scholarly journals Repackaging Nitrite-embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decrease Surface Redness

2021 ◽  
Author(s):  
Morgan L. Denzer ◽  
Gretchen Mafi ◽  
Deborah L. VanOverebeke ◽  
Ranjith Ramanathan
Keyword(s):  
Nitric Oxide ◽  
Polyvinyl Chloride ◽  
Color Stability ◽  
Plate Count ◽  
Instrumental Color ◽  
Pvc Film ◽  
Visual Color ◽  
Aerobic Plate Count ◽  
Chloride Film

Theoverall goal was to evaluate the effects of repackaging nitrite-embeddeddark-cutting steaks in polyvinyl chloride (PVC) film on surface color.Dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef striploins (normal-pH, n = 6) were selected at a commercial packing plant.Dark-cutting loins were bisected and randomly assigned to nonenhanceddark-cutting and enhanced dark-cutting with glucono delta-lactone and rosemarytreatments. Normal-pH and nonenhanced dark-cutting steaks were vacuum packaged (VP)and served as controls, while enhanced dark-cutting steaks were packed innitrite-embedded packaging (NP). Steaks from nonenhanced normal-pH in VP, non-enhanceddark-cutting-VP, and enhanced dark-cutting-NP loins were randomly assigned to3, 6, or 9 d of dark storage. Following dark storage, steaks were repackaged inPVC and displayed for 6 d. The instrumental color, visual color, and aerobicplate count were evaluated for all steaks.  Enhanced dark-cutting steaks in nitritepackaging increased (P < 0.05) a* values and nitric oxide myoglobincontent during 24 h of dark storage. Enhanced dark-cutting steaks packaged inNP had greater a* and L* values (P < 0.05) than nonenhanced dark-cutting-VP steaks during darkstorage. Upon repackaging the enhanced dark-cutting steaks from nitritepackaging, nitric oxide myoglobin decreased (P < 0.05) during the first 12 h of display. Loss of nitric oxidemyoglobin corresponds with a darker red appearance, increased surfacediscoloration, and decreased a*values. There were no differences (P> 0.05) in aerobic plate count between enhanced dark-cutting-NP and non-enhanceddark cutting VP steaks during 9 days of dark storage. In conclusion, NPimproved surface redness; however, repackaging enhanced dark-cutting from NP steaksin PVC decreased color stability and redness of dark-cutting beef. 

Dark Storage of Enhanced Dark-cutting Beef in Nitrite-embedded Packaging Increased Metmyoglobin Formation upon Repackaging

2021 ◽  
Vol 99 (Supplement_2) ◽  
pp. 19-20
Author(s):  
Morgan Denzer ◽  
Gretchen G Mafi ◽  
Deborah VanOverbeke ◽  
Ranjith Ramanathan
Keyword(s):  
Least Squares ◽  
Polyvinyl Chloride ◽  
Color Stability ◽  
Vacuum Packaging ◽  
Surface Color ◽  
B Values ◽  
Instrumental Color ◽  
Over Time

Abstract The objective of this study was to evaluate nitrite-embedded packaging (NEP) and enhancement effects on the color of dark-cutting beef after repackaging into polyvinyl chloride (PVC) for display. From a commercial packing plant, dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (normal-pH, n = 6) were collected. Bisected dark-cutting loins were randomly assigned to nonenhanced dark-cutting (DCN) and enhanced dark-cutting (DCE) with glucono delta-lactone and rosemary. Steaks (1.91 cm) sliced from nonenhanced normal-pH, DCN, and DCE loins were randomly assigned to 3, 6, or 9 d in dark storage, and DCE steaks were packaged in nitrite-embedded packaging (NEP) while normal-pH and DCN steaks packaged in vacuum packaging. At dark storage d of 3, 6, or 9, steaks were repackaged in PVC and displayed for 6 d. The instrumental color was evaluated every 12 h, and metmyoglobin formation was calculated using the ratio of reflectance of 572 nm and 525 nm. Delta E was calculated to determine the change in color over time using the change in L*, a*, and b* values from h 0 to h 12 of display. Data were analyzed using the Mixed Procedure of SAS, and least squares means were considered significant at P < 0.05 and separated using the PDIFF option. Metmyoglobin formation increased (P < 0.05) within 12 h of repackaging DCE steaks held for 3 d and 6 d of dark storage. At h 12 of display, DCE steaks had significantly more metmyoglobin formation than DCN and normal-pH steaks. The DE of DCE steaks was negative, indicating a decline in color after 12 h of display, while the normal-pH and DCN steaks had a positive DE value indicative of improved surface color. Therefore, repackaging DCE steaks resulted in decreased color stability and increased metmyoglobin formation.

