scholarly journals Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Courtney Crist ◽  
Michael Byron ◽  
Morgan Von Staden ◽  
Tessa Jarvis ◽  
Wei Zhai ◽  
...  
Keyword(s):  
Storage Time ◽  
Refrigerated Storage ◽  
Broiler Breast

scholarly journals Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

2019 ◽  
Vol 3 (2) ◽  
pp. 74-74
Author(s):  
M. D. Byron ◽  
M. E. Von Staden ◽  
X. Zhang ◽  
C. A. Crist ◽  
W. Zhai ◽  
...  
Keyword(s):  
Storage Time ◽  
Quality Traits ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4128
Author(s):  
Olaf K. Horbańczuk ◽  
Małgorzata Moczkowska ◽  
Joanna Marchewka ◽  
Atanas G. Atanasov ◽  
Marcin A. Kurek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
High Quality ◽  
Significant Deterioration ◽  
And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

Influence of Refrigerated Storage Time on Efficacy of Irradiation To Reduce Salmonella on Sliced Roma Tomatoes†

2011 ◽  
Vol 74 (6) ◽  
pp. 990-993 ◽  
Author(s):  
BRENDAN A. NIEMIRA
Keyword(s):  
Food Safety ◽  
Time Delay ◽  
Storage Time ◽  
Safety Concern ◽  
Refrigerated Storage ◽  
Minimally Processed ◽  
Log Reduction ◽  
Tomato Processing ◽  
Time Required ◽  
Commercial Environment

Contamination of tomatoes with Salmonella is a recurring food safety concern. Irradiation is a nonthermal intervention that can inactivate pathogens on fresh and minimally processed produce. However, the influence of tomato processing protocols, including time in refrigerated storage and time between slicing and irradiation, has not been determined. Roma tomatoes were sliced and inoculated with a cocktail of Salmonella outbreak strains. The inoculated tomatoes were held in refrigerated storage for various times after inoculation to simulate the potential time delay between packaging and irradiation. Tomatoes were irradiated immediately (0 h) or after 24, 48, or 72 h in storage. The surviving populations were recovered and enumerated. Irradiation effectively reduced Salmonella at all times. The D10-values (the dose necessary for a 1-log reduction of the pathogen) were not significantly different at each storage time and ranged from 0.382 to 0.473 kGy. These results suggest that the time required for holding of processed Roma tomatoes or shipment to an off-site irradiation service provider will not alter the efficacy of irradiation in a commercial environment.

Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat

1992 ◽  
Vol 55 (11) ◽  
pp. 924-926 ◽  
Author(s):  
C. Y. W. ANG
Keyword(s):  
Storage Time ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Internal Temperature ◽  
Thiobarbituric Acid Reactive Substances ◽  
Muscle Type ◽  
Broiler Meat ◽  
Broiler Breast ◽  
Negligible Contribution ◽  
Precooked Chicken Meat

Broiler breast and leg meats in sealed bags were cooked in an 88°C water bath to an internal temperature of 81 °C. Product was cooled and stored at 4°C for 0 or 3 d. Samples were reheated to 60°C in a 163°C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions, regardless of muscle type or storage time after cooking. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

Population Dynamics of Constitutive Microbiota in BAT Type Fermented Milk Products

1995 ◽  
Vol 58 (1) ◽  
pp. 70-75 ◽  
Author(s):  
L. M. MEDINA ◽  
R. JORDANO
Keyword(s):  
Storage Time ◽  
Statistical Significance ◽  
Fermented Milk ◽  
Refrigerated Storage ◽  
Streptococcus Salivarius ◽  
Milk Products ◽  
Ecological Aspects ◽  
Lack Of Control ◽  
Initial Ph ◽  
De Man

Seventy samples from two batches of commercially produced fermented milk were analyzed for constitutive microbiota. Five samples were tested on the day of collection and the others analyzed after 10, 17, 24, 28, 31 and 36 days of storage at 7°C. M17 agar was used to enumerate Streptococcus salivarius subsp. thermophilus. MRS (de Man, Rogosa, Sharpe) agar was used to enumerate Lactobacillus acidophilus. For the enumeration of Bifidobacterium spp. MRS agar to which antibiotic substances were added was used. In the case of Batch A, streptococci, lactobacilli and bifidobacteria were initially present at levels of 231.2 × 106, 0.677× 106 and 1.558 × 106, respectively. The initial pH of 4.48 decreased to 4.12 after 24 days. For Batch B, streptococci, lactobacilli and bifidobacteria were initially present at levels of 858 × 106, 190.7 × 106 and 1.644 × 106, respectively. The initial pH of 4.23 decreased to 4.07 and 3.84 after 24 and 36 days, respectively. The fall in the counts throughout refrigerated storage time showed some irregularities which, in our opinion, indicate a lack of control over the ecological aspects which affect the interrelation between the microorganisms involved. The statistical significance of the differences between the different trials was established throughout the time.

