Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) During Refrigerated Storage

Recently, the popularity of scallops consumption and the preference to eat them raw have been increasing worldwide. Therefore, maintaining its freshness and quality is important. It is necessary to investigate the changes in quality, particularly umami-related component parameters and perform a comprehensive evaluation to assess scallop quality over time. In this study, the distinction in the abundance of microorganisms, K value, pH, color value, glycogen content, and ATP-related compound levels (i.e., ATP, ADP, AMP, IMP, HxR, Hx, and glutamic acid levels) were investigated to determine the quality of Ezo giant scallops. The parameters were evaluated every day for six days at 4°C post mortem of the scallops. The total viable aerobic count of marine bacteria increased from 1 to 3 log CFU/g over six days, and the K value increased sharply from 18% on day 2 to 66% on day 4. The pH decreased from 7.0 on day 0 to 6.0 on day 3, but the color value did not change during the six days of observation. The AMP content increased over three days and then decreased during the last three days of storage. IMP was not detected; meanwhile, the glycogen and glutamic acid levels were stable during the observation. Based on these results, the best recommendation is to serve the refrigerated scallops as sashimi for not more than two days and cook by the third day to preserve the quality.

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p<0.01) for days of intervals. Positive and significant interaction (p<0.01) between treatment and days of interval was found for color value (L*, a*, b*), drip loss, cooking loss, ERV, WHC except raw pH. There were found positive and significant interaction (p<0.01) between treatment and days of interval for DM, CP, FFA and TBARS except POV. The TYMC and staphylococcus were significantly decreased (p<0.05) at different treatment groups compared to control group. Salmonella non-significantly (p>0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.

A Cognitive Study on the Semantic Extensions of GOLD in English

Based on the British National Corpus (BNC), this study attempts to analyze the contexts with gold and gold-relevant words. The corpus-based analysis of the contexts shows that the main meaning focuses of GOLD are: Color; Value; Rarity and Stability. The target scopes of GOLD include: Human, Animal, Object, Star, Plant, Place, Sport, Economy, Occupation, Music, Time, Chance, Rules and Ideas. The relationships between the source focuses and the target scopes fall into two levels: types and tendency. The types of relationships are metonymy, metaphor. The tendency shows the application tendency of the source focuses onto the targets. Color tends to describe Stars, Places, Objects, Plants, Animals and Human. Rarity and Value tend to describe Places, Plants, Sports, Economy, Time, Idea and Rules. Stability tends to describe Human, Occupation, Economy and Rules.

Modeling Post-harvest Quality by StanSAT, Applied to Cucumis Sativus L.

Crop post-harvest quality model is designed to dynamically and accurately simulate the quality change process. In this study, the relationship between morphological indices and fruit quality (external quality and internal quality) were quantitatively simulated, and the post-harvest quality and quality evaluation value simulation model were established for the first time with standardized stress accumulated temperature (\({\text{S}\text{t}\text{a}\text{n}}_{\text{S}\text{A}\text{T}}\)). The results showed: 1) There were significant linear relationships between the fresh weight and the volume, the darker value and the color value, the tan H and the color value, and the water content and the soluble solid content. There was a significant quadratic relationship between fruit density and fruit shape index. There was a significant logarithmic relationship between the tan H and the darker value. 2) The quality indices, including quality evaluation value, darkness value, color value, darker value, shape index, tan H and density, showed a linear change trend with \({\text{S}\text{t}\text{a}\text{n}}_{\text{S}\text{A}\text{T}}\). The soluble solid content showed a quadratic function variation trend with \({\text{S}\text{t}\text{a}\text{n}}_{\text{S}\text{A}\text{T}}\). 3) For each quality index, normalized root mean square error (NRMSE) of each quality index and its evaluation simulation model based on \({\text{S}\text{t}\text{a}\text{n}}_{\text{S}\text{A}\text{T}}\) were from 1.58 % to 17.85 %, which showed the post-harvest quality index and quality evaluation simulation have high accuracy. Generally, the model could systematically and quantitatively express the dynamic process of post-harvest quality of cucumber.

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.