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Shelf Life (shelf + life)
Kinds of Shelf Life Selected AbstractsSHELF LIFE OF FRESH NOODLES AS AFFECTED BY THE FOOD GRADE MONOLAURIN MICROEMULSION SYSTEMJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008XIAOWEI FU ABSTRACT Food grade monolaurin (the glycerol monoester of lauric acid) microemulsions (MMEs) based on multicomponent mixtures and the effects of MMEs on the shelf life of fresh noodles were studied. A microemulsion system consisting of monolaurin (M), surfactants (Tween 20 and Tween 80, Wenzhou Qingming Chemical Engineering Company, Wenzhou, Zhejiang, China ) and cosurfactant (pentanol and dodecanol) dispersed in distilled water was used. The influence of surfactants on the phase behavior was studied in this article. Subsequently, two MMEs with large oil in water regions have demonstrated the enhanced antimicrobial activities against Bacillus subtilis, Escherichia coli, Aspergillus niger and Penicillium digitatum, compared to monolaurin (M) alone. In addition, the shelf life of fresh noodles prepared with monolaurin (M) alone was about 4 days, whereas MMEs extended shelf life by 10 days at least when stored at 37C. PRACTICAL APPLICATIONS The effect of monolaurin microemulsion (MME) as antimicrobial agents in foods, especially those neutral foods such as noodles, is obvious, and MME has demonstrated a much longer shelf life of fresh noodles than M alone. In addition, for those neutral foods other than fresh noodles, the application of MMEs can also be studied. [source] EXTENDING SHELF LIFE OF FRESH-CUT PERSIMMON BY HONEY SOLUTION DIPSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010MUHARREM ERGUN ABSTRACT Ripe persimmon fruit (Diospyros kaki L) cv. "Hachiya" were diced, then treated with 10,20% w/v diluted honey solution or water as the control, followed by cold storage at 4C until loss of acceptable quality. The persimmon cubes were subject to assessments during the storage of organoleptic and visual quality, softness and exuding juice, soluble solids content (SSC), and absorbance at 436, 440, 675 and 760 nm, respectively. Honey treatments prevented off-aroma development and delayed jelling. Softness and exuding juice of the fresh-cut persimmon cubes increased with time, with the increase in both parameters being significantly suppressed by honey solution dips. Changes in SSC, pH and the absorbance at 436, 440, 675 and 760 nm, respectively, during storage were minor and there was little effect of the honey treatments on these parameters. Overall, the shelf life of fresh-cut persimmon cubes was extended by honey solution dips, which delayed off-aroma development, firmness loss and jelling. PRACTICAL APPLICATIONS New products and changing trends make today's food marketplace alive, and fresh-cut fruits and vegetables seem to be on top of list of these products. Although fresh-cut produce has been on the market for a long time, preserving their quality attributes has not been completely successful especially in the case of fruit. This study focuses on a new alternative fresh-cut produce, fresh-cut persimmon, with adapting a potentially safe organic method, use of honey dips. The present study demonstrated that honey solution dip treatments could preserve the fresh-like quality of typical flavor or aroma of persimmon fruit by causing no changes in aroma and taste attributes and extending shelf life. Therefore, honey dip treatment may be used, depending on commodity, to preserve and extend shelf life of fresh-cut produce in fresh-cut processing industry. [source] THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2008HÜLYA TURAN ABSTRACT In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for their texture and flavor. Mussels, scallops and oysters are some of the important mollusk species that are smoked and eaten in different parts of the world. In this research, the effects of hot smoking process (for 30 min at 82C) on proximate composition and shelf life of Mediterranean mussel stored at 4C was investigated. [source] THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGESJOURNAL OF FOOD QUALITY, Issue 2010NALAN GOKOGLU ABSTRACT The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO2, 30% N2 atmosphere. The shelf life of sausages under this atmosphere was 28 days. PRACTICAL APPLICATIONS Meat and meat products are susceptible to spoilage. Several preservation techniques are used to extend their shelf life. Packaging of fresh meat is a common application to protect its quality. Modified atmosphere packaging (MAP) means to replace the air in a package of food with some different mixture of gases. The success in MAP is to choose the suitable gas combination, packaging system, package application and the package material. Proper gas combination to keep meat quality should be provided. Several studies have been performed to extent shelf life of pork