Shelf Life Assessment Research Articles

Assessment of quality and shelf-life of salt-smoked cured products from Pangasius catfish at various temperatures

Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability to the consumers. This study was conducted to develop smoked products from pangasius catfish, to evaluate their quality and shelf-life at ambient (30-35°C) and refrigeration temperatures (4°C). Two treatments, dipped for 15 min in 10% (T1) and 15% (T2) salt solutions, and one untreated control were maintained. The smoking was conducted at 70-75°C in an improved traditional smoking kiln. The products were then sealed in polybags and stored separately at ambient and refrigeration temperatures. The sensory quality, proximate composition, salt content, total volatile base nitrogen (TVB-N) values, and viable bacterial counts were determined. The products stored at ambient temperature were rejected on day 5, 7 and 9; and those kept at refrigeration temperature, on day 28, 35, and 42, respectively for control, T1, and T2. Significant difference in proximate composition was observed between the treatments, storage conditions and periods. The TVB-N values were increased rapidly in control followed by the T1 samples, compare to T2 samples. Viable bacterial counts of the smoked products were gradually increased with the increasing storage periods. Considering all the assessed parameters, the T2 products were better in quality with longer shelf-life than those of control and T1. As consumers’ preference towards new fishery products has been changing, smoked products from pangasius catfish will be preferred for their taste, less bones, and higher shelf-life.

Shelf-life Assessment of Tulsi and Stevia Incorporated Low Sugar Kadaknath Egg Jam

The study was conducted during from September–January, 2020–2021 in the department of Livestock Products Technology, college of veterinary science and animal husbandry, Mhow, Madhya Pradesh, India. The Kadaknath egg jam was developed to increase nutritional content and decrease sugar content, jam with 1% tulsi and stevia was found suitable and most acceptable by sensory panelists. Hence, selected for further storage stability under refrigeration. TBA, FFA value and microbial count of values for control jam were non-significantly (p<0.05) lower as compared to developed tulsi incorporated low sugar kadaknath egg jam throughout the entire storage. A progressive and significant (p<0.05) increased in the TBA and FFA values of control as well as developed tulsi incorporated kadaknath egg jam observed with advancement of storage. The total plate count (TPC) followed a steadily significantly (p<0.05) increasing pattern from 0–15 day in control as well as developed tulsi incorporated low sugar kadaknath egg jam. Psychrotropic counts as well as Yeast and Mold count were not detected on 10 and 15 day of storage respectively in both control and as well as developed tulsi incorporated low sugar kadaknath egg jam. Coliform were not detected during the entire period of storage in both control as well as developed tulsi incorporated low sugar kadaknath egg jam. The observation indicated that microbial count and rancidity level as well as sensory attributes remained well below the permissible level and product was stable up to 15 days of storage under refrigeration (4±1oC).

Capillary penetration for the development of a method for the assessment of shelf-life of foods

Temperature sensitive foods require monitoring of their time–temperature history in order to assure their safety and high quality. The same holds for other perishable products such as medical and pharmaceutical. The best means to have information on the time–temperature history of a product is by having measurement of these variables along the whole product shelf-life. As an answer to this need several time–temperature indicators have been developed and commercialized for monitoring the quality of food products. In this work a full history time–temperature indicator (TTI) has been designed and developed based on capillary penetration of safe and low surface tension liquids in micro porous polyethylene porous media. For the development of the indicator the appropriate porous media and penetration liquids were selected and capillary penetration of the selected liquids took place at two different temperatures. Based on the results of the capillary penetration experiments the TTI was developed and a prototype was evaluated in a food product in order to assess its capability to be used in food packaging. The results showed that the TTI is simple in use and could provide a quantitative and easy-to-read response. Moreover, the response of the TTI could be calibrated by changing several design parameters, in order to match the quality deterioration kinetics of the specific food product to be monitored.

