scholarly journals Chemical, sensory and microbiological changes of spotted grunter (Pomadasys commersonnii) under ice storage

2014 ◽  
Vol 14 (66) ◽  
pp. 9341-9360
Author(s):  
AO Osibona ◽  
◽  
MO Ezekiel ◽  
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Microbial Load ◽  
Fresh Fish ◽  
Ice Cube ◽  
Significant Difference ◽  
Fish Samples ◽  
Initial Ph ◽  
Pomadasys Commersonnii

The effects of two types of ice on the quality of Pomadasys commersonnii with storage time were conducted. The overall sensory evaluation otherwise known as quality index (QI) range d from 3 – 0, the scores of 3 was for very fresh fish while zero implied deterioration. The QI for fish stored in ice block ranged from 2.9 – 1.0, 2.0 – 0.0, 2.2 – 0.0, 3.0 – 0.0, 2.8 – 0.2 and 3.0 – 1.0 for skin, gill, belly, odour, eyes and col our , respectively and for fish samples stored in ice cube were 2.9 -1.0, 2.5 - 0.0 , 2.2- 0.0, 2.9- 0.0, 2.2- 0.0 and 3.0- 1.0 for skin, gill, belly, odour, eyes and col our respectively from the 4th to the 22 nd day. The QI of the fish stored in ice block at 18th day which is the shelf life were 1.6, 1.4, 1.2, 1.1, 1.4 and 2.0 while that of fish samples stored in cube ice were 1.6, 1.3, 1.0, 0.6, 1.5 and 2.0 for texture of skin, gill, belly, odour, eyes and colour along vertebra column. The odour was fresh until after the 8 days; the belly/ gut has the least QI scores and this corresponded with the microbial load that ha s the highest count. The shelf life of the fish species was estimated to be 18 days. At this time, the fish was still acceptable by the panel members . The microbial load of the skin, flesh, gut and gill at day zero was less than 0.5 x 10 2 and 8.5 x 10 2 -1.56x10 5 , 5.5 x10 2 - 1.25x10 7 , 8.5x10 2 -3.78 x10 7 and1.3x10 2 - 1.89 x10 7 cfu/g and 1.22 x10 5 , 1.82 x10 5 , 2.48 x10 7 and 2.22 x 10 7 cfu/g , respectively for samples stored in block and cube ice. Trimethylamine for fish samples stored in block ice ranged from 0.6 -15.1 mg/100g while that of cube ice was from 0.6 to 16.3 mg/100g. Total volatile nitrogen ranged from19.5- 42.1 mg/100g and 19.5 - 43.7 mg /100g for samples stored in block and cube ice , respectively. The pH increased steadily throughout storage from an initial pH of 7.0 to 7.48 and 7.56 for block and cube ice, respectively. Moisture and protein range for samples stored in block ice were 81.3- 80.6%, and 19.5- 17.02% while for samples stored in cube ice were 81.3- 83.9% and19.5- 15.5% , respectively. Ash remained constant at 1% for all the samples. Results showed a non- significant difference (p = 0.05) , which is an indication that they have the same storage or preservative capacity.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Effect of Natural Preservatives (Lemon Grass and Bay Leaf Marinade) on the Microbial Load and Shelf Life of Smoke-dried Clarias gariepinus

2019 ◽  
pp. 1-10
Author(s):  
O. G. Benjamin ◽  
K. Omoruyi ◽  
A. E. Nneli
Keyword(s):  
Clarias Gariepinus ◽  
Microbial Load ◽  
Sample Treatment ◽  
Fish Sample ◽  
Fresh Fish ◽  
Lemon Grass ◽  
Ambient Storage ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
Natural Preservatives

