scholarly journals Мікробіологічні показники замороженої яловичини під час зберігання

2017 ◽  
Vol 19 (82) ◽  
pp. 25-29
Author(s):  
V. Salata
Keyword(s):  
Meat Products ◽  
Prolonged Storage ◽  
Initial Number ◽  
Psychrotrophic Bacteria ◽  
Anaerobic Microorganisms ◽  
Microbiological Processes ◽  
Commission Regulation ◽  
The Cost ◽  
Storage Temperatures ◽  
Eu Commission

During storage, meat and meat products are exposed to environmental factors, which leads to undesirable changes for the consumer, which are in the chemical composition of the product. Most often changes occur due to the action of enzymes of microorganisms. The purpose of the work was to investigate the microflora of frozen beef at different storage temperatures. Sampling of meat and meat products was carried out in accordance with GOST 7269. Microbiological investigations of meat and meat products were conducted in accordance with GOST 21237 and EU Commission Regulation №2073/2005. Meat storage was carried out in accordance with DSTU 4426 and DSTU 6030.It has been established that during storage of beef frozen at -12 °С for 8 months there is a decrease in almost the entire microflora on the surface, except for mushrooms and yeast. Thus, the number of MAFAnM (mesophilic aerobic facultative anaerobic microorganisms) in flushing with half a dozen beef was reduced by 7.9 times (P ≤ 0.05), psychrotrophic bacteria and golden staphylococci – by 1.6 times (P ≤ 0.05), enterococci – by 8.2 times (P ≤ 0.05). The most harmful temperature -12 °C affects the bacteria of the Enterobacteriaceae family - their content decreased by 16.2 times and amounted to 2.1 ± 0.1 × 101 CFU/cm3 from the surface. At the same time, the number of fungi and yeast on the surface of the frozen for 8 months of beef increased by 1.9 times (P ≤ 0.05). Consequently, the results of studies indicate that at the temperature of storage -12 °С the most slowly die psychrotrophic microorganisms, and the number of fungi and yeast even increases. This indicates that when storing at such a temperature it is necessary to pay attention to the initial number of fungal and psychrotrophic microflora.During storage of frozen beef at -20 °С for 14 months there is a decrease in the microflora on the surface of the meat. Thus, the number of MAFAnM in the washings from the half a beef decreased by 9.4 times (P ≤ 0.05), the psychrotrophic microorganisms by 1.7 times (Р ≤ 0.05), enterococci – by 8.8 times (Р ≤ 0.05). The bacteria content of the genus Enterobacteriaceae was decreased by 20 times. Mushrooms and yeast at this temperature were not multiplied and their number is remained at one level. Consequently, the temperature of freezing -20 °C is more detrimental to the microflora of meat, compared with the temperature -12 °C.When storing meat in a frozen state at a temperature of -25 °C for 18 months, the microbiological processes are practically similar in nature, as at -20 °C for 14 months. That is, microbiological studies indicate that for prolonged storage of beef for longer than 12 months. you can limit the temperature to -20 °C. This will reduce the cost of electricity consumed to lower the temperature to -25 °C. In addition, the frozen to -25 °C meat will be longer than the defrosting process, compared to that frozen to -20 °C. 

scholarly journals Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Hannan Lashkari ◽  
Majid Halabinejad ◽  
Alireza Rafati ◽  
Ameneh Namdar
Keyword(s):  
Essential Oil ◽  
Control Sample ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Life Extension ◽  
High Concentration ◽  
Zataria Multiflora ◽  
Psychrotrophic Bacteria ◽  
Overall Acceptability ◽  
Meat Samples

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

Decreased storage stability of creatine kinase in a cardiac reperfusion solution

1990 ◽  
Vol 36 (5) ◽  
pp. 778-780 ◽  
Author(s):  
G Dunphy ◽  
D Ely
Keyword(s):  
Creatine Kinase ◽  
Low Temperatures ◽  
Storage Stability ◽  
Frozen Storage ◽  
Cellular Damage ◽  
Prolonged Storage ◽  
Cold Preservation ◽  
Rat Hearts ◽  
The Stability ◽  
Storage Temperatures

