Quality assessment of fishes caught by single-day and multi-day gillnet fishing off Satpati Coast, Maharashtra, India

2020 ◽  
Vol 67 (4) ◽  
Author(s):  
Manoharmayum Shaya Devi ◽  
K.A. Martin Xavier ◽  
Asem Sanjit Singh ◽  
Y. Gladston ◽  
S.K. Chakraborty ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Plate Count ◽  
Human Consumption ◽  
Commercial Fishing ◽  
Pampus Argenteus ◽  
Sensory Score ◽  
Quality Aspects ◽  
Significant Difference ◽  
Fish Samples ◽  
Sardinella Gibbosa

The present investigation was aimed at elucidating the importance of freshness and quality for the consumer and its relationship to sensory and non-sensory properties of fish caught by single-day and multi-day gillnet fishing off Satpati Coast, Palghar District, Maharashtra, India. Selected species of marine fishes viz., Pampus argenteus, Ilisha filigera, Osteogeneiosus militaris, Thryssa mystax and Sardinella gibbosa from single-day and multi-day gillnet fishing trips were collected and assessed based on freshness score, microbiological and biochemical parameters. The average values of sensory score, total plate count (TPC) and pH for fish samples from single-day fishing were 25 to 26; 1.9×104 cfu g-1 to 7.3×104 cfu g-1 and 6.8 respectively, whereas for multi-day fishing, it was 12 to 17; 7.1×104 cfu g-1 to 1.8×105 cfu g-1 and 7.07 respectively. Significant difference (p<0.05) was observed for the values of pH, trimethyl amine (TMA), total volatile base-nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) between the fish samples from single-day and multi-day fishing for two species viz. T. mystax and I. filigera. The study indicated that fishes caught from both single-day and multi-day units were acceptable for human consumption. Results of the study provides insight into the quality aspects of fish landed by commercial fishing crafts by comparing single-day and multi-day fishing.

Quality Aspects of Commercial Frozen Minced Fish Blocks

1979 ◽  
Vol 42 (1) ◽  
pp. 23-26 ◽  
Author(s):  
J. J. LICCIARDELLO ◽  
E. M. RAVESI ◽  
M. G. ALLSUP
Keyword(s):  
North Atlantic ◽  
Strong Correlation ◽  
Thiobarbituric Acid ◽  
Quality Attributes ◽  
Plate Count ◽  
Cooking Method ◽  
Quality Aspects ◽  
Objective Tests ◽  
Minced Fish ◽  
Aerobic Plate Count

Imported frozen minced Alaska pollock blocks were inferior in flavor and texture when compared to minced blocks prepared from certain species of North Atlantic fish. Organoleptic scores were strongly influenced by the cooking method, that is, baked versus fried. Quality attributes assessed by objective tests (thiobarbituric acid, trimethylamine, dimethylamine, aerobic plate count) generally did not show strong correlation with sensory scores.

scholarly journals Effect of different smoking methods on the quality of pork sausages

2018 ◽  
pp. 1712-1719 ◽  
Author(s):  
Debajit Bhuyan ◽  
Ankur Das ◽  
Saurabh Kumar Laskar ◽  
Durlav Prasad Bora ◽  
Shantanu Tamuli ◽  
...  
Keyword(s):  
Shear Force ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substance ◽  
Refrigerated Storage ◽  
Treatment Groups ◽  
Acceptable Limit ◽  
Significant Difference ◽  
The Mean ◽  
Pork Sausages

Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

scholarly journals Effects of fat replacing with eggplant puree on characteristics of chocolate spread

2020 ◽  
Vol 8 (4) ◽  
pp. 132-139
Author(s):  
Maha IK Ali ◽  
Rehab A Mostafa ◽  
Ahmed E Abdel Gawad
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Tannic Acid ◽  
Storage Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Plate Count ◽  
Significant Difference ◽  
Chocolate Spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

scholarly journals Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi, a Tailoring Delivery System

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 182
Author(s):  
Minaxi Sharma ◽  
Baskaran Stephen Inbaraj ◽  
Praveen Kumar Dikkala ◽  
Kandi Sridhar ◽  
Arjun Naik Mude ◽  
...  
Keyword(s):  
Delivery System ◽  
Biological Activities ◽  
In Vitro Release ◽  
Melting Rate ◽  
Plate Count ◽  
Hydrogel Beads ◽  
Sensory Score ◽  
Significant Difference ◽  
Vitro Release

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.

