Nutritional properties of mussels <Emphasis Type="Italic">Mytilus galloprovincialis</Emphasis>

The aim of this study was to determine the quality indices and assess the influence of diets supplemented with mussels from contaminated (MCont) and non-contaminated areas (MNCont) on some indices of protein and lipid metabolism in rats fed with cholesterol. A wide range of in vitro tests demonstrated that mussels from contaminated area have a higher content of proteins, lipids and higher antioxidant capability. In the in vivo experiment, 28 male Wistar rats were divided into 4 diet groups each of 7 and named Control, Cholesterol (Chol), Chol/MCont and Chol/MNCont. During 30 days of the experiment rats of all four groups were fed basal diet (BD), supplemented with 1% of Chol, 1% of Chol and 5.6% of mussel’s dry matter (DM) from contaminated and 1% Chol and 5.6% of mussel DM from non-contaminated areas for Chol/MCont and Chol/MNCont groups, respectively. At the end of the experiment, a high digestibility coefficient of DM and crude protein in the Chol/MCont and Chol/MNCont groups of rats was found: 93.56 and 93.87% and 91.64 and 91.36%, respectively, and the differences were not significant (P > 0.05). However, the protein efficiency ratio was significantly higher in the Chol/MCont and Chol/MNCont than in the Control and Chol diet groups. Also the level of nitrogen retention as shown by feces and urine examination was higher in the Chol/MCont and Chol/MNCont groups. Diet, supplemented with mussel dry matter from both contaminated and non-contaminated areas significantly hindered the rise in plasma lipids and also hindered the decrease in plasma antioxidant activity. Minor changes were fixed in the protein profile of rat’s plasma after both mussels’ diet. In conclusion, supplementation of diets, containing cholesterol with mussels’ DM from both contaminated and non-contaminated areas improves animals’ protein metabolism and positively affects plasma lipid profile and plasma antioxidant activity. Antioxidant tests can be used as an additional index for the quality of mussels.     

Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (<Emphasis Type="Italic">Scomber japonicus</Emphasis>): biochemical and sensory attributes

The effect of modified atmosphere packaging (MAP 1: 70% CO₂/30% N₂ and MAP 2: 50% CO₂/30% N₂/20% O₂) and vacuum packaging (VP), on the shelf-life of chub mackerel (Scomber japonicus) fillets stored under refrigeration was studied. Quality assessment was based on sensory analysis and biochemical indices determination. Increase in total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) followed the order: MAP 1 < MAP 2 < VP < air (control samples). The presence of oxygen into the fish package (air or MAP) resulted in an increase in the 2-thiobarbituric acid (TBA) values in comparison with samples packaged in the absence of oxygen. The most effective MAP used was MAP 1 which contributed to a considerably slower rate of fish spoilage. Based primarily on odour scores it was observed that raw chub mackerel fillets stored in the presence of air remained acceptable up to ca. 11 days, VP and MAP 2 samples up to ca. 15–16 days, while MAP 1 samples up to ca. 20–21 days of storage. On the other hand, flesh texture and flesh colour of all packaged samples received scores above or equal than the acceptability limit up to ca. 13–14 days of storage.     

Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

In the present study the combined effect of gamma irradiation (2 and 4 kGy) and modified atmosphere packaging (MAP) (30% CO₂/70% N₂ and 70% CO₂/30% N₂) on shelf life extension of fresh chicken meat stored under refrigeration was investigated. The study was based on microbiological (TVC, Pseudomonas spp., Lactic Acid Bacteria, Yeasts, Brochothrix thermosphacta, Enterobacteriaceae), physicochemical (pH, TBA, color) and sensory (odor, taste) changes occurring in chicken samples. Microbial populations were reduced by 1–5 log cfu/g for a given sampling day depending on the specific treatment. The effect was more pronounced in the case of the combination of MAP (70% CO₂/30% N₂) and the higher irradiation dose of 4 kGy. Of the chemical indicators of spoilage, TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA)/kg meat throughout the 25 day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by MAP. Irradiation resulted in a small increase of the parameter a*. Irradiation had a greater effect in extending the shelf life of chicken as compared to MAP. Sensory evaluation showed that the combination of irradiation at 4 kGy and MAP (70% CO₂/30% N₂) resulted in the highest shelf-life extension by 12 days compared to the air packaged samples.     

