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1. Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere

Author:
Sánchez-Escalante, Armida; Torrescano, Gastón; Djenane, Djamel; Beltrán, José Antonio; Giménez, Begoña; Roncalés, Pedro
Source:
CyTA: journal of food 2011 v.9 no.1 pp. 49-57
ISSN:
1947-6345
Subject:
antioxidants; ascorbic acid; beef; carnosine; color; discoloration; flora; fluorescence; lighting; lipid peroxidation; modified atmosphere packaging; off odors; oxidation; oxidative stability; patties; psychrotrophic bacteria; red meat; rosemary; supermarkets; taurine; thiobarbituric acid-reactive substances; ultraviolet radiation
Abstract:
... The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2°C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychro ...
DOI:
10.1080/19476330903572945

2. Effect of light on Mexican plum stored under different storage conditions

Author:
Montalvo-González, E.; García, H. S.; Mata-Montes de Oca, M.; Tovar-Gómez, B.
Source:
CyTA: journal of food 2011 v.9 no.1 pp. 65-70
ISSN:
1947-6345
Subject:
Spondias purpurea; air; carbon dioxide; color; containers; ethylene production; food storage; light; lighting; oxygen; plums; refrigeration; respiratory rate; ripening; shelf life; storage conditions
Abstract:
... The effect of light on ripening of Mexican plums (Spondias purpurea cv. Lutea) that were held refrigerated inside sealed containers (SC) was evaluated. Plums were stored at 16°C under normal atmosphere or sealed containers, and exposed to cycles of 12 h light/12 h no light (L/NL), 24 h light (L) and 24 h no light (NL) respectively. Fruit stored in air and 24 h no light at 16°C had a slower respira ...
DOI:
10.1080/19476331003642562

3. Fresh-cut apple treated with natural additives: quality and structural aspects

Author:
Alandes, L.; Quiles, A.; Pérez-Munuera, I.; Hernando, I.
Source:
CyTA: journal of food 2011 v.9 no.1 pp. 17-24
ISSN:
1947-6345
Subject:
anti-infective agents; apples; benzaldehyde; calcium; cell walls; color; cysteine; enzymatic browning; food preservation; fresh-cut foods; fruit quality; glutathione; lactates; malic acid; natural additives; refrigeration; storage time; texture
Abstract:
... The effect of different natural additives on some quality parameters of fresh-cut Fuji apple is studied during 4 weeks of storage at 4°C. The results show that the calcium lactate maintains the texture and improves the structure of the fresh-cut apple during the storage. It strengthens the cell walls due to the formation of calcium pectates. The combination of cysteine and glutathione is effective ...
DOI:
10.1080/19476330903503361

4. Influence of temperature and edible coating on the physical and chemical parameters and sensory acceptance of fresh-cut organic carrots

Author:
Barbosa, Lisiane das Neves; Amboni, Renata Dias de Mello Castanho; Monteiro, Alcilene Rodrigues
Source:
CyTA: journal of food 2011 v.9 no.1 pp. 31-36
ISSN:
1947-6345
Subject:
Daucus carota; bags; carrots; coatings; color; edible films; food acceptability; food storage; fresh-cut foods; gelatin; organic foods; physicochemical properties; polypropylenes; sensory evaluation; sensory properties; sodium hypochlorite; sterilizing; storage temperature; storage time; texture; weight loss
Abstract:
... The effects of storage temperature and edible coating on the microbiological, physical, and chemical properties and sensory acceptance of fresh-cut organic carrots (Daucus Carota L. cv. Brasília) were investigated. The samples were diced, sanitized in sodium hypochlorite, and the excess water was drained in a centrifuge. The dry samples were then immersed in a 2% gelatin solution, packed in multil ...
DOI:
10.1080/19476330903515464