75 results on '"Muizniece-Brasava, Sandra"'
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2. The Study of Combination of Biodegradable Packaging and Biocoating with Lactic Acid Bacteria as a Green Alternative for Traditional Packaging in Gouda Cheese.
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Aleksandrovas, Elvidas, Vasiliauskaitė, Agnė, Milerienė, Justina, Muizniece-Brasava, Sandra, Ciprovica, Inga, Songisepp, Epp, Rud, Ida, Axelsson, Lars, Kasparavičienė, Beatričė, Lutter, Liis, Malakauskas, Mindaugas, and Šernienė, Loreta
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EDIBLE coatings ,WHEY protein concentrates ,LACTIC acid bacteria ,WHEY proteins ,FUNGAL growth ,POLYETHYLENE - Abstract
Biodegradable packaging, both alone and in combination with acid whey protein coatings, has been used to pack fresh Gouda cheese to improve preservation prior ripening or storage. This study involved three key components: (i) the selection of biodegradable packaging (BP), (ii) the development of a plain liquid acid whey protein concentrate, pectin-based edible coating (BP + Ch + Coating), and (iii) the incorporation of at least 6 log
10 CFU (colony forming units) mL−1 Lacticaseibacillus paracasei (BP + Ch + Coating + Lp) and Lactobacillus helveticus (BP + Ch + Coating + Lh) strains. The created compositions were compared with cheese packed in conventional polyethylene (PE) packaging to evaluate their overall synergy effect in reducing microbiological spoilage and influencing chemical parameters in Gouda cheese during 45 days of ripening and cold storage. The evaluation included microbiological analysis (total LAB, Enterobacteriaceae spp., and fungi CFU) and quality assessment of pH, moisture content, water activity, texture, and colour (CEI system) during ripening and shelf life. Although biodegradable packaging (BP) alone did not protect the cheese effectively compared to conventional packaging (EVA/PE/EPC/PVDC), the combination of biodegradable packaging with a coating (BP + Ch + Coating) showed protective properties against Enterobacteriaceae spp. and mould, maintaining moisture, pH, and colour during ripening and storage. Incorporation of L. helveticus (BP + Ch + Coating + Lh) into the coating efficiently decreased the growth of fungi. [ABSTRACT FROM AUTHOR]- Published
- 2024
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3. The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes
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Ozolina, Kristine, primary, Beitane, Ilze, additional, Radenkovs, Vitalijs, additional, Straumite, Evita, additional, Valdovska, Anda, additional, and Muizniece-Brasava, Sandra, additional
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- 2023
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4. Scrutinizing the Antimicrobial and Antioxidant Potency of European Cranberry Bush (Viburnum opulus L.) Extracts.
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Juhnevica-Radenkova, Karina, Krasnova, Inta, Seglina, Dalija, Muizniece-Brasava, Sandra, Valdovska, Anda, and Radenkovs, Vitalijs
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CHLOROGENIC acid ,CRANBERRIES ,VIBURNUM ,GLUTAMIC acid ,EXTRACTS ,PHENOLS - Abstract
In the process of considering the documented health benefits of Viburnum opulus L. (V. opulus), including its anti-inflammatory and antioxidant activities, the present study was designed to qualitatively and quantitatively evaluate the biochemical profile and antimicrobial potency of four commercially available V. opulus extracts. These extracts were obtained from its flowers, bark, berries, and a mixture thereof by cold ultrasound-assisted extraction. An examination of the V. opulus extracts indicated a relative abundance of group compounds, such as phenolics, flavonoids, tannins, and anthocyanins, which are responsible for antioxidant activity (AOA). The widest range in all of the four group compounds was detected in the V. opulus extract sourced from berries, whereas the narrowest range was found in those obtained from flowers. The HPLC-ESI-TQ-MS/MS technique displayed relative fluctuations in the concentrations of individual amino acids (AAs) over the four V. opulus extracts. The prevalence of proline was marked in the flower-derived extract, which made up 63.3% of the total AAs, while aspartic and glutamic acids dominated in the berry-derived extract by contributing up to 29.2 and 24.4% to the total AA content, respectively. Profiling of the individual phenolic compounds disclosed the superiority of chlorogenic acid (up to 90.3%) in the berry and mixed extracts, as well as catechin (up to 57.7%) and neochlorogenic acid (11.1%) in the bark extract, which conveyed a remarkable contribution toward antimicrobial activity. The lowest content of individual phenolics was found in the flower extract. Owing to its substantially denser bioactive composition, the V. opulus berries and bark extracts exhibited markedly better AOA, which was pinpointed by three independent methods, i.e., DPPH
• , FRAP, and ABTS•+ , than those obtained from flowers or a mixture of V. opulus morphological parts. As part of the antimicrobial activity testing, the V. opulus extracts exhibited outstanding inhibitory activity and a homeopathic mode of action. The V. opulus extracts obtained from a mixture, bark, and berries were more active against 8 out of 19 selected test microorganisms at minimum inhibitory concentration (MIC) values that ranged from 0.24 to 0.49 µL mL−1 . Overall, the extracts of V. opulus were found to be effective against Gram-positive and Gram-negative bacteria. However, their conceivable exploitation as functional or pharmaceutical ingredients must be further clarified within in vivo models. [ABSTRACT FROM AUTHOR]- Published
- 2024
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5. The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes.
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Ozolina, Kristine, Beitane, Ilze, Radenkovs, Vitalijs, Straumite, Evita, Valdovska, Anda, and Muizniece-Brasava, Sandra
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MEAT alternatives ,LENTILS ,FOLIC acid ,MEALS ,MEAT ,IRON - Abstract
Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers' interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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6. Quality retainment of fresh cheese by applying edible coating with entrapped L. helveticus
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Aleksandrovas, Elvidas, primary, Vasiliauskaite, Agne, additional, Mileriene, Justina, additional, Songisepp, Epp, additional, Rud, Ida, additional, Muizniece-Brasava, Sandra, additional, Ciprovica, Inga, additional, Axelsson, Lars, additional, Lutter, Liis, additional, Serniene, Loreta, additional, and Malakauskas, Mindaugas, additional
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- 2023
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7. Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance
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Vasiliauskaite, Agne, primary, Mileriene, Justina, additional, Kasparaviciene, Beatrice, additional, Aleksandrovas, Elvidas, additional, Songisepp, Epp, additional, Rud, Ida, additional, Axelsson, Lars, additional, Muizniece-Brasava, Sandra, additional, Ciprovica, Inga, additional, Paskevicius, Algimantas, additional, Aksomaitiene, Jurgita, additional, Gabinaitiene, Ausra, additional, Uljanovas, Dainius, additional, Baliukoniene, Violeta, additional, Lutter, Liis, additional, Malakauskas, Mindaugas, additional, and Serniene, Loreta, additional
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- 2023
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8. A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches
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Raits Evalds, Pinte Lasma, Kirse-Ozolina Asnate, and Muizniece-Brasava Sandra
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holding time ,Global and Planetary Change ,Ecology ,process determination ,Agriculture (General) ,Geography, Planning and Development ,autoclave processing ,cut ,General Agricultural and Biological Sciences ,process evaluation ,S1-972 - Abstract
Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.
