Mesophilic Bacteria Counts Research Articles

Limon ve Portakal Kabuğu Ekstraktları Içeren Yenilebilir Film Kaplamaların Kalamar (Loligo vulgaris) Halkaları ve Gökkuşağı Alabalığı (Oncorhynchus mykiss) filetolarında Mikrobiyolojik Kalitesi ve Raf Ömrü Üzerine Etkisi

The aim of this study is to produce edible films with antimicrobial properties by using the discarded fruit peels (orange and lemon) as extracts and to determine the effect on shelf life of rainbow trout fillets and squid rings. For this purpose, antimicrobial edible films were performed the orange and lemon peels extracts by using xanthan, locust bean and carrageenan gums. Rainbow trout fillets (Oncorhynchus mykiss 1792) and squid rings (Loligo vulgaris 1798) were covered with this antimicrobial edible films from discarded fruit peels to extend the shelf-life of these products. As a result, total mesophilic bacteria count (TMC) of squid rings (CS) exceeded the microbiological limit of the consumption on day 6, whereas TMC of squid rings covered with limon peel+locust bean (LLS) and limon peel+carrageenan (LKS) did not exceed this limit on day 8. This study gave rise to not only can be produced of functional products from the fishery products but also the fruit peels residues can also be evaluated for this purpose. The results of this study can be evaluated by seafood and fruit juice processing plants as well as food producers.

Microbial dynamics, risk assessment and sensory evaluation of metata ayib (traditional spiced fermented cottage cheese)

Introduction: Different traditional fermented foods and beverages made from various components are available in Ethiopia. Metata ayib, a traditional fermented dairy product, is created by blending ayib (Ethiopian cottage cheese) with different spices in a tightly covered container. Therefore, metata ayib is a ready-to-eat food. If it is handled with poor hygiene standards or is contaminated with potentially hazardous microorganisms, consuming it could be harmful. Therefore, the goal of this study was to assess the microbiological dynamics, organoleptic properties, and growth potential of some foodborne pathogens in metata ayib. Methods: Three different kinds of metata ayib were made in a laboratory, and, using conventional microbiological methods, a microbiological examination was carried out during the fermentation process. Using 10 panellists, the sensory evaluation of the different types of metata ayib was conducted. The growth potential of selected pathogenic microorganisms on the preferred ready-to-eat metata ayib was then tested. Results: Coliforms and Staphylococci species were not found in any type of metata ayib during the fermentation process. The counts of aerobic mesophilic bacteria (AMBC), lactic acid bacteria (LABC), yeast and mold (YMC) in metata ayib that was made with black mustard seed and 12 other common spices were highest. Metata ayib prepared with black mustard seed and 12 additional common spices had significantly (P<0.05) higher sensory qualities in terms of taste than metata ayib prepared with red pepper or Ethiopian mustard seed, and 12 additional common spices. The growth capacity of Candida albicans in metata ayib made with black mustard seed and 12 other common spices showed greater resistance (24 h) than both E. coli (18 h) and S. aureus (6 h). Conclusions: Care should be taken when handling fermented metata ayib. To improve the safety and health benefits of fermented metata ayib, it is preferable to inoculate it with possible probiotics.

Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films

The effects of active films on the stability of kaşar cheese stored at 5 °C, 15 °C, and 25 °C were investigated regarding microbial quality, physicochemical, and textural properties. The antimicrobials incorporated into the films (LDPE/polyamide/LDPE+2% antimicrobials) were potassium sorbate (PS-film), nisin (N-film), chitosan (CTS-film), or silver substituted zeolite (AgZeo-film). Shelf life, activation energy, and temperature quotient were also calculated. According to total mesophilic aerobic bacteria (TMAB) count, active films successfully inhibited microbial growth. The lowest growth rate for TMAB count of the samples was found in AgZeo-film, followed by N-film. CTS-film was more effective in controlling total yeast and mould count. PS-film showed some inhibition ability in both counts, but not as much as the other active films. Hence, antimicrobial agents incorporated into active films should be chosen considering main deteriorative microorganism in food being packaged. The active films improved shelf life of kaşar cheese by lasting the lag times of microorganisms.

