Prediction of shelf life based on growth of specific spoilage organisms (SSO) in model substrates was studied. The effect of CO2 on the growth kinetics for Photobacterium phosphoreum and Shewanella putrefaciens was quantified and modelled. Results showed that microbial spoilage of packed cod stored with various concentrations of CO2 was accurately predicted from the effect of CO2 on P. phosphor...

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytog...

Smoked anchovy is a product that very popular with consumers for several reasons, among others: high nutritional value and vitamin, long shelf-life compared to other durable fish products durable, unique taste, source of calcium not easily soluble in water, so consuming it can prevent bone loss. processing Buton still traditional method, which may result lack attention quality. There are four s...

OBJECTIVE To analyze the yogurt amino acid profile starting from marketing through the whole shelf-life. The evaluation of the proteolytic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the shelf-life period and within 45 days. METHODS Three types of full fats yogurts have been analyzed (a) natur...

Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree....

The effects of wild germplasm on tomato fruit shelf life have not yet been completely evaluated. Three different genotypes of Lycopersicon esculentum (a cultivated variety, a homozygote for nor and a homozygote for rin), LA1385 of L. esculentum var. cerasiforme, LA722 of L. pimpinellifolium, and 10 diallel hybrids were assayed. Mean values of fruit shelf life, weight, shape, and mean number of ...

Various methods of cryopreservation of blood, especially erythrocytes, are generally known and have been used for a long time. Storage of blood in the frozen state presented one of the alternative ways of storing blood components; this possibility was intensively explored in the 1950’s and 60’s, when the shelf life of non-frozen red blood cells did not exceed 21 days at those times. This time l...

Traditionally, the shelf-life stability of juices has been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used techniques for juice pasteurization. However, thermal pasteurization tends to reduce the product quality and freshness. Therefore, some non-thermal pasteurization methods have been proposed during...

Red blood cells (RBCs) degrade progressively during the weeks of refrigerated storage. No universally accepted definition of 'fresh' or 'old' RBCs exists. While practices vary from country to country, preservative solutions permitting shelf life as long as 7 weeks have been licenced. Transfusion of stored RBCs, particularly those at the end of the approved shelf life, has been implicated in adv...

stability studies play a critical role in assuring product quality at all points in the vaccine life cycle and havea major impact on the success of immunization programs worldwide. the purpose of stability study isdetermination of the vaccine quality under the variety of environmental factors and to establish a re-testperiod or a shelf life and recommended storage conditions. in this study thre...