This study was carried out to determine the effect of lemon grass marinade (sample A), bay leaf marinade (sample B) and a combination of both spices (sample C) on the microbial load of stored smoked-dried Clarias gariepinus. Comparative analysis of the microbial load of each treated fish samples during ambient storage was done biweekly for six (6) weeks and then samples of each treatment were taken to the laboratory periodically. The fish samples were analysed using Potato Dextrose Agar and Nutrient Agar for fungi and bacteria respectively. The initial microbial load before storage showed that the highest number of bacteria counts occurred in smoke-dried Clarias gariepinus treated with bay leaf marinade (4.7´103) while the lowest was in smoke-dried C. gariepinus treated with lemon grass marinade (1.3´103). The highest fungi count was observed in smoke-dried C. gariepinus treated with the combination of both spices (9.5´102) while the least fungi count was in fresh fish sample (1.4´103), although the fresh fish sample had the highest bacteria mean count (5.1´103) when compared with the treated samples. After 6 weeks of ambient storage, the result of smoke-dried C. gariepinus treated with bay leaf marinade was also significantly different from the mean population of smoke-dried C. gariepinus treated with lemon grass marinade and smoke-dried C. gariepinus treated with the combination of both spices. Smoke-dried C. gariepinus treated with bay leaf marinade again had the highest bacteria and fungi mean count of 1.7´105 and 2.3´104 respectively. Smoke-dried C. gariepinus treated with lemon grass marinade and smoke-dried C. gariepinus treated with the combination of both spices had similar bacteria mean count of 1.5´105 while smoke-dried C. gariepinus treated with lemon grass marinade had the lowest fungi mean count of 1.6´104. The study revealed that all three smoked-dried fish sample treatment had a relatively low bacterial and fungal count below the 5 x 105cfu/g recommended by the International Commission of Microbial Specification for Food and Food Products (ICMS, 2002).

Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection†

1995 ◽  
Vol 58 (9) ◽  
pp. 1007-1013 ◽  
Author(s):  
M. R. BLAKE ◽  
B. C. WEIMER ◽  
D. J. MCMAHON ◽  
P. A. SAVELLO
Keyword(s):  
Shelf Life ◽  
Lipase Activity ◽  
Storage Time ◽  
Consumer Preference ◽  
Steam Injection ◽  
Distribution Area ◽  
Direct Steam ◽  
Off Flavors ◽  
Direct Steam Injection

Heat treatments of milk between 100 and 145°C produce a new type of product with a shelf life of 15 to 30 days at 7°C, which is termed extended shelf life (ESL) milk. Little information is available on the safety and sensory qualities of this product. Extended shelf life milk is being processed commercially to expand the distribution area of fluid milk products. After arrival at market, this product still has the shelf life of a pasteurized product. In this study milk was processed by direct steam injection at temperatures between 100 and 140°C for 4 or 12 s. Holding time did not significantly affect the sensory quality of the milk. A trained taste panel found cooked flavor and other off flavors varied significantly with increasing processing temperature and storage time. There were no significant differences noted in cooked or off flavors between 132 and 140°C. Psychrotrophic Bacillus species were isolated from milk processed at and below 132°C, while no organisms were isolated from milk processed at temperatures at or above 134°C. Consumer preference panels indicated consumers preferred milk processed at 134°C for 4 s to ultrahigh-temperature (UHT) processed milk, although there was a slight preference for high-temperature short-time processed (HTST) milk compared to milk processed at 134°C for 4 s. Higher temperatures had a less destructive effect on lipase activity, while storage time did not significantly affect lipase activity.

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

 Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

scholarly journals PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 150
Author(s):  
Asrul Lamarang ◽  
A. Yelnetty ◽  
L.Ch.M Karisoh ◽  
N.N Lontaan
Keyword(s):  
Storage Time ◽  
Aloe Vera ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
White Index ◽  
Significant Difference ◽  
Chicken Eggs ◽  
Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF  CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

scholarly journals Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
EURYDICE ABOAGYE ◽  
KWAKU TANO-DEBRAH ◽  
ANGELA PARRY-HANSON KUNADU
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Value Chains ◽  
African Catfish ◽  
Fresh Fish ◽  
Key Stakeholders ◽  
Fish Samples ◽  
Handling Practices ◽  
Safety Knowledge