scholarly journals Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

2018 ◽  
Vol 2 (2) ◽  
pp. 135-143 ◽  
Author(s):  
Ranjith Ramanathan ◽  
Rachel M Mitacek ◽  
Sabra D Billups ◽  
Ravi Jadeja ◽  
Morgan M Pfeiffer ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Proximate Composition ◽  
Plate Count ◽  
Surface Color ◽  
Significant Treatment ◽  
Time Interaction ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Fluorescent Lighting ◽  
Chloride Film

Abstract The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged in nitrite-embedded film, and 4) dark-cutting steak dipped in deionized water and packaged in nitrite-embedded film. The fifth dark-cutting steak was used to determine pH and proximate composition. Normal-pH choice loins were used as a control and each loin was randomly assigned to either PVC overwrap for retail display or to determine pH and proximate composition. Packages were placed in coffin-style retail display cases under continuous fluorescent lighting for 3 days. A HunterLab MiniScan XE Plus spectrophotometer was utilized to characterize steak color every 24 h. There was a significant treatment × storage time interaction (P < 0.05) for a* values and nitric oxide myoglobin formation. On days 1, 2, and 3 of the display, nitrite-embedded treatment improved (P < 0.05) redness compared to other dark-cutting steaks in PVC. A 45% increase in redness (P < 0.05) was observed for nitrite-embedded rosemary treatment over dark-cutting steak in PVC on day 3 of display. Nitric oxide myoglobin formation on day 0 was less for all dark-cutting steaks in nitrite-embedded packaging. Metmyoglobin content was greater (P < 0.05) on day 0 for dark-cutting steaks packaged in nitrite-embedded treatments than dark-cutting steaks in PVC. However, metmyoglobin level in dark-cutting steaks packaged in nitrite-embedded treatments decreased (P < 0.05) on day 1 compared with day 0. Dark-cutting steaks packaged in PVC had greater (P < 0.05) L* values on day 0 than other dark-cutting steaks in nitrite-embedded packaging. Conversely, on days 1, 2, and 3, there were no differences (P > 0.05) in L* values between dark-cutting treatments. Dark-cutting steaks in nitrite-embedded packaging had lower total plate count (P < 0.05) than dark-cutting steak packaged in PVC. The current research indicated that nitrite-embedded packaging has the potential to improve surface color of dark-cutting beef.

Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages1

1983 ◽  
Vol 46 (9) ◽  
pp. 775-780 ◽  
Author(s):  
C. VANDERZANT ◽  
L. K. CHESSER ◽  
J. W. SAVELL ◽  
F. A. GARDNER ◽  
G. C. SMITH
Keyword(s):  
Lactic Acid ◽  
Polyvinyl Chloride ◽  
High Oxygen ◽  
Plate Count ◽  
Oxygen Barrier ◽  
Beef Carcasses ◽  
Brochothrix Thermosphacta ◽  
Beef Steaks ◽  
Aerobic Plate Count ◽  
Barrier Film

Pseudomonas spp. and Brochothrix thermosphacta were a major or dominant part of the microbial flora of normal and dark, firm and dry (DFD) beef steaks with or without added glucose, citrate or citrate plus lactic acid and displayed for 3 to 6 d in polyvinyl chloride (PVC) film. When normal and DFD steaks with or without the additives were displayed in high oxygen-barrier film, Lactobacillus and/or Leuconostoc spp. were dominant. Addition of glucose (50–500 μg/g meat) had little, if any, effect on the aerobic plate count (APC), pH, lean color, odor and surface discoloration scores of both normal and DFD steaks displayed in PVC or in high-oxygen barrier film. Addition of citrate or citrate plus lactic acid also had little effect on steaks except for lowering pH values and surface discoloration scores of steaks.

Precision cutting of polyvinyl chloride film by ultraviolet nanosecond laser

2021 ◽  
pp. 1-8
Author(s):  
Congyi Wu ◽  
Youmin Rong ◽  
Yu Huang ◽  
Min Li ◽  
Guojun Zhang ◽  
...  
Keyword(s):  
Polyvinyl Chloride ◽  
Nanosecond Laser ◽  
Chloride Film

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.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

scholarly journals Comparative study of physical, chemical, microbiological and sensory aspects of some sun dried fishes in Bangladesh

2017 ◽  
Vol 4 (8) ◽  
pp. 323-331 ◽  
Author(s):  
Bhaskar Chandra Majumdar ◽  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Murshida Khan ◽  
A. K. M. Azad Shah
Keyword(s):  
Acid Value ◽  
Plate Count ◽  
Fish Products ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Wallago Attu ◽  
Acceptable Quality ◽  
Dried Fish ◽  
Aerobic Plate Count ◽  
Glossogobius Giuris

