The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4 °C were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), peroxide value (PV) and free fatty acids (FFA)] and microbiological analyses [total viable count (TVC)]. Fish meat was divided into three groups; the control (C) without rosemary extract, the second group with 0.4% rosemary extracts (Group A) and the third with 0.8% rosemary extracts (Group B). Results showed that the TVB‐N level did not exceed acceptability limit (30–35 mg 100 g^?1) for all groups. TBA value for the control significantly increased from 1.47 to 4.80 MA kg^?1 whereas it slightly increased in treatment groups as the storage time increased. Significantly higher PV and FFA (P < 0.05) were obtained from the control group. Rosemary extract, in combination with vacuum pack was effective in controlling the growth of bacteria and biochemical indices.     

Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

The rheological properties of salep drink sweetened with different honeys were measured using a controlled-stress rheometer. Mixture design experiments were used to study the effect of interactions among pine, flower and highland honeys on the rheological properties of salep-honey drink mixture (SHDM) samples. In addition, product optimization was carried out using the ridge analysis to determine the optimum mixture proportions based on sensory properties of SHDM samples. Flower honey was the component showing the highest effect on the consistency coefficient values of SHDM samples. The preference of panelists was more prominent for the SHDM samples including the higher concentrations of highland honey with respect to odour and overall preference parameters. Optimum values of pine, flower and highland honeys in the mixture were found to be 0–85%, 0–40% and 15–100%, respectively, with respect to sensory properties. In addition, ridge analysis results revealed that the SHDM should include 65% highland honey, 35% pine honey and no flower honey to obtain the maximum overall preference score (7.24). The consistency coefficient and flow behavior index values of the sample to get maximum overall preference score (7.24) were predicted to be 3.650 Pa sⁿ and 0.435, respectively.     

Column solid‐phase extraction of sunset yellow and spectrophotometric determination of its use in powdered beverage and confectionery products

A new and simple solid‐phase extraction method for the determination of trace levels of sunset yellow has been developed on Diaion HP 2MG column system. The adsorbed sunset yellow on the resin was eluted with 3 mL of methanol and determined by UV–Vis spectrophotometry at 484 nm. Various experimental parameters such as pH, amount of sunset yellow, flow rates of sample and eluent solutions, resin amount, sample volumes, etc. were investigated. The influences of some alkali, alkali earth and transition metals on the recoveries of sunset yellow were investigated. The recovery values for sunset yellow were higher than 95%. Preconcentration factor was found as 150. The detection limit (three sigma) of the reagent blank for sunset yellow was 5.2 μg L^?1. The relative standard deviations (RSD) of the procedure were found as 3.9%. The validation of the presented procedure was performed by the method of standard addition. The procedure was successfully applied to the determination of trace levels of sunset yellow in powdered beverage and confectionery products.     

Chemical and microbiological status and volatile profiles of mouldy Civil cheese,a Turkish mould‐ripened variety

The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty‐one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH, 6.2% for fat‐in‐dry matter, 51.8% for moisture and 15.3% for water‐soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy Civil cheese has similar pH values and moisture contents when compared with blue‐type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.     

Simultaneous Determination of 18 Bioactive Compounds in Italian Bitter Liqueurs by Reversed-Phase High-Performance Liquid Chromatography–Diode Array Detection

A simple, fast and accurate method has been developed to simultaneously determine 18 bioactive compounds in Italian bitter liqueurs containing gentian, cinchona, cinnamon, rhubarb, clove, star anise or orange, by reversed-phase high-performance liquid chromatography (RP-HPLC) coupled with diode array detection (DAD). HPLC analysis was performed with a C18 column using methanol and aqueous phosphoric acid (pH 2.5) as mobile phase. Selected wavelengths, i.e. 210, 232, 275, 285, 291, 310 and 368 nm, were used for quantification of compounds. The column temperature was controlled at 30 °C. The correlation coefficients (R ²) of the calibration curves of the analysed compounds were ≥0.9999 in a relatively wide concentration range (0.5–50 μg/ml). The proposed method proved successful in simultaneously analysing 18 bitter liqueurs produced in Italy. The concentration of the most important bitter principles, gentiopicroside, amarogentin, quinine and naringin, ranged as follows: 1.17–299.20, 0.25–32.24, 1.44–6.93 and 0.28–39.99 μg/ml, respectively.     

Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing

Three Listeria monocytogenes strains (Scott A, OSY-8578, and OSY-328) that differ considerably in barotolerance were grown to stationary phase and suspended individually in phosphate buffer (pH 7.0). Twelve phenolic compounds, including commercially used food additives, were screened for the ability to sensitize L. monocytogenes to high-pressure processing (HPP). Each L. monocytogenes strain was exposed to each of the 12 phenolic compounds (100 ppm each) for 60 min; this was followed by a pressure treatment at 400 MPa for 5 min. Six phenolic compounds increased the efficacy of HPP against L. monocytogenes but tert-butylhydroquinone (TBHQ) was the most effective. The additives alone at 100 ppm were not lethal for L. monocytogenes. Subsequently, the three L. monocytogenes strains were exposed to TBHQ before or after pressure treatments at 400 or 500 MPa for 5 min. When TBHQ was added after the pressure treatment, the combined treatment was more lethal than was pressure alone. However, the lethality attributable to TBHQ was greater when the additive was applied before rather than after pressure treatment. The inactivation kinetics of the L. monocytogenes strains at 300, 500, and 700 MPa, in the presence or absence of TBHQ, was investigated. All survivor plots showed non-linear inactivation kinetics, but tailing behavior was most pronounced when HPP was used alone. Combinations of TBHQ and HPP eliminated tailing behavior when survivors were monitored by direct plating or an enrichment procedure. Pressure and phenolic additives are apparently a potent bactericidal combination against L. monocytogenes.