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Biosafety has currently become an important public health issue in seafood industry of Thailand. In order to enhance quality of seafood products, three phases of study were established. In the first phase, biosafety of traditional processed squid sold in Chon Buri province, Thailand compiled from literatures between 2002 and 2019 was evaluated. The squid products represented a health hazard due to 86.5% samples, having total viable count (TVC) over the allowable limits imposed by Thailand and international food administration agencies. In the second phase, bacterial contamination during multiple steps related to dried seasoned squid preparation and storage was determined. TVC were low at approximately 102 CFU/g during a multi-step of preparation, and increased significantly (P < 0.05) to 103 CFU/g in post-prepared products during 25-day storage. Lastly, a novel preservation strategy was developed. A combination of partially purified solution from Bacillus velezensis BUU004 with nisin and the mixed herb extracts from hot pepper and lemongrass exhibited the strongest antibacterial efficacy observed by a significantly (P < 0.05) low TVC in the post-prepared squid within allowable limits recommended by the food administration authorities. This study suggests that the novel mixture has a preservative potential to improve biosafety of dried seafood products. Key words: Squid, bacteriocin, nisin, herb extract, Bacillus velezensis, synergy, biosafety.

In this study, the clove essential oil-loaded nanoemulsion system was prepared using corn and soybean oils as a coating agent for refrigerated chicken fillets, and its bio preservative properties were investigated during 15 days at 4 °C. A total of 6 compounds were identified from the clove essential oil, with the dominant compounds being eugenol (88.38%) and beta-caryophyllene (6.01%). The coating process led to the reduction of titratable acidity of the chicken fillets during the storage time. Compared to non-coated samples, nanoemulsion-treated samples presented less increase in peroxide value (from 0.057 to 0.089) and thiobarbituric acid (from 0.234 to 0.835) values along the storage time. Increasing the content of clove essential oil in the nanoemulsions resulted in a significant reduction in total volatile basic nitrogen content. The coating process was highly effective in decreasing the total viable count, and psychrophilic bacteria growth, while antimicrobial activity varied depending on the nanoemulsion formulation and storage time. Using the nanoemulsions containing 1% clove essential oil led to a significant increase in sensory parameter scores. Therefore, the treatment containing 1% clove essential oil due to the highest acceptability score was chosen as the best treatment.

The present study was aimed to extend the shelf life of chicken by the application of gelatin (GE)-based films containing 1% TiO2 nanoparticles (GE + TiO2), 2% cumin essential oil (GE + CEO), and 1% TiO2 + 2% CEO (GE + TiO2 + CEO). For this purpose, the microbial [total viable count, total Enterobacteriaceae, total lactic acid bacteria, L. monocytogenes, and Pseudomonas spp.] properties of chicken samples were evaluated at 4 °C during 24 days. Besides, the physicochemical [pH, total volatile base-nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] properties of chicken samples were also measured. The plain and (nano)composite films slowed down the growth trend of examined bacteria (about 3 log cycle reduction after 24 days). In this regard, the L. monocytogenes population growth was inhibited during 24 days. According to the antimicrobial tests results, the antimicrobial activity of GE + TiO2 + CEO was higher than GE + TiO2, GE + CEO, and GE, respectively. The samples packed in (nano)composite films showed lower lipid oxidation and TVBN values than that of the control. Meanwhile, higher sensory scores and shelf life were obtained for these samples from 4 to 12 days. The effect of CEO in the reduction of oxidation was higher than that of TiO2. Overall, all the used films, even the plain GE film, could effectively improve all quality parameters of chicken, which was more pronounced in GE + TiO2 + CEO. The results of this study showed the potential use of these (nano)composite edible films to prolong the shelf life of fresh meat.

Chitosan (CS) films containing 0, 1, 3 and 5% (w/w) of polyphenol-rich rambutan peel extract (RPE) were developed. The micro-structural characterization and physical and functional properties of the films were determined. Results showed RPE formed strong interactions with CS, making film inner micro-structure become uniform and film crystallinity decline. Amongst different films, CS film containing 5% of RPE showed the lowest light transmission, moisture content (28.35%), water solubility (46.07%), water vapor permeability (8.41 × 10−10 g m−1 s−1 Pa−1) and oxygen permeability (0.28 cm3 mm m−2 day−1 atm−1). Meanwhile, CS film containing 5% of RPE exhibited the highest tensile strength (38.87 MPa) and elongation at break (51.73%) and the strongest antioxidant and antimicrobial activities. Finally, pork was wrapped with the films and stored at 4 °C for 8 days. Results showed pork wrapped with CS film containing 5% of RPE presented the lowest total volatile basic nitrogen level (9.17 mg/100 g), thiobarbituric acid reactive substance value (0.51 mg malondialdehyde/kg) and total viable count (4.53 log colony forming unit/g) and the best sensory attributes on the eighth day. Our results suggested the potential of CS film containing 5% of RPE as an active packaging material in pork preservation.

