Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough,aw value) conditions

The work presents some results from the evaluation of microbiological (total bacterial count, coliform bacteria, moulds and yeasts) and sensory (shape, odour, colour, taste, consistency, crust, soft inside, etc.) quality and of the aw value and pH during the 90-day storage (interval of 0, 30, 45, 60, 75 and 90 days) under laboratory conditions at 20 +/- 2 degrees C in eight types of the bakery croissant-type product with the nougat cream differing by the type of dough (brioche, croissant), aw value of the cream, and by the presence or absence of sorbic acid in the spirit spray applied onto the surface of products. The above-indicated parameters were examined also in the nougat cream samples (on the zero and 90th day of storage). The chosen quality parameters permitted the level of the durability influence of croissants depending on external (sorbic acid) as well as internal (recipe, aw) conditions to be estimated.     

Kinetics of degradation of sorbic acid in aqueous glycerol solutions

Degradation of sorbic acid in aqueous glycerol solutions at pH 4·0 over the a_w range 0·71–1·00 and the temperature range 40°–60°C was found to follow first-order reaction kinetics and to conform to the Arrhenius equation. Activation energy values obtained were 5·8 kcal mol^?1 and 7·8 kcal mol^?1 for systems at 0·80 a_w with and without added Co⁺⁺, respectively. The rate of sorbic acid degradation was observed to increase with decreasing a_w (i.e. increasing glycerol concentration). The presence of added Co⁺⁺ decreased the rate of sorbic acid breakdown at any particular a_w or temperature. Browning of sorbate solutions during storage was markedly inhibited by Co⁺⁺.     

Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects

The apparent permeability constants for potassium sorbate and sorbic acid through an edible film composed of methylcellulose and palmitic acid (weight ratio 3:1) were evaluated as a function of water activity (a_w) and pH. For films with thickness 55–66 μm, potassium sorbate permeability increased from 2.3 × 10^?10 to 2.0 × 10^?8 (mg/sec cm²)(cm)/(mg/mL) as a_w increased from 0.65 to 0.80. Films were not stable at a_w levels above 0.80. Permeability of the film to sorbic acid at a_w 0.8 decreased from 3.3 × 10^?8 to 9.1 × 10^?10 (mg/sec cm²)(cm)/ (mg/mL) as pH increased from 3 to 7. At pH 3 the undissociated acid was 97.5% and at pH 7 it was 0.4%.     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature

The influence of four heat‐processing regimes and a storage phase on the behaviour of Listeria monocytogenes in ground pork was studied. The effects of pH and water activity (a_w) were also tested. During the heat process phase, a_w, the heat‐processing regime and its interactions with pH or a_w, had a significant effect on the behaviour of L. monocytogenes. During the storage phase, all parameters tested and their interactions had significant effects. Nevertheless, the area in which the growth of L. monocytogenes was observed at the end of the experiment was not influenced by the heat‐processing regime tested. On the contrary, pH, a_w and their interactions had significant effects on Listeria behaviour. The boundary of the growth area delimited by environmental conditions where growth was higher than 1.0 Log CFU g^?1 from those where growth was lower than this limit was correctly predicted by Augustin's model.     

Quality changes during the storage of dehydrated chicken kebab mix

The level of binders (starch, refined wheat flour and milk powder) was optimised with respect to sensory quality of ready‐to‐eat kebab made from a dehydrated mix using the experiment based on the Box–Behnken design. The optimised levels (as % of cooked meat) were 4.5% starch, 9.5% refined wheat flour and 2% milk powder. Dehydrated chicken kebab mix prepared with optimised quantities of binders and spices was packed in metalised polyester pouches, stored at ambient temperature (27 ± 2 °C) for 6 months and sampled periodically for quality evaluation. A gradual decrease (P ≤ 0.05) in pH from 5.8 to 5.5, increases (P ≤ 0.05) in a_w from 0.31% to 0.42%, in moisture from 5.4% to 6.2%, in free fatty acid values from 0.99 to 1.74 as per cent oleic acid and in thiobarbituric acid numbers from 2.9 to 5.3 mg malonaldehyde kg^?1 were observed during storage. Hunter colour a values increased (P ≤ 0.05) from 0.30 to 1.29, whereas changes in Hunter L (51.8–53.4) and in Hunter b (19.0–19.5) values were marginal (P ≥ 0.05) during storage. The chicken kebab mix was microbiologically safe as indicated by low bacterial counts and absence of coliforms throughout the storage period of 6 months. Fried chicken kebabs prepared from mix stored for up to 6 months were acceptable.     

