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 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 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.

Radurization of Prime Beef Cuts

1981 ◽  
Vol 44 (9) ◽  
pp. 677-681 ◽  
Author(s):  
J. G. NIEMAND ◽  
H. J. VANDERLINDE ◽  
W. H. HOLZAPFEL
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Bacterial Population ◽  
Storage Period ◽  
Considerable Change ◽  
Life Extension ◽  
Lactobacillus Species ◽  
Shelf Life Extension ◽  
Quality And Shelf Life ◽  
Control Samples

The bacteriology, organoleptic quality and shelf-life extension of radurized beef cuts were investigated. Application of doses of 2 kGy to vacuum-packed meat caused a considerable change in the bacterial population by elimination of the pseudomonads, Enterobacteriaceae and enterococci. The LLP group of lactic acid bacteria was relatively resistant to radiation, and after radurization was mostly comprised of Lactobacillus species. The lactobacilli multiplied rapidly on the meat during storage at 4 C, and reached relatively high numbers toward the end of the storage period. Odor and appearance evaluations were carried out at regular intervals and were used together with organoleptic testing and bacteriological analyses to determine the shelf-life extension of radurized beef cuts. A doubling in the shelf-life of samples irradiated to 2 kGy was attained when compared to non-irradiated (control) samples.

scholarly journals Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

2017 ◽  
Vol 68 (1) ◽  
pp. 178 ◽  
Author(s):  
N. Alavi ◽  
M. T. Golmakani
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Olive Oil ◽  
Storage Period ◽  
Synergistic Action ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Chlorophyll Contents ◽  
Stability Indices

The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

2021 ◽  
Vol 15 (5) ◽  
pp. 598-605
Author(s):  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Weight Loss ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Chemical Properties ◽  
Storage Period ◽  
Soluble Solids ◽  
Cucumber Fruit ◽  
Nano Coating

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

scholarly journals Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 25 ◽  
Author(s):  
Md. Shakir Moazzem ◽  
Md. Belal Hossain Sikder ◽  
Wahidu Zzaman
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sodium Benzoate ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Microbiological Analysis ◽  
Potassium Metabisulphite ◽  
Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

scholarly journals Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mahmoud Helal ◽  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Storage Period ◽  
Visual Quality ◽  
Succinate Dehydrogenase Activity ◽  
Water Condensation ◽  
And Control ◽  
Quality Assessments

AbstractCucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO2 and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO2-STP samples, which reported the lowest decay incidence 2.21% in CS-TiO2, while CS-TiO2-STP did not show any decay at end of storage period. CS-TiO2-STP recorded the lowest value in SDH activity 0.08 ∆OD min−1 mg protein−1. Very slight hardness, water condensation, and shriveling were detected in CS-TiO2 samples, while CS-TiO2-STP was the lowest compared with other SC samples and control. In general, CS-TiO2-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.

Centralized Packaging of Retail Meat Cuts: A Review

1999 ◽  
Vol 62 (4) ◽  
pp. 418-425 ◽  
Author(s):  
G. TEWARI ◽  
D. S. JAYAS ◽  
R. A. HOLLEY
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Fresh Meat ◽  
Storage Container ◽  
Retail Meat ◽  
Retail Display ◽  
Retail Cuts

Centralized packaging of retail meat cuts is growing more popular because of its economies and potential to maintain quality, enhance safety, and extend the shelf life of fresh meat. Requirements for optimizing shelf life of centrally prepared retail cuts for periods up to 15 weeks are slightly different from those needed to extend the shelf life of fresh, chilled meat. Chilled meat primarily deteriorate at the cut or uncut muscle surface. In long-term storage, primal cuts are placed in an atmosphere saturated with carbon dioxide and containing very low residual oxygen. These cuts are held at −1.5 ± 0.5°C. When the meat is removed, it is fabricated into retail or food service cuts. New fresh surfaces are created in the process, revitalizing the meat's appearance. After being prepared for retail display, the meat normally has four more days of shelf life. Depending on the meat species, shelf life is usually limited by development of undesirable organoleptic changes, usually defects in color, which are independent of microbial presence. The microbes consist of a lactic acid bacterial population that maximizes under storage conditions at about 108 CFU/cm2 well before shelf life ends. Circumstances are different with centralized distribution of retail-ready fresh meat. The wholesale storage period following initial packaging of the retail cuts is about 20 to 30 days. Prepared products must withstand retail display for up to 2 days without further manipulation of package contents. Retail packages are simply moved from their storage container (usually a unit or overwrap containing a modified atmosphere) to retail display, where desirable meat color develops upon exposure to air. Three gas atmospheres have some potential to satisfy storage needs for centralized distribution of retail-ready packages: 100% CO2, 100% N2, or 70% N2 + 30% CO2. Shelf life is limited by undesirable changes in surfaces exposed at initial packaging, caused by growth of psychrotrophic bacteria. If 100% CO2 is used, these are all lactic acid bacteria (LAB). Therefore, initial bacterial numbers on the meat and storage temperature become critical to success. The most attractive storage option is 100% CO2 used at −1.5 ± 0.5°C. This review presents the reason for that recommendation, along with basic concepts of meat chemistry, a discussion of modified atmosphere packaging, meat microbiology, and current results with simulated centralized packaging of retail-ready meats.

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