scholarly journals Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2299
Author(s):  
Yi-Chen Lee ◽  
Chung-Saint Lin ◽  
Wei-Han Zeng ◽  
Chiu-Chu Hwang ◽  
Kuohsun Chiu ◽  
...  
Keyword(s):  
Induction Heating ◽  
Heating Time ◽  
Plate Count ◽  
Hard Clam ◽  
Microbial Count ◽  
Psychrotrophic Bacteria ◽  
Microwave Assisted ◽  
Meretrix Lusoria ◽  
Aerobic Plate Count ◽  
Meat Samples

The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and total volatile basic nitrogen (TVBN) levels decreased with increasing heating time, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness, and chewiness) increased. In addition, the L* (lightness) and W (whiteness) of the clam meat samples increased significantly at the beginning of the heating period, whereas they decreased significantly with extended heating time. However, a* (redness) had the opposite trend. This study found that when clams were heated for more than 120 s at 130 °C or 150 s at 90 °C, they displayed obvious shrinking and a yellow-brown appearance, indicating that they are overcooked. After heating by MAIH for at least 110 s at 130 °C or 130 s at 90 °C, the samples were cooked well and gains a completely shucking, along with no microbial count detected. Therefore, the results indicated that the optimum heating conditions for prepackaged hard clams subjected to an MAIH machine were 130 °C for 110 s or 90 °C for 130 s.

scholarly journals Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology

2021 ◽  
Vol 11 (20) ◽  
pp. 9514
Author(s):  
Chiu-Chu Hwang ◽  
Chung-Saint Lin ◽  
Yi-Chen Lee ◽  
Cheng-I Wei ◽  
Hung-Nan Tung ◽  
...  
Keyword(s):  
Induction Heating ◽  
Scale Up ◽  
Heating Time ◽  
Plate Count ◽  
Microbial Count ◽  
Psychrotrophic Bacteria ◽  
Microwave Assisted ◽  
Red Color ◽  
Contamination Problem

A second generation and scaled-up equipment, named Aligo-2TM (microwave-assisted induction heating, MAIH) with a sample capacity of approximately 1.0 L was designed and invented by Bottle Top Machinery Co., Ltd., Taiwan. Pre-packaged raw shrimps were heated in a scaled-up system using heating temperatures of 130 °C and 90 °C for 80 to 150 s, and the physicochemical and microbial qualities were evaluated. The total plate count, psychrotrophic bacteria count, and coliform levels decreased as heating time increased, whereas the cooking loss, color (L*, a*, and W) value, and texture increased. When shrimps were heated for the longest time of 120 s at 130 °C or 150 s at 90 °C, they displayed obvious overcooked, shrunken, and dry appearance. To obtain samples that showed a red color, cooked well, and had no microbial count, better heating conditions for the processing of pre-packaged shrimps via the MAIH scale-up system were 130 °C for 100 s or 90 °C for 130 s. This novel and scaled-up MAIH equipment provides shrimp to be cooked after being packed, thereof avoiding the post-contamination problem.

scholarly journals Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 545
Author(s):  
Yi-Chen Lee ◽  
Chih-Ying Lin ◽  
Cheng-I Wei ◽  
Hung-Nan Tung ◽  
Kuohsun Chiu ◽  
...  
Keyword(s):  
Induction Heating ◽  
White Shrimp ◽  
Plate Count ◽  
Heating Process ◽  
Preliminary Evaluation ◽  
Bottom Part ◽  
Microwave Assisted ◽  
Two Temperatures ◽  
Fully Cooked ◽  
Aerobic Plate Count

The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh white shrimps were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130 and 90 °C) from 60 to 120 s. Afterwards, the shrimp samples were rapidly cooled, and the changes in the shrimp quality, including the appearance, cook loss, aerobic plate count (APC), color values, and texture, during the heating process were analyzed. The results demonstrate that longer heating times decrease the APC levels, but increase the cook loss, color values (lightness, redness, and whiteness), and texture (hardness, cohesiveness and chewiness) of the white shrimp samples. In particular, the white shrimp is fully cooked and gains a completely red appearance, along with no APC detected after heating in the MAIH system at 130 °C for at least 80 s or at 90 °C for at least 100 s. In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system: heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors’ knowledge, this is the first study to evaluate the use of MAIH in the application of food processing.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

