scholarly journals Post-mortem changes in three fresh water eels, Mastacembelus armatus, Macrognathus aculeatus and Mastacembelus pancalus during ice storage

2020 ◽  
Vol 32 (1) ◽  
pp. 95-106
Author(s):  
MD. ISMAIL HOSSAIN ◽  
FATEMA HOQUE SHIKHA ◽  
MAHMUDUL HASAN
Keyword(s):  
Storage Temperature ◽  
Bacterial Load ◽  
Storage Period ◽  
Ice Storage ◽  
Post Mortem ◽  
Rigor Mortis ◽  
Fish Samples ◽  
Sensory Parameters ◽  
Mastacembelus Armatus ◽  
Macrognathus Aculeatus

The progress of rigor-mortis and the post-mortem changes in three species of freshwater eelsduring storage at room temperature (30° to 35°C) and ice (0°C) were studied. Rigor-mortis in fish sample atroom temperature, started 1hr after spiking and it reached to a maximum of 76%, 57.14% and 100% within 4hrs after death in Mastacembelus armatus (Baim), Macrognathus aculeatus (Tara baim) and inMastacembelus pancalus (Guchi), respectively. In ice stored eels rigor also started within one hour of spikingand gradually reached to a maximum of 88.89% within 3 hrs in Baim and 85.71%, 100% in Tara baim and inGuchi respectively within 2 hrs. Rigor continued for 17, 14 and 18 hrs in Baim, Tara baim and Guchi,respectively and then started to relax. The pH of the muscle was 6.84, 6.80 and 6.92 immediately after catchin Baim, Tara baim and in Guchi, respectively which decreased gradually with the lapse of storage periodregardless of the storage temperature. The organoleptic quality of eels during ice storage was assessed on thebasis of sensory parameters. Baim was found in acceptable conditions for 24 days whereas Tara baim andGuchi were in acceptable condition for 28 days in ice storage. Percent moisture content increased but proteinand lipid contents decreased in almost all the fish samples with the lapse of storage period but a little changewas observed in ash content. The TVB-N, peroxide and NPN value remained within the recommended valueup to 24 days in Baim and 28 days in Tara baim and Guchi. The initial bacterial loads were 6.5×103,6.2×103 And 6.3×103 CFU/g in Baim, Tara baim and in Guchi, respectively. At the end of the 24 days ofice storage, bacterial load increased in all the fish samples.

scholarly journals Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

2016 ◽  
Author(s):  
Nurul Aina Syuhada Mahusain ◽  
Fernandes Bayoi ◽  
Nurul Ulfah Karim ◽  
Mohd Khairi Zainol ◽  
Muhd Danish-Daniel
Keyword(s):  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Bacterial Species ◽  
Storage Period ◽  
Bacterial Count ◽  
Histamine Level ◽  
Histamine Concentration ◽  
Long Tail ◽  
Spoilage Bacteria ◽  
Fish Samples

Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation of histamine, a study regarding histamine and bacterial count was conducted. Long-tail tuna was stored at -20, 4, 15, 25 and 37 ̊C and analysis of bacteria and histamine was done for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count was taken for every 0, 6, 12,18 and 24 hours for 15, 25 and 37 ̊C. At 0 day of storage for -20̊ C, gut and non gut fish samples showed histamine level of 3.496 mg/100. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days, reaching a value of 4.84 and 3.78 mg/100 g for gut and non gut tuna, respectively. Similar trend of result was seen at 4 ̊C where a gradual increase of histamine concentration was observed throughout the storage period. However, the histamine level in gut tuna exceeded the safety level at day 8. At temperature 15 and 25 ̊C, the gut fish meat is not safe for consumption at 24 hours. Meanwhile, the safety limit can be seen within 12 hours and 18 hours of storage in gut and non gut fish stored at 37 ̊C, respectively. For bacterial cell enumeration, at -20 ̊C, the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for gutted and non gutted respectively at 48 hours till reaching last storage time. Similar trend was recorded at 4, 15, 25 and 37 ̊C from time to time. However, bacterial count is largely seen at 37 ̊C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish.

scholarly journals Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

2016 ◽  
Author(s):  
Nurul Aina Syuhada Mahusain ◽  
Fernandes Bayoi ◽  
Nurul Ulfah Karim ◽  
Mohd Khairi Zainol ◽  
Muhd Danish-Daniel
Keyword(s):  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Bacterial Species ◽  
Storage Period ◽  
Bacterial Count ◽  
Histamine Level ◽  
Histamine Concentration ◽  
Long Tail ◽  
Spoilage Bacteria ◽  
Fish Samples

Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation of histamine, a study regarding histamine and bacterial count was conducted. Long-tail tuna was stored at -20, 4, 15, 25 and 37 ̊C and analysis of bacteria and histamine was done for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count was taken for every 0, 6, 12,18 and 24 hours for 15, 25 and 37 ̊C. At 0 day of storage for -20̊ C, gut and non gut fish samples showed histamine level of 3.496 mg/100. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days, reaching a value of 4.84 and 3.78 mg/100 g for gut and non gut tuna, respectively. Similar trend of result was seen at 4 ̊C where a gradual increase of histamine concentration was observed throughout the storage period. However, the histamine level in gut tuna exceeded the safety level at day 8. At temperature 15 and 25 ̊C, the gut fish meat is not safe for consumption at 24 hours. Meanwhile, the safety limit can be seen within 12 hours and 18 hours of storage in gut and non gut fish stored at 37 ̊C, respectively. For bacterial cell enumeration, at -20 ̊C, the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for gutted and non gutted respectively at 48 hours till reaching last storage time. Similar trend was recorded at 4, 15, 25 and 37 ̊C from time to time. However, bacterial count is largely seen at 37 ̊C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish.

Relation of Biogenic Amines with Microbial and Sensory Changes of Whole and Filleted Freshwater Rainbow Trout (Onchorynchus mykiss) Stored on Ice

2004 ◽  
Vol 67 (5) ◽  
pp. 960-965 ◽  
Author(s):  
STAVROULA CHYTIRI ◽  
EVANGELOS PALEOLOGOS ◽  
IOANNIS SAVVAIDIS ◽  
MICHAEL GEORGE KONTOMINAS
Keyword(s):  
Rainbow Trout ◽  
Storage Period ◽  
Viable Count ◽  
Ice Storage ◽  
Total Viable Count ◽  
Upper Limit ◽  
Fish Samples ◽  
Sensory Changes ◽  
Entire Storage Period ◽  
Lower Production

The biogenic amine (BA) content of whole and filleted rainbow trout was monitored during ice storage for a period of 18 days and related to respective microbial and sensorial changes occurring during the same period. Eight amines, namely, putrescine, cadaverine, tyramine, spermidine, tryptamine, β-phenylethylamine, spermine, and histamine, were determined. Agmatine was not detected in any of the fish samples. In all cases, concentration of BAs was higher (P < 0.05) in filleted compared with whole trout samples. Pseudomonads, H2S-producing bacteria, and, to a lesser extent, Enterobacteriaceae were the dominant microorganisms in both whole and filleted trout. Higher populations (P < 0.05) of these microorganisms were present in filleted trout compared with whole fish samples. Of the BAs determined, concentration of putrescine, cadaverine, spermidine, tryptamine, and β-phenylethylamine increased steeply in both whole and filleted trout between days 15 and 18 of storage when pseudomonads and H2S-producing bacteria reached approximately 106 to 107 CFU/g. For the rest of the BAs, including tyramine, histamine, and spermine, a stepwise increase was recorded throughout the entire storage period. Interestingly, Enterobacteriaceae counts remained below 106 throughout the entire storage period, accounting for the lower production of histamine. A putrescine value of 13 to 14 mg/kg and a spermidine value of approximately 7 mg/kg for both the whole and filleted trout obtained after 12 and 9 days, respectively, may be proposed as the upper limit for spoilage initiation (freshness indicator) of fresh rainbow trout based on sensorial and microbiological (total viable count of 106 to 107) data. With respect to other amines determined, both tyramine and spermine may also be proposed as freshness indicators preferably for whole trout, whereas tryptamine, β-phenylethylamine, histamine, and cadaverine produced only during later stages of storage are not suitable as freshness indicators of either whole or filleted trout.

scholarly journals Effect of different rearing conditions on the shelf-life of Pacific white shrimp (Litopenaeus vannamei) during ice storage

2021 ◽  
Vol 42 (3) ◽  
pp. 652-658
Author(s):  
S.M.A. Javith ◽  
◽  
X.A.M. Xavier ◽  
B.B. Nayak ◽  
H.S. Kumar ◽  
...  
Keyword(s):  
Shelf Life ◽  
Litopenaeus Vannamei ◽  
Brackish Water ◽  
Saline Water ◽  
Storage Period ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Ice Storage ◽  
Thiobarbituric Acid Reactive Substance ◽  
Sensory Parameters

