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Showing 3 results for Shelflife
M. Mosaiepour, B. Shabanpour, P. Pourashouri, A. Jamshidi, Y. Etemadian, Volume 28, Issue 1 (5-2019)
Abstract
One of the problems products produced of imported frozen fillets tilapia fish such as nuggets, bitterness of the products in during storage in freezing conditions. Since in this study, the quality of imported frozen fillets with fillets of tilapia that cultured in Iran, during two months was evaluated and the trend of corruption in the fillets was compared. According to the results of evaluation (proximate composition, thiobarbituric acid (TBARS), free fatty acids (FFA), Hypoxantin (HX), formaldehyde (FA), dimethyl amine (DMA), peptides soluble in trichloroacetic acid (TCA), protein solubility, electrophoresis and fatty acid profile) the DMA and TCA levels of imported fillets were 0.6 miligram DMA-N Per 100 g sample and 0.35 milimol tyrosine per g sample respectively, that were higher as compared to DMA and TCA cultured fillet zero time (0.2 miligram DMA-N Per 100 g sample and 0.18 milimol tyrosine per g sample respectively) and their protein contents was lower than cultured fillets (15.65 % in imported fillet and 18.60 % in cultured fillet). As a result, high levels of peptides and their production during subsequent processes in imported frozen fillets can be a source of bitterness for the products produced from them.
Ahmad Podineh, Ebrahim Alizadeh Doughikollaee, Mohsen Shahriari Moghadam, Ehsan Ahmadifar, Volume 29, Issue 5 (12-2020)
Abstract
The use of absorbent pads in packaged products caused the quality maintains and increase of marketability. But the nutrients accumulation in the adsorbent pad provides a environment growth for the microorganisms that cause spoilage. Therefore, the use of antimicrobial compounds in the adsorbent pad is essential for controlling the microorganisms growth. The aim of this study was to investigate the effect of absorbent pad containing Zataria multiflora leaf essential oil on chemical and microbial properties of Hypophthalmichthys molitrix fillet during storage in refrigerator. 10 ml of Zataria multiflora leaf essential oil 1.5 % were added to pad and fish fillets in different treatments, then packed and stored in a refrigerator (4˚C). The chemical (pH, Peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) and microbial parameters (total viable count (TVC) and psychrotrophic count (PTC)) were measured on days 0, 3, 6, 9, 12 and 15. A significant difference (P <0.05) was observed between the pH of the treatments containing the essential oil and the control in the last days of storage. The results showed that the PV, TBA and TVB-N values of treatments increased during storage. So that the least increase was observed in the fillet containing essential oil, pad containing essential oil and control respectively. The TVC and PTC count of treatments significantly increased during storage (P <0.05). But this increase was less in the fillets containing essential oil than the other treatments. According to the results of this study, it can be concluded that the absorbent pad containing Zataria multiflora leaf essential oil cause the quality preservation and shelflife increase of Hypophthalmichthys molitrix fillet during refrigerated storage.The use of absorbent pads in packaged products caused the quality maintains and increase of marketability. But the nutrients accumulation in the adsorbent pad provides a environment growth for the microorganisms that cause spoilage. Therefore, the use of antimicrobial compounds in the adsorbent pad is essential for controlling the microorganisms growth. The aim of this study was to investigate the effect of absorbent pad containing Zataria multiflora leaf essential oil on chemical and microbial properties of Hypophthalmichthys molitrix fillet during storage in refrigerator. 10 ml of Zataria multiflora leaf essential oil 1.5 % were added to pad and fish fillets in different treatments, then packed and stored in a refrigerator (4˚C). The chemical (pH, Peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) and microbial parameters (total viable count (TVC) and psychrotrophic count (PTC)) were measured on days 0, 3, 6, 9, 12 and 15. A significant difference (P <0.05) was observed between the pH of the treatments containing the essential oil and the control in the last days of storage. The results showed that the PV, TBA and TVB-N values of treatments increased during storage. So that the least increase was observed in the fillet containing essential oil, pad containing essential oil and control respectively. The TVC and PTC count of treatments significantly increased during storage (P <0.05). But this increase was less in the fillets containing essential oil than the other treatments. According to the results of this study, it can be concluded that the absorbent pad containing Zataria multiflora leaf essential oil cause the quality preservation and shelflife increase of Hypophthalmichthys molitrix fillet during refrigerated storage.
Javad Mehri, Mehdi Shamsaei Mehrgan, Laleh, Hooman Rajabi Eslami, Volume 31, Issue 4 (11-2022)
Abstract
The aim of this study was to compare and evaluate the quality changes of rainbow trout fillets during live-storage in supply tanks. The studied fish included fish kept in a farm and the fish kept alive in supply tanks for 24 h and 72 h. The feeding was stopped 24 h before transportation and during live-storage in supply tanks. The examinations included chemical pH, total volatile nitrogen bases (TVB-N), Free Fatty acids (FFA), peroxide value (PV) and thiobarbituric acid (TBA) and bacterial Pseudomonas spp., psychrophilic bacterial counts, E.coli, Enterobacteriaceae, Total viable count (TVC), colorimetric tests (a*, L* and b*), tissue profile analysis (cohesiveness, gumminess, hardness, elasticity), and sensory evaluation (color, odor, taste, tenderness, appearance, overall acceptability). The pH value ranged from 6.68 to 7.18, which showed a significant increase with increasing the fish live-storage time in supply tanks (P<0.05). The highest levels of TBA, TVB-N, and FFA were measured in fish kept in live supply tanks at 72 h of storage. According to the standards for the amount of bacteria in fish fillets, in the 72h of the storage tanks, only the amount of Pseudomonas was within the permissible range, and in these tanks, other bacteria grew beyond the standard range. The red color of fish fillets or a * was decreased with increasing in the storage time. The fish fillet texture had higher elasticity, hardness and gumminess values with increasing in the live-storage time in supply tanks. Also, the cohesiveness of fillet tissue was increased with increasing in the live-storage time and it was increased from 0.41 N to 0.53 N (P<0.05). The sensory indices of the fish fillets had a significant decreasing trend with increasing in the live-storage time in supply tanks (P<0.05). According to the results, fish live-storage for more than 24 h in supply tanks caused the fillets to deviate from the quality standards in terms of bacterial, chemical and sensory parameters.
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