scholarly journals Effect of salt and smoke on quality and shelf life of salt-smoke-dried batashi (Neotropius atherinoides) kept at different storage condition

2016 ◽  
Vol 3 (3) ◽  
pp. 443-451 ◽  
Author(s):  
Md Masud Rana ◽  
Subhash Chandra Chakraborty
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Dry Matter ◽  
Storage Period ◽  
Storage Condition ◽  
Ash Content ◽  
Initial Value ◽  
Overall Performance ◽  
Natural Preservatives ◽  
Matter Basis

This study was carried out to assess the changes in microbiological and biochemical aspects of fresh, smoked, salt-smoke-dried (SSD), control dried (CD; treated without salt and smoke) batashi (Neotropius atherinoides) during storage at ambient temperature (26-28oC) and refrigeration temperature (4oC). The main objective of this study was to investigate the effect of natural preservatives such as salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh batashi was 75.81% whereas 18.10% for SSD batashi. The initial value of protein, fat and ash content of SSD batashi was 65.93, 17.09 and 16.90% on dry matter basis. During storage period (60 days), the percentage of moisture increased whereas protein, fat, and ash content considerably decreased. After two month storage at ambient temperature the protein, lipid and ash content for SSD batashi were 65.0, 15.9 and 15.95%, respectively whereas the values of the same parameters stored at refrigeration temperature were 65.03, 16.16 and 16.12%, respectively on dry matter basis. The initial TVB-N and SPC value for SSD batashi was 6.10mg/100g and 1.14×104 CFU/g respectively. During storage period TVB-N and SPC value slowly increased and the values reached to 17.94 mg/100g and 4.2×104 CFU/g, respectively for salt-smokedried batashi, stored at ambient condition whereas 11.20 mg/100g and 2.42×104 CFU/g, respectively for the products stored at refrigeration temperature. Because of using salt and smoke as natural preservatives, no yeast or mould was detected in salt-smoke-dried batashi fish. Therefore, it can be inferred that salt and smoke treated dried fish products has longer shelf life than plain dried product (without treated with salt and smoke). From the overall performance, the products kept at refrigeration temperature showed better shelf life than the products stored at ambient temperature.Res. Agric., Livest. Fish.3(3): 443-451, December 2016

scholarly journals Nutritional and microbiological quality assessment of salt-smoke-dried product prepared from tengra (Mystus tengara) kept at ambient (26-28°C) and refrigeration temperature (4°C)

2017 ◽  
Vol 2 (4) ◽  
pp. 678-684
Author(s):  
Md Masud Rana ◽  
Subhash Chandra Chakraborty
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Microbiological Quality ◽  
Storage Period ◽  
Ash Content ◽  
Natural Preservatives ◽  
Better Than ◽  
Microbiological Aspects ◽  
Matter Basis

Study was conducted to identify the changes in nutritional and microbiological aspects of fresh, smoked, salt-smoke-dried (SSD: treated with salt, smoke and sunlight), Control dried (CD: treated only with sunlight) tengra (Mystus tengara) during storage at ambient temperature (26-28oC) and refrigeration temperature (40C). The study was done to investigate the effect of natural preservatives salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh tengra was 76.06% whereas 18.80 and 18.36% for SSD and CD respectively. Fresh tengra had 13.45% protein, 7.46% lipid and 2.80% ash. The initial value of protein, fat and ash content of SSD tengra was 63.40, 19.95 and 16.55% respectively on dry matter basis. During 60 days storage period moisture increased whereas protein, fat, and ash content decreased considerably. After two month storage at ambient temperature the protein, lipid and ash content for SSD tengra were 62.75, 19.07 and 15.99% respectively whereas the values of the same parameters stored at refrigeration temperature were 62.54, 19.54 and 16.12% respectively on dry matter basis. The initial TVB-N and SPC value for SSD tengra was 5.86 mg/100g and 1.02×104 CFU/g respectively. During storage period the TVB-N and SPC value slowly increased and the values reached to 18.21 mg/100g and 3.32×104 CFU/g respectively for salt-smokedried tengra stored at ambient condition whereas 11.81mg/100g and 2.14×104 CFU/g respectively for the products stored at refrigeration temperature. The overall quality of salt-smoke-dried product was better than control dried product on the basis of organoleptic, nutritional and microbial aspects. Information obtained from this study it is cleared that, combination of salting, smoking and drying is efficient method of fish processing which could be useful to consumers, processors, and nutritionist at national and global basis.Asian J. Med. Biol. Res. December 2016, 2(4): 678-684