POTENTIAL OF LACTIC ACID BACTERIA FROM MOROCCAN GOAT’S MILK FOR STARTER CULTURE DEVELOPMENT

Goat milk, a highly nutritious product is widely used in cheese making. In order to properly select suitable milk samples for production, fifty-five samples of raw goat’s milk were collected from eight farms in the North-West of Morocco to analyze their counts of various mesophilic bacteria and determining the physicochemical characteristics during different seasons of the year. Lactic acid bacteria (LAB) were isolated, identified, and screened for several technological properties. Overall mean values for mesophilic aerobic flora were above 7.10 log cfu/mL in spring and 5.80 log cfu/mL during winter with a statistically significant difference found between all the microorganisms except for coagulase-positive staphylococci. The physical and chemical composition tests showed higher values for fat (4.9±1.01%), dry matter (13.98±0.95%), ash (1.3±0.12%), lactose (3.1±0.65 g/L), and protein (4.6±1.03 g/L) during the winter season which could be of great interest for cheese production. fatty acids (FA) composition mainly consisted of saturated fatty acids (SFA) in both seasons. Lactococci isolates were the most acidifying (pH6h=4.35–pH24h=4.08) while Lactobacillus paracasei produced the highest proteolytic activity (66.93±2.63 mgTyr.L-1) and diacetyl-acetoin (54.83±0.46 mg diacetyl/L). None of the tested isolates were lipolytic, however, several lactobacilli and lactococci exhibited a high salt tolerance and exopolysaccharide (EPS) production. Lactobacillus plantarum exhibited the highest lysis rate (67.34±1.76%) while the antibacterial profile ranged between 10.5±0.137 and 22.9±0.23 mm. The obtained results highlight the importance of Moroccan goat milk as a valuable component for cheese making due to its rich fat and protein contents alongside its abundance in LABs with biotechnological properties.

Effects of dietary thyme and rosemary essential oils on performance parameters with lipid oxidation, water activity, pH, colour and microbial quality of breast and drumstick meats in broiler chickens.

This study was aimed at determining the effects of different doses of thyme essential oil (TEO) and rosemary essential oil (REO) incorporated into broiler rations on performance parameters, including body weight gain, feed intake and feed conversion rate, as well as on the quality criteria of breast and drumstick meat. The study material comprised of 400 three-day-old male Ross 308 chicks, which were assigned to five groups, each of 80 broilers. Each group was divided into four sub-groups of 20 animals. In this study, the feed rations provided to the control group and groups TEO-150, TEO-300, REO-100 and REO-200 were supplemented with 0, 150 mg kg TEO, 300 mg kg TEO, 100 mg kg REO and 200 mg kg REO, respectively. Fattening performance parameters were statistically similar in the control group and all trial groups ( ). It was determined that, while dietary supplementation with TEO and REO significantly reduced total mesophilic aerobic bacteria (TMAB) counts throughout storage in drumstick meat and on days 0 and 8 of storage in breast meat ( ), it showed variable effects on other microbial counts and during other time points in both breast meat and drumstick meat. Dietary supplementation with TEO and REO was ascertained not to affect the pH value of breast and drumstick meat and to show limited and variable effects on colour parameters and water activity throughout the storage period of breast and drumstick meat. In all groups supplemented with TEO and REO, the thiobarbituric acid reactive substance (TBARS) levels of drumstick meat were observed to have significantly decreased on days 0, 2 and 4 of storage ( ). As a result, dietary supplementation with TEO and REO was determined to have a limited effect on performance parameters, but to improve the microbial quality of meat.

Toz bebek mamalarının mikrobiyolojik kalitelerinin ve mama hazırlama önerilerine uygunluğunun araştırılması

The present study aimed to investigate the microbiological quality of powdered infant formulas on sale in Turkey and to assess the compliance of the preparation instructions recommended by the formula companies with the guidelines of the World Health Organization (WHO). In the study, 36 powdered infant formulas belonging to 10 different companies were analysed regarding the presence of Cronobacter sakazakii, Bacillus cereus, Staphylococcus aureus, coliform and faecal coliform, mould-yeast, total mesophilic aerobic bacteria counts. C. sakazakii was detected in two of the examined formula samples. At various levels, B. cereus in nine, S. auerus in four, coliform bacteria in 10 and faecal coliform bacteria in eight of the formula samples were found and these identified values were discovered above the legal limits. When the compliance of the preparation instructions recommended by the formula companies with the WHO guidelines was evaluated, the instruction requiring the water temperature to be >70°C, which is critical in the control of C. sakazakii, was not included in the preparation instructions of any formula companies. Although the microbiological quality of the formulas was determined by the legal limits, it was observed that the targeted microbiological quality could not be reached in some of the examined formula samples and the instructions prepared by the companies may not be adequate for the food safety.

