Nucleotide Degradation in Frozen Swordfish Muscle

1969 ◽  
Vol 26 (6) ◽  
pp. 1597-1603 ◽  
Author(s):  
W. J. Dyer ◽  
Doris I. Hiltz
Keyword(s):  
Fish Species ◽  
Arrhenius Plot ◽  
Frozen Storage ◽  
Storage Period ◽  
Taste Panel ◽  
Storage Quality ◽  
Inosine Monophosphate ◽  
Red Muscle ◽  
Nucleotide Degradation ◽  
Storage Temperatures

In frozen swordfish steaks, inosine monophosphate (IMP) dephosphorylation was active at − 8 C and less so at − 18 C. A loss of IMP at − 26 C became apparent during a 2-year storage period. Rates of loss were about 0.24 and 0.029 μmoles per g per week at − 8 and − 18 C, the Arrhenius plot being linear over the temperature range 0 to − 26 C. Inosine ribohydrolase was less active; nevertheless, about 2.5 μmoles per g of hypoxanthine accumulated in 2 years at − 8 C. Taste panel tests indicated a storage life of 3 months at − 8 C, 9 months at − 18 C, and several years at − 26 C. The loss of IMP was slightly slower than the associated taste panel score decrease and thus may have potential as an indicator of frozen storage quality in some fish species, though it did not prove useful for swordfish. Hypoxanthine formation at low storage temperatures is sufficiently slow to allow use of hypoxanthine as an index of prefreezing quality; however, red muscle must not be included in the sample because of its high initial hypoxanthine content, about 1.9 μmoles per g.

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

1984 ◽  
Vol 47 (4) ◽  
pp. 260-262 ◽  
Author(s):  
B. W. BERRY ◽  
K. F. LEDDY ◽  
C. A. ROTHENBERG
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Developed Countries ◽  
Slow Surface ◽  
Plate Counts ◽  
Survival And Growth ◽  
High Storage ◽  
Storage Temperatures

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at −1°C. The other livers were kept in frozen storage (−29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at −1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.

Nucleotide Degradation and Quality in Ordinary and Red Muscle of Iced and Frozen Swordfish (Xiphias gladius)

1966 ◽  
Vol 23 (12) ◽  
pp. 1821-1833 ◽  
Author(s):  
W. J. Dyer ◽  
Doris I. Fraser ◽  
Dianne P. Lohnes
Keyword(s):  
Related Species ◽  
Frozen Storage ◽  
Enzymic Activity ◽  
Slow Freezing ◽  
Rapid Freezing ◽  
Quality Test ◽  
Red Muscle ◽  
Nucleotide Degradation ◽  
And Storage ◽  
Iced Storage

In iced dressed swordfish, inosine monophosphate, initially the predominant nucleotide (5.2 μmole/g), was dephosphorylated to inosine during 19 days storage. Hypoxanthine increased very slowly to about 1 μmole/g while quality (taste panel) showed no significant decrease to 15 days but was near borderline at 19 days. These changes occurred more slowly than in cod and related species. The sequence of nucleotide changes occurred much earlier in the red muscle. Rapid freezing and storage at −26 C for 4–5 months inhibited nucleotide enzymic activity, and quality remained unchanged. Slow freezing and storage for 1 week at −4 C significantly reduced quality to borderline or unacceptable levels, but only slightly affected the nucleotide degradation, indicating that other factors were responsible for the loss in quality. Dephosphorylation and hypoxanthine accumulation continued during further storage at −4 C. The levels of hypoxanthine reached during 19 days iced storage or 4–5 months frozen storage were not sufficiently high to impart bitter flavors, except possibly in the red muscle. A simple measure of inosine (+ hypoxanthine) may be useful as a quality test; a supplementary hypoxanthine test could be used to confirm spoilage.

