Microbiological, Sensory, and Electronic Nose Evaluation of Yellowfin Tuna under Various Storage Conditions†

2001 ◽  
Vol 64 (12) ◽  
pp. 2027-2036 ◽  
Author(s):  
WEN-XIAN DU ◽  
JEONGMOK KIM ◽  
JOHN A. CORNELL ◽  
TUNG-SHI HUANG ◽  
MAURICE R. MARSHALL ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Bacterial Load ◽  
Storage Conditions ◽  
Yellowfin Tuna ◽  
Plate Count ◽  
Sensory Panel ◽  
Objective Indicator ◽  
Microbial Counts ◽  
Plate Count Agar ◽  
Bacterial Enumeration

Microbiological assessment, sensory evaluation, and electronic nose (AromaScan) analysis were performed on yellowfin tuna stored at 0, 4, 10, and 22°C for 0, 1, 3, 5, and 9 days. Fish color, texture, appearance, and odor were evaluated by a trained sensory panel, while aroma-odor properties were evaluated using an AromaScan. Bacterial enumeration was performed using plate count agar containing 1.5% NaCl. Tuna fillets stored at 22°C for 3 days or longer had a bacterial load of over 107 CFU/g and were rated not acceptable for consumption (grade C) by the sensory panel. Tuna fillets stored at 4°C for 9 days or 10°C for over 5 days were rated as grade C products and also had a bacterial load of over 107 CFU/g. The change in fish quality as determined by AromaScan followed increases in microbiological counts in tuna fillets, indicating that bacterial load can serve as a useful and objective indicator of gross spoilage. Electronic nose devices can be used in conjunction with microbial counts and sensory panels to evaluate the degree of decomposition in tuna during storage.

Microbiological Evaluation of Shrimp (Pandalus borealis) Processing

1978 ◽  
Vol 41 (1) ◽  
pp. 40-43 ◽  
Author(s):  
STEPHEN C. RIDLEY ◽  
BOHDAN M. SLABY J
Keyword(s):  
Salt Water ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Water Medium ◽  
Pandalus Borealis ◽  
Plate Count Agar ◽  
Cooking Process ◽  
Processing Plants ◽  
Aerobic Plate Count

Line samples from three different shrimp processing plants (brine-cooked shell-on, hand-peeled raw, and machine-peeled cooked) in Maine were examined for microbiological quality. Aerobic plate count (APC) of freshly caught shrimp (Pandalus borealis) was found to be about 530/g (Plate Count Agar at 35 C) while salt-requiring (SR) organisms were at significantly higher concentration (1.11 ×105/g; Salt Water Medium at 21 C). Some increase in psychrotrophic-mesophilic flora of shrimp delivered to the plant was observed. Cooking in-plant or on board the boat drastically reduced the SR flora, which was subsequently observed to increase after culling and inspection in the brine-cooked shell-on process. No such significant fluctuation due to processing was detected in APC. Shrimp sampled from steel barrels before a hand-peeled raw operation exhibited relatively high APC (7.2 × 104/g) and SR microflora (2.78 × 106/g). Heading and hand-peeling reduced the APC and SR bacterial loads by 71 and 95%, respectively. Subsequent processing and holding at room temperature resulted in a product with an APC and SR load of about 4 × 104/g. Similarly, high APC (1.66 × 105/g) and SR bacterial loads (1.84 × 105/g) were detected in samples obtained from a storage hopper of the machine-peeled cooking process. Although significant reduction in bacterial load was detected on line samples of this process (fluming, preheating, and cooking), the total bacterial load reached about 4 × 104/g before the canning step. Low levels of contamination with coliform and/or coagulase-positive staphylococci were detected in the three processes studied.