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds

The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color values, rheological parameters, volatile profile, sensory, and microbiological properties of the cheese samples stored at 4 °C for 90 days were assessed. Significant differences in the initial contents of dry matter, protein, and fat were observed among the cheese samples. The pH was affected by the storage time and type of added pseudocereal. Moreover, the storage time and type of pseudocereal interaction affected the titratable acidity and color parameters of the cheese samples. The water-soluble nitrogen content increased slightly in all cheese samples during storage. The cheese samples supplemented with pseudocereals exhibited a pseudoplastic behavior. The consistency index of the cheese samples ranged from 2.277 to 2.550 Pa.sn, and the flow behavior index ranged from 0.528 to 0.665. The counts of total coliform and yeast-mold in all cheese samples were <1 log CFU/g cheese, and the counts of total mesophilic aerobic bacteria ranged from 2.21 log CFU/g cheese to 2.76 log CFU/g cheese. A total of 27 volatile compounds, consisting of acids, aldehydes, ketones, esters, and terpenes, were identified in the cheese samples. The amounts of butanoic acid, hexanoic acid, octanoic acid, and nonanoic acid in all cheese samples were higher than that of other volatiles, with the amounts ranging from 639 µg/kg to 3284 µg/kg, 711.20 µg/kg to 2723.27 µg/kg, 187.60 µg/kg to 722.71 µg/kg, and 75.42 µg/kg to 206.02 µg/kg, respectively. The most preferred cheese in terms of sensory properties was the control sample, followed by the SCT, SCQ, and SCC samples.

Fresh-cut Potatoes Treated with Fennel Essential Oil during Storage at 8 °C

The aim of this study was to investigate the effect of treatment with fennel essential oil (FEO) on the shelf life of fresh-cut potatoes (FCP) and on the sensory characteristics of raw and subsequently boiled and fried potatoes. Peeled and sliced potatoes were immersed in an aqueous solution containing different FEO concentrations (0 (water control), 25, 125, and 250 mg L-1) for 15 min, then drained, vacuum packaged, and stored at 8 °C for 12 days. The CIELAB color parameters and aerobic mesophilic bacteria count (AMB) of the raw FCP and the sensory characteristics of the raw, boiled and fried samples were determined. AMB decreased with increasing FEO content, and this trend was generally maintained during storage. Slight negative changes in color were observed with increasing FEO content and with storage time. Fennel taste and odor in raw and boiled potatoes increased with increasing FEO content, while FEO odor after frying was only slightly pronounced in FEO-250 on day 0. Despite the antibacterial activity of FEO, spoilage of FCP was not prevented during storage. In general, after 6 days, the best results in terms of absence of browning and off-odor of raw and off-taste and sour taste of boiled and fried FCP were obtained with 25 mg L-1 FEO treatment.

Marinasyon öncesinde pişirme işlemi uygulanan kalamar halkalarının toplam mezofilik aerobik ve laktik asit bakteri sayılarını tahmin etmek için modellerin geliştirilmesi

This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.

Toplu Yemek Üretimi Yapan Bir İşletmede Personel ve Gıda Temas Yüzeylerinin Mikrobiyolojik Yönden Değerlendirilmesi

