scholarly journals Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3109
Author(s):  
Faidra Syropoulou ◽  
Foteini F. Parlapani ◽  
Dimitrios A. Anagnostopoulos ◽  
Anastasios Stamatiou ◽  
Athanasios Mallouchos ◽  
...  
Keyword(s):  
Shelf Life ◽  
Carbonyl Compounds ◽  
Analytical Techniques ◽  
Quality Level ◽  
Volatile Profile ◽  
High Quality ◽  
International Commerce ◽  
Fish Fillets ◽  
Volatile Organic ◽  
Argyrosomus Regius

Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce.

scholarly journals Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 974 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Pedro Silva ◽  
Sonia Medina ◽  
José Câmara
Keyword(s):  
Carbonyl Compounds ◽  
Solid Phase ◽  
Fruit Juices ◽  
Volatile Profile ◽  
Organoleptic Characteristics ◽  
Volatile Organic ◽  
Furanic Compounds ◽  
Major Chemical ◽  
Chemical Groups ◽  
The Impact

In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.

scholarly journals Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2315
Author(s):  
Holly J. Clarke ◽  
William P. McCarthy ◽  
Maurice G. O’Sullivan ◽  
Joseph P. Kerry ◽  
Kieran N. Kilcawley
Keyword(s):  
Shelf Life ◽  
Organic Compounds ◽  
Analytical Techniques ◽  
Consumer Acceptability ◽  
Factors Influencing ◽  
Volatile Organic ◽  
Main Factors ◽  
Oxidative State ◽  
Dairy Powders

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.

One-Pot, Regioselective Synthesis of Homopropargyl Alcohols using Propargyl Bromide and Carbonyl Compound by the Mg-mediated Reaction under Solvent-free Conditions

2020 ◽  
Vol 17 (6) ◽  
pp. 438-442
Author(s):  
Xiaofang Ma ◽  
Shunxi Li ◽  
Samrat Devaramani ◽  
Guohu Zhao ◽  
Daqian Xu
Keyword(s):  
Reaction Time ◽  
Organic Synthesis ◽  
Carbonyl Compounds ◽  
Solvent Free ◽  
Propargyl Bromide ◽  
Important Goal ◽  
One Pot ◽  
Short Reaction Time ◽  
Solvent Free Conditions ◽  
Volatile Organic

The elimination of volatile organic solvents in organic synthesis is the most important goal in “Green” chemistry. We report a simple, efficient and facile method for the addition of progargyl bromide to carbonyl compounds using Mg metal as a mediator under solvent-free conditions which could regioselectively generate homopropargyl alcohols efficiently in good to excellent yields. The procedure has advantages such as short reaction time, operationally simple, excellent product yields, high regioselectivity and organic solvent-free.

scholarly journals A Pro-Environmental Method of Sample Size Determination to Predict the Quality Level of Products Considering Current Customers’ Expectations

2021 ◽  
Vol 13 (10) ◽  
pp. 5542
Author(s):  
Dominika Siwiec ◽  
Andrzej Pacana
Keyword(s):  
Sample Size ◽  
Population Based ◽  
Mean Value ◽  
Sample Size Determination ◽  
Quality Level ◽  
High Quality ◽  
Test Power ◽  
The Mean ◽  
Potential Customers ◽  
Main Factor

The main factor that conditions the success of organizations is the development of products oriented toward customer satisfaction. An additional attribute of organizations is the use of sustainable development rules. The use of these rules and the simultaneous desire to create high-quality products encourage organizations to apply different methods to, for example, eliminate waste. This study aimed to develop a method to determine the research sample size required to predict a product’s quality level, taking into account current customers’ expectations. This method was developed by modifying a procedure to determine the research sample size as part of the calculated estimator of the mean value in the general population. Based on the concept of product sustainability development, the goal of the developed method was to determine the number of potential customers (respondents) needed to provide product requirements, which were then processed and used to predict the quality level of the product. This method was applied to simultaneously test a number of hypotheses, determine the test power, and detect statistically significant differences for several relationships of the sample sizes and the test power. This was achieved using universal hypotheses and the popular alternative-punctual (MAP) method. Testing of the proposed method showed that it was able to predict the quality level of products based on current expectations of customers.

scholarly journals Directions for Improving the Quality of Products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl»

