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Articles 481 - 510 of 551

Full-Text Articles in Food Science

Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning Jan 2007

Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning

Articles

Enterobacter sakazakii (E. sakazakii) is an opportunistic pathogen and the aetiological agent in rare but life-threatening cases of meningitis, necrotizing enterocolitis, and sepsis in infants. Among infants, those at greatest risk are neonates (<28 >days), particularly those born prematurely or of low birth weight (g). Consumption of contaminated powdered infant formula (PIF) has been epidemiologically linked with cases of infection. Contamination can occur during the manufacturing process or during postmanufacture reconstitution of formula. Development of rapid, sensitive and specific detection methods will facilitate manufacturers efforts to reduce the occurrence of E. sakazakii in the final powdered product. Furthermore, since PIF …

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Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat Jan 2007

Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat

Articles

Short-time steam processing was used as an alternative to chlorine (100 mg L−1) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

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Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan Jan 2007

Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan

Articles

The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L−1) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L−1) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin …

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Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico Nov 2006

Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico

Doctoral

The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …

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Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan Aug 2006

Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan

Articles

The effects of three treatments, 1 mg L−1 ozone at 18–20 °C, 15 g L−1 calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g−1) than CLac samples (4000–4800 units g−1). Ozone also reduced peroxidase activity to ∼300 units g−1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that …

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Development Of Innovative, Quick-Cook Legume Products: An Investigation Of The Soaking, Cooking And Dehydration Characteristics Of Chickpeas (Cicer Arietinum L.) And Soybeans (Glycine Max L. Merr.), Aoife Gowen May 2006

Development Of Innovative, Quick-Cook Legume Products: An Investigation Of The Soaking, Cooking And Dehydration Characteristics Of Chickpeas (Cicer Arietinum L.) And Soybeans (Glycine Max L. Merr.), Aoife Gowen

Doctoral

The primary goal of this research was to create new alternatives to the legume products currently available to consumers, i.e. canned and dry beans. Chickpeas and soybeans are well established in the Irish consumer market and possess excellent nutritional quality, such as high protein, fibre and phytochemcial content, low cholesterol and low glycaemic index (G.I.), and therefore have potential for classification as functional foods. The first stage of the research culminated with the development of quick-cook chickpeas and soybeans that could be stored in the chill cabinet or freezer. Water intake and textural attributes during soaking were investigated. Using non-linear …

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The History Of Seafood In Irish Cuisine And Culture, Mairtin Mac Con Iomaire Jan 2006

The History Of Seafood In Irish Cuisine And Culture, Mairtin Mac Con Iomaire

Conference papers

Fish is one of the most abundant wild foods available to a small island nation. Certain species of seafood have moved from being ‘poor man’s food’ to ‘luxury food’ over time. It may be said that the Irish do not behave as island people since we have little or no history of exploiting the sea compared to our European partners. Ireland was late developing its fishing industry and now suffers reduced EU fish quotas, the unfortunate but necessary result of decades of over-fishing on European waters. This paper investigates the historical role seafood has played in Irish cuisine and culture …

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Antimicrobial Resistance In Non-Typhoidal Salmonella From Food Sources Colombia: Evidence For An Unusual Plasmid Located Class 1 Integron In Serotypes Typhimurium And Anatum, Ciara Walsh, Rebecca O'Mahoney, Teresa Quinn, Denise Drudy, Paul Whyte, Salim Matar, Seamus Fanning Jan 2006

Antimicrobial Resistance In Non-Typhoidal Salmonella From Food Sources Colombia: Evidence For An Unusual Plasmid Located Class 1 Integron In Serotypes Typhimurium And Anatum, Ciara Walsh, Rebecca O'Mahoney, Teresa Quinn, Denise Drudy, Paul Whyte, Salim Matar, Seamus Fanning

