Orientador: Marcos Antonio Correa / Resumo: O ácido p-cumárico (APC) é um composto fenólico não flavonóide que apresenta segurança e eficácia bem descritas na ciência dos alimentos devido suas propriedades antioxidante, antitumoral, anti-inflamatória, antimicrobiana e por apresentar baixa toxicidade oral. Essas propriedades são pouco exploradas em produtos para cuidados com a pele. O objetivo do presente estudo foi avaliar de forma in vitro a segurança e a eficácia do APC e incorporá-lo em emulsão cosmética óleo em água (O/A). Nossos estudos in vitro e alternativos ao uso de animais foram conduzidos para verificar a citotoxicidade do APC em células de queratinócitos (HaCat) e fibroblastos humanos (HDFa), o potencial de irritação ocular (HET-CAM) e a atividade antimicrobiana em diferentes cepas. Emulsões contendo APC foram submetidas ao estudo de estabilidade e de liberação, retenção e permeação cutâneas. Resultados: o IC50 do APC em células HaCat e HDFa foi 693,57 e 2.814,75 μg/mL, respectivamente. Além disso 100 μg de APC foram levemente tóxicos em membrana corioalantóica de ovo embrionado. As concentrações bactericidas mínimas em cepas de E. coli, S. aureus, P. aeruginosa e S. epidermidis, foram 3.000 μg/mL, 1.875 μg/mL, 3.750 μg/mL e 3.750 μg/mL, respectivamente. Emulsões contendo diferentes concentrações de APC foram estáveis durante o período de estabilidade acelerada. Após 12 horas 91,08 ± 0,03% do APC foi liberado da formulação e após 24 horas, 0,52 ± 0,18% e 0,94 ± 0,37% ficaram retidos no estrato córneo e na e... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: p-Coumaric acid (PCA) is a non flavonoid phenolic compound whose safety and efficacy widely described in food science papers due to antioxidant, antitumor, anti inflammatory properties, and low oral toxicity. These characteristics are poorly or no described when PCA is added to skin care products. The aim of the present study was to evaluate the safety and efficacy of PCA through in vitro assays, and then add it in oil in water cosmetic emulsion (O/W). Our in vitro trials, without animal use were conducted to predict PCA´s cytotoxicity in HaCat and HDFa cells, ophthalmic irritation potential, and antibacterial activity against differents strains. Emulsions with PCA has been tested to predict shelf life, dermal absorption, and dermal retention. Results: PCA´s IC50 in HaCat and HDFa cells was 693.57 and 2,814.75 μg.mL-1, respectively. In addition 100 μg of APC were slightly toxic in chorioallantoic membrane assay. The minimum bactericidal concentrations against E. coli, S. aureus, P. aeruginosa and S. epidermidis strains were 3,000 μg.mL-1, 1,875 μg.mL-1, 3,750 μg.mL-1, and 3,750 μg.mL-1 , respectively. Emulsions containing 0.04%, 0.06%, 0.08% and 0.10% of PCA were stable during self life testing for ninety days. After 12 hours 91.08 ± 0.03% of PCA was released of the emultion, and after 24 hours 0.52 ± 0.18% and 0.94 ± 0.37%, were present in stratum corneum and epidermis/dermis, respectively. Our findings indicate that PCA concentrations would be effective and safe to use in c... (Complete abstract click electronic access below) / Mestre

Orientador: Cristiana Andrighetto / Resumo: A cor da carne é um atributo considerado como dos mais relevantes para o consumidor no momento da compra. Os diversos fatores que causam a descoloração de carnes são importantes, podendo desvalorizar e depreciar os produtos cárneos. O tipo de embalagem e de iluminação influenciam na qualidade da carne, podendo gerar perdas para indústria e insatisfação para o consumidor. O objetivo do trabalho foi verificar a alteração dos atributos de qualidade da carne maturada em embalagens com alta barreira ao oxigênio e baixa barreira ao oxigênio submetidas a dois tipos de lâmpadas (LED e fluorescente). Quinze peças do músculo Longissimus lumborum foram avaliadas na desossa e aos 21 dias de maturação 0 min (P1) e 30 min (P2). Cada peça foi fatiada em quatro partes e cada parte submetida a um tipo de embalagem e iluminação (AB-LED: Embalagem de alta barreira exposição a luz LED; AB-FLUO: Embalagem alta barreira exposição luz fluorescente; BB-LED: Embalagem baixa barreira exposição luz LED; BB-FLUO: Embalagem baixa barreira exposição a luz florescente). Foram avaliados os seguintes atributos: cor da carne, pH e oxidação lipídica e presença de microrganismos. Para as bactérias mesófilas aeróbias e psicrotróficas, houve diferença significativa entre os valores da desossa e após 21 dias de maturação. O pH foi menor na carne desossada em relação aos tratamentos. Para o índice de H*, O/M e bactérias psicrotróficas, mesófilas e enterobactérias, (P<0,05) entre a desossa e os tratamentos. Para H* ... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The color of meat is one of the most important attributes to the consumer at the time of purchase. The various factors that cause the discoloration this are important being able to devalue and depreciate the meat products. The type of packaging and illumination influence the quality of the meat and can generate losses to industry and consumer dissatisfaction. The objective of this work was to verify the change of meat quality attributes maturated packaging with high barrier to oxygen and low barrier to oxygen in two light sources (LED and fluorescent). Was utilized fifteen pieces of aging Longissimus lumborum. Each piece was sliced into four parts and each part subjected to a kind of packing and lighting (T1: High-barrier packaging exposed LED light; T2: Low- barrier packaging display in LED light; T3: High-barrier packaging exposed fluorescent light; T4: Low-barrier packaging display in fluorescent light). We evaluated the following attributes: flesh color, pH and lipid oxidation and presence of micro-organisms. For aerobic mesophilic bacteria and psicrotróficas, there was no significant difference between the values of boning and after 21 days of aging. For the index of H *, OM and psychrotrophic bacteria, mesophilic and enterobacteria, (P < 0.05) between the boning and the treatments. To H * and TBARS, higher values were found for BB. Highest values of psicrotróficos packaging and found BB fluorescent lights. Thus, it appears aging does not change the color attributes of t... (Complete abstract click electronic access below) / Mestre

Objetivo. A busca por produtos de alho prontos para consumo cresceu na última década. O alho contém compostos fenólicos e organosulfurados, que são responsáveis pelo odor característico, sabor, aroma e ação antioxidante. Este estudo teve como objetivo avaliar a atividade antioxidante e determinar os compostos fenólicos totais em alho in natura e em seus produtos comercializados, além de avaliar o impacto dos aditivos (ácido cítrico, metabisulfito de sódio e benzoato de sódio) sobre a atividade antioxidante. Métodos. Extratos metanólicos de alho in natura (AIN) e seus produtos picado com sal (APS), picado sem sal (AP), frito (AF) e misto – mistura de alho in natura com alho desidratado (AM) foram analisados pela vida de prateleira (em três momentos), nos parâmetros: teor de fenólicos totais e atividade antioxidante por três métodos: ensaio DPPH (1,1-difenil-2-picrilhidrazil), sistema &#946;-caroteno/ácido linoléico e capacidade protetora da oxidação lipídica utilizando o aparelho Rancimat®. Resultados. O teor de fenólicos totais do extrato em relação ao resíduo seco foi maior para o produto frito, nos três momentos. Em relação à atividade antioxidante, o alho frito foi o produto que apresentou melhor atividade para todos os testes. Ao longo da vida de prateleira, a atividade antioxidante diminuiu com o ensaio DPPH, sendo que para os demais testes, aumentou. Os produtos com aditivos apresentaram melhor atividade antioxidante, apesar de apresentarem menor teor de fenólicos totais. Conclusões. Este estudo reforçou o potencial antioxidante do alho, portanto o seu consumo pode ser recomendado como parte de uma dieta saudável. Além disso, observou-se que a presença de aditivos melhorou o efeito antioxidante das amostras. / Objective. The interest for ready-to-eat garlic byproducts increased in the last decade. Garlic has phenolic and sulfur compounds, which are responsible for the singular flavor and antioxidant activity. This study aimed to evaluate the antioxidant activity (AA) of in natura garlic and its commercialized byproducts, and to correlate the