Chemical and Microbiological Assessments of Mackerel (Scomber scombrus) Stored in Ice

1991 ◽  
Vol 54 (10) ◽  
pp. 784-792 ◽  
Author(s):  
M. BENNOUR ◽  
A. EL MARRAKCHP ◽  
N. BOUCHRITF ◽  
A. HAMAMA ◽  
M. EL OUADAA
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Bacterial Load ◽  
Total Volatile ◽  
Moderately Halophilic ◽  
Scomber Scombrus ◽  
Load Limit ◽  
Ice Fish

The storage time of mackerel stored in ice was determined by sensory, chemical, and bacterial analyses. Ice: fish ratios of 1:2, 1:3, and 1:4 were used. Sensory analysis revealed that the storage time was directly related to ice: fish ratio and was 9, 8, and 6 d, respectively, At time of rejection, the levels of total volatile bases, trimethylamine and histamine were 23, 5, and 2 mg/100 g, respectively. At this time, a bacterial load limit of 1 × 106 CFU/g was reached for all the flora studied (total mesophilic aerobic, psychrotrophic, moderately halophilic) except the sulfide-producing flora. The data presented show the efficiency of adequate icing and allow for the recommendation of chemical standards for the evaluation of mackerel deterioration and/or for determination of different classes of freshness.

scholarly journals Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
İbrahim Diler ◽  
İsmail Yüksel Genç ◽  
Abdullah Diler
Keyword(s):  
Storage Time ◽  
Aerobic Bacteria ◽  
Quality And Safety ◽  
Total Volatile ◽  
Astacus Leptodactylus ◽  
Total Volatile Basic Nitrogen ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Highly Correlated

This study was aimed to determine the effect of different killing methods (frozen, mechanical, and traditional) on the quality, safety, and shelf life of crayfish that are aerobically stored under chilled conditions. The population of microorganisms (i.e., total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), and Enterobacteriaceae) was increased regarding to storage time (p<0.05). Significant differences (p>0.05) were not observed in pH values during storage time. In contrast to this, total volatile basic nitrogen (TVB-N) values of the samples were increased significantly (p<0.05) during storage. Sensory results were highly correlated with the microbiological counts (r=-0.92 for TMAB × odour; r=-0.95 for TPAB × odour; and r=-0.96 for Enterobacteriaceae × odour). Fifteen different fatty acids and 5 biogenic amines were detected for the determination of initial quality and safety of crayfish. In conclusion, frozen killed samples were found to be effective and laborsaving method as an alternative to traditional killing methods by maintaining the quality and safety of crayfish at the beginning and during storage under chilled conditions.

scholarly journals Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

2014 ◽  
Vol 5 (1) ◽  
pp. 9
Author(s):  
Marisete Bortoluzzi ◽  
Carla Regina Zimpel Nunes ◽  
Marines Luiza Silva ◽  
Daneysa Lahis Kalschne ◽  
Saraspathy Naidoo Terroso Gama Mendonça ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Analysis ◽  
Storage Time ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Maximum Limit

<p><em>The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45&nbsp;&ordm;C, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 &plusmn; 2 &ordm;C) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 &ordm;C were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p&lt;0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%.</em></p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.136</p><p><em><br /></em></p>

scholarly journals Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

2019 ◽  
Vol 23 (1) ◽  
pp. 63-69
Author(s):  
Yunfeng Hu ◽  
Yadi Wang ◽  
Yuxuan Tang
Keyword(s):  
Storage Time ◽  
Correlation Coefficients ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Consumption Level ◽  
Important Index ◽  
Basic Nitrogen

Abstract In recent years, as the Chinese consumption level increased, the consumption quantity of fresh pork had been increasing year by year. Freshness was an important index to judge the quality of pork. This study aimed to analyze freshness indices change of pork and pork exudate during storage. Thus the conclusion of this study was to characterize freshness change of pork by change law of freshness indices of pork exudate. So as to provide a reference for more convenient determination of the pork freshness. The results showed that the freshness indices of pork and their exudates change accordingly with the increase of storage time. On day 3, the pork seeped out more obvious juice. The turbidity of pork and its exudates increased gradually with the decrease of freshness, and sensory scores decreased gradually. The color changed from bright red to reddish brown and finally grey brown. The indicators of pork and their exudates (the total volatile basic nitrogen, the pH, a* and turbidity levels) were significantly correlated at the 0.01 level, the correlation coefficients were 0.9727, 0.9823, 0.9205, and 0.8765, respectively. Therefore, freshness indices of pork exudates can reflect the freshness of pork.

Technical Analysis of Ocean Towing Evolutions

2021 ◽  
Author(s):  
Bartley Eckhardt ◽  
Daniel Fridline ◽  
Richard Burke
Keyword(s):  
Failure Modes ◽  
Human Life ◽  
Single Point ◽  
Forensic Analysis ◽  
Sea State ◽  
Worst Case ◽  
Strain Monitoring ◽  
Load Limit ◽  
Offshore Oil

Ocean towing in general, and non-routine tows in particular, present unique technical challenges to towing vessel owners/operators, salvors, the offshore oil/gas and wind industries, and others. When such tows “go wrong”, the harm to human life, property and/or the environment can be significant. The authors have drawn from their work on the Towing Safety Advisory Committee’s investigation of the grounding of the MODU Kulluk to present methods and considerations in analyzing ocean towing evolutions, both “routine” and “non-routine”. (TASK 14-01) The methods and considerations presented should be employed in advance of a towing evolution, but can be used in accident reconstruction and forensic analysis when an evolution has failed. The methods presented are iterative, and consider 2 x 6 degree freedom of motion (of the towing vessel(s) and towed vessel respectively) and characteristics of the towline, and facilitate determination of: Worst Case Conditions. Extreme Towline Tension (ETT) as a function of sea state and speed. Limits of the Tow (Go-No Go Criteria). Recommended Catenary Length as a function of sea state and speed. Size and Selection of the Towing Vessel and Gear, including: Required Bollard Pull. Required Strength, Characteristics and Condition of the Towline. Limits and Set Points of the Towing Winch, Automatic or Manual. Required Strength and Characteristics of the Synthetic Emergency Towline and its methods of deployment and connection. Working Load Limit (WLL) of the Shackles, Delta Plate and Attachment Points. Required Strength and Characteristics of Bridles, Pendant and Surge Gear/Shock Lines. The authors further explore the implications of single point failure modes, redundancy in gear and towing vessel(s), high cycle fatigue, and strain monitoring.

scholarly journals Flour production from shrimp by-products and sensory evaluation of flour-based products

2013 ◽  
Vol 48 (8) ◽  
pp. 962-967 ◽  
Author(s):  
Thiago Mendes Fernandes ◽  
João Andrade da Silva ◽  
Ana Hermínia Andrade da Silva ◽  
José Marcelino de Oliveira Cavalheiro ◽  
Maria Lúcia da Conceição
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
New Products ◽  
Cholesterol Content ◽  
Pathogenic Microorganism ◽  
Sensorial Evaluation ◽  
Flour Production ◽  
Microbiological Analyses ◽  
By Products

The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

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