21st Day Of Storage Research Articles

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

Quality assessment of sprouted mung beans at various storage temperatures

The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

Effect of post-harvest treatments of gum arabic, calcium lactate and glycerin on biochemical constituents of kinnow

‘Kinnow’ mandarin is an attractive and nutritious fruit available only for a short period due to its perishable nature. In the present study, the effect of different postharvest treatments and storage conditions on the post-harvest quality of ‘kinnow’ up to 49 days was examined. There was no decay loss observed up to 21st day of storage after that decay loss increased up to 49th day of storage in all treatments at all periods of storage. All coatings were effective to check the decay loss and minimum decay loss was observed in calcium lactate 3% + glycerin 2.5% up to 42 days of storage, whereas on 49th day glycerin 2.5% was most effective to decrease the decay loss. With progression of the storage period, acidity, specific gravity and juice content decreased. Maximum acidity, juice content and specific gravity were observed in fruits coated with gum arabic 10%. All coatings were effective to maintain the quality of the kinnow fruits. However, gum arabic 10% coating was the most effective to minimize the decay loss and maintained the acidity, specific gravity and juice content at all periods of storage.

Effect of salt concentration on the rehydration capacity of sundried ribbon fish (Trichiurus haumela) stored at ambient (28-330c) and refrigeration (40c) temperature

A study was done to investigate the changes in water rehydration capacity of laboratory prepared control dried (dried fish treated without salt), 15% salt dried and 25% salt dried ribbon fish (Trichiurus haumela) stored in polyethene bag at ambient (28-330C) and refrigeration temperature (40C). The main objective of this study was to observe the effect of salt on the rehydration capacity of the dried ribbon fish during 2 months storage period. On the 1st day of storage the reconstitution level of control dried, 15% salt and 25% salt dried fish at 280, 400 and 600C was in the range of 30.05 to 70.98% having maximum value for control dried fish after 60 minute of soaking at 600C and minimum value for 25% salt dried fish after 15 minute of soaking at 280C. The reconstitution capacity of the dried fish products gradually increased with increasing soaking time and temperature. After 60 days of storage the rehydration capacity of dried products at same temperatures of 280, 400 and 600C ranged between 27.16 to 61.43% with highest value for control dried products stored at refrigeration temperature (40C) after soaking for 60 minutes at 600C and lowest value for 25% salt dried fish stored at ambient temperature (28-330C) after soaking for 15 minutes at 280C. Rehydration capacity of the dried products decreased very slowly during storage period due to the slow increment of moisture in the products stored both at ambient and refrigeration temperature. Salt-dried fish absorbed less moisture than that of unsalted dried fish and increased salt concentration resulted in the lower moisture absorption in the dried fish and thus reduced rehydration capacity.Res. Agric., Livest. Fish.5(1): 107-115, April 2018

Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

ABSTRACTThe aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4 × 4 cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at −45°C until the thermal center reached −18°C. Frozen samples were stored in a deep freezer at −18°C for 30 days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.

Quality evaluation of polypropylene packaged corn yogurt during storage

Packaging is an important factor to control the process of quality decrease of any food product, including to determine the shelf life. The objective of this study was to determine changes quality of corn yogurt packaged using polypropylene. The method were using was package yogurt polypropylene, then it was stored in a refrigerator at 5, 10, or 15°C during 21 days. The yogurt was analysed every 7 days over a 21-day period. The results indicate that protein content decreased during storage, while the lactic acid bacteria, total acid, pH, viscosity, and total solids were increased. At the end of storage, the amount of lactic acid bacteria still fulfil the minimum requirements of a probiotic food, with a count of 6.407 log CFU/g. Overal scoring by panelist (scores ranged from 0 to 5) have a 4.78 at the beginning of storage. By the 21st day of storage, yogurt was packaging using transparent polypropylene having a score of 3.85, and that stored in opaque white packaging having a value of 3.95.

Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature

PurposeThe aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C).Design/methodology/approachFRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality.FindingsThe pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage.Research limitations/implicationsThe trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices.Originality/valueThe paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

