scholarly journals Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3158
Author(s):  
David Oppong ◽  
Worawan Panpipat ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Fatty Acid Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Plate Count ◽  
Cooking Methods ◽  
Microbiological Characteristics ◽  
Yellow Color ◽  
Frozen Fish ◽  
Storage Times ◽  
Carbohydrate Contents

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)

2016 ◽  
Vol 46 (6) ◽  
pp. 816-826
Author(s):  
Anurag Pandey ◽  
Ramesh Chandra Keshri ◽  
Yogesh Kumar
Keyword(s):  
Frozen Storage ◽  
Meat Products ◽  
Storage Period ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Human Consumption ◽  
Content Type ◽  
Physico Chemical ◽  
Different Levels ◽  
Microbiological Properties

Purpose This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage. Design/methodology/approach Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C). Findings pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased. Research limitations/implications Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods. Originality/value Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.

scholarly journals VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
JANICE RIBEIRO LIMA ◽  
DEBORAH DOS SANTOS GARRUTI ◽  
GUSTAVO ADOLFO SAAVEDRA PINTO ◽  
HILTON CÉSAR RODRIGUES MAGALHÃES ◽  
TEREZINHA FEITOSA MACHADO
Keyword(s):  
Soybean Protein ◽  
Frozen Storage ◽  
Storage Period ◽  
Human Consumption ◽  
High Moisture ◽  
Sensory Acceptance ◽  
Fiber Treatment ◽  
Fiber Size ◽  
Mechanical Pressing ◽  
Carbohydrate Contents

ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage.

Survival of Salmonella in Processed Chicken Products during Frozen Storage

2009 ◽  
Vol 72 (10) ◽  
pp. 2088-2092 ◽  
Author(s):  
SILVIA A. DOMINGUEZ ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
Plate Count ◽  
Cell Populations ◽  
Chicken Nuggets ◽  
Plate Count Agar ◽  
C Storage ◽  
Selective Agar ◽  
Fully Cooked ◽  
Raw Poultry

Frozen chicken products have been identified recently as a cause of salmonellosis. At least eight salmonellosis outbreaks from 1998 to 2008 have implicated undercooked frozen chicken nuggets, strips, and entrees as infection vehicles. Thus, the presence of Salmonella in frozen products may pose an infection risk if the product is improperly cooked. The objective of this study was to assess the survivability of Salmonella during frozen storage (−20°C) when inoculated in processed chicken products. Four Salmonella strains originally isolated from poultry were inoculated into frozen chicken nuggets (fully cooked) and frozen chicken strips (containing raw poultry) at initial populations of 104 to 105 CFU/g. Survival was assessed during storage at −20°C for 16 weeks by measuring bacterial growth on minimal, selective, and nonselective agars. Results indicate that cell populations measured in nonselective agars (plate count agar and plate count agar supplemented with tetracycline) and minimal (M9) agar remained relatively constant during the entire −20°C storage period studied (16 weeks) for both chicken nuggets and strips. However, cell populations were significantly (P &lt; 0.05) lower when measured in selective agar (XLT4) during the 16 weeks of frozen storage for both chicken nuggets and strips, suggesting that these cells were structurally injured. The data presented in this study indicate that Salmonella can survive frozen storage when inoculated in frozen, processed chicken products and confirm that microbial counts on selective agar are not representative of the total population of samples subject to freezing.

scholarly journals Prevalence of Psychrotrophic Bacteria During Frozen Storage of Raw Milk

2021 ◽  
Vol 24 (1) ◽  
pp. 65-76
Author(s):  
S Ahmed ◽  
S MMR Sumon ◽  
MD Hossain ◽  
ABM Rubayet Bostami ◽  
MM Rahman
Keyword(s):  
Management Practices ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Dairy Farms ◽  
Raw Milk ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Large Farms

