Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Scomberoides commersonnianus fillets at refrigerated condition.

The purpose of present work was to assess the effects of chitosan (CH) coating in combination with whey protein isolated (WPI) and tarragon essential oil (TEO) on the bacterial (total mesophilic (TMC) bacteria and psychrotrophic (PTC) bacteria), physicochemical (total volatile bases- nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA)) and sensory properties of Scomberoides commersonnianus muscle during storage at refrigerator (4 ± 1 °C). The fillet were randomly divided into seven lots and subjected to the following treatments by immersion: chitosan (CH), whey protein isolate (WPI), whey protein isolate- TEO (WPI-TEO), chitosan-TEO (CH-TEO), chitosan-whey protein isolated (CH-WPI), chitosan/whey protwin isolated+ TEO (CH/WPI + TEO) and controls, then stored at 4 °C. Results indicated that incorporation of WPI and TEO into the material coating developed active coatings with good antimicrobial agent growth inhibition activity against TMC and PTC bacteria. The coated samples also retarded the increase in the contents of TVB-N, pH, TBARS and FFA during storage. The score less than critical score of 3 was made at day 8 and 12 for fillet coated with control and coated samples except of fillets coated with chitosan, respectively. These results confirmed that the incorporation of essential oils or other biopolymers into edible coatings may improve the deterioration of chilled seafood.

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage.

The study explored the preservation effect of Portulaca oleracea L. extract (POE) on pork meat under refrigerated conditions for 9 days. POE was tested for antioxidant activity and antibacterial activity in vitro and the results showed that POE has strong antioxidant activity and has antibacterial activity against Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus to some extent. Effect of POE in different levels (0.25%, 0.50% and 1.0%) on quality and shelflife of pork meat storage were evaluated. Results showed that the treatments of POE significantly inhibited microbial growth,delayed lipids oxidation, reduced values of thiobarbituric acid reactive substances (TBARS) and total volatile base­nitrogen (TVB-N), increased superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and in a dose-dependent manner (P < .05). Concomitantly, 1.0%POE and 0.50%POE treatments had better appearance compared with control after 9 days storage. All results confirmed that POE could effectively maintain the quality of chilled pork compared to control.

Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration.

The effectiveness of pectin coatings enriched with clove essential oil (CEO), as new edible coatings were investigated to preserve bream (Megalobrama ambycephala) fillets during refrigeration over a period of 15 days. All samples were analyzed for physicochemical (pH, PV, TBA and TVB-N), microbiological (Total viable count, Psychrophilic bacteria, Lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., H2S producing bacteria) and organoleptic attributes. The results revealed that the CEO incorporation reduced the extent of lipid oxidation, as judged by PV, TBA and TVB-N, thus extending the shelf life of bream fillets by at least 15 days. Moreover, the application of pectin coatings with CEO improved the weight loss, water holding capacity, textural and color attributes of the bream samples significantly compared to untreated sample. Pectin coating along with CEO was effective in inhibiting bacterial growth especially in gram-negative bacteria, while the growth of lactic acid bacteria remained constant for most of the storage period. The effect on the microorganisms during storage was in accordance with biochemical indexes of the quality, representing the viability of these coatings for bream preservation. Thus, the coatings developed in present study could inhibit the development of lipid oxidation during cold storage, representing an option as a seafood preservative.

Effect of reduced glutathione (GSH) supplementation to Tris-egg yolk extender on chilled semen variables of dogs.

