scholarly journals Effect of partially substituting wheat flour with fish bones powder on the properties and quality of noodles

2021 ◽  
Vol 21` (01) ◽  
pp. 17313-17329
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Wheat Flour ◽  
Waste Product ◽  
Medical Science ◽  
Microbiological Quality ◽  
Calcium Content ◽  
Fish Bone ◽  
Plate Count ◽  
Total Carbohydrate ◽  
Bone Powder

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder at 0, 5, 10, 15 or 20% of refined wheat flour. The noodles, made from these combinations, were then tested for their color, cooking quality, texture, chemical, sensory properties and level of microorganism during storage. The results indicated that as the amount of salmon bone powder increased, the appearance became yellowish and darker, the elasticity and softness of the noodles were decreased.Cooking quality; cooking time and cooking yield decreased while cooking loss was increased. When the noodles made from 15% salmon bone powder plus 85% refined wheat flour were tested their moisture content, protein, total carbohydrate, fat and ash were 36.45, 3.34, 43.60, 3.34, 6.74 g/100g, respectively and their calcium content also progressively increased with increasing levels of salmon bone powder in the refined wheat flour. The calcium content from noodles made from 15% salmon bone powder plus 85% refined wheat flour was 1.84 g/100g. The sensory evaluation in terms of appearance, color, odor, elasticity, softness, smoothness, taste and overall acceptability showed that the cooked noodles containing 15% salmon bone powder had similar characteristics to cooked noodles made from 100% refined wheat flour. Levels of microorganism including total plate count, yeasts and molds remained low,while Escherichia coli, Staphylococus aureus, Bacillus cereus and Samonella spp. were non-detected. All microorganism levels within acceptable levels and remained within criterion of microbiological quality standardization of foods and tableware announced by Department of Medical Science (No.3/2017) throughout the storage. Overall, the noodles retained acceptable quality for at least 9 days in refrigerator at 4±2oC.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

The Microbiological Quality of Honey as Determined by Aerobic Colony Counts

1993 ◽  
Vol 56 (4) ◽  
pp. 336-337 ◽  
Author(s):  
JOSEP SERRA BONVEHI ◽  
ROSSEND ESCOLÁ JORDÁ
Keyword(s):  
Membrane Filter ◽  
Microbiological Quality ◽  
Plate Count ◽  
Filter Method ◽  
Filter Methods ◽  
Plate Counts ◽  
Multifloral Honey ◽  
Plate Count Method ◽  
Membrane Filter Method

The number of mesophilic aerobic colonies was determined in 72 samples of mono- and multifloral honey from various sources by the plate count and the membrane filter methods. The presence of motile colonies made the plate counts unreliable. The microorganism producing these colonies was identified as Bacillus alvei. Colony counts could only be carried out in 27 of the samples when using the plate count method, while with the membrane filter method the number of colonies was counted in all the samples.

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

scholarly journals Microbial quality of linseed and fibre hemp plants during growing and harvest seasons

2008 ◽  
Vol 13 (4) ◽  
pp. 327 ◽  
Author(s):  
M. KOIVULA ◽  
H-R. KYMÄLÄINEN ◽  
L. VANNE
Keyword(s):  
Cannabis Sativa ◽  
Raw Materials ◽  
Microbiological Quality ◽  
Growing Season ◽  
Plate Count ◽  
Production Chain ◽  
Growing Seasons ◽  
Linum Usitatissimum L ◽  
Microbiological Analyses

Linseed (Linum usitatissimum L.) and fi bre hemp (Cannabis sativa L.) can be used as raw materials in various applications. In this study, microbiological quality and meteorological measurements were made during the growing seasons and harvesting periods of 2001 and 2002. The microbiological analyses were carried out with Hygicult® TPC and Y&F dipslides, and with a surface spreading method using Plate Count and Potato Dextrose agars. During the growing season of 2001 the conditions were mostly humid, whereas the growing season of 2002 was rather dry and warmer than that of 2001. The lack of water during the growing season of 2002 affected the growth of the plants. In the case of both hemp and fl ax, the mould and bacterial contents (cfu gdw-1) increased markedly at the end of the growing season of 2001. During the growing season of 2002 the increase in mould and bacterial contents was noticeable but more constant throughout the whole growing season. At the end of the growing seasons, the mould and bacteria contents were higher in 2001 than in 2002. The genera of moulds identifi ed included Cladosporium, Fusarium, Penicillium, Mucor and Alternaria. The microbiological safety should be controlled during the whole production chain, beginning with the cultivation and harvesting periods.;

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

scholarly journals Mobile Dental Delivery System: An Effective Protocol for Hygiene and Disinfection

2020 ◽  
Vol 17 (5) ◽  
pp. 1603 ◽  
Author(s):  
Damien Offner ◽  
Gabriel Fernandez De Grado ◽  
Marion Strub ◽  
Laure Belotti ◽  
Stéphanie Deboscker ◽  
...  
Keyword(s):  
Dental Care ◽  
Care Delivery ◽  
Microbiological Quality ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
Dental Procedures ◽  
Dental Care Delivery ◽  
Dental Unit Waterlines ◽  
Over Time

