scholarly journals Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Guorong Liu ◽  
Xue Li ◽  
Xu Hao ◽  
Chengtao Wang ◽  
Baoguo Sun
Keyword(s):  
Micrococcus Luteus ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Microbial Reduction ◽  
Sensory Profile ◽  
Minimal Inhibition Concentration ◽  
Packaging Films ◽  
Spanish Mackerel ◽  
Spoilage Bacteria ◽  
Sensory Score

To evaluate the potential of bifidocin A for preservation of fresh Spanish mackerel fillets, the bioactive packaging films incorporated with bifidocin A (1 × minimal inhibition concentration (MIC), 2 × MIC and 4 × MIC) were developed, and their effects on the microbiological and physicochemical properties and sensory profile of mackerel fillets at refrigerated storage were investigated. Results showed that the incorporation of bifidocin A in cellulosic matrix films did not affect the thickness and elongation of the films, but reduced slightly the tension strength. The films incorporated with 2 × MIC and 4 × MIC bifidocin A presented a broad spectrum of activity against most tested bacteria, including some fish-borne specific spoilage bacteria such as Pseudomonas fluorescens, Shewanella putrefaciens, Brochothrix thermosphacta, and Micrococcus luteus, and maintained their 100% activity for 28 days during storage at 4°C. The bioactive packaging films incorporated with bifidocin A could generally suppress the growth of microflora, especially Pseudomonas and Enterobacteriaceae, as well as substantially inhibit the accumulation of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and hypoxanthine, during chilled mackerel fillets storage. Overall, from a microbiological and physicochemical point of view, a much more effective treatment was achieved with 4 × MIC bifidocin A, extending the shelf life to 12 days and maintaining the relatively low TVB-N value (≤13.2 mg/100 g), TBARS value (≤0.45 mg MDA/kg), and K-value (≤32.8%), as well as a relatively high sensory score (≥7.1) during the whole storage. Hence, the bioactive packaging films incorporated with bifidocin A could be a promising hurdle technology and alternative to conventional processes used for improving the safety and quality of chilled mackerel fillets.

scholarly journals Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

2020 ◽  
Vol 11 (1) ◽  
pp. 117
Author(s):  
Elena S. Inguglia ◽  
Daniel Granato ◽  
Joseph P. Kerry ◽  
Brijesh K. Tiwari ◽  
Catherine M. Burgess
Keyword(s):  
Processing Time ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Oxidation Products ◽  
Meat Processing ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
E Coli ◽  
Lipid Oxidation Products ◽  
Spoilage Bacteria

Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ > 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Leontina Lipan ◽  
Francisca Hernández ◽  
Juan José Martínez ◽  
Pilar Legua ◽  
...  
Keyword(s):  
Food Industry ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Citrus Fruits ◽  
Citrus Species ◽  
Volatile Composition ◽  
Main Interest ◽  
Sweet Lime ◽  
Volatiles Compounds ◽  
Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

scholarly journals Physico-sensory and Textural Properties of Composite Millet Palm Jaggery Muffins

2021 ◽  
Vol 21 (1) ◽  
pp. 37
Author(s):  
Snehal Jadhav ◽  
V. Kavinya ◽  
R. Vijay Nirmal ◽  
H. Mohammed Shameem ◽  
K. Ramalakshmi
Keyword(s):  
Textural Properties ◽  
Cane Sugar ◽  
Quality Parameters ◽  
Plate Count ◽  
Total Plate Count ◽  
Brown Colour ◽  
Sensory Score ◽  
Microbial Analysis ◽  
And Control ◽  
Mold Count

