6th Day Of Storage Research Articles

Improved biological value of eggs due to the addition of pomegranate seed oil to laying-hen diets.

In this study, the effects of the addition of pomegranate seed oil (PSO) at different levels (0, 0.5, 1, and 1.5 ) to laying-hen rations on performance values, egg quality criteria, egg shelf life, some enzyme activity, and the fatty acid composition of yolks were investigated. In the study, 96 Lohman LSL laying hens at 64weeks of age were used. The trial consisted of four groups, each containing 24 hens. Chickens were given feed and water ad libitum during the 8-week experiment. The first group was the control group and was fed with a basal diet, while the other groups were fed with feeds with 0.5, 1.0, and 1.5 PSO added to the basal feed, respectively. The lowest feed consumption and the highest egg weight were determined in the 1 PSO group. The highest feed conversion ratio, the lowest eggshell weight, and the shell-breaking strength were determined in the 0.5 PSO group. It was determined that the egg yolk malondialdehyde (MDA) value in the groups to which pomegranate seed oil was added was significantly lower than the control group on the 28th day of storage. The lowest glutation (GSH) and catalase values were found in the control group, and the highest total antioxidant capacity (TAC) was found in the 1 PSO group. It was determined that the addition of PSO to the diet significantly increased the rate of saturated fatty acids (SEFA), conjugated linoleic acid (CLA), and conjugated linolenic acids (CLnA) in yolk. The results showed that the addition of 1 pomegranate seed oil to the feeds decreased feed consumption, increased egg weight, and positively affected the shelf life of the egg. In short, the addition of PSO had a positive effect on shelf life, and it increased punicic acid and CLA levels without reducing egg quality.

Development and Characterization of Sustainable Antimicrobial Films Incorporated with Natamycin and Cellulose Nanocrystals for Cheese Preservation

Environmental pollution and food safety are both issues of global concern. In this sense, sustainable and antimicrobial nanocomposites based on cellulose/poly (vinyl alcohol) blend incorporated with natamycin and cellulose nanocrystals (CNC) were manufactured and characterized. The developed films were evaluated according to their mechanical and optical properties, and their barrier to oxygen and water vapor permeation. The antimycotic activity was evaluated in vitro against fungi and yeasts. The film’s potential to act as an active packaging for Minas cheese preservation was also assessed. The incorporation of CNC increased the films’ tensile strength; however, it did not influence the barrier properties to water vapor (4.12 × 10−7 g·cm.m−1·h−1·Pa−1) and oxygen (3.64 × 10−13 g·cm·m−1·h−1·Pa−1). The incorporation of natamycin, on the other hand, resulted in films that were more opaque (around 24%) and of a yellowish color. The active nanocomposites developed showed antimicrobial effects against all analyzed fungi and yeasts (approximately 35 mm of inhibition zone) and were able to control the growth of S. cerevisiae in cheese, reducing a log cycle until the 12th day of storage. Since they performed well in vitro and on food, it was concluded that the films showed potential to be applied in Minas cheese preservation.

Optimization and characterization of a value-added fermented ready-to-servewhey-based beverage with high antioxidant potential

This study was conducted to optimize the process parameters for developing a Ready-To-Serve fermented whey beverage using pineapple juice and mint and characterize the drink. The levels of pineapple juice (20-40%), sugar (5-10%), and mint powder (1-3%) on pH, DPPH, TSS, and overall acceptability were investigated using a central composite design. The optimized process conditions achieved were 39.42% (v/v) of pineapple juice,5.75% (w/v) of sugar, and 1.01% (w/v) of Mentha. The beverage had 89.41% mg GAE/ml total phenolic content and 83.88% DPPH radical scavenging activity. FTIR spectrum confirmed the presence of the O-H stretch of phenolic compounds between3200 cm-1– 3518 cm-1 and conformational changes in the secondary structure of the whey protein at 1625-1647 cm-1 in the fermented sample. The beverage possessed all essential amino acids, the highest being Leu, Val, and Lys and PUFA (ω6/ω3=1.52)and MUFA levels of 6.7±0.96 and 21.57±0.02 mg/100mL,respectively. In addition, hypercholesterolemic fatty acids (C12:0,C14:0, C16:0) were significantly reduced after fermentation. Therefore, a serving of 100mL would contribute 3.53%, 2.96%,and 2.41% towards the RDA of Fe, K, and Mg, for an adult man,respectively. The whey beverage had acceptable microbiological quality on the 30th day of storage under refrigerated conditions. Fermentation with Pediococcus pentosaceus NCDC 273 reduced the coliform count by 5.57% and 4.04% and the Y&M count by2.2% and 2.9% on the 15th and 30th day of storage, respectively

Effect of plasma and heat treatments on orange juice quality.

Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12th day of storage.

Development and evaluation of ginger-honey shrikhand – a fermented sweet delicacy

Shrikhand is a semi-soft, pleasant sweetish-sour, whole milk fermented product popular in the western parts of the India and is prepared by mixing chakka with sugar, cream and other ingredients. Levels of milk fat content, sugar: honey ratio and ginger juice concentration were optimized using central composite rotatable design of response surface methodology. Optimized formulation of ginger-honey shrikhand contained 3.16% milk fat, 79.61 sugar: honey ratio (i.e. 20.39 % sugar replaced with honey) and 3.79 % ginger juice concentration (on chakka basis) and gave an overall acceptability score of 8.07 ± 0.06 on a9-point hedonic scale. Ginger-honey shrikhand samples packed in polystyrene cups remained acceptable on 30th day of storage at 7 ± 1 °C with overall acceptability score of 7.83 ± 0.06. Responses from 90 consumers indicated wide acceptability of ginger-honey shrikhand among consumers with mean overall liking score of8.25 on 9-point hedonic scale.

Transcriptome analysis reveals the gene expression changes in postharvest goji berry (Lycium barbarum L.) in response to hydrogen sulfide treatment

Hydrogen sulfide (H2S) is recognized for its beneficial role in postharvest fruit and vegetable preservation. Postharvest goji berries are easy to mildew and rot which reduce the nutritional value, flavor, and shelf life. Hydrogen sulfide treatment could improve the quality attributes of postharvest goji berry (Lycium barbarum L.); however, it is not clear that the effects of H2S at the transcriptional level in postharvest goji berries. Our data revealed that the differentially expressed genes (DEGs) of fresh goji fruits after H2S treatment were different with different storage time. There were 523 DEGs in the three comparison groups after H2S treatment on the 2nd, 4th and 6th day of storage. In the pathway of KEGG metabolic function, most of the DEGs were conserved in carbohydrate metabolism, secondary metabolites biosynthesis, amino acid metabolism, lipid metabolism, energy metabolism, the metabolic pathways of terpenoids and polyketones. The genes in the phenylpropanoid biosynthesis, flavonoid biosynthesis, starch, and sucrose metabolism pathway were selected and validated by quantitative real-time PCR (qRT-PCR). Our results provide insights into the effect of H2S on postharvest goji berries at the transcriptional level and provide the basis for application of H2S as gas regulator for preservation of goji berry.

Antimicrobial activity of marjoram and thyme essential oils in poultry meatballs

The aim of the study was to evaluate the possibility of using essential oils from marjoram and thyme to inhibit the growth of microorganisms in poultry meatballs. In the first stage, the values of minimum inhibitory concentrations (MIC) against 10 pathogenic bacteria were determined by serial two-fold dilution method. In the next stage, tests of the level of acceptance of smell and taste by the evaluation committee were carried out and the total number of microorganisms and the number of psychrotrophic microorganisms were determined in chicken fillet meatballs produced with the addition of essential oils of marjoram and thyme in the amount ensuring concentrations of: 0.1 mg/g, 0.5 mg/g and 1 mg/g. The control sample consisted of meatballs without the addition of essential oils. Microbiological tests were carried out on the day of making the meatballs and on the 3rd and 6th day of storage at +4°C. In the study of sensory characteristics, it was found that with the increase in the concentration of essential oil the acceptance of the smell and taste of meatballs significantly decreased. The studies of minimum inhibitory concentrations have shown that essential oils of marjoram and thyme have an inhibitory effect on the growth of microorganisms, and their effectiveness depends on the concentration of the essential oil and the type of bacteria. The highest effectiveness of marjoram essential oil was shown in inhibiting the growth of Klebsiella pneumoniae and Salmonella Enteritidis, for which the MIC value was 0.625 mg/ml. The strongest inhibitory effect of thyme essential oil was found against the following bacteria: Klebsiella pneumoniae and Salmonella Typhimurium, for which the MIC value was 0.039 mg/ml. The research showed that the addition of essential oils significantly reduced the total number of microorganisms in the meatballs. Statistically, a lower total number of microorganisms than in the meatballs without the addition of essential oils was found after 6 days of storage of the balls with the addition of oils at a concentration of 1 mg/g. Essential oils from marjoram and thyme have an inhibitory effect on the growth of microorganisms in poultry meatballs, and their effect depends on the type of oil and the concentration used. However, the use of essential oils in high concentration results in the lack of acceptance of the smell and taste.

