Improvement of the shelf-life status of modified atmosphere packaged camel meat using nisin and olea europaea subsp. laperrinei leaf extract

The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 ¿C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods'' shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods'' spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a "best practice" in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a'hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 +/- 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 +/- 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB

Understanding the meaning of medications for patients: The medication experience

Objective: To understand and describe the meaning of medications for patients. Methods: A metasynthesis of three different, yet complementary qualitative research studies, was conducted by two researchers. The first study was a phenomenological study of patients’ medication experiences that used unstructured interviews. The second study was an ethnographic study of pharmaceutical care practice, which included participant observation, in-depth interviews and focus groups with patients of pharmaceutical care. The third was a phenomenological study of the chronic illness experience of medically uninsured individuals in the United States and included an explicit aim to understand the medication experience within that context. The two researchers who conducted these three qualitative studies that examined the medication experience performed the meta-synthesis. The process began with the researchers reviewing the themes of the medication experience for each study. The researchers then aggregated the themes to identify the overlapping and similar themes of the medication experience and which themes are sub-themes within another theme versus a unique theme of the medication experience. The researchers then used the analytic technique, “free imaginative variation” to determine the essential, structural themes of the medication experience. Results: The meaning of medications for patients was captured as four themes of the medication experience: a meaningful encounter; bodily effects; unremitting nature; and exerting control. The medication experience is an individual’s subjective experience of taking a medication in his daily life. It begins as an encounter with a medication. It is an encounter that is given meaning before it occurs. The experience may include positive or negative bodily effects. The unremitting nature of a chronic medication often causes an individual to question the need for the medication. Subsequently, the individual may exert control by altering the way he takes the medication and often in part because of the gained expertise with the medication in his own body. Conclusion: The medication experience is a practice concept that serves to understand patients’ experiences and to understand an individual patient’s medication experience and medication-taking behaviors in order to meet his or her medication-related needs

Les systèmes antioxydants et antimicrobiens pour la conservation de la viande

La présente publication synthétise les principales données et connaissances acquises sur les méthodes naturelles de conservation des viandes et produits carnés, notamment l'utilisation des atmosphères modifiées, systèmes antimicrobiens et antioxydants. L'oxygène atmosphérique associé aux radiations lumineuses et à la contamination microbienne superficielle provoque une altération rapide du produit. Cette altération est accélérée dans le cas des produits élaborés à base de viandes fraîches, puisque les manipulations auxquelles elles sont soumises, augmentent considérablement leur altération. D'autre part, l'effet catalyseur des processus photooxydatifs qu'exerce la lumière, particulièrement celui des radiations ultraviolettes émises par les tubes fluorescents habituellement utilisés dans l'illumination des vitrines frigorifiques au niveau des supermarchés est bien connu. L'émergence d'espèces bactériennes psychrotrophes pathogènes dans les viandes emballées a incité les industriels à développer des systèmes barrières de conservation. Les souches bactériocinogéniques des bactéries lactiques constituent une bonne alternative grâce à leur capacité de production de métabolites actifs contre plusieurs bactéries pathogènes. L'usage simultané de deux ou plusieurs facteurs de conservation constitue une avancée prometteuse. La durée de conservation des produits pourrait être fortement augmentée selon le type d'association choisie. La notion de synergie entre les systèmes antioxydants et antimicrobiens est aussi une alternative intéressante qui mérite d'être envisagé

Richness of drilling sludge taken from an oil field quagmire: potentiality and environmental interest

International audienceThe drilling sludge represents a complex environment, containing several types of pollutants that can be even used as nutrients by indigenous microorganisms, like hydrocarbon-degrading bacteria, having good potentialities for the biodegradation of petroleum products. In this study, a drilling sludge was collected from drilling quagmire. Physicochemical characterization of the drilling sludge was done. Its mineralogy was obtained by diffractometry. The indigenous aerobic sludge hydrocarbon-degrading bacteria were checked by counting on Bushnell–Haas medium, and their isolation and purification were performed by the selective microbial enrichment technique in a batch-enriched Bushnell–Haas culture, with crude oil as the sole carbon source. Isolates were characterized, and their power to emulsify crude oil was determined by emulsification index and oil spreading tests. Environmental conditions in the quagmire, like temperature, pH and moisture, were suitable for bacterial development. Physicochemical characteristics of the drilling sludge showed richness in chemical elements and promote microbial life. Fifteen different colonies of hydrocarbon-degrading bacteria were isolated and purified; they have diversified morphological and microscopic aspects. Most isolates had a good emulsification index (between 31 and 76 %). Oil spreading test gave clear zone diameters >28 mm, with a maximum of 60 mm. The results of these investigations prove the elementary, mineralogy and microbiology richness of drilling sludge and reveal the high diversity of its indigenous hydrocarbon-degrading bacterial flora. These properties can be exploited for the own restoration of petroleum quagmires in oil fields, by means of bioremediation applications and by integrating indigenous microorganisms. © 2016, Islamic Azad University (IAU)

Extrait de feuilles d’olivier; tests in vitro vis-à-vis de Staphylococcus aureus, Salmonella Enteritidis et Pseudomonas aeruginosa; application sur la viande de dinde

International audienc

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

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, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect. © 2011 Taylor &Francis.Peer Reviewe

Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux). Materials and methods: The S. montana EO chemical components were identified using Gas Chromatography\u2013Mass Spectrometry (GC/MS). Enriched and non-enriched EVOO samples were examined as function of time (30, 60 and 9 days) of display for different quality indices. Results: Using GC/MS analysis of S. montana EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), &4-terpinene (5.03%) and geraniol (4.50%) were identified. The results highlighted that the enrichment with S. montana EO led to lower values of lipid oxidation indicators (K232, K270, peroxide value) and higher concentration of antioxidants (total phenols and pigments). In sum, the use of bioenrichment methods could be a sustainable solution for the promotion of the quality characteristics of EVOO in Algeria