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Chanioti S, Giannoglou M, Stergiou P, Passaras D, Dimitrakellis P, Kokkoris G, Gogolides E, Katsaros G. Cold-atmospheric-plasma activated-ice as a cooling medium with antimicrobial properties: Case study on fish fillet preservation. Food Res Int 2023; 167:112639. [PMID: 37087232 DOI: 10.1016/j.foodres.2023.112639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
The efficacy and applicability of Plasma Activated Ice (PAI) -produced by cold atmospheric plasma (CAP) technology- on microorganisms and quality characteristics of perishable fresh sea bream (Sparus aurata) fillets, were evaluated. The changes in microbiological load and quality characteristics of fish fillets were investigated during storage with ice from deionized water (Control), PAI and ice from artificially produced water (Artificial) of H2O2 concentrations equal to those of PAI. Fresh sea bream fillets were packed under ice flakes (produced from PAI or Artificial or Control) on layers (as typically done in the relevant industry) and stored at 0.5 °C for 27 days. PAI application inhibited significantly the growth of microbial load of the fillets resulting in reduced growth rates while simultaneously significantly retarded the quality deterioration compared to the other disinfectant media. The use of PAI (with 10 mg/L H2O2) led to a 11-day and 6-day extension, i.e., 2-fold and a ∼ 1.5-fold extension, of the fillets shelf-life compared to the samples treated with Control and Artificial ice, respectively. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage (or/and transportation), by validating its antimicrobial properties and cooling capacity.
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Affiliation(s)
- Sofia Chanioti
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece
| | - Marianna Giannoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece
| | - Panagiota Stergiou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece
| | - Dimitris Passaras
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - Panagiotis Dimitrakellis
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - George Kokkoris
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - Evangelos Gogolides
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - George Katsaros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece.
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2
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Andrewes P. Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science? Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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3
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Abdel-Naeem HH, Sallam KI, Malak NM. Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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RABÊLO CA, RICARDO M, PORFÍRIO JA, PIMENTEL TC, NASCIMENTO JDS, COSTA LEDO. Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.68420] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Marina RICARDO
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
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5
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Miyaji K, Kuwano Y, Murakami Y, Hirata S, Imayoshi Y, Maruyama H, Koizumi R, Inoue H, Azuma N. Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk. Biosci Biotechnol Biochem 2021; 85:391-400. [PMID: 33604625 DOI: 10.1093/bbb/zbaa018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 08/17/2020] [Indexed: 11/14/2022]
Abstract
Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.
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Affiliation(s)
- Kazuhiro Miyaji
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Yasuyuki Kuwano
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | | | | | | | - Hiroshi Maruyama
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Reiko Koizumi
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Hajime Inoue
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Norihiro Azuma
- Department of Applied Biochemistry, Faculty of Agriculture, Utsunomiya University, Utsunomiya, 321-8505, Japan
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6
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Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp ( Parapenaeus longirostris) during the Shelf-Life. Foods 2020; 9:E1647. [PMID: 33187361 PMCID: PMC7696022 DOI: 10.3390/foods9111647] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
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Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
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7
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Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102435] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Venkatachalam K, Lekjing S. A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Adv 2020; 10:17777-17786. [PMID: 35515609 PMCID: PMC9053596 DOI: 10.1039/d0ra02986f] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Accepted: 04/29/2020] [Indexed: 11/21/2022] Open
Abstract
This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and these were tested for physicochemical, microbiological and sensory qualities for 15 days (3 days per interval) on samples in cold storage (4 ± 2 °C). Overall, the results showed that the lightness (L* value) (53.47 to 67.58), yellowness (b* value) (1.32 to 2.88), pH (5.31 to 7.98), metmyoglobin (MetMb) content (54.10 to 63.36%), free fatty acid (FFA) (0.67 to 3.17%), peroxide value (PV) (0.80 to 3.67 milliequivalent/100 g), thiobarbituric acid reactive substances (TBARS) (0.69 to 3.27 mg MDA per kg), total viable count (TVC) (2.97 to 7.63 log CFU g-1), psychotrophic bacteria count (psychrotrophs) (2.94 to 6.59 log CFU g-1), Enterobacteriaceae (2.59 to 6.57 log CFU g-1), lactic acid bacteria (LAB) (2.53 to 6.81 log CFU g-1) and sensory scores (red non-discolored part (1 to 4.70), discoloration (1 to 4.40) and off-odor (1 to 5.00)) were gradually increased during storage and whereas redness (a* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. However, the quality changes were minimal in the pork patties treated with CS-CO-NI. Based on sensory and microbiological evaluations, the shelf life of treated pork patties was 6 days for control, 9 days for CS and CS-NI, and 12 days for CS-CO and CS-CO-NI.
