The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC

Innovative bioactive protein hydrolysates (PH), produced from Rainbow trout (Oncorhynchus mykiss W., 1792) by-products, were used as a coating on smoked fillets of bonito (Sarda sarda) for extension of the quality and shelf life during chilled storage for 60 days. Three fillet groups were prepared as control group without coating (CG), normal hydrolysate coated group (NHCG), and ultrasound-assisted hydrolysate coated group (UHCG). Total volatile basic nitrogen (TVB-N) and TBA values exceeded the acceptable limits on the 39th and 33rd days for CG respectively; 60th day for NHCG and UHCG. However TBA of UHCG was significantly lower than NHCG. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) loads reached 6.32±0.06 and 7.30±0.12 log cfu/g for CG on the 39th day. TAMB and TAPB values of NHCG and UHCG have remained within the limits of consumable until the end of the storage. PH coatings prolonged the storage of fillets by delaying chemical, physical, and microbial degradation. Results showed that ultrasound-assisted PH could be used as a coating for smoked bonito at refrigerated conditions, delaying oxidation and microbial degradation.

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Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i2.219-225.1593 ◽

2018 ◽

Vol 6 (2) ◽

pp. 219

Author(s):

İsmail Gök ◽

Birol Kılıç ◽

Cem Okan Özer

Keyword(s):

Shelf Life ◽

Storage Period ◽

Quality Parameters ◽

Control Group ◽

Meat Industry ◽

Treatment Groups ◽

Ph Values ◽

Tbars Values ◽

And Storage ◽

All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

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Acerola Fruit as a Possible Antimelanotic Agent in White Shrimp (Litopenaeus vannamei)

Journal of Food Processing ◽

10.1155/2015/460617 ◽

2015 ◽

Vol 2015 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Alex Augusto Gonçalves ◽

Adriene Rosceli Menezes de Oliveira ◽

Maria Rociene Abrantes

Keyword(s):

Shelf Life ◽

Inhibitory Activity ◽

Quality Index ◽

Bacterial Count ◽

White Shrimp ◽

Control Group ◽

Psychrophilic Bacteria ◽

Index Method ◽

Group A ◽

Sensory Analyses

This study aimed to testify acerola’s inhibitory activity on melanosis in farmed white shrimp (L. vannamei). Shrimp samples underwent immersion in different treatments (control group (C), metabisulphite solution group (M), and acerola solution group (A)). Quality Index Method (QIM) was used to measure the shrimp shelf life, during 21 days, where microbiological, chemical, and sensory analyses were performed at each 3 days. Groups C and A exceeded the limit of mesophilic bacterial count within 15 days of storage, and for M the period was 18 days. As for the psychrophilic bacteria, C and A both crossed the limit on day 12 and M on the 15th day. Group M had the highest TVBN and pH means, followed by A and lastly C. Yet, TMA analysis showed highest values in group C, second A, and finally M. Sensory analysis determined the shelf life of groups C, M, and A as 10.5, 14.6, and 12.3 days, respectively. There were not many significant differences between the groups in all analyses; hence, dipping shrimp in acerola solutions would not suffice to inhibit melanosis formation. Further studies are needed to fully determine acerola’s antimelanosic potential.

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Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers

Journal of Food Research ◽

10.5539/jfr.v8n2p56 ◽

2019 ◽

Vol 8 (2) ◽

pp. 56

Author(s):

Luisa Angiolillo ◽

Sara Spinelli ◽

Valeria Marinelli ◽

Amalia Conte ◽

Matteo Alessandro Del Nobile

Keyword(s):

Shelf Life ◽

Extraction Method ◽

Extraction Efficiency ◽

Microbiological Quality ◽

Candida Krusei ◽

Refrigerated Storage ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

By Products

The present work was aimed to compare the extraction efficiency of two techniques, the supercritical fluid extraction (SFE) and the ultrasound assisted extraction (UAE) applied to broccoli by-products and utilize the most active extract for prolonging the shelf life of fish burgers. To the aim, the antimicrobial activity of two different percentages of extracts (2% and 5%) were tested against Pseudomonas spp. and Candida krusei. Once the SFE was chosen as the best extraction method, the extract was added to sea-bram burgers to prolong the shelf life. To the aim, both microbiological quality and sensory properties were monitored during refrigerated storage. The SFE-extract addition to fish burgers determined a shelf life increase by about 7 days respect to control samples, without any negative sensory perception.