Composite millet palm jaggery (CMPJ) muffins were prepared by replacing all-purpose flour with composite millet flour at different level (0:100, 50:50, 30:70) and replacing cane sugar completely with palm jaggery. CMPJ muffins and control muffins with cane sugar (APFS) were analyzed for Physico-sensory and textural properties (TPA). Incorporation of millet flour and wheat flour at the ratio 70:30 resulted in an acceptable product with good sponginess which is one of the desirable properties of muffins. The moisture content of muffins prepared with palm jaggery was found to be higher (21.84±0.01%) than muffins prepared with sugar (19.58 ±0.01%). The lightness of the crumb and crust (37.58±0.08, 28.89±0.11) of CMPJ muffins were found to be lesser than control muffins (58.34±0.20, 35.30±0.99), whereas redness of crumb and crust was found more in CMPJ muffins (9.18±0.07, 12.12±0.22) than APFS muffins (6.56±0.15, 10.61 ±0.15) which is due to the brown colour of palm jaggery. The muffins with jaggery had lower pH and sensory score and higher water activity (aw) than muffins with sugar. TPA results showed that CMPJ (6270±7.2 g) were slightly harder than APFS (4729±4.7). Microbial analysis (Total plate count, Yeast and mold count) for CMPJ muffins was found to be safe for consumption upto 12 days without added preservative. It is concluded that CMPJ muffins (without preservative) can be an alternative to APFS without affecting the quality parameters of the product.

scholarly journals Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 9 (1) ◽  
pp. 626-631 ◽  
Author(s):  
S. R. Senapati ◽  
G. Praveen Kumar ◽  
Chongtham Baru Singh ◽  
K. A. Martin Xavier ◽  
M. K. Chouksey ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Bacterial Load ◽  
Black Spot ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Whiteleg Shrimp

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

scholarly journals Sensory profile and its impact on quality of life in patients with painful diabetic polyneuropathy

2013 ◽  
Vol 04 (03) ◽  
pp. 267-270 ◽  
Author(s):  
Kongkiat Kulkantrakorn ◽  
Chakraphong Lorsuwansiri
Keyword(s):  
Quality Of Life ◽  
Short Form ◽  
Diabetic Polyneuropathy ◽  
Sensory Profile ◽  
Mcgill Pain Questionnaire ◽  
Sharp Pain ◽  
Sf 36 ◽  
Sensory Score ◽  
Almost All

ABSTRACT Context: Painful diabetic polyneuropathy (PDN) is common and causes significant disability. The sensory profile in each patient is different and affects quality of life. Aim: To describe the demographic, details of sensory profile and its impact on quality of life in patients with PDN. Settings and Design: A cross-sectional survey in patients with PDN who were treated in a University Hospital. Materials and Methods: They were interviewed with standard questionnaires, which included neuropathic pain scale (NPS), a short-form McGill Pain Questionnaire (SF-MPQ) and a short form-36 quality of life survey (SF-36). Statistical Analysis Used: Descriptive statistics were used in demographic data. Student′s t test was used to analyze continuous data. Multiple comparisons for proportions and correlations were made using Fisher Exact test and Pearson′s coefficient of correlation, respectively. Results: Thirty three patients were included in this study. In NPS, sharp pain was the most common symptom and itching was the least common. Almost all patients had more than one type of pain. The mean VAS was 53 mm. In SFMPQ, the sensory score, affective score and the present pain score fell in the moderate range. In SF-36, physical functioning was the most affected and social function was the least affected. Conclusions: PDN significantly affects patients′ quality of life, especially physical function and role limitation due to a physical problem. Almost all patients have many types of pain and sharp pain is the most common.

Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp (Carassius auratus)

2019 ◽  
Vol 82 (8) ◽  
pp. 1283-1291 ◽  
Author(s):  
HECHAO DU ◽  
XIUXIU LI ◽  
ZHAOXIN LU ◽  
XIAOMEI BIE ◽  
HAIZHEN ZHAO ◽  
...  
Keyword(s):  
High Throughput ◽  
High Throughput Sequencing ◽  
Crucian Carp ◽  
Thiobarbituric Acid ◽  
Commercial Application ◽  
Operational Taxonomic Units ◽  
Spoilage Bacteria ◽  
Plate Counts ◽  
Natural Preservatives ◽  
Control Samples

ABSTRACT The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.

Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments

2006 ◽  
Vol 73 (4) ◽  
pp. 454-463 ◽  
Author(s):  
Laëtitia Picart ◽  
Maryse Thiebaud ◽  
Malika René ◽  
Joseph Pierre Guiraud ◽  
Jean Claude Cheftel ◽  
...  
Keyword(s):  
High Pressure ◽  
Alkaline Phosphatase ◽  
Micrococcus Luteus ◽  
Bovine Milk ◽  
Microbial Reduction ◽  
Microbial Inactivation ◽  
Thermal Treatments ◽  
Globule Size ◽  
Whole Milk ◽  
Short Time

Raw whole milk of high microbial quality ([les ]4×104 cfu/ml) was processed using a ~15 l/h homogeniser with a high pressure (HP) valve immediately followed by cooling heat exchangers. The effects of homogenisation between 100 and 300 MPa (HP valve) with an initial milk temperature Tin=4 °C or 24 °C was investigated on the inactivation of: (i) endogenous alkaline phosphatase (ALP); (ii) endogenous milk flora and (iii) two Gram positive (Listeria innocua and Micrococcus luteus) and one Gram negative (Pseudomonas fluorescens) strains inoculated into milk. Temperatures T1 and T2 measured before and immediately after the HP valve, and fat globule size distributions were also determined. ALP activity slightly decreased after homogenisation above 250 MPa when Tin=4 °C (corresponding T2>58 °C), but markedly decreased above 200 MPa when Tin=24 °C (T2>60 °C). In contrast to inactivation induced by continuous short-time thermal treatments, ALP inactivation induced by HP homogenisation was clearly due to mechanical forces (shear, cavitation and/or impact) in the HP valve and not to the short ([Lt ]1 s) residence time at temperature T2 in the same valve. Inactivation of the three exogenous microorganisms led to similar conclusions. Homogenisation at 250 MPa or 300 MPa (Tin=24 °C) induced a 2–3 log cycle reduction of the total endogenous milk flora and a 1·5–1·8 log cycle reduction of inoculated List. innocua. Higher reduction ratios (2–4 log cycles) were obtained for the two other microorganisms. The highest levels of ALP inactivation corresponded to the highest extents of microbial reduction. Running the milk twice or three times through the homogeniser (recycling), keeping temperature T1≈29 °C and pressure=200 MPa, increased homogenisation efficiency.

Prevalence and Characterization of High Histamine–Producing Bacteria in Gulf of Mexico Fish Species

2015 ◽  
Vol 78 (7) ◽  
pp. 1335-1342 ◽  
Author(s):  
KRISTIN BJORNSDOTTIR-BUTLER ◽  
JOHN C. BOWERS ◽  
RONALD A. BENNER
Keyword(s):  
Gulf Of Mexico ◽  
Salt Content ◽  
Enterobacter Aerogenes ◽  
Spanish Mackerel ◽  
Histamine Production ◽  
Fish Poisoning ◽  
Increased Risk ◽  
Spoilage Bacteria ◽  
Recent Developments ◽  
Photobacterium Damselae

Recent developments in detection and enumeration of histamine-producing bacteria (HPB) have created powerful molecular-based tools to better understand the presence of spoilage bacteria and conditions, resulting in increased risk of scombrotoxin fish poisoning. We examined 235 scombrotoxin-forming fish from the Gulf of Mexico for the presence of high HPB. Photobacterium damselae subsp. damselae was the most prevalent HPB (49%), followed by Morganella morganii (14%), Enterobacter aerogenes (4%), and Raoultella planticola (3%). The growth characteristics and histamine production capabilities of the two most prevalent HPB were further examined. M. morganii and P. damselae had optimum growth at 35°C and 30 to 35°C and 0 to 2% and 1 to 3% NaCl, respectively. P. damselae produced significantly (P &lt; 0.001) higher histamine than M. morganii in inoculated mahimahi and Spanish mackerel incubated at 30°C for 24 h, but histamine production was not significantly different between the two HPB in inoculated tuna, possibly due to differences in muscle composition and salt content. Results in this study showed that P. damselae was the most prevalent high HPB in Gulf of Mexico fish. In addition, previously reported results using the traditional Niven's method may underreport the prevalence of P. damselae. Molecular-based methods should be used in addition to culture-based methods to enhance detection and enumeration of HPB.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

Sign in / Sign up

Export Citation Format

Share Document