- Published
- 2021
9. The Impact of Eggshell Thickness on the Qualitative Characteristics of Stored Eggs Produced by Three Breeds of Laying Hens of the Cage and Cage-Free Housed Systems
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Kocetkovs, Vjaceslavs, primary, Radenkovs, Vitalijs, additional, Juhnevica-Radenkova, Karina, additional, Jakovlevs, Dmitrijs, additional, and Muizniece-Brasava, Sandra, additional
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- 2022
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10. Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging
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Kocetkovs, Vjaceslavs, primary, Radenkovs, Vitalijs, additional, Juhnevica-Radenkova, Karina, additional, and Muizniece-Brasava, Sandra, additional
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- 2022
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11. Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
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Vasiliauskaite, Agne, primary, Mileriene, Justina, additional, Songisepp, Epp, additional, Rud, Ida, additional, Muizniece-Brasava, Sandra, additional, Ciprovica, Inga, additional, Axelsson, Lars, additional, Lutter, Liis, additional, Aleksandrovas, Elvidas, additional, Tammsaar, Ene, additional, Salomskiene, Joana, additional, Serniene, Loreta, additional, and Malakauskas, Mindaugas, additional
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- 2022
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12. Variation of vitamins and minerals in four types of packaging during shelf life of pasteurised eggs
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Kocetkovs, Vjaceslavs, primary and Muizniece-Brasava, Sandra, additional
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- 2022
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13. Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing of Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance
- Author
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Vasiliauskaitė, Agnė, primary, Mileriene, Justina, additional, Kasparaviciene, Beatrice, additional, Aleksandrovas, Elvidas, additional, Songisepp, Epp, additional, Rud, Ida, additional, Axelsson, Lars, additional, Muizniece-Brasava, Sandra, additional, Ciprovica, Inga, additional, Paskevicius, Algimantas, additional, Baliukoniene, Violeta, additional, Tammsaar, Ene, additional, Malakauskas, Mindaugas, additional, and Serniene, Loreta, additional
- Published
- 2022
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14. Theoretical and Experimental Investigation of the Thermal Inactivation of Thermoanaerobacterium Thermosaccharolyticum and Geobacillus Stearothermophilus in Different Canned Food Matrices
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Raits, Evalds, primary, Raita, Svetlana, additional, Kirse-Ozolina, Asnate, additional, and Muizniece-Brasava, Sandra, additional
- Published
- 2021
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15. Effect of hot-fill processing at reduced temperatures on tomato sauce microbiological stability in plastic packaging
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Raits, Evalds, primary, Pinte, Lasma, additional, Kirse-Ozolina, Asnate, additional, and Muizniece-Brasava, Sandra, additional
- Published
- 2021
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16. Case Study: Free Lunch Meals Provision during the Remote Learning Conditions
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Beitane, Ilze, primary, Kruma, Zanda, additional, Kince, Tatjana, additional, Sabovics, Martins, additional, Iriste, Sandra, additional, Muizniece-Brasava, Sandra, additional, Bujaka, Jekaterina, additional, Strode, Sintija, additional, and Ciprovica, Inga, additional
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- 2021
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17. Biodegradable packaging impact on shelf life of pasteurised egg white
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Kocetkovs, Vjaceslavs, primary and Muizniece-Brasava, Sandra, additional
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- 2020
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18. Extraction of pectin from apple pomace
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Cinkmanis, Ingmars, primary, Muizniece-Brasava, Sandra, additional, Viluma, Ieva, additional, Vucane, Sanita, additional, Aboltins, Aivars, additional, and Keke, Anete, additional
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- 2020
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19. Optimization of freeze-drying process and packaging solutions for melon shelf life
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Muizniece-Brasava, Sandra, primary, Cinkmanis, Ingmars, additional, Viluma, Ieva, additional, Kirse-Ozolina, Asnate, additional, and Aboltins, Aivars, additional
- Published
- 2020
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20. RAW MATERIAL DEFROSTATION METHOD SUITABLE FOR SEMI-FINISHED FISH-BASED DISH PRODUCTION, PRICE-QUALITY PERSPECTIVE
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Muizniece-Brasava, Sandra, primary
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- 2019
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21. Theoretical and Experimental Investigation of the Thermal Inactivation of Thermoanaerobacterium Thermosaccharolyticumand Geobacillus Stearothermophilusin Different Canned Food Matrices
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Raits, Evalds, Raita, Svetlana, Kirse-Ozolina, Asnate, and Muizniece-Brasava, Sandra
- Abstract
In the canning industry, thermal preservation processes typically are designed based on Clostridium botulinum thermal destruction kinetics. However, some bacteria can still survive, necessitating implementation of stricter timetemperature regimen for sterilization process. The aim of this study was to compare processing effectiveness at F0(sterilization value) 8 ±1 min from the perspective of the vegetable-based product canning facility, while analyzing the inactivation, viability, and recovery of thermophilic bacteria. Four commercial products [tomato soup and rassolnik soup - acidified food (AF), and mushroom soup and pea porridge - low-acid food (LACF)] with different heat transfer characteristics (convection and conduction) were inoculated with 6.6 log10spores/ml Geobacillus stearothermophilusLMKK 244 (reported as DSM 6790 and ATCC 10149 in other collections) and 4.810log spores/ml Thermoanaerobacterium thermosaccharolyticumDSM 571 spore suspensions. Food samples contaminated with bacterial spores were processed in a steam-air retort at 118 °C for 75 min. G. stearothermophilusand T. thermosaccharolyticumgrowth was not detected in AF samples (pH = 4.4 and 4.5), but was observed in LACF samples (pH = 5.1 and 5.8). Practical evaluation showed that T. thermosaccharolyticumdid not survive thermal processing, which was verified using a presence/absence test after incubation at 55 °C. G. stearothermophilusdid not survive thermal processing, but recovered in pea porridge (pH = 5.8) during incubation. Our observations showed that food pH is a crucial factor determining microorganism survival during heat treatment and may be used by the vegetable-based product canning facilities to improve the food sterilization conditions.
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- 2021
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22. A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches
- Author
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Raits, Evalds, Pinte, Lasma, Kirse-Ozolina, Asnate, and Muizniece-Brasava, Sandra
- Abstract
Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.
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- 2021
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23. OPTIMIZATION OF FREEZE-DRYING PROCESS AND PACKAGING SOLUTIONS FOR MELON SHELF LIFE.
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Muizniece-Brasava, Sandra, Cinkmanis, Ingmars, Viluma, Ieva, Kirse-Ozolina, Asnate, and Aboltins, Aivars
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- *
FREEZE-drying , *CRYOBIOLOGY , *DRIED fruit , *MELONS , *SHELF-life dating of food - Abstract
The confectionary market consists of dried fruits, cereal bars, chocolate, gum and sugar confectionary. Nowadays, the issue of the healthiness of sweets is becoming increasingly topical. Freeze-drying raw materials in the manufacture of sweets makes it possible to obtain products of high nutritional value. Depending on the moisture content of the products, it is important to choose the suitable packaging materials and technology solutions, especially, if the product is made from raw materials with different humidity and active compounds, in that way packaging films with high moisture barrier properties could be a common practice. The environmental impact of the packaging chosen is also very significant today. The aim of this study was to find the optimal freeze-drying regime for melons grown in Latvia and the optimal packaging solution (packaging materials and packaging environment) for the packaging of freeze-dried melons. Experiments were carried out at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies and RicBerry Ltd. Moisture content changes of 12 freeze-dried samples (4 packaging materials and 3 environments) were analysed before packaging and after 1, 2, 3, 4, 5 and 6-month storage at the room temperature 21 ± 1 °C. MatteOPP/AL/PE packaging material in combination with modified atmosphere environment (30 %CO2/70 %N2) showed the most promising results for freeze-dried melon storage. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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24. BIODEGRADABLE PACKAGING IMPACT ON SHELF LIFE OF PASTEURISED EGG WHITE.
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Kocetkovs, Vjaceslavs and Muizniece-Brasava, Sandra
- Subjects
- *
PACKAGING , *SHELF-life dating of food , *FOOD spoilage , *FOODBORNE diseases , *EGG whites , *HIGH density polyethylene - Abstract
The growing requirements for increased fresh food shelf life, as well as the need of protection against foodborne diseases urged the development of quality food packaging. Current and future advances in shelf life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of desired kind of packaging will help predict shelf life of products. The newly designed active and intelligent packaging is a packing technology, which allows for such product safety and quality demands to be achieved. The aim of this work was to analyse the differences between two types of packaging, the effect of packaging on shelf life of pasteurized egg white. Pasteurized egg white has a shelf life of up to forty days, which makes it difficult to increase the exportation of this product. The technological process allows the finished product to be packaged using a polymer can (HDPE), which does not make it possible to obtain stable fulfilment of the requirements or Tetra Rex® Bio-based packaging was used as an alternative. Tetra Rex® Bio-based is produced solely from a combination of plastics derived from sugarcane and paperboard. Samples of pasteurized egg white in an HDPE package showed a critical norm of Total bacteria max ≤ 1 x 105 (CFU⋅g-1) by the thirtieth day of the expiration date. However, the samples in the Tetra Pak® Bio-based package showed the criteria of Total bacteria max ≤ 1 x 105 (CFU⋅g-1) growth indicators on the forty-eighth day. The changes in qualities of samples during storage were characterized by measuring total bacterial count (CFU⋅g-1) at start of the shelf life, with the method: LVS ISO 4833-1:2014 and pH (pondus Hydrogenii), method: GOST 31469-2012. As a result of the tests, pasteurized liquid egg white samples sixty units of samples in HDPE package and sixty units in Tetra Rex® Biobased package were analysed. The data that were obtained emphasize the importance of the packaging type, which could provide stable quality of ready to use products for duration of up to 60 days. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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25. Effect of sterilization parameters on quality of commercially-prepared instant soups
