Effectiveness of Benzoic Acid Ice for Fish Preservation

1939 ◽  
Vol 4b (5) ◽  
pp. 327-336 ◽  
Author(s):  
H. L. A. Tarr ◽  
B. E. Bailey
Keyword(s):  
Benzoic Acid ◽  
Bacterial Population ◽  
Tap Water ◽  
Anoplopoma Fimbria ◽  
Water Ice ◽  
Relative Age ◽  
Keeping Quality ◽  
Crushed Ice

Only a very slight improvement in keeping quality of dressed halibut (Hippoglossus hippoglossus) and black cod (Anoplopoma fimbria), as evidenced by differences in viable bacterial population and trimethylamine content of excised muscle, results when the fish are stored in crushed tap water ice containing 0.1 per cent benzoic acid instead of in similar ice without this compound. The methods employed for a relatively simple determination of both viable bacterial population and trimethylamine content of the same sample of muscle are described, and the limitations of these as criteria of the relative age of dressed fish stowed in crushed ice are discussed. The "tyrosine" reaction failed to show greater effectiveness for benzoic acid ice; the values increased during storage, but were too irregular to serve as a safe criterion of spoilage.

Microbiological Conditions and Keeping Quality of Veal Tongues as Affected by Lactic Acid Decontamination and Vacuum Packaging

1988 ◽  
Vol 51 (3) ◽  
pp. 208-213 ◽  
Author(s):  
INGRID J. R. VISSER ◽  
PETER A. KOOLMEES ◽  
PETER G. H. BIJKER
Keyword(s):  
Lactic Acid ◽  
Tap Water ◽  
Treated Group ◽  
Vacuum Packaging ◽  
Delayed Effect ◽  
Veal Calf ◽  
Keeping Quality ◽  
Stratified Squamous Epithelium ◽  
Ice Water

The effect of a lactic acid decontamination treatment on the microbiological condition and keeping quality of veal calf tongues was assessed. Thirty tongues were collected 45 min post mortem. Ten were washed with tap water in a centrifuge, 10 were treated with 2.0% (v/v) L-lactic acid instead of water, and 10 tongues received no treatment and served as control samples. Immediately following these treatments all tongues were vacuum-packaged, chilled 2 h in ice-water and stored at 3±1 °C and 85±5 % ERH. At 0, 14, and 28 d postmortem samples were taken for bacteriological, histobacterioscopic and sensory examination. The histobacterioscopic examination showed that the initial microflora appeared to be predominantly located under and between the papillae of the tongue surface. Centrifugation with water only did not significantly affect the bacteriological condition of tongues, although the overall appearance improved. Decontamination with lactic acid decreased mesophilic aerobic colony counts from 5.6 to 2.7 log10 CFU/cm2. After 14 d of storage the so-called “delayed” effect of lactic acid was still observed. At that time aerobic colony counts and Enterobacteriaceae counts of controls were 6.5 and 2.8 log10 CFU/cm2, while these counts of the lactic acid treated group were 4.0 and <1.3, respectively. Results of the bacteriological examinations were substantiated by the histobacterioscopic findings. Centrifugation with lactic acid detached superficial cells from the stratified squamous epithelium. Decontamination of tongues by centrifugation with lactic acid before vacuum packaging will increase storage life and safeguard public health.

scholarly journals The Impact of the Quality of Tap Water and the Properties of Installation Materials on the Formation of Biofilms

Water ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1903 ◽  
Author(s):  
Dorota Papciak ◽  
Barbara Tchórzewska-Cieślak ◽  
Andżelika Domoń ◽  
Anna Wojtuś ◽  
Jakub Żywiec ◽  
...  
Keyword(s):  
Tap Water ◽  
Galvanized Steel ◽  
Phosphorus Compounds ◽  
Plate Count ◽  
Nickel Steel ◽  
Quantitative Analyses ◽  
The Impact ◽  
First Time

The article presents changes in the quality of tap water depending on time spent in installation and its impact on the creation of biofilms on various materials (polyethylene (PE), polyvinyl chloride (PVC), chrome-nickel steel and galvanized steel). For the first time, quantitative analyses of biofilm were performed using methods such as: Adenosine 5’-triphosphate (ATP) measurement, flow cytometry, heterotrophic plate count and using fractographical parameters. In the water, after leaving the experimental installation, the increase of turbidity, content of organic compounds, nitrites and nitrates was found, as well as the decrease in the content of chlorine compounds, dissolved oxygen and phosphorus compounds. There was an increase in the number of mesophilic and psychrophilic bacteria. In addition, the presence of Escherichia coli was also found. The analysis of the quantitative determination of microorganisms in a biofilm indicates that galvanized steel is the most susceptible material for the adhesion of microorganisms. These results were also confirmed by the analysis of the biofilm morphology. The roughness profile, the thickness of the biofilm layer can be estimated at about 300 μm on galvanized steel.

