scholarly journals Influence of smoking and natural preservatives on shelf – life and microbial quality of Clarias gariepinus during storage

2021 ◽  
Vol 23 (1) ◽  
pp. 145-151
Author(s):  
Sunday Emmanuel Olusola
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Clarias Gariepinus ◽  
Onion Bulb ◽  
Microbial Quality ◽  
Smoked Fish ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
Holy Basil

This study investigated the shelf – life and microbial quality of smoked Clarias gariepinus using Onion Bulb (OB), Holy Basil (HB) and Turmeric Rhizome (TR) as preservatives during 56 days storage. Sixteen C. gariepinus (1- 1.5kg) were distributed to four experimental containers: Control, TR2, OB3, and HB4 and the experiment were carried out in triplicates. Clarias gariepinus were smoked in a smoking kiln at 40o C- 60o C and 120-150 C for 6 and 18 hours respectively. Biochemical parameters, organoleptic assessment, and microbial analysis were carried out. Data were analyzed using ANOVA at P= 0.05. The result showed that the crude protein of C. gariepinus washigher in the treated groups compared to the control. Also, the result shows that the biochemical parameters, organoleptic assessment and the microbial loads in smoked C. gariepinus were reduced in the OB, HB, and TR than the control at 1 day, 28 days and 56 days storage respectively. It can be concluded that the natural plants may enhance the shelf life, consumer acceptability, and inhibit the growth of the microbial pathogen in smoked fish. Keywords: Catfish, Onion bulb, Holy basil, Microbial loads, Turmeric, Preservatives

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

scholarly journals Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus

Agro-Science ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31-35
Author(s):  
K.E. Amuneke ◽  
O.R. Oguntade ◽  
F.C. Ikeogu ◽  
U.A. Nomeh
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Control Sample ◽  
Muscle Quality ◽  
Value Addition ◽  
E Coli ◽  
Organoleptic Characteristics ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
And Storage

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its  palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the  poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

scholarly journals Studies on the Effect of Natural Preservatives and Packing Materials on Physico-Chemical Quality of pinni.

2020 ◽  
pp. 649-655
Author(s):  
Ravinder Singh ◽  
Kaushik Khamrui
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Rosemary Extract ◽  
Chemical Quality ◽  
Slight Effect ◽  
Packing Materials ◽  
Physico Chemical ◽  
Tyrosine Content ◽  
Natural Preservatives

Pinni, a native heat dried sweet produce ready by roasting cereal flours mainly, with added khoa (desiccated milk) and sugar has a shelf-life of a few days under marketplace. In this study, result of preservers viz. i.e., cardamom powder and rosemary on the storage-life of pinni stored at 30±1˚C was investigated. Two packaging techniques viz., conventional cardboard boxes and polystyrene tray were compared for physico-chemical, quality of pinni during storage for 21 days and 28 days respectively at 30±1˚C. During storing, several variations took place in physico-chemical appearances, the changes being faster in control samples packed in both packaging materials as compared to cardamom and rosemary extract added pinni samples. The average tyrosine content for fresh pinni was 9.75 μg/5ml in control, 9.35 μg/5ml in cardamom and 9.45 μg/5ml in rosemary extracted added sample which increased significantly (p<0.05) to 13.87 μg/5ml, 13.59 μg/5ml and 13.23 μg/5ml respectively when packed in cardboard boxes similar results were found when pinni packed in polystyrene tray. There was slight effect of preservers on the excellence of pinni when packed in cardboard boxes, but changes were slower in pinni when packed in polystyrene tray. Pinni packaged in polystyrene tray stored at 30±1˚C, in the presence rosemary extract, was stable for 28 days and have shelf life 14 days more than control sample.

scholarly journals TOOTHBRUSH AND TOWEL HANDLING AND THEIR MICROBIAL QUALITY: THE CASE OF STUDENTS OF UNIVERSITY FOR DEVELOPMENT STUDIES, NYANKPALA CAMPUS, GHANA

2020 ◽  
Vol 15 (1) ◽  
pp. 41-46
Author(s):  
Hannah Twumwaa ◽  
Betty Asumang ◽  
Zarouk Abubakari Imoro ◽  
Stephen Wilson Kpordze
Keyword(s):  
Personal Hygiene ◽  
Development Studies ◽  
Microbial Quality ◽  
Macconkey Agar ◽  
Mannitol Salt Agar ◽  
Methicillin Resistant ◽  
E Coli ◽  
Microbial Analysis ◽  
The University

Background: Good toothbrush and towel handling are important considerations in personal hygiene. Thus, this study sought to assess how students of the University for Development Studies handle their toothbrushes and towels and the consequence of that with regards to the microbial quality of these personnel hygiene materials. Materials and Methods: A total of 100 swap samples were collected (50 toothbrushes and 50 towels) for microbial analysis. Questionnaires were administered to students from whom samples were collected to ascertain information on how they handle toothbrushes and towels. MacConkey agar and Mannitol Salt agar were used to isolate E. coli and S. aureus respectively, and cefoxitin used to identify the methicillin-resistant S. aureus strains. Results: E. coli was present in all sampled towels, while 98% of the sampled toothbrushes contained E. coli. It was found that 2% of the respondents kept their toothbrushes in bathhouses, 44% kept them unenclosed in rooms and 54% kept them enclosed in rooms (54%). Also, 48% of the respondents washed their towels once a week, 24% washed once every two weeks, 20% once every month and 8% once a trimester. Moreover, 52% dried their towels in rooms while 48% dried them outside rooms. The occurrence of S. aureus was 96% and 94% respectively for the towels and toothbrushes. Of the S. aureus isolated, 33.3% of sampled towels and 12.8% of the toothbrushes contained methicillin-resistant S. aureus. Conclusion: This study found that, students are at risk of contracting infectious disease if their personal hygiene behaviours do not changed.

scholarly journals The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.

