Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm2), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm2), AUV3 (air packaging + UV-C at 0.301 J/cm2), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm2). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O2 scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm2 in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain

The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef

The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

<div><p>Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (<i>P</i> < 0.05) the lipid, protein and ash contents, and decreased (<i>P</i> < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (<i>P</i> < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (<i>P</i> < 0.05) without triggering consumer rejection. TF changed (<i>P</i> < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.</p></div

Average overall liking scores and frequency of the CATA terms used by consumers (n = 100) for all bread formulations with different tilapia flour levels.

<p>Average overall liking scores and frequency of the CATA terms used by consumers (n = 100) for all bread formulations with different tilapia flour levels.</p

Bread formulations with different tilapia flour levels.

<p>Bread formulations with different tilapia flour levels.</p

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C

Color counter plot of the average overall liking scores by consumers (n = 100) evaluating BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%.

<p>BTF: bread with tilapia-waste flour at 0%, 2.5%, 5%, 10%, 15%, and 20% (w/w), respectively. Red areas indicate samples with higher overall liking.</p

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective - Fig 3

<p><b>Representation of the BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20% bread formulations (A) and their physical, chemical and sensory characteristics (B) provided by MFA (n = 100).</b> BTF: bread with tilapia-waste flour at 0%, 2.5%, 5%, 10%, 15%, and 20% (w/w), respectively.</p

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective - Fig 4

<p><b>Percentage of consumers (n = 100) that reject breads enriched with tilapia-waste flour by the Weibull (A) and lognormal (B) distributions based on answers from questions a and b.</b> Question a:“Suppose that you bought this product to eat or that it was served to you in your home. Would you consume it?”; Question b: “Suppose that this product is new on the market. Would you buy it?”.</p

Demographic characteristics of the participants (n = 100).

<p>Demographic characteristics of the participants (n = 100).</p