Search results for " shelf-life"
showing 9 items of 19 documents
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
2017
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.
Frigoconservazione ed edible coating per la conservazione post-raccolta dei frutti della pesca Settembrina
2018
Da quanto emerso dai dati strumentali, l’applicazione del rivestimento a base di Aloe sui frutti di pesca “Settembrina”, sia in maniera singola che congiunta con 1 MCP, consente di rallentare i processi metabolici, permettendo, quindi, il mantenimento del colore dei frutti nel tempo e prevenendo la degradazione di tutti i composti nutrizionali e bioattivi utili a conferire al frutto serbevolezza e pregevoli caratteristiche organolettiche. Quanto riscontrato, si potrebbe tradurre in un vantaggio per il produttore che, usufruendo di una tecnologia semplice ed ecosostenibile dal punto di vista ambientale, potrebbe offrire al consumatore frutti dalla elevata shelf life con elevati standard qual…
Gelso: disidratazione ad essiccazione ad aria calda per la sua conservazione
2020
L’obiettivo di questo lavoro è stato quello di valutare la possibilità di disidratare con aria calda frutti di gelso, cercando di ottenere un prodotto nuovo contribuendo alla risoluzione dei problemi legati alla sua diffusione. L’obiettivo di questo lavoro è stato quello di valutare la possibilità di disidratare con aria calda frutti di gelso, cercando di ottenere un prodotto nuovo contribuendo alla risoluzione dei problemi legati alla sua diffusione.
Effects of xanthan gum and calcium ascorbate treatments on color and nutritional quality of fresh cut pear fruit
2023
Edible coatings may be used to extend the shelf life of fresh-cut fruit products by controlling respiration and transpiration reducing overall quality decay. In this study, the effects of xanthan gum, combined with calcium ascorbate treatment, on color and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut pear fruit were processed with dipping for 4 different treatments: 2% xanthan gum solution with 2% calcium ascorbate (XAC); 2% xanthan gum solution (XAN); 2% ascorbate calcium solution (CAL) and distilled water for control (CTR). Fruit treated were stored at 5°C for 3, 5, 7 and 10 days. At each storage period, visual quality and flavor score, ascorbic acid and phenol…
Analysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period
2011
The PDO “Vastedda della valle del Belìce” is a Sicilian pasta filata sheep cheese, made from raw milk without starter addition. It is a small round cheese without rind, weighing about 500-700 g. It is cheese is marketed also out of Sicily to allow its marketing and to prolong its shelf-life. The aim of this work was to evaluate the variation of microbiological parameters during the shelf-life period. Then 162 Vastedda cheeses from 18 cheese-making processes in 7 farms have been analysed at different times of storage at 4°C (0, 15, 30, 45, 60, 75, 90, 105, 120 days). Coliforms and E. coli were detected into 7/18 cheese-making processes and their count decreased during the storage period. Ent…
Valutazione della shelf-life e dei parametri di qualità della Vastedda della valle del Bélice sottoposta a quattro differenti packaging
Negli ultimi anni si è diffuso un interesse crescente verso la qualità e la sicurezza alimentare, cosi come è aumentata la richiesta di prodotti naturali, in particolare quelli certificati da un marchio di qualità [Denominazione di Origine Protetta (DOP), Indicazione Geografica Protetta (IGP), Specialità Tradizionale Garantita (STG)] e quelli insigniti del riconoscimento di indicazione geografica e specialità garantita conferiti dalla Comunità Europea per promuovere e proteggere la qualità delle produzioni agroalimentari. La stretta correlazione di questi prodotti con il territorio e l’utilizzo di strumenti e tecniche di produzione tradizionali conferiscono al prodotto finale caratteristich…
Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (C…
2015
We investigated the effects of natural antioxidants and modified atmosphere packaging (MAP) on the quality and shelf-life of Coryphaena hippurus (common dolphinfish) fillets. Fillets of the control group (CO) were simply placed on trays and not sealed. Fillets of the second group (MAP) were preserved in modified atmosphere (45% CO2, 50% N2, 5% O2), and fillets of the third group (MAP-AOX) were preserved by combining natural antioxidants from halophytes with modified atmosphere. All samples were stored in a refrigerator at 1 ± 0.5 C for 18 days. Analyses were conducted at T0 and after 3, 6, 12, 15 and 18 days of storage. According to sensory tests and colour analyses, the fillets in the MAP …
Effect of low SO2 postharvest treatment on quality parameters of ‘Italia’ table grape during prolonged cold storage
2018
Table grape is a non-climacteric fruit with a low rate of physiological activity, very sensitive to water loss and fungal infection (Botrytis cinerea) during postharvest handling and cold storage. Gray mold is the most aggressive postharvest disease, because of its ability to develop at low temperatures, for that reason, it is standard practice to fumigate with sulfur dioxide (SO2) immediately after packing. ‘Italia’ table grape boxes were stored at 2°C for 4 months in a storage room with low concentrations of SO2 (0.20%) to extend their postharvest shelf life. Every 15 days, a sample of ‘Italia’ table grapes boxes was moved to 20°C for 3 days for the shelf life simulation. During storage, …
Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage
2022
The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline …