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Selected AbstractsEvaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork pattiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010Sung Y. Park Summary The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre-heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties. [source] Effects of adding liquid dl -methionine hydroxy analogue-free acid to drinking water on growth performance and small intestinal morphology of nursery pigsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3 2010C. Kaewtapee Summary This study was conducted to evaluate the effect of adding liquid dl -methionine hydroxy analogue free acid (LMA) to drinking water on growth performance, small intestinal morphology and volatile fatty acids in the caecum of nursery pigs. Twenty-four crossbred pigs (Large White × Landrace, BW ,18 kg) were divided into three groups with four replications of two piglets each. The piglets received drinking water without (control), with 0.05 or 0.10% LMA. The results indicated that adding LMA at 0.10% to drinking water significantly increased their weight gain, average daily feed intake (p < 0.05) and tended to improve the feed conversion ratio. Adding LMA to drinking water significantly increased their water intake and significantly reduced the pH of drinking water (p < 0.01), thus total plate count (p < 0.01) and Escherichia coli in drinking water was reduced (p < 0.05), while the total number of bacteria in the caecum was not significantly affected. Liquid dl -methionine hydroxy analogue free acid supplementation in drinking water tended to decrease pH in the stomach, duodenum, jejunum, colon and rectum. Furthermore, adding LMA at 0.10% significantly increased villous height in the duodenum, jejunum and ileum (p < 0.05), and the villous height:crypt depth ratio in the jejunum and ileum (p < 0.01) was higher, whereas acetic acid concentration in the caecum was significantly lower than in the control group. It could be concluded that adding LMA to drinking water improved growth performance of the nursery pigs because of high water quality and high nutrient utilization caused by an improvement of small intestinal morphology (not from nutritional effect of methionine source). [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] Chemical composition and physical properties of extruded snacks containing crab-processing by-productJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2003Michael G Murphy Abstract The crab-processing industries generate millions of pounds of by-product annually, which results in a loss of edible product and presents a considerable waste disposal problem. The purpose of this research was to investigate the use of crab-processing by-product (CB) in the development of a calcium-rich expanded snack. The specific objectives were to examine the effects of type of CB (wet or dry), feed composition and screw speed (150 or 250 rpm) on selected properties of extruded snacks. Product formulations consisting of 0,400 g kg,1 CB combined with corn meal and potato flakes were processed in a twin-screw extruder. The resulting extrudates were analysed for proximate and mineral (calcium, sodium) composition, pH, water activity (aw), total plate count, bulk density, expansion ratio and colour. Both CB type and level of incorporation had significant effects (P < 0.05) on the calcium content, expansion ratio, bulk density and pH of the extrudates. Increasing the CB level resulted in increased calcium content (from 5.1 to 52.4 mg g,1) and pH (from 6.1 to 8.8). Screw speed had no significant effects (P > 0.05) on expansion ratio and bulk density. A high processing temperature (157 °C) and low aw resulted in undetectable microbial growth on the extrudates. This research demonstrates that ground crab-processing by-product can be successfully incorporated into an expanded snack product. Further research will evaluate consumer response to this novel value-added product. Copyright © 2003 Society of Chemical Industry [source] ANTIOXIDATIVE AND ANTIMICROBIAL PROPERTIES OF LACTOFERRIN IN HOT-BONED GROUND PORK DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2007C.H. CHIU ABSTRACT The effect of lactoferrin concentration on the antioxidative and antimicrobial activities of hot-boned (4,5 h after death) ground pork during storage at 4C for 9 days was examined. The total iron content increased with the addition of lactoferrin. Meat samples with added lactoferrin (40 or 80 mg/kg) had lower thiobarbituric acid reactive substances (TBARS) than controls at 3, 6 and 9 days; however, the differences in TBARS between the 40- and 80-mg lactoferrin/kg treatments were not significant. With the addition of lactoferrin (40 or 80 mg/kg), ground pork had lower (P < 0.05) total plate counts than controls at 3, 6 and 9 days of storage. However, the differences in total plate counts between the 40- and 80-mg lactoferrin/kg treatments were only significant (P < 0.05) at days 3 and 6. The addition of lactoferrin (80 mg/kg) decreased lactic acid bacterial counts at days 0, 3 and 9. The pH values of hot-boned ground pork were unaffected by the addition of lactoferrin, but slightly increased with storage time. [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] Microbiological Benefits of Removing Foam Formed After UV-Enhanced Ozonation of Poultry-Processing Chiller Water for RecyclingJOURNAL OF FOOD SCIENCE, Issue 3 2002M.E. Diaz ABSTRACT: Prior experiments using 250 mL samples of unscreened poultry overflow chiller water evaluated the beneficial bactericidal and oxidative effects of 4 different treatments (namely, O2/O3,O2/UV, O2/O3/UV, and O2 as the control) for improving microbiological safety, turbidity, and water-use efficiency allowing its reconditioning for reuse. When excluding foam as in this present study, synergistic reductions > 1.5 log CFU/mL for aerobic plate counts (APC) were additionally achieved after 4 min for all O3/UV treatment combinations as compared to serially applied treatments of O3 and UV acting separately. With foam present, 16-min O3/UV treatments were required to achieve similar results. We now report these additional benefits achieved by removing the foam formed by the advanced oxidation process of ultraviolet-photon enhanced ozonation. Furthermore, foam microbial and general physical content were analyzed to determine suitability as an additive in rendering-type processes. Treatment of the wastewater resulted in total plate counts between 2 to 4 Log CFU/mL in the foam after 8 min. Fat and protein constituted 89% of the solids collected (384 mg/L or 14% of the foam) with trace amounts of metal elements (for example, Ca, Na, K, Fe, Cu) present. Irradiating had negligible effect on foam characteristics yet decreased the amount of solids collected. [source] Changes in the quality of abalone (Haliotis asinina Linnaeus) packaged under atmospheric air, vacuum and modified atmospherePACKAGING TECHNOLOGY AND SCIENCE, Issue 3 2008Romanee Sanguandeekul Abstract Changes in the quality of abalone (Haliotis asinina Linnaeus) meat packaged under modified atmosphere (MA) of 40% CO2/30% O2/30% N2, vacuum and atmospheric air in polyvinylidene chloride (PVDC)/nylon/oriented polypropylene (OPP) pouches, and stored at 2 ± 1°C were investigated. Biochemical indices, such as pH, total volatile basic nitrogen (TVB-N), and trimethylamine (TMA) and sensory evaluation, as well as total plate counts of packaged abalone meat were determined periodically. TMA was not affected by the packaging conditions, and remained low during storage periods. A decrease in pH of the MA packaged abalones during the storage reflected the apparent absorption of CO2. The content of TVB-N slowly increased in the MA packaged abalone, whereas those stored in atmospheric air markedly increased during the storage. The sensory quality of MA packaged abalones was shown to be acceptable up to 15 days, while atmospheric and vacuum-packaged abalones were not acceptable after 3 days of storage. Copyright © 2007 John Wiley & Sons, Ltd. [source] | ||||||||||