Procedia food science最新文献

{"title":"Effect of UV-C Radiation on Shelf life of Vacuum Package Colossoma Macropomum x Piaractus Mesopotamicus Fillets","authors":"Fernanda de Oliveira Bottino ,&nbsp;Bruna Leal Rodrigues ,&nbsp;Joanna Damazio de Nunes Ribeiro ,&nbsp;César Aquiles Lázaro ,&nbsp;Carlos Adam Conte-Junior","doi":"10.1016/j.profoo.2016.02.077","DOIUrl":"10.1016/j.profoo.2016.02.077","url":null,"abstract":"<div><p><em>Colossoma macropomum x Piaractus mesopotamicus</em> (CP) is a freshwater fish with greatest commercial importance in Brazil. Fillets of CP are highly perishable food and preservation technology with UV-C could improve food safety and extend shelf life. Fillet samples were submitted at UV-C (55.83mJ/cm²) and examined for mesophilic and psychrotrophic count and biogenic amines over 6 days. UV-C reduced the bacterial growth and number of colonies in the stationary phase; also increase the levels of cadaverine, putrescine and histamine. The results suggest that UV-C enhanced the shelf-life of CP fillets by at least 50%.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 13-16"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77629739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Status and Food Insecurity among the Children in Northern Sri Lanka","authors":"Karthigesu Kandeepan,&nbsp;Sandrasegrampillai Balakumar,&nbsp;Vasanthy Arasaratnam","doi":"10.1016/j.profoo.2016.02.016","DOIUrl":"10.1016/j.profoo.2016.02.016","url":null,"abstract":"<div><p>Consumption of adequate nutritious food is the most important element to ensure healthy living of children. The objective was to assess the nutritional status and food insecurity among the children aged 1-5 years in the Jaffna District. A descriptive cross-sectional study design was used. Height and weight were used to compute age and sex specific Z-scores for malnutrition. Food insecurity was assessed by cross-tabulating the Household Food Consumption Adequacy Score (HFCAS) and food access (assessed by food expenditure as a % of the total household expenditure), as specified by the World Food Program. The Socio-demographic factors and dietary pattern were obtained by using interviewer administered questionnaires. Sample size was 846 children [414 (49%) males]. The prevalence of wasting, underweight and stunting were 21.6 (n=184), 33.1 (n=282) and 26.4% (n=223) respectively. Among the subjects, 41.6 (n=351), 48.3 (n=408) and 10.1% (n=85) of children had good, average and poor food access respectively with a mean (±SD) of 75 (±13.6)%. The mean (±SD) HFCAS was 60.9 (±8.2) % with a range from 39 to 87% and all the children had adequate HFCAS (&gt;35.1%). The mean HFCAS was significantly higher in urban children (67.5%) than in rural children (58.8%). Based on food access &amp; HFCAS, food insecurity of Jaffna district was 10.1%. The prevalence of anaemia was 36.4% (n=308) and it was higher [44.7% (n=38)] in food insecure than in food secure households [35.5% (n=269)]. In this population, 27.2% of the children had protein deficiency (&lt;3.5<!--> <!-->g/dL) and it was observed as high (30.6%) among food unsecured children. Household income (p&lt;0.001), expenditure for foods (p&lt;0.05), and Hb concentration (p&lt;0.05) were higher in food secure than in food insecure households. This study concludes that, the household food insecurity is prevalent and it was increased with income and expenditure for food in Jaffna district. Even though food insecurity was low in Jaffna it has a significant influence on undernutrition and anaemia in children.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 220-224"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74641595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce","authors":"Olivier Veys ,&nbsp;Susana de Oliveira Elias ,&nbsp;Imca Sampers ,&nbsp;Eduardo César Tondo","doi":"10.1016/j.profoo.2016.10.003","DOIUrl":"10.1016/j.profoo.2016.10.003","url":null,"abstract":"<div><p>This study aimed to model the growth of <em>Salmonella</em> and <em>Escherichia coli</em> O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 168-172"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.10.