Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

2012 ◽  
Vol 75 (12) ◽  
pp. 2179-2189 ◽  
Author(s):  
IRENE GARCÍA-MÁRQUEZ ◽  
MARÍA I. CAMBERO ◽  
JUAN A. ORDÓÑEZ ◽  
MARÍA C. CABEZA
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Product Distribution ◽  
Point Of View ◽  
Life Extension ◽  
Rheological Characteristics ◽  
Beam Irradiation ◽  
Pork Loin ◽  
Irradiated Meat

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

scholarly journals Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
I. García-Márquez ◽  
J. A. Ordóñez ◽  
M. I. Cambero ◽  
M. C. Cabeza
Keyword(s):  
Public Health ◽  
Shelf Life ◽  
Free Product ◽  
Product Distribution ◽  
Point Of View ◽  
Life Extension ◽  
Rheological Characteristics ◽  
Beam Radiation ◽  
Shelf Life Extension ◽  
Pork Loin

The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practicallySalmonellaandListeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.

Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

1998 ◽  
Vol 61 (12) ◽  
pp. 1649-1656 ◽  
Author(s):  
VIDYA ANANTH ◽  
JAMES S. DICKSON ◽  
DENNIS G. OLSON ◽  
ELSA A. MURANO
Keyword(s):  
Shelf Life ◽  
Descriptive Analysis ◽  
Peak Load ◽  
Storage Period ◽  
Life Extension ◽  
Processing Temperature ◽  
Optimal Conditions ◽  
Pressure Time ◽  
Pork Loin

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The was determined to be 2.17 min for L. monocytogenes and the was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P < 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P > 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P > 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P > 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

scholarly journals Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 138-145
Author(s):  
R. Sarnes ◽  
T.T.A. Ngoc ◽  
L.N. Binh
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sensory Quality ◽  
Food Additives ◽  
Life Extension ◽  
Preliminary Study ◽  
Retail Conditions ◽  
Lemongrass Essential Oil ◽  
Quality And Shelf Life

Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

scholarly journals Effect of gamma irradiation on shelf life and quality of Broiler meat

2019 ◽  
Vol 17 (1) ◽  
pp. 149-159
Author(s):  
FJ Rima ◽  
M Sadakuzzaman ◽  
MA Hossain ◽  
MS Ali ◽  
MA Hashem
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Microbial Population ◽  
Storage Period ◽  
Life Extension ◽  
Meat Sample ◽  
Broiler Meat ◽  
Irradiation Level ◽  
Irradiated Meat

The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all traits it can be concluded that irradiation significantly decreased microbial population and maintain nutritional quality of broiler meat. The irradiation dose 2.0 kGy showed most acceptable for microbial population reduction, maintains overall acceptability and for shelf life extension of broiler meat comparison to non-irradiated meat sample. SAARC J. Agri., 17(1): 149-159 (2019)

scholarly journals A Study of Asparagus Preservation Capacity of Chitosan-Alginate and Chitosan-Carrageenan Biofilms

2020 ◽  
Vol 9 (2) ◽  
pp. 89-94
Author(s):  
Yen Thi Ngoc Tran ◽  
An Thi Thao Nguyen ◽  
Anh Nguyen Nhat Bui
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Control Sample ◽  
Point Of View ◽  
Life Extension ◽  
Coated Sample ◽  
Chitosan Coating ◽  
Sensory Score ◽  
Green Asparagus

Fresh postharvest green asparagus rapidly deteriorate due to its senescence process and high transpiration rate. This thesis aims to utilize the available sources of carrageenan and alginate for combining with pure chitosan coating solution, thus create a new multi-component coating that can overcome the limitations of pure chitosan coating, and show more effective in maintaining the quality of postharvest green asparagus. The gel solution ratio 2:1 (v/v) of chitosan 1% (w/v) and alginate 0.2% (w/v), had ability to prolong shelf-life of asparagus for 3 days (from weight loss point of view) and 7 days (from visual quality point of view) compared to control sample. The weight loss was less than about 12% and also ensured lower firmness change, maintained higher chlorophyll content, exhibiting better quality of asparagus compared to control and chitosan coated sample. The chitosan-alginate (2:1 v/v) coated asparagus achieved highest sensory score in day 7 and 14 of storage and lowest total aerobic growth in 14 days of storage at 4 ºC. The coating biofilm of chitosan-alginate could be considered as the new multi-component edible coating which showed high effectiveness in quality preservation and shelf-life extension of asparagus.

Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

2021 ◽  
Author(s):  
Silvina Patricia Meriles ◽  
Roxana Piloni ◽  
Georgina Vanesa Cáceres ◽  
María Cecilia Penci ◽  
María Andrea Marín ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality

scholarly journals Efficacy of e-beam irradiation on shelf-life and accompanied changes in major metabolites of Desmodium gangeticum (L.) DC., an Ayurveda medicinal plant

2019 ◽  
Vol 10 (2) ◽  
pp. 1196-1204
Author(s):  
Rajina M ◽  
Khaleel K M
Keyword(s):  
Medicinal Plant ◽  
Shelf Life ◽  
Calcium Content ◽  
Life Extension ◽  
Appreciable Amount ◽  
Microbial Count ◽  
Beam Irradiation ◽  
Radiation Processing ◽  
Plant Metabolites ◽  
Root Sample

The effects of electron beam irradiation (5, 10 and 15 kGy) on shelf-life and major plant metabolites of an Ayurvedic medicinal plant Desmodium gangeticum was evaluated. Its root possesses incredible medicinal effects; hence powdered root sample (choorna) was subjected to radiation processing and thereby shelf-life extension. The root sample was found to possess an appreciable amount of phenolic and flavonoid compounds. Processing with radiation did not produce prominent changes in the phenolic content of samples even after storage for up to 12 months. In contrast, Calcium content was increased significantly (p < 0.05) on radiation processing wit 5 kGy and 15 kGy. Microbial status revealed that the untreated sample was acceptable only up to 4 months. A dose-dependent reduction in the microbial count resulted in all the radiation processed samples. Treatment with doses of 10 kGy and 15 kGy reduced the colony count to nil immediately after irradiation. Irradiation with 15 kGy kept the sample completely sterilized up to 2 months of storage and was acceptable even 12th month of storage. GC-MS analyses identified compounds with pharmacological importance such as methyl palmitate, mome-inositol, Neophytadiene, etc. Although, a slight change in mineral composition and phytochemicals were observed it could effectively decontaminate the medicinal herb and increase the shelf-life with minimum loss of major metabolites compared to other conventional methods of processing.

Sign in / Sign up

Export Citation Format

Share Document