data with phenolics contents. The impact of additives (citric acid, sodium metabisulfite and sodium benzoate) on the AA was also evaluated. Methodology. Methanolic extracts of in natura garlic (ING) and its products, i.e., chopped with salt (CWP), chopped without salt (CS), fried (FG) and mixed garlic - in natura garlic with dehydrated garlic (MG) were evaluated in three different moments of the shelf life. This evaluation based on the measurement of the following parameters: total phenolic compounds and AA. The AA were evaluated using three different methods: DPPH (1,1- diphenyl-2-picrylhydrazyl) assay, &#946;-carotene/linoleic acid system and Rancimat® method. Results. The total phenolics content of the extract in relation to the dried residue was higher in the fried product, in the three moments. Regarding the AA, fried garlic showed the best activity in all tests. Throughout the shelf life, the AA decreased with the DPPH assays. In contrast, when the other tests were applied, the AA increased. The products with additives showed better antioxidant activity when compared to those without the additives, although the samples with additives showed lower content of total phenolics. Conclusion. This study strengthened the antioxidant potential of garlic, therefore its consumption should be recommended as part of a healthy diet. Moreover, it was observed that the presence of additives improved the antioxidant effect of the samples.

A determinação do tempo de vida útil dos alimentos é importante, pois garante que estes estejam adequados para o consumo se ingeridos dentro do período estipulado. Os alimentos que apresentam vida curta têm seu tempo de vida útil determinado por estudos não acelerados, os quais demandam métodos multivariados de análise para uma boa predição. Considerando isso, este estudo objetiva: propor um método estatístico multivariado capaz de predizer o tempo de vida útil de alimentos, em estudos não acerados; avaliar sua estabilidade e sensibilidade frente a perturbações provocadas nas variáveis de entrada, utilizando técnicas de simulação bootstrap; apresentar o método SheNon para dados experimentais por meio da construção de contrastes dos tempos preditos dos tratamentos de interesse e compará-los com uma diferença mínima significativa (DMS) obtida empiricamente por meio do método bootstrap. Com os resultados provenientes deste estudo constatou-se que o método proposto mostra-se promissor e estável para a predição do tempo de vida útil de alimentos em estudos não acelerados. O método mostrou-se sensível ao número de tempos (tamanho da amostra) em que o alimento foi observado. Verificou-se, também, bom desempenho na análise de dados experimentais, uma vez que após predição do tempo de vida útil para cada tratamento considerado, pode-se inferir sobre a igualdade dos tempos de vida de diferentes tratamentos. / Consumers are increasingly demanding about the quality of food and expectation that this quality is maintained at high level during the period between purchase and consumption. These expectations are a consequence not only of the requirement that the food should stay safe, but also the need to minimize the unwanted changes in their sensory qualities. Considering food safety and consumer demands this study aims to propose a multivariate statistical method to predict the shelf life of time not accelerated studies, the method SheNon. The development of multivariate method for predicting the shelf life of a food, considering all attributes and their natures describes a new concept of data analysis for estimating the degradation mechanisms that govern food and determines the time period in which these foods retain their characteristics within acceptable levels. The proposed method allows to include microbiological, physical, chemical and sensory attributes, which leads to a more accurate prediction of shelf life of food. The method SheNon features easy interpretation, its main advantages include the ability to combine information from different natures and can be generalized to data with experimental structure. The method SheNon was applied to eggplants minimally processed predicting a lifetime of around 9.6 days.

