High temperature processing of fish sausage 2. - Effect of certain preservatives on the shelf life

The effects of preservatives like fat coated sorbic acid (FCSA) and glucono-deltalactone (D-lactone), both separately and in combination, on the shelf life of high temperature (115.6°C for 20 min) processed fish sausage, stored at three different temperatures namely, ambient (28±2° C), cooler storage (2±2°C) and refrigerator (10±2° C) were studied. Whereas the control (without preservative), FCSA, D-lactone and FCSA + D-lactone treated samples could be stored for 9, 11 and 13 days respectively at ambient temperature, those stored at lower temperatures were found to be in acceptable condition for 70 and 80 days respectively. Organoleptic evaluation of taste, flavour the products carried out by panelists revealed that FCSA and FCSA + D-lactone treated samples were unacceptable with regard to the taste, flavour and texture. However, the taste flavour and texture of the control and D-lactone treated samples were in acceptable condition.

Ecology and life history of penaeid shrimps

Fourteen species of penaeid shrimps with commercial value in Batan Bay and Tigbauan-Guimbal waters were identified as follows: Penaeus monodon, P.semisulcatus, P.japonicus, Metapenaeus ensis, M.burkenroadi, M.endeavouri, Metapenaeopsis palmensis, M.stridulans, Trachypenaeus fulvus, and Parapenaeus longipes. Among the 14 penaeids, P.semisulcatus, M.ensis and M.palmensis were found to be the dominant species within each genus. There are seven existing fishing gears for shrimping in the Batan Bay and Tigbauan-Guimbal waters: fish corrals, lift net, filter net, gill net, skimming net, baby trawler and commercial trawler. In general, female penaeids are larger than males. The largest P.monodon female measured was 81 mm in carapace length with 23 g in body weight. The largest male measuring 59 mm in carapace length with 119 g of body weight was caught in Batan Bay. Judging from spermatozoa occurrence on both sexes of P.monodon, the biological minimum size for male is 37 mm in carapace length and 49 mm for female. A total of 133 Penaeus postlarvae obtained from the offshore were identified by comparison with those reared in the laboratory. The postlarvae of P.japonicus-latisulcatus complex were quite dominant (60 . 2%), followed by P.semisulcatus (18 . 0%), and P.merguiensis-indicus complex (17 . 3%). The number of P.monodon postlarvae was relatively small (4 . 5%). The modal carapace length of P.monodon postlarvae from the offshore was 1 . 3 mm with three or four dorsal and no ventral spines on the rostrum, while P.monodon fry from the shoreline had 2 . 3 mm with five or six dorsal and one or two ventral spines.

Improvement in quality and shelf-life of whole dried prawns

A simple and effective method is suggested to improve the quality and shelf-life of commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole prawns in 10% brine containing 0.1% citric acid for 20 min followed by drying in sun yield a product having good physical, chemical and organoleptic characteristics. Retardation of fungal incidence, reduction in total volatile nitrogen (TVBN) and improvement in flavour are some of the advantages of the treatment. The treated product has a shelf-life around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.

Developmental and ecological stages in the life history of milkfish Chanos chanos Forsskal

Seven stages in the life history of the milkfish C. chanos , are recognized and suggested: A, embryonic; B, yolksac larval; C, larval; D, postlarval; E, juvenile; F, subadult; G. adult. An outline is presented of the life history. It is concluded that the milkfish, throughout the known stages of their life history are well adapted and equipped for optimal survival. High swimming performance, broad flexibility in feeding habits, high adaptability to a wide range of physicochemical conditions of the environment are but a few of the adaptations. The main driving force in all developmental stages is the evolutionary response to food distribution and availability followed by predation pressure.

Delayed freezing on the quality and shelf-life of Kalawa (Epinephelus spp.)

Kalawa (Epinephelus spp.) caught on board FORV Sagar Sampada was frozen in the absolutely fresh condition as well as after keeping for 5 and 10h at ambient temperature. Evaluation of changes in the quality of these samples during storage at -20°C indicated appreciable difference between the fresh frozen and delayed frozen fish during the initial stages of storage. Fresh frozen and 5h delayed froze fish samples had a shelf-life of more than 62 weeks, whereas the 10h delayed frozen fish had a shelf-life of about 48 weeks.

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.

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.

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.

The life of a fish

The paper illustrates the life cycle of milkfish in the wild.

Enriched environment experience overcomes the memory deficits and depressive-like behavior induced by early life stress

Stress in early life is believed to cause cognitive and affective disorders, and to disrupt hippocampal synaptic plasticity in adolescence into adult, but it is unclear whether exposure to enriched environment (EE) can overcome these effects. Here, we rep

The natural life history of milkfish

Following brief descriptions of the various phases in the natural life history of the milkfish (Chanos chanos), namely adults, eggs and embryos, larvae, fry and metamorphosis, juveniles and sub-adults, a summary is provided of the life history, providing also a schematic diagram.