Mobile dental delivery systems (MDDSs) are receiving growing interest for reaching isolated patients, as well as in dental care for fragile and hospitalized patients, with the advantage of being able to be used from room to room or during general anesthesia (GA) in an operating room. Therefore, ensuring the care safety is crucial. The aim of this study was to elaborate and assess an MDDS maintenance protocol, containing the management of dental unit waterlines and adapted to specific conditions such as dental care under GA. A step-by-step protocol was established and implemented for an MDDS used during dental care under GA in children. Samples of the output water were collected at J0, J+1, 3, 6, 12, and 24 months, and cultured to observe the microbiological quality of the water. All the results (heterotrophic plate count at 22 °C, at 37 °C, and specific pathogenic germs sought) showed an absence of contamination. The protocol presented was effective over time and allowed ensuring the safety of care to be ensured when using MDDS, even during dental procedures under GA. As a result, it could be implemented by any dental care delivery structure wanting to reinforce the safety of its practice.

scholarly journals The pursuit of good microbiological conditions in domestic softeners: a new improvement

2020 ◽  
Vol 18 (2) ◽  
pp. 200-206
Author(s):  
L. Bolelli ◽  
Elida Nora Ferri ◽  
Stefano Sangiorgi ◽  
Giuseppe Novelli ◽  
Stefano Girotti
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Global Network ◽  
Plate Count ◽  
Bacteria Growth ◽  
Warm Environment ◽  
Quality Of Water ◽  
Softened Water ◽  
Generous Support

Abstract Effective resin disinfection is mandatory to ensure the microbiological quality of water treated by domestic softeners. The wet and sometimes warm environment inside the softener is ideal for bacteria growth. Our research was focused on the evaluation of the microbial quality of water from softeners sanitized by chlorine solutions or by electrolytic systems. We employed the heterotrophic plate count and specific tests to monitor the presence of opportunistic and pathogenic bacteria (Pseudomonas aeruginosa, Escherichia coli, enterococci, and coliforms). Completely new devices were equipped with a commercially available electrolytic system or with a newly patented one or sanitized by automatic or manual addition of chlorine solutions. In all cases, the contamination was reduced, not completely avoided. In particular, the patented electrolytic system significantly reduced bacterial proliferation in strongly contaminated devices. Our data confirm the difficulties encountered to solve the problem of microbiological quality of softened water and offer encouraging information on new possible solutions. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.

Impedance Measurement as an Alternative to the Plate Count Method for Estimating the Total Count of Bacteria in Raw Milk

1987 ◽  
Vol 50 (8) ◽  
pp. 665-668 ◽  
Author(s):  
F. F. J. NIEUWENHOF ◽  
J. D. HOOLWERF
Keyword(s):  
Standard Deviation ◽  
Microbiological Quality ◽  
Impedance Measurement ◽  
Raw Milk ◽  
Plate Count ◽  
Impedance Method ◽  
Count Method ◽  
Plate Counts ◽  
Plate Count Method

An improved impedance method is described with a good standard deviation of repeatability (sm = 0.05 log unit) and a fair standard deviation of the estimate of the plate count from the detection time [(sy)x = 0.33 log unit]. Compared with the standard deviation of repeatability of the plate count method (0.07 log unit), the standard deviation of repeatability of the impedance method described is a significant improvement. The impedimetric experiments were done with a Bactometer M123. The detection times as measured by this instrument were compared with the plate counts at 30°C for samples of raw refrigerated farm milk. With this technique a good indication of the microbiological quality of raw milk can be obtained within 15 h.

scholarly journals ATP-Bioluminescence as a method to evaluated microbiological quality of UHT milk

2014 ◽  
Vol 66 (6) ◽  
pp. 1909-1916 ◽  
Author(s):  
A.F. Cunha ◽  
A.D. Lage ◽  
M.M. Pereira e Araújo ◽  
C.F. Abreu ◽  
A.R. Tassinari ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Brain Heart Infusion ◽  
Plate Count ◽  
Culture Methods ◽  
Uht Milk ◽  
Milk Samples ◽  
Plate Count Agar ◽  
Atp Bioluminescence ◽  
Mesophilic Microorganism

New approaches are needed to quickly indicate possible contamination of UHT milk, among them the technique of ATP-Bioluminescence. Therefore, the aim of this study was to compare the results of culture methods with the results of ATP-Bioluminescence technique of 102 UHT whole milk samples incubated at 48, 72, and 168 hours. UHT milk samples were analyzed for the presence of mesophilic and psychrotrophic aerobic microorganisms using Plate Count Agar (PCA), Brain-Heart Infusion (BHI) media and PetrifilmTM Aerobic Count (AC) plates. The ATP-Bioluminescence technique was applied through the Microbial Luminescent Screening (MLS) system. Significant correlations were found between counts of aerobic mesophilic microorganisms on PCA, PetrifilmTM AC, BHI and results of ATP bioluminescence technique (P≤0.05). The ATP-Bioluminescence technique had higher correlation with counting method in PCA than BHI media. At lower pass/fail limits of Relative Light Units (60, 50, 45 and 40 RLU), the number of samples identified as positive increased and statistically agreed with aerobic mesophilic microorganism counts (P>0.05). For the dairy industry, the ATP-Bioluminescence technique may become an important tool that assists the official methods to quickly monitor the microbiological quality of UHT milk though this will likely require a threshold below 150 RLU.

Sign in / Sign up

Export Citation Format

Share Document