scholarly journals Influence of sodium tripolyphosphate and citric acid on the shelf life of thornback ray (Raja clavata L.)

1978 ◽  
Vol 166 (5) ◽  
pp. 284-286 ◽  
Author(s):  
Wilfried Vyncke
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Thornback Ray ◽  
Raja Clavata

scholarly journals Quality Changes of Chilled Green Mussel (Perna Viridis) Pre-Treated with Organic Acids and Sodium Tripolyphosphate

2019 ◽  
Vol 7 (3) ◽  
pp. 894-904
Author(s):  
Julie Ann Aboganda Arcales ◽  
Loda Montederamos Nacional
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Perna Viridis ◽  
Green Mussel ◽  
Chilled Storage ◽  
Safe Limit ◽  
Pre Treatment

This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.

scholarly journals Morphological abnormality in thornback ray Raja clavata in the Irish Sea

2021 ◽  
Author(s):  
L. J. Clarke
Keyword(s):  
Irish Sea ◽  
Beam Trawl ◽  
Morphological Abnormality ◽  
Free Swimming ◽  
Pectoral Fins ◽  
North Wales ◽  
Head Section ◽  
Thornback Ray ◽  
Raja Clavata ◽  
The Irish Sea

AbstractA free-swimming thornback ray Raja clavata specimen demonstrating significant morphological abnormality is reported, captured by beam trawl in the Irish Sea off north Wales, UK. The anterior sections of both pectoral fins were separated from the head section for a length of approximately 140 mm extending from the rostrum tip to a point posterior of the spiracles, along with abnormal morphology of the gill slits. This phenomenon has been observed elsewhere but is the first documented example of this abnormality in the eastern Irish Sea, despite widespread targeting of the species across the region by commercial and recreational fishers. Possible causes and consequences of the observed abnormality are discussed.

scholarly journals THE LIVER LIPID FATTY ACID COMPOSITION OF TWO CARTILAGINOUS FISH, THE THORNBACK RAY (Raja clavata) AND THE COMMON SMOOTH-HOUND (Mustelus mustelus)

2019 ◽  
pp. 143-153
Author(s):  
Cahide Çiğdem Yığın ◽  
Fikret Çakır ◽  
Koray Cabbar ◽  
Bayram Kızılkaya ◽  
Hasan Basri Ormancı ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Liver Lipid ◽  
Cartilaginous Fish ◽  
Lipid Fatty Acid ◽  
Thornback Ray ◽  
Raja Clavata ◽  
The Common ◽  
Lipid Fatty Acid Composition

Diet and feeding strategy of thornback ray, Raja clavata (Chondrichthyes: Rajidae) from the Gulf of Gabes (Tunisia—Central Mediterranean Sea)

2014 ◽  
Vol 94 (7) ◽  
pp. 1509-1516 ◽  
Author(s):  
Hasna Kadri ◽  
Sondes Marouani ◽  
Mohamed Nejmeddine Bradai ◽  
Abderrahmen Bouaïn
Keyword(s):  
Feeding Strategy ◽  
Stomach Contents ◽  
Ontogenetic Changes ◽  
Central Mediterranean ◽  
Gulf Of Gabes ◽  
Gulf Of Gabès ◽  
Thornback Ray ◽  
Raja Clavata ◽  
Food And Feeding ◽  
Quantitative Analyses

Food and feeding strategy of the thornback ray, Raja clavata, were studied from stomach contents analysis of specimens caught monthly in the Gulf of Gabes. The data were analysed according to sex, size and season. At total of 1280 stomachs was examined, from specimens ranging from 14 to 110 cm total length (TL), of which 1076 (83.98%) contained food. Thornback ray feed mainly on teleosts, crustaceans and cephalopods, whereas gastropods and polychaetes are occasionally consumed. Significant differences were found between the diets of males and females; however, ontogenetic changes were also detected, with crustaceans constituting the greatest proportion of the diet of smaller rays. Both teleosts and cephalopods increased in importance with growth of the skates. Prey diversity increased with size; large and mobile prey species were more commonly found in the diet of larger skates. Diet composition showed seasonal variations. Quantitative analyses and graphical methods indicate that the thornback ray is a generalist feeder.

Insights into the behavioural responses of juvenile thornback ray Raja clavata to alternating and direct current magnetic fields

2021 ◽  
Author(s):  
Luana Albert ◽  
Frédéric Olivier ◽  
Aurélie Jolivet ◽  
Laurent Chauvaud ◽  
Sylvain Chauvaud
Keyword(s):  
Magnetic Fields ◽  
Direct Current ◽  
Behavioural Responses ◽  
Thornback Ray ◽  
Raja Clavata

Microbiological Quality of Catfish Frames Treated with Selected Phosphates

1997 ◽  
Vol 60 (9) ◽  
pp. 1081-1083 ◽  
Author(s):  
DOUGLAS L. MARSHALL ◽  
VINEET JINDAL
Keyword(s):  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Microbiological Quality ◽  
Life Time ◽  
Total Coliform ◽  
Life Extension ◽  
Plate Counts ◽  
Phosphate Treatment ◽  
Phosphate Solutions

This study examined the effects of trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and sodium metaphosphate (SMP) dipping solutions on the microbiological quality of catfish frames (the carcasses remaining after skinless boneless fillets are removed). Frames were dipped for 5 min in 10% phosphate solutions at 5°C, drained for 2 min, and analyzed for aerobic plate counts and total coliform counts. TSP reduced aerobic plate and total coliform counts by 1.0 and 2.5 log CFU/ml of rinse buffer, respectively. STPP reduced aerobic plate and total coliform counts by 0.3 and 1.0 logs, respectively. SMP did not reduce aerobic plate counts, but did decrease total coliform counts by 0.7 logs. The microbiological shelf life (time to reach 107 CFU/ml) of the frames treated with TSP was 3 days longer than controls. Rinsing frames in water after phosphate treatment reduced the effectiveness of the dips. The results demonstrate that TSP was more effective than either STPP or SMP in reducing microbial numbers on the surface of the frames and provided a subsequent shelf life extension.

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