scholarly journals The Effect of Food Grade Polyphosphates on the Microbial Population of Chicken Meat

1964 ◽  
Vol 43 (3) ◽  
pp. 618-625 ◽  
Author(s):  
John E. Sxeinhauer ◽  
G.J. Banwart
Keyword(s):  
Microbial Population ◽  
Chicken Meat ◽  
Food Grade ◽  
Effect Of Food

The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods

2010 ◽  
Vol 5 (2) ◽  
pp. 128-137 ◽  
Author(s):  
Mithila Jayasundera ◽  
Benu P. Adhikari ◽  
Raju Adhikari ◽  
Peter Aldred
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Sodium Caseinate ◽  
Low Molecular Weight ◽  
Food Grade ◽  
Effect Of Food

scholarly journals Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

2011 ◽  
Vol 1 (5) ◽  
pp. 189
Author(s):  
Mary K. Walingo ◽  
Florence O. Habwe
Keyword(s):  
Vigna Unguiculata ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Atomic Absorption Spectrophotometry ◽  
T Test ◽  
Food Grade ◽  
Health Products ◽  
Chemical Peeling ◽  
African Indigenous Vegetables ◽  
Effect Of Food

Background: Lye, sodium hydroxide and potassium hydroxide has been used over the years in food preparation including the preparation of vegetables and dried meat products, washing or chemical peeling of fruits and vegetables, cocoa processing, caramel production, poultry scalding and cooking among others. Lye is believed to improve the organoleptic properties and also enhances the nutritional value to the products. Objective: To assess the effect of food grade lye on the levels of copper and iron in the raw, boiled and boiled-fried single vegetables and vegetable combinations treated with and without food grade lye.Methods: Single vegetables, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata and Amaranthus blitum and their combinations were cooled and kept in the fridge at 4oCs. Elemental analysis was done for the raw, boiled and boiled-fried samples using Atomic Absorption Spectrophotometry (AAS) under standard conditions using wavelengths of 248.3nm for iron and 324.2nm for copper. Paired t-test was used to compare the iron and copper levels of the boiled and boiled-fried vegetables while the independent t-test was done to assess the levels of iron and copper in the raw, boiled and boiled fried samples. Results: Boiled-fried samples recorded higher content of iron and copper than the boiled ones. A combination of Amaranthus blitum-Crotolaria occloreuca boiled without lye boiled-fried with lye, and boiled-fried without lye had the highest copper contents of 1.66mg/100gram, 4.56mg/100gram, and 4.56mg/100gram respectively, compared to Amaranthus blitum alone (3.48mg/100gram) and Crotolaria occloreuca (0.42mg/100gram). A combination of Amaranthus blitum-Crotolaria occloreuca boiled in non-lye water, and those boiled-fried with and without lye had the highest extractable iron of 557mg/100g, 859.2mg/100g, and 859.2mg/100g respectively. Iron content was high in the Solanum scabrum (281.1mg/100g), and Crotolaria occloreuca (110/100g), Amaranthus blitum (108mg/100g) boiled-fried with lye. It was possible that iron was leached from the cooking utensils and absorbed by the vegetables.Conclusion: The results of this study clearly demonstrated that vegetable combinations of Amaranthus blitum-Crotolaria occloreuca had a higher content of copper. Vegetable combinations exposed to different treatments had higher levels of iron and copper. This could be attributed different nutrient-nutrient interactions between different vegetables combinations. Key Words: Food grade lye, Crotalaria occroleuca, Solanum scabrum, Vigna unguiculata, Amaranthus blitum, iron, copper.

Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature

Meat Science ◽  
2004 ◽  
Vol 66 (4) ◽  
pp. 817-821 ◽  
Author(s):  
Z.B. Dubal ◽  
A.M. Paturkar ◽  
V.S. Waskar ◽  
R.J. Zende ◽  
C. Latha ◽  
...  
Keyword(s):  
Organic Acids ◽  
Goat Meat ◽  
Food Grade ◽  
E Coli ◽  
Effect Of Food

Amylose Complexing Effect of Food Grade Emulsifiers

1971 ◽  
Vol 23 (6) ◽  
pp. 206-210 ◽  
Author(s):  
N. Krog
Keyword(s):  
Food Grade ◽  
Effect Of Food

scholarly journals Antibacterial activity of taro [Colocasia esculenta (L.) Schott] leaves extract against foodborne pathogens and its effect on microbial population in raw chicken meat

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 401-409
Author(s):  
A.M. Alzabt ◽  
Y. Rukayadi
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Microbial Population ◽  
Residual Effect ◽  
Colocasia Esculenta ◽  
Chicken Meat ◽  
Curve Analysis ◽  
Chemical Preservatives ◽  
Kill Curve ◽  
Time Kill

Chicken meat is one of the most consumed animal products worldwide. It is a favourable medium for bacterial growth due to its high moisture content and nitrogenous compounds. The growth of foodborne pathogens in food products can cause food poisoning and foodborne illness. Chemical preservatives act to restrict microbial growth which causes deterioration and spoilage of chicken meat and chicken meat products. Chemical preservatives, however, are not preferred nowadays due to consumer perception and their residual effect on the human body. Therefore, the interest in the development of plantbased bio preservatives as a natural alternative to chemical preservatives is increasingly gaining attention. This study aimed to evaluate the antimicrobial activity of taro [Colocasia esculenta (L.) Schott] leaves extract against foodborne pathogens, including Escherichia coli ATCC 43895, Listeria monocytogenes ATCC 19112, Salmonella enterica serovar Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 29737, as well as its effect on microbial population in chicken meat at different concentrations and exposure times. Taro leaves powder was extracted by maceration methods using ethanol as a solvent. The crude extract was tested for antibacterial activity by means of disc diffusion assay (DDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill curve analysis. The effects of the extract on microbial population were evaluated at different concentrations, exposure times and storage temperatures. The results showed the inhibition zone of the extract against tested bacterial ranged from 9.5±0.3 mm to 11.6±0.2 mm. The extract can inhibit the growth and kill the tested bacteria with MIC and MBC of 2.50 and 5.00 mg/mL, respectively. The time-kill curve analysis demonstrated that the extract can completely kill the tested bacteria at 4× MIC for 0.5 hrs. Approximately, 5% of the extract could reduce all the microbial population in chicken meat samples with an exposure time of 30 mins. The result suggested that taro leaves extract (TLE) can be integrated into the food system as a natural food preservative.

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