scholarly journals Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Murshida Khan ◽  
Taslima Akter ◽  
Chunhong Yuan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Labeo Rohita ◽  
Frozen Storage ◽  
Plate Count ◽  
Coating Agent ◽  
K Value ◽  
Chitosan Concentration ◽  
Fish Fillets ◽  
Treated Fish ◽  
Quality And Shelf Life

A natural product such as chitosan promotes health benefits and extends the shelf life of the processed products. Chitosan has been used as a food additive due to its antioxidant and antimicrobial activities. This study was conducted to optimize the chitosan concentration as a coating agent on the quality and shelf life of Labeo rohita fillets during frozen storage. Chitosan (CH) solutions were prepared with 0.5 %, 1 %, and 2 % (w/v) CH in 1 % (v/v) glacial acetic acid for coating application. The control (0% CH) and CH treated fish fillets were stored at -18 °C for 14 weeks and assessed for chemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and K-value), microbiological (aerobic plate count (APC)), and sensory properties. The pH, TBARS, and K-value of 1 % and 2 % CH treated fish fillets were acceptable up to 14th week of storage, while TVB-N value was permissible up to 12th week of  storage.  After 14th  week of  storage, the APC of control, 0.5 %, 1 %, and 2 % CH treated fillets were 7.18 log CFU/g, 5.02  log CFU/g, 4.13 log CFU/g, and 3.21 log CFU/g, respectively. The  fish  fillets treated with 1 % and 2 % CH had acceptable sensory attributes up to 12th week, while control fillets were unacceptable after the 6th week of storage. This study demonstrated that 1% CH could be used as a natural additive for keeping the quality and extending the shelf life of L. rohita fillets during frozen storage.

scholarly journals Value addition of tilapia (Oreochromis niloticus): Preparation of fillet and shelf-life assessment

2021 ◽  
Vol 8 (2) ◽  
pp. 231-240
Author(s):  
Mukta Sarker ◽  
Md Mehedy Hasan ◽  
Umme Hani ◽  
Md Foysal Ahmad ◽  
Md Abu Sayeed ◽  
...  
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Value Added ◽  
High Growth ◽  
Storage Conditions ◽  
High Growth Rate ◽  
International Standards ◽  
Life Assessment ◽  
Plate Count ◽  
Tilapia Fillets

Although tilapia is one of the most cultivated fish species in Bangladesh owing to its high growth rate, comparatively easy culture practices, higher survival rate and short culture period but low market preference marked it as a low-priced fish. Various approaches have been adopted to enhance consumer acceptability and ensure better use of tilapia, including the production of value-added products such as tilapia-prepared fillets, which attract increasing interest. Therefore, the current study was designed and carried out in order to prepare tilapia fillets and to estimate their shelf life at frozen (-18±20C) and refrigerated (4±10C) temperatures. Fillets were produced from tilapia collected from local fish markets of Sylhet city, Bangladesh with according to Good Manufacturing Practices (GMP) established by International Standards Organization (ISO) and packed in polyethylene bags. Proximate composition, total volatile base nitrogen (TVBN), peroxide value (PV), pH, total plate count (TPC) and sensory properties of fillets were analyzed to determine shelf-life. A portion of the fresh fillet sample was immediately analyzed and the remaining portions were preserved for up to 12 and 90 days at refrigerated and frozen storage temperatures, respectively. Results revealed that, at a definite interval of time, changes in the chemical, microbial and sensory attributes of tilapia fillets were found to be more pronounced in refrigerated storage conditions than fillets stored in frozen conditions. The shelf life of refrigerated and frozen tilapia fillet samples was 9 and at least 90 days, respectively, per the results of sensory, microbial and chemical evaluation. Res. Agric., Livest. Fish.8(2): 231-240, August 2021

scholarly journals Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C

2021 ◽  
Vol 11 (10) ◽  
pp. 4370
Author(s):  
Ziqiang Pan ◽  
Lin Li ◽  
Zhihua Shen ◽  
Yan Chen ◽  
Mei Li
Keyword(s):  
Shelf Life ◽  
High Throughput ◽  
Grass Carp ◽  
Bacterial Communities ◽  
High Throughput Sequencing ◽  
Viable Count ◽  
Tea Polyphenol ◽  
Fish Fillets ◽  
Treated Fish ◽  
Sequencing Result

