Search results for "Shelf"

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…

Submarine canyon morphologies in the Gulf of Palermo (Southern Tyrrhenian Sea) and possible implications for geo-hazard

2011

12 pages, 12 figures, 1 table.

Preliminary data concerning the morphology of a Calabrian Ionian margin area: Caulonia and Marina di Gioiosa canyons

2008

In the framework of the Vector National Italian Project (VulCost line), aimed to study the role of the morphology and the geology of the Ionian Calabrian margin in the coastline evolution, an oceanographic cruise was planned to collect geophysical data along two canyon systems: Caulonia and Marina di Gioiosa. The survey explored the continental shelf and slope from a depth of 15 m to more than 1150 m, using Multibeam Echosounder to investigate the seafloor topography. This work provides an outline of the erosive feature of the slope, shaped mostly by seasonal river input and by the connection to the structural and geological characteristics of the margin, made interesting by a narrow shelf …

Physicochemical stability of carmustine-containing medicinal products after reconstitution and after dilution to ready-to-administer infusion solutio…

2020

Introduction The aim of this study was to determine and compare the physicochemical stability of two carmustine-containing medicinal products licensed and marketed in Europe as Carmustin Obvius (Medac GmbH) and Carmubris (Tillomed Pharma GmbH). Reconstituted stock solutions and diluted ready-to-administer infusion solutions of the two products were investigated. Methods Reconstituted carmustine stock solutions (3.3 mg/mL) and ready-to-administer infusion solutions (0.2 mg/mL, 1.0 mg/mL) prepared in prefilled 5% glucose injection solution PP/PE bags were stored at 22°C or 2–8°C over a maximum period of 66 hours protected from light. Samples were taken immediately after reconstitution or dilu…

Trophic ecology of the swimming crab Polybius henslowii Leach, 1820 in Galician and Cantabrian Seas: Influences of natural variability and the Presti…

2008

9 pages, 9 figures, 2 tables.-- Printed version published Nov 15, 2008.

Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life

2005

Abstract The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or complementary processes to thermal pasteurization. “Horchata de chufa” (tiger nut milk or earth almond milk) is of high nutritional quality and therefore has great potential in the food market, limited by its very short shelf-life. The present work studies whether PEF can be used to obtain a quality horchata and increase its shelf-life while maintaining its organoleptic characteristics. In order to do so we determined pH, total fat, peroxide index, thiobarbituric acid-reactive substances index, formol index, and peroxidase activity i…

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

2021

Influence of packaging on the aroma stability of strawberry syrup during shelf life

2001

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compoun…

High-performance liquid chromatographic determination of furfural compounds in infant formulas during full shelf-life

2005

Abstract In order to evaluate the extent of the Maillard reaction in adapted and follow-up infant formulas (IF), a study was made of the evolution of furfural compound (2-furaldehyde, 5-hydroxymethyl-2-furfuraldehyde, 2-furylmethylketone and 5-methyl-2-furaldehyde) in these products, along with their relation to available lysine during the shelf-life period (two years at 20 and 37 °C). Total and free furfural contents were measured by RP-HPLC and UV detection, heating or not the sample in boiling water to free the furfurals bound to proteins and the furfurals formed from precursors. Only 2-furylmethylketone and 5-hydroxymethyl-2-furfuraldehyde were detected. Adapted and follow-up IF showed …

Evolution of phenolic compounds virgin olive oil during storage

1997

Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high-performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyroso…