Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

2002 ◽  
Vol 15 (5) ◽  
pp. 241-245 ◽  
Author(s):  
R. Rajesh ◽  
C. N. Ravi Shankar ◽  
T. K. Srinivasa Gopal ◽  
P. R. G. Varma
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Vacuum Packaging ◽  
Iced Storage ◽  
Seer Fish

EFFECT OF POTASSIUM SORBATE AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF-LIFE EXTENSION OF SEER FISH (SCOMBEROMORUS COMMERSON)STEAKS DURING ICED STORAGE

2010 ◽  
Vol 34 (2) ◽  
pp. 399-424 ◽  
Author(s):  
POULOSE YESUDHASON ◽  
TERALANDUR KRISHNASWAMY SRINIVASA GOPAL ◽  
CHANDRAGIRI NARAYANARAO RAVISHANKAR ◽  
K.V. LALITHA ◽  
ASHOK KUMAR
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Life Extension ◽  
Potassium Sorbate ◽  
Modified Atmosphere ◽  
Shelf Life Extension ◽  
Scomberomorus Commerson ◽  
Iced Storage ◽  
Seer Fish

scholarly journals Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

1995 ◽  
Vol 58 (6) ◽  
pp. 644-647 ◽  
Author(s):  
CHANG R. KIM ◽  
JAMES O. HEARNSBERGER ◽  
AMY P. VICKERY ◽  
CHARLES H. WHITE ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Life Extension ◽  
Microbial Counts ◽  
Ph Values ◽  
Shelf Life Extension ◽  
Catfish Fillets ◽  
Plate Counts ◽  
Monopotassium Phosphate

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4°C were determined. Use of 0.75% and 1.0% SA lowered (P < 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4°C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

1999 ◽  
Vol 62 (1) ◽  
pp. 51-56 ◽  
Author(s):  
MOSFFER M. AL-DAGAL ◽  
WAEL A. BAZARAA
Keyword(s):  
Organic Acid ◽  
Shelf Life ◽  
Generation Time ◽  
Sodium Acetate ◽  
East Coast ◽  
Sensory Characteristics ◽  
Potassium Sorbate ◽  
Lag Phase ◽  
Organic Acid Salts ◽  
Acid Salts

Microbiological and sensory characteristics of treated whole and peeled shrimp from the east coast of Saudi Arabia were evaluated. Shrimp samples were treated with organic acid salts with or without Bifidobacterium breve culture and stored in ice. Peeling alone extended the microbiological shelf life by 4 days. Treatment of whole shrimp with sodium acetate alone or potassium sorbate with bifidobacteria prolonged the microbiological shelf life by 3 days and increased the microbial generation time from 12.8 h (control) to 30.1 h or 31.4 h, respectively. The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time (38.7 h compared to 15.8 h for the control). Micrococci and coryneforms were the predominant microorganisms in whole shrimp during storage. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.

scholarly journals IbDM PEMANFAATAN TEKNOLOGI DALAM PENGEMBANGAN PRODUK “ATUN” SEBAGAI OLAHAN KHAS NAGARI LUBUK BESAR, KABUPATEN DHARMASRAYA

2019 ◽  
Vol 3 (2) ◽  
pp. 199
Author(s):  
Cesar Welya Refdi ◽  
Novelina Novelina ◽  
Ismed Ismed ◽  
Daimon Syukri ◽  
Felga Zulfia Rasdiana ◽  
...  
Keyword(s):  
Shelf Life ◽  
Business Management ◽  
Vacuum Packaging ◽  
Traditional Food ◽  
Stored Products ◽  
Packaging System ◽  
Entrepreneurial Spirit ◽  
Traditional Market ◽  
Product Technology ◽  
And Storage

Kabupaten Dharmasraya yang terdapat hampir disepanjang jalan lintas Sumatera belum dikenal makanan khasnya. Makanan yang biasa dijadikan oleh-oleh hanya keripik tempe. Di Nagari Lubuk Besar terdapat produk olahan khas yang biasa disajikan pada acara-acara adat dan pernikahan, yaitu Atun. Sebagian ibu-ibu dari masyarakat Nagari Lubuk Besar hanya mampu menjual produk ini sesekali pada ‘hari pasa’ (jadwal pasar tradisional), karena permasalahan umur simpan produk yang singkat yaitu 1-2 hari. Hal ini juga yang menjadi kendala Atun dijadikan sebagai oleh-oleh khas Kabupaten Dharmasraya. Teknologi pengemasan vakum adalah sistem pengemasan hampa udara sehingga memperpanjang umur simpan, sehingga produk akan lebih bertahan 2-3 kali lebih lama daripada produk yang yang disimpan dengan nonvakum.Selain itu, pembuatan produk Atun Instan dapat bertahan lebih lama dan menjadi inovasi agar Atun dapat dikonsumsi oleh konsumen yang lebih jauh. Tujuan dari kegiatan IbDM ini secara umum adalah meningkatkan pengetahuan, keterampilan, kemandirian dan semangat berwirausaha bagi anggota kelompok Wanita “Lubuk Besar Bersinar” yang tergabung dalam Kelompok PKK Nagari Lubuk Besar dengan aplikasi teknologi. Dalam pengembangan produk atun ini dilakukan transfer teknologi dalam bentuk pelatihan teknologi pengemasan hampa dan penyimpanan, pembuatan atun instan, serta penyuluhan pemasaran dan manajemen bisnis Atun dalam mengembangkan produk Atun sebagai oleh-oleh khas Nagari Lubuk Kabupaten Dharmasraya. Kata Kunci: Atun, Atun Instan, Pengemasan Vakum, Makanan Tradisional ABSTRACT Dharmasraya District, located almost along the trans-Sumatra road, is not yet known for its traditional food. Food that is used as gifts is only tempeh chips. At Lubuk Besar Village, a village of Dharmasraya, there are typically snack usually served at traditional events and weddings, namely Atun. Some woman from the community of Nagari Lubuk Besar are only able to occasionally sell this product on 'Pasa Day' (traditional market schedule) because of the short shelf life of the product, which is 1-2 days. It also became Atun's obstacle as a souvenir of the Dharmasraya District. Vacuum packaging technology is a packaging system without oxygen that extends shelf life so that products will last 2-3 times longer than non-vacuum stored products. Additionally, Instant Atun products' production can last longer and become an innovation so that more distant consumers can consume Atun. This IbDM program aims to increase knowledge, skills, independence, and an entrepreneurial spirit for members of the "Lubuk Besar Bersinar" Women group and the Lubuk Besar PKK Group with the application of technology. In developing Atun product, technology transfer is carried out in the form of training on vacuum packaging and storage technology, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souvenirs from Dharmasraya District.ogy, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souv Keywords: Atun, Instan Atun, Vacuum Packaging, Traditional Food

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