Search results for " SHELF LIFE"
showing 10 items of 28 documents
Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests
2014
The assessment of freshness of different sizes of blue fish (Engraulis encrasicolus 12 cm, Sardina pilchardus 15 cm, Trachurus trachurus 40 cm, Scomber japonicus colias 60 cm) was carried out using non-conventional enzymatic methods. The activities of the three lysosomal enzymes (α-glucosidase (AG), β-galactosidase (B-GAL) and β-N-acetylglucosamidase (B-NA)) in extracts of blue fish muscle were measured over a period of 21 days of storage. A significant increase (p < 0.05) of AG activity was observed in all species, with a large increase seen after only one day of storage. B-NA activity increased slightly in sardines, horse mackerels and chub mackerel during frozen/thawed storage. Finally, …
THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE
2012
A reason that has put at the center of attention the crustaceans has been the growing demand for fast food products to which these fishes are particularly suitable. This paper proposes for the first time the use of the species of shrimp Parapeneus longirostris of the Mediterranean sea to realize precooked trays of V range and analyze the evolution of the process of melanosis with respect to commercial products in general coming from the Atlantic Ocean.
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale.
2021
Un nuovo edible coating, a base di olio di neem e gel di aloe, allunga la vita commerciale di frutti di mango in IV gamma senza alterarne il gusto
Damage to Strawberries Caused by Simulated Transport
2015
The quality and condition of perishable products delivered to the market and their subsequent selling prices are directly affected by the care taken during harvesting and handling. Mechanical injury, in fact, occurs at all stages, from pre-harvest operations through post-harvest handling, packing and transport to the market. The main implications of this damage are the reduction of the product’s quality and economical losses related to the shelf life diminution. For most perishable products, the shelf life is relatively short and it is typically dictated by microbial growth related to the application of dynamic and static loads during transportation. This paper presents the correlation betw…
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
2021
AbstractCocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accel…
Experimental analysis of shelf life based inventory management policies for RIFD enabled supply chains
2010
Melograno, studio sulla qualità degli arilli con la conservazione in atmosfera modificata
2020
In conclusione possiamo dire che lo studio sull’ applicazione della tecnologia MAP su arilli di melograno ha dimostrato la sua applicabilità e la sua efficacia per tutto il tempo di conservazione, mostrando, congiuntamente alle analisi sensoriali, un miglior mantenimento delle caratteristiche qualitative fino a 8 giorni di conservazione alla temperatura di 4±1°C con umidità relativa del 90-95%. Successivamente ad 8 giorni di conservazione gli arilli, pur mantenendo buoni parametri qualitativi, subiscono un eccessivo calo nella valutazione sensoriale, tale da non giustificare l’applicazione della tecnologia MAP. Infine, la sperimentazione effettuata ha dimostrato che l’utilizzo di Argon nell…
Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage
2017
Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and …
Integrated Strategies to Improve the Quality of Wheat End-Products: Optimization of Processes and Development of Functional Food
Strategie integrate per il miglioramento qualitativo di prodotti da forno a base di grano: ottimizzazione dei processi produttivi e sviluppo di alimenti funzionali. Sono state sviluppate tecnologie applicate ai prodotti da forno per il miglioramento dei processi produttivi e lo studio di alimenti funzionali. In particolare è stato condotto uno studio su trattamenti sanitizzanti al fine di ridurre le contaminazioni microbiche (soprattutto lieviti) sul prodotto finito. E’ stata proposta una soluzione a base di perossido e argento colloidale in confronto con soluzioni fenoliche OPP. Il monitoraggio, biennale, è stato svolto nelle celle di lievitazione e raffreddamento del prodotto finito (pane…
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum
2015
The aim of this study was to evaluate the effect of different packaging systems alternatives to vacuum that is commonly applied for PDO Vastedda della Valle del Belice (VdB) cheese, a tipical pasta filata cheese, made with raw ewes’ milk. After production following the traditional cheesemaking protocol, VdB cheeses were packaged as follows: vacuum, paraffin wax and two different Modified Atmosphere Packaging (MAP) consisting of a gas mixture of 70% CO2-30% N2 (MAP1) and 100% N2 (MAP2). Cheeses were stored at 4°C and analyzed (25 g) at time 0 and after 15, 30, 60, 90, 120 and 180 days. All the samples were subjected to microbiological analyses for the evaluation of total mesophilic aerobic b…