Quality Aspects of Commercial Frozen Minced Fish Blocks

1979 ◽  
Vol 42 (1) ◽  
pp. 23-26 ◽  
Author(s):  
J. J. LICCIARDELLO ◽  
E. M. RAVESI ◽  
M. G. ALLSUP
Keyword(s):  
North Atlantic ◽  
Strong Correlation ◽  
Thiobarbituric Acid ◽  
Quality Attributes ◽  
Plate Count ◽  
Cooking Method ◽  
Quality Aspects ◽  
Objective Tests ◽  
Minced Fish ◽  
Aerobic Plate Count

Imported frozen minced Alaska pollock blocks were inferior in flavor and texture when compared to minced blocks prepared from certain species of North Atlantic fish. Organoleptic scores were strongly influenced by the cooking method, that is, baked versus fried. Quality attributes assessed by objective tests (thiobarbituric acid, trimethylamine, dimethylamine, aerobic plate count) generally did not show strong correlation with sensory scores.

Quality assessment of fishes caught by single-day and multi-day gillnet fishing off Satpati Coast, Maharashtra, India

2020 ◽  
Vol 67 (4) ◽  
Author(s):  
Manoharmayum Shaya Devi ◽  
K.A. Martin Xavier ◽  
Asem Sanjit Singh ◽  
Y. Gladston ◽  
S.K. Chakraborty ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Plate Count ◽  
Human Consumption ◽  
Commercial Fishing ◽  
Pampus Argenteus ◽  
Sensory Score ◽  
Quality Aspects ◽  
Significant Difference ◽  
Fish Samples ◽  
Sardinella Gibbosa

The present investigation was aimed at elucidating the importance of freshness and quality for the consumer and its relationship to sensory and non-sensory properties of fish caught by single-day and multi-day gillnet fishing off Satpati Coast, Palghar District, Maharashtra, India. Selected species of marine fishes viz., Pampus argenteus, Ilisha filigera, Osteogeneiosus militaris, Thryssa mystax and Sardinella gibbosa from single-day and multi-day gillnet fishing trips were collected and assessed based on freshness score, microbiological and biochemical parameters. The average values of sensory score, total plate count (TPC) and pH for fish samples from single-day fishing were 25 to 26; 1.9×104 cfu g-1 to 7.3×104 cfu g-1 and 6.8 respectively, whereas for multi-day fishing, it was 12 to 17; 7.1×104 cfu g-1 to 1.8×105 cfu g-1 and 7.07 respectively. Significant difference (p<0.05) was observed for the values of pH, trimethyl amine (TMA), total volatile base-nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) between the fish samples from single-day and multi-day fishing for two species viz. T. mystax and I. filigera. The study indicated that fishes caught from both single-day and multi-day units were acceptable for human consumption. Results of the study provides insight into the quality aspects of fish landed by commercial fishing crafts by comparing single-day and multi-day fishing.

scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

scholarly journals Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil

2020 ◽  
Vol 72 (5) ◽  
pp. 1821-1829
Author(s):  
M.A. Elhafez ◽  
N. Yehia ◽  
R. Amin ◽  
W. Emam ◽  
S. Hamouda ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Sensory Quality ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Plate Count ◽  
Processing Technologies ◽  
Mean Values ◽  
Thyme Oil ◽  
Coliform Count ◽  
Aerobic Plate Count

ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.

scholarly journals Development of Ready-to-Cook (Rtc) Hilsa (Tenualosa Ilisha) Curry Under Vacuum and Modified Atmosphere Packaging During Refrigerated Storage

2021 ◽  
Vol 29 (2) ◽  
pp. 71-79
Author(s):  
MT Islam ◽  
R Sultana ◽  
MA Rahim ◽  
MM Hasan ◽  
FA Flowra ◽  
...  
Keyword(s):  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Three Samples ◽  
T1 Map ◽  
Aerobic Plate Count ◽  
Standard Limit

