Shelf life extension of whole Norway lobster Nephrops norvegicus using modified atmosphere packaging

Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5 days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200 g retail packs. Our results show that a shelf life extension to 13 days can be achieved when retail packs are stored in MAP at 1 °C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum.     

Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review

In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the technological innovation for the health and wellness of the elderly. Dysphagia or swallowing difficulty is a common problem in the elderly as many changes in swallowing function come with aging. The presence of a strong relationship between swallowing ability, nutritional status, and health outcomes in the elderly leads to the importance of dysphagia management in the population group. Modification of solid food and/or liquid is a mainstay of compensatory intervention for dysphagia patients. In this regard, texture-modified foods are generally provided to reduce risks associated with choking, while thickened liquids are recommended for mitigating risks associated with aspiration. In this review, we discuss thickened liquids and other issues including the importance of their rheological and tribological properties for oropharyngeal dysphagia management in the elderly. The review focuses on both commercial thickeners that are either based on modified starch or xanthan gum and other potential polysaccharide alternatives, which have been documented in the literature in order to help researchers develop or improve the characteristic properties of thickened liquids required for safe swallowing. Furthermore, some research gaps and future perspectives, particularly from the nutrition aspect related to the interaction between thickeners and other food ingredients, are suggested as such interaction may considerably control the rate of nutrient absorption and release within our body.