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 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.

scholarly journals The Effect of Dietary Dry Distilled Rose Petals or Dihydroquercetin Supplementation on the Oxidative Stability and Quality of Lamb Muscles and Fat

2021 ◽  
Vol 11 (4) ◽  
pp. 4280-4293
Keyword(s):  
Oxidative Stability ◽  
Color Difference ◽  
Plate Count ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Rose Petals ◽  
Aerobic Plate Count ◽  
Yeasts And Molds ◽  
Higher Doses

The study's objective was to determine the changes in oxidative stability of m. Longissimus dorsi, m. Semimembranosus and perirenal adipose tissue from lambs fed a diet supplemented by 7.5 mg dihydroquercetin/kg life wight/d or 545 mg dry distilled rose petals (DDRP)/kg life wight/d.The experiments were performed with 30 male lambs aged 65 days. They were divided into three groups of 10 animals fed 50 days ad libitum: the control group (with ground alfalfa + granulated compound feed) and two experimental ones (with the same diet + phytonutrients). Samples stored 7 days at 0-4°C were examined. After 7 d of storage in both muscles, the addition of 545 mg DDRP/kg life wight/d contributed to the reduction of α-aminoacidic nitrogen with approximately 0.5 mg Leu/g and the FFA with 0.5-2%. The addition of 7.5 mg dihydroquercetin contributed to the reduction of TBARS with 0.14-0.21 mg MDA/kg, the total color difference, and a slight increase in the share of the MUFA more pronounced in m. Longissimus dorsi. The reduction of aerobic plate count and total yeasts and molds count were determined too. Further studies with higher doses of phytonutrient’s supplementation are needed to determine if it will provoke a more pronounced oxidative stability.

The effect of dietary dry distilled rose petals or dihydroquercetin supplementation on the oxidative stability and quality of lamb muscles and fat.

2021 ◽  
Author(s):  
Desislava B. Vlahova-Vangelova ◽  
Desislav K. Balev ◽  
Nikolay D. Kolev ◽  
Margarita N. Terziyska ◽  
Stefan G. Dragoev
Keyword(s):  
Color Difference ◽  
Monounsaturated Fatty Acids ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Rose Petals ◽  
Aerobic Plate Count ◽  
Yeasts And Molds

Abstract The objective of this study was to determine the changes in the quality of m. Longissimus dorsi and m. Semimembranosus and perirenal adipose tissue from lambs fed a diet supplemented by 7.5 mg dihydroquercetin/kg/day or 545 mg dry distilled rose petals (DDRP)/kg/d. The experiments were performed with 30 male lambs aged 65 days. They were divided into three groups of 10 animals fed 50 days ad libitum: control group (with ground alfalfa + granulated compound feed) and two experimental ones (with the same diet + phytonutrients). Samples stored for 1 and 7 days at 2 ± 2°C were examined. After 7 d of storage, the addition of 545 mg DDRP/kg/d contributed to a decrease in pH by 2-6% in both types of tissues and reduced the accumulation of α-aminoacidic nitrogen by 7-14% and TBARS by more than 20% in both muscles tested. The lambs' diet supplementation with both phytonutrients led to a reduction in the aerobic plate count and total combined yeasts and molds count. The addition of dihydroquercetin was found to be responsible for the reduction of FFA and the total color difference as well as for approx. a 5% increasing the amount of monounsaturated fatty acids. This influence is more pronounced in m. Longissimus dorsi. Further studies are needed to determine whether the application of higher doses of DDRP and dihydroquercetin as dietary supplements in lambs will provoke a more pronounced inhibitory effect on lipid oxidation and the fatty acid composition of lamb and fats.

Microbiological Load and Zoonotic Agents in Beef Mortadella from Addis Ababa City Supermarkets

2015 ◽  
Vol 78 (5) ◽  
pp. 1043-1045 ◽  
Author(s):  
ADEM HIKO ◽  
GOBENA AMENI ◽  
NINA LANGKABEL ◽  
REINHARD FRIES
Keyword(s):  
Escherichia Coli ◽  
Shelf Life ◽  
Microbial Contamination ◽  
Addis Ababa ◽  
Plate Count ◽  
E Coli ◽  
Aerobic Plate Count

Processing changes the meat ecosystem and, hence, has an impact on the microbiological load and quality of the product. Microbial contamination decreases shelf life and, if a pathogen is present, increases the risk of zoonoses in humans. The aim of this study was to assess the microbiological load, including zoonotic agents, in ready-to-eat beef mortadella from Ethiopian supermarkets. A total of 119 samples from 8 supermarkets in Addis Ababa City (Ethiopia) were examined for aerobic plate count, Enterobacteriaceae, Salmonella, and Escherichia coli. An overall mean of 4.0 log for aerobic plate count and 2.2 log for Enterobacteriaceae was observed. The Salmonella prevalence was 0.8%. An overall E. coli prevalence of 29% (range, 13 to 53%) was observed at individual supermarkets.

scholarly journals Effects of Promolux Platinum LED on Shelf-life of Ground Beef Patties

2018 ◽  
Vol 7 (6) ◽  
pp. 120
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Ground Beef ◽  
Plate Count ◽  
Light Sources ◽  
Drip Loss ◽  
Salmonella Spp ◽  
Beef Patties ◽  
Lipid Stability ◽  
Aerobic Plate Count

