M. Wes Schilling

Transparent bionanocomposite films based on chitosan and TEMPO-oxidized cellulose nanofibers with enhanced mechanical and barrier properties

The development of biobased active films for use in food packaging is increasing due to low cost, environmental appeal, renewability and availability. The objective of this research was to develop an effective and complete green approach for the production of bionanocomposite films with enhanced mechanical and barrier properties. This was accomplished by incorporating TEMPO-oxidized cellulose nanofibers (2,2,6,6-tetramethylpiperidine-1-oxyl radical) into a chitosan matrix. An aqueous suspension of chitosan (100-75wt%), sorbitol (25wt%) and TEMPO-oxidized cellulose nanofibers (TEMPO-CNFs, 0-25wt%) were cast in an oven at 40°C for 2-4days. Films were preconditioned at 25°C and 50% RH for characterization. The surface morphology of the films was revealed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The thermal properties and crystal structure of the films were evaluated by thermogravimetric analysis (TGA-DTG) and X-ray diffraction (XRD). Incorporation of TEMPO-CNFs enhanced the mechanical strength of the films due to the high aspect ratio (3-20nm width, and 10-100nm length) of TEMPO-CNFs and strong interactions with the chitosan matrix. Oxygen and water vapor transmission rates for films that are prepared with chitosan and TEMPO-CNFs (15-25wt%) were significantly reduced. Furthermore, these bionanocomposite films had good thermal stability. Use of TEMPO-CNFs in this method makes it possible to produce bionanocomposite films that are flexible, transparent, and thus have potential in food packaging applications.

Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey

In the present study, low concentrations of carvacrol (0.025 to 0.2%) and lauric arginate (LAE; 25 to 200 ppm) were tested at 4, 22, and 45°C in a broth model, and higher concentrations of carvacrol (0.1 to 5%) and LAE (200 to 5,000 ppm) were tested individually and in combination at 4°C in 3 different ground turkey samples (with 15, 7, and 1% fat content) for their effectiveness against a 3-strain mixture of Salmonella. A low concentration of 25 ppm of LAE or 0.025% carvacrol had no effect on Salmonella in a broth model, but their mixture showed a synergistic action by reducing 6 log cfu/mL Salmonella counts to a nondetectable level within 30 min of exposure. The US Food and Drug Administration-recommended 200 ppm of LAE was not sufficient for Salmonella reductions in ground turkey when applied internally. High concentrations of 2,000 to 5,000 ppm of LAE or 1 to 2% carvacrol were needed to reduce Salmonella counts by 2 to 5 log cfu/g in ground turkey by internal application. No specific relationship existed between fat content and LAE or carvacrol concentrations for Salmonella reductions. For example, 2,000 ppm of LAE could reduce Salmonella counts by 4 log cfu/g in 1% fat-containing turkey samples but very similar ~1.5 log cfu/g reductions in both 7 and 15% fat-containing ground turkey samples. For the total microbial load, about 2,000 ppm of LAE or 2% of carvacrol treatments were needed to achieve 2 to 3 log (P ≤ 0.05) cfu/g reductions in different turkey samples. A mixture of 1% carvacrol and 2,000 ppm of LAE exhibited a synergistic action in ground turkey containing 7% fat by reducing the Salmonella counts by 4 log cfu/g, which was not found with individual antimicrobial treatments.

Reduction of Listeria monocytogenes in raw catfish fillets by essential oils and phenolic constituent carvacrol.

The antimicrobial activity of various essential oils and carvacrol was determined on fresh raw catfish fillets against a 4-strain Listeria monocytogenes mixture representing serotypes 1/2b, 3b, 4b, and 4c that were predominantly isolated from catfish processing environments. Thyme oil, oregano oil and carvacrol exhibited concentration and time dependent responses in broth against L. monocytogenes; for example 0.5% concentrations resulted in 4 log CFU/mL reduction within 30 min whereas 0.1% concentrations required more than 24 h for the same level of reduction. Lemon, orange, and tangerine oils, at 0.5% showed listeriostatic effect in which 4 log CFU/mL of the initial L. monocytogenes load was unchanged at 4 °C in 10 d whereas 1% concentrations were listericidal in a time dependent manner. Apart from carvacrol, efficacy of tested essential oils in reducing L. monocytogenes and total microbial load from catfish fillet was very limited. Dipping treatment of catfish fillets in 2% carvacrol solution for 30 min at 4 °C reduced L. monocytogenes to an undetectable level from their initial load of 5 log CFU/g and reduced total microbial load from catfish fillets by approximately 5 log CFU/g. In sensory analysis trained panelist preferred control samples over 2% carvacrol treated samples implying potential limitation in applicability of carvacrol for fillet treatments.

