Search results for "shelf life."
showing 10 items of 153 documents
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 …
Chitosan films for the microbiological preservation of refrigerated sole and hake fillets
2013
The effect of chitosan films for shelf-life extension of fresh fillets of hake (Merluccius merluccius) and sole (Solea solea) was evaluated over a 15-day storage at 4 ± 1 °C. Fish fillets wrapped in a chitosan matrix were individually packaged in air (AP) and under vacuum (VP). Microbiological analyses (total aerobic mesophilic bacteria, Pseudomonas, H2S-producing bacteria, lactic acid bacteria, Enterobacteriaceae and Listeria monocytogenes were carried out during the shelf-life. The microbial species were inhibited (p < 0.05) by the presence of chitosan films, especially under VP conditions. A significant (p < 0.05) increase of the lag phase and a reduction of the final microbial populatio…
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
2020
In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ±
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices
2016
Abstract The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica (OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or added with TWEEN ® 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples were stored under passive atmosphere at 5 ± 1 °C for 3, 5, 7 and 12 days. At each storage period, visual quality and flavor score, pectin content, ascorbic acid and the microbiological characteristics were measured together with CO 2 and O 2 content in the packages. Kiwifruit slices coated only with mucilage or with mucilage plus Tween 20, showed a significant higher firmness…
Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage
2014
International audience; The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausages packaged under air or modified atmosphere (50% CO2–50% N2) were pressurized at 500 MPa during 5 min at a maximum temperature of 10.5 °C, subsequently allowed to refrigerated storage during 22 days. During storage, samples were tested at time intervals for headspace gas composition, pH, TBARs, Aerobic Mesophilic Counts (AMC) and Lactic Acid Bacteria (LAB) counts. The high pressure treatment could represent an efficient means of extending the …
Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films
2010
Abstract The effect of antimicrobial sodium caseinate-based films was investigated on inhibition of Listeria innocua in cheese. Nisin was incorporated into sorbitol-plasticized sodium caseinate films at 1000 IU/cm2 and the films were prepared by casting methods. Mini red Babybel® cheese was chosen as a semi-soft cheese model. The antimicrobial activity was studied based on the contact between antimicrobial films and surface-contaminated as well as in-depth contaminated cheese samples during a 7-day storage at 4 °C. The active films produced resulted in a reduction of 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after 1 week of storage as compared to cont…
Estudio de la reducción química y biológica de hongos y micotoxinas en pan
2017
El deterioro de los alimentos causado por los hongos que producen micotoxinas representa un problema importante en seguridad alimentaria. Los cereales en grano y sus productos derivados, como el pan, frecuentemente están contaminados con hongos micotoxigénicos. Es por ello que en la presente Tesis Doctoral se han estudiado la presencia de 17 micotoxinas en 80 muestras de pan de molde y el riesgo de exposición de la población a estos compuestos. Aflatoxinas (AFs), zearalenona (ZEA) y eniatinas (ENs) han sido detectadas respectivamente en el 20%, 65% y 96% de las muestras de pan analizadas. La presencia de dichas micotoxinas y, sobre todo, de las muestras en las que las AFs y la ZEA superan e…
A multi objective approach to short food supply chain management
2017
Conventional supply chains, involving several stages and various intermediaries, are affected by some well- known forms of inefficiencies and drawbacks. Besides the increase of market price consequent to multiple marginalization, such supply chains generally suffer of significant post-harvest losses and product waste. In this context, short food supply chains have been recently proposed as different systems capable of delivering higher quality products while promoting sustainability and efficiency. Across the EU, a growing number of consumers choose to buy food products on local farmers' markets, associating local products with higher quality standards (freshness, nutritional value), health…
Quality and shelf-life of minimally processed cauliflower
2018
Il cavolfiore è stato descritto come un ortaggio con un alto valore nutrizionale grazie al suo alto contenuto di vitamine, antiossidanti e composti anti-cancerogeni. Le infiorescenze di cavolfiore vengono raccolte mentre sono totalmente immature, il che implica gravi cambiamenti nello stato dei nutrienti, dell'acqua e degli ormoni. La raccolta e la successiva lavorazione possono causare gravi stress determinando la comparsa di sintomi di senescenza accelerata. Sono stati studiati gli effetti della lavorazione e della conservazione a freddo del cavolfiore trasformato minimamente. Gli ornamenti sono stati trattati con antiossidanti prima della conservazione in sacchi di PE a 4 ° C per 21 gior…
Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
2021
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most…