099 Browning Inhibition of Fresh-cut `Anjou' and `Bartlett' Pears

A treatment to inhibit browning and maintain quality of fresh-cut `Anjou' and `Bartlett' pears (Pyrus communis L.) was developed. Slices of ŒAnjou, and ŒBartlett, pears with a range of initial firmness values were dipped in mixtures of 4-hexylresorcinol, isoascorbic acid, potassium sorbate, and N-acetylcysteine before refrigerated storage. Browning, as indicated by visual observation and by colorimeter readings, was inhibited for 14 d. Pears receiving the antibrowning treatment maintained firmness as well or better than the control slices.

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Browning Inhibition of Fresh-cut `Anjou', `Bartlett', and `Bosc' Pears

HortScience ◽

10.21273/hortsci.35.6.1111 ◽

2000 ◽

Vol 35 (6) ◽

pp. 1111-1113 ◽

Cited By ~ 26

Author(s):

J. George Buta ◽

Judith A. Abbott

Keyword(s):

Microbial Growth ◽

Pyrus Communis ◽

Potassium Sorbate ◽

Isoascorbic Acid ◽

Fresh Cut ◽

Browning Inhibition

Treatments to inhibit browning and maintain quality of fresh-cut `Anjou', `Bartlett', and `Bosc' pears (Pyrus communis L.) were developed. Slices of `Anjou', `Bartlett', and `Bosc' pears (firmness 22, 36, and 22 N, respectively) were dipped in solutions of 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine, and potassium sorbate prior to storage in air for up to 14 days at 5 °C. Inhibition of browning without loss of firmness and with no microbial growth was achieved for the three cultivars for 14 d. Inhibition of browning during 14 d storage at 5 °C was not affected by initial firmness (21-52 N) of `Anjou' pear slices.

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358 Quality of Fresh-cut Onions

HortScience ◽

10.21273/hortsci.34.3.505b ◽

1999 ◽

Vol 34 (3) ◽

pp. 505B-505

Author(s):

M. Khatoon ◽

A. Hakim

Keyword(s):

Weight Loss ◽

Electrolyte Leakage ◽

Controlled Atmosphere ◽

Fungus Infection ◽

Ethanol Content ◽

Quality Retention ◽

Fresh Cut ◽

Atmosphere Storage ◽

Better Than

Sweet onions (Allium cepae) were diced or sliced, ringed with sodium hypochloride solution (50 ppm) for about 2 min, and drained. After that, they were packaged in perforated polyethylene package and stored in an air and controlled-atmosphere (2% O2 and 5% CO2) room at 1 °C for 5 and 10 days. Weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage were determined after storage. Based on weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage, controlled-atmosphere storage, onions diced exhibited better quality retention than those that were stored in air. The overall quality of discs was better than slices. Onion stored for 10 days showed higher weight loss, more fungus infection and surface discoloration, off-flavor, bad taste, higher ethanol content, lower TSS content, less firm and higher electrolyte leakage than those stored for 5 days. So, the quality of fresh-cut onion disks can be maintained properly in a controlled atmosphere with reduced oxygen and elevated carbon dioxide up to 10 days.

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(186) Fresh-cut Chunks of a New Orange-fleshed Melon Genotype: Analytical and Sensory Comparisons to Its Inbred Parents, and to Commercial Cantaloupe and Green-fleshed Honeydew Harvested in Winter

HortScience ◽

10.21273/hortsci.41.4.1018b ◽

2006 ◽

Vol 41 (4) ◽

pp. 1018B-1018 ◽

Cited By ~ 1

Author(s):

Robert Saftner ◽

Gene Lester ◽

Judith A. Abbott

Keyword(s):

