Oxidative Deterioration of Canned Lake Whitefish (Coregonus clupeaformis) Treated with Antioxidants

1975 ◽  
Vol 32 (2) ◽  
pp. 227-232 ◽  
Author(s):  
C. A. Biggar ◽  
N. A. M. Eskin ◽  
M. Vaisey ◽  
B. Johnston
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Coregonus Clupeaformis ◽  
Lake Whitefish ◽  
Oxidative Deterioration ◽  
Significant Difference

Lake whitefish (Coregonus clupeaformis) was canned with one of two antioxidant mixtures, AX1 (20% butylated hydroxyanisole, 20% butylated hydroxytoluene) or AX2 (10% butylated hydroxyanisole, 10% butylated hydroxytoluene, 6% citric acid, and 6% propyl gallate), and compared to untreated control samples. The flavor and quality of the fish were examined at intervals during 4 days of open refrigerated storage using sensory, chemical, and physical methods. Both thiobarbituric acid (TBA) values and the results of paired flavor comparisons by an eight-member trained sensory panel demonstrated that the greatest degree of oxidative deterioration was always associated with the untreated fish, while AX1-treated fish exhibited the least amount of "off-flavor" over the storage period. The relative degree of "off-flavor" as evaluated by the panelists tended to increase on storage; TBA values showed a linear relationship with time. Tristimulus readings using the Hunter Colorimeter showed a significant difference between the control sample and the two antioxidant-treated samples with respect to the pink color of freshly opened canned whitefish.

scholarly journals Development of Ready-to-Cook (Rtc) Hilsa (Tenualosa Ilisha) Curry Under Vacuum and Modified Atmosphere Packaging During Refrigerated Storage

2021 ◽  
Vol 29 (2) ◽  
pp. 71-79
Author(s):  
MT Islam ◽  
R Sultana ◽  
MA Rahim ◽  
MM Hasan ◽  
FA Flowra ◽  
...  
Keyword(s):  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Three Samples ◽  
T1 Map ◽  
Aerobic Plate Count ◽  
Standard Limit

The aim of the study was to evaluate quality of ready-to-cook (RTC) hilsa curry under not sealed pack as control, vacuum as T1, MAP-1 (50% CO2 & 50% N2) as T2, and MAP-2 (40% CO2 , 30 N2 & 30% O2) pack as T3 during storage at 4±1°C. For this purpose, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and aerobic plate count (APC) of three samples from each treatment were analyzed at four days interval during 28 days of storage. The pH and TVB-N values of RTC hilsa curry were within the standard limit in all samples during the storage period. However, significantly (p <0.05) lower values were observed on and after the 12th day for pH and 16th day for TVBN in all samples compared to the control. TBARS gradually increased from the 4th day for all samples except vacuum packaged sample. However, significantly (p <0.05) lower TBARS were observed in the vacuum and MAP-1 samples on and after the 8th day of storage compared to the control and MAP-2 samples. APCs gradually increased from the initial value of 5.25 log CFU/g with time in all samples. However, significantly (p <0.05) lower APCs were observed on and after the 16th day of storage in all samples compared to the control sample. The APCs exceeded the 7 log CFU/g, which is considered as the upper acceptable limit on approximately 16th day for the control, 24th day for vacuum, 22nd day for MAP-1, and 20th day for MAP-2 sample. Therefore, the vacuum packaging demonstrated the better results, which the superstores can utilize conveniently to display RTC hilsa curry with prolonged shelf life. J. Bio-Sci. 29(2): 71-79, 2021 (December)

scholarly journals EVALUATION OF ANTIOXIDANT FUNCTIONALITY OF FISH COLLAGEN ENZYMIC HYDROLYSATE

2021 ◽  
Vol 52 (4) ◽  
pp. 876-884
Author(s):  
Abbas & Shakir
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Good Alternative ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Meat Sample ◽  
Collagen Hydrolysate ◽  
Significant Difference ◽  
Fish Collagen ◽  
Minced Meat

This study aimed to investigate the anti- oxidative  function of catfish collagen hydrolysate in beef minced meat samples through 10 days  storage at 4 o C. Collagen hydrolysate were added to minced meat sample  at two different concentrations (50 & 100 mg/100gm) . The experiment consist from control sample (C without additives) , BHT sample ( B  with 200ppm  butylated hydroxytoluene ) , collagenase hydrolysate samples  C.C.H1, C.C.H2 (100&50 mg/100gm minced meat)  respectively, and collagenase-trypsin hydrolysate samples  C.H.T1 & C.H.T2 respectively (50,100mg/100gm minced meat). Peroxide values (PV), thiobarbutyric acid TBA, free fatty acid (FFA) , pH , total volatile nitrogen TVN values and total plate count assay at 0., 3, 7., 10 days  were determined  . PV of the BHT, C.C.H2 , C.H.T2, C.C.H1, C.H.T1 groups  were significantly (p<0.05) lower than control during storage period .Meanwhile C.C.H2 and  C.H.T2 groups gave the  lowest TBA values through the storage period . There were no significant difference found between the C.C.H2 , C.H.T2  groups and BHT added group in all studied factors. In conclusion, the fish collagen enzymatic hydrolysates are a promising natural antioxidant and good alternative for synthetic antioxidant.

scholarly journals Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2256-2264
Author(s):  
E.J. Alice ◽  
M. Amanullah ◽  
M.A. Karim ◽  
M.A. Hossain ◽  
M.T. Islam
Keyword(s):  
Shelf Life ◽  
Promising Result ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes

2012 ◽  
Vol 200 ◽  
pp. 305-311
Author(s):  
Dong Li Li ◽  
Wen Cai Xu ◽  
Zun Zhong Liu ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Sulfur Dioxide ◽  
Shelf Life ◽  
Water Loss ◽  
Control Sample ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Acid ◽  
Table Grapes ◽  
Vitis Labruscana

An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.

scholarly journals Feasibility of using sodium alginate for improving structural quality of sweet dahi

2016 ◽  
Vol 45 (2) ◽  
pp. 66-72
Author(s):  
MN Islam ◽  
S Arefin ◽  
MAH Sarker ◽  
S Akhter ◽  
R Habib
Keyword(s):  
Sodium Alginate ◽  
Nutritional Value ◽  
Control Sample ◽  
Fermented Milk ◽  
Structural Quality ◽  
Milk Product ◽  
Significant Difference ◽  
Therapeutic Properties ◽  
Fermented Milk Product

Dahi is a popular fermented milk product with higher nutritional value and significant therapeutic properties. The objective of the present study was to use sodium alginate as stabilizer to monitor the feasibility of using for improving structural quality of sweet dahi. Dahi were prepared using 0.4%, 0.6%, 0.8% and 1% sodium alginate. One control sample was made with no stabilizer to judge the other treated samples. All the samples were analyzed for organoleptic and chemical qualities .Significant difference was found in case of smell & taste score (p<0.05), body & consistency (p<0.01), color (p<0.01). Highest (p<0.05) smell and taste score was found at 0.6% sodium alginate treated dahi. In case of body & consistency 0.6% sodium alginate showed better results.  In case of color, 0.6% level of sodium alginate (p<0.01) showed nearly similar result as dahi with no sodium alginate. Significant (p<0.01) differences were found among the treatments in case of composition of dahi samples, except for the fat content, which showed insignificant (p>0.05) difference. Total solids, ash and protein content of dahi samples were increased after addition of sodium alginate. From the above analysis 0.6% sodium alginate was found to be better and it can be concluded that sodium alginate can be used as stabilizer to improve the structural quality of dahi.Bang. J. Anim. Sci. 2016. 45 (2): 66-72

Collapse of the Lake Whitefish (Coregonus clupeaformis) Fishery in Southern Indian Lake, Manitoba, following Lake Impoundment and River Diversion

1984 ◽  
Vol 41 (4) ◽  
pp. 692-700 ◽  
Author(s):  
R. A. Bodaly ◽  
T. W. D. Johnson ◽  
R. J. P. Fudge ◽  
J. W. Clayton
Keyword(s):  
Market Quality ◽  
Coregonus Clupeaformis ◽  
Lake Whitefish ◽  
River Diversion ◽  
Fish Catch ◽  
The Mean ◽  
Glycerol 3 Phosphate Dehydrogenase ◽  
Physical Changes ◽  
Traditional Fishing

The lake whitefish (Coregonus clupeaformis) fishery of Southern Indian Lake (SIL) has undergone a general collapse since lake impoundment and Churchill River diversion in 1976. The fishery was substantial from its inception in 1941, with a mean annual whitefish catch of 333 500 kg over the 3 decades prior to lake impoundment. The whitefish catch prior to impoundment was composed almost exclusively (> 99%) of light colored, export (A) quality fish that were only lightly parasitized with the muscle cysts of Triaenophorus crassus. The market quality of the catch was maintained by selective fishing of certain lake basins and avoiding areas of the lake that were known to produce lower quality fish. Catch per unit of effort on traditional fishing grounds declined soon after impoundment to about one-half preflooding levels. Total catches were maintained at or near preimpoundment levels by major increases in total effort until 1982, when the whitefish catch fell to about one third of its preimpoundment mean. Fishermen also responded to declines in catch per unit of effort on traditional fishing grounds with a major geographic shift of effort into areas formerly avoided. As a result, darker colored, continental (B) quality whitefish comprised from 12 to 72% of the summer catch in the 4 yr following impoundment. Dark whitefish are less marketable because of color and because of higher rates of Triaenophorus infestation. The mean Triaenophorus cyst count in shipments has increased markedly since impoundment and the lake was reclassified from export (A) to continental (B) classification in 1982. Catch declines on traditional fishing grounds apparently reflect the emigration of fish to other SIL basins and/or to adjoining water bodies. Prior to lake impoundment, there were significant differences in glycerol-3-phosphate dehydrogenase allele frequencies from whitefish samples taken from four basins of SIL and an adjacent unconnected lake, but these differences were absent after impoundment. It is hypothesized that these stock redistributions were triggered by physical changes in SIL after lake impoundment.

scholarly journals Effects of fat replacing with eggplant puree on characteristics of chocolate spread

2020 ◽  
Vol 8 (4) ◽  
pp. 132-139
Author(s):  
Maha IK Ali ◽  
Rehab A Mostafa ◽  
Ahmed E Abdel Gawad
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Tannic Acid ◽  
Storage Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Plate Count ◽  
Significant Difference ◽  
Chocolate Spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

scholarly journals Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

2021 ◽  
Vol 10 (8) ◽  
pp. e10510816997
Author(s):  
Elisangela Aparecida Nazario Franco ◽  
Davy William Hidalgo Chávez ◽  
Antonia Barbosa de Lima ◽  
Maria do Socorro Rocha Bastos ◽  
Nathália Ramos de Melo
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Health Claims ◽  
Soluble Fiber ◽  
Significant Difference ◽  
Total Titratable Acidity ◽  
Different Temperatures ◽  
Gastric Emptying Time

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims.

Sign in / Sign up

Export Citation Format

Share Document