scholarly journals Quality assessment of mustard hilsa (Tenualosa ilisha) in various packing conditions during storage at low temperatures

2021 ◽  
Vol 32 (2) ◽  
pp. 323-331
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA
Keyword(s):  
Sensory Quality ◽  
Ph Value ◽  
Storage Period ◽  
Quality Parameters ◽  
Plate Count ◽  
Fresh Fish ◽  
Peroxide Values ◽  
Tenualosa Ilisha ◽  
Aerobic Plate Count ◽  
Storage Temperatures

Biochemical, microbiological and sensory quality parameters of mustard hilsa prepared from Hilsashad (Tenualosa ilisha) were examined to observe the changes in quality during storage at refrigerationtemperature (5° to 8°C) for 60 days and at frozen temperature (-18°C to -20°C) for 180 days. The moisture,protein, lipid, and ash content and pH value in mustard hilsa decreased compared to those obtained for freshfish. On the other hand, TVB-N and peroxide values increased compared to the values found in fresh fish. Atrefrigeration temperature and frozen temperature moisture and ash contents increased but protein and lipidcontent decreased gradually throughout the storage period. pH value of the mustard hilsa reduced from 7.22to 6.01 and 6.59 at refrigeration and frozen temperatures, respectively. The TVB-N value and peroxide valueincreased progressively throughout the storage period irrespective of storage temperatures. Rate of changes indifferent parameters of mustard hilsa was slower in vacuum sealed packs than non-sealed and sealed packs.The aerobic plate count of bacteria was increased in refrigeration temperature but the load of microbes wasreduced at frozen temperatures. The result of sensory quality change showed that, irrespective of storagetemperature and packing condition the scores of sensory quality parameters decreased with the progress ofstorage time though the decreasing rate was slower at frozen temperature. The study concluded that, atrefrigeration temperature mustard hilsa might remain in acceptable condition up to 60 days and at frozentemperature for about 180 days in vacuum sealed pack. 

Effects of packaging on the quality parameters of mustard ilish (Tanualosa ilisha) at room temperature

2020 ◽  
Vol 32 (1) ◽  
pp. 83-94
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Storage Period ◽  
Quality Parameters ◽  
Plate Count ◽  
Standard Plate Count ◽  
Percent Moisture ◽  
Standard Plate ◽  
Raw Fish

The experiment was carried out to prepare mustard ilish at the laboratory and observe the effects ofpackaging on the quality parameters of the product at room temperature (28°C to 32°C). Biochemical andmicrobiological changes in mustard ilish prepared from Hilsa shad (Tanualosa ilisha) were determined. It wasobserved that percent moisture, protein, lipid, ash content and pH value in mustard ilish decreased afterpreparation of the product than those values obtained for raw fish. In quality parameters study, at roomtemperature (28°C to 32°C), percent moisture, and ash contents increased throughout the storage period, butprotein and lipid contents decreased. The TVB-N, peroxide value and standard plate count (SPC) of bacteriaincreased with the progress of storage time but the rate of increment was comparatively slower in sealed andvacuum sealed packs than the rate observed for non-sealed pack. Therefore, on the basis of above mentionedpoints, the present study could be concluded as-though mustard ilish remain in acceptable condition for ashort time at room temperature (28°C to 32°C) but packaging has some effect on the extension of shelf life ofthe product.

Storage stability of raw chevon chunks packaged in composite, bioactive films at refrigeration temperature

2014 ◽  
Vol 54 (9) ◽  
pp. 1328 ◽  
Author(s):  
Manish Kumar Chatli ◽  
Surabhi Kaura ◽  
Mohan Jairath ◽  
Nitin Mehta ◽  
Pavan Kumar ◽  
...  
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Storage Stability ◽  
Composite Films ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Goat Meat ◽  
Overall Acceptability