The study was aimed to enumerate the load of psychrotrophic bacteria in raw milk stored in freezer. Raw milk was collected from 18 different sized dairy farms located in Gazipur and Mymensingh district. From each location equal number (three of each) of small, medium or large farms were randomly selected. The raw milk samples were stored in freezer (-18 to -22 oC) for 28 days and analyzed for psychrotrophic bacterial load at every 7 days interval. For total viable count, bacteria was grown onto plate count agar at 70C for 10 days. Bacteria grown under such conditions referred as psychrotrophs. However, to determine the type of psychrotrophs selected colonies were grown further onto pseudomonas agar base and gram staining, oxidase, catalase and methyl red test for each isolate were perfomed. The psychrotrophic bacterial load in all the samples were low until 14 days of storage. However, from the third week of storage the bacterial load was observed to increase which reached to as high as 1.1 ± 2.3×107 cfu/mL at the end of the storage period (28 days). The milk samples obtained from large farms were lower (1.3×105 to 6.6×106) than that of medium (1.7×105 to 8.8×106) and small (2.0×105 to 1.1×107) type farms. The bacterial load was significantly (P<0.01) varied among the samples suggesting the heterogeneous management practices in dairy farms. All the morphological and biochemical tests confirmed the isolates as pseudomonas. Based on the present findings, it could be suggested that raw milk can store in the freezer maximum for two weeks in terms of psychrotrophic bacterial load. Ann. Bangladesh Agric. (2020) 24(1) : 65-76

scholarly journals Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

2009 ◽  
Vol 25 (3-4) ◽  
pp. 231-239 ◽  
Author(s):  
M.A. Kenawi ◽  
Abdel Salam ◽  
M.N. Kenawi
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Bacterial Count ◽  
Sodium Lactate ◽  
Plate Count ◽  
Buffalo Meat ◽  
Microbiological Characteristics ◽  
Aerobic Plate Count

The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychotropic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes. .

scholarly journals Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2666
Author(s):  
Renata Stanisławczyk ◽  
Mariusz Rudy ◽  
Marian Gil ◽  
Paulina Duma-Kocan ◽  
Jagoda Żurek
Keyword(s):  
Malic Acid ◽  
Ph Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Horse Meat ◽  
Yellow Color ◽  
Processing Plants ◽  
Meat Samples ◽  
Young Horses

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

Microbiological Characteristics of Beef Tongues and Livers as Affected by Temperature-Abuse and Packaging Systems

1982 ◽  
Vol 45 (6) ◽  
pp. 527-532 ◽  
Author(s):  
C. A. ROTHENBERG ◽  
B. W. BERRY ◽  
J. L. OBLINGER
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Frozen Storage ◽  
Storage Period ◽  
Storage Conditions ◽  
Microbiological Characteristics ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures ◽  
Chloride Film

Effects of various handling, packaging, temperature-abuse and storage conditions were determined on the microbiological characteristics of beef livers and tongues. These organs were evaluated: (a) initially following slaughter, (b) immediately following the frozen storage period of 2–4 weeks at −29°C and (c) following a simulated shipping-temperature abuse of 24 h at 22–28°C followed by 13 days of storage at −1 ± 0.5°C. Initial counts (log/cm2) of coliforms, coagulase-positive Staphylococcus aureus and Clostridium perfringens ranged from 0.19–1.37. Generally, neither freezing nor temperature-abuse had a significant effect on these microorganisms. Vacuum-packaged beef tongues and livers, generally, had lower bacterial counts than did either naked or polyvinyl chloride film-wrapped products. Generally, it was observed that abusive storage temperatures, in conjunction with the naked and film-wrapped packaging systems, appear to present potential microbial spoilage problems when compared with vacuum packaging.

scholarly journals Increasing oxidative stability of precooked trout fillet using herbal essential oils

2020 ◽  
Vol 23 (3) ◽  
pp. 366-377
Author(s):  
P. Feizi ◽  
M. Azizkhani
Keyword(s):  
Oleic Acid ◽  
Essential Oils ◽  
Frozen Storage ◽  
Storage Period ◽  
Acid Value ◽  
Antioxidant Effect ◽  
Oxidation Products ◽  
Cooking Methods ◽  
Overall Acceptability ◽  
Fat Hydrolysis