Effects of slaughtering methods on sensory,chemical and microbiological quality of rainbow trout (<Emphasis Type="Italic">Onchorynchus mykiss</Emphasis>) stored in ice and MAP

The effects of slaughtering methods (percussive stunning and death in ice slurry) on the quality of rainbow trout stored in ice and modified atmosphere packing (MAP) (40% CO₂, 30% N₂ and 30% O₂) were investigated in terms of sensory, chemical and microbiological analysis. Sensory analysis showed that the demerit points of fish slaughtered by percussive stunning were higher than those slaughtered by the ice slurry method, but there were no significant differences in demerit points (P>0.05). In addition, the rate of increase in demerit points in fish in MAP was significantly (P>0.05) higher at 6 and 10 days of storage than that in fish in ice for each slaughter method, which was due to increased drip, the appearance of slime and the odour of the fish in MAP packing. The mean K values of rainbow trout slaughtered by percussive stunning in this study were significantly lower (P<0.05) than those of trout slaughtered according to the ice slurry method. The level of biogenic amines, regardless of the slaughter method, showed a similar trend (P>0.05), but higher concentrations of biogenic amines were found for the ice slurry slaughter method and for fish stored in ice. There were no significant differences (P>0.05) in total viable count of fish stored in ice and MAP, regardless of the different slaughter methods used. However, fish packed in MAP showed reduction in bacterial counts compared to fish held in ice throughout study. The results of this study showed that slaughter by percussive stunning improved the quality of trout compared to the ice slurry method.     

Estrogenic effects of various extracts from <Emphasis Type="Italic">Chamdanggui</Emphasis> (<Emphasis Type="Italic">Angelica gigas</Emphasis> Nakai) and <Emphasis Type="Italic">sogdan</Emphasis> (<Emphasis Type="Italic">Phlomis umbrosa</Emphasis> Turcz)

The various extracts from chamdanggui (Angelica gigas Nakai) and sogdan (Phlomis umbrosa Turcz) were evaluated for estrogenic activity and characterized according to HPLC profile. Chamdanggui and sogdan were individually extracted with 4 solvents (hot water, 70% ethanol, n-butanol, and dichloromethane) of differing polarities. Estrogenic activity was determined by E-screen using an estrogen-dependent MCF-7 BUS cell. Although almost all extracts showed estrogenic effects in a concentrationdependent manner, the hot water extract from chamdanggui (250 μg/mL) had the higher effect (138%). Among 90 fractions using HPLC separation of the hot water extract from chamdanggui, fraction 21 and 28 produced the highest estrogenic effects of 178 and 163% at 10 μg/mL, respectively. The results imply that the hot water extract from chamdanggui could be useful as an alternative hormone replacement therapy.     

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C

The combined effect of oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf-life extension of fresh chicken meat stored at 4 degrees C was investigated. The parameters that were monitored were: microbiological (TVC, Pseudomonas spp., lactic acid bacteria (LAB), yeasts, Brochothrix thermosphacta and Enterobacteriaceae), physico-chemical (pH, TBA, color) and sensory (odor and taste) attributes. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day, with the more pronounced effect being achieved by the combination of MAP and oregano essential oil. TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA) kg(-1) throughout the 25-day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by oregano oil or by MAP. Finally, sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored. On the basis of sensory evaluation a shelf-life extension of breast chicken meat by ca. 3-4 days for samples containing 0.1% oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect.     

