Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

1999 ◽  
Vol 62 (1) ◽  
pp. 51-56 ◽  
Author(s):  
MOSFFER M. AL-DAGAL ◽  
WAEL A. BAZARAA
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Generation Time ◽  
Sodium Acetate ◽  
East Coast ◽  
Sensory Characteristics ◽  
Potassium Sorbate ◽  
Lag Phase ◽  
Organic Acid Salts ◽  
Acid Salts

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Stored under Refrigeration and Temperature-Abuse Conditions

1995 ◽  
Vol 58 (8) ◽  
pp. 908-914 ◽  
Author(s):  
N. R. REDDY ◽  
M. VILLANUEVA ◽  
D. A. KAUTTER
Keyword(s):  
Shelf Life ◽  
Generation Time ◽  
Storage Temperature ◽  
Sensory Characteristics ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
K Value ◽  
Surface Ph ◽  
Microbial Counts ◽  
Tilapia Fillets

We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO2:25% N2, and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to >25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.

Application of Predictive Models To Estimate Listeria monocytogenes Growth on Frankfurters Treated with Organic Acid Salts

2005 ◽  
Vol 68 (11) ◽  
pp. 2326-2332 ◽  
Author(s):  
ZHENG LU ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
AUBREY F. MENDONCA ◽  
THEODORE B. BAILEY
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Predictive Models ◽  
Meat Products ◽  
Gompertz Model ◽  
Microbial Pathogens ◽  
Potassium Sorbate ◽  
Growth Data ◽  
Organic Acid Salts ◽  
Acid Salts

Organic acid salts including sodium lactate, sodium diacetate, potassium benzoate, potassium sorbate, and their combinations were assessed as potential inhibitors of Listeria monocytogenes growth on frankfurters. Predictive models for L. monocytogenes growth on frankfurters treated with these salts were compared to select a proper L. monocytogenes growth curve model under these conditions. Sigmoidal equations, including logistic and Gompertz equations, are widely used to describe bacterial growth. In this study, the reparameterized Gompertz model provided a better fit to the L. monocytogenes growth data compared with the other models that were included in this study. Rather than a fixed value for the maximum number of organisms, the reparameterized Gompertz model allows this quantity to be estimated from the data to determine the effect, if any, of the treatments on maximum population density. This information is expected to improve practical methodology for hazard characterization of microbial pathogens on ready-to-eat meat products.

Effects of organic acid salts on ruminal biogas production and fermentation kinetics of total mixed rations with different maize silage to concentrate ratios

2017 ◽  
Vol 147 ◽  
pp. 523-530 ◽  
Author(s):  
Mona M.Y. Elghandour ◽  
Ahmed E. Kholif ◽  
Agustín Hernández ◽  
Abdelfattah Z.M. Salem ◽  
Miguel Mellado ◽  
...  
Keyword(s):  
Organic Acid ◽  
Biogas Production ◽  
Maize Silage ◽  
Fermentation Kinetics ◽  
Kinetics Of ◽  
Organic Acid Salts ◽  
Acid Salts

scholarly journals Sustainable anaerobic rumen methane and carbon dioxide productions from prickly pear cactus flour by organic acid salts addition

2016 ◽  
Vol 139 ◽  
pp. 1362-1369 ◽  
Author(s):  
M.M.Y. Elghandour ◽  
A.E. Kholif ◽  
A.Z.M. Salem ◽  
O.A. Olafadehan ◽  
A.M. Kholif
Keyword(s):  
Carbon Dioxide ◽  
Organic Acid ◽  
Prickly Pear ◽  
Prickly Pear Cactus ◽  
Pear Cactus ◽  
Organic Acid Salts ◽  
Acid Salts

Evaluation of the Microbial Quality of Tajik Sambusa and Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate and Potassium Lactate†

