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Storage Life (storage + life)
Selected AbstractsThe effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) filletsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2009Fatih Özogul Summary European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14,18 days. Initial inosine monophosphate (IMP) level was 12.6 ,mol g1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g1 fish. Total viable count in European catfish increased rapidly with storage time and reached ,109 cfu g1 when the fillets were not acceptable for consumption. [source] Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler-spent hen meat and by-products,INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2007A. Kalaikannan Summary The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1 °C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1 °C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively. [source] Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting iceINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2002Vasiliki R. Kyrana Farm raised European sea bass (Dicentrarchus labrax) were stored in melting ice for a period up to 22 days from the time of harvest, and sensory, chemical, and microbiological assessments were made at intervals. The storage life of the ungutted fish, determined by sensory evaluation of the cooked flesh, was 19 days. Of the chemical tests, only k1 value provided a useful means of monitoring early storage change. Trimethylamine, total volatile bases and pH showed practically no change during the first half of the edible storage life of the fish. Changes in free fatty acid (FFA) content and thiobarbituric acid (TBA) value could not be used to determine loss of acceptability or end of storage life. Sulphide producing bacteria constituted a very low proportion of the total aerobic flora, suggesting that the common sulphide producer Shewanella putrefaciens was not a major spoiler of sea bass in this trial. [source] STORAGE QUALITY of ETHYLENE TREATED ,ANJOU' and ,BOSC WINTER PEARSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2000S.R. DRAKE ,Anjou' and ,Bosc' pears (Pyrus communis, L.) were harvested one to two days prior to commercial harvest from three orchards in the Wenatchee growing district of Washington. Harvested fruit were treated with 300 ppm ethylene for three days at 20C. Ethylene treatment enhanced yellow color on fruit peel and the reduction of flesh firmness, and increased spoilage after 90 days in either regular atmosphere (RA) storage or controlled atmosphere (CA) storage regardless of cultivar. Ethylene-treated fruit, of both cultivars, stored in CA had a longer storage life than fruit stored in RA. the safe storage period of ethylene-treated ,Anjou'and ,Bosc' pears was 90 and 45 days, respectively, in RA and 120 and 90 days, respectively, in CA. [source] EFFECT OF 1-METHYLCYCLOPROPENE ON NUTRITIONAL QUALITY AND ANTIOXIDANT ACTIVITY OF TOMATO FRUIT (SOLANUM LYCOPERSICON L.) DURING STORAGEJOURNAL OF FOOD QUALITY, Issue 2 2010MENG WANG ABSTRACT The effect of 1-methylcyclopropene (1-MCP) on postharvest quality and nutritional compounds in tomato (Solanum lycopersicon Mill.) fruit during storage was determined. The green mature tomato was exposed to 1 µL/L 1-MCP for 24 h. Thereafter, the fruit were stored at 20C and 85,95% relative humidity for 20 days. The results indicated that 1-MCP treatment significantly delayed the decrease of firmness, total soluble solids, and titratable acidity, inhibited the increase of weight loss, and suppressed the rise in respiration rate and ethylene production. Moreover, 1-MCP treatment also inhibited the lycopene accumulation and chlorophyll degradation. Ascorbic acid and soluble phenolic contents in 1-MCP-treated fruit were significantly higher than those in the control fruit. 1-MCP treatment enhanced the ferric reducing antioxidant power (FRAP) values and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. These results suggested that 1-MCP can be used as a commercial technology due to its ability to improve nutritional value of tomato fruit as well as to delay fruit ripening. PRACTICAL APPLICATIONS Tomato fruit are often harvested at mature green stage to minimize damage during transport to market, and then allowed to ripen before or during presentation in retail outlets. A limitation to marketing of tomato fruit is the time that ripe fruit remain in an acceptable condition for consumers. 