scholarly journals A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

2021 ◽  
Author(s):  
Haizhou Wu ◽  
Bita Forghani ◽  
Mursalin Sajib ◽  
Ingrid Undeland
Keyword(s):  
Food Industry ◽  
Positive Control ◽  
Clupea Harengus ◽  
Rosemary Extract ◽  
Lag Phase ◽  
Ice Storage ◽  
Microbial Spoilage ◽  
Isoascorbic Acid ◽  
End Use ◽  
Subsequent Storage

AbstractApplying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.

scholarly journals Applications of Photocatalytic Disinfection

2010 ◽  
Vol 2010 ◽  
pp. 1-11 ◽  
Author(s):  
Joanne Gamage ◽  
Zisheng Zhang
Keyword(s):  
Indoor Air ◽  
Food Industry ◽  
Plant Protection ◽  
Water Disinfection ◽  
Photocatalytic Disinfection ◽  
Wide Range ◽  
Test Organisms ◽  
Drinking Water Disinfection ◽  
End Use ◽  
Biological And Medical Applications

Due to the superior ability of photocatalysis to inactivate a wide range of harmful microorganisms, it is being examined as a viable alternative to traditional disinfection methods such as chlorination, which can produce harmful byproducts. Photocatalysis is a versatile and effective process that can be adapted for use in many applications for disinfection in both air and water matrices. Additionally, photocatalytic surfaces are being developed and tested for use in the context of “self-disinfecting” materials. Studies on the photocatalytic technique for disinfection demonstrate this process to have potential for widespread applications in indoor air and environmental health, biological, and medical applications, laboratory and hospital applications, pharmaceutical and food industry, plant protection applications, wastewater and effluents treatment, and drinking water disinfection. Studies on photocatalytic disinfection using a variety of techniques and test organisms are reviewed, with an emphasis on the end-use application of developed technologies and methods.

Antibacterial Effects of Long-Chain Polyphosphates on Selected Spoilage and Pathogenic Bacteria

2008 ◽  
Vol 71 (7) ◽  
pp. 1401-1405 ◽  
Author(s):  
JEREMY A. OBRITSCH ◽  
DOJIN RYU ◽  
LUCINA E. LAMPILA ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Lag Phase ◽  
E Coli ◽  
Inhibition Of Growth ◽  
K 12 ◽  
Chain Lengths ◽  
And Staphylococcus Aureus ◽  
Long Chain

The antimicrobial activities of four long-chain food-grade polyphosphates were studied at concentrations allowed in the food industry (&lt;5,000 ppm) in defined basal media by determining the inhibition of growth of three gram-negative and four gram-positive spoilage and pathogenic bacteria. Both generation time and lag phase of Escherichia coli K-12, E. coli O157: H7, and Salmonella Typhimurium were increased with all of the polyphosphates tested. Bacillus subtilis and Staphylococcus aureus were more sensitive to polyphosphates, but not in all cases, with multiphased growth. The growth of Lactobacillus plantarum was inhibited by polyphosphates at concentrations above 750 ppm, but the lag time of Listeria monocytogenes was shortened by the presence of polyphosphates. No single polyphosphate was maximally inhibitory against all bacteria. Polyphosphates with chain lengths of 12 to 15 were significantly different from those with chain lengths of 18 to 21 depending on the organism and concentrations of polyphosphate used. Overall, higher polyphosphate concentrations resulted in greater inhibition of bacterial growth.

Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed

Aquaculture ◽  
2014 ◽  
Vol 426-427 ◽  
pp. 31-40 ◽  
Author(s):  
A. Hernández ◽  
B. García García ◽  
M.J. Jordán ◽  
M.D. Hernández
Keyword(s):  
Sparus Aurata ◽  
Rosemary Extract ◽  
Gilthead Seabream ◽  
Ice Storage

Effect of rosemary extract and vitamin e on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus)

2021 ◽  
Vol 3 (5) ◽  
pp. 01-03
Author(s):  
Ibrahim Mohamed
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Food Industry ◽  
Frozen Storage ◽  
Quality Attributes ◽  
Rosemary Extract ◽  
Processed Meat ◽  
Synthetic Antioxidants

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

scholarly journals Dentifrice Containing Extract of Rosmarinus officinalis Linn.: An Antimicrobial Evaluation

2016 ◽  
Vol 27 (5) ◽  
pp. 497-501 ◽  
Author(s):  
Marcela Agne Alves Valones ◽  
◽  
Jane Sheila Higino ◽  
Paulo Roberto Eleutério Souza ◽  
Sérgio Crovella ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Statistical Difference ◽  
Lactobacillus Rhamnosus ◽  
Positive Control ◽  
Negative Control ◽  
Oral Bacteria ◽  
Rosemary Extract ◽  
Alcoholic Extract ◽  
Streptococcus Oralis ◽  
Antimicrobial Evaluation

