scholarly journals Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

2019 ◽  
Vol 17 (4) ◽  
pp. 560-566
Author(s):  
Anisul Islam ◽  
Md Sadakuzzaman ◽  
Md Anwar Hossain ◽  
Md Mujaffar Hossain ◽  
Md Abul Hashem
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Viable Count ◽  
Chicken Meat ◽  
Quality Data ◽  
Indigenous Chicken ◽  
Positive Effects

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy  60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p<0.05) higher color and tenderness of meat compared to that of non-irradiated group. The 2 kGy group showed significantly (p<0.05) higher Dry matter (DM) and Ether extract (EE) whereas the cooking loss, Free fatty acid (FFA), Peroxide value (PV),  and Thiobarbituric acid reactive substances (TBARS) levels were higher in 3 kGy irradiated group. With the advancement of storage periods pH significantly (p<0.05) decreased. The 2 kGy irradiation group showed significantly (p<0.05) lower numbers of Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) compared to non-irradiated group. From this study, it may be concluded that the 2 kGy irradiated group had positive effects on sensory evaluation, biochemical and microbial qualities of indigenous chicken meat to increase the shelf life and the quality of indigenous chicken meat. J Bangladesh Agril Univ 17(4): 560–566, 2019

scholarly journals Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio)

2021 ◽  
Vol 51 (4) ◽  
Author(s):  
Fatih Korkmaz ◽  
Ali Arslan ◽  
Alper Baran
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Sunflower Oil ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Viable Count ◽  
Control Group ◽  
Salmonella Spp ◽  
Effect Of Treatment ◽  
Total Crude Protein

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.

scholarly journals Effect of chitosan coating on the quality characteristics of rohu (Labeo rohita) fillets during chilled storage

2020 ◽  
Vol 67 (2) ◽  
Author(s):  
Nazia Nawaz ◽  
Muhammad Arshad ◽  
Naunain Mehmood ◽  
Wardah Hassan ◽  
Syed Zakir Hussain Shah ◽  
...  
Keyword(s):  
Shelf Life ◽  
Labeo Rohita ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Fish Fillet ◽  
Chitosan Coating ◽  
Chilled Storage ◽  
Extractable Protein ◽  
Water Holding

The current work was undertaken to examine the effect of chitosan as a natural edible coating on the quality of rohu (Labeo rohita) fillets during 30 days of chilled storage. The fish fillets were treated with different concentrations of chitosan (0.1, 0.25, 0.5 and 1% chitosan) and fish fillet without addition of chitosan was kept as control. Sampling was done initially on the 0th day and thereafter at ten day intervals and were examined periodically for water holding capacity (WHC), water extractable protein (WEP), salt extractable protein (SEP), thiobarbituric acid reactive substances (TBARS), pH, total viable count (TVC), psychrotrophic count (PTC) and sensory characteristics. Findings indicated that chitosan coating aided in retaining the quality and extended the shelf life of rohu fillets during refrigerated storage suggesting the suitability of using chitosan as a bio-preservative to extend the shelf life of chilled stored fish.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

Microbiological Quality of Catfish Frames Treated with Selected Phosphates

1997 ◽  
Vol 60 (9) ◽  
pp. 1081-1083 ◽  
Author(s):  
DOUGLAS L. MARSHALL ◽  
VINEET JINDAL
Keyword(s):  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Microbiological Quality ◽  
Life Time ◽  
Total Coliform ◽  
Life Extension ◽  
Plate Counts ◽  
Phosphate Treatment ◽  
Phosphate Solutions

