Shelf-life of rotary and solar tunnel dried SIS products under different packaging and storage conditions

A study was conducted on the shelf-life of rotary and solar tunnel dried SIS products under different packaging and storage conditions. Organoleptically dried products were found in good condition after a storage period of 60 days in ambient and chilled conditions. The moisture content, TVB-N value and bacterial load slightly increased during 60 days of storage in ambient and chilled conditions. The changes in moisture content and bacterial load were faster in ambient temperature than in chilled storage condition whereas changes in TVB-N value was higher in chilled condition than in ambient temperature. The initial moisture content was in the range of 13.71% to 22.84%. After 60 days of storage in ambient and chilled condition the moisture content of dried products was in the range of 15.09% to 25.11% and 14.49% to 25.01%, respectively. The initial TVB-N value was in the range of 10.64 to 17.52 mg/100g and after 60 days of storage in ambient and chilled condition, TVB-N value was in the range of 29.00 to 34.82 mg/100g and 31.41 to 39.11 mg/100g, respectively. The initial bacterial load was in the range of 1.91x10 super(8) to 2.84x10 super(8) and after 60 days of storage in ambient and chilled condition, the bacterial load was in the range of 6.2x10 super(8) to 1.8x10 super(9) and 5.75x10 super(7) to 5.05x10 super(8) CFU/g, respectively. The results of the present study indicated that it is necessary to store high quality dried products in sealed packed in chilled condition to ensure good quality up to a certain period of time.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Effects of gamma radiation and -20°C temperatures on the shelf life of Hilsa, Tenualosa ilisha (ham.-Buch. 1822)

The combined effect of radiation and refrigeration on the shelf life of hilsa, Tanualosa ilisha was studied by monitoring the microbiological, chemical and sensory changes of unirradiated and irradiated fish samples using low dose irradiation, doses of 300 krad, 600 krad and 900 krad. Irradiation (900 krad) dramatically reduced population of bacteria, namely total viable counts 48.850cfu per gm for unirradiated, 31.850cfu per gm and 19.600cfu per gm of 300 krad and 600 krad, respectively. The effect was more pronounced at the higher dose (900 krad), total viable count were 14.100cfu per gm. Another microbial indicator total mould counts (TMC) was 8.750cfu per gm, 6.350cfu per gm, and 19.600cfu per gm for 300 krad and 600 krad, respectively. The effect was more pronounced at the higher dose (900 krad) where total viable counts were 14,100cfu per gm. Total volatile nitrogen values increased slowly attaining a value of 101.02mgN per 100gm for unirradiated T. ilisha during refrigerated storage, whereas for irradiated fish, lower values of 71.13, 59.33 and 47.03mgN per 100gm muscle were recorded. Sensory evaluation showed a good correlation with bacterial populations on the basis of overall acceptability scores.

Evaluation of heavy metals along the Mediterranean coastal waters of the Nile Delta region, Egypt

This work focuses on four marine sites in the Mediterranean Sea around the Nile Delta, Egypt. Surface water samples were collected seasonally during 2003. The concentrations of some heavy metals in dissolved form (Fe, Mn, Zn, Cu, Ni and Pb) are evaluated. The levels of heavy metals in the coastal waters were 11.92-30.4512µglˉ¹ for Fe; 5.79-17.36 µglˉ¹ for Zn; 0.30-0.83µglˉ¹ for Cu; 0.51-2.90µglˉ¹ for Ni and 0.53-10.31µglˉ¹ for Pb. These are compared, with sites in the estuaries and outlets of the Nile Delta. Fe (19.72-60.33µglˉ¹); Mn (12.63-35.60µglˉ¹); Zn (2.67-22.00); Cu (0.56-1.67µglˉ¹); Ni (1.43-3.73µglˉ¹); Pb (1.72-59.7µglˉ¹). The results showed a remarkable decrease in the concentrations of different heavy metals with increased salinity. Comparing the present data with the minimal risk concentration reported by WQC, the distribution of heavy metals was significantly lower in coastal sea water of the Mediterranean Sea off Egypt. The study indicated also that the average contents of Ni and Pb are slightly high in the area of water exchange than those reported by WQC.

