scholarly journals Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 451-456 ◽  
Author(s):  
F. Wenjiao ◽  
Z. Yongkui ◽  
D. Pan ◽  
Y. Yuwen
Keyword(s):  
Shelf Life ◽  
Water Loss ◽  
Silver Carp ◽  
Control Sample ◽  
Life Extension ◽  
Qualitative Properties ◽  
Chitosan Coating ◽  
Chilled Storage ◽  
Physicochemical Changes ◽  
Bamboo Leaves

The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count – TVC), physicochemical changes (water loss, pH, total volatile nitrogen – TVB-N, trimethylamine – TMA-N, and 2-thiobarbituric acid – TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

scholarly journals A Study of Asparagus Preservation Capacity of Chitosan-Alginate and Chitosan-Carrageenan Biofilms

2020 ◽  
Vol 9 (2) ◽  
pp. 89-94
Author(s):  
Yen Thi Ngoc Tran ◽  
An Thi Thao Nguyen ◽  
Anh Nguyen Nhat Bui
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Control Sample ◽  
Point Of View ◽  
Life Extension ◽  
Coated Sample ◽  
Chitosan Coating ◽  
Sensory Score ◽  
Green Asparagus

Fresh postharvest green asparagus rapidly deteriorate due to its senescence process and high transpiration rate. This thesis aims to utilize the available sources of carrageenan and alginate for combining with pure chitosan coating solution, thus create a new multi-component coating that can overcome the limitations of pure chitosan coating, and show more effective in maintaining the quality of postharvest green asparagus. The gel solution ratio 2:1 (v/v) of chitosan 1% (w/v) and alginate 0.2% (w/v), had ability to prolong shelf-life of asparagus for 3 days (from weight loss point of view) and 7 days (from visual quality point of view) compared to control sample. The weight loss was less than about 12% and also ensured lower firmness change, maintained higher chlorophyll content, exhibiting better quality of asparagus compared to control and chitosan coated sample. The chitosan-alginate (2:1 v/v) coated asparagus achieved highest sensory score in day 7 and 14 of storage and lowest total aerobic growth in 14 days of storage at 4 ºC. The coating biofilm of chitosan-alginate could be considered as the new multi-component edible coating which showed high effectiveness in quality preservation and shelf-life extension of asparagus.

scholarly journals Effects of turmeric (Curcuma longa) on shelf life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage

2017 ◽  
Vol 15 (3) ◽  
pp. 441-447 ◽  
Author(s):  
Abimannan Arulkumar ◽  
Kaliyan Ramanchandran ◽  
Sadayan Paramasivam ◽  
Rameshthangam Palanivel ◽  
Jose Manuel Miranda
Keyword(s):  
Shelf Life ◽  
Biogenic Amine ◽  
Curcuma Longa ◽  
Life Extension ◽  
Chilled Storage ◽  
Shelf Life Extension

The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes

2012 ◽  
Vol 200 ◽  
pp. 305-311
Author(s):  
Dong Li Li ◽  
Wen Cai Xu ◽  
Zun Zhong Liu ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Sulfur Dioxide ◽  
Shelf Life ◽  
Water Loss ◽  
Control Sample ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Acid ◽  
Table Grapes ◽  
Vitis Labruscana

An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.

scholarly journals Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana

2019 ◽  
Vol 6 (1) ◽  
pp. 41-54
Author(s):  
Md. Belal Hossain Sikder ◽  
M Muksitu Islam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Disease Severity ◽  
Storage Period ◽  
Ash Content ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Post Harvest Loss

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.

Effect of Salicylic Acid Incorporated Chitosan Coating on Shelf Life Extension of Fresh In-Hull Pistachio Fruit

2019 ◽  
Vol 13 (1) ◽  
pp. 121-131 ◽  
Author(s):  
Homa Molamohammadi ◽  
Zahra Pakkish ◽  
Hamid-Reza Akhavan ◽  
Vahid Reza Saffari
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Life Extension ◽  
Chitosan Coating ◽  
Shelf Life Extension

Improving technology of fish semi-finished products with the addition of non-traditional raw materials

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
N Нolembovska ◽  
◽  
N Slobodianiuk ◽  
V Israelian ◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Freshwater Fish ◽  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Oxidation Products ◽  
Practical Significance ◽  
Biological Efficiency ◽  
Physicochemical Changes ◽  
Technology Of Production

Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of production of chopped semi-finished products but also to solve the problem of obtaining a product with increased nutritional value. We found that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will to some extent expand the current problem of raw material processing from inland water bodies of Ukraine.

The Effects of Black Cumin, Black Caraway Extracts and Their Combination on Shelf Life Extension of Silver Carp (H ypophthalmichthys molitrix ) during Refrigerated Storage

2014 ◽  
Vol 35 (2) ◽  
pp. 154-160 ◽  
Author(s):  
Soheyl Eskandari ◽  
Hedayat Hosseini ◽  
Marzieh Gholamzadeh ◽  
Amin Mousavi Khaneghah ◽  
Ebrahim Hosseini
Keyword(s):  
Shelf Life ◽  
Silver Carp ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Black Cumin ◽  
Shelf Life Extension

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

2019 ◽  
Vol 121 (7) ◽  
pp. 1592-1604 ◽  
Author(s):  
Sandriane Pizato ◽  
Raquel Costa Chevalier ◽  
Marcela Félix Dos Santos ◽  
Tailine Saturnino Da Costa ◽  
Rosalinda Arévalo Pinedo ◽  
...  
Keyword(s):  
Mass Loss ◽  
Shelf Life ◽  
Control Sample ◽  
Soluble Solids ◽  
Life Extension ◽  
Control Treatment ◽  
Small Scale ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Content Type

Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple. Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

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