Microbiological Quality of Shawarma in Saudi Arabia

1985 ◽  
Vol 48 (9) ◽  
pp. 811-814 ◽  
Author(s):  
M. AYAZ ◽  
F. A. OTHMAN ◽  
T. O. BAHARETH ◽  
A. M. AL-SOGAIR ◽  
W. N. SAWAYA
Keyword(s):  
Saudi Arabia ◽  
Foodborne Pathogens ◽  
Fast Food ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Plate Count ◽  
Standard Procedures ◽  
Fast Food Restaurants ◽  
Aerobic Plate Count ◽  
Meat Samples

A total of 108 shawarma (cooked meat) samples were aseptically collected from various fast-food restaurants in Riyadh, Saudi Arabia. These samples were examined by standard procedures for determination of aerobic plate count (APC), and counts of coliforms, Staphylococcus aureus, Clostridium perfringens, and the detection of salmonellae. The APC ranged from 102 to 3.0 × 108 CFU/g. The counts for coliforms, S. aureus and C. perfringens ranged from <10 to 106, <10 to 105 and <10 to 106 CFU/g, respectively. Twelve percent of the shawarma samples was positive for Salmonella. The results of this investigation indicate that foodborne pathogens present in shawarmas constitute a potential public health hazard.

Evaluation of the MC-Media Pad® Rapid Aerobic Count Device for the Enumeration of Total Aerobic Counts in a Variety of Foods: Collaborative Study, First Action Official MethodSM 2019.02

2020 ◽  
Vol 103 (5) ◽  
pp. 1318-1325
Author(s):  
Benjamin Bastin ◽  
Nicole Klass ◽  
Erin Crowley ◽  
James Agin ◽  
Charlotte Lindhardt ◽  
...  
Keyword(s):  
Confidence Intervals ◽  
Collaborative Study ◽  
Food Products ◽  
Plate Count ◽  
Contamination Level ◽  
Microbial Count ◽  
Reference Methods ◽  
The Difference ◽  
Aerobic Plate Count ◽  
Inspection Service

Abstract Background The MC-Media Pad® Rapid Aerobic Count (RAC) is a ready-to-use culture device combining a test pad coated with medium and water absorption polymers that are designed for the rapid quantification of total aerobic bacteria in food products. Objective The MC-Media Pad RAC was compared to the U.S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook, Chapter 3.02: Quantitative Analysis of Bacteria in Foods as Sanitary Indicators for raw ground pork and the Standard Methods for the Examination of Dairy Products, Chapter 6: Microbial Count Methods for yogurt drink. Method The candidate method was evaluated against the reference methods using a paired study design in a multi-collaborator study, following the current AOAC INTERNATIONAL Official Methods of AnalysisSM Appendix J guidelines. Three target contamination levels (low, medium, and high) were evaluated. MC-Media Pad RAC devices were enumerated after 24 and 48 h of incubation. Results Plate counts obtained by both methods were log10-transformed and the difference of means (including 95% confidence intervals), repeatability SD, and reproducibility SD were determined for each contamination level. All 95% confidence intervals for mean difference fell easily within ±0.10, the performance requirement being ±0.5. Conclusion The MC-Media Pad RAC (for both 24 and 48 h) and both reference methods for each contamination level were therefore shown to be equivalent, with 97.5% confidence. Highlights The new method offers a convenient alternative to the reference methods for detection of aerobic plate count in food products, yielding reliable and comparable results in 24 or 48 h compared to 48 h for the reference methods.

Comparison of Conventional Plating Methods and Petrifilm for the Recovery of Microorganisms in a Ground Beef Processing Facility†

1997 ◽  
Vol 60 (9) ◽  
pp. 1084-1088 ◽  
Author(s):  
R. H. LINTON ◽  
W. G. EISEL ◽  
P. M. MURIANA
Keyword(s):  
Ground Beef ◽  
Plate Count ◽  
E Coli ◽  
Plating Technique ◽  
Food Contact ◽  
Beef Processing ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Aerobic Plate Count ◽  
Meat Samples

