ABSTRACT
The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) conditions on the physicochemical and sensory properties of ozonated freeze-dried chicken meat stored at 21±1°C for 28days. To this end, 14 MAP treatments were performed to obtain the most suitable packaging atmosphere. High concentrations of O2 in MAP promoted loss of redness and increased the pH values. Moreover, when the concentration of CO2 in MAP was more than 40%, high values of textural parameters and low scores of sensory hardness and chewiness were achieved. The 20%CO2/80%N2 gas combination was found to be the most effective treatment for best maintaining the physicochemical and sensory quality of ozonated dried chicken samples similar to that of raw meat.
Subject(s)
Food Packaging , Food Quality , Freeze Drying , Meat/analysis , Poultry Products , Animals , Carbon Dioxide/analysis , Chemical Phenomena , Chickens , Colony Count, Microbial , Color , Consumer Behavior , Food Contamination , Food Microbiology , Food Preservation , Humans , Hydrogen-Ion Concentration , Nitrogen/analysis , Oxygen/analysis , TasteABSTRACT
From 657 samples of grains and feedstuffs (1991 to 1992 and 1992 to 1993 surveys), collected in two different geographical areas of Spain, 154 isolates of Fusarium spp. were obtained. The isolates were screened for their ability to produce fusarin C in a modified 10% ICI N synthetic liquid medium. The production of fusarin C was verified by means of spectrophotometry, thin layer chromatography, high-performance liquid chromatography, and nuclear magnetic resonance. Results showed that more than 57% of tested isolates were able to produce fusarin C at levels of 0.04 to 200 µg/liter of ICI medium. There were no statistically significant differences (P < 0.05) between levels of fusarin C production and the geographical origin of the Fusarium isolates. The Fusarium isolates that produced fusarin C were identified as F. moniliforme , F. oxysporum , F. sporotrichioides , and F. poae . This is the first report of fusarin C production by F. oxysporum .
ABSTRACT
A study of the kinetics of fusarin C production by Fusarium moniliforme ATCC 38932, a known producer of fusarin C, was carried out. This strain was subcultured on an EG medium for an adequate sporulation, and a 4% inoculum was transferred to the 10% ICI N medium. The conditions for the production of fusarin C in this synthetic culture medium were optimized. The time-course study of fusarin C performed over 26 days with this strain showed three different developmental stages in which a maximum production of fusarin C was reached on the 8th day of incubation; thereafter this strain ceased growing exponentially and exhibited a sharp decrease of fusarin C from that moment on.
