FLAVOUR CHANGES DURING THE STORAGE OF MILKFISH (CHANOS CHANOS FORSKAL) IN ICE AND AT -12.2OC

Size: px
Start display at page:

Download "FLAVOUR CHANGES DURING THE STORAGE OF MILKFISH (CHANOS CHANOS FORSKAL) IN ICE AND AT -12.2OC"

Transcription

1 FLAVOUR CHANGES DURING THE STORAGE OF MILKFISH (CHANOS CHANOS FORSKAL) IN ICE AND AT -12.2OC C.G. Beza and E.C. Sison Department of Food Science and Technology, College of Agriculture University of the Philippines at LOS Baiios Laguna 372, Philippines Sensory evaluation, chemical and microbiological tests were carried out on brackishwater and freshwater milkfish during storage in ice and at -12.2OC in order to monitor flavour changes. The results indicated that freshwater milkfish deteriorated faster than brackish water milkfish characteristic flavour in freshwater milkfish comlated well with IMP levels. However, undesirable flavours were detected at day 12 due to the accumulation of volatile bases and rancidity by-products. The formation of volatile bases and the rise in ph were attributed to bacterial activity and development of rancidity was due to lipolytic activities. In brackishwater milkfish, flavour scores correlated well with hypoxanthine levels. Undesirable flavours detected at days 2 1 and low TVN levels were found. The characteristic flavour of milkfish was maintained during storage at -12.2OC, and after 6 months of storage the fish were still edible. The predominant microflora found in milkfish were Alcaligenes Achromobacter, Citrobacter, Flavobacter, Pseudomonas, Bacillus, Micrococcus and Vibrio. Microbiological counts increased during storage in ice but the counts did not change significantly during storage at -12.2OC. The chemical and bacteriological changes accompanying flavour development in fish from temperate waters have been the subject of much research (Jones, 1961), but in the case of tropical fish little information is available. Several reports have suggested that fish from tropical waters, whether freshwater or marine, have different flavour characteristics from those of cold-water species. The relationship between autolytic and bacterial changes in temperate fish is also fairly well documented. For tropical fish, information on bacterial changes is limited; on autolytic changes and their control, the information is almost non-existent. The rate of degradation of flavour compounds has not been extensively studied on Pacific Coast species (ACTI, 1974). This study follows up the changes in flavour components and microbiological counts, of brackishwater and freshwater mi1k;ish (Chanos chanos Forskal) commonly known in the Philippines as bangus. As such, it contributes to the knowledge on the microbiology and chemistry of tropical fish. MATERlALS AND METHODS Materials Freshwater milkfish (Chanos chanos Forskal), weighing 250 to 300 g and measuring 25 to 30 cm long were obtained from the fishpens of Laguna de Bay in the Los Barios area. were obtained from fishponds in the vicinity of Dagupan City, Pangasinan.

2 Methods Freshwater and brackishwater milkfish were held in melting ice inside a styrofoam thermo-chest. Fish and ice were placed in alternate layers and the top layer of ice was replenished as necessary. The thermo-chest was placed in a chill-room, maintained at 15.6~~ throughout the storage period of 30 days. Further fish were individually wrapped in polyethylene bags and stored in a freezer at -12.2'~. Sample were taken every three days during the iced storage trial and monthly during the frozen storage trial. The samples were subjected to chemical and microbiological analysis and the results were related to changes in flavour. Sensory evaluation Taste panel assessment was used to detect flavour changes during the storage period. Fish were descaled, eviscerated, wrapped in aluminium foil and steamed for 15 min. The odour and flavour characteristics of the anterio-dorsal portion of the cooked fish were evaluated by 8 semi-trained panelists. Chemical analysis For all the tests, except TBA, a sample of muscle was taken from the anterio-dorsal portion after removing the skin. ph - a ph measurement was made on 15 g of muscle macerated in 15 ml of distilled water. Total volatile nitrogen (TVN) - TVN values were determined by the modified Lucke and Geidel macrodistillation method of Pearson (1970). 2-Thiobarbituric acid value (TBA) - TBA values were measured using the extraction method of CSIRO (1975) which was modified from the distillation and 2-TBA reaction method of Tarladgis et al. (1960). Inosine S'monophosphate (IMP) - IMP was determined on a perchloric acid extraction by ion-exchange separation and absorbancy measurements using the method of Spinelli and Kemp (1966). Hypoxanthine (Hx) - Hx was determined by the xanthine oxidase method as adapted from Jones and Murray (1964). Microbiological analysis fish. Microbiological analyses were carried out on samples put aseptically from the anterio-dorsal area of each Eleven g of muscle were weighed aseptically and homogenized in 99 ml of sterile distilled water in a Waring blend r. Appropriate serial dilutions were made and aliquots were plated in duplicate on Tryptone Glucose Yeast Extract Agar (TGYA). The plates were incubated for 48 h at 3 2O~. Plates containing 30 to 300 colonies were counted. Twenty colonies were selected at random and isolated into TGYA slants for the determination of morphological and cultural characteristics. Representative isolates were further cultured into specific media for biochemical tests to establish their identity at the generic level. Changes in total bacterial levels were mon~tored throughout the storage period. Visual assessment During the storage period, changes in the general appearance and texture were recorded based upon a scoresheet prepared for snapper (Surnner, 1974, as cited by Olley, 1977).

3 RESULTS AND DISCUSSION Sensory evaluation Changes in odour scores Odour scores decreased during storage in ice. Strong off-odours were detected at day 15 in the freshwater fish and after 24 days in the brackishwater fish. The fresh fish odour was lost by day 12 in the freshwater fish and by day 21 in the brackishwater fish. During frozen storage no off-odours were detected but, after 6 months, there was a slight loss of the fresh odour. Changes in flavour scores Flavour scores decreased during storage in ice (Table 1) The freshwater fish lost their flavour more rapidly than did the brackishwater fish. Taste panelists detected the loss of the fish flavour at day 12 for the freshwater fish and after 21 days for the,brackishwater fish. Table 1 Flavour scores of milkfish during storage in ice Flavour scores Multiple regression analysis of flavour scores against other factors indicated that hypoxanthine determined the characteristic flavour of brackishwater milkfish whilst IMP influenced the flavour of freshwater fish. TVN and TBA values also affected the flavour scores. The bases formed by bacterial and autolytic action and the byproducts of rancidity may have been volatilized during cooking. Flavour quality loss was detected earlier in the freshwater fish because, although IMP values were still high enough to impart a meaty flavour, the level of the volatile bases and rancidity by-products were sufficiently high to dominate the flavour profile. In brackishwater fish Hx was the predominant flavour; IMP levels were lower. Initially, the Hx values of brackishwater fish were higher than those of freshwater fish but lower flavour scores were observed in the former. It has been reported that Hx in fish imparts a bitter flavour and it is possible that the panelists detected this since Hx was the dominant flavour component. The relatively low levels of the nitrogenous bases and rancidity by-products had no detectable effect on flavour.