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Affiliation(s)
- Karthikeyan Venkatachalam
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University Surat Thani Campus, Makhamtia, Muang Surat Thani 84000 Thailand
| | - Somwang Lekjing
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University Surat Thani Campus, Makhamtia, Muang Surat Thani 84000 Thailand
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9
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Xu Y, Yin Y, Li T, Zhao H, Li X, Li J, Sun T. Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets. J Food Sci 2020; 85:1037-1044. [PMID: 32175601 DOI: 10.1111/1750-3841.14980] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/10/2019] [Accepted: 10/28/2019] [Indexed: 01/26/2023]
Abstract
Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S. putrefaciens and P. fluorescens, and lowered TVC values. Meanwhile, LYS combined with CA significantly retarded the increases of TBA value, TVB-N, K-value, and TCA-soluble peptide content compared to the control. Furthermore, the combined treatment also effectively maintained the texture properties of flounder fillets during the storage period. The efficiency was better than that of LYS or CA treatment alone. Thus, LYS combined with CA is promising in olive flounder shelf life extension.
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Affiliation(s)
- Yongxia Xu
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Yiming Yin
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Tao Li
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Honglei Zhao
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Xuepeng Li
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Jianrong Li
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Tong Sun
- Authors are with Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
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10
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Zouelm F, Abhari K, Hosseini H, Khani M. The Effects of Cold Plasma Application on Quality and Chemical Spoilage of Pacific White Shrimp (Litopenaeus vannamei) during Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1627452] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Fatemeh Zouelm
- Faculty of Medical Sciences and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Khadijeh Abhari
- Department of Food Sciences & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Sciences & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohamadreza Khani
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
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11
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Sae-leaw T, Benjakul S. Prevention of quality loss and melanosis of Pacific white shrimp by cashew leaf extracts. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.014] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Kalem IK, Bhat ZF, Kumar S, Wang L, Mudiyanselage RJ, Bhat HF. Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13774] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Insha K. Kalem
- Division of Livestock Products Technology, F.V.Sc; SKUAST-J; Jammu India
| | - Z. F. Bhat
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln University; Lincoln New Zealand
| | - Sunil Kumar
- Division of Livestock Products Technology, F.V.Sc; SKUAST-J; Jammu India
| | - Liwen Wang
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln University; Lincoln New Zealand
| | - Reshan J. Mudiyanselage
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln University; Lincoln New Zealand
| | - Hina F. Bhat
- Department of Biotechnology; SKUAST of Kashmir; Srinagar India
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13
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Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.052] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Sadiq FA, Li Y, Liu T, Flint S, Zhang G, Yuan L, Pei Z, He G. The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. Int J Food Microbiol 2016; 238:193-201. [DOI: 10.1016/j.ijfoodmicro.2016.09.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/26/2016] [Accepted: 09/11/2016] [Indexed: 11/28/2022]
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15
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Meenatchisundaram S, Chandrasekar CM, Udayasoorian LP, Kavindapadi Rajasekaran R, Kesavan RK, Srinivasan B, Muthusamy S. Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4268-4275. [PMID: 26800104 DOI: 10.1002/jsfa.7638] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/10/2015] [Accepted: 01/15/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | - Sukumar Muthusamy
- Centre for Food Technology, Anna University, Chennai, Tamilnadu, India
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16
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Biodiversity of culturable psychrotrophic microbiota in raw milk attributable to refrigeration conditions, seasonality and their spoilage potential. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.042] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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17
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Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6182-93. [PMID: 26396365 PMCID: PMC4573131 DOI: 10.1007/s13197-014-1706-y] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2014] [Accepted: 12/29/2014] [Indexed: 11/25/2022]
Abstract
Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).