Bu çalışmada, Kayseri ilinde bir kamu kuruluşuna ait toplu yemek üretimi yapan bir tesiste yemek hazırlamada çalışan personel ve gıda ile temas eden yüzeylerden alınan örneklerin bazı indikatör mikroorganizmaların varlığı açı- sından incelenmesi amaçlandı. Çalışma süresince tesis Nisan-Temmuz 2021 tarihleri arasında birer ay arayla dört kere ziyaret edildi. Her ziyarette tesiste yemek hazırlamada çalışan 24 personel ile 16 adet ekipman ve gıda ile temas eden yüzeylerden (bıçak, köfte şekillendirme makinesi, kıyma makinesi, et doğrama makinesi, sebze doğrama makinesi ve tezgâh) alınan svap örnekleri materyal olarak kullanıldı. Alınan örnekler toplam aerobik mezofilik bakteri (TAMB) sayımı ile koliform, Escherichia coli (E. coli) ve Staphylococcus aureus (S. aureus) kontaminasyon durumu bakımından kon- vansiyonel metotlar kullanılarak analiz edildi. Çalışmada, analiz edilen personel el svap örneklerinin %6.6, %3.3 ve % 4.4’ü sırası ile S. aureus, E. coli ve total koliform ile kontamine olduğu belirlendi. Tesiste yemeklerin hazırlık aşamala- rında çiğ gıda ile temasta olan yüzey örneklerinin tamamının total koliform ve E. coli, %96.8’inin ise S. aureus ile konta- mine olduğu tespit edildi. Çalışma sonuçları, Kayseri ilinde bir kamu kuruluşunda toplu gıda üretimi yapılan tesiste çalı- şan personelin büyük çoğunluğunun el hijyeni kurallarına uyduğunu fakat yemek hazırlama aşamalarında kullanılan ekipman ve yüzeylerin sanitasyonunun yetersiz olduğunu ve çapraz kontaminasyon riski taşıdığını gösterdi.

Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0–98.4 mg βc/100 g and 8.70–8.95 μmol TE/g, respectively. Increase (2.5–6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2–2.8) were within the ranges of ‘imperceptible’ to ‘noticeable’. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619–0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality.

Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics.

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.

Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal

The monitoring of carcass surface contamination along the slaughter line enables verification of slaughter operation hygiene and the use of good manufacturing practices. Pork meat is a common source of human nontyphoidal salmonellosis, one of the most frequently reported foodborne illnesses worldwide. This study was conducted to gather data on microbial loads before and after evisceration on the surfaces of swine carcasses in two slaughterhouses. The presence of Salmonella enterica was evaluated only after evisceration on carcass surfaces and in livers and floor drains (environmental samples) because pigs are common carriers of this pathogen. The contamination of carcass surfaces was evaluated by delimitation of surface area with sterilized templates (100 cm2), and surface samples were collected with gauze swabs. Total aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli were enumerated. Significant differences (P < 0.05) in counts of mesophilic bacteria, Enterobacteriaceae, and E. coli were found on the external carcass surfaces, with higher counts after evisceration. The neck and abdominal areas had higher levels of mesophilic bacteria, Enterobacteriaceae, and E. coli and a high prevalence of Salmonella. Salmonella was detected in only one of the studied slaughterhouses; 19 (7.3%) of 259 analyzed carcass samples were positive for Salmonella, and Salmonella was detected in two livers and two floor drains. A total of 52 Salmonella isolates (44 from carcasses, 5 from livers, and 3 from drains) were recovered. Three Salmonella serovars (Typhimurium 4,5:i- , Wernigerone, and Derby) were identified, and 53.8% of the 52 isolates were multidrug resistant. The results reveal the need for continuous improvement of slaughtering operations and implementation of good manufacturing practices to ensure the safety of pork produced in Portugal.

Determination of hygienic conditions of home kitchen sponges in Manisa, Turkiye

It is known that sponges remove the food residues from the utensils, sinks and equipment used at home kitchens. Porous kitchen sponges provide the perfect physical place for a bacterial community in this study, it was aimed to determine the hygienic conditions of sponges used in home kitchens in Manisa, Turkey. Samples were collected from 100 different addresses in Manisa city center. Results of the microbiological analysis showed that, the average total mesophilic aerobic bacteria count of samples was 6.42 log cfu/sponge, whereas total coliform and total yeast and mold counts of the samples were 1.63 log cfu/sponge and 2.12 log cfu/g respectively. Staphylococcus aureus, Salmonella spp. and Escherichia coli O157:H7 were not detected in any of the samples. The data obtained in this study supports the previous findings of other researchers that kitchen sponges provide a hospitable environment for microorganisms.