Aim: The present study aimed to investigate the shelf life of Pacific white shrimp (Litopenaeus vannamei) reared in inland saline water (ISRV) with those reared in natural brackish water (BWRV) during ice storage. Methodology: Freshly harvested L. vannamei shrimp cultured in inland saline water and brackish water were collected and biochemical parameters, microbial analysis and sensory parameters were evaluated for 21 days during ice storage with sampling interval of 3 days. Results: Total volatile basic nitrogen content increased up to 9th day in shrimps reared in BWRV and up to 3rd day in ISRV reared shrimps. Similarly, tri methyl amine content increased up to 3rd day for ISRV, there after the values decreased. The values of lipid oxidation such as peroxide value, free fatty acid and thiobarbituric acid reactive substance increased. Sensory scores for ice stored BWRV and ISRV showed a decreasing trend with increasing storage period. Interpretation: On the basis of microbiological parameters, pacific white shrimp (Litopenaeus vannamei) reared in brackish water and inland saline water can be ice-stored up to 12 days in fresh conditions, while other biochemical and sensory parameters are acceptable up to 18 days.

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

scholarly journals Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

2018 ◽  
Vol 48 (2) ◽  
pp. 98-108 ◽  
Author(s):  
Márcio Luís Bernardo Pontes da SILVA ◽  
Jane Mello LOPES ◽  
Sidely Gil Araújo VIEIRA ◽  
Thaís Danyelle Santos ARAUJO ◽  
Rodrigo Maciel CALVET ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Time ◽  
Storage Period ◽  
Ice Storage ◽  
Skin Mucus ◽  
Colossoma Macropomum ◽  
Life Study ◽  
Spoilage Bacteria ◽  
Sensory Parameters

ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day.

Storage of Human Blood Platelets

1974 ◽  
Vol 32 (02/03) ◽  
pp. 405-416 ◽  
Author(s):  
M. R Hardeman ◽  
Carina J L. Heynens
Keyword(s):  
Storage Temperature ◽  
Platelet Rich Plasma ◽  
Blood Platelets ◽  
Storage Period ◽  
Serotonin Uptake ◽  
Hypotonic Shock ◽  
Glycolytic Intermediates

SummaryStorage experiments were performed at 4°, 25° and 37° C with platelet-rich plasma under sterile conditions. In some experiments also the effect of storing platelets at 4° C in whole blood was investigated.Before, during and after three days of storage, the platelets were tested at 37° C for their serotonin uptake and response to hypotonic shock. In addition some glycolytic intermediates were determined.A fair correlation was noticed between the serotonin uptake and hypotonic shock experiments. Both parameters were best maintained at 25° C. Also platelet counting, performed after the storage period, indicated 25° C as the best storage temperature. Determination of glycolytic intermediates did not justify any conclusion regarding the optimal storage temperature. Of the various anticoagulants studied, ACD and heparin gave the best results as to the serotonin uptake and hypotonic shock response, either with fresh or stored platelets. The use of EDTA resulted in the lowest activity, especially after storage.The results of these storage experiments in vitro, correspond well with those in vivo reported in the literature.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

RIGOR MORTIS: PHYSIOLOGY

2021 ◽  
Vol 6 ◽  
Author(s):  
Heron Teixeira
Keyword(s):  
Body Weight ◽  
Causes Of Death ◽  
Natural Course ◽  
Important Task ◽  
Time Of Death ◽  
Post Mortem ◽  
Rigor Mortis ◽  
Intrinsic Factors ◽  
The Subject ◽  
Extrinsic And Intrinsic Factors

Introduction: Estimating the time of death is an important task in day-to-day forensic work and many factors for its designation are understood, one of which is rigor mortis. They can be altered by extrinsic and intrinsic factors, such as temperature location, humidity, heat, age, sex, length and body weight, and can be used as a parameter for approximate identification of the time of death. Objective: To carry out a brief review on the topic in order to promote a better understanding of the subject addressed and fully understand its physiology. Materials and Methods: Pubmed, Scielo and Medline databases were searched without date restrictions for articles published in English and Portuguese using the descriptors rigor mortis, autolysis and changes after death. Results: The theme presents consolidated researches regarding its natural course, being an important tool to estimate the time of death along other signs that appear after death, as well as to estimate some causes of death. Conclusion: Understanding the development of rigor mortis, helps to identify and distinguish processes that may have led to death and the post-mortem time.

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