Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1°C)

To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level could be incorporated in enrobed buffalo meat cutlets to enhance their quality. Addition of 1% egg white powder improved the quality of EBMC compared to control, while a 3% level had adverse effect on the sensory attributes despite giving higher product yield and lower shrinkage. Cutlets with refined wheat flour had significantly higher protein and fat contents. It had also higher acceptability followed by corn flour, potato starch and tapioca flour. TBARS of enrobed samples remained lower than controls throughout the storage period. Mesophilic count remained below log3cfu/g for both samples during storage. Uncoated products and enrobed products were acceptable up to 10th and 15th day, respectively. Enrobing of buffalo meat cutlets improved their acceptability and shelf life under refrigeration storage.     

Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C)

The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured buffalo meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4±1°C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log(10)3.09 and 3.44cfu/g, log(10)2.23 and 2.11cfu/g, log(10)1.30 and 1.30cfu/g for emulsion and restructured buffalo meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo meat nuggets were acceptable for at least 20 days in cold storage (4±1°C) under aerobic conditions in polypropylene bags.     

Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition

The effect of batch pulsed light (PL) irradiation (3000 J cm⁻²) on the shelf-life of the beverage blend comprising apple ber (Indian jujube), carambola (star fruit), and black table grapes was investigated. The equivalent thermally treated beverage (90 °C|5 min) exhibited greater stability from microbial and enzymatic spoilage but retained 27% less antioxidants and 14% less vitamin C than PL-treated juice. Thermally and PL-treated blends possessed sensory scores of 5.8 and 7.2, respectively. The beverage's microbial shelf-life (population ≤ 6-log₁₀ cfu/mL) was extended to 45 days at 4 °C after the PL treatment. The PL exposure did not alter the pH and soluble solids during storage. The PL-treated juice, after 45 days, was placed on par with the freshly prepared juice by the sensory panel. The PL-treated juice preserved 61% more antioxidants, 38.8% more phenolics, and 68.2% more vitamin C than the thermally pasteurized beverage after 45 days of refrigerated storage.Industrial relevanceWhile the fruit processing industry demands microbial safety and enzymatic stability, today's consumer demands juices of high nutritional quality. This study utilizes under-explored fruits like apple ber (Indian jujube) and carambola (star fruit) to make a shelf-stable mixed fruit beverage. This study will help the industry understand the potential of PL treatment in accomplishing microbial safety, enzymatic stability, and nutritional quality, along with the utilization of under-explored fruits.     

Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage

The effects of high intensity pulsed electric fields (HIPEF) (35 kV/cm with 4 μs bipolar pulses at 200 Hz for 800 or 1400 μs) or thermal (90 °C, 60 s) treatments over phenolic and carotenoid compounds of a fruit juice–soymilk (FJ–SM) beverage stored at 4 °C were evaluated and compared, having the untreated beverage as a reference. Coumaric acid, narirutin and hesperidin were the most abundant phenolic compounds in the FJ–SM beverage, while the main carotenoids were lutein, zeaxanthin and β-carotene. Immediately after HIPEF or heat processing, hesperidin content of the beverage showed a huge rise, resulting in a significant increase on the total phenolic concentration. Regarding carotenoid concentration, HIPEF or thermal treatment lead to a significant decrease; lutein, zeaxanthin and β-cryptoxanthin being the most affected compounds. In contrast, the content of some individual phenolics and carotenoids increased with time, while others tended to decrease or remained with no significant changes with regards to their initial values. Total phenolic concentration seemed to be highly stable during storage; while, total carotenoid content gradually diminished, irrespectively of the treatment applied. Overall, the changes observed in HIPEF treated FJ–SM beverage were less than those in the heat processed one. Hence, HIPEF is a feasible technology to obtain FJ–SM beverages with extended shelf-life and a similar profile of antioxidant compounds to freshly made beverages.     

Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

The quality of smoked and marinated anchovy was investigated in terms of sensory, chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), fatty acids, free fatty acids (FFA), and pH] and microbiological parameters (total aerobic count (TVC), coliform, Escherichia coli, Salmonella, Staphylococcus aureus) during 7 months of storage. The results of sensory analyses showed that the total appearance, odor-taste, and texture scores decreased gradually during storage period. The results of the chemical analyses also correlated well with the sensory analyses apart from TVBN value. TBA significantly increased (p<0.05) from 1.9 to 4.25 MA/kg after the storage of 6 month. Peroxide value (POV) showed significant fluctuations (p<0.05) during the storage period. Initial TVC of 3.8 log CFU/g increased to 6.2 log CFU/g at the end of storage period. According to results obtained from sensory, chemical, and microbiological analyses, shelf life of this product was about 6 month.     

Survival of human norovirus surrogates in milk, orange, and pomegranate juice, and juice blends at refrigeration (4 °C)

Fresh fruits, juices, and beverages have been implicated in human noroviral and hepatitis A virus outbreaks. The purpose of this study was to determine the survival of human norovirus surrogates (murine norovirus, MNV-1; feline calicivirus, FCV-F9; and bacteriophage MS2) in juices (orange and pomegranate juices), juice blends (pomegranate and orange juice) and milk over 0, 1, 2, 7, 14, and 21 days at refrigeration (4 °C). Juices, juice blends, and milk were inoculated with each virus over 21 days, serially diluted in cell culture media, and plaque assayed. MNV-1 showed no reduction in titer after 21 days in orange juice and milk, but moderate reduction (1.4 log) in pomegranate juice from a titer of 5 log(10) PFU/ml. However, MNV-1 was completely reduced after 7 days in the orange and pomegranate juice blend. FCV-F9 from a titer of 6 log(10) PFU/ml was completely reduced after 14 days in orange as well as pomegranate juice and by ～ 3 logs after 21 days in milk at 4 °C. Interestingly, FCV-F9 was completely reduced after 1 day in the orange and pomegranate juice blend at 4 °C. MS2 was reduced by ～ 1.28 log after 21 days in orange juice from a titer of 6 log(10) PFU/ml, and <1 log after 21 days in milk or pomegranate juice, with juice blends showing minimal reduction (<1 log) after 21 days at 4 °C. These results show the survival pattern of noroviruses that aid in the transmission of foodborne viral outbreaks. The data obtained can be used in quantitative viral risk assessment studies and to develop improved measures to prevent virus survival towards controlling outbreaks.     

Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C

The influence of 3% sorbitol, 3% sodium lactate and 100 mg/kg nisin on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C was studied. Growth of microbiological populations (aerobe, anaerobe, lactic acid bacteria, leuconostocs) and slime formation on the sausage were not retarded during storage by addition of nisin. Sorbitol lowered the initial water activity of the sausage, however, microbiological spoilage accompanied with pH decline, increase in volatile basic nitrogen compounds and a sour odour defect were observed after 10 days storage. Sodium lactate was bacteriostatic as it inhibited microbial as well as chemical changes during storage so that the shelf life was 25 days at 20°C. The dextran content of the vacuum packaged Chinese-style sausage indicated the spoilage 2-3 days earlier than that seen by other chemical assays or sensory evaluation.     

Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks

 Selected microbial counts (total viable microbiota, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae), biochemical parameters [pH, total volatile nitrogen, nucleotide breakdown products, non-volatile amines, d(–) and l(+)-lactic acids and short-chain fatty acids] and sensory attributes (colour and odour) of refrigerated (2  °C) salmon (Salmo salar) steaks stored under CO₂-enriched [CO₂/air (20/80, v/v), CO₂/air (40/60, v/v)] and air atmospheres were determined. When compared with air, sensory results showed shelf-life extension of 6 days and 15 days for 20% and 40% CO₂-enriched atmospheres, respectively. Microbial and biochemical results also revealed that the 40% CO₂-enriched atmosphere was the most effective packaging type for refrigerated salmon. Received: 22 April 1999     

Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions

The viscosity and solubility of β-glucan in muffins have been shown to be reduced by certain storage conditions, though the effect of storage on bread fortified with barley β-glucan concentrate has not been investigated. Therefore, this study investigated the effect of storage temperature and time (23 °C for 1, 4, and 7 d, 4 °C for 4, 7, and 14 d, and -20 °C for 1, 2, 4, and 8 wk) on the solubility and viscosity of β-glucan upon incorporation into bread at levels corresponding to 0 or 1.5 g β-glucan/serving, with or without vital gluten addition. The firmness and moisture content of bread following each storage treatment were also evaluated. The highest moisture and lowest firmness values were found in fresh bread, though these parameters were still maintained at appreciable levels upon room temperature storage of the 1.5 g β-glucan/serving bread with added gluten and at either room temperature or frozen storage for the 1.5 g β-glucan/serving bread for 4 d. If it is desirable to store bread for 7 d or more, frozen storage should be utilized in order to best maintain bread moisture and firmness levels. It is recommended that β-glucan-fortified bread be consumed fresh for greatest β-glucan solubility and viscosity, though β-glucan solubility of approximately 40% is still achievable upon frozen storage of the bread for up to 2 wk. It is still unclear, however, as to what extent of reductions in the solubility and viscosity of β-glucan would lower its physiological effectiveness. PRACTICAL APPLICATION: Previous research has demonstrated that solubility and thus viscosity of β-glucan, which is an important property associated with its health benefits can be impacted by different storage conditions applied to some bakery products, like muffins. This study demonstrates the extent of changes in the solubility and viscosity of β-glucan incorporated into bread. Therefore, storage time and temperature should be optimized to minimize changes in β-glucan for maintaining its efficacy for its health benefits.     

The effects of nanoemulsions based on citrus essential oils (orange,mandarin, grapefruit,and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 ± 2°C

This study investigated the antioxidant and antimicrobial effects of nanoemulsions of orange, grapefruit, mandarin, and lemon essential oils on rainbow trout fillets stored at 4 ± 2°C in refrigerator. The results demonstrated that the shelf life of the rainbow trout fillets was determined as 10 days for the control group, 12 days for the tween 80 (surfactant), 14 days for orange and lemon treatment groups, and 16 days for mandarin and grapefruit groups. Nanoemulsions based on essential oils removed the fishy odor and had a positive effect on organoleptic quality. The use of citrus essential oil-based nanoemulsions decreased the values of biochemical parameters and slowed the growth of bacteria compared to the control group. Among all treatment groups, only the control group exceeded the TVB-N limit value on the 12th day of storage. PV and FFA values in fillets treated with mandarin and grapefruit nanoemulsions developed more slowly during the storage period. In addition, the lowest bacteria counts were found in the mandarin and grapefruit treatment groups. It can be concluded that especially mandarin and grapefruit EOs in all citrus essential oils can be recommended for preparing nanoemulsions in the preservation of rainbow trout fillets.     

Effect of low temperatures (-18 to +5°C) on the texture of beef lean

The textural properties of beef over the temperature range −18 to +5 °C were measured using Warner Bratzler (WB) and tensile techniques. In addition, the effects of rapid radio frequency (RF) tempering and slower conventional air tempering on texture were compared. Temperature showed a significant effect (P < 0.05) on WB and tensile shear force, with higher values obtained at temperatures on or below −5 °C. Work to fracture values showed two peaks at −15 and −3 °C. Sample thickness and muscle fibre direction were also important factors affecting shear force, with samples cut across fibres showing higher values. Tempering method showed no effect (P ? 0.05) on the textural properties measured. In light of the rapid nature of RF tempering, these findings will be of interest to the meat industry.     

Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C

The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against five foodborne pathogenic bacteria based on microdilution and disk diffusion methods. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated during 12 days of storage at refrigeration temperature. The results showed that Staphylococcus aureus and Escherichia coli were the most sensitive and the most resistant bacteria with a minimum inhibitory concentration of 0.125 and 1 mg/ml, as well as inhibition zones of 15.66 and 11.66 mm, respectively. Regarding the antimicrobial effect of EEO on the microbial profile and inoculated L. monocytogenes, treating with 0.4% EEO caused a significant decrease in the studied microorganisms when compared to the control group (p < 0.05). In addition, considering the sensory evaluation, the best scores were observed for the samples treated with 0.2% and 0.4% EEO. However, none of the groups obtained acceptable scores until the final day of storage except for the color attribute. In general, sensory evaluation and its correlation with microbial counting indicated that the treatment with 0.4% EEO was able to preserve the microbial quality of the minced fish at refrigeration temperature without any undesirable sensory effects.