scholarly journals Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature

2019 ◽  
Vol 7 (2) ◽  
pp. 415-426
Author(s):  
Islam Monirul ◽  
Fang Yang ◽  
Mahmud Niaz ◽  
Jiang Qixing ◽  
Xia Wenshui
Keyword(s):  
Ascorbic Acid ◽  
Acetic Acid ◽  
Shelf Life ◽  
Silver Carp ◽  
Combined Treatment ◽  
Storage Period ◽  
Antibacterial Activities ◽  
Hypophthalmichthys Molitrix ◽  
Fish Fillets ◽  
Carp Fish

This experiment was conducted to evaluate the efficacy of application of acetic acid and ascorbic acid spray on the surface decontamination and shelf-life of silver carp fish at refrigerated temperature (40C) during 9 days of storage period. Silver carp is one of the most abundant freshwater fish speciesin the world. However, the rapid quality degradation soon after post-mortem makes them highly putrefactive while reducing the nutritional attributes. In this regard, our study aimed at applying organic acids to extend shelf-life of silver carp fish while investigating the quality attributes such as sensory, peroxide values, pH and microbial loads of the fish fillets during 9 days of refrigerated temperature storage (40C). Acetic acid and ascorbic acid are found to have strong antibacterial activities against different microorganisms. Fish fillets samples were treated with alone or in combination with acetic acid and ascorbic acid spray while keeping one group of fish fillets untreated. Total Viable Count (TVC) was found greater in the samples kept untreated and treated alone with acetic acid and ascorbic acid. However, fish fillets treated with acetic acid and ascorbic acid in combination were reported with lesser number of microbial counts. Moreover, Peroxide Value (PV) and pH were significantly lower in the sample treated with in combination of acetic acid and ascorbic acid. Sensory analysis revealed that fish fillets treated with combined treatment had better quality retention at the end of 9 days storage period. The findings suggest that the application of acetic acid and ascorbic acid alone or in different combination have the potential to decrease microbial loads while facilitating the shelf-life of fish fillets during 9 days of refrigerated temperature (40C) storage period.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

Aloe vera Bio-Extract Coating Results Better Shelf Life and Fruit Quality Attributes in Pomegranate

2019 ◽  
pp. 1-9
Author(s):  
Suchismita Jena ◽  
Ramesh K. Goyal ◽  
Anil K. Godhara ◽  
Abhilash Mishra
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Fruit Quality ◽  
Untreated Control ◽  
Aloe Vera ◽  
Storage Period ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Acid Ratio ◽  
Juice Content

Aims:  To evaluate the potentiality of bio-extract coatings for achieving extended shelf life with enhance fruit quality attributes in pomegranate under ambient storage condition.  Study Design:  The lab experiment conducted in complete randomized design with three repetitions on Mridula cultivar of pomegranate.     Place and Duration of Study:  The experiment was conducted during September 2016 at department of fruit science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India. Methodology: Pomegranate freshly harvested fruits were coated with three bio-extracts coatings viz. Aloe vera (50,75 and 100%), ginger (1,2 and 3%) and mints (10,20 and 30%). The coated fruits were stored at ambient room condition in corrugated fiber board boxes for twelve days.  Periodically effects of bio-extract coatings, storage period and their interaction were observed for physiological loss in weight, decay loss, juice content, TSS: acid ratio, ascorbic acid content and anthocyanin content.    Results: Surface coating with Aloe vera extract 100% was found most effective in reducing physiological loss in weight (50% less reduction as compared to untreated control) whereas ginger extract 3% in reducing the decay loss of fruits (9.65%) as compared to untreated control (23.36%). Among various treatments, the coating of pomegranate fruits with Aloe vera extract 100% resulted in lowest total soluble solids to acid ratio (32.17%) and significantly highest content of juice (47.17%), anthocyanin (13.98 mg/100 g) and ascorbic acid (12.82 mg/100 g) of the fruits along with highest organoleptic rating. The quality attributes viz. total soluble solids to acid ratio, anthocyanin of fruits increased with progression of storage period, while juice content and ascorbic acid decreased. Conclusion: Bio-extract coating of Aloe vera (100%) substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions and has the potential to substitute the prevalent chemical coatings for pomegranate.  

scholarly journals Frozen Soursop Puree

1969 ◽  
Vol 54 ◽  
pp. 220-236
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández ◽  
L. M. Iguina de George
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Chemical Constituents ◽  
Sugar Content ◽  
Storage Period ◽  
Cane Sugar ◽  
Processing Temperature ◽  
Appreciable Change ◽  
Different Temperatures ◽  
Four Levels