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Affiliation(s)
- Yasir Ali Arfat
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Punnanee Sumpavapol
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Suthasinee Yarnpakdee
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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18
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Decimo M, Morandi S, Silvetti T, Brasca M. Characterization of Gram-Negative Psychrotrophic Bacteria isolated from Italian Bulk Tank Milk. J Food Sci 2014; 79:M2081-90. [DOI: 10.1111/1750-3841.12645] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Accepted: 07/24/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Marilù Decimo
- Inst. of Sciences of Food Production; Italian Natl. Research Council; Via Celoria 2 20133 Milan Italy
| | - Stefano Morandi
- Inst. of Sciences of Food Production; Italian Natl. Research Council; Via Celoria 2 20133 Milan Italy
| | - Tiziana Silvetti
- Inst. of Sciences of Food Production; Italian Natl. Research Council; Via Celoria 2 20133 Milan Italy
| | - Milena Brasca
- Inst. of Sciences of Food Production; Italian Natl. Research Council; Via Celoria 2 20133 Milan Italy
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19
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Girova TD, Gochev VK. Detection and Enumeration of Spoilage and Pathogenic Microorganisms in Refrigeratory Stored Meat Products. BIOTECHNOL BIOTEC EQ 2014. [DOI: 10.1080/13102818.2009.10818567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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20
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Ganesan B, Irish DA, Brothersen C, McMahon DJ. Evaluation of microbial survival post-incidence on fresh Mozzarella cheese. J Dairy Sci 2012; 95:6891-6. [PMID: 23063153 DOI: 10.3168/jds.2012-5390] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Accepted: 08/17/2012] [Indexed: 11/19/2022]
Abstract
Commercial fresh Mozzarella cheese is made by direct acidification and is stored dry or in water without salt addition. The cheese has a shelf life of 6 wk, but usually develops an off-flavor and loses textural integrity by 4 wk, potentially due to the lack of salt and high moisture that allow the outgrowth of undesirable bacteria. To understand how microbial incidence affects cheese quality and how incident pathogen-related bacteria are limited by salt level during refrigerated storage, we made fresh Mozzarella cheese with high (2%) and low (0.5%) salt. The high-salt cheese was packaged and stored dry. The low-salt cheese was packaged and stored either dry or in 0.5% salt brine. One portion of cheeses was evaluated for surviving incident microbes by aerobic plate counts, coliform counts, and psychrophilic bacterial counts, of which coliforms and psychrophiles were not detected over 9 wk. Aerobic plate counts remained at 100 to 300 cfu/g up to 2 wk but increased by 1,000- to 10,000-fold between 4 and 6 wk at all salt levels and storage conditions. Other portions of cheeses were inoculated with either Escherichia coli or Enterococcus faecalis, both of which increased by 100-fold over 90 d of storage. Interestingly, E. coli added to the cheese brine first grew in the brine by 100-fold before attaching to the cheese, whereas Ent. faecalis attached to the cheese within 24h and grew only on the cheese. We conclude that incident bacteria, even from similar environments, may attach to cheese curd and survive differently in fresh Mozzarella cheese than in brine. Overall, 2% salt was insufficient to control bacterial growth, and slow-growing, cold- and salt-tolerant bacteria may survive and spoil fresh Mozzarella cheese.
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Affiliation(s)
- Balasubramanian Ganesan
- Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah 84322, USA.
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Ahmad M, Benjakul S, Sumpavapol P, Nirmal NP. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. Int J Food Microbiol 2012; 155:171-8. [DOI: 10.1016/j.ijfoodmicro.2012.01.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2011] [Revised: 01/14/2012] [Accepted: 01/31/2012] [Indexed: 11/26/2022]
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Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food Microbiol 2011; 149:247-53. [DOI: 10.1016/j.ijfoodmicro.2011.07.002] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Revised: 05/26/2011] [Accepted: 07/03/2011] [Indexed: 11/23/2022]
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Kumudavally KV, Tabassum A, Radhakrishna K, Bawa AS. Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011; 48:466-71. [PMID: 23572772 PMCID: PMC3551188 DOI: 10.1007/s13197-010-0181-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2009] [Accepted: 12/26/2009] [Indexed: 10/18/2022]
Abstract
Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25 ± 2 °C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25 ± 2 °C.
