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1.
J Sci Food Agric ; 100(3): 969-977, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31605386

RESUMO

BACKGROUND: This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared to refrigeration (RF, 4 °C). RESULTS: HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60th day, reaching in some cases values < 1.00 log CFU g-1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 °C and 75 MPa/25 °C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 °C, mainly in bovine minced meat. Overall, colour ΔE* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 °C and 75 MPa/25 °C, respectively, compared to 0.895 ± 0.084 µg MDA g-1 in PP samples at the 30th day). CONCLUSION: Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry.


Assuntos
Conservação de Alimentos/métodos , Carne/análise , Refrigeração/métodos , Animais , Bovinos , Temperatura Baixa , Conservação de Alimentos/instrumentação , Armazenamento de Alimentos , Lipídeos/química , Oxirredução , Refrigeração/instrumentação , Suínos
2.
Meat Sci ; 160: 107955, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31655246

RESUMO

To evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10 min (FIroom) or at 105 °C for 12 h (FIoven); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (n = 34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21 days. An interaction (P < 0.05) between method and treatment, method and aging and treatment and aging was found. FIroom was the best to detect a difference in fragmentation at all aging days. In addition, FIroom and FIoven both detected the tenderization process that occurs by freezing while the MFI method did not, yet all three methods were similarly related to tenderness as measured by shear force. It is suggested that FIroom is the most effective method (time, cost) to indicate myofibrillar fragmentation, under the conditions imposed herein.


Assuntos
Manipulação de Alimentos/métodos , Conservação de Alimentos/métodos , Miofibrilas , Carne Vermelha/análise , Animais , Bovinos , Congelamento , Masculino , Músculo Esquelético/fisiologia , Refrigeração , Fatores de Tempo
3.
Int J Food Microbiol ; 313: 108378, 2020 Jan 16.
Artigo em Inglês | MEDLINE | ID: mdl-31678817

RESUMO

Vibrio bacteria can accumulate in molluscan shellfish and cause human diseases. The United States (U.S.) has implemented Vibrio Control Plans to mitigate risks associated with these bacteria, which include time and temperature requirements for post-harvest processing and maintaining an unbroken cold chain. In this study, we tracked the performance of cold chains for U.S. farmed oysters distributed nationally and internationally using temperature sensors. Boxes and bags of oysters (n = 125) were shipped from farms in Washington State and the Chesapeake Bay to 143 unique businesses in 20 U.S. states, Washington D.C., and Hong Kong, China. Eighty-one percent of the temperature sensors were returned with usable data. The average product temperature among all participants was 4.4 ±â€¯2.7 °C (40 ±â€¯5 °F), which is 5.6 °C (10 °F) cooler than the 10 °C (50 °F) guidance criterium established by the U.S. government. There were spikes in temperature in some shipments: 18% of shipments (16/91) experienced oyster temperatures above 10 °C for one hour or more, and the median time spent out of temperature control was 2.5 h. We modeled V. parahaemolyticus abundance using temperature sensor data and 75% (68/91) of shipments had a net decrease in V. parahaemolyticus abundance in the cold chain. There are opportunities for improvements in cold chain performance in the shellfish industry and related businesses. In the discussion we provide recommendations for oyster producers related to product cooling, for businesses that handle shellfish, and for government and industry groups to develop guidance for shipping by air, among other issues.


Assuntos
Ostreidae/microbiologia , Frutos do Mar/microbiologia , Vibrio parahaemolyticus/crescimento & desenvolvimento , Animais , China , Temperatura Baixa , Contagem de Colônia Microbiana , Fazendas , Contaminação de Alimentos/análise , Manipulação de Alimentos , Humanos , Ostreidae/química , Ostreidae/crescimento & desenvolvimento , Refrigeração , Frutos do Mar/análise , Temperatura Ambiente , Estados Unidos
4.
Food Microbiol ; 85: 103282, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31500713