Effect of Delayed Heading on Some Quality Attributes of Penaeus Shrimp1

1979 ◽  
Vol 42 (5) ◽  
pp. 407-409 ◽  
Author(s):  
R. J. ALVAREZ ◽  
J. A. KOBURGER
Keyword(s):  
Panel Data ◽  
Storage Period ◽  
Plate Count ◽  
Sensory Panel ◽  
Bacterial Populations ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Pseudomonas Species ◽  
Standard Plate ◽  
Plate Counts

To determine the effect of delayed heading on shrimp quality, shrimp were stored on ice with and without heads for 10 days. Some shrimp were delay-headed after 5 days and returned to ice for the remainder of the storage period. Microbiological studies were conducted at 0, 5 and 10 days of storage. Total aerobic plate counts were done using Standard Plate Count agar with an added 0.5% NaCl. Incubation was at 20 C for 5 days. Analyses indicated similar counts on shrimp tails stored with or without heads and those delayed-headed. Counts ranged from 2.4 × 106 bacteria/gram at 0 day to 1.6 × 109 bacteria/gram on the 10th day. Identification of the flora present revealed that the same major groups of organisms predominated on shrimp tails subjected to the different storage treatments and the head did not alter development of the usual flora. Flavobacterium, Pseudomonas, Planococcus, Moraxella and the Vibrio/Aeromonas group were the major genera encountered. A shift in bacterial populations was observed during storage. Flavobacterium species predominated during the first 5 days of storage; however, after the fifth day Pseudomonas species predominated. Sensory panel data revealed no differences in acceptability between shrimp tails stored with or without heads and those delay-headed.

scholarly journals Comparison of floor bacterial load in different types of rabbit cages

2018 ◽  
Vol 10 (4) ◽  
pp. 1226-1229
Author(s):  
D. Divyalakshmi ◽  
N. Kumaravelu ◽  
Thanga. Thamil Vanan ◽  
P. Tensingh Gnanaraj
Keyword(s):  
Staphylococcus Epidermidis ◽  
Bacterial Load ◽  
Housing System ◽  
Plate Count ◽  
Dilution Method ◽  
Pseudomonas Sp ◽  
Plate Count Agar ◽  
Significant Difference ◽  
Different Types ◽  
Sterile Normal Saline

Rabbits are housed on various types of cages including single tier, multi- tier cages etc. The effect of housing system on the floor bacterial load is variable, and its effect on animal production is limited. An attempt has been made to evaluate and compare the floor bacterial load between single-tier and multi-tier caging system in rabbitary. The study was carried out in rabbitary which housed broiler rabbits. The samples were taken in sterile cotton tipped swabs. The floor bacterial load was determined by dilution method where serial dilutions were done with sterile normal saline. An aliquot of 1 ml was taken from dilution and poured in sterile petri plates in triplicate and mixed with liquefied sterilized plate count agar. Following incubation, the bacterial colonies were counted. The bacterial load in the single-tier was comparatively lower than the multi-tier cage even before washing of cages. There was significant difference (P<0.01) in the floor bacterial load before (1.73x1012±0.30) and after water wash (1.35x1011±0.29) and between single (1.50x109±0.30) and multi-tier cages (1.35x1011±0.29). The bacteria up to genes level found using Hi-Media bacterial kit were Staphylococcus aureus, Staphylococcus epidermidis, Flavobacterium sp, Micrococcus sp, Proteus sp, Mannheimia sp, Klebsiella sp, Bordetella sp, Bacillus sp, Actinomyces sp, Cornybacterium sp and Pseudomonas sp. This study concluded that reduced bacterial load found in single tier may be due to good aeration and better handling facilities.  In single tier cage the dung and urine gets settled at the floor which facilities easy washing which slows down the bacterial growth.

scholarly journals Bacterial Assessment of Ready to Eat Sweet (Burfi) Sold in Different Sweet Houses in Narayangadh, Chitwan: A Pilot Study

2019 ◽  
Vol 36 ◽  
pp. 126-129
Author(s):  
H. B. Basnet ◽  
M. Deubanjar
Keyword(s):  
Health Hazard ◽  
Bacterial Load ◽  
Bacterial Count ◽  
Cross Sectional Study ◽  
Food Microbiology ◽  
Plate Count ◽  
Cross Sectional ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Aerobic Plate Count