4 In brackishwater fish, the fall in flavour scores accelerated from the third week due to the accumulation of rancidity by-products and Hx. In freshwater fish, the flavour scores decreased at a faster rate than in the brackishwater fish but the rate slowed probably because of the masking effect of IMP. Regression analysis of flavour scores with psychrophilic counts indicated that flavour change in freshwater fish was influenced predominantly by the psychrophilic count, while in brackishwater fish, the influence of the psychrophiles was complemented by autolytic changes. Flavour loss was detected when the psychrophilic count was 104fg in freshwater fish, and 105fg in brackishwater fish. Flavour scores decreased with time during storage at -12.Z C. However, milkfish may be frozen and stored longer than 5 months at constant low temperature. Conditions in this experiment were not constant since intermittent power failures occurred and the quality of the frozen fish was affected by the repeated thawing and freezing. Regression analyses between flavour scores and chemical parameters for the milkfish stored at -12.2~~ showed that the changes were mainly due to autolytic rather than bacteria1 activity. Chemical changes The ph of milkfish during storage in ice and at -12.2'~ increased significantly with time of storage. This rise in ph may have been due to the accumulation of basic compounds as a result of proteolytic and putrefactive action. TVN As shown in Table 2, the TVN value of freshwater fish during storage in ice increased sharply at day 12 and, after day 21, the values declined. The rapid increase in TVN value coincided with the onset of quality deterioration as detected by sensory evaluation. The de-arnination of peptides and amino acids could have caused the rise in TVN value. Despite the rise in the microbial population during the latter part of storage TVN values fell. Possibly the ' nitrogenous bases were being metabolized by bacteria faster than they were being produced.

5 Table 2 TBA values of milkfish during storage in ice TVN (wet basis) (mg/100 g muscle) TVN values also decreased during storage at -12.2~~. The TBA values of brackishwater and freshwater fish in ice rose and fell throughout the storage period but, in general, an upward trend was observed (Table 3). Rancidity was detected at day 15 in freshwater fish and at day 21 in brackishwater fish but the results did not permit any conclusions to be drawn. Table 3 TBA values of milkfish during storage in ice TBA values (Ag 32) TBA values in milkfish during storage at '~ increased with time, indicating that even in frozen storage, oxidative rancidity occurred.

6 IMP IMP was degraded during storage in ice (Table 4). Freshwater milkfish had higher initial IMP levels than brackishwater milkfish but in both types of fish IMP degradation occurred at the same rate. IMP concentration decreased as the number of psychrophiles increased indicating that they were involved in the degradation of IMP IMP was similarly degraded during storage at '~ (Table 5). In the freshwater fish IMP declined at a rate of 0.69 umoleslglday and, in the brackishwater fish, at a rate of 0.52 umoleslglday. Hypoxanthine Hypoxanthine increased during storage in ice and at -12.2~~(Table 7). The Hx values of brackishwater fish were higher than those of freshwater fish during storage in ice. The relatively slow increase in Hx concentration of freshwater fish may indjcate that the ribose group of inosine was cleaved very slcwly (Botta and Shaw, 1976). The formation of Hx correlated with the increase in the number of psychrophiles in freshwater fish. Even in frozen storage the autolytic enzymes brought about increases in Hx values as storage progressed. Table 4 IMP values of milkfish during storage in ice IMP content (umolelg)

7 Table 5 (months) IMP values of milkfish during storage at -12.2~~ r IMP content (umolelg) Table 6 Hx values of milkfish during storage in ice Hx content (pmolelg) t (months) Table 7 Hx values of milkfish during storage at -12.2'~ Hx content (pmolelg)

8 Microbiological changes Quantitative changes Microbiological counts in milkfish increased during -storage in ice (Table 8). The initial counts in brackishwater and freshwater milkfish were of the same order of magnitude but the predominant flora differed. Table 8 Total microbiological counts of milkfish during storage in ice Total plate count/g muscle During storage in ice the total microbiological counts, as well as psychrophilic counts were higher on freshwater fish than on brackishwater fish causing the former to spoil faster. The higher counts on freshwater fish may be due to bacteria in the gut content. The freshwater fish were not fasted prior to harvesting whilst the brackishwater fish were fasted for at least a day before harvest and the gut content may have had low microbial counts. Microbiological counts in milkfish stored at -12.2'~ did not change significantly during the 6 months of storage. Qualitative changes Qualitatively, the flora did not differ very much between freshwater and brackishwater fish; the difference lay in the relative proportions of the predominant genera. There was a predominance of the gram-negative nonsporeforming rods, mainly Alcaligenes-Achromobacter, Citrobacter (Escherichlh. fratndii), Vibrio, Pseudomonas and Flavobacter, and the grampositive cocci, Micrococcus and Pediococcus. Bacillus and Lactobacillus were found to a certain extent. Mesophilic organisms predominated since milkfish came from relatively warm. tropical water. The bacterial found in the milkfish are similar to those reported by Moorjani (1976) in tropicai fish from Indian waters.

