Pilot scale application of ozonated water wash - effect on microbiological and sensory quality parameters of processed iceberg lettuce during self-life

The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at +5C and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between chlorine wash samples and the samples washed 1 min in a machine with ozonated water concerning the microbiological quality. Compared with the chlorine with lower concentrations of ozone it is possible to control the microbial load. Concerning the sensory quality all samples endured all of the treatments well except the treatment with 7 ppm ozone for 5 min. As a conclusion the bubbling gaseous ozone in water can be as effective disinfection method as chlorine wash when the following processing parameters are taken into account: concentration of ozone during the whole process, exposure time, water temperature and the amount and type of the organic material

QACCP Analyse in der Verarbeitung von biologischer Säuglingsnahrung

The aim of the study was to evaluate the quality influencing processing steps based on the processes of carrot baby food. Once the processing conditions were identified, the possibilities for alternative processing techniques will be explored to improve the overall product and process quality. Next to the food safety (hazard) in the food processing the quality aspect is getting more and more important and an analyse system to optimise the process needs to be established (QualityAnalysisCriticalControlPoint). Organic carrots (Daucus carota, Maestro variety) were processed in a pilot plant trail according a carrot puree process typical in baby food industry. The samples differed regarding the treatment of the raw material prior the sterilization process. Different factors affecting the process like processing time and temperature were documented. It can be concluded that the treatment of the raw material prior the sterilization process can be a critical point according to the process quality. Also great variations in inside temperature are possible among the samples going through the sterilization process. Since the process time is adjusted by the coldest sample, it is important to follow the factors affecting the heat transfer

The effect of salt reduction on taste pleasantness in cooked ’Bologna-type’ sausages

This study’s objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p>0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt

Saltiness of coarsely ground cooked ham with reduced salt content

When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham made with 1.1% added salt was higher than in the other hams. The ham with 1.7% NaCl was rated as salty as the hams with 2.0 and 2.3% NaCl (P>0.05), but saltier than those with 1.1 and 1.4% (P0.05). The results of this study suggest that based on saltiness evaluations it is possible to reduce the salt content of cooked ham to 1.7% NaCl.;Tutkimuksen tarkoituksena oli selvittää kuinka paljon kinkkuleikkeen suolapitoisuutta voi alentaa ilman vaikutusta tuotteen aistittavaan suolaisuuteen. Kinkkuleikkeet valmistettiin karkeaksi hienonnetusta sianlihasta. Suolapitoisuudet olivat 1,1, 1,4, 1,7, 2,0, 2,3 ja 2,6 % ja valmistuksessa käytettiin fosfaattia. Tutkimuksessamääritettiin painotappio kypsennyksen aikana. Kinkkuleikkeiden suolaisuus suhteessa referenssikinkkuleikkeeseen arvioitiin aistinvaraisesti käyttäen graafista jana-asteikkoa (välimatka-asteikko). Referenssikinkkuleikkeen suolapitoisuus oli 1,7 %. Painotappio oli 1,1 %:n suolalisällä valmistetussa kinkkuleikkeessä suurempi kuin muissa kinkkuleikkeissä. Kinkkuleike, jossa oli 1,7 % suolaa arvioitiin yhtä suolaiseksi kuin kinkkuleikkeet, joissa oli 2,0 ja 2,3 % suolaa, mutta suolaisemmaksi kuin kinkkuleikkeet, joissa oli 1,1 ja 1,4 % suolaa. Kinkkuleike, jossa oli 2,6 % suolaa oli suolaisin, mutta ei eronnut merkitsevästi kinkkuleikkeistä, joissa oli 2,0 tai 2,3 % suolaa. Tämän tutkimuksen tulokset osoittavat, että kinkkuleikkeen suolapitoisuuden voi alentaa 1,7 %:iin ilman, että aistittu suolaisuus oleellisesti heikkenee

Saltiness of coarsely ground cooked ham with reduced salt content

When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham made with 1.1% added salt was higher than in the other hams. The ham with 1.7% NaCl was rated as salty as the hams with 2.0 and 2.3% NaCl (P>0.05), but saltier than those with 1.1 and 1.4% (P0.05). The results of this study suggest that based on saltiness evaluations it is possible to reduce the salt content of cooked ham to 1.7% NaCl.

Perceptions of food and its locality among Russian tourists in the South Savo region of Finland

Russians currently form the largest foreign tourist group visiting Finland. Market studies show that most of the money spent by Russian tourists during their visits is allocated towards food. However, their perceptions of food and food-related preferences during their visits have not been studied in detail. This study focuses on understanding the perceptions, experiences and awareness of Russian tourists concerning local food in the South Savo region. It applies both qualitative and quantitative methods to reach a more in-depth understanding of Russian tourists' relations to local food. The results show that Russian tourists especially value the freshness and healthiness associated with local food. Nevertheless, the motivators to use local food products appear to be different when it comes to food products in Finland or in Russia. In addition, local food products are poorly recognised, and tourists are not familiar with local South Savo food. Consequently, the study reveals potential factors that could increase the Russian tourists' usage of local food products or food services while visiting the region and potentially other tourist destinations.201

Impact of processing on carrot baby food nutritional quality and safety Potential of fluorescence as in real time monitoring tool

Background: In the frame of the QACCP (Quality Assessment of Critical Control Points)project of the Core Organic platform, the potential of front face fluorescence for assessment of carrot quality and critical points in processing was demonstrated. The impact of processing on quality loss of organic baby food puree manufacturing was analyzed, including the different steps of the process. The impact of the raw material preprocessing was also studied. Attention was especially paid on potential neoformed contaminants produced during heat treatments. Material and Methods: Two assays were analyzed among others: one at industrial level to study the different steps of the process; the other at pilot plant to compare different raw material preprocessing. Neoformed compounds, such as fructosyllysine measured as furosine, carboxymelthyllysine and furan were assessed by GC-MS techniques. Fluorescence fingerprints were recorded on a Jobin Yvon fluorimeter and analyzed by a multiway model after convenient pre-treatment. Shortly, 3D excitation emission matrices were preprocessed to eliminate undesirable signals, and decomposed in individual fluorescence profiles using PARAFAC modeling. Multivariate analysis, such as PCA, was applied to the PARAFAC loadings to discriminate the impact of production factors. Multilinear regression was built to predict the concentration of neoformed contaminants from fluorescence. Results: The samples taken at the different steps of the process indicated significant changes at various steps of the process, especially those associated to a heat treatment. Fluorescence changes, as well as formation of neoformed contaminants were observed after pasteurization or cooking operations and in-bottle sterilization of carrot purees, with the latter inducing the maximal impact. The volatile carcinogenic contaminant, furan, was particularly concentrated in the final bottle as it is trapped after production during sterilization. When comparing different preprocessing of the raw material, freezing before autoclaving was considerably less damaging than processing of the fresh or fresh plus pasteurized carrots. This should result from leakage of the substrates of neoformed compounds during the bleaching process before freezing. High correlation levels were found between neoformed contaminants and fluorescence scores and good calibration models were obtained. Conclusion: We demonstrate that precise and reliable monitoring the impact of processing using fluorescence is possible. Using prediction models over product quality indicators makes it possible to predict the impact of process on specific process contaminants by simply and rapidly getting a fluorescence image from the product. In conclusion, non destructive fluorescence spectrometry appears a very potent analytical tool to assess at low cost the nutritional quality and safety of raw as well as processed vegetables, such as carrot puree baby food