Psychrophilic
Mostrando 1-12 de 167 artigos, teses e dissertações.
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1. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage
Abstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main com
Food Sci. Technol. Publicado em: 2021-03
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2. High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi
Abstract The present study aims to evaluate the uniformity of the high intensity ultrasound (US) effects on the quality of beef longissimus dorsi. For this purpose L. dorsi muscles from Hereford carcasses were cut into 2.54 cm thick slices. Each sample was marked into concentric areas of 2 cm wide. Ultrasound (37 kHz and 7 W/cm2) treatment was performed for
Food Sci. Technol. Publicado em: 14/11/2018
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3. Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains
Abstract The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic , total coliforms, molds, yeast and, l
Food Sci. Technol. Publicado em: 22/10/2018
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4. Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions
Abstract The study was conducted to evaluate the effect of ground laurel and curcuma on the quality changes (microbiological, chemical and sensory) of sous-vide processed gutted and vacuum packaged sea bass under refrigerated temperatures (+3°C). Sea bass samples were gutted and divided into 3 groups namely control (C), laurel added samples (LS) and curcum
Food Sci. Technol. Publicado em: 22/10/2018
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5. Ultrasound for improving the preservation of chicken meat
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7
Food Sci. Technol. Publicado em: 21/09/2018
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6. Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions
Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic
Food Sci. Technol. Publicado em: 26/10/2017
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7. Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)
Abstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude pr
Food Sci. Technol. Publicado em: 26/10/2017
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8. Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C
Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is ri
Food Sci. Technol. Publicado em: 06/05/2016
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9. Perfil microbiológico del queso de aro consumido en la Cañada Oaxaqueña
Summary The composition of the microbiota of the Aro cheese marketed in the municipality of Teotitlan de Flores Magon, Oaxaca, Mexico, was determined, quantifying the aerobic mesophilic bacteria, psychrophilic bacteria, total coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Enterococcus, Streptococcus, lactic acid bacteria, moulds and yeasts.
Braz. J. Food Technol.. Publicado em: 2015-09
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10. Purification and characterization of cold-adapted beta-agarase from an Antarctic psychrophilic strain
An extracellular β-agarase was purified from
Pseudoalteromonas sp. NJ21, a Psychrophilic agar-degrading bacterium isolated from Antarctic Prydz Bay sediments. The purified agarase (Aga21) revealed a single band on sodium dodecyl sulfate-polyacrylamide gel electrophoresis, with an apparent molecular weight of 80 kDa. The optimum pH and teBraz. J. Microbiol.. Publicado em: 21/07/2015
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11. Antarctic marine bacterium Pseudoalteromonas sp. KNOUC808 as a source of cold-adapted lactose hydrolyzing enzyme
Psychrophilic bacteria, which grow on lactose as a carbon source, were isolated from Antarctic polar sea water. Among the psychrophilic bacteria isolated, strain KNOUC808 was able to grow on lactose at below 5ºC, and showed 0.867 unit of o-nitrophenyl β-D-galactopyranoside(ONPG) hydrolyzing activity at 4ºC. The isolate was gram-negative, rod, aerobic, cat
Brazilian Journal of Microbiology. Publicado em: 2011-09
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12. Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by th
Brazilian Journal of Microbiology. Publicado em: 2011-03