African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

Nafissatou DIOP NDIAYE
  • Nafissatou DIOP NDIAYE
  • Department of Fruits and Vegetables Processing, Institute of Food Technology, Route des PèresMaristes, B.P. 2765, Dakar - Hann, Sénégal.
  • Google Scholar
Adjaratou BASSE DIENG
  • Adjaratou BASSE DIENG
  • Laboratory of Food Microbiology, Institute of Food Technology, Route des PèresMaristes, B.P. 2765, Dakar - Hann, Sénégal.
  • Google Scholar
Thomas L. THOMPSON
  • Thomas L. THOMPSON
  • Virginia Technical College of Agriculture and Life Sciences, United States.
  • Google Scholar


  •  Received: 18 March 2020
  •  Accepted: 17 April 2020
  •  Published: 31 May 2020

References

Abadias M, Usall J, Anguera M, Solsona C, Vinas I (2008). Microbial quality of fresh minimally processed fruit and vegetables, and sprouts from retail establishments. International Journal Food Microbiology 123(1-2):121-129.
Crossref

 

Alan O, Kinaci G, Kinaci E, BudakBasciftci Z, Sonmez K, Evrenosoglu Y, Kutlu I (2014). Kernel Quality of Some Sweet Corn Varieties in Relation to Processing. Notulae BotanicaeHorti Agrobotanici 42(2):414-419.
Crossref

 
 

Andre S, Beckerich I, Bocquet D, Drouet P, Enfert E, Gasnier Y, Kowalski G, Lamy F, Laulan PY, Louvrier AL, Mercier D, Moinard V, Phelippeau M, Biton M, Cazier A, Descamps P, Zuber F (2005). Guide de Bonnes Pratiques pour l'établissement des traitementsthermiques des produitsappertisés. Avignon, CTCPA Documentation, 46p.

 
 

AOAC (Association of Official Analytical Chemists) (1990). Fruits and fruits products.In K. Helrich (Ed.), Official methods of analysis of the association of official analytical chemists. Arlington, USA 7:910-928.

 
 

Bahçeci K, Serpen A, Gökmen V, Acar J (2005). Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. Journal of Food Engineering 66:187-192.
Crossref

 
 

Berry MR, Pflug IJ (2003). Canning: principles. In Caballero B, Trugo L, Finglas PM (eds), Encyclopedia of Food Science and Nutrition. San Diego, CA: Academic press, pp. 816-824.
Crossref

 
 

Buyukunal SK, Issa G, Aksu F, Vural A (2015). Microbiological quality of fresh vegetables and fruits collected from supermarkets in Istanbul, Turkey. Journal of Food and Nutrition Sciences 3(4):152-159.
Crossref

 
 

Ndiaye DN, Cissé M, DiopMbacké F, Diop A, Ndiaye S, Thompson T (2017). Physical and biochemical Characterization of Sweet Corn Ears of Four Varieties Grown in Senegal. European Scientific Journal 13(33):232-243.
Crossref

 
 

Erkmen O, Faruk Bozoglu T (2016). Spoilage of cannedfoods. In. Wiley J and Sons (eds), Food Microbiology: Principles into Practice. pp. 376-384.
Crossref

 
 

FAOSTATS (2019). Crops and Livestock's products; Senegal; Import quantity prepared or preserved Sweet corn. 

 
 

Gallon CZ, Fuller SC, Fanning KJ, Smyth HE, Pun S, Martin IF, O'Hare TJ (2013). Increase in β-Ionone, a Carotenoid-Derived Volatile in Zeaxanthin-Bio fortified Sweet Corn. Journal of Agricultural and Food Chemistry 61(30):7181-7187.
Crossref

 
 

Hallström B, Skjöldebrand C, Trägårdh C (1988). Heat transfer & food products. New York: Elsevier Applied Science. 263p.

 
 

Heinz G, Hautzinger P (2007). Meat processing technology. RAP publication (FAO). Bangkok: Regional Office for Asia and the Pacific.