Para o desenvolvimento de um novo produto, busca-se atender a necessidade da indústria, do mercado e do consumidor, nos parâmetros qualidade, conveniência e com valor nutritivo que remeta à boa saúde. Com o objetivo de desenvolver o coproduto Quenelle de tilápia iniciou-se a etapa criativa de elaboração e a seguir, estabeleceu-se o processo do estudo de vida útil, a fim de definir a validade do produto, com base nos parâmetros físico-químico, microbiológico e sensorial. Na primeira etapa, 11 formulações foram testadas e a partir da avaliação destas, outras 4 formulações foram desenvolvidas e avaliadas através de análise sensorial de preferência por ordenação, resultando na formulação eleita composta dos seguintes ingredientes: Minced, gordura vegetal, cebola desidratada, proteína isolada de soja, tempero Hondashi, salsa desidratada, urucum e sal. O teste de vida útil foi realizado no período de 120 dias, sendo as análises físico-químicas, microbiológicas e sensoriais realizadas a cada 30 dias. O produto Quenelle contém, em média, 69,63 g/100g de umidade, 2,46 g/100g de cinza, 8,51 g/100g de lipídeos,15,18 g/100g de proteína e 4,23 g/100g de carboidrato, apresentando valor de TBARS de 1,12 mg malonaldeído/kg e pH de 6,5. Quanto às análises microbiológicas os valores foram os seguintes: para psicrotróficos 3,24 log UFC/g; coliformes termotolerantes, <3,0 NMP/g; coliformes totais, 3,6 NMP/g; Staphylococcus aureus, <10 NMP/g e ausência de Salmonella em 25/g. O produto foi embalado em dois tipos de embalagem, pouche de polietileno com zíper (QA) e embalagem de polietileno complementada com caixa de cartão parafinado (QB). A rotulagem, para a porção de 40g de Quenelle, mostrou os seguintes valores: 59 kcal, 2,1g de carboidrato, 5,64g de proteína, 2,84g de gorduras totais, 1,53g de gordura monoinsaturada, 0,64g de poliinsaturada, 0,04g de ômega 3 e 0,56g de ômega 6, 1,06g de gordura saturada, 0,39 de gordura trans, 0,63 mg de ferro, 271 mg de sódio, 10 UI de vitamina A, 3,03 mcg de retinol. A análise sensorial foi realizada através de um teste de avaliação de atributos, aparência (úmida, homogênea, impressão global), aroma (característico de peixe, característico do produto), textura (maciez, suculência, elasticidade), gosto (sal) e sabor (característico de peixe, condimento, off flavor de barro, off flavor de geladeira). Os valores médios dos atributos avaliados de Quenelles de tilápia em diferentes embalagens (QA e QB), durante o armazenamento, não apresentaram diferença significativa (p>0,05), bem como a interação tratamento versus provador. Quando se avaliou as médias dos atributos sensoriais nos dias de armazenamento e para as diferentes embalagens, pôde-se notar que houve diferença significativa (p<0,05) para todos os atributos, com exceção da maciez. Os provadores tiveram procedimento considerado significativo, para alguns atributos, como aparência úmida, aroma característico de peixe e do produto, e sabor de barro e de geladeira; com isso, algumas interações dias versus provador foram significativas, tais como aparência úmida, aroma característico de peixe e do produto, maciez, suculência, elasticidade, sabor característico de peixe, de condimento, de barro e de geladeira, e gosto de sal, exceto a aparência homogênea. / To develop a new product, we seek to meet the needs of industry, market and consumer. In questions, quality and convenience, offering food with nutritional value referring to good health. The objective was developing the co-product Quenelle of tilapia and began the creative phase of development. Created formulation, settled the case study of life in order to determine the shelf life of the product, based on physicalchemical, microbiological and sensory parameters. In the first stage, 11 formulations were tested by sensory analysis and preference ordering, resulting in the final formulation