Effect of Freezing, Additives, and Packaging Techniques on the Quality of Processed Blue Crab Meat1,2

1976 ◽  
Vol 39 (5) ◽  
pp. 345-350 ◽  
Author(s):  
N. B. WEBB ◽  
J. W. TATE ◽  
F. B. THOMAS ◽  
R. E. CARAWAN ◽  
R. J. MONROE
Keyword(s):  
Blue Crab ◽  
Malic Acid ◽  
Total Volatile ◽  
Sensory Panel ◽  
Significant Difference ◽  
Trimethyl Amine ◽  
Crab Meat ◽  
And Storage ◽  
Conventional Freezing

Experiments were conducted to study the effect of freezing technique on quality of Blue crab meat. Freshly processed crabmeat was used as a control. The treatments were evaluated by a trained sensory panel and analyses for trimethyl amine (TMA), total volatile base (TVB), and pH. The first experiment involved comparisons of crabmeat pre-treated with malic acid vs. phosphate, can vs. vacuum packaging in plastic pouches and storage at −18 and −30 C for 8 months. The results indicated that freezing and storing of crabmeat in a conventional air-circulating freezer (−18 C) significantly reduced the quality (aroma, flavor, texture, appearance) when compared to fresh crabmeat. Even when stored at −30 C, the quality was substantially lower than that of fresh crabmeat after 1½ months of storage. The two packaging methods and application of malic acid or phosphates did not prevent quality deterioration. A second experiment included a similar design except that the effect of freezing crabmeat with dichlorodifluoromethane (“Freon” Food Freezant) was compared with conventional freezing. The same packaging method was used but the additives were omitted. Freezing with “Freon” for 1½ month caused no significant difference in meat quality when compared with fresh crabmeat (stored 0 days) but quality of the frozen crabmeat decreased significantly after 1½ months. Storage at −18 C was unsatisfactory for both freezing methods. TMA, TVB, and pH analyses were not of major value in assessing the quality of the fresh or frozen crabmeat.

THE APPLICATION OF PLASTIC CONTAINERS FOR PACKING AND PASTEURIZING MEAT OF THE BLUE CRAB (CALLINECTES SAPIDUS)1

1966 ◽  
Vol 29 (7) ◽  
pp. 218-221 ◽  
Author(s):  
C. W. Flynn ◽  
M. C. Tatro
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Bacteriological Examination ◽  
Flavor Evaluation ◽  
Significant Difference ◽  
Product Protection ◽  
Crab Meat ◽  
And Control ◽  
Plastic Containers ◽  
Control Samples

Summary Sixteen-ounce portions of regular grade crab meat were packed and pasteurized in hermetically sealed rigid polypropylene “Indeplas” 307 × 400 containers. Meat from the metal and plastic containers was evaluated periodically for six months. The plastic containers gave overall product protection equal to the metal cans. Some brittleness was experienced with the plastic containers when handled roughly at refrigerated temperatures. Appearance and flavor evaluation of experimental and control samples within each treatment resulted in no significant difference until approaching four months storage. At four months and thereafter, the meat from the plastic containers appeared whiter and imparted a sweeter, more natural flavor than the control samples packed in metal containers. A preference was observed for appearance and flavor of meat processed at 185 F over that processed at 190 F. Above 190 F the meat exhibited a greyish cast and a slightly cooked flavor. Texture evaluation data indicated no significant change throughout the storage testing. Bacteriological examination indicated that the contents in both containers should be processed 110 min at 185 F for adequate pasteurization. The metal containers, due to their increased diameter, exhibited a slightly slower come-up time.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals Effect of Salt and Storage Temperature on Beef Sausage Quality

2013 ◽  
Vol 23 (1-2) ◽  
pp. 15-24
Author(s):  
R Luna ◽  
MA Hashem ◽  
MS Ali ◽  
MM Hossain ◽  
MAK Talukder ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Concentration Level ◽  
Control Group ◽  
Fresh Sample ◽  
Significant Difference ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4°C and -20°C. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7th, 14th and 21th day and on the other hand samples preserved at -20°C were stored in the freezer for 60 days and were analyzed on 15th, 30th, 45th and 60th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash & Fat also varied among the samples significantly (P<0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v23i1-2.16561Progress. Agric. 23(1 & 2): 15 – 24, 2012 

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG BEKICOT (Achatina fulica) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 51-57
Author(s):  
Sari Wahyu Waryani ◽  
Rika Silvia ◽  
Farida Hanum
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Clarias Batrachus ◽  
Antimicrobial Compounds ◽  
Optimal Conditions ◽  
Achatina Fulica ◽  
Total Volatile ◽  
And Storage

The efforts that should be made to maintain the quality of fish is by using antimicrobial compounds, one of which is chitosan. In this research, characterization of chitosan from shell snail (Achatina fulica) has a water content of 5.07%, ash content of 1.8% and the degree of deacetylation (DD) 75.13%. The use of chitosan in this study was to determine the optimal conditions on chitosan concentration and storage time of mackerel (Rastrelliger sp) and catfish (Clarias batrachus) from the microbiological and organoleptic aspects. This research used a variation of the concentration of chitosan was 1%, 1.5%, 2% and 2.5% dissolved in 1% acetic acid. Observations were do with variation the storage time 10 hours, 15 hours, 20 hours and 25 hours and the provision of chitosan solution by soaking and spraying with the observation parameters Total Volatile Base (TVB), organoleptic and pH of fish. Based on the analysis, the results showed that the maximum concentration of chitosan on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) is 1,5% and treatment by means of immersion is the best treatment. The use of chitosan solution on mackerel (Rastrelliger sp) survived 20 hours while catfish (Clarias batrachus) survived 15 hours.