The antioxidant effect of tarragon and summer savory herbal essential oils (EOs) on precooked trout fillets during frozen storage period was investigated in this study. Three groups of fish fillets were treated with tarragon EO and three other groups were treated with summer savory EO and then cooked by different cooking methods (frying, oven baking and steaming). During the storage period, fat hydrolysis was evaluated through measuring free fatty acid value (FFA) and oxidation products were measured via peroxide value (PV) and thiobarbutiric acid reactive substances value (TBARS). During the storage period, the amount of FFA was high in oven baked samples (0.34–0.53% oleic acid) and steamed fillets (0.56–0.84% oleic acid). Following the control, the highest PV was obtained from fried fillets treated with summer savory (4.53–4.67 meq/kg) (P<0.05). Also, TBARS in fried and steamed samples containing summer savory was higher than samples containing tarragon (P<0.05). Overall acceptability score of antioxidant treated samples was higher than that of controls (P<0.05). The results of this study showed that tarragon and summer savory essential oils retarded the oxidation during frozen storage and samples treated with tarragon showed slower hydroperoxide and malonaldehyde formation than those of summer savory-treated or the control samples.

Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

2017 ◽  
Author(s):  
Tanbir Ahmad ◽  
Yogesh Kumar ◽  
J. N. Singh
Keyword(s):  
Soluble Protein ◽  
Frozen Storage ◽  
Young Male ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Water Soluble ◽  
Plate Count ◽  
Protein Nitrogen ◽  
Goat Meat

Meat of non-descript type old female goat of more than two years age and meat of young castrated male goat of around 9 months age were procured, chilled to 4±1ºC for 24 hrs and then frozen stored at -10±1ºC in the form of chunks and mince, packaged in low density polythene (LDPE) -300 g (gauge) and high density polythene (HDPE) -200 g for 0, 4, 8, 12 and 16 weeks. Samples of meat were evaluated for pH, water holding capacity (WHC), salt soluble protein (SSP), water soluble protein (WSP), non protein nitrogen (NPN), thiobarbituric acid value (TBA) and microbiological load in terms of aerobic plate count (APC). Overall there was significant (P less than 0.01) rise in pH as the storage period progressed. There was non-significant (P less than 0.01) difference between treatments. The average WHC increased significantly (P less than 0.01) upto 8 weeks (32.87%) and then started decreasing and was lowest at 16 weeks (24.14%). There was significant decrease (P less than 0.01) in WSP as the storage period increased from 0 week to 16 weeks. The average WSP of old female goat meat kept as chunk in LDPE and mince in HDPE increased significantly (P less than 0.01) with respect to young male goat meat (kept as chunk in LDPE and mince in HDPE). There was significant (P less than 0.01) reduction in SSP as the storage period progressed but there was non-significant decrease between 4 weeks and 8 weeks. SSP was 8.53% at 0 week and 4.58 at 16 weeks. The average TBA-values increased significantly (P less than 0.01) at each storage interval. The value increased from 0.28 (at 0 week) to 0.65 (at 16 weeks) mg of malonaldehyde/kg of meat. Mince kept in HDPE of old female goat had significantly (P less than 0.01) higher TBA value than other treatments. There was significant (P less than 0.01) reduction (5.65 log10 cfu/g at 0 week and 5.26 log10 cfu/g at 16 weeks) at each storage interval in APC as the storage period increased.

scholarly journals Does Vacuum Packaging Retain the Quality of Hilsa Fish (Tenualosa ilisha) during Long-Term Frozen Storage?

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 60
Author(s):  
Sonia Khatun ◽  
Shaima Aktar ◽  
Zannatun Naeem ◽  
Md. Monjurul Hasan ◽  
Fawzia Adib Flowra ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Vacuum Packaging ◽  
Monthly Interval ◽  
Plate Count ◽  
Acceptable Limit ◽  
Tenualosa Ilisha

Long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the quality of hilsa fishes under whole without pack, whole with vacuum pack, dressed without pack, and dressed with vacuum pack, at a monthly interval during a year of frozen storage at −18 °C. There were no significant differences (p > 0.05) in the values of pH, free fatty acids (FFA), total volatile base nitrogen (TVB-N), and aerobic plate count (APC) among the treatments, and the values remained within the acceptable limit during the storage period. However, thiobarbituric acid reactive substances (TBARS) were significantly (p < 0.05) lower in samples under vacuum (whole and dressed) compared to samples without pack. TBARS values did not cross the acceptable limit for vacuum pack samples in nearly the entire storage period but were exceeded for samples without pack within the first month. It is assumed that the vacuum packaging reduced the secondary oxidation of fatty fish like hilsa during the frozen storage, which can ensure a year-round supply of quality hilsa fish without altering its distinctive taste and flavor.

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