containing the following ingredients: minced, vegetable fat, dehydrated onion, soy protein isolate, Hondashi seasoning, salt and annatto. The shelf life test was carried out in 120 days, and the physical-chemical, microbiological and sensory testing performed every 30 days. The results were obtained for moisture 69.63 g.100g-1; ash 2.46 g.100g-1; fat, 8.51 g.100g-1, protein 15.18 g.100g-1and, 4.23 g.100g-1 carbohydrate. The value of TBA was 0.45 mg malonaldehyde / kg and pH was 6.5. As microbiological analysis the values were to psicotrophic 3.24 log CFU.g-1 / g, fecal coliform, <3.0 MPN.g- 1, total coliforms, 3.6 MPN.g-1, Staphylococcus aureus, <10 MPN.g-1and absence of Salmonella 25 / g. The product was packaged in two types of packaging, polyethylene pouch with zipper (QA) and polyethylene packaging more waxed cardboard box (QB). The label for the serving of 40g quenelle was: 59 kcal, 2.1 g of carbohydrate, 5.64 g of protein, 2.84 g of total fat, 1.53 g of monounsaturated fat, 0.64 g of polyunsaturated, 0.04 g of omega 3 and 0.56 g of omega 6, 1.06 g of saturated fat, 0.39g trans fat, 0.63 mg of iron, 271 mg of sodium, 10 IU of vitamin A, 3.03 mcg of retinol. Sensory analysis was performed using a test evaluation of attributes with six trained testers, where the samples showed no significant difference (p> 0.05) during storage. Sensory analysis was performed by an evaluation test attributes of appearance (moisture, homogeneous, general impression), aroma (fish characteristic, typical of product), texture (tenderness, juiciness, elasticity), taste (salt), flavor (fish characteristic, spices, mud off flavor, storage off flavor) with six trained testers. The average values of the attributes evaluated Quenelles tilapia in different packages (QA and QB), during storage, showed no significant difference (p > 0.05). The taster versus treatment interaction was not significant (p> 0.05). When assessing the means of sensory attributes in the days of storage, also considering the average values for all days (0, 30, 60, 90 and 120) of storage, besides the different packages (QA and QB), it was noted that significant differences (p <0.05) for all attributes except tenderness. Tasters procedure were considered significant (p <0.05) for some attributes, such as moisture appearance, aroma of fish and product, and taste of mud and storage; with it, some days versus tester interactions were significant (p <0.05), such moisture, aroma of fish and product, tenderness, juiciness, elasticity, flavor of fish, spices, mud, storage and salt, except the appearance homogeneous. The treatments interaction versus days of storage, just taste of storage showed significant difference (p <0.05).

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-10-18T10:52:37Z No. of bitstreams: 1 2015 - Bruna Rodrigues Pereira.pdf: 2671756 bytes, checksum: b38e36947fda465d9d78272a81b2e947 (MD5) / Made available in DSpace on 2017-10-18T10:52:37Z (GMT). No. of bitstreams: 1 2015 - Bruna Rodrigues Pereira.pdf: 2671756 bytes, checksum: b38e36947fda465d9d78272a81b2e947 (MD5) Previous issue date: 2015-09-29 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / This study aimed to evaluate the quality of 'Sweet Celebration' and 'Sweet Globe' grapes, subjected to minimally processing, as well as the effectiveness of three rinsing solutions (water, sodium metabisulfite and chlorine) and pedicel cut intensity (with and without pedicel), in the conservation of these fruits during 12 days refrigerated storage to temperature at 8 ? C . The experiments were performed at Embrapa Agroind?stria de alimentos. For both experiments were applied rinse solutions, with water, sodium metabisulfite (20 mg. L-1) and chlorine (8 mg. L-1), that characterized the treatments, during the rinse step of minimally processing grapes, it being used two pedicel cut intensities:full cut and