The demand for marinated meat and natural antimicrobials has increased in the last decade. This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano ...essential oil (0.1% v/w) or their combination on marinated buffalo meat stored under vacuum at two storage conditions of 4°C and 12°C. In the control (without marinade), the population of all the spoilage microorganisms increased by 3.8-6.3 and 4.5-6.3 log cfu/g, at 4 and 12°C, respectively, during storage. On the last day of storage, at both 4 and 12°C, the spoilage microorganisms' populations were lower for the marinated meat (without citrox and EO) by 1-2 log cfu/g (based on microorganism type) compared to its unmarinated counterpart. The combination of citrox and oregano essential oil (EO) resulted in decreases of 3.0-6.8 and 3.2-6.8 log cfu/g for mesophilic aerobic bacteria, Pseudomonas spp. lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, and yeasts, at 4 and 12°C, respectively. The pH values of the treatments with citrox and oregano EO followed a steadily decreasing (P < .05) trend during storage. The recorded sensory data supported that meat marinated with those 2 natural antimicrobials led to a buffalo meat of acceptable quality. Marinade combined with citrox and oregano EO can provide a potential not previously studied solution for buffalo meat preservation.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
We investigated the impact of chitosan and oregano essential oil (EO) individually or in combination on the quality of eel fillets in vacuum packaging (VP) and stored under refrigeration (4°C). ...Treatments studied were (i) control eel fillets stored in VP (E), (ii) eel fillets treated with 0.3% (v/w) oregano EO and stored in VP (E-OR), (iii) eel fillets treated with 2.0% (w/v) chitosan and stored in VP (E-CH), and (iv) eel fillets treated with 2.0% (w/v) chitosan and 0.3% (v/w) oregano EO and stored in VP (E-CH-OR). Treatments E-CH-OR and E-CH significantly reduced counts of mesophilic bacteria,
and yeasts and molds during storage. Use of chitosan alone or in combination with oregano EO led to a significant reduction in concentrations of trimethylamine nitrogen and total volatile basic nitrogen in fillets, which led to lower concentrations of thiobarbituric acid reactive substances compared with the control samples. The eel samples in the E-CH and E-CH-OR groups were sensorially acceptable during the entire refrigerated storage period of 18 days. Presence of chitosan in the E-CH and E-CH-OR fillets did not negatively affect the taste of the fillets. E-CH fillets received a higher taste score than did E-CH-OR fillets probably because of the distinct and "spicy" lemon taste of chitosan, which was well received by the sensory panel. Based on overall sensory data (based on mean sensory scores of odor and taste), the shelf life was 6 days for the control fillets, 10 days for the E-OR fillets, and >18 days for the E-CH and E-CH-OR fillets stored in VP at 4°C. Overall, chitosan-treated eel fillets had lower microbial loads and a longer shelf life compared with the controls. Chitosan-treated eel fillets were preferred over oregano-treated fillets. Chitosan alone or in combination with oregano could be used as a preservative treatment and shelf-life extender for other seafoods.
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CEKLJ, GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The present study examined the effect of natural antimicrobials: Chitosan, thyme oil and their combination, on the shelf-life of smoked eel fillets stored under vacuum packaging (VP) at 4°C. Based on ...sensory odor data smoked eel fillets had a shelf-life of 35 (control), 42 (thyme treated and>49 (thyme, chitosan-thyme treated) days. The thiobarbituric acid value (TBA) value of the control eel sample was significantly higher than the chitosan-thyme-treated eel samples. The use of chitosan singly, or in combination with thyme oil reduced lipid oxidation (TBA) of the smoked eel samples. A trimethylamine nitrogen (TMA-N) value of 10mgN/100g, could be suggested as an indication of smoked eel spoilage initiation. Control and treated eel reached total volatile basic nitrogen (TVB-N) values of 13.1–31.5mgN/100g below the maximum permissible level of TVB-N in fish and fishery products. Eel samples reached the value of 7.0logcfu/g (Total Plate Count, TPC) on days 35 (smoked) and 42 (thyme treated), whereas both chitosan and chitosan-thyme treated eel samples never reached this limit value. Results of our study show thyme or chitosan (singly, or in combination) inhibit the growth of mesophilic bacteria and extend the shelf-life of smoked eel.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
In this study ‘Debina’ (Zitsa, Ioannina, Greece) wines (WD: white dry and WDS: white dry sparkling) were examined in terms of their quality (chemical, physicochemical and sensory) parameters. The ...concentration of alcohol in both wines was practically stable (p>0.05) from the stage of fermentation to packaging and specifically, the rates were 12 and 11.4% vol for WD and WDS wines, respectively. Total sugar concentrations were equal to 1.4 g/l and 1.2 g/l in WD and WDS wines, respectively. WD wine had final total acidity, volatile acidity and pH values of 4.9 g/l tartaric acid, 0.19 g/l acetic acid and 3.15, respectively. While, WDS wine had final total acidity, volatile acidity and pH value of 6.0 g/l tartaric acid, 0.15 g/l acetic acid and 3.11, respectively. Τotal sulfite content of wine samples decreased and final values of 90.6 mg/l and 99.8 mg/l, in the last production stage, for the WD and WDS wines, were recorded, respectively. According to the data of the study, all wines received a high acceptability sensory score, as judged by the panellists. It must be reported that the sensory scores were on average, 1 point higher for the WDS wines, as compared to the WD wines.