Impacts of environmental conditions on macrobenthic distribution along the Suez Gulf, Egypt

Increases in coastal development and human activities leading to sedimentation degrade the quality of water; disturb the natural structure and functions of aquatic communities. The Suez Gulf is a large semi-closed area (~625 km long coastline).The assemblages of bottom fauna were studied qualitatively and quantitatively in the shallow intertidal waters along the western coast of the Suez Gulf. The quality of seawater and sediment structures were analyzed. The distribution of macro-benthos included a total of 38 species of Gastropoda and 9 Bivalvia; and 25 species from the other invertebrates included 7 groups namely, Rhizostoma, Polychaeta, Cirripedia, Amphipoda, Isopoda, Decapoda and Echinodermata. The most dominant group among invertebrate groups was the Polychaeta which included 4 species: Hydroides elegans, Perinereis cultilifera, Perinereis nuntia and Ophelina acuminata. The Cirripedia were represented by 3 species namely, Balanus amphitrite, Chithamalus challengeri and Tetraclita squamosa. The variations in the numerical abundance and biomass of bottom fauna studied between the observation periods and at sampling sites. There was a marked increase in benthos biomass at St. IV (Ras Gharib) yielding an average of 318.8 g/m² in which the gastropod community represented the dominant species in collected samples reaching 270.28 g/m² (84.4% of the total biomass) and numerically numbered 116 ind./m². Veliger larvae of bivalves and gastropods appeared to be present in the plankton for long periods and their production seems to be continuous throughout the year. In the intertidal zone of the Suez Gulf, the values of pH varied within narrow limits. Water temperature and salinity seemed to be important in the distribution and abundance of the macro-benthos communities in the study areas. The organic content in shallow intertidal waters and sediments indicated high values in the central part of the Gulf of Suez.

Application of encapsulated nisin and sodium citrate for shelf life increasing of Rainbow trout (Onchorhynchus mykiss) fillet packaged with MAP and their effect on Staphylococcus aureus

Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. The aim of this study was using of spray dried encapsulated nisin with zein in concentration of (0.15 and 0.25 g/kg) and sodium citrate (1.5 and 2.5%) and treatments with both of them to extent the shelf life of filleted trouts packaged by Modified Atmosphere Packaging (45% CO2, 50% N2 ,5% O2) and stored at 4±1 °C for 20 days. Furthermore, to evaluate the antimicrobial efficiency of encapsulated nisin and soudium citrate the trouts fillets was inoculated with Staphylococcus aureus as an index pathogenic bacteria. Assessment of chemical spoilage indexes such as (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) , microbial parameters (Total Plate Count, Psychrotrophic count, Lactic acid bacteria count), Staphylococcus aureus cont in treatments which were inoculated with 5 logcfu/g of this bacteria and sensory evaluation of fillets including (smell, color, texture and total acceptability) was carried out in days of 0, 4, 8, 12, 16 and 20. The results revealed that treatment with both exposure of nisin and sodium citrate showed significantly lower chemical spoilage indexes in comparison with controls (vaccum packed and MAP) (P<0.05). Furthermore, (nisin 0.25 g/kg sodium citrate 2.5%) treatment which was exposed to the maximal level used of both materials was significantly the lowest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 9.95 (meq O2/kg) , 1.55 (mgMA/kg), 29.65 (mgN/100g) and 6.65 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was esstimated 20 days.The control (vaccum packed) treatment was significantly the highest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 15.17 (meq O2/kg), 3.03 (mgMA/kg), 38.4 (mgN/100g) and 6.95 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was estimated 11 days. Also, in microbial point of view (nisin 0.25 g/kg- sodium citrate 2.5%) treatment was the lowest treatment with Total Plate Count, Psychrotrophic count, Lactic acid bacteria count and Staphylococcus aureus count of 6.7, 6.83, 5.25 and 6.04 logcfu/g respectively, and conrol (vaccum packed) treatment was the highest treatment with 9.15, 9.41, 7.7 and 9.01 logcfu/g respectively. According to the lower results of chemical and microbial indices and higher sensory evaluated scores assessed in this research for encapsulated nisin in comparison with free nisin , it was concluded that encapsulation of nisin with zein capsules may improve the efficiency of nisin. The measuremented values of Mass yield, Total solids content of capsules, Encapsulation efficiency, In vitro release kinetics in 200 hour for encapsulated nisin in this study was 49.89, 62, 98.31 and 69% respectively and Encapsulated particle size was lower than 674.21 μm for 90% of particles. As a consequence, nisin , in particular encapsulated nisin, and sodium citrate alone or together with and Modified Atmosphere packaging might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Study of effect Rosmarinus officinalis oil and nisin on the growth of Streptococcus iniae in lab conditions and fillets of rainbow trout (Oncorhynchus mykiss)