Articles

Seventy-two isolates representing 18 serotypes recovered from various food samples collected in Colombia were tested for antimicrobial susceptibilities. The collection was further characterized for extended-spectrum cephalosporin, aminoglycoside, and tetracycline resistance markers. Multidrug resistant (MDR) isolates were further investigated for class 1 integrons and were evaluated for the presence of conjugative plasmids along with a determination of the incompatibility group by polymerase chain reaction (PCR). Antibiogram analysis showed that the incidence rate of ceftiofur resistance was moderately high (15%). A similar level of resistance to neomycin and oxytetracycline (11% and 10%, respectively) was also observed. There was a high prevalence of …

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Antimicrobial Resistance In Irish Isolates Of Verocytotoxigenic Escherichia Coli (E. Coli)-Vtec., Ciara Walsh, Geraldine Duffy, R. O'Mahoney, I. S. Blair, D. A. Mcdowell Jan 2006

Antimicrobial Resistance In Irish Isolates Of Verocytotoxigenic Escherichia Coli (E. Coli)-Vtec., Ciara Walsh, Geraldine Duffy, R. O'Mahoney, I. S. Blair, D. A. Mcdowell

Articles

This study compared the antimicrobial resistance profiles of Escherichia coli O157:H7 isolates (n = 257) recovered from bovine hides, minced beef and human clinical samples in Ireland, to those profiles of a range of Irish non-O157 E. coli (O111 and O26) isolates (n=31) from a variety of clinical and veterinary sources. Four multi-drug resistant (MDR) E. coli O157:H7 food isolates were identified, with resistance to 10 (1 isolate), 6 (1 isolate) and 4 (2 isolates) antimicrobial agents respectively. Two of these isolates (resistant to 7 and 4 antimicrobial classes) were characterised further by molecular methods and found to contain class …

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Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan Jan 2006

Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

Articles

Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments were compared with a chlorine 120 ppm widely used in the industry. Microbiological, quality (colour changes, browning-related enzymes, headspace gas composition, textural changes and sensory analysis) and nutritional (ascorbic acid and carotenoids) markers were monitored over 10 days in fresh-cut lettuce and carrot packages stored at 4 °C. Whey permeate at 3% resulted in equivalent or better microbial load reduction than chlorine. Although lower concentration of whey permeate produced minor initial reduction, microbial counts …

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Survival Of Antibiotic Resistant And Antibiotic Sensitive Strains Of E. Coli O157 And E. Coli O26 In Food Matrices., Ciara Walsh, Geraldine Duffy, I. S. Blair, D. A. Mcdowell Jan 2006

Survival Of Antibiotic Resistant And Antibiotic Sensitive Strains Of E. Coli O157 And E. Coli O26 In Food Matrices., Ciara Walsh, Geraldine Duffy, I. S. Blair, D. A. Mcdowell

Articles

Escherichia coli O157:H7 or E. coli O26, which were AS (antibiotic sensitive), AR (laboratory created antibiotic resistant mutants), or naturally MAR (multi-antibiotic resistant), were inoculated into laboratory media, yoghurt or orange juice and their growth/survival monitored during enrichment at 37 °C or storage at 4 °C. The strains were also inoculated into minced beef and their thermal inactivation (D-values) examined at 55 °C, with and without a prior heat shock at 48 °C. The growth kinetics (lag phases, growth rates) of the VTEC (verocytotoxigenic E. coli), incubated over 24 h at 37 °C in laboratory media, were …

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Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan Jan 2006

Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan

Articles

Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L calcium lactate at room temperature (18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells …

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Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa Jan 2005

Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa

Masters

Chlorine has widespread use commercially as a disinfectant wash for raw vegetables. However, it is an extremely corrosive gas and it may have severe health and environmental implications. The aim of this thesis was to find safe, alternative decontamination treatments for ready-to-eat Iceberg lettuce. The efficacy of 1% acetic acid, 2% citric acid; calcium lactate concentrations of 0.5%, 1.5%, 2.5% and 3% at wash temperature of 4,25 and 50°C, ozone alone (1 mg 1-1) and in combination with calcium lactate (2.5%) were compared with chlorine as decontaminating treatments. Microbiological analyses were performed following decontamination treatments using the pour plate method …