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Kirse-Ozolina, Asnate, primary, Muizniece-Brasava, Sandra, additional, Raits, Evalds, additional, and Kruma, Zanda, additional
- Published
- 2019
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26. Consumer awareness and attitudes towards active and intelligent packaging systems in the Latvian market
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Kocetkovs, Vjaceslavs, primary and Muizniece-Brasava, Sandra, additional
- Published
- 2019
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27. COST, NUTRITIONAL AND ENERGY VALUE OPTIMIZED COARSE-GRAINED RESTRUCTURED FISH MINCE DEVELOPMENT
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Muizniece-Brasava, Sandra, primary
- Published
- 2018
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28. Physicochemical Stability of Pulse Spreads during Storage after Sous Vide Treatment and High Pressure Processing
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Asnate Kirse, Karklina, Daina, Muizniece-Brasava, Sandra, and Galoburda, Ruta
- Subjects
pH ,Cowpea ,maple pea ,water activity ,flexible packaging - Abstract
Pulses are high in plant protein and dietary fiber, and contain slowly digestible starches. Innovative products from pulses could increase their consumption and benefit consumer health. This study was conducted to evaluate physicochemical stability of processed cowpea (Vigna unguiculata (L.) Walp. cv. Fradel) and maple pea (Pisum sativum var. arvense L. cv. Bruno) spreads at 5 °C temperature during 62-day storage. Physicochemical stability of pulse spreads was compared after sous vide treatment (80 °C/15 min) and high pressure processing (700 MPa/10 min/20 °C). Pulse spreads were made by homogenizing cooked pulses in a food processor together with salt, citric acid, oil, and bruschetta seasoning. A total of four different pulse spreads were studied: Cowpea spread without and with seasoning, maple pea spread without and with seasoning. Transparent PA/PE and light proof PET/ALU/PA/PP film pouches were used for packaging of pulse spreads under vacuum. The parameters investigated were pH, water activity and mass losses. Pulse spreads were tested on days 0, 15, 29, 42, 50, 57 and 62. The results showed that sous-vide treatment and high pressure processing had an insignificant influence on pH, water activity and mass losses after processing, irrespective of packaging material did not change (p>0.1). pH and water activity of sous-vide treated and high pressure processed pulse spreads in different packaging materials proved to be stable throughout the storage. Mass losses during storage accounted to 0.1% losses. Chosen sous-vide treatment and high pressure processing regimes and packaging materials are suitable to maintain consistent physicochemical quality of the new products during 62-day storage., {"references":["T. Roberge, What the Heck's for Breakfast; Gluten and Grain Free Ideas to Reclaim Energy and Health with the Most Important Meal of the Day, Raleigh, NC: Lulu Press, Inc., 2015, pp. 5–6.","Food and Agriculture Organization of the United Nations, FAO Statistical Yearbook. Europe and Central Asia. Food and Agriculture. Budapest: Food and Agriculture Organization, 2014.","R. Campos-Vega, G. Loarca-Piña, B. D. Oomah, \"Minor components of pulses and their potential impact on human health,\" Food Res. Int., vol. 43, pp. 461-482, 2010.","F. Roy, J. I. Boye, B. K. Simpson, \"Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil,\" Food Res. Int., vol. 43, pp. 432-442, 2010.","I. Flight, P. Clifton, \"Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature,\" Eur. J. Clin. Nutr., vol. 60, pp. 1145-1159, 2006.","R. C. Mollard, B. L. Luhovyy, S. Panah, M. Nunez, A. Hanley, G. H. Andersona, \"Regular consumption of pulses for 8 weeks reduces metabolic syndrome risk factors in overweight and obese adults,\" Br. J. Nutr., vol. 108, pp. 111-122, 2012.","A. N. Mudryj, N. Yu, T. J. Hartman, D. C. Mitchell, F. R. Lawrence, H. M. Aukema, \"Pulse consumption in Canadian adults influences nutrient intakes,\" Br. J. Nutr., vol. 108, no. 1, pp. 27-36, 2012.","A. Kouris-Blazos, R. Belski, \"Health benefits of legumes and pulses with a focus on Australian sweet lupins,\" Asia Pac. J. Clin. Nutr., vol. 25, no. 1, pp. 1-17, 2016.","A. Kirse, D. Karklina, \"Plant-based spreads and their availability in the Latvian market,\" in Collection of abstracts from the 11th International Scientific Conference Students On Their Way To Science, Jelgava, 2016, pp. 48.\n[10]\tA. Kirse, D. Karklina, S. Muizniece-Brasava, \"Consumer acceptance of new pulse spreads before and after sous vide treatment,\" J. Int. Sci. Publ.: Agric. Food, vol. 4, pp. 104–114, June 2016.\n[11]\tA. Kirse, D. Karklina, \"Integrated evaluation of cowpea (Vigna unguiculata (L.) Walp.) and maple pea (Pisum sativum var. arvense L.) spreads,\" Agronomy Research, vol. 13, no. 4, pp. 956-968, July 2015.\n[12]\tÖ. P. Can, F. Harun, \"Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment,\" Braz. J. Poult. Sci., vol. 17, no. 2, p. 137-144, 2015.\n[13]\tD.E. Baldwin, \"Sous vide cooking: A review,\" International Journal of Gastronomy and Food Science, vol. 1, pp. 15–30, 2012.\n[14]\tV. Andrés, M. J. Villanueva, M. D. Tenorio, \"The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage,\" Food Chem., Vol. 192, p. 328–335.\n[15]\tV. Heinz, R. Buckow, \"Food preservation by high pressure,\" J. Verbrauch. Lebensm., vol. 5, no. 1, pp. 73–81, 2010.\n[16]\tI. R. Booth, R. G. Kroll, \"The preservation of foods by low pH,\" in Mechanisms of Action of Food Preservation Procedures, G. W. Gould, Ed. London: Elsevier Applied Science, 1989, pp. 119–160.\n[17]\tA. Sumantha, C. Larroche, A. Pandey, \"Microbiology and industrial biotechnology of food-grade proteases: a perspective,\" Food Technol. Biotechnol., vol. 44, no. 2, pp. 211-220, March 2006. \n[18]\tP. C. Effio, E. F. Silva, M. T. Pueyo, \"A simple and rapid method for screening amylolytic bacteria,\" Biochem. Educ., vol. 28, pp. 47–49. Dec. 2000.\n[19]\tT. P. Labuzaand, M. S. Rahman, \"Water Activity and Food Preservation\", in Handbook of Food Preservation, 2nd ed., M. S. Rahman, Ed. New York: CRC Press, 2007, pp. 447–476.\n[20]\tE. Vorma, S. Muizniece-Brasava, L. Dukalska, J. Skalbe \"Shelf Life Extension of Milk Pomade Sweet – Sherbet with Crunchy Peanut Chips by MAP in Various Packaging Materials,\" World Acad Sci Eng Technol., vol. 4, no. 5, pp. 350–356, 2010.\n[21]\tI. Krasnova, L. Dukalska, D. Seglina, K. Juhnevica, E. Sne, D. Karklina, \"Effect of Passive Modified Atmosphere in Different Packaging Materials on Fresh-Cut Mixed Fruit Salad Quality during Storage,\" World Acad Sci Eng Technol., vol. 6, no. 7, pp. 468–476, 2012.\n[22]\tA. Kirse, D. Karklina, S. Muizniece-Brasava, R. Galoburda, \"High pressure processing for pea spread shelf life extension: a preliminary study,\" GRANT journal, vol. 4, no. 2, pp. 102–108, Dec. 2015.\n[23]\tA. Kirse, D. Karklina, S. Muizniece-Brasava, \"Shelf life extension of maple pea (Pisum sativum var. arvense L.) spread using sous vide,\" Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, to be published.\n[24]\tY. Byun, S. I. Hong, S. Mangalassary, H. J. Bae, K. Cooksey, H. J. Park, S. Whiteside, \"The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products,\" LWT-Food Sci. Technol., vol. 43, pp. 862-866, 2010."]}
- Published
- 2016
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29. RECYCLING OF SECONDARY SALMON FISH PROCESSING WASTE.
- Author
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Bazarnova, Julia, Timoshenkova, Irina, Eliseeva, Svetlana, Nesmelova, Svetlana, and Muizniece-Brasava, Sandra
- Subjects
ATLANTIC salmon ,FOOD industrial waste ,UNSATURATED fatty acids ,DIETARY fiber ,FISH oils - Abstract
The salmon processing food waste amounts to an essential share of the secondary fish resources. With that salmon meat has high nutrition value and includes a lot of polyunsaturated fatty acids (PFA), minerals, vitamins B
1 , B2 , C, E, and A. The purpose of this work was specification of the Atlantic salmon secondary waste obtained during processing and rationale of technology of fish sausages with use of them. As objects of this investigation, there were chosen frozen Atlantic salmon ridges of and dietary wheat fiber Vitatсel and Unitcell WF-200. The production of sausages includes the next main stages: separating the bone tissue of the ridge part from the muscle one using a mechanical deboning press; preparing minced fish by traditional technology with addind of dietary wheat fiber Vitatсel and Unitcell WF-200, forming mechanical properties and the water-holding ability of the fish mixes. During of the research in the sausages the following physicochemical and technological parameters were identified: water holding capacity of wheat fiber (Hamm, 1972), mass fraction of water (AOAC method 977.11), crude protein Kjeldahl’s (AOAC method 955.04), crude fat Soxhlet (AOAC method 960.39), and sodium chloride (AOAC method 937.09). The fatty acid composition in samples was determined by gas-liquid chromatography of pharmacopoeial fish oil methyl esters, the amino acid was determined by AOAC method 994.12. To analyze fish sausages for sensory characteristics there was used standardized method [GOST 9959-2015 Meat and meat products. General conditions of organoleptical assessment]. Tasting grading of the fish sausages was hold by seven panelists of staffmembers of Graduate School of Biotechnology and Food Science scored appearance, texture, juiciness, flavor, tenderness and overallacceptability using a 9-point scale. It was found when cutting the Atlantic salmon into fillets, the amount of waste is about 30–40%, and minced meat after separation is about 10% of the actual weight of the fish. The average content of protein, lipids, and moisture in the muscle tissue of the ridges of the Atlantic salmon was determined, which amounted to 17.1, 14.0 and 68.6%, respectively. As a result of study of the fatty acid composition of sausages, it was found that the content of polyunsaturated fatty acids, including ω-3 and ω-6, is 24.1% of the total fat content. There were identified eicosapentaenoic (C20: 2), docosahexaenoic (C22: 2), linoleic (C18: 2), alpha-linolenic (C18: 3) and gamma-linolenic (C18: 3) acids. The results of studies of the amino acid composition of sausages indicate their high nutritional value, especially in the content of lysine, threonine, leucine, phenylalanine and tyrosine. During the tastings, there were noted high organoleptic characteristics of the new developed products. The obtained results allowed optimizing the selection of components depending on their functional and technological characteristics when creating combined the molded fish products – the fish sausages “Tender” and “Vienna”. [ABSTRACT FROM AUTHOR]- Published
- 2020
30. Attitudes of Latvian consumers to traditional and eco-friendly food packaging materials: comparison of 2007 and 2017
- Author
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Muizniece-Brasava, Sandra, primary and Kirse, Asnate, additional
- Published
- 2018
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31. INTRODUCTION OF SMART PACKAGING SYSTEMS IN THE MARKET OF LATVIA - ATTITUDES OF MANUFACTURERS AND RETAILERS.
