scholarly journals Quality Assessment of Shrimp (Macrobrachium rosenbergii. De Man, 1879) During Storage in Ice

2012 ◽  
Vol 47 (1) ◽  
pp. 93-98 ◽  
Author(s):  
M Begum ◽  
MA Khaleque ◽  
MA Wahed ◽  
F Hafiz
Keyword(s):  
Ph Value ◽  
Macrobrachium Rosenbergii ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Time Interval ◽  
Quality Changes ◽  
Fish Sample ◽  
Sensory Score ◽  
De Man ◽  
Score Evaluation

With a view to get a pen picture about the trend and extent of quality changes and as well as shelf life of the head off and head on shrimp (Macrobrachium rosenbergii, De Man, 1879), the present study have been carried out . Quality changes have been measured by application of sensory score evaluation and changes in chemical indices such as Total Volatile Nitrogen (TVN) value, pH and level of moisture at different time interval and Total Bacterial Count (TBC) at 15°C during the study period. The results of the sensory score evaluation indicates that the shrimp quality decreased to the limits of acceptability at 12th days of ice storage. The head off shrimp kept slight better than corresponding head on shrimps. The bacterial counts determined at 15°C have been found to increase from 103 - 107 and 104 -108 cfu/gm for head off and head on shrimp respectively at the limit of acceptability. The moisture level increased from initial 78.85gm% to final 83.80gm% (head off) & 79.0gm% to 84.0gm% (head on) and pH value increases from 7.1 to 8.1 during the whole period of iced preservation . Both head off and head on shrimp remained in acceptable condition for up to 12 and 14 days of storage respectively while the quality of fish deteriorates and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 108-109 cfu/gm fish sample. The TVN value corresponding to rejection condition were 45-50mg N/100gm fish sample. DOI: http://dx.doi.org/10.3329/bjsir.v47i1.10731 Bangladesh J. Sci. Ind. Res. 47(1), 93-98, 2012

Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

2022 ◽  
Author(s):  
Maoxi Zhang ◽  
Wei Luo ◽  
Kuan Yang ◽  
cheng li
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Ph Value ◽  
Bacterial Count ◽  
Edible Coating ◽  
Total Bacterial Count ◽  
Total Volatile ◽  
Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

scholarly journals QUALITY CHARACTERIZATION OF MADHUYASHTI GHRITA

2020 ◽  
pp. 21-27
Author(s):  
Meda Mruthyumjaya Rao ◽  
P. Hemant Kumar ◽  
Purnendu Panda ◽  
Sangeeta Mukhi ◽  
Anindya Bose
Keyword(s):  
Heavy Metals ◽  
Physicochemical Parameters ◽  
Ph Value ◽  
Acid Value ◽  
Bacterial Count ◽  
The Body ◽  
Raw Material ◽  
Total Bacterial Count ◽  
Organoleptic Evaluation ◽  
Semi Solid

Madhuyashti Ghrita, is an Ayurvedic medicated ghee preparation containing Yashtimadhu. It is used for treating external ulcers and wounds in vital points of the body. However, there is no quality monograph available for Madhuyashti Ghrita. Hence, the present work was carried out to characterize this Ghrita to confirm its identity, quality and purity. This work reported various pharmacognostic and physicochemical parameters of Madhuyashti Ghrita along with its TLC based rapid fingerprinting as per the present standards of Ayurvedic Pharmacopoeia of India. Moreover, the presence of toxic contaminants like heavy metals, and microbial load were also evaluated. In organoleptic evaluation, the Ghrita was found to be semi–solid and dark yellow in colour, sweet and bitter in taste with a characteristic and pleasant odour. The values of the physicochemical parameters such as acid value, saponification value, peroxide value, refractive index, rancidity and pH value of the Ghrita were also assed. In the microscopical analysis of the rhizomes of Yashtimadhu, the presence of pitted vessels, fibres, prismatic crystals and starch grains were noted as a confirmation characteristic for the genuinely of this raw material in Madhuyashti Ghrita. The amount of heavy metals such arsenic, lead, mercury, cadmium, nickel, zinc, copper and chromium as well as total bacterial count and total fungal count were found to be much below their API limits. The TLC showed different characteristic spots indicating the presence of Yashtimadhu in this product. The parameters of Madhuyashti Ghrita presented in this paper may be utilized for preparing a quality monograph for this product.

scholarly journals Bacterial Microflora on Freshwater Prawn (Macrobrachium rosenbergii) and Culture Water Associated with Public Health Concern

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Nipa Gupta
Keyword(s):  
Public Health ◽  
Water Sample ◽  
Vibrio Cholerae ◽  
Macrobrachium Rosenbergii ◽  
Bacterial Count ◽  
Health Concern ◽  
Total Bacterial Count ◽  
Faecal Coliforms ◽  
Public Health Concern ◽  
Total Coliforms

