6th Day Of Storage Research Articles

Derajat Aglutinasi pada Pemeriksaan Golongan Darah Metode Tabung Berdasarkan Masa Simpan Test Sel A dan Test Sel B Hari Ke-0, Ke-2, Ke-4, Ke-6 dan Ke-8

Blood group examination is an examination that aims to determine the type of blood group. Cell test is a blood group examination reagent used to detect antibodies in the serum being examined. The long shelf life of cell tests that can only last for two days is considered less effective for agencies with a high level of blood services. The purpose of this study was to describe the degree of agglutination in blood group examination with cell test A and B stored on the 0th, 2nd, 4th, 6th, and 8th days. This study is a descriptive study with a Quasi Experimental research design. Test cell A and test cell B were made from red blood cell specimens of 3 blood type A and 3 blood type B respectively. Test cells are stored in a refrigerator with a temperature of 2-6° C. Test cells were then examined on the 0th, 2nd, 4th, and 6th day of storage. Calculation of samples and repetitions using the Federer formula with the number of treatments in this study is 5 treatments. Based on the calculation, one sample of test cell A and test cell B was obtained with five repetitions of each examination. The results showed that on the 0th, 2nd, 4th, and 6th day of cell test storage, the results of blood type examination were obtained, namely the degree of agglutination 4+ with erythrocytes in the cell test clumping into one bond, cells forming large agglutination with clear supernatant. On the 8th day of storage, the result of agglutination degree is 3+ with erythrocytes in test cells not clumping perfectly, there are erythrocyte granules and cloudy supernatant. Based on the results of the study, it is concluded that test cell A and test cell B can be used optimally until day 6 storage.

Effect of Different Chemical Pretreatments and Packaging Systems on Quality Characteristics of Fresh-Cut Pomegranate Arils (Punica granatum, L.)

Aims: Pomegranate (Punica granatum) is considered as challenging to consume due to its hard structure, hence used for fresh-cut production. Extending the shelf life of fresh-cut pomegranate arils would improve their marketability, transport efficiency, and reduce post-harvest losses. Study Design: Completely Randomized Design by using GRAPES (General R based Analysis Platform Empowered by Statistics). Place and Duration of Study: College of Agriculture, Kerala Agricultural University, February 2022-July 2024. Methodology: Pomegranate arils were extracted and treated with different pre-treatment solutions viz., 0.5% ascorbic acid, 0.5% citric acid, 1% calcium chloride and 1% calcium ascorbate for 4 minutes. The best pre-treatment solution was selected and arils were packaged in different packaging systems viz., shrink wrapping in 15µ polyolefin film, vacuum packaging in laminated pouches, MAP with N2 flushing in laminated pouches, aluminium tray wrapped with cling film and stored under two different storage conditions, after treating with 1% calcium ascorbate. Results: 1% calcium ascorbate was selected as the best pre-treatment solution and pre-treated arils kept in MAP with N2 flushing in laminated pouches stored under low temperature condition was found to be the best packaging and storage system. 1% calcium ascorbate treated arils in MAP with N2 flushing in laminated pouches stored under low temperature condition (10±5oC) had a shelf life of 6 days with superior physiological (PLW, percent leakage), chemical (acidity, vitamin C, phenol) and sensory characters (color, flavour, texture, appearance, taste and overall acceptability) as compared to control (2.00 days). Maximum vitamin C content of 23.02 mg 100g-1 and least phenol content of 214.16 mg 100g-1 were recorded on 6th day of storage. Conclusion: Pomegranate arils pre-treated with 1% calcium ascorbate for 4 minutes, kept in MAP with N2 flushing in laminated pouches stored under low temperature condition (10±5oC) can be considered as a protocol for shelf life extension of pomegranate arils.

Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk

In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological properties were evaluated at 10 and 20 °C. Microbiological (lactobacilli, lactococci, and yeast and mould counts) and sensory (aroma, taste, texture, and global evaluation) analyses were also performed. All butter sample characteristics were in accordance with the Portuguese standard. Regarding colour, the sample obtained with cream fermented by probiotics plus bioprotective culture (PBC) presented higher L* and b* values, indicating a slightly higher yellow chroma. However, colour differences (ΔEab*) in the butter samples were, in most cases, not detectable by a common observer. Butter samples P and PBC presented a significantly higher viscous modulus and consequently higher dynamic viscosity values (ca. log 6.5 Pa.s at 10 °C and log 5 Pa.s at 20 °C). Butter samples presented a pseudoplastic behaviour, and rheological parameters showed a high dependence on temperature. The counts of lactobacilli and lactococci in the butter samples were of the order of log 7–8 CFU/g, while yeast and mould counts were lower than log 2 CFU/g until the 30th day of storage, after which they showed a sharp increase to ca. log 5 CFU/g between the 30th and the 60th days of storage. Regarding sensory attributes of butter, sample P received the highest overall liking, followed by samples ABC and PBC. Sample A was the least appreciated. Buttermilk samples presented significant differences regarding their composition, viscosity, and colour parameters. In all cases, lactobacilli and lactococci counts exceeded log 7 CFU/mL after 30 days of storage, but yeast and mould counts were of the order of log 5–6 CFU/mL at the 15th day of storage. Samples P and PBC presented yeast and mould counts ca. 1–2 log cycles lower than samples A and ABC, indicating the potential of probiotic and bioprotective cultures to extend the shelf life of the product. Regarding the sensory attributes of buttermilk, samples P and PBC received the highest overall liking, followed by sample ABC. Sample A received the lowest scores, as had occurred with the butter samples. However, in all cases, the scores obtained by the buttermilk samples were lower compared to the ones of the corresponding butter. It can be concluded that both probiotic butter and buttermilk present high levels of lactobacilli and lactococci and can maintain their probiotic potential throughout the storage period.

Dexamethasone and azithromycin enhance goat sperm preservation quality by regulating lipid metabolism

Phospholipase A (PLA) in goat semen aggregates with egg yolk in semen diluent, leading to sperm death. The aim of this study is to address the issue of sperm death caused by the interaction between PLA and egg yolk, and to explore the protective effect and metabolic regulation mechanism of the combination of dexamethasone (DXMS) and azithromycin (AZM) on goat sperm under low temperature conditions. At a low temperature of 4°C, different concentrations of DXMS were added to semen diluents containing 30μg/mL AZM to detect the quality of goat sperm. The optimal concentration of DXMS was determined to be 20μg/mL. On the 5th day of storage, antioxidant capacity, total cholesterol (TC) levels, energy metabolism, and metabolomics analysis were performed on the sperm of the 20μg/mL DXMS group. The results showed that there was no aggregation caused by the interaction between PLA and egg yolk in the group containing 30μg/mL AZM at 4°C. 20 μg/mL DXMS significantly improved sperm motility, plasma membrane integrity, acrosome integrity, glutathione peroxidase (GPX) (P<0.05), catalase (CAT) (P<0.01), and superoxide dismutase (SOD) activity (P<0.01). The content of reactive oxygen species (ROS) and Fe2+ significantly decreased (P<0.01), while the content of ATP (P<0.01) and TC (P<0.05) significantly increased. Through metabolomics analysis, a total of 56 differential metabolites (P<0.05) were screened, including 5a, 6-Anhydrotetracycline, Betamethasone, and 11-Dehydrocorticosterone, mainly enriched in 8 metabolic pathways (P<0.05), including steroid hormone biosynthesis, glycerophospholipid metabolism, and choline metabolism in cancer. Among them, 5 metabolic pathways are related to lipid metabolism. The results indicate that AZM effectively inhibits the aggregation of PLA and yolk, and the combination of AZM and DXMS enhances the preservation quality of goat sperm during low-temperature preservation by regulating lipid metabolism.

Effects of 60Coγ-irradiation combined with sodium dehydrogenate on post-harvest preservation and physiological indices of Volvariella volvacea.

