The effects of UV-C radiation, modified atmosphere packaging (MAP) and their combination on rainbow trout (Oncorhynchus mykiss) fillets quality were examined during a period 22 days. samples submitted to five conditions: (AP) aerobic packaging; (VP) vacuum (VP + UV-C) radiation; (80% CO2/20% N2) (MAP radiation N2; 106.32 mJ/cm2) storaged at 4 °C. analyzed daily for microbiological (mesophilic, psychrotrophic Enterobacteriaceae counts) chemical (pH, TMA-N, TBV-N, lipid oxidation, ammonia...

Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, radiation possibly affects the physicochemical properties of meat products. To determine optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with pool Salmonella spp., were submitted 3 levels intensities (0.62, 1.13, and 1.95 mW/cm²) up 120 s. After 90 s was determined, changes biogenic amines, total...

Salmonella is one of the major causative agents foodborne infections. Salmonellosis becomes more dangerous when strains resistant to several antibiotics are found in food, especially chicken, primary transmission vehicles this pathogen for humans. The present study aimed estimate occurrence chicken carcasses from state Mato Grosso, Brazil, as well determine antibiotic resistance profile and genotypic characteristic multi-drug (MDR) isolates. During a 15-month period, 01/2014 05/2015, 850...

Presented in several types of food, bioactive amines are described as organic bases low molecular weight. They have vasoactive, psychoactive and toxicological characteristics constitute a potential health risk. The concentration formed foods depends on the type microorganisms present, action decarboxylase enzymes produced by specific amino acids favorable conditions for enzymatic activity. presence these chemical metabolites has been suggested quality indicator routine analyzes food...

The aim of this study was to investigate the effects different packaging systems on shelf life refrigerated ground beef. beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% 20% 70O2:30CO2 (70% 30% 60O2:40CO2 (60% 40% 50O2:50CO2 (50% 50% 100O2 O2), VP (vacuum packaging). All treatments analyzed daily for CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB),...

This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually combined, on physical, chemical bacterial parameters Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia were divided into four groups: control (untreated samples), UV-C, HHP, UV-C combined with HHP (UV-C+HHP); was applied dose 0.103 ± 0.002 J/cm2, a 220 MPa 10 min 25 °C. All samples analyzed total aerobic mesophilic count (TAMC), psychrotrophic...

O objetivo do presente estudo foi avaliar os efeitos dos processos de irradiação (com dose 1,5kGy) e embalagem em atmosfera modificada (60% N2 40% CO2), aplicados isoladamente ou combinados, na extensão da validade comercial filés Tilápia Nilo (Oreochromis niloticus) resfriados. Nos experimentos, foram utilizados 120 separados lotes, acordo com o tratamento: (T1) ar (controle), (T2) modificada, (T3) irradiação, (T4) irradiação. Foram realizadas análises físico-químicas (BVT, TMA, pH, amônia...

The aim of the present study was to evaluate chemical quality parameters regarding frozen Pangasius hypophthalmus specimens from Vietnam. proximate composition, pH, ammonia, biogenic amines (BAs), total mercury (Hg), malondialdehyde (MDA), and polyphosphate were determined. moisture, protein, lipid ash values between 83.83-85.59, 12.51-14.52, 1.09-1.65, 0.76-2.38 g 100 g(-1), respectively. Fraud by excessive addition detected in 30% samples whereas Hg above recommended limit observed 50%...

This study evaluated the influence of good manufacturing practices (GMP) on shelf life refrigerated fillets Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series experiments, 120 kept under controlled sanitary conditions were purchased from fish market managed by cooperative. A second lot totaling 200 was obtained storage pilot plant. The combined effects MAP (40% CO2 60% N2) irradiation (1.5 kGy) investigated monitoring physical...

Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of honey and can be used judge processing storage condition honey. The objective present study was evaluate evolution HMF levels in fresh extracted honeys submitted different temperatures ranging from 30 100º C, during pre-established time intervals (30, 45, 60, 180 720 minutes).The test conducted floral with an initial 2.2 mg/Kg. maximum value recommended by Brazilian law (60...

ABSTRACT Listeria monocytogenes was inoculated onto fresh pork and turkey slices. Inoculated control samples were packaged under modified atmospheres (100% N 2 , 20%/80% 40%/60% CO O ) or air in plastic bags of low gas permeability. Samples stored at 1 7C. showed a similar microbiological pattern to that usually observed meat aerobically. Packaging extended the shelf‐life. Bacterial growth strongly inhibited 1C, particularly /O enriched atmospheres. Temperature pH critical factors for L....

Com o objetivo de avaliar efeito da embalagem carne suína em atmosfera modificada, obteve-se assepticamente amostras lombo (Longissimus dorsi) suíno aproximadamente 3x3cm que depois lavadas solução salina (0,35%) estéril, foram introduzidas bolsas plástico (Cryovac BB4L) baixa permeabilidade. Dividiram-se 4 lotes e se embalaram com 1,0l ar (100%), nitrogênio 20/80 40/60 CO2/O2 termo-selaram. Finalmente, cada lote subdividiu 2, armazenando-se a 1 7ºC. Durante armazenamento tomaram-se...

This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 3.0 kGy) on preservation chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination pH bacterial growth. The findings indicated that post-irradiation lag phase increased dose, leading an extension in shelf-life. Vacuum-packed samples irradiated kGy exhibited longest shelf life. Among analyzed bacteria, coliforms Listeria spp. were most sensitive...

The aim of the present study was to evaluate sensory acceptability limit refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators considering different consumer profiles. results survival analysis demonstrated that, in general, consumers still considered be suitable for purchase (4.128 days storage), despite being microbiologically unsuitable consumption. However, subsequent division into clusters indicated that women individuals...

A vida útil dos alimentos perecíveis conservados em atmosfera normal é limitada principalmente pelo efeito do oxigênio atmosférico e o crescimento de microorganismos aeróbios produtores alterações, que promovem mudanças odor, sabor, cor textura, conduzindo à perda da qualidade. modificação prolonga significativamente a alimentos, quando comparados refrigeração, podendo chegar um aumento três quatro vezes. O trabalho teve como objetivo avaliar embalagem sardinhas (Sardinella brasiliensis)...