quality properties
Recently Published Documents


TOTAL DOCUMENTS

990
(FIVE YEARS 408)

H-INDEX

30
(FIVE YEARS 9)

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 226
Author(s):  
Hao Cheng ◽  
Chuhan Bian ◽  
Yuanming Chu ◽  
Jun Mei ◽  
Jing Xie

This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.


Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 205
Author(s):  
Teresa Antequera ◽  
Juan Carlos Solomando ◽  
Trinidad Pérez-Palacios

Published articles within the “Microencapsulation of Bioactive Compounds: Techniques and Applications” special issue have been mainly focused on the evaluation of variables affecting the encapsulation of healthy compounds, aiming to achieve accurate quality properties in the encapsulates [...]


Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 133
Author(s):  
Yawei Wang ◽  
Yuchang Liu ◽  
Man Li ◽  
Meng Ma ◽  
Qingjie Sun

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.


2022 ◽  
Vol 82 ◽  
Author(s):  
A. Alahyane ◽  
H. Harrak ◽  
I. Elateri ◽  
J. Ayour ◽  
A. Ait-Oubahou ◽  
...  

Abstract Date fruit is known to be the staple food in the Arab countries. It provides a lot of potential health benefits and can be the essential source of nutrients. The majority of Moroccan varieties are not characterized for their chemical, biochemical and quality properties. The aim of this work was to assess the chemical composition of 17 varieties of Moroccan date fruits (Phoenix dactylifera L.) and to determine their nutritive components. The analysis showed that the dates are rich in sugars (51.80-87.98%), they contain low concentration of proteins (1.09-2.80%) and lipids (0.16-0.39%). The predominant mineral is potassium (1055.26-1604.10 mg/100 g DW). Moreover, they contain high concentrations of malic acid (69.48-495.58 mg/100 g (DW)), oxalic acid (18.47-233.35 mg/100 g DW) and tartaric acid (115.70-484.168 mg/100 g DW). These results suggest that the date fruit are nutritious and can be an excellent source for human nutrition and health benefits.


Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 91
Author(s):  
Naleene Balakrishnan ◽  
Salma Mohamad Yusop ◽  
Irman Abdul Rahman ◽  
Eqbal Dauqan ◽  
Aminah Abdullah

Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.


Water ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 12
Author(s):  
Jakub Dobrzyński ◽  
Iryna Kulkova ◽  
Paweł Stanisław Wierzchowski ◽  
Barbara Wróbel

Effective microorganisms (EM) technology was used to find the optimal method of water restoration in the designated experimental area. The study aimed to evaluate the impact of EM biopreparation on selected physicochemical and microbiological properties using ISO methods. A week after the application of biopreparations, a slight decrease in the nitrates content (0.375–0.531 mg L−1) and a significant decrease in the content of phosphorus compounds (0.130–0.304 mg L−1) compared to the control date were observed. Moreover, on the second date, the decrease in most values of microbiological properties was noted. Two weeks after the application, in most cases, the values of water quality properties were shaped close to values obtained in the control date (before EM application). The EM effect was rather short-term, but optimization of application properties may prolong the effect and thus, include the EM technology among the best eco-friendly technologies used for freshwater ecosystem restoration.


Author(s):  
Sangeun Park ◽  
Eunyoung Park ◽  
Yohan Yoon

The object of this study was to examine non-thermal treatments to reduce foodborne pathogens in raw beef. Foodborne-illness pathogens were inoculated in the raw beef. Death rates of foodborne illness pathogens were evaluated by non-thermal decontamination methods(high pressure processing at 500MPa[HPP] for 2min, 5min, and 7min; UV LED radiation at 405nm[UV LED] for 2h, 6h, and 24h; hypochlorous acid water at 100ppm[HAW] for 1min, 3min, and 5min; 2.5% lactic acid[LA] for 1min, 3min, and 5min; modified atmosphere that replaced O2 to CO2 [MAP] for 24h and 48​​h; bio-gel[BG] application for 24h and 48h. Quality characteristics were measured after applying the practical non-thermal decontamination methods. After the treatment of HPP for 7min, inactivity rates were 4.4-6.7Log CFU/g for E. coli, Salmonella, and L. monocytogenes and 1.7Log CFU/g for S. aureus (p <0.05). After the treatment with UV LED for 24h, the reduced cell counts were 0.5, 0.7, and 0.3Log CFU/g for E. coli , Salmonella , and S. aureus, respectively(p <0.05), but no significant reduction for L. monocytogenes. When the beef was treated with HAW was treated for 5min, 0.6Log CFU/g of E. coli, 0.5Log CFU/g of Salmonella, 0.4Log CFU/g of S. aureus , and 0.5Log CFU/g of L. monocytogenes were inactivated. After the beef was treated with LA for 5min, 1.8Log CFU/g of E. coli, 3.0Log CFU/g of Salmonella, 1.3Log CFU/g of S. aureus, and 1.9Log CFU/g of L. monocytogenes were inactivated. MAP for 48h caused the inactivation of 0.3Log CFU/g of E. coli, 0.1Log CFU/g of Salmonella. After treatment of BG for 48h, 0.3Log CFU/g of E. coli and 0.4Log CFU/g of Salmonella were significantly decreased(p <0.05). HPP cooked the beef after 2min of treatment. HAW and BG changed the surface color of the beef, LA reduced the pH of beef (p<0.05). However, UV LED did not cause any changes in the beef quality properties. These results indicates that UV LED can improve the food safety of raw beef.


Sign in / Sign up

Export Citation Format

Share Document