Microbiological Quality of Catfish Frames Treated with Selected Phosphates

1997 ◽  
Vol 60 (9) ◽  
pp. 1081-1083 ◽  
Author(s):  
DOUGLAS L. MARSHALL ◽  
VINEET JINDAL
Keyword(s):  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Microbiological Quality ◽  
Life Time ◽  
Total Coliform ◽  
Life Extension ◽  
Plate Counts ◽  
Phosphate Treatment ◽  
Phosphate Solutions

This study examined the effects of trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and sodium metaphosphate (SMP) dipping solutions on the microbiological quality of catfish frames (the carcasses remaining after skinless boneless fillets are removed). Frames were dipped for 5 min in 10% phosphate solutions at 5°C, drained for 2 min, and analyzed for aerobic plate counts and total coliform counts. TSP reduced aerobic plate and total coliform counts by 1.0 and 2.5 log CFU/ml of rinse buffer, respectively. STPP reduced aerobic plate and total coliform counts by 0.3 and 1.0 logs, respectively. SMP did not reduce aerobic plate counts, but did decrease total coliform counts by 0.7 logs. The microbiological shelf life (time to reach 107 CFU/ml) of the frames treated with TSP was 3 days longer than controls. Rinsing frames in water after phosphate treatment reduced the effectiveness of the dips. The results demonstrate that TSP was more effective than either STPP or SMP in reducing microbial numbers on the surface of the frames and provided a subsequent shelf life extension.

Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs1

1992 ◽  
Vol 55 (2) ◽  
pp. 104-107
Author(s):  
DEOGHWAN OH ◽  
DOUGLAS L. MARSHALL ◽  
MICHAEL W. MOODY ◽  
J. DAVID BANKSTON
Keyword(s):  
Escherichia Coli ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Air Cooling ◽  
Plate Counts ◽  
Forced Air ◽  
Thermocouple Temperature ◽  
Microbiological Analyses

Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P<0.05) total coliform and fecal coliform counts, 2.51 and 2.30 log10 MPN/100 g, compared with those of static-air cooling, 2.83 and 2.60 log10 MPN/100 g. All treatments had less than 2.30 log10 MPN/100 g Escherichia coli. Staphylococcus aureus counts in the forced-air cooled crabs were approximately 4-fold lower than counts in static-air cooled crabs. The aerobic plate counts and psychrotrophic plate counts were significantly lower (P<0.01) by 1.04 and 0.81 log10 CFU/g, respectively, by forced-air cooling compared to static-air cooling. Thermocouple temperature readings were used to determine differences in cooling rates between forced-air and static-air cooling. After 1.5 h of cooling, the initial precooled crabmeat temperature of 34°C (93°F) was reduced by forced-air cooling and static-air cooling to 4°C (40°F) and 20°C (67°F), respectively. The rates of cooling using forced-air and static-air were significantly different (P<0.01).

Quality of Packaged Ice Purchased at Retail Establishments in Iowa

1993 ◽  
Vol 56 (5) ◽  
pp. 426-431 ◽  
Author(s):  
NELSON P. MOYER ◽  
GEORGE M. BREUER ◽  
NANCY H. HALL ◽  
JOHN L. KEMPF ◽  
LEE A. FRIELL ◽  
...  
Keyword(s):  
Drinking Water ◽  
Environmental Protection Agency ◽  
Disease Transmission ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Convenience Stores ◽  
Plate Counts ◽  
Package Labeling ◽  
Retail Establishments

The quality of packaged ice sold in retail establishments is not uniformly regulated, and its cleanliness and safety have not been recently evaluated. This investigation examined the physical, chemical, and microbiological characteristics of 18 brands of packaged ice purchased at Iowa stores. Twenty-two ice samples were melted under controlled conditions and portions were analyzed for selected analytes established as primary and secondary drinking water standards by the U.S. Environmental Protection Agency. Only one sample exceeded a primary health standard under the Safe Drinking Water Act, and that sample contained Klebsiella pneumoniae, a member of the total coliform group of bacteria. Several samples of ice manufactured in convenience stores had heterotrophic plate counts which exceeded the recommendation (<500 CFU/ml) established by the Packaged Ice Association, and none of the manufacturers met the minimum package labeling recommendations of that organization. Ice produced in convenience stores was of consistently poorer microbiological quality than ice produced by major commercial manufacturers. While ice consumption does not represent an immediate threat to personal or public health, the potential for disease transmission exists in an industry which is voluntarily self-regulated.

