The Experts below are selected from a list of 306 Experts worldwide ranked by ideXlab platform
Michael G. Kontominas - One of the best experts on this subject based on the ideXlab platform.
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shelf life extension of ground meat stored at 4 c using chitosan and an Oxygen Absorber
International Journal of Food Science and Technology, 2013Co-Authors: Nikoleta Chounou, S F Mexis, E. Chouliara, Kontakos Stavros, Dimitrios Georgantelis, Michael G. KontominasAbstract:Summary The combined effect of chitosan (1%) and an Oxygen Absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10-day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g−1 for a given sampling day using either chitosan or the Oxygen Absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the Oxygen Absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the Oxygen Absorber combination.
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shelf life extension of ground chicken meat using an Oxygen Absorber and a citrus extract
Lwt - Food Science and Technology, 2012Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:Abstract In the present study the combined effect of an O 2 Absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O 2 Absorber and the combination of the O 2 Absorber plus citrus extract (0.2 ml/100 g), respectively ( p 2 Absorber and/or citrus extract. A 4–5 days product shelf life extension using the combination of O 2 Absorber and citrus extract (0.1 ml/100 g) as compared to control samples was achieved.
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Shelf life extension of ground meat stored at 4 °C using chitosan and an Oxygen Absorber
International Journal of Food Science & Technology, 2012Co-Authors: Nikoleta Chounou, S F Mexis, E. Chouliara, Kontakos Stavros, Dimitrios Georgantelis, Michael G. KontominasAbstract:Summary The combined effect of chitosan (1%) and an Oxygen Absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10-day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g−1 for a given sampling day using either chitosan or the Oxygen Absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the Oxygen Absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the Oxygen Absorber combination.
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Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12°C using Active and Modified Atmosphere Packaging
Packaging Technology and Science, 2010Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:The effect of active [Oxygen Absorber (OA) combined with an ethanol emitter (EE)] and modified atmosphere (100% Nitrogen) packaging in combination with a high barrier experimental polyethylene terephthalate-silicon oxides//low density polyethelene film on shelf-life extension of grated Graviera cheese stored at 4 and 12°C was investigated. Microbiological (total viable counts, Pseudomonads, lactic acid bacteria, Enterobacteriaceae and Yeasts/Moulds), physico-chemical (pH, thiobarbituric acid and colour) and sensory (odour and taste) changes occurring in the product were monitored as a function of treatment and storage time (10 weeks). Sensory shelf-life was approximately 1, 1.5, 4.5, 6, 9 and at least 10 weeks for control samples (12 and 4°C), for N2 packaged samples (12 and 4°C) and samples packaged with the OA + EE (12 and 4°C), respectively. At the point of sensory rejection, yeasts and moulds increased from 2.00 to 3.60 and 5.55 log CFU/g for control samples stored at 4 and 12°C, respectively. Similarly, for samples stored under nitrogen, yeasts and moulds reached 2.00 and 2.32 log CFU/g at 4 and 12°C, respectively. Yeasts and moulds in samples with the OA + EE remained below 2 log CFU/g throughout the entire storage period, irrespective of storage temperature. pH varied between 5.72 and 6.49 depending on specific treatment. Malondialdehyde absorbance ranged between 0.05 for fresh samples and 0.79 mg/kg at the time of sensory rejection of samples. Light parameters L and b decreased while parameter a increased during storage, reflecting a gradual discolouration of all samples and especially those stored at 12°C.
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effect of Oxygen Absorber nitrogen flushing packaging material Oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels prunus dulcis
Lwt - Food Science and Technology, 2010Co-Authors: S F Mexis, Michael G. KontominasAbstract:The present study investigated the effect of active packaging, nitrogen flushing, container Oxygen barrier and storage conditions on quality retention of raw whole unpeeled almonds. Almond kernels were packaged in: a) polyethylene terephthalate//low-density polyethylene (PET//LDPE), and b) low-density polyethylene/ethylene vinyl alcohol/low-density polyethylene (LDPE/EVOH/LDPE) pouches under N 2 , with or without an Oxygen Absorber, heat-sealed and stored for a period of 12 months. Quality parameters monitored were: peroxide value (PV), hexanal content, color, fatty acid composition and volatile compounds. PV ranged between 0.17 for fresh almonds and 9.22 meq O 2 /kg oil for almonds packaged in PET//LDPE pouches under N 2 exposed to light at 20 °C after 12 months of storage. Respective values for hexanal were <28.5 μg/kg and 4.88 mg/kg. Polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) increased with a parallel decrease of monounsaturated fatty acids (MFA) after 12 months of storage in all treatments. Likewise, volatile compounds such as aldehydes, ketones, alcohols, alkanes and aromatic hydrocarbons increased indicating enhanced lipid oxidation. Color was the parameter least affected. Use of the Oxygen Absorber provided a shelf life of at least 12 months for all samples irrespective of container Oxygen barrier, lighting conditions and storage temperature. © 2009 Elsevier Ltd. All rights reserved.