RESUMO

Two biopreservation approaches for fresh lettuce, rocket salad, parsley and spinach were studied. The potential of Pediococcus pentosaceus DT016, as a protective culture, to suppress Listeria monocytogenes in vegetables during storage was evaluated. The pathogen numbers in the vegetables inoculated with P. pentosaceus DT016 were significantly (p < 0.01) lower throughout the storage period and, at the last storage day, a minimum difference of 1.4 log CFU/g was reported when compared with the vegetables without the protective culture. Moreover, by using two levels of L. monocytogenes (about 6 and 4 log CFU/g), it was observed that the antagonist effect of P. pentosaceus was higher for the lower pathogen numbers. The second approach evaluated a pediocin DT016 solution to inactivate and control L. monocytogenes proliferation. The pathogen load was studied after washing with: water, chlorine and the pediocin solution and along storage at 4  °C. Comparing the various washing solutions, the vegetables washed with pediocin presented significantly (p < 0.01) lower pathogen numbers throughout storage, by a minimum of 3.2 and 2.7 log CFU/g, than in vegetables washed with water and chlorine, respectively. The proposed methodologies are promising alternatives to maintain the safety of fresh vegetables during extended storage at refrigeration temperature.


Assuntos
Antibiose , Microbiologia de Alimentos/métodos , Conservação de Alimentos/métodos , Listeria monocytogenes/fisiologia , Verduras/microbiologia , Carga Bacteriana , Cloro/farmacologia , Temperatura Baixa , Qualidade de Produtos para o Consumidor , Manipulação de Alimentos/métodos , Alface/microbiologia , Listeria monocytogenes/efeitos dos fármacos , Listeria monocytogenes/crescimento & desenvolvimento , Pediocinas/farmacologia , Pediococcus pentosaceus/fisiologia , Petroselinum/microbiologia , Refrigeração , Spinacia oleracea/microbiologia , Água
5.
Food Microbiol ; 85: 103304, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31500716

RESUMO

High-resolution melting (HRM) analysis followed by sequencing was applied for determination of bacteria grown on plates isolated from farmed mussels (Mytilus galloprovincialis) during their storage at 4 °C. The V3-V4 region of the 16S rRNA gene from the isolates was amplified using 16S universal primers. Melting curves (peaks) and high resolution melting curves (shape) of the amplicons and sequencing analysis were used for differentiation and identification of the isolated bacteria, respectively. The majority of the isolates (a sum of 101 colonies, from five time intervals: day 0, 2, 4, 6 and 8) from non-selective solid medium plates were classified in four bacterial groups based on the melting curves (peaks) and HRM curves (shape) of the amplicons, while three isolates presented distinct HRM curve profiles (single). Afterwards, sequencing analysis showed that the isolates with a) the same melting peak temperature and b) HRM curves that were >95% similar grouped into the same bacterial species. Therefore, based on this methodology, the cultivable microbial population of chill-stored mussels was initially dominated by Psychrobacter alimentarius against others, such as Psychrobacter pulmonis, Psychrobacter celer and Klebsiella pneumoniae. P. alimentarius was also the dominant microorganism at the time of the sensory rejection (day 8). Concluding, HRM analysis could be used as a useful tool for the rapid differentiation of the bacteria isolated from mussels during storage, at species level, and then identification is feasible by the sequencing of one only representative of each bacterial species, thus reducing the cost of required sequencing.