2021 ◽  
Vol 4 (1) ◽  
pp. 63-67
Author(s):  
Novianti Adi Rohmanna ◽  
Zuliyan Agus Nur Muchlis Majid ◽  
Syifa' Rabbani ◽  
Sri Kumalaningsih ◽  
Sucipto Sucipto
Keyword(s):  
Crude Protein ◽  
Plate Count ◽  
Microbial Quality ◽  
Smoked Fish ◽  
Preservation Method ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Crude Protein ◽  
Brine Concentration

Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.

Sensory and Microbial Quality of Chicken as Affected by Irradiation and Postirradiation Storage at 4.0°C

1997 ◽  
Vol 60 (7) ◽  
pp. 761-770 ◽  
Author(s):  
HAMZA M. ABU-TARBOUSH ◽  
HASSAN A. AL-KAHTANI ◽  
M. ATIA ◽  
ATEF A. ABOU-ARAB ◽  
ADNAN S. BAJABER ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Additional Benefit ◽  
Chicken Breast ◽  
Microbial Quality ◽  
Sensory Acceptability ◽  
Unirradiated Control ◽  
Campylobacter Species ◽  
Microbiological Analyses

Chickens were subjected to gamma irradiation doses of 2.5, 5.0,7.5, and 10.0 kGy using a semi-commercial gamma irradiation facility. The irradiated and unirradiated (control) chickens were stored at 4.0°C, and samples were drawn at day 0 and at 3-day intervals up to 21 days for sensory and microbiological analyses. All irradiation doses (2.5 to 10.0 kGy) had little effect on the sensory acceptability (appearance, odor, texture, taste) of both raw and cooked chicken (breast and thigh). Irradiation extended the time during which these characteristics were acceptable. Moreover, juiciness and tenderness of cooked chicken were only slightly affected by irradiation, and chickens were not rejected even after 21 days of storage. A dose of 2.5 kGy seemed adequate to extend the shelf life of chicken by 12 days, and increasing the dose level above 2.5 kGy gave little if any additional benefit as far as total and psychrotrophic bacterial counts are concerned. Moreover, the dose of 2.5 kGy was enough to destroy Salmonella, Yersinia, and Campylobacter species and coliforms. The study also showed that yeasts of the genera Candida, Saccharomyces, and Alternaria started to grow on day 12 in samples treated with ≥5.0 kGy, but not in samples treated with &lt;5.0 kGy.

Influence of processing methods on shelf life and nutritional quality of Clarias gariepinus fillets

2020 ◽  
Vol 34 (2) ◽  
pp. 143-151
Author(s):  
U.D. Enyidi ◽  
F.N. Joseph
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Water Activity ◽  
Proximate Composition ◽  
Room Temperature ◽  
Clarias Gariepinus ◽  
Proximate Analysis ◽  
Processing Methods ◽  
The Stability

The study evaluated effects of different processing methods (charcoal smoking, electric and gas drying) on proximate composition and stability status in fillets of Clarias gariepinus. The stability indices were evaluated after 60-days storage of the processed fish. Standard methods were employed in all the analyses. The results showed that electric-dried fillets recorded the highest protein content (16.97±0.12%), the lowest water activity (0.49±0.05mg/100g), the highest water resumption (60%) at room temperature and the lowest TVB-N value of 5.0±0.01mg/100g. Proximate analysis revealed that smoked fillets had the lowest protein content of 11.30±0.08%, the highest lipid (6.99±0.15%), the highest water activity 0.71±0.14 and the lowest water resumption at room temperature (36.5%). Fish fillets processed with gas oven had intermediate values of various indices tested when compared with other methods. Keywords: Smoking, electric drying, gas drying, shelf life, proximate composition

Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

2012 ◽  
Vol 75 (12) ◽  
pp. 2190-2196 ◽  
Author(s):  
FAHAD ALDEREES ◽  
YUN-HWA PEGGY HSIEH
Keyword(s):  
Shelf Life ◽  
Real Time ◽  
Storage Period ◽  
Evolution Rate ◽  
Microbial Quality ◽  
Co2 Evolution ◽  
Treatment Groups ◽  
The Mean ◽  
Raw Shrimp

A real-time CO2 evolution rate (CER) method together with conventional cultural and sensory techniques were utilized to determine the microbial quality and shelf life of several types of shrimp products: chloramphenicol (CAP) treated, imported farm raised, and domestic wild caught. Treatment with CAP was used to create different bacterial loads in shrimp samples to demonstrate the ability and sensitivity of the CER method for differentiating the bacterial activity in samples. Samples were divided into control (nontreated) and 0, 10, and 30 ppm of CAP treatment groups and stored at 4°C. The CER was recorded with a microrespirometer, and aerobic plate counts (APCs), olfactory sensory analyses, and pH measurements were recorded daily until spoilage occurred. The real-time CER results were highly correlated with the APCs (R2 = 0.93) and readily distinguished the onset of spoilage in each of the treatment groups. CAP treatment at 10 and 30 ppm increased the sample shelf life by 2 and 3 days, respectively, compared with the nontreated samples. Untreated domestic wild-caught shrimp had a shelf life 1 day longer than that of the untreated imported farm-raised shrimp. No pattern of change in pH was noted throughout the storage period. When the olfactory sensory scores reached the marginally acceptable level, the mean CER was 27.23 μl/h/g and the mean APC was 5.78 log CFU/g. A cutoff CER of 25.0 μl/h/g was therefore selected to define acceptable raw shrimp. The CER method was a highly effective and sensitive real-time method for determining the microbial quality of raw shrimp.

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