Acidified Sodium Chlorite Solution as an Antimicrobial Treatment for Rainbow Trout (Oncorhynchus mykiss) Fillets

2008 ◽  
Vol 71 (5) ◽  
pp. 973-978 ◽  
Author(s):  
N. KAMIREDDY ◽  
P. B. KENNEY ◽  
S. JITTINANDANA ◽  
S. D. SLIDER
Keyword(s):  
Shear Force ◽  
Storage Time ◽  
Microbial Growth ◽  
Thiobarbituric Acid ◽  
Antimicrobial Treatment ◽  
Sodium Chlorite ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Plate Counts ◽  
And Storage

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2°C for 0, 8, and 15 days. A significant (P < 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P > 0.05) by intervention; however, a significant increase in counts was observed during storage (P < 0.05). Fillet pH, moisture, fat, thiobarbituric acid–reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P > 0.05) by intervention. Thiobarbituric acid–reactive substances decreased (P < 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P < 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P > 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

scholarly journals Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012062
Author(s):  
B Nacak ◽  
H S Kavuşan ◽  
M Serdaroğlu
Keyword(s):  
Oxidative Stability ◽  
Protein Oxidation ◽  
Storage Time ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Oxidation ◽  
Lipid And Protein Oxidation ◽  
And Storage

Abstract This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antioxidants and storage time significantly affected oxidative stability of sausages (P<0.05). Antioxidants, individually or in combination, retarded lipid peroxidation and improve the oxidative stability of sausage during storage. The antioxidant combination showed synergistic effect on protein oxidation, as the lowest carbonyl contents were found in TR samples. As a result, a combination of antioxidants with different effect mechanisms could be the better option to prevent oxidative changes in meat products.

scholarly journals Does Spray Mango Kernel (Mangifera indica Linn.) Prolong the Shelf Life of Beef Sausages?

2015 ◽  
Vol 4 (3) ◽  
pp. 118
Author(s):  
Aly R. Abdel-Moemin
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Mangifera Indica ◽  
Thiobarbituric Acid ◽  
Effective Inhibitor ◽  
Thiobarbituric Acid Reactive Substances ◽  
E Coli ◽  
Minced Beef ◽  
Mango Kernel ◽  
Odor Score

<p>The study was aimed to look at the effect of different forms of mango kernels (MK) on the shelf life of refrigerated beef sausages over 12 days of cold storage. The (MK) was chemically and microbiologically analyzed. Beef sausages were treated with MK in 3 states, as dry ground (1.5%), an extract (1.5%) and spray MK extract (1.5%) over minced beef of sausages. Two controls were used; BHT 0.02% and no additives. A series of analyses were performed after treatments; thiobarbituric acid reactive substances (TBARS), analysis of color, myoglobin and odor. The results indicated that different forms of MK added to the beef sausages had different effects on its shelf life. Furthermore, the sprayed MK extract has significantly (P ?0.05) lowered metmyoglobin (MMb) and TBARS and increased oxymyoglobin (MbO<sub>2</sub>), odor score and a* (redness) than other forms. The potential effects of the sprayed MK may be due to a cloud of droplets cover the large surfaces of minced beef sausages with efficient extracted antioxidants. MK is source of flavonoids 142mg/g F.W. GAE. The spraying of MK at 1.5% showed an improvement of <em>E. coli</em> from minced beef and beef sausages that were less than 10 cfu g<strong><sup>-1</sup></strong>. Also the concentrations of yeasts and moulds were not detected at day 12 of storage. Hierarchically, sprayed MK extract gave best results than ground MK or MK extract form which shows effective inhibitor of lipid oxidation and microbial growth of beef sausages.</p>

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat

1992 ◽  
Vol 55 (11) ◽  
pp. 924-926 ◽  
Author(s):  
C. Y. W. ANG
Keyword(s):  
Storage Time ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Internal Temperature ◽  
Thiobarbituric Acid Reactive Substances ◽  
Muscle Type ◽  
Broiler Meat ◽  
Broiler Breast ◽  
Negligible Contribution ◽  
Precooked Chicken Meat

Broiler breast and leg meats in sealed bags were cooked in an 88°C water bath to an internal temperature of 81 °C. Product was cooled and stored at 4°C for 0 or 3 d. Samples were reheated to 60°C in a 163°C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions, regardless of muscle type or storage time after cooking. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

2004 ◽  
Vol 67 (1) ◽  
pp. 168-171 ◽  
Author(s):  
BANG-HYUN KIM ◽  
AERA JANG ◽  
SANG O. LEE ◽  
JOONG S. MIN ◽  
MOOHA LEE
Keyword(s):  
Electron Beam ◽  
Organic Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Combined Treatments ◽  
Thiobarbituric Acid Reactive Substances ◽  
Combination Treatments ◽  
Total Plate Count ◽  
Plate Counts