Abstract. Aboagye E, Tano-Debrah K, Kunadu APH. 2018. Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana. Bonorowo Wetlands 10: 1-17. Fish from artisanal sources constitute the most critical animal protein in the Ghanaian diet. The availability and safety of fish on the Ghanaian market is, however now unpredictable owing to potential rapid microbial growth which results from high ambient temperatures and poor handling along the artisanal value chains. Little is know about the small-scale fish value chains as well as the food safety knowledge and processing practices of key stakeholders involved. This study aimed at mapping out the artisanal fish value chains of Tilapia (Oreochromis niloticus), African catfish (Clarias gariepinus) and sardinellas (Sardinella aurita), and assessing the food safety knowledge and handling practices of key stakeholders along the selected value chains. A survey using semi-structured questionnaires and involving 93 fishers, 40 retailers, 40 processors, and 120 consumers was carried out to investigate stakeholders’ knowledge and practices of food safety along the value chain. Samples of the selected fish species were taken along their respective value chains to test for the presence of safety indicators (Salmonella, Vibrio, and Listeria species), hygiene indicators (Staphylococcus aureus and Escherichia coli), and spoilage organisms (Pseudomonas spp. and Proteus spp.). The mean scores for food safety of retailers, processors, and consumers were found to be generally insufficient at 55%, 43%, and 67.3% respectively. The stakeholders also scored poorly in their handling practices with mean scores of 41.2%, 63.0% and 58.6% for fishers, processors, and consumers, respectively. Estimated fish losses were highest at the retailer and consumer stages of the value chain with reported injuries as high as 35 to 100%. Pathogens such as Clostridium perfringens, enteropathogenic Escherichia coli, Staphylococcus aureus, Listeria spp. And Aeromonas sobria were isolated from fresh and on processed ready-to-eat fish samples. Salmonella spp. and Vibrio spp. not detected on any of the samples tested. Mesophilic counts in the range of 7.96 ± 0.68 to 2.95 ± 0.23 log cfu/g reported from fresh fish samples, with similarly high fecal coliform counts averaging 3.11 log cfu/g. Processed fish samples had average total counts, fecal coliform counts, and yeasts and mold counts of 3.11, 2.27, and 2.45 log cfu/g respectively. Proteus vulgaris and Proteus mirabilis were the predominant spoilage organisms present in almost all the fresh fish samples. This study provided much-needed insight into the unsatisfactory safety and quality of artisanal fish on the Ghanaian market and the specific microorganisms associated with them along the value chain. It also established the link between the food safety knowledge and handling practices of stakeholders within the value chain, and the actual quality and safety of fish on the market.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Aplication of Image Processing to Determine The Freshness of Tilapia Fish (Oreochromis niloticus)

2019 ◽  
Vol 22 (2) ◽  
pp. 229-235
Author(s):  
Ayu Kalista ◽  
Amin Redjo ◽  
Umi Rosidah
Keyword(s):  
Image Processing ◽  
Storage Time ◽  
High Quality ◽  
Fresh Fish ◽  
A Value ◽  
Red Color ◽  
Quality Category ◽  
Independent Variable ◽  
High Quality Category

The quality of fresh fish will decrease immediately after death. One of the indicators of fish quality is the changes of the gills color. The aim of this research was to determine the changes of red color in the gills of tilapia using image processing as an indicator of fish freshness. The research method used is the Explanatory Research where the independent variable (x) is tilapia which stored at room temperature for 12 hours. The dependent variable (y) was the intensity value of red. The quality of fish could be grouped into several categories, such as high quality, good quality, limit of acceptability and spoilt. The Observation was carried out with a time of 0 hours to 12 hours (4 hour interval). The results showed that storage time affected the deterioration of fresh quality. The high quality category has a red percentage value of 82.18%. Fresh category has a red percentage value of 67.10%. The limit of acceptability category has a value of 38.52% and the spoiltcategory has a red percentage value of 9.92%.

scholarly journals Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

2016 ◽  
Vol 5 (5) ◽  
pp. 88 ◽  
Author(s):  
Bruno Alejandro Irigaray ◽  
Natalia I. Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
Maria Antonia Grompone
Keyword(s):  
Shelf Life ◽  
Ethyl Ester ◽  
Induction Time ◽  
Storage Time ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Sensitive Method

Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

Sign in / Sign up

Export Citation Format

Share Document