Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight.

This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, L and XL) was evaluated over a 4-week storage period at 25 ± 1 °C (60-65% RH). In this research, images from a scanning electron microscope revealed that the coatings maintained their integrity across all egg sizes, effectively covering pores and cracks throughout storage.

Recognition of environmental contaminant and pathogenic bacteria by means of redox potential methodology.

The time-consuming nature of culturing methods has urged the exploration of rapid modern technologies. One promising alternative utilizes redox potential, which describes the oxidative changes within complex media, indicating oxygen and nutrient consumption, as well as the production of reduced substances in the investigated biological system. Redox potential measurement can detect microbial activity within 16 h, what is significantly faster than the minimum 24 h incubation time of the reference plate counting technique.

Evaluation of Color and Pigment Changes in Tomato after 1-Methylcyclopropene (1-MCP) Treatment.

The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar 'Pitenza' was harvested at six different maturity stages, and half of the samples were subjected to gaseous 1-methylcyclopropene (1-MCP) treatment. Reference color parameters were recorded with a vision system colorimeter instrument, and the fruit pigment concentration was assessed with the DA-index.

Combined Effect of Ultrasound and Low-Heat Treatments on in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy.

In this study, sonication with mild heat treatment was used to reduce the count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20/40 kHz, 180/300 W) has been used for 30/60 min with a 55 °C water bath. The combination of sonication and low-heat treatment was able to reduce the concentration of from 5-log CFU × mL below 10 CFU × mL at 300 W, 40 kHz and 60 min of sonication in liquid egg products.

Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Cake: An Image Analysis Study.

is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of . Therefore, this study was aimed to evaluate the texture of using the image processing technique, which was prepared using different cheeses with varying moisture contents (MC) and was baked at 200 and 215 °C.