 
 

ISO 6888-1 (1999). Méthodehorizontale pour le dénombrement des Staphylocoques à coagulase positive. Partie 1: technique utilisant le milieu gélosé Baird Parker. Méthodeshorizontales de référence, tome 1, 8ème édition.

 
 

Jayathunge KGLR, Grant IR, Linton M, Patterson MF, Koidis A (2015). Impact of long-term storage at ambient temperatures on the total quality and stability of high pressure processed tomato juice. Innovative Food Science and Immerging Technologies 32:1-8.
Crossref

 
 

Kachhadiya S, Kumar N, Seth N (2018). Process kinetics on physico-chemical and peroxidase activity for different blanching methods of sweet corn. Journal of Food Science and Technology 55(12):4823-4832.
Crossref

 
 

Kenya Bureau of Standards (KEBS) (2016). Canned vegetables-Specification, DKS2685: 2016. Available at: 

View

 
 

Khadka RB, Marasini M, Rawal R, Gautam DM, Acedo AL (2017). Effect of variety and post harvest handling practices on microbial population at different stages of the value chain of fresh tomato (Solanumlycopersicum) in West Teral of Nepal.BioMed Research international, pp. 1-6.
Crossref

 
 

Kumar S, Gautam S, Sharma A (2015). Hurdle technology including chlorination, blanching, packaging and irradiation to ensure safety and extend shelf life of shelled sweet corn kernels. Journal of Food Processing and Preservation 39:2340-2347.
Crossref

 
 

Leskova E, Kubikova J, Kovacikova E, Kosicka M, Porubska J, Holcikova K (2006). Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. Journal of Food composition and Analysis 19:252-276.
Crossref

 
 

Liato V, Labrie S, Benali M, Aïder M (2016). Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned peas and corn quality and microbial safety. International Journal of Food Science and Technology 51:180-193.
Crossref

 
 

Mishra DK, Shina NK(2018). Principles of vegetable canning.InSiddiq M, Uebersax MA (eds.), Handbook of Vegetables and Vegetable Processing. UK: Blackwell Publishing Ltd. pp.365-380.
Crossref

 
 

Mohammadi A, Rafiee S, Emam-Djomeh Z, Keyhani A (2008). Kinetic Models for color changes in kiwifruit slices during hot air drying. World Journal of Agricultural Sciences 4(3):376-383.

 
 

More PG, Thakre SM, Khodke SU (2018). Qualityassessment of microwaveblanchedsweet corn kernels. International Journal of Agricultural Engineering 1:164-167.

Crossref

 
 

NF EN ISO 4833-1 (2013). Microbiologie de la chainealimentaire -Méthodehorizontale pour le dénombrement des microorganismes - Partie 1: Comptage des colonies à 30°C par la technique d'ensemencement en profondeur.

 
 

NF EN ISO 6579 (2002).Microbiologiealimentaire. Méthodehorizontale pour la recherche des Salmonella spp.

 
 

NF EN ISO 7218 (2007).Microbiologie des aliments. Exigencesgénérales et recommandations - Chapitre10.3 :Calcul et expression des résultatssur milieu solide.

 
 

NF EN ISO 7932 (2005a).Microbiologie des aliments. Méthodehorizontale pour le dénombrement de Bacillus cereus: méthode par comptage des colonies à 30°C.

 
 

NF EN ISO 7937 (2005b).Microbiologie des aliments - Méthodehorizontale pour le dénombrement de Clostridium perfringens - Technique par comptage des colonies.

 
 

NF Institut Pasteur (1994). Rechercheoudénombrement des Streptocoquesfécaux.Recueil de normesfrançaises 1994 - ENSP / Institut Pasteur (Lille).

 
 

NF ISO 15213 (2003). Microbiologie des aliments- Méthodehorizontale pour le dénombrement des bactériessulfito-réductrices se développant en conditions anaérobies.