2008 ◽  
Vol 71 (1) ◽  
pp. 77-82 ◽  
Author(s):  
SHAKHLO N. YARBAEVA ◽  
PADMANABHA R. VELUGOTI ◽  
HARSHAVARDHAN THIPPAREDDI ◽  
JULIE A. ALBRECHT
Keyword(s):  
Organic Acid ◽  
Clostridium Perfringens ◽  
Spore Germination ◽  
Sodium Citrate ◽  
Ground Beef ◽  
E Coli ◽  
Potassium Lactate ◽  
Before And After ◽  
Organic Acid Salts ◽  
Acid Salts

Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt). Sambusa were prepared with 40 g of either inoculated or noninoculated meat and baked for 45 min at 180°C. For evaluation of destruction of C. perfringens spores during heating and germination and outgrowth of spores during cooling, ground beef was inoculated and mixed with a three-strain cocktail of C. perfringens spores. Aerobic bacteria, Enterobacteriaceae, coliforms, and E. coli were enumerated in noninoculated sambusa before and after baking and after cooling at room or refrigeration temperatures. After baking, APCs and Enterobacteriaceae and coliform counts were reduced by 4.32, 2.55, and 1.96 log CFU/g, respectively. E. coli counts were below detectable levels in ground beef and sambusa samples. Enterobacteriaceae, coliform, and E. coli counts were below detectable levels (<0.04 log CFU/g) in sambusa after cooling by both methods. Total C. perfringens populations increased (4.67 log CFU/g) during cooling at room temperature, but minimal increases (0.31 log CFU/g) were observed during cooling under refrigeration. Incorporation of 2% (wt/wt) buffered sodium citrate controlled C. perfringens spore germination and outgrowth (0.25 log CFU/g), whereas incorporation of up to 2% (wt/wt) potassium lactate did not prevent C. perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa.

Synergistic antimicrobial effect of lactocin AL 705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese

2019 ◽  
Vol 55 (1) ◽  
pp. 267-275 ◽  
Author(s):  
María Clara Verdi ◽  
Constanza Melian ◽  
Patricia Castellano ◽  
Graciela Vignolo ◽  
Mariana Blanco Massani
Keyword(s):  
Organic Acid ◽  
Antimicrobial Effect ◽  
Listeria Innocua ◽  
Hard Cheese ◽  
Organic Acid Salts ◽  
Acid Salts

Evaluation of Sodium Diacetate and ALTA™ 2341 on Viability of Listeria monocytogenes in Turkey Slurries

1993 ◽  
Vol 56 (9) ◽  
pp. 808-810 ◽  
Author(s):  
JIMMY H. SCHLYTER ◽  
ALAN J. DEGNAN ◽  
JODI LOEFFELHOLZ ◽  
KATHLEEN A. GLASS ◽  
JOHN B. LUCHANSKY
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Generation Time ◽  
Food Additives ◽  
Lag Phase ◽  
Breast Meat ◽  
Turkey Meat ◽  
Log10 Unit ◽  
Sodium Diacetate

The antilisterial activity of sodium diacetate and a commercial shelf-life extender (ALTA™ 2341) were monitored at 25°C in slurries prepared with turkey breast meat. In slurries prepared without either ingredient, populations of Listeria monocytogenes increased about 5-log10 units in 7 d. The addition of 0.3% diacetate extended the generation time (7 h) compared to the control (no food additives; 1.7 h), whereas 0.5% inhibited the pathogen somewhat (0.4-log10 unit decrease in 7 d compared to the control). Slurries containing ALTA (0.25, 0.5, or 0.75%) and 0.3% diacetate extended the lag phase of L. monocytogenes to a greater extent than slurries with 0.3% diacetate alone. In contrast, 0.5% diacetate in combination with all three levels of ALTA tested was listericidal (ca. 2-log10 unit decrease after 7 d compared to the control). These data confirm the efficacy of diacetate for inhibiting L. monocytogenes in turkey meat and indicate that multiple barriers such as diacetate with ALTA may further lessen the likelihood of food-related listeriosis.

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