Search results for "SHELF-LIFE"

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 …

Production d’hamburger de filet de dorade (Sparus aurata) d’élevage: caractérisation nutritionnelle et sensorielle au cours du shelf-life

2016

Within the framework of the Work Package 5 «Valorisation de l'image des produits aquacoles» and the activity 5.3 «Innovation en vue de valoriser les produits aquacoles» of SecurAqua project, we have assessed the possibility of diversification of Sicilian farmed fish, through the production of processed products, among which seabream fillets hamburgers. In order to verify the feasibility of the process, we have performed a preliminary study of global quality characteristics of the product, including both the nutritional and sensory aspects correlated to the security and sustainability of the product. Results showed that, in terms of nutritional requirements, the hamburger samples maintained …

Innovative technologies for packaging, preservation, shelf-life extension and traceability of the aquaculture and fishery products

2022

Modelling the effect of ethanol on growth rate of food spoilage moulds

2005

The effect of ethanol (E) on the radial growth rate (mu) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium digitatum, Rhizopus oryzae and Trichoderma harzianum) was assessed in Potato Dextrose Agar (PDA) medium at a(w) 0.99, 25 degrees C. In order to model this effect, the Monod type equation described previously by Houtsma et al. (Houtsma, P.C., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M., Zwietering, M.H., 1994. Modelling growth rates of Listeria monocytogenes as a function of lactate concentration. Int…