S F Mexis - One of the best experts on this subject based on the ideXlab platform.
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shelf life extension of ground meat stored at 4 c using chitosan and an Oxygen Absorber
International Journal of Food Science and Technology, 2013Co-Authors: Nikoleta Chounou, S F Mexis, E. Chouliara, Kontakos Stavros, Dimitrios Georgantelis, Michael G. KontominasAbstract:Summary The combined effect of chitosan (1%) and an Oxygen Absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10-day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g−1 for a given sampling day using either chitosan or the Oxygen Absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the Oxygen Absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the Oxygen Absorber combination.
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shelf life extension of ground chicken meat using an Oxygen Absorber and a citrus extract
Lwt - Food Science and Technology, 2012Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:Abstract In the present study the combined effect of an O 2 Absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O 2 Absorber and the combination of the O 2 Absorber plus citrus extract (0.2 ml/100 g), respectively ( p 2 Absorber and/or citrus extract. A 4–5 days product shelf life extension using the combination of O 2 Absorber and citrus extract (0.1 ml/100 g) as compared to control samples was achieved.
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Shelf life extension of ground meat stored at 4 °C using chitosan and an Oxygen Absorber
International Journal of Food Science & Technology, 2012Co-Authors: Nikoleta Chounou, S F Mexis, E. Chouliara, Kontakos Stavros, Dimitrios Georgantelis, Michael G. KontominasAbstract:Summary The combined effect of chitosan (1%) and an Oxygen Absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10-day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g−1 for a given sampling day using either chitosan or the Oxygen Absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the Oxygen Absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the Oxygen Absorber combination.
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Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12°C using Active and Modified Atmosphere Packaging
Packaging Technology and Science, 2010Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:The effect of active [Oxygen Absorber (OA) combined with an ethanol emitter (EE)] and modified atmosphere (100% Nitrogen) packaging in combination with a high barrier experimental polyethylene terephthalate-silicon oxides//low density polyethelene film on shelf-life extension of grated Graviera cheese stored at 4 and 12°C was investigated. Microbiological (total viable counts, Pseudomonads, lactic acid bacteria, Enterobacteriaceae and Yeasts/Moulds), physico-chemical (pH, thiobarbituric acid and colour) and sensory (odour and taste) changes occurring in the product were monitored as a function of treatment and storage time (10 weeks). Sensory shelf-life was approximately 1, 1.5, 4.5, 6, 9 and at least 10 weeks for control samples (12 and 4°C), for N2 packaged samples (12 and 4°C) and samples packaged with the OA + EE (12 and 4°C), respectively. At the point of sensory rejection, yeasts and moulds increased from 2.00 to 3.60 and 5.55 log CFU/g for control samples stored at 4 and 12°C, respectively. Similarly, for samples stored under nitrogen, yeasts and moulds reached 2.00 and 2.32 log CFU/g at 4 and 12°C, respectively. Yeasts and moulds in samples with the OA + EE remained below 2 log CFU/g throughout the entire storage period, irrespective of storage temperature. pH varied between 5.72 and 6.49 depending on specific treatment. Malondialdehyde absorbance ranged between 0.05 for fresh samples and 0.79 mg/kg at the time of sensory rejection of samples. Light parameters L and b decreased while parameter a increased during storage, reflecting a gradual discolouration of all samples and especially those stored at 12°C.
