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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to investigate the impact of modified atmosphere packaging (MAP1: 80% O2 + 20% CO2 and MAP2: 90% CO2 + 10% N2) on selected chemical and sensory attributes of common carp (Cyprinus carpio) steaks stored at 3 ± 0.5 °C, and to establish the shelf life of the products. Samples were assessed on days 1, 3, 5, 7, 9, 11, 13, 15 and 17. Carp steaks stored in a CO2-enriched atmosphere exhibited lower pH values throughout the entire storage period than steaks in the other atmospheres. The increase in TVB-N values followed this order: MAP2 < control < MAP1. From day 9 of storage, FFA contents were significantly higher (p < 0.01) in MAP2 fish compared to control and MAP1 fish. The presence of oxygen (in MAP1 and control fish) led to an elevation in total volatile basic nitrogen (TVB-N) compared to fish packaged in the absence of oxygen. Based primarily on sensory, but also chemical parameters, it was determined that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable for up to 15 days of storage, whereas carp steaks packaged under 90% CO2 + 10% N2, as well as carp steaks stored on flaked ice in air, remained unchanged until the end of the study (17 days). [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Aquatic Physiology & Biotechnology is the property of University of Guilan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It has been documented that the shelf life of fishery products is extremely reduced due to microbial development and its endogenous biochemistry. For this reason, food technologists around the world are researching how to reduce the main processes that lead to spoilage. Recently, high-intensity ultrasound (HIU) has had different applications in the food industry because the cavitation effect can inhibit or reduce microbial development as well as cause conformational changes in muscle enzymes. Therefore, in this study, HIU was applied for 30, 60, and 90 min to the tilapia (Oreochromis niloticus) fillet, and subsequently, it was stored on ice for 20 days. During this period, samples were taken every 5 days (day 0, 5, 10, 15, and 20), and moisture content, pH, total volatile base (TVB-N), non-protein nitrogen (NPN), texture, electrophoresis, color, and microbiological analyses (mesophiles and psychrophiles) were determined. No significant changes (p ≥ 0.05) were observed in the moisture content, pH, and the L* parameter, while a significant decrease (p < 0.05) in TVB-N (from 29.67 to 15.09), NPN (from 0.39 to 0.27%), and texture (from 4.88 to 2.69 N) were found. On the other hand, an increase (p < 0.05) in a* (from 2.02 to 4.27) and b* (from 10.66 to 12.45) parameters, as well as total mesophile count (from 2.48 to 6.52 log CFU/g) were detected due to the application of ultrasound. The results suggest that the application of this treatment represents a viable alternative to increase the shelf life and quality of tilapia fillets stored on ice. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In‐package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post‐process contamination and extending the shelf‐life (SL) of perishable food products, such as fresh fish. In the present study, four in‐package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low‐permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples. The SL assessment of the fish fillets was based on microbial enumeration of total aerobic mesophilic count (TMC), total aerobic psychrotrophic count (TPC), Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria (LAB), pH measurement, determination of color and texture parameters, lipid oxidation, total volatile basic nitrogen (TVB‐N) measurement, and sensory evaluation. All CAP treatments were effective against microbial inhibition in fish fillets, especially regarding TMC, TPC, and Pseudomonas spp., resulting in maximum reduction of 1.49, 1.24, and 1.43 log CFU/g, respectively, compared to the control samples after 16 days of storage. However, minor effect was observed against Enterobacteriaceae and no effect against LAB. CAP processing did not affect the color and texture parameters of fish fillets, and TVB‐N production was slightly reduced in CAP‐treated samples; however, lipid oxidation was accelerated, especially at the more intense processing conditions, by a maximum of 75.5%. The results of the study indicated that in‐package CAP processing could be effectively applied for inhibiting spoilage during refrigerated storage and extending SL of fresh fish fillets. Practical Application: In‐package cold atmospheric plasma (CAP) processing was tested on gilthead seabream fillets, a highly perishable product with high commercial potential if its shelf‐life can be extended through minimal processing. The food industry could benefit from in‐package CAP technology as it is a cost effective nonthermal processing method while preventing post‐processing contamination of the products. Although in‐package CAP processing has not been extensively tested on fish, this study examined the quality and shelf‐life of a highly perishable fish species, and the results could be further used as a reference for processing optimization of the CAP treatments. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to validate the preservation and bacteriostasis effects of a citral nanoemulsion on golden pomfret (Trachinotus ovatus) stored at 4°C, in comparison with sterile saline and blank nanoemulsion without citral addition, aiming at keeping the freshness of T. ovatus and enhancing the quality maintenance technology for aquatic products. The analysis of microbial composition revealed that Shewanella spp. and Pseudomonas spp. were predominant spoilage organisms in T. ovatus (accounting for more than 90% of the total proportion during most storage time), when the citral nanoemulsion treatment led to an abundance decrease of Shewanella spp. and an increase of Pseudomonas spp. The total viable count (TVC) of fish samples treated with citral nanoemulsion consistently exhibited the lowest TVC values, surpassing the limit (7.0 log CFU/g) on Day 10, which was observed with a delay of 2–4 days compared to the other two groups. Meanwhile, the fish samples of the citral nanoemulsion group exhibited significantly reduced levels in total volatile base nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and K value, with better attributes in texture and sensory evaluation. Furthermore, the Pearson analysis revealed highly significant correlations between TVC and these quality indices (correlation coefficients exceeding 0.9), underscoring the importance of microbial control in T. ovatus. These findings highlighted the potential application of citral nanoemulsion on the preservation and bacteriostasis of T. ovatus during refrigeration. [ABSTRACT FROM AUTHOR]