Carwash wastewater treatment with potassium ferrate (VI) (K2FeO4) was optimized by response surface methodology. The optimum conditions for chemical oxygen demand removal were established a pH 3.5, 0.328 g/L dose of K2FeO4, and with a process duration of 48 min. At these conditions, chemical oxygen demand, total organic carbon, total nitrogen, and total phosphorus decreased by 70.3, 58.9, 73.3, 82.0%, respectively; and the putrid odor was reduced. Simultaneously, the total viable count, total coli count, most probable number of fecal enterococci, and the total proteolytic bacteria count decreased by 89.5, 93.1, 92.9, and 95.0 %, respectively. Comparatively, an application of 0.450 g/L FeCl3·6H2O corresponding to the iron content in 0.328 g/L of K2FeO4 resulted in a decrease of total viable count, total coli count, most probable number of fecal enterococci and the total proteolytic bacteria count only by 38.1, 31.2, 42.9, and 58.0%, respectively. Therefore, flocculation with polyacrylamide anionic flocculant combined with potassium ferrate (VI) oxidation is a more effective alternative to coagulation with FeCl3 and the same flocculant. The use of potassium ferrate (VI) is a viable option for the treatment of carwash wastewater.

There is an increasing demand for bioactive-loaded bio-based packaging materials to obtain food products with extended shelf-life and improved quality. The aims of the present study were to fabricate a Citrus paradise essential oil (CPEO)-loaded Lallemantia iberica seed mucilage (LISM) based edible coating and to evaluate the effects of the CPEO-LISM edible coating on the preservation of lamb slices during cold storage for 9 days. CPEO was rich in limonene (79.4%) with superb antioxidant and antimicrobial properties. Its incorporation into the edible coating (at 0, 0.5, 1, 1.5, and 2% v/v) effectively inhibited the microbial growth (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, and fungi) and lipid oxidation (peroxide and thiobarbituric values) in lamb slices. The meat color (L*, a*, b*) and sensory properties were also preserved by the edible coating containing CPEO, and the bioactive edible coating based on LISM and CPEO, particularly LISM + 2%CPEO significantly inhibited quality deterioration of lamb slices and improved the shelf-life of the meat (> 9 days). The results suggested that the LISM-CPEO edible coating could be developed as an antioxidant and antimicrobial packaging to improve the shelf-life of various meat products.

This study investigated the effects of chitosan-carboxymethyl celloluse (CH-CMC) composite and bilayer coating and film on flavor quality of Asian sea bass (Lates calcarifer) fillets during storage at refrigerator for 16 days. In this experiment, different indexes including: sensory evaluation, trimethylamine nitrogen (TMA-N), total viable counts (TVC), free amino acids (FAAs), volatile organic compounds (VOCs), ATP related compounds, and K value were measured. Main reason for off-flavor of treated samples was mainly attributed to the significant inhibition of bacterial growth after death. The initial total viable count (TVC) (log10 CFU/g) in the all samples of fillet was 1.21 log10 CFU/g. TVC in sea bass fillet became lower than 7 log10 CFU/g for BF (bi-layer film) samples throughout the entire storage. The results of FAAs showed that use CH-CMC reduced the accumulation of bitterness-taste. Treated samples decreased slowly with degradation of inosine- 5′- monophosphate (IMP) resulting higher umami intensity and overall acceptability. Synergistic effects of glutamic acid (Glu) and inosine- 5′- monophosphate (IMP) has inhibitory effects on bitter taste in samples. The VOCs including aldehydes, ketones, alcohols, and hydrocarbons were decreased by the CH-CMC coatings and film. Eight key flavor volatile organic compounds, including 3-methylbutanal, hexanal, E-2-hexanal, ethanol, 1-pentanol, 1-hexanol, 2,3 pentanedion, hydroxyl-2-butanone, were identified in all samples. Generally, these results suggested the advantageous potential for CH-CMC film in retarding formation of fishy odor and taste and improving flavor of Asian sea bass compared with coating during entire the storage time, because of good oxygen barriers properties of film and potential properties to crosslink with flavors in order to enhance functionalities of packaging material.

This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced using 0%, 0.5%, and 1.0% concentrations of carboxyl methylcellulose (CMC), corn starch, and gum acacia with different fermentation periods (1–5 hr), respectively. Samples were analyzed for the proximate, physicochemical, microbial, and sensory properties using standard laboratory methods. Results showed that an increase in stabilizer concentration and fermentation time decreased the moisture content but increased the total solids, protein, fat, ash, sugars, pH level, and total titratable acidity. The viscosity of the yoghurt samples significantly (p, In this paper, we reported the findings of original work on the impact of different stabilizers and fermentation time on the nutritive value of short set yoghurt. The essential textural characteristics of yoghurt are firmness and the ability to retain water, which is a factor of the type and concentration of stabilizers used. Stabilizers used in yoghurt production are many and varied. However, there is little information on how some of the stabilizers locally used in Nigeria influence the fermentation rate of yoghurt and, consequently, the nutritive value for which yoghurt is consumed. The findings from this research gave optimal concentrations of stabilizers for short set yoghurt production, which will assist manufacturers in short set yoghurt production.

In this study, the effect of replacing sucrose with fructose as well as carrageenan gum with maltodextrin and using lactose to produce sweetened condensed milk as a high-consumption dairy dessert was investigated. Physicochemical, microstructural, microbial, and sensory parameters including acidity, pH, viscosity, particle size, color, total viable count (TVC), mold and yeast, odor, taste, color, texture, and overall acceptability were evaluated during the 30-day storage period. The results demonstrated that with increasing the level of maltodextrin and fructose replacement, the acidity, particle size, organoleptic scores, redness and yellowness increased, and the pH, viscosity, and lightness in the product decreased (p