scholarly journals Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition

2015 ◽  
Vol 2 (1) ◽  
pp. 177-183 ◽  
Author(s):  
Salma Noor E Islami ◽  
Md Faisal ◽  
Mousumi Akter ◽  
Md Shaheed Reza ◽  
Md Kamal
Keyword(s):  
Shelf Life ◽  
Protein Solubility ◽  
Storage Period ◽  
Storage Condition ◽  
Ice Storage ◽  
Initial Value ◽  
N Value ◽  
Pangasianodon Hypophthalmus ◽  
Life Study ◽  
Striped Catfish

Correction: On 29th April 2015 the last line of the abstract was changed from “…  the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.” TO “…the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.”  The page numbers of this article were also changed from 175-181 to 177-183..  A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015

scholarly journals Water rehydration capacity analysis of different types of dried fish products at different water temperature stored at ambient and refrigeration condition

2018 ◽  
Vol 4 (1) ◽  
pp. 21-26
Author(s):  
Md Masud Rana ◽  
Nusrat Hossain Nushy ◽  
Sonia Sharmin ◽  
Subhash Chandra Chakraborty
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Eating Quality ◽  
Capacity Analysis ◽  
Initial Value ◽  
Fish Products ◽  
Minimum Value ◽  
Maximum Value ◽  
Different Types ◽  
Matter Basis

Water rehydration capacity of the fishes named tengra (Mystus tengara) and batashi (Neotropious atherinoides) were studied in order to evaluate their eating quality. The initial value of protein, fat and ash content of Salt-Smoke-Dried (SSD) tengra and batashi was 63.40, 19.95 and 16.55%; 65.93, 17.09 and 16.90%, respectively on dry matter basis. Maximum Rehydration capacity obtained from salt-smoke-dried batashi and minimum value obtained from traditional dried tengra before storage at 280C temperature and its range varied between 17.68 to 50.38%. The reconstitution capacity of the products at 280C after the two month storage was in the range of 36.15 to 47.22% with minimum value for SSD tengra stored at ambient temperature after soaking 15 and maximum value obtained from SSD tengra stored at refrigeration temperature after 60 min soaking in water. After two month storage at 400C the water reconstitution capacity was in the range of 38.24 to 54.78% with lowest value for control dried (CD; treated without salt and smoke) tengra stored at ambient temperature after soaking 15 min and highest value obtained from SSD batashi stored at refrigeration temperature after soaking 60 min in water. On the other hand at 600C the reconstitution capacity after two month storage was in the range of 40.0 to 68.55% with minimum value for CD tengra stored at ambient temperature soaked after 15 min and maximum value for SSD batashi stored at refrigeration temperature soaked after 60 min in water. The reconstitution percentage was completely high at 600C after soaking for 60 min for most of the samples.Asian J. Med. Biol. Res. March 2018, 4(1): 21-26

scholarly journals Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana

2019 ◽  
Vol 6 (1) ◽  
pp. 41-54
Author(s):  
Md. Belal Hossain Sikder ◽  
M Muksitu Islam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Disease Severity ◽  
Storage Period ◽  
Ash Content ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Post Harvest Loss

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)

2020 ◽  
Vol 2 (1) ◽  
pp. p144
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. kamrul Hassan
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Randomized Design ◽  
Postharvest Treatments ◽  
Completely Randomized Design ◽  
Storage Properties ◽  
Single Factor Experiment

The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).

scholarly journals Effect of respiratory gases (O2; CO2) on shelf-life of fresh oyster mushrooms packaged with different sealable polymeric materials