2020 ◽  
Vol 10 (513) ◽  
pp. 197-203
Author(s):  
O. I. Garafonova ◽  
◽  
I. F. Nechai ◽  
Keyword(s):  
Product Quality ◽  
Product Life Cycle ◽  
Quality Parameters ◽  
Quality Level ◽  
Business Organization ◽  
High Quality ◽  
The World ◽  
Developing Directions ◽  
Quality Of Products

In the world, product quality has long been one of the major instruments for ensuring the economic development of companies. Achieving high quality parameters, in turn, is an important part of the economic strategy of any success-oriented business organization. The article is aimed at developing directions for improving products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The object of the research is the quality of beer produced by PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The assessment of the quality level of the selected product in accordance with the requirements of DSTU 3888:2015 was carried out using the following groups of indicators: microbiological, organoleptic and physic-chemical. The process of assessing the product quality parameters is presented, which consists of seven consecutive stages and is carried out throughout the product life cycle. The factors under the influence of which the quality of products are formed and which may cause deviation from the specified quality parameters are analyzed and structured. The defects that appear due to these factors have been identified. The basis for improving the quality of products is primarily a thorough study of changes in demand for the business organization products. Three groups of measures are singled out, with the help of which one can achieve the desired level of product quality, namely: technological, organizational and socio-economic. A complex of priority measures to improve the quality of products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl» is proposed. The element of scientific novelty is the development of an algorithm for the implementation of measures to improve the quality of products. During the implementation of measures to improve the quality, it is necessary to carry out systematic monitoring and generate reports on the implementation of the project in order to make possible an adjustment of the final result.

scholarly journals Artistic Skills and Scientific Abilities in Architectural Education

2020 ◽  
pp. 143-152
Author(s):  
Adil Zamil Manshad Al-Saidi
Keyword(s):  
The Other ◽  
Architectural Education ◽  
Quality Level ◽  
High Quality ◽  
Art And Science ◽  
Educational Method ◽  
Other Hand ◽  
The Impact

The integration between art and science is required for the student in the department of architecture. This paper concentrates on the importance of integration between artistic skills and scientific abilities for the student to achieve high quality level of learning in the department of architecture in Iraq. It analyses the criteria of the architectural education and the educational method used. It demonstrates the integration relationship between art, science and architecture. It follows a descriptive analyses methodology to investigate the skills and abilities required for the student to cope with the criteria of architectural education. It conducted a case study on students in the department of architecture in Iraq to explore the impact of having these skills and abilities on the student’s progression. It explains why a few students only graduate with high grades. The results obtained showed that the integration between artistic skills and scientific abilities is very important for the students. On the other hand, developing the artistic skills is harder than developing the scientific abilities in architectural education.

A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets

2020 ◽  
Vol 100 (12) ◽  
pp. 4601-4611 ◽  
Author(s):  
Laura Navarro‐Segura ◽  
María Ros‐Chumillas ◽  
Ginés Benito Martínez‐Hernández ◽  
Antonio López‐Gómez
Keyword(s):  
Shelf Life ◽  
Farmed Fish ◽  
Packaging System ◽  
Fish Fillets ◽  
Advanced Packaging

scholarly journals The Intention-to-Repurchase Paradox: A Case of the Health and Fitness Industry

2010 ◽  
Vol 24 (1) ◽  
pp. 83-105 ◽  
Author(s):  
Alain Ferrand ◽  
Leigh Robinson ◽  
Pierre Valette-Florence
Keyword(s):  
Customer Relations ◽  
Positive Impact ◽  
Quality Level ◽  
Brand Associations ◽  
High Quality ◽  
Customer Commitment ◽  
Fitness Industry ◽  
Health And Fitness ◽  
Perceived Price ◽  
Positive Direct

The article proposes a conceptual model to examine the relationships between service attributes, brand associations, customer satisfaction, commitment, price of membership, and intention to repurchase in a fitness club. The results show that the services offered by the club, its security, and the promoted image of the club impact positively on satisfaction. The customer relations at the club, customer commitment, and their frequency of weekly attendance have a positive direct effect on intention to repurchase. Perceived price has a negative direct influence. Finally, the research showed that overall satisfaction has a slight positive impact on frequency of attendance. These findings create a paradox for managers of health and fitness organizations who will have to balance the need to increase frequency of attendance to positively impact on intention to repurchase with the need to deliver the service attributes that affect satisfaction and intention to repurchase at high quality level.

Sign in / Sign up

Export Citation Format

Share Document