1-Methylcyclopropene (1-MCP) can extend the storage life and improve postharvest quality of tomato fruit. Recently, nutritional quality is of increasing interest to the consumers because of their potential health benefits in protecting against various diseases. However, the effects of 1-MCP on nutritional compounds and antioxidant activity of tomato fruit are still unclear and need to be more precisely determined. This study can provide information on the effect of 1-MCP treatment on postharvest quality and nutritional compounds in tomato fruit during storage. The results could be applicable to improve the quality and nutritional value of tomato fruit for commercial purpose. [source] RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY COATING WITH AN EDIBLE FILMJOURNAL OF FOOD QUALITY, Issue 5 2000A. CARRILLO-LOPEZ ABSTRACT Mango fruit has a relatively short storage life of about 2 to 3 weeks at 13C. In order to prolong the storage life of ,Haden' mangoes, fruit were coated with 3 concentrations (8,16 and 24 g.L,1) of the edible coating film "Semperfresh" and then stored at 13C and 85% RH. Fruit were then evaluated every 4 days for up to 32 days for total soluble solids (TSS), titratable acidity (TA), pH, firmness, weight loss, color of the skin, and ascorbic acid content. All 3 concentrations applied to the fruit affected fruit ripening. TA, firmness, and green color were higher in coated fruit, and weight loss, SST, and pH were lower compared with the noncoated fruit. "Semperfresh" had no effect on decay development. Ascorbic acid decreased in all stored fruit, but this decrease was slower in coated fruit, and there were no significant differences between the different "Semperfresh" concentrations. [source] CHEMICAL CHARACTERIZATION AND ANTIFUNGAL ACTIVITY OF ORIGANUM ONITES L. ESSENTIAL OILS AND EXTRACTSJOURNAL OF FOOD SAFETY, Issue 1 2009MIHRIBAN KORUKLUOGLU ABSTRACT Essential oils (EOs) and extracts (methanol, acetone and diethyl ether) of fresh and dried oregano (Origanum onites L.) were used to determine the antifungal effect on Alternaria alternata, Aspergillus flavus (two strains), Aspergillus niger (two strains), Aspergillus parasiticus, Fusarium semitectum, Fusarium oxysporum, Mucor racemosus and Penicillium roqueforti by disk diffusion methods. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of all samples were determined. The antifungal activity of the fresh herb was greater than that of the dried herb. MIC values for fresh and dried methanol extracts were 150,950 µg/mL and 750,950 µg/mL, respectively. MFC values for methanol extracts were determined between 300 and 1200 µg/mL for fresh oregano and between 750 and 1100 µg/mL for dried oregano. The EOs of fresh and dried oregano totally inhibited test fungi. EOs produced the lowest MIC and MFC values: 8.5 µg/mL and 9.0 µg/mL, respectively (P < 0.005). The highest extract activity was exhibited by fresh oregano against A. alternata (24 mm) followed by P. roqueforti (20 mm). The greatest total antifungal effect was observed from methanol extracts. The chemical composition of fresh oregano EO and extracts was examined using gas chromatography-mass spectrometry (GC-MS). Over 80 volatiles were detected, of which 42 were positively identified by matching both MS fragmentation patterns with standardized retention characteristics. p-Cymene, thymol and carvacrol were the most prominent, followed by ,-pinene, camphor and borneol. PRACTICAL APPLICATIONS In the past decade interest in natural antimicrobial plant extracts has been growing. Various plants have historically been used for the purposes of food preservation and flavor enhancement as well as medicinal purposes. An example is oregano, the leafy part of the plant belonging to the Labiatae family. It has been used to improve the flavor and the organoleptic properties of many foods from numerous cultures. It has also been used to prolong the storage life of foods probably because of antifungal properties. The preservative nature of fresh oregano has been employed in many food applications, including meat and fish products, as well as in pharmaceuticals, alternative medicines and natural therapies. [source] Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesJOURNAL OF FOOD SCIENCE, Issue 5 2001S.C. Andrés ABSTRACT Microbial flora of refrigerated orange juice was analyzed during storage at 10 °C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2,3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66,6.94 mM) led to storage life values > 11 d in polyethylene and > 20 d in the low gaseous permeability film, maintaining good sanitary conditions. [source] Pre- or post-harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ,Angelino' plumJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2008Ahmad S Khan Abstract BACKGROUND: Plum has a very short storage life. The role of pre- or post-harvest applications of putrescine (PUT) and low temperature storage on fruit ripening and quality was investigated in plum fruit (Prunus salicina Lindl. cv. Angelino). RESULTS: Pre- or post-harvest PUT treatments [(0.1, 1.0 or 2.0 mmol L,1) + 0.01% Tween-20 as a surfactant] delayed and suppressed the climacteric ethylene production and respiration rate irrespective of the method used to apply PUT. PUT-treated fruit following low temperature storage (0 ± 1 °C; 90 ± 5% RH), at the ripe stage exhibited higher fruit firmness and titratable acidity (TA), while soluble solids content (SSC), levels of ascorbic acid, total carotenoids and total antioxidants were lower than in untreated fruit. Fruit both sprayed with PUT and stored in low temperature for 6 