Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

2019 ◽  
Vol 50 (9) ◽  
pp. 2608-2620
Author(s):  
Leonidas Papaharisis ◽  
Theofania Tsironi ◽  
Arkadios Dimitroglou ◽  
Petros Taoukis ◽  
Michail Pavlidis
Keyword(s):  
Shelf Life ◽  
Water Temperature ◽  
Quality Indicators ◽  
Marine Fish ◽  
Stress Assessment ◽  
Slaughter Method

The effects of superchilling on shelf-life and quality indicators of whole Atlantic cod and fillets

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 426-434 ◽  
Author(s):  
Saemundur Eliasson ◽  
Sigurjon Arason ◽  
Bjorn Margeirsson ◽  
Arnljotur B. Bergsson ◽  
Olafur P. Palsson
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Atlantic Cod

scholarly journals Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 136 ◽  
Author(s):  
Zetian Fu ◽  
Shuang Zhao ◽  
Xiaoshuan Zhang ◽  
Martin Polovka ◽  
Xiang Wang
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Life Prediction ◽  
Modified Atmosphere Packaging ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Cold Chain ◽  
Tricholoma Matsutake ◽  
Modified Atmosphere ◽  
Shelf Life Prediction

Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain.

Chemometric determination of the shelf life of opened cans using the migration of specific metals as quality indicators

2018 ◽  
Vol 267 ◽  
pp. 313-318 ◽  
Author(s):  
G. Petropoulos ◽  
K.G. Raptopoulou ◽  
I.N. Pasias ◽  
N.S. Thomaidis ◽  
C. Proestos
Keyword(s):  
Shelf Life ◽  
Quality Indicators

scholarly journals GEL FORMATION IN THE KAOLIN SYSTEM - SODIUM ALGINATE - CALCIUM SULFATE - SODIUM PYROPHOSPHATE

2021 ◽  
pp. 3-9
Author(s):  
А.Л. Верещагин ◽  
Е.А. Кукарина ◽  
Е.В. Грешных
Keyword(s):  
Water Temperature ◽  
Sodium Alginate ◽  
Research Methods ◽  
Quality Indicators ◽  
Mass Fraction ◽  
Calcium Sulfate ◽  
Sodium Pyrophosphate ◽  
Gel Formation ◽  
Technical Documentation ◽  
Alginate Gels

Представлены результаты исследований изменений происходящих при формировании наполненных альгинатных гелей при внутреннем диффузионном гелеобразовании. Исследование проводилось для систем, состоящих из каолина и альгината натрия с системой отверждения из сульфата кальция и пирофосфата натрия. Установлено, что применение реологических методов исследования позволяют получать данные о показателях качества альгинатных гелей и их составе, и механизме гелеобразования. Установлено, что для системы каолин – альгинат натрия – сульфат кальция – пирофосфат натрия при формировании альгинатного геля целесообразно использовать сульфат кальция с массовой долей от 5 до 6,5, а пирофосфат натрия с массовой долей от 1,5 до 3 % при гидромодуле 1 к 3 и температуре воды 20 °С.Эти данные можно использовать при разработке рецептуры альгинатных масок и подготовки нормативной технической документации. The results of studies of changes occurring during the formation of filled alginate gels during internal diffusion gelation are presented. The study was carried out for systems consisting of kaolin and sodium alginate with a curing system of calcium sulfate and sodium pyrophosphate. It has been established that the use of rheological research methods makes it possible to obtain data on the quality indicators of alginate gels and their composition, and the mechanism of gelation. It was found that for the system kaolin-sodium alginate-calcium sulfate-sodium pyrophosphate when forming an alginate gel, it is advisable to use calcium sulfate with a mass fraction of 5 to 6.5, and sodium pyrophosphate with a mass fraction of 1.5 to 3% at a hydromodule 1 to 3 and a water temperature of 20 °C. This data can be used in the development of the formulation of alginate masks and the preparation of regulatory technical documentation.

scholarly journals EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

2022 ◽  
pp. 56-68
Author(s):  
S. L. Gaptar ◽  
O. N. Sorokoletov ◽  
E. V. Tarabanova ◽  
E. A. Kosheleva ◽  
O. V. Lisichenok ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Quality Indicators ◽  
Functional Properties ◽  
Human Body ◽  
Positive Impact ◽  
Food Products ◽  
Functional Ingredients ◽  
Introduced Plants

   The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

Effect of Gutting on Microbial Loads, Sensory Properties, and Volatile and Biogenic Amine Contents of European Hake (Merluccius merluccius var. mediterraneus) Stored in Ice

2009 ◽  
Vol 72 (8) ◽  
pp. 1671-1676 ◽  
Author(s):  
SONIA BAIXAS-NOGUERAS ◽  
SARA BOVER-CID ◽  
M. TERESA VECIANA-NOGUÉS ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Biogenic Amine ◽  
Chemical Properties ◽  
Ice Storage ◽  
Gram Negative Bacteria ◽  
Merluccius Merluccius ◽  
Gram Negative ◽  
European Hake ◽  
And Chemical Properties

The effect of gutting on sensory, microbiological, and chemical properties of European hake (Merluccius merluccius var. mediterraneus) stored in ice was studied. Gutting of hake noticeably affected the development of gram-negative bacteria: counts of Enterobacteriaceae, Shewanella putrefaciens, and Pseudomonas throughout ice storage were higher in gutted than in ungutted samples. These differences in microbial loads were also reflected in the lower sensory scores of both raw and cooked hake, in the quicker trimethylamine accumulation, and in the higher contents of putrescine, cadaverine, tyramine, and histamine found in gutted hake. All of the fish quality indicators studied showed that gutting made hake more susceptible to spoilage during ice storage and decreased its shelf life by 4 days.

Water temperature gradient shapes the structure and composition of nearshore marine fish communities in southern Europe

2019 ◽  
Vol 154 ◽  
pp. 101807
Author(s):  
J. Baptista ◽  
F. Martinho ◽  
R. Martins ◽  
M. Carneiro ◽  
M. Azevedo ◽  
...  
Keyword(s):  
Temperature Gradient ◽  
Water Temperature ◽  
Marine Fish ◽  
Fish Communities ◽  
Southern Europe

Correlation between electronic nose signals and fruit quality indicators on shelf-life measurements with pinklady apples

2001 ◽  
Vol 80 (1) ◽  
pp. 41-50 ◽  
Author(s):  
J. Brezmes ◽  
E. Llobet ◽  
X. Vilanova ◽  
J. Orts ◽  
G. Saiz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Fruit Quality ◽  
Electronic Nose

Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

2006 ◽  
Vol 71 (2) ◽  
pp. S97-S109 ◽  
Author(s):  
Gudrun Olafsdottir ◽  
Hélégne L. Lauzon ◽  
Emilíaa Martinsdóttir ◽  
Joerg Oehlenschláuger ◽  
Kristberg Kristbergsson
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Gadus Morhua ◽  
Temperature Fluctuations ◽  
Chemical Quality ◽  
Influence Of Temperature

scholarly journals Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 43-46
Author(s):  
Olga Samokhvalova ◽  
Kateryna Kasabova ◽  
Nataliа Shmatchenko
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Sugar Content ◽  
Control Sample ◽  
Microbiological Quality ◽  
The Body ◽  
Black Currant ◽  
Storage Duration ◽  
Reducing Substances

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

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