The Effect of Sausage Production as Alternative Processing Product and Use of Natural Antioxidants on the Evaluation of Trout Fillet Waste

Seafood is one of the leading meat products with high biological and nutritive value. Dried fermented products are called sausage, as a result of the maturation process under certain conditions by filling the material prepared in the form of dough into natural/artificial casings. Oxidation is one of the most important parameters affecting shelf life in seafood containing high levels of unsaturated fatty acids. With the knowledge of the harms of synthetic antioxidants, the plant and its parts from which natural antioxidants are obtained have come to the fore. In this study, sausage dough prepared from trout fillet waste was filled in artificial casings and fermented under specified conditions, to produce sausage. Prepared sausages were divided into 3 groups as the control group without additives, with natural additives (pomegranate peel extract) and artificial additives (ascorbic acid). The proximate, chemical and physical changes of sausages, which were heat treated, stored at +4 ºC were examined. According to the results, ATVB-N and TBA of all sausage groups, exceed the limit values on the 5th day of storage. It was determined that the shelf life of the sausage obtained in the study was limited to 5 days; however, the values of the sausage group with pomegranate peel extract were found to be lower than the other groups. As a result, although the shelf life of sausage groups was limited to 5 days, it was observed that pomegranate peel extract could be used instead of synthetic preservatives with its antioxidant and antimicrobial properties.

EFFECT OF PROCESSING TECHNIQUES ON QUALITY, SENSORY AND HISTOLOGICAL ATTRIBUTES OF WATERCRESS (NASTURTIUM OFICINALE R.BR.)

The effect of processing techniques on postharvest quality of watercress stored at ambient temperature was evaluated. For this purpose, following parameters such as moisture loss, total soluble solids, ascorbic acid, titratable acidity, total sugar, β-carotene, ash, crude fiber and sensory characteristics like colour, flavour, texture, taste and overall acceptability were studied at an interval of 3 days for a total period of 12th days. Results showed that the moisture loss, pH, ascorbic acid, total sugar, β-carotene, ash, crude fiber values were decreased with time while titratable acidity increased at the end of storage. The organoleptic attributes such as colour, flavour, texture, taste and overall acceptability were showed decreasing trend in all treatments. Maximum retention in mean scores in blanched + polyethylene was observed as compared to control. Results of scan electron microscopy also showed that blanched sample was proved best in maintaining the firmness of watercress leaves at last day of storage. Whereas, the control sample was decay at the 6th day of storage and unable to use further.