AIM In this study, the effect of frozen storage on the inhibition of microbial population in coconut neera for shelf life extension was analysed. METHODS AND RESULTS The aliquots of fresh neera were frozen at -6 and -20°C. The microbial reduction and chemical qualities were analysed during storage days, and were compared with the control. The highest reduction in microbes was obtained at -20°C for lactic acid bacteria, yeast and total viable count. Moreover, the fluorescence cell staining and cell density analysis exhibited a decline at -20°C, however it showed higher at -6°C. At the end of 28 days, neera exhibited a pH of 5·37, total soluble solid of 14·0 °Brix and total acidity of 0·82 mg l-1 at -20°C. Besides, color, viscosity, total protein and ethanol showed a less difference with control and better sensory attribute up to 21 days at -20°C. CONCLUSIONS Frozen storage at -20°C resulted in a better inhibition of lactic acid bacteria, which preserves neera from the metabolic conversion. The physicochemical qualities of neera were preserved for a longer period when stored at -20°C than at atmospheric storage. SIGNIFICANCE AND IMPACT OF THE STUDY Frozen storage reduced microbial population and preserves the chemical properties with acceptable sensory attributes and increases the shelf life of coconut neera, making it fit for consumption.

In this study, the antioxidant activity of Bunium persicum essential oil (EO) at different concentrations of 1%, 1.5%, and 2% (W/V) was evaluated. Also, antibacterial effect of three types of nano-coatings, i.e., basil seed gum (BSG), Lepidium perfoliatum seed gum (LPSG), and their combination (1:1 ratio), was examined for extending the shelf life of rainbow trout (Oncorhynchus mykiss) fillets for 16 days at 4 °C. The amount of phenolic compounds for Bunium persicum was 133.81 ± 2.74 mg/g. The antioxidant activity of EO was assessed by two methods of DPPH and beta-carotene at different concentrations (200, 400, 600, 800, and 1000 mg/L). The size of the prepared nano-coatings ranged from 265.17 to 454.66 nm and the zeta potential was negative for all of them. In order to study the effect of nanocomposite coating on the shelf life, 10 treatments including control, BSG, LPSG, and their combination with EO (at 1, 1.5, and 2%) were prepared and peroxide value, thiobarbituric acid, as well as pH, total volatile nitrogen, total viable count, total psychrotrophic count were measured in 4-day intervals. The results showed that the nano-coatings containing EO had antioxidant and antimicrobial properties and were able to improve the above-mentioned properties. The data obtained from this study revealed that the nano-coatings containing EO could delay the oxidation process and microbial spoilage of the treatments (p

This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of Origanum vulgare essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (P

In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL−1) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL−1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H2S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL−1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.

Litchi fruit is a drupe or stone fruit. It is conical, heart-shaped or spherical with a thick leathery, indehiscent pericarp at maturity. Litchi is known for its pleasant flavour and juicy aril with attractive red colour pericarp. It is an excellent source of vitamins and minerals. Litchi fruits are generally eaten fresh because of their very short storage life and it ripens quickly, short production period and shelf life. Such fruit may be converted into value-added products such as juice, jelly, squash, canned litchi, nuts, and frozen litchi. The most common process to preserve litchi is canning. The aim of this study was to evaluate the quality and storage of canned litchi affected by syrup solution with different citric acid concentrations. The experiment was conducted at the laboratory of Postharvest Technology Department, ACARE, Yezin Agricultural University by using a randomized complete block design with four replications. The treatments were the litchi flesh and syrup which consisted of sucrose, distilled water without citric acid is treated as control and others are treated with citric acid (0.2% and 0.4%) filled in a glass jar stored at room temperature. Data on total soluble solid, pulp firmness, pulp colour (a*), total titratable acidity, pH, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, total phenolics content and microbial analysis were collected and analysed. The canned litchi slightly increased in pulp colour with a slightly decrease in pH value. The more the citric acid% in canned litchi is, the more the pulp colour changed with the decrease in pH value along the storage periods is. There were no significant changes in total soluble solid and pulp firmness of canned litchi till the end of the storage. There was decreased in total sugar, non-reducing sugar and total titratable acidity. However, there were increased in reducing sugar, ascorbic acid and total phenolics content. There was no occurrence of total viable count, yeasts and moulds in canned litchi throughout the storage periods.

The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterobacteriaceae, Pseudomonas spp., Lactic acid bacteria), and lipid oxidation were analysed during 14 d. A control group, without spice was used. pH decreased (p < .001) in all samples, reaching the lowest values in ROL. L* remained stable, except in ROL (p < .05), a* showed variations in RP (p < .05), and b* in RP (p < .01) and in ROL (p < .001). Differences (p < .001) were found among treatments on lipid oxidation, with the lowest values in RP. The microbial counts increased with the storage (p < .001) in all microorganism groups in all batches. Shelf life was 10 days for RP and control, 14 days for REX, REO and ROL.

This study assessed the mycological quality of dry meat products in three Emirates of Kebbi, Nigeria. A total of 63 dry meat samples were collected through systematic random sampling; twenty one samples from each Emirate. The standard method of isolating micro-organisms was adopted. The total viable count obtained ranged from 1.0 x 103- 3.7 x 103. Eight different fungi were found associated with the dried meat samples sold in the three different Emirates. The associated fungi wereAspergillus flavus, Aspergillus fumigatus, Absidiasp., Rhizopussp.,A. niger, Mucorsp., Cladosporiumsp,Penicilliumsp.Aspergilus flavusandA. nigerhad the highest rate of occurrence among the isolated fungi. Mycotoxicologically, Ochratoxin were positive for 71% samples and concentration ranged of 0.2 – 14.0 μg/kg, Fumonisin were positive for 52.4% samples at concentration ranged of 0.2 – 31.0 μg/kg, while 19% samples had mycotoxin concentrations above the European Union maximum tolerance level of 4μg/kg. It is obvious that dried meat products sold in Kebbi are potentially contaminated; proper hygiene practices should be observed during handling, marketing and calls for concerted efforts on the part of relevant authorities to check the trend, since it is a public health challenge.

Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during cold storage. The chemical compounds of LO were identified through gas chromatography–mass spectrometry (GC/MS). The ostrich meat samples were coated with the mucilage containing the essential oil at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%, v/v. The control and the coated ostrich meat samples were kept at 4°C and analyzed for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, coliforms, and fungi), physicochemical (moisture content, pH, texture, and color parameters), and sensorial (odor, color, and total acceptance) characteristics during 9 days of storage. GC/MS identified 12 compounds in the essential oil, among which linalool was the major one (43.3%). The lightness (L* value) and hardness of all the ostrich meat samples were reduced during the storage. From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively. The coated ostrich meat containing 2% LO had an appropriate quality with an expanded shelf life. The results showed that neural network with 10 neurons in the hidden layer had the lowest mean squared error and mean absolute error and the highest correlation coefficient for predicting the quality and microbial properties of the coated meat samples during storage., From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively.

The present study evaluated the effects of chitosan (CH) and sodium alginate (SA) bioactive coatings containing 0.1, 0.2 and 0.3% e-polylysine (e-PL) combined with high CO2 modified atmosphere packaging conditions (MAP, 60% CO2/5% O2/35% N2) on the quality of cultured pufferfish (Takifugu obscurus) at 4 °C for 18 days. Results showed that CH-SA coatings containing e-PL and high CO2 MAP treatments could significantly lower total viable count (TVC), Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria counts (LAB), and reduce the productions of off-flavor compounds including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. Volatile compounds were identified and quantified by SPME gas chromatography–mass spectrometer (SPME-GC/MS) for pufferfish during cold storage and the bioactive coating treated pufferfish significantly lowered the relative content of fishy flavor compounds, such as 1-octen-3-ol, hexanal, (E)-2-octenal, octanal and 2,3-butanedione. Further, CH-SA coatings containing e-PL and high CO2 MAP treatments could more efficiently retard the water migration by magnetic resonance imaging (MRI) results, and maintained the quality of pufferfish during storage at 4 °C according to organoleptic evaluation results.

In the present study, the okra mucilage-quince seed mucilage (OM-QSM) coatings containing bacterial cellulose nanofibers (CN; 0, 0.5, and 1%) and Eryngium planum extract (EPE; 0, 0.25, and 0.5%) were prepared. The effects of designated coatings were evaluated in extending the shelf-life of fresh strawberries under refrigerated temperature (4 ± 1 oC) for 12 days. Samples packaged with OM-QSM + EPE 0.5% + CN 1% coating presented the best physico-chemical (weight loss, pH, titratable acidity, L*, and ho), microbial (total viable count, psychrotrophic bacterial count, and yeasts and molds count), and barrier (thickness, water vapor resistance, and O2 permeability) properties. The highest sensory attributes (odor, color, and overall acceptability) were observed in strawberries packaged with EPE 0.5% + CN 1%, EPE 0.5% + CN 0.5%, EPE 0.25% + CN 1%, and EPE 0.25% + CN 0.5% coatings. These results indicate that OM-QSM coatings supplemented with EPE 0.5% + CN 1% and EPE 0.5% + CN 0.5% can be considered as promising packaging materials for fresh strawberries during cold storage.

In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator (4 ± 1 °C). At first, the chemical compounds of N were measured using the gas chromatography. Then, different concentrations of C (1, 1.5 and 2% w/w), B (0.5, 1 and 1.5% w/w) and N (0.5, 1 and 1.5% w/w) were added in the form of combination to the beef burger. 14 produced treatments (control + 13 treatments) were analyzed by microbial parameters (total viable count, psychrotrophic counts) and chemical parameters (peroxide value, the thiobarbituric acid, the total volatile basic nitrogen and free fatty acid) evaluation at 3-day intervals within 12 days. According to the results, the major constituents of essential oil were phytol (27.34%), α-limonene (19.73%), γ-terpinene (17.21%), and p-cymene (16.41%). The use of C + B + N led to decrease in oxidation and microbial spoilage. The minimum microbial and chemical quality loss during the storage period was observed in treatments (T13: C 2%+ N 1.5% + B 1%), (T8: C 1.5% + N 1.5% + B 1.5%) and (T11: C1% + N 1.5% + B 1%) respectively, and these three treatments had acceptable level of chemical and microbiological parameters by the end of the storage period; however, only T11 was approved by the sensory panelist. According to the results, T11 can be applied in the meat-product industry in order to improve the quality of beef burger.

Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.

The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O3 were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O3/U) and simultaneous ozone water and ultrasound cleaning (U+O3). As expected, U/O3 significantly reduced the relative abundance of Pseudoalteromonadaceae, Fusobacteriaceae, and Plesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O3 treatment led to the myofibril separations of tail meat and an increase (P 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O3 could be a potential cleaning method for crayfish in the food industry.