A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 °C, 25 °C, and 37 °C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 °C and 25 °C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage (p < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 °C, 25 °C and 37 °C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad. [ABSTRACT FROM AUTHOR]

To investigate the effects of different pasteurization processes (85 °C for 20 min and 75 °C for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 °C for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 °C pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Research & Innovation in Food Science & Technology is the property of Research Institute of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, three different groups of sausages were produced from thornback ray (Raja clavata) without additives (control group), waste pomegranate peel extract (natural group), and ascorbic acid (synthetic group). Biochemical, physicochemical, and microbiological changes of sausages were examined under refrigerator conditions (+4°C), and the shelf life was determined. The best results in terms of nutritional and physicochemical values were obtained in sausages treated with pomegranate peel extract. All sausage groups were spoiled on the 15th day in terms of the total volatile basic nitrogen (TVB‐N); however, the pomegranate peel extract group showed a more positive effect compared to the other sausage groups. However, this value was not considered because cartilaginous fish such as stingrays contain higher levels of nonprotein nitrogenous compounds. It was observed that microbial growth was less in the natural group and the antimicrobial effect of pomegranate peel extract was higher than that of ascorbic acid. In addition, it was determined that the pomegranate peel extract group extended the shelf life up to 6 days in terms of total viable count (TVC) and yeast/mold compared to the control and synthetic groups, respectively. This study showed that pomegranate peel extract has a better protective effect than ascorbic acid and it can be used as a natural additive in preserving the quality of seafood products. [ABSTRACT FROM AUTHOR]

This study investigates the effect of gutting on quality characteristics of Urechis unicinctus, stored in ice and at chill temperature (4℃), in terms of sensory assessment, total volatile basic nitrogen, biogenic amines and microbial changes. The gutted and ungutted groups were kept in ice (T1-gutted, T2-ungutted) and at chill (4℃) temperature (T3-gutted, T4-ungutted). The study revealed that gutting worsened the sensory quality (as indicated by hardness, cohesiveness, springiness and chewiness) of all samples and that samples kept at 4°C scored lower than those kept in ice. Total Volatile Basic Nitrogen registered the highest values in gutted samples, exceeding the acceptable limit after 1 day for the T3, and 12 days for T1 samples, respectively. For ungutted samples the threshold value of 30 mg/L has been exceeded after 4 days for T4, and 14 days for T2 samples. In the present study, eight biogenic amines were analyzed; tryptamine and histamine were not detected all the time. The total concentration of biogenic amines in gutted U. unicinctus was significantly higher in comparison with ungutted groups starting from the 8th day, for samples stored in ice, and from the 3rd day for samples kept at 4℃ (p < 0.05). However, the concentration of biogenic amines did not reach the allowable limit, even the samples were unacceptable due to high values of total viable count. Therefore, limits of biogenic amines available for fish are not suitable for U. unicinctus. Sensory scores were significantly correlated with Total Volatile Basic Nitrogen and Total Viable Count in all four groups (p < 0.05). Combined results of this study indicated that shelf life of T1, T2, T3 and T4 were 6, 7, 1 and 4 days, respectively. Gutting had a little effect on the storage of U. unicinctus stored in ice, but obviously shortened the shelf life of samples when stored at 4℃. [ABSTRACT FROM AUTHOR]