DRIED WHOLE EGG POWDER: VI. EFFECT OF STORAGE TEMPERATURE AND GAS PACKING ON KEEPING QUALITY

1943 ◽  
Vol 21d (9) ◽  
pp. 271-276 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Temperature ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders were obtained from three different manufacturers and stored at temperatures ranging from 7.1° to 32.1 °C. for periods up to six months. Quality was assessed by determination of fluorescence and potassium chloride values. At 23.8 °C. the rate of deterioration was comparatively rapid; at 32.1 °C. it was markedly so. To maintain quality during storage and transport dried egg should be stored at a temperature of 15.6 °C. or lower.The effect on keeping quality of packing in nitrogen, carbon dioxide, in vacuo, or in the form of compressed tablets was studied. Carbon dioxide alone had beneficial effect.

364. Studies on the bacteriological flora and keeping quality of pasteurized liquid cream

1948 ◽  
Vol 15 (3) ◽  
pp. 261-276 ◽  
Author(s):  
E. L. Crossley
Keyword(s):  
Bacterial Population ◽  
Atmospheric Temperature ◽  
Heat Treated ◽  
Keeping Quality ◽  
Commercial Processing ◽  
Sorting Test ◽  
The Relationship ◽  
Methods Of Operation ◽  
Major Consideration

1. The special conditions of the cream trade are discussed. Keeping quality is a major consideration which influences all operations and it has been shown that unusually high bacteriological standards of handling are essential.2. The requirements for bacteriological control testing are indicated, together with the limitations of existing standard methods.3. A rough sorting test has been developed which permits sufficiently rapid estimation of the probable keeping quality of heat-treated cream and which is applicable to routine grading of numbers of individual units.4. Data from 2558 samples of heat-treated cream are presented to show the relationship between the colony count, conform test, grading test, and keeping quality.5. Possible sources of bacteriological contamination have been indicated by the examination of 2337 plant samples. Commercial processing methods are discussed and satisfactory practical methods of operation have been developed to ensure a minimal bacterial population.6. The keeping quality of cream has also been studied in relation to the effects of cold storage before distribution and of exposure to atmospheric temperature during distribution.

The Comparative Value of Preservatives for Fresh Fillets

1940 ◽  
Vol 5a (2) ◽  
pp. 148-163 ◽  
Author(s):  
H. L. A. Tarr ◽  
P. A. Sunderland
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Acid Ethyl Ester ◽  
Favourable Effect ◽  
Cent Concentration ◽  
Keeping Quality ◽  
Treated Fish ◽  
Potassium Nitrite ◽  
Bacterial Spoilage

The effect of a number of chemical preservatives in inhibiting the bacterial "spoilage" of fresh fillets of certain species of Pacific coast fish has been studied. The preservatives were applied by dissolving them in sodium chloride brines in which the fish were immersed. Chloroform (0.7%) markedly improved the keeping quality of treated fish, while hydrogen peroxide (0.1%) had little effect. Sulphurous acid (0.1% SO2) considerably retarded bacterial "spoilage" but produced an unpleasant flavour. Hydrochloric acid (0.1%) slightly enhanced keeping quality but caused treated fillets to assume an unattractive appearance. Benzoic acid (0.1%) and sodium benzoate (0.1%) were quite effective, the former being slightly more active than the latter. Neither boric acid (0.1%) nor para-hydroxybenzoic acid ethyl ester (0.09%) were as efficient preservatives as benzoic acid or sodium benzoate in similar (per cent) concentration. Both sodium nitrite and potassium nitrite in 0.1% concentration caused a much greater inhibition in bacterial "spoilage" of fresh fillets than did sodium benzoate or benzoic acid, and the probable value of nitrites in fish preservation, as well as their influence on the colour of treated products, is discussed. The efficiency of a given preservative in different cases varied greatly, and in certain experiments a compound which normally exerted a favourable effect on keeping quality was without effect. The probable reason for this is discussed.

A COLORIMETRIC METHOD FOR THE DETERMINATION OF FAT-PEROXIDES AND ITS APPLICATION IN THE STUDY OF THE KEEPING QUALITY OF MILK POWDERS

1943 ◽  
Vol 21b (7) ◽  
pp. 133-139 ◽  
Author(s):  
R. A. Chapman ◽  
W. D. McFarlane
Keyword(s):  
Colorimetric Method ◽  
Milk Powder ◽  
Ammonium Thiocyanate ◽  
Close Relation ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Ferrous Ammonium

A colorimetric method based on the oxidation of ferrous to ferric iron and the determination of the latter as ferric thiocyanate has been found suitable for the estimation of fat-peroxides in milk powder. To an acetone extract of milk powder is added a solution consisting of 0.1% of ferrous ammonium sulphate and 0.4% of ammonium thiocyanate in 96% acetone, and the colour is developed by heating. The intensity of the red colour is measured with a Coleman spectrophotometer and is found to bear a close relation to the keeping quality of the milk powder. Peroxide values determined by this method are considerably higher than those obtained by an iodimetric procedure (4).

