Evaluation of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf-life and quality of silver carp (Hypophthalmichthys molitrix ) fillets during refrigerated storage

2016 ◽  
Vol 37 (3) ◽  
pp. e12321 ◽  
Author(s):  
Sara Raeisi ◽  
Seyed Mahdi Ojagh ◽  
Majid Sharifi-Rad ◽  
Javad Sharifi-Rad ◽  
Siew Young Quek
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Refrigerated Storage ◽  
Hypophthalmichthys Molitrix ◽  
Eryngium Caucasicum

Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

2019 ◽  
Vol 11 (10) ◽  
pp. 1470-1476 ◽  
Author(s):  
Dehua Zhang ◽  
Yaoguang Zhong
Keyword(s):  
Essential Oil ◽  
Allium Sativum ◽  
Silver Carp ◽  
Refrigerated Storage ◽  
Hypophthalmichthys Molitrix ◽  
Restructured Product ◽  
Frozen Surimi ◽  
Water Holding ◽  
Garlic Essential Oil

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

2011 ◽  
Vol 46 (6) ◽  
pp. 1149-1156 ◽  
Author(s):  
Mahmood Naseri ◽  
Masoud Rezaei ◽  
Sohrab moieni ◽  
Hedayat Hosseini ◽  
Soheyl Eskandari
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Lipid Quality

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

2004 ◽  
Vol 67 (3) ◽  
pp. 601-606 ◽  
Author(s):  
RENATA CEGIELSKA-RADZIEJEWSKA ◽  
JAN PIKUL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Life Extension ◽  
Poultry Meat ◽  
Color Measurement ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

scholarly journals Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

2017 ◽  
Vol 3 (2) ◽  
pp. 22-35
Author(s):  
R Rahmatipoor ◽  
L Roomiani ◽  
A Askary Sary ◽  
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...  
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix
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