Volvariella volvacea is a mushroom known for its high palatability and nutritional value. However, it is susceptible to spoilage thus making it challenging to preserve and keep fresh after harvest, resulting in constraints in long-distance transportation and long-term storage. This study aimed to investigate the feasibility of using irradiation and sodium dehydrogenate (SD) as a preservative in the preservation process of V. volvacea. The effects of three treatments of 0.8 kGy 60Coγ irradiation (B), 0.04% SD (C), combined with 0.04% SD and 0.8 kGy 60Coγ irradiation (A) on the postharvest freshness of V. volvacea were investigated. The assessment indices for V. volvacea, including appearance, browning rate, weight loss, respiration rate, MDA content, antioxidant enzyme activities, vitamin C (Vc), and soluble protein content, were measured and compared. The three treatments were compared to determine the changes in storage time over 7 days post-harvest. The results demonstrated that the hardness of the fruiting body exhibited a significant increase of 81.19%, 97.96% and 168.81% in comparison to the control, B and C, respectively, following the application of the treatment A. Compared to the control group, the soluble protein content was significantly increased by 20.28%. Respiration intensity and browning rate were significantly lower in the control treatment, decreasing by 35.07% and 45.49% respectively. On the 6th day of storage, the activities of SOD and POD increased by 81.06% and 73.71%, respectively, compared to the control, which significantly delayed the senescence of the fruiting bodies. The Vc content was significantly increased by 50.27%, 133.90%, and 101.39% in treatment B, which received 0.8 kGy 60Coγ irradiation alone, compared to the control, treatment A, and treatment C, respectively. The treatment C alone significantly reduced respiratory intensity and MDA variables by 39.55% and 31.01%, respectively, compared to the control. The findings can provide theoretical references and technical support for extending the preservation period of V. volvacea after harvesting by using irradiation and sodium dehydrogenate as a preservative.

Biochemical and physicochemical characteristics and volatile profiles of Erzincan Tulum cheese coagulated by herb-fortified artisanal lamb rennet

The characteristics of Erzincan Tulum cheese (ETC), an artisanal ewe-milk cheese and the first cheese with the designation of origin in Türkiye, are closely related to the geographical location of production and the human factors influencing every stage of the production process. This study aims to determine the influence of different coagulants (namely, herb-fortified artisanal lamb rennet (ALR), artisanal calf rennet (ACR), and commercial calf rennet (CCR)) on the biochemical, physicochemical characteristics, and volatile compounds of ETC, produced on the Heybeli plateau of the Erzincan province. Using artisanal rennet increased total solids, fat content, and acidity while decreasing pH and aw values. The highest PTA-SN (soluble nitrogen in 5 % phosphotungstic acid, w/v) and TCA-SN (soluble nitrogen in 12 % trichloroacetic acid w/w) values at the end of the ripening period (day 150 of storage) were observed in the ALR-Cheese (ALR-C). Furthermore, this cheese exhibited the highest rate of lipolysis (P < 0.01). Electrophoretograms revealed that αs-1 and β-casein degradation rates were the most significant in ALR-C. Following the 30th day of storage, the highest counts of lactic acid bacteria (LAB) were found in ALR-C. The most rapid reduction of coliforms, E. coli, and yeast-mold was observed in this sample throughout the storage. Eighty-nine volatile compounds were identified in the samples. Particularly noteworthy, ALR-C exhibited the highest ratios of hexanoic, octanoic, and decanoic acids after 90 days of storage. Additionally, steroid compounds were exclusively detected in this sample. The findings of this research make a substantial contribution to the existing literature concerning rennet types and the aromatic profile of ETC. These aspects are crucial for further investigations to enhance the cheese's quality and safety.

Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community

In order to explore the application prospects of static magnetic field (SMF) combined with supercooling in meat preservation, this study proposed a novel method of supercooling assisted by a stationary magnetic field (SMF + supercooling) for the preservation of chilled pork, evaluating its cooling rate and quality changes (e.g., water holding capacity, color, pH, and TVB-N), as well as the evolution trend of the microbiota. The results showed that SMF + supercooling significantly (P < 0.05) improved the cooling rate of pork. Compared to chilling and supercooling, SMF + supercooling significantly delayed the increase of TVB-N and TVC on the 12th day of storage (P < 0.05). SMF + supercooling treatment achieves the maintenance of pork water-holding capacity by inhibiting water migration, reducing drip loss, cooking loss, and centrifugal loss of pork. The 16S rDNA bacteria flora analysis demonstrated that SMF + supercooling treatment reduced the relative abundance of spoilage bacteria such as Acinetobacter, Streptococcus, and Pseudomonas, delaying the deterioration of pork quality caused by microbial growth. The SMF + supercooling treatment can be considered a novel refrigeration preservation method that delays the deterioration of pork quality and extends its shelf life.

Formulation optimization of a probiotic low-calorie chocolate milk and investigating its qualitative properties during storage

Due to concern regarding the consumption of high amount of sugar in diet and role of diet in combating overweigh and related disease, the aim of present study was to optimize a reduced calorie probiotic chocolate milk formula with suitable physicochemical properties. The formula comprising inulin, stevia (Stevia rebaudiana Bertoni), chia (Salvia hispanica L.) seed gum (CSG), and whey protein concentrate (WPC) which optimized using Box-Behnken design (BBD) and then enriched with an encapsulated probiotic strain Lactobacillus acidophilus (DSM1643). The independent variables included inulin (2–8%), CSG (0.1–0.5 %), stevia (50–100 % replacement of sugar), and WPC (1–3%). The dependent variables were selected as viscosity, average particle size, sedimentation percentage, and general acceptance. Optimization done toward achieving the highest viscosity and general acceptance and the lowest sedimentation percentage and average particle size. The optimal conditions were found to be 7.99 % inulin, 70 % stevia, 0.34 % CSG, and 1 % WPC. Under these conditions, the viscosity, sedimentation percentage, average particle size, and general acceptance of the product were equal to 40.69 mPa s, 2.2 %, 434.221 nm, and 5.1, respectively. Next, the chocolate milk was enriched with at 109 CFU/g probiotic bacteria and evaluated. The probiotic strain was resistant to simulated gastrointestinal conditions and under this condition the free bacterial cells count declined by 8 logCFU/g while the encapsulated cells decreased approximate 3 logCFU/g. The bacteria count did not undergo a significant change until the 5th day of storage. The results showed that the inulin, stevia, CSG, and WPC at optimal concentrations and encapsulated probiotic bacteria could be simultaneously applied to produce a product with good properties. This formula could be considered as a new product with health improving properties, low calorie which is suitable for people suffering from diabetes and obesity.

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.

The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.

Softness indicator made from tapioca and ammonium molybdate for avocado

Abstract A softness indicator made from tapioca and ammonium molybdate was used to detect the ripeness of fruit. The indicator in the form of a tablet was attached inside the package of avocado and it was analyzed for its changing color. The results show that there was a suitability between indicator color changes and avocado quality degradation. The tablet indicator showed different colors before and after avocado has been ripped. The color of the indicator from the 1st day until the 2nd day of storage was bright yellow with the °Hue value ranging from 99 – 100. The tablet color then turned into dark blue on the 5th day of storage with °Hue value of of 114 – 178 when the avocado was rotten. The color change was not evenly distributed over the entire surface of the tablet due to being less moisture absorbed by the tablet indicator. In the meantime, fruit quality degradation during the storage was indicated by the increased percentage of weight loss of 20.1% after six days of storage. The firmness decreased and it was confirmed by a texture value of 12.55+1.48 mm/3s on the 1st day of storage became 15.9 + 0.07 mm/3s on the last day of storage. The total soluble solid was recorded to increase from 11°Brix to 14°Brix.

