scholarly journals Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays

10.5219/1505 ◽  
2021 ◽  
Vol 15 ◽  
pp. 95-100
Author(s):  
Amal Nasser Al-Kuraieef
Keyword(s):  
Radiation Treatment ◽  
Thiobarbituric Acid ◽  
Aerobic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Microbiological Properties

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study

2020 ◽  
Vol 83 (2) ◽  
pp. 241-248 ◽  
Author(s):  
ANTONELLO CICERO ◽  
GAETANO CAMMILLERI ◽  
FRANCESCO GIUSEPPE GALLUZZO ◽  
ILARIA CALABRESE ◽  
ANDREA PULVIRENTI ◽  
...  
Keyword(s):  
Southern Italy ◽  
Street Vendors ◽  
Mean Values ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Canned Tuna ◽  
Fish Samples ◽  
Fish Product ◽  
Array Detection ◽  
Ultrahigh Performance Liquid Chromatography

ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg−1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg−1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P < 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P < 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

 Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

scholarly journals Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties

2019 ◽  
Vol 2 (2) ◽  
pp. 107
Author(s):  
Anugerah Dany Priyanto
Keyword(s):  
Added Value ◽  
Organoleptic Properties ◽  
Fresh Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Fresh Products ◽  
Probiotic Food ◽  
High Level ◽  
Fermentation Media

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.

scholarly journals Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
EURYDICE ABOAGYE ◽  
KWAKU TANO-DEBRAH ◽  
ANGELA PARRY-HANSON KUNADU
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Value Chains ◽  
African Catfish ◽  
Fresh Fish ◽  
Key Stakeholders ◽  
Fish Samples ◽  
Handling Practices ◽  
Safety Knowledge

Abstract. Aboagye E, Tano-Debrah K, Kunadu APH. 2018. Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana. Bonorowo Wetlands 10: 1-17. Fish from artisanal sources constitute the most critical animal protein in the Ghanaian diet. The availability and safety of fish on the Ghanaian market is, however now unpredictable owing to potential rapid microbial growth which results from high ambient temperatures and poor handling along the artisanal value chains. Little is know about the small-scale fish value chains as well as the food safety knowledge and processing practices of key stakeholders involved. This study aimed at mapping out the artisanal fish value chains of Tilapia (Oreochromis niloticus), African catfish (Clarias gariepinus) and sardinellas (Sardinella aurita), and assessing the food safety knowledge and handling practices of key stakeholders along the selected value chains. A survey using semi-structured questionnaires and involving 93 fishers, 40 retailers, 40 processors, and 120 consumers was carried out to investigate stakeholders’ knowledge and practices of food safety along the value chain. Samples of the selected fish species were taken along their respective value chains to test for the presence of safety indicators (Salmonella, Vibrio, and Listeria species), hygiene indicators (Staphylococcus aureus and Escherichia coli), and spoilage organisms (Pseudomonas spp. and Proteus spp.). The mean scores for food safety of retailers, processors, and consumers were found to be generally insufficient at 55%, 43%, and 67.3% respectively. The stakeholders also scored poorly in their handling practices with mean scores of 41.2%, 63.0% and 58.6% for fishers, processors, and consumers, respectively. Estimated fish losses were highest at the retailer and consumer stages of the value chain with reported injuries as high as 35 to 100%. Pathogens such as Clostridium perfringens, enteropathogenic Escherichia coli, Staphylococcus aureus, Listeria spp. And Aeromonas sobria were isolated from fresh and on processed ready-to-eat fish samples. Salmonella spp. and Vibrio spp. not detected on any of the samples tested. Mesophilic counts in the range of 7.96 ± 0.68 to 2.95 ± 0.23 log cfu/g reported from fresh fish samples, with similarly high fecal coliform counts averaging 3.11 log cfu/g. Processed fish samples had average total counts, fecal coliform counts, and yeasts and mold counts of 3.11, 2.27, and 2.45 log cfu/g respectively. Proteus vulgaris and Proteus mirabilis were the predominant spoilage organisms present in almost all the fresh fish samples. This study provided much-needed insight into the unsatisfactory safety and quality of artisanal fish on the Ghanaian market and the specific microorganisms associated with them along the value chain. It also established the link between the food safety knowledge and handling practices of stakeholders within the value chain, and the actual quality and safety of fish on the market.

scholarly journals Bakteri Proteolitik Pada Ikan Tongkol (Euthynnus affinis) Hasil Proses Pengasapan Tradisional dan Modern

2018 ◽  
Vol 7 (1) ◽  
pp. 1-8
Author(s):  
Marthin De Fretes ◽  
Tri Gunaedi ◽  
Suriani Br Surbakti
Keyword(s):  
Sampling Method ◽  
Tuna Fish ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Modern Process ◽  
Degrading Bacteria ◽  
Proteolytic Bacteria ◽  
Quality Of Food ◽  
Euthynnus Affinis