- Author
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Kocetkovs, Vjaceslavs and Muizniece-Brasava, Sandra
- Subjects
- *
FOOD packaging , *SMART materials , *FOOD industry , *FOOD storage , *SHELF-life dating of food - Abstract
Perfect packaging exists in nature - examples include banana peel (Musa sapientum fixa cortices L.) and eggshell (Ovi testa L.), together with the many smart materials and systems that control plant and biological functions. Smart packaging is a type of packaging, which in addition to performing the four basic functions of packaging such as protection, communication, convenience and containment, also offers several additional functionalities depending on the type of product. Changes in consumer preference for safe food have led to innovation in packaging technology. The market for smart packaging systems has a promising future by integrating them into packaging materials. For food retailers, smart packaging is a huge development in helping to reduce food waste. The aim of this study was to assess the awareness and attitudes of food manufacturers and retailers to the introduction of smart packaging systems into the Latvian market. A survey reflected knowledge about active and intelligent packaging and its possible introduction into the Latvian market. Ten manufacturers and ten food retailers from different regions in Latvia answered 16 questions, including how well they were informed about smart packaging and how much consumers would be willing to pay for it. In addition, the food manufacturer and food retailer confidence in the impact of smart packaging on a product storage quality was analyzed. The results revealed that manufacturers and retailers in Latvia have a poor understanding of the new opportunities which could be offered by using technologies of smart packaging. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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32. EFFECT OF VARIOUS PACKAGING SOLUTIONS ON THE QUALITY OF HAZELNUTS IN NUT-DRIED FRUIT MIXES.
- Author
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Kirse-Ozolina, Asnate, Muizniece-Brasava, Sandra, and Veipa, Jolanta
- Subjects
HAZELNUTS ,DRIED fruit ,FOOD packaging ,COOKING ,QUALITY - Abstract
Nut-dried fruit mixes are a nutritious snack, which can be consumed throughout the year. However, moisture migration, which occurs between components with higher moisture content (dried fruit) and lower moisture content (cereals, nuts), can lead to undesirable physical and chemical changes during storage. The aim of this study was to identify optimal packaging solutions for various types of nut and dried fruit mixes in order to maintain the quality of hazelnuts. Experiments were carried out at the laboratories of the Faculty of Food Technology, Latvia University of Life Sciences and Technologies and quality control laboratories of Grindeks JSC. A total of nine packaging conditions were tested: three types of packaging - polyethylene terephthalate / metallised polyethylene terephthalate / low density polyethylene (PET / metPET / LDPE), biodegradable polylactic acid (PLA) and biaxially oriented polypropylene / ethyl vinyl alcohol / low density polyethylene (BOPP / EVOH / LDPE), and three packaging environments - air ambiance, modified atmosphere packaging (30% CO2, 70% N2) and active packaging with oxygen absorbents. The results of moisture content, pH, hardness, colour, water activity and peroxide value testing during 8-month storage showed that the most suitable packaging materials to ensure quality of hazelnuts in nut-dried fruit mixes are biodegradable PLA and BOPP / EVOH / LDPE packaging. With regards to the effect of packaging technologies on product quality, the best results were obtained when modified atmosphere packaging or active packaging was used. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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33. CONSUMER AWARENESS AND ATTITUDES TOWARDS ACTIVE AND INTELLIGENT PACKAGING SYSTEMS IN THE LATVIAN MARKET.
- Author
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Kocetkovs, Vjaceslavs, Muizniece-Brasava, Sandra, and Kirse-Ozolina, Asnate
- Subjects
FOOD marketing ,CONSUMER attitudes ,FOOD packaging - Abstract
Packaging is designed to preserve foods against damage and contamination and prolong storage time. It provides isolation (product hold), protection (quality, safety, freshness), information (graphics, labels) and usefulness or convenience. However, packaging offers much more than these benefits for the manufacturer and the consumer. Changes in consumer preference for safe food have led to innovation in packaging technologies. Active and intelligent packaging is a packaging technology which offers to deliver safe and qualitative products. Active packaging refers to the inclusion of components in the package in order to maintain or extend the quality and shelf life of the product. Intelligent systems are those that monitor the state of packaged food to provide information on the quality of packaged food during transportation and storage. These technologies are designed to increase the demand for safer foods that provide better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by integrating them into packaging materials or systems. A survey was conducted to study consumer awareness and attitudes towards active and intelligent packaging and their introduction in the Latvian market. 865 respondents from different regions of Latvia answered 19 questions on how well they were informed about smart packaging, how much they would be willing to pay for it, as well as an analysis of consumer confidence about the impact of smart packaging on product quality during storage. The results show that the majority of respondents have insufficient knowledge and understanding about smart packaging. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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- View/download PDF
34. EFFECT OF TEMPERATURE CHANGES DURING TRANSPORTATION ON MUESLI QUALITY.
- Author
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Semicenkova, Ilva, Muizniece-Brasava, Sandra, Kirse-Ozolina, Asnate, and Sabovics, Martins
- Subjects
MUESLI ,FOOD quality ,EFFECT of temperature on food - Abstract
Muesli is often packed in pre-made stand-up pouches and flowpacks. There are different storage and packaging solutions based on the composition of the storage atmosphere. Modified atmosphere packaging (MAP) extends shelf-life of product as it affects biochemical, enzymatic and microbiological changes. Nevertheless, during food product transportation around 9% of complaints are related to wet cargo. It is the second most common problem in freight transportation and causes greatest losses during logistics. A sudden drop in temperature during transportation can cause condensation, increasing moisture migration in the product, reducing its quality and promoting deterioration. The aim of this study was to determine optimal muesli packaging solutions to eliminate the possibility of product quality deterioration due to changes in temperature during muesli transportation. Muesli samples were packed in three different types of packaging - 2-layer (PET/PE) and 3-layer (PAP/AL/PE) stand-up pouches, and biodegradable PLA pouches in air ambience and MAP environment. Samples were stored at ambient temperature (20±1 °C) for 14 days. After two-week ambient storage, samples were stored at -5±1 °C, 0±1 °C and 30±1 °C temperature for 5 days, followed by storage at ambient temperature for 2 days. The results of water activity, moisture content, pH value, texture and microbiological parameters showed no significant changes in muesli quality. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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- View/download PDF
35. INNOVATIVE STRUCTURED FISH MEAT PRODUCTS FROM BALTIC SPRAT (SPRATTUS SPRATTUS BALTICUS).
- Author
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Muizniece-Brasava, Sandra, Kirse-Ozolina, Asnate, Gramatina, Ilze, Ciprovica, Inga, Gorbatovskiy, Andrey, Sazonova, Sanita, Straumite, Evita, Kruma, Zanda, Sabovics, Martins, Kunkulberga, Daiga, Kivite, Janina, Kince, Tatjana, and Zagorska, Jelena
- Subjects
SPRATTUS ,FISH meal as food ,PROTEIN content of meat - Abstract
Fish is very important in the diet, providing complete protein, unsaturated ω3 fatty acids, calcium, phosphorus and vitamin D. However, Baltic sprat (Sprattus sprattus balticus), one of the most abundant fish stocks in the Baltic Sea, is underutilised due to its small size. The aim of the study was to develop structured fish forcemeat using whole fish from the Baltic Sea small Clupeiformes fish for further use in finished and semi-finished fish products. The testing of fish as raw material and developed structured fish forcemeat showed that all parts of fish can be used in the production as valuable ingredients. Due to the textural properties of the structured fish forcemeat, the possibilities of using it in finished and semi-finished fish products is wide. A total of seven basic product groups - sausages, terrines, frozen semi-finished products, fish meatballs and other culinary preparations, dumplings, pies, pasta and ravioli - were developed. Products made from structured fish forcemeat have a high nutritional value, particularly with regards to protein content and amino acid profile. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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- View/download PDF