To enhance the advantage of a long-term stability and low-toxicity active packaging system, two biodegradable covalent immobilized antibacterial packaging films were developed and applied to fresh beef preservation in this study. A polylactic acid (PLA) film was prepared by the extrusion-casting method. The surface of the PLA film was modified with plasma treatment to generate carboxylic acid groups, and then antibacterial agent nisin or e-poly lysine (e-PL) was covalently attached to the modified film surface. Physical, chemical, and antimicrobial properties of films were then characterized. Scanning electron microscopy and water contact angle images confirmed that nisin or e-PL was successfully grafted onto the film surface. The values of protein loading on the nisin-g-PLA film and e-PL-g-PLA film were 5.34 ± 0.26 and 3.04 ± 0.25 μg of protein/cm2 on the surface. Microbial analysis indicated that the grafted films effectively inhibit the growth of bacteria. Finally, the effects of the nisin-g-PLA film or e-PL-g-PLA film on physicochemical changes and microbiological counts of fresh beef during cold storage at 4 °C were investigated. The total viable count of the control sample exceeded 7 logarithms of the number of colony forming units per gram (log CFU/g) after 11 days of cold storage (7.01 ± 0.14 log CFU/g) versus 15 days for the e-PL-g-PLA film (7.37 ± 0.06 log CFU/g) and the nisin-g-PLA film (6.83 ± 0.10 log CFU/g). The results showed that covalent immobilized antibacterial packaging films had positive impacts on the shelf life and quality of fresh beef. Therefore, a covalent immobilized antibacterial packaging system could be a novel preservative method for foods.

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

Plant extracts were evaluated on bacteria isolated from poultry farm for developing substitutive therapeutic agent of antibiotics. A diverse range of bacterial load observed both in total viable count (TVC) and in total coliform count (TCC) in 30 samples randomly collected from poultry feeds, drinking water and faeces. A total of six bacterial isolates e.g. Pseudomonas spp., Aeromonas spp., Citrobacter spp., Vibrio spp., Escherichia coli and Plesiomonas spp. were found in the samples cultured in MacConkey Agar medium. Fifteen antibiotics were studied against bacterial susceptibility. All the bacterial isolates exhibited multi-antibiotic resistance (MAR) with gross resistance to erythromycin and ampicillin. E. coli had the highest MAR (53.3%), and Vibrio spp. as well as Plesiomonas spp. both had the same MAR (46.7%). Methanolic extract of Terminalia chebula and Azadirachta indica showed significant zone of inhibition against all the tested bacteria. These findings confirm the presence of multidrug resistant bacteria in poultry environment that reveals a possibility of cross-contamination to human and animals. The plant extracts could be developed into therapeutic drugs to rein antibiotic poultry resistant bacteria. Plant Tissue Cult. & Biotech. 30(1): 119-130, 2020 (June)

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p, The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriacea) also showed that antimicrobial activity of PHE in fermented sausage.

Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl(2) and KNO(3) had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.

Edible crude nano-coating solutions were prepared via ultrasonic treatment using carboxymethyl chitosan (CMCS) and garlic aqueous extracts as raw materials, and these were used to extend the shelf life of ready-to-eat (RTE) spiced chicken meat. First, the chemical composition of garlic aqueous extracts and the properties of the ultrasonicated coating solutions (particle size, ZETA potential, bacteriostasis, and mechanical properties) were determined. The results showed that the main chemical component was diallyl disulfide, and the most suitable coating solution (solution A) was produced by the addition of the garlic aqueous extracts after ultrasonic treatment of the CMCS solution. Subsequently, solution A was applied to the preservation experiment of the RTE chicken meat. According to microbial index (total viable count, TVC) and physical and chemical indicators, including total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), water distribution, and sensory evaluation, it was determined that this method effectively inhibited the growth of microorganisms and could delay the rate of protein breakdown and lipid oxidation in the RTE chicken meat. Moreover, there were no side effects regarding the appearance or taste of the products. Therefore, the garlic aqueous extracts-CMCS ultrasonicated coating method could be used as a potential fresh-keeping method for RTE chicken meat.

Background This study was aimed to investigate the preservative effect of chitosan-caffeic acid grafts coating (CS-g-CA) on quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS-g-CA were prepared by 1-(3-dimethylaminopropyl)-3-ethylcarbodiimidehydro (EDC) / N-hydroxysuccinimide (NHS) coupling reaction. The grafting of CS-g-CA was confirmed by ultraviolet-visible (UV-vis) spectra and Fourier-transform infrared (FT-IR) spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA), and CS-g-CA for 10 min, respectively. Microbiological (total viable count (TVC), H2 S-producing bacteria count, Pseudomonas bacteria count), physicochemical indicators (water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), free amino acids (FAAs)), and sensory evaluation were investigated during ice storage at 4°C for up to 27 days. Results The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS-g-CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS-g-CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids, and reduced sensory change. In addition, CS-g-CA coating reduced lipid oxidation and protein degradation as evidenced by the decrease of TBA and TVB-N, may be owing to adding CA into CS membrane could significantly improve the antioxidant activity of CS. Conclusion Compared with Control group, CS-g-CA coating had the most optimal effect and could enhance the shelf-life of Trachinotus ovatus for another 9 days at least. This article is protected by copyright. All rights reserved.