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage. [ABSTRACT FROM AUTHOR]

Having no adverse effects on the consumer's health, causing zero or minimal damage to the environment, and maintaining the nutritional quality of the product are too important criteria for food packaging materials. Edible biofilm packaging techniques are successful to meet many of these features. To strengthen this claim, rainbow trout (Oncorhynchus mykiss) fillets were coated with an edible film solution (obtained from quinoa starch), which attracted a lot of attention in terms of nutritional value. The prepared biofilm solutions were applied in four different groups (control, quinoa, quinoa + black seed oil, and quinoa + mint oil) and stored in refrigerator conditions (4 ± 1 °C) for 15 days. Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria, Pseudomonas, lactic acid bacteria, and Enterobacteriaceae) and chemical analyses (TBARS, TVB-N, pH) were performed on certain days of storage. At the end of the study, it was stated that coating fish fillets with edible quinoa, which was enriched by black cumin and mint essential oils, had positive chemical and microbiological results. The highest value for pH was 7.03 ± 0.09 obtained in the control group. It was found that black seed oil has antimicrobial specifications via slowing the microorganism development and prolongs the storage time. The TVB-N value was below the consumable limit value (25 mg/100 g) in the treatment groups and the TBARS value was lowest (1.62 ± 0.21 μmolMA/kg) in the black seed oil group. Consequently, it is suggested that black seed oil may be used on trout fillets to prolong storage time. [ABSTRACT FROM AUTHOR]

In the present study, changes in the quality indices and shelf life of fresh fillets of narrow-barred Spanish mackerel (Scomberomorus commerson) and Javelin grunter (Pomadasys kaakan) were investigated over a 12-day storage period in the refrigerator using sensory, chemical (pH, TVB-N, PV, TBARS), and microbiological (mesophilic and psychrotrophic bacterial counts) indices. The sensory scores of both fish fillets reached less than 4 (the acceptable limit for consumer acceptance) on the sixth and eighth days of storage, respectively. The mesophilic and psychrotrophic bacterial counts in the fillets of both fish increased with an increase in storage days, although the rate of increase was different between the two groups, and psychrotrophic bacteria increased to a greater extent with an increase in storage days. The pH of the fresh mackerel and grunter fillets decreased from 6.52 and 6.24, respectively, at the beginning of the storage period to 7.49 and 7.25, respectively, on the final day of storage. The TVB-N level in both fish increased with an increase in storage days and reached 28.36 mg N/100g in mackerel and 36.25 mg N/100g in grunter on the twelfth day of storage. The lipid oxidation indices, namely PV and TBARS, in the fillets of both fish were significantly higher at the end of the storage period than at the beginning. The results of sensory, microbiological, and chemical indices showed that the maximum shelf life of narrow-barred Spanish mackerel and Javelin grunter fillets is 6 and 8 days, respectively. [ABSTRACT FROM AUTHOR]

