Science.gov

Sample records for adequate shelf life

  1. Thermostabilized Shelf Life Study

    NASA Technical Reports Server (NTRS)

    Perchonok, Michele H.; Catauro, Patricia M.

    2009-01-01

    The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation.

  2. Thermostable Shelf Life Study

    NASA Technical Reports Server (NTRS)

    Perchonok, M. H.; Antonini, D. K.

    2008-01-01

    The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation.

  3. The shelf life of dyed polymethylmethacrylate dosimeters

    NASA Astrophysics Data System (ADS)

    Bett, R.; Watts, M. F.; Plested, M. E.

    2002-03-01

    The long-term stability of the radiation response of Harwell Red 4034 and Amber 3042 Perspex Dosimeters has been monitored for more than 15 years, and the resulting data used in the justification of their shelf-life specifications.

  4. Extended Shelf Life of Precooked Meals

    DTIC Science & Technology

    1974-06-01

    number) Meals Refrigerating Storage stability Freezing Temperature Microbiological deterioration Public health Shelf life Deterioration Food ... contamination Precooked meals Food preservation 20. ABSTRACT fContinua on rereree elde It neeeeeety and Identity by block number) The state-of-the

  5. Modified, Packaged Tortillas Have Long Shelf Life

    NASA Technical Reports Server (NTRS)

    Bourland, Charles; Glaus-Late, Kimberly

    1995-01-01

    Tortillas made from modified recipe and sealed in low-pressure nitrogen in foil pouches in effort to increase their shelf life at room temperature. Preliminary tests show that shelf life of these tortillas at least five months; in contrast, commercial tortillas last only few days. Part of water in recipe replaced with glycerin. Particularly necessary to avoid Clostridium botulinum, which grows in anaerobic environments and produces deadly toxin that causes botulism.

  6. 41 CFR 101-27.205 - Shelf-life codes.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Shelf-life codes. 101-27...-Management of Shelf-Life Materials § 101-27.205 Shelf-life codes. Shelf-life items shall be identified by use of a one-digit code to provide for uniform coding of shelf-life materials by all agencies. (a)...

  7. Shelf-life of Beauveria bassiana conidia in gaseous atmospheres under high temperature regimes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The retention of high viability during storage is essential for effectiveness and thus market acceptance of fungus-based biopesticides. The length of adequate shelf-lives for mycoinsecticides is controversial, with proposed requirements varying from a few weeks to 18 months. Shelf-life determination...

  8. Moisture and shelf life in sugar confections.

    PubMed

    Ergun, R; Lietha, R; Hartel, R W

    2010-02-01

    From hardening of marshmallow to graining of hard candies, moisture plays a critical role in determining the quality and shelf life of sugar-based confections. Water is important during the manufacturing of confections, is an important factor in governing texture, and is often the limiting parameter during storage that controls shelf life. Thus, an understanding of water relations in confections is critical to controlling quality. Water content, which is controlled during candy manufacturing through an understanding of boiling point elevation, is one of the most important parameters that governs the texture of candies. For example, the texture of caramel progresses from soft and runny to hard and brittle as the moisture content decreases. However, knowledge of water content by itself is insufficient to controlling stability and shelf life. Understanding water activity, or the ratio of vapor pressures, is necessary to control shelf life. A difference in water activity, either between candy and air or between two domains within the candy, is the driving force for moisture migration in confections. When the difference in water activity is large, moisture migration is rapid, although the rate of moisture migration depends on the nature of resistances to water diffusion. Barrier packaging films protect the candy from air whereas edible films inhibit moisture migration between different moisture domains within a confection. More recently, the concept of glass transition, or the polymer science approach, has supplemented water activity as a critical parameter related to candy stability. Confections with low moisture content, such as hard candy, cotton candy, and some caramels and toffees, may contain sugars in the amorphous or glassy state. As long as these products remain below their glass transition temperature, they remain stable for very long times. However, certain glassy sugars tend to be hygroscopic, rapidly picking up moisture from the air, which causes

  9. Shelf-Life Specifications for Mission Readiness

    DTIC Science & Technology

    1993-03-01

    TU 003d1002 ,ili:one Rubber Basic MATL 650 GL $3.960 5 gal/pail 002g1207 pct solid coumpound 50: Bitumen Base Aspthal 640 GL $1,564 Liquid 55 gaVpack...packaging only. Artlur D Little 4-3 NSN: 8010001818276 Name: Polyurethane Coating Description: Black, 2 component, oil free, aliphatic isocyanate coating...aliphatic isocyanate . Part B will change chemically if it comes into contact with moisture. Discussion of Shelf Life The polyester base material does

  10. Shelf life extension for POL products. Final report

    SciTech Connect

    Rhee, I.S.; Rutkowski

    1995-04-01

    Extending the shelf life cycle of petroleum, oil, and lubricant (POL) products is clearly conservation effective for military petroleum and water handling distribution equipment (PWHE) as well as other vehicles and equipment To review shelf life requirements of POL products, a total twenty-three (23) specification products were evaluated using the Maximum Likelihood (ML) method for the Weibull distribution. Data utilized for this study were the results of routine shelf life testing from Army Petroleum Center (APC) and Air Force San Antonio Air logistics Center (SAALC). The results showed that the ML methodology can he used to predict the minimum/maximum shelf life of POL products, and the shelf life testing frequency of eleven of the twenty-three products evaluated can be extended from two years to three years without reformulation. These shelf life extensions will minimize the current problems related to lubricants used in preservation and refurbishment of PWHE for prepositioning, and logistics and supply burdens of lubricants.

  11. 41 CFR 101-27.205 - Shelf-life codes.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ...) Type I item code Type II item code 1 A 2 B 3 C 1 4 D 5 E 6 F 2 9 G 3 12 H 4 15 J 18 K 5 21 L 24 M 6 27....205 Section 101-27.205 Public Contracts and Property Management Federal Property Management...-Management of Shelf-Life Materials § 101-27.205 Shelf-life codes. Shelf-life items shall be identified by...

  12. 41 CFR 101-27.205 - Shelf-life codes.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ...) Type I item code Type II item code 1 A 2 B 3 C 1 4 D 5 E 6 F 2 9 G 3 12 H 4 15 J 18 K 5 21 L 24 M 6 27....205 Section 101-27.205 Public Contracts and Property Management Federal Property Management...-Management of Shelf-Life Materials § 101-27.205 Shelf-life codes. Shelf-life items shall be identified by...

  13. 41 CFR 101-27.205 - Shelf-life codes.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ...) Type I item code Type II item code 1 A 2 B 3 C 1 4 D 5 E 6 F 2 9 G 3 12 H 4 15 J 18 K 5 21 L 24 M 6 27....205 Section 101-27.205 Public Contracts and Property Management Federal Property Management...-Management of Shelf-Life Materials § 101-27.205 Shelf-life codes. Shelf-life items shall be identified by...

  14. 41 CFR 101-27.205 - Shelf-life codes.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ...) Type I item code Type II item code 1 A 2 B 3 C 1 4 D 5 E 6 F 2 9 G 3 12 H 4 15 J 18 K 5 21 L 24 M 6 27....205 Section 101-27.205 Public Contracts and Property Management Federal Property Management...-Management of Shelf-Life Materials § 101-27.205 Shelf-life codes. Shelf-life items shall be identified by...

  15. W88 integrated circuit shelf life program

    SciTech Connect

    Soden, J.M.; Anderson, R.E.

    1998-01-01

    The W88 Integrated Circuit Shelf Life Program was created to monitor the long term performance, reliability characteristics, and technological status of representative WR ICs manufactured by the Allied Signal Albuquerque Microelectronics Operation (AMO) and by Harris Semiconductor Custom Integrated Circuits Division. Six types of ICs were used. A total of 272 ICs entered two storage temperature environments. Electrical testing and destructive physical analysis were completed in 1995. During each year of the program, the ICs were electrically tested and samples were selected for destructive physical analysis (DPA). ICs that failed electrical tests or DPA criteria were analyzed. Fifteen electrical failures occurred, with two dominant failure modes: electrical overstress (EOS) damage involving the production test programs and electrostatic discharge (ESD) damage during analysis. Because of the extensive handling required during multi-year programs like this, it is not unusual for EOS and ESD failures to occur even though handling and testing precautions are taken. The clustering of the electrical test failures in a small subset of the test operations supports the conclusion that the test operation itself was responsible for many of the failures and is suspected to be responsible for the others. Analysis of the electrical data for the good ICs found no significant degradation trends caused by the storage environments. Forty-six ICs were selected for DPA with findings primarily in two areas: wire bonding and die processing. The wire bonding and die processing findings are not surprising since these technology conditions had been documented during manufacturing and were determined to present acceptable risk. The current reliability assessment of the W88 stockpile assemblies employing these and related ICs is reinforced by the results of this shelf life program. Data from this program will aid future investigation of 4/3 micron or MNOS IC technology failure modes.

  16. Postharvest biology, quality and shelf-life of buckwheat microgreens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Buckwheat microgreens are rich in antioxidants and provitamins/vitamins, including flavonoids, carotenoids, and a-tocopherol. However, short shelf life has limited their commercial use. The purpose of this study was to optimize storage conditions to extend the shelf life of buckwheat microgreens. St...

  17. Toward a longer shelf life of tomato fruit

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Shelf life of ripe tomato fruit is economically very important, from production to the marketing chain, since it determines the cash returns to the grower and the grocer/processor. Shelf life of horticultural edible produce, including tomato, is regulated through myriad physiological, biochemical an...

  18. 41 CFR 101-27.204 - Types of shelf-life items.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 41 Public Contracts and Property Management 2 2012-07-01 2012-07-01 false Types of shelf-life... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.204 Types of shelf-life items. Shelf-life items... storage life after which the item or material is considered to be no longer usable for its...

  19. The Acceptability Limit in Food Shelf Life Studies.

    PubMed

    Manzocco, Lara

    2016-07-26

    Despite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed.

  20. Shelf life extension for the lot AAE nozzle severance LSCs

    NASA Technical Reports Server (NTRS)

    Cook, M.

    1990-01-01

    Shelf life extension tests for the remaining lot AAE linear shaped charges for redesigned solid rocket motor nozzle aft exit cone severance were completed in the small motor conditioning and firing bay, T-11. Five linear shaped charge test articles were thermally conditioned and detonated, demonstrating proper end-to-end charge propagation. Penetration depth requirements were exceeded. Results indicate that there was no degradation in performance due to aging or the linear shaped charge curving process. It is recommended that the shelf life of the lot AAE nozzle severance linear shaped charges be extended through January 1992.

  1. Vacuum Drying for Extending Litchi Shelf-Life: Vitamin C, Total Phenolics, Texture and Shelf-Life Assessment.

    PubMed

    Richter Reis, Felipe; de Oliveira, Aline Caroline; Gadelha, Gabriella Giani Pieretti; de Abreu, Marcela Breves; Soares, Hillary Isabelle

    2017-01-24

    In an attempt to obtain shelf-stable litchi fruit with preserved nutritional quality and good sensory features, quarters of peeled and pitted fruits were vacuum dried at 50, 60 and 70 °C at a constant pressure of 8.0 kPa. The product was assessed for its vitamin C, total phenolics and texture (hardness). In addition, the product with the best texture was assessed for its shelf-life by means of accelerated testing. Results suggest that vacuum dried litchi retained almost 70% of the vitamin C and total phenolics when compared to frozen fruits (control). Vitamin C and phenolic compounds content significantly decreased with drying, while no difference was found between different drying temperatures. Hardness increased with drying temperature. The sample dried at 70 °C presented crispness, which is a desired quality feature in dried fruit products. This sample was subjected to shelf-life evaluation, whose result suggests a shelf-life of eight months at 23 °C. Total color change (CIE ΔE00) was the expiry criterion. Vacuum drying was a suitable technique for producing shelf-stable litchi fruit with good texture while preserving its desirable original nutrients. Consumption of vacuum dried litchi may be beneficial to health due to its remarkable content of phenolic compounds and vitamin C.

  2. Accumulation of anthocyanins in tomato skin extends shelf life.

    PubMed

    Bassolino, Laura; Zhang, Yang; Schoonbeek, Henk-Jan; Kiferle, Claudia; Perata, Pierdomenico; Martin, Cathie

    2013-11-01

    Shelf life is one of the most important traits for the tomato (Solanum lycopersicum) industry. Two key factors, post-harvest over-ripening and susceptibility to post-harvest pathogen infection, determine tomato shelf life. Anthocyanins accumulate in the skin of Aft/Aft atv/atv tomatoes, the result of introgressing alleles affecting anthocyanin biosynthesis in fruit from two wild relatives of tomato, which results in extended fruit shelf life. Compared with ordinary, anthocyanin-less tomatoes, the fruits of Aft/Aft atv/atv keep longer during storage and are less susceptible to Botrytis cinerea, a major tomato pathogen, post-harvest. Using genetically modified tomatoes over-producing anthocyanins, we confirmed that skin-specific accumulation of anthocyanins in tomato is sufficient to reduce the susceptibility of fruit to Botrytis cinerea. Our data indicate that accumulation of anthocyanins in tomato fruit, achieved either by traditional breeding or genetic engineering can be an effective way to extend tomato shelf life.

  3. Shelf-life of infrared dry-roasted almonds

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted with three different approaches, namely infrared [IR], sequential infrared and hot air [SIRHA], and regular h...

  4. 41 CFR 101-27.204 - Types of shelf-life items.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Types of shelf-life items...-Management of Shelf-Life Materials § 101-27.204 Types of shelf-life items. Shelf-life items are classified as nonextendable (Type I) and extendable (Type II). Type I items have a definite storage life after which the...

  5. 41 CFR 101-27.204 - Types of shelf-life items.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 41 Public Contracts and Property Management 2 2011-07-01 2007-07-01 true Types of shelf-life items...-Management of Shelf-Life Materials § 101-27.204 Types of shelf-life items. Shelf-life items are classified as nonextendable (Type I) and extendable (Type II). Type I items have a definite storage life after which the...

  6. 41 CFR 101-27.204 - Types of shelf-life items.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 41 Public Contracts and Property Management 2 2013-07-01 2012-07-01 true Types of shelf-life items...-Management of Shelf-Life Materials § 101-27.204 Types of shelf-life items. Shelf-life items are classified as nonextendable (Type I) and extendable (Type II). Type I items have a definite storage life after which the...

  7. 41 CFR 101-27.204 - Types of shelf-life items.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 41 Public Contracts and Property Management 2 2014-07-01 2012-07-01 true Types of shelf-life items...-Management of Shelf-Life Materials § 101-27.204 Types of shelf-life items. Shelf-life items are classified as nonextendable (Type I) and extendable (Type II). Type I items have a definite storage life after which the...

  8. 41 CFR 101-27.206 - Procurement of shelf-life materials.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 41 Public Contracts and Property Management 2 2011-07-01 2007-07-01 true Procurement of shelf-life materials. 101-27.206 Section 101-27.206 Public Contracts and Property Management Federal Property... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.206 Procurement of shelf-life materials....

  9. 41 CFR 101-27.206 - Procurement of shelf-life materials.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Procurement of shelf-life materials. 101-27.206 Section 101-27.206 Public Contracts and Property Management Federal Property... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.206 Procurement of shelf-life materials....

  10. 41 CFR 102-36.450 - Do we report excess shelf-life items?

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... shelf-life items? 102-36.450 Section 102-36.450 Public Contracts and Property Management Federal...-DISPOSITION OF EXCESS PERSONAL PROPERTY Personal Property Whose Disposal Requires Special Handling Shelf-Life Items § 102-36.450 Do we report excess shelf-life items? (a) When there are quantities on hand,...

  11. 41 CFR 101-27.206 - Procurement of shelf-life materials.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 41 Public Contracts and Property Management 2 2013-07-01 2012-07-01 true Procurement of shelf-life materials. 101-27.206 Section 101-27.206 Public Contracts and Property Management Federal Property... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.206 Procurement of shelf-life materials....

  12. 41 CFR 101-27.206 - Procurement of shelf-life materials.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 41 Public Contracts and Property Management 2 2014-07-01 2012-07-01 true Procurement of shelf-life materials. 101-27.206 Section 101-27.206 Public Contracts and Property Management Federal Property... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.206 Procurement of shelf-life materials....

  13. 41 CFR 101-27.206 - Procurement of shelf-life materials.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 41 Public Contracts and Property Management 2 2012-07-01 2012-07-01 false Procurement of shelf-life materials. 101-27.206 Section 101-27.206 Public Contracts and Property Management Federal Property... MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.206 Procurement of shelf-life materials....

  14. Effects of Modified Atmosphere Packaging, Food Life Extenders and Temperature on the Shelf Life of Ready-Made Dishes.

    PubMed

    Sato, Jun; Maenishi, Takuya; Saito, Yuki; Masuda, Toshiro; Kadotani, Naoki; Kozakai, Hiroshi; Ito, Masanori

    2016-01-01

    The combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature was discussed in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan. Multiple measures including cold storage were effective in improving the shelf life of ready-made dishes. It was also suggested that storage tests for ready-made dishes should be conducted at 10℃, a practical temperature, to confirm the storable period, as well as at 15℃, an adequate abuse temperature, to confirm the effects of various microbial control factors. In the present study, the test group 4 (nitrogen + barrier containers + pH modifier) performed most favorably at both temperatures, indicating the efficacy of multiple means including "cold storage" in improving the shelf life (extending the consume-by date) of ready-made dishes. All strains isolated from the tested hamburger steak and deep-fried chicken were common food contaminant bacterial species.

  15. Modeling the secondary shelf life of ground roasted coffee.

    PubMed

    Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina

    2006-07-26

    This work was addressed to study the secondary shelf life of ground roasted coffee. To this purpose, fresh dark-roasted ground coffee samples were equilibrated at increasing water activity (aw) values up to 0.44 and stored at 30 degrees C for up to 1 month. To simulate home storage conditions, the headspace atmosphere was periodically perturbed by opening for a short time and then closing the packaging. The changes of some chemical and physicochemical indexes of coffee staling were studied, and sensory analysis was carried out to determine the end point of coffee acceptability. The results showed that the volatile compounds in the headspace are representative indexes of the quality depletion of roasted ground coffee during home usage. The sensory and instrumental results were used to develop a mathematical model allowing to simply and quickly calculate the secondary shelf life of coffee on the basis of its aw value at a given temperature.

  16. Shelf-life Assessment of Food Undergoing Oxidation-A Review.

    PubMed

    Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina

    2016-08-17

    Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.

  17. Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

    PubMed Central

    García-Márquez, I.; Ordóñez, J. A.; Cambero, M. I.; Cabeza, M. C.

    2012-01-01

    The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing. PMID:23227053

  18. USAID negotiating Depo purchase, but shelf life proves problematic.

    PubMed

    1993-01-01

    The discussion focused on the variations in purchasing agreements for the injectable Depo-Provera. Negotiations are in process between the manufacturer in the US (the UpJohn Company) and USAID regarding size of purchase, prices, and time schedules. A glitch is that the US production plant provides a two-year shelf life for the product, while the Belgian plants provide a three-year shelf life. The one year difference could be significant in the distribution to hard-to-reach places, but the balancing point is that USAIDs effort are a positive development for expanding distribution. The UN Population Fund (UNFPA) and the International Planner Parenthood Federation (IPPF) already distribute Depo-Provera and were charged 72 and 75 cents, respectively; UpJohn recently increased the prices to 80 and 85 cents. The UNFPA prices were slightly lower due to larger purchases, and both concerns will be awaiting the outcome of USAID's price negotiations. Other manufacturers are a company in Indonesia, which sells only within the country, and Organon in Holland, which produces the drug under the name Megstron. UpJohn has the major share of the market. The cost of supplying Depo-Provera also includes the purchase of needles and syringes. Other international agencies are not limited by anything other than finding the lowest cost. UNFPA buys its supplies in Belgium at low cost and its contraceptives in Holland. USAID, however, must purchase needles and syringes from American facilities. IPPF will be watching to assure international organizations that no duplication of effort will occur with the USAID distribution and expects the shelf life problem to be resolved. The issue may be cleared up when UpJohn has sufficient time to resubmit its application with enough research to support the 3-year shelf life; the FDA had rejected Depo-Provera repeatedly since 1961, and the approval was granted on a rushed application that only included some of the Belgian research and could empirically

  19. Self-reported segregation experience throughout the life course and its association with adequate health literacy.

    PubMed

    Goodman, Melody S; Gaskin, Darrell J; Si, Xuemei; Stafford, Jewel D; Lachance, Christina; Kaphingst, Kimberly A

    2012-09-01

    Residential segregation has been shown to be associated with health outcomes and health care utilization. We examined the association between racial composition of five physical environments throughout the life course and adequate health literacy among 836 community health center patients in Suffolk County, NY. Respondents who attended a mostly White junior high school or currently lived in a mostly White neighborhood were more likely to have adequate health literacy compared to those educated or living in predominantly minority or diverse environments. This association was independent of the respondent's race, ethnicity, age, education, and country of birth.

  20. Self-reported segregation experience throughout the life course and its association with adequate health literacy

    PubMed Central

    Gaskin, Darrell J.; Si, Xuemei; Stafford, Jewel D.; Lachance, Christina; Kaphingst, Kimberly A.

    2012-01-01

    Residential segregation has been shown to be associated with health outcomes and health care utilization. We examined the association between racial composition of five physical environments throughout the life course and adequate health literacy among 836 community health center patients in Suffolk County, NY. Respondents who attended a mostly White junior high school or currently lived in a mostly White neighborhood were more likely to have adequate health literacy compared to those educated or living in predominantly minority or diverse environments. This association was independent of the respondent’s race, ethnicity, age, education, and country of birth. PMID:22658579

  1. Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland.

    PubMed

    Schmidt, Verena S J; Kaufmann, Veronika; Kulozik, Ulrich; Scherer, Siegfried; Wenning, Mareike

    2012-03-01

    Information on factors limiting the shelf life of extended shelf life (ESL) milk produced by microfiltration and subsequent pasteurization is very limited. In this study, three different batches of ESL milk were analyzed at different stages of the production process and during storage at 4 °C, 8 °C and 10 °C in order to evaluate the changes in bacterial cell counts, microbial diversity and enzymatic quality. Additionally, detailed biodiversity analyses of 250 retail ESL milk packages produced by five manufacturers in Germany, Austria and Switzerland were performed at the end of shelf life. It was observed that microfiltration decreased the microbial loads by 5-6 log₁₀ units to lower than 1 CFU/mL. However, bacterial counts at the end of shelf life were extremely variable and ranged between <1 and 8 log₁₀ CFU/mL. 8% of all samples showed spoilage indicated by cell counts higher than 6 log₁₀ CFU/mL. The main spoilage groups of bacteria were Gram-negative post-process recontaminants (Acinetobacter, Chryseobacterium, Psychrobacter, Sphingomonas) and the spore formers Paenibacillus and Bacillus cereus, while other spore formers and Microbacterium spp. did not reach spoilage levels. Paenibacillus spp. and B. cereus apparently influenced enzymatic spoilage, as indicated by increased free fatty acid production, pH 4.6 soluble peptide fractions and off-flavors. In some cases, enzymatic spoilage was observed although microbial counts were well below 6 log₁₀ CFU/mL. Thirteen B. cereus isolates were characterized for their toxin profiles and psychrotolerance. Hbl, nhe, and cytK toxin genes were detected in ten, thirteen, and four isolates, respectively, whereas the ces gene was always absent. Interestingly, only three of the thirteen isolates could be allocated to psychrotolerant genotypes, as indicated by the major cold shock cspA gene signature. Generally, large discrepancies in microbial loads and biodiversity were observed at the end of shelf life, even

  2. Shelf life of ground beef patties treated by gamma radiation.

    PubMed

    Roberts, W T; Weese, J O

    1998-10-01

    The effects of irradiation on microbial populations in ground beef patties vacuum package and irradiated frozen at target doses of 0.0, 1.0, 3.0, 5.0, and 7.0 kGy were determined. Irradiated samples were stored at 4 or -18 degrees C for 42 days, and mesophilic aerobic plate counts (APCs) were periodically determined. Fresh ground beef (initial APC of 10(2) CFU/g) treated with 3.0, 5.0, and 7.0 kGy was acceptable (< 10(7) CFU/g) for 42 days at 4 degrees C. The 1.0 kGy-treated beef samples were acceptable microbiologically (< 10(7) CFU/g) after 42 days but developed an unacceptable off-odor after 21 days. Shelf life diminished in fresh ground beef patties with an initial APC of 10(4) CFU/g. Only beef patties treated with 7.0 kGy were found to be acceptable at 42 days. Beef patties treated at 1.0 and 3.0 kGy reached spoilage APC levels (> 10(7) CFU/g) by day 14 and 21, respectively, whereas patties treated at 5.0 kGy did not spoil until 42 days. The nonirradiated control samples for both batches of ground beef spoiled within 7 days. Microbial counts in ground beef patties stored at -18 degrees C did not change over the 42-day period. Shelf life of ground beef patties stored at 4 degrees C may be extended with gamma radiation, especially at 5.0 and 7.0 kGy. Initial microbial load in ground beef samples was an important shelf life factor.

  3. Shelf life prediction of bread sticks using oxidation indices: a validation study.

    PubMed

    Calligaris, S; Pieve, S D; Kravina, G; Manzocco, L; Nicoli, C M

    2008-03-01

    The aim of this study was to apply the protocol for the shelf life prediction of bakery products proposed by Calligaris and others (2007a) on bread sticks. The methodology comprises 4 steps: (1) evaluation of the physical properties of fat; (2) performing the accelerated shelf life test; (3) evaluation of sensory acceptance limit and the relevant chemical index limit; (4) setting up the shelf life prediction model. The results allow validating the shelf life prediction methodology proposed. In fact, the peroxide number was found to be a representative index of the quality depletion of bread sticks during their shelf life. In addition, once again by accounting for the changes in the fat physical state, it is possible to set up a modified Arrhenius equation able to describe the temperature dependence of peroxide formation. Finally, a mathematical model to simply and quickly calculate the shelf life of bread sticks has been developed.

  4. Postharvest quality and shelf life of some hot pepper varieties.

    PubMed

    Samira, Awole; Woldetsadik, Kebede; Workneh, Tilahun S

    2013-10-01

    Five hot pepper varieties were grown at Haramaya University Research Farm, Dire Dawa, Ethiopia. The experiment was undertaken using completely randomized block design (RCBD) with three replications. Green peppers were stored under ambient and evaporatively cooled conditions. Significant (P ≤ 0.05) differences were observed among cultivars and storage conditions in changes in quality of pepper. Storage at ambient conditions resulted in high weight loss and rapid deterioration in chemical composition. The highest and lowest moisture contents were recorded in Melka Eshet and PBC 600, respectively. Evaporative cooler reduced weight loss and maintained higher levels of pH, ascorbic acid and marketability. The highest weight loss was recorded in Melka Dima stored at ambient condition. The lowest weight loss and highest ascorbic acid content was obtained in Mareko Fana stored in evaporative cooler. After 16 days of storage, all pepper fruits stored at ambient condition were unmarketable while those stored in evaporative cooler were kept up to 28 days. The highest pungency level was observed in ambient storage environment than in evaporative cooler. Evaporative cooling was shown to improve shelf life by four-fold compared to the ambient condition. The shelf life of pepper was improved in all varieties tested while the quality characteristics were maintained better in Mareko Fana than in the other varieties when harvested at mature-green stage and stored under evaporatively cooled storage.

  5. Bee pollination improves crop quality, shelf life and commercial value.

    PubMed

    Klatt, Björn K; Holzschuh, Andrea; Westphal, Catrin; Clough, Yann; Smit, Inga; Pawelzik, Elke; Tscharntke, Teja

    2014-01-22

    Pollination improves the yield of most crop species and contributes to one-third of global crop production, but comprehensive benefits including crop quality are still unknown. Hence, pollination is underestimated by international policies, which is particularly alarming in times of agricultural intensification and diminishing pollination services. In this study, exclusion experiments with strawberries showed bee pollination to improve fruit quality, quantity and market value compared with wind and self-pollination. Bee-pollinated fruits were heavier, had less malformations and reached higher commercial grades. They had increased redness and reduced sugar-acid-ratios and were firmer, thus improving the commercially important shelf life. Longer shelf life reduced fruit loss by at least 11%. This is accounting for 0.32 billion US$ of the 1.44 billion US$ provided by bee pollination to the total value of 2.90 billion US$ made with strawberry selling in the European Union 2009. The fruit quality and yield effects are driven by the pollination-mediated production of hormonal growth regulators, which occur in several pollination-dependent crops. Thus, our comprehensive findings should be transferable to a wide range of crops and demonstrate bee pollination to be a hitherto underestimated but vital and economically important determinant of fruit quality.

  6. Preliminary studies to determine the shelf life of HEPA filters

    SciTech Connect

    Gilbert, H.; Fretthold, J.K.; Rainer, F.

    1995-02-01

    We have completed a preliminary study using filter media tests and filter qualification tests to investigate the effect of shelf-life on HEPA filter performance. Our media studies showed that the tensile strength decreased with age, but the data were not sufficient to establish a shelf-life. Thermogravimetric analyses demonstrated that one manufacturer had media with low tensile strength due to insufficient binder. The filter qualification tests (heated air and overpressure) conducted on different aged filters showed that filter age is not the primary factor affecting filter performance; materials and the construction design have a greater effect. An unexpected finding of our study was that sub-standard HEPA filters have been installed in DOE facilities despite existing regulations and filter qualification tests. We found that the filter with low tensile strength failed the overpressure test. The same filter had passed the heated air test, but left the filter so structurally weak, it was prone to blow-out. We recommend that DOE initiate a filter qualification program to prevent this occurrence.

  7. 41 CFR 101-27.207-3 - Marking material to show extended shelf life.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... is any item which is essential to the preservation of life in emergencies; e.g., parachutes, marine... extended shelf life. 101-27.207-3 Section 101-27.207-3 Public Contracts and Property Management Federal...-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.207-3 Marking material to...

  8. 41 CFR 101-27.207-3 - Marking material to show extended shelf life.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... is any item which is essential to the preservation of life in emergencies; e.g., parachutes, marine... extended shelf life. 101-27.207-3 Section 101-27.207-3 Public Contracts and Property Management Federal...-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.207-3 Marking material to...

  9. 41 CFR 101-27.207-3 - Marking material to show extended shelf life.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... is any item which is essential to the preservation of life in emergencies; e.g., parachutes, marine... extended shelf life. 101-27.207-3 Section 101-27.207-3 Public Contracts and Property Management Federal...-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.207-3 Marking material to...

  10. 41 CFR 101-27.207-3 - Marking material to show extended shelf life.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... is any item which is essential to the preservation of life in emergencies; e.g., parachutes, marine... extended shelf life. 101-27.207-3 Section 101-27.207-3 Public Contracts and Property Management Federal...-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.207-3 Marking material to...

  11. 41 CFR 101-27.207-3 - Marking material to show extended shelf life.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... is any item which is essential to the preservation of life in emergencies; e.g., parachutes, marine... extended shelf life. 101-27.207-3 Section 101-27.207-3 Public Contracts and Property Management Federal...-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.207-3 Marking material to...

  12. Immunogenicity of HBV vaccine during stated shelf-life.

    PubMed

    Gloriani, Nina G; Srinivasa, Karthik; Bock, Hans L; Hoet, Bernard

    2010-07-01

    Thiomersal has been used as preservative in multi-dose vials of hepatitis B vaccine (Engerix-B). Due to safety concerns, thiomersal was replaced with 2-phenoxyethanol (2PE) as preservative in multi-dose vials. The potency of 2PE preserved hepatitis B vaccine multiple use vials was measured over the shelf-life in terms of immunogenicity, reactogenicity and safety. This single-blind, randomized study was conducted with the assistance of employees of GlaxoSmithKline Biologicals, makers of the Engerix-B vaccine. Four hundred twenty subjects aged > or =18 years were randomized to receive three doses (0, 1, 6 months) of 2PE preserved hepatitis B vaccine kept on the shelf <12 months (2PE New group), 2PE preserved hepatitis B vaccine kept on the shelf >18 months (2PE Old group), or thiomersal preserved hepatitis B vaccine [HBV(Thio) group]. Anti-HBs was measured by GlaxoSmithKline Biologicals post-vaccination; the reactogenicity and safety of the vaccines were assessed. Protective anti-HBs levels (> or =10 mIU/ml) were measured one month after dose 3. The results showed protective levels in 86.8% (2PE New), 89% (2PE Old) and 95.3% [HBV(Thio)]. There was no difference detected between the 2PE New and 2PE Old groups in terms of anti-HBs seroprotection rates and geometric mean concentrations one month after dose 3. However, both 2PE groups had significantly lower seroprotection rates than the HBV(Thio) group and the number of non-responders was higher in the 2PE groups than in the Thio group. A antibody response rates over time were similar between the 2PE New and Old groups. The reactogenicity profiles were acceptable and the ranges were similar for each group. The shelf-life of the vaccines had no impact on immunogenicity or reactogenicity and 2PE preserved hepatitis B vaccine can be considered stable over time.

  13. Salt stabilizer for preventing chlorine depletion and increasing shelf-life of potable water - A concept

    NASA Technical Reports Server (NTRS)

    Copeland, E. J.; Edgerley, R. H.

    1971-01-01

    Proposed concept, based on law of mass action uses addition of salt to increase chlorine ions produced in sodium hydrochlorite solutions, thereby increasing solution shelf-life. This technique is not costly. Usefulness will be determined by acceptability of salt in product undergoing long shelf-life.

  14. Effects of pre- and postharvest calcium treatments on shelf life and postharvest quality of broccoli microgreens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Microgreens’ extremely short shelf life limits their commercial usage. The objective of this study is to compare the effect of pre- and post- harvest treatments using different forms of calcium on the postharvest quality and shelf-life of broccoli microgreens. Preharvest spray with calcium lactate, ...

  15. 41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 41 Public Contracts and Property Management 2 2013-07-01 2012-07-01 true Utilization and distribution of shelf-life items. 101-27.209 Section 101-27.209 Public Contracts and Property Management... PROCUREMENT 27-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.209 Utilization...

  16. 41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 41 Public Contracts and Property Management 2 2011-07-01 2007-07-01 true Utilization and distribution of shelf-life items. 101-27.209 Section 101-27.209 Public Contracts and Property Management... PROCUREMENT 27-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.209 Utilization...

  17. 41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 41 Public Contracts and Property Management 2 2012-07-01 2012-07-01 false Utilization and distribution of shelf-life items. 101-27.209 Section 101-27.209 Public Contracts and Property Management... PROCUREMENT 27-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.209 Utilization...

  18. 41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 41 Public Contracts and Property Management 2 2014-07-01 2012-07-01 true Utilization and distribution of shelf-life items. 101-27.209 Section 101-27.209 Public Contracts and Property Management... PROCUREMENT 27-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.209 Utilization...

  19. 41 CFR 101-27.209 - Utilization and distribution of shelf-life items.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 41 Public Contracts and Property Management 2 2010-07-01 2010-07-01 true Utilization and distribution of shelf-life items. 101-27.209 Section 101-27.209 Public Contracts and Property Management... PROCUREMENT 27-INVENTORY MANAGEMENT 27.2-Management of Shelf-Life Materials § 101-27.209 Utilization...

  20. Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment.

    PubMed

    Gutierrez, Michele Mario; Meleddu, Marta; Piga, Antonio

    2017-01-01

    Packaging is associated with a high environmental impact. This is also the case in the food industry despite packaging being necessary for maintaining food quality, safety assurance and preventing food waste. The aim of the present study was to identify improvements in food packaging solutions able to minimize environmental externalities while maximizing the economic sustainability. To this end, the life cycle assessment (LCA) methodology was applied to evaluate the environmental performance of new packaging solutions. The environmental impact of packaging and food losses and the balance between the two were examined in relation to a cheesecake that is normally packaged in low density polyethylene film and has a limited shelf life due to microbial growth. A shelf life extension was sought via application of the well-established modified atmosphere packaging (MAP) technique. Samples for MAP (N2/CO2: 70/30) were placed inside multilayer gas barrier trays, which were then wrapped with a multilayer gas and water barrier film (i.e. AerPack packaging); control batches were packaged in gas barrier recycled polyethylene terephthalate (XrPet) trays and wrapped with a XrPet film. Samples were then stored at 20°C and inspected at regular intervals for chemical-physical, microbiological and sensory parameters. Results show that the new packaging solution could considerably extend the shelf life of cheesecakes, thereby reducing food waste and decreasing the overall environmental impact. Moreover, the new packaging allows one to minimize transport costs and to generate economies of scale in manufacturing.

  1. Development of edible bioactive coating based on modified chitosan for increasing shelf life of strawberries

    Technology Transfer Automated Retrieval System (TEKTRAN)

    For increasing the shelf life of strawberries during storage, bioactive coatings were applied using modified polysaccharides of chitosan. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds and total flora isolated from str...

  2. A novel approach for calculating shelf life of minimally processed vegetables.

    PubMed

    Corbo, Maria Rosaria; Del Nobile, Matteo Alessandro; Sinigaglia, Milena

    2006-01-15

    Shelf life of minimally processed vegetables is often calculated by using the kinetic parameters of Gompertz equation as modified by Zwietering et al. [Zwietering, M.H., Jongenburger, F.M., Roumbouts, M., van't Riet, K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology 56, 1875-1881.] taking 5x10(7) CFU/g as the maximum acceptable contamination value consistent with acceptable quality of these products. As this method does not allow estimation of the standard errors of the shelf life, in this paper the modified Gompertz equation was re-parameterized to directly include the shelf life as a fitting parameter among the Gompertz parameters. Being the shelf life a fitting parameter is possible to determine its confidence interval by fitting the proposed equation to the experimental data. The goodness-of-fit of this new equation was tested by using mesophilic bacteria cell loads from different minimally processed vegetables (packaged fresh-cut lettuce, fennel and shredded carrots) that differed for some process operations or for package atmosphere. The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.

  3. Additional experiments relative to the shelf life of Li(Si)/FeS2 thermal batteries

    NASA Astrophysics Data System (ADS)

    Searcy, J. Q.; Armijo, J. R.

    1985-02-01

    A continuing effort to develop a new thermal battery technology based on the Li(Si)/FeS2 electrochemical couple is reported. The results relate to the long shelf life requirement for thermal batteries designed by Sandia, and include topics relevant to leakage through the hermetic seal and accelerated aging experiments with materials new to the technology. Conclusions relevant to leakage through the hermetic seal are that the maximum leak rate must not exceed 1.8 x 10(-7) w, where w is the grams of Li(Si) contained by a battery, and that a bomb type leak test can be designed that is adequate for most Li(Si)/FeS2 batteries. Conclusions relevant to long term compatibility of new materials include the following: nickel is not compatible with the iron disulfide in the cathode; the CaSi2 additive used to suppress the initial voltage transient does not react or degrade during accelerated aging experiments, but the use of that material can lead to an increase in the variability of the activated lives, especially for long life batteries; Grafoil current collectors used with the cathode do not degrade in accelerated aging experiments.

  4. Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert.

    PubMed

    Guldas, Metin; Bayizit, Arzu Akpinar; Yilsay, Tulay Ozcan; Yilmaz, Lutfiye

    2010-10-01

    It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 °C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as κ-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 ± 1 °C). The shelf-life of sweet samples was determined by microbiological analyses, aw, titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum aw values for the growth of mould and yeasts were 0.85. Coating with chitosan and κ-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the aw value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.

  5. Shelf life modelling for first-expired-first-out warehouse management.

    PubMed

    Hertog, Maarten L A T M; Uysal, Ismail; McCarthy, Ultan; Verlinden, Bert M; Nicolaï, Bart M

    2014-06-13

    In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated remaining shelf life of the product, and matching it to the requirements of the subsequent part of the handling chain. This contribution focuses on how model approaches estimating quality changes and remaining shelf life can be combined in optimizing first-expired-first-out cold chain management strategies for perishable products. To this end, shelf-life-related performance indicators are used to introduce remaining shelf life and product quality in the cost function when optimizing the supply chain. A combinatorial exhaustive-search algorithm is shown to be feasible as the complexity of the optimization problem is sufficiently low for the size and properties of a typical commercial cold chain. The estimated shelf life distances for a particular batch can thus be taken as a guide to optimize logistics.

  6. Shelf life modelling for first-expired-first-out warehouse management

    PubMed Central

    Hertog, Maarten L. A. T. M.; Uysal, Ismail; McCarthy, Ultan; Verlinden, Bert M.; Nicolaï, Bart M.

    2014-01-01

    In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated remaining shelf life of the product, and matching it to the requirements of the subsequent part of the handling chain. This contribution focuses on how model approaches estimating quality changes and remaining shelf life can be combined in optimizing first-expired-first-out cold chain management strategies for perishable products. To this end, shelf-life-related performance indicators are used to introduce remaining shelf life and product quality in the cost function when optimizing the supply chain. A combinatorial exhaustive-search algorithm is shown to be feasible as the complexity of the optimization problem is sufficiently low for the size and properties of a typical commercial cold chain. The estimated shelf life distances for a particular batch can thus be taken as a guide to optimize logistics. PMID:24797134

  7. Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria.

    PubMed

    Al-Dagal, M M; Bazaraa, W A

    1999-01-01

    Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

  8. Sensory acceptability of squid rings gamma irradiated for shelf-life extension

    NASA Astrophysics Data System (ADS)

    Tomac, Alejandra; Cova, María C.; Narvaiz, Patricia; Yeannes, María I.

    2017-01-01

    The feasibility of extending the shelf-life of a squid product by gamma irradiation was analyzed. Illex argentinus rings were irradiated at 4 and 8 kGy; and stored at 4±1 °C during 77 days. No mesophilic bacteria, enterobacteriaceae and coliforms were detected in irradiated rings during storage. Psychrotrophic bacteria were significantly reduced by irradiation; their counts were fitted to a growth model which was further used for shelf-life estimations: 3 and 27 days for 0 and 4 kGy, respectively. Initially, non-irradiated as well as irradiated rings had very good sensory scores. The overall acceptability of 4 and 8 kGy rings did not decrease during 27 and 64 days, respectively, while control samples spoiled after 3 days. A radiation dose range for squid rings preservation was defined, which attained the technological shelf-life extension objective, without impairing sensory quality.

  9. Innovative active packaging systems to prolong the shelf life of Mozzarella cheese.

    PubMed

    Conte, A; Scrocco, C; Sinigaglia, M; Del Nobile, M A

    2007-05-01

    In this work the effectiveness of different antimicrobial packaging systems on the microbial quality decay kinetics during storage of Mozzarella cheese was evaluated. Lemon extract, at 3 different concentrations, was used as active agent, in combination with brine and with a gel solution made of sodium alginate. Shelf life tests were run at 15 degrees C to simulate thermal abuse. The cell load of spoilage and dairy functional microorganisms were monitored at regular time intervals during storage. By fitting the experimental data through a modified version of the Gompertz equation, the shelf life of dairy products packaged in the different systems was calculated. Results show an increase in the shelf life of all active packaged Mozzarella cheeses, confirming that the investigated substance may exert an inhibitory effect on the microorganisms responsible for spoilage phenomena without affecting the functional microbiota of the product.

  10. Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life.

    PubMed

    Kaya, Murat; Česonienė, Laima; Daubaras, Remigijus; Leskauskaitė, Daiva; Zabulionė, Donata

    2016-04-01

    Commercial production of red kiwifruit (Actinidia melanandra) has been unsuccessful because of its short shelf life. Here in this study, we used chitosan to extend the shelf life of red kiwifruit berries. Chitosan (with 70-75% deacetylation degree and low molecular weight) was dissolved in acetic acid (at pH 2.0-2.3) to obtain gel material, which was used for coating of the fruit. The coated and uncoated samples were kept for 26 days at room temperature (20±2°C). The changes in the weight loss, firmness, soluble solid content, total polyphenol content and ascorbic acid content were evaluated. All these findings showed that chitosan could be an effective coating material for berries of red kiwifruit to extend its short shelf life.

  11. Latex rubber condoms: predicting and extending shelf life.

    PubMed

    Free, M J; Srisamang, V; Vail, J; Mercer, D; Kotz, R; Marlowe, D E

    1996-04-01

    Condoms from five manufacturers were subjected to controlled exposures of heat, humidity, and air and to different natural environments in five countries. Under aerobic conditions (condoms in permeable packages or unpackaged), stress properties declined. The relationship between rate of decline as a function of temperature was quadratic. Under oxygen-restricted conditions (foil-wrapped packages) at average storage temperatures of 30 degrees C and lower, strain properties declined with little or no significant change in stress properties. The effect is to cause condoms to become stiffer; high-breakage rates in use have been correlated with product stiffening. A new rationale for accelerated-aging tests to predict condom shelf stability is suggested, including a test to control the trend of condoms to stiffen. Silicone lubricant, impermeable packaging, and inclusion of antioxidants in the condom formulation can prevent or minimize aerobic breakdown of latex condoms. Specifying low-modulus condoms can prevent excessive stiffening.

  12. Edible Coating as Carrier of Antimicrobial Agents to Extend the Shelf Life of Fresh-Cut Apples

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Edible coatings with antimicrobial agents provide a novel way to improve the safety and shelf-life of fresh-cut fruit. The effect of lemongrass, oregano oil and vanillin, incorporated in apple puree-alginate edible coatings, on the shelf-life of fresh-cut Fuji apples, was investigated. Coated appl...

  13. Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Edible coatings with antimicrobial agents can extend shelf-life of fresh-cut fruits. The effect of lemongrass, oregano oil and vanillin incorporated in apple puree-alginate edible coatings, on shelf-life of fresh-cut 'Fuji' apples, was investigated. Coated apples were packed in air filled polypropyl...

  14. Effect of packaging conditions on shelf-life of fresh foal meat.

    PubMed

    Gómez, María; Lorenzo, José M

    2012-08-01

    The objective was to determine the shelf life of foal meat (Longissimus dorsi) stored in four different packages: (i) vacuum, (ii) overwrap and (iii) two modified atmospheres (MAP): high O(2) MAP (80% O(2)+20% CO(2)) and low O(2) MAP (30% O(2)+70% CO(2)) stored at 2 °C during 14 days. Shelf life evaluation was based on pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Based on aerobic bacterial counts, the shelf life of foal meat samples in overwrap and high O(2) MAP packages would be 10 days at most, almost 14 days in low O(2) MAP and more than 14 days in vacuum packaging. Scores for sensorial evaluation were unacceptable after 10 days of storage in samples in overwrap and MAP packs, but they were still acceptable in vacuum ones. Moreover, for all packaging conditions except vacuum, which remained constant, a decrease in redness (a*) and an increase in carbonyl content and TBAR'S values was observed with storage time. High O(2) levels negatively affected foal meat quality, while anaerobic conditions extended shelf life to 14 days.

  15. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Shelf life of strawberries (Fragaria x ananassa) is limited by decay due to microbial growth that negatively impacts their color, texture, and weight. Plant natural volatile compounds, such as terpenoids and esters, have been reported to have antimicrobial properties. The effect of carvacrol (C) and...

  16. Extending shelf-life of broccoli microgreens via pre-harvest calcium application

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Microgreen consumption has been steadily increasing in recent years due to consumer awareness of their unique color, rich flavor, and concentrated bioactive compounds such as vitamins, minerals and antioxidants. However, industrial production and marketing is limited by their short shelf-life assoc...

  17. A ready-to-use antifungal starter culture improves the shelf life of packaged bread.

    PubMed

    Gerez, C L; Torino, M I; Obregozo, M D; Font de Valdez, G

    2010-04-01

    Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.

  18. 41 CFR 102-36.450 - Do we report excess shelf-life items?

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., and local waste disposal and air and water pollution control standards. ... 41 Public Contracts and Property Management 3 2014-01-01 2014-01-01 false Do we report excess shelf-life items? 102-36.450 Section 102-36.450 Public Contracts and Property Management...

  19. 41 CFR 102-36.450 - Do we report excess shelf-life items?

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ..., and local waste disposal and air and water pollution control standards. ... 41 Public Contracts and Property Management 3 2013-07-01 2013-07-01 false Do we report excess shelf-life items? 102-36.450 Section 102-36.450 Public Contracts and Property Management...

  20. 41 CFR 102-36.450 - Do we report excess shelf-life items?

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ..., and local waste disposal and air and water pollution control standards. ... 41 Public Contracts and Property Management 3 2011-01-01 2011-01-01 false Do we report excess shelf-life items? 102-36.450 Section 102-36.450 Public Contracts and Property Management...

  1. Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk.

    PubMed

    Antunes, A E C; Silva E Alves, A T; Gallina, D A; Trento, F K H S; Zacarchenco, P B; Van Dender, A G F; Moreno, I; Ormenese, R C S C; Spadoti, L M

    2014-09-01

    The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4mL/L and incubation for approximately 21h at 10±1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27d when stored at 5±1°C in terms of sensory analysis and proteolysis index and a shelf life of 50d in regard to total aerobic mesophile count and titratable acidity.

  2. Different Reactive Oxygen Species Scavenging Properties of Flavonoids Determine Their Abilities to Extend the Shelf Life of Tomato1[OPEN

    PubMed Central

    Zhang, Yang; De Stefano, Rosalba; Robine, Marie; Butelli, Eugenio; Bulling, Katharina; Hill, Lionel; Rejzek, Martin; Martin, Cathie; Schoonbeek, Henk-jan

    2015-01-01

    The shelf life of tomato (Solanum lycopersicum) fruit is determined by the processes of overripening and susceptibility to pathogens. Postharvest shelf life is one of the most important traits for commercially grown tomatoes. We compared the shelf life of tomato fruit that accumulate different flavonoids and found that delayed overripening is associated with increased total antioxidant capacity caused by the accumulation of flavonoids in the fruit. However, reduced susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by specific flavonoids only. We demonstrate an association between flavonoid structure, selective scavenging ability for different free radicals, and reduced susceptibility to B. cinerea. Our study provides mechanistic insight into how flavonoids influence the shelf life, information that could be used to improve the shelf life of tomato and, potentially, other soft fruit. PMID:26082399

  3. Different Reactive Oxygen Species Scavenging Properties of Flavonoids Determine Their Abilities to Extend the Shelf Life of Tomato.

    PubMed

    Zhang, Yang; De Stefano, Rosalba; Robine, Marie; Butelli, Eugenio; Bulling, Katharina; Hill, Lionel; Rejzek, Martin; Martin, Cathie; Schoonbeek, Henk-jan

    2015-11-01

    The shelf life of tomato (Solanum lycopersicum) fruit is determined by the processes of overripening and susceptibility to pathogens. Postharvest shelf life is one of the most important traits for commercially grown tomatoes. We compared the shelf life of tomato fruit that accumulate different flavonoids and found that delayed overripening is associated with increased total antioxidant capacity caused by the accumulation of flavonoids in the fruit. However, reduced susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by specific flavonoids only. We demonstrate an association between flavonoid structure, selective scavenging ability for different free radicals, and reduced susceptibility to B. cinerea. Our study provides mechanistic insight into how flavonoids influence the shelf life, information that could be used to improve the shelf life of tomato and, potentially, other soft fruit.

  4. A process risk model for the shelf life of Atlantic salmon fillets.

    PubMed

    Rasmussen, S K J; Ross, T; Olley, J; McMeekin, T

    2002-02-25

    The shelf life of Atlantic salmon (Salmo salar) portions produced for retail distribution is examined and the dominant aerobic spoilage organism is identified. Characterization of the harvesting and processing operations allow the development of a stochastic mathematical model, a process risk model (PRM), which predicts the range of the possible shelf life for the portions under normal retail and distribution. The considered risk is the failure to achieve the nominal 'use by' date. Bacterial counts from surface swabs, water, ice, and fish samples, collected over a period of 9 months, are fitted to distribution functions for use within the model. Comparisons are made between the distributions fitted to the observed bacterial levels and the predicted levels for the slurry water, initial surface contamination on the fish, and for the predicted and observed shelf life. Storage temperature of the packaged salmon portions has the greatest influence on shelf life, with contamination from contact surfaces and other sources being the next most important. The range of bacterial counts on the portions was between -0.6 and 5 log10 cfu/cm2. The model predicts bacterial counts in the slurry water to have an average value of 3.36 log10 cfu/ml, whereas the observed slurry water bacterial counts were 3.35 log10 cfu/ml. The predicted average initial bacterial contamination is 3.31 log10 cfu/cm2 on the fish surface and 3.23 log10 cfu/cm2 on the observed. The average predicted shelf life is 6.5 days, compared to an observed value of 6.2 days at 4 degrees C.

  5. Monograph use at an academic health sciences library: the first three years of shelf life

    PubMed Central

    Blecic, Deborah D.

