LED induced non-thermal preservation of muscle foods: A systematic review.

LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties. Specific wavelengths of LED light induce microbial inactivation through mechanisms like DNA damage, lipid oxidation, and protein alteration. Studies have shown that LED treatment can preserve the fresh-like quality of muscle foods by mitigating common spoilage processes. The advantages of LED technology include its non-thermal nature, ability to integrate with other preservation methods, and controllability in terms of intensity and wavelength. This enables for tailored applications based on food type and spoilage risks. As consumer demand grows for safe, chemical-free food options, LED technology addresses this need while enhancing food safety and quality. Further research is encouraged to optimize LED applications in various muscle food preservation contexts. With its exceptional ability to produce DNA damage in bacteria, inactivate enzymes, and malfunction biological activities, LED could serve as an inexpensive processing intervention to safeguard the quality of meat and seafood products. This review underscores the potential of LED technology as a promising alternative to traditional preservation methods for decontamination of muscle food.

Seabream Quality Monitoring Throughout the Supply Chain Using a Portable Multispectral Imaging Device.

Monitoring food quality throughout the supply chain in a rapid and cost-effective way allows on-time decision-making, reducing food waste, and increasing sustainability. A portable multispectral imaging sensor was used for the rapid prediction of microbiological quality of fish fillets. Seabream fillets, packaged either in aerobic or vacuum conditions, were collected from both aquaculture and retail stores, while images were also acquired both from the skin and the flesh side of the fish fillets. In parallel to image acquisition, the microbial quality was also estimated for each fish fillet. The data were used for the training of predictive artificial neural network (ANN) models for the estimation of total aerobic counts (TACs). Models were built separately for fish parts (i.e., skin, flesh) and packaging conditions and were validated using two approaches (i.e., validation with data partitioning and external validation using samples from retail stores). The performance of the ANN models for the validation set with data partitioning was similar for the data collected from the flesh (RMSE = 0.402-0.547) and the skin side (RMSE = 0.500-0.533) of the fish fillets. Similar performance also was obtained from validation of the models of the different packaging conditions (i.e., aerobic, vacuum). The prediction capability of the models combining both air and vacuum packaged samples (RMSE = 0.531) was slightly lower compared to the models trained and validated per packaging condition, individually (RMSE = 0.510, 0.516 in air and vacuum, respectively). The models tested with unknown samples (i.e., fish fillets from retail stores-external validation) showed poorer performance (RMSE = 1.061-1.414) compared to the models validated with data partitioning (RMSE = 0.402-0.547). Multispectral imaging sensor appeared to be efficient for the rapid assessment of the microbiological quality of fish fillets for all the different cases evaluated. Hence, these outcomes could be beneficial not only for the industry and food operators but also for the authorities and consumers.

Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage.

The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.

Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds.

The effect of temperature conditions on the evolution of microbial communities and volatile organic compounds (VOCs) in fresh-cut chili peppers during storage was investigated. Results showed that Proteobacteria and Actinobacteriota were the dominant phyla in fresh-cut chili peppers. During storage, bacterial communities changed more dramatically than fungi. Different temperature conditions significantly affected the shift of bacteria at the genus level. At the beginning of storage, Rhodococcus, Pantoea, and Pseudomonas dominated the bacteria. However, on day 8, Pantoea and Enterobacter became the predominant genera at 5 °C and high temperatures (10, 15 °C, dynamic temperature), respectively. No significant variability in bacterial species was observed between different batches. Additionally, 140 VOCs were determined in fresh-cut chili peppers. Twenty-two VOCs were screened and could be recommended as potential spoilage markers. Based on Spearman's correlation analysis results, Enterobacter and Enterococcus were the most positive microorganisms correlated with spoilage markers.

Efficiency of Electronic Nose in Detecting the Microbial Spoilage of Fresh Sardines (Sardinella longiceps).

The assessment of microbial spoilage in fresh fish is a major concern for the fish industry. This study aimed to evaluate the efficiency and reliability of an electronic nose (E-nose) to detect microbial spoilage of fresh sardines (Sardinella longiceps) by comparing its measurements with Total Bacterial Count (TBC), Hydrogen Sulfide (H2S) producing bacterial count and Trimethylamine Oxide (TMAO) reducing bacterial count after variable storage conditions. The samples were stored at 0 °C (0, 2, 4, 6, and 8 days) and 25 °C (0, 3, 6, and 9 h), while day 0 was used as a control. The E-nose measurements were analyzed by Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Artificial Neural Network (ANN). Microbial counts increased significantly and simultaneously with the changes in E-nose measurements during storage. The LDA and ANN showed a good classification of E-nose data for different storage times at two storage temperatures (0 °C and 25 °C) compared to PCA. It is expected as PCA is based on linear relationships between the factors, while ANN is based on non-linear relationships. Correlation coefficients between E-nose and TBC, TMAO-reducing bacterial and H2S-producing bacterial counts at 0 °C were 0.919, 0.960 and 0.915, respectively, whereas at 25 °C, the correlation coefficients were 0.859, 0.945 and 0.849, respectively. These positive correlations qualify the E-nose as an efficient and reliable device for detecting microbial spoilage of fish during storage.

Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds.

In this study, watermelon seeds (Citrullus lanatus) protein hydrolyzed (WSPH) was produced using microbial enzymes Alcalase and Protamex. Then, the effect of different concentrations of WSPH (0, 1, 2, and 3%) on the quality of the silver carp (Hypophthalmichthys molitrix) burger during refrigerated storage (4 ± 1 °C) was investigated. According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for burger tests. The results showed that, the addition of WSPH was able to reduce the microbial, chemical spoilage and sensory score during 16 days compared to the control, and with increasing the concentration of WSPH, better results were observed (p < 0.05). According to the chemical, microbial and sensory indicators, WSPH at 3% could increase the shelf life of fish burgers up to 8 days compared to the control, and this treatment was within the permissible quality limit until the end of the refrigerated storage.

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage.

Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS-WD), CO2 supercritical fluid (CS-SCF), subcritical water (CS-SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS-SCF was higher than that of the sample treated with CS-WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS-SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.

Preservative effect of gelatin/chitosan-based films incorporated with lemon essential oil on grass carp (Ctenopharyngodon idellus) fillets during storage.

The present study investigated the effect of fish gelatin/chitosan-based (FG/CS-based) films incorporated with lemon essential oil (LEO) on grass carp fillets in terms of moisture status, total volatile basic nitrogen (TVB-N), and microbial community succession during chilled (4 °C) and iced (0 °C) storage. Low-field nuclear magnetic resonance (LF-NMR) revealed that the active films remarkably inhibited moisture transformation from being the immobilized to free water in grass carp fillets, accompanied with the reduced T22 relaxation time. Besides, magnetic resonance imaging (MRI) detected a higher density of proton in the treated fish samples, indicating that the active films could improve the water-holding capacity of fish samples. Moreover, high-throughput 16S rRNA sequencing suggested that the FG/CS-based films loaded with LEO efficiently decreased the relative abundance of the bacterial genera Shewanella and Aeromonas in grass carp fillets, with minimal accumulation of TVB-N during storage. Additionally, the low storage temperature (0 °C) could further enhance the preservative effect of the active films on the fish samples, which together prolonged their shelf-life to 18 days. Overall, the combination of the active films and iced storage could provide a promising strategy to preserve grass carp fillets.

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling.

Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.

Green label marinades: A solution to salmonella and campylobacter in chicken products?

Introduction: The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients including citrus juice and essential oils have been proven to inhibit the proliferation of microbial growth with varying success. Aims: This study aims to investigate the antimicrobial and sensory effects of mixtures of essential oils, fruit juices and herbs at established Minimum Inhibitory Concentrations (MICs) for their biopreservative effect on general microbiota of chicken and against chicken challenged with selected pathogenic/surrogate microorganisms. Materials and methods: Three marinade compositions were designed for use on chicken meat; lemon juice, thyme oil and black pepper (M1), lime juice, lemongrass oil and chilli paste (M2), and olive oil, oregano oil, basil oil and garlic paste (M3). These marinades were assessed for antibacterial effects against Salmonella enterica, Campylobacter jejuni and Listeria innocua on marinaded chicken drumsticks stored in aerobic conditions at 4 °C. Consumer tasting sessions were also conducted with a small focus group using selected final marinades. Results: M1 and M2 were effective at significantly reducing initial pathogen carriage from 6 Log CFU/g to 2 Log CFU/g on refrigerated chicken meat as well as increasing the shelf-life of the product during cold-storage from 2 days to 7 days. However, consumer studies indicate that the flavours these marinades impart to treated products can be strong. Conclusion: These findings indicate that these designed marinades have shown excellent potential to improve food safety as well as shelf-life for the consumer, particularly in settings where food safety is often compromised such as barbecuing or in care settings. However, further recipe optimisation is required to make these marinades acceptable to consumers.

Biopreservative Effect of the Tunisian Halophyte Lobularia maritima Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat.

In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative.

The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life.

With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action.

Microbial diversity of meat products under spoilage and its controlling approaches.

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage, transportation, and marketing. A thorough understanding of microorganisms related to MS and their controlling approaches is a necessary prerequisite for delaying the occurrence of MS and developing new methods and strategies for meat product preservation. This mini-review summarizes the diversity of spoilage microorganisms in livestock, poultry, and fish meat, and the approaches to inhibit MS. This would facilitate the targeted development of technologies against MS, to extend meat's shelf life, and effectively diminish food waste and economic losses.