Graphical abstract, Highlights • Sono/photodynamic treatment inhibited bacteria growth in shrimp surimi. • Sono/photodynamic treatment altered microbial community during storage. • Sono/photodynamic treatment preserved the quality of shrimp surimi., Shrimp surimi is widely acknowledged as a value-added shrimp product due to its delicious taste, rich flavor, and nutrition. However, the refrigerated shrimp surimi is prone to deterioration due to rapid microbial growth during storage. The present study sought to assess the effects of curcumin-mediated sono/photodynamic treatment on bacterial spoilage and shrimp surimi quality stored at 4 °C. The total viable count (TVC), microbiota composition, and quality parameters, including the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARs), and pH were investigated. The results showed that the spoilage bacteria in shrimp surimi rapidly increased with a surge on day 2 during refrigeration storage. The Psychrobacter and Brochothrix were identified as the Specific Spoilage Organisms (SSOs), which were also positively correlated with TVB-N and TBARs. The results further elucidated that the sono/photodynamic treatment could significantly inhibit the growth of SSOs on the surface and interior of shrimp surimi and delay shrimp surimi quality deterioration. In conclusion, the sono/photodynamic treatment as a non-thermal sterilization method could be a reliable and potential method for inactivating spoilage microorganisms and preserving shrimp surimi quality.

The effects of electron beam irradiation (0, 2.5, 5.0, 7.5 and 10 kGy) on the quality characteristics of vacuum packed headless vannamei stored under chilled condition (2 °C) was assessed. The total volatile base nitrogen, non protein nitrogen content, peroxide value and thiobarbituric acid reactive substances showed an increasing trend during storage. Texture analysis indicated that shrimp irradiated at above 2.5 kGy dose had a lower hardness than control. L* value showed a decreased trend during storage (51.87–13.89). Moreover, b* and a* value showed a gradual increase during storage. The total viable count was lower in the irradiated sample than control. A similar trend also observed for psychrophilic, pseudomonas and H2S former count. There is a significant (p

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and these were tested for physicochemical, microbiological and sensory qualities for 15 days (3 days per interval) on samples in cold storage (4 ± 2 °C). Overall, the results showed that the lightness (L* value) (53.47 to 67.58), yellowness (b* value) (1.32 to 2.88), pH (5.31 to 7.98), metmyoglobin (MetMb) content (54.10 to 63.36%), free fatty acid (FFA) (0.67 to 3.17%), peroxide value (PV) (0.80 to 3.67 milliequivalent/100 g), thiobarbituric acid reactive substances (TBARS) (0.69 to 3.27 mg MDA per kg), total viable count (TVC) (2.97 to 7.63 log CFU g−1), psychotrophic bacteria count (psychrotrophs) (2.94 to 6.59 log CFU g−1), Enterobacteriaceae (2.59 to 6.57 log CFU g−1), lactic acid bacteria (LAB) (2.53 to 6.81 log CFU g−1) and sensory scores (red non-discolored part (1 to 4.70), discoloration (1 to 4.40) and off-odor (1 to 5.00)) were gradually increased during storage and whereas redness (a* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. However, the quality changes were minimal in the pork patties treated with CS-CO-NI. Based on sensory and microbiological evaluations, the shelf life of treated pork patties was 6 days for control, 9 days for CS and CS-NI, and 12 days for CS-CO and CS-CO-NI.

The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble peptides, electronic nose (E-nose) analysis and sensory quality were measured. The results indicated that CA and UP treatment, especially CA combined with UP, significantly reduced undesirable flavor compounds including inosine, hypoxanthine, TMA, and bitter amino acids, and accumulated pleasant flavor compounds such as inosine monophosphate and umami-related amino acids. In addition, the combination of CA and UP was shown to be more effective for retarding protein degradation and microbial growth than CA or UP treatment alone. In accordance with the results of E-nose analysis and sensory evaluation, CA combined with UP treatment had great potential for improving the flavor quality of refrigerated flounder fillets and extending their storage life.

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p

In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28‐day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and supercritical fluid extraction. The amount of phenolic compounds, antioxidant properties (free radical scavenging capacity of DPPH radical, ferric reducing antioxidant power), and antimicrobial activity of rosemary extract against pathogenic bacteria were evaluated. According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study (p, Meat and meat products have a high corruption capability due to high moisture and lipid content and rich in protein and minerals. Using of antioxidant and antimicrobial preservatives in meat and meat products is very common to prevent the lipid oxidation and spoilage and increased the shelf life and quality of products. The results of this study showed that rosemary extract with a concentration of 1,600 ppm significantly delayed the microbial and lipid oxidative during storage in beef meat fillets and increased the shelf life of fillets to 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products.

We investigated the effects of chitosan‐based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε‐polylysine (CH + ε‐PL), chitosan combined with ε‐polylysine and carrageenan (CH + ε‐PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K‐value, and total volatile basic nitrogen (TVB‐N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K‐value, and TVB‐N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε‐polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε‐polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε‐polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage., The growth of microorganism, decomposition of protein, and oxidation of lipid could be effectively inhibited by chitosan‐based coating treatment. Treatment with chitosan combined with ε‐polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.