Quality and safety of pork meat after cooling and treatment with lactic starters

Cooling the pork half-carcasses in a refrigerating chamber with showering had no significant impact on their surface temperature. Still, it reduced the core temperature of the meat in 1 hour after cooling compared with air-cooling. pH-value of all pork half-carcasses that were subjected to cooling with the showering method, as well as the final processing of the pork with suspensions of Lactobacillus sakei and Leuconostoc carnosum in 1 hour and on the 4th day of storage in a chilled condition was within the limits typical for fresh and high-quality meat. The greatest weight loss of the pork half-carcasses occurred during the first 24 hours when they were being cooled. The weight loss of the pork half-carcasses in a chilled condition during 1 day when they were being cooled in a refrigerating chamber without the use of showering was 2.27%, when they were being cooled with the use of showering – 1.65%, when they were being cooled with the use of showering and final processing with SafePro® В-SF-43 (Leuconostoc carnosum) – 1.61% and SafePro® В-2 (Lactobacillus sakei) – 1.25% in comparison with the output of a hot carcass. Microorganism cultures of strains SafePro® B-SF-43 and SafePro® B-2, when they are applied at a dose of 106/cm2, had contributed to a colonization of the meat with the lactic-acid microorganisms and a significant decrease in the number of QMAFAnM in the neck and spine areas in 1 hour after cooling. S. aureus, Salmonella spp., and L. monocytogenes were not detected in the meat of the pork half-carcasses in all processing options during 4 days of storage in a chilled condition.

Evaluation of phthalate migration potential in vacuum-packed

In recent years, the presence and migration of PAEs in packaging materials and consumer products has become a serious concern. Based on this concern, the aim of our study is to determine the possible migration potential and speed of PAEs in benthic fish stored in vacuum packaging, as well as to monitor the storage time and type as well as polyethylene (PE) polymer detection.As a result of the analysis performed by µ-Raman spectroscopy, 1 microplastic (MP) of 6 µm in size was determined on the 30th day of storage in whiting fish muscle and the polymer type was found to be Polyethylene (PE) (low density polyethylene: LDPE). Depending on the storage time of the packaging used in the vacuum packaging process, it has been determined that its chemical composition is affected by temperature and different types of polymers are formed. 10 types of PAEs were identified in the packaging material and stored flesh fish: DIBP, DBP, DPENP, DHEXP, BBP, DEHP, DCHP, DNOP, DINP and DDP. While the most dominant PAEs in the packaging material were determined as DEHP, the most dominant PAEs in fish meat were recorded as BBP and the lowest as DMP. The findings provide a motivating model for monitoring the presence and migration of PAEs in foods, while filling an important gap in maintaining a safe food chain.

THE INFLUENCE OF POTASSIUM CHLORIDE AND MAGNESIUM CHLORIDE ON THE COLOR AND SENSORY PROPERTIES OF COOKED CHEESE

The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl2:85% NaCl and sample B2 30% MgCl2:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1st, 3rdand 5thdays of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride inthe ratio of 30% KCl:70% NaCl, with the note that on the 5thday of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1stday of storage. Replacement of sodium chloride with magnesium chloride in the ratios 15% MgCl2:85% NaCl and 30% MgCl2:70% NaCl is not acceptable.As such, it is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from the 1st to the 5th day of storage. KEYWORDS:cooked cheese, sodium chloride, potassium chloride, magnesium chloride

Analysis of Platelet Counts and Leukocyte Residues at Different Storage Times in Thrombocyte Concentrate

Thrombocyte Concentrate (TC) is one of the blood components given as therapy to patients. Ensuring the quality of TC products is essential to know if they can be transfused to patients. This study aimed to analyze platelet counts and leukocyte residues in TC products with different storage times. Cross-sectional research with a prospective cohort design was carried out at the Blood Transfusion Unit of Dr. Wahidin Sudirohusodo Hospital, Makassar, in September 2022. The study samples were ten bags of TC products produced from whole blood using the buffy coat method. The average platelet count in TC products on the 1st, 3rd, and 5th day were 50.65x109 (± 24.58); 66.24x109 (± 34.83); 47.34x109 per unit (± 37.75). Statistical tests showed no significant decrease between the 1st, 3rd, and 5th days. A meaningful decrease was obtained on the 3rd and 5th day (p &lt; 0.05), while on the ratio of the 1st and 3rd day, there was no meaningful difference (p &gt; 0.05). The average number of leukocytes is 0.0727x109 per unit (± 0.0659). The average number of platelets and leukocyte residues in TC products is by PERMENKES No. 91 of 2015 standards. Thrombocyte concentrate products can be used until the 5th day of storage.