9 Citrobacter predominated over the Alcdigenes-Achromobacter group in the brackishwater fish whereas the opposite was observed in freshwater fish. Since the Alcaligenes-Achromobacter group produce basic metaboiic by-products their predominance may partly explain the higher ph of the freshwater milkfish. The considerable extensionof the shelf-life of milkfish when compared to temperate fish may be due partly to the lower population of psychrophiles in these tropical fish. Visual appearance The eyes of the brackishwater fish stored in ice began to lose translucency and started to become cloudy at day 18. Similar changes were observed at day 12 in the freshwater fish. The flesh started to become waxy white at day 21 in the former and at day 12 in the latter. The texture was firm and elastic up to the third day, after which time the flesh became progressively soft and inelastic. Milkfish stored at -12.2~~ were of optimum appearance up to the second month. By the sixth month, the eyes had become cloudy but the gills were still pink. The flesh was slightly translucent, and the scales had loosened. ACKNOWLEDGEMENT The authors wish to express their gratitude to the IRR Chemistry Department for allowing the use of the W spectrophotometer. REFERENCES Advisory Committee on Technology Innovation (ACTI). Food science in developing countries: a selection of 1974 unsolved problems. National Academy of Sciences, Washington D.C., p.62 Botta, J. and D. Shaw, Chemical and sensory analysis of roundnose grenadier stored in ice. J.Foo~ Sci 41: CSIRO, Quantitative determination of malonaldehyde in rancid comminuted fish. Hobart, Tasmania, Division of 1975 Food Research. (Unpubl. MS.) Jones, N., Fish flavours. In Proceedings of flavour chemistry symposium. Campbell Soup Co., New Jersey, p.61' Jones, N. and J. Murray, Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill stored fish. JSci. Food Agric., 15(10):763 Moorjani, M., Some notes on the microbiology of tropical fish in Indian waters. Report of the Second Session of 1976 of the IPFC working party on fish technology and marketing. IPFC, 17th Session, Colombo, Sri Lanka, 27 Oct.4 Nov OIley, J., Temperamre and seafood spoilage. Paper given at the 1977 School of seafood processors. Hobart, 1977 Tasmania, CSIRO Pearson, D., The chemical analysis of foods. Chemical Publishing Co. Inc. New York, p SpineHi, J. and Jemp. Rapid measurements of IMP and total adenosine nucleotide in fish tissue. J. Agric. Food 1966 Chem., l4(2): 176 Sumner, J., Scoresheet for snapper.h Proceedings of fish quality seminar, New Zealand (as cited by Olley, 1977) 1974 Tarladgis, B.B. et al., A distillation method for the quantitative determination or malonaldehyde in rancid Gods J.ArnOil Chem Soc., 1960: 37-44

Survival of Aerobic and Anaerobic Bacteria in

Survival of Aerobic and Anaerobic Bacteria in APPLIED MICROBIOLOGY, Mar. 1968, p. 445-449 Copyright 1968 American Society for Microbiology Vol. 16, No. 3 Printed in U.S.A. Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration,

More information

THE SIGNIFICANCE OF IDENTIFIED BACTERIA IN FRESH FISH FROM GUBI DAM, BAUCHI STATE.

THE SIGNIFICANCE OF IDENTIFIED BACTERIA IN FRESH FISH FROM GUBI DAM, BAUCHI STATE. Proceedings of The Academic Conference of African Scholar Publications & Research International on Challenge and Prospects Vol. 8 No. 5. 10th December, 2015 Bauchi State University, Gadau, University Assembly

More information

Dehydration, Rehydration, and Storagel

Dehydration, Rehydration, and Storagel APPLIED MIROBIOLOGY, May, 1965 opyright 1965 American Society for Microbiology Vol. 13, No. 3 Printed in U.S.A. Fate of Bacteria in hicken Meat During Freeze- Dehydration, Rehydration, and Storagel K.

More information

Response of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically Spoiled Beef and Aged Beef

Response of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically Spoiled Beef and Aged Beef APPLIED MICROBIOLOGY, July, 1966 Vol. 14, No. 4 Copyright 1966 American Society for Microbiology Printed in U.S.A. Response of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically

More information

THE CORRELATION BETWEEN P H AND MICROBIAL SPOILAGE OF MINCED MEAT DURING REFRIGERATION

THE CORRELATION BETWEEN P H AND MICROBIAL SPOILAGE OF MINCED MEAT DURING REFRIGERATION IJABR, VOL. () 201: 2-32 ISSN 220 39 THE CORRELATION BETWEEN P H AND MICROBIAL SPOILAGE OF MINCED MEAT DURING REFRIGERATION RAAD A. ISMAIL Department of Vet. Public Health, College of Vet. Medicine,Baghdad

More information

Temperature Function Integration and the Development and Metabolism of Poultry Spoilage Bacteria

Temperature Function Integration and the Development and Metabolism of Poultry Spoilage Bacteria APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Nov. 1978, p. 65-654 99-224/78/36-65$2./ Copyright 1978 American Society for Microbiology Vol. 36, No. 5 Printed in U.S.A. Temperature Function Integration and the

More information

Seafood Chilling, Refrigeration and Freezing

Seafood Chilling, Refrigeration and Freezing Seafood Chilling, Refrigeration and Freezing Seafood Chilling, Refrigeration and Freezing Science and Technology Nalan Gökoğlu and Pınar Yerlikaya Fisheries Faculty, Akdeniz University, Antalya, Turkey

More information

Standardization of Technology for Preparation of Functional Frozen Misti Dahi

Standardization of Technology for Preparation of Functional Frozen Misti Dahi 2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Standardization of Technology for Preparation of Functional Frozen Misti Dahi Gayatri Saikia

More information

Test for Detecting Spoilage in Beef

Test for Detecting Spoilage in Beef APPLIED MICROBIOLOGY Vol. 12, No. 4, p. 378-383 July, 1964 Copyright 1964 American Society for Microbiology Printed in U.S.A. Evaluation of the Extract-Release Volume Phenomenon as a Rapid Test for Detecting

More information

Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth

Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth Lec.3 Food microbiology Dr.Jehan Abdul Sattar Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth The ability of microorganisms to grow or multiply in a food is determined by the food

More information

acteria in Sto Fis suratensis

acteria in Sto Fis suratensis es acteria in Sto Fis suratensis K. R. SREEKUMARI, M. CHANDRASEKHARAN* and P. LAKSHMANAPERUMALSAMY** School of Marine Sciences, Cochin University of Science and Technology, Cochin - 68 6 The distribution

More information

Lesson 2: Pasteurization

Lesson 2: Pasteurization Lesson 2: Pasteurization 1 Terms Caesin Coagulation Ecological succession Fermentation Metabolize Pasteurization ph Putrefaction Spoilage 2 What is the composition of milk? Cow s milk consists of about

More information

National Exams May hours duration

National Exams May hours duration National Exams May 2012 04-Agric-A 7, Chemistry and Microbiology of Foods 3 hours duration NOTES: 1. If doubt exists as to the interpretation of any question, the candidate is urged to submit with the

More information

ABSTRACf INTRODUCTION

ABSTRACf INTRODUCTION (outnal of the Indian Fisheries Association, 16 & 17, 1986-87, 31-37 PRESERVATION OF OTOUTffilS ARGENTEUS AT LOW TEMPERATURE D. RAMANANDA RAO AND N. K. VELANI

More information

WARM-UP. Grab a. Write down anything written in RED. Milk 4/18/2011. Student Learning Objectives. Terms. Student Learning Objectives