The combined effects of organic acids and irradiation on shelf life of pork loins were examined. Fresh pork loins were sprayed with organic acids (lactic, citric, and acetic) at 2%, packaged aerobically, and irradiated with an electron beam at 1, 2, and 3 kGy. During 14 days of storage, total plate count, coliform number, pH, and thiobarbituric acid–reactive substances were measured. Combinations of organic acid and irradiation were more effective in reducing and maintaining low total plate counts and coliform levels during storage than either treatment alone. Higher lipid oxidations were observed in all combination treatments at 1 day of storage than in the irradiation-only group. However, lower lipid oxidations were the result after 14 days of storage when combination treatments were used with irradiations of 2 and 3 kGy. Combined treatments involving lower irradiation doses than those required for irradiation alone could be used to extend the shelf life of pork loins during postirradiation storage without increasing lipid oxidation.

Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 199-205 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Initial Level ◽  
Anaerobic Bacteria ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Effects Of Temperature ◽  
Mold And Yeast ◽  
Spoilage Microflora ◽  
And Storage

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

2020 ◽  
pp. 108201322095673
Author(s):  
M Al-Bachir ◽  
Y Koudsi
Keyword(s):  
Refractive Index ◽  
Gamma Irradiation ◽  
Iodine Value ◽  
Peroxide Value ◽  
Research Work ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Thiobarbituric Acid Reactive Substances ◽  
Saponification Value ◽  
And Storage

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

Effect of Superchilling Storage on Quality Characterizes and Physical Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Compared with Cooling Freshness Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 978-984
Author(s):  
Qian Liu ◽  
Jian Chun Han ◽  
Yong Gen Zhang ◽  
Shuang Mei Li ◽  
Jing Li ◽  
...  
Keyword(s):  
Atpase Activity ◽  
Physical Properties ◽  
Storage Time ◽  
Ph Value ◽  
Silver Carp ◽  
Thiobarbituric Acid ◽  
Raw Material ◽  
Hypophthalmichthys Molitrix ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fresh Products

Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of surimi and prolong its shelf life.

Effect of Meat Piece, Packaging and Storage on pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Fed Diets Supplemented with Ram Horn Hydrolysate

2006 ◽  
Vol 12 (2) ◽  
pp. 133-143 ◽  
Author(s):  
M. I. Aksu ◽  
M. Karaoglu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Control Group ◽  
Broiler Chicks ◽  
Thiobarbituric Acid Reactive Substances ◽  
Quality Properties ◽  
Microbial Counts ◽  
And Storage ◽  
Broiler Breast

This research was carried out to determine the effects of meat piece, packaging type and storage time on the pH, thiobarbituric acid reactive substances (TBARS), total mesophilic, total psychrotrophic, lactic acid and Enterobacteriaceae counts at 0, 2, 4, 6, 8, 10 and 12 days of storage, in broilers fed diets containing 0% (H0), 1% (H1), 2% (H3) and 3% (H3) levels of ram horn hydrolisate (RHH) in daily water requirements of chicks during experimental periods. A total of 240 male broiler chicks ( Ross-308) were allocated to four dietary treatments (H0, H1, H2 and H3 groups) in a completely randomized experimental design. RHH-added water and feed were offered ad libitum consumption for the first 28 days of the experiment; and then they were fed only a basal diet and normal drinking water to the end of the study. At the end of the trial all the birds were slaughtered, then standard dissection of carcasses, breasts and drumsticks were divided into two groups for vacuum and aerobic packaging. Packed breasts and drumsticks were stored at 3 ± 0.5°C for 12 days, and the pH, TBARS and microbial counts were determined during the storage period. The use of ram horn hydrolysate at 1% and 3% levels in broiler diets increased pH values of breast fillets and drumstick meats ( p < 0.01). TBARS value ( p < 0.01) and Enterobacteriaceae counts ( p < 0.01) decreased compared to the control group. pH, TBARS and Enterobacteriaceae counts were lower ( p < 0.05) in breast fillets than drumstick muscles. The pH, TBARS and bacteria counts increased during storage ( p < 0.01). The vacuum packaging preserved the meat quality properties of broiler breast fillets and drumsticks meats ( p < 0.05). The results obtained from the present study, concluded that the use of ram horn hydrolysate in broiler diet decreased lipid oxidation of the broiler breast and drumstick meats, and the level of Enterobacteriaceae was also reduced in vacuum packed samples during the storage period.

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