Development of Yogurt Analogue by Blending Soy-Maize Milk

The aim of this research was to develop yogurt analogue by blending soy-maize milk and to study its sensory and keeping quality. D-optimal mixture design was employed for the formulation of soy-maize yogurt analogue. Five different formulations containing soymilk and maize milk in the ratio of 100:0, 85:15, 70:30, 55:45 and 40:60 were prepared. Sugar (6 g per 100 g milk base), xanthan gum (0.005 g per 100 g milk base) and culture (2U per 20 l) were mixed in all formulations. The prepared yogurts were subjected to sensory evaluation for consumer acceptability. The sensory analysis revealed that soymilk (85%) and maize milk (15%) was of acceptable quality. There was significant difference (p<0.05) between the formulation in terms of color and appearance, flavor, body and texture and overall acceptance. The soy and soy-maize yogurt (optimized) were evaluated for fermentation kinetics (pH, acidity, total plate count and Streptococcus thermophilus count) at the interval of 2 h for 6 h during incubation; and during storage (refrigeration temperature 4-5℃) at the interval of 3 days for 12 days. The physicochemical analysis showed that there was significant difference (p<0.05) in terms of protein, carbohydrate, acidity and syneresis and not significant (p>0.05) in regards of moisture content, fat, ash, and pH between soy and soy-maize yogurt. Also, there was significant difference (p<0.05) in pH, acidity, total plate count and Streptococcus thermophilus count with respect to incubation and storage time for soy and soy-maize yogurt. The yeast and molds count were observed at the 12th day of storage only. The syneresis of soy and soy-maize yogurt was also significantly different (p<0.05) with respect to storage time.

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3-6 days compared to the control group (treated GEL-CHI-GLY with distilled water).

The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage

This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bacteria at 42 °C for 12 h, placing it in a 4 °C refrigerator after acidification for 24 h and then mixing it with soymilk at a 1.5:1 ratio and storing the mixture at 4 °C, which was set as the SMFSM method. The quality and flavor of the soymilk and milk mixture products were investigated on the 0th, 15th and 30th days during storage. The changes in acidity, pH, number of viable bacteria, viscosity, water-holding capacity, texture, rheological properties, sensory quality and volatile flavors were determined. The results showed that compared with the fermented soymilk and milk mixtures under the MFSM method, the samples of fermented soymilk and milk mixtures under the SMFSM method showed a significant slowdown of acidification during storage, so that the sensory quality of the products was almost unaffected by acidity on the 30th day of storage. Furthermore, the number of viable bacteria was greater than 7 log cfu/mL. The water holding capacity did not change significantly until the 30th day. There was also no whey precipitation, indicating good stability. The samples in SMFSM mode had higher aromatic contents and beans during storage than the fermented soymilk and milk mixtures in MFSM mode. The rich variety of volatile flavors and the presence of acetoin, 2-heptanone, and (E,E)-3,5-octadien-2-one throughout the storage period allowed the samples to maintain a good sensory flavor during storage.

Effect of regulated deficit irrigation and partial root zone drying regimes on the shelf life of mango (Mangifera indica L.) cultivar Dashehari

A two-year study was undertaken in the Division of Fruit Science, SKUAST-J, to examine the effect of differential irrigation regimes as pre-harvest treatments (regulated deficit irrigation and partial root-zone drying) on the shelf life of mango grown in open field conditions. Maximum physiological weight loss (21.06% and 21.10%) and decay loss (51.00% and 52.20%) was recorded under treatment T10 (no irrigation) whereas, minimum was recorded in treatment T9. The fruit moisture was recorded maximum in T7 (77.46 % and 77.72 %) whereas T10 recorded minimum (70.55% and 70.83%) fruit moisture during 2017 and 2018, respectively. Both years recorded maximum fruit firmness in T9 (21.62 and 22.47 lb/in2) and minimum in T10 (14.61 and 15.46 lb/in2). On a mean value basis maximum fruit moisture content and fruit firmness was recorded on 0 day of storage which decreased significantly and continuously upto 10th the day of storage. In contrast, minimum PLW content was recorded on 2nd day of storage which increased significantly and constantly up to 10th the day of storage and minimum decay loss content was recorded on 6th day of storage which increased significantly and continuously upto 10th the day of storage during 2017 and 2018, respectively.