36. EXPIRATION DATE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING.
- Author
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Ruzaike, Aija, Muizniece-Brasava, Sandra, and Kovalenko, Kaspars
- Subjects
COOKING with potatoes ,FOOD packaging ,FOOD industry - Abstract
Consumer interest in health and wellness prompted the food industry to develop alternative processing technological solutions for preserving low-acid shelf-stable foods. The aim of this study was to assess the expiration date and quality determining factors of potato main course in retort packaging. The study was conducted at the Faculty of Food Technology and the Faculty of Veterinary Medicine, Latvia University of Agriculture. Four different potato main course types - with amaranth (66% potato, 33% amaranth, 1% spices and salt), quinoa (66% potato, 33% quinoa, 1% spices and salt), bulgur (66% potato, 33% bulgur, 1% spices and salt) and chicken fillet (49.5% chicken fillet, potato 49.5%, 1% spices and salt) - were investigated. All main courses were packaged in three different packaging materials, two-layer laminated transparent polyamide/polyethylene film (PA/PE), and four-layer opaque, laminated polyethylene terephthalate / aluminium / polyamide / polypropylene (PET/ALU/PA/PP) packaging. During the 22-month storage, mesophilic aerobic and facultative anaerobic microorganisms (TPC), pH and colour L* a* b* changes in all potato main courses were tested once every month. The results demonstrated that the expiration date of potato main course in PA/PE packaging is 8 months, while the expiration date of potato main course in PET/ALU/PA/PP packaging reaches 22 months. [ABSTRACT FROM AUTHOR]
- Published
- 2017
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37. INVESTIGATION OF FERTILISATION IMPACT ON FRESH STRAWBERRIES YIELD AND QUALITY PARAMETERS.
- Author
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Sprogis, Karlis, Kince, Tatjana, and Muizniece-Brasava, Sandra
- Subjects
STRAWBERRY yield ,STRAWBERRY quality ,PLANT fertilization - Abstract
Strawberries are a choice fruit crop for many home gardeners. The low-growing plants are reliable and quick to produce. June bearers provide a delicious supply of fruit from late spring through early summer, while day-neutral types produce berries throughout the summer. The main purpose of the current research was to evaluate fertilizers impact on strawberries yield and quality parameters. In the experiments freshly picked garden strawberries cv Polka harvested in Koknese region (Latvia) in July 2016 were analysed. For strawberries fertilization Ferticare™ Kombi 1 (NPK 14
-1 1-25+micro) with and without Ca (NO3 )2 , YaraLiva™ Calcinit with and without Ca (NO3 )2 were applied at the rate 100 kg N ha-1 and 50 kg N ha-1 . As a control, strawberries without fertilizer were analysed. The main quality parameters were tested using standard methods: yield (t ha-1 ); berries firmness (N); pH; nitrate content (mg kg-1 ); soluble solids (°Brix); extra, proportion of I and II class berries from total yield (%); sensory properties of strawberries (line scale). During the current research significant impact of nitrogen fertilizer on the pH and firmness of strawberries, the content of soluble solids, nitrates content in berries, as well as the yield has been established. As a result, 50 kg of nitrogen fertilizer per hectare should be recommendable during spring strawberries fertilization with NPK 14-1 1-25+micro when the strawberry yield were 12.7 tons, the berry firmness was 0.94 N, pH was 3.67, nitrates in berries was below 36 mg kg-1 , the content of the soluble solids was 11.8°Brix and the proportion of Extra, I and II categories berries was 83% from total yield. [ABSTRACT FROM AUTHOR]- Published
- 2017
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38. PACKAGING ANALYSIS FOR A SUSTAINABLE FUTURE.
- Author
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Ruska, Renate, Muizniece-Brasava, Sandra, Sazonova, Sanita, Berga, Laura, Laukaleja-Broka, Ilze, and Kivite, Janina
- Subjects
PACKAGING ,SUSTAINABLE development ,CIRCULAR economy - Abstract
The amount of packaging has significantly increased in the world and in Latvia in the recent years, and it continues to increase every year. Forecasts show that the amount of packaging produced will even continue to grow, reaching 276,000 tons in Latvia in 2035, which means an increase of 14%. According to forecasts, in the future the amount of plastic will also increase by 23%, reaching 53,000 tons in 2035. A large part of the packaging consists of food packaging, because nowadays packaging is an essential element of the process of selling food products. The purpose of the research was to summarize and analyze the types of polymer packaging materials currently present in the Latvian market, their sustainability and inclusion in the circular economy cycle. The research was carried out both by analyzing the documentation attached to the packaged products and by researching product packaging in supermarkets. As the results show, most of the packaging materials currently available in the Latvian market are not recyclable; often there is an excessive amount of packaging used. A significant part of the packaging consists of multilayer packaging materials, which cannot be recycled, for which alternatives need to be sought. It is important to mention that plastic packaging can be divided into three large groups in terms of recycling: films or soft packaging, containers and bottles. Each of these groups has a different maturity in the circular economy cycle. It should be noted that, depending on the types of packaging, 60-70% of packages can be found with a symbol that identifies the type of plastic used. It is important that a detailed research analysis of packed products allow evaluating the overview of the situation of packaging materials in Latvia, considering the basic principles of the design strategy, in order to find solutions, how, after using the packaging, to turn the generated waste into resources, considering the principles of sustainability. [ABSTRACT FROM AUTHOR]
- Published
- 2023
39. ANALYSIS OF PACKAGED EGG PRODUCT SHELF LIFE AFTER OPENING.
- Author
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Kocetkovs, Vjaceslavs, Sazonova, Sanita, Muizniece-Brasava, Sandra, and Kivite, Janina
- Subjects
EGG products industry ,BIODEGRADABLE materials ,PACKAGING - Abstract
Eggs are perishable and consumed in large quantities, mainly fresh. If the egg producer is unable to sell the eggs within 14 days, then they must be served in another form - pasteurised liquid egg, pasteurised liquid egg white or pasteurised liquid egg yolk. After pasteurisation followed by immediate packaging and without added preservatives, the products are given a new best before date of 30 to 40 days. According to the product manufacturer, the packaging indicates that the product can be stored at 4 ± 2 for 24 to 48 hours after opening. The aim of this study was to test how long it takes for an eggbased product without added preservatives, packaged in biodegradable packaging, to lose its shelf-life after opening at 4 ± 2 The three egg products selected for the trial were 'Mass from egg', 'Mass from egg white' and 'Pancake batter'. Samples were analysed on total plate count (TPC), pH and colour changes during storage. Standard methods were used. The results showed that the egg products lost their quality 78, 84 and 87 h after opening by exceeding the maximum permissible limit of 1'106 CUF g-1 for TPC. The pH and colour of the samples did not show significant differences during storage. The experimental results show that pasteurised liquid egg products without added preservatives, packaged in biodegradable packaging, can be stored at a 4 ± 2 till 69 to 81 hours after opening the packaging depending on the type of product. [ABSTRACT FROM AUTHOR]