sausages and local-type sausages using modified atmosphere packaging technique. However there is no data on beef sausages. The results of this research will form the basis for further studies and also will be beneficial for industry. [source] IMPROVING THE QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTEJOURNAL OF FOOD QUALITY, Issue 4 2008ESRA CAPANOGLU ABSTRACT Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores significantly (P , 0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste. PRACTICAL APPLICATIONS The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage. [source] STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIESJOURNAL OF FOOD SAFETY, Issue 1 2009MATTEO ALESSANDRO DEL NOBILE ABSTRACT The study of different strategies for prolonging the shelf life of fresh minced beef patties was addressed in this work. Fresh minced beef was supplemented with thymol (THY) at levels of 250, 500 and 750 mg per kg of ground beef. Treated samples were packed using a high barrier film and stored in refrigerated conditions (4C) under ordinary atmosphere packaging and modified atmosphere packaging (MAP) conditions for 16 days. The microbiological quality decay kinetic was determined by monitoring the following microorganisms: Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, coliforms and total psychrotrophic viable count. Results show that THY, working alone, was effective on coliforms and Enterobacteriaceae, whereas it does not seem to inhibit to a great extent the growth of the other microbial populations. On the other hand, an increased amount of THY, under MAP conditions, had better effects on the product quality, with a consequent prolongation of the shelf life. PRACTICAL APPLICATIONS Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products. However, very few works have been carried out on the applications of bio-preservatives to extend the shelf life of fresh meat products. This study, therefore, was mainly initiated to evaluate the possibility of extending the shelf life of packed fresh meat patties by a combination of thymol (THY) to other extrinsic factors such as storage temperatures and modified atmosphere during packaging. Interesting results were obtained suggesting that THY can perform an efficient synergy with modified atmosphere conditions and could be advantageously utilized by the meat industry. [source] CURRENT-STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY-TO-EAT LETTUCE (LACTUCA SATIVA)JOURNAL OF SENSORY STUDIES, Issue 2 2008MABEL ARANEDA ABSTRACT The objective of the present work was to develop a method for predicting sensory shelf life for situations in which each consumer evaluates only one sample corresponding to one storage time. This type of data is known as current-status data in survival analysis statistics. The methodology was applied to estimate the sensory shelf life of ready-to-eat lettuce (Lactuca sativa var. capitata cv."Alpha"). For each of six storage times, 50,52 consumers answered yes or no to whether they would normally consume the presented sample. The results were satisfactory, showing that the methodology can be applied when necessary. The Weibull model was found adequate to model the data. Estimated shelf lives ± 95% confidence intervals were 11.3 ± 1.2 days and 15.5 ± 0.9 days for a 25% and a 50% consumer rejection probability, respectively. PRACTICAL APPLICATIONS When considering shelf-life evaluations by consumers, the first idea is to have each consumer evaluate six or seven samples with different storage times in a single session. To do this, a reverse storage design is necessary, and in the case of a product such as lettuce, it would lead to different batches being confused with storage times. The methodology proposed in this article avoids this problem by having each consumer evaluate a single sample. Another issue with consumers tasting several samples in a single session is how representative this situation is of real consumption. The present methodology allows for a consumer to take home, e.g., a bottle of beer with an established storage time, and later collecting the information as to whether they found the beer acceptable or not. This is a situation much closer to real consumption. [source] Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf LifeJOURNAL OF FOOD SCIENCE, Issue 8 2009Y. Fu ABSTRACT:, This study investigated the effects of temperature (22, 35, and 45 °C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO2, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO2 depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO2 and total SO2. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR,ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the,A420, free SO2, total SO2, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine. [source] Effect of Oxygen-Absorbing Packaging on the Shelf Life of a Liquid-Based Component of Military Operational RationsJOURNAL OF FOOD SCIENCE, Issue 4 2009Carmen Gomes ABSTRACT:, Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO2RB®) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO2RB and regular MRE pouches without the O2 -absorber were conducted for 3 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F) by measuring oxygen concentration (Mocon O2 -analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 °C (80 °F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO2RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 °C (80 °F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO2RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO2RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F). This study clearly shows the benefits of using active packaging technology on retaining nutrition and prolonging shelf life of high-fat, liquid content MRE items. [source] Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of KavurmaJOURNAL OF FOOD SCIENCE, Issue 2 2009. Aksu ABSTRACT:, The effects of beef intermuscular (BIF), beef kidney (BKF), and sheep tail fats (STF) and storage time on fatty acid composition, the thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH and L*, a*, and b* values, and Enterobacteriaceae counts of sliced vacuum-packaged Kavurma were investigated. Kavurma was made from fresh beef which contained different amounts of melted BIF, BKF, STF, and salt as 10 groups. The Kavurma was sliced 3 to 4 cm thick and was vacuum packed and stored at 4 ± 0.5 °C for 360 d. Animal fat groups (BIF, STF, and BKF) had a statistically significant difference (P < 0.01) in terms of both fatty acid composition and total saturated and unsaturated fatty acids. Used animal fat types and levels in Kavurma production had a significant effect on unsaturated fatty acid composition (except for C18:1n9t) (P < 0.01). C18:1n9c was the dominant fatty acid in all Kavurma groups, and the highest C18:1n9c was determined for 50% STF + 50% BKF (group 6). TBARS and FFA values were affected by the treatment (P < 0.01) and storage time (P < 0.01). The lowest TBARS value was found in group 10 (30% BIF + 35% STF + 35% BKF). There was a significant (P < 0.01) difference in FFA content in Kavurma between 0 and 180 and 360 d, and this value increased during storage time. The a* values of Kavurma decreased during storage, and the greatest decrease was determined between days 0 and 180 of storage. Enterobacteriaceae counts were determined to be under the detectable level in all Kavurma groups during storage. [source] Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut CantaloupeJOURNAL OF FOOD SCIENCE, Issue 3 2008X. Fan ABSTRACT:, Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 °C water for 20 min (control), 20 ppm chlorine at 10 °C for 20 min, and 76 °C water for 3 min. Populations of microflora were measured on the rinds of the whole cantaloupes. Quality and microbial populations of fresh-cut cantaloupes prepared from whole fruit were analyzed after 1, 6, 8, 10, 13, 16, and 20 d of storage at 4 °C. The hot water significantly reduced both total plate count (TPC) and yeast and mold count on rind of whole fruits while chlorine or cold water wash did not result in a significant reduction of microbial population. Fresh-cut pieces prepared from hot water-treated cantaloupes had lower TPC than the other 2 treatments in the later storage periods (days 13 to 20) in 2 of 3 trials. The hot water treatment of whole fruits was inconsistent in reducing yeast and mold count of fresh-cut pieces. Soluble solids content, ascorbic acid content, fluid loss, and aroma and appearance scores were not consistently affected by either hot water or chlorine treatment. Our results suggested that hot water pasteurization of whole cantaloupes frequently resulted in lower TPCs of fresh-cut fruit during storage and did not negatively affect quality of fresh-cut cantaloupes. [source] Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast FilletsJOURNAL OF FOOD SCIENCE, Issue 2 2006Bjørn T. Rotabakk ABSTRACT The suitability of soluble gas stabilization (SGS) to dissolve CO2 into skinless chicken breast fillets before modified atmosphere (MA) packaging (MAP) was investigated. Head space gas composition (%), top web deflation (mm), muscle surface color (Minolta L*a*b*), pH, exudates in the packages (%), microbial characteristics, and off-odor were assessed in the packaged fillets. Increased SGS treatment time (2 versus 12 h) before MA packaging increased the CO2 content in the packaged fillets and counteracted package collapse. High package filling degree (51.8%) (low gas to product volume ratio) gave significantly (P < 0.001) lower CO2 content in head space than normal filling degree (29.7%). Color, pH, and package exudates were not affected by SGS treatment. Aerobic plate count (APC), Enterbacteriaceae count (EC), and lactic acid bacteria (LAB) increased significantly (P < 0.001) at each sampling during storage (5, 11, 17, and 24 d). SGS treatment significantly (P < 0.015) decreased APC, EC, and Pseudomonas spp. counts (PC) compared with no SGS treatment. Filling degree did not have a significant effect on the investigated microbiological characteristics. Off-odor scores correlated highest with EC (r2(adj)= 0.82). Fillets SGS treated in 12 h were the only one not rejected at off-odor evaluation on day 24. The samples stored in air spoiled after 5 d. SGS treatment in combination with MAP can be used successfully on chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in addition reduce package collapse and possibly increase the filling degree. [source] Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 1 2006Luis Martínez ABSTRACTCapsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2-thiobarbituric acid-reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off-odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off-odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off-odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum). [source] Survival Analysis Applied to Sensory Shelf Life of Yogurts,I: Argentine FormulationsJOURNAL OF FOOD SCIENCE, Issue 7 2005Ana Curia ABSTRACT: :Sensory shelf lives of Argentine commercial stirred yogurts of different compositions stored at 10 °C were studied. Variations were as follows: fat-free and whole-fat, and vanilla and strawberry flavors. Yogurts were tested between 0 and 84 d of storage by consumers who expressed their acceptance or rejection of each sample; yogurts also were measured overall, as well as their attribute acceptability, with a hedonic scale. Survival analysis statistics were used to estimate shelf lives. Considering 25% of consumers rejecting the product, shelf lives were between 28 and 41 d; thus, a unique shelf life for this product does not seem reasonable. A log-linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Overall, fat-free yogurts had lower shelf lives than whole-fat yogurts. [source] Survival Analysis Applied to Sensory Shelf Life of Yogurts,II: Spanish FormulationsJOURNAL OF FOOD SCIENCE, Issue 7 2005Ana Salvador ABSTRACT: Sensory shelf lives of commercial Spanish yogurts stored at 10 °C were studied. Yogurts were strawberry flavored and differed in fat content (free and whole-fat) and consistency (stirred and set-style). Yogurts were tested between 0 and 90 d of storage by consumers who expressed acceptance or rejection of each sample and measured overall and attribute acceptability on a 9-point hedonic scale. Survival analysis statistics were used to estimate sensory shelf lives. Considering 25% of consumers rejecting the product, shelf lives varied from 38 to 69 d, depending on the composition, so if useful life were to be established using sensory criteria, a single shelf life for yogurt would not appear to be very appropriate. A log-linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Fat-free yogurts had shorter shelf lives than whole-fat yogurts. Acceptability of yogurts measured on a 9-point hedonic scale varied less than percentage rejection over the storage times. [source] Overall Quality Throughout Shelf Life of Minimally Fresh Processed FennelJOURNAL OF FOOD SCIENCE, Issue 1 2005Victor H. Escalona ABSTRACT: The keeping quality of minimally fresh processed fennel up to 14 d at 0 °C under modified atmosphere packaging was studied. Samples of 1 cm3 diced fennel washed for 1 min with chlorinated (100 mg/L) water were placed in 35 ,m oriented polypropylene (PP) bags or in PP baskets heat-sealed with unperforated or perforated (control) PP film. Changes in respiratory activity, ethylene emission, color, sugars content, chemical parameters, browning, decay, microbial growth, and sensory attributes were monitored. Respiratory activity in diced fennel was 1.5,fold higher than that for whole bulbs, and slight differences in ethylene emission between both whole and fresh processed fennel were found. A gas composition within both kinds of unperforated packages of about 11 to 13 kPa O2 and 9 to 12 kPa CO2 was reached. At the end of storage of fennel dices under this atmosphere, total plate counts were lower than legal limit for safe consumption. At any moment, neither physiological disorders nor decay developed. Although after 14 d a slight browning on the dices surface appeared, levels of sensorial attributes higher than acceptable for commercial purposes were reached. [source] Shelf Life and Microbial Quality of Fresh-cut Mango Cubes Stored in High CO2 AtmospheresJOURNAL OF FOOD SCIENCE, Issue 1 2005Jutatip Poubol ABSTRACT: Fresh-cut,Carabao'and,Nam Dokmai'mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 °C and 13 °C. Freshly sliced,Carabao'mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid content and firmness than,Nam Dokmai'mango cubes. The shelf life of fresh-cut mango, based on browning