The effect of the processing temperature, of the addition of sugar to 45° and 59° Brix and of the addition of four levels of ascorbic acid, 0.5, 0.75, 1.0, and 1.5 g. per pound, on the quality, shelf-life, and ascorbic acid retention of frozen soursop pulp was investigated. When unsweetened soursop pulps were processed at temperatures ranging from 74° to 200° F., no appreciable change in organoleptic properties were observed during a period of storage at —10° F. for over 400 days, in the pulps heated below 200° F. The pulp heated to 200° F. was found inferior to the others. No change in chemical composition or color was observed. The data for the ascorbic acid retention during storage do not show any definite trend which could be related to a temperature effect. Ascorbic acid retention varied from 70.8 to 94.3 percent. Pulps with cane sugar added to 45° to 59° Brix, respectively, and heated to temperatures ranging from 72° to 225° F. behaved like the unsweetened pulps when stored at —10° F. for about 400 days. No change in total acidity, pH, total and reducing-sugar content, or color was observed during the storage period. In the samples sweetened to 45° Brix, ascorbic retention values ranged from 98.18 to 133.9 percent. The retention of ascorbic acid in the 59° Brix pulps ranged from 75.0 to 91.7 percent, with the lower retention found in the sample processed at 225° F. Neither heating to different temperatures nor the addition of two levels of sugar were found to affect the shelf-life. Pulps processed at 175° F. and enriched by the addition of 0.5, 0.75, 1.0, and 1.5 g. of ascorbic acid per pound retained their flavor very well during the storage period showing less change in the organoleptic rating than the unriched sweetened and unsweetened pulps. The level of ascorbic acid had no effect on shelf-life or sample quality. Ascorbic acid retention ranged from 94.1 to 104.6 percent. No change in other chemical constituents or color were observed during the period of observation. Heating of the pulps reduced the plate counts of microorganisms. When the pulps were heated to about 175° F., almost sterile packs were obtained. Peroxidases were inactivated at 150° F. in the unsweetened pulps and at 185° F. in the sweetened. The results of this work indicate that two types of products can be prepared from soursop pulp: 1, A frozen pulp without sugar added, to be used for the manufacture of nectars, drinks, ice creams, and other similar products; and 2, a nectar base for direct consumer use prepared by the addition of sugar to 45° or 59° Brix which can be reconstituted for serving by the addition of 3 volumes of water. The addition of ascorbic acid to the nectar base would improve the shelf-life and the resulting product would have a vitamin C content higher than that contained in orange juice.

scholarly journals Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

2017 ◽  
Vol 3 (2) ◽  
pp. 22-35
Author(s):  
R Rahmatipoor ◽  
L Roomiani ◽  
A Askary Sary ◽  
◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix

scholarly journals Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (Hypophthalmichthys molitrix) by Dissolving Hydroxyapatite and Collagen

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
Yueyue Liu ◽  
Huiman Jiang ◽  
Longteng Zhang ◽  
Yuqing Tan ◽  
Yongkang Luo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Fourier Transform ◽  
Silver Carp ◽  
Hydroxyl Groups ◽  
Consumer Health ◽  
Hypophthalmichthys Molitrix ◽  
Physical Hazards ◽  
Collagen Molecules ◽  
Calcium And Phosphorus ◽  
The Fourier Transform

Intermuscular bones (IBs) pose physical hazards that threaten consumer health and food safety. This study aimed to investigate the mechanism of softening IBs from silver carp with diluted acetic acid. IBs (separated from muscle) and fillets (without removing IBs) were treated with diluted acetic acid. Analyses of sensory attributes and the hardness of treated IBs indicated that diluted acetic acid (<10 mmol/L) could soften IBs effectively. Additionally, 0.5 mmol/L acetic acid softened IBs within fillets without significantly affecting the texture and flavor of fillets. Analyses of microstructure, minerals (calcium and phosphorus) and collagen content, and the Fourier transform infrared (FTIR) spectra of IBs indicated that acetic acid broke connections (formed by collagen that shared hydroxyl groups) between collagen molecules, and between collagen and hydroxyapatite (HAP), thus inducing the dissolution of collagen and HAP. The dissolution of HAP contributed more to IBs softening than collagen.

scholarly journals Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 503 ◽  
Author(s):  
Kübra Sultan Özdemir ◽  
Vural Gökmen
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Stability ◽  
Storage Period ◽  
Edible Films ◽  
Refrigerated Storage ◽  
Water Control ◽  
Antimicrobial Substances ◽  
Fresh Cut ◽  
Acid Coating

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.

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