Fish are an important part of a healthy diet since they contain high quality protein, but typically present a low fat percent when compared to other meats. Fish is an extremely perishable food commodity. On the other hand, food borne diseases are still a major problem in the world, even in well-developed countries. The increasing incidence of food borne diseases coupled with the resultant social and economic implications means there is a constant striving to produce safer food and to develop new antimicrobial agents concerns over the safety of some chemical preservatives and negative consumer reactions to preservatives they perceive as chemical and artificial, have prompted on increased interest in more ‘‘naturalgreen’’ alternatives for the maintenance or extension of product shelf-life. Particular interest has focused on the potential applications of plant essential oils. However, to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects and multiple hurdles can be devised. In this study, were evaluated the effects of different concentrations of Rosmarinus officinalis and nisin and storage time (15 days) on growth of Streptococcus iniae GQ850377 in a lab conditions and a food model system (fillets of rainbow trout) in 4 and 8 °C. In addition, we also studied multi factorial effects of four different concentration of rosemary, three different concentrations of nisin, two different levels of pH in 3 temperature 4,15 and 37 °C on log% of S.iniae during 43 days in BHI broth. The results on growth of S. iniae were evaluated using SPSS 20.0 statistical software and analyzed the logarithm of total count of the bacterial by Tukey Test. Results were considered statistically significant when P<0.05. MIC and MBC values of rosemary and nisin were 0.03, 0.075 % and 5, 40 μg/mL, respectively. The growth of S. iniae was effected significantly (P<0.05) by rosemary and nisin and also combination of rosemary and nisin in 4 and 8 °C. Samples treated with 0.135 and 0.405 % of rosemary showed a significant decrease on the growth of the bacteria compared with control sample(P<0.05). The most ١٤٦ inhibitory effects were seen in samples treated with 0.135 and 0.405% of rosemary until 9 days after storage. Also, the synergism effects of rosemary and nisin on the growth rate of bacteria was significant (P<0.05) compared with untreated samples and samples treated with the rosemary or nisin, only. Synergistic effects was observed at concentration of 0.405% rosemary and 0.75 μg/mL nisin in both temprature. Results of this study showed that different concentration of rosemary a significant inhibitory effect (P<0.05) on log% of S. iniae, in BHI broth in pH 5.5 and 7 in 4,15 and 37 °C during 43 days. In concentration of 0% rosemary (control) in pH 5.5 and 7 and 37°C, log% were 1.099 and 3.15, whereas in concentration of 0.015% rosemary were -4/241 and 1.454, respectively. The use of essential oils may improve food safety and overall microbial quality. If essential oils were to be more widely applied as antibacterials in foods, the organoleptic impact would be important. In addition, it is recommended to apply essential oils or their compounds as part of a hurdle system and to use it as an antimicrobial component along with other preservation techniques. Thus essential of R. officinalis with high antibacterial activity selected in this study could be a potential source for inhibitory substances against some food-borne pathogens and they may be candidates for using in foods or food-processing systems.