maintenance of a little fragment about 0,5 cm. Quality analyzes were performed at 0, 3, 6, 9, and 12 days of storage, and it was determined fresh weight loss cumulative , fruit firmness, color analysis, acidity, pH, total soluble solids, SST/ATT rate , sugars (sucrose , fructose and glucose) and enzymatic activity of pectinametilesterase for both cultivars. For Sweet Celebration grapes were also carried out the percentage fruit loss (9th and 12th day of storage) and anthocyanins. In 'Sweet Globe' grapes were realized total carotenoids, chlorophylls (a, b and total) and microbiological analyses. To the cultivate Sweet Celebration was possible identify berries out of commercial standard in the 9? day of storage. In the fresh weight loss cumulative, berries without pedicel had higher loss in the rinse with water from the 6th day of storage. For berries with pedicel the rinse with chlorine had the lowest fresh weight loss cumulative up 9th day of storage. For the firmness , berries without pedicel (4.44 N) had lower firmness compared to berries with pedicel (5.04 N), there wasn't significant difference between the rinsing solutions (p> 0.05). To cultivate Sweet Globe, berries with pedicel and rinsed with water had higher fresh weight loss cumulative from the 9th day of storage. In the berries without pedicel the rinse with water led to lower fresh weight loss cumulative from the 6th day of storage. There was no difference between the isolated factors rinse solutions and pedicel cut intensit to the firmness analysis. All rinse solutions were efficient in the microbiological analysis, so the minimally processed Sweet Globe grapes were in the standard established by law for human consumption / O presente trabalho objetivou avaliar a qualidade de uvas ?Sweet Celebration? e ?Sweet Globe?, submetidas ao processamento m?nimo, assim como a efetividade de tr?s solu??es enxaguantes (?gua, metabissulfito de s?dio e cloro) e da intensidade de corte do pedicelo (com e sem pedicelo), na conserva??o desses frutos, durante 12 dias de armazenamento refrigerado a 8?C. Os experimentos foram realizados na Embrapa agroind?stria de alimentos. Para ambos experimentos, foram aplicadas solu??es de enx?gue, com ?gua, metabissulfito de s?dio (20 mg. L-1) e cloro (8 mg. L-1), que caracterizaram os tratamentos, durante a etapa de enx?gue do processamento m?nimo das uvas, sendo adotadas duas intensidades de corte do pedicelo: retirada total do mesmo e manuten??o de um pequeno fragmento com aproximadamente 0,5 cm. Foram realizadas an?lises de qualidade nos 0, 3, 6, 9, e 12 dias de armazenamento, sendo determinadas a perda acumulada de massa fresca, firmeza dos frutos, an?lise de cor, acidez, pH, s?lidos sol?veis totais, rela??o SST/ATT, a??cares (sacarose, frutose e glicose) e atividade enzim?tica da pectinametilesterase para as duas cultivares. Para as uvas Sweet Celebration, foram tamb?m realizadas a porcentagem de perda de frutos (9? e 12? dia de armazenamento) e antocianinas totais. Para as uvas ?Sweet Globe?, foram realizadas as an?lises de caroten?ides totais, clorofilas (a, b e total) e an?lise microbiol?gica. Para a cultivar Sweet Celebration, foi poss?vel detectar bagas fora de padr?o comercial no 9?dia de armazenamento. Na perda acumulada de massa fresca, bagas sem pedicelo apresentaram maior perda no enx?gue com ?gua a partir do 6? dia de armazenamento. Para bagas com pedicelo o enx?gue com cloro apresentou a menor perda acumulada de massa fresca at? o 9? dia de armazenamento. Para a firmeza das bagas, bagas sem pedicelo (4,44 N) apresentaram menor firmeza, quando comparadas ?s bagas com pedicelo (5,04 N), n?o havendo diferen?a significativa entre as solu??es de enx?gue (p> 0,05). Para a cultivar Sweet Globe, bagas com pedicelo e enxaguadas com ?gua, apresentaram maior perda acumulada de massa fresca , a partir do 9? dia de armazenamento. Para bagas sem pedicelo o enx?gue com ?gua levou a menor perda acumulada de massa fresca a partir do 6? dia de armazenamento. N?o houve diferen?a entre os fatores isolados solu??es de enx?gue e intensidade de corte do pedicelo para a an?lise de firmeza. Todas as solu??es de enx?gue foram eficientes do ponto de vista microbiol?gico, estando as uvas Sweet Globe minimamente processadas dentro do padr?o estabelecido pela legisla??o para consumo humano

