Edible gelatin/glycerol coating added with rosemary essential oil (Rosmarinus officinalis L.) increases pork loin shelf life

The use of plastic as packaging for food preservation has been questioned due to its great environmental impact. Thus, we seek new alternatives to reduce the non-biodegradable material use and add value to packaged food. The edible coating use is a very viable alternative, not only because it reduces the use of plastic, but also because it acts as an active packaging. Elements that improve its properties, such as the addition of essential oil, can be added to it. This work aims to evaluate the effect of gelatin-based coating with rosemary essential oil addition during 8 days of cold storage of pork loin. The coated samples added with rosemary essential oil obtained better responses to the pH, weight loss, firmness, lipid oxidation, and microbiological growth analyzes, proving to be a great alternative for refrigerated meat conservation. In sensory evaluation, no significant difference was observed between the control and the coated meat

AVALIAÇÃO FÍSICO-QUÍMICA DA INFLUÊNCIA DA COBERTURA BIODEGRADÁVEL DE GELATINA COM ADIÇÃO DE ÓLEO ESSENCIAL DE ALECRIM EM CORTES DE LOMBO SUÍNO

Este trabalho teve como objetivo avaliar a influência do revestimento a base de gelatina adicionado de óleo essencial de alecrim nas características físico-químicas de cortes de lombo suíno durante 8 dias de armazenamento refrigerado. As amostras passaram por análises de pH, umidade, cinzas, perda de peso e firmeza. Os resultados mostraram que as análises de umidade, cinzas, perda de peso e firmeza não foram afetadas significativamente pela interação Tipo de revestimento x tempo de armazenamento, sendo pH a única análise que foi afetado pela interação. O pH encontrado ao final dos 8 dias de armazenamento caracterizou todas como inicialmente degradados e a análise de perda de peso e firmeza mostraram que o tratamento que não continha nenhum revestimento foi o que teve menores resultados nesses quesitos

Aspectos microbiológicos de cenouras minimamente processadas e armazenadas em diferentes embalagens sob-refrigeração

Frutas e hortaliças minimamente processadas têm mostrado crescimento expressivo nos últimos anos, em virtude de grandes mudanças no estilo de vida do consumidor, como a conscientização da necessidade de uma dieta alimentar saudável e que cumpra as exigências de segurança alimentar. A cenoura é uma das mais populares, pela sua versatilidade de uso e formas de apresentação ao consumidor. Este trabalho teve como objetivo avaliar a eficiência da etapa de sanitização e o aspecto microbiológico de cenouras minimamente processadas armazenadas em diferentes embalagens. As hortaliças foram minimamente processadas e avaliadas microbiologicamente quanto ao teor de coliformes a 35°C, coliformes a 45°C e psicrotróficos. Observou-se que a sanitização da hortaliça foi eficiente, visto que a contagem microbiana para coliformes teve diminuição após o processamento. A embalagem não influenciou no crescimento de microrganismos. A contagem de coliformes estavam dentro dos limites estabelecidos pela legislação. O produto foi considerado seguro até o 7o dia de armazenamento, após esse período a contagem de psicrotróficos foi elevada.Minimally processed fruits and vegetables have shown significant growth in recent years due to major changes in the consumer's lifestyle, such as awareness of the need for a healthy diet that meets food safety requirements. The carrot is one of the most popular, for its versatility of use and forms of presentation to the consumer. This work aimed to evaluate the efficiency of the sanitization step and the microbiological aspect of minimally processed carrots stored in different packages. The vegetables were minimally processed and evaluated microbiologically for coliform content at 35 °C, coliforms at 45 °C and psychrotrophic. It was observed that the sanitation of the vegetables was efficient, since the microbial count for coliforms decreased after processing. The packaging did not influence the growth of microorganisms. The coliform count was within the limits set by legislation. The product was considered safe until the 7th day of storage, after that period the psychrotrophic count was elevated

Characterisation of microbial attack on archaeological bone

As part of an EU funded project to investigate the factors influencing bone preservation in the archaeological record, more than 250 bones from 41 archaeological sites in five countries spanning four climatic regions were studied for diagenetic alteration. Sites were selected to cover a range of environmental conditions and archaeological contexts. Microscopic and physical (mercury intrusion porosimetry) analyses of these bones revealed that the majority (68%) had suffered microbial attack. Furthermore, significant differences were found between animal and human bone in both the state of preservation and the type of microbial attack present. These differences in preservation might result from differences in early taphonomy of the bones. © 2003 Elsevier Science Ltd. All rights reserved