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EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/13 ◽

2020 ◽

pp. 140-153

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Meat Sample ◽

Refrigerated Storage ◽

Immersion Method ◽

Quality Properties ◽

Lemon Peel ◽

Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

Food Science and Technology International ◽

10.1177/1082013220983100 ◽

2021 ◽

pp. 108201322098310

Author(s):

Noelia Castillejo ◽

Ginés Benito Martínez-Hernández ◽

Francisco Artés-Hernández

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Color Differences ◽

Total Antioxidant ◽

Sensory Analyses ◽

Solids Content ◽

By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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OctylPhenol (OP) Alone and in Combination with NonylPhenol (NP) Alters the Structure and the Function of Thyroid Gland of the Lizard Podarcis siculus

Archives of Environmental Contamination and Toxicology ◽

10.1007/s00244-021-00823-5 ◽

2021 ◽

Vol 80 (3) ◽

pp. 567-578 ◽

Cited By ~ 1

Author(s):

Rosaria Sciarrillo ◽

Mariana Di Lorenzo ◽

Salvatore Valiante ◽

Luigi Rosati ◽

Maria De Falco

Keyword(s):

Thyroid Gland ◽

Endocrine Disrupting Chemicals ◽

Thyroid Stimulating Hormone ◽

Control Group ◽

Type Ii ◽

Endocrine Disrupting ◽

Pituitary Thyroid Axis ◽

Podarcis Siculus ◽

Thyroid Axis ◽

By Products

Abstract Different environmental contaminants disturb the thyroid system at many levels. AlkylPhenols (APs), by-products of microbial degradation of AlkylPhenol Polyethoxylates (APEOs), constitute an important class of Endocrine Disrupting Chemicals (EDCs), the two most often used environmental APs being 4-nonylphenol (4-NP) and 4-tert-octylphenol (4-t-OP). The purpose of the present study was to investigate the effects on the thyroid gland of the bioindicator Podarcis siculus of OP alone and in combination with NP. We used radioimmunoassay to determine their effects on plasma 3,3′,5-triiodo-L-thyronine (T3), 3,3′,5,5′-L-thyroxine (T4), thyroid-stimulating hormone (TSH), and thyrotropin-releasing hormone (TRH) levels in adult male lizards. We also investigated the impacts of AP treatments on hepatic 5′ORD (type II) deiodinase and hepatic content of T3 and T4. After OP and OP + NP administration, TRH levels increased, whereas TSH, T3, and T4 levels decreased. Lizards treated with OP and OP + NP had a higher concentration of T3 in the liver and 5′ORD (type II) activity, whereas T4 concentrations were lower than that observed in the control group. Moreover, histological examination showed that the volume of the thyroid follicles became smaller in treated lizards suggesting that that thyroid follicular epithelial cells were not functionally active following treatment. This data collectively suggest a severe interference with hypothalamus–pituitary–thyroid axis and a systemic imbalance of thyroid hormones. Graphic Abstract

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Replacing Maize Grain with Ancient Wheat Lines By-Products in Organic Laying Hens’ Diet Affects Intestinal Morphology and Enzymatic Activity

Sustainability ◽

10.3390/su13126554 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6554

Author(s):

Nicola Francesco Addeo ◽

Basilio Randazzo ◽

Ike Olivotto ◽

Maria Messina ◽

Francesca Tulli ◽

...

Keyword(s):

Alkaline Phosphatase ◽

Enzymatic Activity ◽

Laying Hens ◽

Triticum Aestivum L ◽

Treated Group ◽

Intestinal Morphology ◽

Control Group ◽

Positive Effects ◽

Maize Grain ◽

By Products

The effects of replacement of maize grain with ancient wheat by-products on intestinal morphometry and enzymatic activity in laying hens was studied. Eighty hens were divided into two groups (40 each, 8 replicates, 5 hens/replicate) fed two isoproteic and isoenergetic diets. In the treated group, part of the maize was replaced by a mix of ancient grains (AGs) middling, in a 50:50 ratio of Triticum aestivum L. var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The AG diet affected the weight of all the large intestine tracts, decreasing the weight of caeca (p < 0.01) and increasing those of colon (p < 0.01), rectum and cloaca (p < 0.05). Villus height in the AG group was higher (p < 0.01) than the control for the duodenum and jejunum, while for the ileum, the control group showed the highest values (p < 0.01). The submucosa thickness was higher (p < 0.01) in the control group for the duodenum and ileum, while the jejunum for the AG group showed the highest (p < 0.05) submucosa thickness. The crypts depth was higher (p < 0.01) in the control group for the duodenum and ileum. Enzyme activity was enhanced by AGs (p < 0.01) in the duodenum. Regarding the jejunum, sucrase-isomaltase and alkaline phosphatase had higher activity (p < 0.05 and p < 0.01, respectively) in the AG group. In the ileum, sucrase-isomaltase showed higher activity (p < 0.01) in the control group, while alkaline phosphatase showed the highest values (p < 0.05) in the AG group. Overall, results suggested that the dietary inclusion of AGs exerted positive effects in hens, showing an improved intestinal function.

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