scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

Effects of Tea Polyphenols, Lysozyme and Chitosan on Improving Preservation Quality of Pomfret Fillet

2013 ◽  
Vol 781-784 ◽  
pp. 1582-1588 ◽  
Author(s):  
Jian Bing Shi ◽  
Jing Xie ◽  
Zhi Li Gao ◽  
Liu Li ◽  
Qing Xiong ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Tea Polyphenols ◽  
Plate Count ◽  
Control Group ◽  
Treatment Groups ◽  
Gram Positive Bacteria ◽  
Aerobic Plate Count ◽  
The Impact

The purpose of this study was to evaluate the impact of different concentrations of tea polyphenols (A1: 0.1%(w/v), A2: 0.5%, A3: 1%), lysozyme (B1: 0.01%, B2: 0.05%, B3: 0.08%) and chitosan (C1: 0.5%, C2: 1%, C3: 2%, C4: 3%) on the quality of pomfret during the storage in order to improve the quality of pomfret fresh preservation. The sensory evaluation, aerobic plate count (APC), trimethylamine (TMA), total volatile basis nitrogen (TVB-N),Kvalue and pH value with different treatments were determined. The results showed that the shelf-life of the control group was 4 days under the cold storage, and the effect of fresh preservation was better with the increasing of the concentration of tea polyphenols, especially the APC could be significantly lower under the treatment groups of A2 and A3 than that under the control group from the 2nd day (P<0.05), the shelf-life was increased by 2 to 3 days. The treatments of B1 and B2 could restrain the increasing of gram-positive bacteria and reduced the contain of TVB-N, TMA-N andKvalue significantly (P<0.05), the shelf-life was increased by 1 to 2 days. The preservation effect of the treatment of C3 was better than those of control group and other groups with chitosan. The APC, TMA-N, TVB-N andKvalue could be significantly lower than those of the control group from the 2nd day, so the shelf-life was increased by 3 days. All of tea polyphenols and chitosan could improve the quality of aquaculture and prolong the shelf-life of pomfret by restraining the increasing of APC and the enzyme activity. The results will offer theory reference to the preservation of pomfrets and the application of bio-preservative.

scholarly journals Qualitative changes in selected dairy products during their shelf life

2020 ◽  
Vol 76 (09) ◽  
pp. 6444-2020
Author(s):  
JOLANTA KRÓL ◽  
ANETA KARASIŃSKA ◽  
ANETA BRODZIAK ◽  
MAGDALENA STOBIECKA ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Storage Period ◽  
E Coli ◽  
Processing Plants ◽  
Drinking Milk ◽  
Potential Acidity

The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain)

2020 ◽  
Vol 90 ◽  
pp. 103498 ◽  
Author(s):  
Jean Carlos Correia Peres Costa ◽  
Belén Floriano ◽  
Isabel María Bascón Villegas ◽  
Juan Pablo Rodríguez-Ruiz ◽  
Guiomar Denisse Posada-Izquierdo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Sparus Aurata ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Estuarine Ecosystems

scholarly journals Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri

2019 ◽  
Vol 7 (10) ◽  
pp. 1657 ◽  
Author(s):  
Yılmaz Uçar ◽  
Fatih Özoğul
Keyword(s):  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Consumer Perception ◽  
Control Group ◽  
Treatment Groups ◽  
Positive Effects ◽  
Negative Effect ◽  
Colour Changes ◽  
And Control

In this study, the effects of nisin solutions prepared at different concentrations (0.2%, 0.4% and 0.8%) on colour changes during cold and vacuum packed storage of sea bass fillets were investigated. In the sensory analysis (raw and cooked) performed by the panellists, the shelf life of sea bass in trial I was 6 and 8 days for control and nisin treatment groups, respectively; in trial II was 12 and 14 days for control and nisin treatment groups, respectively. There was no negative effect of the application of nisin on the natural smell and aroma of fish meat. It has been found that the application of nisin, which is more preferred by the panellists than the control group, prolongs the shelf life of the sea bass for 2 days for all trials. The results indicated that the seabass fillets treated with only nisin (trial I) and the combined use of the vacuum packaging and nisin (trial II) resulted in better preservation of colour. The results of study revealed better colour results for 12 days in trial I and 18 days in trial II storage time better consumer perception than control group. The results of the study revealed better colour results for 12 days in trial I and for 18 days in trial II and better consumer perception than control group. As a result, the application of nisin had a positive effect on the colour stability of the fillets. The findings of the present study include useful information on the quality and control of seafood. It is foreseen that informing the food sector and consumers about the use of nisin as an alternative natural preservative with positive effects on human health can have an economic and social widespread effect.