Assuntos
Bactérias/classificação , Bactérias/isolamento & purificação , Bivalves/microbiologia , Armazenamento de Alimentos , Refrigeração , Animais , Primers do DNA/genética , RNA Ribossômico 16S/genética
6.
Int J Food Microbiol ; 312: 108375, 2020 Jan 02.
Artigo em Inglês | MEDLINE | ID: mdl-31669767

RESUMO

Recently, oxo-biodegradable polymers have attracted much attention due to taking less time to break down after disposal in comparison to ordinary polymers. Polyvinyl alcohol/gelatin (PVA/G) nanocomposite films, containing ZnO, TiO2 or ZnO/TiO2 nanoparticles supported on 4A zeolite (4A z), are novel active packaging that can control the release of antimicrobial compounds. The present study assessed the efficacy of PVA/G nanocomposite films with 1.5% (w/w) ZnO/4A z (treatment 1), 1.5% (w/w) TiO2/4A z (treatment 2), or 1% (w/w) ZnO, TiO2/4A z (treatment 3) in controlling the microbial load and maintaining the sensory qualities of white shrimp during storage at 4 ±â€¯1 °C. Firstly, the optimum concentration of each material for addition to the film was determined by micro-dilution and disc diffusion. Secondly, the specimens were checked for total viable count (TVC), as well as the counts of each of Pseudomonas spp., Enterobacteriaceae, Shewanella putrefaciens, inoculated Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157:H7. According to the results, the PVA/G nanocomposite films containing treatments 1-3 significantly decreased the number of bacteria in the treatment group in comparison to the control group (P < .05). The results of the antimicrobial activity of the three treatments by using the disc diffusion method revealed that the inhibition zone varied from 8.11 ±â€¯0.02 to 12.63 ±â€¯0.04 mm. Also it should be noted that, the finding of micro-dilution test varied from 1 ±â€¯0.01 to 3 ±â€¯0.01. The ZnO, TiO2/4A z nanocomposite had a significantly greater antimicrobial impact against Gram-negative bacteria compared to Gram-positive bacteria (P < .05). Finally, the microbiological and sensory investigation of the efficacy of the PVA/G nanocomposite films as active packaging materials revealed a considerable improvement in shrimp shelf life (12 days) in comparison to the control (6 days). Therefore, these nanocomposite films can be used as novel active packaging in the maintenance of the microbial load and sensory qualities of shrimp.


Assuntos
Antibacterianos/farmacologia , Embalagem de Alimentos/métodos , Armazenamento de Alimentos/métodos , Penaeidae/microbiologia , Titânio/farmacologia , Zeolitas/farmacologia , Óxido de Zinco/farmacologia , Animais , Carga Bacteriana/efeitos dos fármacos , Escherichia coli/efeitos dos fármacos , Gelatina/farmacologia , Listeria monocytogenes/efeitos dos fármacos , Nanocompostos , Nanopartículas , Álcool de Polivinil/farmacologia , Refrigeração , Staphylococcus aureus/efeitos dos fármacos
7.
Food Chem ; 304: 125448, 2020 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-31491713

RESUMO

Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial peptide, can be obtained after hydrolysis of hemoglobin, the main constituent of blood red part. To recover it at a sufficient concentration for antimicrobial applications, a new sustainable technology, called electrodialysis with ultrafiltration membrane (EDUF), was investigated. The α137-141 concentration was increased about 4-fold at a feed peptide concentration of 8% with an enrichment factor above 24-fold. This feed peptide concentration also needed the lowest relative energy consumption. Moreover, this peptide fraction protected meat against microbial growth, as well as rancidity, during 14 days under refrigeration. This peptide fraction was validated as a natural preservative and substitute for synthetic additives against food spoilage. Finally, producing antimicrobial/antioxidant peptide from wastes by EDUF fits perfectly with the concept of circular economy.


Assuntos
Anti-Infecciosos/farmacologia , Sangue , Produtos da Carne/análise , Peptídeos/farmacologia , Matadouros , Animais , Antioxidantes/farmacologia , Conservantes de Alimentos , Refrigeração , Ultrafiltração
8.
BMC Public Health ; 19(1): 1433, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31675948

