The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) prese...

Tomato leaves were detached and stored at 0 C for various periods of time. Chloroplasts were isolated from the leaves and their photoreductive activities were determined. Comparisons were made between two altitudinal forms of the wild tomato Lycopersicon hirsutum Humb. and Bonpl. (a tropical lowlands form and a highlands form adapted to growth at 3,100 meters), and two cultivars of the domestic...

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitr...

This study was conducted to investigate the effect of different feeding regimes on the quality of deer meat (venison) following storage at 4°C for various durations. Twelve 5-year-old elk stags about 350 kg were stratified by weight and randomly assigned to one of four dietary treatments (three elk stags per treatment). The dietary treatments consisted of a feeding concentrate of 1.5% of body w...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

Consumption of meat is continuously increasing worldwide. Although consumption of meat is increasing world wide the significant portion of meat and meat products are spoiled every year. The significant portion of this loss is due to microbial spoilage (Heinz and Hautzinger, 2007). Chilling is critical for meat hygiene, safety, shelf life, appearance and nutritional quality (Zhou et al,, 2010). ...

The effects of several different common packaging methods for storing fresh meat in households on the various quality characteristics of pork loin were examined during storage at 5 . These methods were: wrapping with polyethylene pouch (WP), keeping in an air-tight plastic container (CP), and using a household vacuum packaging machine (VP). The increase in the total aerobic bacteria (TPC) durin...

Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including nanoparticles, fish quality shelf life assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms’ growth in more than 2 log cycles up to late stages; however, those with nanoparticles resulted be effective, probably due a greater contact...

In this paper, we present what was learned in the research & design process of a decentralized ventilation system with chilled ceilings for a commercial office in Singapore. We make two key observations from the knowledge gathered. First, we observe, in quantitative terms, that present-day radiant cooling panel products may not provide sufficient sensible cooling capacity for commercial offices...