Featured Application: The findings can be implicated by rainbow trout farmers and are directly influenced by fish shelf life in supermarkets. The findings will be interesting for consumers, too. Temperatures below the cryoscopic point help to partially freeze most of the water in the fish muscle tissue. This reduces water activity and makes the remaining free water hardly accessible to microorganisms. The objective of this study was to determine the best process regime of ultra-fast air-superchilling, giving us the optimal quality of golden rainbow trout. Two hundred and thirty-four live golden rainbow trout (Oncorchynchus mykiss, Stevanovski) (18 groups of 13 fish in a group) were caught and immediately stunned by an electric current (P = 42 W). The stunned fish was placed in styrofoam cans and covered with flaked ice. The sensory analysis, total nitrogen volatile bases (TVB-N), total number of microorganisms (TVC), and presence of biogenic amines were determined. According to the optimized values for TVB-N, TVC, and sensory scores, giving us a better quality of ultra-fast air-superchilled golden rainbow, the process regime has been found at the following parameters: air temperature T = −11.3 °C; airflow velocity υ = 6.5 m s−1; and packaging layer thickness D = 79.2 μ. The superchilled golden rainbow trout processed by this regime has the lowest degree of proteolytic degradation, delayed development of the microflora, and retains the best possible sensory properties and freshness. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Science & Technology (2008-8787) is the property of Tarbiat Modares University Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Fisheries is the property of University of Tehran and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was conducted to determine the changes in the quality of rainbow trout (Oncorhynchus mykiss) meatballs cooked with the sous-vide technique. Vacuum-packaged fishball were cooked using the sous-vide method under two different temperature (60 °C and 80ºC) and two different times (15 and 20 minute) and stored at 4±1ºC for 25 days. The results showed that sous vide cooking technique at 80 °C for 20 min. effectively limited bacterial growth. It was determined that sous vide cooking technology significantly reduced the levels of total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) at the end of storage. As the cooking temperature increased, the pH values of the meatball samples also increased. According to the sensory evaluation results, the meatballs cooked with the sous vide technique received higher scores than the control group, and the most preferred cooking temperature and time was determined to be 60ºC for 20 minutes. [ABSTRACT FROM AUTHOR]

Thymus daenensis Celak. (T. daenensis) essential oil (TDO) was encapsulated into beta-cyclodextrin (β-CD) by co-precipitation method and incorporated into polylactic acid (PLA) films along with silver nanoparticles (AgNPs) to generate the active PLA film for extending the ground beef shelf life at 4 °C. Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FTIR) confirmed the proper dispersion of AgNPs, TDO, and β-CD/TDO throughout the PLA films. Different physical properties were observed in the active PLA films, so that the addition of β-CD/TDO in the films increased the thickness and decreased the tensile strength (TS) and elongation at break compared to TDO films. The color of the AgNP films was lightly darker than the others. The microbial evaluation of the packaged ground beef samples with active PLA films indicated that accompanying AgNPs with β-CD/TDO and TDO could synergistically inhibit total viable bacteria counts, psychrotrophic bacteria counts, and Enterobacteriaceae counts during the sample's storage for 12 days. This effectiveness was also observed in controlling changes in pH and total volatile basic nitrogen (TVB-N) in the samples. Considering the efficient entrapment of TDO in β-CD, the shelf life of samples was significantly extended, due to sustained and long-lasting release of the essential oil compounds, compared to the net TDO films. Based on the results, it can be concluded that β-CD/TDO+AgNP film can be a promising approach to extend the shelf life of ground beef. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of active absorbent pad containing Carum copticum essential oil (C. copticum EO) on shelf life and quality of refrigerated chicken meat. C. copticum EO release, total viable count (TVC), pH, total volatile nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated during 18 days of storage. The results showed that the release of thymol decreased gradually during storage and reduced to the lowest level on day 21. Active pad resulted in lower TVC, TVB‐N, pH and TBARS level compared with the reference/without active pad. The sensory quality of chicken meat was maintained longer compared to the control sample, which was attributed to the significant antimicrobial and antioxidant activity of C. copticum EO against spoilage microorganisms. Active absorbent pad loaded with 100 μl C. copticum EO demonstrated the best performance in extending the shelf life and maintaining the sensory attributes of the refrigerated chicken meat. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill, either untreated (CT) or treated with sodium diacetate (SD) or sodium diacetate and a deoxidizer (SDD), during storage at room temperature (25°C) by using sensory, physiochemical, and microbial assessment. Additionally, fluoride accumulation in this food product was used to evaluate its safety. Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples (P <0.05). Accordingly, microorganism growth and total basic nitrogen (TVB-N) were maintained at a low level for the duration of storage with SD and SDD treatments. The total viable counts of SD and SDD reached (4.58 ± 0.08) log (CFU g−1) and (4.20 ± 0.11) log (CFU g−1), respectively. The mold was found after 6 and 18 days for SD and SDD treatment, and the numbers reached 5.2 × 106 and 8.5 × 104 respectively at the end of shelf life. The TVB-N values from CT continuously increased during the whole storage. While TVB-N values from SD and SDD remained significantly less change (P <0.05) during the early 20 days of the storage, and the values reached (12.11 ± 0.07) mg (100 g)−1 and (10.88 ± 0.15) mg (100 g)−1 on day 33 and day 70, respectively. Importantly, SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill. Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days. Additionally, rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone. The accumulation of fluoride residues in the thighbone showed concentration-dependent. The concentrations of fluoride residues in rats were (1760.03 ± 38.21), (2371.52 ± 42.15) mg kg−1 and (3615.44 ± 30.53) mg kg−1, which were less than sodium fluoride feeding group (4621.01 ± 28.67) mg kg−1. The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature (25°C). Therefore, the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry. [ABSTRACT FROM AUTHOR]