2015 ◽  
Vol 50 (3) ◽  
pp. 205-210 ◽  
Author(s):  
ASM Kamal ◽  
A Khair ◽  
F Begum ◽  
K Chowdhury ◽  
R Karim
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Polymeric Materials ◽  
Extended Period ◽  
Packaging Materials ◽  
Ambient Temperature Condition ◽  
Oyster Mushrooms ◽  
Sensorial Quality ◽  
Respiratory Gases

The present study was conducted to evaluate the effects of respiratory gases on shelf life of fresh Oyster mushrooms. The complete randomize design was followed for the experiment. After sorting of collected cultivated mushrooms were packed in different polymeric packaging materials-polystyrene trays over wrapped with polyvinyl chloride (PVC) microfilm and polypropylene (PP) at refrigerated and ambient temperature condition for 12 days. Gas composition as CO2, O2, N2, concentration at 3 days intervals of the total 12 days duration also including sensorial quality were evaluated. CO2 contents were found to be increased but O2 contents was found to be reduced for both packaging materials within 3 days storage at ambient temperature. In refrigerator, oxygen content in both of trays increased sharply within 3 days of storage. Off flavor appeared strongly and started to spoil from third days after Oyster mushrooms packed in ambient temperature, which on the contrary was not detected in mushroom packed and stored until 12 days in refrigerator. Shortest storage period for a single day at ambient condition and extended period of 12 days self life was determined when mushrooms were stored in refrigerator in respect of sensorial quality in sealed polypropylene bag or in polystyrene trays.Bangladesh J. Sci. Ind. Res. 50(3), 205-210, 2015

scholarly journals Potential Activity of Aqueous Fig Leaves Extract, Olive Leaves Extract and Their Mixture as Natural Preservatives to Extend the Shelf Life of Pasteurized Buffalo Milk

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 615 ◽  
Author(s):  
Mohamed El Dessouky Abdel-Aziz ◽  
Mohamed Samir Darwish ◽  
Azza H. Mohamed ◽  
Ayman Y. El-Khateeb ◽  
Sahar E. Hamed
Keyword(s):  
Shelf Life ◽  
High Performance ◽  
Storage Period ◽  
Buffalo Milk ◽  
Dpph Radical ◽  
Organoleptic Properties ◽  
Olive Leaves ◽  
Pasteurized Milk ◽  
Potential Activity ◽  
Natural Preservatives

The aim of this study was to evaluate fig (Ficus carica L.) leaves’ extract (FLE), olive (Olea europaea L.) leaves’ extract (OLE), and their mixture (MLE), to extend the shelf life of pasteurized milk. OLE, FLE, and their mixture MLE (1:1) were added to the pasteurized milk in different concentrations (0.2%, 0.4%, and 0.6%). Several tests were then conducted to determine the activity of these extracts. The antioxidant activity as IC50 was determined by using DPPH radical assay. FLE showed higher IC50 (30.21 µg/mL) compared to the IC50 of OLE (22.43 µg/mL). Phenolic compounds were identified by using high-performance liquid chromatography (HPLC). The highest antimicrobial activity was obtained with 0.6% concentration. Organoleptic properties indicated that the addition of these extracts did not affect the sensory properties of pasteurized milk. Pasteurized milk treated with 0.6% of FLE, OLE, and MLE has significantly decreased (p ≤ 0.05) lipase and protease activity during the storage period, at 5 °C. The results indicated that extending the shelf life of pasteurized milk from 5 to 16 days was successfully achieved through using 0.6% of FLE, OLE, and MLE. The combination of the two extracts (MLE) provides an efficient and safe method to prolong the shelf life of pasteurized milk, without altering the properties of pasteurized buffalo milk.

scholarly journals Shelf-life of vacuum and modified atmosphere packaged sliced pangasius catfish (Pangasianodon hypophthalmus) under refrigerated storage condition

2020 ◽  
Vol 32 (1) ◽  
pp. 73-82
Author(s):  
MD. TARIQUL ISLAM ◽  
ESMOUT JAHAN ALICE ◽  
SUSHMITA SAHA ◽  
MD. ABDUL KARIM ◽  
MD. AMANULLAH ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Viable Count ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Initial Value ◽  
Pangasianodon Hypophthalmus ◽  
Fish Samples ◽  
Frozen Fish