WARM-UP. Grab a. Write down anything written in RED. Milk 4/18/2011. Student Learning Objectives. Terms. Student Learning Objectives Grab a WARM-UP Sheet Question: Milk Processing Using what we ve talked about in class, along with what you may know outside of class, brainstorm what kinds of processes raw milk goes through before it

More information

BACTERIAL EXAMINATION OF WATER

BACTERIAL EXAMINATION OF WATER BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,

More information

Lec.8 Food Microbiology Dr.Jehan Abdul Sattar

Lec.8 Food Microbiology Dr.Jehan Abdul Sattar Lec.8 Food Microbiology Dr.Jehan Abdul Sattar Spoilage of Specific Food Groups Milk and Milk Products: Raw milk contains many types of microorganisms coming from different sources. The average composition

More information

Theofania N. Tsironi, Petros S. Taoukis

Theofania N. Tsironi, Petros S. Taoukis Modelling the Effect of Osmotic Pre-treatment with Alternative Solutes on the Shelf Life of Gilthead Seabream Fillets during Refrigerated and Super-chilled Storage Theofania N. Tsironi, Petros S. Taoukis

More information

Date Marking User Guide Standard Date Marking of Packaged Food September 2010

Date Marking User Guide Standard Date Marking of Packaged Food September 2010 Date Marking User Guide to Standard 1.2.5 Date Marking of Packaged Food September 2010 Background Food Standards in Australia and New Zealand The Australia New Zealand food standards system is a cooperative

More information

Date Marking. User Guide. Standard Date Marking of Food. December 2013

Date Marking. User Guide. Standard Date Marking of Food. December 2013 Date Marking User Guide to Standard 1.2.5 Date Marking of Food December 2013 Contents Contents... ii Background... 1 Food Standards in Australia and New Zealand... 1 Responsibility of food businesses...

More information

STUDIES ON TRADITIONAL METHODS OF FISH SMOKING IN THE PHILIPPINES

STUDIES ON TRADITIONAL METHODS OF FISH SMOKING IN THE PHILIPPINES STUDES ON TRADTONAL METHODS OF FSH SMOKNG N THE PHLPPNES M.A. Anenias, AM. Mabeza, T.R. Miciano and E.C. Sison Department of Food Science & Technology, College of Agriculture University of the Philippines

More information

The Effects of Various Milk By-Products on Microbial. Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN

The Effects of Various Milk By-Products on Microbial. Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN The Effects of Various Milk By-Products on Microbial Properties of Beef Patties Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN Faculty of Agriculture, Department of Food Engineering, Selcuk University,

More information

Fungi Isolated from Flue-cured Tobacco at Time of Sale and After Storage1

Fungi Isolated from Flue-cured Tobacco at Time of Sale and After Storage1 APPLIED MICROBIOLOGY, Mar. 1969, p. 360-365 Copyright 1969 American Society for Microbiology Vol. 17, No. 3 Printed in U.S.A. Fungi Isolated from Flue-cured Tobacco at Time of Sale and After Storage1 R.

More information

Meat technology update

Meat technology update Meat technology update 6/9 December 9 Shelf life of Australian chilled, vacuum-packed, boneless beef Extensive commercial evidence and recent scientific studies indicate that chilled, vacuum-packaged Australian

More information

A copy can be downloaded for personal non-commercial research or study, without prior permission or charge

A copy can be downloaded for personal non-commercial research or study, without prior permission or charge Albalat, A., Gornik, S., Theethakaew, C., and Neil, D. (2008) Evaluation of the Quality of Langoustines After Being Killed by the Crustastun Project Report. University of Glasgow, Glasgow, UK. Copyright

More information

MICROBIAL CHARACTERISTICS OF FRESH FISH SOLD AT KEDONGANAN FISH MARKET, BALI, INDONESIA

MICROBIAL CHARACTERISTICS OF FRESH FISH SOLD AT KEDONGANAN FISH MARKET, BALI, INDONESIA MICROBIAL CHARACTERISTICS OF FRESH FISH SOLD AT KEDONGANAN FISH MARKET, BALI, INDONESIA Ketut Suriasih Faculty of Animal Husbandry, Udayana University, Denpasar, Indonesia I Nyoman Sucipta Faculty of Agricultural

More information

Reasons. Storage options Buying and storing food. Activity: Where food should be stored and why

Reasons. Storage options Buying and storing food. Activity: Where food should be stored and why 1 Activity: Where food should be stored and why 6a Study the images of the foods in the table, then choose the best method of storage. Identify the reasons why you chose that method. Storage options Refrigerator

More information

Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts

Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts RC Biswas* 1, S Akhter 1, MM Hossain 1, MS Rana 2, M Habibullah 1 1 Department of Animal Science,

More information

CONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED)

CONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED) CONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED) 1 Sources of Contamination Pre-harvest Contamination Post- harvest contamination Microbiological contaminants are found everywhere

More information

Cronicon NUTRITION. Mini Review Safety and Quality Characteristics of Freeze-Defrost Cycles in Muscle Foods. William Opoku-Nkoom* Abstract

Cronicon NUTRITION. Mini Review Safety and Quality Characteristics of Freeze-Defrost Cycles in Muscle Foods. William Opoku-Nkoom* Abstract Cronicon OPEN ACCESS NUTRITION Mini Review Safety and Quality Characteristics of Freeze-Defrost Cycles in Muscle Foods William Opoku-Nkoom* Department of Import and Export Control, Food and Drugs Authority,

More information

SEAFOODS. Food Material Science 2011/12 Inneke Hantoro

SEAFOODS. Food Material Science 2011/12 Inneke Hantoro SEAFOODS Food Material Science 2011/12 Inneke Hantoro Introduction SEAFOODS: Fish Shellfish: Crustaceans Molluscs: Chephalopods Molluscs with external shell (bivalves and gastropods) Other forms of aquatic

More information

In-vitro analysis of the microbial-load in raw meat and finished products

In-vitro analysis of the microbial-load in raw meat and finished products ISSN: 2319-7706 Volume 3 Number 12 (2014) pp. 643-648 http://www.ijcmas.com Original Research Article In-vitro analysis of the microbial-load in raw meat and finished products M. P.Prasad* Department of

More information

Microbiology. Consumer Safety Concerns

Microbiology. Consumer Safety Concerns Microbiology Consumer Safety Concerns 1. Additives 2. Antibiotics/Implants 3. Fertilizers 4. Food intoxicants 5. Irradiation 6. Microbial Contamination 7. Pesticides/Pollutants 8. Tampering 9. BSE/Foot