Effect of lactic acid bacteria ferment cultures on pork freshness

During the primary pork processing at the stage of cooling half-carcasses, their mass is lost, leading to economic losses. One promising way to solve this problem is to wash halfcarcasses with chilled water. This requires decontaminating meat with microflora, which causes its spoilage. The purpose of the study is to determine the effectiveness of the final treatment of pork half-carcasses with ferment cultures of SafePro® B-SF-443 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains for their bioconservation and preservation of freshness. The paper uses organoleptic, chemical, and microbiological research methods. It was established that cooling half-carcasses of pork in the refrigerator using cold water washing contributes to the appearance of signs of meat spoilage in terms of microbial contamination and pH value already on the 4th day of storage. Surface treatment of half-carcasses with suspensions of lactic acid microorganisms of SafePro® B-SF-43 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains at a dose of 107 /cm2 provides proper organoleptic parameters and the pH value of pork up to 7 days of storage, which correspond to high-quality meat. Both ferment cultures of lactic acid microorganisms reduce microbial contamination of meat due to the number of mesophilic aerobic and facultative anaerobic microorganisms in paired carcasses by 1.25 and 0.65 lg CFU/cm2 and increase the number of lactic acid microorganisms by 3.47 and 3.43 lg CFU/cm2 accordingly, this allows extending the shelf life of meat in the chilled form to at least 7 days. The most suitable culture for the final processing of half-carcasses of pork, which are cooled in the refrigerator in combination with washing with chilled water, is the SafePro® B-2 (Lactobacillus sakei) strain. The results obtained are promising for improving the technology of primary pork processing at the cooling stage using ferment cultures of lactic acid microorganisms as natural preservatives, which will increase the shelf life of meat, considering its quality and safety

Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects.

Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4 °C and were analyzed on 1st day and 28th day of storage. In our findings, there was slight increase in sensorial properties of all the samples. It was also observed that syneresis was reduced with the increase of enzyme quantity.

Application of Pulsed Electric Field‐Ultrasound Technique for Antioxidant Extraction from Yarrow: ANFIS Modeling and Evaluation of Antioxidant Activity

Oxidation reactions negatively impact the taste and shelf life of the oils. Antioxidants are commonly employed to mitigate the development of off‐flavors and rancidity and thereby extend the shelf life of oil. In response to consumers’ increasing demand for healthy foods, there is a notable focus on incorporating naturally sourced antioxidants. Yarrow plant is a good source of natural antioxidants which could be used in improving the quality of the oils. Therefore, in this study, adaptive ANFIS was employed to investigate the extraction of antioxidant compounds from the yarrow plant using the pulsed electric field‐ultrasound method. The extraction process was performed at varying pulsed electric field intensities (0.25, 3.25, and 6.25 kV/cm) and different ultrasound durations (20, 40, and 60 minutes). Then, the impact of incorporating the plant extract on the oxidation parameters of sesame oil was assessed during storage. Results demonstrated that the extraction efficiency consistently increased with rising pulsed electric field intensity and ultrasound treatment time. However, the levels of total phenol, DPPH, and ascorbic acid content initially increased and then decreased at higher pulsed electric field intensity during longer ultrasound treatment. Furthermore, an increase in acidity and thiobarbituric acid index was found during prolonged storage time, while the peroxide level in the samples peaked on the 5th day of storage before declining. The high correlation coefficients between experimental results and model outputs underscored the models’ accuracy, representing their efficacy in controlling the extraction conditions using the pulsed electric field intensity‐ultrasound extraction method and utilizing the extract in sesame oil.