Assessment of sensory and microbiological quality of five marketed fish species at Dhaka city in Bangladesh

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 86-92
Author(s):  
T. Islam ◽  
M.R. Mia ◽  
E.A. Folorunso ◽  
M.P. Kabiraz ◽  
M.A. Masuda ◽  
...  
Keyword(s):  
Fish Species ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Plate Count ◽  
Human Consumption ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Retail Markets ◽  
In Situ Conditions ◽  
Significant Difference

The study assessed the sensory quality and the bacterial condition in five nutritionally important fish species at Dhaka city in Bangladesh. Sensory defect points (DP) were analysed at in-situ conditions and microbiological attributes were conducted at laboratory condition. Sensory DP indicated fishes in retail markets (RM) were deteriorating and/or spoiled (DP >3 to <5) except live fishes. In super shops (SS), DP indicated excellent to good quality (DP >1 to <3) for all the fishes. The average total plate count (TPC) in the fishes from RM exceeds the permissible limit (PL) except for the fishes sold in live condition. A highly significant difference observed in the fishes sold in dead condition between RM and SS (p≤0.001). Correlation analysis revealed an insignificant relationship between sensory DP and TPC (p≥0.05) in the markets. The study recorded total coliform counts (TCC) was within the PL i.e., <100 MPN/g in both types of markets. Faecal coliform counts (FCC) were within the acceptable limit i.e., <10 MPN/g only in the fishes from super shops. Salmonella spp. and Vibrio cholerae was detected almost in all samples from retail markets while it was very less likely detected in SS. The study revealed that fish from both RM and SS is safe for human consumption but super shops possess better quality than retail markets.

Cultivation and Harvesting of Selenium-Enriched Ganoderma lingzhi and Spent Medium Using Kudzu Vine as Substrate

2019 ◽  
Vol 18 (2) ◽  
pp. 152-157
Author(s):  
Zeng Xianlu ◽  
Han Fei ◽  
Zhong Yanmei
Keyword(s):  
Growth Medium ◽  
Wheat Bran ◽  
Fruiting Body ◽  
Sodium Selenite ◽  
Human Consumption ◽  
Growth Substrate ◽  
Organic Selenium ◽  
Significant Difference ◽  
Ganoderma Lingzhi ◽  
Run Speed

In order to harvest selenium-enriched fruiting body and spores of Ganoderma lingzhi and spent medium, G. lingzhi was cultivated in kudzu vine as substrate and the bio-transformation of selenite was evaluated. The growth medium consisted of Kudzu vine supplemented with 20% wheat bran or sawdust or none. The growth medium was supplemented with 0, 10, 20, 30, and 50 mg/kg of sodium selenite. We found a significant difference in spawn run speed, fruiting body and spore yields when Kudzu vine was supplemented with wheat bran or sawdust. However, when whole-kudzu vine was used alone as substrate, it resulted in a significantly lower spawn run speed, fruiting body, and spore yields compared with kudzu vine + sawdust substrate and kudzu vine + wheat bran substrate. The selenium content in fruiting body and spores increased with increasing sodium selenite supplementation and approximately equaled half of the selenium in the substrate. No selenite was detected in both the fruiting body and spores. However, in the spent medium when sodium selenite was supplemented at 10, 20, 30, 50 mg/kg, the residual selenite concentration decreased to 0.45, 0.72, 1.29, and 1.95 mg/kg, respectively, suggesting a higher selenite transformation (92.27–93.57%). In conclusion, if Ganoderma fruiting body and spores were to be harvested for human consumption, approximately 50 mg/kg selenite should be added to the growth substrate. On the other hand, if the spent medium was to be used as an organic selenium source, the optimal sodium selenite supplementation level would be 10 mg/kg.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

Association Between Magnesium and Oxidative Stress in Patients with Obesity

2020 ◽  
Vol 16 (5) ◽  
pp. 743-748
Author(s):  
Ana R.S. de Oliveira ◽  
Kyria J.C. Cruz ◽  
Jennifer B.S. Morais ◽  
Juliana S. Severo ◽  
Jéssica B. Beserra ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Thiobarbituric Acid ◽  
Magnesium Concentration ◽  
Control Group ◽  
Compensatory Mechanism ◽  
Thiobarbituric Acid Reactive Substances ◽  
Magnesium Intake ◽  
Significant Difference ◽  
Dietary Magnesium ◽  
And Control