DRIED WHOLE EGG POWDER: IV. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY

1943 ◽  
Vol 21d (7) ◽  
pp. 211-222 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Single Factor ◽  
Keeping Quality ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, obtained from three different manufacturers, were adjusted to contain from 2 to 8.5% moisture, and held at temperatures ranging from 7.1° to 43.3 °C. Quality was assessed by determination of the fluorescence, potassium chloride, and refractometric values.Temperature was the most important single factor studied in affecting the keeping quality of dried egg. However, at all temperatures the rate of deterioration increased with increase in the moisture content. To maintain quality during storage and transport, dried egg should contain not more than 5% moisture and preferably 2% or less.

scholarly journals DETERMINATION OF STANDARDIZED DOSES OF ULTRAVIOLET DISINFECTION OF WATER FROM BACTERIAL, VIRAL AND PARASITIC CONTAMINATION

2019 ◽  
Vol 98 (12) ◽  
pp. 1342-1348
Author(s):  
Yu. A. Rakhmanin ◽  
Anzhelika V. Zagainova ◽  
T. Z. Artemova ◽  
E. K. Gipp ◽  
K. Yu. Kuznetsova ◽  
...  
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
Uv Irradiation ◽  
Bacterial Contamination ◽  
Tap Water ◽  
Uv Disinfection ◽  
Residual Chlorine ◽  
Special Role

Introduction. The proposed criteria for the sanitary-bacteriological assessment of the quality of tap water must ensure its epidemic safety. In conditions of intensive bacterial contamination of water bodies, a special role is played by the barrier function of water treatment plants in relation to infectious agents. The overall quality of microorganisms is the pronounced resistance in the aquatic environment, primarily resistance to a number of chlorine-containing disinfectants, which guarantee the preservation of the population in drinking water undergone a water treatment system. Therefore, it is necessary to consider other possible ways of disinfection, such as ultraviolet irradiation. Determination of the effective dose of ultraviolet (UV) disinfection against bacterial, viral and parasitic contamination of drinking water. Material and methods. Tap water was used as model water for research. The effectiveness of UV irradiation with doses of 25, 40, 60 mJ / cm2 against microorganisms was studied. Results. In the course of the work, it was established that the UV disinfection technology with a dose of at least 25 mJ/cm2 can be recommended as a disinfection method when used in conjunction with chlorination. Conclusion. In water treatment technology, a dose of at least 25 mJ/cm2 of UV irradiation can be recommended as a method of disinfecting water in case of microbial contamination by bacteria and viruses at a concentration not exceeding nˑ102 cells/virions in 100 ml, and at a concentration of microbiological contamination nˑ103 cells/virions in 100 ml of water, the use of UV disinfection can be recommended only in conjunction with chlorination and with the provision of indices on the residual chlorine in the distribution network before serving to the consumer. The presented scheme will increase the barrier role of water treatment facilities with respect to viral and bacterial contamination, provide a prolonged decontamination effect, contributing to the suppression of bacterial growth in breeding nets and limit the level of parasitic water contamination during water treatment.

scholarly journals Determination of Keeping Quality of Tea using Silica Desiccant

2019 ◽  
Vol 8 (3) ◽  
pp. 1534-1536
Keyword(s):  
Silica Gel ◽  
Water Extract ◽  
Quality Parameters ◽  
Low Density ◽  
Chemical Parameters ◽  
Total Polyphenol ◽  
Keeping Quality ◽  
Poly Ethylene

A study was carried out to find out the effect of silica gel on keeping quality of tea. CTC-SRD grade teas each at 250 g were packed in low density poly ethylene pouches with a small pouch containing silica gel (10 g). Another set of samples were packed in low density poly ethylene packing material without silica gel. From sealed pouches, every month one pouch was taken and analysed for their moisture and quality parameters such as theaflavin, thearubigin, high polymerised substance, total liquor colour and biochemical parameters such as total polyphenol, total catechin, water extract and amino acid. Studies conducted after fourteen month indicated that the moisture content increased in teas packed in LDPE alone and it was less in teas packed in LDPE with silica gel. The level of theaflavin content decreased by 24.01% in teas packed LDPE alone and 17.92 % in LDPE with silica gel respectively. Bio chemical parameters decreased in teas packed in LDPE when compared to LDPE with silica gel. The study reveals that silica gel is useful in maintaining the keeping quality of tea.

Tests for Determination of Keeping Quality of Meat

2021 ◽  
pp. 94-119
Author(s):  
V. V. Kulkarni ◽  
P. S. Girish ◽  
S. B. Barbuddhe ◽  
B. M. Naveena ◽  
M. Muthukumar
Keyword(s):  
Keeping Quality
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