RESUMO

BACKGROUND: Maintaining quality of vaccines is one of the main challenges of immunization programs in Ethiopia. The objective of this study is to assess the factor affecting vaccine cold chain management practice in immunization health institutions in East Gojam zone of Amhara region, Ethiopia. METHOD: An institutional based cross-sectional study was conducted from March to April 2017 in ten districts of East Gojam zone of Amhara Region. Descriptive statistics and Logistic regression analysis were carried out to identify factors related to the practice of cold chain management. RESULT: Among 60 health institutions, only 46(76.7%) had functional refrigerators. Twenty-one (35%) had a functional generator for backup service and 28(46.6%) had a car/motorbike for transportation of vaccines in case of refrigerator/power failure. Twenty-nine (48.3%) had known the correct vaccine storage temperature (2 °C - 8 °C) in the refrigerator and the results of this study revealed that only 23(38.3%) of respondents had sufficient knowledge about vaccine cold chain management. The finding of this study also revealed that 35(58.3%) had appropriate vaccine cold chain management practice and the rest 25(41.7%) had inappropriate practice. Logistic regression showed us the knowledge gap and profession were significantly associated with vaccine cold chain management practice at P < 0.05. CONCLUSION: This study indicates that there was a knowledge gap of health workers who are working on cold chain management. There is an urgent need to improve knowledge and practice on cold chain management through improved supervision and training at a different level of health care system.


Assuntos
Armazenamento de Medicamentos/métodos , Refrigeração/normas , Vacinas , Estudos Transversais , Etiópia , Feminino , Conhecimentos, Atitudes e Prática em Saúde , Pessoal de Saúde/psicologia , Pessoal de Saúde/estatística & dados numéricos , Humanos , Masculino , Saúde Pública
9.
Afr Health Sci ; 19(2): 1993-1999, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-31656482

RESUMO

Background: Rotavirus infection and its associated hospitalization of children less than 5 years old in middle- and low-income countries remains a public health challenge. We hypothesized that the Rotarix®potency is affected by non-optimal temperatures which translates into reduced vaccine effectiveness in these settings. Objective: To assess the effect of non-optimal temperatures on the potency of the Rotarix® vaccine in South Africa. Methods: Rotarix® vaccine was exposed to temperatures reflecting breaches in the cold chain. Vero cells (ATCC CCL-81) grown in a 24-well tissue culture plates were infected with Rotarix® vaccine viruses after exposure to non-optimal temperatures and the potency of the vaccine was determined using the plaque assay. Results: Exposure of the Rotarix® vaccine to seasonal temperatures in KwaZulu-Natal for 6 hours and to extreme temperatures of 40oC for 72 hours as well as to -20°C and -80°C for 12 hours did not affect the potency of the vaccine beyond its expected standard of >7 x 105 PFU/ml. Conclusion: This study revealed that the Rotarix® vaccine remains potent even after exposure to non-optimal temperatures. However, this study only explored the effect of a constant 'adverse' temperature on vaccine potency and not the effect of temperature fluctuations.


Assuntos
Estabilidade de Medicamentos , Temperatura Alta , Vacinas contra Rotavirus/química , Potência de Vacina , Armazenamento de Medicamentos , Humanos , Refrigeração , Infecções por Rotavirus/prevenção & controle , África do Sul
10.
Food Chem Toxicol ; 133: 110795, 2019 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-31472225

RESUMO

Lactobacillus fermentum is commonly responsible for fruit juice fermentation and spoilage. The aim of this study was to investigate the potential use of nerolidol to control the spoilage of fresh orange juice by L. fermentum. Nerolidol was incorporated into hydroxypropyl-ß-cyclodextrin inclusion complex, conventional liposome, and drug-in-cyclodextrin-in liposome systems. The systems were lyophilized and characterized with respect to their nerolidol content, size, and morphology. The effects of the acidity and cold storage of orange juice on the survival of L. fermentum were evaluated. Subsequently, the antibacterial activity of nerolidol in refrigerated orange juice was assessed at pH 3.3. Nerolidol showed a faster antibacterial activity at 4 000 µM (5 days) compared to 2 000 µM (8 days). Under the same conditions, the inclusion complex completely killed bacteria within 6 days of incubation at 4 000 µM, suggesting its potential application in fruit juices. Nerolidol-loaded liposomes did not exhibit an antibacterial activity and altered the appearance of juice.


