Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.

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Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat

Archives Animal Breeding ◽

10.5194/aab-64-437-2021 ◽

2021 ◽

Vol 64 (2) ◽

pp. 437-445

Author(s):

Katarzyna Ząbek ◽

Jan Miciński ◽

Stanisław Milewski ◽

Alicja Sobczak

Keyword(s):

Storage Time ◽

Ph Value ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Sensory Properties ◽

Modified Atmosphere ◽

Psychrotrophic Bacteria ◽

Lamb Meat ◽

Cooked Meat ◽

And Storage

Abstract. The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N2 + 20 % CO2) on the microbial and physicochemical parameters of lamb meat and the sensory properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10, 20 and 30 d) during storage at 4 ∘C. There was no significant effect of the packaging method and storage time used on cooking loss, natural drip loss, lightness, yellowness, and intensity of taste and aroma. An interaction between storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time significantly affected the number of aerobic psychrotrophic bacteria, redness, pH (P≤0.001), shear force value (P=0.006), and the desirability of aroma (P<0.026) and taste (P<0.01). During the storage time, an increase in red saturation from 11.92 to 13.33 and pH value from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory properties. Vacuum-packed meat was characterized by higher scores in juiciness, tenderness and taste desirability in comparison to MAP. The obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration conditions.

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

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-057 ◽

2011 ◽

Vol 74 (10) ◽

pp. 1762-1768 ◽

Cited By ~ 15

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.

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The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽

10.3390/molecules24224128 ◽

2019 ◽

Vol 24 (22) ◽

pp. 4128

Author(s):

Olaf K. Horbańczuk ◽

Małgorzata Moczkowska ◽

Joanna Marchewka ◽

Atanas G. Atanasov ◽

Marcin A. Kurek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Refrigerated Storage ◽

High Quality ◽

Significant Deterioration ◽

And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

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Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

Journal of Food Protection ◽

10.4315/0362-028x-47.3.206 ◽

1984 ◽

Vol 47 (3) ◽

pp. 206-208 ◽

Cited By ~ 3

Author(s):

J. J. RYAN ◽

R. H. GOUGH ◽

C. H. WHITE

Keyword(s):

Microbiological Quality ◽

Storage Period ◽

Raw Milk ◽

Plate Count ◽

Bacterial Counts ◽

Sample Group ◽

Psychrotrophic Bacteria ◽

Standard Plate Count ◽

Milk Samples ◽

Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

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Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of ω-3 Polyunsaturated Fatty Acids

Journal of Food Science ◽

10.1111/j.1750-3841.2004.tb18018.x ◽

2004 ◽

Vol 69 (8) ◽

pp. E417-E421 ◽

Cited By ~ 20

Author(s):

T. Skåra ◽

M. Sivertsvik ◽

S. Birkeland

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Lipid Oxidation ◽

Storage Conditions

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Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.634-638.1417 ◽

2013 ◽

Vol 634-638 ◽

pp. 1417-1422

Author(s):

Shuai Wang ◽

Feng Bo Xu ◽

Li Fu Zhu ◽

Yan Ze Yu ◽

Chun Zi Na

Keyword(s):

Lipid Oxidation ◽

Ph Value ◽

Antioxidant Activities ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Inhibitory Effect ◽

Plate Count ◽

Refrigerated Storage ◽

Color Deterioration

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

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Diatoms and Plants Acyl-CoA:lysophosphatidylcholine Acyltransferases (LPCATs) Exhibit Diverse Substrate Specificity and Biochemical Properties

International Journal of Molecular Sciences ◽

10.3390/ijms22169056 ◽

2021 ◽

Vol 22 (16) ◽

pp. 9056

Author(s):

Ada Połońska ◽

Katarzyna Jasieniecka-Gazarkiewicz ◽

Lingjie You ◽

Xiahui Hao ◽

Sylwia Klińska ◽

...

Keyword(s):

Fatty Acids ◽

Substrate Specificity ◽

Polyunsaturated Fatty Acids ◽

Ph Value ◽

Biochemical Properties ◽

In Vitro Assays ◽

Efficient Production ◽

Genome Database ◽

Response To Temperature

The search of the Phaeodactylum tricornutum genome database revealed the existence of six genes potentially encoding lysophospholipid acyltransferases. One of these genes, Phatr3_J20460, after introduction to yeast ale1 mutant disrupted in the LPCAT gene, produced a very active acyl-CoA:lysophosphatidylcholine (LPCAT) enzyme. Using in vitro assays applying different radioactive and non-radioactive substrates and microsomal fractions from such yeast, we have characterized the biochemical properties and substrate specificities of this PtLPCAT1. We have found that the substrate specificity of this enzyme indicates that it can completely supply phosphatidylcholine (PC) with all fatty acids connected with a biosynthetic pathway of very long-chain polyunsaturated fatty acids (VLC-PUFAs) used further for the desaturation process. Additionally, we have shown that biochemical properties of the PtLPCAT1 in comparison to plant LPCATs are in some cases similar (such as the dependency of its activity on pH value), differ moderately (such as in response to temperature changes), or express completely different properties (such as in reaction to calcium and magnesium ions or toward some acyl-CoA with 20C polyunsaturated fatty acids). Moreover, the obtained results suggest that cloned “Phatr3_J20460” gene can be useful in oilseeds plant engineering toward efficient production of VLC-PUFA as LPCAT it encodes can (contrary to plant LPCATs) introduce 20:4-CoA (n-3) to PC for further desaturation to 20:5 (EPA, eicosapentaenoic acid).

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STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽

10.37663/0131-6184-2020-5-101-106 ◽

2020 ◽

Vol 2020 (5) ◽

pp. 101-106

Author(s):

Elena Chupikova ◽

Konstantin Pavel ◽

Svetlana Tkachenko

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Cold Storage ◽

Human Body ◽

Essential Fatty Acids ◽

Omega 3 ◽

Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

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