The initial aim of this work was to evaluate processing conditions for extended shelf life (ESL) milk to have a shelf life at refrigeration temperature of 60 d. Milk was processed on a pilot-scale ultra-high-temperature processing plant and evaluated for microbial and sensory quality over 60 d at 7°C storage. Results of this study showed that lower process temperatures were preferable to minimize cooked flavors and that the minimum safe processing temperature was 134°C for 4 s as determined by the destruction of bacterial spores in the processed milk. Consumer preference panel results indicated that consumers preferred milk processed at 134°C for 4 s (those recommended in this study for ESL processing) to commercial UHT milk although there was a slight preference for pasteurized milk. The critical sensory characteristic of the processed milk was a cooked flavor, which decreased with lower processing temperature and shorter storage time; however, a significant increase in flavors that could be associated with lipolytic activity was also noted. This study highlighted deficiencies in existing methods for determining heat-stable bacterial products in thermal-processed foods. No rapid, sensitive assay for detection of heat-stable spores or lipases in milk exists. If such assays were available, it would allow processors to determine Lipase activity and bacterial spore counts before processing and direct raw milk with low spore counts and low lipolytic activity into long-shelf-life products. To this end, assays to rapidly quantitate spores and lipolytic activity in milk were developed. The lipase assay relies on the hydrolysis of p-nitrophenyl caprylate liberating a yellow color that is detected using reflectance colorimetry. The assay is sensitive to 5 mUnits/ml and is linearly correlated to spectrophotometry (r2 = 0.93) and release of titratable free fatty acids (r2 = 0.92 to 0.97). An immunocapture, enzyme-linked immunoassay coupled with a fluorescent detection system was developed for and resulted in a prototype spore assay using Bacillus stearothermophilus spores. This organism was selected because it is extremely heat resistant, is commonly found in milk, and is associated with spoilage of milk and milk products. The assay was able to quantitate spores down to 103 cfu/ml in milk and other products in about 1.5 h. Other detection limits could be set if needed.

藥品安定性試驗的目的乃在於確保該藥品具有優良藥品之特性，以保障消費者之權益。而藥品安定性試驗的品質良窳實取決於當地政府機關對其試驗之要求準則而定。近年來，我國不斷的在藥品安定性試驗方面進行研究和推擴，以提升國內市面上藥品之品質。本論文主要探討兩個主題：一是有關台灣在進行藥品安定性研究時，所規定藥品存放環境的溫度及溼度，以擬定出適合台灣環境之藥品儲存的溫溼度存放標準。二是針對藥品長期安定性試驗有效期限估算之軟體開發，使藥廠對藥品安定性試驗有效期限估算之研究分析更加便利。

Outgrowth of spoilage yeasts and moulds and post-processing acidification can limit the shelf-life of some fermented dairy products including fresh lactic curd cheeses. The possibility of using high pressure processing (HPP) for controlling these problems was investigated in a commercially manufactured fresh lactic curd cheese (pH 4.3-4.4) and fermented milk models (pH 4.3-6.5). The effects of HPP at 300 and 600 MPa on inactivation of glycolytic enzymes of lactic acid bacteria were also evaluated. Fresh cheeses made from pasteurised bovine milk using a commercial Lactococcus starter preparation were treated with high pressures ranging from 200 to 600 MPa (less than or equal to 22°C, 5 min) under vacuum packaging conditions and subsequently stored at 4°C for 8 weeks. Treatment at