Plectranthus amboinicus (Lour.) Spreng. essential oil as a natural alternative for the conservation of beef patties stored under refrigeration

Plectranthus amboinicus essential oil (PAEO) has the potential to be used by the food industry as a natural antimicrobial alternative. The study aimed to evaluate the antibacterial activity of PAEO in vitro against pathogenic bacteria contaminating food and its potential for action when added to intentionally contaminated beef patties. The composition was determined by GC-MS and GC-FID, and thymol (45.64%) was the main compound present in the PAEO. The minimum inhibitory (MIC) and minimum bactericidal (MBC) concentration of the PAEO was evaluated against five pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa and Salmonella Typhimurium). The MIC of PAEO was the concentration ranges between 0.25 and 2 mg mL −1, and the MBC ranged from 1 to 4 mg mL −1. The anti-adhesion and removal of adhered cell assays indicated significant reductions (P < 0.05) even at concentrations 8x lower than the MIC of PAEO. Beef patties samples were prepared with PAEO concentrations at MIC (2 mg mL −1) and sub-MIC (1 mg mL −1). L. monocytogenes and E. coli were inoculated individually into the beef patties. Significant reductions were observed with a greater reduction in the 12th day of storage for L. monocytogenes (1.52 log CFU.g −1) and E. coli (0.93 log CFU.g −1) for beef patties with the MIC of PAEO. PAEO has the potential to be applied in meat products. However, the application and interactions of the oil in the food matrix need to be better elucidated.

Microbial Storage Stability of Paneer Spread Incorporated with Ginger and Garlic

Background: Paneer spread is a perishable item and requires innovative technologies to extend its shelf life. The use of spices to improve sensory and storage life is traditionally used. The milk products and byproducts may be contaminated intentionally/unintentionally at different level at the time of production, processing and storage. Therefore, the present study was aimed to estimate the microbial analysis of ginger and garlic incorporated paneer spread prepared from cow milk. Methods: The control and treatment paneer spread samples were examined for the standard plate count (SPC), coliform count, yeast and mould count during storage for 12 days at refrigeration temperature for interval of 0, 3, 6, 9 and 12 days. Result: The microbial load of standard plate count, increased significantly high (P less than 0.01) in all the samples whereas the initial yeast and mould count was nil up to 6th day of storage, After that, only a few colonies were seen on the 9th day, which was significantly lower than the prescribed standard, but then increased significantly high (P less than 0.01). No coliform counts were observed during storage. Therefore, it is concluded that the ginger and garlic incorporated paneer spread were microbiologically safe upto 9th days of storage period. After nine days of storage, it should not be recommended for consumption due to visible yeast and mould growth.

Effect of sesame protein and lotus seed starch based bioactive coatings enriched with Garcinia indica extract on sapodilla during storage

Sapodilla (Manikarazapota L.), commonly known as sapota, chiku, ciku and zapoteis a climacteric fruit and due to high rate of ethylene production, leads to senescence followed by spoilage. Different coating solutions were prepared from sesame protein isolate (SP) and lotus seed starch (LS) with the addition of Garcinia indica extract (GE). Two coats were applied on the fruit with manual drying after an interval of 20 min. Fruits were stored at 70%–75% RH and 20 ± 1°C temperature in plastic mesh trays in an environment chamber to store all coated and non-coated fruits. From each treatment three samples were taken and analyzed after the interval of 2 days till 12 days of storage. Results indicated that GE (Garninicia indica) extract with the combination of sesame protein and lotus seed starch could maintain the overall quality of sapodilla fruit and extends the shelf life up to 12 days. All coated samples exhibited reduced weight loss as compared to non-coated fruit. Sesame protein and lotus seed starch alone and with the incorporation of GE significantly maintained the firmness up to 12th day of storage. SP-GE and LS-GE coated sapodilla fruits indicated a significant (p ≤ 0.05) decrease in respiration rate as compared to SP and LS coated samples up to 12 days of storage. Also, Ascorbic acid (AA) content of SP-GE and LS-GE coated fruits was observed to be higher as compared to SP and LS coated fruits. Maximum TP (Total Phenol) content was exhibited by SP-GE (91.20%) followed by LS-GE (72.82%) coated fruits. Antioxidant potential of all coated samples was observed to be higher as compared to control samples at the end of storage period. Overall, GE in sesame protein and lotus seed starch-based coatings helps to maintain the nutritional parameters by impeding respiration rate of fruit samples during storage. Novelty impact statement Coating solutions were prepared from lotus seed starch and sesame protein and Garcinia indica was used as a natural plant extract for its antimicrobial and antioxidant properties. Combination of sesame protein and lotus seed starch could maintain the overall quality of sapodilla. Phytochemicals such as ascorbic acid, carotenoids and total phenolic was found to be retained with the application of coatings.