The objective of this study was to evaluate the possibilities of ultra-fast air or cryogenic super chilling by dry ice (carbon dioxide) for prolongation the shelf life of fresh golden albino of rainbow trout (Oncorhynchus mykiss), and to evaluate its effect on the fish quality comparing with flake ice chilling. The gutted fish 2 h post mortem was packed in transparent plastic polyvinyl dichloride bags with zipper. The first (control) sample was stored chilled at 0°C to 4°C. The second group was cryogenic super chilled by dry ice (CO2) at -78°C with steam flow 0.5 m/s. The third group was ultra-fast super chilled with air at -20°C with air flow 3 m/s and stored at 2°C to 3°C. All samples were examined on 0, 7th, 14th and 21st day of storage. On 21st d of storage comparison between supper chilled samples and flake ice chilled control indicated lower as follows: pH with 18.2%, TVB-N with 24.1%, FFA 9.5 times, POV about 2.5 times, TBARS and FAN approximately 2 times. The 10.40 mg cadaverine/ kg in cryogenic dry CO2 super chilled golden rainbow trout was only determined. Sensory data show a continued acceptability of fish to 14 days for super chilled (to 21st d) than in flake ice chilled (only to 7th d). Microbiological shelf life was determined as 16-18 days and 10-12 days, respectively. The conclusion was made that the ultra-fast air flow super chilling retains better sensory qualities of golden rainbow trout while super chilling with dry carbon dioxide.The objective of this study was to evaluate the possibilities of ultra-fast air or cryogenic super chilling by dry ice (carbon dioxide) for prolongation the shelf life of fresh golden albino of rainbow trout (Oncorhynchus mykiss), and to evaluate its effect on the fish quality comparing with flake ice chilling. The gutted fish 2 h post mortem was packed in transparent plastic polyvinyl dichloride bags with zipper. The first (control) sample was stored chilled at 0°C to 4°C. The second group was cryogenic super chilled by dry ice (CO2) at -78°C with steam flow 0.5 m/s. The third group was ultra-fast super chilled with air at -20°C with air flow 3 m/s and stored at 2°C to 3°C. All samples were examined on 0, 7th, 14th and 21st day of storage. On 21st d of storage comparison between supper chilled samples and flake ice chilled control indicated lower as follows: pH with 18.2%, TVB-N with 24.1%, FFA 9.5 times, POV about 2.5 times, TBARS and FAN approximately 2 times. The 10.40 mg cadaverine/ kg in cryogenic dry CO2 super chilled golden rainbow trout was only determined. Sensory data show a continued acceptability of fish to 14 days for super chilled (to 21st d) than in flake ice chilled (only to 7th d). Microbiological shelf life was determined as 16-18 days and 10-12 days, respectively. The conclusion was made that the ultra-fast air flow super chilling retains better sensory qualities of golden rainbow trout while super chilling with dry carbon dioxide.

Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.

The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.

Phthalates in meat products in dependence on the fat content

The content of dibutylphthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) in samples of packages intended for thermally processed meat products and release of phthalates from packages into meat products in dependence on the fat content were observed. 80 samples of packages were analyzed, 5 of them wereselected due to exceeding the specific migration limit. The raw meat was prepared, one type with the fat content of 10% and second one with the fat content of 50%. The both types of raw meat were analyzed for the content of DBP and DEHP and packed into chosen packages.The samples of meat products were thermally processed (70 ℃, 10 min in the core), stored until the expiration date at 4 °C and gradually analyzed after 1st, 7th, 14th, 21st and 28th day of storage. Determination of phthalates was carried out by high performance liquid chromatography (HPLC) in the Zorbax Eclipse C8column and by UV detection at a wavelength of 224 mm. The phthalate content in the raw meat was under the limit of detection. According to the EU Commission Regulation no. 10/2011 the specific migration limit of products intended for the contact with food for DEHP (max. 1.5 mg.kg-1of food stimulant and DBP max. 0.3 mg.kg-1 of food stimulant), wasexceeded already after first day of storage, in case of DBP in two samples with 10% of fat and after 7th day of storage in one sample. In the samples with 50% of fat, SML was exceeded after first day of storage in four samples and in one sample after 14th day of storage. Regarding DEHP in the samples with 10% of fat SML was exceeded after 1st day of storage in one sample and after 7th day of storage also in one sample and after 21st day of storage similarly in one sample. Four samples with 50% of fat had SML exceeded in case of DEHP already after 1st day of storage. By comparison of PAE migration depending on the fat content we concluded that leaching of PAE from a package into food was 2 - 21 times higher in samples with 50% of fat than in samples with 10% of fat.

Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour

Purpose – The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability. Design/methodology/approach – FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days. Findings – The fat content showed significant (p &lt; 0.05) decrease, whereas the crude fibre content increased significantly (p &lt; 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p &lt; 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p &lt; 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage. Practical implications – The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry. Originality/value – The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability.