Antimicrobial mechanism of recombinant enterocin CHQS on Listeriamonocytogenes and its application on pasteurized milk

Listeriamonocytogenes is a foodborne bacterial pathogen that seriously threatens dairy product safety and human health, hence effective and available antibacterial agents are urgently needed. This study aims to investigate the antibacterial mechanism of a recombinant enterocin CHQS against L. monocytogenes and its antibacterial effect on pasteurized milk. The minimum inhibitory concentration (MIC) of CHQS was 0.5 μg/mL in both TSB medium and tenfold diluted pasteurized milk. The anti-L. monocytogenes rate of 2 h reached 99.94% with the treatment of the 2 MIC of CHQS in the diluted pasteurized milk. CHQS led to the massive release of proteins and nucleic acids and the significant increase in propidium iodide (PI) uptake, indicating that integrity and permeability of the cell membrane were destroyed. The cell membrane and structure of L. monocytogenes were severely disrupted by observing with scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Intracellular reactive oxygen species (ROS) level was increased to 2.18-fold with the 2 MIC CHQS treatment. CHQS at sub-MICs inhibited the biofilm formation and motility of L. monocytogenes in a concentration-dependent manner. In MIC treatment group, the number of L. monocytogenes was 4.55 log10 CFU/mL fewer than the control group and the bacterial abundance of L. monocytogenes remained a low level (0.22%) on the 12th day of storage at 4 °C in pasteurized milk. The study suggested the antibacterial mechanism of CHQS and its application potentiality in pasteurized milk.

Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber enriched chicken meat nuggets

In the current investigation, the outcome of including powders of pumpkin seed (PSP) and chia seeds (CSP) on the various characteristics of nuggets prepared from chicken meat during storage at a refrigeration temperature of 4±1 °C was assessed. We sought to create functional chicken patties with increased nutritional properties, a longer shelf-life, and lower-oxidative rancidity. The effects of adding seed powders were evaluated using pH and TBARs measurements. The enhancement in the shelf-life of the nuggets prepared with CSP and PSP under refrigerated conditions was also confirmed by microbiological studies. Sensory tests were conducted to verify if these nuggets would be accepted by consumers. PSP at 3%, 6%, and 9% levels and CSP at 2%,4%, and 6% levels were individually added to the minced chicken meat. A significant (p < 0.05) rise in the pH values for all the treatments with the advancement in the storage period was observed. The thiobarbituric acid (TBA) value also increased in all treatments during refrigerated storage, but the treated nuggets had significantly (p < 0.05) lower TBA values towards the end of the storage period. We concluded that the control as well as the treated nuggets were moderately acceptable and microbiologically safe up to the 12th day of storage under refrigeration.

Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage.

The present study concludes the impact of storage on changes in physico-chemical characteristics of fermented whey cereal (pearl millet and moth bean) beverage. The beverage was prepared by fermented whey (standardised to 4% fat and 18% total solids) supplemented with germinated pearl millet and moth bean slurry & using NCDC-167 as starter culture for 6-8h at 37°C. The developed beverage was then stored at 5°C for 4weeks. The samples were analysed for physico-chemical characteristics (pH, titrable acidity, viscosity, tyrosine, FFA, wheying off), sensory qualities changes and microbial quality changes (standard plate count, lactic acid bacteria count, coli form counts) at 3days' interval for 4weeks at 4°C. Control was prepared standardised whey (4% fat and 18% total solids) while treatments were prepared using standardised milk. During storage: acidity, tyrosine values, free fatty acid values and wheying off increased in all the samples The upsurge was on higher side in non nisin treated and non thermised samples compared to control formulation. However, all the samples remained sensorily acceptable upto 12th day of storage. Basic and thermised as well as nisin treated fermented whey cereal products epitomize innovative dairy products with desired functional characteristics with decent shelf life.