scholarly journals Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

2018 ◽  
Vol 6 (3) ◽  
pp. 862-872 ◽  
Author(s):  
JULIE ANN ABOGANDA ARCALES ◽  
LODA MONTEDERAMOS NACIONAL
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Storage Life ◽  
Perna Viridis ◽  
Acid Pretreatment ◽  
Untreated Sample ◽  
Green Mussel ◽  
Chilled Storage ◽  
Basic Nitrogen ◽  
And Storage

Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.

scholarly journals Quality Changes of Chilled Green Mussel (Perna Viridis) Pre-Treated with Organic Acids and Sodium Tripolyphosphate

2019 ◽  
Vol 7 (3) ◽  
pp. 894-904
Author(s):  
Julie Ann Aboganda Arcales ◽  
Loda Montederamos Nacional
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Perna Viridis ◽  
Green Mussel ◽  
Chilled Storage ◽  
Safe Limit ◽  
Pre Treatment

This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.

scholarly journals Removal of heavy metals from green mussels (Perna viridis) using pineapple (Ananas comosus) solution as a source of citric acid

2021 ◽  
Vol 919 (1) ◽  
pp. 012041
Author(s):  
F Swastawati ◽  
S R Rizkirana ◽  
Romadhon ◽  
M Muniroh ◽  
Mulyono ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Citric Acid ◽  
Metal Content ◽  
Ananas Comosus ◽  
Perna Viridis ◽  
Green Mussel ◽  
Icp Ms ◽  
Removal Of Heavy Metals ◽  
Excessive Consumption ◽  
Ph Level

Abstract Green mussel is a type of shellfish that is widely consumed by humans. Excessive consumption of green mussels can be harmful to health because they are prone to contain heavy metals. One of the methods to reduce the heavy metal content of green mussels is to use citric acid in the pineapple solution. The Green mussel was soaked in pineapple solution for 30 min, 60 min and 90 min. The content of heavy metals such as Pb, Cd, and As was analyzed by ICP-MS. The results showed that after soaking green mussels in pineapple solution for 30 minutes, they reduced 85% Pb, 80,95% Cd, and 53,23% As. The duration of soaking green mussels in pineapple solution for 30 minutes overall had a better quality than soaking for 60 and 90 minutes, with a moisture content of 74,43 + 0,39 (%), protein content 15,21 + 0,35 (%), pH level 6,74 + 0,10, organoleptic with a confidence interval of 7,48<μ< 7,54.

scholarly journals The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 200 ◽  
Author(s):  
Conor Smyth ◽  
Nigel Brunton ◽  
Colin Fogarty ◽  
Declan Bolton
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Gadus Morhua ◽  
Capric Acid ◽  
Trisodium Phosphate ◽  
Chilled Storage ◽  
Limited Success ◽  
Brochothrix Thermosphacta ◽  
Storage Effects ◽  
And Storage

Spoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (TSP) (experiment 1) and essential oil components (EOC) (1% (v/v) citral (CIT), 1% (v/v) carvacrol (CAR), 1% (w/v) thymol (THY) and 1% (v/v) eugenol (EUG)) (experiment 2) on the concentrations of indicator (total viable counts (TVC) (mesophilic and psychrophilic) and total Enterobacteriaceae counts (TEC)), and spoilage organisms (Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta, Photobacterium spp. and hydrogen sulphide producing bacteria (HSPB)) on cod (Gadus morhua) (stored aerobically at 2 °C) was investigated. There was no significant reduction for most treatment-bacteria combinations, with the following exceptions; TSP and TVCm (time t = 6), TSP and TVCp (t = 6), CP and LAB (t = 6, 8 and 10), CP and Br. thermosphacta (t = 4, 6, 8, 10, 14 and 16), TSP and Photobacterium spp. (t = 4), CAR and Br. thermosphacta (t = 6) and CAR and HSPB (t = 3, 6, 9, 12, 15 and 18). Although the majority of treatments did not significantly (P > 0.05) reduce bacterial counts, the limited success with CP and CAR warrants further investigation.

