Search results for "Shelf-life"

The Influence of Film and Storage on the Phenolic and Antioxidant Properties of Red Raspberries (Rubus idaeus L.) cv. Erika

2019

In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 &deg

Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread

2020

Abstract Whey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media. Furthermore, HGW was used as an ingredient for bread elaboration. Bread elaborated with HGW and inoculated with toxigenic fungi was included in a shelf-life stud…

Combination of Freezing, Low Sodium Brine and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy …

2021

Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at &minus

Active packaging with antifungal activities.

2016

International audience; There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanopartides coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the ap…

Inoculation of airborne conidia of Penicillium chrysogenum on the surface of a solid medium

2016

International audience; To reproduce a fungal contamination of food products by airborne conidia, a method to inoculate a few number (in the range 1-9) of conidia on the surface of agar media was developed. This technique would allow to determine accurately the time to detection of fungal colonies, then the mould free shelf-life of food products by using dry conidia. The method was based on dry-harvesting the conidia in the lid by gently taping the bottom of the dishes where sporulating mycelium was grown, retaining the conidia on glass beads, and, aseptically transferring the beads to successive Petri dishes to "dilute" the samples. Among the eleven factors tested by means of an experiment…

Squid (Sepia officinalis) stored in active packaging: chemical and microbiological changes

2005

The effect of modified atmosphere packaging (MAP) with and without a moisture adsorbent, on the quality of squid (Sepia officinalis) during chilled storage, was evaluated. Chemical and microbiological tests were carried out to measure the amount of spoilage and the resulting loss of fish freshness during 12 days of storage at 3°C. After 11 days, trimethylamine nitrogen (TMA-N) increased from 0.4 mg/100 g in fresh samples to 24 mg/100 g in MAP with adsorbent and 35 mg/100 g in the other samples. Total volatile basic nitrogen (TVB-N) increased from 18 mg/100 g in fresh samples to 112 mg/100 g in MAP with adsorbent and 158 mg/100 g in control samples. Counts of aerobic psychrotrophic microorga…

Fishing and wine production, two waste types and one solution: antimicrobial activity of new food packaging.

2021

Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena …

2016

Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N-2, 5% O-2); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at -1 +/- 0.5 degrees C for 18days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatil…

Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition

2023

With the increasing consumer awareness and demand for healthy food and natural ingredients; there is an urgent need to develop and propose innovative products to industry. In this study, the combined effect of various time of pre-incubation (30, 60 and 90 min) in vinegar and the addition of fucoxanthin (Fux) extracted from the brown alga Dictyopteris polypodiodes to the covering oil of sardine fillets was investigated during 3 months of refrigerated storage at 4◦C. Compared to fresh sardines, biogenic amines (Bas) decreased significantly in all marinated lots (histamine <0.07 mg/100 g, cadaverine <0.0 mg/100 g) and remained far below the regulatory limit up to the end of storage indic…

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

2017

International audience; Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing technologies for food preservation that apply mild temperature; <40 °C) aiming to destroy microbial food contaminants have been developed.Scope and approachThis review emphasizes the main applic…