Abstract Creatine kinase (CK; EC 2.7.3.2) has been used as an indicator of myocardial cellular damage. In this study we used a Krebs-Henseleit (KH) solution to reperfuse isolated rat hearts after 24 h of cold preservation and collected the KH reperfusate for assay of CK to assess cellular damage. We wanted to determine the stability of CK in the KH solution at different cold-storage temperatures and albumin concentrations. CK activity (mean +/- SEM) after one week of refrigeration (5 degrees C) was 93% +/- 1% of control values, whereas CK activity in nitrogen-frozen (-200 degrees C) samples was only 1.6% +/- 1% of control values, and that in samples frozen at moderately low temperatures (-10 degrees C) was 63% +/- 1% of control values. To enhance stability, we added albumin at several concentrations (49, 25, 12, and 6 g/L) to reperfusion collections in which CK had been previously determined. Specimens were frozen (-10 degrees C), then re-analyzed for CK weekly for three weeks. CK activity was maintained (100% +/- 5%) only in samples containing 25 g/L or more albumin. These data suggest that refrigeration (5 degrees C) for one week maintains normal CK activity in KH solution; however, if prolonged storage is necessary, a stabilizer such as albumin (greater than or equal to 25 g/L) will maintain analyte stability in frozen storage (-10 degrees C) for at least three weeks.

scholarly journals Do Latino and non-Latino grocery stores differ in the availability and affordability of healthy food items in a low-income, metropolitan region?

2011 ◽  
Vol 15 (2) ◽  
pp. 360-369 ◽  
Author(s):  
Jennifer A Emond ◽  
Hala N Madanat ◽  
Guadalupe X Ayala
Keyword(s):  
Low Income ◽  
Fresh Produce ◽  
Meat Products ◽  
Metropolitan Region ◽  
Grocery Stores ◽  
Lower Income ◽  
Cross Sectional ◽  
Food Items ◽  
Item Price ◽  
The Cost

AbstractObjectiveTo compare non-ethnically based supermarkets and Latino grocery stores (tiendas) in a lower-income region with regard to the availability, quality and cost of several healthy v. unhealthy food items.DesignA cross-sectional study conducted by three independent observers to audit twenty-five grocery stores identified as the main source of groceries for 80 % of Latino families enrolled in a childhood obesity study. Stores were classified as supermarkets and tiendas on the basis of key characteristics.SettingSouth San Diego County.SubjectsTen tiendas and fifteen supermarkets.ResultsTiendas were smaller than supermarkets (five v. twelve aisles, P = 0·003). Availability of fresh produce did not differ by store type; quality differed for one fruit item. Price per unit (pound or piece) was lower in tiendas for most fresh produce. The cost of meeting the US Department of Agriculture's recommended weekly servings of produce based on an 8368 kJ (2000 kcal)/d diet was $US 3·00 lower in tiendas compared with supermarkets (P < 0·001). The cost of 1 gallon of skimmed milk was significantly higher in tiendas ($US 3·29 v. $US 2·69; P = 0·005) and lean (7 % fat) ground beef was available in only one tienda (10 %) compared with ten (67 %) supermarkets (P = 0·01).ConclusionsBarriers remain in the ability to purchase healthier dairy and meat options in tiendas; the same is not true for produce. These results highlight the potential that tiendas have in improving access to quality, fresh produce within lower-income communities. However, efforts are needed to increase the access and affordability of healthy dairy and meat products.

scholarly journals Development of QuEChERS Method for the Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products Using GC-MS from Qatar

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Hussain Al-Thaiban ◽  
Nada Al-Tamimi ◽  
Murad Helaleh
Keyword(s):  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fast Method ◽  
Gas Chromatograph ◽  
Quechers Method ◽  
Commission Regulation ◽  
Polycyclic Aromatic ◽  
Wet Weight ◽  
Meat Samples

A simple and fast method for the determination of PAHs in smoked meat samples was described. The QuEChERS (Z-Sep) procedure was used for sample preparation. Gas chromatograph-mass spectrometer with electron ionization (EI) was used to separate and detect the PAHs. All 16 common PAHs were analyzed successfully. Matrix-matched calibration was applied. Spiked samples were performed at 1 ng/g (n=10) and 10 ng/g (n=10) for two days. Overall recoveries of PAHs were within 74 to 117%, with RSDs within 1.15 to 37.57% and 1 and 10 ng/g wet weight for first and second day, respectively. In most of the analyzed smoked meat samples, there were no exceeded levels compared to the maximum levels declared by Commission Regulation (EU) number 835/2011. The method can be recommended for routine analysis for laboratories having a large number of samples.

scholarly journals Consecutive-Day Ventricular and Atrial Cardiomyocyte Isolations from the Same Heart: Shifting the Cost–Benefit Balance of Cardiac Primary Cell Research