scholarly journals Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1314 ◽  
Author(s):  
Patricio Orellana-Palma ◽  
Guisella Tobar-Bolaños ◽  
Nidia Casas-Forero ◽  
Rommy N. Zúñiga ◽  
Guillermo Petzold
Keyword(s):  
Sulfonic Acid ◽  
High Stability ◽  
Storage Time ◽  
Quality Attributes ◽  
Oxygen Radical ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Food Applications

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

scholarly journals Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

2014 ◽  
Vol 66 (3) ◽  
pp. 959-964 ◽  
Author(s):  
E.H.P. Andrade ◽  
M.R. Souza ◽  
L.M. Fonseca ◽  
C.F.A.M. Penna ◽  
M.M.O.P. Cerqueira ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Storage Time ◽  
Cheese Whey ◽  
Starter Culture ◽  
Gel Filtration ◽  
Fermented Milk ◽  
Refrigerated Storage ◽  
Four Levels

Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

scholarly journals Physical, chemical and sensory evaluation of meat from cobia (rachycentron canadum), desensitized with different voltages of electric shock, stored under refrigeration

2019 ◽  
Vol 49 (2) ◽  
Author(s):  
Fúlvio Viegas Santos Teixeira de Melo ◽  
Elisabete Maria Macedo Viegas ◽  
Giuliana Parisi ◽  
Adriana Cristina Bordignon ◽  
Manoel Adriano da Cruz Neto ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Electric Shock ◽  
Storage Time ◽  
Refrigerated Storage ◽  
Commercial Fish ◽  
Rachycentron Canadum ◽  
Fish Quality ◽  
Time Treatment ◽  
Physical Chemical ◽  
Sensorial Evaluation

ABSTRACT: Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and degradation catabolites. The experimental design was a 6×3 factorial (6 times of analysis and 3 electroshock intensities). Significant differences (P<0.05) were observed for the analyzed variables, as a consequence of desensitization treatments and of storage time within each treatment. However, the number of variables affected by the treatment was smaller than the number of variables significantly affected by the storage time, and the interaction time×treatment was highly significant within the results reported. The best results for the parameters tested were obtained when the treatment at 150 volts intensity with the majority of analyzed variables held significant differences (P<0.05) among treatments. It was also concluded that cobia can be conserved in refrigerated storage within seven days after slaughtering using electro-narcosis as a method of desensitization.

Changes in the microbial communities of tiger frog (Rana tigrina) meat during refrigerated storage

2021 ◽  
Author(s):  
Dong Chen ◽  
Mingxin Ci ◽  
Runqiao Dai ◽  
Ronghui Chen ◽  
Tianping Li
Keyword(s):  
Species Richness ◽  
Initial Phase ◽  
Storage Time ◽  
High Throughput Sequencing ◽  
Meat Products ◽  
Control Measures ◽  
Refrigerated Storage ◽  
Meat Spoilage ◽  
Rana Tigrina ◽  
Efficient Control

Microbial activity is the major cause of the spoilage of aquatic meat products during storage. This study investigated the changes of the microbial compositions of the tiger frog (Rana tigrina) meat stored aerobically at 4 ℃ for 12 days using the 16S rRNA amplicon high throughput sequencing (HTS) analysis. The microbial diversity and species richness of the frog meat were abundant at the initial phase of storage but decreased substantially with the prolongation of the storage time. Proteobacteria was the prevalent phylum identified from the frog meat with a relative abundance of 40.29% at day 0 increasing to 96.77% at day 6 and 95.41% at day 12, respectively. At the genus level, Shewanella, Pseudomonas, and Acinetobacter were the three dominant genera in the spoiled samples and contributed to the frog meat spoilage. Their proportions were 41.67%, 28.48%, and 5.94% at day 6, and 29.94%, 23.48%, and 18.44% at day 12, respectively. The present study is conducive to understand the pattern and process of the frog meat spoilage during refrigeration and could be used to develop efficient control measures to mitigate the predominant psychrotrophic spoilers in the aerobically stored frog meat.

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