More information

The Spoilage Characteristics of Ground Beef Packaged in High-Oxygen and Low-Oxygen Modified Atmosphere Packages

The Spoilage Characteristics of Ground Beef Packaged in High-Oxygen and Low-Oxygen Modified Atmosphere Packages P R O D U C T D E V E L O P M E N T, P R O C E S S I N G, M E A L S O L U T I O N S A N D P A C K A G I N G The Spoilage Characteristics of Ground Beef Packaged in High-Oxygen and Low-Oxygen Modified Atmosphere

More information

Study on The Inhibition Effect of Nisin

Study on The Inhibition Effect of Nisin The Journal of American Science, 1(2), 2005, Li, et al, Study on The Inhibition Effect of Study on The Inhibition Effect of Tiejing Li 1, Jin Tao 2, Fu Hong 1 1. Northeast Agricultural University, Harbin,

More information

Shelf life trial on cod (Gadus morhua L.) and haddock (Melanogrammus aeglefinus L.) stored on ice around 0 C.

Shelf life trial on cod (Gadus morhua L.) and haddock (Melanogrammus aeglefinus L.) stored on ice around 0 C. PO Box 1390, Skulagata 4 120 Reykjavik, Iceland Final Project 2002 Shelf life trial on cod (Gadus morhua L.) and haddock (Melanogrammus aeglefinus L.) stored on ice around 0 C. Bamba A. M. Banja Fisheries

More information

Survival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods

Survival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Aug. 192, p. 259-263 99-224/2/259-5$2./ Vol. 44, No. 2 Survival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods C.. GILL* AND LYNDA M.

More information

METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES

METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES ROBERT P. STRAKA AND J. L. STOKES Western Regional Research Laboratory,' Albany, California Received for publication January 19, 1959 The death of bacteria

More information

NUTRITIONAL CHARACTERISTICS OF THE TWO FERMENTED FISH PRODUCTS - HENTAK AND NGARI OF MANIPUR. CH. SAROJNALINI AND W. VISHWANATH

NUTRITIONAL CHARACTERISTICS OF THE TWO FERMENTED FISH PRODUCTS - HENTAK AND NGARI OF MANIPUR. CH. SAROJNALINI AND W. VISHWANATH Journal of the Indian Fisheries Association 25, 1995 (Proc.Nat.Symp. Aquacrops), 75-81 NUTRITIONAL CHARACTERISTICS OF THE TWO FERMENTED FISH PRODUCTS - HENTAK AND NGARI OF MANIPUR. 75 CH. SAROJNALINI AND

More information

Organisms used. The routine test organism was a putrefactive anaerobe, Company, and Bacilus stearothermophilus, strain NCA 1518.

Organisms used. The routine test organism was a putrefactive anaerobe, Company, and Bacilus stearothermophilus, strain NCA 1518. THE EFFECT OF OXIDATIVE RANCIDITY IN UNSATURATED FATTY ACIDS ON THE GERMINATION OF BACTERIAL SPORES NORMAN G. ROTH2 AND H. 0. HALVORSON Department of Bacteriology, University of Illinois, Urbana, Illinois

More information

Trimethylamine oxide and derived compounds changes during frozen storage of hake (Merluccius merluccius)

Trimethylamine oxide and derived compounds changes during frozen storage of hake (Merluccius merluccius) Trimethylamine oxide and derived compounds changes during frozen storage of hake (Merluccius merluccius) C. G. Sotelo, J. M. Gallardo, C. Piñeiro & R. Perez-Martin Instituto de Investigaciones Marinas

More information

BACTERIAL EXAMINATION OF WATER

BACTERIAL EXAMINATION OF WATER BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,

More information

LECTURE 10. PACKAGING TECHNOLOGY

LECTURE 10. PACKAGING TECHNOLOGY LECTURE 10. PACKAGING TECHNOLOGY The increasing demand for fresh and quality packaged food, consumer convenience and manufacturers concern for longer shelf life of the food products is driving the market

More information

Methods of preservation of meat. Module-21: Methods of preservation of poultry meat

Methods of preservation of meat. Module-21: Methods of preservation of poultry meat Methods of preservation of meat Module-21: Methods of preservation of poultry meat INTRODUCTION Meat is a highly perishable food. Susceptible to deterioration by microbial growth, chemical change and breakdown

More information

Use of Cryoprotectants for Mechanically Deboned Pork

Use of Cryoprotectants for Mechanically Deboned Pork Use of Cryoprotectants for Mechanically Deboned Pork Gitanjali Prabhu, graduate assistant of Animal Science, Food Science and Human Nutrition Joseph G. Sebranek, professor of Animal Science, Food Science

More information

Spoiling Beef. was sufficient to make all necessary determinations. For the determination of free amino acids, 10 g of

Spoiling Beef. was sufficient to make all necessary determinations. For the determination of free amino acids, 10 g of APPLIED MICROBIOLOGY, July 1967, p. 759-764 Copyrght 1967 American Society for Microbiology Vol. 15, No. 4 Printed in U.S.A. Fate of Free Amino Acids and Nucleotides in Spoiling Beef JAMES M. JAY AND KALLIOPI

More information

Changes in the Microflora of Bovine Colostrum During Natural Fermentation

Changes in the Microflora of Bovine Colostrum During Natural Fermentation 27 f. Milk Food Techno/. Vol. 39. No. I, Pages 27-31!January, 1976) Copyright 1976, International Association of Milk, Food, and Environmental Sanitarians Changes in the Microflora of Bovine Colostrum

More information

QUALITY ASSESSMENT OF WHOLE AND GUTTED INDO PACIFIC KING

QUALITY ASSESSMENT OF WHOLE AND GUTTED INDO PACIFIC KING Indian J. Anim.. Res., 45 (2) : 125-129, 2011 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.ar.arccjour ccjournals.com / indianjournals.com nals.com QUALITY ASSESSMENT OF WHOLE AND GUTTED INDO PACIFIC

More information

QIM A sensory analysis-based method of determining fish quality

QIM A sensory analysis-based method of determining fish quality QIM A sensory analysis-based method of determining fish quality Eduardo Esteves Jaime Aníbal Presented at the FISEC Food Convention 2006, Universidade do Algarve, Campus da Penha, Faro, November 2006 Post