Effects of light exposure on chlorophyll,sugars and vitamin C content of fresh‐cut celery (Apium graveolens var. dulce) petioles

Effects of light exposure (24 μmol m^?2 s^?1) on fresh‐cut celery nutritional quality were evaluated during 8‐day storage at 7 °C using darkness as control. Light exposure preserved 47% chlorophyll a and 48% chlorophyll b contents more than darkness at the end of storage. Sucrose, reducing sugar and glucose contents in light‐stored petioles were 17%, 25% and 67% higher than those in dark‐stored petioles after 8‐day storage, respectively, thus resulting in higher total soluble solids content in light condition. Moreover, l ‐ascorbic acid content increased at 2‐day storage in light condition and was 46% more than in darkness at the end of storage. The fresh weight loss significantly increased in all petioles, and this increase was markedly accelerated by light exposure with a maximum of 1.43% at the end of storage. Dry matter content was induced more by light exposure than by darkness at 2‐day storage.     

Browning reactions during storage of low-moisture Australian sultanas: Further evidence for arginine-mediated Maillard reactions during storage, and some effects of vine-shading and harvest date

Sultana grapevines (Vitis Vinifera L. cv. Sultana syn. Thompson Seedless) were subjected to four shading regimes: 50% shading (1), 25% shading (2), fully exposed‐top of canopy (3) and beneath canopy (4) and harvested early (21 February) and late (13 March) in the 1996/1997 sultana season. Grapes from each of the eight field‐treatment combinations represented a range of maturities (14.4 to 23.50^oBrix). Grape samples from each of the treatments were dipped and dried to 18% moisture, with half of each of the sultana samples further reduced in moisture by sunfinishing on plastic sheets in direct sun. These field treatments resulted in sixteen unique dried sultana bulk samples with a range of initial chemico‐physical properties; a_w (0.481–0.691), skin‐polyphenoloxidase (PPO) activity (4.40–9.05 μmol O₂/g.minute) free arginine in skin tissues (1.0–5.10 mg/g) and protein (16.40–27.18 mg/g). Sultanas were stored at 10^oC and 30^oC in either the presence or absence of oxygen for 10 months, and changes in CIE L*a*b* tristimulus values, hue‐angle (h_ab*) and chroma (C_ab*) were monitored. Significant changes in sultana colour occurred in samples stored at 30^oC, especially in higher a_w non‐sunfinished sultanas. Although browning was more intense in the presence of oxygen, significant browning also occurred in the absence of oxygen. Lower concentrations of 5‐hydroxy methylfurfural, a key marker of Maillard browning in samples stored at 30^oC in the presence of oxygen, indicated that the non‐enzymatic reactions were sensitive to oxygen. Changes in the concentration of trans‐caftaric acid, the main substrate of grape PPO, were also measured during sultana drying. Storage browning (changes in L*, b*, h_ab*, C_ab*)in dried sultanas could be predicted by regression models using pre‐storage a_w, free‐skin arginine or Kjeldahl protein after 10 months' storage between 10^oC and 30^oC. Non‐enzymatic and Maillard‐type reactions (sensitive to both oxygen and a_w), made an important contribution to sultana storage browning. We provide only weak evidence that either shaded (immature) or green fruit was more susceptible to storage browning.     

Water availability and calcium propionate affect fungal population and aflatoxins production in broiler finisher feed during storage

The aim of this study was to investigate the effects of calcium propionate, water activity (a_w) and incubation time on the total fungal count and aflatoxins B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁) and G₂ (AFG₂) production in the broiler finisher feed. The feed was added with calcium propionate (5 g kg^–1), adjusted to 0.85, 0.90 and 0.95 a_w and stored for 28 days at 25°C, analysing for mould growth and aflatoxins production every 7 days. Analysis of variance indicated that all the factors (preservative, a_w and storage time) alone and in combination significantly (p < 0.001) affected the total fungal count and aflatoxins production in the feed. Minimum total fungal counts (1.99 × 10² CFU g^–1) were observed in calcium propionate feed at 0.85 a_w on day 1 and the highest (4.36 × 10⁹ CFUs g^–1) in control sample at 0.95 a_w on day 28 of storage. During the storage period, AFB₁ content in control samples increased from 11.35 to 73.44, from 11.58 to 81.81 and from 11.54 to 102.68 ng g^–1, whereas in preserved feed the content of B₁ increased from 11.47 to 37.83, from 11.54 to 49.07 and from 11.20 to 53.14 ng g^–1 at 0.85, 0.90 and 0.95 a_w, respectively. Similar patterns were noted for AFB₂, AFG₁ and AFG₂ contents. All the aflatoxins readily increased over storage time; however, the increase was much slower in preserved feed that contained a lower amount of available water. This study reveals that calcium propionate addition to poultry litter along with water activity amelioration is an effective tool for controlling mould incidence and aflatoxin production in poultry feed.     

