Flavor Quality Changes of Turbot (Psetta maxima) Stored at -2 and 0°C

2020 ◽  
Vol 841 ◽  
pp. 317-321
Author(s):  
Hong Lei Zhao ◽  
Yi Ming Yin ◽  
Ying Liu ◽  
Yong Xia Xu ◽  
Xue Peng Li ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Sensory Quality ◽  
Ice Storage ◽  
Quality Changes ◽  
Flavor Quality ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Fresh Fish ◽  
Basic Nitrogen ◽  
Psetta Maxima

The effect of super-chilling at -2°C compared with ice storage at 0°C on flavor quality changes of turbot (Psetta maxima) was investigated. Changes in total volatile basic nitrogen (TVB-N), sensory attributes and volatile compounds were periodically examined for 20 days. Results demonstrated that super-chilling retarded the increases of TVB-N values and maintained better sensory quality compared to the ice storage. Additionally, GC-MS analysis showed super-chilling could more effectively maintain the characteristic volatiles responsible for fresh fish flavor and reduce the contents of putrid compounds such as TMA and acetic acid.

Changes of Dominant Spoilage Bacteria and Biogenic Amines of Taihu White Prawn (Exopalaemon modestus) during Ice Storage

2017 ◽  
Vol 80 (12) ◽  
pp. 2099-2104 ◽  
Author(s):  
Lihui Du ◽  
Xiaoran Fan ◽  
Fang Liu ◽  
Qi Zhou ◽  
Jian Yuan ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Gel Electrophoresis ◽  
Ice Storage ◽  
Pseudomonas Sp ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Spoilage Bacteria ◽  
Gradient Gel Electrophoresis ◽  
Exopalaemon Modestus

ABSTRACT The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days. Pseudomonas sp., Shewanella, Flavobacterium, and Staphylococcus were the dominant bacteria in fresh white prawn, whereas lactic acid bacteria, Pseudomonas sp., Shewanella, and Flavobacterium were dominant in the spoiled products. The initial total volatile basic nitrogen was 7.2 mg/100 g, a value that significantly increased to 30.5 mg/100 g at the end of storage. Putrescine was the dominant biogenic amine, and its content reached 95.5 mg/kg at the end of storage. PCR coupled with denatured gradient gel electrophoresis showed that Chryseobacterium sp., Acidovorax sp., Pelomonas sp., Kinneretia asaccharophila, and uncultured Curvibacter sp. were the dominant strains during storage, whereas Lactococcus garvieae became dominant at the end of storage. This study facilitated the development of preservation techniques that target these predominant spoilage bacteria.

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

2019 ◽  
Vol 26 (4) ◽  
pp. 291-299 ◽  
Author(s):  
Jing Xie ◽  
Zun Wang ◽  
Shuo Wang ◽  
Yun-Fang Qian
Keyword(s):  
Water Distribution ◽  
Thiobarbituric Acid ◽  
Cold Chain ◽  
Quality Changes ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Volatile Basic Nitrogen ◽  
Low Field ◽  
Basic Nitrogen ◽  
Water Holding

This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 ◽  
Vol 109 ◽  
pp. 280-302
Author(s):  
Alaa El-Din A. Bekhit ◽  
Benjamin W.B. Holman ◽  
Stephen G. Giteru ◽  
David L. Hopkins
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Meat Spoilage ◽  
Basic Nitrogen

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

1999 ◽  
Vol 64 (2) ◽  
pp. 344-347 ◽  
Author(s):  
M. M. Hernandez-Herrero ◽  
A. X. Roig-Sagues ◽  
E. I. Lopez-Sabater; ◽  
J. J. Rodriguez-Jerez ◽  
M. T. Mora-Ventura
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Physico Chemical

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.

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