Identification of biodiversity and distribution pattern of benthic Foraminifera and Ostracoda in continental shelf sediments of the Oman Sea

Biodiversity and distribution of benthic Foraminifera and Ostracoda in the continental shelf sediments of the Omman Sea was studied in order to indicating of the composition of benthic foraminiferal and ostracodal communities and determining of their relationship with the environmental factors of the Omman Sea. Sediment samples were gathered in winter 2006 from twelve stations ranging in depth from 30 to 103 meters. Environmental factors including depth, temperature, salinity, dissolved Oxygen and pH were measured with a CTD system during sampling time and grain size and total organic matter were measured in laboratory. From the overall 57 benthic foram species, there were 52 identified species belong to 25 genera of 16 families. The cosmopolitan foraminifer, Ammonia beccarii, was common in all sampling stations. The composition of benthic foram communities had a highly positive correlation with depth, salinity and total organic matter. From the overall 30 ostracod species, there were 26 identified species belong to 22 genera of 13 families. Diversity and aboundance of ostracoda of the Oman Sea decreased from east to west and from south to north but increased slightly in the northwest (near the Strait of Hormoz). Ostracoda of the genus Propontocypris were common in all sampling stations but the genera Cyprideis, Paradoxostom and Hemicytheridea were rare in the Oman Sea. Diversity and aboundance of ostracoda in northern regions were less than southern and were less than foraminifera too. The composition of ostracodal communities had a highly positive correlation with dept, salinity and grain size. Biodiversity and distribution pattern of benthic foraminifera and ostracoda were being different in various sampling stations, especially between northern and southern regions. Water depth, salinity and structure of the sediments were the most important abiotic factors controlling the distribution pattern of benthic foraminifera and ostracoda in the Omman Sea. None existence or rare observation of structural abnormalities and oil polluted individuals in the vicinity of all sampling stations, resulted to the "clean" benthic environment of the Omman Sea.

Development and shelf life evaluation of Tilapia (Orechromis spp.) marinades

Tilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.

Genetic study on breeding stock of the Indian mackerel along the Indian coast

The study included: sample collection; microsatellite genotyping and analysis; and preliminary results

Taxonomía y distribución de los poliquetos pelágicos del Atlántico Sudoccidental

This work is based on the analysis of 420 planktonic samples of 7 oceanopraphic cruises distributed over the Argentine, Uruguayan and South brasilian continental shelf (SW Atlantic ocean), as well as from some oceanic sectors, adjacent to the continental slope. Vertical hauls were performed in all stations from 100 m depth to surface, except in the Walter Herwig cruise (where vertical hauls were predominantly performed out of slope sectors, between 300 and 500 m depth to surface) and Productividad cruise in which only surface waters were hauled. A list of 27 species are determined, corresponding to 5 families: Iospilidae (3 species), Lopadorrhynchidae (4), Alciopidae (9), Typhloscolecidae (5) and Tomopteridae (6). Larvae and epitokous forms of benthonic species are not taken into account. The genus Iospilus is revised, Pariospilus and Iospilopsis being considered their synonyms; the identity of Pariospilus affinis Viguier is maintained, being transferred to the genus Iospilus. The species Vanadis studeri Apstein is redescribed and its synonymy is established. The taxonomic value of the apical glands of Tomopteris species is discussed and some specimens are found to coincide with T. kefersteini in relation to the mentioned glands. All the species found in this work are described and illustrated, a systematic key being added for their identification. Considering the vertical nature of the hauls, it was not possible to specify the habitats of the different species; for this reason they are grouped as species from subtropical and subantartic areas of influence. The first group, made up of 17 species, shows and evident graduation in its latitudinal distribution, some of them being more restricted in their distribution than the others. The second group, of 4 species, is found south to the tropical convergence, in transitional waters, towards cold sectors. The third group, of 6 species, is found to be distributed all along the continental shelf, in subtropical and subantartic regions, and extending their distribution northwards, possibly related to deep water levels. The general scheme is coincident with the distribution of other planktonic groups (Copepods, Euphausiids). As a general feature, neither coastal nor shelf water specimens of pelagic Polychaeta were found, with exception of T. septentrionalis. A comparison with the results in Tebble's paper (1960) in the southwest Atlantic ocean is made, 12 of our species being coincidently found in the same hydrological area by that author. The drift of the main water masses of the South Atlantic ocean is accepted as a possible cause for the distribution of the pelagic Polychaeta of the southwest Atlantic regions.