Browning reactions during storage of low-moisture Australian sultanas: Evidence for arginine-mediated Maillard reactions

Browning during storage of low‐moisture dried Vitis Vinifera L. cv. Sultana (Thompson Seedless) grapes was examined in a multifactorial treatment and storage trial. Grapevines were subjected to two different levels of sun exposure, harvested fruit was dipped and subjected to different drying treatments to obtain a range of initial moisture contents (a_w= 0.419–0.558). The storage effects of temperature (10^oC and 30^oC), and the presence of oxygen on colour change (CIE L*a*b* tristimulus values, hue‐angle (h_ab*)) and chroma (C_ab*) over a fourteen‐month period were observed. The most significant changes in colour were measured for samples stored at 30^oC, both aerobically and anaerobically, although the largest changes occurred in the presence of oxygen. Initial a_w had a strong effect on colour changes; higher a_w non‐sunfinished samples underwent more significant browning compared to lower a_w sunfinished controls regardless of their oxygen status. Changes in the concentration of the free‐arginine and free‐proline, the most abundant free amino acids in sultanas, were monitored throughout the storage period. Free arginine decreased significantly at 30^oC in both the absence and presence of oxygen, whereas free proline increased (at both 10^oC and 30^oC), implying that free proline did not play a role in browning reactions at those temperatures. In addition to the decreases in free arginine, the concentration of 5‐hydroxymethyl furfural (5‐HMF), a marker of Maillard browning reactions, increased significantly in samples stored at 30^oC. Significant differences in the concentrations of 5‐HMF under the two oxygen conditions indicated sultana Maillard reactions, and possibly other non‐enzymatic browning processes, were oxygen sensitive.     

Effect of biodegradable film (lyophilised alga Fucus spiralis and sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis)

The effect of replacing the on‐board currently employed polyethylene film by a novel type of environmentally friendly packaging was studied. For it, a polylactic acid (PLA) biodegradable film including lyophilised alga Fucus spiralis and sorbic acid was applied during megrim (Lepidorhombus whiffiagonis) refrigeration and its effect on fish quality loss was evaluated. Thus, sensory assessment showed that samples wrapped up with PLA film including 8% alga and 1% sorbic acid were still acceptable on day 11, while control fish specimens (kept under polyethylene film) were rejected at that time. Under such biodegradable film condition, a preservative effect was also implied according to chemical indices assessment related to microbial activity (trimethylamine–N) and lipid oxidation development (peroxide and fluorescent compounds formation); additionally, lower mean numbers for different microbiological groups (aerobes, Enterobacteriaceae and psychrotrophs) were detected. This result provides a promising replacement strategy to enhance refrigerated fish quality and reduce the waste material content.     

Almond Nutmeat Moisture and Water Activity and its Influence on Fungal Flora and Seed Composition

Higher moisture in almonds, a possible result of rain during harvest, was studied. Water activity (a_w) was positively correlated with moisture, increased reducing sugar and free fatty acid, and negatively correlated with total fat of almond kernels. These parameters indicate increased metabolism in the moist kernel and may be the cause of “concealed damage” a defect evidenced by brown centers in heated almonds. An almond water sorption isotherm has been developed and compared to mathematical equations. Fungal growth occurred at a_w 0.75 and above. Time for visible growth development was related to a_w and moisture. Fungal growth on the kernel depended upon a_w and time. Static flora did not change at a_w 0.70 and below. Aspergillus glaucus group was most frequently isolated at a_w 0.75–0.80 and other storage fungi more frequently as the a_w increased to 0.9. A. niger was the most frequent isolate.     