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Effect Of Calcium Lactate On Quality, Safety And Nutritional Senescence Parameters Of Minimally Processed Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan Jan 2005

Effect Of Calcium Lactate On Quality, Safety And Nutritional Senescence Parameters Of Minimally Processed Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

Articles

Calcium lactate maintained quality senescence indicators, as well as chlorine in Iceberg lettuce, and enhanced nutritional values during storage in sliced carrots better than chlorine. Colour and texture objective measurements did not show differences between treatments for Iceberg lettuce; however there were differences in colour in sliced carrots, showing greater change in colour values in samples treated with chlorine. Calcium lactate washing treatments prevented the bleaching effect on saladcut lettuce and sliced carrots and also diminished the appearance of white surfaces over storage. The ascorbic acid decreased during storage independently of the type of treatment used for both vegetables, however …

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Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan Jan 2005

Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

Articles

This paper reports on the development of alternative washing treatments to extend the quality and safety of fresh cut-vegetables and improve their nutritional value. Washing with Ca-lactate (3%) prevented the bleaching effect on salad-cut lettuce and sliced carrots and the appearance of whiteness on the second one normally associated with sodium hypochlorite washing solutions (120 ppm Chlorine). Ca-lactate maintained and enhanced nutritional values during storage, especially in carrots. Sliced carrots treated with Ca-lactate had significant (p

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Optimisation Of Calcium Lactate Washing Treatment On Salad-Cut Lettuce: Quality Aspects, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan Jan 2005

Optimisation Of Calcium Lactate Washing Treatment On Salad-Cut Lettuce: Quality Aspects, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan

Articles

Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50ºC) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High calcium lactate concentrations (3 %) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness (a*). The use of high temperatures and intermediate calcium lactate concentrations …

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Effect Of Temperature On The Kinetic Behaviour Of Polyphenol Oxidase And Peroxidase In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jemina Mulcahy, Gary Henehan, Jesus Maria Frias Jan 2005

Effect Of Temperature On The Kinetic Behaviour Of Polyphenol Oxidase And Peroxidase In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jemina Mulcahy, Gary Henehan, Jesus Maria Frias

Articles

Activity levels for polyphenol oxidase (PPO) and peroxidase (POD) enzymes were exanimate in crude extracts and showed significantly higher values in photosynthetic tissue than in vascular tissue. Time courses at 50 ºC showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissue while incubations at 4 ºC and 25 ºC showed no significant loss of activity over the same time period. The thermal treatment of the extracts (50 ºC) caused a decrease in the PPO and POD activities over time, in all the samples. PPO had less dependence on temperature than …

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The Effect Of An Altered Cytokinin Metabolism On Plant Development And C Ell Aging In Crop Plants, Ian Mcevoy Jan 2004

The Effect Of An Altered Cytokinin Metabolism On Plant Development And C Ell Aging In Crop Plants, Ian Mcevoy

Doctoral

Isopentenyl transferase (IPT) is an enzyme encoded by a bacterial gene that catalyzes the rate-limiting step in cytokinin biosynthesis. Under the control of senescence-associated promoter (pSAG12), isolated from Arabidopsis thaliana, it has been shown to delay senescence in several herbaceous species. Cytokinin synthesis begins at the onset of senescence and is then stopped when senescence ceases. This auto regulatory control of the transgene ensures normal development and morphology of the transformed plant, which may be affected in plants constitutively expressing ipt. In this study, it was investigated if an altered cytokinin metabolism, as a result of transformation by pSAG12: ipt, …

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The Application And Evaluation Of Modified Atmosphere Packaging In Selected Minimally Processed Vegetables, Aine Greene Nov 2003

The Application And Evaluation Of Modified Atmosphere Packaging In Selected Minimally Processed Vegetables, Aine Greene