Cells ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 233
Author(s):  
Joachim Greiner ◽  
Teresa Schiatti ◽  
Wenzel Kaltenbacher ◽  
Marica Dente ◽  
Alina Semenjakin ◽  
...  
Keyword(s):  
Regional Differences ◽  
Cardiac Tissue ◽  
Functional Decline ◽  
Cost Benefit ◽  
Prolonged Storage ◽  
Coronary Perfusion ◽  
Tissue Slices ◽  
Cell Remodeling ◽  
The Cost ◽  
Artery Perfusion

Freshly isolated primary cardiomyocytes (CM) are indispensable for cardiac research. Experimental CM research is generally incompatible with life of the donor animal, while human heart samples are usually small and scarce. CM isolation from animal hearts, traditionally performed by coronary artery perfusion of enzymes, liberates millions of cells from the heart. However, due to progressive cell remodeling following isolation, freshly isolated primary CM need to be used within 4–8 h post-isolation for most functional assays, meaning that the majority of cells is essentially wasted. In addition, coronary perfusion-based isolation cannot easily be applied to human tissue biopsies, and it does not straightforwardly allow for assessment of regional differences in CM function within the same heart. Here, we provide a method of multi-day CM isolation from one animal heart, yielding calcium-tolerant ventricular and atrial CM. This is based on cell isolation from cardiac tissue slices following repeated (usually overnight) storage of the tissue under conditions that prolong CM viability beyond the day of organ excision by two additional days. The maintenance of cells in their near-native microenvironment slows the otherwise rapid structural and functional decline seen in isolated CM during attempts for prolonged storage or culture. Multi-day slice-based CM isolation increases the amount of useful information gained per animal heart, improving reproducibility and reducing the number of experimental animals required in basic cardiac research. It also opens the doors to novel experimental designs, including exploring same-heart regional differences.

scholarly journals Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1016
Author(s):  
Fariborz Habibi ◽  
Asghar Ramezanian ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Prolonged Storage ◽  
Storage Duration ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Storage Temperatures ◽  
Blood Orange

Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

scholarly journals DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
V. Pasichnyi ◽  
N. Bozhko ◽  
V. Tischenko ◽  
Ye. Kotliar
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Muscovy Duck ◽  
Anaerobic Microorganisms ◽  
Normal Limits ◽  
Regional Origin ◽  
Skin Protein ◽  
Biological Effectiveness

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.

scholarly journals Oleocanthal Quantification Using 1H NMR Spectroscopy and Polyphenols HPLC Analysis of Olive Oil from the Bianchera/Belica Cultivar

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 242
Author(s):  
Martina Starec ◽  
Antonella Calabretti ◽  
Federico Berti ◽  
Cristina Forzato
Keyword(s):  
1H Nmr ◽  
Total Phenolic ◽  
Health Claim ◽  
Virgin Olive Oils ◽  
Beneficial Effects ◽  
Olive Oils ◽  
Commission Regulation ◽  
Eu Commission ◽  
Hplc Analyses ◽  
The Eu

The cultivar Bianchera is an autochthonous variety from the eastern part of northern Italy, but it is also cultivated in the Slovenian and Croatian peninsula of Istria where it is named Belica (Slovenia) and Bjelica (Croatia). The properties of oleocanthal, a natural anti-inflammatory ibuprofen-like compound found in commercial monocultivar extra virgin olive oils, were determined by means of both quantitative 1H NMR (qNMR) and HPLC analyses, where qNMR was identified as a rapid and reliable method for determining the oleocanthal content. The total phenolic content (TPC) was determined by means of the Folin–Ciocalteau method and the major phenols present in the olive oils were also quantified by means of HPLC analyses. All these analyses confirmed that the cultivar Bianchera was very rich in polyphenols and satisfied the health claim provided by the EU Commission Regulation on the polyphenols content of olive oils and their beneficial effects on human health.

scholarly journals Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing

Sensors ◽  
2020 ◽  
Vol 20 (2) ◽  
pp. 417 ◽  
Author(s):  
Kelvi W.E. Miranda ◽  
Caio V. L. Natarelli ◽  
Adriana C. Thomazi ◽  
Guilherme M. D. Ferreira ◽  
Maryana M. Frota ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nanostructured Materials ◽  
Food Packaging ◽  
Fiber Diameter ◽  
Bromothymol Blue ◽  
Ph Sensing ◽  
Alcohol Content ◽  
Commission Regulation ◽  
Solution Blow Spinning ◽  
Eu Commission

Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm−2) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.

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