scholarly journals The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3047
Author(s):  
Gabriel Tirtawijaya ◽  
Jin-Hwa Lee ◽  
Jong-Su Jang ◽  
Do-Youb Kim ◽  
Jae-Hak Sohn ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Storage Temperature ◽  
Salt Content ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
Quality Characteristic ◽  
Total Bacterial Count ◽  
Optimal Conditions ◽  
Sensorial Attributes

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

scholarly journals Physicochemical and bacteriological study of imported beef luncheon meat in Baghdad city

2012 ◽  
Vol 36 (0A) ◽  
pp. 151-156
Author(s):  
Dahfier Abid Ali Al-Obaidi
Keyword(s):  
Public Health ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Meat Processing ◽  
Bacteriological Study ◽  
Luncheon Meat

This study was carried out at the College of VeterinaryMedicine, University of Baghdad,for two months, to study the beef luncheon meat in Baghdad city by evalutuation somePhysicochemical and bacteriological features the obtained data revealed the following results:Physicochemical indicated that myoglobin concentration, was low for all sample of meat withno significant differences in marks which were 163.3 – 178.7 mg/100g meat. Total volatilenitrogen (TVN) values were more the allowance limits especially in food and mark whichwere 20.4mgN/100g meat with no significant differences in marks. Thiobarbituric acid (TBA)values and Free Fatty acid (FFA) percentages were withen the allowance limits in all marks.Bacteriological results indicated that total Bacterial count (TPC) were low of meat samplewhich were140 - 220 cfu /g, with significant differences (P<0.05) in Marks. The total coliformcount were less than allowance limits, were the same with Anaerobic total Bacterial count(A.T.P.C.) which Were 3 - 41cfu/g and30 – 260 cfu/g with significant differences (P<0.05) inmarks. The results indicated that beef luncheon was low in some Physicochemicalespecially in food land mark. Therefore it is necessary to make Evaluation cautiously of theimported meats and meat processing to safe public health.

scholarly journals Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1962
Author(s):  
Gabriel Tirtawijaya ◽  
Mi-Jeong Lee ◽  
Bertoka Fajar Surya Perwira Negara ◽  
Woo-Hee Cho ◽  
Jae-Hak Sohn ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Chub Mackerel ◽  
Optimum Conditions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Commercial Fish ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Vacuum Frying

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.

scholarly journals Evaluating the effect of storage conditions on milk microbiological quality and composition

2018 ◽  
Vol 57 (1) ◽  
pp. 52-62 ◽  
Author(s):  
L.F. Paludetti ◽  
K. Jordan ◽  
A.L. Kelly ◽  
D. Gleeson
Keyword(s):  
Enzyme Activity ◽  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Total Bacterial Count ◽  
Bacterial Counts ◽  
Milk Samples ◽  
Bulk Milk

Abstract In this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic bacterial count (PBC) and proteolytic bacterial count (PROT) were affected by storage time and temperature and varied significantly between farms (P < 0.05). The levels of TBC, PBC and PROT bacterial count increased from 4.37 to 6.15 log cfu/mL, 4.34 to 6.44 log cfu/mL and 3.72 to 4.81 log cfu/mL, respectively, when the milk was stored for 96 h at 2°C. The milk samples stored at 4°C had higher increases in these bacterial counts after 72 h in comparison to milk samples stored at 2°C. The casein fraction content was lower in milk samples stored at 4°C, which could be due to high levels of PROT bacteria or enzyme activity in these samples. Milk stored for 96 h at 2°C has less impact on composition or processability parameters compared to milk stored at 4°C.

scholarly journals Nutritional and microbiological quality of germinated soy flour

2016 ◽  
Vol 51 (3) ◽  
pp. 167-174 ◽  
Author(s):  
MM Rahman ◽  
MM Rahman ◽  
UF Shahjadee ◽  
AZ Rupa ◽  
MN Hossain
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Raw Material ◽  
Soy Flour ◽  
Total Bacterial Count ◽  
Salmonella Spp ◽  
Fecal Indicator

This investigation was carried out to evaluate the nutritional and microbiological quality of germinated soy flour. Protein content of germinated soy flour was 6.90% higher than the non-germinated soy flour. Essential amino acids content, including Lysine, Valine and Threonine was increased by 8.53%, 8.50% and 7.93% respectively. In addition, vitamin B2 and iron contents were also increased by 14.29% & 8.80% respectively, compared to non-germinated soy flour. Germination  resulted in nutritionally enriched soy flour as compared to non-germinationated one. The microbiological quality parameters including total bacterial count, total coliform count, fecal indicator Escherichia coli and yeast & mold count was found to be within acceptable level throughout the 6 months of storage at ambient temperature. No food borne pathogen including Salmonella spp. Staphylococcus aureus was detected. Furthermore, spore forming bacteria including Bacillus cereus was not detected in any of the germinated soy flour sample tested. In addition, fungal metabolites including aflatoxins B1, B2, G1 and G2 could not be detected in any sample. Nutritional and microbiological finding of this study, indicate the germinated soy flour could be used as raw material or ingredient for making diverse food and bakery products.Bangladesh J. Sci. Ind. Res. 51(3), 167-174, 2016

