunes ◽  
Andressa Fraton Moreira da Silva ◽  
Gabriela Ilha Viegas ◽  
Bruna Nichelle Lucas ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Water Activity ◽  
The Other ◽  
Sensory Acceptability ◽  
Microbiological Profile ◽  
Color Measurements ◽  
Microbiological Characteristics

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.

Note: Shelf Life Determination of Korean Seasoned Side Dishes

2003 ◽  
Vol 9 (4) ◽  
pp. 257-263 ◽  
Author(s):  
Gi-Tae Kim ◽  
Yong-Duck Ko ◽  
Dong Sun Lee
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Microbial Quality ◽  
Soybean Sprouts ◽  
Different Temperatures ◽  
Side Dishes ◽  
Physical And Chemical

Three Korean side dishes of seasoned beef soup, soybean sprouts and fried tofu were stored at 0, 3 and 10 C. Changes in sensory, physical and chemical indexes were compared with microbial quality deterioration for shelf life determination. For beef soup, shelf life, based on a microbial quality limit of 106 cfu/g, was comparable to that obtained from sensory quality. The primary quality factor criterion for seasoned soybean sprouts determining shelf life varied with storage temperature. For seasoned tofu, shelf life estimates based on a microbial criterion of 106 cfu/g represented a more conservative estimate than those based on sensory quality at 3 and 10 C. Microbial quality was generally to be a common and sensitive criterion for shelf life determination, thus a microbial growth model was used to estimate shelf life at different temperatures.

Determination of the lattice translation across {110} APBs in GaAs

1988 ◽  
Vol 46 ◽  
pp. 600-601
Author(s):  
D.R. Rasmussen ◽  
N.-H. Cho ◽  
C.B. Carter
Keyword(s):  
Grain Boundaries ◽  
Lower Energy ◽  
Antiphase Boundary ◽  
The Other ◽  
Boundary Structure ◽  
Interface Plane ◽  
Inversion Symmetry ◽  
High Angle ◽  
Equilibrium Distance

Domains in GaAs can exist which are related to one another by the inversion symmetry, i.e., the sites of gallium and arsenic in one domain are interchanged in the other domain. The boundary between these two different domains is known as an antiphase boundary [1], In the terminology used to describe grain boundaries, the grains on either side of this boundary can be regarded as being Σ=1-related. For the {110} interface plane, in particular, there are equal numbers of GaGa and As-As anti-site bonds across the interface. The equilibrium distance between two atoms of the same kind crossing the boundary is expected to be different from the length of normal GaAs bonds in the bulk. Therefore, the relative position of each grain on either side of an APB may be translated such that the boundary can have a lower energy situation. This translation does not affect the perfect Σ=1 coincidence site relationship. Such a lattice translation is expected for all high-angle grain boundaries as a way of relaxation of the boundary structure.

Determination of the Burgers vector of a dislocation in a Fe-Mn alloy by weak-beam image in HVEM

1978 ◽  
Vol 36 (1) ◽  
pp. 330-331
Author(s):  
Y. Ishida ◽  
H. Ishida ◽  
K. Kohra ◽  
H. Ichinose
Keyword(s):  
High Order ◽  
Simulation Technique ◽  
The Other ◽  
Image Simulation ◽  
Diffraction Vector ◽  
Burgers Vector ◽  
Weak Beam ◽  
Beam Image ◽  
Edge Component

IntroductionA simple and accurate technique to determine the Burgers vector of a dislocation has become feasible with the advent of HVEM. The conventional image vanishing technique(1) using Bragg conditions with the diffraction vector perpendicular to the Burgers vector suffers from various drawbacks; The dislocation image appears even when the g.b = 0 criterion is satisfied, if the edge component of the dislocation is large. On the other hand, the image disappears for certain high order diffractions even when g.b ≠ 0. Furthermore, the determination of the magnitude of the Burgers vector is not easy with the criterion. Recent image simulation technique is free from the ambiguities but require too many parameters for the computation. The weak-beam “fringe counting” technique investigated in the present study is immune from the problems. Even the magnitude of the Burgers vector is determined from the number of the terminating thickness fringes at the exit of the dislocation in wedge shaped foil surfaces.

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