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.

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.

Effect of Potassium Sorbate and Other Treatments on the Microbial Content and Keeping Quality of a Restaurant-Type Mexican Hot Sauce1,2

1988 ◽  
Vol 51 (1) ◽  
pp. 4-7 ◽  
Author(s):  
LISA M. FLORES ◽  
LUTGARDA S. PALOMAR ◽  
PEGGY A. ROH ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Benzoic Acid ◽  
Shelf Life ◽  
Potassium Sorbate ◽  
Microbial Counts ◽  
Keeping Quality ◽  
Spoilage Microorganisms

Spoiled and unspoiled restaurant-made Mexican hot sauces were examined for presence of pathogenic and spoilage microorganisms. Studies to determine whether microorganisms isolated from the sauce could grow and cause spoilage were also carried out. The effects of potassium sorbate at various levels (0, 0.02, 0.03, 0.05, 0.1 and 0.2%) on the keeping quality of the sauce were also determined. Spoiled sauce had microbial counts 4 log-cycles higher than the unspoiled sauce. Bacteria were either very few or absent in all the samples and were unable to grow when reinoculated. The pH of the sauce was below 4.5. Yeasts increased after 10 d of incubation and were the main organisms that caused the spoilage. Potassium sorbate at .05% was inhibitory to yeasts in both original and inoculated sauces. Levels of 0.02 and 0.03% were only fungistatic. Benzoic acid at 0.05% was also inhibitory, while heating at 80°C for 10 min did not extend shelf life appreciably, and acidification to pH 3.5 increased shelf life only slightly.

scholarly journals Effect of 3-Aminobenzoic Acid Ethyl Ester Methanesulfonate (MS-222) on Quality of Marine Cultured Turbot (Scophthalmus maximus) during Simulated Transport in Water

Fishes ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 20
Author(s):  
Jie Cao ◽  
Qi Wang ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Dissolved Oxygen ◽  
Ethyl Ester ◽  
Acid Ethyl Ester ◽  
Scophthalmus Maximus ◽  
Ammonia Nitrogen ◽  
Control Group ◽  
Aminobenzoic Acid ◽  
Transport Stress ◽  
Turbot Scophthalmus Maximus

This study evaluated the effect of different concentrations (20, 40 and 60 mg/L) of 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222) on the quality changes in turbot during simulated transport in water. The results showed that the ammonia nitrogen content in the transportation water of each sample increased significantly, and the dissolved oxygen level decreased. The dissolved oxygen content in MS-222-treated samples was higher than that of control group (CK) samples. For turbot flesh quality, simulated transport in water led to a decrease in moisture, fat and protein contents in all samples. The MS-222-treated turbot samples showed higher pH values, glycogen contents, springiness and chewiness values and lower lactic acid contents comparing with the CK samples during simulated transport in water. In addition, the fresh and bitter amino acids in the muscle of turbot increased in each treatment group compared to the non-transported fish at the end of the simulated transport. The results showed that MS-222 treatment could retard the turbot transport stress and improve the quality of turbot during simulated transport in water.

Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽  
2012 ◽  
Vol 15 (2) ◽  
pp. 203-208 ◽  
Author(s):  
Dilip Kumar ◽  
Jarnail Singh ◽  
D. R. Rai ◽  
Mahesh Kumar ◽  
S. Bhatia
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Keeping Quality

693. A rejection test for raw milk

1958 ◽  
Vol 25 (1) ◽  
pp. 32-51 ◽  
Author(s):  
Peggy B. Taylor ◽  
L. F. L. Clegg
Keyword(s):  
Lactic Acid ◽  
Ferric Chloride ◽  
Technical Assistance ◽  
Milk Proteins ◽  
Raw Milk ◽  
Ph Change ◽  
Yellow Colour ◽  
A Value ◽  
Keeping Quality

The determination of apparent lactic acid has been used as a basis for a rejection test for raw milk. The method consists of precipitation of milk proteins with barium chloride, sodium hydroxide and zinc sulphate, and the addition of ferric chloride to the filtrate to produce the yellow colour of ferric lactate. Lactic acid is not solely responsible for the production of the yellow colour, which, nevertheless, gives a good relationship with keeping quality of milk (measured as hours to the C.O.B. end-point at 22° C.) and the values have been expressed as ‘apparent lactic acid’.The relationship of winter and summer milks to keeping quality has been studied, and a value of 0·03% apparent lactic acid in milk is equivalent to an average keeping quality of 5¾ and 8½ hr. for winter and summer milks, respectively. A value of 0·03% is recommended as the earliest value of apparent lactic acid at which milk could be rejected.The apparent lactic acid in colostrum and late-lactation milk and in milk from cows suffering from mastitis has been determined, and only in late-lactation milk were the values found to be significantly higher than usual in fresh raw milk, and an inverse relationship between yield and apparent lactic acid is suggested.Permanent glass matching disks have been prepared for use in a Lovibond comparator. This permits the intensity of the yellow colour produced with 1% ferric chloride to be determined and the apparent lactic acid in milk estimated.Grateful acknowledgement is made to the management and staff of the Dairy Department of the Reading Co-operative Society and the Farmer's Clean Milk Dairy, Reading, and local milk producers for supplying samples for experiments; to the N.M.T.S. staff in Reading for help in finding suitable farmers, and to the Dairy Husbandry Department of the N.I.R.D. for information about and samples of abnormal and late-lactation milk. Our particular thanks are due Miss Marie Gruber for technical assistance, to Dr N. J. Berridge for the suggestion and help on the work on pH change as an indication of keeping quality (given in the appendix), and to Dr A. T. R. Mattick for the advice given in this work.

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