    2000-01-01

    Objective: To study the circulation of monographs during the first three years of shelf life at an academic health sciences library. Method: A record was kept of monographs added to the circulating collection from mid-1994 to mid-1995. After three years, each monograph was located and the number of times it circulated during the first, second, and third year of shelf life determined by counting checkout stamps on the circulation slip. Results: Of the 1,958 monographs studied, 1,674 had complete data for the first three years of shelf life. Of those 1,674 titles, 81.48% circulated at least once. A total of 7,659 circulations were recorded; 38.69% occurred in the first year of shelf life, 32.37% in the second year, and 28.95% in the third year. The data did not fit the well-known 80/20 rule. Instead, approximately 38% of monographs accounted for 80% of circulation. A small percentage, 2.21%, of monographs accounted for a substantial percentage of circulation, 21.84%. Conclusions: A large percentage of the monographs circulated and use did not decline sharply with age within the first three years of shelf life, indicating a high demand for monographs at this academic health sciences library. These results, combined with the findings of earlier studies, suggested two possibilities. First, academic health sciences libraries might exhibit use of a higher percentage of monograph acquisitions than other types of libraries; or, second, a low monograph-to-user ratio might result in a higher percentage of monographs being used. Perhaps both factors contributed to the results found in this study. Further investigation would be needed to determine the extent to which library type and monograph-to-user ratio influenced monograph use. PMID:10783969

  6. Estimation of shelf life of natural rubber latex exam-gloves based on creep behavior.

    PubMed

    Das, Srilekha Sarkar; Schroeder, Leroy W

    2008-05-01

    Samples of full-length glove-fingers cut from chlorinated and nonchlorinated latex medical examination gloves were aged for various times at several fixed temperatures and 25% relative humidity. Creep testing was performed using an applied stress of 50 kPa on rectangular specimens (10 mm x 8 mm) of aged and unaged glove fingers as an assessment of glove loosening during usage. Variations in creep curves obtained were compared to determine the threshold aging time when the amount of creep became larger than the initial value. These times were then used in various models to estimate shelf lives at lower temperatures. Several different methods of extrapolation were used for shelf-life estimation and comparison. Neither Q-factor nor Arrhenius activation energies, as calculated from 10 degrees C interval shift factors, were constant over the temperature range; in fact, both decreased at lower temperatures. Values of Q-factor and activation energies predicted up to 5 years of shelf life. Predictions are more sensitive to values of activation energy as the storage temperature departs from the experimental aging data. Averaging techniques for prediction of average activation energy predicted the longest shelf life as the curvature is reduced.

  7. Spatial variation in life history characteristics of common megrim (Lepidorhombus whiffiagonis) on the Northern Shelf

    NASA Astrophysics Data System (ADS)

    Macdonald, P.; Angus (née Laurenson), C. H.; Marshall, C. T.

    2013-01-01

    In recent years stock structure recommendations for megrim on the Northern Shelf have varied, primarily due to a lack of biological and fishery data. In this study, we compared a number of life history characteristics of the common megrim Lepidorhombus whiffiagonis (Walbaum) between the northern North Sea and Rockall, the latitudinal extremes of the species' distribution on the Northern Shelf. Reproductive timing, sex ratio, maturity and growth were different between the two study areas. Reproductive timing in the northern North Sea was more protracted than at Rockall and other areas. There were differences in sex ratio between the study areas and female megrim in the northern North Sea exhibited different growth rates and larger size at maturity than at Rockall. The results of this study support the recent changes to the definition of the Northern Shelf stocks which recommend that the northern North Sea be treated separately to Rockall.

  8. Shelf-Life of Chlorine Solutions Recommended in Ebola Virus Disease Response.

    PubMed

    Iqbal, Qais; Lubeck-Schricker, Maya; Wells, Emma; Wolfe, Marlene K; Lantagne, Daniele

    2016-01-01

    In Ebola Virus Disease (EVD) outbreaks, it is widely recommended to wash living things (handwashing) with 0.05% (500 mg/L) chlorine solution and non-living things (surfaces, personal protective equipment, dead bodies) with 0.5% (5,000 mg/L) chlorine solution. Chlorine solutions used in EVD response are primarily made from powdered calcium hypochlorite (HTH), granular sodium dichloroisocyanurate (NaDCC), and liquid sodium hypochlorite (NaOCl), and have a pH range of 5-11. Chlorine solutions degrade following a reaction highly dependent on, and unusually sensitive to, pH, temperature, and concentration. We determined the shelf-life of 0.05% and 0.5% chlorine solutions used in EVD response, including HTH, NaDCC, stabilized NaOCl, generated NaOCl, and neutralized NaOCl solutions. Solutions were stored for 30 days at 25, 30, and 35°C, and tested daily for chlorine concentration and pH. Maximum shelf-life was defined as days until initial concentration fell to <90% of initial concentration in ideal laboratory conditions. At 25-35°C, neutralized-NaOCl solutions (pH = 7) had a maximum shelf-life of a few hours, NaDCC solutions (pH = 6) 2 days, generated NaOCl solutions (pH = 9) 6 days, and HTH and stabilized NaOCl solutions (pH 9-11) >30 days. Models were developed for solutions with maximum shelf-lives between 1-30 days. Extrapolating to 40°C, the maximum predicted shelf-life for 0.05% and 0.5% NaDCC solutions were 0.38 and 0.82 hours, respectively; predicted shelf-life for 0.05% and 0.5% generated NaOCl solutions were >30 and 5.4 days, respectively. Each chlorine solution type offers advantages and disadvantages to responders, as: NaDCC is an easy-to-import high-concentration effervescent powder; HTH is similar, but forms a precipitate that may clog pipes; and, NaOCl solutions can be made locally, but are difficult to transport. We recommend responders chose the most appropriate source chlorine compound for their use, and ensure solutions are stored at appropriate

  9. Shelf-Life of Chlorine Solutions Recommended in Ebola Virus Disease Response

    PubMed Central

    Iqbal, Qais; Lubeck-Schricker, Maya; Wells, Emma; Lantagne, Daniele

    2016-01-01

    In Ebola Virus Disease (EVD) outbreaks, it is widely recommended to wash living things (handwashing) with 0.05% (500 mg/L) chlorine solution and non-living things (surfaces, personal protective equipment, dead bodies) with 0.5% (5,000 mg/L) chlorine solution. Chlorine solutions used in EVD response are primarily made from powdered calcium hypochlorite (HTH), granular sodium dichloroisocyanurate (NaDCC), and liquid sodium hypochlorite (NaOCl), and have a pH range of 5–11. Chlorine solutions degrade following a reaction highly dependent on, and unusually sensitive to, pH, temperature, and concentration. We determined the shelf-life of 0.05% and 0.5% chlorine solutions used in EVD response, including HTH, NaDCC, stabilized NaOCl, generated NaOCl, and neutralized NaOCl solutions. Solutions were stored for 30 days at 25, 30, and 35°C, and tested daily for chlorine concentration and pH. Maximum shelf-life was defined as days until initial concentration fell to <90% of initial concentration in ideal laboratory conditions. At 25–35°C, neutralized-NaOCl solutions (pH = 7) had a maximum shelf-life of a few hours, NaDCC solutions (pH = 6) 2 days, generated NaOCl solutions (pH = 9) 6 days, and HTH and stabilized NaOCl solutions (pH 9–11) >30 days. Models were developed for solutions with maximum shelf-lives between 1–30 days. Extrapolating to 40°C, the maximum predicted shelf-life for 0.05% and 0.5% NaDCC solutions were 0.38 and 0.82 hours, respectively; predicted shelf-life for 0.05% and 0.5% generated NaOCl solutions were >30 and 5.4 days, respectively. Each chlorine solution type offers advantages and disadvantages to responders, as: NaDCC is an easy-to-import high-concentration effervescent powder; HTH is similar, but forms a precipitate that may clog pipes; and, NaOCl solutions can be made locally, but are difficult to transport. We recommend responders chose the most appropriate source chlorine compound for their use, and ensure solutions are stored at

  10. Combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks

    NASA Astrophysics Data System (ADS)

    Kakatkar, Aarti S.; Gautam, Raj Kamal; Shashidhar, Ravindranath

    2017-01-01

    Fish and fishery products are most perishable. Combination of chilling with gamma irradiation, edible coatings, addition of antimicrobials etc has been applied to extend the shelf life. In the present study, a process to enhance the shelf life of seer fish (Scomberomorus guttatus) steaks using combination of coating prepared from gel dispersion of same fish; incorporated with nisin and gamma irradiation is described. A combination of glazing incorporated with nisin and irradiation at 2 kGy and 5 kGy increased the shelf life of the steaks from 7 days up to 34 and 42 days respectively on chilled storage.

  11. Shelf Life of PMR Polyimide Monomer Solutions and Prepregs Extended

    NASA Technical Reports Server (NTRS)

    Alston, William B.; Scheiman, Daniel A.

    2000-01-01

    PMR (Polymerization of Monomeric Reactants) technology was developed in the mid-1970's at the NASA Glenn Research Center at Lewis Field for fabricating high-temperature stable polyimide composites. This technology allowed a solution of polyimide monomers or prepreg (a fiber, such as glass or graphite, impregnated with PMR polyimide monomers) to be thermally cured without the release of volatiles that cause the formation of voids unlike the non-PMR technology used for polyimide condensation type resins. The initial PMR resin introduced as PMR 15 is still commercially available and is used worldwide by aerospace industries as the state-of-the-art resin for high-temperature polyimide composite applications. PMR 15 offers easy composite processing, excellent composite mechanical property retention, a long lifetime at use temperatures of 500 to 550 F, and relatively low cost. Later, second-generation PMR resin versions, such as PMR II 50 and VCAP 75, offer improvements in the upper-use temperature (to 700 F) and in the useful life at temperature without major compromises in processing and property retention but with significant increases in resin cost. Newer versions of nontoxic (non-methylene dianiline) PMR resins, such as BAX PMR 15, offer similar advantages as originally found for PMR 15 but also with significant increases in resin cost. Thus, the current scope of the entire PMR technology available meets a wide range of aeronautical requirements for polymer composite applications.

  12. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products.

    PubMed

    DeWitt, Christina A Mireles; Oliveira, Alexandra C M

    2016-06-28

    This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.

  13. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

    PubMed

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Scazzina, Francesca; Chiavaro, Emma

    2017-06-01

    The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.

  14. Gas generation over plutonium oxides in the 94-1 shelf-life surveillance program.

    SciTech Connect

    Berg, J. M.; Harradine, D. M.; Hill, D. D.; McFarlan, James T.; Padilla, D. D.; Prenger, F. Coyne; Veirs, D. K.; Worl, L. A.

    2002-01-01

    The Department of Energy (DOE) is embarking upon a program to store large quantities of plutonium-bearing materials for up to fifty years. The Los Alamos National Laboratory Shelf Life Project was established to bound the behavior of plutonium-bearing material meeting the DOE 3013 Standard. The shelf life study monitors temperature, pressure and gas composition over oxide materials in a limited number of large-scale 3013 inner containers and in many small-scale containers. For the large-scale study, baseline plutonium oxides, oxides exposed to high-humidity atmospheres, and oxides containing chloride salt impurities are planned. The first large-scale container represents a baseline and contains dry plutonium oxide prepared according to the 3013 Standard. This container has been observed for pressure, temperature and gas compositional changes for less than a year. Results indicate that no detectable changes in pressure and gas composition are observed.

  15. Gas Generation over Plutonium Oxides in the 94-1 Shelf-Life Surveillance Program.

    SciTech Connect

    Berg, John M.; Hill, Dallas D.; McFarlan, James T.; Padilla, Dennis D.; Prenger, F. Coyne; Veirs, D. Kirk; Worl, Laura A.

    2003-08-13

    The Department of Energy (DOE) is embarking upon a program to store large quantities of plutoniumbearing materials for up to fifty years. The Los Alamos National Laboratory Shelf Life Project was established to bound the behavior of plutoniumbearing material meeting the DOE 3013 Standard. The shelf life study monitors temperature, pressure and gas composition over oxide materials in a limited number of large-scale 3013 inner containers and in many small-scale containers. For the large-scale study, baseline plutonium oxides, oxides exposed to high-humidity atmospheres, and oxides containing chloride salt impurities are planned. The first largescale container represents a baseline and contains dry plutonium oxide prepared according to the 3013 Standard. This container has been observed for pressure, temperature and gas compositional changes for less than a year. Results indicate that no detectable changes in pressure and gas composition are observed.

  16. Effects of tea polyphenol on quality and shelf life of pork sausages.

    PubMed

    Wenjiao, Fan; Yunchuan, Chen; Junxiu, Sun; Yongkui, Zhang

    2014-01-01

    The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 °C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L(*), a(*), b(*)), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.

  17. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension.

    PubMed

    Park, Su-il; Marsh, Kenneth S; Dawson, Paul

    2010-07-01

    Chitosan lactate was impregnated as an antimicrobial additive into low density polyethylene (LDPE) with different concentrations. The antimicrobial effectiveness was tested with three pathogenic bacteria, specifically Listeria monocytogenes, Escherichia coli and Salmonella enteritidis. Also, these chitosan incorporated films were applied on red meat surfaces to determine the effectiveness of chitosan on color shelf life extension and microbial growth inhibition. Chitosan was exposed to 0.1% peptone water containing the three pathogens in separate tests and inhibited microbial growth a higher levels with increasing concentration of chitosan in the film matrix. Oxygen permeability was not affected by the incorporation of chitosan, while the water vapor permeability increased with the addition of chitosan. Film elongation decreased with the addition of chitosan. When chitosan incorporated films were applied on fresh red meat, microorganisms on the meat surface were not inhibited but significant extension of red color shelf life were observed in refrigerated, sliced red meats.

  18. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

    PubMed Central

    DeWitt, Christina A. Mireles; Oliveira, Alexandra C.M.

    2016-01-01

    This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO2 in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology. PMID:28231143

  19. Shelf-life and quality evaluation of clementine following a combined treatment with γ-irradiation

    NASA Astrophysics Data System (ADS)

    Mahrouz, M.; Lacroix, M.; D'Aprano, G.; Oufedjikh, H.; Boubekri, C.

    2004-09-01

    In order to enhance the shelf-life of a late variety of Moroccan Citrus clementina (Nour), ionizing treatments were applied at 0.3 kGy, as well as washing (cold water) and waxing treatments. It has been found that, despite the irradiation treatment, the washing and waxing treatment do not improve the quality of C. clementina, but rather result in peel injury. Finally, sensory evaluation confirmed that irradiation had no detrimental effect on the quality of clementines.

  20. Shelf life extension of fresh turmeric ( Curcuma longa L.) using gamma radiation

    NASA Astrophysics Data System (ADS)

    Dhanya, R.; Mishra, B. B.; Khaleel, K. M.; Cheruth, Abdul Jaleel

    2009-09-01

    Gamma radiation processing was found to extend shelf life of fresh turmeric. A 5 kGy radiation dose and 10 °C storage temperature was found to keep peeled turmeric samples microbe free and acceptable until 60 days of storage. The control sample without radiation treatment spoiled within a week of storage. The changes in color, texture and moisture content of fresh turmeric due to radiation treatment were found to be statistically insignificant.

  1. Shelf life study of fresh celery (Apium graveolens L.) grown under different nitrogen fertilization treatments.

    PubMed

    Rizzo, Valeria; Muratore, Giuseppe; Russo, Marco Antonio; Belligno, Adalgisa

    2011-05-01

    Nitrogen fertilization is useful for obtaining higher growth and quality of productions, and the use of nitrogen fertilization is widespread. To evaluate the influence of nitrogen-rich fertilizers on quality characteristics of celery, shelf life tests of celery grown with 2 levels of nitrogen and 2 different nitrogen fertilizers were performed. The treatments of the celery samples were identified as follows: T1, mineral nitrogen (80 kg ha(-1)); T2, mineral nitrogen (120 kg ha(-1)); T3, organic nitrogen (80 kg ha(-1)); T4, organic nitrogen (120 kg ha(-1)); R4, residual organic nitrogen (120 kg ha(-1)); and C, untreated control. Celery plants were selected and packaged in either of the following 2 plastic films: antifog polyolefin (AFP) film or microperforated polypropylene (MPP) film. The nitrate contents, weight loss, hardness, changes in color parameters, and total phenols were studied for both packaging types during storage. The results demonstrated that celery fertilized with organic nitrogen and packaged in AFP film reached a shelf life of 37 d. The control sample packaged in MPP film was not marketable after 20 d, but the same untreated sample packaged in AFP film reached a shelf life of 30 d.

  2. Shelf life of ostrich (Struthio camelus) liver stored under different packaging conditions.

    PubMed

    Fernández-López, Juana; Yelo, Ana; Sayas-Barberá, Estrella; Sendra, Esther; Navarro, Casilda; Pérez-Alvarez, José Angel

    2006-08-01

    Ostrich (Struthio camelus) liver is an important edible meat by-product. However, it has a low commercial value, and it is underutilized. The present study was conducted to establish the shelf life of ostrich liver, stored at 2 +/- 1 degrees C for 18 days, under different packing conditions. Fresh livers were sliced and packed under air exposure, vacuum, and modified atmosphere (MA: 80% CO2 plus 20% N2). Shelf-life evaluation was based on color, lipid and hemopigment oxidation, microbial counts, and sensory assessment of odor and color. Samples stored under air exposure showed the highest lipid and hemopigment oxidation rate, which was detected by higher thiobarbituric acid reactive substances values and metmyoglobin percentage and lower heme iron content than livers stored under vacuum or MA. On the basis of aerobic bacteria counts, the shelf life of ostrich liver stored under aerobic conditions would be 7 days, whereas under vacuum or MA, it would be 14 days. In livers stored under anaerobic conditions (vacuum or MA packed), lactic acid bacteria represented a significant proportion of the spoilage microbiota. Minimal changes in color perception were also obtained in vacuum-packed samples at the end of the storage period. In air-packed samples, high levels of off-odors were already perceived during the first 6 days of storage, whereas in livers stored under anaerobic conditions (vacuum and MA), these levels of off-odor were not yet perceived at that time.

  3. Oxidative stability and shelf-life evaluation of selected culinary oils.

    PubMed

    Kochhar, S Parkash; Henry, C Jeya K

    2009-01-01

    Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction period at four temperatures (90 degrees C, 100 degrees C, 110 degrees C, and 120 degrees C) was found to be macadamia oil > rice bran oil approximately toasted sesame oil > avocado oil > almond oil > hazelnut oil > grape seed oil > walnut oil. High-level monounsaturated fatty acid oils gave a linear relationship between 100 times the reciprocal of the induction period against the total unsaturated fatty acid content obtained as %C18:2 + 0.08 x C18:1 + 2.08 x %C18:3, while the polyunsaturated fatty acid oils gave an exponential relationship. In the case of rice bran and hazelnut oils, shelf-life prediction from the extrapolation of the Arrhenius plots and the Q(10) factors was compared well with that of storage time given by the oil producers. In the cases of the other oils (with an exception of macadamia nut oil), the predicted shelf-lives were significantly lower than that of the storage times; especially, walnut oil (very prone to oxidation) gave 15-20 times lower shelf-life than the best-before storage life.

  4. Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii).

    PubMed

    Chelliah, R; Ramakrishnan, S R; Premkumar, D; Antony, U

    2016-06-01

    Among several traditional foods of India, idli is one of the most popular and commonly consumed steamed products. A new method of adding Murraya koenigii (curry leaves) to idli batter as a vehicle for fortification and extension of shelf-life has been developed. Dried curry leaves powder was incorporated with other ingredients like rice and dehusked black gram in different proportions to optimize the most palatable formulation. Rate of fermentation and microbial changes in the batter; nutritional qualities, texture and sensory properties of the prepared product were assessed. Incorporation of curry leaves powder (5 %) in idli batter increased the shelf-life and also increased the flavour, texture and appearance of the idli. The calcium content of the prepared idli was 10 times more than that of the control idli, while dietary fiber content increased by 18.6 %. Anti-microbial activity of the curry leaves in idli batter extended the shelf-life from 2 to 5 days when stored at 30 °C.

  5. Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone.

    PubMed

    Concha-Meyer, Anibal; Eifert, Joseph D; Williams, Robert C; Marcy, Joseph E; Welbaum, Gregory E

    2015-01-01

    Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4°C or 12°C under different atmosphere conditions, including air (control); 5% O2 : 15% CO2 : 80% N2 (controlled atmosphere storage (CAS)); and ozone gas (O3) 4 ppm at 4°C or 2.5 ppm at 12°C, at high relative humidity (90-95%). Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3 did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. Fruit stored at 4°C showed lower weight loss values compared with 12°C. Blueberries stored under O3 atmosphere showed reduced weight loss at 12°C by day 10 and loss of firmness when compared to the other treatments. Low concentrations of ozone gas together with proper refrigeration temperature can help protect fresh blueberries quality during storage.

  6. Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat.

    PubMed

    Voloski, F L S; Tonello, L; Ramires, T; Reta, G G; Dewes, C; Iglesias, M; Mondadori, R G; Gandra, E A; da Silva, W P; Duval, E H

    2016-06-01

    Considering the specific biochemical composition of buffalo (Bubalus bubalis) meat (high iron content, high biological value proteins and essential fatty acids, low amounts of fat and cholesterol), we evaluated the influence of cutting and deboning operations on the microbiological quality and shelf-life of vacuum-packed buffalo meat stored under refrigeration. On the processing day, samples were collected from carcass, deboning room surfaces and meat cuts. Samples from meat cuts were evaluated weekly for two months. On the processing day, higher counts of Pseudomonas spp. were observed in samples from meat cuts compared with the hindquarters and the processing surfaces. For thermotolerant coliform scores, the averages were -0.5 log MPN·cm(-2), -0.4 log MPN·cm(-2) and 0.9 log MPN·g(-1), respectively. Higher counts of Pseudomonas spp. and LAB in meat cuts were observed on the processing day and after the first week of storage, respectively, remaining constant during shelf life. Listeria grayi was identified in two samples of hindquarters and meat cuts during storage. Listeria innocua was identified in one meat cut. In conclusion, cutting and deboning operations influence the microbiological quality and shelf life of vacuum-packed buffalo meat stored under refrigeration.

  7. Shelf-life extension and sanitation of fresh pork loin by E-beam treatment.

    PubMed

    García-Márquez, Irene; Cambero, María I; Ordóñez, Juan A; Cabeza, María C

    2012-12-01

    The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

  8. Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone

    PubMed Central

    Eifert, Joseph D.; Williams, Robert C.; Marcy, Joseph E.; Welbaum, Gregory E.

    2015-01-01

    Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4°C or 12°C under different atmosphere conditions, including air (control); 5% O2 : 15% CO2 : 80% N2 (controlled atmosphere storage (CAS)); and ozone gas (O3) 4 ppm at 4°C or 2.5 ppm at 12°C, at high relative humidity (90–95%). Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3 did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. Fruit stored at 4°C showed lower weight loss values compared with 12°C. Blueberries stored under O3 atmosphere showed reduced weight loss at 12°C by day 10 and loss of firmness when compared to the other treatments. Low concentrations of ozone gas together with proper refrigeration temperature can help protect fresh blueberries quality during storage. PMID:26904657

  9. Development of loop-mediated isothermal amplification (LAMP)-based SNP markers for shelf-life in melon (Cucumis melo L.).

    PubMed

    Fukuta, Shiro; Mizukami, Yuko; Ishida, Akira; Kanbe, Michio

    2006-01-01

    In this study, LAMP markers linked to shelf-life in melon (Cucumis melo L.) were developed by converting a cleaved amplified polymorphic sequences (CAPS) marker (C2). The CAPS-PCR fragments from the long-shelf-life melon (O-3) and short-shelf-life melon (Nat-2) were cloned and sequenced to construct LAMP primers. A single nucleotide polymorphism (SNP) was identified between O-3 and Nat-2. LAMP primers were designed to detect the SNP. In the LAMP reaction to detect long-shelf-life melon, the turbidity of the templates using O-3, F1, homozygous long-shelf-life F2 lines and heterozygous long-shelf-life F2 lines started to increase after 40 min. In contrast, the turbidity of Nat-2 and homozygous short-shelf-life F2 lines did not increase even after 90 min. In the LAMP reaction to detect short-shelf-life melon, the turbidity of the templates using Nat-2, F1, homozygous short-shelf-life F2 lines and heterozygous long-shelf-life F2 lines started to increase after 40 min. But the turbidity of O-3 and homozygous long-shelf-life F2 lines did not increase after 90 min. This attests to the high reliability and usefulness of LAMP for marker-assisted selection.

  10. Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures.

    PubMed

    Korkeala, H; Alanko, T; Mäkelä, P; Lindroth, S

    1989-11-01

    Microbiological and sensory changes in 313 vacuum-packed cooked ring sausages from 28 different production runs and stored at 2, 4, 8 or 12 degrees C were monitored as a function of time. The sensory scores started to decrease at a level of approx. 10(7) lactobacilli/g. The judges began considering the samples unfit for human consumption when the lactobacilli counts were between 10(7) and 10(8) cfu/g; above a level of 10(8) cfu/g most of the samples were deemed unfit. At 2 degrees C, however, spoilage did not always seem to be microbiological, and four out of six different production runs were deemed unfit without any marked increase in microbial counts. In such cases, the judges described the sensory defects as a 'musty' rather than a sour aroma and taste. The sausages were deemed unfit when the lactobacilli were in a stationary growth phase which was considerably later than the point when the bacterial counts exceeded 10(7) cfu/g. The mean length of this delay was 30, 19, 16 and 7 days at 2, 4, 8 and 12 degrees C, respectively. The average shelf-lives were 55, 43, 29 and 17 days at 2, 4, 8 and 12 degrees C, respectively. The dependence of shelf-life on temperature can be formulated as follows: Shelf-life = 10(1.835 - 0.048 X temperature) The maximal shelf-life of this product, including nonmicrobiological spoilage, is assessed as approx. 10-11 weeks. A lactobacilli count greater than 10(7) cfu/g indicates that either the spoilage process has started or the product is already spoiled. When the lactobacilli count exceeds 10(8) cfu/g it is highly probable that the sausage sample is unacceptable.

  11. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.

    PubMed

    Gómez-López, V M; Devlieghere, F; Ragaert, P; Debevere, J

    2007-05-10

    Chlorine dioxide (ClO(2)) gas is a strong oxidizing and sanitizing agent that has a broad and high biocidal effectiveness and big penetration ability; its efficacy to prolong the shelf-life of a minimally processed (MP) vegetable, grated carrots (Daucus carota L.), was tested in this study. Carrots were sorted, their ends removed, hand peeled, cut, washed, spin dried and separated in 2 portions, one to be treated with ClO(2) gas and the other to remain untreated for comparisons. MP carrots were decontaminated in a cabinet at 91% relative humidity and 28 degrees C for up to 6 min, including 30 s of ClO(2) injection to the cabinet, then stored under equilibrium modified atmosphere (4.5% O(2), 8.9% CO(2), 86.6% N(2)) at 7 degrees C for shelf-life studies. ClO(2) concentration in the cabinet rose to 1.33 mg/l after 30 s of treatment, and then fell to nil before 6 min. The shelf-life study included: O(2) and CO(2) headspace concentrations, microbiological quality (mesophilic aerobic bacteria, psychrotrophs, lactic acid bacteria, and yeasts), sensory quality (odour, flavour, texture, overall visual quality, and white blushing), and pH. ClO(2) did not affect respiration rate of MP carrots significantly (alpha< or =0.05), and lowered the pH significantly (alpha< or =0.05). The applied packaging configuration kept O(2) headspace concentrations in treated samples in equilibrium and prevented CO(2) accumulation. After ClO(2) treatment, the decontamination levels (log CFU/g) achieved were 1.88, 1.71, 2.60, and 0.66 for mesophilic aerobic bacteria, psychrotrophs, and yeasts respectively. The initial sensory quality of MP carrots was not impaired significantly (alpha< or =0.05). A lag phase of at least 2 days was observed for mesophilic aerobic bacteria, psychrotrophs, and lactic acid bacteria in treated samples, while mesophilic aerobic bacteria and psychrotrophs increased parallelly. Odour was the only important attribute in sensory deterioration, but it reached an

  12. Effect of modified atmosphere packaging on the shelf life of lal peda.

    PubMed

    Jha, Alok; Kumar, Arvind; Jain, Parul; Gautam, Anuj Kumar; Rasane, Prasad

    2015-02-01

    Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10 °C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2.

  13. Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life

    PubMed Central

    Casti, Daniele; Scarano, Christian; Pala, Carlo; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Mocci, Anna Maria; Tedde, Francesco; Nieddu, Gavino; De Santis, Enrico Pietro Luigi

    2016-01-01

    Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed ricotta salata cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed ricotta salata cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as Listeria monocytogenes and Bacillus cereus were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g-1 on the rind and between 2.95±0.68 and 4.27±1.10 CFU g-1 in the inner paste, while Enterobacteriaceae ranged between 4.22±0.66 and 5.30±0.73 CFU g-1 on the rind and 3.13±1.80 and 2.80±0.88 CFU g-1 in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, ricotta salata cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and Enterobacteriaceae observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage. PMID:27800440

  14. Optimization and shelf life of a low-lactose yogurt with Lactobacillus rhamnosus HN001.

    PubMed

    Ibarra, A; Acha, R; Calleja, M-T; Chiralt-Boix, A; Wittig, E

    2012-07-01

    Lactose intolerance results in gastrointestinal discomfort and the malabsorption of certain nutrients, such as calcium. The replacement of milk with low-lactose and probiotic-enriched dairy products is an effective strategy of mitigating the symptoms of lactose intolerance. Lactobacillus rhamnosus HN001 (HN001) is a safe, immunity-stimulating probiotic. We have developed a process to increase the hydrolysis of lactose and HN001 growth in yogurt versus β-galactosidase (βG) concentration and enzymatic hydrolysis time (EHT) before bacterial fermentation. The objective of this study was to optimize the conditions by which yogurt is processed as a function of βG and EHT using a multifactorial design, with lactose content, HN001 growth, process time, and sensory quality as dependent variables. Further, the shelf life of the optimized yogurt was evaluated. In the optimization study, polynomials explained the dependent variables. Based on Pearson correlation coefficients, HN001 growth correlated positively with the hydrolysis of lactose. However, low lactose content and high HN001 count increased the fermentation time and lowered the sensory quality. The optimized conditions-using polynomials to obtain yogurt with >1 × 10(7) cfu of HN001/mL, <10 g of lactose/L, and a minimum overall sensory quality of 7 on the Karlsruhe scale-yielded a theoretical value of 910 neutral lactose units/kg for βG and 2.3h for EHT, which were validated in an industrial-scale assay. Based on a shelf-life study at 3 temperatures, the hydrolysis of lactose and the growth of HN001 continue during storage. Arrhenius equations were developed for the variables in the shelf-life study. Our results demonstrate that it is feasible to develop a low-lactose yogurt to which HN001 has been added for lactose-intolerant persons who wish to strengthen their immune system.

  15. Shelf-life evaluation of bilayered human skin equivalent, MyDerm™.

    PubMed

    Seet, Wan Tai; Manira, Maarof; Maarof, Manira; Khairul Anuar, Khairoji; Chua, Kien-Hui; Ahmad Irfan, Abdul Wahab; Ng, Min Hwei; Aminuddin, Bin Saim; Ruszymah, Bt Hj Idrus

    2012-01-01

    Skin plays an important role in defense against infection and other harmful biological agents. Due to its fragile structure, skin can be easily damaged by heat, chemicals, traumatic injuries and diseases. An autologous bilayered human skin equivalent, MyDerm™, was engineered to provide a living skin substitute to treat critical skin loss. However, one of the disadvantages of living skin substitute is its short shelf-life, hence limiting its distribution worldwide. The aim of this study was to evaluate the shelf-life of MyDerm™ through assessment of cell morphology, cell viability, population doubling time and functional gene expression levels before transplantation. Skin samples were digested with 0.6% Collagenase Type I followed by epithelial cells dissociation with TrypLE Select. Dermal fibroblasts and keratinocytes were culture-expanded to obtain sufficient cells for MyDerm™ construction. MyDerm™ was constructed with plasma-fibrin as temporary biomaterial and evaluated at 0, 24, 48 and 72 hours after storage at 4°C for its shelf-life determination. The morphology of skin cells derived from MyDerm™ remained unchanged across storage times. Cells harvested from MyDerm™ after storage appeared in good viability (90.5%±2.7% to 94.9%±1.6%) and had short population doubling time (58.4±8.7 to 76.9±19 hours). The modest drop in cell viability and increased in population doubling time at longer storage duration did not demonstrate a significant difference. Gene expression for CK10, CK14 and COL III were also comparable between different storage times. In conclusion, MyDerm™ can be stored in basal medium at 4°C for at least 72 hours before transplantation without compromising its functionality.

  16. Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging.

    PubMed

    Pala, Carlo; Scarano, Christian; Venusti, Massimiliano; Sardo, Daniela; Casti, Daniele; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Marras, Michela; Paba, Antonio; Spanu, Carlo; De Santis, Enrico Pietro Luigi

    2016-06-03

    Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp, Bacillus cereus, yeasts and moulds, and the chemical-physical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g(-1), respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

  17. Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk.

    PubMed

    Pereda, J; Ferragut, V; Quevedo, J M; Guamis, B; Trujillo, A J

    2007-03-01

    The effect of ultra-high pressure homogenization (UHPH) on microbial and physicochemical shelf life of milk during storage at 4 degrees C was studied and compared with a conventional heat preservation technology used in industry. Milk was standardized at 3.5% fat and was processed using a Stansted high-pressure homogenizer. High-pressure treatments applied were 100, 200, and 300 MPa (single stage) with a milk inlet temperature of 40 degrees C, and 200 and 300 MPa (single stage) with a milk inlet temperature of 30 degrees C. The UHPH-treated milks were compared with high-pasteurized milk (PA; 90 degrees C for 15 s). The microbiological quality was studied by enumerating total counts, psychrotropic bacteria, lactococci, lactobacilli, enterococci, coliforms, spores, and Pseudomonas. Physicochemical parameters assessed in milks were viscosity, color, pH, acidity, rate of creaming, particle size, and residual peroxidase and phosphatase activities. Immediately after treatment, UHPH was as efficient (99.99%) in reducing psychrotrophic, lactococci, and total bacteria as was the PA treatment, reaching reductions of 3.5 log cfu/mL. Coliforms, lactobacilli, and enterococci were eliminated. Microbial results of treated milks during storage at 4 degrees C showed that UHPH treatment produced milk with a microbial shelf life between 14 and 18 d, similar to that achieved for PA milk. The UHPH treatments reduced the L* value of treated milks and induced a reduction in viscosity values of milks treated at 200 MPa compared with PA milks; however, these differences would not be appreciated by consumers. In spite of the fat aggregates detected in milks treated at 300 MPa, no creaming was observed in any UHPH-treated milk. Hence, alternative methods such as UHPH may give new opportunities to develop fluid milk with an equivalent shelf life to that of PA milk in terms of microbial and physicochemical characteristics.

  18. Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging

    PubMed Central

    Pala, Carlo; Scarano, Christian; Venusti, Massimiliano; Sardo, Daniela; Casti, Daniele; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Marras, Michela; Paba, Antonio; Spanu, Carlo; De Santis, Enrico Pietro Luigi

    2016-01-01

    Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp, Bacillus cereus, yeasts and moulds, and the chemical-physical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness. PMID:27853705

  19. Concise and informative title: evaluation of selected spices in extending shelf life of paneer.

    PubMed

    Eresam, E Krishna Kumari; Pinto, Suneeta; Aparnathi, K D

    2015-04-01

    Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6 % by weight or cinnamon at the rate of 0.4 % by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6 % and cinnamon (Ci) @ 0.4 % by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7 days during storage at 7 ± 1 °C up to 28 days. Results indicated that control remained acceptable up to 7 days, Bp up to 14 days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28 days of storage at 7 ± 1 °C.

  20. Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life.

    PubMed

    Casti, Daniele; Scarano, Christian; Pala, Carlo; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Mocci, Anna Maria; Tedde, Francesco; Nieddu, Gavino; Spanu, Carlo; De Santis, Enrico Pietro Luigi

    2016-04-19

    Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed ricotta salata cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed ricotta salata cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as Listeria monocytogenes and Bacillus cereus were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g(-1) on the rind and between 2.95±0.68 and 4.27±1.10 CFU g(-1) in the inner paste, while Enterobacteriaceae ranged between 4.22±0.66 and 5.30±0.73 CFU g(-1) on the rind and 3.13±1.80 and 2.80±0.88 CFU g(-1) in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, ricotta salata cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and Enterobacteriaceae observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.

  1. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging.

    PubMed

    Karabagias, I; Badeka, A; Kontominas, M G

    2011-05-01

    The effect of thyme (TEO) and oregano (OEO) essential oils as well as modified atmosphere packaging (MAP) in extending the shelf life of fresh lamb meat stored at 4 °C was investigated. In a preliminary experiment TEO and OEO were used at concentrations 0.1 and 0.3% v/w while MAP tested included MAP1 (60% CO(2)/40% N(2)) and MAP2 (80% CO(2)/20% N(2)). Microbiological, physicochemical and sensory properties of lamb meat were monitored over a 20 day period. Sensory analysis showed that at the higher concentration both essential oils gave a strong objectionable odour and taste and were not further used. Of the two essential oils TEO was more effective as was MAP2 over MAP1 for lamb meat preservation. In a second experiment the combined effect of TEO (0.1%) and MAP2 (80/20) on shelf life extension of lamb meat was evaluated over a 25 day storage period. Microbial populations were reduced up to 2.8 log cfu/g on day 9 of storage with the most pronounced effect being achieved by the combination MAP2 plus TEO (0.1%). TBA values varied for all treatments and remained lower than 4 mg MDA/kg throughout storage. pH values varied between 6.4 and 6.0 during storage. Color parameters (L and b) increased with storage time while parameter (a) remained unaffected. Based primarily on sensory analysis (odour) but also on microbiological data, shelf life of lamb meat was 7 days for air packaged samples, 9-10 days for samples containing 0.1% of TEO and 21-22 days for MAP packaged samples containing 0.1% TEO.

  2. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

    PubMed

    Belz, Markus C E; Mairinger, Regina; Zannini, Emanuele; Ryan, Liam A M; Cashman, Kevin D; Arendt, Elke K

    2012-10-01

    The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and calcium propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative calcium propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.

  3. Alkaline zinc battery having improved shelf-life, rechargeability, charge retention and capacity retention

    SciTech Connect

    Dantam, T.M.; Jones, R.A.

    1990-08-14

    This paper discusses an improvement in an alkaline zinc galvanic rechargeable cell comprising a zinc electrode having a copper-containing conductor embedded in a zinc-rich active material, a counterelectrode spaced from the zinc electrode, and a concentrated, aqueous alkaline electrolyte permeating the active material and bridging the space between the electrodes. The improvement comprises the electrolyte including sufficient benzotriazole to suppress dissolution of the copper from the conductor when the zinc electrode is substantially fully discharged and thereby extend the shelf-life and improve the rechargeability and charge retention of the cell following prolonged periods in such discharged state.

  4. Shelf life of donkey milk subjected to different treatment and storage conditions.

    PubMed

    Giacometti, Federica; Bardasi, Lia; Merialdi, Giuseppe; Morbarigazzi, Michele; Federici, Simone; Piva, Silvia; Serraino, Andrea

    2016-06-01

    The aim of this study was to investigate the effects of different treatment conditions on microbiological indicators of donkey milk hygiene and their evolution during shelf life at 4 and 12°C from 3 to 30d, simulating a farm-scale pasteurization and packing system. Four treatment conditions were tested: no treatment (raw milk), pasteurization (65°C × 30 min), high-pressure processing (HPP), and pasteurization plus HPP. The microbiological quality of the raw donkey milk investigated was not optimal; our results highlight the importance of raw milk management with the need for animal hygiene management and good dairy farming practices on donkey farms to improve handling procedures. The raw milk treated with HPP alone showed visible alterations with flocks, making the milk unfit for sale. The microbiological risk posed by consumption of raw donkey milk was significantly reduced by heat treatment but farm-scale packing systems cannot guarantee an extended shelf life. In contrast, the pasteurization plus HPP treatment was the most effective method to maintain microbiological milk quality. Microflora growth had little effect on pH in donkey milk: pH values were significantly different only between raw milk and pasteurized and pasteurized plus HPP milk stored at 12°C for 3d. Alkaline phosphatase activity and furosine could be used as indicators of proper pasteurization and thermal processing in donkey milk. Moreover, the presence and growth of Bacillus cereus in the case of thermal abuse hamper the wide-scale marketing of donkey milk due to the potential consequences for sensitive consumers and therefore further tests with time/temperature/high-pressure protocols associated with B. cereus are needed. Finally, our study shows that an HPP treatment of pasteurized milk after packing extends the shelf life of donkey milk and assures its microbial criteria up to 30d if properly stored at 4°C until opening; therefore, combined heat treatment and storage strategies are

  5. Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.

    PubMed

    Mastromatteo, Marianna; Incoronato, Anna Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

    2011-10-17

    The combined use of antimicrobial compounds and modified atmosphere packaging (MAP) on shelf life of reduced pork back-fat content sausages was investigated in this study. First, a pre-screening of different antimicrobial compounds and MAP was addressed. In particular, the consumer test was used as a tool to select the most pleasant antimicrobial compounds, whereas both sausage color and cell load of main spoilage microorganisms were used to choose optimal MAP. Afterwards, antimicrobial compounds (lemon alkott and thymol) and MAP (MAP1: 20% CO(2), 5% O(2), 75% N(2)) that had shown the best performance were used to run the shelf life tests. In order to assess the influence of the variables described beforehand on the shelf life of investigated sausages, the sensorial and microbiological (mesophilic and psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria and coccus-shaped lactic acid bacteria) quality was monitored during storage. Results recorded in this study suggested that Pseudomonas spp. were responsible for sausage unacceptability in all samples, except for thymol and thymol-MAP samples. For these samples, the sensorial quality was the limiting factor while the microbial growth did not limit the shelf life. In particular, for thymol and thymol-MAP samples a shelf life value of more than 5 days with respect to the other samples (2 days) was obtained.

  6. The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef.

    PubMed

    Rogers, H B; Brooks, J C; Martin, J N; Tittor, A; Miller, M F; Brashears, M M

    2014-05-01

    New ground beef packaging systems have warranted investigation of their spoilage and quality characteristics. Furthermore, analysis of ground beef spoilage in modified atmosphere packaging (MAP) and stored at abusive temperature is lacking. This research aimed to determine the effect of packaging systems and temperature abuse on the sensory and shelf-life characteristics of ground beef. Ground beef patties were packaged using polyvinyl chloride overwrap (OW), HI-OX MAP (80% O2, 20% CO2), LO-OX MAP (30% CO2, 70% N2), CO-MAP (0.4% CO, 30% CO2, 69.6% N2), or vacuum (VAC) prior to color, odor, biochemical, and microbial analyses over display. CO-MAP exhibited more desirable color and consumer acceptability throughout display. Lean discoloration and odor scores were lower for anaerobic packaging than aerobic packaging. Microbial results mirrored sensory preferences for anaerobic packaging. These results indicate anaerobic packaging extends shelf-life properties and desirable sensory attributes throughout display and temperature abuse.

  7. Shelf life extension of whole Norway lobster Nephrops norvegicus using modified atmosphere packaging.

    PubMed

    Gornik, Sebastian G; Albalat, Amaya; Theethakaew, Chonchanok; Neil, Douglas M

    2013-11-01

    Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5 days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200 g retail packs. Our results show that a shelf life extension to 13 days can be achieved when retail packs are stored in MAP at 1 °C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum.

  8. Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation.

    PubMed

    Banerjee, Aparajita; Chatterjee, Suchandra; Variyar, Prasad S; Sharma, Arun

    2016-01-01

    Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.

  9. Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes.

    PubMed

    Chauhan, O P; Nanjappa, C; Ashok, N; Ravi, N; Roopa, N; Raju, P S

    2015-02-01

    Shellac (S) and Aloe vera gel (AG) were used to develop edible surface coatings for shelf-life extension of tomato fruits. The coating was prepared by dissolving de-waxed and bleached shellac in an alkaline aqueous medium as such as well as in combination with AG. Incorporation of AG in shellac coating improved permeability characteristics of the coating film towards oxygen and carbon dioxide and water vapours. The coatings when applied to tomatoes delayed senescence which was characterized by restricted changes in respiration and ethylene synthesis rates during storage. Texture of the fruits when measured in terms of firmness showed restricted changes as compared to untreated control. Similar observations were also recorded in the case of instrumental colour (L*, a* and b* values). The developed coatings extended shelf-life of tomatoes by 10, 8 and 12 days in case of shellac (S), AG and composite coating (S + AG) coated fruits, respectively; when kept at ambient storage conditions (28 ± 2 °C).

  10. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?

    PubMed

    Weinbreck, F; Bodnár, I; Marco, M L

    2010-01-01

    This study evaluated the use of microencapsulation to maintain probiotic Lactobacillus rhamnosus GG (LGG) viability during exposure to detrimentally high levels of water activity. Freeze-dried LGG was mixed into a whey protein solution and sprayed onto a core particle. A second batch was prepared by applying an extra layer of palm oil onto the LGG encapsulates. Viability of the LGG preparations was measured over time in an accelerated shelf-life study at 37 degrees C which included exposure to different water activities (a(w)=0.15 or 0.7), ambient oxygen, and incorporation of the probiotic in infant formula powder. Results showed that a high water activity (0.7) was detrimental to the survival of unencapsulated LGG, yielding more than a 10 log(10) loss in cell viability within 2 weeks. The presence of oxygen and infant formula conferred no additional effects. Encapsulation of LGG did not improve the survival of this strain under the conditions tested here. Although encapsulation is often mentioned as a quick-fix for preserving probiotic viability in dry and semi-dry products, more studies are needed which validate the broader potential of this approach at different shelf-life expectancies, water activities, and product matrices.

  11. Extension of the shelf life of guava by individual packaging with cling and shrink films.

    PubMed

    Rana, Seema; Siddiqui, Saleem; Goyal, Ankit

    2015-12-01

    Guava is a climacteric fruit so physico-chemical changes continuously occur after harvest till fruit become unfit for consumption and suffers from post harvest losses. The main objective of this work was to assess the effectiveness of individual film in form of Shrink and Cling wrap on shelf life of guava. Fruits were individually packed in polythene bags (LDPE) of 200 gauge thickness by Shrink and Cling wrapping and stored at 7 ± 3 °C. Individual wrapping reduced the magnitude of changes during storage i.e., ripening process drastically as evident from lower total soluble solids, higher ascorbic acid, polyphenol content with lower polyphenol oxidase activity and physiological loss of weight (PLW) was less than 3.5 %. Film wrapping preserved freshness of wrapped fruits as they remained acceptable for whole storage time in contrast to control fruits which turned unacceptable by 15(th) day of storage. Control fruits showed significant compositional changes as well as in polyphenol content, ascorbic acid and reduced number of marketable fruits while Cling and Shrink wrapping enhanced the shelf life by 10 days.

  12. Shelf-life of almond pastry cookies with different types of packaging and levels of temperature.

    PubMed

    Romeo, F V; De Luca, S; Piscopo, A; Santisi, V; Poiana, M

    2010-06-01

    Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

  13. OPTIMIZED MONOSODIUM TITANATE PHASE II SUPPLEMENTAL TESTING REPORT URANIUM ADSORPTION AND SHELF-LIFE MEASUREMENTS

    SciTech Connect

    Hobbs, D

    2008-01-01

    The DOE Office of Waste Processing recently funded supplemental Phase II testing to further investigate the uranium affinity and shelf-life of modified monosodium titanate (mMST). Testing results confirmed earlier findings that the mMST exhibits much lower affinity for uranium than the baseline monosodium titanate (MST) material. The loading of uranium onto the mMST sample measured more than an order of magnitude lower than that of the MST. This finding indicates that the use of mMST provides a significant advantage over MST in that the mMST will not concentrate enriched uranium to the degree that MST does. The reduced affinity of mMST for uranium allows more operational flexibility in treating waste solutions from a nuclear criticality safety perspective. Testing results also indicate that the mMST exhibits good shelf-life with no measurable loss in plutonium and neptunium removal upon storage of samples at ambient laboratory temperatures for up to 30-months. Testing did exhibit a change in strontium removal performance for both the mMST and MST samples at the most recent testing event. However, the decrease in strontium removal performance proved lower for the mMST than the MST sample. Given these positive findings SRNL recommends continued development of mMST as a replacement for MST in pretreatment facilities at the Savannah River Site (SRS).

  14. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties.

    PubMed

    Bañón, Sancho; Díaz, Pedro; Rodríguez, Mariano; Garrido, María Dolores; Price, Alejandra

    2007-12-01

    Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO(2)), SA (100 SO(2)+400 sodium ascorbate), ST (100 SO(2)+300 GTE) and SG (100 SO(2)+300 GSE) (mg per kg of meat). Patties were stored at 4°C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO(2)-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO(2) on beef patties, especially against meat oxidation. This suggested that the quantity of SO(2) added can be reduced to obtain healthier raw meat products.

  15. Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life.

    PubMed

    Vasilatos, G C; Savvaidis, I N

    2013-08-16

    In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP, treated with rosemary oil 0.25% v/w, T-CH; stored under VP, treated with chitosan 1.5% w/v, and T-CH-RO; stored under VP, treated with chitosan 1.5% w/v and rosemary oil 0.25% v/w. Of the microbial microflora species examined, irrespective of treatment, lactic acid bacteria (LAB) constituted the most abundant group. Interestingly, total plate counts (TPCs) and LAB counts, exceeding the limit value of 7logcfu/g, in T and T-RO turkey samples coincided with low taste scores (5 and 6, respectively) on days 12 and 18 of storage. The shelf-life was approximately 10, 17-18 and >21days for the control (T), T-RO, T-CH and T-CH-RO turkey samples, respectively. Thus, a shelf-life extension of 7-8 and >11days was obtained for T-RO and T-CH, and T-CH-RO turkey samples, respectively. The presence of chitosan in T-CH and T-CH-RO samples did not negatively influence the taste of cooked turkey meat.

  16. Shelf life extension of fresh fruit and vegetables by chitosan treatment.

    PubMed

    Romanazzi, Gianfranco; Feliziani, Erica; Baños, Silvia Bautista; Sivakumar, Dharini

    2017-02-11

    Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action, on the pathogen and on the plant, as it reduces the growth of decay-causing fungi and foodborne pathogens and induces resistance responses in the host tissues. Chitosan coating forms a semipermeable film on the surface of fruit and vegetables, thereby delaying the rate of respiration, decreasing weight loss, maintaining the overall quality, and prolonging the shelf life. Moreover, the coating can provide a substrate for incorporation of other functional food additives, such as minerals, vitamins, or other drugs or nutraceutical compounds that can be used to enhance the beneficial properties of fresh commodities, or in some cases the antimicrobial activity of chitosan. Chitosan coating has been approved as GRAS substance by USFDA, and its application is safe for the consumer and the environment. This review summarizes the most relevant and recent knowledge in the application of chitosan in postharvest disease control and maintenance of overall fruit and vegetable quality during postharvest storage.

  17. Shelf life assessment of industrial durum wheat bread as a function of packaging system.

    PubMed

    Licciardello, Fabio; Giannone, Virgilio; Del Nobile, Matteo Alessandro; Muratore, Giuseppe; Summo, Carmine; Giarnetti, Mariagrazia; Caponio, Francesco; Paradiso, Vito Michele; Pasqualone, Antonella

    2017-06-01

    This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days.

  18. Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties.

    PubMed

    Qin, Yu-Yue; Yang, Ji-Yi; Lu, Hong-Bo; Wang, Sha-Sha; Yang, Jing; Yang, Xing-Chao; Chai, Man; Li, Lin; Cao, Jian-Xin

    2013-10-01

    The objective of this study was to investigate the effect of chitosan (CH) film incorporated with tea polyphenol (TP) on quality and shelf life of pork meat patties stored at 4±1 °C for 12 days. The microbiological, physicochemical (pH, thiobarbituric acid-reactive substances (TBARS) values, and metmyoglobin (MetMb)), and sensory qualities were measured on all the samples. A microbiological shelf-life extension of 6 days was achieved for CH and CH-TP treatment groups when compared to the control group. Wrapping with CH-TP composite film tended to retard the increases in TBARS values and MetMb content. CH-TP composite film maintained acceptable sensory quality of pork meat patties throughout the storage. The results indicated that CH-TP composite film could be a promising material as a packaging film for extending the shelf life of pork meat patties.

  19. Shelf-life extension program (SLEP) as a significant contributor to Strategic National Stockpile Maintenance: the Israeli experience with ciprofloxacin.