This study examined the effects of trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and sodium metaphosphate (SMP) dipping solutions on the microbiological quality of catfish frames (the carcasses remaining after skinless boneless fillets are removed). Frames were dipped for 5 min in 10% phosphate solutions at 5°C, drained for 2 min, and analyzed for aerobic plate counts and total coliform counts. TSP reduced aerobic plate and total coliform counts by 1.0 and 2.5 log CFU/ml of rinse buffer, respectively. STPP reduced aerobic plate and total coliform counts by 0.3 and 1.0 logs, respectively. SMP did not reduce aerobic plate counts, but did decrease total coliform counts by 0.7 logs. The microbiological shelf life (time to reach 107 CFU/ml) of the frames treated with TSP was 3 days longer than controls. Rinsing frames in water after phosphate treatment reduced the effectiveness of the dips. The results demonstrate that TSP was more effective than either STPP or SMP in reducing microbial numbers on the surface of the frames and provided a subsequent shelf life extension.

scholarly journals Positive effects of COVID-19 lockdown on air quality of industrial cities (Ankleshwar and Vapi) of Western India

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ritwik Nigam ◽  
Kanvi Pandya ◽  
Alvarinho J. Luis ◽  
Raja Sengupta ◽  
Mahender Kotha
Keyword(s):  
Air Quality ◽  
Meta Analysis ◽  
Linear Regression Analysis ◽  
Quality Data ◽  
Western India ◽  
Rapid Reduction ◽  
Positive Effects ◽  
Pollutant Concentrations ◽  
The Impact

AbstractOn January 30, 2020, India recorded its first COVID-19 positive case in Kerala, which was followed by a nationwide lockdown extended in four different phases from 25th March to 31st May, 2020, and an unlock period thereafter. The lockdown has led to colossal economic loss to India; however, it has come as a respite to the environment. Utilizing the air quality index (AQI) data recorded during this adverse time, the present study is undertaken to assess the impact of lockdown on the air quality of Ankleshwar and Vapi, Gujarat, India. The AQI data obtained from the Central Pollution Control Board was assessed for four lockdown phases. We compared air quality data for the unlock phase with a coinciding period in 2019 to determine the changes in pollutant concentrations during the lockdown, analyzing daily AQI data for six pollutants (PM10, PM2.5, CO, NO2, O3, and SO2). A meta-analysis of continuous data was performed to determine the mean and standard deviation of each lockdown phase, and their differences were computed in percentage in comparison to 2019; along with the linear correlation analysis and linear regression analysis to determine the relationship among the air pollutants and their trend for the lockdown days. The results revealed different patterns of gradual to a rapid reduction in most of the pollutant concentrations (PM10, PM2.5, CO, SO2), and an increment in ozone concentration was observed due to a drastic reduction in NO2 by 80.18%. Later, increases in other pollutants were also observed as the restrictions were eased during phase-4 and unlock 1. The comparison between the two cities found that factors like distance from the Arabian coast and different industrial setups played a vital role in different emission trends.

scholarly journals The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life

2018 ◽  
Vol 75 (2) ◽  
pp. 149
Author(s):  
Corina PREDESCU ◽  
Camelia PAPUC ◽  
Georgeta ȘTEFAN ◽  
Gheorghe GORAN
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Meat Industry ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Parameters ◽  
Fermented Juice

Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented juice, on unsmoked frankfurters. Seven lots of frankfurters were prepared. Two lots were prepared using ascorbate and parsley juice nitrite (each preservative 50 ppm, L1; each preservative 25 ppm, L4), two lots were prepared using hawthorn berry phenolics and parsley juice nitrite (each preservative 50 ppm, L2; each preservative 25 ppm, L5), two lots were prepared only with parsley juice nitrite (50 ppm, L3; 25 ppm, L6), while L7, control lot, was prepared with 50 ppm ascorbate and 50 ppm synthetic nitrite. pH, thiobarbituric acid reactive substances, cure efficiency, residual nitrite, total viable count, Enterobacteriaceae and coliform bacteria were determined at 3-day intervals for 15 days. During storage, comparatively with control, the best physico-chemical parameters were found for L4 and L5 of frankfurters, while the best microbiological parameters were found for frankfurters treated with ascorbate and parsley juice nitrite (L1 and L4). The addition of natural antioxidants and nitrite was able to improve unsmoked frankfurters’ shelf-life.

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