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product.

The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of Listeria monocytogenes and Salmonella spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product (“Taouk”-style), using the Risk Ranger® tool and the necessary management options (to accomplish the hypothetical food safety objectives (FSO)), when unsuspecting consumers may taste such a product were the primary subjects of our study. The behavior of the aforementioned pathogens was studied in the presence and absence of a selected natural antimicrobial combination (chitosan [CH] and thyme oil [T]), and were added as a combined treatment (M-CH-T) to the RTs chicken samples, stored at 4 or 8 °C for a period of 8 d. In the product, wherein no antimicrobials were added (control treatment, M), the initial counts of L. monocytogenes increased by ca. 1.5 (4 °C) and 3.0 (8 °C) log colony-forming units (CFU)/g during an 8-d storage. Salmonella spp. numbers did not increase during storage at 4 °C in the non-treated product, but at 8 °C, an increase of ca. 2.5 log CFU/g occurred. Addition of CH in combination with T to the RTC product (M-CH-T) inhibited the growth of L. monocytogenes and produced lower counts of Salmonella at 4 °C. However, M-CH-T treatment was less effective against both pathogens compared to the control after the 6th day of storage (8 °C). Predictive models based on quantitative microbiology, combined with hazard identification applied in the present study, may be potential means of assessing the safety of the RTC chicken products. It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of the finished product, (e.g., based on the HACCP principles).

Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage.

Current study aims to evaluate the effect of essential oil on the conservation of chicken fillets. Following a screening, Tetraclinis articulata was selected for its antimicrobial (Enterococcus feacalis ATCC 29212, MIC < 0.031 mg/mL) and antioxidant (IC50 = 1000 µg/mL) potentials with no cytotoxicity effect towards murine macrophage cells. The treatment of chicken fillets, especially with 200 ppm of T. articulata essential oil per 100 g of product reduced significantly (p < 0.05) lipid oxidation during 12 days of refrigerated storage. Microbial flora charges decreased significantly (p < 0.05) with a rate of 50.31% for 200 ppm of essential oil from the 6th day of storage. The acidity of treated fillets was lower than control samples (1.3 g/kg) from the 3rd day of storage. In addition, a clear effect was recorded by reducing water losses during cooking under the tested doses of essential oil. Withall, findings encouraged the use of T. articulata to extend poultry meat product shelf life.

A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature.

Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 °C). The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6th day of storage while, with the addition of garlic extract (15% and 20%) rotted on the 12th day. The intelligent indication label’s color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality.

Avaliação da qualidade de pescados amazônicos provenientes de piscicultura armazenados em gelo

The cultivation of natives Amazonian fish such as tambaqui (Colossoma macropomum), pirapitinga (Piaractus brachypomus), tambatinga (female, Colossoma macropomum X Piaractus brachypomus, male) and Pintando da Amazônia (female, Pseudoplatystoma sp. X Leiarius marmoratus, male) temmoratus, increased in recent years, making studies related to the validity of these foods after processing necessary. Therefore, the aimed of the study was to evaluate the sensory, microbiological (Staphylococcus coagulase positive count and presence of Salmonella spp.) and chemical (pH and Total Volatile Bases (TVB) quality of fresh gutted fish stored on ice. Nine specimens of each species were used, all cultivated in an excavated tanks. The fasting time ranged from 16 to 48 hours, depending on the species, the fish was slaughtered by means of cold shock. The fish was gutted and stored in the fish fridge. Sensory analysis was performed by a trained team available. For other analyses, it was sent to a laboratory specializing in food analysis. The sensory analysis of fresh eviscerated tambaqui was characteristic of the species until the 15th day of storage. Fresh eviscerated pirapitinga presented until the 16th day. The fresh eviscerated tambatinga hybrid was kept until the 14th day of storage. And for the Pintado da Amazônia, the organoleptic characteristics were presentable until the 12th day of storage. The microbiological and physical-chemical analyzes were in accordance with Brazilian legislation in all specimens of the analyzed species. It was observed that the longer the fasting period, there was a numerical increase in the pH of the fish meat.