Microbiological Characteristics of Beef Tongues and Livers as Affected by Temperature-Abuse and Packaging Systems

1982 ◽  
Vol 45 (6) ◽  
pp. 527-532 ◽  
Author(s):  
C. A. ROTHENBERG ◽  
B. W. BERRY ◽  
J. L. OBLINGER
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Frozen Storage ◽  
Storage Period ◽  
Storage Conditions ◽  
Microbiological Characteristics ◽  
Packaged Beef ◽  
And Storage ◽  
Storage Temperatures ◽  
Chloride Film

Effects of various handling, packaging, temperature-abuse and storage conditions were determined on the microbiological characteristics of beef livers and tongues. These organs were evaluated: (a) initially following slaughter, (b) immediately following the frozen storage period of 2–4 weeks at −29°C and (c) following a simulated shipping-temperature abuse of 24 h at 22–28°C followed by 13 days of storage at −1 ± 0.5°C. Initial counts (log/cm2) of coliforms, coagulase-positive Staphylococcus aureus and Clostridium perfringens ranged from 0.19–1.37. Generally, neither freezing nor temperature-abuse had a significant effect on these microorganisms. Vacuum-packaged beef tongues and livers, generally, had lower bacterial counts than did either naked or polyvinyl chloride film-wrapped products. Generally, it was observed that abusive storage temperatures, in conjunction with the naked and film-wrapped packaging systems, appear to present potential microbial spoilage problems when compared with vacuum packaging.

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

scholarly journals Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic

RSC Advances ◽  
2021 ◽  
Vol 11 (37) ◽  
pp. 22530-22543
Author(s):  
Hong Liu ◽  
Lin Xu ◽  
Fengling Yu ◽  
Jia Tan ◽  
Lin Cao ◽  
...  
Keyword(s):  
Storage Quality ◽  
Storage Temperatures ◽  
Ozone Treatments

In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.

Effect of Season on Salt-Extractable Protein in Muscle from Trawler-Caught Cod and on its Stability During Frozen Storage

1973 ◽  
Vol 30 (2) ◽  
pp. 157-160 ◽  
Author(s):  
C. H. Castell ◽  
Doris M. Bishop
Keyword(s):  
Lipid Content ◽  
Frozen Storage ◽  
Storage Quality ◽  
Seasonal Differences ◽  
Spawning Period ◽  
Extractable Protein

Periodical tests made on 272 fillets from fresh, postrigor, trawler-caught cod have shown that there is a slight decrease in salt-extractable proteins during the spring spawning period (March, April, and May). This was accompanied by a similar slight decrease in the lipid content of the muscle.When other fillets from these same lots of cod were frozen and stored at − 3.3 C and − 12 C, those from the fish caught during the spring spawning period tended to deteriorate faster, as indicated by the rate at which the EPN values decreased during storage. When the fish were stored at − 26 C for up to 2 years, the EPN changes during storage were so retarded that seasonal differences in storage quality could not be observed.

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

SOME EFFECTS OF GAMMA RADIATION ON THE STORAGE LIFE OF FRESH STRAWBERRIES

1964 ◽  
Vol 44 (2) ◽  
pp. 188-194 ◽  
Author(s):  
H. B. Heeney ◽  
W. M. Rutherford ◽  
K. F. MacQueen
Keyword(s):  
Gamma Radiation ◽  
Storage Period ◽  
Storage Life ◽  
Radiation Doses ◽  
Apparent Effect ◽  
Fungal Development ◽  
Radiation Treatments ◽  
Storage Temperatures

The effects of gamma radiation doses of 110,000, 220,000, and 330,000 rad on the storage life and quality of two varieties of strawberries stored at 40°, 55°, and 70° F were studied. Results indicated that a dose of 330,000 rad prevented fungal development of the Redcoat variety stored for 26 days at 40° F. The fungal-free period was sharply reduced at lower radiation doses or at higher storage temperatures. Under the conditions of this trial there was no apparent effect of radiation on appearance or texture of fruit.In organoleptic tests in the first two weeks of storage observers were not able to differentiate between radiation treatments. There was some preference for treated berries as the storage period increased. After 20 days the flavor of the fruit deteriorated very rapidly and it soon became commercially unacceptable.

scholarly journals Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3158
Author(s):  
David Oppong ◽  
Worawan Panpipat ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Fatty Acid Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Plate Count ◽  
Cooking Methods ◽  
Microbiological Characteristics ◽  
Yellow Color ◽  
Frozen Fish ◽  
Storage Times ◽  
Carbohydrate Contents

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

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