Proteolytic bacteria are commonly found in food. As protein degrading bacteria they are also found in processed foods using both modern and traditional methods causing decreased quality of food products. The purpose of this study was to identify the proteolytic bacteria lived in tuna after traditional and modern fogging activity. The research method was a laboratory experiment and sampling was performed on purposive sampling method with consideration that the size, the time, and the freshness of the fish are homogeneous. The samples were 72 tuna fish obtained directly from fishermen in the Hamadi area, Jayapura. Observations were made on proteolytic bacteria test, organoleptic, TPC, water content and pH. The results showed that there are 18 different proteolytic bacteria colonies that are found in fish processed with traditional and modern way. Inhibition of the proteolytic bacteria of fresh fish are from 26 bacteria species into 4 bacteria (traditional) and 26 bacteria species two bacteria (modern). Durability level of smoked fish (traditional) ranges 5.78-1.00; smoked fish (modern) are 6.93-3.89. Smoked fish quality score is (traditional): 4 : 31, smoked fish (modern) is 6 : 11. Factors causing the number of proteolytic bacteria in smoked fish are mishandling of the product, cross-contamination, no sanitary of  fumigation places.Key words: mackarel tuna fish, proteolytic bacteria, traditional and modern process

Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria

2016 ◽  
Vol 46 (1) ◽  
pp. 142-155 ◽  
Author(s):  
Samuel Ayofemi Adeyeye ◽  
Olusola Bandele Oyewole ◽  
Adewale Olusegun Obadina ◽  
A M Omemu ◽  
O E Adeniran ◽  
...  
Keyword(s):  
Fat Content ◽  
Microbial Safety ◽  
Microbial Infection ◽  
Content Type ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Lagos State ◽  
The Mean ◽  
Microbiological Analyses

Purpose – This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers. Design/methodology/approach – Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli. Findings – The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes. Research limitations/implications – The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity). Practical implications – The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish. Social implications – The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers. Originality/value – This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

scholarly journals Design and implementation of fish freshness detection algorithm using deep learning

2021 ◽  
Vol 944 (1) ◽  
pp. 012007
Author(s):  
D F Anas ◽  
I Jaya ◽  
Nurjanah
Keyword(s):  
Detection Algorithm ◽  
Poor Quality ◽  
Fresh Fish ◽  
Traditional Markets ◽  
Organoleptic Test ◽  
Fish Samples ◽  
Medium Quality ◽  
Euthynnus Affinis

Abstract Organoleptic assessment of fresh fish includes specifications for the quality of the eyes, gills, mucus, odor, texture and flesh (color and appearance). However, not everyone has knowledge about it. This research uses the tiny yolov2 to facilitate the determination of fish freshness levels (good quality, medium quality, poor quality) correctly and fast. There are a few stages in this research, included organoleptic test accompanied by taking fish eye image dataset every hour, processing organoleptic test data labeling, training, and validation. There are three types of fish used, consists of Rastrelliger, Euthynnus affinis, and Chanos chanos. Detection of fish freshness level for three species was successfully carried out with the result of average precision is 72.9%, average recall is 57.5%, and accuracy is 57.5%. The factors that affect the prediction results in this study is the collection of datasets before the training process is carried out consisting of fish samples obtained from traditional markets, which are considered inadequate so that it affects the organoleptic test process itself, the organoleptic test that was carried out as a reference for image sorting was considered inaccurate because it used less than 30 untrained panelists and dataset imbalance.

Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 5-15
Author(s):  
Olesya Iakubova ◽  
Adelya Bekesheva ◽  
Oksana Markitanova
Keyword(s):  
Food Industry ◽  
Sensory Profile ◽  
Analysis Method ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Consumer Evaluation ◽  
Nutrition Science ◽  
National Characteristics

One of the priority research vectors in the food industry is the development of fish culinary products with specified properties considering the modern require-ments of nutrition science, consumer taste preferences, traditions and national characteristics. In conditionsof high competition, consumer evaluation of or-ganoleptic indicators plays a crucial role in the product promotion and sales. The authors conducted quality organoleptic research of cold appetizers made of carp muscle tissue in the form of a roll, and also considered a descriptive organoleptic analysis method used in the score scale development for evaluating the fish culi-nary products quality. The study used common and special methods. The re-searchers defined nomenclature of indicators, calculated the weight and gradation coefficients of the cold fish snacks quality depending on the number of points scored. The article concerns possibilities of tasting analysis in identifying the ana-log products strengths and weaknesses. The authors developed and tested five-point scale organoleptic evaluation of the quality of cold fish snacks in the roll form using both traditional and new structure-forming agent – gelatin of animal and fish origin. There is a regular decrease in the score for identified nonconform-ities, and organoleptic quality indicators of new products. A man run quantita-tive quality assessment of the developed products and supplemented quantitative organoleptic properties determination of cold fish snacks by a sensory profile.

scholarly journals Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1448 ◽  
Author(s):  
Kiczorowska ◽  
Samolińska ◽  
Grela ◽  
Bik-Małodzińska
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Mineral Elements ◽  
Ether Extract ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Mineral Profile ◽  
The One ◽  
Sea Fish

In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca+2, Mg+2, P+2, Zn+2, and Cu+2 in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg-1 of dry matter, 12.4 to 10.7 g·kg-1 of crude ash, 176.2 to 173.5 g·kg-1 of crude protein, 32.6 to 78.6 g·kg-1 of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5–5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.

Sign in / Sign up

Export Citation Format

Share Document