scholarly journals Stability Of Spirulina platensis Ice Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based On Physical and Antioxidant Analysis

2020 ◽  
Vol 147 ◽  
pp. 03007
Author(s):  
Salsabila Noorannisa ◽  
Nurfitri Ekantari
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Ice Cream ◽  
Test Method ◽  
C Storage ◽  
Shelf Life Prediction ◽  
The Stability ◽  
The Relationship ◽  
Stability Of Emulsion

The purpose of this research was to know the stability and shelf life of S. platensis ice cream during storage. For a storage period of two months the samples were stored at -15 for the first month and 10˚C for the next month. Percentage of DPPH and emulsion stability were observed during storage in two replicates. The stability of emulsion slightly decreased along the period of storage. At the beginning of -15 ˚C storage, stability of emulsion was 98%, and at the end of storage was 93%. At -10 ˚C, the stability of emulsion decreased from 91% to 86 %. At -5 ˚C, the stability of emulsion decreased from 86% to 82 %. Longer storage decreased the quality of the ice cream texture and antioxidant content. In three months storage, antioxidant reduced around 56.91%. Increased in temperature storage showed greater impact on the reduction of texture quality of S. platensis ice cream. The ASLT analysis on selected parameter shows that spirulina ice cream have shelf life of 25, 24, and 21 days in temperature -15, -10, and -5˚C, respectively. Future development was required in measuring the relationship between instrument and sensory analysis of the ice cream.

scholarly journals Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2256-2264
Author(s):  
E.J. Alice ◽  
M. Amanullah ◽  
M.A. Karim ◽  
M.A. Hossain ◽  
M.T. Islam
Keyword(s):  
Shelf Life ◽  
Promising Result ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Impact and cost-effectiveness evaluation of a community-based rehabilitation intervention on quality of life among Chinese adults with hearing loss: study protocol for a randomized controlled trial

Trials ◽  
2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Xin Ye ◽  
Dawei Zhu ◽  
Siyuan Chen ◽  
Xuefeng Shi ◽  
Rui Gong ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Hearing Loss ◽  
Cost Effectiveness ◽  
Treatment Group ◽  
Hearing Aids ◽  
Control Group ◽  
Chinese Adults ◽  
Community Based ◽  
The Impact

Abstract Background Hearing loss is quite prevalent and can be related to people’s quality of life. To our knowledge, there are limited studies assessing the efficacy of hearing interventions on quality of life in adults. Therefore, we aim to conduct a randomized controlled trial (RCT) to determine the impact and cost-effectiveness of community-based hearing rehabilitation on quality of life among Chinese adults with hearing loss. Methods/design In this two-arm feasibility study, participants aged 16 and above with some degree of hearing loss (n = 464) will be recruited from Linyi City, Shandong Province. They are randomly assigned to the treatment group or the control group. Those in the treatment group are prescribed with hearing aids, while those in the control group receive no intervention. Reinstruction in use of devices is provided for the treatment group during booster visits held 12 months post-randomization or unscheduled interim visits when necessary. Data are collected at baseline and the follow-up 20 months later. The primary outcome is changes in quality of life over a 20-month study period. Secondary outcomes include sub-dimensions in quality of life, physical functioning, chronic diseases, cognitive function, depression, social support, hospitalizations, falls, and healthcare costs. Finally, we will evaluate whether hearing aids intervention is cost-effective to apply in a large scale. Discussion The trial is designed to evaluate the impact and cost-effectiveness of a community-based rehabilitation intervention on quality of life among Chinese adults with hearing loss. We hope that it would help improve the well-being for Chinese adults and provide references in policy and practice for China and other countries. Trial registration Chinese Clinical Trial Registry ChiCTR1900024739. Registered on 26 July 2019.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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