Electrospun eugenol-loaded gelatin nanofibers as bioactive packaging materials to preserve quality characteristics of beef

In this study, electrospinning technique was employed to fabricate eugenol loaded gelatin nanofibers (ELGNs) by using gelatin as an active material to encapsulate eugenol. The results indicated that eugenol could be successfully encapsulated within nanofibers, as verified by SEM, FTIR, and zeta potential analyses. The average zeta potential value of ELGNs was determined to be − 15.08 mV. The average diameter of gelatin nanofibers was enlarged with eugenol encapsulation, increasing to diameter of 125 nm. ELGNs had a smooth and uniform fiber morphology observed by SEM. The ELGNs demonstrated a potent antibacterial activity by significant (P < 0.05) reduction in the number of total mesophilic aerobic bacteria counts by 1.62 log and psychrophilic aerobic bacteria counts by 1.33 log in fresh beef samples treated with ELGNs. Moreover, the bioactive ELGNs maintained textural properties (hardness–4.75 N, gumminess–1.75 N, and chewiness–3.87 N × mm at 9th day of storage) and sensory properties, exhibiting advantages as antimicrobial packaging materials that maintained the quality and freshness of the raw meat, along with the extension of its shelf life to 9 days. Significant (P < 0.05; 0.01) negative and positive correlations were found among the microbiological, textural, and sensory parameters, which explained and confirmed the reason for the effectiveness of the nanofiber treatment. In conclusion, our results suggested that the electrospinning approach in this study could be an effective technique to encapsulate eugenol within gelatin nanofibers and the electrospun ELGN mats could be a novel bio-degradable active packaging material with good antibacterial effects.

Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period

AbstractThis study aims to investigate the effects of processing technologies (pasteurization; 56.5 °C for 45 min and sonication; 250 W for 5 min) on the whole eggshell. The interior quality and physicochemical parameters of eggs such, weight loss, foaming properties, total mesophilic aerobic bacteria count, and rheological behavior were evaluated during storage at ambient temperature for six weeks. Sonication has improved the physico‐chemical properties of the egg samples and enhanced the functionality. The weight losses of all treatment and control groups increased during the storage period. The greatest weight loss was detected in the control sample (9.5%). Weight loss between ultrasound (6.7%) and pasteurization (7.9%) groups were similar (p &gt; 0.05). The storage period had a significant (p &lt; 0.05) effect on the internal attributes of eggs such as functional characteristic (foaming ability). We conclude that the sonication has a promising advantage in techno‐functional properties comparing to thermal pasteurization.Practical applicationConsumer perception decreases to thermally processed foods. Traditional heat treatment processing such as pasteurization can adversely impact the functional properties, sensory, color, and nutritional values of processed eggs. However, nonthermally processing techniques applied at lower temperatures may cause limited detrimental effects on egg quality and prepared products from eggs such as meringue, cake, and mayonnaise. The eggs treated with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased such as foaming ability and gelling properties. Also, sonication has promising potential for industrial application on shell eggs during storage and therefore hold potential for their shelf‐life extension and improve the functionality of final baked product. The treatment with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased while enhancing the functional properties.

Application of gamma radiation in the beef texture development during accelerated aging.

This study aimed to evaluate the effects of gamma radiation (3kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15°C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15°C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15°C) in order to accelerate the process of beef tenderizing.

Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods.

The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests potential use as a food ingredient. However, few data on its safety are available. For this reason, the purpose of the study was to assess the occurrence of chemical and biological contaminants in CS, and the resulting risk due to its potential consumption. Essential, toxic, and rare earth elements, polycyclic aromatic hydrocarbons (PAHs), process contaminants, ochratoxin A (OTA), and pesticides residues were analyzed in three classes of samples (Coffea arabica CS, Coffea robusta CS, and their blend). Furthermore, total mesophilic bacteria count (TMBC) at 30 °C, Enterobacteriaceae, yeasts, and molds was evaluated. The risk assessment was based upon the hazard index (HI) and lifetime cancer risk (LTCR). In all varieties and blends, rare earth elements, pesticides, process contaminants, OTA, and PAHs were not detected except for chrysene, phenanthrene, and fluoranthene, which were reported at low concentrations only in the arabica CS sample. Among essential and toxic elements, As was usually the most representative in all samples. Microorganisms reported a low load, although arabica and robusta CS showed lower contamination than mixed CS. Instead, the risk assessment based on the potential consumption of CS as a food ingredient did not show either non-carcinogenic or carcinogenic risk. Overall, this study provides adequate evidence to support the safety of this by-product for its potential use in functional foods.

Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets.

This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.