EFFECT OF STORAGE TEMPERATURE ON THE MICROFLORA OF IRRADIATED AND NONIRRADIATED VACUUM-PACKAGED PETRALE SOLE FILLETS

1968 ◽  
Vol 31 (8) ◽  
pp. 231-236 ◽  
Author(s):  
Gretchen A. Pelroy ◽  
John P. Seman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Radiation Treatment ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Polyethylene Bags ◽  
Aerobic Flora ◽  
Storage Temperatures ◽  
Coagulase Positive Staphylococcus

Petrale sole fillets that were vacuum packaged in mylar-polyethylene bags were irradiated at 0.0, 0.1, 0.2, and 0.3 megarad and stored at 0.5, 3.3, 5.6, 7.8, 10.0, 15.6, and 22.2 C. The fish were monitored throughout storage for spoilage, total bacterial count, coliform count, enterococcus count, and the presence of coagulase-positive Staphylococcus. Generic changes in the aerobic flora were determined by the identification of nearly 14,000 microbial isolates. The predominant spoilage flora of the irradiated fish stored at all the temperatures were lactic acid bacteria. The predominant flora at the time of spoilage of the nonirradiated fish stored at 5.6 C and below was Pseudomonas. When the nonirradiated fish was stored above 5.6 C, the predominant spoilage flora was lactic acid bacteria. Coliforms and enterococci showed growth at the higher storage temperatures but were suppressed by the radiation treatment. No coagulase-positive Staphylococcus were found in any of the irradiated samples.

scholarly journals Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Christian Scarano ◽  
Carlo Spanu ◽  
Anna Maria Mocci ◽  
Francesca Piras ◽  
Mariella Demontis ◽  
...  
Keyword(s):  
Salt Content ◽  
Challenge Test ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Durability Test ◽  
E Coli ◽  
Pseudomonas Spp ◽  
Headspace Gas ◽  
Reduced Salt

In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer’s preferences for milder products. The present study of durability was conducted on an innovative fresh and smoked industrial product, also characterized by the small size and the packaging in modified atmosphere. A durability test to assess the evolution of microbiological and physicochemical profile of the product stored at refrigeration (4°C) and mild abuse (7°C) temperatures was carried out. A total of 126 ricotta samples smoked for either 1, 2, or 3 h were analyzed at intervals during shelflife for the determination of aerobic mesophilic counts, Enterobacteriaceae, yeast, moulds, L. monocytogenes, Pseudomonas spp. and B. cereus. Intrinsic properties, physic-chemical and headspace gas composition were also analyzed. Average and standard deviation were respectively 6,06±0,22 for pH, 0,982±0,05 for aW, 74,67%±1,81% for moisture, 10,25%±1,35% for fat, 10,92%±0,46% for protein and 1,70%±0,42% for salt content. Total bacterial count ranged between 3.88±0.48 log cfu/g at T0 and 3.25±1.02 at T45. L. monocytogenes, Pseudomonas spp. and E. coli were always below the detection limit. Enterobacteriaceae prevalence (percentage) was 3.17% (2.62±0.42 lg10 cfu/g) and was limited to samples stored longer than 30 days while B. cereus was recovered in 5.55% (2.36±0.35 lg10 cfu/g) of the samples and was never observed in samples after 45 days of refrigerated storage. The durability study is preliminary to challenge test to assess the shelf-life of this product in compliance with the requirements of Regulation (EC) 2073/2005.

A Simple Method for Estimation of Lipoxygenase and Cyclo-Oxygenase Pathways in Human Platelets - the Use of Thiobarbituric Acid Reaction

1980 ◽  
Vol 44 (02) ◽  
pp. 111-114 ◽  
Author(s):  
Hiroshi Takayama ◽  
Minoru Okuma ◽  
Haruto Uchino
Keyword(s):  
Time Course ◽  
Normal Values ◽  
Human Platelet ◽  
Thiobarbituric Acid ◽  
Human Platelets ◽  
Optimal Conditions ◽  
Experimental Conditions ◽  
Simple Method ◽  
Acid Reaction ◽  
Optimal Ph

SummaryTo develop a simple method for estimation of platelet lipoxygenase (PLO) and cyclo-oxygenase (PCO) pathways, the arachidonic acid (AA) metabolism of human platelet was investigated under various experimental conditions by the use of the thiobarbituric acid (TBA) reaction and a radioisotope technique. A TBA-reactive substance different from malondialdehyde (MDA) via PCO pathway was detected and shown to be derived from the PLO pathway. Since the optimal pH and time course of its formation were different from those of MDA formation via PCO pathway, PLO and PCO pathways were estimated by quantitating the TBA-reactive substances produced by the incubation of AA either with aspirin-treated platelets or with untreated ones, respectively, each under optimal conditions. Normal values expressed in terms of nmol MDA/108 platelets were 1.17±0.34 (M±SD, n = 31) and 0.79±0.15 (n = 31) for PLO and PCO pathways, respectively.

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.

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