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IZUM, KILJ, NUK, ODKLJ, PILJ, PNG, SAZU, UL, UM, UPUK
The antimicrobial effect of citrus extract (at 1 mL/kg C1 and 2 mL/kg C2) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the ...traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 °C, was examined. Lactic acid bacteria (LAB) were high (8.0–8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E. coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0–70, 35, and 15 at 4, 10, and 21 °C, respectively. Citrus extract had a significant effect on the survival of the inoculated E. coli O157:H7, with reductions of 2.8–4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L. monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L. monocytogenes in the treated samples, and reductions of 1.5–3.0 logs were noted on final day 70, 35 and 15 at 4, 10 and 21 °C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E. coli O157:H7 and L. monocytogenes in Tzatziki, a yogurt-based salad.
•We studied the effect of citrus extract on pathogens in a yogurt-based salad.•Lactic Acid Bacteria (LAB) varied little in untreated and treated salad.•Citrox® affected significantly yeast populations in the yogurt-based salad samples.•Citrox® had a significant effect on the survival of the inoculated E. coli O157:H7.•Listeria monocytogenes survived in all salad samples during the storage period.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were ...prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.
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CEKLJ, GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•We studied the effect of packaging with citrus extract and natamycin on a deli salad.•Addition of citrus extract improved the taste and odour of salad kept under vacuum.•Salad’s shelf-life in air ...was extended (>10days) using citrus extract–natamycin.•The presence of citrus extract did not negatively influence the taste of salad.
The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad “Tzatziki” during storage under refrigeration (4°C). Irrespective of the packaging conditions and treatments, yeasts populations of approximately 4.0–6.5logcfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were lower (2–3logcfu/g). Tzatziki’s overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a letter extent the combination with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic typical flavour) of Tzatziki salad. The shelf-life of Tzatziki was extended by ca. >10days (citrus extract, citrus–natamycin) and 5–6days (natamycin, citrus and citrus–natamycin) under aerobic or vacuum, respectively, as compared to the control sample.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
This study explores the effects of chitosan and natamycin on the quality of fresh “Phyllo” – a dough-based wheat product, by monitoring the microbiological, physicochemical and sensory parameters. ...Four different lots of phyllo samples stored under aerobic packaging conditions, in the absence or presence of the aforementioned antimicrobials, were prepared and stored at 4 °C. Microbiological data suggested that, the combination of chitosan and natamycin resulted in significant reductions (1–3 log cfu/g) of the microbial species examined (mesophilic total viable counts; TVC), yeasts/molds, psychrotrophic and lactic acid bacteria (LAB), Enterobacteriaceae and coliforms) by day 10. The pH values of treated phyllo samples were lower on final day 10, as compared to the untreated phyllo, and of the Hunter color parameters (L*, b* and a*) that were evaluated, mostly the combined treatment of chitosan and natamycin maintained the original lightness (L*) and color (yellowness) stability (b*) of phyllo product during the storage period. Sensory data, based on overall acceptability (mean values of appearance and odor) scores confirmed the superiority of combined treatment of chitosan and natamycin, resulting in almost a doubling of the shelf-life of fresh phyllo, while retaining excellent sensorial characteristics (appearance and odor) even on final storage day (10).
•Examined chitosan, natamycin effects on shelf-life of air-packaged phyllo.•Aerobic packaging, chitosan, natamycin reduced microbial species examined.•The above combined treatment resulted in a shelf-life extension (5 days).•The antimicrobials maintained the appearance, color stability of fresh phyllo.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
In this study, we compared the effect of basil essential oil (EO) and various packaging conditions on “Anthotyros,” a Greek whey cheese. This cheese was stored at 4 °C under aerobic (A), vacuum (V), ...and modified atmosphere (M, 40%/60%; CO
2
/N
2
,) conditions, without or with (AB, VB, and VM) basil EO added to the cheese samples to a final concentration of 0.4% (
v
/
w
). The quality characteristics and the shelf life of both untreated and basil EO-treated cheese were assessed using microbiological, physicochemical, and sensory parameters. Microbiological results revealed that either modified atmosphere/vacuum packaging (MAP/VP) singly or in combination with basil EO delayed microbial growth as compared to the control (A) samples. The sensory and microbiological data showed that the combined use of MAP and VP with added basil EO extended the shelf life of fresh Anthotyros (4 °C) by approximately 10–12 days (treatment MB) and 6 days (treatment VB) as compared to aerobic packaging (A). Under these treatments, whey cheese samples maintained good sensory characteristics. This study has shown that the combined use of either VP or MAP, and basil EO, can extend the shelf life of whey cheese and maintain the freshness and the sensorial characteristics of the product.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
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