discoloration and water-soaked appearance, was 6 d at 5 °C and 4 d at 13 °C for,Carabao'and 2 d at 5 °C and less than 1 d at 13 °C for,Nam Dokmai'. High CO2 atmospheres retarded the development of water-soaked,Carabao'cubes at 5 °C and 13 °C and,Nam Dokmai'cubes at 5 °C. Texture of,Carabao'cubes was enhanced by high CO2, but ethanol and L-ascorbic acid contents were not affected at 5 °C and 13 °C. Total bacterial count was lower in,Carabao'cubes than in,Nam Dokmai'cubes during storage at both temperatures, and a 10% CO2 only reduced the bacterial count on,Carabao'and,Nam Dokmai'cubes stored at 13 °C. Bacterial flora in,Nam Dokmai'mango cubes consisted mostly of Gram-negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia. The genera of bacteria isolated from cubes stored in 10% CO2 were similar to those from cubes on the initial day. [source] Shelf Life of Leafy Vegetables Treated with Natural Essential OilsJOURNAL OF FOOD SCIENCE, Issue 2 2004A.G. Ponce ABSTRACT: Essential oils as natural sanitizing agents were sprayed on Swiss chard leaves produced by organic methods. Samples were stored at 0 and 5°C and 97% to 98% relative humidity. Microbial populations, peroxidase activity, and sensory attributes were monitored during storage. No significant differences were observed between treated and control samples stored at 0°C. However, samples treated with the essential oils of eucalyptus, tea tree, and clove and stored at 5°C presented microbial counts significantly lower than those of control samples. The essential oils of eucalyptus, tea tree, lemon, rosemary, and clove presented peroxidase activity inhibition that, in the case of eucalyptus, increased to 65% during storage. Although some of the essential oils did appear to reduce microbial counts and peroxidase activity compared with controls, they were not effective in extending the shelflife of the Swiss chard leaves from a sensory point of view. [source] Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced CeleryJOURNAL OF FOOD SCIENCE, Issue 6 2000A. Prakash ABSTRACT: The effects of 0.5 and 1.0 kGy gamma irradiation on microbial and sensory characteristics of diced celery were compared to conventional treatments such as acidification, blanching, and chlorination. Aerobic plate counts for the irradiated celery did not exceed 107 CFU/g, in contrast, the acidified, blanched, chlorinated, and control samples surpassed aerobic microbial counts of 108 CFU/g in 22, 19, 12, and 8 d, respectively. Importantly, the 1.0-kGy treatment eliminated inoculated Listeria monocytogenes and E. coli. While the acidified and blanched samples had significantly different sensory profiles compared to the other treatments, the irradiated samples maintained their color, texture, and aroma longer and were preferred in the sensory tests. The sensory shelf life of the 1.0-kGy-treated celery was 29 d compared to 22 d for the control, chlorinated, and 0.5 kGy, and 15 d for the acidified and blanched celery. [source] N -3 enrichment of pork with fishmeal: Effects on production and consumer acceptabilityEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2008Stelios Sioutis Abstract This study aimed to develop pork products of acceptable organoleptic quality enriched with long-chain n -3 polyunsaturated fatty acids (LC n -3 PUFA). Female pigs were fed a finisher diet containing 15% PorcOmegaÔ tuna fishmeal or a commercial diet. Pigs and rations were weighed weekly. The feed conversion ratio was significantly lower in pigs fed fishmeal than in controls (2.61,±,0.01 versus 2.96,±,0.06, p,<0.05). After 6,weeks, the pigs were butchered and the fatty acid contents of selected pork products were analyzed by gas chromatography. Shelf life was tested by thiobarbituric acid-reactive substances (TBARS), initially and after 5,days of cold storage, and sensory qualities were evaluated after cooking. LC n -3 PUFA contents of pork products from pigs fed fishmeal were higher than in controls (steak 300%, stir-fry 250%, diced 520%, mince 480%, sausage 360%; p,<0.05 in all cases). There were no differences between n -3-enriched and regular pork in either TBARS content of stored raw products or sensory characteristics after cooking. Incorporating fishmeal in the finisher diet resulted in greater feed efficiency and production of nutritionally enhanced pork products with organoleptic profiles and stability comparable to those of regular pork. [source] Shelf life of Turkish whey cheese (Lor) under modified atmosphere packagingINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2009HASAN TEM In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N2, 60% CO2/40% N2 and 70% CO2/30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher (,P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N2 and 70% CO2/30% N2,) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage. [source] Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °CINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2008Gustavo