The Effect of Dietary Dry Distilled Rose Petals or Dihydroquercetin Supplementation on the Oxidative Stability and Quality of Lamb Muscles and Fat

The study's objective was to determine the changes in oxidative stability of m. Longissimus dorsi, m. Semimembranosus and perirenal adipose tissue from lambs fed a diet supplemented by 7.5 mg dihydroquercetin/kg life wight/d or 545 mg dry distilled rose petals (DDRP)/kg life wight/d.The experiments were performed with 30 male lambs aged 65 days. They were divided into three groups of 10 animals fed 50 days ad libitum: the control group (with ground alfalfa + granulated compound feed) and two experimental ones (with the same diet + phytonutrients). Samples stored 7 days at 0-4°C were examined. After 7 d of storage in both muscles, the addition of 545 mg DDRP/kg life wight/d contributed to the reduction of α-aminoacidic nitrogen with approximately 0.5 mg Leu/g and the FFA with 0.5-2%. The addition of 7.5 mg dihydroquercetin contributed to the reduction of TBARS with 0.14-0.21 mg MDA/kg, the total color difference, and a slight increase in the share of the MUFA more pronounced in m. Longissimus dorsi. The reduction of aerobic plate count and total yeasts and molds count were determined too. Further studies with higher doses of phytonutrient’s supplementation are needed to determine if it will provoke a more pronounced oxidative stability.

Assessment of Microbiological Quality Associated with Ready- to- Eat Bush Meat Sold at Rumuokoro Market in Rivers State

The study was carried out to investigate the Microbiological quality of microorganisms associated with ready-to-eat bush meat sold at Rumuokoro market in Rivers state. Totally 24 samples were collected and analyzed using different media such as Nutrient agar for Total aerobic plate count (TAPC), MacConkey agar for the coliform count, Eosin methylene blue for Escherichia coli (EC), and Potato Dextrose Agar for Fungal count (FC) and ten (10) fold serial dilution was used. Staphylococcus spp, Pseudomonas spp, Bacillus spp, and Escherichia coli were isolated. The total aerobic plate count (TAPC), E. coli count (EC)-Coliform count (CC), and Fungal count (FC) isolated from antelope were higher when compared to grass-cutter so there was a significant difference (P <0.005). The occurrence of Staphylococcus aureus isolated from antelope (26.9%) was higher when compared to grass- cutter (25.0%). However the occurrence of Pseudomonas spp and Bacillus spp isolated from Antelope (23.1% and 30.8%) were higher when compared to grass- cutter (12.5% and 18.5%) while the occurrence of the above organisms isolated on both Antelope is significantly difference (P<0.005) from grass cutter. But the occurrence of Aspergillus spp and Penicillium spp were higher in grass cutter sample (57.1%) and (42.9%) compared to antelope (55.6%) and (44.4%) respectively, although the mean difference was statistically significant (P<0.005) so there was significant difference. It is hereby recommended that most handlers should always wash hands before and after handling the meat as improper hand washing is the number one cause of food borne illness. Consumers of such meat should learn food hygiene practices such as, soaking the meat in warm salt solution, proper washing and well cooked before consumption.

Analysis of the Microbial Quality of Locally Consumed Palm Wine Sold in Elele Community of Rivers State Nigeria

Palm wine is generally consumed due to its nutritive composition to the human body system particularly when fresh and unfermented state. A total of 20 Palm wine samples obtained from two different locations in Elele community of Rivers state, were analyzed for their microbiological qualities. A ten-fold serial dilution method was used. For Total Aerobic Plate Count (TAPC) nutrient agar was used, MacConkey for coliform count (CC), Eosin methylene blue for Escherichia coli count (EC), and Potato dextrose agar for the fungal count. Microbial counts in the palm wine sold in the drinking bar were higher than that of the palm wine tapper. TAPC, the sample from the drinking bar has a mean value (6.73+ 0.22 log10cfu/ml) which was higher than the value obtained from the palm wine tapper (6.70+0.15log10cfu/ml). The coliform count of palm wine from the drinking bar was (6.57+ 0.10log10cfu/ml) but not significantly different from those with minimum counts (6.56+ 0.9log10cfu/ml) obtained from the tapper. Escherichia coli of palm wine from drinking bar were (5.73+ 0.23 log10cfu/ml) which were higher than (5.71+ 0.18 log10cfu/ml). The Fungal counts of palm wine sampled from the drinking bar were higher but not significantly different from those obtained from the tapper. Bacteria isolated from the two respective palm wines sampled included Staphylococcus spp 50% and 30% respectively, Klebsiella spp 20% and 30% respectively, Proteus spp 40% and 10% and 30% respectively, Aspergillus spp 30% , 10% and Saccharomyce cerevisae 20% and 30% respectively. For the analysis of variance, bacteria and fungi count was not significant. Consumers of palm wine are advised to purchase the product from the tapper to reduce the chances of contamination.

Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould count, Escherichia coli count, Bacillus cereus count, and Listeria monocytogenes count, while the physicochemical analyses were pH, water activity, colour, and firmness. Grey oyster mushroom stored at 4 °C showed increasing trend in all microbial counts. A similar trend was observed at 25 °C, but with higher microbial counts except for L. monocytogenes which had a slight reduction from 1.82 ± 1.16 at day 0 to 0.24 ± 0.34 log CFU/g at day 6. The pH of grey oyster mushroom was quite stable when stored at 4 °C (6.42 ± 0.03 at day 0 to 6.46 ± 0.21 at day 12). A decrease in pH was observed when the mushroom was stored at 25 °C (6.42 ± 0.03 at day 0 to 5.38 ± 0.93 at day 6). The Browning Index (BI) increased which indicated by the colour changes on the mushroom cap (front and back) especially at 25 °C. Firmness analysis carried out on mushroom cap and stalk showed a decreasing trend during storage, at which 25 °C displayed prominent loss of firmness in cap and stalk as compared to 4 °C. In conclusion, slower deterioration was observed in grey oyster mushroom stored at 4 °C as compared to 25 °C. This is based on lower microbial counts, and minimal changes in pH, BI, and firmness of grey oyster mushroom.

Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)

The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and total volatile basic nitrogen (TVBN) levels decreased with increasing heating time, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness, and chewiness) increased. In addition, the L* (lightness) and W (whiteness) of the clam meat samples increased significantly at the beginning of the heating period, whereas they decreased significantly with extended heating time. However, a* (redness) had the opposite trend. This study found that when clams were heated for more than 120 s at 130 °C or 150 s at 90 °C, they displayed obvious shrinking and a yellow-brown appearance, indicating that they are overcooked. After heating by MAIH for at least 110 s at 130 °C or 130 s at 90 °C, the samples were cooked well and gains a completely shucking, along with no microbial count detected. Therefore, the results indicated that the optimum heating conditions for prepackaged hard clams subjected to an MAIH machine were 130 °C for 110 s or 90 °C for 130 s.

Repackaging Nitrite-embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decrease Surface Redness

Theoverall goal was to evaluate the effects of repackaging nitrite-embeddeddark-cutting steaks in polyvinyl chloride (PVC) film on surface color.Dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef striploins (normal-pH, n = 6) were selected at a commercial packing plant.Dark-cutting loins were bisected and randomly assigned to nonenhanceddark-cutting and enhanced dark-cutting with glucono delta-lactone and rosemarytreatments. Normal-pH and nonenhanced dark-cutting steaks were vacuum packaged (VP)and served as controls, while enhanced dark-cutting steaks were packed innitrite-embedded packaging (NP). Steaks from nonenhanced normal-pH in VP, non-enhanceddark-cutting-VP, and enhanced dark-cutting-NP loins were randomly assigned to3, 6, or 9 d of dark storage. Following dark storage, steaks were repackaged inPVC and displayed for 6 d. The instrumental color, visual color, and aerobicplate count were evaluated for all steaks. &nbsp;Enhanced dark-cutting steaks in nitritepackaging increased (P &lt; 0.05) a* values and nitric oxide myoglobincontent during 24 h of dark storage. Enhanced dark-cutting steaks packaged inNP had greater a* and L* values (P &lt; 0.05) than nonenhanced dark-cutting-VP steaks during darkstorage. Upon repackaging the enhanced dark-cutting steaks from nitritepackaging, nitric oxide myoglobin decreased (P &lt; 0.05) during the first 12 h of display. Loss of nitric oxidemyoglobin corresponds with a darker red appearance, increased surfacediscoloration, and decreased a*values. There were no differences (P&gt; 0.05) in aerobic plate count between enhanced dark-cutting-NP and non-enhanceddark cutting VP steaks during 9 days of dark storage. In conclusion, NPimproved surface redness; however, repackaging enhanced dark-cutting from NP steaksin PVC decreased color stability and redness of dark-cutting beef.&nbsp;

Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

Development of Ready-to-Cook (Rtc) Hilsa (Tenualosa Ilisha) Curry Under Vacuum and Modified Atmosphere Packaging During Refrigerated Storage

The aim of the study was to evaluate quality of ready-to-cook (RTC) hilsa curry under not sealed pack as control, vacuum as T1, MAP-1 (50% CO2 & 50% N2) as T2, and MAP-2 (40% CO2 , 30 N2 & 30% O2) pack as T3 during storage at 4±1°C. For this purpose, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and aerobic plate count (APC) of three samples from each treatment were analyzed at four days interval during 28 days of storage. The pH and TVB-N values of RTC hilsa curry were within the standard limit in all samples during the storage period. However, significantly (p <0.05) lower values were observed on and after the 12th day for pH and 16th day for TVBN in all samples compared to the control. TBARS gradually increased from the 4th day for all samples except vacuum packaged sample. However, significantly (p <0.05) lower TBARS were observed in the vacuum and MAP-1 samples on and after the 8th day of storage compared to the control and MAP-2 samples. APCs gradually increased from the initial value of 5.25 log CFU/g with time in all samples. However, significantly (p <0.05) lower APCs were observed on and after the 16th day of storage in all samples compared to the control sample. The APCs exceeded the 7 log CFU/g, which is considered as the upper acceptable limit on approximately 16th day for the control, 24th day for vacuum, 22nd day for MAP-1, and 20th day for MAP-2 sample. Therefore, the vacuum packaging demonstrated the better results, which the superstores can utilize conveniently to display RTC hilsa curry with prolonged shelf life. J. Bio-Sci. 29(2): 71-79, 2021 (December)

Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

Assessment of Beef Meat Handling, Physicochemical and Bacteriological Properties of Selected Butcheries in Hawassa City, Ethiopia

Meat is the flesh of an animal that is considered edible, especially that of a mammal or bird and is nutritionally rich in protein and allied nutrients. The carcass of an animal’s pass through several channels before being consumed, even the handling of the meat by the consumers determines its nutrient availability. Fresh meats are easily contaminated during slaughtering and thereafter the processing. If not properly handled, processed and preserved, the meat is a good medium to support growth and proliferation of microorganisms. The problem of beef handling and hygiene in butchers’ enterprise are focusing in slaughter slabs, beef transportation and butcheries especially in some small butchers. Over the past two decades, consumers have been exposed to a series of food safety frights including major outbreaks of food borne diseases, food security issues, and contaminated food supplies. The aim of the study is to assess the physicochemical characteristics of the beef in outlets, which includes water loss, water activity, cooking loss/ water holding capacity, pH, shear force, moisture content and ash, and the bacteriological quality of the beef meat viz. aerobic plate count, coliform count, fecal coliform, E. coli 0157:H7 type I, S. aureus, Salmonella, and Shigella spp. The fresh beef meat samples were collected from Hawassa city randomly selected agricultural meat distributors. The laboratory analyses were done according to standard methods for the examination of foods. The results of this study revealed that the change in physicochemical properties, specifically the amount of water content decrease not only affected meat color and quality but also made meat dry and tough. However, the entire beef samples were at the food grade level. Bacteriologically meat samples were at good quality status compared to the standard set for fresh foods such as raw meat. Moreover, Salmonella and Shigella spp. in every 25 gm sample of raw beef were not detected. Environment, equipment and personnel sanitary hygiene during butchering beef meat helps to keep beef meat bacteriologically safe and quality.