Application of whey protein incorporation with Cinnamon oil as a preservative in Huse huso fillet under chilled storage condition

Biodegradable protein-based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at level of 0.8% and 1.5% v/v. Then physical and mechanical properties of the films were evaluated. Adding CEO to the WPC matrix decreased the water vapour permeability of the films and water solubility. Films containing CEO showed significant antibacterial activity both gram-positive and gram-negative strains and exhibited significant inhibitory effect on the studied fungi. In continue, the effect of whey coating and whey coating incorporated with 1.5% CEO on quality and shelf life of Huso huso fillet during refregrated (4±1°C) storage period were also investigated. The control and treated fish samples were analyzed for microbiological (total viable count, psychrophilic counts), chemical (PV, TBA, FFA, pH, TVB-N), and sensory characteristics in 4-day intervals up of microbial, chmical and sensoy analyses indicated lower levels of PV, TBA, FFA, pH, TVB-N in coasted sampels and specially, those with CEO while were kept in refrigerator. Based on results, whey protein edible coating contain 1.5% cinnamon essential oil could enhance preserving ability Huso huso during storage cold.

Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets

This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock (1:1) in a temperature of approximately 2°C for 30 min, and stored refrigerated at 4°C in polystyrene boxes containing ice. The fish were filleted, and filets were weighed and frozen. The drip loss and protein were determined after 23 days of frozen storage. After 4 h of storage, all fish were in full rigor mortis. The pH of the muscles decreased for up to 45 h of the storage period. The fillets obtained from tilapia stored for more than 72 h lost more weight and protein. Thus, the filleting or processing of tilapia should be done before 72 h of cold storage, since deterioration of the fish starts to occur after this period. Copyright © Taylor & Francis Group, LLC.

Collection, seminal characteristics and chilled storage of spermatozoa from three species of free-range flying fox (Pteropus spp.)

This study reports observations on the collection and characteristics of semen from free-range populations of flying fox in Brisbane, Australia. Semen was successfully recovered by electroejaculation from 107 of 115 wild flying foxes (Pteropus alecto, Pteropus poliocephalus and Pteropus scapulatus). A proportion of ejaculates collected from all three species contained seminal vesicle secretions, the incidence of which appeared related to breeding season. Ejaculate volume was small (5-160 mu L), requiring a specialised collection vessel and immediate extension to avoid desiccation. Sperm morphological abnormalities and characteristics are described for the first time. In two species (P. scapulatus and P. alecto), sperm quality varied with breeding season. Dilution in Tris-citratefructose buffer and subsequent incubation (37 degrees C) of Pteropus semen for 2-3 h appeared to have a negative impact on sperm motility and the percentage of sperm with intact plasma membranes and acrosomes and represents a concern for the potential development and use of assisted breeding technology in these species. Preliminary attempts to develop a short-term chilled preservation protocol for flying fox semen revealed that spenn viability (percentage motility and percentage live sperm with intact acrosomes) was significantly reduced after 102 h chilled storage at 5 degrees C; nevertheless, approximately 40% of the spermatozoa were still motile and contained intact acrosomes. Glycerol was neither protective nor detrimental to sperm survival during chilled storage. Microbial flora of the prepuce, urethra and semen of all species were isolated and their antibiotic susceptibility tested. Tetracycline, penicillin, ciprofloxacin, and ceftazidime were the most effective antibiotics in preventing growth of all identified bacteria; however, their effects on sperm survival were not investigated. (c) 2005 Elsevier Inc. All rights reserved.

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.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Preparation and keeping quality of hot smoked mackerel

A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.

Post-slaughter changes in ATP metabolites, Reducing and phosphorylated sugars in chicken meat

The formation of ATP breakdown products in chicken M. pectoralis major post-slaughter is reported. The concentrations of metabolites were followed in chicken breast throughout the carcass processing post-slaughter and during chilled storage. The concentration of glucose remains similar throughout the period whilst that of glucose-6-phosphate decreases linearly. Glucose and glucose-6-phosphate concentrations were inversely related to the pHu of the breast meat throughout chilled storage. Rapid post-mortem glycolysis and high pHu values suggest the occurrence of stress at and pre-slaughter. Whilst ATP, ADP and AMP were rapidly broken down, the concentration of IMP rose rapidly and remained high. Concentrations of inosine, ribose and hypoxanthine increased gradually post-slaughter but an initial increase in ribose phosphate was not sustained. Most of the potential ribose present in chicken meat, believed to be important for flavor formation, remains bound in the form of inosine and IMP. There is evidence that additional breakdown pathways for ribose and ribose-5-phosphate may deplete the concentrations of these precursors.