Quality and shelf-life assessment of pesto prepared using herbs cultivated by hydroponics

The demand for ready-to-eat pesto is increasing day by day. The objective of the present study was to understand the biochemical properties and rheological, sensory, & shelf-life quality of pesto samples prepared from soil cultivated basil (SBP), coriander (SCP), and hydroponically cultivated basil (HBP), coriander (HCP). The amount of bioactive compounds was much higher in HBP among the four samples. Rheological characteristics of HBP showed higher shear stress (694.54 ± 27.98 Pa), viscosity (15656 ± 138.32 mPa s), and torque (3.1162 ± 0.71 mN m) as compared to HCP, SBP and SCP. Moreover, HBP showed better sensory qualities over other samples. Both HBP and HCP showed more desired physicochemical (aw, pH, peroxidase value, and titratable acidity) stability throughout the storage period than SBP and SCP. The color quality and microbial stability of HBP and HCP throughout the storage period were better than SBP and SCP. Pesto prepared from hydroponically cultivated herbs works to be a better quality option at the commercial level.

Development, quality assessment and nutritive valorization of Spirulina platensis in yogurt spread

Dairy products are an excellent source of lactose, water-soluble vitamins, proteins and minerals. They are not considered a key source of bioactive compounds, despite their positive nutritional benefits. The main objective of this study was to develop yogurt spread fortified with Spirulina platensis (SP) and to valorize its impact on the physicochemical properties, shelf life, and quality assessment of the yogurt spread during storage yogurt spread at 0, 14, and 28 d. SP is threadlike blue-green cyanobacteria or microalgae containing polyphenols, phytochemicals like flavonoids and carotenoids which act as antioxidants. Yogurt was developed by using low-fat milk fortified with SP by 1.5, 2.5, and 3.5% respectively to assess the shelf life of spread. The acquired data was inspected by using two-factor factorial designs (two-way analysis of variance) and LSD (Least significant difference) test was used for relative comparison of treatments. Physicochemical characteristics in yogurt spread were 75.6% moisture, 0.68% ash, 4.20 pH, 1.16% acidity, and 0.24mg of iron. Sensory evaluation of yogurt spread was done at different storage periods (0, 14, and 28 d). The current study revealed that SP can be fortified in yogurt spread for utilization of its bioactive substance’s benefits which in return can boost human health.

Shelf life predictive model for postharvest shiitake mushrooms

Multivariate Accelerated Shelf-Life Testing (MASLT) and Accelerated Shelf-Life Testing (ASLT) were employed to estimate the shelf-life of postharvest shiitake mushrooms. Weight loss, color, texture profile, phenolic content, malondialdehyde (MDA) content, total aerobic plate count, water status, and organoleptic attributes of shiitake mushrooms stored at 5, 10, or 15 °C for 15 d were determined. Univariate kinetic was used to establish shelf-life prediction using order kinetics combined with Arrhenius and Eyring equations. For the multivariate kinetics, the spatial compression of the dataset was performed via PCA to obtain the scores of the time-dependent components for further shelf-life assessment. The prediction values for 5, 10, and 15 °C storage obtained with univariate models were 13.36–27.75, 7.30–12.26, and 4.53–7.15 d, respectively, whereas the shelf-life estimations of 18.19, 10.56, and 6.21 d obtained with multivariate model agreed the organoleptic scores results better (relative error <20%). Thus, compared to ASLT, the MASLT method successfully provided more accurate estimation of shelf-life for shiitake mushrooms. • Low temperature retarded the deterioration of postharvest shiitake mushrooms. • Accelerated Shelf-life Testing was proposed in this research. • Univariate and Multivariate kinetic models for shelf-life prediction were established. • Univariate kinetic models were established with Arrhenius and Eyring equations. • Multivariate kinetic model was established with high accuracy to predict shelf life.

Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions

Cinnamon nanoemulsion (CNE), clove nanoemulsion (CvNE), and thyme nanoemulsion (TNE) were prepared using three different essential oils (EOs: cinnamon, clove, and thyme) and chitosan for the coating of chicken fingers. The nanoemulsions were investigated for their active functional groups, antimicrobial, and antioxidant activity. CNE had the highest antioxidant potential and a significant bacterial inhibition rate followed by CvNE, and TNE. The polydispersity index (PDI) was found between 0.13 ± 0.01–0.31 ± 0.02 showing a homogenous particle distribution with a lower mean size of the particles. The steam-cooked chicken fingers were divided into four batches for coatings, such as control (without coating), CNE, CvNE, and TNE and stored at 4 ± 1 °C. The pH, moisture content, proximate values, lipid oxidation of coated samples were determined during the storage period. Moreover, the sensory analysis and shelf life study were also conducted throughout the storage period. It was observed that the coated samples had a relatively higher shelf life (20 days) with minimum microbial count (4.7 ± 0.0 log10 cfu/g), while the untreated sample (control) spoiled within 10 days of storage. In addition, coated chicken fingers exhibited a higher sensory acceptance than the control. The study concluded that the EOs rich nanoemulsion may be utilized as an alternative to synthetic antioxidant and antimicrobial agents. It may also be used for shelf life extension of food products.