Quantitative and qualitative analyses of important bacterial content for public health concern (total bacterial count, total coliforms, faecal coliforms, Salmonella and Vibrio cholerae) of  cultured fresh water prawn and  farm water which has significant role in order to manage sustainable aquaculture were carried out. Microbiological parameters of prawn (Macrobrachium rosenbergii) and farm water were determined by following the ISO standard methods. Total bacterial Count (standard plate count) found in prawn samples ranged from 5.55 to 5.71 log CFU/g while 4.13 to 4.18 log CFU/mL in water sample. On the other hand, total coliforms found in prawn sample ranged between 1.96 to 2.46 log CFU/g whereas in water sample 2.07 to 2.46 log CFU/mL total coliforms were detected.  In case of faecal coliforms, the number ranged between 0.96 to 1.42 log CFU/g in prawn sample and 1.59 to 1.81 in water sample. While Vibrio cholerae was absent in both prawns and water sample and Salmonella was detected in two tested ponds for both prawn and water sample. 

Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodon piceus) Fillets Stored at Different Temperatures

2016 ◽  
Vol 79 (4) ◽  
pp. 635-645 ◽  
Author(s):  
HONGBING FAN ◽  
XIAOCHANG LIU ◽  
HUI HONG ◽  
SONG SHEN ◽  
QIAN XU ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Ph Value ◽  
Quality Changes ◽  
K Value ◽  
Black Carp ◽  
Spoilage Bacteria ◽  
Sensory Score ◽  
Different Temperatures ◽  
Mylopharyngodon Piceus ◽  
Highly Correlated

ABSTRACT Postmortem quality changes of black carp (Mylopharyngodon piceus) fillets stored at 20, 4, and 0°C (in ice) were determined in terms of pH value, K value, total volatile basic nitrogen, free amino acids, biogenic amines, drip loss, electrical conductivity (EC), sensory score, and microbial growth. The results showed that black carp fillets could maintain a good quality for 2, 9, and 12 days when stored at 20, 4, and 0°C, respectively. Pseudomonads, Aeromonas, and Enterobacteriaceae were the main spoilage bacteria in black carp. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, and tyramine increased significantly (P < 0.05) during storage at the three temperatures, but not spermidine and spermine, among which tyramine and putrescine were the main biogenic amines in black carp fillets. A significantly higher concentration of histamine (132.05 mg/kg on the third day) was detected in the samples stored at 20°C (P < 0.01) than at 4 and 0°C (0.62 to 3.28 mg/kg) throughout storage, indicating storage of samples at 20°C favored the formation of histamine. The accumulations of tyramine, cadaverine, and histamine were highly correlated with the productions of tyrosine, lysine, and histidine, respectively. Correlations between EC and sensory, physical, chemical, and microbial parameters at the three storage temperatures showed that EC could be used as a better quality indicator to assess the overall quality of fish stored at 4 and 0°C (low temperature) than at 20°C.

scholarly journals The effect of seaweed extract on tomato plant growth, productivity and soil

2021 ◽  
Author(s):  
Hashmath Inayath Hussain ◽  
Naga Kasinadhuni ◽  
Tony Arioli
Keyword(s):  
Plant Growth ◽  
Tomato Plant ◽  
Root Zone ◽  
Soil Health ◽  
Dry Weight ◽  
Bacterial Count ◽  
Community Diversity ◽  
Seaweed Extract ◽  
Total Bacterial Count ◽  
Soil Biology

AbstractThis study investigated the effects of seaweed extract (SWE) made from the brown algae Durvillaea potatorum and Ascophyllum nodosum on plants and soil. The application of SWE to soil growing tomato plants showed dual effects. SWE comprehensively improved tomato plant growth (flower clusters, flower number, fruit number, root length, root and shoot dry weight, SPAD) and increased plant productivity (yield and quality). Similarly, SWE application effected soil biology at the soil root zone by increasing total bacterial count and available soil nitrogen and impacting bacterial community diversity with an increase in certain bacterial families linked to soil health. A broader understanding of the effects of SWE on the plant-soil ecosystem may offer breakthrough approaches for sustainable food production.

Histopathological changes in giant freshwater prawn Macrobrachium rosenbergii (de Man 1879) fed with probiotic Bacillus licheniformis upon challenge with Vibrio alginolyticus

2017 ◽  
Vol 49 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Ranjit Kumar Nadella ◽  
Raman Ram Prakash ◽  
Gyanaranjan Dash ◽  
Sreenath Kannanchery Ramanathan ◽  
Lalitha Velayudhan Kuttanappilly ◽  
...  
Keyword(s):  
Bacillus Licheniformis ◽  
Macrobrachium Rosenbergii ◽  
Vibrio Alginolyticus ◽  
Freshwater Prawn ◽  
Histopathological Changes ◽  
Giant Freshwater Prawn ◽  
De Man
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