Masters

The central aim of this study was to optimise the processing and storage of selected vegetable within the parameters of extended shelf life, time/temperature relationships and sensory quality. The vegetables were selected on the basis of the results of a survey of the Irish vegetable industry. The current literature in the field of modified atmosphere packaging (MAP) and the Irish vegetable industry was reviewed. The current state and future requirements of the Irish vegetable industry was investigated through the use of a questionnaire. This established the views of Irish vegetable purchasers (food service, fast food and retail outlets), in relation …

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The Pig In Irish Cuisine Past And Present, Mairtin Mac Con Iomaire Jan 2003

The Pig In Irish Cuisine Past And Present, Mairtin Mac Con Iomaire

Conference papers

The inspiration to research and present this paper came from a folklore tale about how Saint Martin created the pig from a piece of fat. The paper will explore the pig in Irish cuisine and culture from ancient times to the present. The paper will discuss the pig in Irish literature and mythology; outline the role the emergence of the potato had on domestic pig keeping, and trace the rise of commercial processing in the nineteenth century to the present day. It will highlight a number of traditional Irish dishes using pig meat and illustrate how today’s chefs have incorporated …

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An Investigation Of The Safety Of High Risk Sandwich Bar Foods Through The Application Of Microbial Analysis, Temperature Monitoring And Microbial Predictive Modelling, Marie-Clare Maher Jan 2002

An Investigation Of The Safety Of High Risk Sandwich Bar Foods Through The Application Of Microbial Analysis, Temperature Monitoring And Microbial Predictive Modelling, Marie-Clare Maher

Masters

Rising incidents of food poisoning may be related to growing evidence of unsatisfactory temperature and hygiene practices in preparing and storing ready-to-eat foods. Four sandwich bar outlets in Dublin city center were observed regarding the quality of food handling and storage practices of chilled vacuum packed cooked chicken breast. A pilot microbial sampling plan proved Staphylococcus aureus was the major microorganism of concern. Microbial counts revealed a S. aureus count of ) cfu/g on chicken straight form the vacuum pack and a count of 10(3)-10(4) cfu/g after handling/preparation (cutting, slicing and blending) had occurred. This compared poorly to the upper …

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The Effect Of Low Temperature Blanching On The Texture Of Whole Processed New Potatoes, Helen Crowley Dec 2001

The Effect Of Low Temperature Blanching On The Texture Of Whole Processed New Potatoes, Helen Crowley

Masters

This study was undertaken to investigate 1) the effect of low temperature blanching on the firmness of processed whole new potatoes and 2) to determine the extent to which the activity of pectin methyl esterase (PME), a naturally occurring enzyme in fruits and vegetable (proposed to play a role in firming using low blanching temperatures), contributes to improved firmness in processed pre-blanched potatoes. Whole new potatoes (var. Maris peer from Portugal and Nicola from England) were blanched at temperatures of 60, 65, 70, 75, 80, 90 and 100°C for times of 5 up to 60 minutes to investigate texture changes …

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Attitudes Towards And Beliefs About Nutrition And Health Among A Random Sample Of Adults In The Republic Of Ireland And Northern Ireland, John Kearney, Michael Gibney, Barbara Livinstone, Paula Robson, Mairead Kiely, Karen Harrington Jan 2001

Attitudes Towards And Beliefs About Nutrition And Health Among A Random Sample Of Adults In The Republic Of Ireland And Northern Ireland, John Kearney, Michael Gibney, Barbara Livinstone, Paula Robson, Mairead Kiely, Karen Harrington

Articles

Objectives: For effective healthy eating promotion, it is necessary to understand the attitudes towards and beliefs about nutrition of the general public. The objective of this study was to provide data on attitudes towards eating a healthy diet and the perceived need to alter eating habits from a random sample of adults in the Republic of Ireland and in Northern Ireland, using a self-administered questionnaire. Design: Cross-sectional survey using a self-administered attitudinal questionnaire on beliefs and attitudes to healthy eating. Setting: The survey was carried out between October 1997 and October 1999 in the Republic of Ireland and in Northern …