- Published
- 2023
40. LEGUME CONSUMPTION PATTERNS, PREFERENCES, AND PROSPECTS AMONG THE POPULATION IN LATVIA.
- Author
-
Ozolina, Kristine and Muizniece-Brasava, Sandra
- Subjects
LEGUMES ,PLANT proteins - Abstract
In the last decades, the demand for plant-based proteins has increased rapidly because of the limited supply of animal protein and its rising cost, as well as increased awareness of the impact of animal consumption on the loss of biodiversity, climate change, and freshwater depletion. The study analyzed legume consumption patterns in Latvia by investigating consumer perceptions, knowledge, and intentions to change their consumption practices of legumes. The study "Legume consumption patterns in Latvia" was carried out among 776 respondents, 89% of whom were women and 11% men. The average age of the participants was 46.3 years. Latvian consumers recognized that the inclusion of legumes in restaurant menus has a positive effect on the environment (63%) and allows them to eat healthier (91%). The inclusion of legumes in the diet is most influenced by taste, quality and known origin. Among the respondents, the choice of legume consumption is uniform. 66% of respondents regularly consume canned legumes. On the other hand, semifinished legume products are regularly chosen by only 17%. In terms of increasing the consumption of legumes, there are still significant barriers related to insufficient awareness of the possibilities of legume use. It is essential to diversify the availability of legumes to increase their consumption. Respondents indicated allergic reactions after consuming legumes, which can be reduced by diversifying their processing. Consumption of legumes in Latvia is not optimal. A large number of consumers consume canned pulses. Measures like educating consumers on the possibilities of using legumes and diversifying the availability of legumes may potentially increase legume consumption in Latvia. [ABSTRACT FROM AUTHOR]
- Published
- 2023
41. Quality Evaluation of Ready to Eat Potatoes' Produce in Flexible Packaging
- Author
-
Muizniece-Brasava, Sandra, Ruzaike, Aija, Dukalska, Lija, Stokmane, Ilze, and Strauta, Liene
- Subjects
retort thermal treatment and packaging ,shelf life ,Potatoes' produce - Abstract
Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of this work was to assess the effect of thermal treatment in flexible retort pouch packaging on the quality of potatoes’ produce during the storage time. Samples were evaluated immediately after retort thermal treatment; and following 1; 2; 3 and 4 storage months at the ambient temperature of +18±2ºC in vacuum packaging from polyamide/polyethylene (PA/PE) and aluminum/polyethylene (Al/PE) film pouches with barrier properties. Experimentally the quality of the potatoes’ produce in dry butter and mushroom dressings was characterized by measuring pH, hardness, color, microbiological properties and sensory evaluation. The sterilization was effective in protecting the produce from physical, chemical, and microbial quality degradation. According to the study of obtained data, it can be argued that the selected product processing technology and packaging materials could be applied to provide the safety and security during four-month storage period., {"references":["","E. Valceschini, \"Poultry meat trends and consumer attitudes\". Report of\nNational Institute of Agronomic Research (France), pp. 1-10, 2006.","K.C. Spenser, \"Modified atmosphere packaging of ready-to-eat foods\".\nIn J.H. Han, ed. Innovations in food packaging (London, England), pp.\n185-203, 2005.","D. Feliciano, L.M. Albisu, \"A new ready-to-eat dish for a traditional\nmarket\". Foodservice Research International, vol. 17 (3), pp. 124-134,\n2006.","F. Devlieghere, L. Jacxsens, J. Debevere, \"Modified atmosphere\npackaging: state of the art: Laboratory of food microbiology and Food\npreservation,\" Department of food Technology and Nutrition, University\nof Ghent.: University of Ghent-Belgium, pp. 1-18, 2000.","Cooking is science and tradition, http://cookingsciencetradition.\nblogspot.com/2011/02/sous-vide-cooking.html, 2011.","G. Awuah, H.Ramaswany, A. \"Economides Thermal processing and\nquality: Principles and overview,\" Chemical Engineering and\nProcessing, vol. 46(6), pp. 584-602, 2007.","A. Olsson, M. Petterson, G.Jonson, \"Packaging demands in the food\nservice industry,\"Food Service Technology, vol. 4, pp. 97-105, 2004.","FEATURE, Retort Pouch – A Fast-Growing Packaging Technology in\nToday's Consumer World. Source: FLEXNEWS 28/11/2007. From:\nhttp://www.flex-news-food.com/console/PageViewer.aspx?page=12653,\n2007.","A.L. Brody, \"Food service drives packaging developments,\" Food\nTechnology, vol. 56(10), pp.78-80, 86, 2003.\n[10] S. Rodgers, \"Innovation in food service technology and its strategic\nrole\", International Journal of Hospitality Management, vol. 26(4), pp.\n899-912, 2007.\n[11] TAIPAK. Total solutions for your flexible packaging needs, From:\nhttp://www.taipakconverting.com/, 2013.\n[12] S. Rodgers, \"Innovation in food service technology and its strategic\nrole,\" International Journal of Hospitality Management, vol. 26(4), pp.\n899-912, 2007.\n[13] Retort flexible packaging: the revolution has began. Flexible packaging\n(October, 2002). From: http://www.idspackaging.com/common/\nExhib_11961/Case_File_26.pdf, 2002.\n[14] M.A. Murcia, M. Martinez-Tome, M.C. Nicolas, A.M. Vera,\n\"Extending the shelf-life and proximate composition stability of ready to\neat foods in vacuum or modified atmosphere packaging,\" Food\nMicrobiology (USA), vol. 20(4), pp. 671-679, 2003.\n[15] C.O. Mohan, C.N. Ravishankan., T.K.S. Gopal, J. Binder, \"Thermal\nprocessing of prawn 'kuruma' in retortable pouches and aluminium\ncans,\" International Journal of Food Science and Technology, vol. 43,\n200-207, 2008.\n[16] I. Church, A.L. Parsons, \"The sensory quality of chicken and potato\nproducts prepared using cook-chill and sous vide methods,\"\nInternational Journal of Food Science and Technology (USA), vol. 35;\npp.155-162, 2000.\n[17] O.P. Snyder, \"Food safety hazards and controls for the home food\npreparer,\" Technical report, Hospitality Institute of Technology and\nManagement, 2006.\n[18] D.E. Baldwin, \"A practical guide to sous vide\ncooking,\"http://www.saberdosabor.com.br/sous-vide.pdf, 2008.\n[19] S. Jun, L.J. Cox, A. Huang, \"Using the Flexible Retort Pouch to Add\nValue to Agricultural Products,\" Food Safety and Technology, vol. 18,\npp. 1-6, 2006.\n[20] G.B. Awuach, H.S. Ramaswamy, A. Economides, \"Thermal processing\nand quality: Principles and overview,\" Chemical Engineering and\nProcessing, vol. 46, pp. 584-602, 2007.\n[21] M.T. Branaga, L.R. Pruskin Effect of storage on sensory and nutritional\nquality of meal, redy-to-eat individual (MRE-1). US Arm Technological\nReport: Natick/TR-94/004, 1993.\n[22] G.I. Olivas, J.J. Rodriguez, D.R. Sepúlveda, H. Warner S.Clark, G.V.\nBarbosa-Canovas, \"Residual gas volume effect on quality of retort poch\nwet-pack pears,\" Journal Food Processind Engeneering, vol. 25, 233-\n249, 2002.\n[23] J.J. Rodriguez, G.I. Olivas, D.R. Sepúlveda, H. Warner S.Clark,\nG.V.Barbosa-Cánovas, \"Shelf-life study of retort pouch black bean and\nrice burrito combat rations packed at selected residual gas levels,\"\nJournal of Food Quality, vol. 26, 409-424, 2003.\n[24] C. Curt, G. Trystram, H. Nogueira-Terrones, J. Hossenlopp, \"A method\nfor the analysis and control of sensory properties during processing -\napplication to the dry sausage process,\".Food Control, vol. 15(5), pp.\n341-349, 2004.\n[25] M. Nuin, C. Abaroa, B.Ibanez, \"Shelf-life prediction of ready-to-eat\nfood products via survival analysis,\" International Society for\nHorticultural Science (Spain), pp. 259-263, 2008.\n[26] J.F. Hocquette, S. Gigli, \"Indicators of milk and beef quality. INRA,\"\nHerbivore Research Unit, Muscle Growth and Metabolism Group,\nClermont-Ferrand/Theix Research Center, (France) EAAP publication\nNo.120, 2005.\n[27] Lutosa, \"Long-Life natural potatoes ready-to-eat,\"\nhttp://www.lutosa.com/files/telechargements/brochures/leaf-readycooked-\neng-2-.pdf, 2006.\n[28] P.M. Catauro, M.H. Perhonok \"Assessment of the long-term stability of\nRetort Pouch Foods to support Extended Duration Spaceflight,\" Journal\nof Food Science, vol. 71(1), 529-539, 2012.\n[29] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, \"A\nVersatile and Inexpensive Techniques for Measuring Colour of Foods\",\nFood Technology, vol. 54, No. 12, pp. 48-51, 2000.\n[30] M. Meilgard, G.V. Civille, B.T. Carr., \"Sensory Evaluation\nTechniques,” Florida, Boca Raton, CRC Press, Inc, 1999."]}
- Published
- 2013
- Full Text
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42. Influence of Active Packaging on the Quality of Pumpkin - Rowanberry Marmalade Candies
- Author
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Kampuse, Solvita, Berna, Elga, Muizniece-Brasava, Sandra, Dukalska, Lija, Murniece, Irisa, Martins Sabovics, Kruma, Zanda, Ruse, Karina, Sarvi, Svetlana, and Kampuss, Kaspars
- Subjects
Active packaging ,shelf life ,marmalade candies - Abstract
