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Damdam AN, Alzahrani A, Salah L, Salama KN. Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets. Foods 2023; 12:foods12030606. [PMID: 36766135 PMCID: PMC9914655 DOI: 10.3390/foods12030606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/22/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
One-third of the world's food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where microbial contamination causes significant losses throughout the supply chain. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The samples were sterilized using a constant UV-C irradiation dose of 360 J/m2 and stored under a reduced pressure of 40 kPa. A microbiological analysis was conducted daily to examine the microbial contamination, which included counting the colonies of Pseudomonas spp., aerobic bacteria, lactic acid bacteria (LAB), Salmonella, and Escherichia coli, as well as monitoring the increase in pH levels. The results demonstrated a statistically significant difference (p > 0.05) in the aerobic bacteria counts between the storage conditions and storage days in all samples, which is a primary indicator of microbial spoilage. In contrast, the differences varied in the Pseudomonas spp. and LAB counts between the storage conditions and storage days, and there was no significant difference (p < 0.05) in the pH levels between the storage conditions. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%.
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Affiliation(s)
- Asrar Nabil Damdam
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Ashwaq Alzahrani
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Lama Salah
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Kahled Nabil Salama
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Correspondence:
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Serrano J, Orozco JL, García A, Dueñas J, León ML, Herrera Z. Influence of imbibition temperature on the extraction stage of the cane sugar production. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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3
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Pandiselvam R, Singh A, Agriopoulou S, Sachadyn-Król M, Aslam R, Gonçalves Lima CM, Khanashyam AC, Kothakota A, Atakan O, Kumar M, Mathanghi S, Mousavi Khaneghah A. A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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4
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Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma. Foods 2022; 11:foods11152173. [PMID: 35892759 PMCID: PMC9330470 DOI: 10.3390/foods11152173] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 02/07/2023] Open
Abstract
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.
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Singh TP, Raigar RK, Bam J, Paul V. Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk
paneer
under various storage temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Rakesh Kumar Raigar
- Department of Processing and Food Engineering College of Agricultural Engineering and Post Harvest Technology Central Agricultural University Ranipool, Gangtok India
| | - Joken Bam
- ICAR‐National Research Centre on Yak West Kameng India
| | - Vijay Paul
- ICAR‐National Research Centre on Yak West Kameng India
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Li C, Xie Y, Guo Y, Cheng Y, Yu H, Qian H, Yao W. Effects of ozone-microbubble treatment on the removal of residual pesticides and the adsorption mechanism of pesticides onto the apple matrix. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107548] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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7
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Assanti E, Karabagias VK, Karabagias IK, Badeka A, Kontominas MG. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage. Journal of Food Science and Technology 2021; 58:870-883. [PMID: 33678870 DOI: 10.1007/s13197-020-04601-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2020] [Accepted: 06/19/2020] [Indexed: 01/03/2023]
Abstract
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.
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Affiliation(s)
- Eleni Assanti
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Vassilios K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Anastasia Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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Nisar MF, Arshad MS, Yasin M, Khan MK, Afzaal M, Sattar S, Suleria HAR. Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14748] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammad Faisal Nisar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Yasin
- Food Science Division Nuclear Institute for Food and Agriculture, Pakistan Atomic Energy Commission Peshawar Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Saira Sattar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
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Xiong Y, Chen M, Warner RD, Fang Z. Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107018] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. Food Microbiol 2019; 81:40-50. [DOI: 10.1016/j.fm.2018.06.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 05/31/2018] [Accepted: 06/08/2018] [Indexed: 11/15/2022]
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Cano C, Meneses Y, Chaves BD. Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review. J Food Prot 2019; 82:940-947. [PMID: 31091112 DOI: 10.4315/0362-028x.jfp-18-489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Ozone treatment achieved microbial population reductions. Gaseous ozone was most commonly used on poultry parts. Carcasses were treated exclusively with aqueous ozone or ozonated water. Ozone treatment can extend poultry product shelf life without significant quality effects.
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Affiliation(s)
| | - Yulie Meneses
- 1 Department of Food Science and Technology.,2 Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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Ju J, Liao L, Qiao Y, Xiong G, Li D, Wang C, Hu J, Wang L, Wu W, Ding A, Shi L, Li X. The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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