Constant high case numbers of human campylobacteriosis over the last few years show the necessity of efficient strategies to reduce the number of diseases. The aim of this study was to assess the effectiveness of peracetic acid (PAA) as spray application to reduce Campylobacter spp. on chicken meat. For this, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 25 Campylobacter jejuni and C. coli isolates were determined. All tested isolates had MICs ranging between 2 to 8 ppm PAA, while MBCs were 1- to 4-fold higher than the MIC. An additional time-kill test, using strain C. jejuni DSM 4688, revealed that after an incubation time of 2 h in medium, supplemented with 1-fold the MIC (4 ppm) of PAA, no surviving C. jejuni cells were detectable. For evaluation of a spraying treatment, C. jejuni DSM 4688 (108 cfu/mL) inoculated chicken drumsticks and native skin-on breast fillets were treated for 30 s with PAA of 1,200 ppm concentration. Samples were packaged in modified atmosphere packages and stored at 4°C until further analysis. On day 1, 6, and 12, the fillets were used for microbial (total viable count), sensory, and physicochemical (color, pH, electrical conductivity) analysis and meat samples for myoglobin redox forms and antioxidant activity were taken. A significant reduction of the total viable counts was seen on day 6 and 12 in comparison to the water control and to the untreated fillets, respectively. Campylobacter jejuni counts on the drumsticks were significantly reduced by PAA application on day 6 and 12 in comparison to the water treatment. Except on day 12, where PAA-treated fillets showed a slightly higher percentage of oxymyoglobin, no significant differences could be found in the sensory and physicochemical measurements as well as in myoglobin and antioxidant activity. Spray application of 1,200 ppm PAA to Campylobacter-contaminated chicken samples led to a significant reduction up to 1.1 log10 of Campylobacter spp. counts without influencing chemical and sensory meat quality parameters.

Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages.

The study aims to develop a new potential algorithm to quantify the spoilage degree in the blocks of croaker packaged under vacuum condition at 4 °C. Firstly, 3 high spoilage potential bacteria isolated from contaminated blocks of croaker were used as test bacteria in storage experiments. During chilled storage, the chemical indexes of each inoculated blocks of croaker were examined every two days, including total viable count (TVC), total volatile base nitrogen (TVB-N), trimethylamine (TMA), and K value was examined to indicate the freshness of small yellow croaker. Based on these parameters, a new method to quantify spoilage potential of small yellow croaker was established by using a calculus formula. In the parallel experiments, the spoilage volatiles of each Specific Spoilage Organism (SSO)-inoculated groups with positive correlation to TVB-N value (R-value > 0.85) were identified by GC-MS, while S. glacialipiscicola and C. maltaromaticum groups possessed highest alkanes, as shown in principle component analysis plot. The study provided a more comprehensively spoilage potential algorithm and proposed a rapid detection method of contaminated SSOs by analyzing the correlation between spoilage volatiles and TVB-N.

This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria and its enzyme, and also its relation with physico-chemical properties in raw and pasteurized cow’s and goat’s milk. Most of the physico-chemical properties (pH, protein, ash and fat) were highest in pasteurized goat’s milk. The total viable count for plate count of the bacterial concentration was higher in both pasteurized cow’s and goat’s milk which were 2.48 log CFU/ml. This was followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). There was no yeast and mould detected in both raw and pasteurized cow’s and goat’s milk, respectively. Lactic acid bacteria (LAB) was found significantly higher in raw milk compared to pasteurized milk and higher macronutrients (proximate composition) could be considered as one of the factors for the survival of LAB. Interestingly, based on API ZYM assay kit result, there were nine different enzymes were detected in all samples which were leucine arylamidase, valine arylamidase, cystine arylamidase, trypsin, α-chymotrypsin, naphthol-AS-BI-phosphohydrolase, α-glucosidase, β-glucosidase and acid phosphatise. This result revealed that different types of lactic acid bacteria were detected in treated and non-treated milk samples produced by different animals.

The aim of this work was to hydrolyze kidney bean (Phaseolus vulgaris L.) protein isolate (KBPI) using pepsin (P7000) to obtain kidney bean protein hydrolysates (KBPH) with different degrees of hydrolysis (DH). Antioxidant and antibacterial activities of KBPH against selected pathogenic and spoilage bacteria were evaluated. In addition, applying KBPH as a potential preservative in minced beef during cold storage was studied. The extent of protein degradation by pepsin was determined by measuring DH and SDS-PAGE. KBPH obtained after 6 h of hydrolysis had the highest DH (33.7%), while KBPH obtained after 1, 2, 3, 4 and 5 h had DH values of 11.6, 15, 20.7, 25.6, and 30, respectively. The highest antiradical activity of KBPH (85% for DPPH· and 80% for ABTS+ assay) was recorded after 6 h of hydrolysis. The hydrolyzate with the highest antibacterial activity (DH = 33.7%) was selected for the antibacterial evaluation in situ and in vitro. The antibacterial activity of KBPH (100 mg/mL) with a different degree of hydrolysis on bacterial growth was evaluated using the disc-diffusion method. KBPH reduced the growth of gram-positive bacteria by 70–75% and the bacterial growth of gram-negative bacteria by about 78–80%. Total viable, psychrotrophic bacterial and coliform bacterial counts were determined in beef samples enriched with KBPH (100 and 200 µg/g) during storage at 4 °C for 15 days. Samples supplemented with 200 µg/g KBPH kept the level of the total viable count at 5.7 and 6.55 log after 12 and 15 days of storage, which increased the secured storage time to be 14 or 15 days instead of 7 or 8 days in the case of the control sample. The results could be useful to formulate functional peptides from KBPI that could be applied in novel foods and nutraceuticals.

