Characteristics of water and ethanolic extracts of Scutellaria baicalensis root and their effect on color, lipid oxidation, and microbiological quality of chicken meatballs during refrigerated storage

2021 ◽  
Author(s):  
Adam Zwolan ◽  
Dorota Pietrzak ◽  
Lech Adamczak ◽  
Marta Chmiel ◽  
Tomasz Florowski ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Microbiological Quality ◽  
Scutellaria Baicalensis ◽  
Refrigerated Storage ◽  
Ethanolic Extracts

scholarly journals The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa)

2021 ◽  
Vol 36 (1) ◽  
pp. 155
Author(s):  
Rohula Utami ◽  
Kawiji Kawiji ◽  
Windi Atmaka ◽  
Lulus Nurmaya ◽  
Lia Umi Khasanah ◽  
...  
Keyword(s):  
Solid Waste ◽  
Microbiological Quality ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Curcuma Xanthorrhiza

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (<em>Fragaria x ananassa</em>) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g<sup>-1</sup>, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed <em>Curcuma xanthorrhiza</em> Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.

scholarly journals The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi

2018 ◽  
Vol 45 ◽  
pp. 412-417 ◽  
Author(s):  
Piotr Kulawik ◽  
Carlos Alvarez ◽  
Patrick J. Cullen ◽  
Ramon Aznar-Roca ◽  
Anne Maria Mullen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Thermal Plasma ◽  
Microbiological Quality ◽  
Non Thermal Plasma

EVALUATION OF SELECTED PARAMETERS OF MICROBIOLOGICAL QUALITY OF ONE-DAY APPLE JUICES

2018 ◽  
Vol XX (6) ◽  
pp. 243-248
Author(s):  
Jadwiga Stankiewicz ◽  
Beata Wieczorkiewicz
Keyword(s):  
Apple Juice ◽  
Microbiological Quality ◽  
Test Material ◽  
Aerobic Bacteria ◽  
Refrigerated Storage ◽  
Plate Method ◽  
Research Material ◽  
Retail Chains ◽  
Private Brand

The aim of the research was to evaluate selected microbiological features of apple juice available on the Tri-City market. The test material consisted of 30 samples of unpasteurized, one-day apple juices. In the research material coming from various commercial establishments, the total number of mesophilic aerobic bacteria and the number of filamentous fungi and yeast populations was determined. Microbiological tests were carried using the traditional plate method according to the current methodological standards, on the day of purchase and after 24 hours of refrigerated storage of the product. A higher number of mesophilic aerobic bacteria populations were characterized by apple juices produced for retail chains, both on the day of product purchase and after 24 hour storage in refrigeration conditions in relation to private brand juices.

scholarly journals Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal

2020 ◽  
Vol 8 (11) ◽  
pp. 5953-5961
Author(s):  
Alexandre Cristiano Santos Junior ◽  
Rodrigo Fortunato de Oliveira ◽  
Fabio da Costa Henry ◽  
Jonhny de Azevedo Maia Junior ◽  
Monique Moreira Moulin ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Microbiological Quality ◽  
Physicochemical Composition ◽  
Smallanthus Sonchifolius

scholarly journals Effects of Killing Methods on Lipid Oxidation, Colour and Microbial Load of Black Soldier Fly (Hermetia illucens) Larvae

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 182 ◽  
Author(s):  
Jennifer Larouche ◽  
Marie-Hélène Deschamps ◽  
Linda Saucier ◽  
Yolaine Lebeuf ◽  
Alain Doyen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Animal Feed ◽  
Microbiological Quality ◽  
Regulatory Requirements ◽  
Black Soldier Fly ◽  
Promising Alternative ◽  
Optimized Protocol ◽  
C 30 ◽  
Hermetia Illucens Larvae

Black soldier fly (BSF) larvae represent a promising alternative ingredient for animal feed. Post-production processing can, however, affect their quality. This project aimed to optimize larval killing by comparing the effects on the nutritional and microbiological quality of 10 methods, i.e., blanching (B = 40 s), desiccation (D = 60 °C, 30 min), freezing (F20 = −20 °C, 1 h; F40 = −40 °C, 1 h; N = liquid nitrogen, 40 s), high hydrostatic pressure (HHP = 3 min, 600 MPa), grinding (G = 2 min) and asphyxiation (CO2 = 120 h; N2 = 144 h; vacuum conditioning, V = 120 h). Some methods affected the pH (B, asphyxiation), total moisture (B, asphyxiation and D) and ash contents (B, p < 0.001). The lipid content (asphyxiation) and their oxidation levels (B, asphyxiation and D) were also affected (p < 0.001). Killing methods altered the larvae colour during freeze-drying and in the final product. Blanching appears to be the most appropriate strategy since it minimizes lipid oxidation (primary = 4.6 ± 0.7 mg cumen hydroperoxide (CHP) equivalents/kg; secondary = 1.0 ± 0.1 mg malondialdehyde/kg), reduces microbial contamination and initiates dehydration (water content = 78.1 ± 1.0%). We propose herein, an optimized protocol to kill BSF that meet the Canadian regulatory requirements of the insect production and processing industry.

Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef

1991 ◽  
Vol 54 (5) ◽  
pp. 357-359 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Bacterial Growth ◽  
Microbiological Quality ◽  
The Other ◽  
Refrigerated Storage ◽  
Contamination Levels ◽  
Initial Contamination

In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20–24 h chilling. For both experiments, defatted desinewed neck and flank muscles were flaked, and 1 % NaCl was added to half of the meat batches. In experiment 1, meat batches were stored at −40°C for ca. 1 month, then tempered, restructured into steaks and refrozen. In experiment 2, restructuring of the hot boned meat followed the flaking process, then steaks were stored at −40°C. After thawing, steaks were stored at 1±1°C until sampled. Sampling occurred after 1, 4, 8, 11 and 15 d in experiment 1 and after 1 and 7 d in experiment 2, and included assays for aerobic mesophilic and psychrotrophic colony counts and Enterobacteriaceae. Results of experiment 1 indicated that deboning treatment did not affect bacterial numbers significantly. Initial contamination levels were low (ca. 4 log10 CFU/g) and spoilage occurred after ≥8 d of storage. In experiment 2, deboning treatment had a significant effect on bacterial growth. Initial (mesophilic and psychrotrophic) contamination was lower on hot processed steaks, yet after 7 d of refrigerated storage, bacterial numbers were higher (p&lt;0.95) on hot vs. cold boned steaks. Experiments 1 and 2 showed that salt did not affect bacterial growth.

scholarly journals The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 301-307
Author(s):  
Anna Draszanowska ◽  
Mirosława Karpińska-Tymoszczyk ◽  
Magdalena Anna Olszewska
Keyword(s):  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Storage Time ◽  
The Other ◽  
Butylated Hydroxytoluene ◽  
Sodium Ascorbate ◽  
Refrigerated Storage ◽  
Chilli Pepper ◽  
Canned Meat

The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality.

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