weeks, at the ripe stage showed reduced respiration rate, delayed changes in the SSC:TA ratio and levels of total carotenoids compared to post-harvest PUT application. CONCLUSION: Pre-harvest application of 2.0 mmol L,1 PUT 1 week before the anticipated commercial harvest was more effective in delaying plum fruit ripening and can be used to extend the storage (0 ± 1 °C) life of plums for up to 6 weeks with minimum losses in fruit quality. Copyright © 2008 Society of Chemical Industry [source] Use of 1-methylcyclopropene to extend the postharvest life of lettuceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2002H Wills, Ron B Abstract This study examined the effect of fumigation of iceberg lettuce with 1-methylcyclopropene (1-MCP) at 0.1,1,µl l,1 for 1,5,h on the storage life at 5,°C in air containing 0.1,µl l,1 ethylene. 1-MCP extended the storage life of shredded lettuce at all concentrations, with the optimal treatment being fumigation with 0.1,µl l,1 1-MCP for 1,h at 5,°C, which resulted in an extension in storage life of about 50% over untreated lettuce. Application of this treatment to whole lettuce heads resulted in a 100% increase in storage life. 1-MCP thus appears to be of considerable commercial potential for the lettuce industry. © 2002 Society of Chemical Industry [source] Impact of improved phosphite hydrolytic stability on the processing stabilization of polypropyleneJOURNAL OF VINYL & ADDITIVE TECHNOLOGY, Issue 4 2005Brian Johnson It is well known that some high-performance phosphite antioxidants are particularly sensitive to hydrolysis. This process has two principal consequences: 1) the creation of potential handling issues, as the product can become sticky, and 2) a possible loss in the performance of this type of antioxidant. In this article both of these are addressed. First, changes in the hydrolytic stability of a high-performance phosphite are examined by formulating with co-additives of different chemical natures. Second, changes in the hydrolytic stability of the phosphite when using different additive physical forms are investigated. Third, the influence of hydrolysis on the processing stabilization performance of the high-performance phosphite is evaluated. It is seen that the rate of hydrolysis of the high-performance phosphite is drastically reduced both by altering the physical form of the additive package and by the correct selection of the co-additive package. This selection not only extends the storage life of the high-performance phosphite but also minimizes the risk of any handling issues. Furthermore, it is concluded that hydrolysis does not necessarily mean a loss in performance but, contrary to general perception, can actually lead to an enhancement of the processing stability. The final conclusion of this study is that the hydrolysis mechanism of the phosphite is strongly influenced by the physical form of the additive package and by the chemical nature of the co-additives. This difference in mechanism is responsible for a different level of processing performance but is not discussed in detail in this publication. J. VINYL. ADDIT. TECHNOL. 11:136,142, 2005. © 2005 Society of Plastics Engineers. [source] Olive oil production on bronze age Crete: nutritional properties, processing methods and storage life of Minoan olive oilOXFORD JOURNAL OF ARCHAEOLOGY, Issue 1 2002F.R. Riley Archaeological studies on olive oil produced in Crete in the Bronze Age focus primarily on aspects such as the period when olive cultivation became widespread, the number of olive trees cultivated, or the quantity of oil stored in the Minoan palaces. Olive oil is however an organic substance, a perishable product, the nutritional and storage properties of which are determined by environmental, agronomic, processing and storage conditions. In this paper archaeological, environmental and biochemical evidence is combined to present a comprehensive picture of the potential quality, nutritional and storage properties of Minoan olive oil. The comparative evidence presented suggests that Minoan olive oil was equal in quality to the cold-pressed virgin olive oils produced today, and as such, the oil was nutritionally important in the Bronze Age and a valuable trade commodity. [source] Use of Volatiles as Indicators of Lipid Oxidation in Muscle FoodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2006Carolyn F. Ross ABSTRACT Lipid oxidation has long been recognized as a leading cause of quality deterioration in muscle foods and is often the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, including volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. The sampling methodologies of distillation/solvent extraction and headspace analysis, and isolation methods associated with gas chromatographic (GC) and high-performance liquid chromatography (HPLC) analyses are discussed. Within gas chromatographic methodologies, headspace (HS) sampling (static HS, dynamic purge-and-trap HS techniques, and solid-phase microextraction [SPME]) are addressed. [source] | |||||||||||||