Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

Keeping Quality of Pacific Coast Dogfish. II

1960 ◽  
Vol 17 (6) ◽  
pp. 811-814 ◽  
Author(s):  
B. A. Southcott ◽  
R. H. Moyer ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Control Group ◽  
Bacterial Counts ◽  
Keeping Quality ◽  
Polyethylene Bags

Pacific coast dogfish (Squalus suckleyi) were stored in individual polyethylene bags at 0, 5 and 10 °C; a control group of fish was iced. Viable bacterial counts, pH, ammonia and trimethylamine were determined daily. Pronounced ammoniacal odours were noted with only a few samples and were generally strongly masked by putrid odours.

Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

1960 ◽  
Vol 27 (1) ◽  
pp. 91-102 ◽  
Author(s):  
F. H. McDowall ◽  
J. A. Singleton ◽  
B. S. Le Heron
Keyword(s):  
Lactic Acid ◽  
Low Temperatures ◽  
Starter Culture ◽  
Skim Milk ◽  
Ph Values ◽  
Commercial Scale ◽  
Increase With Increase ◽  
Keeping Quality ◽  
Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

scholarly journals THE KEEPING QUALITY OF THE PASTEURIZED MILK PRODUCED IN THESSALONIKI - GREECE

1973 ◽  
Vol 24 (2) ◽  
pp. 87
Author(s):  
Α. ΠΑΝΕΤΣΟΣ ◽  
Π. ΚΑΡΑΙΩΑΝΝΟΓΛΟΥ ◽  
Α. ΜΑΝΤΗΣ
Keyword(s):  
Bacterial Counts ◽  
Pasteurized Milk ◽  
Keeping Quality

The keeping quality of the pasteurized milk produced in the district of Thessaloniki was examined. It was found that pasteurized milk which was stored at 4° C, continued to have the same bacterial counts, low acidity, and no off flavours after 48 hours. The results were compared with those obtained from samples of milk collected from different stores.

Relation of Bacterial Counts to Quality of Cod Fillets

1948 ◽  
Vol 7b (6) ◽  
pp. 378-388 ◽  
Author(s):  
C. H. Castell ◽  
G. W. Anderson ◽  
Hilliard Pivnick
Keyword(s):  
No Value ◽  
Cold Storage ◽  
Low Temperatures ◽  
Close Correlation ◽  
General Tendency ◽  
Gram Negative ◽  
Bacterial Counts ◽  
Keeping Quality ◽  
Gram Negative Organisms

Bacterial counts are valueless as a measure of the degree of spoilage in fresh fillets.There is a very close correlation between the number of psychrophilic gram-negative organisms on fillets and their keeping time in cold storage. This correlation degenerates into a 'general tendency' which cannot always be applied to individual samples, if the counts used include all the organisms growing on plates incubated at 25 °C. Counts made on plates incubated at 37 °C are of no value for estimating the keeping quality of fillets stored at low temperatures.

Effect of psychrotrophic post-pasteurization contamination on the keeping quality at 11 and 5 °C of HTST-pasteurized milk in the UK

1982 ◽  
Vol 49 (4) ◽  
pp. 619-630 ◽  
Author(s):  
Monika J. A. Schröder ◽  
Christina M. Cousins ◽  
Charles H. McKinnon
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Bacterial Counts ◽  
Pasteurized Milk ◽  
Colony Forming Units ◽  
Keeping Quality ◽  
The Uk ◽  
Spoilage Microflora

SummaryThe keeping quality of commercial HTST-pasteurized milk and laboratory pasteurized milk from a common bulk raw supply has been investigated for 5 dairies. Spoilage occurred at levels of total bacterial counts around 107 colony forming units/ml, but with a slightly higher off-flavour threshold for the commercial milks than the laboratory pasteurized milks. The predominant microflora at spoilage and the type of off-flavour produced differed between the 2 types of milk. Raising the storage temperature from 5 to 11 °C caused a slight shift in the spoilage microflora and led to an average reduction in the shelf life of the laboratory pasteurized milk from 28 to 6 d and of the commercial pasteurized milk from 13 to 5 d. Changes in the level of post-pasteurization contamination (PPC) were reflected in changes in keeping quality, particularly at 5 °C. However, the greatest improvements were found in the absence of PPC.

Effect of extracted seaweed with ice, Caulerpa racemosa, in different concentrations of the quality of scad fish (Decapterus sp.)

