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Identification of volatile compounds contributing to pennycress aroma. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Alexi N, Sfyra K, Basdeki E, Athanasopoulou E, Spanou A, Chryssolouris M, Tsironi T. Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension. Foods 2022; 11:foods11142017. [PMID: 35885260 PMCID: PMC9318255 DOI: 10.3390/foods11142017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/16/2022] Open
Abstract
The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.
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Affiliation(s)
- Niki Alexi
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark;
- Correspondence:
| | - Konstantina Sfyra
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark;
| | - Eugenia Basdeki
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
- SuSea BV, High Tech Campus 1, 5656 AE Eindhoven, The Netherlands;
| | - Evmorfia Athanasopoulou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
| | - Aikaterini Spanou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
| | | | - Theofania Tsironi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
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Giarratana F, Nalbone L, Ziino G, Giuffrida A, Panebianco F. Characterization of the temperature fluctuation effect on shelf life of an octopus semi-preserved product. Ital J Food Saf 2020; 9:8590. [PMID: 32300571 PMCID: PMC7154606 DOI: 10.4081/ijfs.2020.8590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Accepted: 01/08/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests. The study concerned 54 packages of "Octopus carpaccio" that were grouped in three batches and stored at 3 different temperature profiles: the first (16 packages - Group 4°C) was stored at 4±0.5°C; the second (16 packages - Group 8°C) was stored at 8±0.5°C; the third (16 packages - Group F) was stored under a fluctuating temperature regime between 2°C and 14°C. Spoilage microflora, pH and AW has been monitored, at regular intervals, along the storage period (44 days). A predictive model was constructed according to the accredited scientific literature and validated against the observed growth curves of the above three groups. Afterwards, the predictive model has been used setting the temperature at the mean value of fluctuations (6.72°C), at the kinetic mean value of fluctuations (7.80°C) and at the 75th percentile value of fluctuations (11.14°C). The best fitting to the observed data was obtained with the kinetic mean temperature value and this result shows that this parameter can be proposed to reproduce the temperature fluctuation along the distribution and the domestic storage when a storage test has to be carried out.
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Giuffrida A, Giarratana F, Valenti D, Muscolino D, Parisi R, Parco A, Marotta S, Ziino G, Panebianco A. A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents. Ital J Food Saf 2017; 6:6768. [PMID: 28713795 PMCID: PMC5505098 DOI: 10.4081/ijfs.2017.6768] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 06/05/2017] [Indexed: 11/30/2022] Open
Abstract
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.
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Affiliation(s)
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Davide Valenti
- Group of Interdisciplinary Theoretical Physics and CNISM, Department of Physics and Chemistry, University of Palermo, Palermo, Italy
| | - Daniele Muscolino
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Roberta Parisi
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Alessio Parco
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Stefania Marotta
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
| | - Antonio Panebianco
- Department of Veterinary Sciences, University of Messina, Palermo, Italy
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Marotta SM, Giarratana F, Parco A, Neri D, Ziino G, Giuffrida A, Panebianco A. Evaluation of the Antibacterial Activity of Bergamot Essential Oils on Different Listeria Monocytogenes Strains. Ital J Food Saf 2016; 5:6176. [PMID: 28058251 PMCID: PMC5178834 DOI: 10.4081/ijfs.2016.6176] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 09/22/2016] [Accepted: 09/22/2016] [Indexed: 12/02/2022] Open
Abstract
Essential oils are aromatic and volatile substances extracted from plants and characterized by antimicrobial activity. The aim of the present study was to evaluate the antibacterial activity (agar disc-diffusion method) of seven different bergamot essential oils (BEOs) on eight Listeria monocytogenes strains. Minimal inhibitory concentration (MIC) of most efficient BEOs was estimated. Extremely variable results for agar disc-diffusion method for L. monocytogenes strains were reported. One of the tested microorganisms resulted insensible to all the BEOs; 3 strains showed an inhibition from weak to null and the remaining 4 a variable susceptibility. Among the BEOs tested, one showed a strong activity against four pathogenic strains. Four BEOs revealed weak, moderate or null activity in all the 7 sensitive strains, while for two oils only a weak or no activity was reported. MIC values were 0.625 μL/mL for the most efficient BEO, 2.5 and 5 μL/mL for the other samples that showed moderate inhibition. Experiment results are significantly related to the strains tested (P<0.01), rather than the BEO employed (P>0.01). In conclusion, we can consider BEO as a natural technological hurdle for Listeria monocytogenes in combination with other preservation strategies. Finally, this study underlines the necessity to evaluate the antimicrobial activity of EOs on a significant strains number of the same bacteria.
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Affiliation(s)
- Stefania M Marotta
- Department of Veterinary Sciences, University of Messina , Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina , Messina, Italy
| | - Alessio Parco
- Department of Veterinary Sciences, University of Messina , Messina, Italy
| | - Domenico Neri
- Department of Veterinary Sciences, University of Messina , Messina, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina , Messina, Italy
| | | | - Antonio Panebianco
- Department of Veterinary Sciences, University of Messina , Messina, Italy
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