The effects of allicin and antioxidant of bamboo leaves (AOB) on the quality of bullfrogs (Lithobates catesbeiana) during refrigerated storage (4 °C) were investigated. The quality changes in samples treated with deionized water (CK), allicin solution (All), antioxidant of bamboo leaves (AOB), and allicin solution combined with AOB solution (AA) in microbiological, physicochemical, and sensory evaluation were analyzed, respectively. The results demonstrated that combination treatment inhibited the increase in total viable counts, delayed the decrease in amino acid content, and retarded the sensory deterioration. Preservative treatment has an inhibitory effect on the early storage of PBC, which can reduce PBC by about 1.0 log CFU/g. The reduction in thiobarbituric acid (TBA) content and total volatile basic nitrogen (TVB-N) content indicated that combination treatment could better restrain the lipid oxidation and degradation of protein than the CK group and single-treatment group. In addition, the TVB-N content in the AA group still did not exceed the threshold on the 14th day. As a consequence, combination treatment prolonged the shelf life of bullfrogs for another six days. Therefore, allicin and AOB with excellent antioxidant and antimicrobial activity could be an effective approach to delay the biochemical reaction of refrigerated bullfrogs. This study has provided a potential approach for increasing the shelf life of bullfrogs and preserving their quality during refrigerated storage. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the effects of Trachyspermum copticum essential oil nanoemulsion (TCEO-NE) coating on chemical, microbial and sensory changes of Oncorhynchus aguabonita fillets during storage at 4 ℃. The components of T. copticum EO were identified using gas chromatography-mass spectrometry. TCEO-NE was prepared by ultrasonic method and its properties were determined. Fresh O. aguabonita fillets were immersed in TCEO-NE and stored at 4 ℃. Chemical (pH, TVB-N, peroxide and TBARS), microbiological (total aerobic mesophilic bacteria, psychrotrophs, Enterobacteriaceae, lactic acid bacteria and Staphylococcus aureus) and sensory analyses (color, odor and taste) of fish fillets were evaluated on days 0, 2, 4, 6, 8 and 11. Thymol, limonene, and alpha-terpinene were the major compounds in T. copticum EO. The droplet size of TCEO-NE was 127.6 nm and PDI was 0.210. The control group exceeded the peroxide limit on day 6, while TCEO-NE 500.00 and 666.66 did so on day 8. The TBARS value in fish fillets was 0.57 mg MDA/kg on day zero which reached 4.76 mg MDA/kg in the control group and 2.90 mg MDA/kg in TCEO-NE 666.66 after 11 days at 4 ℃. Aerobic mesophilic count in the control group exceeded the permissible level on day 6 and, in TCEO-NE 500.00 and 666.66, on day 8, therefore the shelf life of fish fillets was improved by two days. On the grounds of the favorable properties of TCEO-NE and its positive effects on chemical, microbial and sensory changes in fish fillets, it can be used as a natural food additive. [ABSTRACT FROM AUTHOR]