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effect of Oxygen Absorber nitrogen flushing packaging material Oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels prunus dulcis
Lwt - Food Science and Technology, 2010Co-Authors: S F Mexis, Michael G. KontominasAbstract:The present study investigated the effect of active packaging, nitrogen flushing, container Oxygen barrier and storage conditions on quality retention of raw whole unpeeled almonds. Almond kernels were packaged in: a) polyethylene terephthalate//low-density polyethylene (PET//LDPE), and b) low-density polyethylene/ethylene vinyl alcohol/low-density polyethylene (LDPE/EVOH/LDPE) pouches under N 2 , with or without an Oxygen Absorber, heat-sealed and stored for a period of 12 months. Quality parameters monitored were: peroxide value (PV), hexanal content, color, fatty acid composition and volatile compounds. PV ranged between 0.17 for fresh almonds and 9.22 meq O 2 /kg oil for almonds packaged in PET//LDPE pouches under N 2 exposed to light at 20 °C after 12 months of storage. Respective values for hexanal were <28.5 μg/kg and 4.88 mg/kg. Polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) increased with a parallel decrease of monounsaturated fatty acids (MFA) after 12 months of storage in all treatments. Likewise, volatile compounds such as aldehydes, ketones, alcohols, alkanes and aromatic hydrocarbons increased indicating enhanced lipid oxidation. Color was the parameter least affected. Use of the Oxygen Absorber provided a shelf life of at least 12 months for all samples irrespective of container Oxygen barrier, lighting conditions and storage temperature. © 2009 Elsevier Ltd. All rights reserved.
Takashi Hirata - One of the best experts on this subject based on the ideXlab platform.
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levels of glutathione and related enzymes in yellowtail fish muscle subjected to ice storage in a modified atmosphere
Journal of Food Science, 2011Co-Authors: Shota Tanimoto, Xing An Song, Morihiko Sakaguchi, Tatsuya Sugawara, Takashi HirataAbstract:UNLABELLED: We investigated the effects of ice storage in a modified atmosphere on levels of glutathione (GSH) and its related enzyme activities, the metmyoglobin to total myoglobin ratio (metMb%), and the K value (a freshness index) of yellowtail fish muscle. GSH in ordinary muscle (fast skeletal muscle) as well as in dark muscle (slow skeletal muscle) stored in air decreased. GSH in those muscles was almost unchanged during storage when packaged with an Oxygen Absorber or with an Oxygen Absorber-CO(2) generator. Glutathione disulfide in each type of packaging remained at low concentrations during storage. The GSH peroxidase activities of ordinary muscle and of dark muscle after 7 d of storage in air were lower than when packaged with the Oxygen Absorber or with the Oxygen Absorber-CO(2) generator. The GSH reductase (GR) activities of ordinary muscle at the 4th and 7th day of storage when packaged with the Oxygen Absorber showed a tendency to be lower than when stored in air. The GR activity of dark muscle in each type of packaging method was unchanged during storage. The packaging method did not influence the K values of either the ordinary muscle or the dark muscle during storage. The metMb% of dark muscle when packaged with the Oxygen Absorber was lower than in the other types of packaging during storage. Therefore, packaging with the Oxygen Absorber is an effective method to prevent the loss of GSH in fish meat as well as to reduce the discoloration during storage. PRACTICAL APPLICATION: This study examined whether modified atmosphere packaging preserves the level of GSH, which is unstable to oxidative stress, in fish muscle. The use of an Oxygen Absorber for packaging can allow us to take in a sufficient amount of the bioactive compound from fish meat after storage as well as fresh fish.
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Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere
Journal of food science, 2011Co-Authors: Shota Tanimoto, Xing An Song, Morihiko Sakaguchi, Tatsuya Sugawara, Takashi HirataAbstract:UNLABELLED We investigated the effects of ice storage in a modified atmosphere on levels of glutathione (GSH) and its related enzyme activities, the metmyoglobin to total myoglobin ratio (metMb%), and the K value (a freshness index) of yellowtail fish muscle. GSH in ordinary muscle (fast skeletal muscle) as well as in dark muscle (slow skeletal muscle) stored in air decreased. GSH in those muscles was almost unchanged during storage when packaged with an Oxygen Absorber or with an Oxygen Absorber-CO(2) generator. Glutathione disulfide in each type of packaging remained at low concentrations during storage. The GSH peroxidase activities of ordinary muscle and of dark muscle after 7 d of storage in air were lower than when packaged with the Oxygen Absorber or with the Oxygen Absorber-CO(2) generator. The GSH reductase (GR) activities of ordinary muscle at the 4th and 7th day of storage when packaged with the Oxygen Absorber showed a tendency to be lower than when stored in air. The GR activity of dark muscle in each type of packaging method was unchanged during storage. The packaging method did not influence the K values of either the ordinary muscle or the dark muscle during storage. The metMb% of dark muscle when packaged with the Oxygen Absorber was lower than in the other types of packaging during storage. Therefore, packaging with the Oxygen Absorber is an effective method to prevent the loss of GSH in fish meat as well as to reduce the discoloration during storage. PRACTICAL APPLICATION This study examined whether modified atmosphere packaging preserves the level of GSH, which is unstable to oxidative stress, in fish muscle. The use of an Oxygen Absorber for packaging can allow us to take in a sufficient amount of the bioactive compound from fish meat after storage as well as fresh fish.