A. Gonzalez-Aguilar Summary Treatments to inhibit browning, decay and to extend shelf life of ,Keitt', ,Kent' and ,Ataulfo' mango cultivars as a fresh-cut produce were investigated. Combinations of calcium chloride (CaCl2), antioxidants [ascorbic acid (AA), citric acid (CA)] and two commercial film coatings resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 5 °C, especially for the Ataulfo cultivar. The use of CaCl2 + AA + CA significantly reduced colour deterioration, loss of firmness and did not affect sensory characteristics of fresh-cut mango, with a larger effect in the Ataulfo cultivar. In general, these treatments prevented loss of sugar and vitamin C of cubes during storage at 5 °C. Shelf life of this cultivar was 21 days, while that of Keitt and Kent was only 9 and 12 days, respectively. There is a correlation between carotene and vitamin C content of Ataulfo mango and its longer shelf life compared with the other cultivars. [source] Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chopsPACKAGING TECHNOLOGY AND SCIENCE, Issue 7 2008Estrella Aspé Abstract Beef chops (longissimus dorsi) were pre-treated with 5% carbon monoxide (CO) , 95% N2 for 24,h, vacuum packed in thermo-contractile bags and stored at 0 ± 2°C. Shelf life, as determined by the viable aerobic bacterial load, was 11 weeks. Vacuum-packed chops with heat-contractile film produced a smaller drip loss, had a more intense red colour and higher colour stability under storage than chops with non-heat-contractile film. Chops pre-treated with CO were redder during all the storage period than controls without CO. The pre-treatment did not affect pH, water-holding capacity, drip loss or rancidity of the meat stored in vacuum. Copyright © 2008 John Wiley & Sons, Ltd. [source] Shelf life of vegetable oils bottled in different scavenging polyethyleneterephthalate (PET) containersPACKAGING TECHNOLOGY AND SCIENCE, Issue 5 2008R. Sacchi Abstract The shelf life of extra virgin olive oil (EVOO) and sunflower oil (SO) bottled in containers with different levels of oxygen scavenger (OS) and stored at room temperature under diffuse lighting conditions for 6 months has been evaluated. Four packaging materials were tested: glass, polyethyleneterephthalate (PET), PET including 1% of OS (PET 1%) and PET including 5% of OS (PET 5%). Free acidity, peroxide value (PV), spectrophotometric indices (K232, K270, ,K), antioxidant (biophenols and tocopherols) content, pigment (chlorophylls and carotenoids) change and the amount of oxygen dissolved in the oil were monitored during storage. A significant influence of the packaging material on the quality decay was not found. The differences in the shelf life observed between oils bottled in PET and oils bottled in glass are attributable to a difference in the initial content of dissolved oxygen in the oils. The study showed the usefulness of monitoring changes in dissolved oxygen level, antioxidant (phenols and tocopherols) and pigment (chlorophyll and carotenoids) profiles during oil storage. The change of these compounds could in fact supply important information on the oxidation processes that occur in bottled oils and on the effectiveness of the material employed in oil packaging. Copyright © 2007 John Wiley & Sons, Ltd. [source] Role of medicines in malaria control and eliminationDRUG DEVELOPMENT RESEARCH, Issue 1 2010Marian Warsame Abstract Antimalarial medicines constitute important tools to cure and prevent malaria infections, thereby averting death and disability; their role in reducing the transmission of malaria is becoming increasingly important. Effective medicines that are currently available include artemisinin-based combination therapies (ACTs) for uncomplicated malaria, parenteral and rectal formulations of artemisinin derivatives and quinine injectables for severe malaria, and primaquine as an anti-relapse agent. These medicines are not optimal, however, owing to safety considerations in specific risk groups, complex regimens, and less than optimal formulations. The efficacy of antimalarial medicines including currently used ACTs is threatened by parasite resistance. Resistance to artemisinins has recently been identified at the Cambodia,Thailand border. Intermittent preventive treatment is constrained by the lack of a replacement for sulfadoxine-pyrimethamine. Despite increasing financial support to procure medicines, access to medicines by populations at risk of malaria, particularly in African countries, remains poor. This is largely due to weak health systems that are unable to deliver quality diagnostics and medicines through an efficient supply chain system, close at hand to the sick patient, especially in remote rural areas. Health systems are also challenged by incorrect prescribing practices in the informal and often unregulated private