Moisture sorption and the applicability of the Brunauer-Emmet-Teller (BET) equation for blanched and unblanched mushrooms

Moisture sorption isotherms of blanched and unblanched mushrooms over 0.11–0.75 a_w were determined at 27°C and 37°C by using the static gravimetric method. Adsorption and desorption behaviors of blanched and unblanched mushrooms were compared. The unblanched material adsorbed more water than that of the blanched. In desorption isotherms, the equilibrium moisture contents of the unblanched material were found to be higher than those of the blanched throughout the entire a_w range. The BET equation was tested to fit the experimental moisture sorption data over the 0.11–0.43 a_w, 0.11–0.55 a_w, 0.11–0.64 a_w, and 0.11–0.75 a_w. Nonlinear regression analysis was used for the determination of the parameters in the equation. The quality of the fit of the BET model over each a_w range was judged from the value of the relative percent root mean square (% RMS). The moisture sorption behavior over 0.11–0.43 a_w of mushrooms has indicated that the BET equation is applicable generally up to 0.43 a_w. Monolayer moisture contents and C constants in the BET equation obtained for each a_w interval were reported. The water activities corresponding to the monolayer values have been determined and discussed related to mushroom storage. The net isosteric heats of adsorption and desorption were estimated from equilibrium sorption data, using the integrated form of the Clausius-Clapeyron equation. The heats of adsorption/desorption decreased with increase in moisture content and approached to a constant value. It was concluded that moisture adsorption/desorption occurred by physical mechanisms at high moisture contents, but at low moisture contents, besides physical adsorption, chemisorption was also observed.     

Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging

Abstract: Meatballs were prepared by mixing ground beef and spices and inoculated with E. coli O157:H7, L. monocytogenes, and S. enteritidis before packaged in modified atmosphere (3% O₂+ 50% CO₂+ 47% N₂) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10⁶ CFU/g) S. enteritidis and L. monocytogenes cells in the samples. The inoculated (approximately 10⁶ CFU/g) E. coli O157:H7 cells were totally inactivated by 1.5 kGy irradiation. D¹⁰‐values for E. coli O157:H7, S. enteritidis, and L. monocytogenes were 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2‐thiobarbituric acid‐reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation‐induced quality degradations during 21‐d storage. Thus, combining irradiation (3 kGy) and MAP (3% O₂+ 50% CO₂+ 47% N₂) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21‐d refrigerated storage. Practical Application: Combined use of gamma irradiation and modified atmosphere packaging (MAP) can maintain quality and safety of seasoned ground beef (meatball). Seasoned ground beef can be irradiated at 3 kGy and packaged in MAP with 3% O₂+ 50% CO₂+ 47% N₂ gas mixture in a high barrier packaging materials. These treatments can significantly decrease risk due to potential pathogens including E. coli O157:H7, L. monocytogenes, and S. enteritidis in the product. The MAP would reduce the undesirable effects of irradiation on quality, and extend the shelf life of the product for up to 21 d at 3 °C.     

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

The influence of different ultraviolet (UV‐C) doses (0.103 and 0.305 J/cm²) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV‐C treatment increased (P < 0.05) a^* values and protein oxidation in a dose‐dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L^* values and lipid oxidation were not influenced (P > 0.05) by UV‐C light. Fillets treated with a low UV‐C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV‐C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.     

Efficacy of propionates and benzoates on the control of growth of Eurotium species in bakery products with near neutral pH

The effects of propionic acid, sodium propionate and benzoic acid on growth of various Eurotium isolates when added to a bakery product analogue were tested under various environmental conditions. The water activity of the products was adjusted to values in the range of 0.75–0.90 a_w, and storage temperatures were in the range of 15–30 °C. Propionates were added in concentrations ranging from 0.5 to 5 g kg^?1, while benzoic acid was added in the range of 0.25–1 g kg^?1. It was observed that 0.25 and 0.5 g kg^?1 concentrations sometimes enhanced isolate growth. When using sodium propionate, the highest concentration, 5 g kg^?1, completely inhibited growth under all conditions except for 0.85–0.90 a_w at 25–30 °C, while propionic acid completely prevented fungal spoilage regardless of the abiotic conditions assayed. On the other hand, benzoic acid at a given concentration had a wider effectiveness, thus used at 1 g kg^?1 concentration prevented growth under all conditions except for 0.90 a_w and 25–30 °C. It was concluded that trying to reduce the applied concentrations of these weak acid preservatives would be counterproductive and that, except for propionic acid, even at the higher permitted concentrations their use is not suitable for these near neutral pH products when their water activity is high (0.90 a_w). Copyright © 2004 Society of Chemical Industry     

Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition

Abstract: Anthocyanins, natural plant pigments in the flavonoid group, are responsible for the red color and some of the nutraceutical benefits of raspberries. This study explores anthocyanin degradation in frozen and freeze‐dried raspberries during storage in relation to glass transition temperatures. Frozen raspberries were stored at ?80, ?35, and ?20 °C, while freeze‐dried raspberries were stored at selected water activity (a_w) values ranging from 0.05 to 0.75 at room temperature (23 °C) for more than a year. The characteristic glass transition temperatures (T′_g) of raspberries with high water content and glass transition temperature (T_g) of raspberries with small water content were determined using a differential scanning calorimeter. The pH differential method was used to determine the quantity of anthocyanins in frozen and freeze‐dried raspberries at selected time intervals. The total anthocyanins in raspberries fluctuated during 378 d of storage at ?20 and ?35, and ?80 °C. Anthocyanin degradation in freeze‐dried raspberries ranged from 27% to 32% and 78% to 89% at a_w values of 0.05 to 0.07 and 0.11 to 0.43, respectively, after 1 y. Anthocyanins were not detectable in freeze‐dried raspberries stored at a_w values of 0.53 to 0.75 after 270 d. First order and Weibull equations were used to fit the anthocyanin degradation in freeze‐dried raspberries. The 1^st‐order rate constant (k) of anthocyanin degradation ranged from 0.003 to 0.023 days^?1 at the selected water activities. Significant anthocyanin degradation occurred in both the glassy and rubbery states of freeze‐dried raspberries during long‐term storage. However, the rate of anthocyanin degradation in freeze‐dried raspberries stored in the glassy state was significantly smaller than the rate of anthocyanin degradation in the rubbery state.     

Moisture adsorption behavior of banana flours (Musa paradisiaca) unmodified and modified by acid‐treatment

The moisture sorption isotherms of untreated banana flour (UBF) and acid treated banana flours (ATBFs) were determined using the static gravimetric method of saturated salt solutions at temperatures of 30°C. The range of water activities (a_w) was calculated to be between 0.14 and 0.97. The equilibrium moisture content absorption data were fitted to four sorption models that differ in the information that can be obtained from each one: Brunauer‐Emmett‐Teller equation (BET), Guggenheim, Anderson and de Boer (GAB), Smith, and Iglesias‐Chirife. Monolayer moisture content (X₀) for UBF and ATBFs were found in the range of 4.06–5.47 (BET model) and 3.87–5.88 (GAB model). The GAB model was found to be the most suitable model to describe the isothermal water sorption of UBF and ATBFs in the intervals proposed of a_w. The X₀ values of both models (BET and GAB) increase with increasing a_w. The Banana flour treated for 11 days (ATBF₃) presents the highest value of X₀ compared with all samples. This result suggests that mechanism of adsorption of water and molecular structure in ATBFs was affected, attributed to changes in morphology and crystallinity of the samples with treatment.     

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e‐beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [ TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met‐myoglobin, L^*, a^*, and b^* showed significant differences with respect to different doses and storage intervals; a^* and b^* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy‐treated smoked meat at 40 d and the lowest was reported in 0 kGy‐treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e‐nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e‐beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.     

Death rates of Salmonellae in fishmeals with different water activities. I. During storage

Fishmeals with different moisture contents, having water activities (a_w) ranging from 0.34 to 0.71, were infected with strains of Salmonella oranienburg or S. senftenberg and were stored at 15, 20 and 30°c, packed in nitrogen or air. The initial death rates (calculated over storage periods of 70 days) were not appreciably influenced by reduction of a_w from 0.71 to 0.54. Further reduction of a_w to 0.34 caused a decrease of the initial death rate, in particular in meals stored at 15 or 20°c. As compared with fishmeals packed in air, meals packed in nitrogen showed a decrease of initial death rates, especially in meals with the lowest a_w and stored at 15 and 20°c. Death rates calculated over longer storage periods were smaller than initial death rates, in particular in meals with a_w 0.54 stored at 15 and 20°c and meals with a_w 0.34 stored at 15, 20 and 30°c. Pelletisation of meals with a_w 0.72-0.74 caused a 10²-10³-fold reduction of initial Salmonella counts. The death rates of salmonellae which survived the pelletisation treatments were of about the same order as found for the initial death rates of salmonellae in non-pelletised meals with about the same a_w.