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Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne Jul 2000

Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne

Articles

Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was …

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Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne Apr 2000

Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne

Articles

The effects of methods used for peeling and physiological age (over-wintering) on the quality and storage life of carrot disks packaged in modified atmosphere were examined. Commercial mechanical abrasion peeling using fine or coarse carborundum plates, was compared with carrots peeled by hand, before slicing into disks. Slices which had been peeled by abrasion had higher respiration rates, greater microbial contamination and growth rates, higher pH values, higher rates of weight loss and shorter microbiological shelf-lives than those which had been hand peeled. These results reflected the higher quality of the manually peeled carrots. Micrographs of the peeled surfaces confirmed …

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Menu, 2000, Gallagher's Boxty House Jan 2000

Menu, 2000, Gallagher's Boxty House

Gallagher's Boxty House

No abstract provided.

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Compositional Changes In Selected Minimally Processed Vegetables, Emer O'Reilly Jan 2000

Compositional Changes In Selected Minimally Processed Vegetables, Emer O'Reilly

Masters

Compositional, physiological and microbiological changes in selected minimally processed vegetables packaged under a modified atmosphere of 2% oxygen and 5% carbon dioxide were monitored over a ten day storage period at 40 C and 80 C. The analysis targeted specific changes in the nutritional, chemical and physiological make up of the vegetables as well as the changes in the microbial levels. In addition the changes in the gas atmospheres within the packs were monitored. It has been widely accepted that modified atmospheres used to package fresh produce can preserve the product quality and thus extend the shelf life of the …

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Detection Of Genetically Modified Foods, Olivia Boyce Jan 1999

Detection Of Genetically Modified Foods, Olivia Boyce

Masters

In recent years, Genetically Modified (GM) foods have become increasingly common on our supermarket shelves. Consumer concerns regarding their safety have prompted codes of practice and legislation requiring labelling of all GM-food-containing products. Labelling requires some means of verification. There is no simple means of detecting GM food and until recently, there were no tests available. The object of this study was to develop a simple, rapid and user-friendly method of detecting genetically modified foods. The study concentrated on the detection of GM tomatoes, using a commercially available tomato paste. The method of choice was the Polymerase Chain Reaction (PCR) …

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Quality And Shelf-Life Of Fresh Cut Crrot Slices As Affected By Slicing Method, Catherine Barry-Ryan, David O'Beirne Prof May 1998

Quality And Shelf-Life Of Fresh Cut Crrot Slices As Affected By Slicing Method, Catherine Barry-Ryan, David O'Beirne Prof

Articles

The effects of slicing method on the quality and storage-life of modified atmo¬sphere packaged carrot slices were determined using microscopy, sensory evalu¬ation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The se¬verity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade. These findings provide insights into the magnitude and ba¬sis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.

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Ascorbic Acid Retention In Shredded Iceberg Lettuce As Affected By Minimal Processing, Catherine Barry-Ryan, David O'Beirne Apr 1998

Ascorbic Acid Retention In Shredded Iceberg Lettuce As Affected By Minimal Processing, Catherine Barry-Ryan, David O'Beirne

Articles

The effects of slicing method, packaging atmosphere and storage temperature were determined on total ascorbic acid (TAA) content of modified atmosphere packaged shredded lettuce. TAA was extracted from the lettuce samples and levels were monitored using either titration with 2,6-dichlorophenolindophenol solution or an assay kit. Slicing affected (p < 0.05) ascorbic acid retention in the order manual tearing > manual slicing > machine slicing. Flushing with 100% nitrogen increased retention (~5%, p < 0.05) over packages with product modified atmospheres. Storage at 3°C increased retention (~20%, p < 0.05) compared with storage at 8°C. Scores for product appearance generally followed losses of TAA in the lettuce (p < 0.05).

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