scholarly journals Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

2021 ◽  
Vol 8 ◽  
Author(s):  
Wenru Liu ◽  
Qi Wang ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Scophthalmus Maximus ◽  
Viable Count ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Organoleptic Evaluation ◽  
Psychrotrophic Bacteria ◽  
Basic Nitrogen ◽  
Turbot Scophthalmus Maximus

This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.

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.

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

2004 ◽  
Vol 67 (3) ◽  
pp. 601-606 ◽  
Author(s):  
RENATA CEGIELSKA-RADZIEJEWSKA ◽  
JAN PIKUL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Life Extension ◽  
Poultry Meat ◽  
Color Measurement ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

scholarly journals High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2826
Author(s):  
Jun Mei ◽  
Feng Liu ◽  
Shiyuan Fang ◽  
Weiqing Lan ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Scophthalmus Maximus ◽  
Gas Chromatography Mass Spectrometry ◽  
Modified Atmosphere ◽  
Organoleptic Evaluation ◽  
High Co2 ◽  
Low Field ◽  
Turbot Scophthalmus Maximus ◽  
Water Holding

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

The Effects of the Film Made by Citral β-Cyclodextrin Inclusion Complex Combined with Chitosan on Fresh Beef

2014 ◽  
Vol 989-994 ◽  
pp. 1052-1055 ◽  
Author(s):  
Hai Jun Chen ◽  
Fu Xin Yang ◽  
Li Juan Ou ◽  
Dong Xiang Zhou ◽  
Li Li
Keyword(s):  
Inclusion Complex ◽  
Chitosan Film ◽  
Bacterial Count ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Cyclodextrin Inclusion ◽  
Basic Nitrogen ◽  
Film Treatment ◽  
Cyclodextrin Inclusion Complex

Films of chitosan (Ch), Ch+0.5%(v/v) the citral (CI), Ch+2.5%(w/v) the citral β-cyclodextrin inclusion complex (β-CD-CI) and the physics mixture CI and β-CD-CI were prepared on the quality of fresh beef during refrigerated storage at 4±1°C were investigated, and verified the preservation effect of wrap fresh beef. The control and the treated beef samples were analyzed periodically for the total volatile basic nitrogen (TVBN), aerobic bacterial count (ABC), the sensory evaluation, and pH. The results indicate that all treatments retarded the decay of the beef samples. The chitosan film with the β-CD-CI exhibited superior to the preservation ability compared with control pure chitosan film treatment in maintaining the quality of fresh beef samples and significantly extended the shelf life by approximately 5 days.

scholarly journals Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 489 ◽  
Author(s):  
Zhou ◽  
Li ◽  
Fang ◽  
Liu ◽  
Mei ◽  
...  
Keyword(s):  
Viable Count ◽  
Organoleptic Evaluation ◽  
K Value ◽  
C Storage ◽  
Low Field ◽  
Basic Nitrogen ◽  
Lateolabrax Maculatus ◽  
Active Coating ◽  
Low Field Nmr

This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.

scholarly journals Effect of 3-Aminobenzoic Acid Ethyl Ester Methanesulfonate (MS-222) on Quality of Marine Cultured Turbot (Scophthalmus maximus) during Simulated Transport in Water

Fishes ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 20
Author(s):  
Jie Cao ◽  
Qi Wang ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Dissolved Oxygen ◽  
Ethyl Ester ◽  
Acid Ethyl Ester ◽  
Scophthalmus Maximus ◽  
Ammonia Nitrogen ◽  
Control Group ◽  
Aminobenzoic Acid ◽  
Transport Stress ◽  
Turbot Scophthalmus Maximus

This study evaluated the effect of different concentrations (20, 40 and 60 mg/L) of 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222) on the quality changes in turbot during simulated transport in water. The results showed that the ammonia nitrogen content in the transportation water of each sample increased significantly, and the dissolved oxygen level decreased. The dissolved oxygen content in MS-222-treated samples was higher than that of control group (CK) samples. For turbot flesh quality, simulated transport in water led to a decrease in moisture, fat and protein contents in all samples. The MS-222-treated turbot samples showed higher pH values, glycogen contents, springiness and chewiness values and lower lactic acid contents comparing with the CK samples during simulated transport in water. In addition, the fresh and bitter amino acids in the muscle of turbot increased in each treatment group compared to the non-transported fish at the end of the simulated transport. The results showed that MS-222 treatment could retard the turbot transport stress and improve the quality of turbot during simulated transport in water.

Effect of triploidy on muscle cellularity and flesh quality of turbot (Scophthalmus maximus )

2016 ◽  
Vol 48 (7) ◽  
pp. 3606-3617 ◽  
Author(s):  
Jorge Hernández-Urcera ◽  
María Dolores Ayala ◽  
Marina Santaella ◽  
María Jesús Periago ◽  
Octavio López-Albors ◽  
...  
Keyword(s):  
Scophthalmus Maximus ◽  
Flesh Quality ◽  
Turbot Scophthalmus Maximus

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

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.

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 specimens of L. caudatus kept in ice and stored at 2°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 < 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.

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