As a sweet product, burfi is highly esteemed by Nepalese consumer and kept in high priority from the time immemorial. However, the milk and milk products borne outbreaks account for 2 to 6 % of bacterial foodborne outbreaks in several countries. Hence, with an objective to determine the bacterial load of the commercial sweet (burfi) sold in Bharatpur metropolitan city 1, Narayangadh, Chitwan, a cross-sectional study was conducted. Ten sample of ready to eat sweet (Burfi) along with the packaging material were collected purposively from different sweet shops of Bharatpur metropolitan on January 2019. The preparation of samples was done as per Food Microbiology Protocols (2001) and the aerobic colony count (ACC) was determined by spread plate technique using plate count agar. It was found that the aerobic plate count of burfi sample ranges from 9.1×109 to 1.5×1010 CFU/g with an average of 1.2×1010 CFU/g, which is higher than the permissible Standard Plate Count according to Indian Standards Institution (ISI) specification. In conclusion, the high bacterial count in Burfi samples from different sweet shops indicates insufficient hygienic condition duration handling and unhygienic conditions of storage. This may give rise to public health hazard.

scholarly journals Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 968
Author(s):  
David A. Vargas ◽  
Markus F. Miller ◽  
Dale R. Woerner ◽  
Alejandro Echeverry
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Storage Conditions ◽  
Indicator Bacteria ◽  
Aerobic Bacteria ◽  
Growth Study ◽  
Treatment Interventions ◽  
Pork Industry ◽  
Bacterial Enumeration ◽  
The Impact

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.

Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods

1991 ◽  
Vol 54 (6) ◽  
pp. 443-447 ◽  
Author(s):  
L. R. BEUCHAT ◽  
B. V. NAIL ◽  
R.E. BRACKETT ◽  
T. L. FOX
Keyword(s):  
Correlation Coefficients ◽  
Food Group ◽  
Black Pepper ◽  
Plate Count ◽  
Food Groups ◽  
Plate Count Agar ◽  
Plate Counts ◽  
Yeasts And Molds ◽  
Potential Food ◽  
Film Method

Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.

Microbiological Quality of Commercial Tofu

1984 ◽  
Vol 47 (3) ◽  
pp. 177-181 ◽  
Author(s):  
T. G. REHBERGER ◽  
L. A. WILSON ◽  
B. A. GLATZ
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Counts ◽  
Colony Forming Units ◽  
Low Levels ◽  
Microbial Groups ◽  
Yeasts And Molds ◽  
Processing Techniques

A study was done to investigate the microbiological quality of commercial tofu available in local retail outlets. A sampling method was first developed to obtain accurate and representative microbial counts of individual pieces of tofu. Plate count determination of total aerobic organisms, psychrotrophs, coliforms, sporeformers, yeasts and molds, and staphylococci were made on 60 tofu samples (representing three lots each of four different brands) obtained within 24 h after delivery to the retail store. In addition, for two brands that provided manufacturer's pull dates, the same microbial counts were obtained for samples stored in the laboratory at 10°C until the pull date. Of the tofu sampled immediately after purchase, 83% of the lots tested had total counts greater than 106 colony-forming units (CFU)/g and psychrotrophic counts greater than 104 CFU/g. In addition, 67% of the lots tested had confirmed coliform counts greater than 103 CFU/g. Very low levels (less than 10 CFU/g) of all other microbial groups tested for were found in the majority of lots. Samples held until the manufacturer's pull date contained higher total and psychrotrophic counts but lower or stable counts of other organisms compared with samples tested immediately after purchase. To improve the microbiological quality of tofu, processors need to reduce initial loads by improving sanitation and processing techniques, and retailers should provide more consistent and colder refrigerated storage.

scholarly journals Cemaran bakteri pada makanan pempek produksi rumah tangga dan pabrik pengolah makanan

2020 ◽  
Vol 12 (2) ◽  
pp. 193-200
Author(s):  
Joko Sapto Pramono ◽  
Mustaming Mustaming ◽  
Dewi Samara Putri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Random Sampling ◽  
Plate Count ◽  
Plate Count Agar ◽  
Colony Counter