 
 

NF ISO 21528 (2004). Microbiologie des aliments - Méthodeshorizontales pour la rechercheet le dénombrement des Enterobacteriaceae -partie 2: méthode par comptage des colonies.

 
 

NF V08-059 (2002).Microbiologie des aliments - Méthode de routine. Dénombrement des levuresetmoisissures par comptage des colonies à 25° C.

 
 

NF V08-060 (2009).Microbiologie des aliments. Dénombrement des coliformesthermotolérants par comptage des colonies obtenues à 44°C.

 
 

NF V08-401 (1997).Microbiologie des aliments - Contrôle de la stabilité des produitsappertisésetassimilés - Méthode de référence.

 
 

NF V08-602 (2011). Microbiologie des aliments - Dénombrement des spores dans les produitsalimentairesavanttraitementd'appertisation par comptage des colonies.

 
 

O'Hare TJ, Fanning KJ, Martin IF (2015). Zeaxanthinbio fortification of sweet-corn and factors affecting zeaxanthin accumulation and color change. Archives of Biochemistry and Biophysics 572:184-187.
Crossref

 
 

Pacurar GL, Apahidean M, Has V, Russu F, Apahidean AI, Boanta A (2019). Researches on some biological and ecological characteristics of sweet corn. Bulletin UASVM Horticulture 76(1):64-71
Crossref

 
 

Pankaj SK (2016). Thermal processing of food. In. RavishankarRai V, Whiley Blackwell (eds.), Advances in Food Biotechnology. UK: pp. 681-692.
Crossref

 
 

Pianetti A, Sabatini L, Citterio B, Pierfelici L, Ninfali P, Bruscolini F (2008). Changes in microbial populations in ready-to-eat vegetable salads during shelf life. Italian Journal of Food Science 20:245-254.


 
 

SCL (2019). Noslégumesfrais: le maïsdoux. Société de CultureLégumières. Available at 

View

 
 

Siddiq M, Pascall MA (2011). Peas, Sweet corn, and Green beans. In Sinha NK (eds), Handbook of Vegetables and Vegetable Processing. UK: Blackwell Publishing Ltd, pp. 605-623.
Crossref

 
 

Simpson R, Abakarov A (2009). Optimal scheduling of canned food plants including simultaneous sterilization. Journal of Food Engineering 90:53-59.
Crossref

 
 

Song J, Meng L, Liu C, Li D, Zhang M (2018). Changes in color and carotenoids of sweet corn juice during high temperature heating. Cereal Chemistry 95(3):486-494.
Crossref

 
 

Sow A, Lagnane O (2011). Culture maraîchère: maïsdoux. Créneauxporteurs du secteurprimaire.Ministère de l'Economieet des Finances, Direction de l'Appui du secteur privé.18p.

 
 

Sreenath PG, Abhilash S, Ravishankar CN, Anandan R, Gopal TKS (2009). Heat penetration characteristics and quality changes of Indian mackerel (Rastrelligerkanagurta) canned in brine at different retort temperatures. Journal of Food Process Engineering 32:893-915.
Crossref

 
 

Stumbo CR (1973). Thermo bacteriology in food processing. New York: Academic Press. 336p.

 
 

Szymanek L, Dziwulska-Hunek A, Tanas W (2020). Influence of blanching time on moisture, sugars protein and processing recovery of sweet corn kernels. Processes 8:340-346.
Crossref

 
 

Thakur S, Kaur A, Singh N, Virdi AS (2015). Successive reduction dry milling of normal and waxy corn: grain, grit and flour properties. Journal of Food Science 80:1144-1155.
Crossref

 
 

Tola YB, Ramaswamy HS (2015). Microbiological design and validation of thermal and high pressure processing of acidified carrots and assessment of product quality. Journal of Food Processing and Preservation 39:2991-3004.
Crossref

 
 

Yu D, Bu F, Hou J, Kang Y, Yu Z (2016). A morel improved growth and suppressed Fusariuminfection in sweet corn. World Journal of Microbiology and Biotechnology 32(12):192.
Crossref