Post‐harvest quality and shelf life assessment of Agaricus bisporus influenced by nanocellulose/nanohemicellulose loaded starch based packaging

AbstractThe post‐harvest shelf life and quality of Agaricus bisporus can be prolonged by effective packaging and storage. This work is an attempt to extend the shelf life and preserve the quality of Agaricus b. through nanocellulose and nanohemicellulose reinforced starch based packaging material. Spherical shaped nanocellulose and nanohemicellulose were isolated from corn cob. Starch nanocomposites were prepared using 0.25%, 0.5%, 0.75%, and 1 wt% of nanocellulose and nanohemicellulose and were characterized. Tailor improved mechanical and reduced water vapor permeability were achieved along with biodegradability. Tensile strength increased to 8.17 ± 0.75 Mpa for nanocellulose and 5.45 ± 0.17 MPa for nanohemicellulose reinforced films. Young's modulus increased significantly to 445.39 ± 8.39 and 106.45 ± 4.55 MPa and a significant decrease in elongtion of the film to 21.30 ± 4.89% and 38.25 ± 1.87% in 0.75% cellulose nanoparticles (CNP) and 0.75% hemicellulose nanoparticles (HNP) reinforced films respectively. Fabricated films were thermally stable with onset degradation at 260 and 280°C for nanocellulose and nanohemicellulose reinforced films. Developed films were used for packing button mushrooms. The results showed that mushrooms packed in fabricated nanoparticle loaded biobased films retained the quality of mushrooms and exhibited better retention in pH, color, firmness than the pure starch film and can be used to preserve the quality of mushroom in refrigerated condition for upto 6 days.

Assessment of quality and shelf life of goat liver stored at refrigerated temperature

The objective of this study was to assess the quality and shelf life of goat liver storage at refrigerated temperature (4º C). For this purpose, raw goat liver samples were divided into five treatment groups in relevant of five days storage, treated as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes (color, flavor, juiciness and tenderness), proximate composition, pH value, cooking loss, biochemical properties such as free fatty acids (FFA), peroxide value (POV), thiobarbituricacid value (TBA), and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) were carried out in each day of storage. The results show that color, flavor, juiciness, and tenderness were significantly decreased with increase the days of storage. Dry matter (DM) content significantly (p&lt;0.05) increased, while crude protein, ether extract and ash contents were significantly (p&lt;0.05) decreased with increase the days of storage. A significant (P&lt;0.05) decrease of pH from 6.85 to 5.68 was observed during 5 days of storage. The percentage of cooking loss of 13.37 ml on day1 gradually increased to 33.84 mL on the fifth day of storage. In addition, the biochemical and microbial analysis also showed that FFA, POV, TBA, TVC, TCC and TYMC values were significantly (p&lt;0.05) increased with increase the days of storage. Therefore, based on these results of shelf life evaluation, it may be concluded that goat liver will acceptable microbiologically and organoleptically up to the third day of storage at 4º C.

Secondary shelf life assessment of UHT milk and its potential for food waste reduction

A scientifically based assessment of the secondary shelf life (SSL) might help reducing food waste generation at the household level. The present study addressed the SSL of two UHT milk brands upon simulated domestic use and storage after the first opening. Microbiological, sensory and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after opening during which UHT milk is still suitable for consumption. According to specific microbial and sensory acceptability limits, results showed that UHT milk is suitable for consumption until 6–7 days after first opening, even when managed in the worst conditions. The SSL of UHT milk may be extended from the current 3–4 days to 6–7 days, according to a precautionary approach. The reassessment of the labeled SSL of staple foods, such as milk, will contribute to reduce domestic food wastes, to increase sustainability of the food industry and competitiveness of food companies.