Shota Tanimoto - One of the best experts on this subject based on the ideXlab platform.
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levels of glutathione and related enzymes in yellowtail fish muscle subjected to ice storage in a modified atmosphere
Journal of Food Science, 2011Co-Authors: Shota Tanimoto, Xing An Song, Morihiko Sakaguchi, Tatsuya Sugawara, Takashi HirataAbstract:UNLABELLED: We investigated the effects of ice storage in a modified atmosphere on levels of glutathione (GSH) and its related enzyme activities, the metmyoglobin to total myoglobin ratio (metMb%), and the K value (a freshness index) of yellowtail fish muscle. GSH in ordinary muscle (fast skeletal muscle) as well as in dark muscle (slow skeletal muscle) stored in air decreased. GSH in those muscles was almost unchanged during storage when packaged with an Oxygen Absorber or with an Oxygen Absorber-CO(2) generator. Glutathione disulfide in each type of packaging remained at low concentrations during storage. The GSH peroxidase activities of ordinary muscle and of dark muscle after 7 d of storage in air were lower than when packaged with the Oxygen Absorber or with the Oxygen Absorber-CO(2) generator. The GSH reductase (GR) activities of ordinary muscle at the 4th and 7th day of storage when packaged with the Oxygen Absorber showed a tendency to be lower than when stored in air. The GR activity of dark muscle in each type of packaging method was unchanged during storage. The packaging method did not influence the K values of either the ordinary muscle or the dark muscle during storage. The metMb% of dark muscle when packaged with the Oxygen Absorber was lower than in the other types of packaging during storage. Therefore, packaging with the Oxygen Absorber is an effective method to prevent the loss of GSH in fish meat as well as to reduce the discoloration during storage. PRACTICAL APPLICATION: This study examined whether modified atmosphere packaging preserves the level of GSH, which is unstable to oxidative stress, in fish muscle. The use of an Oxygen Absorber for packaging can allow us to take in a sufficient amount of the bioactive compound from fish meat after storage as well as fresh fish.
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Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere
Journal of food science, 2011Co-Authors: Shota Tanimoto, Xing An Song, Morihiko Sakaguchi, Tatsuya Sugawara, Takashi HirataAbstract:UNLABELLED We investigated the effects of ice storage in a modified atmosphere on levels of glutathione (GSH) and its related enzyme activities, the metmyoglobin to total myoglobin ratio (metMb%), and the K value (a freshness index) of yellowtail fish muscle. GSH in ordinary muscle (fast skeletal muscle) as well as in dark muscle (slow skeletal muscle) stored in air decreased. GSH in those muscles was almost unchanged during storage when packaged with an Oxygen Absorber or with an Oxygen Absorber-CO(2) generator. Glutathione disulfide in each type of packaging remained at low concentrations during storage. The GSH peroxidase activities of ordinary muscle and of dark muscle after 7 d of storage in air were lower than when packaged with the Oxygen Absorber or with the Oxygen Absorber-CO(2) generator. The GSH reductase (GR) activities of ordinary muscle at the 4th and 7th day of storage when packaged with the Oxygen Absorber showed a tendency to be lower than when stored in air. The GR activity of dark muscle in each type of packaging method was unchanged during storage. The packaging method did not influence the K values of either the ordinary muscle or the dark muscle during storage. The metMb% of dark muscle when packaged with the Oxygen Absorber was lower than in the other types of packaging during storage. Therefore, packaging with the Oxygen Absorber is an effective method to prevent the loss of GSH in fish meat as well as to reduce the discoloration during storage. PRACTICAL APPLICATION This study examined whether modified atmosphere packaging preserves the level of GSH, which is unstable to oxidative stress, in fish muscle. The use of an Oxygen Absorber for packaging can allow us to take in a sufficient amount of the bioactive compound from fish meat after storage as well as fresh fish.