Effects of phosphate type on the quality of vacuum-tumbled catfish fillets.

The objective of this study was to determine the effects of various agglomerated phosphate blends on the quality of vacuum-tumbled catfish fillets. Catfish fillets were tumbled with a brine solution at 15% over initial, raw weight prior to tray-packing and storage at 4°C for 10 days. Fillets were evaluated for protein exudate, tumbling yield, color, pH, cooking loss, tenderness, purge loss, and shelf life. A specific blend of agglomerated sodium phosphates (AGSP) that contains mono-, tri-, and polyphosphates had significantly less protein (p < 0.05) exudate and significantly higher pH (p < 0.05) than other treatments. All phosphate treatments significantly increased (p < 0.05) tenderness and significantly decreased (p < 0.05) purge loss, but agglomerated phosphate blends significantly decreased (p < 0.05) cooking loss and yellowness. Psychrotrophic plate counts for all phosphate treatments were similar to the control at each storage time. All phosphate treatments improved the yield and quality of catfish fillets, but the use of AGSP may optimize quality attributes.

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend on the quality and safety of refrigerated catfish fillets. The objective of this study was to determine the microbiological and quality characteristics of marinated catfish fillets treated with organic acid salts. Catfish fillets were vacuum-tumbled with a brine solution with and without the added organic acid salts, at 10% over initial, raw weight prior to tray-packing and storage at 4 °C for 14 d. Fillets were evaluated for yields, color, pH, tenderness, consumer acceptability, and shelf-life. No differences (P > 0.05) existed among the treated and untreated fillets with regards to solution pick-up and pH, but all treated fillets increased (P < 0.05) cooking yields and Intl. Commission on Illumination (CIE) a* values, and decreased (P < 0.05) CIE L* and b* values in the catfish fillets when compared to the untreated fillets. The fillets treated with a combination of potassium acetate and potassium lactate had lower (P < 0.05) psychrotrophic plate counts and lower spoilage scores than the control treatments on days 7, 10, and 14. In addition, consumers preferred (P < 0.05) treated catfish fillets (fried) with respect to appearance, flavor, and overall acceptability over the negative control. In conclusion, the combination of potassium acetate and potassium lactate enhanced sensory quality and extended the shelf-life of refrigerated catfish fillets.

A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham

A new method for the isolation and analysis of cholesterol oxidation products (COPs) using solid phase extraction (SPE) and silica columns was developed using gas chromatography-flame ion detection (GC-FID). The method comprises of saponification and liquid-liquid extraction of the unsaponifiable fraction prior to the isolation and derivatization of the COPs to trimethylsilyl ethers. The COPs used in this study are cholestane-5α-6α-epoxide, cholestane-3β-5α-6β-triol, 25-hydroxycholesterol and 5-cholesten-3β-ol-7-one. In order to identify the COPs fraction a GC-ion-trap-mass spectrometry experiment were conducted using authentic standards to verify the presence of the COPs. The method was effective at rapidly separating the COPs (25 min run). Calibration curves were linear with the LODs and LOQs bellow 0.03 and 0.07 mgkg(-1) for all cases, respectively. This methodology gave a total recovery for every compound that was used in the study. Betulin was used as an internal standard to monitor the recovery. The method was validated with a standard mixture of COPs. The method has been applied to characterize the COP fraction of subcutaneous fat from Iberian dry-cured ham. Cholestane-5α-6α-epoxide, cholestane-3β-5α-6β-triol, 25-hydroxycholesterol and 5-cholesten-3β-ol-7-one have been identified for the first time in these samples.

Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality

The effects of environmental and handling stress during catfish (Ictalurus punctatus) aquaculture were evaluated to identify the biochemical alterations they induce in the muscle proteome and their impacts on fillet quality. Temperature (25°C and 33°C) and oxygen (~2.5mg/L [L] and >5mg/L [H]) were manipulated followed by sequential socking (S) and transport (T) stress to evaluate changes in quality when fish were subjected to handling (25-H-ST; temperature-oxygen-handling), oxygen stress (25-L-ST), temperature stress (33-H-ST) and severe stress (33-L-ST). Instrumental color and texture of fillets were evaluated, and muscle proteome profile was analyzed. Fillet redness, yellowness and chroma decreased, and hue angle increased in all treatments except temperature stress (33-H-ST). Alterations in texture compared to controls were observed when oxygen levels were held high. In general, changes in the abundance of structural proteins and those involved in protein regulation and energy metabolism were identified. Rearing under hypoxic conditions demonstrated a shift in metabolism to ketogenic pathways and a suppression of the stress-induced changes as the severity of the stress increased. Increased proteolytic activity observed through the down-regulation of various structural proteins could be responsible for the alterations in color and texture.

Sensory Enhancement of Freshwater Prawns Through Post-Harvest Salt Acclimation

Freshwater prawns, Macrobrachium rosenbergii, were harvested and transferred to holding tanks containing aerated well water. One group of prawns was held in the well water without any addition of salt (control). For post-harvest salt acclimation, experimental treatments consisted of different salt sources (solar, halite, marine) that were initially added to achieve a salinity of 10 ppt. Then, 5-ppt increases occurred every two hours until the salinity was 30 ppt, with 10-h exposure at this salinity prior to harvesting. A randomized complete block design with three replications was used to evaluate the effect of salt type on the sensory acceptability (n = 60 consumers per replication) of prawns. All treatments had mean acceptability scores between like slightly and moderately; inclusion of solar, marine, and halite salts all enhanced (p < 0.05) flavor, texture, and overall acceptability. In addition, the clusters with the greatest numbers of consumers (n > 100) liked all treatments but preferred (p < 0.05) prawns from the solar or halite salt treatments over those from the control treatment. The addition of solar or halite salt enhanced the sensory acceptability of prawns, but further testing is needed to optimize acclimation conditions as comparatively high mortality occurred in two acclimation treatments.

Effects of Potassium Lactate and Acetate on Listeria monocytogenes Inhibition, Physicochemical and Sensory Properties of Smoked Catfish Fillets

The objective of this study was to evaluate the effects of liquid and wood smoking with a potassium lactate (PL) and acetate (PA) combination on the quality and inhibition of L. monocytogenes growth in ready-to-eat (RTE) smoked catfish fillets. Catfish fillets were tumbled with PL and PA, and treated with no smoke (NS), wood smoke (WS), liquid smoke 1 (LS1), and liquid smoke 2 (LS2). Wood smoke with antimicrobials (WSWA) showed greater inhibition (p < 0.05) of L. monocytogenes growth than other treatments with the exception of the LS1 treatment with antimicrobials. Consumers preferred (p < 0.05) smoked catfish fillets treated with WS to LS1 with respect to appearance, odor, flavor, texture, and overall acceptability. In conclusion, the use of PL and PA did not have a negative impact on the quality and sensory properties of smoked catfish fillets but had a synergistic effect with wood smoke constituents that inhibited the growth of L. monocytogenes.

Microbial Quality, Safety, and Sensory Acceptability of X-ray Treated Fresh Channel Catfish Fillets

This study was designed to determine if treatment with low dose X‐ray irradiation changes microbial quality (microbial load), safety (Listeria monocytogenes incidence), and sensory characteristics (aroma, appearance, and texture) of fresh aquacultured Channel catfish (Ictalurus punctatus) fillets during refrigerated storage. Fillets were treated to 0, 0.5, 1.0, and 1.5 kGy using an X‐ray irradiator and stored at 3°C for 17 days. Fillet aerobic plate count (APC), psychrotrophic plate count (PPC), total coliform count (TCC), and L. monocytogenes incidence were measured every 4 days during storage. A Difference-From-Control test was used to measure aroma, appearance, and texture. Fillet microbial counts were significantly different (p < 0.05) with time, irradiation dose, and the interaction of these two treatments. As expected, APC, PPC, and TCC increased as storage time increased. Overall L. monocytogenes incidence was 40%, 27%, 0%, and 7% at 0, 0.5, 1.0, and 1.5 kGy, respectively. Aroma of irradiated and non‐irradiated catfish fillets was significantly different, with greater aroma differences recorded as storage time increased due to progressional spoilage of the untreated controls. However, there were no significant aroma differences noted among the different irradiation doses. Neither appearance nor texture was significantly different between any treatments throughout testing. This study indicated that exposure to low dose X-ray irradiation improved the microbial quality and safety of fresh catfish fillets without affecting sensory acceptability at time of purchase.