scholarly journals PENERAPAN ALGORITMA K-MEANS PADA KOMPRESI ADAPTIF CITRA MEDIS MRI

2016 ◽  
Vol 11 (2) ◽  
Author(s):  
I Wayan Angga Wijaya ◽  
Afriliana Kusumadewi
Keyword(s):  
Medical Image ◽  
Storage Capacity ◽  
Medical Image Processing ◽  
Dimensional Vector ◽  
Original Image ◽  
Limited Bandwidth ◽  
Significant Difference ◽  
Last Stage ◽  
And Storage

MRI medical image processing require large amounts of memory. Due to limited bandwidth and storage capacity, the image must be compressed prior to transmission and stored. This paper has the objective to implement the algorithm k means the MRI medical image compression. Implementation begins with the Pre post. At this stage, L-dimensional vector of the image will be made. L is the block - a measure used for clustering technique, but is set back in the form of an array. Then the process of clustering. At this stage, every pixel of the image is represented by the centroid of the cluster. And the last stage is the Main Compression, the pixels that do not contain important information will be removed. The study compared the quality of the original image and compressed image. Based on manual observation, there is no significant difference in quality between the original image and the compressed one.

scholarly journals PHYSICAL QUALITY OF GAMMA RAYS-IRRADIATED MEATBALL STORED AT ROOM TEMPERATURE

2021 ◽  
Vol 1 (2) ◽  
pp. 69-86
Author(s):  
Deudeu Lasmawati ◽  
Farah Nurlidar ◽  
Indra Mustika Pratama ◽  
Henny Widyastuti ◽  
Ashri Mukti Benita ◽  
...  
Keyword(s):  
Gamma Rays ◽  
Irradiation Dose ◽  
Room Temperature ◽  
Significant Difference ◽  
High Doses ◽  
And Control ◽  
And Storage ◽  
Optimum Water ◽  
Water Contents

This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25 and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Water content (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months has significant difference (p<0.05) but still meet the SNI standard (<70%). Optimum water activity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGy for 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH of control was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month were relatively higher than the control pH. At 2-month storage, the pH of the samples was lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as an alternative for preservation at room temperature.

scholarly journals Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

2021 ◽  
Vol 33 (1) ◽  
pp. 137-146
Author(s):  
MST. NILOY JAMAN ◽  
MD. SAZEDUL HOQUE ◽  
FARJANA YEASMIN ◽  
MD. MAHMUDUL HASAN ◽  
MD. ABU SAYED RIPON ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
E Coli ◽  
Significant Difference ◽  
Dried Fish ◽  
Aerobic Plate Count ◽  
Bombay Duck ◽  
And Storage

The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

Effect of extracted seaweed with ice, Caulerpa racemosa, in different concentrations of the quality of scad fish (Decapterus sp.)

2013 ◽  
Vol 1 (2) ◽  
pp. 149
Author(s):  
Saul A Serpara ◽  
I K Suwetja ◽  
S Berhimpon ◽  
Roike I Montolalu
Keyword(s):  
Storage Time ◽  
Seaweed Extract ◽  
Plate Count ◽  
Total Volatile ◽  
Caulerpa Racemosa ◽  
Ph Values ◽  
Total Plate Count ◽  
Ice Concentration ◽  
And Storage

This research aims to determine the effect of Caulerpa racemosa seaweed extract-ice to the quality of scad fish  (Decapterus spp.). The quality was measured by Total Volatile Bases (TVB-N), pH, and Total Plate Count (TPC), using 2 (two) treatments: seaweed extract concentration ( 75%, 50%, 25%, and 0%) and storage time (0, 5, 10, 15, and 20 days). The results showed that the TVB-N values ranged from 28.98 mg N/100 g (extract conc. 75%) to 34.34 mg N/100 g (extract conc. 0%) for the 20 days. The highest pH values for 20 days were obtained by concentration  0% i.e. 6.39, followed by 50% (6.34), 25% (6.31) and 75% (6.25). The highest TPC value at the 20th day was 8.1 x 106 cfu/g for 0% and the lowest was 3.1 x 103 cfu/g for 75%. Analysis of variance showed that the interaction of Caulerpa racemosa seaweed extract ice concentration and storage time has a significant effect on TVB-N, pH, and TPC value of scad fish. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan es ekstrak rumput laut Caulerpa racemosa terhadap mutu ikan layang (Decapterus sp.), melalui uji Total Volatile Base (TVB-N), pH, dan Total Plate Count (TPC) dengan menggunakan dua perlakuan yaitu persentase ekstrak rumput laut (A): 75%, 50%, 25%, 0% dan lama penyimpanan (B): 0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari. Nilai TVB-N berkisar antara 28,98 mg N/100 g (75%) sampai 34,34 mg N/100 g (0%) pada hari ke-20. Nilai pH tertinggi pada hari ke-20 diperoleh dengan perlakuan es ekstrak rumput laut 0% yaitu 6,39, diikuti dengan perlakuan 50% (6,34), 25% (6,31), dan 75% (6,25). Nilai TPC ikan layang tertinggi pada hari ke-20 adalah 8,1 x 106 cfu/g dengan perlakuan 0% es ekstrak rumput laut dan terendah yaitu 3,1 x 103 cfu/g pada perlakuan es ekstrak rumput laut 75%. Analisis sidik ragam memperlihatkan bahwa nilai TVB-N, pH, dan TPC menggunakan persentase es ekstrak rumput laut dan lama penyimpanan serta interaksi antara keduanya memberikan pengaruh yang sangat nyata.

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