The aim of the study was to evaluate quality of ready-to-cook (RTC) hilsa curry under not sealed pack as control, vacuum as T1, MAP-1 (50% CO2 & 50% N2) as T2, and MAP-2 (40% CO2 , 30 N2 & 30% O2) pack as T3 during storage at 4±1°C. For this purpose, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and aerobic plate count (APC) of three samples from each treatment were analyzed at four days interval during 28 days of storage. The pH and TVB-N values of RTC hilsa curry were within the standard limit in all samples during the storage period. However, significantly (p <0.05) lower values were observed on and after the 12th day for pH and 16th day for TVBN in all samples compared to the control. TBARS gradually increased from the 4th day for all samples except vacuum packaged sample. However, significantly (p <0.05) lower TBARS were observed in the vacuum and MAP-1 samples on and after the 8th day of storage compared to the control and MAP-2 samples. APCs gradually increased from the initial value of 5.25 log CFU/g with time in all samples. However, significantly (p <0.05) lower APCs were observed on and after the 16th day of storage in all samples compared to the control sample. The APCs exceeded the 7 log CFU/g, which is considered as the upper acceptable limit on approximately 16th day for the control, 24th day for vacuum, 22nd day for MAP-1, and 20th day for MAP-2 sample. Therefore, the vacuum packaging demonstrated the better results, which the superstores can utilize conveniently to display RTC hilsa curry with prolonged shelf life. J. Bio-Sci. 29(2): 71-79, 2021 (December)

Microbiological Quality of Commercial Frozen Minced Fish Blocks

1978 ◽  
Vol 41 (12) ◽  
pp. 948-952 ◽  
Author(s):  
JOSEPH J. LICCIARDELLO ◽  
WILMA S. HILL
Keyword(s):  
Microbiological Quality ◽  
Fecal Coliforms ◽  
International Commission ◽  
Plate Count ◽  
Indicator Organisms ◽  
Fecal Streptococci ◽  
Minced Fish ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

Two hundred and eight commercial blocks of imported frozen minced fish examined for aerobic plate count, fecal coliforms, and coagulase-positive staphylococci were found to be in compliance with the proposed standards of the International Commission on the Microbiological Specifications for Foods. There was no significant correlation between aerobic plate count (35 C) and certain indicator organisms (coliforms, fecal streptococci, and coagulase-positive staphylococci).

Effects of Antioxidants and Gamma Irradiation on the Shelf Life of Beef Patties

1999 ◽  
Vol 62 (6) ◽  
pp. 619-624 ◽  
Author(s):  
JU-WOON LEE ◽  
HONG-SUN YOOK ◽  
SEONG-AI KIM ◽  
KYONG-HAENG LEE ◽  
MYUNG-WOO BYUN
Keyword(s):  
Ascorbyl Palmitate ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Butylated Hydroxyanisole ◽  
Beef Patties ◽  
Phenyl Ethyl Alcohol ◽  
Aerobic Plate Count ◽  
Β Carotene

To improve the storage safety of two types of ground beef patty popular in Korea (general beef patties and bulgogi patties), we added various antioxidants (200 ppm; including butylated hydroxyanisole, ascorbyl palmitate, α-tocopherol, and β-carotene) to typical formulations of patties, cooked the patties to 70°C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5°C, the number of aerobic bacteria and lactic acid bacteria were determined using total aerobic plate count and phenyl ethyl alcohol-sucrose agar, respectively. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. In control patties and patties with butylated hydroxyanisole that were irradiated at a dose of 1.5 kGy, growth of microorganisms appeared to be more rapid than in patties with natural antioxidants. The microbiological safety of nonirradiated patties could not be ensured for a period of 20 d. Lipid oxidation was retarded in both types of patty when an antioxidant was added. Ascorbyl palmitate had the strongest antioxidant effect among the natural antioxidants. However, butylated hydroxyanisole was more effective than ascorbyl palmitate when used in an equal amount.

scholarly journals Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness

Sensors ◽  
2021 ◽  
Vol 21 (3) ◽  
pp. 1001
Author(s):  
Sooin Huh ◽  
Hye-Jin Kim ◽  
Seungah Lee ◽  
Jinwoo Cho ◽  
Aera Jang ◽  
...  
Keyword(s):  
Impedance Spectroscopy ◽  
Prediction Accuracy ◽  
Electrical Impedance ◽  
Thiobarbituric Acid ◽  
Electrical Impedance Spectroscopy ◽  
Plate Count ◽  
Gradient Boosting ◽  
Composition Analysis ◽  
Early Assessment ◽  
Relative Standard

This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p &lt; 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were &lt; 103/g, while the coliform and yeast counts were &lt; 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were &lt; 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC &lt; 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

Sign in / Sign up

Export Citation Format

Share Document