2013 ◽  
Vol 1 (2) ◽  
pp. 149
Author(s):  
Saul A Serpara ◽  
I K Suwetja ◽  
S Berhimpon ◽  
Roike I Montolalu
Keyword(s):  
Storage Time ◽  
Seaweed Extract ◽  
Plate Count ◽  
Total Volatile ◽  
Caulerpa Racemosa ◽  
Ph Values ◽  
Total Plate Count ◽  
Ice Concentration ◽  
And Storage

This research aims to determine the effect of Caulerpa racemosa seaweed extract-ice to the quality of scad fish  (Decapterus spp.). The quality was measured by Total Volatile Bases (TVB-N), pH, and Total Plate Count (TPC), using 2 (two) treatments: seaweed extract concentration ( 75%, 50%, 25%, and 0%) and storage time (0, 5, 10, 15, and 20 days). The results showed that the TVB-N values ranged from 28.98 mg N/100 g (extract conc. 75%) to 34.34 mg N/100 g (extract conc. 0%) for the 20 days. The highest pH values for 20 days were obtained by concentration  0% i.e. 6.39, followed by 50% (6.34), 25% (6.31) and 75% (6.25). The highest TPC value at the 20th day was 8.1 x 106 cfu/g for 0% and the lowest was 3.1 x 103 cfu/g for 75%. Analysis of variance showed that the interaction of Caulerpa racemosa seaweed extract ice concentration and storage time has a significant effect on TVB-N, pH, and TPC value of scad fish. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan es ekstrak rumput laut Caulerpa racemosa terhadap mutu ikan layang (Decapterus sp.), melalui uji Total Volatile Base (TVB-N), pH, dan Total Plate Count (TPC) dengan menggunakan dua perlakuan yaitu persentase ekstrak rumput laut (A): 75%, 50%, 25%, 0% dan lama penyimpanan (B): 0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari. Nilai TVB-N berkisar antara 28,98 mg N/100 g (75%) sampai 34,34 mg N/100 g (0%) pada hari ke-20. Nilai pH tertinggi pada hari ke-20 diperoleh dengan perlakuan es ekstrak rumput laut 0% yaitu 6,39, diikuti dengan perlakuan 50% (6,34), 25% (6,31), dan 75% (6,25). Nilai TPC ikan layang tertinggi pada hari ke-20 adalah 8,1 x 106 cfu/g dengan perlakuan 0% es ekstrak rumput laut dan terendah yaitu 3,1 x 103 cfu/g pada perlakuan es ekstrak rumput laut 75%. Analisis sidik ragam memperlihatkan bahwa nilai TVB-N, pH, dan TPC menggunakan persentase es ekstrak rumput laut dan lama penyimpanan serta interaksi antara keduanya memberikan pengaruh yang sangat nyata.

THE KEEPING QUALITY OF PASTEURIZED MILK AS INFLUENCED BY THE GROWTH OF PSYCHROPHILIC BACTERIA AND THE ADDITION OF AUREOMYCIN*

1953 ◽  
Vol 16 (5) ◽  
pp. 213-219 ◽  
Author(s):  
J. C. Olson ◽  
D. S. Willoughby ◽  
E. L. Thomas ◽  
H. A. Morris
Keyword(s):  
Storage Life ◽  
Psychrophilic Bacteria ◽  
Bacterial Counts ◽  
Pasteurized Milk ◽  
Complete Destruction ◽  
Reliable Indication ◽  
Keeping Quality ◽  
Long Storage

In studies of the keeping quality of pasteurized milk, it was found that past records from milk plants showing good bacterial counts of finished products, afforded a rather reliable indication that milk from such plants may show better keeping quality than milk from plants with poor past records. Proper pasteurization resulted in extensive if not complete destruction of psychrophiles. Negative coliform counts of freshly pasteurized milk were not reliable as indicators of good keeping quality during storage at the temperature used in these studies. The mere absence of psychrophiles in one or two milliliters of milk was not found to be a guarantee of long storage life. The presence of aureomycin in the concentration used in these studies had no effect in extending the keeping quality of pasteurized milk.

Investigational Studies on Quantity of Salinity in Netravati River Estuary Sand-Coastal Karnataka

2018 ◽  
Vol 6 (6) ◽  
pp. 46
Author(s):  
Raveesha P ◽  
K. E. Prakash ◽  
B. T. Suresh Babu
Keyword(s):  
Brackish Water ◽  
Sea Water ◽  
Salt Water ◽  
Construction Material ◽  
Salt Content ◽  
River Estuary ◽  
Sand Sample ◽  
River Sand ◽  
Natural Aggregates

The salt water mixes with fresh water and forms brackish water. The brackish water contains some quantity of salt, but not equal to sea water. Salinity determines the geographic distribution of the number of marshes found in estuary. Hence salinity is a very important environmental factor in estuary system. Sand is one major natural aggregate, required in construction industry mainly for the manufacture of concrete. The availability of good river sand is reduced due to salinity. The quality of sand available from estuarine regions is adversely affected due to this reason. It is the responsibility of engineers to check the quality of sand and its strength parameters before using it for any construction purpose. Presence of salt content in natural aggregates or manufactured aggregates is the cause for corrosion in steel. In this study the amount of salinity present in estuary sand was determined. Three different methods were used to determine the salinity in different seasonal variations. The sand sample collected nearer to the sea was found to be high in salinity in all methods.  It can be concluded that care should be taken before we use estuary sand as a construction material due to the presence of salinity.

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