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74132258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mathematical Modeling of Lactobacillus Viridescens Growth in Vacuum Packed Sliced Ham under non Isothermal Conditions","authors":"Nathália Buss da Silva ,&nbsp;Daniel Angelo Longhi ,&nbsp;Wiaslan Figueiredo Martins ,&nbsp;Gláucia Maria Falcão de Aragão ,&nbsp;Bruno Augusto Mattar Carciofi","doi":"10.1016/j.profoo.2016.02.081","DOIUrl":"10.1016/j.profoo.2016.02.081","url":null,"abstract":"<div><p>Lactic acid bacteria (LAB) are responsible for the spoilage of vacuum packed meat products, as ham. Temperature is the main factor affecting the microbial dynamics and its variation during the production, distribution and storage of foods is considerable. Thus, the use of mathematical models to describe the microbial behavior under variable temperatures can be very useful in predicting the food shelf life. This study evaluated the growth of <em>Lactobacillus viridescens</em> in sliced ham under non isothermal conditions, and assessed the predictive ability of the Baranyi and Roberts model using parameters obtained isothermally in culture medium (MRS). To obtain the BAL growth, the fresh ham piece was sterilized, sliced, inoculated with bacteria and stored in a temperature-controlled incubator. For the establishment of the secondary models, the primary model parameters were obtained isothermally in the culture medium at 4, 8, 12, 16, 20 and 30° C, in which there was no lag phase observed; the square root model was selected to describe the dependence of the μ_max parameter (maximum specific growth rate) with the temperature, and the y_max parameter (maximum population) was represented by an average because there was no significant influence of the temperature. The mathematical models were validated with <em>L. viridescens</em> growth data in ham under five variable temperature conditions (NI-1 (4-8-12-16°C), NI-2 (12-16-20-25°C), NI-3 (25-20-16-12-8-4°C), NI-4 (16-12-8-4°C) and NI-5 (12-8-4-8-12°C)), and its predictive ability were assessed through statistical indexes (bias factor, accuracy factor and RMSE), with good results (bias factor between 0.9450 and 1.0326; accuracy factor between 1.0382 and 1.0682, and RMSE between 0.7641 and 1.3317), especially in increasing temperature, where the prediction was safe. The validated model can be used to estimate the shelf life of a commercial ham under different temperature conditions.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 33-36"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80048524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sequencing and Identification of Different Salmonella Species in Cocoa Beans Treated with Gamma Irradiation","authors":"A. Flores Granados ,&nbsp;N. Ruiz Quiñones ,&nbsp;F. Fantinatti Garboggini ,&nbsp;P. Efraim ,&nbsp;M.C. Teixeira Duarte","doi":"10.1016/j.profoo.2016.02.074","DOIUrl":"10.1016/j.profoo.2016.02.074","url":null,"abstract":"<div><p>Gamma irradiation is an effective way to eliminate the bacterial load in cocoa beans. During harvesting these are exposed to various factors of contamination. The aim of this study was to analyze the effect of gamma irradiation on the presence of <em>Salmonella spp</em> considered a microbiological risk in chocolate. Cocoa samples (n = 31) were treated with three doses of gamma irradiation (2, 3 and 5 kGy) besides a control sample without irradiation. The PCR method revealed 22 bacteria (n = 124) with Salm3-Salm4 amplified. The DNA sequencing method confirmed the presence of two isolates who belong to <em>Salmonella spp.</em> and 20 belonging to <em>Klebsiella sp</em> and <em>Enterobacter sp</em>. These results were retrieved from the control samples and irradiation 2kGy, while radiation 3 to 5 kGy no growth of microorganisms.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 5-8"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90648031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)","authors":"Ana Carolina B. Rezende,&nbsp;Juliana Crucello,&nbsp;Rafael Chelala Moreira,&nbsp;Anderson de Souza Sant’Ana","doi":"10.1016/j.profoo.2016.02.073","DOIUrl":"10.1016/j.profoo.2016.02.073","url":null,"abstract":"<div><p>The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of <em>Salmonella</em> spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of <em>Salmonella</em> spp. (S. Typhimurium, <em>S</em>. Enteretidis and <em>S</em>. Montevideo) and further stored at 10, 15, 20 and 30°C. <em>Salmonella</em> can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent <em>Salmonella</em> growth.