Pempek merupakan makanan tradisional yang berasal dari Palembang. Makanan ini diproduksi oleh industri rumah tangga maupun pabrik pengolah makanan. Olahan ikan ini beresiko dicemari oleh bakteri Escherichia coli, Salmonella, dan Staphylococcus aureus. Penelitian ini bertujuan untuk mengetahui cemaran bakteri pada pempek yang dijual di pasaran kota Samarinda. Jenis penelitian yang digunakan adalah penelitian laboratorium. Teknik sampling yang digunakan yaitu random sampling. Jumlah sampel yang diperoleh sebanyak 20 sampel pempek, 10 sampel produksi industri rumah tangga dan 10 sampel produksi pabrik. Sampel kemudian dibawa ke laboratorium dan dilakukan pemeriksaan jumlah koloni dengan menggunakan colony counter. Hasil penghitungan Angka Lempeng Total (ALT) pada media Plate Count Agar (PCA) menunjukkan bahwa sebanyak 18 sampel (90%) yang terdiri dari 10 sampel pempek produksi pabrik dan 8 sampel pempek produksi rumahan mengandung cemaran mikroba yang tinggi (> 5x 104). Masyarakat disarankan memasak pempek hingga matang sebelum mengkonsumsi baik pempek produksi pabrik maupun produksi rumahan agar terhindar dari resiko cemaran bakteri patogen. Catatan PenerbitPoltekkes Kemenkes Kendari menyatakan tetap netral sehubungan dengan klaim dari perspektif atau buah pikiran yang diterbitkan dan dari afiliasi institusional manapun. PendanaanKajian terlaksana atas pembiayaan sukarela peneliti. Konflik KepentinganPara penulis menyatakan bebas dari konflik kepentingan. Berbagi DataData hasil kajian tersedia melalui permohonan kepada penulis koresponden. Kontribusi PenulisPara penulis tidak mendeklarasikan setiap kontribusinya.

scholarly journals Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 9 (1) ◽  
pp. 626-631 ◽  
Author(s):  
S. R. Senapati ◽  
G. Praveen Kumar ◽  
Chongtham Baru Singh ◽  
K. A. Martin Xavier ◽  
M. K. Chouksey ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Bacterial Load ◽  
Black Spot ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Whiteleg Shrimp

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

Biodegradation and Anti-Bacterial Properties of PLA and Wood/PLA Composites Incorporated with Zeomic Anti-Bacterial Agent

2013 ◽  
Vol 747 ◽  
pp. 111-114 ◽  
Author(s):  
Chana Prapruddivongs ◽  
Narongrit Sombatsompop
Keyword(s):  
Wood Flour ◽  
Viable Cell ◽  
Chain Scission ◽  
Plate Count ◽  
Poly Lactic Acid ◽  
Aerobic Degradation ◽  
Carbon Conversion ◽  
Plate Count Agar ◽  
Bacterial Agent ◽  
Biodegradation Test

Anti-bacterial and biodegradation activities of Poly (lactic acid) (PLA) and wood flour/PLA composites (WPLA) were investigated for the effect of anti-bacterial agent addition. Silver substituted Zeolite (commercially designated as Zeomic) was used as anti-bacterial agent in this study. Anti-bacterial activities were investigated through dynamic shake flask method accompanying with plate count agar (PCA) technique, against Staphylococcus aureus as testing bacteria. The results of anti-bacterial activity were reported by viable cell count. For biodegradation test, the degree and rate of biodegradations were evaluated from percentage of carbon conversion, the test being carried out under laboratory controlled-aerobic degradation environment at a temperature of 58±2°C. The results found that addition of Zeomic did not perform anti-bacterial activities for both the neat PLA and WPLA due to non-diffusivity of silver in Zeomic. For biodegradation test, both PLA and WPLA samples during incubation times of 21-60 days had shown considerable biodegradation rates as a result of chain scission by hydrolysis reaction and subsequent enzymatic-biodegradation by microorganism of PLA molecules. Regarding the effect of wood and Zeomic addition, it was found that introducing wood and Zeomic in PLA matrix tended to markedly increase the degree and rate of biodegradation of PLA and WPLA materials, whereby the PLA having 10%wt of wood with 1.5%wt of Zeomic had the most satisfactory biodegradation level and rate as a consequence of accelerated hydrolysis degradation from moisture in wood and Zeomic.

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