    PubMed

    Bodas, Moran; Yuval, Landschaft; Zadok, Ron; Hess, Zippora; Haran, Batya; Kaplan, Mimi; Eisenkraft, Arik

    2012-06-01

    In the past decade, the 2001 anthrax incident in the U.S. and the 2003 SARS epidemic have highlighted the biological threat to civilian populations. The risk posed by the natural or manmade spread of biological agents among the population dictates a need for better national preparedness. One key component of this preparation is the establishment of a Strategic National Stockpile (SNS) of pharmaceuticals that would provide appropriate medical countermeasures in case of an outbreak. However, to reduce the expense of such a stockpile and to make it worthwhile, there is also a need for a shelf-life extension program (SLEP) through which pharmaceuticals could be extended beyond manufacturer-ascribed shelf life, as long as they meet regulation standards. In this article, we review the Israeli experience with the national ciprofloxacin stockpile procurement and shelf-life extension program.

  20. Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan.

    PubMed

    Cao, Rong; Xue, Chang-Hu; Liu, Qi

    2009-05-31

    Changes in microbial flora of Pacific oysters (Crassostrea gigas) during storage at 5+/-1 degrees C were analyzed and the antimicrobial activity of chitosan was studied to identify its potential in shelf-life extension. The dominant microorganisms were found to be Pseudomonas (22%) and Vibrionaceae (20%) in raw oysters. During storage, proportion of Pseudomonas increased significantly and reached 73% at the end of storage, while Vibrionaceae preserved a level of approximate 20%. Wide-spectrum antibacterial property of chitosan against the bacteria isolated from oysters was discovered, and chitosan concentration of 5.0 g/L was eventually determined for application in oyster preservation. Based on microbiological analysis, biochemical indices determination and sensory evaluation, shelf-life of oysters stored at 5+/-1 degrees C was determined. Data showed that chitosan treatment extended the shelf-life of oysters from 8-9 days to 14-15 days.

  1. Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus).

    PubMed

    Dehaut, Alexandre; Himber, Charlotte; Mulak, Véronique; Grard, Thierry; Krzewinski, Frédéric; Le Fur, Bruno; Duflos, Guillaume

    2014-08-13

    Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products' shelf life. The quality of a product is usually established on the basis of its safety and organoleptic properties. These parameters were assessed by monitoring the profiles of volatile compounds and quantitating six biogenic amines in samples of two types of processed anchovies during their shelf life. With regard to biogenic amines, quantities were below the regulatory limits throughout shelf life, except when a temperature abuse was applied for marinated samples. Moreover, this work highlights an optimum volatile profile at 5 and 6 months of storage for salted and marinated anchovies, respectively. This is the result of a higher content of six aldehyde and nine ketone compounds, mainly from lipid oxidation.

  2. Effect of substrates on growth and shelf life of Trichoderma harzianum and its use in biocontrol of diseases.

    PubMed

    Singh, Anand; Srivastava, Shishir; Singh, H B

    2007-01-01

    A study on the effect of different agrowastes on the population density and shelf life of Trichoderma harzianum indicated that all the substrates showed effective propagation of T. harzianum; however, the population count after 30 days was maximum in used tea leaves (8 x 10(8) cfu/g) and shelf life was found to be maximum (2.9 x 10(5) cfu/g after 210 days) in wheat bran-sawdust. The application of these formulations on chickpea and groundnut plants significantly reduced the percent mortality due to chickpea wilt complex and groundnut collar rot disease, respectively.

  3. Intense light pulses decontamination of minimally processed vegetables and their shelf-life.

    PubMed

    Gómez-López, V M; Devlieghere, F; Bonduelle, V; Debevere, J

    2005-08-15

    Intense light pulses (ILP) is a new method intended for decontamination of food surfaces by killing microorganisms using short time high frequency pulses of an intense broad spectrum, rich in UV-C light. This work studied in a first step the effect of food components on the killing efficiency of ILP. In a second step, the decontamination of eight minimally processed (MP) vegetables by ILP was evaluated, and thirdly, the effect of this treatment on the shelf-life of MP cabbage and lettuce stored at 7 degrees C in equilibrium modified atmosphere packages was assessed by monitoring headspace gas concentrations, microbial populations and sensory attributes. Proteins and oil decreased the decontamination effect of ILP, whilst carbohydrates and water showed variable results depending on the microorganism. For this reason, high protein and fat containing food products have little potential to be efficiently treated by ILP. Vegetables, on the other hand, do not contain high concentrations of both compounds and could therefore be suitable for ILP treatment. For the eight tested MP vegetables, log reductions up to 2.04 were achieved on aerobic mesophilic counts. For the shelf-life studies, respiration rates at 3% O2 and 7 degrees C were 14.63, 17.89, 9.17 and 16.83 ml O2/h kg produce for control and treated cabbage, and control and treated lettuce respectively; used packaging configurations prevented anoxic conditions during the storage times. Log reductions of 0.54 and 0.46 for aerobic psychrothrophic count (APC) were achieved after flashing MP cabbage and lettuce respectively. APC of treated cabbage became equal than that from control at day 2, and higher at day 7, when the tolerance limit (8 log) was reached and the panel detected the presence of unacceptable levels of off-odours. Control never reached 8 log in APC and were sensory acceptable until the end of the experiment (9 days). In MP lettuce, APC of controls reached rejectable levels at day 2, whilst that of treated

  4. Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

    PubMed

    Singh, Preeti; Wani, Ali Abas; Saengerlaub, Sven; Langowski, Horst-Christian

    2011-02-01

    Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.

  5. Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps.

    PubMed

    Jacobo-Velázquez, D A; Ramos-Parra, P A; Hernández-Brenes, C

    2010-08-01

    High hydrostatic pressure (HHP) pasteurized and refrigerated avocado and mango pulps contain lower microbial counts and thus are safer and acceptable for human consumption for a longer period of time, when compared to fresh unprocessed pulps. However, during their commercial shelf life, changes in their sensory characteristics take place and eventually produce the rejection of these products by consumers. Therefore, in the present study, the use of sensory evaluation was proposed for the shelf-life determinations of HHP-processed avocado and mango pulps. The study focused on evaluating the feasibility of applying survival analysis methodology to the data generated by consumers in order to determine the sensory shelf lives of both HHP-treated pulps of avocado and mango. Survival analysis proved to be an effective methodology for the estimation of the sensory shelf life of avocado and mango pulps processed with HHP, with potential application for other pressurized products. Practical Application: At present, HHP processing is one of the most effective alternatives for the commercial nonthermal pasteurization of fresh tropical fruits. HHP processing improves the microbial stability of the fruit pulps significantly; however, the products continue to deteriorate during their refrigerated storage mainly due to the action of residual detrimental enzymes. This article proposes the application of survival analysis methodology for the determination of the sensory shelf life of HHP-treated avocado and mango pulps. Results demonstrated that the procedure appears to be simple and practical for the sensory shelf-life determination of HHP-treated foods when their main mode of failure is not caused by increases in microbiological counts that can affect human health.

  6. Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.

    PubMed

    Silva, F A P; Amaral, D S; Guerra, I C D; Arcanjo, N M O; Bezerra, T K A; Ferreira, V C S; Araújo, I B S; Dalmás, P S; Madruga, M S

    2014-08-01

    This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.

  7. Safe and fast-charging Li-ion battery with long shelf life for power applications

    NASA Astrophysics Data System (ADS)

    Zaghib, K.; Dontigny, M.; Guerfi, A.; Charest, P.; Rodrigues, I.; Mauger, A.; Julien, C. M.

    We report a Li-ion battery that can be charged within few minutes, passes the safety tests, and has a very long shelf life. The active materials are nanoparticles of LiFePO 4 (LFP) and Li 4Ti 5O 12 (LTO) for the positive and negative electrodes, respectively. The LiFePO 4 particles are covered with 2 wt.% carbon to optimize the electrical conductivity, but not the Li 4Ti 5O 12 particles. The electrolyte is the usual carbonate solvent. The binder is a water-soluble elastomer. The "18650" battery prepared under such conditions delivers a capacity of 800 mAh. It retains full capacity after 20,000 cycles performed at charge rate 10C (6 min), discharge rate 5C (12 min), and retains 95% capacity after 30,000 cycles at charge rate 15C (4 mn) and discharge rate 5C both at 100% DOD and 100% SOC.

  8. Method using CO for extending the useful shelf-life of refrigerated red blood cells

    DOEpatents

    Bitensky, Mark W.

    1995-01-01

    Method using CO for extending the useful shelf-life of refrigerated red blood cells. Carbon monoxide is utilized for stabilizing hemoglobin in red blood cells to be stored at low temperature. Changes observed in the stored cells are similar to those found in normal red cell aging in the body, the extent thereof being directly related to the duration of refrigerated storage. Changes in cell buoyant density, vesiculation, and the tendency of stored cells to bind autologous IgG antibody directed against polymerized band 3 IgG, all of which are related to red blood cell senescence and increase with refrigerated storage time, have been substantially slowed when red blood cells are treated with CO. Removal of the carbon monoxide from the red blood cells is readily and efficiently accomplished by photolysis in the presence of oxygen so that the stored red blood cells may be safely transfused into a recipient.

  9. Method using CO for extending the useful shelf-life of refrigerated red blood cells

    DOEpatents

    Bitensky, M.W.

    1995-12-19

    A method is disclosed using CO for extending the useful shelf-life of refrigerated red blood cells. Carbon monoxide is utilized for stabilizing hemoglobin in red blood cells to be stored at low temperature. Changes observed in the stored cells are similar to those found in normal red cell aging in the body, the extent thereof being directly related to the duration of refrigerated storage. Changes in cell buoyant density, vesiculation, and the tendency of stored cells to bind autologous IgG antibody directed against polymerized band 3 IgG, all of which are related to red blood cell senescence and increase with refrigerated storage time, have been substantially slowed when red blood cells are treated with CO. Removal of the carbon monoxide from the red blood cells is readily and efficiently accomplished by photolysis in the presence of oxygen so that the stored red blood cells may be safely transfused into a recipient. 5 figs.

  10. PMR Extended Shelf Life Technology Given 2000 R and D 100 Award

    NASA Technical Reports Server (NTRS)

    Meador, Michael A.

    2001-01-01

    An approach developed at the NASA Glenn Research Center for extending the shelf life of PMR polyimide solutions and prepregs received an R&D 100 Award this year. PMR polyimides, in particular PMR-15, have become attractive materials for a variety of aerospace applications because of their outstanding high-temperature stability and performance. PMR-15 can be used in components with exposures to temperatures as high as 290 C, which leads to substantial reductions in weight, as much as 30 percent over metal components. PMR-15 composites are used widely in aerospace applications ranging from ducts and external components in aircraft engines to an engine access door for the Space Shuttle Main Engine. A major barrier to more widespread use of these materials is high component costs. Recent efforts at Glenn have addressed the various factors that contribute to these costs in an attempt to more fully utilize these lightweight, high-temperature materials.

  11. Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix

    PubMed Central

    Loaharanu, Paisan; Lopez, Anthony

    1970-01-01

    The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F). PMID:5422305

  12. Shelf life and quality study of minced tilapia with Nori and Hijiki seaweeds as natural additives.

    PubMed

    Ribeiro, Ingridy Simone; Shirahigue, Ligianne Din; Ferraz de Arruda Sucasas, Lia; Anbe, Lika; da Cruz, Pedro Gomes; Gallo, Cláudio Rosa; Carpes, Solange Teresinha; Marques, Marcos José; Oetterer, Marília

    2014-01-01

    The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.

  13. Quality, Functionality and Shelf Life of Fermented Meat and Meat Products: A Review.

    PubMed

    Kumar, Pavan; Chatli, M K; Verma, Akhilesh K; Mehta, Nitin; Malav, O P; Kumar, Devendra; Sharma, Neelesh

    2015-10-13

    Fermentation of meat is a traditional energy efficient preservation method widely used for improving quality, functionality, keeping quality and shelf life of fermented meat products. Fermentation of meat causes number of physical, biochemical and microbial changes, which eventually imparting functional properties, sensory characteristics and nutritional aspects of these products and inhibit the growth of various pathogenic and spoilage microorganisms. Those changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and srcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin and dehydration. Dry fermented sausages are increasingly being used as carrier for probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature etc.

  14. Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

    NASA Astrophysics Data System (ADS)

    Kanatt, Sweetie R.; Shobita Rao, M.; Chawla, S. P.; Sharma, Arun

    2010-12-01

    A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

  15. Shelf life degradation study of a reserve zinc-silver oxide battery

    NASA Astrophysics Data System (ADS)

    Lander, J. J.; Sowder, T. R.

    The considered battery is hermetically sealed. It is piston-cylinder actuated by means of a gas generator for electrolyte delivery. The cell block contains 20 cells, and each cell contains 19 plates. The new battery delivers about 11 A-hr to 23 V at an average 164 A. Sample batteries were periodically discharged to establish performance degradation rates. The values of various battery parameters were obtained as a function of age. These parameters include the oxygen content of the positive plates, individual plate and whole cell capacities, positive plate active material resistance, and the resistance of positive active material to the grid. It was found that run time of the zinc plate limits capacity. Failure to meet performance requirements is expected to be limited by capacity, not first pulse voltage. If a linear projection of both descriptors can be made, an average of 38 year battery shelf life is anticipated.

  16. Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

    PubMed Central

    Ribeiro, Ingridy Simone; Shirahigue, Ligianne Din; Ferraz de Arruda Sucasas, Lia; Anbe, Lika; da Cruz, Pedro Gomes; Gallo, Cláudio Rosa; Carpes, Solange Teresinha; Marques, Marcos José; Oetterer, Marília

    2014-01-01

    The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage. PMID:25478593

  17. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.

    PubMed

    Lorenzo, José M; Sineiro, Jorge; Amado, Isabel R; Franco, Daniel

    2014-01-01

    In this study four natural extracts from tea (TEA), grape (GRA), chestnut (CHE) and seaweed (SEA) with potential antioxidant activity were evaluated in pork patties. During 20 days of storage in modified atmosphere packs at 2°C, pH, colour, lipid oxidation and microbial spoilage parameters of raw minced porcine patties were examined and compared with a synthetic antioxidant (BHT) and control (CON) batch. Due to their higher polyphenol content, GRA and TEA extracts were the most effective antioxidants against lipid oxidation, also limiting colour deterioration. In addition, both natural extracts led to a decrease of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas and psychotropic aerobic bacteria compared to the control. Among the four natural compounds tested, tea and grape extracts showed the most potential as alternatives to commercial antioxidants, for increasing the quality and extending the shelf-life of porcine patties.

  18. Bacteriological and shelf-life characteristics of canned, pasteurized crab cake mix.

    PubMed

    Loaharanu, P; Lopez, A

    1970-05-01

    The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).

  19. Quality and shelf life of buffalo meat blocks processed in retort pouches.

    PubMed

    Devadason, I Prince; Anjaneyulu, A S R; Mendirtta, S K; Murthy, T R K

    2014-12-01

    The shelf life of buffalo meat blocks processed in 3-ply retort pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15 days interval for physico-chemical, microbiological and sensory attributes for a period of 3 months. The pH of the product was 6.28 at 0 day and a gradual decline was noticed during storage. Texture of the product as indicated by shear force values had decreased slowly. The residual nitrite content had significantly declined from 82.67 ppm at 0 day to 45.00 ppm on 90th day of storage. The TBARS values were 0.24 and 0.67 mg malonaldehyde/kg, respectively at 0 day and 90 days of storage. Tyrosine value had significantly increased from 0.37 mg/100 g at 0 day to 0.58 mg/100 g during storage. Free aminoacid content increased gradually from an initial level of 124.32 to 217.51 at 90(th) day of storage. The SDS-PAGE hydrolysis pattern showed barely discernible 205 KDa protein and presence of subfragments in the molecular range of 63 KDa to 29 KDa protein. The sensory studies indicated that the products were well acceptable up to a period of 90 days. As the storage period increased pH, reidual nitrite, sensory attributes declined significantly and TBARS value, tyrosine value and free aminoacid content significantly increased. Mesophillic aerobes and anerobes were found to be absent. The shelf life study indicated that the products were well acceptable up to a period of 90 days based on the assessment of physico-chemical, microbiological and sensory attributes.

  20. The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture.

    PubMed

    Fraqueza, M J; Barreto, A S

    2009-09-01

    There is a lack of knowledge related to the action of Ar on microbial development and prevention of oxidation when applied to raw meat under modified-atmosphere package (MAP). The aim of this study was to evaluate the effect of an anaerobic gas mixture with Ar on spoilage flora growth, color, and lipid oxidation stability of turkey meat under MAP stored at 0 degrees C. Breast muscles samples were collected on different working days from turkey carcasses (BUT9 and BIG6), fast-cooled in a tunnel (-2 degrees C, 2 m.s(-1), 90% RH) for 2 h and selected to be deboned according current practices in industrial slaughterhouses. The breasts were cut into slices that were individually packaged under aerobiosis (P0) and in 4 different modified atmospheres containing different gas mixtures as (P1) 100% N2, (P2) 50% Ar-50% N2, (P3) 50% Ar-50% CO2, and (P4) 50% N2-50% CO2. All samples were stored at 0+/-1 degrees C in the dark for between 12 and 25 d. Meat samples packaged in P0 were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage and then extended to 19 and 25 d when samples were under MAP. The microbial shelf life period extension of MAP sliced turkey meat compared with aerobic packaging (5-d shelf life) is 1 wk more for P1 and P2 mixtures, 2 wk for P4, and 3 wk for P3. The Ar-CO2 mixture was more efficient in delaying flora development than CO2-N2 with 1 log difference on the 25th day of storage, for total psychrotrophic counts, total anaerobic counts, and Brochothrix thermosphacta. The presence of Ar on gas mixtures did not seem to have any additional protective effect on lipid turkey meat oxidation.

  1. The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life.

    PubMed

    Masotti, F; Battelli, G; De Noni, I

    2012-09-01

    This study investigated the changes in chemical and microbiological properties of fresh goat milk cheese stored in an open deck refrigerated display cabinet (6 ± 2°C) or in a dark cold room (4 ± 1°C). The effects of partial-vacuum packaging and fluorescent lighting were studied during the cheese shelf life (45 d) and 15 d after. Storage conditions did not affect the pH values (4.3), whereas a slight decrease in moisture (ca. 1%) and in water activity (<0.01 units) was recorded. Proteolysis monitored by Kjeldahl determination increased significantly during storage of all samples. The highest increase from 8.5 to 13.0% of soluble nitrogen (expressed as percentage of total nitrogen) was measured in cheese packaged in the presence of air and stored in a lighted cabinet. The proteolytic trend was also studied through capillary zone electrophoresis by monitoring the degradation of the main casein fractions and the formation of new peptides. In particular, 2 indices, based on peak area ratio of new-formed peptides and casein fractions were related to cheese age. Lipolysis, measured by solid-phase microextraction gas chromatography coupled to mass spectrometry of volatile fatty acids, was unaffected by air or light and did not proceed through storage. As expected, hexanal formed mainly in cheeses stored under light and packaged in air. Evaluation of sensorial quality, performed using a hedonic scale, showed significantly lower scores of cheeses kept under light compared with those kept in the dark, both at 45 and 60 d storage. Overall, the microbiological and chemical results suggested that the shelf life of soft goat milk cheese would be extended from 45 to 60 d. Such conclusion was supported also by the sensory quality evaluation.

  2. Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi.

    PubMed

    Ko, J A; Kim, W Y; Park, H J

    2012-02-01

    Allyl isothiocyanate (AITC) is a well-recognized antimicrobial agent but, application of AITC to food systems is limited due to its high volatility and strong odor. This study was performed to overcome the volatility of AITC by encapsulation using gum Arabic and chitosan and to investigate the effect of microencapsulated AITC as a natural additive on the shelf-life and quality of Kimchi. AITC loaded microparticles were prepared using gum Arabic and chitosan and were added to Kimchi at various concentrations (0-0.02%, w/w). The titratable acidity, pH, microbial changes, and sensory test of Kimchi were examined for 15days at different fermentation temperatures (4 and 10°C). The pH of Kimchi containing AITC microparticles was significantly higher than that of control and the higher the quantity of added AITC, the higher the pH became. The titratable acidity of Kimchi increased during storage especially, titratable acidity of control increased significantly higher than those of Kimchi with added AITC microparticles. The number of Leuconostoc and Lactobacillus species in Kimchi decreased with an increase in the concentration of AITC. The addition of AITC induced reduction of sour taste and improvement of the texture of Kimchi during fermentation. However, as the content of AITC increased, the scores of overall acceptability decreased due to the odor of AITC. These results indicate that addition of AITC (less than 0.1%) to Kimchi is an effective way of enhancing the shelf-life of Kimchi without reducing quality.

  3. Shelf life study of egg albumin in pasteurized and non-pasteurized eggs using visible-near infrared spectroscopy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A twelve week shelf life study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. The goal of the study was to correlate the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior eg...

  4. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films (abstract)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Shelf life of strawberries (Fragaria x ananassa) is limited by decay caused by microbial growth that negatively impacts their color, texture and weight. Plant natural volatile compounds, such as terpenoids and esters, have been reported to be effective against microbial pathogen growth. The advantag...

  5. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major) . chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4' after exposed to an in-pa...

  6. Site specific fertilization affects yield, fruit size, quality, and shelf-life of ‘Kent' mango

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Site specific fertilization (SSF) defines the type and rate of fertilizer needed for individual orchards. This study presents preliminary results (2010-2011) of a medium term project to quantify the effects of SSF on yield, fruit size, quality, and shelf-life of ‘Kent’ mango. Two orchards are used f...

  7. Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries

    PubMed Central

    Mohammadizadeh, Mehri

    2015-01-01

    Summary Strawberries have a very short post-harvest life mostly due to their relatively high water content, intense metabolic activity and susceptibility to microbial rot. Antimicrobial low-density polyethylene nanocomposite films containing ZnO nanoparticles at different mass fractions were prepared by melt mixing and followed by compression moulding using a hot press machine. Fresh strawberries were packed in nanocomposite films and stored at 4 °C. Their microbial stability, ascorbic acid content and titratable acidity were evaluated after 0, 4, 8, 12 and 16 days of storage. Microbial growth rate was significantly reduced up to 16 days as a result of the use of nanocomposite packaging material containing ZnO nanoparticles. By increasing the ZnO nanoparticle mass fraction to 5%, the antimicrobial activity of the film increased. All packages containing the ZnO nanoparticles kept the microbial load of fresh strawberries below the level that affects shelf life (5 log CFU/g) up to 16 days. The lowest degradation of ascorbic acid content (6.55 mg per 100 g), and loss of acidity (0.68%) were observed in packages containing 3% of ZnO nanoparticles with 10% polyethylene-grafted maleic anhydride. PMID:27904384

  8. Current management of the hemophilic child: a demanding interlocutor. Quality of life and adequate cost-efficacy analysis.

    PubMed

    Giordano, Paola; Lassandro, Giuseppe; Valente, Michele; Molinari, Angelo Claudio; Ieranò, Paola; Coppola, Antonio

    2014-11-01

    Hemophilias are the most known inherited bleeding disorders. The challenges in the management of hemophilic children are different from those in adults: prophylaxis regimen removed the hallmark of crippling disease with lifelong disabilities; individualized regimens are being implemented in order to overcome venous access problems. Presently, at least in high-income countries, advances in treatment of hemophilia resulted in continuous improvement of the patients' quality of life and life expectancy. Inhibitors remain the most severe complication of hemophilia therapy. The treatment' compliance is the key to achieve a successful management. The patient, his family, the medical and psychological team are the players of a comprehensive care system. The current management of hemophilic children is the example of huge resource investments enabling long-term benefits in particular quality of life as a primary objective of the healthcare process.

  9. Effect of packaging materials on shelf life and quality of banana cultivars (Musa spp.).

    PubMed

    Hailu, M; Seyoum Workneh, T; Belew, D

    2014-11-01

    This study was carried out to evaluate the effect of packaging materials on the shelf life of three banana cultivars. Four packaging materials, namely, perforated low density polyethylene bag, perforated high density polyethylene bag, dried banana leaf, teff straw and no packaging materials (control) were used with three banana cultivars, locally known as, Poyo, Giant Cavendish and Williams I. The experiment was carried out in Randomized Complete Block Design in a factorial combination with three replications. Physical parameters including weight loss, peel colour, peel thickness, pulp thickness, pulp to peel ratio, pulp firmness, pulp dry matter, decay, loss percent of marketability were assessed every 3 days. Banana remained marketable for 36 days in the high density polyethylene and low density polyethylene bags, and for 18 days in banana leaf and teff straw packaging treatments. Unpackaged fruits remained marketable for 15 days only. Fruits that were not packaged lost their weight by 24.0 % whereas fruits packaged in banana leaf and teff straw became unmarketable with final weight loss of 19.8 % and 20.9 %, respectively. Packaged fruits remained well until 36th days of storage with final weight loss of only 8.2 % and 9.20 %, respectively. Starting from green mature stage, the colour of the banana peel changed to yellow and this process was found to be fast for unpackaged fruits. Packaging maintained the peel and the pulp thickness, firmness, dry matter and pulp to peel ratio was kept lower. Decay loss for unpackaged banana fruits was16 % at the end of date 15, whereas the decay loss of fruits packaged using high density and low density polyethylene bags were 43.0 % and 41.2 %, respectively at the end of the 36th day of the experiment. It can, thus, be concluded that packaging of banana fruits in high density and low density polyethylene bags resulted in longer shelf life and improved quality of the produce followed by packaging in dried banana leaf

  10. Adequate but not supplemental folic acid combined with soy isoflavones during early life improves bone health at adulthood in male mice.

    PubMed

    Kaludjerovic, Jovana; Ward, Wendy E

    2013-10-01

    Previous investigations from our laboratory have demonstrated that neonatal exposure to soy isoflavones (ISO) improves bone outcomes in CD-1 mice at adulthood with greater benefits in females than males. This study determined whether early-life exposure to supplemental folic acid (FA) - that may enhance DNA methylation of target genes - in combination with ISO provides greater benefits to male bone development than ISO alone. CD-1 dams were randomized to a low (0 mg/kg diet), adequate (2 mg/kg diet) or supplemental (8 mg/kg diet) level of FA during pregnancy and lactation. Offspring received corn oil or ISO (7 mg/kg of body weight per day) from postnatal day 1-10. From weaning, males were fed adequate FA and studied to age 4 months. Offspring exposed to adequate FA+ISO had multiple benefits to bone health: higher (P<.05) bone mineral density (BMD) and greater (P<.05) resistance to fracture at the femur and lumbar spine than mice exposed to adequate FA alone. Exposure to supplemental FA+ISO resulted in higher (P<.05) serum osteoprotegerin (OPG), and a higher ratio of OPG to receptor activator for nuclear factor κβ ligand (RANKL) but did not result in greater BMD or strength at the femur or lumbar spine than supplemental FA alone. In conclusion, early-life exposure to adequate FA+ISO provided functional benefits to male bone development, while improvements induced by supplemental FA+ISO were limited to a higher level of serum OPG. Mechanistic studies are needed to better understand how FA and ISO improve bone development in male offspring.

  11. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

    PubMed

    Wang, Jiamei; Zhuang, Hong; Hinton, Arthur; Zhang, Jianhao

    2016-12-01

    The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4 °C after exposed to an in-package cold plasma (80 kV for 180 s) treatment. Populations of mesophiles, psychrophiles, and pseudomonas spp. were measured as indicators for microbiological shelf life and CIELAB L(∗) values as an indicator for raw meat appearance. Results show that regardless of microbial type, there were no significant differences in microbial counts between the control and CP treated chicken fillets packed in air. However, in the MA packages, microbial counts were consistently lower than the non-treated control during refrigerated storage. Regardless of CP treatment, the microbial counts on the samples packed in air were much higher than in MA. They were more than 6 logs cfu/g in air compared to fewer than 4 logs cfu/g in MA after 7 d storage and fewer than 6 logs cfu/g after 14 d storage. Regardless of CP treatment and gas composition in package, there were no significant differences in the surface L(∗) value between the fillets pre-treatment and those after storage at 4 °C. These results demonstrate that the effects of in-package CP treatments on microbiological shelf life of fresh chicken fillets depend upon headspace composition in packages. When fresh chicken fillets are packed in air, CP treatment has no effect on microbiological shelf life. MA packages with high O2 and CO2 significantly extend shelf life and CP treatment with MA can at least double shelf life of fresh chicken meat (more than 14 days). Regardless of headspace composition, in-package CP does not have negative effects on chicken meat appearance.

  12. Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.

    PubMed

    Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannoglou, Marianna; Gogou, Eleni; Katsaros, George; Taoukis, Petros

    2017-01-02

    The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O2, 10% CO2, 87% N2) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters. Kinetic models for these indices were developed to determine the quality loss and calculate product remaining shelf-life (SLR). Storage experiments were conducted at isothermal (2.5-15°C) and non-isothermal temperature conditions (Teff=7.8°C defined as the constant temperature that results in the same quality value as the variable temperature distribution) for validation purposes. Pseudomonas dominated spoilage, followed by browning and chemical changes. The end of shelf-life correlated with a Pseudomonas spp. level of 8 log(cfu/g), and 20% loss of the initial vitamin C content. The effect of temperature on these quality parameters was expressed by the Arrhenius equation; activation energy (Ea) value was 69.1 and 122.6kJ/mol for Pseudomonas spp. growth and vitamin C loss rates, respectively. Shelf-life prediction models were also validated in real cold chain conditions (including the stages of transport to and storage at retail distribution center, transport to and display at 7 retail stores, transport to and storage in domestic refrigerators). The quality level and SLR estimated after 2-3days of domestic storage (time of consumption) ranged between 1 and 8days at 4°C and was predicted within satisfactory statistical error by the kinetic models. Teff in the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SLR of RTE fresh cut salad can be estimated at any point of the cold chain

  13. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.

    PubMed

    Lorenzo, José M; Gómez, María

    2012-12-01

    The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties' changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O₂ MAP (80% O₂+20% CO₂) and low O₂ MAP (30% O₂+70% CO₂). The meat was stored at 2 °C during 14 days and tested for pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Of the two MAP, overwrap and VP, both MAP were the most effective treatments for the inhibition of the total viable counts (TVC), Pseudomonas spp., psychrotrophic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae as well as moulds and yeast. According to the sensory evaluation, foal steaks packed under overwrap and MAP treatments resulted unacceptable after 7 days of storage, whereas the vacuum-packed meat was still acceptable. Moreover, the redness value decreased significantly (P<0.001) with all treatments during the storage time, except for the vacuum packs, which increased significantly (P<0.001). Finally, foal steaks from overwrap packaging and MAP conditions had a greater increase of TBAR'S values and carbonyl content during the storage time. High O₂ levels affected foal meat quality negatively, while anaerobic conditions extended the meat's shelf life up to 14 days.

  14. Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing.

    PubMed

    Khan, Mohammed Ayub; Mahesh, Chitrashekarachar; Semwal, Anil Dutt; Sharma, Gopal Kumar; Srihari, Somashekharan Pandit; Jayaprahash, Chellappa; Srihari, Kadaba Anantharaman

    2014-09-01

    Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously developed retortable pouches and processed in a steam-air retort. The time-temperature history was recorded during heat processing using an Ellab data cum Fo recorder. The total processing time was 25 min with a Fo value of 3.5. The quality of the developed product was evaluated chemically, sensorily and microbiologically to assess the shelf-life. After 12 months of storage, peroxide value (PV), thiobarbituric acid value (TBA) and free fatty acid value (FFA) increases significantly (p ≤ 0.05) from 9.98 to 29.16 meqO2/Kg fat, 0.101 to 0.171 mg MA/Kg sample and 1.01 to 2.66 % oleic acid respectively. The chemical changes and overall acceptability scores were found to be negatively correlated during storage. Textural and colour values also had an impact on the sensory scores of stuffed parothas during storage. After 12 months of storage, sensory scores decreases significantly (p ≤ 0.05) from 8.6 to 7.1 on a nine point hedonic scale. Microbiologically stuffed parothas remained stable during entire period of storage.

  15. Shelf life of fresh meat products under LED or fluorescent lighting.

    PubMed

    Steele, K S; Weber, M J; Boyle, E A E; Hunt, M C; Lobaton-Sulabo, A S; Cundith, C; Hiebert, Y H; Abrolat, K A; Attey, J M; Clark, S D; Johnson, D E; Roenbaugh, T L

    2016-07-01

    Enhanced pork loin chops, beef longissimus lumborum steaks, semimembranosus steaks (superficial and deep portions), ground beef, and ground turkey were displayed under light emitting diode (LED) and fluorescent (FLS) lighting in two multi-shelf, retail display cases with identical operating parameters. Visual and instrumental color, internal product temperature, case temperature, case cycling, thiobarbituric acid reactive substances (TBARS), and Enterobacteriaceae and aerobic plate counts were evaluated. Under LED, beef products (except the deep portion of beef semimembranosus steaks) showed less (P<0.05) visual discoloration. Pork loin chops had higher (P<0.05) L* values for LED lighting. Other than beef longissimus lumborum steaks, products displayed under LED lights had colder internal temperatures than products under FLS lights (P<0.05). Under LED, pork loin chops, ground turkey, and beef semimembranosus steaks had higher (P<0.05) values for TBARS. LED provides colder case and product temperatures, more case efficiency, and extended color life by at least 0.5d for longissimus and semimembranosus steaks; however, some LED cuts showed increased lipid oxidation.

  16. Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

    NASA Astrophysics Data System (ADS)

    Lagnika, Camel; Zhang, Min; Nsor-Atindana, John; Tounkara, Fatoumata

    2014-03-01

    Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.

  17. Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

    NASA Astrophysics Data System (ADS)

    Hocaoğlu, Aslı; Sükrü Demirci, Ahmet; Gümüs, Tuncay; Demirci, Mehmet

    2012-12-01

    In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (-18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.

  18. Growth inhibitory effect of shelf life extending agents on Bacillus subtilis IAM 1026.

    PubMed

    Mitsuboshi, Saori; Obitsu, Rie; Muramatsu, Kanako; Furube, Kentaro; Yoshitake, Shigehiro; Kiuchi, Kan

    2007-06-01

    Natural shelf life extending agents and sugar fatty acid esters that might inhibit the growth of B. subtilis IAM 1026 were screened, and the effective agents were as follows: beta-thujaplicin (Hinokitiol) and chitosan, inhibited the growth of IAM 1026 at a concentration of 0.001% ; epsilon-polylysine and M-1695 (a sugar fatty acid ester) at 0.005%; citrus seed extract, thiamin lauryl sulfate, and grapefruit seed extract at 0.01%; CT-1695 and L-1695 (sugar fatty acid esters) at 0.05%; pectin digests and SM-800 (a sugar fatty acid ester) at 0.5%; water pepper seed extract and the sugar fatty acid esters SM-1000 and CE-1695 at 1.0%. The growth inhibitory effects of the agents in custard cream were not necessarily similar to those in liquid culture. The agent that showed the highest inhibitory effect in custard cream was 0.3% beta-thujaplicin, followed by 0.3% epsilon-polylysine.

  19. Validated HPAEC-PAD method for prebiotics determination in synbiotic fermented milks during shelf life.

    PubMed

    Borromei, Chiara; Cavazza, Antonella; Corradini, Claudio; Vatteroni, Claudia; Bazzini, Adelina; Ferrari, Raffaella; Merusi, Paolo

    2010-05-01

    Interest concerning functional food has been growing in recent years, and much attention has been focused on the choice of prebiotic fibers and probiotic microorganisms added to food products with the aim of improving health, producing synbiotic products. In the work reported here, an innovative analytical method performed by high-performance anion-exchange chromatography (HPAEC) with pulsed electrochemical detection has been optimized and validated for application to the study of prebiotic effects in synbiotic fermented milk prepared by addition of probiotics. The proposed method permits the evaluation of fructooligosaccharides and inulooligosaccharides with degrees of polymerization of 6-7 and 4-7, respectively. Quantitative determination was performed on oligosaccharides, whose standards are not commercially available, by employing calibration curves built by adding a known amount of the fiber used as an ingredient to the matrix. The work provides results from a parallel study on simultaneous variations of prebiotics and probiotics during the shelf life of fermented milk samples. The main advantage over time-consuming, classic enzymatic methods, whose results are limited only to average fiber content, is the possibility of dosing each carbohydrate by performing a single HPAEC run. Validation in terms of detection and quantitation limits, linearity, precision, and recovery was carried out.

  20. The use of ozone to extend the shelf-life and maintain quality of fresh produce.

    PubMed

    Glowacz, Marcin; Colgan, Richard; Rees, Deborah

    2015-03-15

    Fresh produce has been recognised as a healthy food, thus there is increasing consumer demand for fresh fruit and vegetables. The shelf-life of fresh produce, however, is relatively short and is limited by microbial contamination or visual, textural and nutritional quality loss. There are many methods to reduce/eliminate microorganisms present in food and ozone treatment is one of them. The use of ozone by the fresh produce industry is a good alternative to chemical treatments, e.g. the use of chlorine. The effectiveness of ozone as an antimicrobial agent has previously been reviewed and has been updated here, with the latest findings. The main focus of this review is on the effects of ozone on the fresh produce quality, defined by maintenance of texture, visual quality, taste and aroma, and nutritional content. Furthermore, ozone has been found to be efficient in reducing pesticide residues from the produce. The treatments that have the ability to reduce microbial contamination of the product without having an adverse effect on its visual, textural and nutritional quality can be recommended and subsequently incorporated into the supply chain. A good understanding of all the benefits and limitations related to the use of ozone is needed, and relevant information has been reviewed in this paper.

  1. Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life.

    PubMed

    Patil, Kavita B; Chimmad, Bharati V; Itagi, Sunanda

    2015-09-01

    Little millet is a minor cereal crop contains several nutraceutical components. Ready To Cook (RTC) flakes of the millet exhibited higher total dietary fiber content (22.40 %) compared to dehulled grain (15.80 %). One serving (30 g) of RTC flakes provided 2.25 g of protein, 0.13 g of fat, 0.13 g of total minerals, 9.67 mg of iron and zero trans fats. The flakes possessed a medium Glycemic Index (GI) of 52.11 ranging from 41.57 to 61.80 among normal volunteers. Glycemic Load (GL) of the flakes was a low of 9.24. The RTC flakes exhibited an acceptability index of 81.11. The flakes possessed a shelf life of more than 6 months with an acceptability index of 67.55, moisture content of 11.82 per cent and Free fatty acid content of 18.02 per cent at the end of sixth month of storage period.

  2. Effect of chitosan coating and bamboo FSC (fruit storage chamber) to expand banana shelf life

    NASA Astrophysics Data System (ADS)

    Pratiwi, Aksarani'Sa; Dwivany, Fenny M.; Larasati, Dwinita; Islamia, Hana Cahya; Martien, Ronny

    2015-09-01

    Chitosan has been widely used as fruit preserver and proven to extend the shelf life of many fruits, such as banana. However, banana producers and many industries in Indonesia still facing storage problems which may lead to mechanical damage of the fruits and ripening acceleration. Therefore, we have designed food storage chamber (FSC) based on bamboo material. Bamboo was selected because of material abundance in Indonesia, economically effective, and not causing an autocatalytic reaction to the ethylene gas produced by the banana. In this research, Cavendish banana that has reached the maturity level of mature green were coated with 1% chitosan and placed inside the FSC. As control treatments, uncoated banana was also placed inside the FSC as well as uncoated banana that were placed at open space. All of the treatments were placed at 25°C temperature and observed for 9 days. Water produced by respiration was reduced by the addition of charcoal inside a fabric pouch. The result showed that treatment using FSC and chitosan can delay ripening process.

  3. Formulation of a nasogastric liquid feed and shelf-life extension using gamma radiation.

    PubMed

    Hajare, Sachin N; Gautam, Satyendra; Nair, Anjali B; Sharma, Arun

    2014-08-01

    Nasogastric liquid feed formulation (NGLF) was developed for immunocompromised patients who are vulnerable targets of pathogenic assault. NGLF consisted of cereals, pulses, vegetables, and milk powder to provide balanced nutrients; however, the shelf life was only a few hours because this product was highly prone to microbial contamination and proliferation due to its high water content and rich nutrients. Postpreparation storage and distribution was very difficult, even at chilled temperatures. To overcome this problem, the NGLF was irradiated at various doses (2.5 to 10 kGy). Gamma irradiation at 10 kGy reduced the microbial load to nondetectable levels, and the product could be stored up to 1 month without any detectable increase in microbial load. The sensory evaluation did not indicate differences between the nonirradiated fresh, irradiated fresh, and stored samples. Nutritional quality in terms of total carbohydrates, dietary fiber, proteins, calories, vitamins A and C, and the micronutrients calcium, iron, and zinc was not affected by irradiation. NGLF also possessed antimutagenic potential against ethylmethanesulphonate-induced mutagenesis in Escherichia coli cells as evaluated by the rifampin resistance assay. This property of NGLF remained unchanged even after exposure to a 10-kGy dose of gamma radiation. Thus, irradiated NGLF seemed to be a safe and wholesome food for immunocompromised patients.

  4. Shelf life extension of sugarcane juice using preservatives and gamma radiation processing.

    PubMed

    Mishra, Bibhuti B; Gautam, Satyendra; Sharma, Arun

    2011-10-01

    Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%), potassium sorbate (0.025%), and sucrose (10%). The treatment helped in extending the shelf life to 15 d at ambient temperature (26 ± 2 °C) and 35 d at 10 °C. The microbial load was found to be below detectable limit within this period. The biochemicals like phenolics and flavonoids were not found to be affected by addition of these preservatives. The antioxidant activities including free radical scavenging activity, nitrite scavenging activity, and reducing power were also not significantly affected. The sensory evaluation scores showed that the juice with this combination treatment was highly acceptable.

  5. Post-harvest quality and shelf-life of tender coconut.

    PubMed

    Haseena, M; Kasturi Bai, K V; Padmanabhan, Sugatha

    2010-12-01

    Seven to 8 months old (maturity stage) coconuts (Cocos nucifera L.) from local tall cultivar ('West Coast Tall') with husk and intact perianth were stored at room temperature (27 ± 2(°)C) and the minimally processed nuts (60% husk removed) were stored both at room temperature as well as refrigerated conditions (13 ± 2°C) to evaluate the changes in physical and chemical constituents of coconut water during storage. Observations on physiological loss in weight of the stored coconuts, volume and pH of coconut water, total sugars and amino acid, minerals (Na and K) and sensory tests were used to evaluate the quality. The observations were continued till the quality of the nut water deteriorated. It was observed that, to increase the shelf-life of the coconuts the nuts have to be harvested carefully with intact perianth and without any breakage of nuts. The quality of minimally processed nuts deteriorates earlier than non-dehusked nuts during storage.

  6. GlutaMAX prolongs the shelf life of the culture medium for porcine parthenotes.

    PubMed

    Zhao, Ming-Hui; Kim, Nam-Hyung; Cui, Xiang-Shun

    2016-02-01

    In vitro porcine embryo production systems have been established and well characterized. However, the efficiency of embryo development during IVC is still very low. In the present study, we have investigated the development of parthenogenetic porcine embryos in the well-known PZM-5 medium for porcine embryos, which was modified by replacing glutamine with the GlutaMAX supplement. We revealed that blastocyst apoptosis was significantly lower in the presence of GlutaMAX, which reduced the release of mitochondrial cytochrome c. Furthermore, the expression of apoptosis genes was significantly lower during GlutaMAX treatment (P < 0.05). The modified medium was also examined for the eventual loss of its efficacy in the presence of GlutaMAX. Three, 6, and 12 months after medium preparation, blastocyst formation in the GlutaMAX-supplemented medium was significantly higher than the number of blastocysts in the medium containing glutamine. After a long period of storage, ammonia concentration was significantly increased in the glutamine medium, whereas it was not statistically different in the GlutaMAX medium. Elevated ammonia concentrations reduced the mitochondrial membrane potential and ATP content of blastocysts in the glutamine medium. These results demonstrate that GlutaMAX can reduce blastocyst apoptosis via inhibition of the cytochrome c pathway and significantly extend the shelf life of the culture medium to at least 1 year.

  7. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

    PubMed

    Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

    2012-12-15

    Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.

  8. Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

    PubMed Central

    Mantilla, Samira Pirola Santos; Santos, Érica Barbosa; de Freitas, Mônica Queiroz; de Carvalho Vital, Helio; Mano, Sérgio Borges; Franc, Robson Maia

    2012-01-01

    In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide. PMID:24031967

  9. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese.

    PubMed

    Conte, A; Brescia, I; Del Nobile, M A

    2011-11-01

    To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na(2)-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO(2):N(2)). The decline in quality of burrata cheese stored at 8°C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na(2)-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.

  10. The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate.

    PubMed

    Yu, Dawei; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui

    2017-03-07

    A novel chitosan-based coating solution was prepared by combining glycerol monolaurate (GML) for shelf life extension of refrigerated grass carp fillets. The control and coated fillets were analyzed periodically for physicochemical (pH, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) value, K value, and shear force), microbiological (total viable counts (TVC), psychrophilic bacteria counts (PTC), Pseudomonads and H2S-producing bacteria) and sensorial characteristics. The results showed that chitosan-GML coated samples presented better quality preservation effects than chitosan coating alone. In addition, 2% chitosan enriched with 0.3% GML showed the significant (P <0.05) effectiveness in inhibiting microbial growth, nucleotide breakdown, the formation of alkaline components and texture deterioration, and maintaining sensory acceptability among the groups. These findings confirmed that chitosan coating enriched with GML was a promising method to extend the shelf life of refrigerated fillets.

  11. Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based products.

    PubMed

    Brizio, Ana Paula Dutra Resem; Prentice, Carlos

    2014-03-01

    This study evaluated the applicability of a photochromic time temperature indicator (TTI) to monitor the time-temperature history and shelf life of chilled boneless chicken breast. The results showed that the smart indicator showed good reproducibility during the discoloring process in all the conditions investigated. The response was not only visibly interpretable but also well adaptable to measurement using appropriate equipment. For an activation configuration of 4 s of ultraviolet light (UV) per label, the TTI's rate of discoloration was similar to the quality loss of the meat samples analyzed. Thus, the photochromic label (4 s UV/label) attached to the samples set out to be a dynamic shelf-life label, assuring consumers the final point of quality of chilled boneless chicken breast in an easy and precise form, providing a reliable tool to monitor the supply chain of this product.

  12. Use of lycopene as a natural antioxidant in extending the shelf-life of anhydrous cow milk fat.

    PubMed

    Siwach, Ruby; Tokas, Jayanti; Seth, Raman

    2016-05-15

    Oxidative rancidity in anhydrous cow milk fat leads to reduction in its shelf life. Use of synthetic antioxidants is prevalent in dairy industry to prevent the development of rancidity. Keeping in view the increasing demand for natural additives, the present study was carried out to explore the potential of lycopene as a natural antioxidant in anhydrous cow milk fat. Lycopene at five different levels (30, 60, 90, 120 and 150 ppm) and butylated hydroxyl anisole (200 ppm), were incorporated in anhydrous cow milk fat. Potential of lycopene extract to enhance the shelf life of anhydrous cow milk fat was evaluated by measuring Free Fatty Acids, peroxide value, Thiobarbituric Acid value and color value during 12 months of storage at ambient conditions (30°C). Lycopene significantly (p<0.05) prevented the development of oxidative rancidity. Lycopene containing samples scored significantly higher in terms of sensory attributes as compared to control.

  13. Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period.

    PubMed

    López, Francisco Noé Arroyo; Romero, Concepción; Del Carmen Durán Quintana, Maria; López, Antonio López; García, Pedro García; Fernández, Antonio Garrido

    2005-06-29

    The changes that take place during the shelf life of "seasoned" olives (packing conditions: 4% NaCl, 0.1%citric acid, and 0.0175% sorbate) using fresh (FF) and stored (SF) cracked fruits were studied. Texture, L, b, NaCl, and pH experienced slight changes. Values of a and titratable and combined acidity increased following a first-order kinetic with higher constants for FF. Glucose was completely exhausted, and mannitol showed only a slight decline. Hydroxytyrosol and tyrosol contents in brines increased rapidly from the acidic hydrolysis of oleuropein, hydroxytyrosol-4-beta -d-glucoside, and salidroside, the concentrations of which decreased. Sorbate content decreased with time and disappeared completely in SF. Yeasts grew rapidly in FF and were markedly inhibited in SF. There was a moderate growth of lactic acid bacteria in FF, whereas they grew markedly in SF during the first few days. Some of these changes limit the shelf life of the product.

  14. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat.

    PubMed

    Ripoll, G; Joy, M; Muñoz, F

    2011-01-01

    The aim of this work was to determine the increase in the shelf life of modified atmosphere packaged fresh lamb meat due to the effect of dietary vitamin E and selenium supplementation on colour and lipid oxidation. 128 lambs were fed on a concentrate with standard levels of vitamin E (C), a concentrate enriched with vitamin E (V), a concentrate with sodium selenite (S) and a concentrate enriched with both vitamin E and sodium selenite (VS). The lambs were slaughtered at 27.3±1.45 kg LW, and chops stored on MAP for 7, 9, 11 and 13 days. CIELab colour and TBARs were studied on these days. Use of dietary vitamin E extended the shelf life a further 4 days from the commercial sell-by date in terms of lightness, hue angle, metmyoglobin formation and lipid oxidation. Selenium could be used to increase the lightness of meat without vitamin E supplementation in lambs' diets.

  15. Application of gamma irradiation for aging control and improvement of shelf-life of kimchi, korean salted and fermented vegetables

    NASA Astrophysics Data System (ADS)

    Song, Hyun-Pa; Kim, Dong-Ho; Yook, Hong-Sun; Kim, Kyung-Soo; Kwon, Joong-Ho; Byun, Myung-Woo

    2004-09-01

    This study was carried out to evaluate the application of food irradiation as a method for extending shelf life of Kimchi. Gamma irradiation up to 10 kGy in the early stage of Kimchi fermentation had a dose-dependent effect on the inactivation of fermentative microbes, lowering the lactate dehydrogenase (LDH) activity and delaying acidification. Although gamma irradiation on the mid-fermentation stage of Kimchi inactivated the fermentative microbes effectively, LDH activity remained high and acidification continued. Kimchi irradiated at 10 kGy had lower scores in acceptability than those of control, 2.5 and 5 kGy irradiated. Therefore, gamma irradiation upto 5 kGy in the early fermentation stage is recommended for aging control and the improvement of shelf life of Kimchi.

  16. The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE).

    PubMed

    Sainsbury, Jeanine; Grypa, Roman; Ellingworth, John; Duodu, Kwaku G; De Kock, Henriëtta L

    2016-12-15

    The effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide values (PV) were determined. Aroma differences between products with different concentrations of antioxidants were more apparent for ambient than accelerated stored SOSDEs. Aroma differences were more noted between SOSDEs with different antioxidants than antioxidant concentrations per se. PV differences between accelerated stored SOSDEs with high and low EDTA concentrations were found. AV differences existed between SOSDEs with different gallic acid concentrations for both storage conditions, and for accelerated stored SOSDEs with different EDTA concentrations. The accelerated storage model is more suitable for SOSDEs with metal chelator antioxidants e.g. EDTA, than free radical scavenging antioxidants e.g. gallic acid. PV, AV and aroma of accelerated stored SOSDEs do not clearly predict ambient shelf life.

  17. A Model to Predict Shelf-Life Loss Ofhorticultural Produce During Distribution Withfluctuated Temperature and Vehicle Vibration

    NASA Astrophysics Data System (ADS)

    Gong, Weiwei; Li, Daoliang; Liu, Xue; Yue, Jun; Fu, Zetian

    Fresh fruits and vegetables has become a public concern from the food security aspect. And the prediction of shelf-life loss under the fluctuated temperature becomes one of the key problems in food supply chain operation. So this paper identifies the impact aspects of produce decaying during distribution. For the key temperature factor, the process is divided into three phases: sorting, traveling and door-opening. Based on time-temperature function, a model of shelf-life loss of horticultural produce during distribution is developed by evaluating respiration rate of vegetables and fruits considering both the environment fluctuated temperature and vehicle vibration during traveling. Taking eggplant as an example, the numerical experiment result demonstrates that the average cost for ambient distribution is 2.8 times of the insulation way.

  18. Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk

    PubMed Central

    Munsch-Alatossava, Patricia; Ghafar, Abdul; Alatossava, Tapani

    2013-01-01

    For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk. PMID:23478439

  19. SM09A and SM09B: Romaine Lettuce Breeding Lines Resistant to Dieback and with Improved Shelf-life.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    SM09A and SM09B are F8 romaine breeding lines of lettuce (Lactuca sativa L.) resistant to dieback and with good shelf-life. SM09B was selected from a cross between ‘Darkland’ and PI491224, while SM09A was developed from ‘Green Towers’ × (‘Darkland’ × PI491224). Resistance to the disease in both bree...