The objective of this study was to determine the effects of three light sources, Promolux platinum LED (PPLED), fluorescent (FLS) lighting, and no light (control), on shelf-life properties of ground beef patties. Treatments were evaluated for % drip loss, pH value, % moisture content, visual and instrumental color (L*, a* and b* values), lipid stability (TBARS), aerobic plate count, yeast/mold, Escherichia coli, Salmonella spp. and Listeria spp. every 3 days for 9 days. At day 9, drip loss was lowest (P

scholarly journals Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

2021 ◽  
Vol 16 (1) ◽  
pp. 73
Author(s):  
Sri Haryani Anwar ◽  
Rosa Wildatul Hifdha ◽  
Syarifah Rohaya ◽  
Hafidh Hasan
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Ph Value ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Plate Count ◽  
Canned Tuna ◽  
Total Plate Count ◽  
Perishable Commodity

Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini bertujuan untuk mempelajari kualitas tuna kaleng yang disterilisasi menggunakan alat pressure canner berkapasitas 24L dengan memvariasikan suhu dan lama sterilisasi (suhu 121°C selama 20 menit dan suhu 115°C selama 50 menit) serta jenis medium (larutan garam dan minyak kelapa sawit). Ikan tuna yang dikalengkan diperoleh dari perairan Aceh. Parameter kualitas bahan baku yang diuji pada tuna segar adalah kadar histamin, angka lempeng total (ALT) dan pH. Sementara itu, parameter kualitas yang diuji pada tuna kaleng adalah ALT, pH, kandungan logam berat (timbal dan merkuri) serta tingkat penerimaan konsumen melalui uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa ALT tuna kaleng pada semua perlakuan <1x101 koloni/g, sedangkan kandungan timbal (Pb) <0,0001 mg/kg dan merkuri (Hg) berkisar antara 0,29-0,58 mg/kg. Hasil uji hedonik menunjukkan bahwa panelis secara umum dapat menerima kedua jenis produk tuna kaleng, namun panelis lebih menyukai rasa tuna kaleng dalam larutan garam serta warna tuna kaleng dalam minyak kelapa sawit. Hasil penelitian ini menyarankan pengalengan tuna sebaiknya dilakukan pada suhu 121°C selama 20 menit.ABSTRACTTuna is a perishable commodity thus it needs to be preserved to prolong its shelf life. The Canning process is one of the solutions to increase tuna shelf life at room temperature. Research on the tuna canning processes from Aceh waters has never been reported. Therefore, this research aimed to investigate the quality of canned tuna which was sterilized using a 24L pressure canner with varying the temperature and duration of sterilization (121°C for 20 minutes and 115°C for 50 minutes) and the type of medium (brine and palm oil). The fresh tuna used for canning was caught from Aceh water. The quality parameters evaluated for fresh tuna were histamine levels, total plate count (TPC), and pH. Meanwhile, the parameters tested on the quality of the canned tuna were TPC, pH value, heavy metals lead (Pb) and mercury (Hg) contamination, and levels of consumer acceptance through organoleptic tests (hedonic). The results indicated that the TPC values for all canned tuna were <1x101 cfu/g, the metal contaminations were <0.0001 mg/kg for Pb and in the range of 0.29-0.58 mg/kg for Hg. The hedonic tests proved that although all the panelists accepted these two types of canned tuna, they prefer the taste of canned tuna in a salt solution and the color of canned tuna in palm oil. This research suggests that the sterilization process for canned tuna using a 24L pressure canner should be carried out at 121°C for 20 min.

scholarly journals The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date

2019 ◽  
Author(s):  
H. Sarhadi ◽  
J. Sadeghizadeh-Yazdi
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Control Group ◽  
Modified Atmosphere ◽  
Treatment Groups ◽  
Color Changes ◽  
High Concentrations ◽  
And Control ◽  
The Impact

Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separately in control and MAP treatment groups and stored at 5 and 25 °C. After 30, 60, and 90 storage days, acidity, Brix index, total count of bacteria, molds, and yeast, texture hardness, wettability, flavor, color changes of samples were evaluated. The data were analyzed by MSTAT-C software. Results: Acidity, Brix, and microbial loads in the MAP treatment groups were significantly (p<0.05) lower than control group. Hardness values of the date samples were significantly (p<0.05) decreased during 30, 60, and 90 days of storage time using MAP with low temperature. The MAP group at 5 °C and control group at 25 °C had the highest and lowest sensorial scores, respectively showing significant differences (p<0.05). Conclusion: The results of this study showed that application of the MAP method along with low temperature increases the shelf-life of Iranian Mazafati dates.

Antimicrobial and Antioxidant Activities of Carboxymethyl Cellulose Edible Films Incorporated with Rosemary Extracts on Fresh Beef during Refrigerated Storage

2012 ◽  
Vol 554-556 ◽  
pp. 1187-1194 ◽  
Author(s):  
Qian Liu ◽  
Jian Chun Han ◽  
Yong Gen Zhang ◽  
Shuang Mei Li ◽  
Jing Li
Keyword(s):  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Thiobarbituric Acid ◽  
Edible Films ◽  
Life Extension ◽  
Plate Count ◽  
Control Group ◽  
Plate Counts

The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 °C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

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.

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