Effects of Different Freezing Rates on the Quality Changes in Cooked Crayfish (Procambarus clarkia) Meat during Frozen Storage (-20°C)

2014 ◽  
Vol 1033-1034 ◽  
pp. 673-676
Author(s):  
Li Zhao ◽  
Jun Chen ◽  
Xi Rong Zhao ◽  
Zong Yao Wang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Thiobarbituric Acid Value ◽  
Sensory Score

Changes in physical, chemical, microbiological and sensory qualities of cooked crayfish (Procambarus clarkia) meat, treated at different freezing rate (-30°C,CPF; -60°C,ULTF; -196°C,LNM), were investigated during storage at -20°C for up to 6 months. pH value increased in all treatments with the sharp reduction after 3 months. Increase in weight loss of LNM was slower than that of CPF and ULTF cooked crayfish. During frozen storage, thiobarbituric acid value (TBA value) fluctuated in all treatments, but lipid oxidation did not affect the quality of crayfish meat because of its lower fat contents. Total volatile basic nitrogen (TVB-N) increased with storage time, with the reduction of TVC and sensory score. Freezing rates could not cause significant changes in chemical qualities (pH value, total volatile basic nitrogen, thiobarbituric acid value), sensory quality and microbiological quality for all three treatments during storage. In spite of decrease of quality of cooked crayfish meat in all treatments, good edibility was kept throughout the storage.

scholarly journals The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

2014 ◽  
Vol 83 (10) ◽  
pp. S51-S58 ◽  
Author(s):  
František Ježek ◽  
Hana Buchtová
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Thiobarbituric Acid Value

The aim of the study was to monitor changes in selected physical (awwater activity, pH values) and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value) properties in the shelf life of rainbow trout (Oncorhynchus mykiss) muscle. A total of 192 trout were examined. Control samples (96 samples) were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples) were packaged in a commercial vacuum (98%). All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, aw values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989). At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100-1, respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g-1, respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P < 0.01) were observed in both types of packaging. On monitoring day 11, TBA values had ​​increased to 7.34 ± 3.10 mg·kg-1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg-1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

scholarly journals Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

2021 ◽  
Vol 19 (2) ◽  
pp. 227
Author(s):  
Astari Ratnaduhita ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Lilik Retna Kartikasari
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Edible Film ◽  
Thiobarbituric Acid Value ◽  
Materials Used

<p class="MDPI17abstract"><strong>Objective: </strong>The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.</p><p class="MDPI17abstract"><strong>Methods: </strong>The materials used were dry <em>gathot</em>, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of <em>gathot</em> flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The results of the antioxidant test of <em>gathot</em> flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.<strong></strong></p><p class="MDPI17abstract"><strong>Conclusions: </strong>The antioxidant level of <em>gathot</em> flour is classified as a weak antioxidant, the results in the application of <em>gathot</em> flour edible film with a concentration of 0.75% were able to maintain the quality of chicken sausage until day six at room temperature storage (28 ºC).</p>

scholarly journals Effects of aqueous antioxidants extracts from ginger,  garlic and onion   on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content   in chevon (goat meat) and pork during frozen storage

2021 ◽  
Author(s):  
Lesten Eliez Chisomo Chatepa ◽  
Kingsley George Masamba ◽  
Jonathan Tanganyika
Keyword(s):  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Zingiber Officinale ◽  
Local Market ◽  
Aqueous Extracts ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Tbars Values ◽  
And Control