Efeito da adição de extrato de cogumelo do sol em linguiça suína e avaliação da estabilidade oxidativa e microbiológica do produto

The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years. Thus, the aim of this study was to determine the effect of hydroethanolic extract from sun mushroom (Agaricus blazei Murrill) on the oxidative and microbiological stability of pork meat sausage during storage at 4ºC. The extract was added to sausages in 0 %, 0.5 %, 1.0 % and 2.0 % (v/w) concentrations. There was done the proximate composition, pH, instrumental color (L*, a*, b*, C* e h*), TBARS (Thiobarbituric Acid Reactive Substances) and microbiological analyzes. Data were subjected to analysis of variance, in randomized completely design. The results from proximate composition and microbiological analyzes at day 0 were according to the Brazilian legislation. At 1st day of storage, control treatment showed higher (p&lt;0,05) a* value (red) than the other treatments, while b* value (yellow) has increased (p&lt;0,05) during the storage period in all treatments. At 21st day of storage, TBARS values of sausages with 2.0 % extract addition was lower (0,705±0,01 mg MDA/kg sample) (p&lt;0,05) than the control (1,097±0,11mg MDA/kg sample). The extract has not shown effect on the microbiological stability of the sausages. Nevertheless, the hydroethanolic extract from sun mushroom was effective on the oxidative stability of pork meat sausage when added in a 2.0 % concentration, improving its shelf-life up to 21 days of storage at 4 °C, and it is possible the use as a natural antioxidant source.

Вплив функціональних харчових волокон на життєздатність молочнокислих та біфідобактерій у процесі зберігання

The present work shows the influence of gum arabic (Nexira,France) and oligofructose(Orafti®P95, Belgium) on the growth and viability of starter cultures of lactic acid bacteria and bifidobacteria (Christian Hansen, Denmark) used for the production of dairy products. In the presence of gum arabic at concentrations of 3.1 % after 1day of storage the amount of L. acidophilus averaged 5,0х10 8 CFU/ml, S. salivarius subsp. Thermophilus – 4,7х10 8 CFU/ml (for both starters), L. delbrueckii subsp. bulgaricus – 4,0х10 8 CFU/ml, Bifidobacterium animalis subsp. lactis –2,5х10 8 CFU/ml. After addition of 2 % oligofructose L. acidophilus (4,6h10 8 CFU/ml), S. salivarius subsp. thermophilus (4,6х10 8 CFU/ml), L. delbrueckii subsp. bulgaricus (4,0х10 8 CFU/ml) has been shown and at 3%of the prebiotic – a slight growth stimulation of Bifidobacterium animalis subsp.lactis (4,4х10 8 CFU/ml) was observed. Degree of induced syneresis depended on both the concentration of the prebiotic and the starter. Decrease of induced syneresis 1.5 time sat the end of storage in the case of yogurt ABT-1 was observed by adding1 % gum arabic and 2 % of oligofructose, and in the case of yogurt YC-X 11 – by adding 1 % gum arabic and 1% oligofructose. At presence of gum arabic the titratable acidity of the yogurt was in the normal range but significantly lower than the control one. In contrast to control acidity, its performance just slightly decreased during storage. By adding prebiotics active acidity of yogurt ABT-1 and YC-X11 differed slightly from 4,03 ± 0,02 to 4,24 ± 0,00 on the first day of storage of yogurt, and from 3,90 ± 0,00 to 4,07± 0,02 – on the 21st day of storage. It is shown that gum arabic and oligofructose increase water holding capacity (WHC) of dairy product throughout the period of storage: on the first day of storageWHC was from7 2,33±0,52 to 73,33±1,03 % with the addition of gum arabic, from72,67±0.52 to77,33±0,52 % with the addition of oligofructose, whereas in the control WHC was 64,00±0,00 to 65,67±0,52 %. At the end of the shelf life WHC of yogurt with gum arabic was from 69,00±0,00 to 73,67±0,52 %, with oligofructose – 66,67±0,52 to 75,33±0,52 %, in control – 56,67±0,52 to 59,33±0,52 %. According to the given results, these prebiotics can be recommended as growth promoters for the probiotic cultures studied.

Effects of Modified Atmosphere Packaging on Shelf Life of Turkish Delight (Lokum)

Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sensory evaluations were conducted at the beginning of storage and at 7-day intervals thereafter. Microbiological analyses showed that the numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO2 plus 70% N2 were lower than in the other modified atmospheres. According to sensory evaluations, the samples kept in a modified atmosphere of 50% CO2 plus 50% N2 were unacceptable after the 21st day of storage, whereas those kept in modified atmospheres of both 25% CO2 plus 75% N2 and 30% CO2 plus 70% N2 were found to be acceptable even after 30 days of storage.

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p<0.05) viable cell counts (5.5–6.0logcfu/g) with respect to those determined before exposure to the mouth conditions (7–8logcfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10°C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.

Concise and informative title: evaluation of selected spices in extending shelf life of paneer.

Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0% by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6% by weight or cinnamon at the rate of 0.4% by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6% and cinnamon (Ci) @ 0.4% by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7days during storage at 7 ± 1°C up to 28days. Results indicated that control remained acceptable up to 7days, Bp up to 14days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28days of storage at 7 ± 1°C.