Assuntos
Antibacterianos/farmacologia , Citrus sinensis/microbiologia , Sucos de Frutas e Vegetais/microbiologia , Lactobacillus fermentum/efeitos dos fármacos , Sesquiterpenos/farmacologia , 2-Hidroxipropil-beta-Ciclodextrina/química , Proliferação de Células/efeitos dos fármacos , Sobrevivência Celular/efeitos dos fármacos , Temperatura Baixa , Portadores de Fármacos/química , Conservação de Alimentos/métodos , Lipossomos/química , Refrigeração
11.
Meat Sci ; 158: 107912, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31421517

RESUMO

The performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of storage at 4 °C. The sucuk slices were divided to 4 groups as uncoated, coated with MDCM-P solution, coated with MDCM-P solution containing 1.5% TEO and MDCM-P solution containing 1.5% CEO. Physical, chemical and microbial properties of sucuk samples were analyzed on 0, 15, 30 and 45 days of storage. Results indicated that the weight loss, pH, thiobarbituric acid reactive subtances, total viable and psychrotrophic bacteria counts increased, while a* and b* values and water activity decreased with storage time (p < .05). In all analysis periods, these changes were slowed down with coating applications containing essential oils, but the slowest changes were observed in coated sucuks with MDCM-P solution containing 1.5% CEO. Therefore, MDCM-P coatings containing CEO could improve the storage quality of heat treated sucuks at refrigerator.


Assuntos
Conservação de Alimentos/métodos , Produtos da Carne/análise , Óleos Voláteis , Animais , Bovinos , Galinhas , Óleo de Cravo , Contagem de Colônia Microbiana , Manipulação de Alimentos/métodos , Armazenamento de Alimentos , Concentração de Íons de Hidrogênio , Produtos da Carne/microbiologia , Refrigeração , Substâncias Reativas com Ácido Tiobarbitúrico/análise , Thymus (Planta)
12.
Food Microbiol ; 84: 103261, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31421775

RESUMO

Sprouts are considered a healthy ready-to-eat food and has gained popularity in recent years. The objective of the present study was to determine the dynamics of sprouts' microbiome during cold storage to the end of their shelf-life at home. The microbiological quality of fresh alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts from two commercial brands was tested and the number of APC ranges from 5.0 to 8.7 log CFU/g in alfalfa and 6.7 to 9.3 log CFU/g in mung bean sprouts. In the case of alfalfa, but not mung beans, there were differences in the mean numbers of APC between the two brands. The number of coliform bacteria ranges from 4.3 to 7.7 log CFU/g in alfalfa and 4.1 to 8.1 log CFU/g in mung bean sprouts. Four independent batches of sprouts were used for DNA preparation and were sampled immediately after purchase and once a week during subsequent storage in refrigerator until the end of their shelf-life. Microbial population of the sprouts was determined using next generation sequencing of 16S rRNA amplicons. Alfalfa sprouts were dominated by Pseudomonas throughout the storage time with relative abundance of >60% at 3 weeks. Fresh mung bean sprouts were dominated by both Pseudomonas and Pantoea, but Pantoea became the dominant taxa after 2 weeks of storage, with >46% of relative abundance. The bacterial communities associated with sprouts were largely dependent on the sprout type, and less dependent on the brand. The species richness and diversity declined during storage and the development of spoilage. Among the 160 genera identified on sprouts, 23 were reported to contain known spoilage-associated species and 30 genera comprise potential human pathogenic species. This study provides new insight into the microbiome dynamics of alfalfa and mung bean sprouts during cold storage.