Abstract This study aimed to evaluate the antimicrobial activity of a dentifrice containing an alcoholic extract of rosemary on oral bacteria, compared to a commercially available herbal dentifrice. Standard strains of Streptococcus mutans (ATCC 25175), Streptococcus oralis (ATCC 9811) and Lactobacillus rhamnosus (ATCC 7469) were used, as well as different toothpastes based on rosemary (TR), on propolis (TH), triclosan (positive control) (TPC) and non-fluoridated dentifrice (negative control) (TNC). Bacteria were seeded in Petri dishes and paper discs soaked with dilutions of dentifrice placed on the plates. The inhibition halos were analyzed. It was observed that TR did not show statistical difference in relation to the TH to inhibit S. mutans and S. oralis, while TH was more active against L. rhamnosus. The toothpaste containing rosemary extract had the ability to inhibit the growth of S. mutans, S. oralis and L. rhamnosus, revealing an antimicrobial activity similar to commercially available toothpastes for inhibition of S. mutans and S. oralis.

scholarly journals Shifts in Lithuania’s agri-food industry export competitiveness: a comparative analysis versus high- and medium-high technology manufacturing industries

2015 ◽  
Vol 6 (1) ◽  
pp. 7 ◽  
Author(s):  
Vlada Vitunskiene ◽  
Evaldas Serva
Keyword(s):  
Empirical Analysis ◽  
Value Chain ◽  
Food Industry ◽  
High Technology ◽  
Analytical Tool ◽  
Manufacturing Industries ◽  
Export Competitiveness ◽  
End Use ◽  
Technology Industries ◽  
Use Category

Given the rising importance of global value chain, this paper analyses long-run shifts in export competitiveness of Lithuania’s agri-food industry compared to high and medium-high-technology industries in the context of Lithuania’s export vertical specialization. The combination of two complementary parameters of competitiveness i.e. Balassa (1965) index of Revealed Comparative Advantage (RCA) and Total Effect (TE) index proposed by Nyssens and Poullet (cited in Amador and Cabral, 2008, p. 202) were used. The matrix of both indexes builds on the scheme of analytical tool “products mapping” suggested by Widoto (2009). Our analytical tool is applied for the empirical analysis of export flows of goods by three end-use categories within aggregate agri-food industry the same as four manufacturing industries classified by R&D intensities, i.e. high-, medium-high-, medium-low- and low-technology industries. The OECD’s STAN Bilateral Trade Database by Industry and End-use category at the same time was applied to empirical analysis. The findings based on detailed analysis indicated significant differences in export competitiveness and its gains or losses in a long-term period among different reporting Lithuania’s industries and different goods by end-use category.

scholarly journals Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

1999 ◽  
Vol 47 (3) ◽  
pp. 1294-1294
Author(s):  
Ingrid Undeland ◽  
Gunnar Hall ◽  
Hans Lingnert
Keyword(s):  
Lipid Oxidation ◽  
Clupea Harengus ◽  
Ice Storage

scholarly journals First Evidence of Division and Accumulation of Viable but Nonculturable Pseudomonas fluorescens Cells on Surfaces Subjected to Conditions Encountered at Meat Processing Premises

2007 ◽  
Vol 73 (9) ◽  
pp. 2839-2846 ◽  
Author(s):  
Sophie Peneau ◽  
Danielle Chassaing ◽  
Brigitte Carpentier
Keyword(s):  
Pseudomonas Fluorescens ◽  
Food Industry ◽  
Striking Difference ◽  
Lag Phase ◽  
Tetrazolium Chloride ◽  
Cleaning Product ◽  
Viable But Nonculturable ◽  
Nonculturable Cells ◽  
Cleaning And Disinfection ◽  
Number Of Cells

ABSTRACT Cleaning and disinfection of open surfaces in food industry premises leave some microorganisms behind; these microorganisms build up a resident flora on the surfaces. Our goal was to explore the phenomena involved in the establishment of this biofilm. Ceramic coupons were contaminated, once only, with Pseudomonas fluorescens suspended in meat exudate incubated at 10°C. The mean adhering population after 1 day was 102 CFU·cm−2 and 103 total cells·cm−2, i.e., the total number of cells stained by DAPI (4′,6′-diamidino-2-phenylindole). The coupons were subjected daily to a cleaning product, a disinfectant, and a further soiling with exudate. The result was a striking difference between the numbers of CFU, which reached 104 CFU·cm−2, and the numbers of total cells, which reached 2 × 106 cells·cm−2 in 10 days. By using hypotheses all leading to an overestimation of the number of dead cells, we showed that the quantity of nonculturable cells (DAPI-positive cells minus CFU) observed cannot be accounted for as an accumulation of dead cells. Some nonculturable cells are therefore dividing on the surface, although cell division is unable to continue to the stage of macrocolony formation on agar. The same phenomenon was observed when only a chlorinated alkaline product was used and the number of cells capable of reducing 5-cyano-2,3-ditolyl tetrazolium chloride was close to the number of total cells, confirming that most nonculturable cells are viable but nonculturable. Furthermore, the daily shock applied to the cells does not prompt them to enter a new lag phase. Since a single application of microorganisms is sufficient to produce this accumulation of cells, it appears that the phenomenon is inevitable on open surfaces in food industry premises.

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