Development and validation of a mathematical model for pseudomonads growth as a basis for predicting spoilage of fresh poultry breast and thigh fillets

The growth of naturally contaminated pseudomonads on fresh breast and thigh poultry fillets during aerobic storage was studied and modeled as a function of temperature (0–30°C). A statistical comparison of the models for breast and thigh fillets showed that muscle type does not significantly affect the temperature dependence of pseudomonads growth kinetics. A unified model for breast and thigh was developed and validated against pseudomonads growth rate data under isothermal conditions extracted from literature and experimental data under dynamic temperature conditions. The validation results showed a satisfactory performance of the model with the bias and accuracy factors ranging from 0.85 to 1.09 and 1.02 to 1.21, respectively. The model was further used to predict the shelf life of fresh poultry as the time required by pseudomonads to reach the spoilage level for various scenarios of temperature, initial contamination level, and physiological state of pseudomonads demonstrating its application in a risk-based shelf-life assessment of fresh poultry products.

Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets

Food waste in perishable products calls for the development of cost-efficient and real-time freshness and shelf life assessment tools. The current study evaluated a newly developed cadaverine biosensor for its ability to assess the sensory freshness stage and microbial quality of modified atmosphere packed (MAP) pork cutlets under a realistic supply chain scenario.The experiment compared the cadaverine levels measured by the biosensor to liquid chromatography - tandem mass spectrometry (LC-MS/MS) cadaverine concentrations, and associated these to the shelf life estimation and freshness states determined by sensory and microbial evaluations during an 18-day storage period (5 °C).Results underlined the potential of cadaverine as a freshness biomarker as well as the applicability of the biosensor as a shelf life prediction tool. This is supported by the correlations obtained between sensory odour freshness evaluation and total viable counts with biosensor cadaverine levels for which the r obtained were 0.97 (<0.001) and 0.95 (<0.001), respectively.

Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)

Hanjeli (Coix lacryma-jobi L.) and moringa leaf (Moringa oleifera) remain underutilised despite their high nutritional value for food. In the present research, cookies made from hanjeli (Coix lacryma-jobi L.) with moringa leaf flour (Moringa oleifera) have been developed. Hanjeli cookies were measured for nutritional composition and shelf life assessment. The shelf life evaluation of hanjeli-moringa cookies was calculated using two approaches, which were accelerated shelf life testing (ASLT) methods with critical moisture content and the Arrhenius method. The results of the nutritional composition analysis showed that hanjeli-moringa cookies contain protein (9.14%), fat (24.67%), carbohydrates (61.62%), crude fibre (4.85%), and energy (505.01 Kcal). Using the Arrhenius method, the shelf life of hanjeli-moringa cookies was 95.46 days at room temperature and 97.63 days at 20 °C. Meanwhile, the shelf life of cookies using the critical moisture content approach was 170.57 days. Shelf life is influenced by initial moisture content, critical water content of the product, packaging surface area and permeability, saturated vapour pressure, and slope sorption isotherm curve. The formulated cookies have significant amounts of nutrients that are acceptable and safe for consumption, with guaranteed desirable sensory properties. The result of this study shows that hanjeli-moringa cookies can be used as an alternative food for people who need high energy in a practical way of serving or ready to eat.

Nutrient Dense Ready to Prepare Meetha cheela for Elderly People at Risk of Malnutrition

Elderly people suffer from a number of physical, psychological, and social changes which makes them vulnerable to malnutrition. These changes present the need to develop nutrient dense products which can be easily prepared by them. The present study was planned with the objective to prepare such a product. The ingredients for the ready to prepare (RTP) sweet cheela mix were subjected to various processing techniques to increase nutrient availability and digestibility. A combination of wheat, green gram whole, and finger millet (ragi) was used in different proportions (15%, 30%, 45%, and 60%) in the first stage of value addition. Value addition was carried out in the most acceptable variation from Stage 1, using processed mango, nuts, and oilseeds in different proportions (10%, 20%, and 30%). The RTP meetha cheela mix of the most acceptable variation was selected through sensory evaluation and then subjected to biochemical analysis and shelf life assessment. The results revealed MCF3 (30%) to be the most acceptable variation after Stage 2 value addition, which contained flours of malted finger millet, wheat, green gram along with dried ripe mango, almonds, raisins, sunflower seeds, and sesame seeds. The prepared mix had statistically significant higher amount of fat, fiber, ash, carbohydrate, energy, Vitamin C, β carotene, Vitamin E, calcium, potassium, and total antioxidant activity. Low moisture levels and vacuum packaging provided the product a good shelf life till 3 months.