E. Chouliara - One of the best experts on this subject based on the ideXlab platform.
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shelf life extension of ground meat stored at 4 c using chitosan and an Oxygen Absorber
International Journal of Food Science and Technology, 2013Co-Authors: Nikoleta Chounou, S F Mexis, E. Chouliara, Kontakos Stavros, Dimitrios Georgantelis, Michael G. KontominasAbstract:Summary The combined effect of chitosan (1%) and an Oxygen Absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10-day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g−1 for a given sampling day using either chitosan or the Oxygen Absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the Oxygen Absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the Oxygen Absorber combination.
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shelf life extension of ground chicken meat using an Oxygen Absorber and a citrus extract
Lwt - Food Science and Technology, 2012Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:Abstract In the present study the combined effect of an O 2 Absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O 2 Absorber and the combination of the O 2 Absorber plus citrus extract (0.2 ml/100 g), respectively ( p 2 Absorber and/or citrus extract. A 4–5 days product shelf life extension using the combination of O 2 Absorber and citrus extract (0.1 ml/100 g) as compared to control samples was achieved.
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Shelf life extension of ground meat stored at 4 °C using chitosan and an Oxygen Absorber
International Journal of Food Science & Technology, 2012Co-Authors: Nikoleta Chounou, S F Mexis, E. Chouliara, Kontakos Stavros, Dimitrios Georgantelis, Michael G. KontominasAbstract:Summary The combined effect of chitosan (1%) and an Oxygen Absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10-day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g−1 for a given sampling day using either chitosan or the Oxygen Absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the Oxygen Absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the Oxygen Absorber combination.
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Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12°C using Active and Modified Atmosphere Packaging
Packaging Technology and Science, 2010Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:The effect of active [Oxygen Absorber (OA) combined with an ethanol emitter (EE)] and modified atmosphere (100% Nitrogen) packaging in combination with a high barrier experimental polyethylene terephthalate-silicon oxides//low density polyethelene film on shelf-life extension of grated Graviera cheese stored at 4 and 12°C was investigated. Microbiological (total viable counts, Pseudomonads, lactic acid bacteria, Enterobacteriaceae and Yeasts/Moulds), physico-chemical (pH, thiobarbituric acid and colour) and sensory (odour and taste) changes occurring in the product were monitored as a function of treatment and storage time (10 weeks). Sensory shelf-life was approximately 1, 1.5, 4.5, 6, 9 and at least 10 weeks for control samples (12 and 4°C), for N2 packaged samples (12 and 4°C) and samples packaged with the OA + EE (12 and 4°C), respectively. At the point of sensory rejection, yeasts and moulds increased from 2.00 to 3.60 and 5.55 log CFU/g for control samples stored at 4 and 12°C, respectively. Similarly, for samples stored under nitrogen, yeasts and moulds reached 2.00 and 2.32 log CFU/g at 4 and 12°C, respectively. Yeasts and moulds in samples with the OA + EE remained below 2 log CFU/g throughout the entire storage period, irrespective of storage temperature. pH varied between 5.72 and 6.49 depending on specific treatment. Malondialdehyde absorbance ranged between 0.05 for fresh samples and 0.79 mg/kg at the time of sensory rejection of samples. Light parameters L and b decreased while parameter a increased during storage, reflecting a gradual discolouration of all samples and especially those stored at 12°C.
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combined effect of an Oxygen Absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 c
Food Microbiology, 2009Co-Authors: S F Mexis, E. Chouliara, Michael G. KontominasAbstract:Abstract In the present study the combined effect of an O 2 Absorber and oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets ( Onchorynchus mykiss ) stored under refrigeration (4 °C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H 2 S-producing bacteria including Shewanella putrefaciens , Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 °C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7–8 for samples containing oregano oil, day 9 for samples containing the O 2 Absorber and day 12–13 for samples containing the O 2 Absorber and oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O 2 Absorber and/or the oregano oil. In all cases the inhibition effect was more pronounced when the combination of O 2 Absorber with oregano essential oil was used. pH decreased from an initial value of 6.65–6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11–12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O 2 /kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7–8 days for samples containing oregano oil, 13–14 days for samples containing the O 2 Absorber and 17 days for samples containing the O 2 Absorber plus oregano oil.