The study investigated the effect of 10% aqueous extracts of ginger ( Zingiber officinale L.), garlic ( Allium sativum L.) and onion ( Allium cepa L.) on the quality of frozen chevon and pork as reflected by changes in values of 2-thiobartituric Acid Reactive Substances (2-TBARS), pH and total volatile basic nitrogen (TVB-N) over a 14 day storage under frozen conditions.  Fresh samples each weighing 2 kg from chevon and pork were bought from the local slaughter houses in two locations 24hrs after slaughtering while ginger roots, garlic and onion bulbs were purchased from Mitundu local market in Lilongwe district, Malawi.  The pH, total 2-TBARS and TVB-N of the thigh chevon and pork were measured from frozen storage at -20 o C after 14 days. The 10% aqueous extracts resulted in low pH values of 5.63, 5.79 and 5.67 at 14 d for chevon mixed with ginger, garlic and onion respectively. However, treated pork had higher pH content compared to treated chevon at 14 d. At day14 of frozen storage, the 2-TBARS expressed as mg MDA/kg meat, for chevon mixed with ginger, garlic and onion aqueous extracts were 2.62±0.01, 0 and 4.71±0.03 which was lower compared to the value of 5.93±0.01 for raw chevon. The TBARS values of chevon and pork mixed with ginger, garlic and onion and control chevon decreased from day 0 to 7 which eventually increased on 14 d. On 14 d, pork mixed with garlic extracts had lower TBARS value of 2.13±0.01 compared to 3.50±0.20, 2.26±0.01 and 3.92±0.01 for pork mixed with extracts of onion, ginger and control pork sample respectively. TVB-N, in mg/100g, was highest in control raw chevon and pork registering 95.70±0.32 and 84.00±0.40 at 14 d. Low values of TVB-N of 7.24±0.23, 12.37±0.23 and 16.61v±0.50 were registered in chevon mixed with aqueous extracts of ginger, garlic and onion compared to the values of 14.23±0.62, 22.87±0.47 and 18.86±0.14 for pork mixed with aqueous extracts of ginger, garlic and onion. The results of the study have revealed that natural aqueous antioxidant extracts of ginger, garlic and onion have antioxidative effect on lipid peroxidation in frozen stored fresh chevon and pork signifying that the use of these extracts can maintain quality.

scholarly journals Effectiveness of Chilli Powder Incorporation to Microbial Loads, Physicochemical and Sensory Characteristics of Vietnamese Fermented Pork Roll (Nem Chua)

2021 ◽  
Vol 15 (1) ◽  
pp. 390-395
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
N Accumulation ◽  
Thiobarbituric Acid Value ◽  
Sensory Score ◽  
Control Food ◽  
Powder Addition

Vietnamese fermented pork roll (Nem Chua) is delicious by its distinctive and unforgettable sweet, crunchy and spicy feeling. It becomes a specialty of many regions in Vietnam. Recently consumers always pay much attention to hygiene. Spices and herbs can be considered as alternatives of artificial additives. This research evaluated the possibility of chilli powder incorporated to Vietnamese fermented pork roll (Nem Chua) during storage. Different percentages of chilli powder (0÷2.5 %) were added Nem Chua. In 12 hour-interval, samples were taken to examine Enterobacteriaceae load, pH, thiobarbituric acid value (TBA), total volatile bases nitrogen (TVB-N), overall acceptance (sensory score). During 60 hours of lactic fermentation, Enterobacteriaceae load decreased with the amount of chilli powder added. On the control sample, Enterobacteriaceae load increased during storage. Much more reduction of pH value was noticed when increasing chilli powder. There was a significant retardation of TBA and TVB-N accumulation by chilli powder addition. At 1.5% of chilli powder supplemented, the highest sensory score was noticed. Chilli powder would be a promising natural spice to control food hygiene and maintain physciochemical and sensory attributes of meat products.

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

scholarly journals Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 320-325 ◽  
Author(s):  
F. Giarratana ◽  
D. Muscolino ◽  
Ch. Beninati ◽  
G. Ziino ◽  
A. Giuffrida ◽  
...  
Keyword(s):  
Mediterranean Sea ◽  
Total Volatile ◽  
Fish Quality ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Hygienic Quality ◽  
High Prevalence ◽  
The Mediterranean

We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65&nbsp;specimens of L. caudatus kept in ice and stored at 2&deg;C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P &lt; 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish.

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

2016 ◽  
Vol 79 (9) ◽  
pp. 1556-1561 ◽  
Author(s):  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
YA-LING HUANG ◽  
CHIEN-HUI WU ◽  
YU-RU HUANG ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Biogenic Amine ◽  
Ph Value ◽  
Starter Culture ◽  
Salt Content ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Control Samples

ABSTRACTLactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P &lt; 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

scholarly journals Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage

2014 ◽  
Vol 30 (4) ◽  
pp. 705-715
Author(s):  
N. Stanisic ◽  
N. Parunovic ◽  
M. Petrovic ◽  
C. Radovic ◽  
S. Lilic ◽  
...  
Keyword(s):  
Ph Value ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Thiobarbituric Acid Value ◽  
Physico Chemical ◽  
Dry Fermented Sausage

The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.

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