scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage

1995 ◽  
Vol 58 (7) ◽  
pp. 820-823
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOUand ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days. Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kasher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kasher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Effects of Different Freezing Rates on the Quality Changes in Cooked Crayfish (Procambarus clarkia) Meat during Frozen Storage (-20°C)

2014 ◽  
Vol 1033-1034 ◽  
pp. 673-676
Author(s):  
Li Zhao ◽  
Jun Chen ◽  
Xi Rong Zhao ◽  
Zong Yao Wang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Thiobarbituric Acid Value ◽  
Sensory Score

Changes in physical, chemical, microbiological and sensory qualities of cooked crayfish (Procambarus clarkia) meat, treated at different freezing rate (-30°C,CPF; -60°C,ULTF; -196°C,LNM), were investigated during storage at -20°C for up to 6 months. pH value increased in all treatments with the sharp reduction after 3 months. Increase in weight loss of LNM was slower than that of CPF and ULTF cooked crayfish. During frozen storage, thiobarbituric acid value (TBA value) fluctuated in all treatments, but lipid oxidation did not affect the quality of crayfish meat because of its lower fat contents. Total volatile basic nitrogen (TVB-N) increased with storage time, with the reduction of TVC and sensory score. Freezing rates could not cause significant changes in chemical qualities (pH value, total volatile basic nitrogen, thiobarbituric acid value), sensory quality and microbiological quality for all three treatments during storage. In spite of decrease of quality of cooked crayfish meat in all treatments, good edibility was kept throughout the storage.

scholarly journals Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 320-325 ◽  
Author(s):  
F. Giarratana ◽  
D. Muscolino ◽  
Ch. Beninati ◽  
G. Ziino ◽  
A. Giuffrida ◽  
...  
Keyword(s):  
Mediterranean Sea ◽  
Total Volatile ◽  
Fish Quality ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Hygienic Quality ◽  
High Prevalence ◽  
The Mediterranean

We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65&nbsp;specimens of L. caudatus kept in ice and stored at 2&deg;C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P &lt; 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish.

scholarly journals Effects of aqueous antioxidants extracts from ginger,  garlic and onion   on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content   in chevon (goat meat) and pork during frozen storage

2021 ◽  
Author(s):  
Lesten Eliez Chisomo Chatepa ◽  
Kingsley George Masamba ◽  
Jonathan Tanganyika
Keyword(s):  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Zingiber Officinale ◽  
Local Market ◽  
Aqueous Extracts ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Tbars Values ◽  
And Control

The study investigated the effect of 10% aqueous extracts of ginger ( Zingiber officinale L.), garlic ( Allium sativum L.) and onion ( Allium cepa L.) on the quality of frozen chevon and pork as reflected by changes in values of 2-thiobartituric Acid Reactive Substances (2-TBARS), pH and total volatile basic nitrogen (TVB-N) over a 14 day storage under frozen conditions.  Fresh samples each weighing 2 kg from chevon and pork were bought from the local slaughter houses in two locations 24hrs after slaughtering while ginger roots, garlic and onion bulbs were purchased from Mitundu local market in Lilongwe district, Malawi.  The pH, total 2-TBARS and TVB-N of the thigh chevon and pork were measured from frozen storage at -20 o C after 14 days. The 10% aqueous extracts resulted in low pH values of 5.63, 5.79 and 5.67 at 14 d for chevon mixed with ginger, garlic and onion respectively. However, treated pork had higher pH content compared to treated chevon at 14 d. At day14 of frozen storage, the 2-TBARS expressed as mg MDA/kg meat, for chevon mixed with ginger, garlic and onion aqueous extracts were 2.62±0.01, 0 and 4.71±0.03 which was lower compared to the value of 5.93±0.01 for raw chevon. The TBARS values of chevon and pork mixed with ginger, garlic and onion and control chevon decreased from day 0 to 7 which eventually increased on 14 d. On 14 d, pork mixed with garlic extracts had lower TBARS value of 2.13±0.01 compared to 3.50±0.20, 2.26±0.01 and 3.92±0.01 for pork mixed with extracts of onion, ginger and control pork sample respectively. TVB-N, in mg/100g, was highest in control raw chevon and pork registering 95.70±0.32 and 84.00±0.40 at 14 d. Low values of TVB-N of 7.24±0.23, 12.37±0.23 and 16.61v±0.50 were registered in chevon mixed with aqueous extracts of ginger, garlic and onion compared to the values of 14.23±0.62, 22.87±0.47 and 18.86±0.14 for pork mixed with aqueous extracts of ginger, garlic and onion. The results of the study have revealed that natural aqueous antioxidant extracts of ginger, garlic and onion have antioxidative effect on lipid peroxidation in frozen stored fresh chevon and pork signifying that the use of these extracts can maintain quality.

scholarly journals Efficacy of Chitosan/propolis Liquid Extract Emulsion Coating on Refrigerated Storage Quality of Crayfish Meat 

2020 ◽  
Author(s):  
mehmet ÇOBAN
Keyword(s):  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Storage Quality ◽  
Psychrotrophic Bacteria ◽  
Liquid Extract ◽  
Basic Nitrogen ◽  
Sensorial Attributes ◽  
Seafood Processing