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine

The survival of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during the storage of fermented green table olives cv. Halkidiki in brine was studied in parallel with the evolution of lactic acid bacteria (LAB), yeasts and pH. The olives were previously fermented with a starter culture (a potential probiotic strain of Lactobacillus pentosus B281 – starter process) or with the indigenous microbiota (control). After the end of fermentation, olives were placed in brine, inoculated with a cocktail of 5 strains of E. coli O157:H7, 5 strains of L. monocytogenes and 4 strains of S. Enteritidis, with a final concentration in the brine of ca. 7.0 log CFU/ml, and subsequently packaged in polyethylene pouches and stored at 20 °C. The population of E. coli O157:H7 reduced gradually and was detected in the brine until the 27th day of storage in both cases (i.e., starter and control process), and on olive fruits until the 19th and 16th days of storage in the starter and control process, respectively. S. Enteritidis population showed also a decrease and it was detected until the 21st day of storage in both brine and olive fruits in both cases. The population of L. monocytogenes declined during storage and it was detected until the 31st day of storage in both brine and olive fruits in both cases, showing a longer survival period in comparison to the other two studied pathogens. The presence of the potential probiotic starter did not affect the pathogen survival. The results demonstrated that even though the growth of the pathogenic strains was not supported, they may survive for a long period in a stressful environment of a fermented product with low pH value (4.2) and high salt concentration (6.0%). These results are a valuable contribution to risk assessment studies related to ready to eat foods in general.

The effects of pre-harvest application of aminoethoxyvinylglycine on the bioactive compounds and fruit quality of ‘Fortune’ plum variety during cold storage

The effects of pre-harvest aminoethoxyvinylglycine treatments on fruit quality parameters and bioactive compounds of 'Fortune' plum during cold storage were investigated. Two different aminoethoxyvinylglycine doses were applied to plum trees two weeks prior to the estimated harvest date, and harvested fruit samples were kept in cold storage at 0 (°)C temperature and with 90 ± 5% relative humidity for 4 weeks. Lightness (L*) and hue angle values decreased in all treatments during cold storage. Weight loss (%) was significantly decreased (p < 0.05) with 100 mg/L aminoethoxyvinylglycine treatment at the end of the storage. Fruit firmness at the end of the storage was significantly increased with aminoethoxyvinylglycine treatments. Total phenolics and total antioxidant activity were increased with aminoethoxyvinylglycine treatments till the 21st day of storage and decreased by the 28th day. Total phenolics and total antioxidant activity were significantly decreased (p < 0.05) with the 200 mg/L aminoethoxyvinylglycine treatment at the end of storage. Rutin was significantly decreased with 100 mg/L aminoethoxyvinylglycine treatment at the end of cold storage.

The effects of cold storage and aminoethoxyvinylglycine (AVG) on bioactive compounds of plum fruit (Prunus salicina Lindell cv. ‘Black Amber’)

Effects of two different aminoethoxyvinylglycine (AVG) doses (100 and 200mgL−1), applied 2 weeks ahead of estimated harvest date, on fruit color (L*, C* and h°), firmness, total soluble solids content (TSSC), total phenolics (TP), total antioxidant activity (TAA) and individual phenolic compounds of ‘Black Amber’ plums at the time of harvest and during 4 weeks of cold storage were investigated. Color characteristics linearly decreased in all treatments during storage. Fruit firmness at the end of the storage period was significant decreased (P<0.05) with AVG treatments. TSSC rates linearly increased during the storage period although the differences among treatments were not significant. Both TP and TAA increased with all treatments until the 21st day of storage and decreased by the 28th day. TP and TAA were significantly decreased (P<0.05) with the 100mgL−1 AVG treatment at the end of storage. While chlorogenic acid, p-coumaric acid and rutin increased during storage, epicatechin, catechin, caffeic acid, ferulic acid and kaempferol linearly decreased. AVG treatments generally had negative impacts on individual phenolic compounds.

Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh‐Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid

Polyphenoloxidase (PPO) and peroxidase (POD) were evaluated in fresh-cut Fuji apple slices and the effeet of the individual or combined use of ascorbic acid, 4-hexylresorcinol, N-acetylcysteine, and glutathione on their respective activities was determined. Additionally, color changes during storage at 4 degrees C were measured throughout 14 d of storage. PPO activity increased with storage time and was inhibited by the individual use of N-acetylcysteine and glutathione. POD activity in the apple slices was effectively inhibited by the combined use of ascorbic acid with any of the other antibrowning agents. On the other hand, an individual treatment with 1% N-acetylcysteine helped in maintaining the color of fresh-cut apples during 14 d of storage, whereas the use of ascorbic acid was not enough to prevent color deterioration of the apple slices from the 1st day of storage. The results obtained corroborated the effectiveness of other natural antibrowning agents over the traditional use of ascorbic acid in the control of the enzymatic browning in the fresh-cut fruit industry.