Chilled Storage
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2021 ◽  
Vol 44 (4) ◽  
pp. 408-414
S. Susilowati ◽  
I. Mustofa ◽  
W. Wurlina ◽  
T. Hernawati ◽  
Y. Oktanella

2021 ◽  
Tapendra Kumar ◽  
Pramod Kumar ◽  
Nirmala Saini ◽  
Shivendra Kumar Bhalotia ◽  
Chandan prakash ◽  

Abstract Supplementation of antioxidant to semen extender maintains seminal quality by reducing oxidative stress during preservation time period. The main aim of this study was to investigate the effect of different concentration of melatonin supplementation on liquid storage of Magra ram semen. This study was performed on adult Magra ram (n=8) and seminal ejaculates (48) were collected and evaluated for various macroscopic and microscopic seminal quality parameters for further processing. After preliminary evaluation, ejaculates of each collection session were mixed and divided into four equal aliquots. All the aliquots were diluted (1:10) with Tris-citric fructose egg yolk extender contained sans melatonin served as control whereas the other three aliquots were supplemented with 0.5, 1 and 2 mM MLT were grouped as MLT0.5, MLT1 and MLT2, respectively. Thereafter, the samples were stored at 4ºC for 72 h and various seminal parameters (individual sperm progressive motility, viability, abnormalities, plasma membrane functionality) along with oxidative stress parameters (total antioxidant capacity (TAC), malondialdehyde (MDA) were evaluated at 0, 24, 48 and 72 h of preservation. The results indicated that the mean percent values for progressive sperm motility, viability, plasma membrane functionality and TAC were significantly higher (p<0.05) in treated groups with the highest values in MLT1 group. Significantly lower (p<0.05) percentage of total sperm abnormalities and MDA level were observed in treatment groups compared to control group. The results report that supplementation of 1mM melatonin efficiently maintain the seminal quality and ameliorate oxidative stress during preservation up at 4ºC to 72h.

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2661
Ulf Erikson ◽  
Solveig Uglem ◽  
Kirsti Greiff

The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.

2021 ◽  
Vol 919 (1) ◽  
pp. 012034
R Rofikoh ◽  
Y S Darmanto ◽  
A S Fahmi

Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05

Nga T. T. Mai ◽  
Akin Y. Olanrewaju ◽  
Luan V. Le

Background: Quality monitoring and/or assessment are parts of a freshness/quality control system, which is of utmost importance for fresh seafood, especially Scombridae fish. The quality index method (QIM) is a simple, convenient, unique, and reliable tool to determine the sensory status and estimate the remaining shelf life of aqua products. Objective: This study aimed to develop a QIM scheme for chilled stored yellowfin tuna and apply the protocol in the fish quality evaluation and storage time estimation. Method: Eight gutted yellowfin tuna of 20, 30, and 40 kg up were used in the study. Five panelists participated in the QIM development, training and application. Control and/or validation analyses were sensory assessment by a control sheet, total volatile basic nitrogen (TVB-N) quantification, and total viable count (TVC) determination. Chilled storage of tuna was performed in liquid ice and traditional crushed block ice. Partial least square regression (PLS-R) was conducted on quality index (QI) dataset over storage time to find the regression line and prediction accuracy. Results: The established QIM protocol for gutted yellowfin tuna comprised 6 attributes (namely, color of whole fish, odor of whole fish and flesh, eyes, appearance of whole fish, flesh color and flesh texture) and a maximal QI of 15. The PLS-R showed that QI could be used to estimate the remaining time with a precision of ± 2.0 and 1.4 days for fish stored in slurry ice and crushed ice, respectively. The TVB-N content in the fish flesh maintained below the acceptable level of 25 mg N/100 g throughout the storage period, which made the parameter impractical to detect the fish shelf life. The TVC overreached the allowable level of 107 CFU/g around the time of fish rejection by the sensory method. Conclusion: The developed QIM scheme for yellowfin tuna showed to be more advantageous in detecting fish quality changes compared to the control sensory method and could be used to estimate the fish's remaining shelf life.

2021 ◽  
Vol 854 (1) ◽  
pp. 012040
M Jokanovic ◽  
M Ivic ◽  
S Skaljac ◽  
V Tomovic ◽  
B Sojic ◽  

Abstract The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.

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