More information

Thawing Seafood. A Learning Resource for Unit Standard 6203

Thawing Seafood. A Learning Resource for Unit Standard 6203 Thawing Seafood A Learning Resource for Unit Standard 6203 You are welcome to use this resource for all training purposes within the seafood industry. It is available from: The website: www.sito.co.nz

More information

GCSE Food Technology (AQA) Food safety and hygiene

GCSE Food Technology (AQA) Food safety and hygiene GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,

More information

Advances in Fish Processing Technology

Advances in Fish Processing Technology SUB Hamburg A/516614 Advances in Fish Processing Technology D.P. Sen ALLIED PUBLISHERS PRIVATE LIMITED New Delhi Mumbai Kolkata Lucknow * Chjennai Nagpur Bangalore Hyderabad Ahmedabad Contents Dedication

More information

COMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE OF GROUND BEEF PATTIES

COMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE OF GROUND BEEF PATTIES 1999 Animal Science Research Report Authors: Amy E. Down, J. B. Morgan and H.G. Dolezal COMPARISON OF VITAMIN E, NATURAL ANTIOXIDANTS AND ANTIOXIDANT COMBINATIONS ON THE LEAN COLOR AND RETAIL CASE-LIFE

More information

UTILISATION OF ANTIMICROBIAL AGENTS AT PRE- AND POST- SMOKING ON THE MICROBIAL QUALITY OF HOT-SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS

UTILISATION OF ANTIMICROBIAL AGENTS AT PRE- AND POST- SMOKING ON THE MICROBIAL QUALITY OF HOT-SMOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS Acta Alimentaria, Vol. 44 (2), pp. 289 296 (2015) DOI: 10.1556/AAlim.2014.2222 UTILISATION OF ANTIMICROBIAL AGENTS AT PRE- AND POST- SMOKING ON THE MICROBIAL QUALITY OF HOT-SMOKED RAINBOW TROUT (ONCORHYNCHUS

More information

SINTEF RESEARCH ON PROCESSING OF FISH AND MARINE REST RAW MATERIALS

SINTEF RESEARCH ON PROCESSING OF FISH AND MARINE REST RAW MATERIALS 1 SINTEF RESEARCH ON PROCESSING OF FISH AND MARINE REST RAW MATERIALS Preservation and processing of fish for maintaining quality and health beneficial compounds Inger Beate Standal1, Revilija Mozuraityte1,

More information

-SQA-SCOTTISH QUALIFICATIONS AUTHORITY. Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR

-SQA-SCOTTISH QUALIFICATIONS AUTHORITY. Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR -SQA-SCOTTISH QUALIFICATIONS AUTHORITY Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR -Module Number- 0097425 -Session-1989-90 -Superclass- WM -Title- FATS AND OILS

More information

STANDARD FOR QUICK FROZEN FISH FILLETS CODEX STAN Adopted in Revised in Amended in 2011, 2013, 2014.

STANDARD FOR QUICK FROZEN FISH FILLETS CODEX STAN Adopted in Revised in Amended in 2011, 2013, 2014. STANDARD FOR QUICK FROZEN FISH FILLETS CODEX STAN 190-1995 Adopted in 1995. Revised in 2017. Amended in 2011, 2013, 2014. CODEX STAN 190-1995 2 1. SCOPE This standard applies to quick frozen fillets of

More information

Screening and isolation of microbial contaminants from carbonated and non-carbonated soft drinks of Delhi

Screening and isolation of microbial contaminants from carbonated and non-carbonated soft drinks of Delhi International Journal of Emerging Trends in Science and Technology IC Value: 76.89 (Index Copernicus) Impact Factor: 4.219 DOI: https://dx.doi.org/10.18535/ijetst/v4i5.04 Screening and isolation of microbial

More information

Sl_ Iced Stor ge of C: rohita)

Sl_ Iced Stor ge of C: rohita) Sl_ Iced Stor ge of C: rohita) JOSE JOSEPH, P. K. SURENDRAN and P. A. PE IGREEN Central Institute of Fisheries Technology, Cochin - 682 029 The biochemical, bacteriological and organoleptic changes in

More information

By Christopher Hoareau Fish Inspection and Quality Control Unit Seychelles Bureau of Standards

By Christopher Hoareau Fish Inspection and Quality Control Unit Seychelles Bureau of Standards By Christopher Hoareau Fish Inspection and Quality Control Unit Seychelles Bureau of Standards Layout of Presentation Introduction Objectives Materials and methods Results of sensory assesssment Results

More information

Maximising the quality and storage life of fresh seafood products

Maximising the quality and storage life of fresh seafood products Product integrity FS101_04_17 Maximising the quality and storage life of fresh seafood products Contents Introduction Traditional means of preservation What is fresh fish? o Different types of fresh fish

More information

Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi (Sweet Curd)

Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi (Sweet Curd) 2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi

More information

THE INFLUENCE OF MICROCLIMATE FACTORS ON THE QUALITY OF POULTRY MEAT STORED IN REFRIGERATION CONDITIONS

THE INFLUENCE OF MICROCLIMATE FACTORS ON THE QUALITY OF POULTRY MEAT STORED IN REFRIGERATION CONDITIONS Lucrări Ştiinţifice-Seria Zootehnie, vol. 59 THE INFLUENCE OF MICROCLIMATE FACTORS ON THE QUALITY OF POULTRY MEAT STORED IN REFRIGERATION CONDITIONS Elena Surmei 1*, M.G. Usturoi 1 1 University of Agricultural

More information

Effects of fermentation and salting on the bacterial, chemical and sensory characteristics of Tilapia (Chromidototilapia guentheri)

Effects of fermentation and salting on the bacterial, chemical and sensory characteristics of Tilapia (Chromidototilapia guentheri) AMERICAN JOURNAL OF FOOD AND NUTRITION Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2012.2.1.7.13 2012, ScienceHuβ, http://www.scihub.org/ajfn Effects of fermentation and salting on

More information

Freezing, and Ultraviolet

Freezing, and Ultraviolet APPLIED MICROBIOLOGY, May, 1966 Vol. 14, No. 3 Copyright ( 1966 American Society for Microbiology Printed in U.S.A. Effect of Pimaricin on the Resistance of Saccharomyces cerevisiae to Heat, Freezing,

More information

organisms of this type, it seems probable that they have also

organisms of this type, it seems probable that they have also II. ANAEROBIC BACTERIA IN DAIRY PRODUCTS RELATIONSHIP OF ANAEROBIC BACTERIA TO CERTAIN ABNORMAL FERMENTATIONS Department of Dairy Industry, Iowa State College, Ames, Iowa Received for publication, July