The Use of Byssogenesis of Green Mussel, Perna Viridis, as a Biomarker in Laboratory Study

2014 ◽  
Vol 10 (2) ◽  
pp. 100-106 ◽  
Author(s):  
Khusnul Yaqin ◽  
Joeharnani Tresnati ◽  
Rohani Rape ◽  
Muhammad Aslam
Keyword(s):  
Laboratory Study ◽  
Perna Viridis ◽  
Green Mussel

Enrichment of hydrogen production from fruit waste biomass using ozonation assisted with citric acid

2021 ◽  
pp. 0734242X2110103
Author(s):  
Anbazhagan Sethupathy ◽  
Pushkar Kumar Pathak ◽  
Palani Sivashanmugam ◽  
Chelliah Arun ◽  
Jayakumar Rajesh banu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Hydrogen Production ◽  
Suspended Solid ◽  
Net Energy ◽  
Waste Biomass ◽  
Acid Pretreatment ◽  
Disintegration Time ◽  
Fruit Waste ◽  
The Impact ◽  
Acid Dosage

In this study, the impact of ozonation abetted with the citric acid pretreatment (OZCAP) method on fruit waste was investigated for ameliorating hydrogen production. Initially, the ozonation pretreatment (OZP) method was performed by varying ozone (O3) dosage and disintegration time. At optimized conditions (O3 dosage (0.04 g/g suspended solid; SS) and disintegration time (40 minutes)), 17.6% of liquefied organics emancipate rate (LER) and 13.5% of SS reduction were perceived. Further augmenting LER of fruit waste, OZCAP method was proceeded by varying citric acid dosage and disintegration time at an optimized OZP dosage (0.04 g/g SS). A higher LER (24.4%) and SS reduction (19%) were described at an optimal citric acid dosage (0.03 g/g SS) and disintegration time (20 minutes). Then, the hydrogen production potential of OZCAP, OZP and raw fruit waste were evaluated in which OZCAP method exhibited a higher cumulative hydrogen production (30 mL/g volatile solids). Energy valuation reveals that OZCAP method exhibited a net energy of 3.7 kWh/kg of fruit waste.

scholarly journals Effects of processing, moisture, and storage length on the fermentation profile, particle size, and ruminal disappearance of reconstituted corn grain

2020 ◽  
Vol 98 (11) ◽  
Author(s):  
Ana L M Gomes ◽  
Antonio V I Bueno ◽  
Fernando A Jacovaci ◽  
Guilherme Donadel ◽  
Luiz F Ferraretto ◽  
...  
Keyword(s):  
Particle Size ◽  
Lactic Acid ◽  
Butyric Acid ◽  
Hammer Mill ◽  
Moisture Concentration ◽  
Fermentation Profile ◽  
And Storage ◽  
Ground Corn ◽  
Corn Grain

Abstract Our objective was to examine the effects of processing, moisture, and anaerobic storage length of reconstituted corn grain (RCG) on the fermentation profile, geometric mean particle size (GMPS), and ruminal dry matter disappearance (DMD). Dry corn kernels were ground (hammer mill, 5-mm screen) or rolled, then rehydrated to 30%, 35%, or 40% moisture, and stored for 0, 14, 30, 60, 90, 120, or 180 d in laboratory silos. Rolled corn had an increased GMPS compared with ground corn (2.24 and 1.13 mm, respectively, at ensiling). However, there was a trend for an interaction between processing and moisture concentration to affect particle size, with GMPS increasing with increased moisture concentration, especially in ground corn. Longer storage periods also slightly increased GMPS. Processing, moisture, and storage length interacted to affect the fermentation pattern (two- or three-way interactions). Overall, pH decreased, whereas lactic acid, acetic acid, ethanol, and NH3-N increased with storage length. RCG with 30% moisture had less lactic acid than corn with 35% and 40% moisture, indicating that fermentation might have been curtailed and also due to the clostridial fermentation that converts lactic acid to butyric acid. Ensiling reconstituted ground corn with 30% of moisture led to greater concentrations of ethanol and butyric acid, resulting in greater DM loss than grain rehydrated to 35% or 40% of moisture. Ammonia-N and in situ ruminal DMD were highest for reconstituted ground corn with 35% or 40% of moisture, mainly after 60 d of storage. Therefore, longer storage periods and greater moisture contents did not offset the negative effect of greater particle size on the in situ ruminal DMD of rolled RCG. Nonetheless, RCG should be ensiled with more than 30% moisture and stored for at least 2 mo to improve the ruminal DMD and reduce the formation of ethanol and butyric acid.

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