We investigated the effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during cold storage at 4 °C. Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of fillets were measured. The microbiota of the crisp grass carp was analyzed using high-throughput sequencing technique. The results indicated that tea polyphenol treatments inhibited bacterial growth and reduced TVB-N values of fish fillets, and subsequently extended their shelf life by 6 days. The high-throughput sequencing result showed that Pseudomonas was the most abundant bacteria in tea polyphenol-treated fish fillets at the end of shelf life, while Pseudomonas and Aeromonas were the most abundant bacteria in control samples. These findings suggested that tea polyphenol treatments could be used in future to extend the shelf life of crisp grass carp fillets and alter the bacterial communities responsible for spoiling fish.

scholarly journals Kajian Penggaraman dan Pengeringan Belimbing Wuluh (Averrhoa bilimbi L.) Dalam Pembuatan Asam Sunti Dari Aceh

2002 ◽  
Vol 3 (1) ◽  
pp. 29-36
Author(s):  
Ria Hayati ◽  
Soewarno Soewarno ◽  
T. Soekarto ◽  
Lilis Nuraida
Keyword(s):  
Shelf Life ◽  
Rural Community ◽  
Low Ph ◽  
Plate Count ◽  
Fermentation Processes ◽  
Economic Role ◽  
Stable Product ◽  
Bacterial Content ◽  
Quality And Shelf Life ◽  
Better Than

ABSTRACT. Asam sunti is a popular traditional product commonly used as a condiment in Aceh. It is a fermented and popular product, wich has an important economic role in Aceh rural community. However, this traditional dried condiment is mostly poor in appearance, calour and keeping qualities. The research is aimed to study curing, drying and fermentation processes for improvement of quality and shelf life of the product. The result indicated that curing by salting prior drying was better than traditional curing by salting after drying. Likewise mechanical drying was also better than traditional sun drying. Both better processes could improve calour, lower mouisture content, lessen sournes and improve shelf life. The chemical composition of the fresh fruits with pH at 2.44 and mouisture content 70.16% in asam sunti with PH at 1.72. Bacterial plate count of the treated as well as the traditional product (as control) revealed very stable product and no bacterial content, wich account of very low PH (1.7) and water activity (0.70 – 087) condition for bacterial growth.

Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 607-614 ◽  
Author(s):  
Arun K. Das ◽  
A.S.R. Anjaneyulu ◽  
Y.P. Gadekar ◽  
R.P. Singh ◽  
H. Pragati
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Goat Meat ◽  
Quality And Shelf Life

scholarly journals Antioxidant properties of selected mango varieties and correlation with the shelf-life of their products

2017 ◽  
Vol 52 (4) ◽  
pp. 303-308
Author(s):  
SMM Kabir ◽  
A Alam ◽  
B Uddin
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Antioxidant Properties ◽  
Beta Carotene ◽  
Plate Count ◽  
Mango Fruit ◽  
Effective Role ◽  
Mango Pulp ◽  
Slight Growth ◽  
Quality And Shelf Life

The study is concentrated with the role of inherent antioxidants content of selected mango varieties on the quality and shelf life of developed mango products. Three mango varieties as gutti, ashina, and langda and two mango products; mango bar and mango fruit drinks were used in this study. Antioxidant contents of three varieties of mango pulp and microbial loads of mango bar and mango fruit drinks were assessed. All three varieties contained vitamin A, beta carotene, and vitamin C as an antioxidant and their contents were higher in gutti variety than other two varieties; Asina and Langda. Antioxidants were made an effective role to resist microbial load in the mango products. No microbial growth was observed within three months in the products (mango bar and mango fruit drink) of gutti mango variety except total plate count (TPC), which showed slight growth after four months of storage. The other two products from Asina and Langda were affected by microbial growth as TPC within one and two months consecutively. The study discloses that the antioxidant content of mango varieties had significant effect on the quality and shelf life in mango products.Bangladesh J. Sci. Ind. Res. 52(4), 303-308, 2017

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

2009 ◽  
Vol 115 (1) ◽  
pp. 66-70 ◽  
Author(s):  
Wenjiao Fan ◽  
Junxiu Sun ◽  
Yunchuan Chen ◽  
Jian Qiu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Frozen Storage ◽  
Chitosan Coating ◽  
Quality And Shelf Life

scholarly journals Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during storage at 0 and 5 °C

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
pp. 127-133
Author(s):  
Nathaly Montoya Camacho ◽  
Francisco Javier Castillo-Yáñez ◽  
Enrique Márquez-Ríos ◽  
Saúl Ruíz-Cruz ◽  
Aldo Alejandro Arvizu-Flores ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Total Count ◽  
K Value ◽  
And Storage ◽  
Water Holding ◽  
Quality And Shelf Life

Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf life is storage temperature. This study evaluated the effect of storage temperature (0 ºC and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5’-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. Both time and storage temperature had a significant effect (P < 0.05) on the K-value, TVB-N, and total count of mesophilic microorganisms. The overall results of this study indicated that the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0°C and 8 days at 5 ºC.

scholarly journals Shelf life of antibiotic treated rohu fish, Labeo rohita (Hamilton) under ice storage condition

2014 ◽  
Vol 11 (2) ◽  
pp. 385-390
Author(s):  
SA Haque ◽  
MS Reza ◽  
JN Akhter ◽  
MK Rahman
Keyword(s):  
Shelf Life ◽  
Labeo Rohita ◽  
Bacterial Load ◽  
Storage Condition ◽  
Control Fish ◽  
Plate Count ◽  
Control Group ◽  
Ice Storage ◽  
Fish Diet ◽  
Significant Difference

The study was conducted to evaluate the effect of antibiotic on shelf life in rohu fish, Labeo rohita (Hamilton) under ice storage condition. Oxytetracycline (OTC), the most widely used antibiotic, was fed to rohu (average body weight 16.0 g) at the rate of 2 g/kg through fish diet for 5 days and their shelf life was determined in iced condition. Organoleptically, fish were found to be acceptable up to 16 days before becoming inedible compared to 15 days for control fish which received pelleted diet with no antibiotic under the same condition. Initial moisture, ash, protein, lipid, NPN and TVB-N values were 70.42±1.91%, 2.80±0.10%, 17.90±0.50%, 3.12±0.04%, 0.0086±0.01% and 17.43±0.60 mg/100g respectively in the control which reached at values of 78.45±1.50%, 3.84±0.10%, 13.47±1.00%, 2.80±0.08%, 0.0053±0.001%, 26.17±0.76 mg/100g, respectively after 16 days of ice storage. There was no significant difference for these values compared to control group. In case of total bacterial load, values of aerobic plate count (APC) was 2.0±0.1×103 during the start of ice storage condition which increased significantly to 5.6±0.38×107, exceeding the acceptable limit for ice stored fish. The APC values also did not show any significant variation compared to control fish, suggesting that the use of antibiotic in fish diet had little or no effect on shelf life of rohu fish during ice storage condition. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19946 J. Bangladesh Agril. Univ. 11(2): 385-390, 2013

scholarly journals Protective Effect of an Edible Tomato Plant Extract/Chitosan Coating on the Quality and Shelf Life of Sierra Fish Fillets

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
H. E. Ramírez-Guerra ◽  
F. J. Castillo-Yañez ◽  
E. A. Montaño-Cota ◽  
S. Ruíz-Cruz ◽  
E. Márquez-Ríos ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Shelf Life ◽  
Plant Extract ◽  
Tomato Plant ◽  
Fish Fillet ◽  
Chitosan Coating ◽  
Fish Fillets ◽  
And Control ◽  
Related Compounds ◽  
Quality And Shelf Life

The products of fishing are highly perishable foods. Thus, it is necessary to seek viable alternatives that help to preserve product freshness and quality and to increase its shelf life. One of these alternatives is the use of extracts with antimicrobial activity obtained from plants, such as tomato, which has been observed to present compounds with antimicrobial activity. The objective of this work was to determine the effect of an extract obtained from the tomato plant and incorporated into an edible chitosan coating on the quality and shelf life of the sierra fish fillet stored on ice for 15 days. For the latter, an extract was prepared with dehydrated tomato plants, which was incorporated by immersion alone or in combination with an edible chitosan-based coating in sierra fish fillets. The following treatments were applied: C (Chitosan), TPE (Tomato Plant Extract), TPE-C (TPE-Chitosan), and control (without chitosan and extract). Color, pH, WHC, ATP-related compounds, and K value were monitored during 15 days of storage on ice. Likewise, the total count of mesophiles was determined. The results indicated that treatments C, TPE, and TPE-C were significantly different (p<0.05) from lot control in terms of the concentration of ATP-related compounds, K value, pH, and total mesophilic count. We concluded that application of the extract alone or in combination with chitosan allows for the improvement of the quality and shelf life of the sierra fish fillet.

Sign in / Sign up

Export Citation Format

Share Document