greater than or equal to 300 MPa substantially reduced the viable count of Lactococcus and effectively prevented the outgrowth of yeasts and moulds for 6 to 8 weeks without adversely affecting the sensory and textural attributes of the product. However, it had no significant effects (p less than 0.01) on variation of titratable acidity during storage. Fermented milk models were prepared by individually growing Lactococcus lactis subsp. lactis C10, Lactococcus lactis subsp. cremoris BK5, Streptococcus thermophilus TS1, Lactobacillus acidophilus 2400 and Lactobacillus delbrueckii subsp. bulgaricus 2517 in UHT skim milk and diluting the resulting fermented milk with UHT skim milk up to pH 6.5. Pressure treatment of the milk models at pH 5.2 resulted in substantial inhibition of post-processing acidification during storage and markedly reduced the viable count of Lactococcus at both 300 and 600 MPa and other bacteria only at 600 MPa. Treatment of the milk model at 600 MPa decreased the viable counts of Candida zeylanoides and Candida lipolytica (wildtype spoilage yeasts of lactic curd cheese, added as challenge cultures) from 105 CFU mL-1 to below the detection limit (log 0 CFU mL-1) at all pH levels tested (pH 4.3-6.5) and effectively controlled their outgrowth for 8 weeks. Treatment of milk model at 300 MPa had a similar effect only on C. zeylanoides. The viable count of C. lipolytica was reduced by 2.6, 2.4 and 2.3 logs by treatment at 300 MPa at pH levels of 4.3, 5.2 and 6.5, respectively, which subsequently recovered by 2.9, 2.8 and 3.2 logs within 3 weeks. Glycolytic enzymes of various starter bacteria showed different responses to pressure treatment. The lactate dehydrogenase in L. lactis subsp. lactis and Lb. acidophilus was quite resistant to pressures up to 600 MPa, but it was almost completely inactivated in S. thermophilus at pressure levels as low as 300 MPa. The â-galactosidase in Lb. acidophilus was more pressure stable than â-galactosidase in S. thermophilus and Phospho-â-galactosidase in L. lactis subsp. lactis. The findings of this study suggests HPP at 300-600 MPa as an effective method for controlling the outgrowth of some spoilage yeasts and moulds in fresh lactic curd cheeses. The results obtained with selected lactic acid bacteria in fermented milk models can be used to assist in establishing HPP operating parameters for development of new generation cultured dairy products, of reduced acidity and extended shelf-life.

The ability of high hydrostatic pressure (HHP) to extend the shelf life of Atlantic mackerel (Scomber scombrus) and red mullet (Mullus barbatus) was assessed in this study. For that purpose, fillets of both atlantic mackerel and red mullet were subjected to pressure treatments at 200, 300, 400 MPa at 5, 10, 15&deg / C for 5 and 15 minutes. The influence of the treatments on Trimethylamine Nitrogen (TMA-N) level, lipid oxidation stability (Thiobarbituric Acid, TBA level) was investigated as well as color changes. The suitable combinations for Atlantic mackerel were determined as 200 MPa, 15&deg / C for 5 min and 400 MPa, 5&deg / C for 5 min / and for red mullet 200 MPa, 15&deg / C for 5 min. In the second stage, the shelf life of fish samples, which were treated with these conditions and stored at 4&deg / C, were studied by measurement of pH, color, sensorial features (appearance and odor), TMA-N, TBA, Total Volatile Basic Nitrogen (TVB-N), Histamine and Total Mesophilic Aerobic Count (TMAC) formations. Based on these analyses, the unpressurised mackerel samples were acceptable up to only 7 days compared to 17 and 19 days after 200 and 400 MPa treatments / respectively. For red mullet samples pressurization at 200 MPa extended the shelf life an additional 3 days (from 1 week to 10 days). HHP treatment in combination with chilled storage can improve the shelf life and quality of fish.