  20. Exposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenes.

    PubMed

    Colás-Medà, Pilar; Viñas, Inmaculada; Oliveira, Márcia; Anguera, Marina; Serrano, Jose C E; Abadias, Maribel

    2017-04-01

    Survival and virulence of foodborne pathogens can be influenced by environmental factors such as the intrinsic properties of food as well as the extrinsic properties that contribute to food shelf life (e.g., temperature and gas atmosphere). The direct contribution of food matrix characteristics on the survival of L. monocytogenes during fresh-cut fruit shelf life is not very well understood. In addition, the gastrointestinal tract is the primary route of listeriosis infection and penetration of the intestinal epithelial cell barrier is the first step in the infection process. Hence, the pathogenic potential of L. monocytogenes, measured as the capability for the organism to survive a simulated gastrointestinal tract and the proportion of cells able to subsequently adhere to and invade differentiated Caco-2 cells, subjected to fresh-cut pear and melon shelf life, was investigated. Samples were inoculated, stored at 10 °C for 7 days and evaluated after inoculation and again after 2 and 7 days of storage. A decrease in L. monocytogenes' capacity to survive a simulated gastrointestinal tract was observed with increasing storage time, regardless of the fruit matrix evaluated. Furthermore, L. monocytogenes placed on fresh-cut pear and melon was subjected to an attachment and invasion assay after crossing the simulated gastrointestinal tract. After inoculation, pathogen on fresh-cut pear showed 5-fold more capacity to adhere to Caco-2 cells than pathogen on fresh-cut melon. After 2 days of storage, L. monocytogenes grown on fresh-cut melon showed similar adhesive capacity (1.11%) than cells grown on pear (1.83%), but cells grown on melon had the higher invasive capacity (0.0093%). We can conclude that minimally processed melon could represent a more important hazard than pear under the studied shelf life.

  1. Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.

    PubMed

    Desai, Monil A; Kurve, Vikram; Smith, Brian S; Campano, Stephen G; Soni, Kamlesh; Schilling, M Wes

    2014-07-01

    Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100% carbon dioxide before shipping them to food service and retail customers. This practice extends the shelf life of retail cuts to approximately 12 d under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibition of mesophilic and lactic acid bacterial counts and enhancement of shelf life in CO2-packaged refrigerated chicken thigh samples. Meat quality, sensory differences, and microbial enumeration were evaluated for chicken thighs that were sprayed with 0, 0.5, or 1.0% vinegar. No differences were observed (P > 0.05) among treatments (control vs. 0.5 and 1.0% vinegar-treated chicken thighs) with respect to pH and Commission Internationale d'Eclairage L*a*b*for both chicken skin and the meat tissue. The difference from the control test indicated that trained panelists were not able to detect a difference (P > 0.05) in flavor between the chicken thigh treatments. The mesophilic and Lactobacillus bacterial counts were enumerated after 0, 4, 8, 12, 16, and 20 d of storage. The mesophilic bacterial load for the 1.0% vinegar treatment was less than all other treatments after 8, 12, 16, and 20 d of storage, whereas the 0.5% vinegar treatment had lower bacterial counts at d 12 than both controls and had an approximate shelf life of 16 d. For lactic acid bacteria, the vinegar 1.0% treatment had lower counts than the control treatments at d 12 and 16. The results from the study indicate that a combination of 1.0% vinegar with CO2 packaging can extend the shelf life from 12 to 20 d for chicken retail cuts without negatively affecting the quality and sensory properties of the broiler meat.

  2. The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration.

    PubMed

    Rodriguez, M B R; Junior, C A Conte; Carneiro, C S; Franco, R M; Mano, S B

    2014-01-01

    The objective of the present study was to determine the shelf life of ready-to-eat cooked chicken breast fillets (shredded) stored in atmospheres that were modified with different concentrations of CO2 and to establish a relationship between the concentration of this gas and bacterial growth. The samples were divided into 7 groups with different packaging conditions: aerobiosis, vacuum, and 10, 30, 50, 70, and 90% CO2 (with the remaining volume filled with N2). All of the samples were stored at 4 ± 2°C for 28 d. During this period, pH tests and counts of aerobic heterotrophic mesophyll bacteria (AHMB), aerobic heterotrophic psychotropic bacteria (AHPB), Enterobacteriaceae, and lactic acid bacteria (LAB) were performed, and the gas compositions of the packaging atmospheres were verified. The pH of the aerobic packages increased during storage. However, the other treatments resulted in the opposite trend, with the CO2 concentration decreasing over the first 24 h and then remaining constant until the end of experiment. A gradual increase in the AHMB, AHPB, Enterobacteriaceae, and LAB counts was observed during storage; this increase was faster in the meat that was packed under aerobiosis conditions than in the other treatments. The treatments with a CO2 concentration above 10% exhibited lower Enterobacteriaceae growth, whereas LAB growth was discrete in all of the treatments, independent of the CO2 concentration. The shelf life of the samples packed with 90% CO2 was 28 d. Based on the AHMB and AHPB counts, the shelf life was 3 times longer than for the samples packed under aerobiosis conditions (9 d). The increased package CO2 concentration caused a reduction in the growth rate of the examined bacteria (r = 0.99), and treatment with 90% CO2 appears promising as a method with which to increase the product's shelf life.

  3. Relationship between shelf-life and optical properties of Yuanhuang pear in the region of 400-1150 nm

    NASA Astrophysics Data System (ADS)

    He, Xueming; Fu, Xiaping; Rao, Xiuqin; Fang, Zhenhuan

    2016-05-01

    The main goals of this study are to investigate the potential of absorption coefficient for the prediction of water contents in `Yuanhuang' pear and analyze the relationship between the shelf-life and bulk optical properties in the range of 900-1050 nm. An automated integrating sphere (AIS) system was used to measure the total reflectance, total transmittance of pear flesh tissues in visible-Near infrared (Vis-NIR) range. These two measurements were used to estimate the absorption coefficient μa and reduced scattering coefficient μ's of pear samples by using an inverse adding doubling (IAD) light propagation model. The detection accuracy of the AIS system was verified by using both liquid (Intralipid-20% as scatterer) and solid phantom (TiO2 as scatterer, carbon black as absorber). The relative error of measurement of μ's of liquid phantom with four different concentration (0.5%,1%,1.5%,2%) at 632.8 nm, 751 nm, 833 nm are less than 10% except for 2% concentration at 833 nm, and the relative error of measurement μa and μ's of solid phantom at 525.4 nm, 632.1 nm, 710.3 nm and 780.1 nm are less than 5% except for the μa at 525.4 nm. A total of 140 samples were used to conduct the moisture measurement, and drying method was used. Predictive models for moisture content from μa data were constructed using partial least squares regression (PLSR). The coefficient of correlation of calibration set (Rc) and validation set (Rp) were 0.50 and 0.45 respectively. The relationship between the shelf-life and optical properties was analyzed by dividing pear samples into three categories according to the actual shelf-life, and calculating classification accuracy by using actual and calculated shelf-life grade.

  4. Changes in quality and biochemical parameters in 'Idared' apples during prolonged shelf life and 1-MCP treatment.

    PubMed

    Bizjak, Jan; Slatnar, Ana; Stampar, Franci; Veberic, Robert

    2012-12-01

    In this study, changes in quality and various biochemical parameters of 'Idared' apples during prolonged shelf life period after ultra-low oxygen (ULO) storage were investigated. Additionally, the impact of the postharvest application of 1-methylcyclopropene (1-MCP) on different parameters was evaluated. After the harvest, apples were stored in the ULO storage for 6 months and then exposed to room temperature. Fruit firmness, peel color, and changes in sugars, organic acids and phenolics were monitored during the 3 weeks of shelf life. Malic acid, sugars and firmness decreased at room temperature. However, the color of the apples remained unchanged. The level of citric and ascorbic acid remained constant. Levels of phenolics in the peel increased significantly, whereas remained constant in the pulp of apples. 1-MCP treatment resulted in higher amounts of fructose and glucose, malic acid and greater firmness of apples. However, 1-MCP did not influence the phenolic content, ascorbic acid or color. The results obtained indicate that the content of different health-promoting compounds of apples does not change dramatically at room temperature. At the same time these results suggest that 1-MCP could be useful for maintaining certain quality and biochemical parameters and might extend the shelf life of apples.

  5. Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese.

    PubMed

    Mastromatteo, Marianna; Conte, Amalia; Faccia, Michele; Del Nobile, Matteo Alessandro; Zambrini, Angelo Vittorio

    2014-01-01

    In this work, the effect of active coating on the shelf life of low-moisture Mozzarella cheese packaged in air and modified atmosphere (MAP) was studied. The active coating was based on sodium alginate (2%, wt/vol) and potassium sorbate (1%, wt/vol). The MAP was made up of 75% CO₂ and 25% N₂ (MAP1), 25% CO₂ and 75% N₂ (MAP2), or 50% CO₂ and 50% N₂ (MAP3). The product quality decay was assessed by monitoring microbiological and sensory changes during storage at 4, 8, and 14°C. Results showed that the combination of active coating and MAP was able to improve the preservation of low-moisture Mozzarella cheese. Specifically, the shelf life increased up to 160 d for samples stored at 4°C, and 40 and 11 d for those at 8 and 14°C, respectively. A faster quality decay for untreated samples packaged in air was observed. In particular, the Pseudomonas spp. growth and the appearance of molds were responsible for product unacceptability. The combination of active coating and MAP represents a strategic solution to prolong the shelf life of low-moisture Mozzarella cheese and to ensure the safety of the product under thermal abuse conditions.

  6. Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.

    PubMed

    Valerio, F; Di Biase, M; Huchet, V; Desriac, N; Lonigro, S L; Lavermicocca, P; Sohier, D; Postollec, F

    2015-02-01

    This study aims at the characterisation of growth behaviour of three strains of Bacillus amyloliquefaciens, isolated from ropy bread (ATCC8473), wheat grain (ISPA-S109.3) and semolina (ISPA-N9.1) to estimate rope spoilage risk in pan bread during shelf-life using the Sym'Previus tool. Cardinal values and growth/no growth boundaries were determined in broth, while artificial spore inoculations were performed in dough for various pan bread recipes to compare experimental counts with in silico growth simulations. Finally, two storage scenarios were tested to determine the probability to reach a spoilage threshold during bread shelf-life. Similarly to the safety criteria fixed for Listeria monocytogenes contamination in foodstuff complying with EC regulation, a potential rope spoilage threshold was arbitrary fixed at 5 log CFU/g for B. amyloliquefaciens. This study further underlines a higher rope spoilage potential of the ISPA strains as compared to the ATCC strain, thus emphasizing the interest to characterise both wild strains and reference strain to account for biological variability. In conclusion, this study showed that available decision making tools which are largely recognized to predict behaviour of pathogenic strains, shall also be used with spoilage strains to help maintain food quality and extend shelf-life.

  7. A Comparison Study: The New Extended Shelf Life Isopropyl Ester PMR Technology versus The Traditional Methyl Ester PMR Approach

    NASA Technical Reports Server (NTRS)

    Alston, William B.; Scheiman, Daniel A.; Sivko, Gloria S.

    2005-01-01

    Polymerization of Monomeric Reactants (PMR) monomer solutions and carbon cloth prepregs of PMR II-50 and VCAP-75 were prepared using both the traditional limited shelf life methanol based PMR approach and a novel extended shelf life isopropanol based PMR approach. The methyl ester and isopropyl ester based PMR monomer solutions and PMR prepregs were aged for up to four years at freezer and room temperatures. The aging products formed were monitored using high pressure liquid chromatography (HPLC). The composite processing flow characteristics and volatile contents of the aged prepregs were also correlated versus room temperature storage time. Composite processing cycles were developed and six ply cloth laminates were fabricated with prepregs after various extended room temperature storage times. The composites were then evaluated for glass transition temperature (Tg), thermal decomposition temperature (Td), initial flexural strength (FS) and modulus (FM), long term (1000 hours at 316 C) thermal oxidative stability (TOS), and retention of FS and FM after 1000 hours aging at 316 C. The results for each ester system were comparable. Freezer storage was found to prevent the formation of aging products for both ester systems. Room temperature storage of the novel isopropyl ester system increased PMR monomer solution and PMR prepreg shelf life by at least an order of magnitude while maintaining composite properties.

  8. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.

    PubMed

    Mills, John; Donnison, Andrea; Brightwell, Gale

    2014-09-01

    Vacuum-packaging and stringent control of storage temperatures enable the export of meat to distant markets, supplying a chilled product that can favourably compete with local fresh meats. To save fuel and reduce emissions, the speed of ships travelling to international markets has decreased resulting in requirement for the shelf-life of chilled lamb to be extended beyond the recognised time of 60-70 days. Growth of microorganisms and ability to cause spoilage of vacuum-packed lamb are dependent on many factors, including the type and initial concentration of spoilage bacteria, meat pH, water activity, availability of substrates, oxygen availability and, most importantly, storage time and temperature of the packaged product. This paper reviews the existing knowledge of the spoilage bacteria affecting vacuum-packed lamb, discusses the impact of these bacteria on product quality, shelf-life and spoilage, and concludes that under specified conditions the shelf-life of chilled lamb can be extended to beyond 70 days.

  9. Assessing the shelf-life of cost-efficient conservation plans in Canada's farmland.

    PubMed

    Robillard, Cassandra M; Kerr, Jeremy T

    2016-12-19

    High conservation costs within agricultural regions warrant spatial prioritization approaches that explicitly consider land prices, to produce reserve sets that accomplish targets efficiently. However, land use changes within these regions, and delays between plan design and implementation, may render optimized plans obsolete before implementation occurs. An initiative to acquire and restore habitat for species at risk in Canada's farmland was simulated to measure the shelf-life of cost-efficient conservation plans, given observed changes in land acquisition costs and in agricultural intensity from Censuses of Agriculture from 1986 to 2011. For each year of data, these "costs" were mapped and conservation plans designed using Marxan. Plans were then compared to test for changes through time in the arrangement of high-priority sites, and in the total cost of the potential plans. For acquisition costs, the savings from accounting for prices during site selection were also measured. Results from the separate analyses converged in general trends. Land acquisition costs and land use intensity generally rose through time independent of inflation, albeit differently between regions. Accounting for land price variation in space lowered the cost of conservation solutions, decreased the variability of costs, and increased the number of unique solutions to choose between. Despite the costs of plans rising through time, the need to focus conservation efforts on particular areas remained consistent. Delaying conservation in these critical areas reduces what optimized conservation plans can achieve. Rapid conservation action is cost effective in this case, even with moderate levels of uncertainty in how to implement restoration goals. This article is protected by copyright. All rights reserved.

  10. Short communication: Effect of active food packaging materials on fluid milk quality and shelf life.

    PubMed

    Wong, Dana E; Goddard, Julie M

    2014-01-01

    Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose hydrolysis. In prior work, lactase was covalently bound to low-density polyethylene using polyethyleneimine and glutaraldehyde cross-linkers to form the packaging film. Because of the potential contaminants of proteases, lipases, and spoilage organisms in typical enzyme preparations, the goal of the current work was to determine the effect of immobilized-lactase active packaging technology on unanticipated side effects, such as shortened shelf-life and reduced product quality. Results suggested no evidence of lipase or protease activity on the active packaging films, indicating that such active packaging films could enable in-package lactose hydrolysis without adversely affecting product quality in terms of dairy protein or lipid stability. Storage stability studies indicated that lactase did not migrate from the film over a 49-d period, and that dry storage resulted in 13.41% retained activity, whereas wet storage conditions enabled retention of 62.52% activity. Results of a standard plate count indicated that the film modification reagents introduced minor microbial contamination; however, the microbial population remained under the 20,000 cfu/mL limit through the manufacturer's suggested 14-d storage period for all film samples. This suggests that commercially produced immobilized lactase active packaging should use purified cross-linkers and enzymes. Characterization of unanticipated effects of active packaging on food quality reported here is important in demonstrating the commercial potential of such technologies.

  11. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality.

    PubMed

    Siefarth, Caroline; Tran, Thi Bich Thao; Mittermaier, Peter; Pfeiffer, Thomas; Buettner, Andrea

    2014-05-15

    This first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C) to a stirred yoghurt gel after culturing. For comparison, a convectional (CV) heating process was also applied. The aim was to increase the yoghurt shelf-life, by preventing post-acidification and the growth of yeasts and molds. At the same time, the viability of lactic acid bacteria (LAB) was investigated in view of existing legal regulations for yoghurts. Additionally, the yoghurt color, aroma and taste profiles were evaluated. It was found that the application of RF heating was effective for the rapid attainment of homogenous temperatures of 58 and 65 °C, respectively. For RF heating at 72 °C, it was not possible to establish a stable heating regime, since in some cases, there was significant overheating followed by strong contraction of the yoghurt curd and whey separation. Hence, it was decided not to continue with the RF heating series at 72 °C. In the case of CV heating, heat transfer limitations were observed, and prolonged heating was required. Nevertheless, we showed that yeasts and molds survived neither the RF nor CV heat treatment. LAB were found not to survive the CV treatment, but these beneficial microorganisms were still present in reduced numbers after RF heating to 58 and 65 °C. This important observation is most likely related to the mildness of RF treatment. While post-acidification was not observed on yoghurt storage, slight color changes occurred after heat treatment. The flavor and taste profiles were shown to be similar to the reference product. Furthermore, a trained sensory panel was not able to distinguish between, for example, the reference yoghurt and the RF 65 °C sample by triangular testing (α = 5%), showing the potential of novel strategies for further improvements of heat-treated yoghurt.

  12. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

    PubMed Central

    Siefarth, Caroline; Tran, Thi Bich Thao; Mittermaier, Peter; Pfeiffer, Thomas; Buettner, Andrea

    2014-01-01

    This first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C) to a stirred yoghurt gel after culturing. For comparison, a convectional (CV) heating process was also applied. The aim was to increase the yoghurt shelf-life, by preventing post-acidification and the growth of yeasts and molds. At the same time, the viability of lactic acid bacteria (LAB) was investigated in view of existing legal regulations for yoghurts. Additionally, the yoghurt color, aroma and taste profiles were evaluated. It was found that the application of RF heating was effective for the rapid attainment of homogenous temperatures of 58 and 65 °C, respectively. For RF heating at 72 °C, it was not possible to establish a stable heating regime, since in some cases, there was significant overheating followed by strong contraction of the yoghurt curd and whey separation. Hence, it was decided not to continue with the RF heating series at 72 °C. In the case of CV heating, heat transfer limitations were observed, and prolonged heating was required. Nevertheless, we showed that yeasts and molds survived neither the RF nor CV heat treatment. LAB were found not to survive the CV treatment, but these beneficial microorganisms were still present in reduced numbers after RF heating to 58 and 65 °C. This important observation is most likely related to the mildness of RF treatment. While post-acidification was not observed on yoghurt storage, slight color changes occurred after heat treatment. The flavor and taste profiles were shown to be similar to the reference product. Furthermore, a trained sensory panel was not able to distinguish between, for example, the reference yoghurt and the RF 65 °C sample by triangular testing (α = 5%), showing the potential of novel strategies for further improvements of heat-treated yoghurt.

  13. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging.

    PubMed

    Mastromatteo, Marianna; Danza, Alessandra; Conte, Amalia; Muratore, Giuseppe; Del Nobile, Matteo Alessandro

    2010-12-15

    In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O(2); 95% CO(2)). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000 ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6 days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of

  14. SRNL PHASE II SHELF LIFE STUDIES - SERIES 1 ROOM TEMPERATURE AND HIGH RELATIVE HUMIDITY

    SciTech Connect

    Mickalonis, J.; Duffey, J.

    2012-09-12

    The Savannah River National Laboratory (SRNL) Phase II, Series 1 shelf-life corrosion testing for the Department of Energy Standard 3013 container is presented and discussed in terms of the localized corrosion behavior of Type 304 stainless steel in contact with moist plutonium oxide and chloride salt mixtures and the potential impact to the 3013 inner container. This testing was designed to address the influence of temperature, salt composition, initial salt moisture, residual stress and type of oxide/salt contact on the relative humidity inside a 3013 container and the initiation and propagation of localized corrosion, especially stress corrosion cracking. The integrated plan is being conducted by Los Alamos National Laboratory and SRNL. SRNL is responsible for conducting a corrosion study in small scale vessels containing plutonium oxide and chloride salts under conditions of humidity, temperature and oxide/salt compositions both within the limits of 3013 storage conditions as well as beyond the 3013 storage requirements to identify margins for minimizing the initiation of stress corrosion cracking. These worst case conditions provide data that bound the material packaged in 3013 containers. Phase I of this testing was completed in 2010. The Phase II, Series 1 testing was performed to verify previous results from Phase I testing and extend our understanding about the initiation of stress corrosion cracking and pitting that occur in 304L under conditions of room temperature, high humidity, and a specific plutonium oxide/salt chemistry. These results will aid in bounding the safe storage conditions of plutonium oxides in 3013 containers. A substantial change in the testing was the addition of the capability to monitor relative humidity during test exposure. The results show that under conditions of high initial moisture ({approx}0.5 wt%) and room temperature stress corrosion cracking occurred in 304L teardrop coupons in contact with the oxide/salt mixture at times

  15. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.

    PubMed

    Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K

    2015-05-01

    The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531(T), as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity. Evaluation of bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread quality and higher safety due to an extended shelf life, and therefore meeting consumer needs for good quality and preservatives-free food products.

  16. The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food.

    PubMed

    Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg

    2016-07-28

    Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners' acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly trained descriptive panelists for sensory attributes related to oxidation. Samples without preservatives were chosen for the acceptability test, since the differences in sensory characteristics over storage time were more distinguishable in those samples. Pet owners evaluated samples for aroma, appearance and overall liking. Descriptive sensory analysis detected significant changes in oxidized-related sensory characteristics over storage time. However, the differences for CBPM samples were more pronounced and directional. The consumer study showed no differences in pet owners' acceptability for BMBM samples. However, the noticeable increase in aroma characteristics (rancid aroma 0.33-4.21) in CBPM samples over storage time did have a negative effect on consumer's liking (overall liking 5.52-4.95).

  17. Shelf-life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films.

    PubMed

    Rivera, Carmen Susana; Blanco, Domingo; Salvador, María Luisa; Venturini, María Eugenia

    2010-05-01

    The aim of this study was to design a modified atmosphere packaging suitable for Tuber melanosporum and Tuber aestivum truffles that extend their shelf life and their availability as a fresh product. Their respiration rates were determined by O(2) depletion and CO(2) formation in closed systems performed at different temperatures: 4, 10, and 23 degrees C. The results were fitted by exponential equations and derivatives of these equations were used to obtain the experimental respiration rates. Our results revealed high respiration rates in both species of truffles and respiratory quotients (RQ) higher than 1 in all the cases studied. A linear dependence of respiration rate, both R(O2) and R(CO2), on O(2) concentration was revealed. A mathematical model was used to predict the evolution of the gaseous composition at 4 degrees C in the interior of polypropylene trays (250 mL) heat sealed with 4 microperforated films of different transmission rates. A microperforated film with 2 holes (90 x 50 microm) was selected to produce an internal atmosphere of 15%CO(2)/7%O(2) at 4 degrees C. The predicted atmosphere composition was confirmed by the experimental results. The quality and microbiological characteristics of fresh truffles, packaged in these conditions, revealed that the microbial counts of pseudomonads and Enterobacteriaceae were decreased, the weight loss was reduced, the typical hard texture was maintained, and the development of mycelium growth was delayed, enabling good scores for aroma and flavor, and therefore prolonging the shelf life of T. melanosporum and T. aestivum truffles to 28 and 21 d, respectively. Practical Application: This study describes the benefits of using MAP with microperforated films in the postharvest storage of Tuber melanosporum and Tuber aestivum fresh truffles. The shelf life of T. aestivum is prolonged to 21 d and of T. melanosporum to beyond 28 d increasing the possibilities for a foreign market.

  18. Investigation of shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt.

    PubMed

    Kutyauripo, Josphat; Parawira, Wilson; Tinofa, Sharai; Kudita, Ivy; Ndengu, Clement

    2009-02-28

    The effect of removing the second step of malt conversion in the brewing of Chibuku beer was investigated with the intention of extending the shelf-life of the product. Chibuku was brewed in the laboratory scale fermenters using Delta Beverages' standard brewing procedure. A variation was made where the second malt conversion was not conducted on one brew. The effect of increasing pasteurisation time was also investigated. The extension of shelf-life was determined by following the physicochemical and the sensory profile of the products for a period of ten days under sub-tropical ambient conditions. Ethanol productions were similar between the control and test beers (without second conversion malt). A product with overall acceptability of 70% was made from the brew without the second malt conversion and with 15 min pasteurisation at 80 degrees C. The product was, however, low in bite and head retention, but had less bacterial load, decreased acid production, and improved keeping quality by at least two days. However, due to contamination of the pitching yeast with lactic acid bacteria (LAB), total acids rapidly increased after 168 h and caused unacceptable sourness. Increasing pasteurisation time to 20 min reduced bacterial load of the wort to figures as low as 2 x 10(3) cfu/ml. General hygiene levels of the brewery were acceptable and no coliforms were detected in the product or contact surfaces along the production line. Bacterial contamination of the product mainly comes from the raw materials with pasteurisation greatly reducing this load. If improved, the procedure has the potential of extending the shelf-life of the beer to beyond 168 h.

  19. Reliability, Maintainability, and Life Cycle Cost Effects of Commercial Off-the-Shelf Equipment. Volume I. Technical Results.

    DTIC Science & Technology

    1983-02-01

    DEIECOMt4ERCIAL DETERMINE/ PREDICT CONDUCT 4ORMALIZE FF-THE-SHELF RELIABILITY AND LCC LCC VALUES LFiTE4TIV ANALYSI--,jMAINTAINABILITY SV LUES D ASSIGN...NUMSER RADC-TR-83-29 Vol I (of two) ,b -A/9 Y!2 _5- 4. TITLE (and Subelft.) S. TYPE OF REPORT 6 PERIOD COVERED RELIABILITY , MAINTAINABILITY, AND LIFE...environment. The guidelines were to define for a Program Manager the advantages/disadvantages of each class in terms of reliability , maintainability, cost

  20. Method for extending the useful shelf-life of refrigerated red blood cells by flushing with inert gas

    DOEpatents

    Bitensky, Mark W.; Yoshida, Tatsuro

    1997-01-01

    Method using oxygen removal for extending the useful shelf-life of refrigerated red blood cells. A cost-effective, 4.degree. C. storage procedure that preserves red cell quality and prolongs post-transfusion in vivo survival is described. Preservation of adenosine triphosphate levels and reduction in hemolysis and in membrane vesicle production of red blood cells stored at 4.degree. C. for prolonged periods of time is achieved by removing oxygen therefrom at the time of storage; in particular, by flushing with an inert gas. Adenosine triphosphate levels of the stored red blood cells are boosted in some samples by addition of ammonium phosphate.

  1. Method for extending the useful shelf-life of refrigerated red blood cells by flushing with inert gas

    DOEpatents

    Bitensky, M.W.; Yoshida, Tatsuro

    1997-04-29

    A method is disclosed using oxygen removal for extending the useful shelf-life of refrigerated red blood cells. A cost-effective, 4 C storage procedure that preserves red cell quality and prolongs post-transfusion in vivo survival is described. Preservation of adenosine triphosphate levels and reduction in hemolysis and in membrane vesicle production of red blood cells stored at 4 C for prolonged periods of time is achieved by removing oxygen from the red blood cells at the time of storage; in particular, by flushing with an inert gas. Adenosine triphosphate levels of the stored red blood cells are boosted in some samples by addition of ammonium phosphate. 4 figs.

  2. Effect of oxygen-absorbing packaging on the shelf life of a liquid-based component of military operational rations.

    PubMed

    Gomes, Carmen; Castell-Perez, M Elena; Chimbombi, Ezekiel; Barros, Frederico; Sun, Dazhi; Liu, Jia Daniel; Sue, Hung-Jue; Sherman, Peter; Dunne, Patrick; Wright, Alan O

    2009-01-01

    Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO(2)RB(R)) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO(2)RB and regular MRE pouches without the O(2)-absorber were conducted for 3 mo at 51.7 degrees C (125 degrees F), and 6 mo at 37.8 degrees C (100 degrees F) by measuring oxygen concentration (Mocon O(2)-analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 degrees C (80 degrees F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO(2)RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 degrees C (80 degrees F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO(2)RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO(2)RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 degrees C

  3. The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food

    PubMed Central

    Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg

    2016-01-01

    Simple Summary Sensory analysis was used to determine the changes due to the storage time on extruded pet food prepared from two different rendered protein meals: (i) beef meat and bone meal (BMBM); (ii) chicken byproduct meal (CPBM). Extrusion is a process where feed is pressed through a die in order to create shapes and increase digestibility. Descriptive sensory analysis using a human panel found an increase in undesirable sensory attributes (e.g., oxidized oil, rancid) in extruded pet food over storage time, especially the one prepared from chicken by product meal without antioxidants. The small increase in oxidized and rancid aromas of BMBM samples did not affect pet owners’ acceptability of the products. CPBM samples without antioxidants showed a notable increase in oxidized and rancid aroma over storage time and, thus, affected product acceptability negatively. This finding indicated that human sensory analysis can be used as a tool to track the changes of pet food characteristics due to storage, as well as estimate the shelf-life of the products. Abstract Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products’ shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners’ acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly

  4. Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

    NASA Astrophysics Data System (ADS)

    Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K. P.; Sarma, K. S. S.

    2017-02-01

    Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

  5. Ice Shelf Microbial Ecosystems in the High Arctic and Implications for Life on Snowball Earth

    NASA Astrophysics Data System (ADS)

    Vincent, W. F.; Gibson, J. A. E.; Pienitz, R.; Villeneuve, V.; Broady, P. A.; Hamilton, P. B.; Howard-Williams, C.

    The Ward Hunt Ice Shelf (83°N, 74°W) is the largest remaining section of thick (>10m) landfast sea ice along the northern coastline of Ellesmere Island, Canada. Extensive meltwater lakes and streams occur on the surface of the ice and are colonized by photosynthetic microbial mat communities. This High Arctic cryo-ecosystem is similar in several of its physical, biological and geochemical features to the McMurdo Ice Shelf in Antarctica. The ice-mats in both polar regions are dominated by filamentous cyanobacteria but also contain diatoms, chlorophytes, flagellates, ciliates, nematodes, tardigrades and rotifers. The luxuriant Ward Hunt consortia also contain high concentrations (107-108cm-2) of viruses and heterotrophic bacteria. During periods of extensive ice cover, such as glaciations during the Proterozoic, cryotolerant mats of the type now found in these polar ice shelf ecosystems would have provided refugia for the survival, growth and evolution of a variety of organisms, including multicellular eukaryotes.

  6. Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration.

    PubMed

    Sattin, E; Andreani, N A; Carraro, L; Fasolato, L; Balzan, S; Novelli, E; Squartini, A; Telatin, A; Simionati, B; Cardazzo, B

    2016-08-01

    Dairy products are perishable and have to be preserved from spoilage during the food chain to achieve the desired shelf-life. Ricotta is a typical Italian soft dairy food produced by heat coagulation of whey proteins and is considered to be a light and healthy product. The shelf-life of Ricotta could be extended, as required by the international food trade market; however, heat resistant microflora causes spoilage and poses issues regarding the safety of the product. Next-generation sequencing (NGS) applied to the Ricotta samples defined the composition of the microbial community in-depth during the shelf-life. The analysis demonstrated the predominance of spore-forming bacteria throughout the shelf-life, mostly belonging to Bacillus, Paenibacillus and Clostridium genera. A strain involved in spoilage and causing a pink discolouration of Ricotta was isolated and characterised as Bacillus mycoides/weihenstephanensis. This is the first report of a food discolouration caused by a toxigenic strain belonging to the Bacillus cereus group that resulted the predominant strain in the community of the defective ricotta. These results suggest that the processing of raw materials to eliminate spores and residual microflora could be essential for improving the quality and the safety of the product and to extend the shelf-life of industrial Ricotta.

  7. Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

    PubMed Central

    Lignou, Stella; Parker, Jane K.; Baxter, Charles; Mottram, Donald S.

    2014-01-01

    The flavour profiles of two genotypes of Charentais cantaloupe melons (medium shelf-life and long shelf-life), harvested at two distinct maturities (immature and mature fruit), were investigated. Dynamic headspace extraction (DHE), solid-phase extraction (SPE), gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry/mass spectrometry (GC–O/MS) were used to determine volatile and semi-volatile compounds. Qualitative descriptive analysis (QDA) was used to assess the organoleptic impact of the different melons and the sensory data were correlated with the chemical analysis. There were significant, consistent and substantial differences between the mature and immature fruit for the medium shelf-life genotype, the less mature giving a green, cucumber character and lacking the sweet, fruity character of the mature fruit. However, maturity at harvest had a much smaller impact on the long shelf-life melons and fewer differences were detected. These long shelf-life melons tasted sweet, but lacked fruity flavours, instead exhibiting a musty, earthy character. PMID:24262549

  8. Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.

    PubMed

    Lignou, Stella; Parker, Jane K; Baxter, Charles; Mottram, Donald S

    2014-04-01

    The flavour profiles of two genotypes of Charentais cantaloupe melons (medium shelf-life and long shelf-life), harvested at two distinct maturities (immature and mature fruit), were investigated. Dynamic headspace extraction (DHE), solid-phase extraction (SPE), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used to determine volatile and semi-volatile compounds. Qualitative descriptive analysis (QDA) was used to assess the organoleptic impact of the different melons and the sensory data were correlated with the chemical analysis. There were significant, consistent and substantial differences between the mature and immature fruit for the medium shelf-life genotype, the less mature giving a green, cucumber character and lacking the sweet, fruity character of the mature fruit. However, maturity at harvest had a much smaller impact on the long shelf-life melons and fewer differences were detected. These long shelf-life melons tasted sweet, but lacked fruity flavours, instead exhibiting a musty, earthy character.

  9. Effect of whey protein isolate-pullulan edible coatings on the quality and shelf life of freshly roasted and freeze-dried Chinese chestnut.

    PubMed

    Gounga, M E; Xu, S-Y; Wang, Z; Yang, W G

    2008-05-01

    Harvested chestnut is characterized by a short shelf life, exposing many Chinese producers to a storage problem as product losses are very high. The objective of this study was to develop a suitable technology to extend the shelf life of harvested chestnut fruits for commercial use. The effect of whey protein isolate-pullulan (WPI-Pul) coating on fresh-roasted chestnuts (FRC) and roasted freeze-dried chestnut (RFDC) quality and shelf life was studied under 2 different storage temperature (4 and 20 degrees C) conditions. Coatings were formed directly onto the surface of the fruits by dipping them into a film solution. SEM micrographs showed homogeneous WPI-Pul to cover the whole surface of chestnut with good adherence and perfect integrity. Moisture loss or gain, fruit quality, and shelf life were evaluated by weight loss or gain, surface color development, and visible decay during the storage period of 15 to 120 d at 4 and 20 degrees C, respectively. WPI-Pul coating had a low, yet significant effect on reducing moisture loss and decay incidence of FRC, hence delaying changes in their external color. The results were satisfactory when the coating was done with freeze-drying at low temperature storage, thus improving the quality and increasing the shelf life. This provides an alternative strategy to minimize the significant losses in harvested chestnut.

  10. Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions.

    PubMed

    Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Siroli, Lorenzo; Patrignani, Francesca; Dalla Rosa, Marco; Rocculi, Pietro

    2016-10-05

    Vacuum impregnation (VI) is a processing operation that permits the impregnation of fruit and vegetable porous tissues with a fast and more homogeneous penetration of active compounds compared to the classical diffusion processes. The objective of this research was to investigate the impact on VI treatment with the addition of calcium lactate on qualitative parameters of minimally processed melon during storage. For this aim, this work was divided in 2 parts. Initially, the optimization of process parameters was carried out in order to choose the optimal VI conditions for improving texture characteristics of minimally processed melon that were then used to impregnate melons for a shelf-life study in real storage conditions. On the basis of a 2(3) factorial design, the effect of Calcium lactate (CaLac) concentration between 0% and 5% and of minimum pressure (P) between 20 and 60 MPa were evaluated on color and texture. Processing parameters corresponding to 5% CaLac concentration and 60 MPa of minimum pressure were chosen for the storage study, during which the modifications of main qualitative parameters were evaluated. Despite of the high variability of the raw material, results showed that VI allowed a better maintenance of texture during storage. Nevertheless, other quality traits were negatively affected by the application of vacuum. Impregnated products showed a darker and more translucent appearance on the account of the alteration of the structural properties. Moreover microbial shelf-life was reduced to 4 d compared to the 7 obtained for control and dipped samples.

  11. Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment.

    PubMed

    López-Caballero, M E; Pérez-Mateos, M; Borderías, J A; Montero, P

    2000-10-01

    The present study has investigated the application of high pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and high-pressure treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas high-pressure treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage. Consequently, a combination of vacuum packaging and high-pressure treatment would appear to be beneficial in prolonging freshness and preventing spotting.

  12. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds.

    PubMed

    Castillejo, Noelia; Martínez-Hernández, Ginés Benito; Gómez, Perla A; Artés, Francisco; Artés-Hernández, Francisco

    2016-03-01

    Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

  13. Mould spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

    PubMed

    Axel, Claudia; Zannini, Emanuele; Arendt, Elke K

    2016-03-15

    Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.

  14. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.

    PubMed

    Viuda-Martos, M; Ruiz-Navajas, Y; Fernández-López, J; Pérez-Alvarez, J A

    2010-07-01

    The objective of this work was to study the effect of adding orange dietary fibre (1%), rosemary essential oil (0.02%) or thyme essential oil (0.02%) and the storage conditions on the quality characteristics and the shelf-life of mortadella, a bologna-type sausage. The moisture, fat, ash content and colour coordinates lightness (L*) and yellowness (b*) were affected by the fibre content. The treatments analysed lowered the levels of residual nitrite (57.56% and 57.61%) and the extent of lipid oxidation, while analysis of the samples revealed the presence of the flavonoids, hesperidin and narirutin. No enterobacteria or psychotropic bacteria were found in any of the treatments. The treated samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. Sensorially, the most appreciated sample was the one containing orange dietary fibre and rosemary essential oil, stored in vacuum packaging. Orange dietary fibre and spice essential oils could find a use in the food industry to improve the shelf-life of meat products.

  15. Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa).

    PubMed

    Treviño-Garza, Mayra Z; García, Santos; del Socorro Flores-González, Ma; Arévalo-Niño, Katiushka

    2015-08-01

    Edible active coatings (EACs) based on pectin, pullulan, and chitosan incorporated with sodium benzoate and potassium sorbate were employed to improve the quality and shelf life of strawberries. Fruits were washed, disinfected, coated by dipping, packed, and stored at 4 °C for 15 d. Application of EACs reduced (P < 0.05) weight loss and fruit softening and delayed alteration of color (redness) and total soluble solids content. In contrast, pH and titratable acidity were not affected (P > 0.05) throughout storage, and ascorbic acid content was maintained in pectin-EAC coated strawberries. Microbiological analyses showed that application of EACs reduced (P < 0.05) microbial growth (total aerobic counts, molds, and yeasts) on strawberries. Chitosan-EAC coated strawberries presented the best results in microbial growth assays. Sensory quality (color, flavor, texture, and acceptance) improved and decay rate decreased (P < 0.05) in pectin-EAC, pullulan-EAC, and chitosan-EAC coated strawberries. In conclusion, EACs based on polysaccharides improved the physicochemical, microbiological, and sensory characteristics, increasing the shelf life of strawberries from 6 (control) to 15 d (coated fruits).

  16. Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage.

    PubMed

    Peña-Estévez, María E; Artés-Hernández, Francisco; Artés, Francisco; Aguayo, Encarna; Martínez-Hernández, Ginés Benito; Galindo, Alejandro; Gómez, Perla A

    2016-10-15

    This study investigated the influence of sustained deficit irrigation (SDI, 78% less water supply than the reference evapotranspiration, ET0) compared to a control (100% ET0) on the physicochemical and sensory qualities and health-promoting compounds of pomegranate arils stored for 14days at 5°C. Prior to processing, the fruits were stored for 0, 30, 60 or 90days at 5°C. The effect of the pre-processing storage duration was also examined. Physicochemical and sensory qualities were kept during the storage period. Arils from SDI fruit had lower punicalagin-α and ellagic acid losses than the control (13% vs 50%). However, the anthocyanin content decreased during the shelf-life (72%) regardless of the treatment. The ascorbic acid slight decreased. Arils from SDI experienced glucose/fructose ratio loss (19%) lower than that of the control (35%). In general, arils from SDI showed better quality and health attributes during the shelf-life than did the control samples.

  17. Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage.

    PubMed

    Jeyakumari A; George Ninan; Joshy C G; Parvathy U; Zynudheen A A; Lalitha K V

    2016-04-01

    In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.91 % protein, 2.76 % fat and 0.95 % ash. Restructured products were prepared in three different formulations by incorporating corn starch (10 %) and chitosan (0.75 %). Formulation containing only corn starch (10 %) was served as control. In all the formulations, mono unsaturated fatty acids were higher (45.14 %). The total volatile base nitrogen (TVB-N) showed an increasing trend and it was found to be higher in control (4.8 mg/100 g) on 10(th) day than the chitosan incorporated sample (3.5-4.2 mg/100 g) on 17(th) day during chill storage. Similarly, peroxide value (PV) was found to higher (8.85 milliequivalent of O2/kg) in control than the chitosan incorporated sample (4.5-6.8 milliequivalent of O2/kg) on 10(th) day. All the three formulations had an acceptable level of thiobarbituric acid (TBA) value that ranged between 0.023-0.098 mg of malanoldehyde/kg during chilled storage. Based on the sensory and microbiological analysis, products prepared without chitosan had a shelf life of 10 day whereas, products incorporated with chitosan had an extended shelf life of 17 day.

  18. Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.).

    PubMed

    Chen, Zhao; Zhu, Chuanhe; Han, Ziqiang

    2011-06-01

    Effects of aqueous chlorine dioxide (ClO(2)) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80 mg/l ClO(2) solutions for 5, 10, and 15 min, respectively. Mulberries were then rinsed with potable tap water for 1 min and stored at -1°C for 14 d. ClO(2) treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO(2) concentration and treatment time were significant factors affecting ClO(2) treatment. The shelf-life of the samples treated by 60 mg/l ClO(2) for 15 min was extended to 14 d compared to 8 d for the control. No ClO(2), ClO(2)(-), or ClO(3)(-) residues were detected in samples treated by 60 mg/l ClO(2) for 15 min. These results indicated that ClO(2) treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues.

  19. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork.

    PubMed

    Chantarasataporn, Patomporn; Tepkasikul, Preenapha; Kingcha, Yutthana; Yoksan, Rangrong; Pichyangkura, Rath; Visessanguan, Wonnop; Chirachanchai, Suwabun

    2014-09-15

    Water-based chitosans in the forms of oligochitosan (OligoCS) and nanowhisker chitosan (CSWK) are proposed as a novel food preservative based on a minced pork model study. The high surface area with a positive charge over the neutral pH range (pH 5-8) of OligoCS and CSWK lead to an inhibition against Gram-positive (Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) and Gram-negative microbes (Salmonella enteritidis and Escherichia coli O157:H7). In the minced pork model, OligoCS effectively performs a food preservative for shelf-life extension as clarified from the retardation of microbial growth, biogenic amine formation and lipid oxidation during the storage. OligoCS maintains almost all myosin heavy chain protein degradation as observed in the electrophoresis. The present work points out that water-based chitosan with its unique morphology not only significantly inhibits antimicrobial activity but also maintains the meat quality with an extension of shelf-life, and thus has the potential to be used as a food preservative.

  20. Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage.

    PubMed

    Kaushik, Neelima; Kaur, Barjinder P; Rao, P Srinivasa

    2014-10-01

    This study attempts to report the effect of high pressure processing (100, 200 and 300 MPa for 5, 10 and 15 min at 27 ± 2 ℃) on quality and shelf life extension of 'Bombai' variety peeled litchi fruits during refrigerated storage (5 ℃). High pressure processing significantly increased total colour difference, browning index, drip loss and total soluble solids, whereas pH decreased after processing. Also, ascorbic acid content significantly decreased after high pressure processing and retention of 83.5% was observed. Texture profile analysis showed that pressurization significantly affected firmness and increased cohesiveness, gumminess, springiness and chewiness of litchi fruits. Pressure-induced firming effect was observed at 100 and 200 MPa pressure. A maximum of 3.29, 3.24 and 3.77 log10 cycles reduction in aerobic mesophiles, yeast & mold and psychrotrophs count, respectively, was achieved after pressurization of 300 MPa for 10 and 15 min treatments. During storage, samples treated at 300 MPa for 10 and 15 min showed relatively minimal changes in physico-chemical attributes, textural parameters and maintained lower viable microbial counts. Treatments at 300 MPa for 10 min and 15 min were found to enhance the shelf life of litchi fruits up to 32 days as compared to 12 days of untreated during refrigerated storage (5 ℃).

  1. Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio.

    PubMed

    Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela

    2012-08-01

    The efficacy of pulsed light to improve the safety of carpaccio has been investigated. Beef and tuna slices were superficially inoculated with approximately 3 log cfu/cm2 of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium and Vibrio parahaemolyticus. Fluences of 0.7, 2.1, 4.2, 8.4 and 11.9 J/cm2 were assayed. Colour, sensory and shelf-life studies were carried out. Treatments at 8.4 and 11.9 J/cm2 inactivated the selected pathogens approximately by 1 log cfu/cm2, although they modified the colour parameters and had a negative effect on the sensory quality of the product. The raw attributes were not affected by fluences of 2.1 and 4.2J/cm2 immediately after the treatment, although changes were observed during storage. The inactivation obtained with these fluences was lower than 1 log cfu/cm2, which may not be negligible in case of cross-contamination at a food plant or at a food service facility. Pulsed light showed a greater impact on the sensory quality of tuna carpaccio compared to beef. None of the fluences assayed extended the shelf-life of either product.

  2. Efficacy of antimicrobial pullulan-based coating to improve internal quality and shelf-life of chicken eggs during storage.

    PubMed

    Morsy, Mohamed K; Sharoba, Ashraf M; Khalaf, Hassan H; El-Tanahy, Hassan H; Cutter, Catherine N

    2015-05-01

    There has been a growing interest in the use of natural materials as a delivery mechanism for antimicrobials and coatings in foods. The aim of the present study was to evaluate the effectiveness of pullulan coatings to improve internal quality and shelf-life of fresh eggs during 10 wk of storage at 25 and 4 °C. Three treatments of eggs were evaluated as follows; non-coated (control; C), coated with pullulan (P), and coated with pullulan containing nisin (N). The effects of the pullulan coatings on microbiological qualities, physical properties, and freshness parameters were investigated and compared with non-coated eggs. For non-coated eggs, as storage time increased, yolk index, albumen index, and Haugh unit value decreased and weight loss increased. However, pullulan coatings (P or N) minimized weight loss (<1.5%) and preserved the albumen and yolk quality of eggs (with a final B grade) 3 wk longer than non-coated eggs at 25 °C. At 4 °C, both P- and N-coated eggs went from AA to A grade after 9 wk and maintained the grade for 10 wk (4 wk longer than that of non-coated eggs). This study is the first to demonstrate that pullulan coatings can preserve the internal quality, prolong the shelf-life, and minimize weight loss of fresh eggs.

  3. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

    PubMed

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2016-07-01

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7-11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads.

  4. Effects of Scrophularia striata water extract on quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillets during superchilled storage

    PubMed Central

    Jebelli Javan, A; Bolandi, M; Jadidi, Z; Parsaeimehr, M; Javaheri Vayeghan, A

    2015-01-01

    The purpose of this study was to evaluate the effects of Scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. Fish samples were treated with 1% and 3% S. striata water extract and then stored at -2°C for 20 days. The samples were analyzed periodically for chemical, microbial and sensory characteristics. Results indicated that incorporation of S. striata water extract on rainbow fillets caused the delay of lipid peroxidation and hydrolytic spoilage in 3% treated sample in comparison with the control sample at the last day of the experiment (P<0.05). Moreover, fish fillets containing 3% S. striata water extract showed lower bacterial count than the control and 1% water extract supplemented samples (P<0.05) during the experiment. According to sensory analysis results, 3% treated samples were acceptable even at the end of the 20-day storage. It was concluded that the effect of S. striata extract on fish samples was to retain their good quality characteristics and extend the shelf life during superchilled storage. PMID:27175179

  5. High pressure treatment changes spoilage characteristics and shelf life of Pacific oysters ( Crassostrea gigas) during refrigerated storage

    NASA Astrophysics Data System (ADS)

    Cao, Rong; Zhao, Ling; Liu, Qi

    2017-04-01

    The effects of high pressure (HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters ( Crassostrea gigas) during refrigerated storage were studied. Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle, pressures higher than 350 MPa caused excessive release as the shells of oysters were broken, thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells. HP treatment (300 MPa, 2 min) was proper for the shucking of Pacific oyster ( Crassostrea gigas) in China. This treatment caused no organoleptic disadvantage. Moreover, HP treatment resulted in obvious differences in biochemical spoilage indicators (pH, TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage. HP treatment (300 MPa, 2 min) also led to a reduction of aerobic bacterial count (APC) by 1.27 log cycles. Furthermore, the APC values of oysters treated by HP were always lower than those of the control samples during storage. Based on the organoleptic, biochemical and microbiological indicators, shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected. HP treatment showed great potential in oyster processing and preservation.

  6. Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique

    PubMed Central

    Alikhani, Majid

    2014-01-01

    Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in the quality parameters and activity of peroxidase (POD) enzyme were evaluated for 9 days of storage period. These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme. These also inhibited the decay incidence and slowed microbial growth. The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit. PMID:24936290

  7. Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique.

    PubMed

    Alikhani, Majid

    2014-05-01

    Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in the quality parameters and activity of peroxidase (POD) enzyme were evaluated for 9 days of storage period. These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme. These also inhibited the decay incidence and slowed microbial growth. The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.

  8. Effect of absorbent pads containing oregano essential oil on the shelf life extension of overwrap packed chicken drumsticks stored at four degrees Celsius.

    PubMed

    Oral, N; Vatansever, L; Sezer, C; Aydin, B; Güven, A; Gülmez, M; Başer, K H C; Kürkçüoğlu, M

    2009-07-01

    The addition of sachets or pads containing volatile antimicrobial agents into packages has been the most successful commercial application of antimicrobials to packaging. In this study, the effect of oregano (Origanum onites) essential oil on the extension of shelf life of overwrap packed fresh chicken drumsticks was investigated. Meat exudate absorbent pads were sprayed with 5 mL of oregano essential oil at a concentration of 1.5% in distillate water. Sampling was carried out at 0, 3, 5, and 7 d of the refrigerated storage. Total viable count, psychrotrophs, pseudomonads, members of the family Enterobacteriaceae, yeasts, and lactic acid bacteria were enumerated. Physicochemical analysis and sensorial evaluation were also conducted. The shelf life of fresh chicken drumsticks was approximately 3 d. Oregano essential oil extended product shelf life by approximately 2 d. Thus, incorporation of essential oils to absorbent pads may have supplementary applications in food packaging.

  9. Calcium gluconate as cross-linker improves survival and shelf life of encapsulated and dried Metarhizium brunneum and Saccharomyces cerevisiae for the application as biological control agents.

    PubMed

    Humbert, Pascal; Przyklenk, Michael; Vemmer, Marina; Patel, Anant V

    2017-02-01

    Calcium chloride (CC) is the most common cross-linker for the encapsulation of biocontrol microorganisms in alginate beads. The aim of this study was to evaluate if calcium gluconate (CG) can replace CC as cross-linker and at the same time improve viability after drying and rehydration, hygroscopic properties, shelf life and nutrient supply. Hence, the biocontrol fungi Metarhizium brunneum and Saccharomyces cerevisiae were encapsulated in Ca-alginate beads supplemented with starch. Beads were dried and maximum survival was found in beads cross-linked with CG. Beads prepared with CG showed lower hygroscopic properties, but a higher shelf life for encapsulated fungi. Moreover, we demonstrated that gluconate has a nutritive effect on encapsulated fungi, leading to increased mycelium growth of M. brunneum and to enhanced CO2 release from beads containing Saccharomyces cerevisiae. The application of CG as cross-linker will pave the way towards increasing drying survival and shelf life of various, especially drying-sensitive microbes.

  10. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.