The objective of this study was to compare recovery of microorganisms for various beef samples and beef contact surfaces using conventional pour plating techniques and Petrifilm methods. Comparisons for aerobic plate count (APC), coliform count (CC), and Escherichia coli count (ECC) were done for 104 fresh or frozen retail cuts and 56 food surface or food contact surfaces. Samples were taken at a midwestern retail ground beef processing plant during a 12-month project. APC comparisons were made for pour plating using Trypticase soy agar versus Aerobic Plate Count Petrifilm. CC and ECC were compared for pour plating using violet red bile + MUG agar versus E. coli Petrifilm. Overall, paired t tests revealed a significantly higher recovery for APC from fresh and frozen beef samples using the pour plating technique (P ≤ 0.05). No significant differences (P > 0.05) were observed for CC from fresh and frozen meat samples. Recovery of E. coli from many beef samples was better using Petrifilm. Significantly higher ECCs were observed from fresh and frozen meat samples using Petrifilm compared to the pour plating technique (P ≤ 0.05). For food surfaces and food contact surfaces, a comparison between pour plating and Petrifilm was done for aerobic plate count. No significant differences (P > 0.05) in recovery could be found between methods. A comparison between neutralizing buffer and letheen broth for recovery of surface microorganisms was done for both the APC pour plating method and APC Petrifilm. In both cases, recovery when using letheen broth was significantly (P ≤ 0.05) higher than neutralizing buffer. Because it is convenient and gave comparative results, Petrifilm offers a good alternative for environmental microbial testing and red meat product testing.

scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

scholarly journals Combining Modified Atmosphere Packaging and Nisin to Preserve Atlantic Salmon

2016 ◽  
Vol 6 (1) ◽  
pp. 22 ◽  
Author(s):  
Dong Han ◽  
Inyee Han ◽  
Paul Dawson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Atlantic Salmon ◽  
Modified Atmosphere Packaging ◽  
Plate Count ◽  
Local Market ◽  
Modified Atmosphere ◽  
Psychrotrophic Bacteria ◽  
Basic Nitrogen ◽  
Aerobic Plate Count

Preservation effects of modified atmosphere package combined with nisin on fresh Atlantic salmon were evaluated. Farm-raised Atlantic salmon were purchased from the local market and packaged using either 19 % CO2: 70 % N2 : 11 % O2 , 38 % CO2 : 51 % N2 : 11 % O2, and under atmospheric air (with and without nisin at 400 IU/g) resulting in a total of 6 treatments. The microbiological (aerobic plate count, psychrotrophic bacteria, and lactic acid bacteria) and the total volatile basic nitrogen analyses were evaluated on Day 0, 2, 4, 7 and 10. Package headspace and sensory evaluation were also conducted on Day 0, 2 and 4. The presence of CO2 effectively inhibited the growth of all three types of bacteria while nisin significantly inhibited the growth of aerobic microorganisms with less impact on lactic acid bacteria. The TVB-N test indicated that CO2 delayed the spoilage of Atlantic salmon while nisin had a lesser but measurable impact on Atlantic salmon shelf-life. The experiments support the potential for combining modified atmosphere package and nisin as an effective method to limit the spoilage of Atlantic salmon compare to traditional preservation methods.

Estimation of Potential Shelf Life of Cottage Cheese Utilizing Bacterial Numbers and Metabolites

1985 ◽  
Vol 48 (12) ◽  
pp. 1054-1057 ◽  
Author(s):  
J. R. BISHOP ◽  
C. H. WHITE
Keyword(s):  
Shelf Life ◽  
Correlation Coefficients ◽  
Daily Basis ◽  
Prediction Equation ◽  
Detection Methods ◽  
Cottage Cheese ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Cheese Curd ◽  
Aerobic Plate Count

A study was conducted to investigate the use of bacterial numbers and their metabolites as estimators of the potential shelf life of cottage cheese. Dry cottage cheese curd and cream dressing were obtained on the day of processing. Portions of the cream dressing were inoculated with Pseudomonas fluorescens P27 to result in approximate levels of 0, 1,000 and 100,000 bacteria per g in finished cottage cheese after combining the curd and cream. Samples, stored at 7°C, were sensorially evaluated on a daily basis and analyzed every 7 d for up to 35 d. On days of analysis each sample was subjected to preliminary incubation (PI) as follows: none, 21°C for 7 h, 21°C for 14 h, 13°C for 18 h and 18°C for 18 h. For each PI, samples were enumerated by aerobic plate count, modified psychrotrophic bacteria count and gram-negative (CVT) count. Samples were enumerated for the standard psychrotrophic bacteria count without PI. Samples were also exposed to 18°C for 18 h PI in plate count broth for impedance detection measurements. Endotoxin (lipopolysaccharide) concentration and proteolysis were determined by the Limulus amebocyte lysate assay and the o-phthaldialdehyde method, respectively. Bacterial enumerations proved to be of little estimative value as the highest correlation coefficient obtained was −0.61. Endotoxin, proteolysis and impedance detection methods resulted in high correlation coefficients as related to potential shelf life of cottage cheese, with values of −0.81, −0.87 and −0.90, respectively. A prediction equation was formulated from the data.

Sign in / Sign up

Export Citation Format

Share Document