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract.

Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets.

A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum basilicum L.) is one of the traditional culinary herbs exhibiting food preservation properties. The current study investigated the essential oil composition, antioxidant activity and in vitro cytotoxic capacity of the essential oil of basil indigenous to Pakistan. GC-MS analysis of the essential oil revealed the presence of 59 compounds that constituted 98.6% of the essential oil. O. basilicum essential oil (OB-EO) exhibited excellent antioxidant activity, i.e., IC50 5.92 ± 0.15 µg/mL as assayed by the DPPH assay, 23.4 ± 0.02 µmoL Fe/g by FRAP, and 14.6 ± 0.59% inhibition by H2O2. The brine shrimp lethality assay identified an average mortality of ~18% with OB-EO at 10-1000 µg/mL, while that of the same concentration range of the standard drug (etoposide) was 72%. OB-EO was found to be non-toxic to HeLa and PC-3 cell lines. TBARS contents were significantly decreased with increase of OB-EO in chicken nuggets. The lowest TBARS contents were recorded in nuggets supplemented with 0.3% OB-EO, whereas the highest overall acceptability score was marked to the treatments carrying 0.2% OB-EO. The results suggest OB-EO as a promising carrier of bioactive compounds with a broad range of food preservation properties, and which has a sensory acceptability threshold level for chicken nuggets falling between 0.2-0.3% supplementation. Future research must investigate the antibacterial impact of OB-EO on meat products preserved with natural rather than synthetic preservatives.

Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat.

Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, -2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at -2 °C and 4 °C, with Pseudomonads and Brochothrix being the dominant taxa. Acinetobacter sp., Myroides sp., and Kurthia sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail.

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORACFL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

Microbe-fabricated nanoparticles as potent biomaterials for efficient food preservation.

In recent years, cutting-edge nanotechnology research has revolutionized several facets of the food business, including food processing, packaging, transportation, preservation, and functioning. Nanotechnology has beginning to loom large in the food business as the industry's demand for biogenic nanomaterial grows. The intracellular and extracellular synthesis of metal, metal oxide, and other essential NPs has recently been explored in a variety of microorganisms, including bacteria, actinomycetes, fungi, yeasts, microalgae, and viruses. These microbes produce a variety extracellular material, exopolysaccharides, enzymes, and secondary metabolites which play key roles in synthesizing as well as stabilizing the nanoparticle (NPs). Furthermore, genetic engineering techniques can help them to improve their capacity to generate NPs more efficiently. As a result, using microorganisms to manufacture NPs is unique and has a promising future. Microbial-mediated synthesis of NPs has lately been popular as a more environmentally friendly alternative to physical and chemical methods of nanomaterial synthesis, which require higher prices, more energy consumption, and more complex reaction conditions, as well as a potentially dangerous environmental impact. It is critical to consider regulatory measures implemented at all stages of the process, from production through refining, packaging, preservation, and storage, when producing bionanomaterials derived from culturable microbes for efficient food preservation. The current review discusses the synthesis, mechanism of action, and possible food preservation uses of microbial mediated NPs, which can assist to minimize food deterioration from the inside out while also ensuring that food is safe and free of contaminants. Despite the numerous benefits, there are looming debates concerning their usage in food items, particularly regarding its aggregation in human bodies and other risks to the environment. Other applications and impacts of these microbe-fabricated NPs in the context of future food preservation prospects connected with regulatory problems and potential hazards are highlighted.

Spoilage potential of bacterial species from chilled vacuum-packed lamb.

The objective of this study was to establish whether specific organisms play important roles in the spoilage rate of vacuum-packed (VP) lamb at low storage temperatures. The spoilage potential of representative organisms (n = 13) of the spoilage community of VP lamb were investigated through a series of shelf-life challenge trials. Each isolate was individually inoculated onto sterile (irradiated) and non-sterile (i.e., containing natural microbial community) VP lamb meat. Meat quality was assessed over time by measuring sensorial qualities, bacterial growth and pH. Among all test organisms, Clostridium spp. had the highest spoilage potential and had a major effect on the spoilage rate of VP lamb (based on sensory assessment). C. estertheticum caused premature 'blown pack' spoilage; however, the spoilage was delayed in a community setting. C. putrefaciens and C. algidicarnis caused premature spoilage of VP lamb independently and in a community setting. In contrast, all facultative anaerobes and Pseudomonas sp. tested were not capable of spoiling meat independently or within a community, expect for Carnobacterium divergens and Serratia spp., which spoiled meat prematurely when present in a community. Overall, these results highlight that Clostridium could be one of the main taxa driving the faster rate of quality loss of chilled VP lamb compared to beef. This research can help to inform opportunities for shelf-life extension by targeting organisms with 'high' spoilage potential, such as Clostridium.

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension.

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.