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the qualityand shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituricacid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging werewithin the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealedpack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were nosignificant (p<0.05) differences in TVC values among the three packaging conditions during the storageperiod except on day 9 where significantly (p<0.05) lower TVC values were observed in the VP samplecompared to that of other samples. Based on the bacterial counts of 7 log CFU/g, which is considered as theupper acceptable limit for fresh and frozen fish, the shelf-life was determined as the excess of 6 days forcontrol pack and MAP samples, and excess of 9 days for VP sample. Therefore, VP is a good option toincrease the shelf-life of wet fish, which can be adopted by the superstores to display their products withextended shelf-life.

scholarly journals PERUBAHAN MUTU GUDEG KALENG “BU TJITRO” SELAMA PENYIMPANAN The Quality Changes on Canned Gudeg “Bu Tjitro” during Storage

2015 ◽  
Vol 35 (03) ◽  
pp. 353 ◽  
Author(s):  
Asep Nurhikmat ◽  
Bandul Suratmo ◽  
Nursigit Bintoro ◽  
Suharwadji Sentana
Keyword(s):  
Shelf Life ◽  
Soluble Protein ◽  
Aluminum Content ◽  
Storage Period ◽  
Quality Parameters ◽  
Ash Content ◽  
Traditional Food ◽  
Quality Changes ◽  
Physical Chemical ◽  
Water Contents

Gudeg is a traditional food from Yogyakarta with a short shelf life. To extend the shelf-life, gudeg packed with cans. Research on quality changes during storage of canned gudeg had been done. The study was conducted in order to determine quality changes that occur in canned gudeg during the storage period. Canned gudeg material consisted of gudeg jackfruit, eggs, chicken, krecek and tolo beans with size cans of 72.63 x 53.04 mm (Ø x h). Observations canned gudeg quality performedfor 18 months with 3-month interval includes the analysis of physical, chemical, microbiological and organoleptic. The results showed that there were quality changes, including 0.6 points of pH, 36% of soluble protein, 20.15 ppm of aluminum content, 0.06 mg malonaldehyde/kg for TBA value, 5.1 points color brightness and 2 CFU/g total microbial, aswell as decline in15.77 ppm sulfur and organoleptic quality parameters. Canned gudeg hold for 15 months with 68.49% of water contents; of 1.56% ash content; 8.40% of protein content; 12.74% of fat content and 5.60% of fiber content.Keywords: Canned gudeg, storage period, the quality changes. ABSTRAKGudeg adalah makanan tradisional dari Yogyakarta dengan masa simpan pendek. Untuk memperpanjang masa simpannya, gudeg dikemas dengan kaleng. Penelitian tentang perubahan mutu gudeg kaleng selama penyimpanan telah dilakukan. Penelitian dilakukan dengan tujuan untuk mengetahui perubahan mutu yang terjadi pada gudeg kaleng selama masa penyimpanan. Bahan gudeg yang dikalengkan terdiri dari gudeg nangka, telur, daging ayam, krecek dan kacang tolo dengan kemasan kaleng ukuran 72,63 x 53,04 mm (Ø x h). Pengamatan mutu gudeg kaleng dilakukan selama 18 bulan dengan interval 3 bulan meliputi analisis fisika, kimia, mikrobiologi, dan organoleptik. Penelitianmenghasilkan perubahan yang terjadi pada gudeg kaleng selama penyimpanan antara lain kenaikan pH 0,6 poin, protein terlarut 0,73%, kadar aluminium 20,15 ppm, nilai TBA 0,06 mg malonaldehid/kg, kecerahan warna 5,1 poin dan total mikroba 2 CFU/g. Selama penyimpanan penurunan sulfur  15,77 ppm dan penurunan parameter mutu organoleptik. Gudeg kaleng tahan selama 15 bulan dengan kadar air 68,49%; kadar abu 1,56%; kadar protein 8,40%; kadar lemak12,74%, dan kadar serat 5,60%.Kata kunci: Gudeg kaleng, masa simpan, perubahan mutu  

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