Female Parent ◽

Beta Carotene ◽

Soluble Solids ◽

Eating Quality ◽

Atmospheric Conditions ◽

Surface Color ◽

Fresh Cut ◽

Solids Content ◽

Better Than

A new hybrid orange-fleshed netted melon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut chunks from the hybrid were compared to those of its parental lines and to commercial cantaloupe and honeydew fruits available in winter. Female parent and hybrid chunks had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations versus that of the male parent. Hybrid chunks also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit, and showed no appreciable differences in aromatic volatile concentrations to commercial honeydew or in surface color to commercial cantaloupe. Consumers liked the flavor, texture, sweetness, and overall eating quality of the hybrid chunks better than those of its inbred parents and winter honeydew and as well as or better than that of winter cantaloupe. Hybrid fruit stored 5 weeks at 1 °C under modified atmospheric conditions, then fresh-cut and stored 14 d in air at 5 °C maintained good quality (firmness = 51 N, SSC = 12.2%, surface pH = 6.0, beta-carotene and ascorbic acid concentrations = 14 and 182 mg·kg-1, respectively), and showed no signs of tissue translucency or surface pitting despite microbial populations approaching 8 log cfu·g-1. The results indicate that the orange-fleshed hybrid melon is a promising new melon type for fresh-cut processing, especially during the winter.

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Effect of Soy Protein Isolate Coating on Meat Quality of Pork Fresh Cut during Refrigerated Storage

Journal of Applied Biological Chemistry ◽

10.3839/jabc.2011.055 ◽

2012 ◽

Vol 55 (1) ◽

pp. 27-34 ◽

Cited By ~ 3

Author(s):

Jin-Han Shon ◽

Jin-Ho Kim ◽

Ji-Hyun Eo ◽

Yong-Hwa Choi

Keyword(s):

Meat Quality ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Refrigerated Storage ◽

Fresh Cut

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EFFECT OF ONION AND GINGER JUICE EXTRACT ON THE QUALITY OF HOT. SMOKED MEAT

Nigerian Journal of Animal Production ◽

10.51791/njap.v27i.1957 ◽

2021 ◽

Vol 27 ◽

pp. 81-86

Author(s):

A. L. IKEME

Keyword(s):

Room Temperature ◽

Butylated Hydroxytoluene ◽

Potassium Sorbate ◽

Antimycotic Activity ◽

Ginger Rhizome ◽

Microbial Analysis ◽

Sensory Analyses ◽

Meat Samples ◽

Better Than

A experiment who conducted to determine the activeness of extracts from ginger rhizome and onion bulbs, in retarding lipid oxidation On the organoleptic quality of smoked meat. Brine solution consisting of potassium sorbate, sodium chloride with or without butylated hydroxytoluene (BHT), onion juice ainst and ginger Juice extract respectively were used us dips for curing Samples dipped la 10% brine served as control. Meat samples nere trimmed of visible fats, cut lato 1kg sizes, pen broiled at 80°C for 30 minutes, and then recut into 100 - 130g pieces. Samples were divided randomly into four batches and dipped for 5 minutes in different solutions, drined, revoked at • temperature of 70 - 80Cfor 6 hours and cooked to room temperature. Products were individually packaged in polythene bags, stored at room temperature (25 30°C) and used for sensory evaluation, chemical and microbial analysis. Results of chemical, and sensory analyses indicated that upid oxidation was not a problem in smoked beef. Samples dipped in solution containing ginger juice and BHT were noted better than others. Six per cent potassium sorbate did not offer adequate antimycotic activity. Samples dipped in solution without potassium sorbate were unacceptable by the fourth day of storage as these were covered by visible mouldy mass. of mycelia.

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Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

BioMed Research International ◽

10.1155/2014/534915 ◽

2014 ◽

Vol 2014 ◽

pp. 1-10 ◽

Cited By ~ 20

Author(s):

Hudaa Neetoo ◽

Fawzi Mahomoodally

Keyword(s):

Potassium Sorbate ◽

Edible Coatings ◽

Refrigerated Storage ◽

Processed Food ◽

Smoked Salmon ◽

Control Growth ◽

High Incidence ◽

Spoilage Microflora ◽

Antimicrobial Effectiveness

The relatively high incidence ofListeria monocytogenesin cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population ofL. monocytogenesby a maximum of 3.3 log CFU/cm2(films) and 2.9 log CFU/cm2(coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth ofL. monocytogenesthan their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population ofL. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm2, respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development ofL. monocytogenesand spoilage microflora thus enhancing the safety and quality of CSS.