Fourteen kilograms of minced meat were divided into 4 groups (about 3.5 Kg for each group). All samples were examined to study the effect of the addition of 1% fruit peel extracts (banana, orange, and pomegranate) on the extension of the shelf life of such food article. Reduction of APC after 6 days in samples treated with banana, orange, and pomegranate peel reached 83.9 %, 91.6 %, and 95.4%, respectively and reduction of articles coliform reached 75.8%, 90.3 %, and 93% while S. aureus count reduced by 77.5%, 89%, and 96.5 %, respectively. Fruit peels decreased pH values compared with the control sample during storage at 4°C for 10 days. pH values of samples treated with banana peel decreased from 5.63 to 5.61 at zero time and from 6.71 to 5.84 on the 6th day and orange peel decreased to 5.58 and to 5.70 while pomegranate to 5.56 and to 5.67 at zero time and on the 6th day of storage, respectively. TVB-N values of samples treated with banana decreased from 1.97 to 1.89 at zero time and from 29.58 to 9.83 on the 6th day and orange peel decreased to 1.84 and to 7.90 while pomegranate to 1.81 and to 6.88 at zero time and on the 6th day. TBA values of samples treated with banana peel decreased from 1.22 to 0.25 on the 6th day but orange peel decreased to 0.02 and to 0.19 and with pomegranate to 0.02 and to 0.14 at zero time and on the 6th day of storage, respectively. In general, the incorporation of banana, orange, and pomegranate peel powder into minced meat as natural preservatives improved color, odor, appearance, consistency, and overall acceptability and extended their shelf life during storage. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% debonded carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, peroxide value and total count of bacteria. The results indicate that changes in TVB was from 14.0 to 18.9 mg/100g, peroxide value changed from 4.0 to 4.9 meq/kg. The total count of bacteria for all of the samples was negative. The shelf life of carp cake as the result of peroxide value increase was estimated to be 90 days at 18°C in cold store. This carp cake contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture.

The goal of the current study was to create a fast soup powder from Skipjack tuna (Katsuwonus pelamis). Tuna soup powder was prepared using three different traditional recipes and one recipe among them was selected based on taste panel's judgment. By combining dried tuna powder, wheat flour, milk powder, salt, black pepper, tomato, onion, garlic, ginger, coriander, fennel, carrot, sweetcorn and oil, formulations of tuna soup powder were created. This formulation were then subjected to proximate analysis. This formulation were then subjected to biochemical quality parameters analysis, microbiological quality analysis, sensory analysis were determined during 50 days of storage period and also workout economics of tuna soup powder. Tuna soup powder had 13.48% moisture, 38.43% protein, 0.0518% fat on dry basis, 12.65% ash during 50 days of storage at chilled condition. pH, water activity, TBA, TVB-N content of tuna soup powder increased during 50 days of storage and it remained at the level of acceptability. Tuna soup powder had a total plate count of 700 cfu/ml (0.7 X 10³ cfu/ml) at 0th day, at two months, there was a rise in the number of total plate count 1411 cfu/ml (1.411 × 10³ cfu/ml) in samples at 50th days of storage. Even though the trend was increasing until the storage period of 50 days, stayed within the limitations. Tuna soup powder samples were free of mould and yeast growths. Sensory analysis was observed from hedonic scale 9 to 8 in tuna soup powder during 50 days of storage. According to the results of research on shelf life evaluation, including moisture content, sensory assessment and microbiological investigation, tuna soup powder could be kept for two months without losing quality. The cost of production analysis' findings showed that the unit (11 grams) price and tuna soup powder were 12 rupees. [ABSTRACT FROM AUTHOR]