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 1-4"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85104656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Study on Organoleptic, Microbiological and Chemical Qualities of Dried Fish, Goldstripe Sardinella(Sardinella Gibbosa) with Low Salt Levels and Spices","authors":"S.G.L.I. Nuwanthi ,&nbsp;S.S.K. Madage ,&nbsp;I.G.N. Hewajulige ,&nbsp;R.G.S. Wijesekera","doi":"10.1016/j.profoo.2016.02.072","DOIUrl":"10.1016/j.profoo.2016.02.072","url":null,"abstract":"<div><p>Dried fish is very important component in Sri Lankan fishery productswhile current domestic production is estimated at around 40,000 tons per year. Generally, dried fish production in Sri Lanka is based on traditional methodology where 30% of salt is used averagely. Use of excess amount of salt can have negative health effects. Therefore production of dried fish with low salt is very important.Accordingly, partial substitution of salt with alternative substances can be done. Current study aimed at evaluating the effect of low levels of salt and combined effect of low salt and spices on quality of dried fish. The study was carried out using eviscerated and cleaned up GoldstripeSardinella with 0% (T1), 5% (T2), 10% (T3) salt levels and two different combinations of salt and spices (1%salt with 0.2%turmeric, 0.5%chlli, 0.5%pepper (T4) and 2%salt with 0.2%turmeric, 0.2%chlli, 0.2%pepper (T5)). Hot air dehydrator (65-70<!--> <!-->°C) was used for fish drying. Chemical (moisture, water activity (a_w), Total volatile nitrogen (TVN), and sodium chloride), physical (texture and rehydration), microbiological (APC, mould and yeast count and coliform count) properties and sensory attributes of experimentally prepared dried fish were investigated. The chemical parameters for all treatments were significantly different (<em>p&lt;0.05</em>) while physical parameters were not (<em>p&gt;0.05</em>). T2 indicated the best chemical quality. The values for moisture, a_w, sodium chloride, TVN, texture and rehydration for T2, were 11.6584±0.03, 0.591±0.002, 12.43±0.15, 59.43<!--> <!-->mg/100g±12.86, 1.54kg±0.14 and 12.70±3.54 respectively. T2 and T3 had least microbial counts while T1 and T5 had highest microbial count. But T5 had highest scores for all sensory attributes indicating consumer preference for low salt and spicy taste regardless of high TVN content and poor microbial quality.Therefore it is essential to improve the methodology to enhance the quality of low salt and spices added dried fish.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 356-361"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87727783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Robustness of a Cross Contamination Model Describing Transfer of Pathogens During Grinding of Meat","authors":"C.O. de A. Møller ,&nbsp;A.S. Sant’Ana ,&nbsp;S.K.H. Hansen ,&nbsp;M.J. Nauta ,&nbsp;L.P. Silva ,&nbsp;V.O. Alvarenga ,&nbsp;D. Maffei ,&nbsp;F. Pacheco ,&nbsp;J. Lopes ,&nbsp;B.D.G.M. Franco ,&nbsp;S. Aabo ,&nbsp;T.B. Hansen","doi":"10.1016/j.profoo.2016.02.096","DOIUrl":"10.1016/j.profoo.2016.02.096","url":null,"abstract":"<div><p>This study aimed to evaluate a cross contamination model¹ for its capability of describing transfer of <em>Salmonella</em> spp. and <em>L. monocytogenes</em> during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: <em>i</em>) Acceptable Simulation Zone method compared observed with simulated transfer, <em>ii</em>) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, <em>iii</em>) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by sharpness of grinder knife, specific grinder and grinding temperature.