Background: The role of minerals in preventing the generation of oxidative stress in obese individuals has been evaluated. Magnesium is an antioxidant nutrient and a cofactor of enzymes involved in the cell membrane stabilization, attenuating the effects of oxidative stress. Objective: To evaluate the association between magnesium and concentrations of thiobarbituric acid reactive substances (TBARS) in patients with obesity and eutrophic women. Methods: A cross-sectional study was conducted with 73 women, divided into two groups: case group (patients with obesity, n=27) and control group (eutrophic women, n=46). Measurements of body mass index and waist circumference were performed. Dietary magnesium intake was assessed by the three-day food record using the NutWin software. Urinary magnesium concentration was measured by atomic absorption spectrophotometry method. Plasma concentrations of thiobarbituric acid reactive substances (TBARS) were also determined. Results: Mean values of dietary magnesium intake were 161.59 ± 60.04 and 158.73 ± 31.96 for patients with obesity and control group, respectively, with no significant difference between the groups studied (p >0.05). The value of urinary excretion of magnesium was lower than the reference values in both groups, with no significant difference between the groups studied (p >0.05). The plasma concentration of thiobarbituric acid reactive substances was significantly higher in patients with obesity compared to the control group (p <0.001). There was no correlation between levels of magnesium biomarkers and the concentration of TBARS (p >0.05). Conclusion: Patients with obesity showed a reduced dietary magnesium intake which seems to induce hypomagnesuria as a compensatory mechanism. The marker of oxidative stress evaluated in this study was not influenced by magnesium.

scholarly journals Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness

Sensors ◽  
2021 ◽  
Vol 21 (3) ◽  
pp. 1001
Author(s):  
Sooin Huh ◽  
Hye-Jin Kim ◽  
Seungah Lee ◽  
Jinwoo Cho ◽  
Aera Jang ◽  
...  
Keyword(s):  
Impedance Spectroscopy ◽  
Prediction Accuracy ◽  
Electrical Impedance ◽  
Thiobarbituric Acid ◽  
Electrical Impedance Spectroscopy ◽  
Plate Count ◽  
Gradient Boosting ◽  
Composition Analysis ◽  
Early Assessment ◽  
Relative Standard

This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.

scholarly journals Biofilm reduction potential of 0.02% polyhexanide irrigation solution in several types of urethral catheters

BMC Urology ◽  
2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Florian H. H. Brill ◽  
Julia Hambach ◽  
Christian Utpatel ◽  
Diana C. Mogrovejo ◽  
Henrik Gabriel ◽  
...  
Keyword(s):  
Membrane Filtration ◽  
Saline Solution ◽  
Bacterial Biofilm ◽  
Plate Count ◽  
Vitro Assay ◽  
Significant Difference ◽  
Irrigation Solution ◽  
Clinically Relevant Bacteria

Abstract Background Long-term use of urethral catheters is associated with high risk of urinary tract infection (UTI) and blockage. Microbial biofilms are a common cause of catheter blockage, reducing their lifetime and significantly increasing morbidity of UTIs. A 0.02% polyhexanide irrigation solution developed for routine mechanical rinsing shows potential for bacterial decolonization of urethral catheters and has the potential to reduce or prevent biofilm formation. Methods Using an in vitro assay with standard market-leading types of catheters artificially contaminated with clinically relevant bacteria, assays were carried out to evaluate the biofilm reduction and prevention potential of a 0.02% polyhexanide solution versus no intervention (standard approach) and irrigation with saline solution (NaCl 0.9%). The efficiency of decolonization was measured through microbial plate count and membrane filtration. Results Irrigation using a 0.02% polyhexanide solution is suitable for the decolonization of a variety of transurethral catheters. The effect observed is significant compared to irrigation with 0.9% saline solution (p = 0.002) or no treatment (p = 0.011). No significant difference was found between irrigation with 0.9% saline solution and no treatment (p = 0.74). Conclusions A 0.02% polyhexanide solution is able to reduce bacterial biofilm from catheters artificially contaminated with clinically relevant bacteria in vitro. The data shows a reduction of the viability of thick bacterial biofilms in a variety of commercially available urinary catheters made from silicone, latex-free silicone, hydrogel-coated silicone and PVC. Further research is required to evaluate the long-term tolerability and efficacy of polyhexanide in clinical practice.

Sign in / Sign up

Export Citation Format

Share Document