Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

Influence of AM fungi inoculation on Capsicum annuum L. plant grown in microwave-sterilized media

The presence of arbuscular mycorrhizal in soil may affect growth and yield of chili (Capsicum annuum L.). This experiment was done to know the effect of arbuscular mycorrhizal inoculation on growth of chilli. Microwave soil sterilization was used to reduce the number of microbes in the media, enabling to observe the interaction between chili peppers and arbuscular mycorrhizal fungi. A single culture products (A) and mixed culture products (B) were used as arbuscular mycorrhizal spores. In contrast to product A, the spore counted calculation reported that product B had the most spores, with 51 spores / 50 g soil. The treatment of arbuscular mycorrhizal fungi and microwave sterilization against the height of chili plant had no significant effect, according to a two-factor ANOVA (α: 0.05) analysis of agronomic characteristics. Inoculation of mycorrhizae had a significant effect on chili plant height. Arbuscular mycorrhizal fungi inoculation and microwave sterilization had significant effect on the root length of chili plants. Arbuscular mycorrhizal fungi in single and mixed cultures could colonize roots by forming internal hyphae, vesicles, and spores. The best way to support the growth of chili plants is to use planting media that has not been sterilized and contains mycorrhizal fungi.

Sterilization of Scaffolds of Calcium Phosphates and Bacterial Cellulose for their Use in Tissue Regeneration

The development of biomaterials for the regeneration of tissues is of great importance, and their demand increases every day, due to the increase of the aging population, the expectation, and quality of life, as well as the increase of the accident rates (traffic and violence). Scaffolds are a three-dimensional structure designed to withstand cellular infiltration, growth, and differentiation in order to improve the development and formation of new tissues. Many biomaterials can be used to make these structures, such as bioceramics and biopolymers. However, few studies have been conducted to evaluate its microbiological contamination and the influence of sterilization methods may have on the structure and properties. The objective of this work was to evaluate different sterilization processes and their influence on the physical-chemical properties of Scaffolds made with calcium phosphate and bacterial cellulose. Three sterilization techniques (steam sterilization, ultraviolet radiation sterilization, and microwave sterilization) were evaluated. The results showed that steam sterilization was effective in eliminating microorganisms. Microwave sterilization significantly reduced the amount of CFU / mL, while ultraviolet radiation sterilization did not show efficacy. Changes in the physical-chemical properties of the Scaffolds evaluated after sterilization was not observed, except a slight darkening in the samples treated by steam sterilization or treated by microwave sterilization due to the presence of sodium alginate in the formulation. It was concluded that the steam sterilization process was the most effective.