    PubMed

    Frangos, L; Pyrgotou, N; Giatrakou, V; Ntzimani, A; Savvaidis, I N

    2010-02-01

    The present study evaluated the effect of salt, oregano essential oil (EO) and packaging on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A1 (control samples, unsalted: air packaged), A2 (salted: air packaged), VP1 (salted, vacuum packaged), VP2 (salted, vacuum packaged with added oregano EO 0.2% v/wt), and VP3 salted, vacuum packaged with added oregano EO 0.4% v/wt). Lactic acid bacteria (LAB) (to a greater extent), followed by H(2)S-producing bacteria (including Shewanella putrefaciens), Pseudomonas spp. and Enterobacteriaceae reached higher populations in A1, A2 (as compared to VP1, VP2 and VP3) trout samples. Treatments VP1, VP2 and VP3 produced significantly lower (P < 0.05) total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values as compared to the A1 and A2 samples after day 6 and until end of storage period. Changes in thiobarbituric acid values (TBA) values for A1, A2, VP1, VP2 and VP3 samples were variable, indicative of no specific trend in trout samples, irrespective of packaging in the absence and/or presence of salt and oregano EO. As determined by sensory analysis (overall acceptability attribute) the observed shelf-life of trout fillets was longest for VP2 (16-17 days) followed by VP1 (14 days), A2 (8 days) and control (A1) samples (5 days). The presence of salt and oregano oil (0.2%) in cooked VP1 trout samples produced a distinct but sensorially acceptable pleasant odor, well received by the panellists, in contrast to the combined effect of salt and oregano oil at the higher concentrations (0.4% v/wt) used. Addition of salt (treatment VP1) extended the product's shelf-life by 9 days, whereas the combination of salt, oregano EO (0.2% v/wt) under VP conditions (treatment VP2) resulted in a significant shelf-life extension of trout fillets (11-12 days) according to sensory data, as compared to the control sample, kept under aerobic conditions.

  11. Control of microbiological quality and shelf-life of catfish (Clarias gariepinus) by chemical preservatives and smoking.

    PubMed

    Efiuvwevwere, B J; Ajiboye, M O

    1996-05-01

    Fresh catfish (Clarias gariepinus) were subjected to different concentrations of sodium benzoate or potasium sorbate and smoked traditionally before evaluation for microbiological, chemical and organoleptic characteristics during ambient tropical storage. Unsmoked fish samples showed diverse microflora (Enterobacter, Escherichia, Serratia, Bacillus, Staphylococcus, Streptococcus, Penicillium, Aspergillus and Achlya genera) while smoked samples were dominated by Gram-positive bacterial flora (Bacillus, Staphylococcus and Streptococcus) and spoilage moulds (Penicillium verrucosum, Aspergillus flavus and Achlya spp.). Significant reduction in microbial population occurred in most samples following smoking with samples subjected to 0.4% (w/v) potassium sorbate showing the lowest microbial load and maximum shelf-stability. However, marked microbial increase occurred after day 4 of storage in control and benzoate-treated samples. Changes in pH were marginal but decreased after day 12 of storage. Moisture content decreased sharply after smoking and remained low after day 4 of storage. Overall, potassium sorbate treatment (0.4% w/v) was most effective in controlling microbial quality and extended the shelf-life of the samples by 8 d.

  12. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.

    PubMed

    Li, Man; Zhu, Ke-Xue; Wang, Bi-Wen; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

    2012-12-15

    In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30 min and 60 min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P<0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS-PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly.

  13. Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection.

    PubMed

    Arvanitoyannis, Ioannis S; Stratakos, Alexandros; Mente, Elena

    2009-01-01

    Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.

  14. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.

    PubMed

    Alp, Esen; Aksu, Muhammet Irfan

    2010-10-01

    Effects of lyophilized Urtica dioica L. water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and shelf life of ground beef were investigated. Ground beef was stored as aerobic control, MAP (80%O(2)+20% CO(2)), MAP+250 ppm LUWE and MAP and 500 ppm LUWE at 2+/-0.5 degrees C for 14 days. MAP and LUWE had significant effects on mesophilic, psychrotrophic and lactic acid bacteria and Pseudomonas counts. Depending on the level of LUWE, Pseudomonas and psychrotrophic counts decreased. Treatment with 500 ppm LUWE+MAP showed the lowest TBARS values compared to other groups during storage. 80% O(2)-MAP increased TBARS values. Treatment had no significant effect on L* and b* values of the exterior of the ground beef, but had significant effects on the color of interior sections.

  15. Enhancement of Shelf Life of Button Mushroom, Agaricus bisporus (Higher Basidiomycetes) by Fumigant Application of Lippia alba Essential Oil.

    PubMed

    Vishwakarma, Pratima; Pandey, Abhay K; Mishra, Priyanka; Singh, Pooja; Tripathi, N N

    2015-01-01

    Eleven essential oils isolated from higher plant species were assessed against the four isolates of Verticillium fungicola found on fruiting bodies of Agaricus bisporus. Eucalyptus citriodora and Lippia alba oils were more efficacious and completely inhibited the mycelial growth of fungal isolates. L. alba oil was fungistatic and fungicidal at 10- and 20-µL concentrations against all of the isolates, respectively, and was more potent than E. citriodora oil as well as some prevalent synthetic fungicides such as benomyl, ethylene dibromide, and phosphine. Eighty microliters of L. alba oil protected 500 g of fruiting bodies of A. bisporus for up to 7 d from infection of the fungus under in vivo conditions. The findings strengthen the possibility of L. alba oil as a plant-based protectant to enhance the shelf life of A. bisporus fruiting bodies.

  16. Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage.

    PubMed

    Karpińska-Tymoszczyk, M

    2008-11-01

    1. The aim of the present study was to determine the effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs. Heat-treated vacuum-packed turkey meatballs were stored at 3 +/- 1 degrees C. 2. The rate of oxidative and hydrolytic changes during refrigerated storage was slower in meatballs containing 1% of rosemary. The samples with rosemary were characterised by significantly lower values of pH and water activity than control samples. The addition of rosemary inhibited the growth of psychrotrophic, coliform and Clostridium sp. bacteria. 3. The sensory quality of meatballs decreased over storage, first in control samples and later also in those containing rosemary. Warmed-over flavour was detected after 12 d of storage in meatballs spiced with rosemary and after 3 d in control samples. A sour flavour was not perceptible in meatballs containing rosemary. The obtained results confirm the beneficial effect of rosemary added to poultry meat products.

  17. Effectiveness of the food recovery at the retailing stage under shelf life uncertainty: An application to Italian food chains

    SciTech Connect

    Muriana, Cinzia

    2015-07-15

    Highlights: • The food recovery is seen as suitable way to manage food near to its expiry date. • The variability of the products shelf life must be taken into account. • The paper addresses the mathematic modeling of the profit related to food recovery. • The optimal time to withdraw the products is determinant for food recovery. - Abstract: Food losses represent a significant issue affecting food supply chains. The possibility of recovering such products can be seen as an effective way to reduce such a phenomenon, improve supply chain performances and ameliorate the conditions of undernourished people. The topic has been already investigated by a previous paper enforcing the hypothesis of deterministic and constant Shelf Life (SL) of products. However, such a model cannot be properly extended to products affected by uncertainties of the SL as it does not take into account the deterioration costs and loss of profits due to the overcoming of the SL within the cycle time. Thus the present paper presents an extension of the previous one under stochastic conditions of the food quality. Differently from the previous publication, this work represents a general model applicable to all supply chains, especially to those managing fresh products characterized by uncertain SL such as fruits and vegetables. The deterioration costs and loss of profits are included in the model and the optimal time at which to withdraw the products from the shelves as well as the quantities to be shipped at each alternative destination have been determined. A comparison of the proposed model with that reported in the previous publication has been carried out in order to underline the impact of the SL variability on the optimality conditions. The results show that the food recovery strategy in the presence of uncertainty of the food quality is rewarding, even if the optimal profit is lower than that of the deterministic case.

  18. Shelf-life of ɛ-lysyl-3-(trimethylstannyl)benzamide immunoconjugates, precursors for 211At labeling of antibodies.

    PubMed

    Aneheim, Emma; Halleröd, Jenny; Albertsson, Per; Jensen, Holger; Holgersson, Stellan; Lindegren, Sture

    2015-02-01

    Astatine-211 is possibly the most promising radionuclide for targeted α-particle therapy when it comes to the treatment of occult disseminated cancer. Preclinical research has proven effective, and patient studies have been initiated based on these results. However, a lack of production capacity and the complex radiochemistry of (211)At are major obstacles for research and prospective clinical applications. In the present study, astatination of immunoconjugates, already prepared well in advance before radiolabeling, was performed to investigate the possibility of formulating a kit-like reagent for the production of (211)At radiopharmaceuticals. The shelf-life of ɛ-lysyl-3-(trimethylstannyl)benzamide immunoconjugates was evaluated, that is, the effect of different storage times on the quality of the immunoconjugates. The quality being referred to is the capacity to maintain a good radiochemical yield and good cell-binding property after labeling with (211)At. The stability of the conjugates was found to be pH dependent with high stability at pH≥7 and less stability at pH≤5.5. The immunoconjugates (based on trastuzumab) could be kept for more than 3 months in a phosphate buffered saline solution (pH 7.4) at 4°C before labeling, without compromising the quality of the labeled product. The conjugates are also unaffected by storage at -20°C. Conjugates with a good shelf-life compatible with distant shipping as well as improved radiochemistry are important steps to facilitate further clinical progress with (211)At.

  19. Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions

    PubMed Central

    Cyprian, Odoli; Lauzon, Hélène L; Jóhannsson, Ragnar; Sveinsdóttir, Kolbrún; Arason, Sigurjón; Martinsdóttir, Emilía

    2013-01-01

    Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and −1°C. Sensory analysis of cooked samples revealed a shelf life of 13–15 days for air-packaged fillets during storage at 1°C and 20 days at −1°C. At the end of shelf life in air-packaged fillets, total viable counts (TVC) and pseudomonads counts reached log 8 colony-forming units (CFU) g−1. In 50% CO2/50% N2-packaged fillets, the lag phase and generation time of bacteria were extended and recorded counts were below the limit for consumption (

  20. Shelf-Life of ɛ-Lysyl-3-(Trimethylstannyl)Benzamide Immunoconjugates, Precursors for 211At Labeling of Antibodies

    PubMed Central

    Aneheim, Emma; Halleröd, Jenny; Albertsson, Per; Jensen, Holger; Holgersson, Stellan

    2015-01-01

    Abstract Astatine-211 is possibly the most promising radionuclide for targeted α-particle therapy when it comes to the treatment of occult disseminated cancer. Preclinical research has proven effective, and patient studies have been initiated based on these results. However, a lack of production capacity and the complex radiochemistry of 211At are major obstacles for research and prospective clinical applications. In the present study, astatination of immunoconjugates, already prepared well in advance before radiolabeling, was performed to investigate the possibility of formulating a kit-like reagent for the production of 211At radiopharmaceuticals. The shelf-life of ɛ-lysyl-3-(trimethylstannyl)benzamide immunoconjugates was evaluated, that is, the effect of different storage times on the quality of the immunoconjugates. The quality being referred to is the capacity to maintain a good radiochemical yield and good cell-binding property after labeling with 211At. The stability of the conjugates was found to be pH dependent with high stability at pH≥7 and less stability at pH≤5.5. The immunoconjugates (based on trastuzumab) could be kept for more than 3 months in a phosphate buffered saline solution (pH 7.4) at 4°C before labeling, without compromising the quality of the labeled product. The conjugates are also unaffected by storage at −20°C. Conjugates with a good shelf-life compatible with distant shipping as well as improved radiochemistry are important steps to facilitate further clinical progress with 211At. PMID:25588020

  1. Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration.

    PubMed

    Gertzou, Ioanna N; Drosos, Panagiotis E; Karabagias, Ioannis K; Riganakos, Kyriakos A

    2016-12-01

    The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10 mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4 ± 1 °C, for a period of 12 days. Parameters taken into account were: microbiological (Total viable count, Pseudomonas spp., Lactic acid bacteria, Yeasts and molds, and Enterobacteriaceae), physicochemical (pH, colour) and sensory (odor, appearance, texture, and taste) attributes. Results showed that colour parameter values (L*, a*, and b*) were not affected by the gaseous ozone dose, whereas only L* and b* were reduced during storage in all samples. pH was reduced by storage time but was not affected by ozonation dose and packaging. Total viable count and Pseudomonas spp., increased statistically significant with ozonation dose and storage time, but were not affected by packaging. Yeasts, molds, Enterobacteriaceae, and Lactic acid bacteria, were decreased during storage, packaging and ozonation dose. Finally, sensory examination (appearance, texture, odor and taste) showed that samples treated with ozone concentration of 10 mg/L retained the original characteristic features of fresh chicken legs as compared to the control samples. The gaseous ozone treatment of 10 mg/L for 1 h, to chicken legs packaged in plastic containers of polyamide/polyethylene under refrigeration, is appropriate for maintaining freshness and quality of chicken, since their shelf life was extended by 4 days, as compared to the control samples.

  2. Microbiological and Chemico-physical Shelf-life and Panel Test to Evaluate Acceptability of Liver Mortadella

    PubMed Central

    Tirloni, Erica; Stella, Simone; Bernardi, Cristian; Moretti, Vittorio Maria; Bersani, Carla; Cattaneo, Patrizia

    2016-01-01

    This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological [total viable count (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Escherichia coli, Pseudomonas spp., coagulase positive staphylococci, sulphite reducing clostridia, yeasts and moulds, Listeria monocytogenes and Salmonella spp.] and physicalchemical analyses [pH, colorimetric parameters, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs)], in parallel with consumer acceptability tests. The product characteristics (low salt and nitrites concentration, high aw and pH close to 6.5) were not efficient hurdles for microbial growth. No pathogens were detected in the samples; the initial TVC [5.4 Log colony forming unit (CFU)/g] increased rapidly, reaching values around 8 Log CFU/g at T14 for both the series, and was almost totally composed by LAB, leading to the acidification of the product (pH at T49=5.05 at 4°C and 5.24 at 8°C). The other microbiological parameters were below 2 Log CFU/g. The product showed a good protein and lipid stability (TVBN <33 N/100 g and TBARs <8 nmol/g at T49). The sensorial quality of liver mortadella was more affected by the storage time than by the temperature. An evident colour modification was detected after T35, when the product was also frequently rejected by the panellists, mainly due to odour. Thus, the shelf life of sliced cooked liver mortadella should be shortened below 30 days. PMID:28058249

  3. Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

    PubMed Central

    Kim, Hyun Joo; Jo, Cheorun

    2015-01-01

    This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS+ radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products. PMID:26761853

  4. FUNDAMENTALS OF LIFE CYCLE ASSESSMENT AND OFF-THE-SHELF SOFTWARE DEMONSTRATION

    EPA Science Inventory

    As the name implies, Life Cycle Assesssment (LCA) evaluates the entire life cycle of a product, process, activity, or service, not just simple economics at the time of delivery. This course on LCA covers the following issues:
    Basic principles of LCA for use in producing, des...

  5. Effect of Mentha spicata L. and Artemisia campestris extracts on the shelf life and quality of vacuum-packed refrigerated sardine (Sardina pilchardus) fillets.

    PubMed

    Houicher, Abderrahmane; Kuley, Esmeray; Bendeddouche, Badis; Ozogul, Fatih

    2013-10-01

    The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1 % mint extract; and VA, group treated with 1 % artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid-reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was maintained at low levels in VA samples until 17 days of chilled storage. Results of aerobic plate counts and coliform counts showed the existence of a reduced growth in VA group, whereas lactic acid bacteria did not show a significant difference among groups. Natural extract treatments combined with vacuum packaging showed lower microbiological and chemical indices, indicating that the presence of phenolic compounds in mint and artemisia extracts and the removal of oxygen in the pack retarded lipid oxidation and reduced the growth of microorganisms, which resulted in preventing spoilage and extending the product's shelf life.

  6. Application of modified atmosphere packaging (gas flushing and active packaging) for extending the shelf life of Beauveria bassiana conidia at high temperatures

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Limited shelf life has long been a major constraint to the development of fungus-based bioinsecticides (mycoinsecticides). Fungal spores comprising the active ingredients of most products typically lose viability within a few months when stored in conventional packaging at temperatures >30 deg C. Me...

  7. Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.

    PubMed

    Giarratana, Filippo; Muscolino, Daniele; Beninati, Chiara; Ziino, Graziella; Giuffrida, Alessandro; Panebianco, Antonio

    2016-11-21

    R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of spoilage microorganisms in foods is crucial to increase their shelf life and to reduce the losses due to spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2±0.5°C for 15days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6-9days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish spoilage given that the fillets treated with LMN were still sensory acceptable after 15days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets.

  8. United States Food and Drug Administration and Department of Defense shelf-life extension program of pharmaceutical products: progress and promise.

    PubMed

    Khan, Saeed R; Kona, Ravikanth; Faustino, Patrick J; Gupta, Abhay; Taylor, Jeb S; Porter, Donna A; Khan, Mansoor

    2014-05-01

    The Department of Defense (DoD)-United States Food and Drug Administration (FDA) shelf-life extension program (SLEP) was established in 1986 through an intra-agency agreement between the DoD and the FDA to extend the shelf life of product nearing expiry. During the early stages of development, special attention was paid to program operation, labeling requirements, and the cost benefits associated with this program. In addition to the substantial cost benefits, the program also provides the FDA's Center for Drug Evaluation and Research with significant scientific understanding and pharmaceutical resource. As a result of this unique resource, numerous regulatory research opportunities to improve public health present themselves from this distinctive scientific database, which includes examples of products shelf life, their long-term stability issues, and various physical and chemical tests to identify such failures. The database also serves as a scientific resource for mechanistic understanding and identification of test failures leading to the development of new formulations or more robust packaging. It has been recognized that SLEP is very important in maintaining both national security and public welfare by confirming that the stockpiled pharmaceutical products meet quality standards after the "expiration date" assigned by the sponsor. SLEP research is an example of regulatory science that is needed to best ensure product performance past the original shelf life. The objective of this article is to provide a brief history and background and most importantly the public health benefits of the SLEP.

  9. Carboxymethyl cellulose coating and low-dose gamma irradiation improves storage quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William).

    PubMed

    Hussain, Peerzada R; Meena, Raghuveer S; Dar, Mohd A; Wani, Ali M

    2010-01-01

    Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were tested for maintaining the storage quality and extending shelf life of pear. Matured green pears were CMC coated at levels 0.25% to 1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 °C, RH 70%) and refrigerated (temperature 3 ± 1 °C, RH 80%) conditions. Irradiation alone at 1.5 kGy gave 8 and 4 d extension in shelf life of pear following 45 and 60 d of refrigeration, respectively. CMC coating at 1.0% w/v was effective in giving 6 and 2 d extension in shelf life of pear following 45 and 60 d of refrigeration, respectively. All combinatory treatments delayed the decaying of pear during postrefrigerated storage, but combination of 1.0% w/v CMC and 1.5 kGy irradiation proved significantly (P≤0.05) effective in maintaining the storage quality and delaying the decaying of pear. The above combinatory treatment gave an extension of 12 and 6 d in shelf life of pear during postrefrigerated storage at 25 ± 2 °C, RH 70% following 45 and 60 d of refrigeration.

  10. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").

    PubMed

    Bierhals, Vânia S; Chiumarelli, Marcela; Hubinger, Miriam D

    2011-01-01

    This research studied the influence of treatment with ascorbic acid, citric acid, and calcium lactate dipping and cassava starch edible coatings on quality parameters and shelf life of fresh-cut pineapple in slices during 12 d at 5 °C. After previous tests, the treatments selected for this study were samples dipped into antibrowning solution with 0.5% of ascorbic acid and 1% of citric acid, with and without 2% of calcium lactate and coated with 2% of cassava starch suspensions. Changes in weight loss, juice leakage, mechanical properties (stress at failure), color parameters (L* and H*), ascorbic acid content, sensory acceptance, and microbial growth of fruits were evaluated. Samples only treated with antibrowning agents were used as control. Edible coatings with and without calcium lactate were efficient in reducing weight loss, juice leakage, and maintaining firmness during storage. However, these samples showed more browning and the ascorbic acid content was reduced. All treatments presented good sensory acceptance (scores above 6). The determining factor of shelf life of pineapple slices was the microbial spoilage. A shelf life of 8 d was obtained for pineapple slices only treated with antibrowning agents. On the other hand, coated samples showed a reduced shelf life of 7 d and higher yeast and mold growth. Thus, although cassava starch coatings were efficient in reducing respiration rate, weight loss, and juice leakage and maintained mechanical properties, these treatments were not able to increase the shelf life of minimally processed pineapple. Practical Application: Pineapple fruit is highly appreciated for its aroma, flavor, and juiciness, but its immediate consumption is difficult. Therefore, pineapple is a potential fruit for minimal processing. However, shelf life of fresh-cut pineapple is very limited by changes in color, texture, appearance, off-flavors, and microbial growth. The use of edible coatings as gas and water vapor barrier and antibrowning

  11. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.

    PubMed

    Sampedro, F; Geveke, D J; Fan, X; Rodrigo, D; Zhang, Q H

    2009-03-01

    The effect of thermal and pulsed electric field (PEF) processing on the shelf life of an orange juice-milk beverage (OJMB) was studied. The intensities of the treatments were selected to produce similar inactivation of pectin methyl esterase (PME), an enzyme responsible for the jellification and loss of fresh juice cloudiness. Physical properties (pH, degrees Brix, and color), microbial population, PME activity, and volatile compounds of the product were analyzed during a 4-wk storage at 8 to 10 degrees C. The pH was not affected by any treatment but decreased during the storage in the untreated sample. The degrees Brix values were decreased by the 2 treatments. The thermal and PEF treatments initially inactivated PME activity by 90%. During storage, the PME activity remained constant in the 2 treated samples and decreased slightly in the untreated sample. The reductions in bacterial as well as yeast and mold counts were similar after the 2 treatments (4.5 and 4.1 log CFU/mL for thermal against 4.5 and 5 log CFU/mL for PEF). Based on the initial bacterial counts of the control, it was estimated that the shelf lives of the OJMB treated with thermal and PEF processing stored at 8 to 10 degrees C were 2 and 2.5 wk, respectively. Differences were observed in the color parameters of the OJMB between the 2 treatments in comparison with the control, with a higher difference observed in the thermally processed samples. The relative concentration of volatile compounds was higher in OJMB processed by PEF treatment than that in the thermally processed sample. During storage, the loss of volatile compounds was lower in the PEF sample while thermal and control samples had a similar rate of loss. For an OJMB, treatment with PEF achieved the same degree of microbial and enzyme inactivation as the thermal treatment, but better preserved color and volatile compounds.

  12. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

    PubMed

    Settanni, Luca; Franciosi, Elena; Cavazza, Agostino; Cocconcelli, Pier Sandro; Poznanski, Elisa

    2011-08-01

    Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilot-scale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 - S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.

  13. Overall quality and shelf life of minimally processed and modified atmosphere packaged 'ready-to-eat' pomegranate arils.

    PubMed

    Ayhan, Zehra; Eştürk, Okan

    2009-06-01

    Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. The objective of this study was to monitor quality parameters and to extend the shelf life of ready-to-eat pomegranate arils packaged with modified atmospheres. Minimally processed pomegranate arils were packed in PP trays sealed with BOPP film under 4 atmospheres including low and super atmospheric oxygen. Packaged arils were stored at 5 degrees C for 18 d and monitored for internal atmosphere and quality attributes. Atmosphere equilibrium was reached for all MAP applications except for high oxygen. As a general trend, slight or no significant change was detected in chemical and physical attributes of pomegranate arils during cold storage. The aerobic mesophilic bacteria were in the range of 2.30 to 4.51 log CFU/g at the end of the storage, which did not affect the sensory quality. Overall, the pomegranate arils packed with air, nitrogen, and enriched oxygen kept quality attributes and were acceptable to sensory panelists on day 18; however, marketability period was limited to 15 d for the low oxygen atmosphere. PP trays sealed with BOPP film combined with either passive or active modified atmospheres and storage at 5 degrees C provided commercially acceptable arils for 18 d with high quality and convenience.

  14. An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life.

    PubMed

    Wanangkarn, Amornrat; Liu, Deng-Cheng; Swetwiwathana, Adisorn; Tan, Fa-Jui

    2012-11-15

    Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at ∼30 °C for 14 days; process II: stored at ∼30 °C for three days, vacuum-packaged, and stored at 4 °C until day 28). Physicochemical, microbial, textural, and sensory properties of samples were analysed. The results showed that dehydration was more intense in process I samples, and resulted in lower moisture content and water activity. Significant decreases in pH values, and increases in lactic acid were observed in both samples by day 3. The total microflora and lactic acid bacteria counts increased rapidly during the fermentation and then decreased while the Enterobacteriaceae counts decreased steadily. Too much dehydration resulted in tough textures and unacceptable sensory qualities for process I samples. In conclusion, after three days of fermentation, with vacuum-packaging, ripening and storage at 4 °C up to 28 days, it is possible to produce mum sausages with better qualities and an extended shelf life.

  15. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat.

    PubMed

    Cruz-Monterrosa, Rosy G; Reséndiz-Cruz, Verónica; Rayas-Amor, Armando A; López, Marcos; la Lama, Genaro C Miranda-de

    2017-01-01

    In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18-24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.

  16. Edible moisture barriers: how to assess of their potential and limits in food products shelf-life extension?

    PubMed

    Bourlieu, C; Guillard, V; Vallès-Pamiès, B; Guilbert, S; Gontard, N

    2009-05-01

    Control of moisture transfer inside composite food products or between food and its environment remains today a major challenge in food preservation. A wide rage of film-forming compounds is now available and facilitates tailoring moisture barriers with optimized functional properties. Despite these huge potentials, a realistic assessment of the film or coating efficacy is still critical. Due to nonlinear water sorption isotherms, water-dependent diffusivities, and variations of physical state, modelling transport phenomena through edible barriers is complex. Water vapor permeability can hardly be considered as an inherent property of films and only gives a relative indication of the barrier efficacy. The formal or mechanistic models reported in literature that describe the influence of testing conditions on the barrier properties of edible films are reviewed and discussed. Most of these models have been validated on a narrow range of conditions. Conversely, few original predictive models based on Fick's Second Law have been developed to assess shelf-life extension of food products including barriers. These models, assuming complex and realistic hypothesis, have been validated in various model foods. The development of nondestructive methods of moisture content measurement should speed up model validation and allow a better comprehension of moisture transfer through edible films.

  17. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions.

    PubMed

    Suresh, P V; Raj, K Rathina; Nidheesh, T; Pal, Gaurav Kumar; Sakhare, P Z

    2015-10-01

    The current investigation was conducted to study the effectiveness of chitosan coating in preserving the internal quality of table eggs stored under tropical room conditions of 32 ± 1 °C and 60-70 % r. h. Internal, physical and microbiological quality of eggs coated with chitosan was evaluated during 5-week storage at different temperature (22 ± 1 and 32 ± 1 °C). Chitin was extracted from shrimp processing raw byproducts and deacetylated to high quality chitosan. The prepared chitosan was analyzed for its characteristic properties. The chitosan with a viscosity of 2206 mPa.S was used to prepare the coating solution. The weight loss, Haugh unit, and yolk index values suggested that coating of eggs with shrimp α-chitosan increased the shelf life of eggs by almost 4-week at 22 ± 1 °C and 3-week at 32 ± 1 °C compared with controls (non chitosan coated and acetic acid coated) eggs. Three-time repeated coating was more effective in preserving the internal quality and preventing weight loss than with single-time coating of chitosan on egg. Therefore, three-time coating of eggs with 2206 mPa.S chitosan offer a protective barrier for preserving the internal quality of eggs stored at tropical room conditions and concomitantly prevent contamination with microorganisms.

  18. Effectiveness of the food recovery at the retailing stage under shelf life uncertainty: An application to Italian food chains.

    PubMed

    Muriana, Cinzia

    2015-07-01

    Food losses represent a significant issue affecting food supply chains. The possibility of recovering such products can be seen as an effective way to reduce such a phenomenon, improve supply chain performances and ameliorate the conditions of undernourished people. The topic has been already investigated by a previous paper enforcing the hypothesis of deterministic and constant Shelf Life (SL) of products. However, such a model cannot be properly extended to products affected by uncertainties of the SL as it does not take into account the deterioration costs and loss of profits due to the overcoming of the SL within the cycle time. Thus the present paper presents an extension of the previous one under stochastic conditions of the food quality. Differently from the previous publication, this work represents a general model applicable to all supply chains, especially to those managing fresh products characterized by uncertain SL such as fruits and vegetables. The deterioration costs and loss of profits are included in the model and the optimal time at which to withdraw the products from the shelves as well as the quantities to be shipped at each alternative destination have been determined. A comparison of the proposed model with that reported in the previous publication has been carried out in order to underline the impact of the SL variability on the optimality conditions. The results show that the food recovery strategy in the presence of uncertainty of the food quality is rewarding, even if the optimal profit is lower than that of the deterministic case.

  19. Effects of Rosemary Oil (Rosmarinus officinalis) On The Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

    PubMed Central

    Peiretti, Pier Giorgio; Gai, Francesco; Ortoffi, Marco; Aigotti, Riccardo; Medana, Claudio

    2012-01-01

    The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured. RO treatment improves the pH, oxidative stability of the lipids and the FA profile, which resulted in a significant extension of MTM shelf-life. Storage time influenced all freshness indicators, with the exception of yellowness and chroma. Treatment with RO had a positive effect, leading to low BA content, especially putrescine, cadaverine, tyramine and histamine. Differences in BA were also found to be due to storage time, with the exception of spermidine, which was not influenced by time. Moreover, the presence of the terpenoid fraction of RO in MTM improved the quality of this ready-to-cook fish food. PMID:28239089

  20. Shelf life extension and antioxidant activity of 'Hayward' kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment.

    PubMed

    Park, Yong Seo; Im, Myeng He; Gorinstein, Shela

    2015-05-01

    Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20 °C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0 °C during 24 weeks. Flesh firmness gradually decreased with storage time and the rate of its loss was lower in 1-MCP and conditioning plus 1-MCP treatments than those of control or conditioning. However, SSC, acidity and pH did not change among treatments. Starch content decreased during the storage time regardless of treatments. Oppositely the amount of reducing sugars increased at the same duration of the treatments. Rate and incidence of fruit decay was the lowest in fruit treated with conditioning plus 1-MCP treatment. Fruit decay mainly caused pathogen Botrytis cinerea and its rate significantly decreased with conditioning plus 1-MCP treatment. Ethylene and respiration abruptly increased after 8 weeks of storage, but their contents were lower in 1-MCP and conditioning plus 1-MCP. Total soluble phenolics, flavonoids, and total antioxidant capacities were much higher than in other treatments. Kiwi fruits treated with conditioning plus 1-MCP extended the shelf life by reducing the rate of fruit decay and softening during the storage. The bioactive compounds and total antioxidant status of fruits increased during the treatment.

  1. Study of microbiological quality of controlled atmosphere packaged 'Ambrunés' sweet cherries and subsequent shelf-life.

    PubMed

    Serradilla, Manuel Joaquín; Villalobos, María del Carmen; Hernández, Alejandro; Martín, Alberto; Lozano, Mercedes; Córdoba, María de Guía

    2013-08-16

    The objectives of this study were to evaluate the effect of different controlled atmospheres, containing 3% O2+10% CO2, 5% O2+10% CO2 and 8% O2+10% CO2, on changes in microbial population of 'Ambrunés' sweet cherries throughout storage during 30days and subsequent shelf-life, as well as to identify the main genera of yeast, mould, lactic acid bacteria, Staphylococcus spp., Pseudomonas spp., Enterobacteriaceae spp., and coliforms. The results indicated that controlled atmospheres with 5% O2+10% CO2 and 8% O2+10% CO2 were highly effective to control the growth of mesophilic aerobic bacteria, psychrotrophs, Pseudomonas spp., yeasts, and moulds after 15days of storage, showing, in the case of yeasts and moulds, counts that ranged between <1 and 1.75logCFU/g. The genera of yeasts, moulds, lactic acid bacteria, Enterobacteriaceae spp., and coliforms identified were Aureobasidium spp., Penicillium spp., Leuconostoc spp., and Rahnella spp., respectively. In addition, the genera Staphylococcus spp. and Pseudomonas spp. were also identified. On the other hand, cherries of Stage 3 ripening presented the highest counts for all microbial groups.

  2. Engineering long shelf life multi-layer biologically active surfaces on microfluidic devices for point of care applications

    PubMed Central

    Asghar, Waseem; Yuksekkaya, Mehmet; Shafiee, Hadi; Zhang, Michael; Ozen, Mehmet O.; Inci, Fatih; Kocakulak, Mustafa; Demirci, Utkan

    2016-01-01

    Although materials and engineered surfaces are broadly utilized in creating assays and devices with wide applications in diagnostics, preservation of these immuno-functionalized surfaces on microfluidic devices remains a significant challenge to create reliable repeatable assays that would facilitate patient care in resource-constrained settings at the point-of-care (POC), where reliable electricity and refrigeration are lacking. To address this challenge, we present an innovative approach to stabilize surfaces on-chip with multiple layers of immunochemistry. The functionality of microfluidic devices using the presented method is evaluated at room temperature for up to 6-month shelf life. We integrated the preserved microfluidic devices with a lensless complementary metal oxide semiconductor (CMOS) imaging platform to count CD4+ T cells from a drop of unprocessed whole blood targeting applications at the POC such as HIV management and monitoring. The developed immunochemistry stabilization method can potentially be applied broadly to other diagnostic immuno-assays such as viral load measurements, chemotherapy monitoring, and biomarker detection for cancer patients at the POC. PMID:26883474

  3. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.

    PubMed

    Sumathi, A; Ushakumari, S R; Malleshi, N G

    2007-08-01

    The process variables for extrusion cooking of pearl millet were standardized and some of the physicochemical characteristics of the millet extrudates and also the nutritional qualities of the millet and legume-based extruded supplementary foods were determined. The millet grits less than 355 microm in size, equilibrated to 18+/-1% moisture content, extruded at 150+/-5 degrees C temperature and at 200+/-10 rpm of the barrel of a twin-screw extruder yielded the extrudates of 1.75+/-0.21 expansion ratio and 7.5+/-1.5 kg breaking strength. The cold and cooked paste viscosity, the melt energy and also the carbohydrate digestibility of the extrudates indicated that the products were pre-cooked and were of ready-to-eat nature. The millet was blended with grain legumes (30%) and also with defatted soy (15%) separately and extruded to prepare ready-to-eat nutritious foods suitable as food supplements to children and mothers. The foods based on the millet and legumes and also the millet and soy contained 14.7% and 16.0% protein with 2.0 and 2.1 protein efficiency ratio values, respectively. The shelf-life of the foods was about 6 months in different flexible pouches at ambient storage conditions. The study showed that applications of extrusion cooking technology to pearl millet have promise for preparation of diversified and value-added food products from the millet.

  4. Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork

    PubMed Central

    Choi, Yun-Sang; Kim, Hyun-Wook

    2015-01-01

    This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor. PMID:26761862

  5. Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings.

    PubMed

    Vishwasrao, Chandrahas; Ananthanarayan, Laxmi

    2016-04-01

    Psidium guajava L. var. 'Lalit' is a perishable fruit with delicate skin which is prone to damage. The objective of this study was to determine the effect of edible coating made up of hydroxypropyl methyl cellulose and palm oil on ripening of guava. Coating solution was applied over fruits and coated fruits were stored at 24 ± 1 °C and 65 ± 5%RH. Changes in fruit colour, texture softening, respiration rate, weight loss, ascorbic acid content, soluble solids, titrable acidity, chlorophyll content, total reducing sugars, total phenolic content were studied during post-harvest ripening. Fruits coated with 1 % of hydroxypropyl methyl cellulose and 0.3 % of palm oil showed significant delay in weight loss, fruit firmness as well as colour change (p < 0.05). Coating delayed the enzyme activities of peroxidase and polyphenol oxidase of the fruit. Results suggest that overall quality of coated fruit was maintained by edible coating formulation extending the shelf life of fruit up to 12 days with appreciable retention of all quality parameters tested.

  6. Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life.

    PubMed

    Guerra-Rivas, C; Vieira, C; Rubio, B; Martínez, B; Gallardo, B; Mantecón, A R; Lavín, P; Manso, T

    2016-06-01

    The effect of dietary treatment (CTRL, control; VIT-E, 500 mg kg(-1) vitamin E; GSE, 50 mg grape seed extract kg(-1); GP-5, 5% dried red grape pomace kg(-1)) on shelf life of lamb meat was studied. After slaughter (27 kg LBW), m. longissimus thoracis et lumborum was sliced, packaged under modified atmosphere (80:20%/O2:CO2) and stored in retail conditions for 14 days. At each sampling day (0, 4, 7, 11, 14), microbiological, physico-chemical and sensory characteristics were analysed. Meat from VIT-E presented lower microbial counts than CTRL, GSE and GP-5, without differences between polyphenol treatments (GSE and GP-5) and CTRL. Vitamin E reduced meat discoloration and lipid oxidation (TBARS values) from day 7 with respect to the other treatments. Although not significant, an improvement in TBARS values of about 20% was observed for GSE and GP-5, compared with CTRL, from day 7 of storage. VIT-E dietary treatment was more effective in preventing sensory spoilage than the other treatments.

  7. Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film.

    PubMed

    Youssef, Ahmed M; El-Sayed, Samah M; El-Sayed, Hoda S; Salama, Heba H; Dufresne, Alain

    2016-10-20

    A novel bionanocomposites packaging material prepared using chitosan (CH), carboxymethyl cellulose (CMC), and zinc oxide nanoparticles (ZnO-NPs), namely CH/CMC/ZnO bionanocomposites, was prepared by casting method. The CH/CMC/ZnO bionanocomposites were investigated using FT-IR, TEM, SEM, XRD, and TGA. The acquired bionanocomposites exhibited improved mechanical and thermal properties compare with the biocomposites (CH/CMC) blend. The soft white cheese were manufactured, packaged within the prepared bionanocomposites films and stored at 7°C for 30days. The influence of packaging material on packaged cheese (rheological properties, colour measurements, moisture, pH and titratable acidity) were assessed. Furthermore, the effect of packaging material on the total bacterial counts, mold & yeast and coliform in cheese was evaluated. The prepared bionanocomposites displayed good antibacterial activity against gram positive (Staphylococcus aureus), gram negative (Pseudomonas aeruginosa, Escherichia coli) bacteria and fungi (Candidia albicans). Moreover, the packaging films assisted in increasing the shelf life of white soft cheese. Therefore, it can be used in food packaging applications.

  8. Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materials.

    PubMed

    Ramachandra, C T; Rao, P Srinivasa

    2013-08-01

    Aloe vera gel powder was produced through dehumidified air drying of Aloe vere gel at optimized conditions of temperature, relative humidity and air velocity of 64 °C, 18% and 0.8 m.s(-1), respectively. The powder was packed in three different packaging materials viz., laminated aluminum foil (AF), biaxially oriented polypropylene (BOPP) and polypropylene (PP). The shelf-life of the powder was predicted on the basis of free flowness of product under accelerated storage condition (38 ± 1 °C, 90 ± 1% relative humidity) and was calculated to be 33.87, 42.58 and 51.05 days in BOPP, PP and AF, respectively. The storage stability of powder in terms of colour change was studied. The magnitude of colour change of Aloe vera gel powder during storage suggests that AF was better than BOPP and PP. The colour change of powder during storage followed first order reaction kinetics with a rate constant of 0.0444 per day for AF, 0.075 per day for BOPP and 0.0498 per day for PP.

  9. Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

    PubMed Central

    2015-01-01

    Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet. PMID:26761880

  10. Effect of Gamma Radiations on the Quality and Shelf Life of Strawberry Fruit of the Uttrakhand Region

    NASA Astrophysics Data System (ADS)

    Sharma, Prianka; Rastogi, Meetu

    2016-08-01

    Present study was conducted to investigate the effect of gamma radiations on the quality and shelf life of strawberries. The aim of this study was to evaluate gamma radiation doses in range of 0.3- 1.5 kGy. The irradiated strawberries were stored in ambient (temperature 25 +- 2oC, RH 70 %) and refrigerated (3 +-1oC, RH 80%) conditions. In samples treated with dose 1.2-1.5 kGy no decay was recorded up to 9 days of ambient conditions. Under refrigerated conditions, strawberry samples of unirradiated and irradiated in the range of 0.3-0.9 kGy started decaying after 14 days of storage. No decay was observed in the samples treated with 1.2-1.5 kGy up to 28 days of refrigerated storage. Dose of 1.2 kGy was significantly effective in reducing the weight loss and in maintaining the higher overall acceptability under both the storage conditions compared to the other treatments. This dose also proved effective in retention of significantly higher levels of total sugars compared to the other treatments. Thus, it was established that irradiating strawberries with dose of 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.

  11. Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention.

    PubMed

    Ranjitha, K; Shivashankara, K S; Sudhakar Rao, D V; Oberoi, Harinder Singh; Roy, T K; Bharathamma, H

    2017-04-15

    Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50ppm kinetin and packed in 25μ polypropylene bags showed a shelf life of 21days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21days. Studies conducted on the effect of optimized combination on microbial population and flavour profile revealed that among different microorganisms, pectinolysers had a significant effect on spoilage of MPCL and their population of ⩽3.59logcfu/g was found to be acceptable. Principal component analysis of headspace volatiles revealed that (E)-2-undecenal, (E)-2-hexadecenal, (E)-2-tetradecenal & (E)-2-tetradecen-1-ol in stored samples clustered with fresh samples and therefore, could be considered as freshness indicators for MPCL.

  12. Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2.

    PubMed

    Yang, Xiaoyin; Niu, Lebao; Zhu, Lixian; Liang, Rongrong; Zhang, Yimin; Luo, Xin

    2016-07-01

    This study was conducted to compare the shelf-life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O2 MAP (80% O2 /20% CO2 ) and 50% O2 MAP (50% O2 /40% CO2 /10% N2 ). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O2 MAP was superior to OW packaging and 80% O2 MAP in delaying bacterial growth and extending shelf-life to 20 d. 50% O2 MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O2 MAP and 80% O2 MAP. This study reveals 50% O2 MAP is a realistic alternative to preserve beef steaks efficiently.

  13. The 24-hour shelf-life of cytapheresis platelet concentrates stored in polyvinyl chloride containers should be extended only with caution.

    PubMed

    Strauss, R G; Snyder, E L; Eckermann, I; Stewart, L

    1987-01-01

    A recent publication suggested that the 24-hour allowable shelf-life of apheresis platelet concentrates collected by open-system techniques be extended to 48 hours because platelets collected in this fashion usually remain sterile for that length of time. The current studies, however, show that the quality of platelet concentrates deteriorates rapidly after storage for more than 24 hours in the relatively small-volume, polyvinyl chloride containers of currently marketed, open-system software, as evidenced by the falling pH, the disintegration of platelets, and the inability of platelets to recover from hypotonic shock. Platelets were markedly defective within 48 hours. Thus, it seems unwise to extend the shelf-life of such platelet concentrates beyond 24 hours solely because they are likely to remain sterile. Collection techniques and software must also be modified to ensure satisfactory platelet quality before the period of storage should be extended.

  14. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display.

    PubMed

    Hoyle Parks, A R; Brashears, M M; Martin, J N; Woerner, W D; Thompson, L D; Brooks, J C

    2012-01-01

    Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria. This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged ground beef patties; as well as the effects and possible interaction of LAB and rosemary oleoresin (RO) on the stability of high oxygen MAP ground beef during display. In both package types, trained and consumer evaluations indicated no effect (P>0.05) of LAB on lean color and off-odor. Display affected trained and consumer sensory evaluations and indicated declined stability over time. Thiobarbituric acid values were lower for traditionally packaged ground beef with LAB (P<0.05) and MAP ground beef with RO or RO and LAB (P<0.05). Overall, LAB had no effect on the shelf life and stability of traditionally or high-oxygen MAP packaged ground beef patties. Therefore, utilization of LAB in ground beef to reduce pathogenic bacteria is viable without alteration of spoilage indicators.

  15. Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach.

    PubMed

    Kebede, Biniam T; Grauwet, Tara; Palmers, Stijn; Michiels, Chris; Hendrickx, Marc; Van Loey, Ann

    2015-10-15

    This work investigates chemical changes during shelf-life of thermally and high pressure high temperature (HPHT) sterilised carrot purees using a 'fingerprinting kinetics' approach. Fingerprinting enabled selection of Strecker aldehydes, terpenes, phenylpropanoids, fatty acid derivatives and carotenoid degradation products as volatiles clearly changing during shelf-life. Next, kinetic modelling of these volatiles was performed to compare their reaction kinetics during storage in differently sterilised samples. Immediately after processing, the Strecker aldehydes were detected at higher levels in thermally sterilised samples. During storage, the compounds increased at a comparable rate in thermally and HPHT processed samples. In contrast, immediately after processing, most of the naturally occurring terpenes and phenylpropanoids were better preserved in HPHT treated samples. Nevertheless, by the end of storage, the concentration of these compounds decreased to almost the same level in both thermal and HPHT samples (with a higher degradation rate in HPHT samples).

  16. Improved shelf life of dried Beauveria bassiana blastospores using convective drying and active packaging processes.

    PubMed

    Mascarin, Gabriel Moura; Jackson, Mark A; Behle, Robert W; Kobori, Nilce N; Júnior, Ítalo Delalibera

    2016-10-01

    The yeast form (blastospore) of the dimorphic insect-pathogenic fungus Beauveria bassiana can be rapidly produced using liquid fermentation methods but is generally unable to survive rapid dehydration processes or storage under non-refrigerated conditions. In this study, we evaluated the influence of two convective drying methods, various modified atmosphere packaging systems, and storage temperatures on the desiccation tolerance, storage stability, and virulence of blastospores of B. bassiana ESALQ 1432. All blastospore formulations were dried to <5 % water content equivalent to aw < 0.3. The viability of B. bassiana blastospores after air drying and spray drying was greater than 80 %. Vacuum-packaged blastospores remained viable longer when stored at 4 °C compared with 28 °C with virtually no loss in viability over 9 months regardless the drying method. When both oxygen and moisture scavengers were added to sealed packages of dried blastospore formulations stored at 28 °C, viability was significantly prolonged for both air- and spray-dried blastospores. The addition of ascorbic acid during spray drying did not improve desiccation tolerance but enhanced cell stability (∼twofold higher half-life) when stored at 28 °C. After storage for 4 months at 28 °C, air-dried blastospores produced a lower LC80 and resulted in higher mortality to whitefly nymphs (Bemisia tabaci) when compared with spray-dried blastospores. These studies identified key storage conditions (low aw and oxygen availability) that improved blastospore storage stability at 28 °C and will facilitate the commercial development of blastospores-based bioinsecticides.

  17. Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

    PubMed

    Siroli, Lorenzo; Patrignani, Francesca; Serrazanetti, Diana I; Tabanelli, Giulia; Montanari, Chiara; Gardini, Fausto; Lanciotti, Rosalba

    2015-05-01

    Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated research to alternative methods for increasing food safety. The use of protective cultures, particularly lactic acid bacteria (LAB), has been proposed for minimally processed products. However, the application of bioprotective cultures has been limited at the industrial level. From this perspective, the main aims of this study were to select LAB from minimally processed fruits and vegetables to be used as biocontrol agents and then to evaluate the effects of the selected strains, alone or in combination with natural antimicrobials (2-(E)-hexenal/hexanal, 2-(E)-hexenal/citral for apples and thyme for lamb's lettuce), on the shelf-life and safety characteristics of minimally processed apples and lamb's lettuce. The results indicated that applying the Lactobacillus plantarum strains CIT3 and V7B3 to apples and lettuce, respectively, increased both the safety and shelf-life. Moreover, combining the selected strains with natural antimicrobials produced a further increase in the shelf-life of these products without detrimental effects on the organoleptic qualities.

  18. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.

    PubMed

    Cachaldora, Aida; García, Gloria; Lorenzo, José M; García-Fontán, M Camino

    2013-02-01

    The effect of modified atmosphere and vacuum packaging on the shelf-life of "morcilla", a traditional cooked blood sausage, was investigated. A total of 99 "morcillas" were packaged under vacuum and in modified atmosphere using three different gas mixtures: 15:35:50/O(2):N(2):CO(2) (atmosphere 1), 60:40/N(2):CO(2) (atmosphere 2) and 40:60/N(2):CO(2) (atmosphere 3), and stored during 2, 4, 6 and 8 weeks at 4 °C. Shelf life evaluation was based on pH, water activity (a(w)), colour (CIE L*, a*, b*, C* and h*), TBARS formation and microbial counts. The results indicated that, in general, storage time affected (P<0.05) all parameters whereas no significant differences were observed (P>0.05) among packaging conditions. Based on the microbial counts, the shelf-life of "morcilla" would be greater than 8 weeks for all packaging conditions. Samples packaged with high CO(2) concentrations (40:60/N(2):CO(2)) showed the lowest values of TBARS at the end of storage.

  19. Potential Use of a Weak Ethylene Receptor Mutant, Sletr1-2, as Breeding Material To Extend Fruit Shelf Life of Tomato.

    PubMed

    Mubarok, Syariful; Okabe, Yoshihiro; Fukuda, Naoya; Ariizumi, Tohru; Ezura, Hiroshi

    2015-09-16

    Mutations in the ethylene receptor gene (SlETR1), Sletr1-1 and Sletr1-2, are effective in reducing ethylene sensitivity and improving fruit shelf life. In this study the effect of Sletr1-1 and Sletr1-2 mutations was investigated in F1 hybrid lines. These two mutants and control were crossed with four commercial pure-line tomatoes. The Sletr1-1 mutation showed undesirable pleiotropic effects in the F1 hybrid lines. The Sletr1-2 mutation was effective in improving fruit shelf life of F1 hybrid lines for 4-5 days longer. It was also effective in improving fruit firmness without change in fruit size, ethylene production, respiration rate, and total soluble solids or a great reduction in fruit color, lycopene, and β-carotene, although the titratable acidity was increased by Sletr1-2 mutation. These results indicate that the Sletr1-2 mutant allele has the potential to improve fruit shelf life via incorporation in tomato breeding programs.

  20. Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging.

    PubMed

    Holck, Askild L; Pettersen, Marit K; Moen, Marie H; Sørheim, Oddvin

    2014-07-01

    Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

  1. Modeling microbial spoilage and quality of gilthead seabream fillets: combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life.

    PubMed

    Tsironi, Theofania N; Taoukis, Petros S

    2010-05-01

    The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl. Water loss, solid gain, salt content, and water activity were monitored throughout treatment and treatment conditions were selected for the shelf life study. Untreated and osmotically pretreated slices with and without nisin (2 x 10(4) IU/100 g osmotic solution), packed in air or modified atmosphere (50% CO(2)-50% air), and stored at controlled isothermal conditions (0, 5, 10, and 15 degrees C) were studied. Quality assessment and modeling were based on growth of several microbial indices, total volatile nitrogen, trimethylamine nitrogen, lipid oxidation (TBARS), and sensory scoring. Temperature dependence of quality loss rates was modeled by the Arrhenius equation, validated under dynamic conditions. Pretreated samples showed improved quality stability during subsequent refrigerated storage, in terms of microbial growth, chemical changes, and organoleptic degradation. Osmotic pretreatment with the addition of nisin in combination with MAP was the most effective treatment resulting in significant shelf life extension of gilthead seabream fillets (48 days compared to 10 days for the control at 0 degrees C).

  2. Shelf-life extension of preservative-free hydrated feed using gamma pasteurization and its effect on growth performance of eel

    NASA Astrophysics Data System (ADS)

    Kim, Dongho; Song, Hyunpa; Lim, Sangyong; Jo, Minho; Song, Duseop; Jo, Cheorun

    2012-08-01

    Hydrated feed (HF) promotes the growth performance and shortens the feeding time of fish by increasing the efficiency of digestion. However, the shelf-life of HF is a concern due to its relatively higher water content. In this study, radiation pasteurization was applied to improve the shelf-life and microbiological quality of HF for fish farming. Preservative-free HF containing 25% moisture was gamma-irradiated and its microbiological and nutritional properties evaluated in addition to a practical feeding trial carried out using eel. The viable counts of bacteria and fungi in HF were 106 and 104 CFU/g, respectively. All coliform bacteria and yeast in HF were eliminated by irradiation at a dose of 5 kGy, and total aerobic bacteria were eliminated at 10 kGy. The shelf-life of the preservative-free and irradiated (10 kGy) HF was estimated as 6 months under ambient conditions. The nutritional composition of HF was stable up to 10 kGy of irradiation. Based on a feeding trial, it was proven that eel fed HF had about 20% higher growth rate than that fed dried feed.

  3. Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging.

    PubMed

    Chitravathi, K; Chauhan, O P; Raju, P S

    2016-08-01

    Shellac-based surface coating was used in combination with passive modified atmosphere (MA) packaging for shelf life extension of fresh green chillies. The green chillies were coated with shellac coating, packed in anti-fog film and kept at 8 ± 1 °C for storage along with uncoated control. The coated and MA packed chillies showed significantly lower respiration rates as compared to control. The physico-chemical characteristics showed significantly lesser variations in terms of physiological loss in weight, firmness, colour, pigments, ascorbic acid and antioxidant activity during storage. A shelf life extension of 48 days was observed for coated and MA packed chillies against uncoated and MA packed (28 days) and control (15 days) ones. Shellac coated chillies showed a shelf life of 30 days at 8 ± 1 °C. Shellac coating along with the passive MA packaging resulted in restriction of metabolic activities (respiration) and delayed senescence and was found most effective in maintaining the postharvest quality of green chillies during low temperature storage.