Shelf life extension of Atlantic pomfret (<Emphasis Type="Italic">Brama brama</Emphasis>) fillets by packaging under a vacuum-skin system

The present study was aimed at improving the commercialisation strategies of Atlantic pomfret (Brama brama), a medium-size fish commonly consumed as fresh fish. With this purpose, an innovative vacuum-skin packaging system including a surface thermal treatment was tested on Atlantic pomfret fillets stored at 4 °C for up to 19 days. The results were compared with traditional vacuum packaging carried out in parallel. The investigation of three sensory features (flesh appearance, flesh odour and flesh colour), five biochemical parameters (pH, free fatty acids, conjugated dienes, fluorescent compounds and total volatile bases) and three microbiological parameters (aerobic mesophiles, anaerobes and coliforms) was carried out in both batches. The vacuum-skin packaging system showed an interesting preservative effect leading to a significantly higher quality retention and longer shelf life (12 days) with respect to both traditional vacuum packaging (7 days) and a control batch kept in air (5 days). From the results obtained, it is concluded that the vacuum-skin system allows an extended shelf life and a better maintenance of the sensory, biochemical and microbiological quality of Atlantic pomfret fillets. This innovative packaging system might be applied to other kinds of fish species to stimulate the marketing opportunities.     

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine <Emphasis Type="Italic">longissimus dorsi</Emphasis>

The effect of storage in high-oxygen atmosphere packaging for 48 h at 4 °C on the myofibrillar component of meat toughness was studied performing tensile tests on single muscle fibres, isolated from beef and pork longissimus dorsi (LD). Storage of bovine LD for 48 h in the presence of oxygen significantly increased the breaking strength of single muscle fibres when compared with storage in a 100% nitrogen atmosphere. In contrast, the breaking strength of porcine LD stored for 2 days post-mortem in the presence of oxygen in the packages was not influenced.     

Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging

In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO₂/60% N₂, 60% CO₂/40% N₂ and 70% CO₂/30% N₂ (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher ( P  < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO₂. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO₂ were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO₂/40% N₂ and 70% CO₂/30% N₂ ) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage.     

Heavy metal contents and chemical compositions of atlantic (<Emphasis Type="Italic">Scomber scombrus</Emphasis>), blue (<Emphasis Type="Italic">Scomber australasicus</Emphasis>), and chub (<Emphasis Type="Italic">Scomber japonicus</Emphasis>) mackerel muscles

The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%), whereas blue mackerel had the highest moisture (70.10%) and the lowest crude fat (2.89%). Atlantic and blue mackerel had total saturated fatty acids (SFA)>polyunsaturated fatty acids (PUFA)>monounsaturated fatty acids (MUFA), whereas chub mackerel had PUFA>SFA>MUFA. The main SFA of the 3 mackerels were 16:0 and the main PUFAs were 22:6n-3 and 20:5n-3. The total amino acid contents in Atlantic, blue, and chub mackerel were 190.63, 169.49, and 172.97 mg/g, respectively. The major amino acids of the 3 mackerels were glutamic acid, aspartic acid, lysine, and leucine.     

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

Quality aspects of sliced dry-cured beef “Cecina de León” preserved in vacuum and gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6 °C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 log ufc/g). A slight increase (p < 0.05) in pH was observed throughout storage of “Cecina de León” packaged under vacuum and in gas mixtures. However, a decrease (p < 0.05) in a_w was observed during storage of “Cecina de León” packaged under vacuum but a_w did not vary (p > 0.05) during storage in the gas-packaged samples. No changes were observed (p > 0.05) in lightness (L^*), redness (a^*) and yellowness (b^*) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of “Cecina de León” slices preserved in gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of “Cecina de León” slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of “Cecina de León”, the main parameter in consumers’ perception of meat quality.     

Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere

Beef steaks from five Spanish cattle breeds were submitted to three packaging conditions: (a) 15 days under vacuum, (b) 15 days under modified atmosphere (MAP) (60% O₂, 30% CO₂ and 10% N₂), and (c) 10 days under vacuum plus 5 days more under MAP. CIE L^*a^*b^* coordinates, chroma (C^*) and hue (H^*), relative concentration of myoglobin, oxymyoglobin and metmyoglobin at the meat surface and sensory evaluation of colour were determined 0, 5, 10 and 15 days after packaging. Beef under MAP showed higher lightness (L^*) and hue (H^*) and lower redness (a^*) and chroma (C^*) than beef under vacuum. Colour of beef under MAP was not acceptable after 15 days of storage, due to the high metmyoglobin concentration. Yellowness (b^*) was the indicator of differences due to ageing and differences in colour between breeds were related to L^*, a^* and H^* values. Packaging conditions had a greater effect on beef colour than breed, but breed differences might change with packaging atmosphere. Both packaging and breed are major factors in packaged beef quality.     

Tyramine production of technological important strains of <Emphasis Type="Italic">Lactobacillus</Emphasis>, <Emphasis Type="Italic">Lactococcus</Emphasis> and <Emphasis Type="Italic">Streptococcus</Emphasis>

The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39 strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended.     

Exposure assessment of <Emphasis Type="Italic">Staphylococcus aureus</Emphasis> in <Emphasis Type="Italic">Kimbab</Emphasis>, a ready-to-eat Korean food

The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel® program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30°C. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at 30°C. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10°C during preparation and distribution and then left at 25°C for 4 hr before consumption. In the worst case scenario, the keeping time at 25°C was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be 6.8×10⁶ CFU/g which is lower than the critical level (7.8×10⁶ CFU/g) for toxin production.     

Storage behaviour of minimally processed pumpkin (Cucurbita maxima) under modified atmosphere packaging conditions

 Minimally processed vegetables in fresh, ready-to-cook form are gaining the confidence of both the trader and the consumer. This has led to a need to develop technology for increasing shelf life while maintaining the microbial, nutritional and sensory quality of minimally processed vegetables. This investigation was carried out on pumpkin in minimally processed form, packed in different polymeric film bags of varying permeabilities, creating an active equilibrium modified atmosphere within the package for the extention of storage life. It was observed that minimally processed pumpkin, which has a high respiratory rate at room temperature (155.7 mg CO₂/kg/h) could be stored for a period of 25 days at 5±2  °C under modified atmosphere packaging conditions with a minimum physiological loss in weight of 0.06% and marginally low changes in biochemical constituents, such as vitamin C, total soluble solids, moisture, carotenoids and titrable acidity, enabling the retention of near-fresh quality. The microbial loads of mesophilic aerobes and coliforms, which were log 5.5 and log 4.3 were less than threshold level. There was no growth of yeasts and moulds or mesophilic spore formers at the end of the storage period. Received: 24 January 2000 / Revised version: 4 April 2000     

Antitumor activities of liposome-incorporated aqueous extracts of <Emphasis Type="Italic">Anodonta </Emphasis><Emphasis Type="Italic">woodiana</Emphasis> (Lea, 1834)

To acquire the effectiveness of oral treatments, aqueous extracts of Anodonta woodiana (HB) were incorporated into liposome and its antitumor activities evaluated in vivo. The HB-loaded liposomes (HBL) were prepared at a mean size of 14.85 μm by reverse-phase evaporation method. Referring to the maximum tolerated doses test, mice with orally administrated HBL, at a 3 g/kg body weight dosage, showed no obvious acute toxic sign. Furthermore, the tumoricidal activities of HBL against C26 murine colon carcinoma, Lewis lung tumor, human QGY hepatic carcinoma and MKN-45 gastric tumor were examined, respectively. In contrast to free HB, HBL possessed remarkable antitumor activity. Simultaneously, the effect of HBL was observed in a dose-dependent manner. For C26 murine colon carcinoma and Lewis lung tumor, the inhibitory ratios of HBL were 54.36 and 51.97% at a dose of 400 mg/kg, respectively. The suppression of tumor growth and the reduction in body weight were more pronounced in human QGY hepatic carcinoma and MKN-45 gastric tumors inoculated mice by treatment of HBL during 30 days. All these promising results implied that liposome-incorporated aqueous extracts of Anodonta woodiana had a more potential application as a natural antitumor and immunomodulator formulation.     