Experiments with pumpkin-rowanberry marmalade candies were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The objective of this investigation was to evaluate the quality changes of pumpkin-rowanberry marmalade candies packed in different packaging materials during the storage of 15 weeks, and to find the most suitable packaging material for prolongation of low sugar marmalade candies shelf-life. An active packaging in combination with modified atmosphere (MAP, CO2 100%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60 and paper bags were used. Influence of iron based oxygen absorber in sachets of 500 cc obtained from Mitsubishi Gas Chemical Europe Ageless® on the marmalade candies' quality was tested during shelf life. Samples of 80±5 g were packaged in polymer pouches (110 mm x 110 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in a room temperature +21±0.5 °C. The physiochemical properties –moisture content, hardness, aw, pH, changes of atmosphere content (CO2 and O2), ascorbic acid, total carotenoids, total phenols in headspace of packs, and microbial conditions were analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th weeks of storage., {"references":["S. Gruji, R. Gruji, J. Polja┼íevi, \"Effect of food additives on sensory\ncharacterictics of thermo-stable marmalade,\" Electronic Journal of Polish Agricultural Universities (EJPAU), 2010, 13(2), 11, pp. 1-12.","R. A. Baker, N. Berry, Y. H. Hui, \"Fruit preserves and jams,\" in: Processing Fruits: Science and Technology, vol.1, P.L. Somogyi, S. H.\nRamaswamy, Y.H Hui Ed. CRC Press, USA, 1996, pp.117-131.","Codex stan. 296-2009. \"Standard for Jams, Jellies and Marmalades,\"\navailable at: ttp://www.codexalimentarius.org/codex-home/en/","F. E. Figuerola, \"Berry jams and jellies,\" Chapter 13, in Berry Fruit.\nValue-Added Products for Health Promotion, Y. Zhao, Ed. Taylor & Francis Group, LLC, 2007, pp. 267-385.","A. Ekpong, T. Ngarmsak, R. J. Winger, \"Comparing sensory methods\nfor the optimisation of mango gel snacks\", Food Quality and\nPreference, vol. 17, 2006, pp. 622-628,.","G. Kansci, B. B. Koubala, I. M. Lape, \"Effect of ripening on the\ncomposition and the stability for jam processings of different varieties of\nmango (Mangifera indica),\" African Journal of Biotechnology, vol. 2(9),\n2003, pp. 301-306.","G. Jaworska, W. Kmiecik, J. S┼éupski, \"Effect of technological measures\non the quality of canned banana desserts\", EJPAU, vol. 7(1), 05, 2004.","R. Fugel, R. Carle and A. Schieber \"Quality and authenticity control of\nfruit purees, fruit preparations and jams - a review\", Trends in Food Science & Technology, vol. 16, 2005, pp. 433-441.","C. H. Lee, J. K. Cho, S. J. Lee, W. Koh, W. Park, C. H. Kim, \"Enhancing - carotene content in Asian noodles by adding pumpkin\npowder,\" Cereal Chemistry, 79 (4), 2002, pp. 593-595."]}
- Published
- 2012
- Full Text
- View/download PDF
43. Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet
- Author
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Ungure, Eva, Muizniece-Brasava, Sandra, Dukalska, Lija, and Levkane, Vita
- Subjects
packaging ,shelf life ,sherbet with crunchy peanut chip's - Abstract
The objective of the research was to evaluate the quality of milk pomade sweet – sherbet packed in different packaging materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several packaging technologies – active and modified atmosphere (MAP) (consisting of 100% CO2), and control – in air ambiance. Experiments were carried out at the Faculty of Food Technology of Latvia University of Agriculture. Samples were stored at the room temperature +21±1 °C. The physiochemical properties – weight losses, moisture, hardening, colour and changes in headspace atmosphere concentration (CO2 and O2) of packs were analysed before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks., {"references":["O. L.A. Quinton, J.F. Kennedy, \"Book review: The Science of Sugar\nConfectionery - W.P. Edwards, The Royal Society of Chemistry, 2000\",\nCarbohydrate Polymers, vol. 47, Issue 1, pp. 88-89, 2002.","R. Ergun, R. Lietha, R.W. Hartel, \"Moisture and Shelf Life in Sugar\nConfections\", Critical Reviews in Food Science and Nutrition, vol. 50,\nIssue 2, pp. 162-192, 2010.","T. Labuza, K.Roe, C. Payne, F. Panda, \"Storage Stability of Food\nSystems: Influence of State Changes during Drying and Storage.\n(Published Conference Proceedings style),\" in 14th International Drying\nSymposium, IDS 2004, S├ño Paulo, Brazil, 2004, vol. A, pp. 48-68.","A. Zumbé, A. Lee, D. \"Storey, Polyols in confectionery: the route to\nsugar-free, reduced sugar and reduced calorie confectionery\", British\nJournal of Nutrition, vol. 85, pp. 31-45, 2001.","G. Barbiroli, P. Mazzaracchio, \"Classification and standardization of\nbakery products and flour confectionery in relation to quality and\ntechnological progress\", Food Control, vol. 5, Issue 1, pp. 33-38, 1994.","A. Raisi, A. Aroujalian, \"Reduction of the glucose syrup browning rate\nby the use of modified atmosphere packaging\", Journal of Food\nEngineering, vol. 80, Issue 1, pp. 370-373, 2007.","D. Manley, \"Ingredients (Book style with paper title and editor)\" in:\nBiscuit, cookie and cracker manufacturing manuals, Manual 1. D.\nManley, Ed. Cambridge, UK: Woodhad Publishing Limited, 1998, pp. 5.","LTD Laima, Product catalogue, 2006-2007. Available :\nhttp://www.laima.lv/files/catalogue2006-2007.pdf.","E. Vorma, S. Muizniece-Brasava, L. Dukalska, \"Effect of packaging\nmaterials and technologies on the milk pomade sweet sherbet with\ncrunchy peanut chip-s colour at the shelf life\", Journal of International\nScientific Publications: Materials, Methods & Technologies, volume 4,\nCD pp. 233-243, 2010.\n[10] E. Vorma, S. Muizniece-Brasava, L. Dukalska, J. Skalbe, \"Shelf Life\nExtension of Milk Pomade Sweet - Sherbet with Crunchy Peanut Chips\nby MAP in Various Packaging Materials\", World Academy of Science,\nEngineering and Technology, Issue 65, pp. 1014-1020, 2010.\n[11] R. Sabdo. , (2009, December 1). Active Packaging in the Confectionery\nIndustry, Multisorb Technologies, Buffalo, N.Y., Available:\nhttp://www.snackandbakery.com/Articles /White_Papers/\nBNP_GUID_9-5-2006_A_100000000000 00708972.\n[12] A. Lopez-Rubio, E. Almenar, P. Hernandez-Munoz, J.M. Lagaron, R.\nCatala, R. Gavara. \"Overview of Active Polymer-Based Packaging\nTechnologies for Food Applications\", Food Reviews International, vol.\n20, No. 4, pp. 357-387, 2004.\n[13] D. Restuccia, U.G. Spizzirri, O.I. Parisi, G. Cirillo, M. Curcio, F.\nIemma, F. Puoci, G. Vinci, N. Picci, \"New EU regulation aspects and\nglobal market of active and intelligent packaging for food industry\napplications\", Food Control, vol. 21, No.11, pp. 1425-1435, 2010.\n[14] C. L├│pez-Carballo, R. Catal├í, D. Gavara, P. Hern─»ndez-Muńoz, \"Food\napplications of active packaging EVOH films containing cyclodextrins\nfor the preferential scavenging of undesirable compounds\", Journal of\nFood Engineering, vol. 104, Issue 3, pp. 380-386, 2011.\n[15] S.F. Mexis, A.V. Badeka, K.A. Riganakos, M.G. Kontominas, \"Effect of\nactive and modified atmosphere packaging on quality retention of dark\nchocolate with hazelnuts\", Innovative Food Science and Emerging\nTechnologies, vol. 11, Issue 1, pp. 177-186, 2010.\n[16] S. Muizniece-Brasava, L. Dukalska, \"Consumer awareness of an attitude\nto biodegradable polymer packaging materials and their implementation\nin the Latvian market\", CHEMIN─û TECHNOLOGIJA, No. 3 (52), pp.\n5-11, 2009.\n[17] S.E. Papadakis, S. Abudal-Malek, R.E. Kamden., K.L. Yam, \"A\nVersatile and Inexpensive Techniques for Measuring Colour of Foods\",\nFood Technology, vol. 54, No. 12, pp. 48-51, 2000."]}
- Published
- 2012
- Full Text
- View/download PDF
44. FORTIFIED CHOCOLATE SNACKS WITH INCREASED LEVEL OF IRON.
- Author
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Pastore, Dace and Muizniece-Brasava, Sandra
- Subjects
- *
ENRICHED foods , *CHOCOLATE , *SNACK foods & health , *IRON deficiency , *DIETARY proteins - Abstract
Iron deficiency is a common problem especially among children, women of reproductive age and sportsmen. Addition of highly bioavailable iron to foods could be one possibility to enrich daily diet and increase iron absorption. At present moment, there is a limited number of fortified products with iron in the market. Fortification of common food products is an effective strategy to prevent or overcome iron deficiency. The results show a significant increase of iron in products supplemented with bovine alimentary albumin. Comparing fortified products with non-fortified control samples of chocolate snacks the iron content increased from (1.17 - 2.61) to (10.15 - 11.53) mg 100 g-1 in products supplemented with bovine alimentary albumin. By developing a successful recipe of fortified food products, animal origin heme iron could be applicable component and satisfy sensory acceptability from consumers. The aim of this work was to create an alternative sweet product as healthy snack with incorporated highly bioavailable heme iron which may be an addition to daily diet with nutritional properties and accepted by consumers. [ABSTRACT FROM AUTHOR]
- Published
- 2016
45. Evaluation of the Influence of Various Biodegradable Packaging Materials on the Quality and Shelf Life of Different Food Products
- Author
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Dukalska, Lija, primary, Ungure, Eva, additional, Augspole, Ingrida, additional, Muizniece-Brasava, Sandra, additional, Levkane, Vita, additional, Tatjana, Rakcejeva, additional, and Krasnova, Inta, additional