  4. Effect of light-emitting diode (LED) vs. fluorescent (FL) lighting on laying hens in aviary hen houses: Part 2 - Egg quality, shelf-life and lipid composition.

    PubMed

    Long, H; Zhao, Y; Xin, H; Hansen, H; Ning, Z; Wang, T

    2016-01-01

    In this 60-wk study, egg quality, egg shelf-life, egg cholesterol content, total yolk lipids, and yolk fatty acid composition of eggs produced by Dekalb white laying hens in commercial aviary houses with either light-emitting diode (LED) or fluorescent (FL) lighting were compared. All parameters were measured at 27, 40, and 60 wk of age, except for egg shelf-life, which was compared at 50 wk of age. The results showed that, compared to the FL regimen, the LED regimen resulted in higher egg weight, albumen height, and albumen weight at 27 wk of age, thicker shells at 40 wk of age, but lower egg weight at 60 wk of age. Egg quality change was similar between the lighting regimens during the 62-d egg storage study, indicating that LED lighting did not influence egg shelf-life. Eggs from both lighting regimens had similar cholesterol content. However, cholesterol concentration of the yolk (15.9 to 21.0 mg cholesterol/g wet weight yolk) observed in this study was higher than that of United States Department of Agriculture (USDA) database (10.85 mg/g). No significant differences in total lipids or fatty acid composition of the yolks were detected between the two lighting regimens.

  5. Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B

    PubMed Central

    Dharmasena, Muthu; Barron, Felix; Fraser, Angela; Jiang, Xiuping

    2015-01-01

    Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly. PMID:28231208

  6. The application of high pressure-mild temperature processing for prolonging the shelf-life of strawberry purée

    NASA Astrophysics Data System (ADS)

    Marszałek, K.; Woźniak, Ł.; Skąpska, S.

    2016-04-01

    The aim of this study was to monitor the shelf-life and quality of strawberry purée preserved using combined high pressure processing (HPP)-mild temperature processing at 300 and 600 MPa for 15 min during cold storage (6°C). Increasing the pressure resulted in a prolonged shelf-life of from 4 to 28 weeks for HPP-preserved purée at 300 and 600 MPa, respectively. The highest inactivation of peroxidases, pectinesterases and polygalacturonases was noted when a higher pressure was used, whereas a lower pressure was more efficient for polyphenoloxidases. The degradation of vitamin C and anthocyanins was 20% and 5% higher at 600 MPa than at 300 MPa, respectively. Significantly fewer changes in the colour coefficient, expressed as ΔE, and the browning index, were observed in purée preserved at 600 MPa. Oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests other inhibitors should be used to increase the shelf-life of good-quality fruit products.

  7. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

    PubMed Central

    Khare, Anshul Kumar; Abraham, Robinson J. J.; Appa Rao, V.; Babu, R. Narendra

    2016-01-01

    Aim: The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions. Materials and Methods: Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV), extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures. Results: There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time. Conclusion: The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application. PMID:27051203

  8. Sheep Milk Yogurt from a Short Food Supply Chain: Study of the Microbiological, Chemico-Physical and Organoleptic Parameters in Relation to Shelf-Life.

    PubMed

    Marri, Nicla; Carfora, Virginia; Patriarca, Daniela; Veschetti, Maria Cristina; Giacinti, Giuseppina; Giangolini, Gilberto; Amatiste, Simonetta

    2014-08-28

    Aim of this work was to analyse some microbiological, chemico-physical and organoleptic parameters of sheep milk yogurt during and after its declared shelf-life. Five samples of a sheep's milk yogurt of the same lot, collected from a short supply chain ovine dairy farm of the Roman province, were analysed. Declared shelf-life of the product was 30 days. The products were examined at 2, 14, 30, 35 and 40 days from the production date, performing the following microbiological analyses: enumeration of i) colony-forming units characteristic of the yogurt, ii) Enterobacteriaceae, iii) yeasts and/or moulds at 25°C. Microbiological identification was performed by miniature biochemical tests and for the lactic acid bacteria also by PCR. At every test interval, evaluation of organoleptic parameters and pH was also performed. The analysed product maintained an almost constant amount of lactic acid bacteria until the end of the declared shelf-life. Concerning lactic acid bacteria, a 100% concordance of the results observed by using biochemical identification methods and PCR assays was obtained. After 14 days from the production, the presence of yeasts (Candida famata) was revealed, while the presence of moulds was detected after 30 days. Ralstonia picketii, an environmental microorganism, was also isolated. The results obtained in this study indicate that yogurt spoilage is mainly due to the growth of specific microorganisms of spoilage, such as yeasts and moulds.

  9. Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps.

    PubMed

    Van Haute, Sam; Uyttendaele, Mieke; Sampers, Imca

    2013-10-15

    A screening in a sugar snap packaging company showed a converged build-up of aerobic psychrotrophic plate count (APC) (ca. 6.5 log CFU/100mL), yeasts and molds (Y&M), and lactic acid bacteria (LAB) (both ca. 4.5 log CFU/100mL) in the wash water in the absence of water sanitizer, and a low build-up of chemical oxygen demand (30 ± 5 mg O2/L) and turbidity (5.2 ± 1.1 NTU). Decontamination experiments were performed in the lab with Purac FCC 80® (80% L(+) lactic acid), two other commercial water sanitizers based on organic acids (NATRApHASe-ABAV®, and NATRApHASe-FVS®) and chlorine to evaluate their performance in reduction of the sugar snap microbial load as well as their functionality as disinfectant of the wash water to avoid cross-contamination. An additional 1 log reduction of APC on the sugar snaps was achieved with lactic acid in the range 0.8 to 1.6%, ABAV 0.5%, and free chlorine 200mg/L when compared to a water wash, while no significant difference in the numbers of Y&M was obtained when washing in sanitizer compared to water. There was no significant influence of the studied concentration and contact time on decontamination efficiency. Treatment with lactic acid 0.8% resulted in a lower APC contamination on the sugar snaps than on the untreated and water washed samples for 10 days. Chlorine 200mg/L was the only treatment able to maintain the Y&M load lower than the untreated samples throughout the entire storage duration. The use of water sanitizers could not extend the sensorial shelf-life. Microbial loads were not indicative/predictive of visual microbial spoilage (shelf-life limiting factor), whereas maturity and amount of damage at the calyx end of the pods were. The APC wash water contamination (5.2 log CFU/100mL) was reduced significantly by chlorine 20 to 200mg/L (to 1.4 log CFU/100mL), ABAV 0.5 to 1.5% (to 2.7 log CFU/100mL), FVS 0.5% (to 2.7 log CFU/100mL) and lactic acid 0.8 to 1.6% (to 3.4 log CFU/100mL). Only the use of chlorine enabled the

  10. Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged Thua Nao during shelf-life storage.

    PubMed

    Dajantaa, Katekan; Apishartsarangku, Arune; Chukeatirote, Ekachai

    2013-06-01

    Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40 degrees C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4 degrees C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4 degrees C. In contrast, the great losses in total phenolic content (44%), inhibitory activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40 degrees C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%).

  11. The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes.

    PubMed

    Calder, Beth L; Skonberg, Denise I; Davis-Dentici, Katherine; Hughes, Brianna H; Bolton, Jason C

    2011-10-01

    The objective of the study was to determine the effectiveness of acidulant dip treatments (with or without aqueous ozone) to reduce enzymatic browning and to extend the shelf life of fresh-cut potato slices during refrigerated storage (4 °C) for 28 d. Potato slices subjected to aqueous ozone (2 ppm) had significantly (P≤ 0.05) higher L-values and lower a-values, but ozone did not appear to have any effect on aerobic plate counts (APCs) or polyphenol oxidase (PPO) activity. NatureSeal (NS) and sodium acid sulfate (SAS) were the most effective acidulant treatments in reducing browning (significantly [P≤ 0.05] higher L-values, lower a-values, and browning index values) regardless of ozone treatment. NS and SAS also had lower PPO activity compared to other treatments on days 0 and 28, and significantly (P≤ 0.05) lower APCs (≤2.00 log CFU/g) over refrigerated storage. Therefore, the SAS treatment was comparable to NS, a commercially available product, and showed promise as an effective antibrowning dip to reduce browning and spoilage in fresh-cut potato products. Practical Application:  A 1% SAS dip treatment which included 1% citric and 1% ascorbic acid was found to be an effective antibrowning dip for fresh-cut potatoes along with NatureSeal®'s PS-10, compared to other treatments. They were both effective in maintaining low microbial counts over refrigerated storage. Additionally, aqueous ozone washes (2 ppm) showed significant benefits to reduce browning; however, ozone did not affect microbial counts or PPO enzyme activity. Therefore, the SAS treatment could have potential use in the fruit and vegetable industry to reduce browning and spoilage in fresh-cut potato products.

  12. Effects of Ocimum basilicum Linn essential oil and sodium hexametaphosphate on the shelf life of fresh chicken sausage.

    PubMed

    Barbosa, Lidiane Nunes; Alves, Fernanda Cristina Bérgamo; Andrade, Bruna Fernanda Murbach Teles; Albano, Mariana; Castilho, Ivana Giovannetti; Rall, Vera Lucia Mores; Athayde, Natália Bortoleto; Delbem, Nara Laiane Casagrande; Roça, Roberto de Oliveira; Fernandes, Ary

    2014-06-01

    Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4°C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P < 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.

  13. Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets

    PubMed Central

    Choi, Yun-Sang; Lee, Mi-Ai

    2014-01-01

    The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2 (0.2% ME), VC+ME 0.05 (0.05% VC + 0.05% ME) and VC+ME 0.1 (0.05% VC + 0.1% ME), VC+ME 0.2 (0.05% VC + 0.2% ME). Results showed that the mixture of 0.05% VC and 0.2% ME was most effective for delaying lipid oxidation (thiobarbituric acid reactive substances, conjugated dienies, and peroxide formation) when compared to the control or ME alone added. The color values of all treatments were significantly affected by adding ME. Additionally, the total color difference (ΔE), chroma (C*), and hue angle (H°) values of all treatments, except for VC, were lower than those of the control as the amount of ME increased. The sensory characteristics (flavor, odor, and overall acceptability) did not differ significantly in any of the chicken nugget samples, whereas storage time had a significant effect. The results suggest that the possibility of utilizing chicken nuggets with a mixture of mugwort extract and vitamin C for the increase of shelf-life and quality. PMID:26761491

  14. Combined effect of dimethyl dicarbonate (DMDC) and nisin on indigenous microorganisms of litchi juice and its microbial shelf life.

    PubMed

    Yu, Yuanshan; Wu, Jijun; Xiao, Gengsheng; Xu, Yujuan; Tang, Daobang; Chen, Yulong; Zhang, Yousheng

    2013-08-01

    The individual and combined influences of dimethyl dicarbonate (DMDC) and nisin (200 IU/mL) at mild heat on the inactivation of indigenous microorganisms in litchi juice, including bacteria, molds and yeasts (M&Y), were investigated. The fresh litchi juice with or without nisin were exposed to 250 mg/L DMDC at 30, 40, or 45 °C for 0.5, 1, 2, 3, 4, or 6 h. A complete inactivation of M&Y in the litchi juice with or without nisin was achieved as exposed to 250 mg/L DMDC at 30, 40, or 45 °C for 0.5 h. The bacteria, especially Bacillus sp. and Leuconstoc mesenteroides showed higher resistance than M&Y in the litchi juice. Bacillus sp. and Leuconstoc mesenteroides in the litchi juice was not completely inactivated by 250 mg/L DMDC at 30, 40, or 45 °C. However, nisin addition can enhanced the inactivation of these bacteria by DMDC, and nisin and DMDC also showed a synergistic effect on the inactivation of bacteria. M&Y and bacteria were not detected in the litchi juice added with 200 IU/mL nisin as exposed to 250 mg/L DMDC at 45 °C for 3 h. In addition, microbial shelf life of the litchi juice during storage at 4 °C also was evaluated as treated by 250 mg/L DMDC or combination with nisin at 45 °C for 3 h.

  15. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.

    PubMed

    Lekjing, Somwang

    2016-01-01

    Chitosan coatings, with and without clove oil, were investigated for effects on quality and shelf life of cooked pork sausages stored at a refrigerated temperature (4±2°C). The various treatments of cooked pork sausages were: untreated (control), coating with 2% chitosan (CS), and coating with a mixture having 2% chitosan and 1.5% clove oil (CS+CO). Various microbiological, physical, chemical and sensory properties were monitored over 25 days of storage. The total viable count, the psychrotrophic bacteria count, the L* value, peroxide value and the thiobarbituric acid reactive substances increased, while the a* value, the b* value, the pH and the sensory scores decreased with storage time, across all treatments. However, these changes were slowest with the CS+CO treatment. Based on sensory evaluation and microbiological quality, the shelf lives were 14 days for control, 20 days for CS, and 20 days for CS+CO treated samples, under refrigerated storage.

  16. Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.

    PubMed

    Mansur, Ahmad Rois; Oh, Deog-Hwan

    2015-10-01

    This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 °C for 3 min with deionized water, thermosonication (400 W/L), SAcEW (5 mg/L), sodium chlorite (SC; 100 mg/L), sodium hypochlorite (SH; 100 mg/L), and thermosonication combined with SAcEW, SC, and SH (TS + SAcEW, TS + SC, and TS + SH, respectively). Growths of L. monocytogenes and spoilage microorganisms and changes in sensory (overall visual quality, browning, and off-odour) were evaluated. The results show that lag time and specific growth rate of each microorganism were not significantly (P > 0.05) affected by treatment and storage temperature. Exceeding the unacceptable counts of spoilage microorganisms did not always result in adverse effects on sensory attributes. This study suggests that TS + SAcEW was the most effective method to prolong the shelf life of kale with an extension of around 4 and 6 days at 4 and 7 °C, respectively, and seems to be a promising method for the shelf life extension of fresh produce.

  17. Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage.

    PubMed

    Giatrakou, V; Kykkidou, S; Papavergou, A; Kontominas, M G; Savvaidis, I N

    2008-05-01

    The present study evaluated the effect of modified atmosphere packaging (MAP, 5% O(2)/50% CO(2)/45% N(2); treatment M), the addition of oregano oil (0.1%, v/w; treatment AO) as a natural preservative, as well as their combination (treatment MO) on the quality and shelf life extension of fresh Mediterranean swordfish fillets during a refrigerated storage (4 degrees C) period of 18 d. Simultaneously, swordfish fillets were stored under aerobic conditions (control treatment A, 4 degrees C) and on ice (usual commercial method of preservation, treatment I, 0 degrees C). Among the 5 treatments examined in the present study, the most effective one to inhibit the microbial and sensory spoilage proved to be the MO treatment, achieving a shelf life extension of 8 to 9 d. The dominant bacteria in the microflora of swordfish, irrespective of treatment, were the Pseudomonads and the H(2)S-producing bacteria, while both lactic acid bacteria (LAB) and the Enterobacteriaceae produced the lowest populations in swordfish samples kept on ice. Among the chemical indices examined, thiobarbituric acid (TBA) values showed no specific trend of lipid oxidation for swordfish, irrespective of treatment. Final trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for treatments, A, AO, M, and MO ranged between 1.33 and 14.29 mg N/100 g and 14.11 to 55.52 mg N/100 g, respectively, whereas for I samples they remained almost unchanged during storage. Sensory analysis (taste attribute) correlated well with microbiological analysis, indicating a shelf life of approximately 5 to 6 d for control, 10 to 11 d for AO, 12 d for I, 13 d for M, and 14 d for MO samples.

  18. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.

    PubMed

    Jouki, Mohammad; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Koocheki, Arash; Khazaei, Naimeh

    2014-03-17

    The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF+2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF+2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF+2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2days, whereas the QSMF+1%O, QSMF+1.5%O, QSMF+2%O, QSMF+1%T, QSMF+1.5%T and QSMF+2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11days, respectively, as compared to the control samples.

  19. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

    PubMed

    Allende, Ana; McEvoy, James L; Luo, Yaguang; Artes, Francisco; Wang, Chien Y

    2006-05-01

    The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 J m(-2)). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 J m(-2) to completely inhibit growth. An in vivo study consisted of treating minimally processed 'Red Oak Leaf' lettuce (Lactuca sativa) with UV-C at three radiation doses (1.18, 2.37 and 7.11 kJ m(-2)) on each side of the leaves and storing the product under passive MAP conditions at 5 degrees C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2 concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into account the microbial limit set by Spanish legislation [Boletín Oficial del Estado (BOE), 2001. Normas de higiene para la elaboración, distribución y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435-1441], all UV-C treatments extended the shelf-life of the product. However, the 7.11 kJ m(-2) dose induced tissue softening and browning after 7 days of storage at 5 degrees C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

  20. Spoilage of Microfiltered and Pasteurized Extended Shelf Life Milk Is Mainly Induced by Psychrotolerant Spore-Forming Bacteria that often Originate from Recontamination

    PubMed Central

    Doll, Etienne V.; Scherer, Siegfried; Wenning, Mareike

    2017-01-01

    Premature spoilage and varying product quality due to microbial contamination still constitute major problems in the production of microfiltered and pasteurized extended shelf life (ESL) milk. Spoilage-associated bacteria may enter the product either as part of the raw milk microbiota or as recontaminants in the dairy plant. To identify spoilage-inducing bacteria and their routes of entry, we analyzed end products for their predominant microbiota as well as the prevalence and biodiversity of psychrotolerant spores in bulk tank milk. Process analyses were performed to determine the removal of psychrotolerant spores at each production step. To detect transmission and recontamination events, strain typing was conducted with isolates obtained from all process stages. Microbial counts in 287 ESL milk packages at the end of shelf life were highly diverse ranging from <1 to 7.9 log cfu/mL. In total, 15% of samples were spoiled. High G+C Gram-positive bacteria were the most abundant taxonomic group, but were responsible for only 31% of spoilage. In contrast, psychrotolerant spores were isolated from 55% of spoiled packages. In 90% of samples with pure cultures of Bacillus cereus sensu lato and Paenibacillus spp., counts exceeded 6 log cfu/mL. In bulk tank milk, the concentration of psychrotolerant spores was low, accounting for merely 0.5 ± 0.8 MPN/mL. Paenibacillus amylolyticus/xylanexedens was by far the most dominant species in bulk tank milk (48% of all isolates), but was never detected in ESL milk, pointing to efficient removal during manufacturing. Six large-scale process analyses confirmed a high removal rate for psychrotolerant spores (reduction by nearly 4 log-units). B. cereus sensu lato, on the contrary, was frequently found in spoiled end products, but was rarely detected in bulk tank milk. Due to low counts in bulk tank samples and efficient spore removal during production, we suggest that shelf life is influenced only to a minor extent by raw

  1. Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

    PubMed Central

    Argyri, Anthoula A.; Tassou, Chrysoula C.; Samaras, Fotios; Mallidis, Constantinos

    2014-01-01

    In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of the L*, a*, or b* value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products. PMID:25295275

  2. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.

    PubMed

    Mosqueda-Melgar, Jonathan; Raybaudi-Massilia, Rosa M; Martín-Belloso, Olga

    2008-05-01

    The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enteritidis and L. monocytogenes were reduced by more than 5.0log(10)CFU/ml in HIPEF-processed melon (35kV/cm for 1709 micros at 193Hz and 4 micros pulse duration) and watermelon (35kV/cm for 1682 micros at 193Hz and 4 micros pulse duration) juices containing 2.0% and 1.5% of citric acid, respectively, or 0.2% of cinnamon bark oil. In addition, these treatments were also able to inactivate mesophilic, psychrophilic and, molds and yeasts populations, leading to a shelf-life of more than 91 days in both juices stored at 5 degrees C. Hence, the microbiological quality and safety of these fruit juices by combining HIPEF and citric acid or cinnamon bark oil were ensured. However, the taste and odor in those HIPEF-treated melon and watermelon juices containing antimicrobials were significantly affected. Therefore, further studies are needed to decrease the impact on the sensory attributes by using antimicrobials.

  3. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated

    PubMed Central

    Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Mano, Sérgio Borges; Teixeira, Claudia Emília; da Cruz Silva Canto, Anna Carolina Vilhena; de Carvalho Vital, Helio; Conte-Júnior, Carlos Adam

    2013-01-01

    This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment. PMID:24804034

  4. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated.

    PubMed

    Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Mano, Sérgio Borges; Teixeira, Claudia Emília; da Cruz Silva Canto, Anna Carolina Vilhena; de Carvalho Vital, Helio; Conte-Júnior, Carlos Adam

    2013-07-01

    This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.

  5. Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization.

    PubMed

    Mentana, Annalisa; Natale, Anna; Palermo, Carmen; Nardiello, Donatella; Conte, Amalia; Del Nobile, Matteo Alessandro; Quinto, Maurizio; Centonze, Diego

    2016-07-01

    In order to assess the product quality and shelf life of an Italian soft cream cheese under different storage conditions, the volatile and peptide profiles evolution were tested. Volatiles were sampled directly from the head space of cheese packaging by solid-phase microextraction and analyzed by GC-MS. Peptide profiles were obtained by nanoLC-MS/MS, following a novel bioinformatics approach based on scoring distribution associated to the protein hits originating from the database search. In particular, a refined identification by focusing on selected time segments corresponding to the most intense peaks was carried out. A total of 40 compounds including acids, aldehydes, ketones, lactones, alcohols, esters, hydrocarbons, terpene, sulfur, and aromatic compounds were detected. Significant differences in their abundance during the storage in different packagings were observed, as well as an evolution of peptides mainly belonging to αS1-casein. The results demonstrated the usefulness of the above-mentioned hyphenated techniques for the determination of the soft cheese shelf life under different storage conditions.

  6. Positive effect of reduced aeration rate on growth and stereospecificity of DL-malic acid consumption by Azospirillum brasilense: improving the shelf life of a liquid inoculant formulation.

    PubMed

    Carrasco-Espinosa, Karen; García-Cabrera, Ramsés I; Bedoya-López, Andrea; Trujillo-Roldán, Mauricio A; Valdez-Cruz, Norma A

    2015-02-10

    Azospirillum brasilense has significance as a growth promoter in plants of commercial interest. Two industrial native strains (Start and Calf), used as a part of an inoculant formulation in Mexico during the last 15 years, were incubated in laboratory-scale pneumatic bioreactors at different aeration rates. In both strains, the positive effect of decreased aeration was observed. At the lowest (0.1 vvm, air volume/liquid volume×minute), the highest biomass were obtained for Calf (7.8 × 10(10)CFU/ml), and Start (2.9 × 10(9)CFU/ml). These were higher in one magnitude order compared to cultures carried out at 0.5 vvm, and two compared to those at 1.0 vvm. At lower aeration, both stereoisomeric forms of malic acid were consumed, but at higher aeration, just L-malate was consumed. A reduction in aeration allows an increase of the shelf life and the microorganism saved higher concentrations of polyhydroxybutyrate. The selected fermentation conditions are closely related to those prevalent in large-scale bioreactors and offer the possibility of achieving high biomass titles with high shelf life at a reduced costs, due to the complete use of a carbon source at low aeration of a low cost raw material as DL-malic acid mixture in comparison with the L-malic acid stereoisomer.

  7. Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage.

    PubMed

    Behbahani, Behrooz Alizadeh; Shahidi, Fakhri; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Mohebbi, Mohebbat

    2017-01-01

    In this study, Plantago major seed mucilage (PMSM) was extracted from whole seeds using hot-water extraction (HWE). The dill (D) essential oil components were identified through gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and its antioxidant properties were examined through the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and ß-carotene-linoleic acid assay (B-CL). Total phenolic content (TPC) was characterized through the Folin-Ciocalteu method and the antimicrobial effect was evaluated on 10 pathogenic microorganisms. PMSM edible coating incorporated were prepared in four different concentrations of essential oils, including 0, 0.5, 1 and 1.5% (w/w). The control and the coated beef samples were analyzed periodically for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH), and sensory characteristics. The IC50, FRAP, B-CL and TPC of the dill essential oil were equal to 11.44μg/ml, 9.45mmol/g, 82.86 and 162.65μg/ml GAE, respectively. PMSM extended the microbial shelf life of beef by 3days, whereas the PMSM+0.5%D, PMSM+1%D and PMSM+1.5%D resulted in a significant shelf life extension of the beef by 6, 9 and 9days, respectively, as compared to the control samples.

  8. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

    PubMed

    Sirocchi, Veronica; Devlieghere, Frank; Peelman, Nanou; Sagratini, Gianni; Maggi, Filippo; Vittori, Sauro; Ragaert, Peter

    2017-04-15

    Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions.

  9. Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper.

    PubMed

    Luo, Ke; Oh, Deog-Hwan

    2015-09-01

    The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60°C)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4°C and 25°C. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60°C for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60°C) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4°C and 25°C, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60°C) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

  10. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

    NASA Astrophysics Data System (ADS)

    Benedito, J.; Cambero, M. I.; Ortuño, C.; Cabeza, M. C.; Ordoñez, J. A.; de la Hoz, L.

    2011-03-01

    The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation ( R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz ( R2=0.99, for appearance) and Activation/Inactivation ( R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose ( R2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes.

  11. Polycomb-group protein SlMSI1 represses the expression of fruit-ripening genes to prolong shelf life in tomato

    PubMed Central

    Liu, Dan-Dan; Zhou, Li-Jie; Fang, Mou-Jing; Dong, Qing-Long; An, Xiu-Hong; You, Chun-Xiang; Hao, Yu-Jin

    2016-01-01

    Polycomb-group (PcG) protein MULTICOPY SUPPRESSOR OF IRA1 (MSI1) protein is an evolutionarily conserved developmental suppressor and plays a crucial role in regulating epigenetic modulations. However, the potential role and function of MSI1 in fleshy fruits remain unknown. In this study, SlMSI1 was cloned and transformed into tomato to explore its function. The quantitative real-time PCR results showed that SlMSI1 was highly expressed in flowers and fruits and that its transcript and protein levels were significantly decreased in fruits after the breaker stage. Additionally, SlMSI1-overexpressing transgenic tomatoes displayed abnormal non-ripening fruit formation, whereas its suppression promoted fruit ripening in transgenic tomatoes. Quantitative real-time PCR assays also showed that RIN and its regulons were decreased in SlMSI1 overexpression transgenic tomato fruits. Furthermore, RNA-seq analysis demonstrated that SlMSI1 inhibits fruit ripening by negatively regulating a large set of fruit-ripening genes in addition to RIN and its regulons. Finally, genetic manipulation of SlMSI1 and RIN successfully prolonged the fruit shelf life by regulating the fruit-ripening genes in tomato. Our findings reveal a novel regulatory function of SlMSI1 in fruit ripening and provide a new regulator that may be useful for genetic engineering and modification of fruit shelf life. PMID:27558543

  12. Cold storage temperature following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions.

    PubMed

    Zhao, Wei; Yang, Ruijin; Wang, Mo

    2009-02-15

    In this work microbiological shelf life of green tea infusions processed by pulsed electric fields (PEF) treatment (38.4 kV/cm for 200 micros) were assessed at the three storage temperatures of 4, 25 and 37 degrees C, respectively. Immediately after PEF treatment, no viable bacterial cells were detected. However, significant recovery was observed during storage at 25 and 37 degrees C. The total aerobic microbial population increased rapidly in PEF-treated green tea infusions when stored at 25 and 37 degrees C for 14 and 7 days respectively. However, the microbial population remained under 1 log(10) CFU/ml when stored at 4 degrees C up to 180 days. These results demonstrated that a certain proportion of microbial cells in green tea infusions were sublethally injured by PEF treatment, and the recovery of apparently dead or 'intermediately damaged' cells could increase the detected number of surviving microorganisms. In the present study PEF-treated green tea infusions were placed at 4 degrees C for various time, and then stored at 37 degrees C. Cold storage (4 degrees C for 7 days) following PEF treatment was found to be effective to delay or inhibit the repair process of sublethally injured cells and extend the microbiological shelf life of PEF-treated green tea infusions to more than 90 days at 37 degrees C.

  13. Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C.

    PubMed

    Karoui, Romdhane; Hassoun, Abdo

    2017-03-01

    The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) on the quality of Atlantic mackerel fillets stored at 2°C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, and spectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage. Based on TVB-N values, the shelf life of Atlantic mackerel fillets treated with rosemary and basil EOs was extended by 2 and 5 days, respectively, compared to the control group. Similar results were obtained with thiobarbituric acid-reactive substance analysis, which demonstrated an extended shelf life of Atlantic mackerel immersed with rosemary and basil EOs of 2 and 3 days, respectively, compared to the control group. The factorial discriminant analysis applied on the concatenated first five principal components corresponding to the physicochemical, textural, color, and fluorescence measurements allowed clear discrimination of the three groups, because a correct classification rate of 93.3% was obtained. Therefore, treatment with basil and rosemary EOs, as natural biopreservative compounds, could present a high-potential application in the seafood industry.

  14. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2.

    PubMed

    Djenane, Djamel; Beltrán, José Antonio; Camo, Javier; Roncalés, Pedro

    2016-12-01

    Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

  15. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.

    PubMed

    Realini, C E; Guàrdia, M D; Díaz, I; García-Regueiro, J A; Arnau, J

    2015-01-01

    The effects of added acerola fruit extract on sensory and shelf-life of beef patties were evaluated. Ground beef was obtained from young bulls fed one of four diets (CON: control, LIN: linseed, CLA: conjugated linoleic acid, LINCLA: LIN plus CLA). Pre-salted (1.8% w/w) beef patties (7.7% fat) with (0.15% w/w) or without acerola were packed in modified atmosphere (80%O2:20%CO2) and displayed in a retail case for 8days. There were no interactions between diet and antioxidant treatments. LIN and/or CLA had no effect on color and lipid stability during display. However, LIN increased n-3 fatty acids in beef and tended to increase intensity of rancid flavor. Addition of acerola extended shelf-life by at least 3 days by improving color and lipid stability and a decreased trend in intensity of rancid flavor of patties without affecting microbial counts. Thus, the use of acerola as a natural antioxidant can be considered an effective method to retard color and lipid oxidation in beef patties.

  16. Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.

    PubMed

    Stelzleni, Alexander M; Ponrajan, Amudhan; Harrison, Mark A

    2013-09-01

    The inclusion of two sources of buffered vinegar and sodium dodecyl sulfate plus levulinic acid were studied as interventions for Salmonella Typhimurium and for their effect on shelf-life and sensory characteristics of ground beef. For the Salmonella challenge, beef trimmings (80/20) were inoculated then treated with 2% (w/v) liquid buffered vinegar (LVIN), 2.5% (w/w) powdered buffered vinegar (PVIN), a solution containing 1.0% levulinic acid plus 0.1% sodium dodecyl sulfate (SDLA) at 10% (w/v), or had no intervention applied (CNT). The same trim source and production methods were followed during production of patties for shelf-life and sensory testing without inoculation. SDLA patties had the largest reduction (P<0.05; 0.70 log CFU/g) of Salmonella. However, LVIN and PVIN had the least (P<0.05) psychrotrophic growth. SDLA patties had more purge (P<0.05) and lower (P<0.05) subjective color scores. There were not large differences in sensory characteristics, except PVIN exhibited stronger off-flavor (P<0.05).

  17. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.

    PubMed

    Mexis, S F; Chouliara, E; Kontominas, M G

    2009-09-01

    In the present study the combined effect of an O2 absorber and oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under refrigeration (4 degrees C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 degrees C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7-8 for samples containing oregano oil, day 9 for samples containing the O2 absorber and day 12-13 for samples containing the O2 absorber and oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O2 absorber and/or the oregano oil. In all cases the inhibition effect was more pronounced when the combination of O2 absorber with oregano essential oil was used. pH decreased from an initial value of 6.65-6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11-12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O2/kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7-8 days for samples containing oregano oil, 13-14 days for samples containing the O2 absorber and 17 days for samples containing the O2 absorber plus oregano oil.

  18. EFFECT OF HARVEST TIME AND RIPENING DEGREE ON QUALITY AND SHELF LIFE OF ‘HASS’ AVOCADO

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Canada is an important avocado importer country accounting for 12-15% of total avocado exports from Mexico. ‘Hass’ avocado is harvested year round in the state of Michoacan. For most part of the season, fruit reach adequate mesocarp dry matter content (DM), ripen properly and consequently, quality a...

  19. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ.

    PubMed

    Baby Latha, R; Debnath, Sukumar; Sarmandal, C V; Hemavathy, J; Khatoon, Sakina; Gopala Krishna, A G; Lokesh, B R

    2014-01-01

    To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27 °C 65%RH) and accelerated conditions (37 °C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O2/kg and 2.24 to 9.02 meq.O2/kg during the 6 month storage study at 27 °C and 65% RH, while under accelerated conditions at 37 °C and 92%RH, it increased from 1.12 to 8.54 meq. O2/kg and 2.24 to 6.96 meq. O2/kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27 °C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period.

  20. Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.

    PubMed

    Zhang, Bao-Yu; Samapundo, Simbarashe; Pothakos, Vasileios; Sürengil, Göknur; Devlieghere, Frank

    2013-09-16

    This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O₂) and high carbon dioxide (CO₂) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesenteroides and Leuconostoc gelidum, which had all been previously isolated from spoiled commercial fresh-cut honeydew melon, was evaluated separately on honeydew melon agar at 7 °C. Additionally, the effect of selected MAs on the microbial, physico-chemical and sensory quality of commercial fresh-cut honeydew melon cubes was evaluated at 7 °C. The results showed that MAs with high O₂ and high CO₂ levels greatly retarded the growth, CO₂ and volatile metabolite production (i.e. ethanol, 2-methyl-1-butanol, ethyl acetate, phenylacetic acid, nonanal) of C. sake on honeydew melon agar; especially MAs consisting of 50% O₂+50% CO₂ and 70% O₂+30% CO₂. In contrast, the MAs evaluated only had a minor effect on the growth and volatile metabolite production of L. mesenteroides and L. gelidum. Overall, the effect of MAs on colour, juice leakage, juiciness, and firmness of fresh-cut honeydew melon was small during storage. Sensory preference was generally for fresh-cut honeydew melon cubes packaged in MA of 50% O₂+50% CO₂. These were still acceptable on day five of storage and had appreciably lower populations of yeasts and lactic acid bacteria, lower quantities of volatile organic compounds, but slightly stronger colour oxidation compared to honeydew melon that was packaged in air. Additionally, most of the samples packed in air had blown by day five due to the large quantity of CO₂ production during storage. Therefore, 50% O₂+50% CO₂ is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon.

  1. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.

    PubMed

    Zhang, Yuemei; Li, Dongping; Lv, Jian; Li, Qingzheng; Kong, Chunli; Luo, Yongkang

    2016-10-11

    The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), and presence of spoilage microbiota. A total of 290,753 bacterial sequences and 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting the V3-V4 region of 16S rDNA, which showed a more comprehensive estimate of microbial diversity in carp samples compared with microbial enumeration. Before storage, Macrococcus and Aeromonas were the prevalent populations in the control samples, but cinnamon essential oil decreased the relative abundance of Macrococcus in the treated samples. Variability in the predominant microbiota in different samples during chilled storage was observed. Aeromonas followed by Lactococcus were the major contaminants in the spoiled control samples. Microbial enumeration also observed relatively higher counts of Aeromonas than other spoilage microorganisms. Compared with the control samples, cinnamon essential oil inhibited the growth of Aeromonas and Lactococcus were the predominant components in the treated samples on day 10; plate counts also revealed a relatively high level of lactic acid bacteria during refrigerated storage. However, there were no significant differences (P>0.05) in the composition of dominant microbiota between these two treatments at the end of the shelf-life. Furthermore, cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels). Based primarily on sensory analysis, the use of cinnamon essential oil extended the shelf-life of vacuum-packaged common carp fillets by about 2days.

  2. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.

    PubMed

    Chouliara, E; Karatapanis, A; Savvaidis, I N; Kontominas, M G

    2007-09-01

    The combined effect of oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by oregano oil or by MAP. Finally, sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1% oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect.

  3. Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution

    PubMed Central

    Dragoev, Stefan Georgiev; Staykov, Alexandar Stoyanov; Vassilev, Kiril Petrov; Balev, Dessislav Kostadinov; Vlahova-Vangelova, Dessislava Borislavova

    2014-01-01

    The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS) with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions (P < 0.05). The changes of amino nitrogen content of modified atmosphere packaging veal were not influenced statistically significantly by 0.02% dihydroquercetin solution (P > 0.05). According to results obtained it was concluded that 80%O2/20%CO2 modified atmosphere packaged veal stored at 0 ± 0.5°C after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15 d postmortem. PMID:26904641

  4. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life.

    PubMed

    Pothakos, Vasileios; Samapundo, Simbarashe; Devlieghere, Frank

    2012-12-01

    The major objective of this study was to determine the role of psychrotrophic lactic acid bacteria (LAB) in spoilage-associated phenomena at the end of the shelf-life of 86 various packaged (air, vacuum, modified-atmosphere) chilled-stored retail food products. The current microbiological standards, which are largely based on the total viable mesophilic counts lack discriminatory capacity to detect psychrotrophic LAB. A comparison between the total viable counts on plates incubated at 30 °C (representing the mesophiles) and at 22 °C (indicating the psychrotrophs) for 86 food samples covering a wide range - ready-to-eat vegetable salads, fresh raw meat, cooked meat products and composite food - showed that a consistent underestimation of the microbial load occurs when the total aerobic mesophilic counts are used as a shelf-life parameter. In 38% of the samples, the psychrotrophic counts had significantly higher values (+0.5-3 log CFU/g) than the corresponding total aerobic mesophilic counts. A total of 154 lactic acid bacteria, which were unable to proliferate at 30 °C were isolated. In addition, a further 43 with a poor recovery at this temperature were also isolated. This study highlights the potential fallacy of the total aerobic mesophilic count as a reference shelf-life parameter for chilled food products as it can often underestimate the contamination levels at the end of the shelf-life.

  5. 35% corn wet distiller's grains plus solubles in steam-flaked and dry-rolled corn finishing diets: Effects on fatty acids, sensory attributes, and shelf life of loins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fifty-four crossbred steers were fed dry-rolled corn (DRC) or steam-flaked corn (SFC) based finishing rations with or without 35% wet distiller's grain plus solubles (WDGS) to determine effects of corn processing method and WDGS inclusion on marbling attributes, sensory attributes, and shelf-life of...

  6. Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits.

    PubMed

    Singh, Sanjay; Singh, A K; Joshi, H K; Lata, K; Bagle, B G; More, T A

    2010-08-01

    Effect of zero energy cool chamber (ZECC) along with post-harvest treatments (including CaCl2, mustard oil and K2SO4 separately) on shelf-life and fruit quality attributes of ber (Zizyphus mauritiana Lamk.) cv 'Gola' during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugars, reducing sugar and reduction in titratable acidity, and ascorbic acid during storage were observed in all treatments. Fruits treated with CaCl2 1.5% and stored in ZECC recorded least PLW (17.1%), spoilage loss (20%), respiratory activity (0.25 mg CO2/kg/h) and exhibited 7 days of shelf-life, followed by CaCl2 1% + ZECC, while untreated fruits had 3 days of economic shelf-life. Fruits stored in ZECC recorded 6 days shelf-life. Highest respiration rate was in control (0.45 mg CO2 /kg/h) on 9(th) day of storage. Data on fruit quality attributes indicated that ZECC + CaCl2 1.5% or ZECC alone might be an ideal on-farm storage facility for maintaining the quality of ber fruits under semi-arid environment of Western India.

  7. Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.

    PubMed

    Walkling-Ribeiro, M; Rodríguez-González, O; Jayaram, S; Griffiths, M W

    2011-01-05

    Thermal pasteurisation (TP) is the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occurs during TP due to substantial heat exposure. Pulsed electric fields (PEF) and microfiltration (MF) both represent emerging food processing technologies allowing gentle milk preservation at lower temperatures and shorter treatment times for similar, or better, microbial inactivation and shelf stability when applied in a hurdle approach compared to TP. Incubated raw milk was used as an inoculum for the enrichment of skim milk with native microorganisms before PEF, MF, and TP processing. Inoculated milk was PEF-processed at electric field strengths between 16 and 42 kV/cm for treatment times from 612 to 2105 μs; accounting for energy densities between 407 and 815 kJ/L, while MF was applied with a transmembrane flux of 660 L/h m². Milk was TP-treated at 75°C for 24 s. Comparing PEF, MF, and TP for the reduction of the native microbial load in milk led to a 4.6 log₁₀ CFU/mL reduction in count for TP, which was similar to 3.7 log₁₀ CFU/mL obtained by MF (P≥0.05), and more effective than the 2.5 log₁₀ CFU/mL inactivation achieved by PEF inactivation (at 815 kJ/L (P<0.05)). Combined processing with MF followed by PEF (MF/PEF) produced a 4.1 (at 407 and 632 kJ/L), 4.4 (at 668 kJ/L) and 4.8 (at 815 kJ/L) log₁₀ CFU/mL reduction in count of the milk microorganisms, which was comparable to that of TP (P≥0.05). Reversed processing (PEF/MF) achieved comparable reductions of 4.9, 5.3 and 5.7 log₁₀ CFU/mL (at 407, 632 and 668 kJ/L, respectively (P≥0.05)) and a higher inactivation of 7.1 log₁₀ (at 815 kJ/mL (P<0.05)) in milk than for TP. Microbial shelf life of PEF/MF-treated (815 kJ/L) and TP-treated milk stored at 4°C was analysed over 35 days for total aerobic; enterobacteria; yeasts and moulds; lactobacilli; psychrotroph; thermoduric psychrotroph, mesophilic

  8. Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon.

    PubMed

    Vermeulen, A; Devlieghere, F; De Loy-Hendrickx, A; Uyttendaele, M

    2011-01-31

    In November 2008, a technical guidance document on the challenge test protocol was published by the EU CRL (Community of Reference Laboratory) for L. monocytogenes. This document describes the practical aspects on the execution of a challenge test in order to comply to the EU Commission regulation N° 2073/2005 on microbiological criteria for foodstuff. In this guideline two approaches are specified. On the one hand challenge tests, based on actual data measurements at the beginning and end of the shelf-life of products stored under reasonably foreseen T-profile, are described. On the other hand, growth potential is calculated by predictive models using a validated maximum specific growth rate. The present study evaluates the two above mentioned approaches on cold smoked salmon, a typical risk product for L. monocytogenes. The focus is on: (i) the relative importance of intrabatch versus interbatch variability, (ii) the concept of a simple challenge test based on actual data at start and end of shelf life versus a modelling approach and (iii) the interpretation of challenge tests. Next to this, available tertiary models were used to estimate the growth potential of these products based on their initial physicochemical characteristics. From the results it could be concluded that in some batches considerable intrabatch variability was obtained. In general, however, the interbatch variability was significantly higher than intrabatch variability. Concerning the two above mentioned methods for challenge tests, it can be stated that the first approach (simple challenge test) can be set up rather rapidly and is cost-effective for SMEs (small and medium enterprises) but provides only a single isolated outcome. This implies that challenge tests should be redone if changes occur in composition or production process. The second (modelling) approach, using extended challenge tests to establish growth parameters needs larger set ups and more complicated data analysis, which

  9. Non-thermal Physical Technologies to Decontaminate and Extend the Shelf-life of Fruits and Vegetables: Trends Aiming at Quality and Safety.

    PubMed

    Pinela, José; Ferreira, Isabel C F R

    2015-07-20

    Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional or bioactive properties of these perishable foods. For this reasons, the industry is investigating alternative non-thermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations and challenges related to its use in this sector are also highlighted.

  10. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.

    PubMed

    Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

    2016-02-01

    The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.

  11. Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel.

    PubMed

    Viji, Pankyamma; Binsi, Puthanpurakkal Kizhakkathil; Visnuvinayagam, Sivam; Bindu, Jaganath; Ravishankar, Chandragiri Nagarajarao; Srinivasa Gopal, Teralandur Krishnaswamy

    2015-10-01

    Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0-2 °C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (p < 0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11-13 days for C group, 13-15 days for CE group and 16-17 days for ME group, during storage at 0-2 °C.

  12. High-pressure treatment for shelf-life extension and quality improvement of oysters cooked in a traditional Taiwanese oyster omelet.

    PubMed

    Lai, Kung-Ming; Chi, Hsin-Yi; Hsu, Kuo-Chiang

    2010-01-01

    Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4 degrees Celsius for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160 degrees Celsius for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P < 0.05) relative to control (untreated) oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4 degrees Celsius, and this treatment may extend the shelf life of these oysters to 21 days.

  13. Use of natural antimicrobials to improve the quality characteristics of fresh "Phyllo" - A dough-based wheat product - Shelf life assessment.

    PubMed

    Tsiraki, Maria I; Karam, Layal; Abiad, Mohamad G; Yehia, Hany M; Savvaidis, Ioannis N

    2017-04-01

    This study explores the effects of chitosan and natamycin on the quality of fresh "Phyllo" - a dough-based wheat product, by monitoring the microbiological, physicochemical and sensory parameters. Four different lots of phyllo samples stored under aerobic packaging conditions, in the absence or presence of the aforementioned antimicrobials, were prepared and stored at 4 °C. Microbiological data suggested that, the combination of chitosan and natamycin resulted in significant reductions (1-3 log cfu/g) of the microbial species examined (mesophilic total viable counts; TVC), yeasts/molds, psychrotrophic and lactic acid bacteria (LAB), Enterobacteriaceae and coliforms) by day 10. The pH values of treated phyllo samples were lower on final day 10, as compared to the untreated phyllo, and of the Hunter color parameters (L*, b* and a*) that were evaluated, mostly the combined treatment of chitosan and natamycin maintained the original lightness (L*) and color (yellowness) stability (b*) of phyllo product during the storage period. Sensory data, based on overall acceptability (mean values of appearance and odor) scores confirmed the superiority of combined treatment of chitosan and natamycin, resulting in almost a doubling of the shelf-life of fresh phyllo, while retaining excellent sensorial characteristics (appearance and odor) even on final storage day (10).

  14. Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1°C).

    PubMed

    Ahamed, M Eyas; Anjaneyulu, A S R; Sathu, T; Thomas, R; Kondaiah, N

    2007-03-01

    To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level could be incorporated in enrobed buffalo meat cutlets to enhance their quality. Addition of 1% egg white powder improved the quality of EBMC compared to control, while a 3% level had adverse effect on the sensory attributes despite giving higher product yield and lower shrinkage. Cutlets with refined wheat flour had significantly higher protein and fat contents. It had also higher acceptability followed by corn flour, potato starch and tapioca flour. TBARS of enrobed samples remained lower than controls throughout the storage period. Mesophilic count remained below log3cfu/g for both samples during storage. Uncoated products and enrobed products were acceptable up to 10th and 15th day, respectively. Enrobing of buffalo meat cutlets improved their acceptability and shelf life under refrigeration storage.

  15. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root.

    PubMed

    Son, Jihye; Hyun, Jeong-Eun; Lee, Jo-Won; Lee, Sun-Young; Moon, BoKyung

    2015-06-01

    This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packaging under 4 different modified-atmosphere gas compositions (that is, air, vacuum, 100% CO2 , 50% CO2 /50% N2 ) on the quality and microbiological characteristics of fresh-cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM-dipped sample in 100% CO2 packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW-dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat-treatment retarded the microbiological deterioration of fresh-cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO2 MAP with heat treatment effectively extend the shelf life of fresh-cut lotus root to 21 d at 5 °C.

  16. Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition.

    PubMed

    Martínez-Hernández, Ginés Benito; Gómez, Perla A; Artés, Francisco; Artés-Hernández, Francisco

    2015-01-01

    The nutritional quality changes of the fresh-cut kailan-hybrid broccoli were compared with those of the 'Parthenon' cv. throughout 15 days at 2 ℃, 5 ℃ and 8 ℃ under air and modified atmosphere packaging. Florets showed higher dietary fiber content than stems. The total protein content of kailan-hybrid florets was 2.2-fold higher than that of 'Parthenon' cv. and higher amounts of S, Ca, Mg, Fe, Sr, Mn, Zn and Cu were found. However, 'Parthenon' florets registered higher initial total phenolics content than the kailan-hybrid edible part, followed by an increase throughout shelf-life favored at 5 ℃ and 8 ℃ under modified atmosphere packaging (5-7 kPa O2 + 14-15 kPa CO2). Modified atmosphere packaging stored samples at 8 ℃ showed higher individual phenolics content than modified atmosphere packaging stored samples at 2 ℃. The initial total antioxidant capacity of the kailan-hybrid edible part was higher than that of 'Parthenon' cv. florets. In conclusion, the kailan-hybrid florets generally showed healthier properties on the analyzed bioactive compounds, except total phenolic content, compared to the conventional 'Parthenon' cv.

  17. The impact of enterocin AS-48 on the shelf-life and safety of sardines (Sardina pilchardus) under different storage conditions.

    PubMed

    Ananou, S; Zentar, H; Martínez-Bueno, M; Gálvez, A; Maqueda, M; Valdivia, E

    2014-12-01

    The purpose of this study was to determine the effect of enterocin AS-48, packaged under normal atmosphere (NA), vacuum (VP) or modified atmosphere (MAP) on the shelf life and safety of fresh sardines (Sardina pilchardus) stored at 5 °C. We studied the effect of these hurdles, alone or combined, on the relevant autochthonous bacterial populations. Total volatile basic nitrogen (TVB-N) content was used as indicative of freshness. Levels of biogenic amines cadaverine, putrescine, tyramine, and histamine were also determined. The application of AS-48 did not reduce the mesophilic, psychrotrophic, or Gram negative bacteria viable cell counts under any of the storage conditions tested. AS-48 did cause significant reductions in viable staphylococci counts, especially under VP. In sardines under NA treated with AS-48, the populations of histamine- and tyramine-forming total and lactic acid bacteria (LAB) showed no significant reductions. MAP or VP with AS-48 allowed reductions (significant at some storage times) in histamine- and tyramine-forming LAB. The TVB-N content was also reduced under normal atmosphere and, especially, in sardines stored under MAP. The most interesting results are those concerning the decrease (by several fold) in the levels of the biogenic amines cadaverine, putrescine, tyramine, and histamine determined after treatment with AS-48.

  18. Banana MaMADS Transcription Factors Are Necessary for Fruit Ripening and Molecular Tools to Promote Shelf-Life and Food Security.

    PubMed

    Elitzur, Tomer; Yakir, Esther; Quansah, Lydia; Zhangjun, Fei; Vrebalov, Julia; Khayat, Eli; Giovannoni, James J; Friedman, Haya

    2016-05-01

    Genetic solutions to postharvest crop loss can reduce cost and energy inputs while increasing food security, especially for banana (Musa acuminata), which is a significant component of worldwide food commerce. We have functionally characterized two banana E class (SEPALLATA3 [SEP3]) MADS box genes, MaMADS1 and MaMADS2, homologous to the tomato (Solanum lycopersicum) RIN-MADS ripening gene. Transgenic banana plants repressing either gene (via antisense or RNA interference [RNAi]) were created and exhibited specific ripening delay and extended shelf-life phenotypes, including delayed color development and softening. The delay in fruit ripening is associated with a delay in climacteric respiration and reduced synthesis of the ripening hormone ethylene; in the most severe repressed lines, no ethylene was produced and ripening was most delayed. Unlike tomato rin mutants, banana fruits of all transgenic repression lines responded to exogenous ethylene by ripening normally, likely due to incomplete transgene repression and/or compensation by other MADS box genes. Our results show that, although MADS box ripening gene necessity is conserved across diverse taxa (monocots to dicots), unlike tomato, banana ripening requires at least two necessary members of the SEPALLATA MADS box gene group, and either can serve as a target for ripening control. The utility of such genes as tools for ripening control is especially relevant in important parthenocarpic crops such as the vegetatively propagated and widely consumed Cavendish banana, where breeding options for trait improvement are severely limited.

  19. Optimization of application of delactosed whey permeate treatment to extend the shelf life of fresh-cut tomato using response surface methodology.