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Affiliation(s)
- K. V. Kumudavally
- Department of Freeze Drying and Animal Products Technology, Defence Food Research Laboratory, Siddharthanagar, Mysore 570 011 India
| | - Aisha Tabassum
- Department of Freeze Drying and Animal Products Technology, Defence Food Research Laboratory, Siddharthanagar, Mysore 570 011 India
| | - K. Radhakrishna
- Department of Freeze Drying and Animal Products Technology, Defence Food Research Laboratory, Siddharthanagar, Mysore 570 011 India
| | - A. S. Bawa
- Department of Freeze Drying and Animal Products Technology, Defence Food Research Laboratory, Siddharthanagar, Mysore 570 011 India
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Raats D, Offek M, Minz D, Halpern M. Molecular analysis of bacterial communities in raw cow milk and the impact of refrigeration on its structure and dynamics. Food Microbiol 2010; 28:465-71. [PMID: 21356452 DOI: 10.1016/j.fm.2010.10.009] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2010] [Revised: 09/29/2010] [Accepted: 10/19/2010] [Indexed: 10/18/2022]
Abstract
The impact of refrigeration on raw cow milk bacterial communities in three farm bulk tanks and three dairy plant silo tanks was studied using two methods: DGGE and cloning. Both methods demonstrated that bacterial taxonomic diversity decreased during refrigeration. Gammaproteobacteria, especially Pseudomonadales, dominated the milk after refrigeration. Farm samples and dairy plant samples differed in their microbial community composition, the former showing prevalence of Gram-positive bacteria affiliated with the classes Bacilli, Clostridia and Actinobacteria, the latter showing prevalence of Gram-negative species belonging to the Gammaproteobacteria class. Actinobacteria prevalence in the farm milk samples immediately after collection stood at about 25% of the clones. A previous study had found that psychrotolerant Actinobacteria identified in raw cow milk demonstrated both lipolytic and proteolytic enzymatic activity. Thus, we conclude that although Pseudomonadales play an important role in milk spoilage after long periods of cold incubation, Actinobacteria occurrence may play an important role when assessing the quality of milk arriving at the dairy plant from different farms. As new cooling technologies reduce the initial bacterial counts of milk to very low levels, more sensitive and efficient methods to evaluate the bacterial quality of raw milk are required. The present findings are an important step towards achieving this goal.
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Affiliation(s)
- Dina Raats
- Department of Evolutionary and Environmental Biology, Faculty of Natural Sciences, University of Haifa, Mount Carmel, Haifa 31905, Israel
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Arslanoglu S, Bertino E, Tonetto P, De Nisi G, Ambruzzi AM, Biasini A, Profeti C, Spreghini MR, Moro GE. Guidelines for the establishment and operation of a donor human milk bank. J Matern Fetal Neonatal Med 2010; 23 Suppl 2:1-20. [DOI: 10.3109/14767058.2010.512414] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Ercolini D, Russo F, Ferrocino I, Villani F. Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk. Food Microbiol 2009; 26:228-31. [DOI: 10.1016/j.fm.2008.09.005] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2008] [Revised: 09/16/2008] [Accepted: 09/20/2008] [Indexed: 10/21/2022]
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Xenorhabdus nematophila lrhA is necessary for motility, lipase activity, toxin expression, and virulence in Manduca sexta insects. J Bacteriol 2008; 190:4870-9. [PMID: 18502863 DOI: 10.1128/jb.00358-08] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The gram-negative insect pathogen Xenorhabdus nematophila possesses potential virulence factors including an assortment of toxins, degradative enzymes, and regulators of these compounds. Here, we describe the lysR-like homolog A (lrhA) gene, a gene required by X. nematophila for full virulence in Manduca sexta insects. In several other gram-negative bacteria, LrhA homologs are transcriptional regulators involved in the expression (typically repression) of virulence factors. Based on phenotypic and genetic evidence, we report that X. nematophila LrhA has a positive effect on transcription and expression of certain potential virulence factors, including a toxin subunit-encoding gene, xptD1. Furthermore, an lrhA mutant lacks in vitro lipase activity and has reduced swimming motility compared to its wild-type parent. Quantitative PCR revealed that transcript levels of flagellar genes, a lipase gene, and xptD1 were significantly lower in the lrhA mutant than in the wild type. In addition, lrhA itself is positively regulated by the global regulator Lrp. This work establishes a role for LrhA as a vital component of a regulatory hierarchy necessary for X. nematophila pathogenesis and expression of surface-localized and secreted factors. Future research is aimed at identifying and characterizing virulence factors within the LrhA regulon.