The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads

The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p &lt; 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.

Development and shelf-life assessment of soft-drink with honey

This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.

Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive

A new approach to meat color and shelf-life assessment is reported here for hamburgers mixed with goji berry. Samples with powdered or aqueous extract of goji berry were monitored, compared with hamburgers without the additive for ten days and its L*, a* and b* properties were determined by computer vision using a homemade setup. Noteworthy results, in particular the luminosity, for all samples with goji berry – only or with salt and pepper – were perceived, and predictive mathematical models for these food mixtures are here presented. The addition of goji berry in hamburgers, pioneered in this study, present advantageous characteristics both in terms of storage time and a positive effect on human health owing to the polyphenols in the natural additive. This study also offers insights into a low-cost and reliable method for the quality control of meat with potential application in the food industry.

First-order kinetic study-based comparative shelf-life assessment of Raw Vetas (Salix alba L. stem bark) and Vetas Ghana (a semisolid form of Salix alba L. stem bark aqueous extract)

First-order kinetic study-based comparative shelf-life assessment of Raw Vetas (Salix alba L. stem bark) and Vetas Ghana (a semisolid form of Salix alba L. stem bark aqueous extract)

How do I implement pathogen-reduced platelets?

Several risk mitigation steps have improved the safety of platelets in regard to bacterial contamination, but this continues to be a concern today. A Food and Drug Administration (FDA) Guidance issued in December 2018 aims to further limit this risk. The guidance offers multiple pathways for compliance, and hospital blood banks will have to collaborate with blood donor centers to assess various factors before deciding which method is most appropriate for them. Our institution considered several factors before moving forward with pathogen reduction technology. This included an assessment of platelet shelf-life, bacterial testing requirements, the efficacy of low-yield platelets, and managing a mixed platelet inventory. The decision to transition to pathogen-reduced platelets was associated with complex collection and processing limitations that resulted in either an increase in platelets that were over-concentrated or products with a low platelet yield. Through trials of various collection settings with unique target volumes and target platelet yields, our blood donor center was able to optimize the production. At the hospital end, this transition required a thorough review of low-yield platelet products and their clinical efficacy. Additionally, this implementation necessitated collaboration with clinical colleagues, comprehensive education, and training. Pathogen-reduced platelets would be the most efficient way for our institution to be compliant. This summary may serve as a roadmap for other institutions that are considering which FDA prescribed method to use and provide support for those that have decided on pathogen reduction technology but need to optimize their collections to best utilize low-yield products.

Effect of Packaging Materials on Post Harvest Quality of Avocado (Persea Americana) at Wolaita Sodo University in , Ethiopia

The experiment was conducted in laboratory in April 2016 at Wolaita Sodo University, Ethiopia .The objectives of the study were to evaluate the effect of different packaging materials on post harvest quality of avocado fruit and to identify the best packaging materials. The treatment was contain four packaging materials viz, control (floor), dried banana leaf, carton plus newspaper and plastic polyethylene. The experiment was laid out in complete block design with three replications. Data were recorded on post harvest qualiy parameters such as total soluble sugar, total weight loss, decay percentage, titratable acidity and shelf life assessment and analyzed by using statistical software. The result showed that there were a significant difference among all used packaging materials on total soluble sugar and decay percentage, while there were no significant difference among carton plus newspaper and dried banana leaf on total weight loss, titratable acidity and shelf life assessment. Avocado fruit packed in plastic polyethylene has the most long shelf life (14days) than packed in cardboard plus newspaper (10days), dried banana leaf (9days) and floor (control)(6).It can be concluded that avocado fruit stored in plastic polyethene bag prolong the shelf life of avocado than other packaging materials. so, plastic polyethylene bag was recommended. Due to the limitation of our laboratory materials we have used only four treatments; it would be advisable to repeat the experiment by using additional packaging materials to come up a comprehensive recommendation . Keywords: Avocado, packaging materials, post harvest quality parameters DOI: 10.7176/JNSR/12-22-01 Publication date: November 30 th 2021