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Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

Food Engineering Reviews ◽

10.1007/s12393-014-9091-x ◽

2014 ◽

Vol 7 (2) ◽

pp. 176-184 ◽

Cited By ~ 19

Author(s):

R. D. A. Amaral ◽

B. C. Benedetti ◽

M. Pujola ◽

I. Achaerandio ◽

M. L. B. Bachelli

Keyword(s):

Refrigerated Storage ◽

Fresh Cut

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514 Influence of Storage and Sanitizing Protocols on the Physiology of Fresh-cut Watermelon

HortScience ◽

10.21273/hortsci.35.3.483d ◽

2000 ◽

Vol 35 (3) ◽

pp. 483D-483

Author(s):

Jorge M. Fonseca ◽

James W. Rushing ◽

Robert F. Testin

Keyword(s):

Uv Light ◽

Chilling Injury ◽

Microbial Count ◽

Uv Treatment ◽

Random Occurrence ◽

Initial Reduction ◽

Fresh Cut ◽

Increasing Temperature ◽

Better Than

Fresh-cut watermelon cubes stored at selected temperatures within the range of 1.1 to 14.5 °C had decreasing quality shelf life corresponding with increasing temperature. At lower temperatures there was a random occurrence of chilling injury symptoms in some cubes that was associated with the section of watermelon from which the cubes were cut. Cubes removed from the top side of the intact watermelon fruit were more susceptible to chilling injury than cubes from other sectors of the fruit. Sanitizing cubes with chlorine (40 ul/l) or ozone (0.04 μL/L) solutions caused an initial reduction in microbial count, but, during storage, the effect diminished and became insignificant compared to controls. Overall quality was lower in cubes receiving aqueous sanitizing treatments, possibly due to mechanical injury occurring during centrifugation to remove excess solution. Overall quality of cubes exposed to UV light (≈250 nm for 1 to 5 min) was better than cubes receiving aqueous sanitizing treatment. The effectiveness of UV treatment in reducing microbial load was dependent on the amount of cube surface exposed to the light. The results emphasize the importance of preventing microbial contamination during processing of fresh-cut watermelon.

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Influence of Storage and Sanitizing Protocols on the Physiology of Fresh-Cut Watermelon

HortScience ◽

10.21273/hortsci.35.4.567d ◽

2000 ◽

Vol 35 (4) ◽

pp. 567D-567c

Author(s):

Jorge M. Fonseca ◽

James W. Rushing ◽

Robert F. Testin

Keyword(s):

Uv Light ◽

Chilling Injury ◽

Microbial Count ◽

Uv Treatment ◽

Random Occurrence ◽

Initial Reduction ◽

Fresh Cut ◽

Increasing Temperature ◽

Better Than

Fresh-cut watermelon cubes stored at selected temperatures within the range of 1.1 to 14.5 °C had decreasing quality shelf life corresponding with increasing temperature. At lower temperatures there was a random occurrence of chilling injury symptoms in some cubes that was associated with the section of watermelon from which the cubes were cut. Cubes removed from the top side of the intact watermelon fruit were more susceptible to chilling injury than cubes from other sectors of the fruit. Sanitizing cubes with chlorine (40 μL·L–1) or ozone (0.04 μL·L–1) solutions caused an initial reduction in microbial count but during storage the effect diminished and became insignificant compared to controls. Overall quality was lower in cubes receiving aqueous sanitizing treatments, possibly due to mechanical injury occurring during centrifugation to remove excess solution. Overall quality of cubes exposed to UV light (≈250 nm for 1–5 min) was better than cubes receiving aqueous sanitizing treatment. The effectiveness of UV treatment in reducing microbial load was dependent on the amount of cube surface exposed to the light. The results emphasize the importance of preventing microbial contamination during processing of fresh-cut watermelon.

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