Storage stability of raw chevon (goat meat) chunks wrapped in preformed, bioactive, biodegradable films based on composite starch–chitosan and impregnated with nisin (60 000 IU/g; T-1) and cinnamaldehyde (0.5% v/v; T-2) was evaluated relative to unwrapped product (control) under aerobic refrigeration (4°C ± 1°C) conditions for 10 days. Samples were taken on Days 1, 4, 7 and 10 to assess various physicochemical, microbiological and sensory quality parameters. Water activity and pH of raw chevon chunks followed a decreasing trend during storage under all packaging conditions; the rate of decrease of water activity was higher (P < 0.05) in the control than in bio-packaged products. Values of thiobarbituric acid reactive substances increased throughout storage and were lowest in T-2 and highest in the control. Extract release volume decreased throughout storage under all packaging conditions; however, it was higher (P < 0.05) in bio-packaged products than the control. Microbial quality was better in bio-packaged products than the control throughout storage. Standard plate count was 2.09 log10 cycles lower in T-2 than the control, and coliform count was lower by log10 2.31 cfu/g in T-2 and log10 1.88 in T-1 than the control on Day 7 of storage. Staphylococcus counts were lower (P < 0.05) in bioactive-packaged products than the control throughout the storage period. Sensory quality attributes colour, odour, texture and overall acceptability were better maintained in bio-packaged products than the control during storage, and maximum scores were awarded to T-2. The results indicate that starch–chitosan composite films impregnated with cinnamaldehyde can be used for the packaging of raw goat meat and successfully extend storage life by inhibiting the colour, oxidative and microbial deteriorative changes under refrigeration.

scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

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

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

scholarly journals The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage

2018 ◽  
Vol 6 (2) ◽  
pp. 273-283 ◽  
Author(s):  
WAN NORHANA MD NOORDIN ◽  
NANNTHINI SHUNMUGAM ◽  
NURUL HUDA ◽  
FREDERICK ADZITEY
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Essential Oils ◽  
Tartaric Acid ◽  
Storage Period ◽  
Plate Count ◽  
Sodium Metabisulfite ◽  
Cinnamon Oil ◽  
Low Temperature Storage ◽  
Aerobic Plate Count

The objectives of this study were to determine the effects of Essential Oils (EOs) and Organic Acids (OAs) on microbiological and physicochemical qualities of whole shrimps stored at 4°C. Shrimps of 1.1 kg were dipped in solutions of Eos (cinnamon oil, garlic oil and lime oil) and Organic Acids (lactic acid, tartaric acid and sodium diacetate) at 1:2 shrimp/treatment solution (w/w) at 25ºC for 30min. Concentration of sodium metabisulfite and distilled water (DH2O) were used as positive and negative controls, respectively. Shrimps were drip-dried for 5 minutes, packaged and stored in a chiller (4°C) for 10 days. They were analyzed for microbiological (Total Aerobic Plate Count) and physicochemical (pH, colour and texture) properties at days 0, 2, 5, 7 and 10. Total Aerobic Plate Count (TPC) of shrimps decreased immediately after dipping in solutions containing EOs, OAs and their mixture ratios. However, the TPC of shrimps continued to increase during storage and at day 10, TPC was significantly (P<0.05) higher compared to other days. Mixtures of tartaric acid and cinnamon oil was the best in controlling TPC in shrimps. pH of shrimps ranged from 6.60 to 7.86. Most of the treatments had significantly lower pH compared to DH2O treated shrimp. L* values (Lightness), a* values (Redness) and b* values (Yellowness) ranged from 32.57-42.27, -1.90-4.39 and 3.14-10.67, respectively. The texture (hardness value) of the shrimps ranged from 1135.4-2511.8 and decreased throughout storage period except solutions of lactic acid and lime. Storage of shrimps in EOs and organic acids can serve as an alternative for the preservation of shrimps other than low temperature storage.

scholarly journals The new gastronomic product: dried and vacuumed rainbow trout roe

2021 ◽  
Vol 45 (1) ◽  
pp. 26-37
Author(s):  
Hülya Turan ◽  
Bengünur Çorapci ◽  
İrfan Emilia Keskin ◽  
Bayram Köstekli ◽  
Asiye Eyuboglu ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Ph Value ◽  
Storage Period ◽  
Total Coliform ◽  
Limit Values ◽  
Crude Lipid ◽  
Fresh Fish ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Limit Value ◽  
Vacuum Degree