sector (an important provider of medicines for malaria) and the proliferation of counterfeit and substandard medicines. The provision of a more equitable access to life-saving medicines requires no less than a steady drug development pipeline for new medicines tailored to meet the challenging conditions in endemic countries, ideally single dose, highly effective against both disease and relapse-causing parasites and infective forms, extremely safe and with a long shelf life, and made available at affordable prices. Drug Dev Res 71: 4,11, 2010. © 2010 Wiley-Liss, Inc. [source] Construction of an antibody microarray based on agarose-coated slidesELECTROPHORESIS, Issue 3 2007Lin-Li Lv Abstract The antibody microarray, a high-throughput multiplex immunoassay method, has become a significant tool for quantitative proteomics studies. We describe here the strategies for optimizing the condition of antibody microarray building based on agarose-coated slides. In this study, modified glass slides were robotically printed with capture antibodies against monocyte chemoattractant protein 1 (MCP-1), then dilutions of the cytokine were applied to the arrays, and the protein was detected with biotin-labeled antibody coupled with Cy3-conjugated streptavidin. Thus a protein profiling microarray based on sandwich immunoassay has been established. Various factors in the production of antibody microarrays were analyzed: the capture antibody concentrations, shelf life of the postprinting slides, blocking buffers, and reproducibility of the system. A calibration curve with a correlation coefficient of 0.9995 was established which suggested that the matrix can retain arrayed proteins in near-quantitative fashion. The results revealed high signal uniformity and reproducibility with regard to intra-array (1.3%) and the interarray (8.7%) variation at the capture antibody concentration of 125,µg/mL. Besides, the printed arrays could be stored for at least two months without any apparent change of the performance parameters. [source] Restrictions to the use of cleanrooms for packaging pasteurised milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010GEORGIANA S B AIRES The study evaluated the effect of packaging pasteurised milk inside an ISO Class 8 cleanroom and an external Class 7 antechamber. Chemical, microbiological and sensory analyses of three trials did not show evidence of improvements in the product shelf life, although the total airborne particle and the viable airborne counts were considerable higher outside the cleanroom than inside it. Post-pasteurisation contaminations inherent to the equipments should be considered in futures studies. Therefore, the use of cleanroom technology is an operational alternative to be taken into consideration, provided that the characteristics of the whole system is compatible with the high standards of the clean air. [source] Shelf life of Turkish whey cheese (Lor) under modified atmosphere packagingINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2009HASAN TEM In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N2, 60% CO2/40% N2 and 70% CO2/30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher (,P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N2 and 70% CO2/30% N2,) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage. [source] Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storageINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2008ANDREZZA M FERNANDES In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life. [source] Fresh cheese from camel milk coagulated with CamiflocINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2008IBTISAM E M EL ZUBEIR ABSTRACT Camel milk was processed into cheese using Camifloc and calcium chloride. Two types of cheeses were produced from camel milk, using Camifloc (CF cheese) and CaCl2 in addition to Camifloc (CFCC cheese). The study revealed the usefulness of Camifloc in coagulation of camel milk. The time of coagulation was found to be about 2,3 h, and the yield of CFCC cheese was found to be higher than the CF cheese, while a shelf life of 4 days was obtained for both cheeses. Both cheeses showed nonsignificant variations in compositional content except for the percentages of protein and ash, which showed significant differences at P < 0.001 and P < 0.05. Sensory evaluation by taste panellists was conducted to determine the acceptability of cheeses during the storage periods. Differences were found between the CF cheese and the CFCC cheese in saltiness and overall acceptability, and higher mean scores were recorded for the CF cheese than the CFCC cheese. The study recommends the use of Camifloc in making cheese from camel milk; and if CaCl2 is added, it can improve the cheese yield. However, we suggest that the rate of salting should be reduced, and further drying and storage of the cheese should be done. [source] | ||||||||||||||||||||||