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

Rotation of Stresses in French Wheel Tracking Test

The main function of a pavement is to distribute the traffic-induced load over its different layers. While the flexible pavement design methods are based on a linear elastic calculation, the real behavior of the different layers is highly non-linear and elastic. They can also, in some cases, be plastic and viscous. This research aims to develop a three-dimensional numerical model that is closely similar to the test FWTT conditions. The model will have a real geometry wheel footprint (rather than a rectangular shape). As a substitute for incremental loading, the wheel movement during its passage over the specimen will be simulated by a horizontal displacement. These important characteristics of the model represent the novelty and the major difference between the current research and previous studies. The current model, which is based on the finite elements method, uses Abaqus software and a viscoelastic constitutive model. The materials' viscoelastic properties have been described by the Prony series, also called the relaxation modulus, which is a function of time. This parameter can be defined in most computer-aided engineering (CAE) software. The procedure for calculating the Prony series from experimental data is explained. The results obtained agree with the stress signal amplitude, the stress rotation principal, and the total displacement rotation when the load approaches the node considered and located in the middle of the specimen. Doi: 10.28991/CEJ-2022-08-03-03 Full Text: PD

Agriculture biologique en algerie: potentiel et perspectives de developpement

L’agriculture algérienne standard souffre d’une sous compétitivité durable et d’une faible intégration aux marchés extérieurs. Les politiques traditionnelles et les plans de développement agricole successifs n’ont produit que de maigres résultats au regard des potentialités et des besoins du pays. Face à un tel constat, l’agriculture biologique peut s’avérer comme une alternative intéressante pour valoriser les ressources locales, d’autant plus que le marché mondial ne cesse de croître, pour faire face aux crises alimentaires. La durabilité, la rentabilité de cette agriculture et la proximité des marchés en croissance (Europe) sont également des facteurs favorables à l’épanouissement de ce modèle agricole en Algérie. Cet article tente de répondre à la question du potentiel et des perspectives de cette agriculture biologique en Algérie.Mots clés : Agriculture biologique, Potentiel, Perspectives, AlgérieCode JEL : Q01, Q18, R58

Influência da temperatura durante o transporte, na qualidade microbiológica do leite recebido por uma indústria de laticínios no planalto catarinense

Neste estudo foi avaliada a influência da temperatura durante o transporte na qualidade microbiológica do leite. Para tanto, foram analisadas 125 amostras de leite, de diferentes produtores, transportado em tarros em temperatura ambiente e 125 amostras de leite de coleta a granel, simulada, sob refrigeração. A temperatura média durante o transporte foi de 18,35 oC para o transporte em temperatura ambiente e 4,5oC para o transporte sob refrigeração. O tempo de transporte da propriedade até a plataforma da indústria foi de 2 horas e 30 minutos em média. Na contagem de mesófilos aeróbios a média foi de 7,27 log10 UFC/mL nas amostras transportadas em temperatura ambiente; nas amostras transportadas sob refrigeração, a média foi de 6,42 log10 UFC/mL. A diferença entre as duas temperaturas de transporte foi de 7 vezes e estatisticamente significativa (