One reason for reduced longevity of chilled dog semen is oxidative stress. The antioxidant glutathione (GSH) improves viability of frozen-thawed dog sperm, but its effect on chilled dog semen has not been investigated. An experiment consisting of two parts was performed: Sperm rich fractions, SRF, were split, diluted with a Tris-egg yolk (TEY) extender containing 0, 5 or 10 mM GSH and stored at 4 °C for 10 days (Part 1; n = 19) or 4 days (Part 2; n = 11), respectively. For Part 1 of the study, percentage (%) of motile, viable, morphologically abnormal spermatozoa and % acrosomal deviations were assessed on days 0, 1, 2, 4 and 10 after dilution. For % sperm motility, samples from all three aliquots of each SRF (0/5/10 mM GSH) were pipetted simultaneously and analysed in a randomised order (time point of analysis, TPA). In Part 2 of the study, motility analysis was performed during 4 days storage and samples were analysed immediately after pipetting (part 2). Most investigated parameters were affected by storage time. For motility variables, there was an effect of GSH identified for circular, CM (ANOVA, Part 1: P = 0.05, Part 2: P < 0.0001) and local motility, LM (ANOVA, Part 2: P = 0.004). Furthermore, there was a trend for an interaction between time and sperm treatment for CM (Part 2: P = 0.077). In conclusion, in the present study there was not an overall positive effect of GSH addition (5/10 mM) on sperm motility in chilled dog semen samples that were characterised to be of good quality during 4- and 10-days of storage.

Stability of a functional beverage composed by tropical fruits and yacon (Smallanthus sonchiyo- lius) under refrigerated storage.

The development of beverages with functional properties must consider the preservation of the bioactive or functional properties during storage. For this reason, the aim of this study was to evaluate the stability of a functional beverage of tropical fruits and yacon, stored under refrigeration. The beverage, composed by 50% of yacon and 50% of a blended tropical fruits (camu-camu, acerola, cashew-apple, yellow mombin, acai and pineapple), was pasteurized (90 seconds/ 85°C) and stored under refrigeration (5°C). After processing and on 45 day intervals until the end of storage, were assayed the bioactive compounds (ascorbic acid and total extractable polyphenols), antioxidant activity, total soluble solids, titratable total acidity, pH, color (L*, a* and b*), total sugar content, sucrose, glucose and fructose, and nd the physical and chemical analyzes were limited by decreased total antioxidant activity and their bioactive components. The beverage showed relative physical and chemical quality during storage period, and in the 225 days of storage, the total extractable polyphenols and total antioxidant activity showed a significantly decline, and thus , these parameters were evaluated only until this period. However, the main limitation for the beverage storage was due to. sensory acceptability and microbiological safety, which although in accordance with Brazilian legislation, limited storage period for 90 days.

Growth of Staphylococcus aureus in Cooked Potato and Potato Salad--A One-Step Kinetic Analysis.

Staphylococcus aureus is a Gram-positive spherically-shaped bacterium capable of producing heat-stable enterotoxins that cause acute gastrointestinal diseases. The growth of this pathogen in food is a major threat to public health worldwide. Potato salad is a frequent vehicle for infection and food poisoning caused by S. aureus. Therefore, the objective of this study was to investigate the growth kinetics of S. aureus in cooked potato and potato salad. Samples of potato cubes and potato salad inoculated with S. aureus were incubated at temperatures between 8 and 43 °C to observe its growth for developing growth models. No growth was observed at 8 °C. The experimental results showed that the growth curves did not exhibit lag phases, and can be described by a 3-parameter logistic model. A one-step kinetic analysis approach was used to simultaneously analyze all growth curves by direct construction of both the primary and secondary (Ratkowsky square root) models using nonlinear regression to minimize the global residual error. The estimated nominal minimum growth temperature of S. aureus was 6.12 °C in potato cubes and 8.80 °C in potato salad. The estimated maximum growth temperatures of S. aureus in potato cubes and potato salad were very close to each other (46.3 and 46.8 °C, respectively). On the average, the specific growth rates of S. aureus in potato cubes were approximately 70% higher than those in potato salad. This study suggests that cooked potato and potato salad should be stored below 6 °C or above 47 °C to prevent the growth of S. aureus. The mathematical models and kinetic parameters can be used to accurately evaluate the effect of temperature abuse on the growth of S. aureus and conduct risk assessments of S. aureus in cooked potato and potato salad.

Viability and activity of bifidobacteria during refrigerated storage of yoghurt containing Mangifera pajang fibrous polysaccharides.