Assuntos
Microbiologia de Alimentos , Medicago sativa/microbiologia , Microbiota , Refrigeração , Sementes/microbiologia , Vigna/microbiologia , Bactérias/genética , Bactérias/crescimento & desenvolvimento , Contagem de Colônia Microbiana , Armazenamento de Alimentos , Germinação , RNA Ribossômico 16S , Sementes/crescimento & desenvolvimento , Vigna/crescimento & desenvolvimento
13.
Meat Sci ; 158: 107878, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31401371

RESUMO

We investigated the fatty acid (FA) composition, oxidative biomarkers and quality traits of chilled beef. Specifically, striploin portions were held in vacuo and chilled (~ 1.5 °C) for up to 12 weeks, and analysed dependent on their assigned chilled storage period (0, 2, 5, 8, 10 and 12 weeks). There were no practical effects observed on beef FA composition as a result of chilled storage - including several polyunsaturated FA (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Intramuscular fat content was found to have a covariate effect, but only for saturated FA and monounsaturated FA. Vitamin E and thiobarbituric acid reactive substances were unchanged. Furthermore, improvements to shear force and particle size were evident at 2 weeks and thereafter, no further variation was evident. These findings suggest that beef produced to be healthier based on the EPA, DHA and PUFA content will remain so, for up to 12 weeks. Likewise, beef quality will be preserved across this same period.


Assuntos
Ácidos Graxos/análise , Carne Vermelha/normas , Refrigeração , Animais , Austrália , Biomarcadores , Bovinos , Ácidos Docosa-Hexaenoicos/análise , Ácido Eicosapentaenoico/análogos & derivados , Armazenamento de Alimentos/métodos , Oxirredução , Carne Vermelha/análise , Resistência ao Cisalhamento , Vácuo
14.
J Food Sci ; 84(9): 2467-2474, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31449337

RESUMO

The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O2 /50%CO2 /20%N2 ) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks' storage. PRACTICAL APPLICATION: The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.


Assuntos
Antioxidantes/química , Conservação de Alimentos/métodos , Conservantes de Alimentos/química , Carne/análise , Óleos Voláteis/química , Origanum/química , Extratos Vegetais/química , Thymus (Planta)/química , Animais , Embalagem de Alimentos , Oxirredução , Refrigeração , Suínos , Vácuo
15.
Acta Sci Pol Technol Aliment ; 18(2): 125-133, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31256540

RESUMO

BACKGROUND: The co-product of cultured snakehead fish protein extraction is an abundant source of myofi- brillar protein, with the potential for application in the processing of frozen snakehead fish surimi. The objective of this study was to determine the influence of additives and incubation time on the quality of surimi and surimi-based products. METHODS: Cryoprotectant (a mixture of sucrose and sorbitol at a ratio of 1:1 changed from 2% to 4%), in combination with sodium tripolyphosphate (0.1, 0.15, 0.2 and 0.25%), was added to surimi during its preparation. In addition, the study also investigated the ratio of transglutaminase supplementation (0.5, 0.7 and 0.9%) and incubation time (2, 4 and 6 h) in the processing of high-quality fried fish cakes from frozen snakehead fish surimi. RESULTS: The results showed that, a combination of 3% cryoprotectant and 0.2% sodium tripolyphosphate helped maintain the quality of snakehead fish surimi after frozen storage. In the processing of fried fish cakes from frozen snakehead fish surimi, the addition of 0.7% transglutaminase (0.28 U/g surimi) with 4 h incubation significantly improved the gel properties of the product. CONCLUSIONS: It is necessary to have appropriate additives and incubation time in the processing of surimi and surimi-based products from the co-product of cultured snakehead fish protein extraction.


Assuntos
Crioprotetores , Produtos Pesqueiros/análise , Manipulação de Alimentos/métodos , Conservação de Alimentos/métodos , Congelamento , Transglutaminases , Animais , Culinária , Armazenamento de Alimentos , Géis , Humanos , Polifosfatos , Refrigeração , Sorbitol , Sacarose
16.
Food Chem ; 298: 125019, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260984

RESUMO

This study aims to investigate the postharvest physiology and texture of garlic cloves packaged in polyethylene terephthalate (PET), polyethylene (PE), aluminized kraft paper (AKP), single kraft paper (SKP), and mesh bag. Germination rate, electrical conductivity, respiration intensity, water content, and texture were determined during 180 d storage at -2 °C. Results showed that the germination of garlic cloves packaged in PET, PE, and AKP was effectively inhibited during storage. PE effectively reduced the degree of damage to the cell membranes of the garlic cloves. PE and SKP significantly inhibited respiratory intensity during storage. Garlic cloves water content did not change significantly in 90 d storage which packaged in PE and SKP. PE exhibited better effect on the texture and freshness of garlic cloves than the other materials. In conclusion, PE is the best packaging material for maintaining the quality attributes and extending the shelf lives of garlic cloves.


Assuntos
Embalagem de Alimentos , Alho/fisiologia , Polietileno , Condutividade Elétrica , Armazenamento de Alimentos , Germinação , Polietilenotereftalatos , Refrigeração , Água/análise
17.
Molecules ; 24(14)2019 Jul 20.
Artigo em Inglês | MEDLINE | ID: mdl-31330849

RESUMO

A TMT (Tandem Mass Tag)-based strategy was applied to elucidate proteins that change in proteomes of grouper fillets during refrigerated storage. In addition, quality analyses on pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) for grouper fillets were performed. A total of 64 differentially significant expressed proteins (DSEPs) were found in the results in the Day 0 vs. Day 6 group comparison and the Day 0 vs. Day 12 group comparison. It is worth mentioning that more proteome changes were found in the Day 0 vs. Day 12 comparisons. Bioinformatics was utilized to analyze the DSEP. UniProt Knowledgebase (UniProtKB), Gene Ontology (GO) enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) and protein interaction network analysis were adopted. All DSEPs were classified into seven areas by function: binding proteins, calcium handling, enzymes, heat shock protein, protein turnover, structural proteins and miscellaneous. The numbers of proteins that correlated closely with pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) were 4, 3, 6 and 8, respectively.


Assuntos
Peixes , Conservação de Alimentos , Carne/análise , Proteínas/química , Proteômica , Refrigeração , Espectrometria de Massas em Tandem , Animais , Biologia Computacional/métodos , Análise de Alimentos , Ontologia Genética , Proteínas/genética , Proteoma , Proteômica/métodos
18.
Int J Food Microbiol ; 306: 108262, 2019 Oct 02.
Artigo em Inglês | MEDLINE | ID: mdl-31362162

RESUMO

In this study, we show that growth and prolonged storage of Listeria monocytogenes at 4 °C can promote the selection of variants with enhanced cold and heat tolerance. Enhanced cold-tolerance (ECT) variants (n = 12) were successfully isolated from a strain with impaired cold growth abilities following 84 days of storage at 4 °C in brain heart infusion broth (BHIB). Whole genome sequencing, membrane fatty acid analysis, and stress tolerance profiling were performed on the parent strain and two ECT variants: one displaying regular-sized colonies and the other displaying small colonies when grown at 37 °C on BHI agar. Under cold stress conditions, the parent strain exhibited an impaired ability to produce branched-chain fatty acids which are known to be important for cold adaptation in L.monocytogenes. The ECT variants were able to overcome this limitation, a finding which is hypothesized to be associated with the identification of two independent single-nucleotide polymorphisms in genes encoding subunits of acetyl-coA carboxylase, an enzyme critical for fatty acid biosynthesis. While the ECT phenotype was not found to be associated with improved salt (BHIB + 6% NaCl, 25 °C), acid (BHIB pH 5, 25 °C) or desiccation (33% RH, 20 °C) tolerance, the small-colony variant exhibited significantly (p < 0.05) enhanced heat tolerance at 52 °C in buffered peptone water compared to the parent strain and the other variant. The results from this study demonstrate that the continuous use of refrigeration along the food-supply chain has the potential to select for L.monocytogenes variants with enhanced cold and heat tolerance, highlighting the impact that microbial intervention strategies can have on the evolution of bacterial strains and likewise, food safety.