- Published
- 2013
- Full Text
- View/download PDF
46. MOISTURE CONTENT EFFECT ON EXTRUDED PEA (PISUM SATIVUM L.) PRODUCT PHYSICAL PROPERTIES.
- Author
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Strauta, Liene, Muizniece-Brasava, Sandra, and Gedrovica, Ilga
- Subjects
- *
PEA yields , *EFFECT of soil moisture on plants , *PROTEINS , *DIET , *CARBOHYDRATES - Abstract
From legume seeds it is possible to make new products with different physical properties such as size and hardness by using extrusion-cooking. Peas are products that normally need a rather long cooking time, but extrusion-cooking can make them more usable in daily human diet. As protein based food products in markets are less represented than those based on carbohydrates, but for balanced diet protein intake is essential, our aim was to ensure availability of such products, so experiments were carried out in order to establish optimal moisture content for grey pea (Pisum sativum L.) flour extrusion. Three grey pea (Pisum sativum L.) based products were obtained with different water amount added before extrusion, and their size, volume mass and colour was analyzed in order to ascertain what amount of water is best for such products. Results show significant differences for size, volume mass and colour changes, establishing that the best of the products was the one with 9.00±0.01 g·100g-1 added water. This product had better characteristics than others, where 11.00±0.01 g·100 g-1 and 7.00±0.01 g·100 g-1 water was added. The products with 9.00±0.01 g·100 g-1 added water were by more than 100 g·L-1 lighter than other products, also colour changes compared to non extruded pea flour were fewer than for other samples and their size was the biggest of all obtained products, averagely 11±1mm. [ABSTRACT FROM AUTHOR]
- Published
- 2015
47. CONSUMER ATTITUDES TOWARDS THE INTRODUCTION OF READY-TO-EAT MEALS IN THE LATVIAN MARKET.
- Author
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Ruzaike, Aija, Muizniece-Brasava, Sandra, and Janmere, Lana
- Subjects
- *
CONSUMER attitude research , *READY meals , *CONVENIENCE foods , *CONSUMPTION (Economics) - Abstract
Nowadays the demand for fast and easy-to-make meals is ever increasing. This type of food is an essential dietary component of a large section of people in developed countries. Given the economic importance of ready-to-eat meals there is a need for a better understanding of the factors that determine their consumption. The aim of this research was to determine consumer attitudes towards the introduction of ready-to-eat meal (MRE) sets in the Latvian market. A survey was performed to determine the Latvian citizens' attitudes towards the introduction of this type of quick-tomake, ready-to-eat products into the market of Latvia. The survey included a total of 800 respondents who answered 14 questions which were related to the interest in MRE sets that can be prepared (warmed up etc.) in less than 10 minutes and taste like home-cooked food, and the types of MRE sets these consumers would like to purchase. The demand forecast for MRE sets in the Latvian market is rather high as 67% of the respondents expressed a desire to purchase these products; the development and implementation of MRE sets is topical. The results show that the highest rated MRE set the respondents, a total of 77.1%, expressed a desire to purchase, was chicken fillet with vegetables. No significant differences in terms of liking were observed between chicken fillet with vegetables and chicken fillet with rice, the second highest rated MRE set by 73.9% of the respondents (p>0.05). [ABSTRACT FROM AUTHOR]
- Published
- 2014
48. THE ANTI-NUTRITIONAL FACTORS OF LEGUMES AND THEIR TREATMENT POSSIBILITIES: A REVIEW.
- Author
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Ozolina, Kristine, Sarenkova, Inga, and Muizniece-Brasava, Sandra
- Subjects
- *
LEGUMES , *PLANT-based diet , *FOOD industry , *DIETARY fiber , *FOOD science - Abstract
Today the demand for plant-based protein is growing rapidly due to increased awareness of animal protein growing costs and limited supply and has been highly related to biodiversity loss, climate change, and freshwater depletion. Legumes are in demand for their high content of protein, minerals, vitamins, and carbohydrates, also including dietary fibre. Legumes are rich not only in macronutrients and micronutrients but also contain anti-nutritional factors. One of the most important anti-nutritive properties of legumes is their high trypsin activity. The length of time required for the preparation of legumes has limited their frequency of use compared to recommended intake levels. By heat treatment, an anti-nutritional component in legumes can be mostly separated. The possibility of using extrusion cooking, microwave dryer, roasting equipment, etc., is widely studied. Roasting is one of the widespread methods for treatment of legumes that significantly enhances the texture, flavour, colour, and product appearance. The latest studies in the legume treatments report valuable results after the combined treatments, wet roasting, which includes: dehulling, soaking, and roasting. Heat treatment can be a potential way to improve legumes use in food production: reducing the time required for treatment, preparation and improving nutritional value. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
49. CONSUMERS' ATTITUDE TO MILK POMADE SWEET - SHERBET CONSUMPTION AND ITS QUALITY ON THE SALES NETWORK OF LATVIA.
- Author
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Ungure, Eva, Muizniece-Brasava, Sandra, and Dukalska, Lija
- Subjects
- *
CONSUMER attitudes , *SHERBET , *DAIRY product marketing , *SENSORY evaluation of dairy products , *FOOD quality , *FOOD consumption , *SWEETNESS (Taste) - Abstract
Sherbet with crunchy peanut chips could be classified as milk pomade. It is one of popular sweets in Latvia produced by Joint-stock Company Laima, which is one of the oldest producers of sweets in the Baltic States. Freshly made sherbet is soft and savoury but after several days' storage at the open air gradually hardens, the product loses eye appeal, taste and becomes unmarketable. This problem limits the shelf life, so sherbet with crunchy peanut chips can be marketed only at the local market. The target of this study was to clarify the situation on the market in Latvia and to examine an issue of Latvian consumers' awareness of milk pomade sweets - sherbet quality indicators, packaging and its presentation to consumers, as well as the sherbet market expandability. A questionnaire was developed - 800 respondents answered on the 14 questions - how well-recognized the milk pomade sweet - sherbet is, what the main features for this kind of sweets selection by consumers are, which quality indices are important for consumers. One of most important questions was to get know the consumers opinion about sweets, mainly sherbet possible packaging kind and the market turnover. Summarizing the questionnaire data, the response from consumers in Latvia was heartening - they like milk pomade candies. As a primary quality defect the hardness of sherbet was mentioned. Eliminating this main failing of quality, the demand of sherbet on the market could rise, as well the product marketing opportunities will grow. [ABSTRACT FROM AUTHOR]
- Published
- 2011
50. PASTEURIZATION EFFECT TO QUALITY OF SALAD WITH MEAT IN MAYONNAISE.
- Author
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Levkane, Vita, Muizniece-Brasava, Sandra, and Dukalska, Lija
- Subjects
FOOD packaging ,FOOD pasteurization ,SALADS ,MAYONNAISE ,MEAT - Abstract
Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of the present study was to investigate effect of pasteurization regime for salad with meat and mayonnaise to maintain its quality. Salad samples were packed in vacuum using conventional packaging films as well as environmentally friendly plasticized poly-β-hydroxybutyrate (PHB) and polyactic acid (PLA) films foreseen for food packaging, applying pasteurization (Sous vide).Vacuum packed salad samples were placed in pouches size of 200×300 mm, PHB (thickness 75 μm), and PLA (thickness 40 μm). Mass of sample 200±1 g in each pouch from witch substantially all air was removed prior to final sealing on MULTIVAC A 300/16. Following-up by thermal treatment in water bath Clifton Food Range (Sous vide) in different temperature +60±0.5 °C, +65±0.5 °C, and +70±0.5 °C, including warming up 15 or 10 min, different holding time, and following different cooling time. The cooling occurred in two steps: by water artesian well at +10±1 °C temperature following by ice water cooling at +1-+2 °C. The quality of meat salad in mayonnaise was defined by measuring of total plate count (CFU/g) of micro-organisms; from it were determined optimal pasteurization temperature and all treatment process in time. A control sample without any preservatives was packed in conventionally used polypropylene (PP) trays covered with non hermetical. Mild Sous vide treatment of meat salad in mayonnaise at ambient temperature in water bath +65±0.5 °C in total thermal treatment time within 50 min, including warming up 15 min, holding time 20 min and core temperature of sample +63±0.5 °C and following total cooling time 15 min does not have influence on the consistency of salads and cut down the total microbial colony count. Environmentally friendly packaging films plasticized PHB and PLA could be successfully used for Sous vide thermal food treatment at the temperature not higher than +63±0.5 °C. [ABSTRACT FROM AUTHOR]
- Published
- 2008
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