    PubMed

    Ahmed, Lubna; Rico, Daniel; Martin-Diana, Ana B; Barry-Ryan, Catherine

    2011-03-23

    Optimization of delactosed whey permeate (DWP) treatment for fresh-cut tomato was accomplished by evaluating different quality, nutritional and microbial markers. Response surface methodology was applied to obtain polynomial model equations. DWP concentration (0-5%) and storage (0-10 days) were used as independent factors in order to optimize the process. The analyses showed that increases in DWP concentration extended the quality of the fresh-cut tomato significantly (p<0.05) by maintaining texture and antioxidant activity (FRAP) and controlling the spoilage during the storage. The total aerobic counts and yeast and molds were reduced by ∼1.5 log cfu/g and ∼1.0 log cfu/g respectively after 10 days of storage treated with 3% DWP. Ascorbic acid and lycopene were retained best within the range of 3 to 5% of DWP treatment. However, concentrations>3% were scored unacceptable by the sensory panel due to perceived off-odors. Predicted models were highly significant (p<0.05) for all the markers studied in fresh-cut tomato with high regression coefficients (R2) ranging from 0.79 to 0.99. The study recommends the use of DWP at a concentration of 3% to extend the shelf life of fresh-cut tomato by preserving its quality and antioxidant properties during storage.

  20. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures.

    PubMed

    Dabadé, D Sylvain; den Besten, Heidy M W; Azokpota, Paulin; Nout, M J Robert; Hounhouigan, D Joseph; Zwietering, Marcel H

    2015-06-01

    Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp spoilage characteristics. Therefore, microbiological, sensory, and chemical changes of naturally contaminated tropical brackish water shrimp (Penaeus notialis) during storage at 28 °C, 7 °C and 0 °C were assessed. H2S-producing bacteria were the dominant group of microorganisms at 28 °C and 7 °C whereas Pseudomonas spp. were dominant at 0 °C. Total volatile basic nitrogen and trimethylamine correlated well (R(2) > 0.90) with the sensory scores. An empirical model to predict the shelf-life of naturally contaminated tropical shrimp as a function of storage temperature was developed. Specific groups of organisms were isolated at the sensory rejection times and assessed for spoilage potential in shrimps of which the endogenous flora was heat inactivated. Isolates capable of producing strong off-odor identified by 16S rRNA sequencing were mainly lactic acid bacteria (LAB) and Enterobacteriaceae at 28 °C or 7 °C and Pseudomonas spp. and LAB at 0 °C. The study contributes to the knowledge about tropical shrimp spoilage and provides a basis for the development of methods and tools to improve shrimp quality management.

  1. Characterisation of the Thermostable Protease AprX in Strains of Pseudomonas Fluorescens and Impact on the Shelf-life of Dairy Products: Preliminary Results.

    PubMed

    Andreani, Nadia Andrea; Carraro, Lisa; Fasolato, Luca; Balzan, Stefania; Lucchini, Rosaria; Novelli, Enrico; Cardazzo, Barbara

    2016-09-20

    Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various strains of Pseudomonas fluorescens. Differences in AprX enzyme activity among different strains were highlighted, but the most proteolytic strains were not identified. In this study, the presence of the aprX gene was evaluated in 69 strains isolated from food matrices and 18 reference strains belonging to the P. fluorescens group, which had been previously typed by the multi locus sequence typing method. Subsequently, a subset of reference strains was inoculated in ultra-high temperature milk, and the expression of the aprX gene was evaluated at 22 and 6°C. On the same milk samples, the proteolytic activity was then evaluated through Azocasein and trinitrobenzenesulfonic acid solution assays. Finally, to assess the applicability of the former assay directly on dairy products the proteolityc activity was tested on industrial ricotta samples using the Azocasein assay. These results demonstrate the spread of aprX gene in most strains tested and the applicability of Azocasein assay to monitor the proteolytic activity in dairy products.

  2. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.

    PubMed

    Possas, Arícia; Posada-Izquierdo, Guiomar D; Pérez-Rodríguez, Fernando; Valero, Antonio; García-Gimeno, Rosa M; Duarte, Marta C T

    2017-01-02

    Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural antimicrobial, thyme essential oil (TEO), on RTE turkey products in order to evaluate its effectiveness throughout the shelf life. To do so, the effect of four different formulations of cooked RTE turkey products on Salmonella Enteritidis behaviour was investigated. Products' slices were surface inoculated with S. Enteritidis (ca. 4 to 5logcfu/g), subsequently stored at 10 and 25°C and microbiologically analysed during 18 and 12days, respectively. Predictive microbiology models fitted to count data were used to evaluate microbial behaviour. Results showed that S. Enteritidis behaviour on RTE turkey products slices during storage was strongly dependent on temperature. The pathogen was able to grow on slices at all tested conditions during storage at 25°C and no statistical differences were detected (p>0.05) between growth parameters. At 10°C, different behaviour patterns were observed. The application of TEO led to higher Salmonella inactivation rates on a product exempt of chemical preservatives. The addition of this novel antimicrobial on meat products or its incorporation on meat active packaging systems as a part of hurdle technology could increase RTE turkey products safety while satisfying the demand of more natural foods.

  3. Banana MaMADS Transcription Factors Are Necessary for Fruit Ripening and Molecular Tools to Promote Shelf-Life and Food Security1[OPEN

    PubMed Central

    Elitzur, Tomer; Yakir, Esther; Quansah, Lydia; Zhangjun, Fei; Vrebalov, Julia; Khayat, Eli; Giovannoni, James J.

    2016-01-01

    Genetic solutions to postharvest crop loss can reduce cost and energy inputs while increasing food security, especially for banana (Musa acuminata), which is a significant component of worldwide food commerce. We have functionally characterized two banana E class (SEPALLATA3 [SEP3]) MADS box genes, MaMADS1 and MaMADS2, homologous to the tomato (Solanum lycopersicum) RIN-MADS ripening gene. Transgenic banana plants repressing either gene (via antisense or RNA interference [RNAi]) were created and exhibited specific ripening delay and extended shelf-life phenotypes, including delayed color development and softening. The delay in fruit ripening is associated with a delay in climacteric respiration and reduced synthesis of the ripening hormone ethylene; in the most severe repressed lines, no ethylene was produced and ripening was most delayed. Unlike tomato rin mutants, banana fruits of all transgenic repression lines responded to exogenous ethylene by ripening normally, likely due to incomplete transgene repression and/or compensation by other MADS box genes. Our results show that, although MADS box ripening gene necessity is conserved across diverse taxa (monocots to dicots), unlike tomato, banana ripening requires at least two necessary members of the SEPALLATA MADS box gene group, and either can serve as a target for ripening control. The utility of such genes as tools for ripening control is especially relevant in important parthenocarpic crops such as the vegetatively propagated and widely consumed Cavendish banana, where breeding options for trait improvement are severely limited. PMID:26956665

  4. The inhibitory effect of the various seed coating substances against rice seed borne fungi and their shelf-life during storage.

    PubMed

    Thobunluepop, Pitipong

    2009-08-15

    Presently, chemical seed treatments are in discussion due to their directly or indirectly impacts on human health or other living organisms. They may also negatively affect the ecosystem and the food chain. In rice seeds, chemicals may cause phytotoxic effects including seed degradation. Eugenol is the main component of clove (Eugenia caryophillis) oil, which was proved to act simultaneously as bactericide, virocide and especially fungicide. The in vitro study was aimed to compare the inhibitory effect of the following seed treatment substances against seed borne fungi and their shelf-life during 12 months of storage; conventional captan (CA), chitosan-lignosulphonate polymer (CL), eugenol incorporated into chitosan-lignosulphonate polymer (E+CL) and control (CO). The obtained results of fungi inhibition were classified in three groups, which showed at first that CA treatment led to a better, i.e., longer, inhibitory effect on Alternaria padwickii, Rhizoctonia solani, Curvularia sp., Aspergillus flavus and Aspergillus niger than E+CL. Secondly, E+CL coating polymer showed the longest inhibitory effect against Bipolaris oryzae and Nigrospora oryzae compared to CA and CL coating polymer. Finally, both CA and E+CL coating polymer had non-significant difference inhibitory effect on Fusarium moniliforme. The variant of CL coating polymer for seed coating was only during the first 6 months of storage able to inhibit all species of the observed seed borne fungi, whereas CA and E+CL coating polymer were capable to inhibit most of the fungi until 9 months of storage.

  5. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations.

    PubMed

    Adams, K R; Niebuhr, S E; Dickson, J S

    2015-12-01

    The objectives of this study were to determine the dissolved CO2 and O2 concentrations in the purge of vacuum-packaged pork chops over a 60 day storage period, and to elucidate the relationship of dissolved CO2 and O2 to the microbial populations and shelf life. As the populations of spoilage bacteria increased, the dissolved CO2 increased and the dissolved O2 decreased in the purge. Lactic acid bacteria dominated the spoilage microflora, followed by Enterobacteriaceae and Brochothrix thermosphacta. The surface pH decreased to 5.4 due to carbonic acid and lactic acid production before rising to 5.7 due to ammonia production. A mathematical model was developed which estimated microbial populations based on dissolved CO2 concentrations. Scanning electron microscope images were also taken of the packaging film to observe the biofilm development. The SEM images revealed a two-layer biofilm on the packaging film that was the result of the tri-phase growth environment.

  6. Characterisation of the Thermostable Protease AprX in Strains of Pseudomonas Fluorescens and Impact on the Shelf-life of Dairy Products: Preliminary Results

    PubMed Central

    Andreani, Nadia Andrea; Carraro, Lisa; Fasolato, Luca; Balzan, Stefania; Lucchini, Rosaria; Novelli, Enrico; Cardazzo, Barbara

    2016-01-01

    Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various strains of Pseudomonas fluorescens. Differences in AprX enzyme activity among different strains were highlighted, but the most proteolytic strains were not identified. In this study, the presence of the aprX gene was evaluated in 69 strains isolated from food matrices and 18 reference strains belonging to the P. fluorescens group, which had been previously typed by the multi locus sequence typing method. Subsequently, a subset of reference strains was inoculated in ultra-high temperature milk, and the expression of the aprX gene was evaluated at 22 and 6°C. On the same milk samples, the proteolytic activity was then evaluated through Azocasein and trinitrobenzenesulfonic acid solution assays. Finally, to assess the applicability of the former assay directly on dairy products the proteolityc activity was tested on industrial ricotta samples using the Azocasein assay. These results demonstrate the spread of aprX gene in most strains tested and the applicability of Azocasein assay to monitor the proteolytic activity in dairy products. PMID:28217561

  7. RNA interference of 1-aminocyclopropane-1-carboxylic acid oxidase (ACO1 and ACO2) genes expression prolongs the shelf life of Eksotika (Carica papaya L.) papaya fruit.

    PubMed

    Sekeli, Rogayah; Abdullah, Janna Ong; Namasivayam, Parameswari; Muda, Pauziah; Abu Bakar, Umi Kalsom; Yeong, Wee Chien; Pillai, Vilasini

    2014-06-19

    The purpose of this study was to evaluate the effectiveness of using RNA interference in down regulating the expression of 1-aminocyclopropane-1-carboxylic acid oxidase gene in Eksotika papaya. One-month old embryogenic calli were separately transformed with Agrobacterium strain LBA 4404 harbouring the three different RNAi pOpOff2 constructs bearing the 1-aminocyclopropane-1-carboxylic acid oxidase gene. A total of 176 putative transformed lines were produced from 15,000 calli transformed, selected, then regenerated on medium supplemented with kanamycin. Integration and expression of the targeted gene in putatively transformed lines were verified by PCR and real-time RT-PCR. Confined field evaluation of a total of 31 putative transgenic lines planted showed a knockdown expression of the targeted ACO1 and ACO2 genes in 13 lines, which required more than 8 days to achieve the full yellow colour (Index 6). Fruits harvested from lines pRNAiACO2 L2-9 and pRNAiACO1 L2 exhibited about 20 and 14 days extended post-harvest shelf life to reach Index 6, respectively. The total soluble solids contents of the fruits ranged from 11 to 14° Brix, a range similar to fruits from non-transformed, wild type seed-derived plants.

  8. Use of near-infrared reflectance spectroscopy for shelf-life discrimination of green asparagus stored in a cool room under controlled atmosphere.

    PubMed

    Sánchez, María-Teresa; Pérez-Marín, Dolores; Flores-Rojas, Katherine; Guerrero, José-Emilio; Garrido-Varo, Ana

    2009-04-30

    This study sought to evaluate the ability of near-infrared reflectance spectroscopy (NIRS) to classify intact green asparagus, in refrigerated storage under controlled atmosphere, by storage time and post-harvest treatments applied. A total of 468 green asparagus (Asparagus officinalis, L., cultivar UC-157) were sampled after 7, 14, 21 and 28 days of refrigerated storage (2 degrees C, 95% R.H.) under three controlled atmosphere (CA) treatments: air (21 kPa O(2)+0.3 kPa CO(2)), CA(1) (5 kPa O(2)+5 kPa CO(2)) and CA(2) (10 kPa O(2)+10kPa CO(2)). Two commercially available spectrophotometers were evaluated for this purpose: a scanning monochromator (SM) of 400-2500 nm and a combination of diode array and scanning monochromator (DASM) of 350-2500 nm. Models developed using partial least squares 2-discriminant analysis (PLS2-DA) correctly classified between 81-100% of samples by post-harvest storage time, depending on the instrument used. Using similar models, the DASM instrument correctly classified 85% of samples by post-harvest treatment, compared with 72% using the SM. These results confirmed that NIR spectroscopy, coupled with the use of chemometric techniques, provides a reliable, accurate method of predicting the shelf-life of asparagus under different storage conditions and as a function of post-harvest treatment applied; the method can be readily applied at industrial level.

  9. Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 2. Indian gooseberry fruits.

    PubMed

    Singh, Sanjay; Singh, A K; Joshi, H K; Bagle, B G; More, T A

    2010-08-01

    Effect of zero energy cool chamber (ZECC) along with post-harvest treatments including CaCl2, mustard oil and K2SO4 separately on shelf-life and fruit quality attributes of Indian gooseberry or aonla (Emblica officinalis Gaertn) during storage under semi-arid ecosystem of Gujarat was studied. Increase in physiological loss in weight (PLW), spoilage loss, total soluble solids, total sugar and reducing sugars, reduction in titratable acidity and ascorbic acid were observed during storage period in all the treatments. Fruits treated with 1.5% CaCl2 and stored in ZECC recorded least PLW (16%), spoilage loss (16.5%), respiratory activity (83 mg CO2 /kg/h) and exhibited 11 days of shelf-life, while untreated control had 6 days economic life. It was closely followed by 1% CaCl2 + ZECC treatment. Fruits stored in ZECC recorded 9 days shelf-life. Highest respiration rate was in control (88.1 mg CO2 /kg/h) on 13(th) day of storage. It may be concluded that 1.5% CaCl2 and storage in ZECC treatment was found most efficient to retain the fruit quality attributes till 13(th) day of storage under semi-arid environment of western India.

  10. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients.

    PubMed

    Ben Fadhel, Yosra; Leroy, Valentin; Dussault, Dominic; St-Yves, France; Lauzon, Martine; Salmieri, Stéphane; Jamshidian, Majid; Vu, Dang Khanh; Lacroix, Monique

    2016-08-01

    The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4°C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality.

  11. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life.

    PubMed

    Laury, Angela; Sebranek, Joseph G

    2007-04-01

    Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 40C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of pre-and postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).

  12. Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life.

    PubMed

    Nguyen, Quyen; Hettiarachchy, Navam; Rayaprolu, Srinivas; Seo, Han-Seok; Horax, Ronny; Chen, Pengyin; Kumar, Thallapuranam K Suresh

    2016-08-01

    Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5 °C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95 °C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

  13. Fungal decontamination and enhancement of shelf life of edible split beans of wild legume Canavalia maritima by the electron beam irradiation

    NASA Astrophysics Data System (ADS)

    Supriya, P.; Sridhar, K. R.; Ganesh, S.

    2014-03-01

    Ripened split beans of the coastal sand dune wild legume Canavalia maritima serve as one of the traditional nutritional sources of the coastal dwellers in Southwest coast of India. Nine fungi were isolated from the unirradiated dry beans by plating on the potato dextrose agar medium. Toxigenic fungus Aspergillus niger showed the highest incidence (33-50%) followed by Aspergillus flavus (14-20%) and Penicillium chrysogenum (7-13%). Unirradiated dry beans and irradiated dry beans with electron beam doses 2.5, 5, 10 and 15 kGy were monitored for occurrence of fungal species and their incidence during 0, 3 and 6 months storage period under laboratory conditions. Irradiation resulted in dose-dependent decrease in fungal species (5-7, 4-6, 3-6 and 0 on irradiation at 0, 2.5, 5 and 10 or 15 kGy, respectively) as well as incidence (80-99, 19-46, 13-21 and 0%, respectively). Although aflatoxins (B1 and B2) were found below detectable level (<2 ng/g) in 0, 3 and 6 months stored unirradiated and irradiated beans (2.5 and 5 kGy), they were not present in beans irradiated with 10 and 15 kGy. In spite of occurrence of toxigenic fungus Aspergillus ochraceus in unirradiated and irradiated beans (2.5 and 5 kGy) stored for 3 and 6 months, the beans were devoid of ochratoxin-A. Electron beam irradiation dose 10 kGy could be recommended for fungal decontamination and improvement of shelf life of C. maritima ripened dry split beans.

  14. Effect of post-harvest calcium chloride dip treatment and gamma irradiation on storage quality and shelf-life extension of Red delicious apple.

    PubMed

    Hussain, P R; Meena, R S; Dar, M A; Wani, A M

    2012-08-01

    Freshly harvested Red delicious apples were dipped in calcium chloride solution of varying concentrations (0.5-2.0% w/v) for 1 h prior to irradiation at dose level of 0.4 kGy. Fruits after radiation treatment were stored at 2 ± 1°C, RH 90% and evaluated at intervals of 30 days for various quality parameters. Results revealed significant (p ≤ 0.05) retention in firmness, juice yield and ascorbic acid content in samples treated with combination of calcium chloride at 2.0% w/v and gamma irradiation (0.4 kGy) during storage. Water soluble pectin was inversely correlated with firmness (r = 0.88) and was significantly (p ≤ 0.05) lower in samples subjected to combination treatment of 2.0% w/v CaCl2 and 0.4 kGy irradiation throughout the storage. The combination treatment of 2.0% CaCl2 and 0.4 kGy irradiation gave about 4.3 log reduction in yeast and mold count of apple samples. Results of the post refrigeration weight loss, firmness and overall acceptability revealed that combination treatment was helpful in extending the shelf-life of Red Delicious apples by around 20-25 days at 17 ± 2°C, RH 75% following 90 days of refrigeration.

  15. Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life.

    PubMed

    Sant'Ana, Anderson S; Barbosa, Matheus S; Destro, Maria Teresa; Landgraf, Mariza; Franco, Bernadette D G M

    2012-06-15

    Growth potential (δ) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of δ of Salmonella and Listeria monocytogenes in RTE vegetables can be very useful to determine likely threats to food safety. However, little is known on the behavior of these microorganisms in several RTE vegetables. Therefore, the aim of this study was to determine the δ of both pathogens in nine different types of RTE vegetables (escarole, collard green, spinach, watercress, arugula, grated carrot, green salad, and mix for yakisoba) stored at refrigeration (7°C) and abuse temperature (15°C). The population of aerobic microorganisms and lactic acid bacteria, including those showing antimicrobial activity has been also determined. Results indicated that L. monocytogenes was able to grow (δ≥0.5 log(10)) in more storage conditions and vegetables than Salmonella. Both microorganisms were inhibited in carrots, although a more pronounced effect has been observed against L. monocytogenes. The highest δ values were obtained when the RTE vegetables were stored 15°C/6days in collard greens (δ=3.3) and arugula (δ=3.2) (L. monocytogenes) and arugula (δ=4.1) and escarole (δ=2.8) (Salmonella). In most vegetables and storage conditions studied, the counts of total aerobic microorganisms raised significantly independent of the temperature of storage (p<0.05). Counts of lactic acid bacteria were higher in vegetables partially or fully stored at abuse temperature with recovery of isolates showing antimicrobial activity. In conclusion, the results of this study show that Salmonella and L. monocytogenes may grow and reach high populations in RTE vegetables depending on storage conditions and the definition of effective intervention strategies are needed to control their growth in these products.

  16. Modeling environmental controls on the transport and fate of early life stages of Antarctic krill (Euphausia superba) on the western Antarctic Peninsula continental shelf

    NASA Astrophysics Data System (ADS)

    Piñones, Andrea; Hofmann, Eileen E.; Daly, Kendra L.; Dinniman, Michael S.; Klinck, John M.

    2013-12-01

    A one-dimensional, temperature-dependent model was used to simulate the descent-ascent cycle of the embryos and early larval stages of Antarctic krill to determine which regions of the western Antarctic Peninsula (wAP) continental shelf support successful completion of this cycle under present environmental conditions and those projected to occur as a result of climate change. The transport and fate of the embryo and larva under present and modified conditions was investigated with Lagrangian particle tracking simulations. The two modeling studies were implemented using temperature and density (embryo-larva model) and circulation distributions (Lagrangian particle tracking) obtained from a high resolution version of the Regional Ocean Modeling System configured for the wAP shelf region. Additional simulations used temperature and circulation distributions obtained from simulations that were forced with increased wind speed and increased transport of the Antarctic Circumpolar Current (ACC), both projected to possibly occur with climate change in the wAP region. Simulations using present conditions showed that successful completion of the descent-ascent cycle occurred along the outer shelf and on the shelf in regions with bottom depths of 600-700 m. Estimated residence times for the shelf regions that support success of the embryo and larva were 20-30 days. Thus, krill spawned in the mid and inner shelf regions can be retained in these regions through development to the first feeding stage (calyptopis 1). Increased winds and ACC transport resulted in more onshelf transport of Circumpolar Deep Water (CDW), which increased the volume of warm (1-1.5 °C) water at depth. These conditions supported a moderate increase in success of the krill embryo and larva, but only for limited areas of the shelf where hatching depths decreased by 10-30 m (<5%) and development time to the calyptopis 1 stage decreased by 15-20%. The modified circulation conditions also supported

  17. Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage.

    PubMed

    Muhlisin; Panjono; Kim, Dong Soo; Song, Yeong Rae; Lee, Sung-Jin; Lee, Jeong Koo; Lee, Sung Ki

    2014-08-01

    This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness (a*) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2) might be ideal for better meat quality for KNP×D meat.

  18. Effects of temperature and circulation on the population dynamics of Calanus finmarchicus in the Gulf of St. Lawrence and Scotian Shelf: Study with a coupled, three-dimensional hydrodynamic, stage-based life history model

    NASA Astrophysics Data System (ADS)

    Zakardjian, Bruno. A.; Sheng, Jinyu; Runge, Jeffrey A.; McLaren, Ian; Plourde, StéPhane; Thompson, Keith R.; Gratton, Yves

    2003-11-01

    We developed a physical-biological model for the Gulf of St. Lawrence (GSL) and Scotian Shelf (SS) by coupling a stage-based life-history model of the planktonic copepod Calanus finmarchicus to a three-dimensional ocean circulation model. The life-history model consists of 13 morphologically distinct life stages of C. finmarchicus, with stage-specific and temperature-dependent molting rates. The model also includes stage-specific vertical distribution and seasonally varying diapause, egg production, and stage-specific mortality rates. The model domain covers the eastern Canadian shelf from 55°W to 72°W and from 39°N to 52°N, including the Gulf of St. Lawrence, Scotian Shelf, and Gulf of Maine. A comparison of a 1-year simulation with observations indicates that the physical-biological model reasonably describes the observed abundance and distribution of C. finmarchicus in this region. To determine the effects of ocean circulation in the C. finmarchicus population dynamics, we divided the GSL-SS region into eight sub-areas and compared the net fluxes of C. finmarchicus across lateral boundaries to the net production in each sub-area. We found that the annual cross-boundary exchange rates constitute from <1% to 39% of the local net production, indicating that the horizontal transport of C. finmarchicus by the ocean currents can play a very important role in the dynamics of local C. finmarchicus populations. The results provide insights into the mechanisms of exchange in the GSL-SS system, as put forward in recent hypotheses.

  19. Practices in Adequate Structural Design

    NASA Technical Reports Server (NTRS)

    Ryan, Robert S.

    1989-01-01

    Structural design and verification of space vehicles and space systems is a very tricky and awe inspiring business, particularly for manned missions. Failures in the missions with loss of life is devastating personally and nationally. The scope of the problem is driven by high performance requirements which push state-of-the-art technologies, creating high sensitivites to small variations and uncertainties. Insurance of safe, reliable flight dictates the use of sound principles, procedures, analysis, and testing. Many of those principles which were refocused by the Space Shuttle Challenger (51-L) accident on January 26, 1986, and the activities conducted to insure safe shuttle reflights are discussed. The emphasis will be focused on engineering, while recognizing that project and project management are also key to success.

  20. Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life.

    PubMed

    Hempel, Andreas W; Papkovsky, Dmitri B; Kerry, Joseph P

    2013-11-18

    O₂ sensors were used to non-destructively monitor O₂ levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O₂ (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0-0.6 MPa) and gas flush (0.02-0.03 MPa) (30% CO₂/70% N₂) settings were assessed as treatments that result in the desired shelf-life (28 days). This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%-9% O2 in all three samples (battered sausages (BS), bacon slices (BA), and meat and potato pies (PP)). Reduced O₂ levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE) to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life.

  1. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C.

    PubMed

    Atrea, I; Papavergou, A; Amvrosiadis, I; Savvaidis, I N

    2009-04-01

    The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treatment. With regard to the chemical freshness indices determined, thiobarbituric acid (TBA) values were low in all octopus samples, as could have been expected from the low fat content of the product. Both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values of oregano treated under VP octopus samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of VP, VO1 and VO2 extended the shelf-life of fresh Mediterranean octopus by ca. 3, 11 and 20 days, respectively.

  2. Oral Calcidiol Is More Effective Than Cholecalciferol Supplementation to Reach Adequate 25(OH)D Levels in Patients with Autoimmune Diseases Chronically Treated with Low Doses of Glucocorticoids: A "Real-Life" Study.

    PubMed

    Ortego-Jurado, Miguel; Callejas-Rubio, José-Luis; Ríos-Fernández, Raquel; González-Moreno, Juan; González Ramírez, Amanda Rocío; González-Gay, Miguel A; Ortego-Centeno, Norberto

    2015-01-01

    Glucocorticoids (GCs) are the cornerstone of the therapy in many autoimmune and inflammatory diseases. However, it is well known that their use is a double edged sword, as their beneficial effects are associated almost universally with unwanted effects, as, for example glucocorticoid-induced osteoporosis (GIO). Over the last years, several clinical practice guidelines emphasize the need of preventing bone mass loss and reduce the incidence of fractures associated with GC use. Calcium and vitamin D supplementation, as adjunctive therapy, are included in all the practice guidelines. However, no standard vitamin D dose has been established. Several studies with postmenopausal women show that maintaining the levels above 30-33 ng/mL help improve the response to bisphosphonates. It is unknown if the response is the same in GIO, but in the clinical practice the levels are maintained at around the same values. In this study we demonstrate that patients with autoimmune diseases, undergoing glucocorticoid therapy, often present suboptimal 25(OH)D levels. Patients with higher body mass index and those receiving higher doses of glucocorticoids are at increased risk of having lower levels of 25(OH)D. In these patients, calcidiol supplementations are more effective than cholecalciferol to reach adequate 25(OH)D levels.

  3. 21 CFR 1404.900 - Adequate evidence.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 9 2012-04-01 2012-04-01 false Adequate evidence. 1404.900 Section 1404.900 Food and Drugs OFFICE OF NATIONAL DRUG CONTROL POLICY GOVERNMENTWIDE DEBARMENT AND SUSPENSION (NONPROCUREMENT) Definitions § 1404.900 Adequate evidence. Adequate evidence means information sufficient...

  4. 21 CFR 1404.900 - Adequate evidence.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Adequate evidence. 1404.900 Section 1404.900 Food and Drugs OFFICE OF NATIONAL DRUG CONTROL POLICY GOVERNMENTWIDE DEBARMENT AND SUSPENSION (NONPROCUREMENT) Definitions § 1404.900 Adequate evidence. Adequate evidence means information sufficient...

  5. Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irradiation

    NASA Astrophysics Data System (ADS)

    Hussain, Peerzada R.; Suradkar, Prashant P.; Wani, Ali M.; Dar, Mohd A.

    2015-02-01

    Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the storage quality and extending shelf-life of plum. Matured green plums were CMC coated at levels 0.5-1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. In fruits treated with individual treatments of 1.0% w/v CMC; 1.5 kGy irradiation and combination of 1.0% w/v CMC and 1.5 kGy irradiation, no decay was recorded up to 11, 17 and 21 days of ambient storage. Irradiation alone at 1.5 kGy gave 8 days extension in shelf-life of plum compared to 5 days by 1.0% w/v CMC coating following 45 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the storage quality as well as delaying the decaying of plum during post-refrigerated storage at 25±2 °C, RH 70% but, combination of CMC at 1.0% w/v and 1.5 kGy irradiation was found significantly (p≤0.05) superior to all other treatments in maintaining the storage quality and delaying the decaying of plum. CMC coating of plums at 1.0% w/v followed by irradiation at 1.5 kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient storage. Under refrigerated conditions, same treatment gave retention of 67.6% in chlorophyll compared to 10.6% in control after 35 days of storage. The above combinatory treatment resulted in extension of 11 days in shelf-life of plum during post-refrigerated storage at 25±2 °C, RH 70% following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0% w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35 days of ambient and refrigerated storage, thereby ensuring consumer safety.

  6. Shelf-fed turbidite system model and its application to the Oligocene deposits of the Campos Basin, Brazil

    SciTech Connect

    Peres, W.E. )

    1993-01-01

    Despite the large number of models involving the genesis and sedimentary facies of deep-water sandstones, none of these models adequately explain the origin and evolution of the extremely clean, widespread (over 6000 km[sup 2]), predominantly massive, thick (over 150 m), blanket-like sandstones deposited in the deep-water environment of the Campos Basin during the Oligocene. Consequently, to explain this sandstone, the author proposes a shelf-fed turbidite system model, which is strongly based on the Campos Basin data set. The basic framework necessary for the development of a shelf-fed turbidite system includes (1) deposition of a large volume of clastics during the buildup of a shelf-sand-rich unit, which later constitutes the main source of sediment for the system, (2) localized tectonic pulses that modify the outer shelf declivity and trigger mass flows; and (3) a relative fall of sea level, which causes the subaqueous exposure of the shelf sediments to reworking in a shallow, high-energy marine environment. These three basic elements are equally important for shelf-fed turbidity system development, but relative sea level position controls the development of the progradational, aggradational, and retrogradational depositional phases within the system. Submarine canyons commonly are scoured during all three phases on the outer shelf and lower slope environments. The shelf-fed turbidite system model may apply to other sedimentary basins, principally to those of the Atlantic-continental margins that have a thick evaporite sublayer. Halokinesis can provide the necessary room for the shelf sedimentary-unit buildup, the tectonic pulses that trigger the flows, and even localized relative sea level oscillations that can accelerate or abort any one of the depositional phases of the system. 25 refs., 26 figs.

  7. Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

    PubMed

    Yang, Ni; Hort, Joanne; Linforth, Robert; Brown, Keith; Walsh, Stuart; Fisk, Ian D

    2013-11-15

    The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the natural baked marker compound 5-(hydroxymethyl)furfural (HMF), specific markers of oxidative rancidity (2,4-decadienal, 2,4-heptadienal), and the structural parameters of hardness and fracturability. Significantly more HMF was formed during baking of biscuits prepared with TA; these biscuits were also more stable to oxidative degradation and loss of vanillin during ageing than biscuits prepared with PG. Fresh TA biscuits were significantly more brittle than fresh PG biscuits. There was no impact of solvent choice on hardness. Sensory evaluation of hardness, vanilla flavour and oily off-note was tested during ASL testing. There was no significant impact of storage on sensory ratings for either the PG or TA biscuits.

  8. Effect of pectin methyl esterase and Ca²⁺ ions treatment on antioxidant capacity, shelf-life and quality of minimally processed pomegranate (Punica granatum L.) arils.

    PubMed

    Kumar, Sunil; Kumar, Ramesh; Nambi, V E

    2016-03-01

    Pomegranate fruits are difficult to peel and once peeled, extracted arils have very short shelf-life. Therefore, present investigation was carried out to extend the shelf life of minimally processed pomegranate arils using pectin methyl esterase (PME) and CaCl2 treatment during refrigerated storage. The arils of freshly harvested pomegranate fruits (Punica granatum L.) were treated with different concentrations of food-grade PME (50-300 units) and calcium ions (0.5-2.0% CaCl₂) for a period of 5-30 min using response surface methodology. Treated and untreated arils were then packed in low density polyethylene bags (25 μ) and maintained under low temperature (5°C; 90% RH) for evaluating the physical, biochemical and microbial quality of pomegranate arils at four day interval. Physiological loss in weight increased during storage but no food-borne pathogens were found during 28 day of cold storage in treated arils. Color and firmness of both treated and untreated arils decreased during storage but it was better maintained in treated arils. The firmness was found to be 0.630 N in treated samples compared to untreated one (0.511 N) after 20 d of storage. Total antioxidant capacity, ferric reducing antioxidant power, polyphenol oxidase and lipoxygenase activities increased during storage. Treatment with 249.33 units of PME and 1.70% CaCl₂for an immersion time of 24.93 min was found to be most effective treatment for maintaining the quality of minimally processed arils for longer period. Sensory score was also higher in treated pomegranate arils that were quite acceptable even after 20 day of referigerated storage as against 12 day for untreated ones.

  9. Bioavailable level and source of cysteine determine protein quality of a commercial enteral product: adequacy of tryptophan but deficiency of cysteine for rats fed an enteral product prepared fresh or stored beyond shelf life.

    PubMed

    Baker, D H; Han, Y

    1993-03-01

    Young rats were used in bioassays designed to assess the protein quality and tryptophan as well as cystine adequacy of the enteral product TwoCal-HN that was either freshly prepared or had been stored (nonrefrigerated) in a warehouse for 10 mo (i.e., beyond shelf life). Based upon supplementation studies, cystine was observed to be the first-limiting amino acid in both fresh and expired TwoCal-HN, and tryptophan was not second limiting. Protein efficiency ratio (PER) of expired, but not fresh, TwoCal-HN was lower than that of the casein control diet, but with cystine supplementation, PER of the TwoCal-HN products was equal to or greater than the PER of the casein control. With a diet containing 10 g protein/100 g that also contained energy-furnishing ingredients simulating TwoCal-HN, maximal growth enhancement occurred with a supplement of 1 g cystine/kg diet. Both glutathione and N-acetyl-L-cysteine were observed to be equivalent to an isomolar level of L-cystine in stimulating growth. Using a chemically defined amino acid diet that was singly deficient in tryptophan, bioavailability of tryptophan was determined for casein, fresh TwoCal-HN, expired TwoCal-HN and D-tryptophan. Slope-ratio bioefficacy values relative to L-tryptophan (weight gain regressed on supplemental tryptophan intake) indicated that none of the experimental sources of tryptophan had bioavailabilities different from 100%. The results indicated that tryptophan did not deteriorate, as measured analytically or biologically, as a result of storing TwoCal-HN beyond shelf life.(ABSTRACT TRUNCATED AT 250 WORDS)

  10. Determination of the Shelf-Life of Oil Analysis Calibration Standards and Evaluation of a Laboratory Shaker for Use with Oil Calibration Standards.

    DTIC Science & Technology

    1986-04-23

    amounts of fourteen (14) elements: iron (Fe), silver (Ag), aluminum (Al), chromium (Cr), copper (Cu), magnesium (Mg), sodium (Na), nickel (Ni), lead ( Pb ), silicon...months in all concentrations without shaking. Lead ( Pb ) is stable up to 33 months in all concentrations without shaking. Three elements (Ag, Ti, Zn... Lead ( Pb ) is stable up to 33 months for all concentrations after adequate shaking. Titanium (Ti) is stable up to 32 months for all concentrations

  11. Cross-Shelf Exchange.

    PubMed

    Brink, K H

    2016-01-01

    Cross-shelf exchange dominates the pathways and rates by which nutrients, biota, and materials on the continental shelf are delivered and removed. This follows because cross-shelf gradients of most properties are usually far greater than those in the alongshore direction. The resulting transports are limited by Earth's rotation, which inhibits flow from crossing isobaths. Thus, cross-shelf flows are generally weak compared with alongshore flows, and this leads to interesting observational issues. Cross-shelf flows are enabled by turbulent mixing processes, nonlinear processes (such as momentum advection), and time dependence. Thus, there is a wide range of possible effects that can allow these critical transports, and different natural settings are often governed by different combinations of processes. This review discusses examples of representative transport mechanisms and explores possible observational and theoretical paths to future progress.

  12. 5 CFR 919.900 - Adequate evidence.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 5 Administrative Personnel 2 2010-01-01 2010-01-01 false Adequate evidence. 919.900 Section 919.900 Administrative Personnel OFFICE OF PERSONNEL MANAGEMENT (CONTINUED) CIVIL SERVICE REGULATIONS (CONTINUED) GOVERNMENTWIDE DEBARMENT AND SUSPENSION (NONPROCUREMENT) Definitions § 919.900 Adequate...

  13. Potential mechanisms of influence of the Leeuwin Current eddy system on teleost recruitment to the Western Australian continental shelf

    NASA Astrophysics Data System (ADS)

    Gaughan, Daniel J.

    2007-04-01

    The Leeuwin Current (LC), an oligotrophic, warm current that flows south (poleward) along the shelf-break off the west coast of Australia and then east along the south coast, is recognized as a key factor affecting fisheries production in the region, but the mechanisms for this influence have not been determined. Recruitment strength of the globally significant western rock lobster ( Panulirus cygnus) stock is correlated to interannual variations in the strength of the LC. While this relationship has been based on a 2-decade time-series of P. cygnus recruitment data, the important teleost species of the region rarely have recruitment data for more than a few years; yet this group is nonetheless economically, socially and politically important. Furthermore, there is little knowledge of the egg- and larval-stage dynamics for the majority of these teleosts. Previous and new information on those aspects of the LC system that could theoretically impact on recruitment of shelf teleosts were identified to provide a basis for developing a conceptual model of how the LC could affect recruitment. The potential impacts of the LC system, which entrains shelf water, were examined with reference to retention/loss of teleost eggs and larvae and positive/negative influences on feeding conditions for larvae. Owing to the lack of early-life-history information for many teleosts in Western Australia, this was undertaken for generalized shelf species whose eggs are spawned on the shelf and whose larvae must settle on the shelf to access favourable nursery habitat. The results indicate that the LC system most likely contributes a net negative impact on success of teleost eggs and larvae. Larvae of shelf teleosts entrained and trapped in the warm-core (WC) eddies that form from the LC and then propagate offshore would contribute little to recruitment. Given that larval teleosts predominantly feed on copepods and that these were much less abundant in the WC eddy than is typical of shelf

  14. Ross Ice Shelf

    Atmospheric Science Data Center

    2013-04-16

    ... funded by the National Science Foundation, several penguin colonies near the Ross Ice Shelf, Antarctica have not been able to ... affected include one of Antarctica's most populous Adelie penguin colonies, as well as a small colony of Emperor penguins. These ...

  15. Asbestos/NESHAP adequately wet guidance

    SciTech Connect

    Shafer, R.; Throwe, S.; Salgado, O.; Garlow, C.; Hoerath, E.

    1990-12-01

    The Asbestos NESHAP requires facility owners and/or operators involved in demolition and renovation activities to control emissions of particulate asbestos to the outside air because no safe concentration of airborne asbestos has ever been established. The primary method used to control asbestos emissions is to adequately wet the Asbestos Containing Material (ACM) with a wetting agent prior to, during and after demolition/renovation activities. The purpose of the document is to provide guidance to asbestos inspectors and the regulated community on how to determine if friable ACM is adequately wet as required by the Asbestos NESHAP.

  16. Limited life item management

    NASA Technical Reports Server (NTRS)

    Eaglen, R. L.

    1971-01-01

    Plans are available for age-sensitive hardware management. Control plan identifies shelf life or age control requirements for materials considered age sensitive, use sensitive, or time service or shelf life controlled items, and describes methods of arriving at age controls through adherence to detailed specifications.

  17. Funding the Formula Adequately in Oklahoma

    ERIC Educational Resources Information Center

    Hancock, Kenneth

    2015-01-01

    This report is a longevity, simulational study that looks at how the ratio of state support to local support effects the number of school districts that breaks the common school's funding formula which in turns effects the equity of distribution to the common schools. After nearly two decades of adequately supporting the funding formula, Oklahoma…

  18. Ross ice shelf vibrations

    NASA Astrophysics Data System (ADS)

    Bromirski, P. D.; Diez, A.; Gerstoft, P.; Stephen, R. A.; Bolmer, T.; Wiens, D. A.; Aster, R. C.; Nyblade, A.

    2015-09-01

    Broadband seismic stations were deployed across the Ross Ice Shelf (RIS) in November 2014 to study ocean gravity wave-induced vibrations. Initial data from three stations 100 km from the RIS front and within 10 km of each other show both dispersed infragravity (IG) wave and ocean swell-generated signals resulting from waves that originate in the North Pacific. Spectral levels from 0.001 to 10 Hz have the highest accelerations in the IG band (0.0025-0.03 Hz). Polarization analyses indicate complex frequency-dependent particle motions, with energy in several frequency bands having distinctly different propagation characteristics. The dominant IG band signals exhibit predominantly horizontal propagation from the north. Particle motion analyses indicate retrograde elliptical particle motions in the IG band, consistent with these signals propagating as Rayleigh-Lamb (flexural) waves in the ice shelf/water cavity system that are excited by ocean wave interactions nearer the shelf front.

  19. Habitat Specialization in Tropical Continental Shelf Demersal Fish Assemblages

    PubMed Central

    Fitzpatrick, Ben M.; Harvey, Euan S.; Heyward, Andrew J.; Twiggs, Emily J.; Colquhoun, Jamie

    2012-01-01

    The implications of shallow water impacts such as fishing and climate change on fish assemblages are generally considered in isolation from the distribution and abundance of these fish assemblages in adjacent deeper waters. We investigate the abundance and length of demersal fish assemblages across a section of tropical continental shelf at Ningaloo Reef, Western Australia, to identify fish and fish habitat relationships across steep gradients in depth and in different benthic habitat types. The assemblage composition of demersal fish were assessed from baited remote underwater stereo-video samples (n = 304) collected from 16 depth and habitat combinations. Samples were collected across a depth range poorly represented in the literature from the fringing reef lagoon (1–10 m depth), down the fore reef slope to the reef base (10–30 m depth) then across the adjacent continental shelf (30–110 m depth). Multivariate analyses showed that there were distinctive fish assemblages and different sized fish were associated with each habitat/depth category. Species richness, MaxN and diversity declined with depth, while average length and trophic level increased. The assemblage structure, diversity, size and trophic structure of demersal fishes changes from shallow inshore habitats to deeper water habitats. More habitat specialists (unique species per habitat/depth category) were associated with the reef slope and reef base than other habitats, but offshore sponge-dominated habitats and inshore coral-dominated reef also supported unique species. This suggests that marine protected areas in shallow coral-dominated reef habitats may not adequately protect those species whose depth distribution extends beyond shallow habitats, or other significant elements of demersal fish biodiversity. The ontogenetic habitat partitioning which is characteristic of many species, suggests that to maintain entire species life histories it is necessary to protect corridors of connected

  20. Habitat specialization in tropical continental shelf demersal fish assemblages.

    PubMed

    Fitzpatrick, Ben M; Harvey, Euan S; Heyward, Andrew J; Twiggs, Emily J; Colquhoun, Jamie

    2012-01-01

    The implications of shallow water impacts such as fishing and climate change on fish assemblages are generally considered in isolation from the distribution and abundance of these fish assemblages in adjacent deeper waters. We investigate the abundance and length of demersal fish assemblages across a section of tropical continental shelf at Ningaloo Reef, Western Australia, to identify fish and fish habitat relationships across steep gradients in depth and in different benthic habitat types. The assemblage composition of demersal fish were assessed from baited remote underwater stereo-video samples (n = 304) collected from 16 depth and habitat combinations. Samples were collected across a depth range poorly represented in the literature from the fringing reef lagoon (1-10 m depth), down the fore reef slope to the reef base (10-30 m depth) then across the adjacent continental shelf (30-110 m depth). Multivariate analyses showed that there were distinctive fish assemblages and different sized fish were associated with each habitat/depth category. Species richness, MaxN and diversity declined with depth, while average length and trophic level increased. The assemblage structure, diversity, size and trophic structure of demersal fishes changes from shallow inshore habitats to deeper water habitats. More habitat specialists (unique species per habitat/depth category) were associated with the reef slope and reef base than other habitats, but offshore sponge-dominated habitats and inshore coral-dominated reef also supported unique species. This suggests that marine protected areas in shallow coral-dominated reef habitats may not adequately protect those species whose depth distribution extends beyond shallow habitats, or other significant elements of demersal fish biodiversity. The ontogenetic habitat partitioning which is characteristic of many species, suggests that to maintain entire species life histories it is necessary to protect corridors of connected habitats

  1. Amery Ice Shelf

    Atmospheric Science Data Center

    2013-04-16

    ... seaward edge of the ice shelf. Between them, a transverse fracture extends eastward from the base of the western rift. This rift system ... approximately 1.6 - 1.7 kilometers, and the transverse fracture and a three-way fissure at the juncture of the rifts have widened. ...

  2. Larsen B Ice Shelf

    Atmospheric Science Data Center

    2013-04-16

    ... ice shelf and the rough crevasses of glaciers appear orange. In contrast to the spectral composite, which provides information on ... surfaces appear brighter on their illuminated faces, the orange color in the multi-angle composite suggests a macroscopically rough ice ...

  3. Extending The Shelf Life Of Blood Platelets

    NASA Technical Reports Server (NTRS)

    Surgenor, Douglas M.

    1988-01-01

    New method of storing human blood platelets extends vitality for transfusions. Packaged as suspension in sterile liquid in plastic blood bags. Each bag placed between pair of plastic grids, and rubberbands placed around sandwich thus formed to hold together. Stored upright in open air or in container through which air pumped at rate of at least 45 L/min. Ensures that platelets receive ample oxygen and expiratory carbon dioxide form platelets removed before pH drops to harmful levels.

  4. Cosmetics Safety Q&A: Shelf Life

    MedlinePlus

    ... industry experts recommend replacing mascara 3 months after purchase. If mascara becomes dry, discard it. Do not ... feeds Follow FDA on Twitter Follow FDA on Facebook View FDA videos on YouTube View FDA photos ...

  5. Systemic Crisis of Civilization: In Search for Adequate Solution

    NASA Astrophysics Data System (ADS)

    Khozin, Grigori

    In December 1972 a jumbo jet crashed in the Florida Everglades with the loss of 101 lives. The pilot, distracted by a minor malfunction, failed to note until too late the warning signal that - correctly - indicated an impending disaster. His sudden, astonished cry of Hey, what happening here? were his last words 1. Three decades after this tragic episode, as the Humankind approaches the threshold of the third Millennium, the problem of adequate reaction to warning signals of different nature and of distinguishing minor malfunctions in everyday life of society, in economy and technology as well as in evolution of biosphere from grave threats to the world community and the phenomenon of life on our planet remains crucial to human survival and the future of Civilization. Rational use of knowledge and technology available to the world community remains in this context the corner stone of discussions on the destiny of the intelligent life both on the planet Earth and in the Universe (the fact of intelligent life in the Universe is to be detected by the Humankind)…

  6. Serum thyroglobulin reference intervals in regions with adequate and more than adequate iodine intake.

    PubMed

    Wang, Zhaojun; Zhang, Hanyi; Zhang, Xiaowen; Sun, Jie; Han, Cheng; Li, Chenyan; Li, Yongze; Teng, Xiaochun; Fan, Chenling; Liu, Aihua; Shan, Zhongyan; Liu, Chao; Weng, Jianping; Teng, Weiping

    2016-11-01

    The purpose of this study was to establish normal thyroglobulin (Tg) reference intervals (RIs) in regions with adequate and more than adequate iodine intake according to the National Academy of Clinical Biochemistry (NACB) guidelines and to investigate the relationships between Tg and other factors.A total of 1317 thyroid disease-free adult subjects (578 men, 739 nonpregnant women) from 2 cities (Guangzhou and Nanjing) were enrolled in this retrospective, observational study. Each subject completed a questionnaire and underwent physical and ultrasonic examination. Serum Tg, thyroid-stimulating hormone (TSH), thyroid peroxidase antibody (TPOAb), Tg antibody (TgAb), and urinary iodine concentration (UIC) were measured. Reference groups were established on the basis of TSH levels: 0.5 to 2.0 and 0.27 to 4.2 mIU/L.The Tg RIs for Guangzhou and Nanjing were 1.6 to 30.0 and 1.9 to 25.8 ng/mL, respectively. No significant differences in Tg were found between genders or among different reference groups. Stepwise linear regression analyses showed that TgAb, thyroid volume, goiter, gender, age, and TSH levels were correlated with Tg.In adults from regions with adequate and more than adequate iodine intake, we found that Tg may be a suitable marker of iodine status; gender-specific Tg RI was unnecessary; there was no difference between Tg RIs in regions with adequate and more than adequate iodine intake; and the TSH criterion for selecting the Tg reference population could follow the local TSH reference rather than 0.5 to 2.0 mIU/L.

  7. Serum thyroglobulin reference intervals in regions with adequate and more than adequate iodine intake

    PubMed Central

    Wang, Zhaojun; Zhang, Hanyi; Zhang, Xiaowen; Sun, Jie; Han, Cheng; Li, Chenyan; Li, Yongze; Teng, Xiaochun; Fan, Chenling; Liu, Aihua; Shan, Zhongyan; Liu, Chao; Weng, Jianping; Teng, Weiping

    2016-01-01

    Abstract The purpose of this study was to establish normal thyroglobulin (Tg) reference intervals (RIs) in regions with adequate and more than adequate iodine intake according to the National Academy of Clinical Biochemistry (NACB) guidelines and to investigate the relationships between Tg and other factors. A total of 1317 thyroid disease-free adult subjects (578 men, 739 nonpregnant women) from 2 cities (Guangzhou and Nanjing) were enrolled in this retrospective, observational study. Each subject completed a questionnaire and underwent physical and ultrasonic examination. Serum Tg, thyroid-stimulating hormone (TSH), thyroid peroxidase antibody (TPOAb), Tg antibody (TgAb), and urinary iodine concentration (UIC) were measured. Reference groups were established on the basis of TSH levels: 0.5 to 2.0 and 0.27 to 4.2 mIU/L. The Tg RIs for Guangzhou and Nanjing were 1.6 to 30.0 and 1.9 to 25.8 ng/mL, respectively. No significant differences in Tg were found between genders or among different reference groups. Stepwise linear regression analyses showed that TgAb, thyroid volume, goiter, gender, age, and TSH levels were correlated with Tg. In adults from regions with adequate and more than adequate iodine intake, we found that Tg may be a suitable marker of iodine status; gender-specific Tg RI was unnecessary; there was no difference between Tg RIs in regions with adequate and more than adequate iodine intake; and the TSH criterion for selecting the Tg reference population could follow the local TSH reference rather than 0.5 to 2.0 mIU/L. PMID:27902589

  8. Antarctica - Ross Ice Shelf

    NASA Technical Reports Server (NTRS)

    1990-01-01

    This color picture of Antarctica is one part of a mosaic of pictures covering the entire polar continent taken during the hours following Galileo's historic first encounter with its home planet. The view shows the Ross Ice Shelf to the right and its border with the sea. An occasional mountain can be seen poking through the ice near the McMurdo Station. It is late spring in Antarctica, so the sun never sets on the frigid, icy continent. This picture was taken about 6:20 p.m. PST on December 8, 1990. From top to bottom, the frame looks across about half of Antarctica.

  9. Stratigraphic and Geoacoustic Characterization of the Outer New Jersey Shelf

    DTIC Science & Technology

    2010-09-30

    if it does not display a currently valid OMB control number. 1. REPORT DATE 2010 2. REPORT TYPE 3. DATES COVERED 00-00-2010 to 00-00-2010 4...previous planning letter. In addition, we now have a substantial number of radiocarbon age constraints from the outer shelf wedge sediments, which help...the inverted age observed from C14 dating (Gulick et al., 2005) but it does not adequately explain the processes and the sediment sources that

  10. Adequate mathematical modelling of environmental processes

    NASA Astrophysics Data System (ADS)

    Chashechkin, Yu. D.

