Shridhar Gadewar, Rupesh Waghamare, Sanjay Londhe, Prashant Suryawanshi, Smita Khodke
Microbial and physicochemical quality of chicken decontaminated by UV-C light in comparison with lactic acid and sodium hypochlorite
Mikrobielle und physikalisch-chemische Qualität von mit UV-C-Licht ­dekontaminiertem Hühnerfleisch im Vergleich zur Dekontaminierung mit Milchsäure und Natriumhypochlorit

The microbial contamination in chicken carcasses has become a crucial issue since ­excessively contaminated chicken meat would spoil quickly and might become a source of pathogenic organisms. The current study was planned to assess the efficacy of Sodium hypochlorite, lactic acid, and UV-C light decontamination techniques on microbial and physicochemical qualities of fresh raw chicken stored at refrigeration temperature (0-4°C). A total of 60 raw chicken carcasses were collected and split in two equal halves and a total of 120 split carcasses grouped in 4 groups (n=30) were treated with control (‘C’), sodium hypochlorite (‘SH’, 50 ppm), lactic acid (‘LA’, 2%) and UV-C light (‘UV’, 415.75 mJ/cm²). The carcasses were sampled at 0, 24, 48, 72 and 96 hours of storage (0-4°C) to assess microbial, physicochemical, sensory and instrumental quality. On 96 hours of storage, TVC and Staphylococcus spp. count of all treatment groups remains significantly lower than ‘C’ group. Whereas ‘LA’ and ‘UV’ treatments were successful in reducing load of E. coli count. Further, ‘LA’ group significantly (p<0.05) lowered yeast and mould count at 0 hours than other groups. All groups were found to be negative for Salmonella spp. ‘LA’ group displayed significant (p<0.05) lower pH and sensory score, higher TBARS and POV values. Instrumental Hunter colour and Texture Profile Analysis values between treatment groups showed non-significant correlation. Sodium hypochlorite, lactic acid and UV-C light decontaminants were found to extend the shelf life of chicken up to 4 days at refrigeration storage (0–4ºC), but based on microbial, physicochemical and sensory qualities, UV-C light decontamination technique was found most effective.

Binnur Kaptan, Serap Kayisoglu
Influence of forest fruit purees (strawberry or blackberry) on the ­biochemical, microbiological, sensory properties, and consumer preferences of standard and probiotic cultured yogurts
Einfluss von Waldfruchtpüree (Erdbeere oder Brombeere) auf die bio­chemischen, mikrobiologischen und sensorischen Eigenschaften sowie die ­Verbraucherpräferenzen von Standard- und probiotischen Kulturjoghurts

In this study, antioxidant activity, total phenolic content, microbiological content, sensory evaluation and consumer preferences of both standard and probiotic cultured yogurts prepared by adding 15% strawberry or blackberry puree as forest fruit were examined.
In standard yogurt production, Streptococcus thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) cultures, Lactobacillus acidophilus LA-5 (L. acidophilus) and Bifidobacterium bifidum BB-12 (B. Bifidum) cultures were used in the production of probiotic yogurt.
As a result of the analyzes performed on all yogurt samples on the 1st, 7th, 14th and 21st days; It was determined that antioxidant activity and total phenolic content were higher in probiotic yogurt with strawberry puree. Both forest berry purees added to the probiotic yogurt effectively supported the growth of probiotic bacteria. Notably, the probiotic bacteria number in the strawberry-added PSY yogurt sample reached maximum values of 8.11 log cfu/g for L. acidophilus and 7.58 log cfu/g for B. bifidum on the 7th day. Blackberry puree added probiotic yogurt with received the highest score in the sensory evaluation made by trained panelists. In terms of consumer preferences, both standard and probiotic yogurts with blackberry puree added were preferred more than control and strawberry puree yogurt samples.
In addition, in this study, it was determined that in addition to improving the functional properties in fruit yogurt production, the selection of fruit types to be added is important in terms of sensory evaluation and consumer preferences.

Nurhan Uslu, Mehmet Musa Özcan
Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit
Bestimmung der bioaktiven Eigenschaften und der quantitativen Werte der phenolischen Bestandteile verschiedener Schichten der Ananasfrucht

The study aimed to assess the differences in bioactive properties and phenolic compounds by HPLC of pineapple cut into pieces such as core, pulp and peel. Total carotenoid content of the pineapple showed a regular increase from the inner to the outer parts. Total phenolic content reached its highest value (70.98 mg GAE/100 g) in the middle part of the pineapple pulp. This part presented similar trends of antioxidant activity by both DPPH and FRAP. The pineapple peel was rich in total flavonoid content (57.67 mg QE/100 g). The main phenolic compounds of the pineapple were catechin (10.70–18.92 mg/100 g), gallic acid (10.18–17.25 mg/100 g) and ferulic acid (1.40–6.10 mg/100 g). The bioactive properties of the fruit showed differences based on the parts of pineapple. These differences were observed not only in the core, pulp and peel parts, but also in the inner or outer parts of the pulp.