Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure.

This study investigated the effect of different electrolyzed water (EO) solutions, including acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW), alone and in combination with mild thermal processing (50, 55, 60, 65 °C) at different exposure times (2, 6, 10 min) on the reduction of Listeria monocytogenes on Atlantic salmon fillets. The effects of the EO water solutions on cell wall structures of L. monocytogenes and on the secondary structure of salmon protein were studied using Fourier Transform Infra-Red (FTIR) spectroscopy.

Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis).

The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus and Campylobacter jejuni in laboratory contaminated live clam (Venerupis philippinarum) and mussel (Mytilus edulis) was investigated. The initial levels of bacterial contamination were: in clam 4.9 to 5.

Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique.

Bactericidal activity of neutral electrolyzed water (NEW), quaternary ammonium (QUAT), and lactic acid-based solutions was investigated using a manual spraying technique against Salmonella Typhimurium, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes and Staphylococcus aureus that were inoculated onto the surface of scarred polypropylene and wooden food cutting boards. Antimicrobial activity was also examined when using cutting boards in preparation of raw chopped beef, chicken tenders or salmon fillets. Viable counts of survivors were determined as log10 CFU/100 cm(2) within 0 (untreated control), 1, 3, and 5 min of treatment at ambient temperature.

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.

The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4-7 upon heating and cooling. Dynamic rheological properties of WPI and XCHC were studied individually and in combination, as a function of time or temperature. For pure WPI, gels were pH-dependent, and in all pH values except 7, gels formed upon first heating from 40 to 90 °C.

Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.

Unlabelled: The effect of adding xanthan-curdlan hydrogel complex (XCHC) at 2 concentrations (0.25 and 0.5% w/w) on the freeze-thaw stability of heat-induced whey protein isolate (WPI) gel was investigated.

Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases.

Background: The antioxidant activity and chemical properties of fish protein hydrolysates (FPHs) prepared from anchovy sprat (Clupeonella engrauliformis) using endogenous enzymes (autolysis) and commercial proteases were investigated.

Results: The highest degree of hydrolysis (DH) was observed with Alcalase and papain and the highest protein recovery (PR) with Alcalase and bromelain. FPH yield was highest with Alcalase (82.

Influence of gum tragacanth on the physicochemical and rheological properties of kashk.

In this study, the physicochemical properties of a low-fat dried yogurt paste (kashk) were determined, and the effects of different concentrations (0, 0·1, 0·3 and 0·5% w/w) of gum tragacanth exudates from Astragalus gossypinus on the stability and texture of the samples were investigated by measuring amount of syneresis, turbidity, particle size distribution (PSD), flow behaviour and viscoelastic properties. The flow behaviour index was not very sensitive to the concentration of gum, while a remarkable concentration dependency of the power-law consistency coefficient and Herschel-Bulkley yield stress was observed. The initial increase in the gum concentration at 0·1 and 0·3% levels led to a higher degree of syneresis, which was related to the depletion flocculation mechanism.