    2012-04-01

    In environmental observations and laboratory visualization both large scale flow components like currents, jets, vortices, waves and a fine structure are registered (different examples are given). The conventional mathematical modeling both analytical and numerical is directed mostly on description of energetically important flow components. The role of a fine structures is still remains obscured. A variety of existing models makes it difficult to choose the most adequate and to estimate mutual assessment of their degree of correspondence. The goal of the talk is to give scrutiny analysis of kinematics and dynamics of flows. A difference between the concept of "motion" as transformation of vector space into itself with a distance conservation and the concept of "flow" as displacement and rotation of deformable "fluid particles" is underlined. Basic physical quantities of the flow that are density, momentum, energy (entropy) and admixture concentration are selected as physical parameters defined by the fundamental set which includes differential D'Alembert, Navier-Stokes, Fourier's and/or Fick's equations and closing equation of state. All of them are observable and independent. Calculations of continuous Lie groups shown that only the fundamental set is characterized by the ten-parametric Galilelian groups reflecting based principles of mechanics. Presented analysis demonstrates that conventionally used approximations dramatically change the symmetries of the governing equations sets which leads to their incompatibility or even degeneration. The fundamental set is analyzed taking into account condition of compatibility. A high order of the set indicated on complex structure of complete solutions corresponding to physical structure of real flows. Analytical solutions of a number problems including flows induced by diffusion on topography, generation of the periodic internal waves a compact sources in week-dissipative media as well as numerical solutions of the same

  11. Evolution of Devonian carbonate-shelf margin, Nevada

    USGS Publications Warehouse

    Morrow, J.R.; Sandberg, C.A.

    2008-01-01

    The north-trending, 550-km-long Nevada segment of the Devonian carbonate-shelf margin, which fringed western North America, evidences the complex interaction of paleotectonics, eustasy, biotic changes, and bolide impact-related influences. Margin reconstruction is complicated by mid-Paleozoic to Paleogene compressional tectonics and younger extensional and strike-slip faulting. Reports published during the past three decades identify 12 important events that influenced development of shelf-margin settings; in chronological order, these are: (1) Early Devonian inheritance of Silurian stable shelf inargin, (2) formation of Early to early Middle 'Devonian shelf-margin basins, (3) propradation of later Middle Devonian shelf margin, (4) late Middle Devonian Taghanic ondap and continuing long-term Frasnian transgression, (5) initiation of latest Middle Devonian to early Frasnian proto-Antler orogenic forebulge, (6) mid-Frasnian Alamo Impact, (7) accelerated development of proto-Antler forebulge and backbulge Pilot basin, (8) global late Frasnian sentichatovae sea-level rise, (9) end-Frasnian sea-level fluctuations and ensuing mass extinction, (10) long-term Famennian regression and continept-wide erosion, (11) late Famennian emergence: of Ahtler orogenic highlands, and (12) end-Devonian eustatic sea-level fall. Although of considerable value for understanding facies relationships and geometries, existing standard carbonate platform-margin models developed for passive settings else-where do not adequately describe the diverse depositional and, structural settings along the Nevada Devonian platform margin. Recent structural and geochemical studies suggest that the Early to Middle Devonian-shelf-margin basins may have been fault-bound and controlled by inherited Precambrian structure. Subsequently, the migrating latest Middle to Late Devonian Antler orogenic forebulge exerted a dominant control on shelf-margin position, morphology, and sedimentation. ??Geological Society of

  12. Shelf-stable egg-based products processed by high pressure thermal sterilization

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Producing a thermally sterilized egg-based product with increased shelf life without losing the sensory and nutritional properties of the freshly prepared product is challenging. Until recently, all commercial shelf-stable egg-based products were sterilized using conventional thermal processing; how...

  13. Coordination: Southeast continental shelf studies

    SciTech Connect

    Menzel, D.W.

    1989-01-26

    The objective of this investigation is to obtain model descriptions of the flow modifications in the Southeast Atlantic continental shelf due to Gulf Stream fluctuations and topographic effects. 2 refs., 4 figs.

  14. Shelf-Stable Food Safety

    MedlinePlus

    ... are the types of food drying? Why is temperature important when drying meat and poultry jerky? Why ... first? Is jerky safe when stored at room temperature? How is salt used to make food shelf ...

  15. The Book Shelf

    ERIC Educational Resources Information Center

    Wheeler, Ronald, Ed.

    1978-01-01

    Annotations of 13 children's books with social studies themes published in 1977. Topics include racial background, conservation and recycling, American history, medieval and Shakespearean cultures, and rural life in the 1940s. (AV)

  16. Offshore safety. Hearing before the Subcommittee on Panama Canal/Outer Continental Shelf, House of Representatives, Ninety-Eighth Congress, First Session on the safety of life at sea and safety on oil and gas rigs on the Outer Continental Shelf, June 16, 1983

    SciTech Connect

    Not Available

    1983-01-01

    Representatives of diving contractors, shippers, drilling consultants, safety inspectors, and government agencies testified at a hearing on offshore safety in connection with oil and gas rigs on the Outer Continental Shelf. The committee reviewed existing safety programs and practices, focusing on drilling operations in new areas where the environment is increasingly inhospitable. Among the issues aired at the hearing were the problem of insurance coverage and the level of compensation to workers in stressful and hazardous settings. Oil companies described their procedures for preparing equipment and employees for hurricanes and other natural and manmade problems that they will experience. Various consultants offered suggestions for improving the level of safety preparedness and engineering. Additional material submitted for the record follows the testimony of 21 witnesses.

  17. Search for a more adequate test to predict the long-term migration from the PVC gaskets of metal lids into oily foods in glass jars.

    PubMed

    Graubardt, Nadine; Biedermann, Maurus; Fiselier, Katell; Bolzoni, Luciana; Pedrelli, Turno; Cavalieri, Chiara; Simoneau, Cathérine; Grob, Koni

    2009-07-01

    As shown previously, the conventional testing procedure for simulating long-term migration from the gaskets of metal closures into oily foods does not adequately reflect reality. It appears to be impossible to accelerate migration to the extent that the situation at the end of the shelf life of a product can be anticipated in a few days or weeks. Therefore, we investigated whether long-term migration could be extrapolated from migration rates determined for new lids. Jars were kept in the normal upright position. Since heat treatment may have a strong temporary impact, migration during the initial heating for pasteurization or sterilization and storage at ambient temperature were determined using different lids. Commercial products were recalled from sales points throughout Europe to determine the real migration over extended periods of time and for jars with differing histories. This migration was compared with data from the short-term testing to investigate whether an empirical relationship could be derived. The results show that the short-term test enables the comparison of lids and plasticizers in the initial phase of migration, but that long-term extrapolation presupposes more complex kinetic modeling. The results also demonstrate that the legal relevance of "official" testing methods should be reconsidered to avoid conflict when food contact materials comply with migration limits in the test but not in actual application.

  18. Development of Shelf Stable Tortillas for Space Missions

    NASA Technical Reports Server (NTRS)

    Bourland, Charles T.; Kloeris, Vickie L.; Fohey, Michael F.; Glaus-Late, Kimberly D.

    1994-01-01

    Flour tortillas are a favorite bread item for the Shuttle astronauts and have been used on most Shuttle missions since 1985. Spoilage problems were encountered with commercial tortillas on missions longer than 7 days. A shelf stable tortilla with a shelf life of 6 months was developed by modifying the formulation to reduce the water activity (a(sub w)) below 0.90 and packaging them in a reduced oxygen atmosphere. The water activity was reduced by substituting glycerin for some of the water in the basic tortilla formula. Reduction of the oxygen content was accomplished by packaging in a high-barrier container with a nitrogen atmosphere and including an oxygen scavenger in the package. Additional chemicals were added to the formula to lower the pH and further inhibit mold growth. The shelf life was verified by storage studies at 22 deg. C. The shelf stable tortillas have been well accepted by astronauts and have been used on eight Shuttle missions with durations beyond 7 days.

  19. 40 CFR 716.25 - Adequate file search.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 31 2011-07-01 2011-07-01 false Adequate file search. 716.25 Section 716.25 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) TOXIC SUBSTANCES CONTROL ACT HEALTH AND SAFETY DATA REPORTING General Provisions § 716.25 Adequate file search. The scope of...

  20. 40 CFR 716.25 - Adequate file search.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 31 2014-07-01 2014-07-01 false Adequate file search. 716.25 Section 716.25 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) TOXIC SUBSTANCES CONTROL ACT HEALTH AND SAFETY DATA REPORTING General Provisions § 716.25 Adequate file search. The scope of...

  1. "Something Adequate"? In Memoriam Seamus Heaney, Sister Quinlan, Nirbhaya

    ERIC Educational Resources Information Center

    Parker, Jan

    2014-01-01

    Seamus Heaney talked of poetry's responsibility to represent the "bloody miracle", the "terrible beauty" of atrocity; to create "something adequate". This article asks, what is adequate to the burning and eating of a nun and the murderous gang rape and evisceration of a medical student? It considers Njabulo Ndebele's…

  2. 40 CFR 716.25 - Adequate file search.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 30 2010-07-01 2010-07-01 false Adequate file search. 716.25 Section... ACT HEALTH AND SAFETY DATA REPORTING General Provisions § 716.25 Adequate file search. The scope of a person's responsibility to search records is limited to records in the location(s) where the...

  3. 40 CFR 51.354 - Adequate tools and resources.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 2 2013-07-01 2013-07-01 false Adequate tools and resources. 51.354... Requirements § 51.354 Adequate tools and resources. (a) Administrative resources. The program shall maintain the administrative resources necessary to perform all of the program functions including...

  4. 40 CFR 51.354 - Adequate tools and resources.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 2 2014-07-01 2014-07-01 false Adequate tools and resources. 51.354... Requirements § 51.354 Adequate tools and resources. (a) Administrative resources. The program shall maintain the administrative resources necessary to perform all of the program functions including...

  5. 40 CFR 51.354 - Adequate tools and resources.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 2 2010-07-01 2010-07-01 false Adequate tools and resources. 51.354... Requirements § 51.354 Adequate tools and resources. (a) Administrative resources. The program shall maintain the administrative resources necessary to perform all of the program functions including...

  6. 40 CFR 51.354 - Adequate tools and resources.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 2 2011-07-01 2011-07-01 false Adequate tools and resources. 51.354... Requirements § 51.354 Adequate tools and resources. (a) Administrative resources. The program shall maintain the administrative resources necessary to perform all of the program functions including...

  7. 40 CFR 51.354 - Adequate tools and resources.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 2 2012-07-01 2012-07-01 false Adequate tools and resources. 51.354... Requirements § 51.354 Adequate tools and resources. (a) Administrative resources. The program shall maintain the administrative resources necessary to perform all of the program functions including...

  8. 9 CFR 305.3 - Sanitation and adequate facilities.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Sanitation and adequate facilities. 305.3 Section 305.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... OF VIOLATION § 305.3 Sanitation and adequate facilities. Inspection shall not be inaugurated if...

  9. 9 CFR 305.3 - Sanitation and adequate facilities.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Sanitation and adequate facilities. 305.3 Section 305.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... OF VIOLATION § 305.3 Sanitation and adequate facilities. Inspection shall not be inaugurated if...

  10. 9 CFR 305.3 - Sanitation and adequate facilities.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Sanitation and adequate facilities. 305.3 Section 305.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... OF VIOLATION § 305.3 Sanitation and adequate facilities. Inspection shall not be inaugurated if...

  11. 9 CFR 305.3 - Sanitation and adequate facilities.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Sanitation and adequate facilities. 305.3 Section 305.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... OF VIOLATION § 305.3 Sanitation and adequate facilities. Inspection shall not be inaugurated if...

  12. 9 CFR 305.3 - Sanitation and adequate facilities.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Sanitation and adequate facilities. 305.3 Section 305.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... OF VIOLATION § 305.3 Sanitation and adequate facilities. Inspection shall not be inaugurated if...

  13. 21 CFR 201.5 - Drugs; adequate directions for use.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 4 2011-04-01 2011-04-01 false Drugs; adequate directions for use. 201.5 Section 201.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS: GENERAL LABELING General Labeling Provisions § 201.5 Drugs; adequate directions for use....

  14. To study the effects of gamma irradiation on single donor apheresis platelet units by measurement of cellular counts, functional indicators and a panel of biochemical parameters, in order to assess pre-transfusion platelet quantity and quality during the shelf life of the product

    PubMed Central

    Mallhi, R.S.; Biswas, A.K.; Philip, J.; Chatterjee, T.

    2016-01-01

    Background The occurrence of transfusion associated graft versus host disease can be prevented by gamma irradiation of blood components. This study was undertaken to assess the effects of gamma irradiation on single donor platelet (SDP) concentrate units. Method SDPs were collected by a continuous flow apheresis technique (n = 400). The SDPs from each donor were divided into two parts, one gamma-irradiated with 25 Gy and the other used as a non-irradiated control. Swirling and morphological features, cellular counts, biochemical parameters including blood gas analysis, and platelet activation levels (CD62P: p-selectin) by flow cytometry were analyzed on Day 1 and on Day 5. Results Swirling and morphology were maintained in all products, in both the groups throughout the shelf life. No significant change was seen in both groups, on the first and fifth day, as far as pO2, pCO2, Na+, K+, HCO3− & Ca2+ were concerned. However, lactate increased and glucose decreased significantly in irradiated products over 5-day storage period. A small but significant decrease in pH and platelet count was found in the irradiated PCs after 5-day storage. The mean proportion of platelets expressing CD62P over 5-day storage increased significantly. Conclusion After an overall assessment of all our in vitro parameter results and observations, a few of which were significant, while most were not significant, we concluded that a well-preserved quality of gamma irradiated apheresis platelets is maintained throughout the entire 5-day shelf life of the platelet product, with minimal difference compared to non-irradiated platelets. PMID:26900218

  15. Coordination: southeast continental shelf studies. Progress report

    SciTech Connect

    Menzel, D.W.

    1981-02-01

    The objectives are to identify important physical, chemical and biological processes which affect the transfer of materials on the southeast continental shelf, determine important parameters which govern observed temporal and spatial varibility on the continental shelf, determine the extent and modes of coupling between events at the shelf break and nearshore, and determine physical, chemical and biological exchange rates on the inner shelf. Progress in meeting these research objectives is presented. (ACR)

  16. Shelf stable meals for public sector uses

    NASA Technical Reports Server (NTRS)

    Schmandt, J. (Editor)

    1977-01-01

    The NASA Meal System was developed with three simple concepts in mind: (1) nutritious, conventional foods are packaged in single-serving units and assembled into complete meals; (2) the meals have an extended shelf-life and can be transported and stored without need for refrigeration or freezing; (3) preparation of the meal by the consumer is an easy task which is accomplished in ten minutes or less. The meal system was tested in 1975 and 1976 by different groups of elderly individuals. NASA and the LBJ School of Public Affairs sponsored a national conference to report on the demonstration of the meal system for the elderly and to explore potential uses of the system for social services, institutional feeding programs, disaster relief, and international aid. The proceedings of the conference and how different groups assessed the potential of the meal system are reported.

  17. West Florida shelf upwelling: Origins and pathways

    NASA Astrophysics Data System (ADS)

    Weisberg, Robert H.; Zheng, Lianyuan; Liu, Yonggang

    2016-08-01

    Often described as oligotrophic, the west Florida continental shelf supports abundant fisheries, experiences blooms of the harmful alga, Karenia brevis, and exhibits subsurface chlorophyll maxima evident in shipboard and glider surveys. Renewal of inorganic nutrients by the upwelling of deeper ocean water onto the shelf may account for this, but what are the origins and pathways by which such new water may broach the shelf break and advance toward the shoreline? We address these questions via numerical model simulations of pseudo-Lagrangian, isopycnic water parcel trajectories. Focus is on 2010, when the west Florida shelf was subjected to an anomalously protracted period of upwelling caused by Gulf of Mexico Loop Current interactions with the shelf slope. Origins and pathways are determined by integrating trajectories over successive 45 day intervals, beginning from different locations along the shelf break and at various locations and depths along the shelf slope. Waters upwelling across the shelf break are found to originate from relatively shallow depths along the shelf slope. Even for the anomalous 2010 year, much of this upwelling occurs from about 150 m and above, although waters may broach the shelf break from 300 m depth, particularly in the Florida Panhandle. Such interannual renewal of west Florida shelf waters appears to have profound effects on west Florida shelf ecology.

  18. Shelf Reading as a Collaborative Service Model

    ERIC Educational Resources Information Center

    Brown, Kevin N.; Kaspar, Wendi Arant

    2006-01-01

    Shelf reading the stacks is very often not seen as scholarly work in library circles and is therefore overlooked. However, there is a very real frustration of a patron who cannot find the material they need. There are very few studies that provide a working model for shelf reading. The authors suggest a collaborative shelf reading model based on…

  19. Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging.

    PubMed

    Malik, Altaf Hussain; Sharma, Brahama Deo

    2014-05-01

    Shelf stable ready to eat spiced pickle type buffalo meat product was prepared after desorbing in infusion solution (glycerol 3.5%, sodium chloride 5.0%, honey2.0%, mango powder 2.2%, spices 1.0%, sodium nitrite 0.015%, phosphate 0.2%, Sorbic acid 0.2%.and acetic acid 1%), pressure cooking of meat in infusion solution for 20 min followed by frying for 2 min in mustard oil and mixing with prefried condiments and spices. The physico-chemical properties i.e. pH, water activity, proximate composition, FFA, Soluble hydroxyproline, TBA values, nitrite content, protein solubility, shear force value, haempigments, microbiological and sensory quality of the product remained good and hygienically safe and almost comparable in aerobic PET jars and multilayered nylon barrier pouches stored at 30 ± 3 °C for 7 weeks .It can be suggested that storage of such product may be conveniently done even in food grade PET jars without going for vacuum packaging which is a bit costly.

  20. Region 9: Arizona Adequate Letter (10/14/2003)

    EPA Pesticide Factsheets

    This is a letter from Jack P. Broadben,. Director, to Nancy Wrona and Dennis Smith informing them that Maricopa County's motor vehicle emissions budgets in the 2003 MAGCO Maintenance Plan are adequate for transportation conformity purposes.

  1. Region 6: Texas Adequate Letter (4/16/2010)

    EPA Pesticide Factsheets

    This letter from EPA to Texas Commission on Environmental Quality determined 2021 motor vehicle emission budgets for nitrogen oxides (NOx) and volatile organic compounds (VOCs) for Beaumont/Port Arthur area adequate for transportation conformity purposes

  2. Region 2: New Jersey Adequate Letter (5/23/2002)

    EPA Pesticide Factsheets

    This April 22, 2002 letter from EPA to the New Jersey Department of Environmental Protection determined 2007 and 2014 Carbon Monoxide (CO) Mobile Source Emissions Budgets adequate for transportation conformity purposes and will be announced in the Federal

  3. Region 8: Colorado Adequate Letter (10/29/2001)

    EPA Pesticide Factsheets

    This letter from EPA to Colorado Department of Public Health and Environment determined Denvers' particulate matter (PM10) maintenance plan for Motor Vehicle Emissions Budgets adequate for transportation conformity purposes.

  4. Region 1: New Hampshire Adequate Letter (8/12/2008)

    EPA Pesticide Factsheets

    This July 9, 2008 letter from EPA to the New Hampshire Department of Environmental Services, determined the 2009 Motor Vehicle Emissions Budgets (MVEBs) are adequate for transportation conformity purposes and will be announced in the Federal Register (FR).

  5. Region 8: Colorado Adequate Letter (1/20/2004)

    EPA Pesticide Factsheets

    This letter from EPA to Colorado Department of Public Health and Environment determined Greeleys' Carbon Monoxide (CO) maintenance plan for Motor Vehicle Emissions Budgets adequate for transportation conformity purposes and will be announced in the FR.

  6. Region 8: Utah Adequate Letter (6/10/2005)

    EPA Pesticide Factsheets

    This letter from EPA to Utah Department of Environmental Quality determined Salt Lake Citys' and Ogdens' Carbon Monoxide (CO) maintenance plan for Motor Vehicle Emissions Budgets adequate for transportation conformity purposes.

  7. 15 CFR 970.404 - Adequate exploration plan.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... ENVIRONMENTAL DATA SERVICE DEEP SEABED MINING REGULATIONS FOR EXPLORATION LICENSES Certification of Applications § 970.404 Adequate exploration plan. Before he may certify an application, the Administrator must...

  8. 15 CFR 970.404 - Adequate exploration plan.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... ENVIRONMENTAL DATA SERVICE DEEP SEABED MINING REGULATIONS FOR EXPLORATION LICENSES Certification of Applications § 970.404 Adequate exploration plan. Before he may certify an application, the Administrator must...

  9. 15 CFR 970.404 - Adequate exploration plan.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... ENVIRONMENTAL DATA SERVICE DEEP SEABED MINING REGULATIONS FOR EXPLORATION LICENSES Certification of Applications § 970.404 Adequate exploration plan. Before he may certify an application, the Administrator must...

  10. 15 CFR 970.404 - Adequate exploration plan.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... ENVIRONMENTAL DATA SERVICE DEEP SEABED MINING REGULATIONS FOR EXPLORATION LICENSES Certification of Applications § 970.404 Adequate exploration plan. Before he may certify an application, the Administrator must...

  11. 15 CFR 970.404 - Adequate exploration plan.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... ENVIRONMENTAL DATA SERVICE DEEP SEABED MINING REGULATIONS FOR EXPLORATION LICENSES Certification of Applications § 970.404 Adequate exploration plan. Before he may certify an application, the Administrator must...

  12. Region 6: New Mexico Adequate Letter (8/21/2003)

    EPA Pesticide Factsheets

    This is a letter from Carl Edlund, Director, to Alfredo Santistevan regarding MVEB's contained in the latest revision to the Albuquerque Carbon Monoxide State Implementation Plan (SIP) are adequate for transportation conformity purposes.

  13. 10 CFR 1304.114 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... contained in a system of records are adequately trained to protect the security and privacy of such records..., by degaussing or by overwriting with the appropriate security software, in accordance...

  14. 4 CFR 200.14 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... require access to and use of records contained in a system of records are adequately trained to protect... with the appropriate security software, in accordance with regulations of the Archivist of the...

  15. 10 CFR 1304.114 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... contained in a system of records are adequately trained to protect the security and privacy of such records..., by degaussing or by overwriting with the appropriate security software, in accordance...

  16. 4 CFR 200.14 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... require access to and use of records contained in a system of records are adequately trained to protect... with the appropriate security software, in accordance with regulations of the Archivist of the...

  17. 10 CFR 1304.114 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... contained in a system of records are adequately trained to protect the security and privacy of such records..., by degaussing or by overwriting with the appropriate security software, in accordance...

  18. 10 CFR 1304.114 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... contained in a system of records are adequately trained to protect the security and privacy of such records..., by degaussing or by overwriting with the appropriate security software, in accordance...

  19. 4 CFR 200.14 - Responsibility for maintaining adequate safeguards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... require access to and use of records contained in a system of records are adequately trained to protect... with the appropriate security software, in accordance with regulations of the Archivist of the...

  20. Region 9: Nevada Adequate Letter (3/30/2006)

    EPA Pesticide Factsheets

    This is a letter from Deborah Jordan, Director, to Leo M. Drozdoff regarding Nevada's motor vehicle emissions budgets in the 2005 Truckee Meadows CO Redesignation Request and Maintenance Plan are adequate for transportation conformity decisions.

  1. Earth - Ross Ice Shelf, Antarctica

    NASA Technical Reports Server (NTRS)

    1991-01-01

    This color picture of Antarctica is one part of a mosaic of pictures covering the entire Antarctic continent taken during the hours following Galileo's historic first encounter with its home planet. The view shows the Ross Ice Shelf. An occasional mountain can be seen poking through the ice. It is late spring in Antarctica, so the sun never sets on the frigid, icy continent. This picture was taken on December 8, 1990.

  2. Regulatory requirements for providing adequate veterinary care to research animals.

    PubMed

    Pinson, David M

    2013-09-01

    Provision of adequate veterinary care is a required component of animal care and use programs in the United States. Program participants other than veterinarians, including non-medically trained research personnel and technicians, also provide veterinary care to animals, and administrators are responsible for assuring compliance with federal mandates regarding adequate veterinary care. All program participants therefore should understand the regulatory requirements for providing such care. The author provides a training primer on the US regulatory requirements for the provision of veterinary care to research animals. Understanding the legal basis and conditions of a program of veterinary care will help program participants to meet the requirements advanced in the laws and policies.

  3. Coordination: southeast continental shelf studies. Progress report

    SciTech Connect

    Menzel, D.W.

    1980-03-01

    The GABEX I experiment is designed to provide synoptic coverage of a series of Gulf Stream wave-like disturbances, the effect of these on the circulation of the entire shelf, and on biological and chemical processes. This study was initiated in February 1980 when current meter arrays were deployed. These meters will be removed in July 1980. In April three ships will simultaneously study the effects of Gulf Stream disturbances on the hydrography, chemistry, and biology of the shelf. One vessel will track a specific wave-like disturbance and provide synoptic coverage of the shelf area. The second vessel will determine the effect of shelf break processes on adjacent shelf water; and the third will study trace metal distributions in and outside of disturbances. Research progress is reported in continental shelf studies, nearshore and estuarine studies (diffusion of freshwater out of nearshore zone), tidal currents and material transport, and mixing of inlet plumes.

  4. Comparability and Reliability Considerations of Adequate Yearly Progress

    ERIC Educational Resources Information Center

    Maier, Kimberly S.; Maiti, Tapabrata; Dass, Sarat C.; Lim, Chae Young

    2012-01-01

    The purpose of this study is to develop an estimate of Adequate Yearly Progress (AYP) that will allow for reliable and valid comparisons among student subgroups, schools, and districts. A shrinkage-type estimator of AYP using the Bayesian framework is described. Using simulated data, the performance of the Bayes estimator will be compared to…

  5. 13 CFR 107.200 - Adequate capital for Licensees.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... operate actively in accordance with your Articles and within the context of your business plan, as... 13 Business Credit and Assistance 1 2010-01-01 2010-01-01 false Adequate capital for Licensees. 107.200 Section 107.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION SMALL...

  6. 13 CFR 107.200 - Adequate capital for Licensees.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... operate actively in accordance with your Articles and within the context of your business plan, as... 13 Business Credit and Assistance 1 2011-01-01 2011-01-01 false Adequate capital for Licensees. 107.200 Section 107.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION SMALL...

  7. Is the Stock of VET Skills Adequate? Assessment Methodologies.

    ERIC Educational Resources Information Center

    Blandy, Richard; Freeland, Brett

    In Australia and elsewhere, four approaches have been used to determine whether stocks of vocational education and training (VET) skills are adequate to meet industry needs. The four methods are as follows: (1) the manpower requirements approach; (2) the international, national, and industry comparisons approach; (3) the labor market analysis…

  8. Do Beginning Teachers Receive Adequate Support from Their Headteachers?

    ERIC Educational Resources Information Center

    Menon, Maria Eliophotou

    2012-01-01

    The article examines the problems faced by beginning teachers in Cyprus and the extent to which headteachers are considered to provide adequate guidance and support to them. Data were collected through interviews with 25 school teachers in Cyprus, who had recently entered teaching (within 1-5 years) in public primary schools. According to the…

  9. 13 CFR 108.200 - Adequate capital for NMVC Companies.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Companies. 108.200 Section 108.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION NEW MARKETS VENTURE CAPITAL (âNMVCâ) PROGRAM Qualifications for the NMVC Program Capitalizing A Nmvc Company § 108.200 Adequate capital for NMVC Companies. You must meet the requirements of §§ 108.200-108.230 in order...

  10. 13 CFR 108.200 - Adequate capital for NMVC Companies.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Companies. 108.200 Section 108.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION NEW MARKETS VENTURE CAPITAL (âNMVCâ) PROGRAM Qualifications for the NMVC Program Capitalizing A Nmvc Company § 108.200 Adequate capital for NMVC Companies. You must meet the requirements of §§ 108.200-108.230 in order...

  11. 13 CFR 108.200 - Adequate capital for NMVC Companies.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Companies. 108.200 Section 108.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION NEW MARKETS VENTURE CAPITAL (âNMVCâ) PROGRAM Qualifications for the NMVC Program Capitalizing A Nmvc Company § 108.200 Adequate capital for NMVC Companies. You must meet the requirements of §§ 108.200-108.230 in order...

  12. 13 CFR 108.200 - Adequate capital for NMVC Companies.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Companies. 108.200 Section 108.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION NEW MARKETS VENTURE CAPITAL (âNMVCâ) PROGRAM Qualifications for the NMVC Program Capitalizing A Nmvc Company § 108.200 Adequate capital for NMVC Companies. You must meet the requirements of §§ 108.200-108.230 in order...

  13. 13 CFR 108.200 - Adequate capital for NMVC Companies.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Companies. 108.200 Section 108.200 Business Credit and Assistance SMALL BUSINESS ADMINISTRATION NEW MARKETS VENTURE CAPITAL (âNMVCâ) PROGRAM Qualifications for the NMVC Program Capitalizing A Nmvc Company § 108.200 Adequate capital for NMVC Companies. You must meet the requirements of §§ 108.200-108.230 in order...

  14. Understanding Your Adequate Yearly Progress (AYP), 2011-2012

    ERIC Educational Resources Information Center

    Missouri Department of Elementary and Secondary Education, 2011

    2011-01-01

    The "No Child Left Behind Act (NCLB) of 2001" requires all schools, districts/local education agencies (LEAs) and states to show that students are making Adequate Yearly Progress (AYP). NCLB requires states to establish targets in the following ways: (1) Annual Proficiency Target; (2) Attendance/Graduation Rates; and (3) Participation…

  15. 34 CFR 200.13 - Adequate yearly progress in general.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 34 Education 1 2011-07-01 2011-07-01 false Adequate yearly progress in general. 200.13 Section 200.13 Education Regulations of the Offices of the Department of Education OFFICE OF ELEMENTARY AND SECONDARY EDUCATION, DEPARTMENT OF EDUCATION TITLE I-IMPROVING THE ACADEMIC ACHIEVEMENT OF THE...

  16. 34 CFR 200.13 - Adequate yearly progress in general.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 34 Education 1 2013-07-01 2013-07-01 false Adequate yearly progress in general. 200.13 Section 200.13 Education Regulations of the Offices of the Department of Education OFFICE OF ELEMENTARY AND SECONDARY EDUCATION, DEPARTMENT OF EDUCATION TITLE I-IMPROVING THE ACADEMIC ACHIEVEMENT OF THE...

  17. Region 9: Arizona Adequate Letter (11/1/2001)

    EPA Pesticide Factsheets

    This is a letter from Jack P. Broadbent, Director, Air Division to Nancy Wrona and James Bourney informing them of the adequacy of Revised MAG 1999 Serious Area Carbon Monoxide Plan and that the MAG CO Plan is adequate for Maricopa County.

  18. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.

    PubMed

    Limbo, S; Uboldi, E; Adobati, A; Iametti, S; Bonomi, F; Mascheroni, E; Santagostino, S; Powers, T H; Franzetti, L; Piergiovanni, L

    2013-03-01

    This study aims to evaluate the stability of beef from Semitendinosus muscle packaged in oxygen permeable wrapped-tray units and stored in a master bag system, with and without oxygen scavengers. Changes in the atmosphere composition, microbiological indexes, myoglobin forms and color parameters were monitored during the storage in master bag, blooming and display life. The presence of scavengers reduced rapidly the oxygen concentration and maintained it at values not detectable instrumentally. Within few days of storage in master bags, the resolution of the transient discoloration was completed and the meat quality was maintained over the anoxic storage. After the removal from master bags meat bloomed completely reaching OxyMb level and Chroma values higher than those on fresh meat at t(0). During 48 h of display life at 4 °C, quality attributes had a decay slower than samples stored traditionally in air. Without scavengers the oxygen caused the irreversible discoloration within 7 days, due to the formation of metmyoglobin on the surface.

  19. Sponges of the Guyana Shelf.

    PubMed

    VAN Soest, Rob W M

    2017-01-12

    Sponges collected on the Guyana Shelf, predominantly in Suriname offshore waters, by Dutch HMS 'Snellius' O.C.P.S. 1966, HMS 'Luymes' O.C.P.S. II 1969, and HMS 'Luymes' Guyana Shelf 1970 expeditions are described in this study. Sponges were obtained by trawling, dredging or grabbing on sandy, muddy, shelly, and fossil reef bottoms at 88 stations between 19 and 681 m depth. A total of 351 samples were identified to species level, each consisting of one or more specimens of a given species from each individual station (together comprising 547 individuals and fragments). The collection yielded 119 species together belonging to all sponge classes, but in large majority are Demospongiae. All species are identified to species level, occasionally tentatively, and all are described and illustrated. A new subgenus is proposed, Tedania (Stylotedania) subgen. nov. and a previously synonymized genus, Tylosigma Topsent, 1894 is revived. Thirtysix species were found to be new to science, excluding the first Central West Atlantic record of the genus Halicnemia, not named at the species level because of lack of sufficient material. The new species erected are, in alphabetical order: Amphoriscus ancora sp. nov., Biemna rhabdotylostylota sp. nov., Callyspongia (Callyspongia) scutica sp. nov., Chelonaplysilla americana sp. nov., Cladocroce guyanensis sp. nov., Clathria (Axosuberites) riosae sp. nov., Clathria (Clathria) gomezae sp. nov., Clathria (Microciona) snelliusae sp. nov., Clathria (Thalysias) complanata sp. nov., Clathria (Thalysias) zeai sp. nov., Coelosphaera (Coelosphaera) lissodendoryxoides sp. nov., Craniella crustocorticata sp. nov., Diplastrella spirastrelloides sp. nov., Epipolasis tubulata sp. nov., Erylus rhabdocoronatus sp. nov., Erylus surinamensis sp. nov., Geodia pocillum sp. nov., Geodia sulcata sp. nov., Hemiasterella camelus sp. nov., Hymedesmia (Stylopus) alcoladoi sp. nov., Hymenancora cristoboi sp. nov., Penares sineastra sp. nov., Hymerhabdia kobluki sp

  20. Army General Fund Adjustments Not Adequately Documented or Supported

    DTIC Science & Technology

    2016-07-26

    statements were unreliable and lacked an adequate audit trail. Furthermore, DoD and Army managers could not rely on the data in their accounting...risk that AGF financial statements will be materially misstated and the Army will not achieve audit readiness by the congressionally mandated...and $6.5 trillion in yearend adjustments made to Army General Fund data during FY 2015 financial statement compilation. We conducted this audit in

  1. Wind-driven coastal upwelling and westward circulation in the Yucatan shelf

    NASA Astrophysics Data System (ADS)

    Ruiz-Castillo, Eugenio; Gomez-Valdes, Jose; Sheinbaum, Julio; Rioja-Nieto, Rodolfo

    2016-04-01

    The wind-driven circulation and wind-induced coastal upwelling in a large shelf sea with a zonally oriented coast are examined. The Yucatan shelf is located to the north of the Yucatan peninsula in the eastern Gulf of Mexico. This area is a tropical shallow body of water with a smooth sloping bottom and is one of the largest shelves in the world. This study describes the wind-driven circulation and wind-induced coastal upwelling in the Yucatan shelf, which is forced by easterly winds throughout the year. Data obtained from hydrographic surveys, acoustic current profilers and environmental satellites are used in the analysis. Hydrographic data was analyzed and geostrophic currents were calculated in each survey. In addition an analytical model was applied to reproduce the currents. The results of a general circulation model were used with an empirical orthogonal function analysis to study the variability of the currents. The study area is divided in two regions: from the 40 m to the 200 m isobaths (outer shelf) and from the coast to the 40 m isobath (inner shelf). At the outer shelf, observations revealed upwelling events throughout the year, and a westward current with velocities of approximately 0.2 m s-1 was calculated from the numerical model output and hydrographic data. In addition, the theory developed by Pedlosky (2007) for a stratified fluid along a sloping bottom adequately explains the current's primary characteristics. The momentum of the current comes from the wind, and the stratification is an important factor in its dynamics. At the inner shelf, observations and numerical model output show a wind-driven westward current with maximum velocities of 0.20 m s-1. The momentum balance in this region is between local acceleration and friction. A cold-water band is developed during the period of maximum upwelling.

  2. The Faroe shelf circulation and its potential impact on the primary production

    NASA Astrophysics Data System (ADS)

    Rasmussen, Till A. S.; Olsen, Steffen M.; Hansen, Bogi; Hátún, Hjálmar; Larsen, Karin M. H.

    2014-10-01

    flow near the surface and an off-shelf flow near the bottom associated with the frictional boundary layer. This is confirmed by the tracer experiment. Both the tracer experiment and the exchange across the 120 m isobath indicate that there is spatial variability in the exchange of the shelf water. The renewal rate of the shelf water mass during the spring bloom period is assessed by a set of passive tracer simulations. Using passive tracers, the time scale for the half-life is found to be between 30 and 40 days. This compares favorably with the time-scale based on the net, advected water mass exchange that yields 60-70 days, considering that this estimate neglects turbulent and diffusive exchange.

  3. Genetic modification of preimplantation embryos: toward adequate human research policies.

    PubMed

    Dresser, Rebecca

    2004-01-01

    Citing advances in transgenic animal research and setbacks in human trials of somatic cell genetic interventions, some scientists and others want to begin planning for research involving the genetic modification of human embryos. Because this form of genetic modification could affect later-born children and their offspring, the protection of human subjects should be a priority in decisions about whether to proceed with such research. Yet because of gaps in existing federal policies, embryo modification proposals might not receive adequate scientific and ethical scrutiny. This article describes current policy shortcomings and recommends policy actions designed to ensure that the investigational genetic modification of embryos meets accepted standards for research on human subjects.

  4. Elements for adequate informed consent in the surgical context.

    PubMed

    Abaunza, Hernando; Romero, Klaus

    2014-07-01

    Given a history of atrocities and violations of ethical principles, several documents and regulations have been issued by a wide variety of organizations. They aim at ensuring that health care and clinical research adhere to defined ethical principles. A fundamental component was devised to ensure that the individual has been provided the necessary information to make an informed decision regarding health care or participation in clinical research. This article summarizes the history and regulations for informed consent and discusses suggested components for adequate consent forms for daily clinical practice in surgery as well as clinical research.

  5. Onshore-offshore movement of jumbo squid (Dosidicus gigas) on the continental shelf

    NASA Astrophysics Data System (ADS)

    Stewart, Julia S.; Gilly, William F.; Field, John C.; Payne, John C.

    2013-10-01

    Jumbo squid (Dosidicus gigas) have greatly extended their range in the California Current System, where they forage on a variety of ecologically and economically important species that inhabit both coastal and offshore mesopelagic regions. Swimming abilities and behavior are important factors in assessing the impacts of this range expansion, particularly in regard to foraging in conjunction with onshore-offshore movement over the continental shelf. Here we describe a study of horizontal movements by jumbo squid along and across the continental shelf off Washington, USA, using acoustic tags in association with the Census of Marine Life's Pacific Ocean Shelf Tracking Program (POST) receiver arrays. We detected frequent movements along the shelf break, movement onto the shelf at night, and no evidence of movement as a cohesive school. Our results demonstrate feasibility of using acoustic tags and arrays to document horizontal movements of jumbo squid along and across the continental shelf. This is important in order to determine how those movements overlap with those of other ecologically and commercially important fish species.

  6. Real-Life GOLD 2011 Implementation: The Management of COPD Lacks Correct Classification and Adequate Treatment

    PubMed Central

    Koblizek, Vladimir; Pecen, Ladislav; Zatloukal, Jaromir; Kocianova, Jana; Plutinsky, Marek; Kolek, Vitezslav; Novotna, Barbora; Kocova, Eva; Pracharova, Sarka; Tichopad, Ales

    2014-01-01

    Chronic obstructive pulmonary disease (COPD) is a serious, yet preventable and treatable, disease. The success of its treatment relies largely on the proper implementation of recommendations, such as the recently released Global Strategy for Diagnosis, Management, and Prevention of COPD (GOLD 2011, of late December 2011). The primary objective of this study was to examine the extent to which GOLD 2011 is being used correctly among Czech respiratory specialists, in particular with regard to the correct classification of patients. The secondary objective was to explore what effect an erroneous classification has on inadequate use of inhaled corticosteroids (ICS). In order to achieve these goals, a multi-center, cross-sectional study was conducted, consisting of a general questionnaire and patient-specific forms. A subjective classification into the GOLD 2011 categories was examined, and then compared with the objectively computed one. Based on 1,355 patient forms, a discrepancy between the subjective and objective classifications was found in 32.8% of cases. The most common reason for incorrect classification was an error in the assessment of symptoms, which resulted in underestimation in 23.9% of cases, and overestimation in 8.9% of the patients' records examined. The specialists seeing more than 120 patients per month were most likely to misclassify their condition, and were found to have done so in 36.7% of all patients seen. While examining the subjectively driven ICS prescription, it was found that 19.5% of patients received ICS not according to guideline recommendations, while in 12.2% of cases the ICS were omitted, contrary to guideline recommendations. Furthermore, with consideration to the objectively-computed classification, it was discovered that 15.4% of patients received ICS unnecessarily, whereas in 15.8% of cases, ICS were erroneously omitted. It was therefore concluded that Czech specialists tend either to under-prescribe or overuse inhaled corticosteroids. PMID:25380287

  7. Quantifying dose to the reconstructed breast: Can we adequately treat?

    SciTech Connect

    Chung, Eugene; Marsh, Robin B.; Griffith, Kent A.; Moran, Jean M.; Pierce, Lori J.

    2013-04-01

    To evaluate how immediate reconstruction (IR) impacts postmastectomy radiotherapy (PMRT) dose distributions to the reconstructed breast (RB), internal mammary nodes (IMN), heart, and lungs using quantifiable dosimetric end points. 3D conformal plans were developed for 20 IR patients, 10 autologous reconstruction (AR), and 10 expander-implant (EI) reconstruction. For each reconstruction type, 5 right- and 5 left-sided reconstructions were selected. Two plans were created for each patient, 1 with RB coverage alone and 1 with RB + IMN coverage. Left-sided EI plans without IMN coverage had higher heart Dmean than left-sided AR plans (2.97 and 0.84 Gy, p = 0.03). Otherwise, results did not vary by reconstruction type and all remaining metrics were evaluated using a combined AR and EI dataset. RB coverage was adequate regardless of laterality or IMN coverage (Dmean 50.61 Gy, D95 45.76 Gy). When included, IMN Dmean and D95 were 49.57 and 40.96 Gy, respectively. Mean heart doses increased with left-sided treatment plans and IMN inclusion. Right-sided treatment plans and IMN inclusion increased mean lung V{sub 20}. Using standard field arrangements and 3D planning, we observed excellent coverage of the RB and IMN, regardless of laterality or reconstruction type. Our results demonstrate that adequate doses can be delivered to the RB with or without IMN coverage.

  8. Shelf-edge deltas and drowned barrier-island complexes on the northwest Florida outer continental shelf

    USGS Publications Warehouse

    Gardner, J.V.; Dartnell, P.; Mayer, L.A.; Hughes, Clarke J.E.; Calder, B.R.; Duffy, G.

    2005-01-01

    A high-resolution multibeam survey of the northwest Florida shelf mapped six relict shelf-edge deltas, each with a drowned barrier-island system developed on its south and southwestern rims. The deltas appear to have formed during periods of sea-level stasis that occurred between 58,000 and 28,000 years ago. The barrier islands formed on the deltas during periods of slow regression during this same time interval. Large fields of asymmetric dunes are found on the delta surfaces as well as on the south and southwestern flanks of the deltas. The asymmetry and orientation of the dunes suggest that a northward-flowing current was sheared by the presence of the delta topography, and as a result, the upper layer of the flow continued to the north, whereas the lower layer was steered by the topography. The topographic steering accelerated the northward flow around the south and southwestern flanks with speeds adequate to form large dunes. The flow slowed after rounding southwestern flank but accelerated again as it encountered the next delta flank to the north. The age of the dune formation is unknown, and no northward-flowing geostrophic flow has been reported in the literature from this area. ?? 2004 Elsevier B.V. All rights reserved.

  9. Maintaining Adequate CO2 Washout for an Advanced EMU via a New Rapid Cycle Amine Technology

    NASA Technical Reports Server (NTRS)

    Chullen, Cinda; Conger, Bruce

    2012-01-01

    Over the past several years, NASA has realized tremendous progress in Extravehicular Activity (EVA) technology development. This has been evidenced by the progressive development of a new Rapid Cycle Amine (RCA) system for the Advanced Extravehicular Mobility Unit (AEMU) Portable Life Support Subsystem (PLSS). The PLSS is responsible for the life support of the crew member in the spacesuit. The RCA technology is responsible for carbon dioxide (CO2) and humidity control. Another aspect of the RCA is that it is on-back vacuum-regenerable, efficient, and reliable. The RCA also simplifies the PLSS schematic by eliminating the need for a condensing heat exchanger for humidity control in the current EMU. As development progresses on the RCA, it is important that the sizing be optimized so that the demand on the PLSS battery is minimized. As well, maintaining the CO2 washout at adequate levels during an EVA is an absolute requirement of the RCA and associated ventilation system. Testing has been underway in-house at NASA Johnson Space Center and analysis has been initiated to evaluate whether the technology provides exemplary performance in ensuring that the CO2 is removed sufficiently and the ventilation flow is adequate for maintaining CO2 washout in the AEMU spacesuit helmet of the crew member during an EVA. This paper will review the recent developments of the RCA unit, testing planned in-house with a spacesuit simulator, and the associated analytical work along with insights from the medical aspect on the testing. 1

  10. Prostate cancer between prognosis and adequate/proper therapy

    PubMed Central

    Grozescu, T; Popa, F

    2017-01-01

    Knowing the indolent, non-invasive nature of most types of prostate cancer, as well as the simple fact that the disease seems more likely to be associated with age rather than with other factors (50% of men at the age of 50 and 80% at the age of 80 have it [1], with or without presenting any symptom), the big challenge of this clinical entity was to determine severity indicators (so far insufficient) to guide the physician towards an adequate attitude in the clinical setting. The risk of over-diagnosing and over-treating many prostate cancer cases (indicated by all the major European and American studies) is real and poses many question marks. The present paper was meant to deliver new research data and to reset the clinical approach in prostate cancer cases. PMID:28255369

  11. The cerebellopontine angle: does the translabyrinthine approach give adequate access?

    PubMed

    Fagan, P A; Sheehy, J P; Chang, P; Doust, B D; Coakley, D; Atlas, M D

    1998-05-01

    A long-standing but unfounded criticism of the translabyrinthine approach is the misperception that this approach does not give adequate access to the cerebellopontine angle. Because of what is perceived as limited visualization and operating space within the cerebellopontine angle, some surgeons still believe that the translabyrinthine approach is inappropriate for large acoustic tumors. In this study, the surgical access to the cerebellopontine angle by virtue of the translabyrinthine approach is measured and analyzed. The parameters are compared with those measured for the retrosigmoid approach. This series objectively confirms that the translabyrinthine approach offers the neurotologic surgeon a shorter operative depth to the tumor, via a similar-sized craniotomy. This permits superior visualization by virtue of a wider angle of surgical access. Such access is achieved with the merit of minimal cerebellar retraction.

  12. Barriers to adequate prenatal care utilization in American Samoa

    PubMed Central

    Hawley, Nicola L; Brown, Carolyn; Nu’usolia, Ofeira; Ah-Ching, John; Muasau-Howard, Bethel; McGarvey, Stephen T

    2013-01-01

    Objective To describe the utilization of prenatal care in American Samoan women and to identify socio-demographic predictors of inadequate prenatal care utilization. Methods Using data from prenatal clinic records, women (n=692) were categorized according to the Adequacy of Prenatal Care Utilization Index as having received adequate plus, adequate, intermediate or inadequate prenatal care during their pregnancy. Categorical socio-demographic predictors of the timing of initiation of prenatal care (week of gestation) and the adequacy of received services were identified using one way Analysis of Variance (ANOVA) and independent samples t-tests. Results Between 2001 and 2008 85.4% of women received inadequate prenatal care. Parity (P=0.02), maternal unemployment (P=0.03), and both parents being unemployed (P=0.03) were negatively associated with the timing of prenatal care initation. Giving birth in 2007–2008, after a prenatal care incentive scheme had been introduced in the major hospital, was associated with earlier initiation of prenatal care (20.75 versus 25.12 weeks; P<0.01) and improved adequacy of received services (95.04% versus 83.8%; P=0.02). Conclusion The poor prenatal care utilization in American Samoa is a major concern. Improving healthcare accessibility will be key in encouraging women to attend prenatal care. The significant improvements in the adequacy of prenatal care seen in 2007–2008 suggest that the prenatal care incentive program implemented in 2006 may be a very positive step toward addressing issues of prenatal care utilization in this population. PMID:24045912

  13. 49 CFR 192.10 - Outer continental shelf pipelines.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 49 Transportation 3 2010-10-01 2010-10-01 false Outer continental shelf pipelines. 192.10 Section... shelf pipelines. Operators of transportation pipelines on the Outer Continental Shelf (as defined in the Outer Continental Shelf Lands Act; 43 U.S.C. 1331) must identify on all their respective pipelines...

  14. 49 CFR 192.10 - Outer continental shelf pipelines.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 49 Transportation 3 2012-10-01 2012-10-01 false Outer continental shelf pipelines. 192.10 Section... shelf pipelines. Operators of transportation pipelines on the Outer Continental Shelf (as defined in the Outer Continental Shelf Lands Act; 43 U.S.C. 1331) must identify on all their respective pipelines...

  15. 49 CFR 192.10 - Outer continental shelf pipelines.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 49 Transportation 3 2013-10-01 2013-10-01 false Outer continental shelf pipelines. 192.10 Section... shelf pipelines. Operators of transportation pipelines on the Outer Continental Shelf (as defined in the Outer Continental Shelf Lands Act; 43 U.S.C. 1331) must identify on all their respective pipelines...

  16. 49 CFR 192.10 - Outer continental shelf pipelines.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 49 Transportation 3 2011-10-01 2011-10-01 false Outer continental shelf pipelines. 192.10 Section... shelf pipelines. Operators of transportation pipelines on the Outer Continental Shelf (as defined in the Outer Continental Shelf Lands Act; 43 U.S.C. 1331) must identify on all their respective pipelines...

  17. 49 CFR 192.10 - Outer continental shelf pipelines.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 49 Transportation 3 2014-10-01 2014-10-01 false Outer continental shelf pipelines. 192.10 Section... shelf pipelines. Operators of transportation pipelines on the Outer Continental Shelf (as defined in the Outer Continental Shelf Lands Act; 43 U.S.C. 1331) must identify on all their respective pipelines...

  18. Oceanography of the Southeastern Continental Shelf

    NASA Astrophysics Data System (ADS)

    This volume, the second in the Coastal and Estuarine Sciences series, provides a synthesis of the physical, chemical, and biological oceanography of the South Atlantic Bight (SAB). The results presented derive from a decade-long multidisciplinary investigation of the SAB continental shelf regime.The SAB extends from West Palm Beach, Fla., where the narrow south Florida shelf begins to broaden, to Cape Hatteras, N.C., where the shelf again narrows. This broad and shallow area is distinguished by the proximity of the Gulf Stream to the shelf break. Large contrasts in the distribution of properties, the strength of oceanic and atmospheric forces, and the high frequency (4-12 days) at which these forces vary have created a unique natural laboratory in which a variety of oceanic processes may be studied.

  19. Iceberg B-15, Ross Ice Shelf, Antarctica

    NASA Technical Reports Server (NTRS)

    2002-01-01

    Iceberg B-15 broke from the Ross Ice Shelf in Antarctica in late March. Among the largest ever observed, the new iceberg is approximately 170 miles long x 25 miles wide. Its 4,250 square-mile area is nearly as large as the state of Connecticut. The iceberg was formed from glacial ice moving off the Antarctic continent and calved along pre-existing cracks in the Ross Ice Shelf near Roosevelt Island. The calving of the iceberg essentially moves the northern boundary of the ice shelf about 25 miles to the south, a loss that would normally take the ice shelf as long as 50-100 years to replace. This infrared image was acquired by the DMSP (Defense Meteorological Satellite Program) F-13 satellite on April 13, 2000. For more images see Antarctic Meteorological Research Center Image courtesy of the University of Wisconsin - Madison, Space Science and Engineering Center, Antarctic Meteorological Research Center

  20. Shipboard nowcasting of shelf circulation

    NASA Astrophysics Data System (ADS)

    Bowen, Anthony J.; Griffin, David A.; Hazen, David G.; Matheson, Steven A.; Thompson, Keith R.

    1995-01-01

    A system has been developed which provides up-to-the-hour hindcasts and short term forecasts for the flow within the domain of a regional hydrodynamic model. The enabling technology is outlined here and principally includes: (i) a ship-board anemometer and Acoustic Doppler Current Profiler; (ii) telemetry systems for current meter moorings and LORAN-C drifters; (iii) an ethernet-linked network of PCs and workstations running data processing software; and (iv) an assimilative regional hydrodynamic model. The first operational application of the system has recently been completed on the outer Scotian Shelf where fisheries biologists needed to track a cohort of cod larvae ( Gadus morhua) for 2-3 weeks. The cruise was successful: a patch of larvae initially 20 km across was found and tracked for 19 days despite the cruise being interrupted halfway through by storm force winds which forced the ship back to port for several days. Selected examples of data acquired on the cruise are presented to illustrate the usefulness of the system.