The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Continue reading
Tag Archives: TVC
FollowAntimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish (Ictalurus punctatus)
The Stomacher® was used to blend cat fish samples to study the use of vinegar to reduce the growing number of illnesses caused by spoilage bacteria. Continue reading
Phenolic compounds from wine as natural preservatives of fish meat.
Stomacher® 400 lab blender has been used to process fish meat samples. The Stomacher® has also been used to conduct a preservative challenge test. Continue reading
A novel approach for calculating shelf life of minimally processed vegetables
For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in a Stomacher® Lab Blender 400.
The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.
Microbiological quality of vacuum-packed retail ostrich meat in Spain
Meat samples (10 g) were blended in a Stomacher® 400 for 90 s in 90 ml of 0.1% (w/v) peptone water.
The high microbial loads found in this study suggest an improvement of the microbiological quality of retail ostrich meat is convenient.
Microbiological Spoilage of Fruits and Vegetables
The Stomacher method, probably the most widely applied in the food industry, is rapid, does not come into physical contact with the diluted sample (does not require re-sterilization between samples), and reportedly provides a high rate of recovery of viable microbes from the sample (Sharpe, Hearn, & Kovacs-Nolan, 2000; Wu, Jitareerat, & Fung, 2003).
Physically dislodging the microbes can be accomplished by palpating the sample in a Stomacher for up to 2 min.
Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables
A Stomacher® 400 was used to aid the study into whether electrolyzed water could be used as a disinfectant for fresh-cut vegetables. The Stomacher® 400 was used to conduct a homogenate test. The study found that electrolyzed water containing 15 to 50 ppm available Chlorine was effective as a disinfectant for fresh-cut vegetables without causing discolouration.
food microbiology carrot peppers spinach radish potato TVC stomacher 400