scholarly journals Nutritive value and safety aspects of acidified mantis shrimp during ambient storage

2019 ◽  
Vol 36 (2) ◽  
pp. 155-161
Author(s):  
Gülsün Özyurt ◽  
Caner Enver Özyurt ◽  
Elif Tuğçe Aksun Tümerkan ◽  
Ali Serhat Özkütük
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Nutritive Value ◽  
Ph Value ◽  
Bacterial Load ◽  
Storage Period ◽  
Raw Material ◽  
Acid Mixture ◽  
Protein Nitrogen ◽  
Mantis Shrimp

In this study effects of acidification with an organic acid (3 %, formic acid - FA) and an organic-inorganic acid mixture (1.5 % FA + 1.5 % sulphuric acid - FASA) were evaluated on a non-target species (mantis shrimp - Erugosquilla massavensis). Nutritional composition (proximate analysis and fatty acid composition), chemical (biogenic amine concentrations, non-protein nitrogen -NPN and pH) and microbiological assessments (total viable counts -TVC and lactic acid bacteria counts -LAB) were conducted under 27-28 °C. The analysis conducted for a 60 day period at 1st, 7th, 14th, 30th, 42nd and 60th day intervals. Moisture contents of acidified shrimp were significantly lower than the raw material. No changes in protein contents and an increase in lipid content only in FASA group were observed. Palmitic acid, stearic acid, palmitoleic acid, oleic acid and docosahexaenoic acid (DHA) were observed to be the dominant fatty acids in raw and acidified mantis shrimp. The initial pH value of mantis shrimp was 7.71 and became stable (4.14-3.97) throughout the storage period. An increase was observed in NPN contents and FA and FASA were 0.56 and 0.51 g 100 g-1, respectively at the end of the storage. Putrescine (3.00 mg 100 g-1), tyramine (2.94 mg 100 g-1) and serotonin (2.71 mg 100 g-1) were found to be the dominant biogenic amines in raw mantis shrimp. No significant changes in biogenic amine concentrations were observed in general during the storage period. TVC was found as 4.16 log cfu g-1 at the beginning of the storage period. Bacterial load was decreased after the addition of acids and stayed low throughout the storage period. Increases were observed in LAB and this value were 4.50 and 5.68 log cfu g-1 for FA and FASA group, respectively at the end of the storage period. The results showed acid treated mantis shrimp could be considered potential feed component due to its high nutritional value and safe in regards of biogenic amines.

scholarly journals The influence of the introduction of rice bran on fermented milk drink

2021 ◽  
Vol 23 (96) ◽  
pp. 39-45
Author(s):  
M. Samilyk ◽  
X. Qin ◽  
Y. Luo
Keyword(s):  
Rice Bran ◽  
Apparent Viscosity ◽  
Ph Value ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Biological Properties ◽  
Industrial Wastes ◽  
Raw Material ◽  
Fermentation Time

Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P < 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

2016 ◽  
Vol 79 (9) ◽  
pp. 1556-1561 ◽  
Author(s):  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
YA-LING HUANG ◽  
CHIEN-HUI WU ◽  
YU-RU HUANG ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Biogenic Amine ◽  
Ph Value ◽  
Starter Culture ◽  
Salt Content ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Control Samples

ABSTRACTLactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P &lt; 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

scholarly journals Development of pickle from Thai pangus (Pangasianodon hypophthalamus) muscle and changes in it’s nutritional composition during storage

2018 ◽  
Vol 16 (3) ◽  
pp. 545-552
Author(s):  
Fatema Hoque Shikha ◽  
Md. Ismail Hossain ◽  
Khaleda Akter ◽  
Md. Arifur Rahman
Keyword(s):  
Soybean Oil ◽  
Room Temperature ◽  
Bacterial Load ◽  
Food Additives ◽  
Storage Period ◽  
Fish Muscle ◽  
Nutritional Composition ◽  
Raw Material ◽  
Mustard Oil ◽  
Dorsal Muscle

Fish pickle was developed from Thai pangus (Pangasianodon  hypophthalamus) fish muscle by using different types of food additives. Mustard oil and soybean oil were used for preparing fish pickle. Dorsal muscle and whole fish muscle without bone were used as raw material for preparing fish pickle. Changes in nutritional composition, pH, bacteriological and sensory attributes were determined at room temperature (30–35°C) according to standard procedures. At room temperature (30-35°C) fish pickle prepared from dorsal muscle and whole fish muscle using both mustard oil and soybean oil remained in acceptable condition until 12/13 days. Bad smell produced in the pickle after 15th day of storage. Moisture, protein, lipid and pH value decreased but ash content increased with the progress of storage period. In case of soybean oil used pickle deterioration was faster than the pickles prepared using mustard oil. Bacterial load was higher in soybean oil pickle and the pickle prepared from whole fish muscle. J. Bangladesh Agril. Univ. 16(3): 545–552, December 2018