UNLABELLED: The viability and activity of Bifidobacterium pseudocatenulatum G4, B. longum BB 536 and yoghurt cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) were studied in yoghurt containing 0.75% Mangefira pajang fibrous polysaccharides (MPFP) and inulin. Growth of probiotic organisms, their proteolytic activities, the production of short chain fatty acids (lactic, acetic and propionic) and the pH of the yoghurt samples were determined during refrigerated storage at 4 °C for 28 d. B. pseudocatenulatum G4 and B. longum BB 536 showed better growth and activity in the presence of MPFP and inulin, which significantly increased the production of short chain fatty acids as well as the proteolytic activity of these organisms. PRACTICAL APPLICATION: This is the first study reported on produce synbiotic yoghurt as a functional food for specified health uses contains bifidobacteria and M. pajang fibrous polysaccharides. M. pajang fibrous polysaccharides can be used as a prebiotic particularly in dairy products to increase the viability and activity of bifidobacteria which can be used as probiotic to exert health benefit to the human by yoghurt that is considered common use in society; thus, the benefits of synbiotic yoghurt are readily accessible to the member of society.

Bereaved parents' experiences of the use of 'cold bedrooms' following the death of their child.

INTRODUCTION: Children's hospices have the facilities to enable a child to remain at the hospice following their death until the time of the funeral if desired by the family. The use of cold bedrooms (or beds) to reduce the rate of the body's physical deterioration enables the family to have unrestricted access and close proximity to the child throughout the 24-hour period. AIM: To explore how bereaved families experience the child remaining in a cold bedroom following the child's death in the period January 2002-March 2005. OBJECTIVE: To survey all the families whose child had been cared for in a cold bedroom in one children's hospice in South-East England (n=34). METHOD: A retrospective cross-sectional survey using a postal questionnaire was conducted. Questionnaires were sent to the 31 bereaved families who were considered eligible for participation. RESPONSE: Sixteen completed questionnaires were returned (51.6%); four families declined participation (12.9%); eleven families did not reply (35.5%). RESULTS: The experiences of sixteen families were obtained. The families expressed that they found the experience physically, practically and emotionally supportive, as they were able to continue to act as the child's parents, to choose and control how their child's care occurred, to say their farewells at their own pace and to plan the funeral of their choice. These results must be interpreted with the clear recognition that the experiences of 48.4% of the sample are unknown. Reasons for non-participation were explored. CONCLUSION: The study has methodological limitations but presents an investigation into the experiences of parents whose child has been cared for in a cold bedroom. These families all described the experience positively.

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.

The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 degrees C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 degrees C, overwrapped in PVC, and stored at 4 degrees C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.

Vitamin C is reduced in human milk after storage.

UNLABELLED: In order to establish how cold storage of human milk affects levels of bioavailable vitamin C, 11 samples were stored for 24 h in the refrigerator or up to 2 mo in the freezer. Total vitamin C levels decreased on average by one-third in the refrigerator or after I mo of freezing, with wide variations between individuals (6 to 76% and 3 to 100%, respectively). After 2 mo of freezing, the average decrease was two-thirds (7-100%). CONCLUSION: We recommend a change in human milk storage practices, to under 24 h in a refrigerator or under 1 mo in a freezer. Alternatively, vitamin C supplementation may be considered.

Effect of storage of colostrum in various containers.

OBJECTIVE: To compare the effect of storage on expressed colostrum kept at room and refrigeration temperature in 2 different types of containers (steel and plastic) at different time intervals (0 hours to 7 hours). DESIGN: Prospective immunological study. SETTING: Maternity ward. METHODS: Colostrum was collected from 60 healthy lactating mothers and tested for total and differential cell counts and cell viability in plastic (polypropylene) and steel containers at 0 hours and 7 hours after storage at 28 degrees C and 4 degrees C. RESULTS: Colostrum stored for 7 hours in plastic containers had a significantly (p < 0.001) higher cell count and viability compared to that stored in steel containers both at 4 degrees C and 28 degrees C. The differential cell count did not vary with time, temperature or storage vessel. CONCLUSION: If required, colostrum should be stored at 4 degrees C in plastic (polypropylene) containers to maintain its protective quality.