Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

2020 ◽  
Author(s):  
Zhifang Zhang ◽  
Jiayin Lyu ◽  
Heqiang Lou ◽  
Chaochao Tang ◽  
Hexiao Zheng ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Grape Juice ◽  
Antioxidant Ability ◽  
Sports Drink

Analysis of the antimicrobial activity of Lactobacillus plantarum YM-4-3: implications of suitable conditions for extending the shelf life of fermented soybean products

2019 ◽  
Vol 10 (9) ◽  
pp. 5282-5289 ◽  
Author(s):  
Chen-Jian Liu ◽  
Ming-Yue Luo ◽  
Qiang-Kun Li ◽  
Gang Deng ◽  
Xiao-Ran Li ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Lactobacillus Plantarum ◽  
Combination Treatment ◽  
Low Concentration ◽  
Fermented Soybean

The shelf life of fermented soybean products is extended following combination treatment with Lactobacillus plantarum and low concentration sodium chloride.

scholarly journals Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

2015 ◽  
Vol 36 (6) ◽  
pp. 3681
Author(s):  
Cleonice Mendes Pereira Sarmento ◽  
Eliane Colla ◽  
Cristiane Canan ◽  
Francieli Dalcanton ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Culture Medium ◽  
Food Additives ◽  
Meat Products ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Pork Sausages

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

scholarly journals Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

2009 ◽  
Vol 25 (3-4) ◽  
pp. 231-239 ◽  
Author(s):  
M.A. Kenawi ◽  
Abdel Salam ◽  
M.N. Kenawi
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Bacterial Count ◽  
Sodium Lactate ◽  
Plate Count ◽  
Buffalo Meat ◽  
Microbiological Characteristics ◽  
Aerobic Plate Count

The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychotropic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes. .

scholarly journals Screening of highly effective mixed natural antioxidants to improve the oxidative stability of microalgal DHA-rich oil

RSC Advances ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 4991-4999
Author(s):  
Fengwei Yin ◽  
Xiaolong Sun ◽  
Weilong Zheng ◽  
Xi Luo ◽  
Yingying Zhang ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Natural Antioxidants ◽  
Natural Antioxidant ◽  
Antioxidant Ability ◽  
Highly Effective

Antioxidants with synergistic effect were screened and optimized by RSM. The final natural antioxidant mixture can be actually applied in micrialgal DHA-rich oil, helping to enhance the antioxidant ability of DHA oil and extend its shelf life.

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese

2012 ◽  
Vol 79 (4) ◽  
pp. 390-396 ◽  
Author(s):  
Michele Faccia ◽  
Marianna Mastromatteo ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Salt Concentration ◽  
Sensory Quality ◽  
Chemical Characteristics ◽  
Mozzarella Cheese ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Life Values ◽  
Chloride Concentrations

In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed thatPseudomonasspp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.

scholarly journals PHYSICOCHEMICAL, SENSORIAL AND MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FRUITS OF PAPAYA AND PINEAPPLE

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Rizwana . ◽  
Ruchi Sharma ◽  
Eram Rao ◽  
Tanya Luva Swer ◽  
Aparna Agarwal
Keyword(s):  
Ascorbic Acid ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Low Temperature ◽  
Acid Solution ◽  
Shelf Life ◽  
Microbiological Analysis ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Fruit Samples

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.

scholarly journals Shelf life and consumer preference for sun dried meat produced with different levels of sodium chloride

2020 ◽  
Vol 9 (10) ◽  
pp. e2039108297
Author(s):  
Maria Carla da Silva Campêlo ◽  
Jovilma Maria Soares de Medeiros ◽  
Lucas de Oliveira Soares Rebouças ◽  
Luciana Veras Aquino Figueiroa ◽  
Palloma Vitória Carlos de Oliveira ◽  
...  
Keyword(s):  
Weight Loss ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Water Retention ◽  
Salt Content ◽  
Storage Period ◽  
Consumer Preference ◽  
Sensory Profile ◽  
Water Retention Capacity ◽  
Retention Capacity

The objective was to evaluate the variation of salt content in sun-dried meat and its impacts on shelf life and consumer preference. For this purpose, beef steaks of the hard topside type (Biceps femoris) were cut and then salted with 2.5, 5, 7.5 and 10% sodium chloride. Microbiological and physical-chemical analyses were performed on days 0, 24hrs after salting, and again after 3,6,9,12 and 14 days of refrigerated storage, in addition to the sensory profile. It was observed that the increased sodium chloride content in meat provided greater microbiological stability during the storage period. However, the characteristics of water retention capacity, weight loss by cooking and shear strength of the meat varied negatively, with the increase in salt content, showing greater weight loss after cooking and lower water retention capacity, resulting in a meat with a harder texture, greater loss of juiciness and softness. Regarding the sensory analysis, the different salt contents did not interfere in the visual quality attributes analyzed, however, the 2.5% salt level showed good acceptance and purchase intention, being the salt concentration the ideal to guarantee qualitative attributes and food safety for the elaboration of sun-dried meat.

Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf-Life of Fresh Ground Pork

1993 ◽  
Vol 58 (5) ◽  
pp. 978-980 ◽  
Author(s):  
PHILIP L. O'CONNOR ◽  
M. SUSAN BREWER ◽  
FLOYD K. MCKEITH ◽  
JAN E. NOVAKOFSKI ◽  
TOM R. CARR
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Sensory Characteristics ◽  
Ground Pork

USE OF SODIUM CHLORIDE SOLUTION AND CARBON DIOXIDE FOR EXTENDING SHELF-LIFE OF FISH FILLETS

1980 ◽  
Vol 45 (3) ◽  
pp. 661-666 ◽  
Author(s):  
HISATERU MITSUDA ◽  
KENJI NAKAJIMA ◽  
HIROSHI MIZUNO ◽  
FUMIO KAWAI
Keyword(s):  
Carbon Dioxide ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Fish Fillets
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