Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging.

Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac FCC80 (l-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO (60/40% CO/N), and high O (75/25% O/CO) modified atmosphere (MA) storage conditions. Solutions were applied warm (50 °C) or cold (4 °C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively.

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets.

Innovative active packaging has the potential to maintain the food quality and preserve the food safety for extended period. The aim of this study was to discover the effect of active films based on commercially available polylactic acid blend (PLA) and natural active components on the shelf life and organoleptic properties of chicken fillets and to find out; to what extent they can be used as replacement to the traditional packaging materials. In this study, commercially available PLA was compounded with citral and cinnamon oil.

Temperature and light conditions at different latitudes affect sensory quality of broccoli florets (Brassica oleracea L. var. italica).

Background: Broccoli (Brassica oleracea L. var. italica) is a popular vegetable grown at a wide range of latitudes.

Assessment of the action spectrum for photooxidation in full fat bovine milk.

The action spectrum for photooxidation in full fat bovine milk was measured. Samples of milk with air or argon in headspace were exposed to narrow wavelength bands of light in the range 400-700 nm. Photooxidation in terms of off-flavors was measured by a sensory panel, volatile compounds by headspace solid phase micro extraction (SPME-GC-MS), and photobleaching of photosensitizers in milk (riboflavin, protoporphyrin IX and a chlorophyllic compound) by front face fluorescence spectroscopy.

Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets.

Broccoli is grown around the world at a wide range of photoperiods and temperatures, which may influence both sensory quality and phytochemical contents. Florets produced in phytotron and at two semi-field sites (70 °N and 58 °N) were examined for effects of contrasting temperatures and photoperiods on sensory quality and contents of glucosinolates, flavonols and vitamin C. Growth conditions associated with high northern latitudes of low temperature and long photoperiods, produced bigger floral buds, and florets with sweeter taste and less colour hue than more southern conditions.

From multispectral imaging of autofluorescence to chemical and sensory images of lipid oxidation in cod caviar paste.

The potential of multispectral imaging of autofluorescence to map sensory flavour properties and fluorophore concentrations in cod caviar paste has been investigated. Cod caviar paste was used as a case product and it was stored over time, under different headspace gas composition and light exposure conditions, to obtain a relevant span in lipid oxidation and sensory properties. Samples were divided in two sets, calibration and test sets, with 16 and 7 samples, respectively.

Effects of storage atmosphere and heme state on the color and visible reflectance spectra of salmon ( Salmo salar ) fillets.

It has previously been observed that the color of mackerel muscle is dependent on the status of heme as myoglobin and hemoglobin and hence the storage atmosphere. This study gives strong indications of this being the case also in salmon. Three different storage conditions were used to promote the oxidized, reduced, and carbon monoxide (CO) bound forms of heme in salmon and mackerel fillets.

Effect of naturally occurring tetrapyrroles on photooxidation in cow's milk.

The objective of this work was to better understand the photosensitizing effect of riboflavin versus naturally occurring tetrapyrroles in cow's milk. This was done by exposure of milk samples to blue light (400-500 nm), which is absorbed by riboflavin and tetrapyrroles, orange light (575-750 nm), which is absorbed by tetrapyrroles but not riboflavin, and white light, which contains the entire visible region. The milk was exposed to about 1.

Assessment of the quality attributes of cod caviar paste by means of front-face fluorescence spectroscopy.

This paper describes the fluorescent behavior of cod caviar paste, stored under different conditions, in terms of light exposure and concentration of oxygen in the headspace. Multivariate curve resolution was employed to decompose the overall fluorescence spectra into pure fluorescent components and calculate the relative concentrations of these components in the different samples. Profiles corresponding to protoporphyrin IX, photoprotoporphyrin, and fluorescent oxidation products were identified.