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Kumudavally K, Phanindrakumar H, Tabassum A, Radhakrishna K, Bawa A. Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C). Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.045] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hantsis-Zacharov E, Halpern M. Culturable psychrotrophic bacterial communities in raw milk and their proteolytic and lipolytic traits. Appl Environ Microbiol 2007; 73:7162-8. [PMID: 17890340 PMCID: PMC2168224 DOI: 10.1128/aem.00866-07] [Citation(s) in RCA: 196] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2007] [Accepted: 08/10/2007] [Indexed: 11/20/2022] Open
Abstract
During cold storage after milk collection, psychrotrophic bacterial populations dominate the microflora, and their extracellular enzymes, mainly proteases and lipases, contribute to the spoilage of dairy products. The diversity, dynamics, and enzymatic traits of culturable psychrotrophs in raw milk from four farms were investigated over a 10-month period. About 20% of the isolates were found to be novel species, indicating that there is still much to be learned about culturable psychrotrophs in raw milk. The psychrotrophic isolates were identified and classified in seven classes. Three classes were predominant, with high species richness (18 to 21 species per class) in different seasons of the year: Gammaproteobacteria in spring and winter, Bacilli in summer, and Actinobacteria in autumn. The four minor classes were Alphaproteobacteria, Betaproteobacteria, Flavobacteria, and Sphingobacteria. The dominant classes were found in all four dairies, although every dairy had its own unique "bacterial profile." Most but not all bacterial isolates had either lipolytic or both lipolytic and proteolytic activities. Only a few isolates showed proteolytic activity alone. The dominant genera, Pseudomonas and Acinetobacter (Gammaproteobacteria), showed mainly lipolytic activity, Microbacterium (Actinobacteria) was highly lipolytic and proteolytic, and the lactic acid bacteria (Lactococcus and Leuconostoc) displayed very minor enzymatic ability. Hence, the composition of psychrotrophic bacterial flora in raw milk has an important role in the determination of milk quality. Monitoring the dominant psychrotrophic species responsible for the production of heat-stable proteolytic and lipolytic enzymes offers a sensitive and efficient tool for maintaining better milk quality in the milk industry.
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Affiliation(s)
- Elionora Hantsis-Zacharov
- Department of Evolutionary and Environmental Biology, Faculty of Science and Science Education, University of Haifa, Mount Carmel, Haifa 31905, Israel
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Munsch-Alatossava P, Alatossava T. Phenotypic characterization of raw milk-associated psychrotrophic bacteria. Microbiol Res 2006; 161:334-46. [PMID: 16459065 DOI: 10.1016/j.micres.2005.12.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/21/2005] [Indexed: 11/23/2022]
Abstract
Among the 68 isolates, selected from 13 raw-milk samples in Finland (that originate from farm, truck or silo tanks), 60 (88%) were psychrotrophs. All the isolates were characterized by the determination of their spoilage and phenotypic features: proteolytic and lipolytic activities, the production of lecithinases and hemolytic factors were considered. Phenotypic characterization of the isolates was mainly performed with API 20NE and BIOLOG GN2 identification systems; the results were system-dependent, although the presence of representatives of the Pseudomonas genus (for the majority of the isolates) was suggested by both systems. The results of the numerical profile analyses by API 20NE proposed that some strains might be members of Stenotrophomonas, Burkholderia and Acinetobacter genera; however, the identity of many isolates remained doubtful or controversial.
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Affiliation(s)
- P Munsch-Alatossava
- Department of Food Technology, University of Helsinki, PO Box 66, FIN-00014 Helsinki, Finland.
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