More information

Effect of plant-extracts on quality changes of refrigerated Nile tilapia Oreochromis niloticus (Linnaeus, 1758) fillets

Effect of plant-extracts on quality changes of refrigerated Nile tilapia Oreochromis niloticus (Linnaeus, 1758) fillets KHON แก นเกษตร KAEN 44 AGR. ฉบ บพ เศษ J. 44 SUPPL. : (9). : (). KHON KAEN AGR. J. 44 SUPPL. : (). 7 Effect of plant-extracts on quality changes of refrigerated Nile tilapia Oreochromis niloticus (Linnaeus,

More information

Biochemical changes in watermelon and pineapple juice blend during storage

Biochemical changes in watermelon and pineapple juice blend during storage Sky Journal of Food Science Vol. 2(7), pp. 54-58, November, 2013 Available online http://www.skyjournals.org/sjfs 2013 Sky Journals Full Length Research Paper Biochemical changes in watermelon and pineapple

More information

Relationship Between Lactic Acid Concentration and Bacterial Spoilage in Ground Beef

Relationship Between Lactic Acid Concentration and Bacterial Spoilage in Ground Beef APPLIED AND ENVIRONMENTAL MICROBIOLOGY, OCt. 1983, p. 894-900 0099-2240/83/100894-07$02.00/0 Vol. 46, No. 4 Relationship Between Lactic Acid Concentration and Bacterial Spoilage in Ground Beef PATRICIA

More information

5.1 Need for Food Processing. Block 2. a Nutrition is preserved or enhanced; digestibility is improved.

5.1 Need for Food Processing. Block 2. a Nutrition is preserved or enhanced; digestibility is improved. Block 2 A wide variety of methods are available to maintain and enhance the appearance and taste of food. Food processing and preservation methods create products that are convenient for consumers such

More information

Serkan Koral 1, Sevim Köse 2

Serkan Koral 1, Sevim Köse 2 THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS Serkan Koral 1, Sevim Köse 2 Cite this article

More information

Studies on keeping quality of Shrikhand prepared from buffalo milk blended with soymilk

Studies on keeping quality of Shrikhand prepared from buffalo milk blended with soymilk RESEARCH ARTICLE FOOD SCIENCE RESEARCH JOURNAL; Volume 2 Issue 2 (October, 2011) Page : 205-210 Received : August, 2011; Accepted : September, 2011 Studies on keeping quality of Shrikh prepared from buffalo

More information

Trial Application of Bacterial Cellulose Membrane in Minimally Pre-Prepared Fresh Coconut

Trial Application of Bacterial Cellulose Membrane in Minimally Pre-Prepared Fresh Coconut International Journal of Pharmaceutical Science Invention ISSN (Online): 2319 6718, ISSN (Print): 2319 670X Volume 6 Issue 4 April 2017 PP. 32-37 Trial Application of Bacterial Cellulose Membrane in Minimally

More information

PRINCIPLES OF FOOD SPOILAGE

PRINCIPLES OF FOOD SPOILAGE PRINCIPLES OF FOOD SPOILAGE SPOILAGE Microbial growth- microbial food spoilage Changes in color, odor, and texture Formation of slime Accumulation of gas Release of liquid SPOILAGE MICROFLORA Food types

More information

Alcohol Production by Fish Spoilage Bacteria

Alcohol Production by Fish Spoilage Bacteria 1055 Journal of Food Protection, Vol. 46, No. 12, Pages 1055-1059 (December 1983) Copyright". Intemational Association of Milk, Food and Environmental Sanitarians Alcohol Production by Fish Spoilage Bacteria

More information

Comparative Analysis of Vitamin A, Vitamin C, Vitamin E, and selected B vitamins in human milk for different storage conditions.

Comparative Analysis of Vitamin A, Vitamin C, Vitamin E, and selected B vitamins in human milk for different storage conditions. Comparative Analysis of Vitamin A, Vitamin C, Vitamin E, and selected B vitamins in human milk for different storage conditions. Introduction It is reported that as of January of 2003, 60.7% of women worked

More information

Report and Opinion 2016;8(2)

Report and Opinion 2016;8(2) Survey of Mycoflora Associated with Dried Bonga Fish (Ethmalosa frimbriata) During Storage Oyedeji, Funmilayo Nike Department of Biology, Federal Capital Territory College of Education, P.M.B. 61, Abuja,

More information

BACTERIAL QUALITY OF DRIED CRABS SOLD IN VARIOUS MARKETS IN LOKOJA, NIGERIA

BACTERIAL QUALITY OF DRIED CRABS SOLD IN VARIOUS MARKETS IN LOKOJA, NIGERIA BACTERIAL QUALITY OF DRIED CRABS SOLD IN VARIOUS MARKETS IN LOKOJA, NIGERIA Oshamehin, G.O., *Stephen, E. and Obi, S.K.C Department of Microbiology, Kogi State University, Anyibga, Nigeria ** Corresponding

More information

Staphylococci in Competition'

Staphylococci in Competition' II. Staphylococci in Competition' Effect of Total Numbers and Proportion of Staphylococci in Mixed Cultures on Growth in Artificial Culture Medium A. C. PETERSON, J. J. BLACK, AND M. F. GUNDERSON Department

More information

5. BIOCHEMICAL COMPOSITION AND FOOD VALUE OF RIBBON FISH L. SAVALA

5. BIOCHEMICAL COMPOSITION AND FOOD VALUE OF RIBBON FISH L. SAVALA 5. BIOCHEMICAL COMPOSITION AND FOOD VALUE OF RIBBON FISH L. SAVALA During present study, sixty specimens of fresh L. savala ranging from 200 to 600 mm of total length were collected from Baithkol, Majali

More information

SKIMMED MILK POWDER PRODUCT DESCRIPTION STORAGE SHELF LIFE CHEMICAL/PHYSICAL REQUIREMENTS MICROBIOLOGICAL REQUIREMENTS

SKIMMED MILK POWDER PRODUCT DESCRIPTION STORAGE SHELF LIFE CHEMICAL/PHYSICAL REQUIREMENTS MICROBIOLOGICAL REQUIREMENTS SKIMMED MILK POWDER Skimmed milk powder is produced from cows milk. After separation of milk into cream and skimmed milk, the skimmed milk is pasteurized, standardised, evaporated into a concentrate and

More information

Mercury, Cadmium and Lead Levels in Three Commercially Important Marine Fish Species of in Sri Lanka