Preservation of Fish Cutlet (Pangasius pangasius) at Ambient Temperature by Irradiation

2000 ◽  
Vol 63 (1) ◽  
pp. 56-62 ◽  
Author(s):  
M. L. BARI ◽  
Y. SABINA ◽  
H. KUSUNOKI ◽  
T. UEMURA
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Storage Condition ◽  
Storage Conditions ◽  
Laboratory Scale ◽  
Life Extension ◽  
Organoleptic Evaluation ◽  
Shelf Life Extension

Development of gamma irradiation preservation of ready-to-eat, commercially prepared fish cutlet and improvement of microbiological quality were studied. Studies on the shelf life extension by a combination of irradiation and ascorbic acid treatments of fish cutlets prepared at the laboratory and commercial scale have also been conducted. Cutlets prepared at the laboratory scale according to selected formulation and irradiated at a dose of 5 kGy could extend the shelf life up to 5 weeks at room temperature. In commercially prepared fish cutlets, maximum shelf life extension observed was 14 days for samples treated with 5 kGy of irradiation and stored at ambient temperature on the basis of combined microbiological, chemical, and organoleptic evaluation. The microbiological quality of the commercially prepared fish cutlets revealed the unhygienic conditions of the place where the fish was prepared and the unhygienic storage conditions and temperatures. As a result, the chemical and irradiation treatments were not effective in extending the shelf life of the cutlets under the storage condition used in this study compared with that of the laboratory scale–prepared cutlets.

scholarly journals Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2256-2264
Author(s):  
E.J. Alice ◽  
M. Amanullah ◽  
M.A. Karim ◽  
M.A. Hossain ◽  
M.T. Islam
Keyword(s):  
Shelf Life ◽  
Promising Result ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied packaging methods for displaying refrigerated fish and fish products. This study evaluated the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) by analysing different parameters under not sealed pack (control), vacuum pack, and MAP-1 (50% CO2 / 50% N2), and MAP-2 (50% CO2 / 50% O2) at three days interval in 15 days of refrigerated storage at 4±1°C. The total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the samples in four packaging systems did not cross the acceptable limit in the entire storage time. The total viable count (TVC) progressively increased with time in all packaging systems. However, TVCs were significantly (p<0.05) lower on 9th and 12th storage day in all samples compared to the control sample. Based on the bacterial counts of 7 log CFU/g, the shelflife was determined at about 6, 10, 12, and 9 days for control, vacuum, MAP-1, and MAP2 sample, respectively. All treatments offered satisfactory results during the storage period, except for the control in terms of shelf life. However, MAP-1 with 50% CO2 and 50% N2 demonstrated the promising result for shelf life extension, which can be utilised by the retail superstores for displaying the fishes.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from &lt;3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

1995 ◽  
Vol 58 (6) ◽  
pp. 644-647 ◽  
Author(s):  
CHANG R. KIM ◽  
JAMES O. HEARNSBERGER ◽  
AMY P. VICKERY ◽  
CHARLES H. WHITE ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Life Extension ◽  
Microbial Counts ◽  
Ph Values ◽  
Shelf Life Extension ◽  
Catfish Fillets ◽  
Plate Counts ◽  
Monopotassium Phosphate

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4°C were determined. Use of 0.75% and 1.0% SA lowered (P &lt; 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4°C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

Sign in / Sign up

Export Citation Format

Share Document