Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.

Strawberries are amongst the most desirable fruits with a rich flavour, appealing taste, high fibre content and many other health benefits. Diets rich in dietary fibre provide many health benefits. In the present work, strawberry juice was prepared in two batches, one with preservative sodium benzoate (treated) and another without (untreated). Prebiotic fibre i.e., apple pomace was added to both batches in concentrations of 5%, 8%, and 11%. Dietary fibre in both batches was analysed by enzymatic-gravimetric method. The additional analyses included pH, acidity, total soluble solids (TSS), colour, total phenolic content (TPC), antioxidant, ascorbic acid, anthocyanin, microbial and sensory parameters. Dietary fibre was increased significantly in all the treatments as well as TS, while pH and acidity were not affected. Ascorbic acid, anthocyanin, antioxidant, total phenolic content, and sensory analysis of treatment 2 (T2, 8% treated) showed the best results. The microbial load on the other hand increased more in the untreated batch. The T2 treatment of both the batches was given ultrasound treatment. The sonication temperature (20 oC), frequency (20 kHz), and power (650 W) were kept the same, and the time was varied (0, 15, 30, 45, and 60 minutes). Dietary fibre showed a slight increase as fibre became more soluble by cavitation in sonication while pH acidity and TSS were not significantly affected. Anthocyanin increased, but only at lower sonication times. Antioxidants, total phenols, and colour and sensory parameters were significantly improved with sonication time. Similarly, the microbial load was reduced significantly.

Shifting from meat consumption is critical for future dietary evolution. Mainstream newspapers and social media are the leading platforms for expressing this opinion. By analysing the media discourse, the proponents of the shift from meat, to plant-based meat and cultured meat were identified. The objectives were: a) to identify themes, word frequencies, and sentiment related to meat substitutes, b) to determine Chinese perceptions of the two meat substitutes, and c) to determine which food functions are of concern to Chinese consumers. Between July 2016 and July 2022, the researcher gathered data from People’s Daily and China Daily online outlets and user comments. 574 news articles and 2,345 online comments were extracted. Three techniques were applied: sentiment analysis, thematic analysis, and word cloud analysis. The results revealed that newspapers reported positively on meat substitutes, yet user comments showed negative public perception. Chinese people held positive attitudes toward plant-based meat and negative attitudes toward cultured meat. Thus, the insights from the media discourse provided valuable indicators for stakeholders to develop sustainable food education and consumption strategies.

The global food industry is a useful domain for examining ethical challenges and exploring paradoxes. The authors make the case for the use of art, design, and aesthetic experiences to provoke students to see the world differently and take action. Issues of consumer consciousness, cultural identity, environment, politics, and the growing separation from the developed and less developed countries are considered with suggested activities to bring these to life. The paper offers suggestions for future research, teaching ideas, and a set of food industry resources for the classroom. 

In this paper, resilience is defined as the ability of food production entities to respond to, withstand and learn from short-term shocks and long-term stresses. Little ist known about the resilience in the food production sector. There also is a lack of information on which resilience measures companies see the greatest need for investment. Therefore, the focus of the explorative survey was to gain insight into current challenges and influences on the resilience of primary food producers and food processors, to identify topics for resilience management and related gaps. Representatives from 84 companies in food production in Germany responded on topics of resilience, including factors that influence product safety and availability of machinery, status of preparation for disruptive events and possible measures to improve resilience. The responses collected were analyzed descriptively. The results showed that most companies believe that they are not well prepared for disruptive events and that they require measures to improve their resilience. Most indicated that organizational factors such as the company’s production capacity or the availability of raw materials, among others, have a particular influence. Every second primary food producer plans to adapt or optimize machinery and equipment as a resilience improvement measure. While slightly more than half of the respondents from the food processing sector implement measures for information procurement and training, or intend to implement such measures in the future. This area is seen as the most important aspect for improving resilience by respondents from primary food production. Overall, it also became clear that there is a need for tools to assess and evaluate resilience.

