Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793)

2016 ◽  
Vol 79 (12) ◽  
pp. 2136-2142 ◽  
Author(s):  
CAN OKAN ALTAN ◽  
HÜLYA TURAN
Keyword(s):  
Water Activity ◽  
Thiobarbituric Acid ◽  
Control Fish ◽  
Control Group ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Significant Difference ◽  
Sarda Sarda

ABSTRACT In this study, bonito fish (Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at −20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid–reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid–reactive substances, trimethylamine, and odor results (P > 0.05). Based on these findings, fish irradiated at 3 and 5 kGy remained within consumable limits during 12 months of frozen storage, while the control group was unacceptable after 9 months.

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

2019 ◽  
Vol 26 (4) ◽  
pp. 291-299 ◽  
Author(s):  
Jing Xie ◽  
Zun Wang ◽  
Shuo Wang ◽  
Yun-Fang Qian
Keyword(s):  
Water Distribution ◽  
Thiobarbituric Acid ◽  
Cold Chain ◽  
Quality Changes ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Volatile Basic Nitrogen ◽  
Low Field ◽  
Basic Nitrogen ◽  
Water Holding

This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.

Association Between Magnesium and Oxidative Stress in Patients with Obesity

2020 ◽  
Vol 16 (5) ◽  
pp. 743-748
Author(s):  
Ana R.S. de Oliveira ◽  
Kyria J.C. Cruz ◽  
Jennifer B.S. Morais ◽  
Juliana S. Severo ◽  
Jéssica B. Beserra ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Thiobarbituric Acid ◽  
Magnesium Concentration ◽  
Control Group ◽  
Compensatory Mechanism ◽  
Thiobarbituric Acid Reactive Substances ◽  
Magnesium Intake ◽  
Significant Difference ◽  
Dietary Magnesium ◽  
And Control

Background: The role of minerals in preventing the generation of oxidative stress in obese individuals has been evaluated. Magnesium is an antioxidant nutrient and a cofactor of enzymes involved in the cell membrane stabilization, attenuating the effects of oxidative stress. Objective: To evaluate the association between magnesium and concentrations of thiobarbituric acid reactive substances (TBARS) in patients with obesity and eutrophic women. Methods: A cross-sectional study was conducted with 73 women, divided into two groups: case group (patients with obesity, n=27) and control group (eutrophic women, n=46). Measurements of body mass index and waist circumference were performed. Dietary magnesium intake was assessed by the three-day food record using the NutWin software. Urinary magnesium concentration was measured by atomic absorption spectrophotometry method. Plasma concentrations of thiobarbituric acid reactive substances (TBARS) were also determined. Results: Mean values of dietary magnesium intake were 161.59 ± 60.04 and 158.73 ± 31.96 for patients with obesity and control group, respectively, with no significant difference between the groups studied (p >0.05). The value of urinary excretion of magnesium was lower than the reference values in both groups, with no significant difference between the groups studied (p >0.05). The plasma concentration of thiobarbituric acid reactive substances was significantly higher in patients with obesity compared to the control group (p <0.001). There was no correlation between levels of magnesium biomarkers and the concentration of TBARS (p >0.05). Conclusion: Patients with obesity showed a reduced dietary magnesium intake which seems to induce hypomagnesuria as a compensatory mechanism. The marker of oxidative stress evaluated in this study was not influenced by magnesium.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Changes in Quality and Microbial Succession of Lightly Salted and Sugar-Salted Blunt Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C

2018 ◽  
Vol 81 (8) ◽  
pp. 1293-1303 ◽  
Author(s):  
YAN LI ◽  
YIDA FANG ◽  
JINGBIN ZHANG ◽  
LIGENG FENG ◽  
YUANMENG LV ◽  
...  
Keyword(s):  
Megalobrama Amblycephala ◽  
Control Group ◽  
Rrna Gene ◽  
Total Volatile ◽  
Microbial Succession ◽  
K Value ◽  
Blunt Snout Bream ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Fish Samples

ABSTRACT The effect of a low concentration of salt and sugar on the quality and microbial succession in blunt snout bream (Megalobrama amblycephala) fillets was assessed by sensory analysis, total volatile basic nitrogen, biogenic amines, K value, total viable counts, 16S rRNA gene analysis, and Illumina MiSeq PE300 high-throughput sequencing. Fish samples were left untreated (control), treated with 1.8% salt (T1), or treated with 1.8% salt plus 0.9% sugar (T2). Consequently, salted and sugar-salted treatments extended the shelf life of bream fillets by 2 days, which retarded the increase of total volatile basic nitrogen, putrescine, cadaverine, and total viable counts. The putrescine and cadaverine concentrations of T2 were significantly (P &lt; 0.05) higher than T1 after day 10. Brachybacterium was the major initial microbiota of bream fillets. As storage time progressed, Pseudomonas and Shewanella were major genera in the spoiled control group. Pseudomonas, Shewanella, and Pseudoalteromonas became the main spoilers in the T1 and T2 groups.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

Effect of Poly-ε-Lysine on Vacuum Packed Tilapia Stored at 4°C

2014 ◽  
Vol 881-883 ◽  
pp. 751-756 ◽  
Author(s):  
Hai Xia Ma ◽  
Lin Li Cheng ◽  
Lai Hao Li ◽  
Xian Qing Yang
Keyword(s):  
Storage Time ◽  
Water Soluble ◽  
Control Group ◽  
Group Comparison ◽  
Total Volatile ◽  
Food Preservatives ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Tilapia Fillets ◽  
Total Bacteria