Abstract In this study, the efficiency of chitosan-propolis liquid extract coatings on the storage quality of crayfish meat at 4 ºC was studied. With respect to the treatments, chitosan at 2% (w/v) in 1% (v/v) of glycerol is dissolved and then emulsified with propolis liquid extract at 0.3 and 0.6 % (v/v). The control and treated samples were analyzed periodically for chemical (pH, Thiobarbituric acid, Peroxide value, Total volatile basic nitrogen and K values), microbiological (Total aerobic mesophilic bacteria, Psychrotrophic bacteria H2S-producing bacteria, Yeasts- Moulds) and sensorial attributes (Odor, Taste, Firmness and Overall acceptance) along storage. Results demonstrate that chitosan coatings containing propolis liquid extract are effective in controlling the growth of bacteria and chemical indices. These results can be beneficial for seafood processing sectors, as well as for food technologists.

Preservation of Shelf Life of Pota and Octopus in Chilled Storage under Controlled Atmospheres

2002 ◽  
Vol 65 (1) ◽  
pp. 140-145 ◽  
Author(s):  
C. RUIZ-CAPILLAS ◽  
A. MORAL ◽  
J. MORALES ◽  
P. MONTERO
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Total Volatile ◽  
Bulk Storage ◽  
Total Volatile Basic Nitrogen ◽  
Controlled Atmospheres ◽  
Nitrogen Levels ◽  
Chilled Storage ◽  
Basic Nitrogen ◽  
Acid Index

Whole ungutted pota and octopus were stored in bulk in stainless steel refrigerated containers under controlled atmospheres. In order to evaluate the effectiveness of this treatment, physicochemical tests (pH, trimethylamine nitrogen, total volatile basic nitrogen, 2-thiobarbituric acid) and sensory assessments (inspection) were done. For both pota and octopus, the control lot had the highest physicochemical values and the lowest sensory values, and of the two assayed atmospheres, the 60/15/25% atmosphere (CO2/O2/N2) had the best physicochemical results. pH, trimethylamine nitrogen, and total volatile basic nitrogen levels were lower (P ≤ 0.05) in octopus than in pota, and the inspection results were significantly (P ≤ 0.05) higher. However, the octopus had a higher 2-thiobarbituric acid index than the pota. Therefore, the application of controlled atmospheres on these cephalopods during chilled bulk storage considerably increases their shelf life.

scholarly journals Evaluation of Histamine Contents during the Fish Meal Production Process

2020 ◽  
Vol 78 (4) ◽  
pp. 203-209
Author(s):  
Hicham Mih ◽  
Abdellah Lacherai
Keyword(s):  
Fish Meal ◽  
Press Cake ◽  
Raw Materials ◽  
Raw Material ◽  
Total Volatile ◽  
Limit Value ◽  
Basic Nitrogen ◽  
The Impact ◽  
By Products

AbstractEvaluation of histamine levels at various stages of manufacturing fish meal made from European pilchard Sardina pilchardus by-products was conducted on two batches which are distinguished by the quality of raw materials expressed through total volatile basic nitrogen (TVBN) content. The goal was also to assess the impact of the reuse of the concentrated stickwater, the liquid from the pressing process of fish meal. The results revealed that the level of raw material deterioration influenced the level of histamine in the finished product. When the freshness of the raw material is acceptable (TVBN content: 30 mg/100 g), histamine contents recorded in the finished product remain clearly below the limit value of 500 ppm. In this case, incorporation of concentrated stickwater into press cake before drying did not affect the concentration of histamine accumulated in the finished product. When the raw material was spoiled (TVBN content: 120 mg/100 g), the recorded histamine content was twice the limit value (975.1 ± 33.9 ppm).

scholarly journals Chemical and bacteriological risks of shrimp and clams (Gandofly) from Suez Gulf

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 281-288
Author(s):  
A.N. Amin ◽  
A.M. Ahemd ◽  
Ahmed O.M.
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Thiobarbituric Acid ◽  
Human Consumption ◽  
Thiobarbituric Acid Reactive Substance ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
And Staphylococcus Aureus

Shellfish including shrimp and clams are consumed allover the world for their nutritional value, however, handling in seafood markets may challenge their safety and quality. Shellfish products in the fish markets in Suez Governorate were evaluated throughchemical analysis of total volatile basic nitrogen value, thiobarbituric acid, histamine content, and some heavy metals residues. As well as, microbiological estimation of the total aerobic counts, Enterobacteriaceae counts, Escherichia coli counts, and Staphylococcus aureus counts, in addition of Salmonella detection. Results declared that more than half of the examined samples of shrimp and clams (gandofly) were fit for human consumption based on the permissible limits of the Egyptian standard. Otherwise, some gandofly samples contain high levels of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBA), and may cause scombroid food poisoning with elevated histamine level. The levels of cadmium, lead, and zinc in shellfish samples under study was different with the sequence: Zn>Pb>Cd. Bacteria including E. coli and Staphylococcus aureus were identified. The analysed samples in this study were judged as medium/good quality market samples as more than half of the examined samples were within the Egyptian standard and may indicate that trading of shellfish at Suez markets went under abuse storage temperature.

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