In this study, it was aimed to investigate that the effect of drying process on rainbow trout (Oncorhynchus mykiss Walbaum, 1792) roes in terms of the proximate composition, aw, pH, TVB-N, TBARs, microbiological counts and color parameters. Drying was lasted 42 hours including, 18 hours at 30oC and 24 hours at 45oC. The dried fish roes were vacuum-packed (vacuum degree 0.02MPa) and stored at 4oC for 90th days. The crude lipid, crude protein, crude ash and moisture contents of fresh fish roe was 6.67%, 18.51%, 2,67%, and 71.99%, respectively. No change detected in terms of aw value in vacuum packed dried eggs between the first and 90 days (p>0.05). While the pH value of the fresh roe decreased with pretreatments and drying, TVB-N and TBARs value increased. At the end of the storage period, TVB-N value reached to 42.57mgN / 100g. The total mesophilic aerobe bacteria count of dried roes did not exceed the limit value at the end of the storage period. Total anaerobe mesophilic bacteria, Total Coliform, E. coli, H2S producing bacteria (including S. putrefaciens) and Lactic acid bacteria counts of fresh and vacuumed dried roes were below detectable limit values (<0.30 LogCFU/g). In conclusion, it has been determined that vacuum-packed dried rainbow trout roes can be safely consumed for 60 days at ±4oC.

Influence of Temperature and Gas Permeability of Packaging Film on Development and Composition of Microbial Flora in Vacuum-Packed Bologna-Type Sausage

1983 ◽  
Vol 46 (8) ◽  
pp. 693-698 ◽  
Author(s):  
H.-J. S. NIELSEN
Keyword(s):  
Gas Permeability ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Packaging Film ◽  
Influence Of Temperature ◽  
Large Numbers ◽  
Brochothrix Thermosphacta ◽  
Aerobic Plate Count ◽  
Storage Temperatures ◽  
Gram Positive Cocci

Studies were done on the influence of gas permeability of packaging film on microflora of vacuum-packed Bologna-type sausage at three storage temperatures, i.e., 2, 5 and 10°C. Greatest development of total aerobic plate count and Brochothrix thermosphacta was observed in film having the highest permeability. The packaging film influenced the maximum counts and growth rates of organisms. Growth of both gram-positive cocci and yeast were stimulated in packages having the greatest permeabilities, whereas the opposite occurred for the lactic acid bacteria. Large numbers of gram-negative bacteria were found in all series. These consisted of Enterobacteriaceae, Moraxella/Moraxella-like bacteria and atypical Vibrio. Only Enterobacteriaceae were highly influenced by the nature of the packaging film. Organoleptic analyses showed a clear association among odor, the development of microflora and the gas permeability of packaging film.

scholarly journals Pengaruh Pelapisan Kitosan-Nisin terhadap Kualitas Ikan Sidat (Anguilla bicolor bicolor) selama Masa Penyimpanan pada Suhu Rendah

2019 ◽  
Vol 15 (2) ◽  
pp. 251
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Tika Diah Utami
Keyword(s):  
Low Temperatures ◽  
Microbial Contamination ◽  
Ph Value ◽  
Storage Period ◽  
Chitosan Solution ◽  
Sem Analysis ◽  
Lower Amount ◽  
Plate Count ◽  
Physical Changes