Efiect of natural antioxidant sources on the quality upgradation of processed products from Indian mackerel (Rastrelliger kanagurta)

School of Industrial Fisheries, Cochin University of Science and Technology

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.

Efeito do resfriamento sobre a textura post-mortem da carne do peixe matrinxã Brycon cephalus

Os mecanismos que causam o amolecimento e a perda na textura post-mortem da carne de matrinxã foram determinados por meio das mudanças na microestrutura do músculo, imediatamente após a morte e depois de 12 horas de estocagem a -3°C. As observações na microestrutura, realizadas com microscópio eletrônico de transmissão, foram semelhantes aos resultados obtidos na força de ruptura do músculo medidos com o texturômetro. Os valores da força da ruptura foram menores para a carne após o resfriamento. Observou-se que as fibras do colágeno do tecido conectivo pericelular se desintegraram e que as do colágeno do tecido conectivo do miocommata conservaram sua arquitetura e integridade. Houve pouca degradação da linha Z. Isso sugere que o amolecimento post-mortem da carne de mantrinxã, durante a estocagem a -3°C, é causado pela degradação do tecido conectivo pericelular.

Influence of chilled and frozen storage on the stability of trout and herring fillet

Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted from 39 to 33 °C during chilling of trout post mortem, but was also influenced by pH. Toughening during frozen storage of trout fillet was characterized by an increased storage modulus of a gel made from the raw fillet. Differences between long term and short term frozen stored, cooked trout fillet were identified by a compression test and a consumer panel. These changes did not affect the Td and ΔH of heat denaturation during one year of frozen storage at –20 °C. In contrast the Td of two myosin peaks of herring shifted during frozen storage at –20 °C to a significant lower value and overlaid finally. Myosin was aggregated by hydrophobic protein-protein interactions. Both thermal properties of myosin and chemical composition were sample specific for wild herring, but were relative constant for farmed trout samples over one year. Determination of Td was very precise (standard deviation <2 %) at a low scanning rate (≤ 0.25 K·min-1) and is useful for monitoring the quality of chilled and frozen stored trout and herring.

The storage of red snapper (Lutjanus spp.) in ice, chilled sea water and chilled fresh water

The results are given of trials conducted to determine the effect on quality of holding fish (Lutjanus species) in chilled freshwater and also to compare the quality loss of fish stored in chilled seawater and chilled freshwater and in ice. No adverse effects were observed when storing in chilled freshwater apart from loss of external appearance after 6 days storage; taste panel tests showed acceptable conditions up to 15 days. Chilled seawater is unsuitable for storage as it spoils the intake of salt from the medium, making the flesh unpalatable.

Preservation of Sardinella longiceps in iced and chilled seawater. Part 1 - Changes during storage with particular reference to bacterial load and nitrogenous compounds

Oil sardines in prime condition were subjected to onboard chilling. Two lots were chilled in CSW (samples C and CI), a third lot was chilled in crushed ice (sample I) and a fourth lot left not iced on deck (Sample AI). Upon landing sample AI was iced and sample CI was removed from the CSW and iced. All the four samples were kept in a chilled room for storage studies. The fish chilled and stored in CSW recorded the least, and the fish subjected to delayed icing, the highest values for all the indices of spoilage namely, free amino nitrogen, trimethylamine (TMA) and total volatile base nitrogen (TVBN). The total psychrophilic bacterial number also showed a similar trend. The organoleptic assessment of the cooked samples revealed C I, CI, AI to be the order of preference throughout the storage. This assessment was found to hold good for the rest of the parameters as well. The CSW held fishes were found to be distinctly superior to the iced ones for the first five days of storage. Such a marked prevalence in quality for five days would suffice for the fish to fetch a premium in the market over other landings of the same fish whether chilled or not chilled. Chilling on board in CSW and icing the same after landings, did not show encouraging results.