Mercury, Cadmium and Lead Levels in Three Commercially Important Marine Fish Species of in Sri Lanka Sri Lanka J. Aquat. Sci. 15 (2010): 39-43 Mercury, Cadmium and Lead Levels in Three Commercially Important Marine Fish Species of in Sri Lanka B.K.K.K. JINADASA 1*, L.R.S. RAMEESHA 2, E.M.R.K.B. EDIRISINGHE

More information

List of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine

List of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine FINAL REVIEW FILL IN THE BLANK 1. Ice cream is usually frozen using this process (be specific): 2. This type of mycotoxins can be found in peanuts, are highly toxic and potently carcinogenic: 3. The mechanism

More information

Proper steps for bull semen dilution and freezing. IMV Technologies France

Proper steps for bull semen dilution and freezing. IMV Technologies France Proper steps for bull semen dilution and freezing IMV Technologies France Introduction Since Polge reported the first successful cryopreservation of spermatozoa in 1949, spermatozoa from many mammalian

More information

On shelf life of foods

On shelf life of foods On shelf life of foods What does best before date and use by date mean? Jens Kirk Andersen REG-no. DK 30 06 09 46 Technical University of Denmark Mørkhøj Bygade 19 Tel 45 35 88 70 00 jkia@food.dtu.dk National

More information

THE EFFECT OF VARIOUS SMOKING METHODS ON THE QUALITY OF DIFFERENTLY SALTED Oreochromis niloticus

THE EFFECT OF VARIOUS SMOKING METHODS ON THE QUALITY OF DIFFERENTLY SALTED Oreochromis niloticus I.J.A.B.R., VOL. 2(4) 212: 717-723 ISSN 225-3579 THE EFFECT OF VARIOUS ON THE QUALITY OF DIFFERENTLY SALTED Oreochromis niloticus a Oyero J.O., a Sadiku, S.O.E. & b Eyo, A.A. a Department of Water Resources,

More information

European Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP)

European Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP) 20 December 2005 European Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP) Point 6: Proposed Draft Standard for Quick Frozen Scallop Adductor

More information

RESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION

RESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION Bulletin of the Transilvania University of Braşov Vol. 3 (52) - 2010 Series II: Forestry Wood Industry Agricultural Food Engineering RESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION

More information

Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages

Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages Ceylon Journal of Science (Bio. Sci.) 41 (2): 151-155, 2012 SHORT COMMUNICATION Effect of Chemical Pretreatments on the Quality of Minimally Processed Pineapple Stored in Polystyrene Packages S. Ediriweera

More information

Influence of Proteolytic Microorganisms on Dairy Products Quality

Influence of Proteolytic Microorganisms on Dairy Products Quality Bulletin UASVM Agricultue, 66 (2)/2009 Print ISSN 1843-5246; Electronic ISSN 1843-5386 Influence of Proteolytic Microorganisms on Dairy Products Quality Mihaela- Ancuţa ROTAR, Cristina SEMENIUC, Sorin

More information

The Climacteric Rise in Respiration Rate of the Fuerte Avocado Fruit

The Climacteric Rise in Respiration Rate of the Fuerte Avocado Fruit Proceedings of the AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE 1941 39:137-142 The Climacteric Rise in Respiration Rate of the Fuerte Avocado Fruit By J. B. BIALE, University of California, Los Angeles,

More information

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 10 (2017) pp. 1219-1230 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.610.147

More information

Module 5b Wellness: Nutrition and Fitness

Module 5b Wellness: Nutrition and Fitness Overview This module is designed to address the concepts of wellness, nutrition and fitness in school age child care and introduce the basic licensing requirements for the Washington Administrative Code

More information

Relation of the Heat Resistance of Salmonellae to

Relation of the Heat Resistance of Salmonellae to APPLED MICROBIOLOGY, Mar. 1970, p. 9- Copyright 1970 American Society for Microbiology Vol. 19, No. Printed in U.S.A. Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment1

More information

COMBINED APPLICATION OF MODIFIED ATMOSPHERE PACKAGING (MAP) AND SUPERCHILLED STORAGE TO EXTEND THE SHELF-LIFE OF FRESH COD (GADUS MORHUA) LOINS

COMBINED APPLICATION OF MODIFIED ATMOSPHERE PACKAGING (MAP) AND SUPERCHILLED STORAGE TO EXTEND THE SHELF-LIFE OF FRESH COD (GADUS MORHUA) LOINS P.O. Box 1390, Skulagata 4 120 Reykjavik, Iceland Final Project 2005 COMBINED APPLICATION OF MODIFIED ATMOSPHERE PACKAGING (MAP) AND SUPERCHILLED STORAGE TO EXTEND THE SHELF-LIFE OF FRESH COD (GADUS MORHUA)

More information

PHILIPPINE NATIONAL STANDARD

PHILIPPINE NATIONAL STANDARD PHILIPPINE NATIONAL STANDARD PNS/BAFPS 70:2008 ICS 67.120.30 Quick frozen shrimps or prawns BUREAU OF PRODUCT STANDARDS Member to the International Organization for Standardization (ISO) Standards and

More information

Monitoring changes in the volatiles composition of bottled and refrigerated cow milk by PTR-MS

Monitoring changes in the volatiles composition of bottled and refrigerated cow milk by PTR-MS Monitoring changes in the volatiles composition of bottled and refrigerated cow milk by PTR-MS Erika Zardin 1, C. Siefarth 1, P. Silcock 2, M. Alothman 2, P. Bremer 2, S. Heenan 2, and J. Beauchamp 1 1

More information

Postharvest Handling Update for Leafy Vegetables

Postharvest Handling Update for Leafy Vegetables Postharvest Handling Update for Leafy Vegetables 1. Water relations and texture--broccoli 2. Appearance and Nutritional Quality of Vegetables 3. Fresh-cut Kale and importance of maturity 4. Fresh-cut processing:

More information

Agenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs

Agenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs 2009-10 Grow-Finish Educational Series A world of knowledge brought directly to you Thank you for participating in PorkBridge 2009-10. To start the presentation, advance one slide by pressing enter or

More information

Development of Whey Protein Based Edible Films with ph-controlled Release for Active Packaging. Derya Boyacı İzmir Institute of Technology Turkey

Development of Whey Protein Based Edible Films with ph-controlled Release for Active Packaging. Derya Boyacı İzmir Institute of Technology Turkey Development of Whey Protein Based Edible Films with ph-controlled Release for Active Packaging Derya Boyacı İzmir Institute of Technology Turkey Food Safety and Packaging Microorganisms Chemicals O2 Moisture

More information