Les perspectives naturelles pour la préservation de la viande

L’oxygene atmospherique associe aux radiations lumineuses et a la contamination microbienne superficielle de la viande provoquent une alteration rapide du produit.Cette alteration est beaucoup plus acceleree dans le cas des produits elabores a base des viandes fraiches, puisque les manipulations auxquelles sont soumis, augmentent considerablement le risque microbien, et par consequent une rapide alteration. D’autre part, il est bien connu l’effet catalyseur des processus photooxydatifs qu’exerce la lumiere, particulierement les radiations ultraviolettes emises par les tubes fluorescents habituellement utilises sans se rendre compte dans l’illumination des vitrines frigorifiques des grandes surfaces.Le conditionnement des aliments sous atmospheres modifiees a connu des progres extraordinaires. La raison reside dans leur capacite d’assurer le maintien des caracteristiquesqualitatives de ces aliments pendant une large periode de conservation.L’emergence de nouvelles especes bacteriennes psychrotrophes pathogenes dans les viandes emballees a incite les chercheurs a developper des systemes barrieres de conservation. Les souches bacteriocinogeniques des bacteries lactiques constituent la meilleure alternative pourla securite sanitaire des aliments grace a leur capacite de produire des metabolites actifs contre plusieurs bacteries pathogenes.Le role des antioxydants dans l’industrie agroalimentaire consiste a reduire au minimum la degradation des aliments durant l’entreposage. De nos jours, la decouverte des benefices des antioxydants dans notre organisme transforme notre perception: ils sont devenus des substances vedettes parmi les aliments sante.L’usage simultane de deux ou plusieurs facteurs de conservation constitue une alternative prometteuse et efficace. La duree de conservation des produits pourrait atteindre le double, voire meme le triple selon le type d’association. La notion de synergie entre les systemes antioxydants et antimicrobiens est aussi une alternative interessante qui merite d'etre envisagee pour l’assurance qualite des aliments

Use of Algerian type Ras El-Hanout spices mixture with marination to increase the sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses

Study of Antifungal, Anti-aflatoxigenic, Antioxidant Activity and Phytotoxicity of Algerian Citrus limon var. Eureka and Citrus sinensis var. Valencia Essential oils

The inhibitory influence of Citrus limon var. Eureka and Citrus sinensis var. Valencia essential oils (EOs) on the growth of Aspergillus flavus and AFB1 production was evaluated. The EOs were characterized by limonene (54.95% and 82.6%, respectively) as predominant component. Citrus limon EO at 1.75 mg/mL and Citrus sinensis at 2 mg/mL could totally inhibit fungal growth as well as AFB1 production. The Citrus EOs revealed wide spectrum of fungitoxicity against some isolated fungi in terms of MIC and MFC. On the other hand, the antioxidant activity was also assessed where IC50 and ß-carotene/linoleic acid inhibition percentage of Citrus limon and Citrus sinensis oils were 1570.10 and 752.26 µg/mL, 36.19 and 55.56%, respectively, while the total phenolic were 16.90 and 10.53 µg/mg, respectively. Additionally, the EOs showed their non phytoxicity on wheat seeds. These findings demonstrated that EOs could be good alternatives to protect food

Occurrence and exposure assessment of major mycotoxins in foodstuffs from Algeria

Cereal-based products, nuts and dried fruits are staple foods for the Algerian population. However, these foodstuffs may be sources of harmful mycotoxins, with negative impacts on human health. The purpose of this study was to investigate the occurrences and levels of aflatoxins (B1, B2, G1 and G2), ochratoxin A (OTA), deoxynivalenol (DON) and zearalenone (ZEA) in 198 samples of nuts, dried fruits and cereal products commercialized in Algeria, as well as to calculate the estimated daily intakes (EDIs). Aflatoxins were found in 26.2% of the nut samples (in peanuts and almonds, but not in walnuts), 38.7% of the dried fruit samples (in dried figs, dates and bradj pastries) and 47.9% of the cereal-based products (in rechta noodles and metlou bread, but not in couscous), with mean concentrations ranging from 0.03 to 0.49 μg/kg. OTA occurred in 16.9% of the cereal-based samples, averaging 0.15 μg/kg, but it was not detected in nuts or dried fruits. The incidence of DON in the cereal-based products was 85.9% on average, with a mean concentration from 90 to 123 μg/kg. ZEA mycotoxin was not detected in any samples. Four peanut samples exceeded the EU maximum level for aflatoxin B1 set at 2 μg/kg, while three of them surpassed the maximum level for the sum of aflatoxins (4 μg/kg). Traditional foods such as bradj, rechta and metlou were significant sources of aflatoxins, with MOE (margin of exposure) values ranging from 648 to 9333, indicating a potential risk for the Algerian population