<p>Telah dilakukan penelitian mengenai preparasi dan karakterisasi pelapisan kitosan nisin terhadap kualitas ikan sidat (<em>A</em><em>nguilla bicolor bicolor</em>) selama penyimpanan pada suhu rendah. Penyimpanan dilakukan selama 8 hari pada suhu 5 ± 2 °C. Nisin sebanyak (0, 2, 4, 6 dan 8 g) ditambahkan ke dalam larutan kitosan 1% (b/v), sehingga diperoleh lima larutan pelapis, yaitu kitosan 1,0% dan kitosan-nisin: 0,2; 0,4; 0,6 dan 0,8% (b/v). Pelapis kitosan-nisin optimal diketahui melalui pengamatan terhadap perubahan fisik daging. Tebal lapisan kitosan-nisin diamati menggunakan analisis SEM. Parameter yang diukur selama penyimpanan adalah nilai pH, nilai jumlah cemaran mikroba dengan metode <em>T</em><em>otal Plate Count</em> (TPC), kadar air, kadar lemak dan kadar protein. Hasil penelitian menunjukkan bahwa berdasarkan perubahan fisik selama penyimpanan, konsentrasi kitosan-nisin sebesar 0,6% (b/v) merupakan konsentrasi optimal untuk mempertahankan kualitas ikan sidat. Tebal lapisan kitosan-nissin adalah (0,529 − 0,554) mm. Ikan sidat terlapis kitosan-nisin mengalami penurunan kadar proksimat (air, lemak dan protein), peningkatan nilai pH dan jumlah cemaran mikroba yang lebih rendah dibandingkan ikan tanpa pelapisan. Hal tersebut menunjukkan bahwa pelapisan kitosan-nisin pada ikan sidat dapat mempertahankan kualitas ikan sidat selama penyimpanan pada suhu rendah.</p><p><strong>Effect of Chitosan-Nisin Coating on Quality of Eel (<em>Anguilla bicolor bicolor</em>) during the Storage Period at Low Temperature.</strong> The research of the preparation and characterization of chitosan-nisin as a coating layer on the eel (<em>A</em><em>nguilla bicolor bicolor</em>) were studied. The quality of the eels after coating was observed during storage at low temperatures. The storage was carried out for 8 days at a temperature of 5 ± 2 °C. A various mass of nisin as much as (0, 2, 4, 6 dan 8 g) was added to 1% (b/v) chitosan solution, thus five coating solutions were obtained, namely 1.0% chitosan and chitosan-nissin 0,2; 0,4; 0,6 and 0,8% (w/v), respectively. The optimalization of chitosan-nisin coating was known through the observation of the physical changes of meat. The thickness of chitosan-nisin layer was observed using scanning electron microscopy (SEM) analysis. The parameters measured during storage are pH value, the amount of microbial contamination using the total plate count (TPC) method, water content, fat content and protein content. The results showed that based on the physical changes during storage, the concentration of chitosan-nisin of 0.6% (w/v) was the optimal concentration to maintain the quality of eel. The thickness of the chitosan-nissin layer was observed of 0.529 – 0.554 mm. Chitosan-nisin coated eel decreased proximate levels (water, fat and protein), increased pH value and lower amount of microbial contamination compared to fish without coating. These phenomena show that the chitosan-nisin coating can maintain the quality of eel during storage at low temperatures.</p>

scholarly journals Effect of two natural antioxidants in combination with edible packaging on stability of low fat beef product stored under frozen condition

2011 ◽  
Vol 27 (3) ◽  
pp. 345-356 ◽  
Author(s):  
M.A. Kenawi ◽  
M.M.A. Zaghlul ◽  
R.R. Abdel-Salam
Keyword(s):  
Chemical Composition ◽  
Green Tea ◽  
Ph Value ◽  
Reduction Rate ◽  
Natural Antioxidants ◽  
Plate Count ◽  
Low Fat ◽  
Untreated Sample ◽  
Edible Packaging ◽  
Aerobic Plate Count

The chemical composition, expressible water (EW), water holding capacity (WHC), pH value, total acidity (as lactic acid), thiobarbituric acid (TBA), aerobic plate count, and sensory evaluation were determined in order to evaluate the effect of two different natural antioxidants combined with edible packaging on the stability of low fat beef product stored frozen for six months. The data showed that there were no changes in the chemical composition as a result of the addition of antioxidants. It also showed an increase in the (E.W) values as the storage time progressed correlated by decreasing in the (WHC) values. The increment in the (E.W) and the decrease in the (WHC) were the highest among the untreated samples. The data demonstrated decreasing in the pH values and increasing in the acidity values for the treated and the untreated samples. The reduction of pH and the increment of acidity were higher in the untreated samples compared by the treated ones. TBA values increased over time for all samples. The increment was rapid for the untreated sample. The reduction rate of color for the untreated sample was higher than the treated ones followed by the green tea treated sample, while flavor value for sample treated by the green tea was the lowest value compared with the other samples. The results indicated that the use of chitosan as edible film had delayed the proliferation of aerobic plate count.

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