scholarly journals Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets

2022 ◽  
Vol 42 (1) ◽  
pp. 153-174
Author(s):  
Kashif Nauman ◽  
Muhammad Hayat Jaspal ◽  
Bilal Asghar ◽  
Adeel Manzoor ◽  
Kumayl Hassan Akhtar ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Characteristics

Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

1999 ◽  
Vol 62 (1) ◽  
pp. 51-56 ◽  
Author(s):  
MOSFFER M. AL-DAGAL ◽  
WAEL A. BAZARAA
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Generation Time ◽  
Sodium Acetate ◽  
East Coast ◽  
Sensory Characteristics ◽  
Potassium Sorbate ◽  
Lag Phase ◽  
Organic Acid Salts ◽  
Acid Salts

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.

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

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.

Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life

2020 ◽  
Vol 85 (10) ◽  
pp. 3517-3526
Author(s):  
Hélène Gauchez ◽  
Anne‐Laure Loiseau ◽  
Pascal Schlich ◽  
Christophe Martin
Keyword(s):  
Shelf Life ◽  
Sensory Characteristics

scholarly journals Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C

2019 ◽  
Vol 98 (11) ◽  
pp. 5940-5948
Author(s):  
Lenka Necidová ◽  
Šárka Bursová ◽  
František Ježek ◽  
Danka Haruštiaková ◽  
Lenka Vorlová ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Characteristics ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 136 ◽  
Author(s):  
Zetian Fu ◽  
Shuang Zhao ◽  
Xiaoshuan Zhang ◽  
Martin Polovka ◽  
Xiang Wang
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Life Prediction ◽  
Modified Atmosphere Packaging ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Cold Chain ◽  
Tricholoma Matsutake ◽  
Modified Atmosphere ◽  
Shelf Life Prediction

Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain.

Shelf Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation

2010 ◽  
Vol 75 (6) ◽  
pp. S319-S326 ◽  
Author(s):  
Jack A. Neal ◽  
Betsy Booren ◽  
Luis Cisneros-Zevallos ◽  
Rhonda K. Miller ◽  
Lisa M. Lucia ◽  
...  
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Sensory Characteristics ◽  
Beam Irradiation

Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Stored under Refrigeration and Temperature-Abuse Conditions

1995 ◽  
Vol 58 (8) ◽  
pp. 908-914 ◽  
Author(s):  
N. R. REDDY ◽  
M. VILLANUEVA ◽  
D. A. KAUTTER
Keyword(s):  
Shelf Life ◽  
Generation Time ◽  
Storage Temperature ◽  
Sensory Characteristics ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
K Value ◽  
Surface Ph ◽  
Microbial Counts ◽  
Tilapia Fillets

We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO2:25% N2, and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to >25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.

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