Assuntos
Adaptação Fisiológica/genética , Temperatura Baixa , Listeria monocytogenes/crescimento & desenvolvimento , Listeria monocytogenes/isolamento & purificação , Meios de Cultura/química , Ácidos Graxos/biossíntese , Inocuidade dos Alimentos , Listeria monocytogenes/genética , Refrigeração , Cloreto de Sódio
19.
Rev Bras Enferm ; 72(3): 671-679, 2019 Jun 27.
Artigo em Inglês, Português | MEDLINE | ID: mdl-31269131

RESUMO

OBJECTIVE: to construct collectively with nursing professionals bundle for best practices of cold chain maintenance of immunobiological agents conservation at the local level. METHOD: a qualitative research of convergent care type. Bundle construction was guided by the Evidence-Based Practice criterion. Data collection was carried out from October to December 2016, through five workshops, with the participation of 21 professionals from 7 vaccination rooms of a municipality of Minas Gerais State. The framework developed by Morse and Field was adopted for data analysis. RESULTS: through bundle, care is taken regarding refrigeration equipment temperature monitoring, contingency plan performance, recyclable ice coil setting and chamber use as refrigeration equipment. FINAL CONSIDERATIONS: the chosen interventions began to guide the practice and promote a care based on safety and quality.


Assuntos
Pacotes de Assistência ao Paciente/métodos , Refrigeração/métodos , Vacinas/uso terapêutico , Adulto , Competência Clínica/normas , Enfermagem Baseada em Evidências/métodos , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Guias de Prática Clínica como Assunto , Pesquisa Qualitativa , Refrigeração/normas
20.
J Food Sci ; 84(7): 1844-1853, 2019 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-31218699

RESUMO

Present study explored the quality changes in meat emulsion during storage at refrigerated temperature prepared with inclusion of three different levels of liver protein hydrolysate (LPH) in meat emulsion (LPH-1: 0.03, LPH-2: 0.06, and LPH-3: 0.09%) and compared with control (LPH: 0.00%) and positive control (butylated hydroxytoluene: 0.02% w/w meat emulsion). Physico-chemicals, antioxidant activities, lipid oxidation, color profile, microbial quality, and microbial challenge test (MCT) were assessed for all groups. Results indicated that all evaluated attributes were considerably improved with increase in LPH concentration. Among treated groups, LPH-3 was maintained comparatively better for every attribute assessed during storage studying. Regarding microbial quality, LPH-3 showed (P ≤ 0.05) lower aerobic plate count, coliforms, and yeast mold counts than others. Likewise for MCT, significantly (P ≤ 0.05) lower microbial counts were recorded in LPH-3 during storage. Results concluded that LPH can be a good alternative substance for the preservation of meat for lower oxidation activity and bacterial growth. PRACTICAL APPLICATION: Meat emulsion is more prone to lipid oxidation and microbial contamination than fresh meat. However, for the preparation of convenient, value added meat products, better utilization of freezed meat and reduced cooking time have enhanced the demand of emulsion-based meat products. Liver protein hydrolysate can be a good alternative substance for the preservation of emulsion-based meat products. Treated groups better retained their physico-chemical properties, color indices, and showed lower oxidation and microbial counts than control. It can be exploited commercially for the preparation of functional foods, nutraceuticals, and cosmeceuticals.


Assuntos
Antioxidantes/análise , Fígado/química , Produtos da Carne/análise , Hidrolisados de Proteína/análise , Animais , Bactérias/classificação , Bactérias/genética , Bactérias/crescimento & desenvolvimento , Bactérias/isolamento & purificação , Cor , Culinária , Emulsões/química , Manipulação de Alimentos , Armazenamento de Alimentos/métodos , Lipídeos/química , Produtos da Carne/microbiologia , Oxirredução , Refrigeração , Suínos
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