scholarly journals Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
İbrahim Diler ◽  
İsmail Yüksel Genç ◽  
Abdullah Diler
Keyword(s):  
Storage Time ◽  
Aerobic Bacteria ◽  
Quality And Safety ◽  
Total Volatile ◽  
Astacus Leptodactylus ◽  
Total Volatile Basic Nitrogen ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Highly Correlated

This study was aimed to determine the effect of different killing methods (frozen, mechanical, and traditional) on the quality, safety, and shelf life of crayfish that are aerobically stored under chilled conditions. The population of microorganisms (i.e., total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), and Enterobacteriaceae) was increased regarding to storage time (p<0.05). Significant differences (p>0.05) were not observed in pH values during storage time. In contrast to this, total volatile basic nitrogen (TVB-N) values of the samples were increased significantly (p<0.05) during storage. Sensory results were highly correlated with the microbiological counts (r=-0.92 for TMAB × odour; r=-0.95 for TPAB × odour; and r=-0.96 for Enterobacteriaceae × odour). Fifteen different fatty acids and 5 biogenic amines were detected for the determination of initial quality and safety of crayfish. In conclusion, frozen killed samples were found to be effective and laborsaving method as an alternative to traditional killing methods by maintaining the quality and safety of crayfish at the beginning and during storage under chilled conditions.

scholarly journals Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

2019 ◽  
Vol 23 (1) ◽  
pp. 63-69
Author(s):  
Yunfeng Hu ◽  
Yadi Wang ◽  
Yuxuan Tang
Keyword(s):  
Storage Time ◽  
Correlation Coefficients ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Consumption Level ◽  
Important Index ◽  
Basic Nitrogen

Abstract In recent years, as the Chinese consumption level increased, the consumption quantity of fresh pork had been increasing year by year. Freshness was an important index to judge the quality of pork. This study aimed to analyze freshness indices change of pork and pork exudate during storage. Thus the conclusion of this study was to characterize freshness change of pork by change law of freshness indices of pork exudate. So as to provide a reference for more convenient determination of the pork freshness. The results showed that the freshness indices of pork and their exudates change accordingly with the increase of storage time. On day 3, the pork seeped out more obvious juice. The turbidity of pork and its exudates increased gradually with the decrease of freshness, and sensory scores decreased gradually. The color changed from bright red to reddish brown and finally grey brown. The indicators of pork and their exudates (the total volatile basic nitrogen, the pH, a* and turbidity levels) were significantly correlated at the 0.01 level, the correlation coefficients were 0.9727, 0.9823, 0.9205, and 0.8765, respectively. Therefore, freshness indices of pork exudates can reflect the freshness of pork.

Effect of Poly-ε-Lysine on Vacuum Packed Tilapia Stored at 4°C

2014 ◽  
Vol 881-883 ◽  
pp. 751-756 ◽  
Author(s):  
Hai Xia Ma ◽  
Lin Li Cheng ◽  
Lai Hao Li ◽  
Xian Qing Yang
Keyword(s):  
Storage Time ◽  
Water Soluble ◽  
Control Group ◽  
Group Comparison ◽  
Total Volatile ◽  
Food Preservatives ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Tilapia Fillets ◽  
Total Bacteria

Poly-ε-lysine (ε-PL) is a natural biologicalagent, it is water soluble, biodegradable, and non-toxic, so it can be used as food preservatives. Through sensory evaluation, pH, total volatile basic nitrogen (TVB-N), total bacteria count (TBC) and K-values analyses, the effect of poly-ε-lysine (ε-PL) on tilapia fillets stored at 4°C was investigated. The results showed that each indicator correlated well with the storage time, and ε-PL could extend the shelf-life of tilapia fillets under refrigerated condition for at least4 days in comparison with the control group. Comparison tests indicated that 0.6% solution of ε-PL has better preservation effect than 0.2% and 0.4% ε-PL solutions.

Rapid Determination of Content of Total Volatile Basic Nitrogen in Pork Based on Multispectral Detection System with Optimal Wavelength

2017 ◽  
Vol 37 (11) ◽  
pp. 1130003
Author(s):  
魏文松 Wei Wensong ◽  
彭彦昆 Peng Yankun ◽  
郑晓春 Zheng Xiaochun ◽  
王文秀 Wang Wenxiu ◽  
田 芳 Tian Fang
Keyword(s):  
Rapid Determination ◽  
Detection System ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Optimal Wavelength ◽  
Multispectral Detection

Liquid Chromatographic Determination of Fish Decomposition Indexes from Analyses of Plaice, Whiting, and Herring

1996 ◽  
Vol 79 (5) ◽  
pp. 1134-1140 ◽  
Author(s):  
Michel Vallé ◽  
Pierre Malle ◽  
Stephane Bouquelet
Keyword(s):  
Chromatographic Determination ◽  
Reversed Phase ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic ◽  
Elution Gradient ◽  
Reversed Phase Lc

Abstract A simple and rapid liquid chromatographic (LC) method was used for simultaneous determination of ammonia, cadaverine, histamine, methylamine, putrescine, spermidine, spermine, tryptamine, and tyramine. These amines were separated as dansyl chloride derivatives in 22 min on a reversed-phase LC column using a binary elution gradient (water and acetonitrile). Three species of fish (plaice, whiting, and herring) stored in ice at 0C were analyzed to determine new decomposition indexes (ratios), which are less species-dependent than measurements of total volatile basic nitrogen (TVBN), trimethylamine (TMA), and P % (TMA/TVBN).

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