One of the processed products from Javanese grasshopper (Valanga nigricornis Burm.) flour that is being developed is snack bars. This product was designed to introduce processed Javanese grasshopper flour (JGF) products with high protein content to consumers. However, the shelf life of the grasshopper snack bar and the best type of packaging to store the product are not yet known. This research aimed to determine the shelf life of Javanese grasshopper snack bars packaged in three different types of packaging and to identify the most effective packaging for these products. The three types of packaging chosen were plastic packaging in the form of a standing pouch (SP), aluminium foil packaging without folds (alufo), and aluminium foil packaging with folds (alumina). This research used the accelerated shelf life testing (ASLT) method with the Arrhenius approach. The parameters measured were moisture, fat, and water activity (aw) content during eight measurement periods with three different storage temperatures (20^oC, 30^oC, 45^oC). There were differences in estimated shelf life based on parameters for each type
of packaging. The shelf life of Javanese grasshopper snack bar products based on packaging type and estimation parameters varied from 0.68 months to 14.81 months. The best parameter to estimate shelf life was the fat content in the alufo packaging, which had the highest R² value from the order 1 equation in the Arrhenius method with a value of R² 0.999. The shelf life of the Javanese grasshopper snack bar product estimated by measuring the fat content parameters on the alufo packaging was 14.81 months if stored at a temperature of around 30^oC.

Using tilapia trim meat (TTM), a by-product from industrial-scale tilapia fillet manufacturing, for production of fermented fish sausage (FFS) may increase the benefit to the tilapia filleting industry by selling this new product to consumers. Six ratios of TTM:tilapia fillet meat (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) were used for sausage production. FFS samples prepared with each ratio were collected on days 0, 2, 4 and 6, and analyzed for quality parameters including lactic acid bacteria (LAB), total plate count (TPC), yeast and mold (YM), texture profile analysis (TPA), CIE color values (L*, a* and b*), pH, titratable acidity and sensory acceptability. The ratio of TTM to tilapia fillet
meat had no effect on YM, b*, pH and titratable acidity. The 0:100 ratio produced lower LAB, TPC and L* values compared to 100:0, 80:20 and 60:40. The ratio also yielded a higher a* than 100:0 and 80:20. The 0:100 ratio generated the best TPA, followed by 20:80. However, these two ratios were not significantly different concerning sensory acceptability. The 20:80 ratio, giving similar sensory quality to 0:100, is recommended for the production of FFS. The results also reveal that FFS ripened on day 2 and ratios of TTM:tilapia fillet meat did not affect the ripeness of the product. The best quality of FFS was found on day 4.

Developing products that meet consumer expectations can be a challenge for researchers. Yogurt is a palpable dairy product because it is versatile and can be eaten as a dessert and snack. The present work aims to develop a yogurt with the addition of carrot peel and celery peel to satisfy the current market requirements by reintegrating some vegetable by-products in the technological process of making yogurt but also to replace protein additives, which have the role of improving the rheological characteristics and sensory properties of yogurt. In this sense, a comparative analysis was made between yogurt with addition, classic yogurt, and yogurt with powdered milk. A non-numerical multi-criteria multi-personal agreement method described by Fadhil and collaborators was used to perform the sensory analysis (Fadhil et al., 2021). Physicochemical analysis of the samples was performed during a storage period of 18 days on the first day, the ninth day and the eighteenth day. The pH, titratable acidity, syneresis, water holding capacity and lactose content of the samples were measured. The results indicate an improvement in the degree of syneresis and the water retention capacity, especially in the second part of the storage time, of the yogurt with the addition of celery and carrot peels, compared to the other two samples. The evaluated sensory characteristics obtained better scores because the carrot and celery peels brought a unique flavor to the product.

Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.

Slices of fresh apple, banana and strawberry were frozen at -20 oC and freeze-dried using a shelf temperature of 40 oC. Theoretical expressions were proposed to predict vapor transfer kinetics during the primary and secondary drying stages. In the former, a model that predicts the sublimation rate as a function of time, considering the increasing dried layer thickness, was used, which improves greatly the sublimation time equation offered in several textbooks without adding much complexity. In the latter, an analytical solution of the unsteady state diffusion equation was applied. Permeabilities were determined for the primary drying model at an absolute pressure of about 30 Pa, though the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kinetic coefficient). In the secondary drying stage, diffusion coefficients of vapor in the dried layer were in the order of 10−09 m2s−1 for pressures of about 3-5 Pa. In both periods, agreement of predicted and experimental values was more than satisfactory. A minimum freeze-drying time of 12, 6.8 and 8.7 h, considering a final moisture content of 4% w/w, was calculated for apple, banana and strawberry, respectively. Normalized drying curves showed a faster sublimation rate for banana, intermediate for strawberry and slowest for apple. On the other hand, desorption curves showed a faster desorption rate for apple, intermediate for banana and slower for strawberry. In each period, the ordering of the relevant kinetic coefficients (sublimation and diffusion coefficients, respectively) represented the ordering of experimental curves.