Poly-ε-lysine (ε-PL) is a natural biologicalagent, it is water soluble, biodegradable, and non-toxic, so it can be used as food preservatives. Through sensory evaluation, pH, total volatile basic nitrogen (TVB-N), total bacteria count (TBC) and K-values analyses, the effect of poly-ε-lysine (ε-PL) on tilapia fillets stored at 4°C was investigated. The results showed that each indicator correlated well with the storage time, and ε-PL could extend the shelf-life of tilapia fillets under refrigerated condition for at least4 days in comparison with the control group. Comparison tests indicated that 0.6% solution of ε-PL has better preservation effect than 0.2% and 0.4% ε-PL solutions.

scholarly journals Effects of aqueous antioxidants extracts from ginger,  garlic and onion   on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content   in chevon (goat meat) and pork during frozen storage

2021 ◽  
Author(s):  
Lesten Eliez Chisomo Chatepa ◽  
Kingsley George Masamba ◽  
Jonathan Tanganyika
Keyword(s):  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Zingiber Officinale ◽  
Local Market ◽  
Aqueous Extracts ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Tbars Values ◽  
And Control

The study investigated the effect of 10% aqueous extracts of ginger ( Zingiber officinale L.), garlic ( Allium sativum L.) and onion ( Allium cepa L.) on the quality of frozen chevon and pork as reflected by changes in values of 2-thiobartituric Acid Reactive Substances (2-TBARS), pH and total volatile basic nitrogen (TVB-N) over a 14 day storage under frozen conditions.  Fresh samples each weighing 2 kg from chevon and pork were bought from the local slaughter houses in two locations 24hrs after slaughtering while ginger roots, garlic and onion bulbs were purchased from Mitundu local market in Lilongwe district, Malawi.  The pH, total 2-TBARS and TVB-N of the thigh chevon and pork were measured from frozen storage at -20 o C after 14 days. The 10% aqueous extracts resulted in low pH values of 5.63, 5.79 and 5.67 at 14 d for chevon mixed with ginger, garlic and onion respectively. However, treated pork had higher pH content compared to treated chevon at 14 d. At day14 of frozen storage, the 2-TBARS expressed as mg MDA/kg meat, for chevon mixed with ginger, garlic and onion aqueous extracts were 2.62±0.01, 0 and 4.71±0.03 which was lower compared to the value of 5.93±0.01 for raw chevon. The TBARS values of chevon and pork mixed with ginger, garlic and onion and control chevon decreased from day 0 to 7 which eventually increased on 14 d. On 14 d, pork mixed with garlic extracts had lower TBARS value of 2.13±0.01 compared to 3.50±0.20, 2.26±0.01 and 3.92±0.01 for pork mixed with extracts of onion, ginger and control pork sample respectively. TVB-N, in mg/100g, was highest in control raw chevon and pork registering 95.70±0.32 and 84.00±0.40 at 14 d. Low values of TVB-N of 7.24±0.23, 12.37±0.23 and 16.61v±0.50 were registered in chevon mixed with aqueous extracts of ginger, garlic and onion compared to the values of 14.23±0.62, 22.87±0.47 and 18.86±0.14 for pork mixed with aqueous extracts of ginger, garlic and onion. The results of the study have revealed that natural aqueous antioxidant extracts of ginger, garlic and onion have antioxidative effect on lipid peroxidation in frozen stored fresh chevon and pork signifying that the use of these extracts can maintain quality.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage

1995 ◽  
Vol 58 (7) ◽  
pp. 820-823
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOUand ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days. Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kasher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kasher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

scholarly journals The Level of Zinc, Copper and Antioxidant Status in the Blood Serum of Women with Hashimoto’s Thyroiditis

2021 ◽  
Vol 18 (15) ◽  
pp. 7805
Author(s):  
Joanna Szczepanik ◽  
Tomasz Podgórski ◽  
Katarzyna Domaszewska
Keyword(s):  
Hashimoto’S Thyroiditis ◽  
Total Phenolics ◽  
Thiobarbituric Acid ◽  
Absorption Spectrometry ◽  
Hashimoto's Thyroiditis ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Biochemical Tests ◽  
Reducing Ability ◽  
Significant Difference

The aim of this study was to analyze selected indicators of oxidative stress. The study subjects consisted of 42 women with Hashimoto’s disease and a control group of 30 healthy women. The concentration of zinc (Zn) and copper (Cu) in the serum was determined by Atomic Absorption Spectrometry (AAS) and the total antioxidative potential by the Ferric Reducing Ability of Plasma (FRAP) method. In addition, an assessment of concentrations of thiobarbituric acid reactive substances (TBARS) and total phenolics was carried out. Our research showed a significant difference in TBARS concentration (p < 0.0001 (ES: 0.92)) without significant differences in Zn, Cu, FRAP and total phenolics concentrations. Analysis of the correlation of the obtained results of biochemical tests for both groups showed a highly significant dependence of FRAP and total phenolics concentration in the blood of the examined women (r = 0.5283, p = 0.0003). The obtained results indicate no differences in Cu, Zn, and FRAP concentrations in the blood between two analyzed groups and a significantly higher concentration of TBARS in Hashimoto’s thyroiditis women. The concentration of total phenolics significantly influences the value of the FRAP.

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