Background This study evaluated the effect of lactic acid bacteria (LAB) consortium fermentation on proximate and in vitro starch and protein digestibility of sorghum flour using standard techniques at 12-h intervals. Lactic acid bacteria previously isolated from fermenting maize and sorghum were combined as follows: Lactobacillus nantensis LP33 + Lactobacillus plantarum WCFS1 + Lactobacillus fermentum CIP102980 + Lactobacillus rhamnosus GG ATCC53/03 + Lactobacillus reuteri DSM20016 and Lactobacillus fermentum CIP102980 + Lactobacillus brevis ATCC14869 + Lactobacillus nantensis LP33 + Pediococcus acidilactici DSM20284 + Lactobacillus plantarum WCFS1 for consortium from maize and sorghum, respectively, and used to ferment sorghum flour. The flour was also fermented spontaneously for comparison. Results The result showed significant (p

The aims of this project were to: 1) compare the antimicrobial efficacy and feasibility of three sanitizers including chlorine dioxide (ClO 2 ), neutral electrolysed water (EW) and peroxyacetic acid (PAA) for the treatment of fresh baby spinach leaves, and 2) to investigate the shelf life and quality attributes of spinach treated with these sanitizers. In the experiment for food safety, spinach leaves were inoculated with Salmonella Typhimurium and then treated by immerging in cold solutions of PAA, ClO 2, EW at different concentrations. Salmonella Typhimurium and total viable count (TVC) were determined immediately before and after the treatment. The treatment with 20 mg/L ClO 2 solution resulted in the highest reductions of S. Typhimurium and TVC (by 1.6 ± 0.1 log CFU/g) compared to other treatments. In the experiment for the shelf life of spinach, the samples were stored at 4 ℃ for 13 days after being treated with 75 mg/L PAA, 60 mg/L free chlorine (FCh) EW and 20 mg/L ClO 2 solutions. The results showed that TVC was significantly influenced by the treatments and storage time. At day 0, TVC of all treated samples was significantly lower than this of the control and the TVC of sample treated with ClO 2 was the lowest. However, by day 10, the TVC was not significantly different among the treated samples and the control. For the sensory qualities and physio-chemical properties of the spinach leaves, the treatment with ClO 2 showed significant reduction in quality of the treated sample since day 7 of the storage while other treatments did not show any significant effect on those parameters during the storage. In summary, although the treatment with 20 mg/L ClO 2 solution resulted in the highest antimicrobial efficacy against S. Typhimurium and TVC of spinach leaves, it also caused negative effects to the quality of spinach during the storage.

The goal of the study was to investigate whether chitosan–citrus essential oil composite works as an efficient preservative in Pacific mackerel (Pneumatophorus japonicus) during chilling storage. FT‐IR analysis showed that chitosan–citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan–citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species (urn:x-wiley:20487177:media:fsn3958:fsn3958-math-0001 and OH−) than chitosan. Furthermore, Pacific mackerel coated with chitosan–citrus essential oil composite could significantly reduce parameters of corruption including physicochemical (drop loss, biogenic amine, and thiobarbituric acid‐reactive substances) and microbiological parameters (total viable count), as compared with untreated and chitosan groups after 12 days of storage at −3°C. These results indicated that CS‐CEOs could work as efficient preservative for Pacific mackerel storage through ameliorating redox state and inhibiting microbial growth and suggested that chitosan–citrus essential oil composite has great potential in preservation of aquatic products during superchilled storage.

This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.

Meat (beef) is one of the most widely consumed food products which is remarkably known for its high protein content, vitamins and desirable taste. Meat is consumed by all and sundry. However, the intrinsic properties of meat make it highly susceptible to changes usually brought about by an array of physical, chemical and biochemical attributes. Several bacterial species have been implicated in the spoilage of meat and it provides a good source of nutrients. One kilogram of meat samples purchased from ten retail points in different markets namely Okoko, Ojo, Iyana-Iba, Igbo-Elerin, Ajangbadi, Ikotun, Obadore, Akesan, Alaba and Volkswagen markets were investigated for microorganisms by standard methods. The meat samples were obtained in duplicates and cultured on MacConkey agar, Mannitol salt agar and nutrient agar. They were divided into two batches, the first batch was stored at the refrigerated temperature (4 °C) while the second batch was at ambient temperature 27°C±2 °C for 24 hours. The meat samples were enumerated bacteriologically using blender method. Ten grams of each sample was blended and introduced into buffered peptone water, homogenized and pre-incubated for 1 h. Serial dilution was carried out and 0.1 ml of serially diluted samples inoculated into the agar. Various bacterial species were isolated, identified culturally, morphologically and biochemically. For ambient temperature stored meat, the total viable count ranged from 1.3 x 104cfu/g to 2.3 x 106while refrigerated samples had counts which ranged from 1.3 x 104cfu/g to 7 x 105cfu/g. In the unrefrigerated samples, total staphylococcal counts and total Enterobacteriaceae counts ranged from 1.3 x 103cfu/g to 2.66 x 104cfu/g and 1.2 x IO3to 2.3 x 104cfu/g respectively. Bacteria recovered includeStaphylococcus aureus, Bacillusspp.,Proteusspp.,Micrococcusspp., Enterobacter spp.,Leuconostocspp.,Klebsiellaspp. andPseudomonasspp., most of which are potentially spoilage bacteria as well as opportunistic pathogens. Several bacterial species isolated from refrigerated and unrefrigerated samples were similar, but the refrigerated meat appear to be safer as they had lower microbial load. Meat constitutes a risk factor which is minimized by careful handling, high personal hygiene and massive awareness campaign which may likely be heightened by consumption of raw or improperly cooked meat.

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3), a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of &lt, 100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH, EC, electrical conductivity, TVB-N, total volatile basic nitrogen, TBARS, thiobarbituric acid reactive substances, color), microbiological (TVC, total viable count PTC, psychrotrophic count, LAB, lactic acid bacteria H2S-producing bacteria), and sensory properties (color discoloration, odor, overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.