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 97-100"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.096","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79671353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Free Radical Scavenging Capacity of Extensively Used Medicinal Plants in Sri Lanka","authors":"C. Jayathilake,&nbsp;V. Rizliya,&nbsp;R. Liyanage","doi":"10.1016/j.profoo.2016.02.028","DOIUrl":"10.1016/j.profoo.2016.02.028","url":null,"abstract":"<div><p>The burden of chronic diseases is rapidly increasing worldwide. Diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life course. Physiological and biochemical alterations in the human body may result in overproduction of free radicals leading to oxidative damage to biomolecules (e.g. lipids, proteins, DNA). Use of medicinal plant based products has increased recently because of their exerted beneficial properties such as antioxidant, anticancer, hypoglycaemic and hypolipidaemic activities. The present study was designed to assess the <em>in vitro</em> antioxidant activity and free radical scavenging capacity of ten medicinal plants which are extensively used in the Ayurvedic treatment systems in Sri Lanka. Water extracts were prepared and evaluated for their free-radical scavenging capacity and antioxidant activity using a number of chemical assays; DPPH, ABTS and FRAP. The total Phenolic (TPC) and Total Flavonoid Content (TFC) were also assessed. The TPC and TFC values of the extracts varied from 295.94±3.65 – 5.22±0.08 (mg Gallic Acid Equivalent (GAE)/g dry weight) and 115.01±1.69 – 0.97±0.002 (mg Catechin Equivalent (CE)/g dry weight) respectively. The DPPH and ABTS radical scavenging activities were higher for the Nelli (<em>Phyllanthus emblica</em>) extract while the least activity was observed in Venivel (<em>Cosciniumfenestratum</em>) extract. The FRAP activity of the extracts was well proved with the DPPH and ABTS radical scavenging activities. A positive, significant linear relationship between antioxidant activity and TPC and TFC content showed that phenolic compounds and flavonoids were the dominant antioxidant components in the medicinal herbs studied.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 123-126"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80786806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of Vacuum Packed Beef Regarding Psychrotrophic Bacteria Growth and Biogenic Amines Content","authors":"M.G. Marquezini ,&nbsp;E.A. Orlando ,&nbsp;S.E. Yotsuyanagi ,&nbsp;R. Bromberg","doi":"10.1016/j.profoo.2016.06.001","DOIUrl":"10.1016/j.profoo.2016.06.001","url":null,"abstract":"<div><p>It has been recognized that biogenic amines (BA) content in meat can be considered a freshness marker. Considerable amounts of some BAs can appear during food storage under certain conditions, according to the handling of the raw material, technology applied, storage temperature and time, packaging condition, mainly if amino acid - decarboxylase positive microorganisms are present. The aim of this study was to evaluate the psychrotrophic bacteria growth and metabolic production of BAs during chill storage of beef. The vacuum packed beef cuts (<em>Longissimus dorsi</em> muscle) were analyzed during storage at 7 °C at 0, 15, 30, 45, and 60 d, to determine the psychrotrophic bacteria growth and the BAs amount. The BAs considered were: putrescine, cadaverine, histamine, spermidine, and spermine. The BAs quantitative determination was carried out by reversed phase high-performance liquid chromatography (HPLC) with UV detection. Statistic procedures were performed using SAS statistical software. The growth parameters of psychrotrophic bacteria including lag phase, maximum specific growth rate, maximum bacterial cell density, initial population, mean square error, and coefficient of determination were determined according to Baranyi and Roberts model. The values of histamine and spermidine increased significantly (P &lt; 0.0001) during storage time, while the levels of spermine decreased (P &lt; 0.0001). Psychrotrophic bacteria counts increased significantly (P &lt; 0.0001) reaching 7.6 log cfu/g over time. The counts of this group positively correlated to histamine and spermidine (r = 0.68 and 0.61, respectively), while spermine showed a negative correlation (r = -0.70). Conversely, no significant correlation was found between psychrotrophics counts and putrescine or psychrotrophics counts and cadaverine.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 141-144"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.06.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75427472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}