Biogenic Amines in Restructured Beef Steaks as Affected by Added Walnuts and Cold Storage

2004 ◽  
Vol 67 (3) ◽  
pp. 607-609 ◽  
Author(s):  
C. RUIZ-CAPILLAS ◽  
S. COFRADES ◽  
A. SERRANO ◽  
F. JIMÉNEZ-COLMENERO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Cold Storage ◽  
Biogenic Amine ◽  
Storage Period ◽  
The Other ◽  
Binding Agent ◽  
Other Hand ◽  
Beef Steaks

This article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.

scholarly journals Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Antibiotics ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 227 ◽  
Author(s):  
Diego E. Carballo ◽  
Javier Mateo ◽  
Sonia Andrés ◽  
Francisco Javier Giráldez ◽  
Emiliano J. Quinto ◽  
...  
Keyword(s):  
Essential Oil ◽  
Biogenic Amine ◽  
Microbial Growth ◽  
Ph Value ◽  
Storage Period ◽  
Zataria Multiflora ◽  
Atmosphere Effect ◽  
N2 Atmosphere ◽  
Colony Forming Units ◽  
Brochothrix Thermosphacta

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

Ecological aspects of modernization of alcohol industry enterprises at the present stage of development

2020 ◽  
Vol 5 (3) ◽  
pp. 179-184
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Ph Value ◽  
Negative Impact ◽  
Water Bodies ◽  
Raw Material ◽  
Present Stage ◽  
Alcohol Industry ◽  
Stage Of Development ◽  
World Industry

At the present stage of development, the entire world industry has faced the problem of rational use of renewable natural resources, in particular the most efficient ways of wastewater treatment and the use of accumulated waste in the production process as a secondary raw material. In particular, the alcohol industry, as one of the components of food, medical, chemical and various industries,leads to the formation of huge amounts of waste, including wastewater. The food industry, like any other industry, has a negative impact on the environment. Water bodies are the most affected by the food industry. Almost the first place in terms of water consumption per unit of production is the production of alcohol. Consumption of large amounts of water leads to the formation of wastewater, which is highly polluted and adversely affects the environment. Due to the high chemical and biological consumption of oxygen, specific color and odor, suspended solids, low pH value, the purification of such waste in the filtration fields and discharge into water bodies is not possible. The purpose of our work is: 1) conducting the analysis of the alcohol industry potential in Ukraine in recent years, and methods of waste disposal as a potential source for the development of bioenergy. 2) environmental aspects of the alcohol industry modernization at present stage of development and implementation of modern wastewater treatment technologies.

Storage Problems of Poplar Chips from Short Rotation Plantations with Special Emphasis on Fungal Development

2012 ◽  
Vol 8 (1) ◽  
pp. 123-132 ◽  
Author(s):  
Zsuzsanna Horváth ◽  
Béla Marosvölgyi ◽  
Christine Idler ◽  
Ralf Pecenka ◽  
Hannes Lenz
Keyword(s):  
Particle Size ◽  
Health Risk ◽  
Dry Matter ◽  
Ph Value ◽  
Wood Chips ◽  
Raw Material ◽  
Special Focus ◽  
Fungal Development ◽  
Short Rotation ◽  
Fungal Particles

Abstract - There are several problems in storing wood chips freshly harvested from short rotation plantations, which result in quality losses as well as in dry matter and energy losses. The factors influencing the degradation of raw material are examined in this paper with special focus on fungal development. An excessive growth of fungi is connected to dry matter losses and also to an increased health risk during raw material handling. The following factors were measured during 6 months storage of poplar wood chips depending on particle size: box temperature, moisture content, pH-value, appearance of fungi in the storage and the concentration of fungal particles in the air. The results show a close connection between particle size, temperature and attack of fungi. During the storage mesophilic and termophilic species of the genera Alternaria, Aspergillus, Cladosporium, Mucor and Penicillium appeared. The concentration of fungal particles is the highest for fine chips and decreases in bigger particles. There was a special focus on the investigation of the properties of coarse chips (G 50), which represent a good compromise between handling, storage losses and health risk due to fungal development.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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