Thermal inactivation kinetics of quality-related enzymes in cauliflower (<Emphasis Type="Italic">Brassica oleracea</Emphasis> var. <Emphasis Type="Italic">botrytis</Emphasis><Emphasis Type="Bold">)</Emphasis>

Thermal inactivation of quality-related enzymes in both cauliflower crude enzyme extracts and fresh tissue samples was studied in temperature range 50–100 °C. For crude enzyme extracts, several parameters, reaction rate constants (k) and activation energy (E _a) as well as decimal reduction time (D) and (z) values, were used to characterize the thermal stability. The rates of inactivation were found to follow first-order inactivation kinetics. Activation energies varied between 101.18 and 208.42 kJ mol⁻¹ with z values of 10.59–24.09 °C. The examined kinetics indicated that lipoxygenase was the most heat resistant followed by peroxidase, polyphenol oxidase, pectin methyl esterase and ascorbic acid oxidase. Furthermore, the obtained results from the blanched fresh tissues indicated that inactivation of lipoxygenase secured disappearing of any other enzyme activities. Therefore, this study recommends using lipoxygenase as an indicator enzyme to optimize the thermal treatments of cauliflower products.     

Molecular diagnostics of Lemon Myrtle (<Emphasis Type="Italic">Backhousia citriodora</Emphasis> versus <Emphasis Type="Italic">Leptospermum citratum</Emphasis>)

‘Lemon Myrtle’ is becoming increasingly popular in Europe both for use in cuisine and phytotherapy. However, this common name covers two completely different species, Backhousia citriodora F. Muell. and Leptospermum citratum Challinor, Cheel & A.R.Penfold. These species differ with respect to secondary compounds and even can cause, if mixed up and applied in high dose, toxic effects. We describe how the two species can be discriminated microscopically making use of differences in the morphology of leaf pavement cells and the relative size of palisade parenchyma. Based on the large subunit of ribulose-1,5-bisphosphate carboxylase oxygenase (rbcL) as molecular marker, the phylogenetic position of the two species within the Myrtaceae could be clarified. This sequence information was used to develop a simple assay to discriminate the two species even in dried and highly fragmented mixtures as typically occurring in commercial samples. This assay utilises the occurrence of single-nucleotide exchanges between those species that produce different fragments when the rbcL amplificates are restricted with Sac II.     

Prevalence,genetic diversity,and antibiotic susceptibility of <Emphasis Type="Italic">Cronobacter</Emphasis> spp. (<Emphasis Type="Italic">Enterobacter sakazakii</Emphasis>) isolated from <Emphasis Type="Italic">Sunshik</Emphasis>, its ingredients and soils

The prevalence, genetic diversity, and antibiotic susceptibility of Cronobacter species (Enterobacter sakazakii) isolated from sunshik products, its ingredients, and root vegetable farm’s soils were investigated to analyze main reservoirs and contaminated sources of Cronobacter spp. Cronobacter spp. was isolated from 9 of 15 sunshik products, 26 of 72 its ingredients, and 2 of 39 soils. The root vegetables such as sweet potato and carrot showed higher contamination rate (70%) than the other sunshik ingredients. All isolates showed 929 bp band amplified from 16S rRNA and resistant to ampicillin, amoxicillin/clavulanic acid, and cefazolin. All isolates showed diverse random-amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) band patterns. However, 3 cases of RAPD banding patterns between clinical strains and isolates from sunshik products and root vegetables (yam, carrot) were related with similarities level of 80%. These studies indicated that root vegetables can be an important contamination source of Cronobacter spp. in sunshik products. Thus, the preparation of root vegetables for manufacturing sunshik products used as a weaning diet was handled with more care than the other sunshik ingredients.