An investigation was carried out to compare the physical, chemical, microbiological and sensory properties of three freshwater dried fish products of Wallago attu Bloch & Schneider, 1801 (Siluriformes: Siluridae), Channa striatus (Bloch, 1793) (Perciformes: Channidae) and Glossogobius giuris (F. Hamilton, 1822) (Perciformes: Gobiidae). The traditionally sun dried fishes were collected from Kawran Bazar Fish Market, Dhaka, Bangladesh. Results showed that the water reconstitution properties varied among the dried fishes where maximum rehydration was observed in the C. striatus at room temperature, 40 oC and 60 oC. Moisture content of W. attu, C. striatus and G. giuris were 22.70% +/- 0.45%, 18.75% +/- 0.58% and 21.93% +/- 0.54%, respectively; the protein content were 61.85% +/- 0.99%, 66.44% +/- 1.02% and 62.83% +/- 0.87%, respectively; the lipid content were 6.21% +/- 0.93%, 6.81% +/- 0.72% and 5.98% +/- 0.55%, respectively, and the ash content were 6.79% +/- 1.11%, 6.49% +/- 1.29% and 7.83% +/- 0.98%, respectively. Peroxide value, acid value, pH, TVB N value and aerobic plate count were found to be highest in W. attu followed by G. giuris and C. striatus. Results of this study revealed that traditionally sun dried fish products were acceptable quality in terms of physico-chemical, microbiological and sensory aspects.

scholarly journals Biophysicochemical changes that occur in fish during different stages of traditional processing

2013 ◽  
Vol 13 (58) ◽  
pp. 7840-7852
Author(s):  
F Ajani ◽  
◽  
VO Adetunji ◽  
JO Oyedokun ◽  
◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Stage Iv ◽  
Fish Muscle ◽  
Stage Iii ◽  
Plate Count ◽  
Fish Processing ◽  
Salted Fish ◽  
Fish Muscles ◽  
Processing Line ◽  
Aerobic Plate Count

Smoking in Nigeria is the most affordable and widely used traditional fish processing method aimed at preserving or reducing losses. However, smoked fish can be a source of microbial hazard. This study assessed the biophysicochemical changes of fish muscles along the processing line of Oreochromis niloticus in Eleyele lake. A Structured questionnaire was administered to the fish processors in order to identify the procedural processing line of their fish. Microbial assay was done for total aerobic bacteria, enterobacteriacea, and salmonella counts. Nine processing stages identified in fish processing include: Stage 1- unwashed fish muscle tissue; Stage II- washed fish muscle tissue (washed, scalded, eviscerated and washed again); Stage III- Salted fish at 28.9 0 C; Stage IV- Salted Fish in the smoking kiln after 30 minutes at 75 0 C (temperature of smoking flame); Stage V - Salt ed fish in the smoking kiln after 1hr at 76 0 C; Stage VI- Salted fish in the smoking kiln after 1hr 30min. 65 o C; Stage VII- Salted fish in the smoking kiln after 2hr at 40 0 C; Stage VIII -Salted fish in basket after 24hrs of storage; and Stage IX- Salted fish in basket after 48hrs of storage at 26-28 o C ambient temperature. A significant increase (P<0.05) was recorded in total aerobic plate count (TAPCs) from stage I (7.42CFU /g) to II (12.00CFU/g) when the tilapia fish was washed using the water from the lake, scalded and eviscerated. The reverse was the case with the enterobacteriaea counts (EC). At stage III, where salt was sprinkled on the fish, a significant decrease (P<0.05) was observed in the TAPCs from 12.00+0.00CFU/g to 9.17+3.22CFU/g. Also, a significant decrease (P<0.05) was observed in all the counts in the first 30 minutes of smoking (stage IV) when the temperature rose from 28.9 0 C to 75 0 C. Furthermore, a significant decrease (P<0.05) was recorded only in the TAPC while a significant increase (P<0.05) was observed in EC and Salmonella counts. A significant increase in TAPCs was observed during storage from 7.56 +0.10CFU/g (stage 7) to 12.0+0.00CFU/g (stage 8) while a significant increase (P<0.05) was observed in ECs from stage 8 to 9. Significant differences (P<0.05) were obtained for zinc, manganese, iron along the processing line, but Lead, Cadmium, Chromium, Nickel and Copper showed no significant differences. This study showed significant changes in the biological, physical and chemical changes of fish muscles along the processing line of Tilapia. The implications and public health concerns are hereby discussed.

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