Long‐term storage influence on volatile amines (TVB‐N and TMA‐N) in sardines and herring utilized as food for tuna fattening

The study investigated the influence of volatile amines, total volatile bases nitrogen (TVB‐N) and trimethylamine nitrogen (TMA‐N) quantities in sardines (Sardina pilchardus) and herring (Clupea harengus) after 1 year of frozen storage. TVB‐N quantities for both species were within the tolerance limit (25–35 mg/100 g). TVB‐N and TMA‐N increase factors over the initial values for sardines were 1.6 and 4.9, and 1.4 and 3.6 for herring. Results showed that TMA‐N quantities were twice those registered as acceptable for these species , rendering the analysed fish unsuitable for tuna fattening. Previously registered increases in tuna mortalities were caused by secondary bacterial infection (pasteurellosis) from these baitfish. Tissue samples from diseased animals and the control group differed widely in their histological architecture, suggesting that rearing conditions, e.g. quality of administered baitfish, indirectly influenced tuna health.     

Differences in chemical,physical and sensory properties during shelf life assessment of wild and farmed gilthead sea bream (Sparus aurata,L.)

The aim of this study was to determine and compare differences in physical, chemical and sensory post‐mortem changes between wild (W) and farmed (F) gilthead sea bream (Sparus aurata). Ungutted fish were stored in ice from harvesting up to 20 days and freshness indicators were analyzed at regular intervals. Proximate composition of the samples differed in lipid (W = 0.86 ± 0.12; F = 4.18 ± 0.16) and moisture content (W = 79.12 ± 0.48; F = 74.50 ± 0.82). Data from sensory evaluation were described using linear regression models. Sensory schemes for cooked and raw fish were found to be suitable in establishing specific attribute deterioration and shelf life duration (W = 14 days; F = 17 days). Changes in pH and dielectric properties were influenced by differences in lipid content, while changes in total volatile base nitrogen and trimethylamine showed high correlation with sensory assessment and storage time, but stayed below the acceptance limit for human consumption (W : 24.47 mg TVB‐N/100 g and 4.14 mg TMA‐N/100 g; F : 26.18 mg TVB‐N/100 g and 3.84 mg TMA‐N/100 g), and thus were not reliable indicators of quality changes during storage in ice. Deterioration of flesh lipids, assessed by thiobarbituric acid index, differed between the samples, but presented no serious problem during storage time. In order to determine the importance of individual results, all obtained data were submitted to principal component analysis. Variations in sensory, physical and chemical assessment were described by PC1 (storage time); variations in lipid and moisture content were described by PC2 (capture grounds). A clear separation of the investigated samples, according to the storage time and capture grounds, was observed.     

Effect of defrosting on quantity of volatile amines in stored sardines and herring used for tuna fattening

Studied were the quantities of volatile amines, total volatile bases nitrogen (TVB‐N) and trimethylamine nitrogen (TMA‐N) in stored sardines (Sardina pilchardus) and herring (Clupea harengus) over a 24‐h period after defrosting. At the beginning of the experiment analyses showed TVB‐N quantities in the flesh of both species to be higher than the FAO‐recommended limit. TMA‐N concentrations exceeded the acceptance limit 6 h after defrosting in herring samples and after 12 h in sardines. During the entire experiment TMA‐N and TVB‐N concentrations in sardines were above the tolerance limit. The defrosting method usually applied in tuna farms is unsuitable for maintenance of a high quality food supply. Low quality baitfish can cause reduced weight gain as well as induce health problems and mortality in farmed tuna (Thunnus thynnus) populations.     

The effects of storage time of frozen pike (Esox lucius Linnaeus, 1758) fillets on the chemical composition as determined by various deterioration indicators

The study was designed to investigate the effects of frozen storage on the proximate composition and chemical indices of pike (Esox lucius) stored for a period of six months at ?20°C. During storage the moisture, protein and fatty acid contents decreased and the ash, total volatile basic nitrogen (TVB‐N) and peroxide value (PV) content increased significantly (P < 0.05). In the fresh samples the moisture, total protein and total lipid contents were 77.61%, 19.21%, and 2.3% respectively. At the end of the storage time the above‐mentioned parameters were measured as 75.98%, 16.95%, 0.9%, respectively. TVB‐N and PV contents changed from 1.30%, 6.27, 0.18 in fresh samples to 2.21%, 15.12 mg/100 g and 1.73 meq o₂ kg^?1 after six months frozen storage, respectively. Thirty fatty acids were found in pike fillets, with a higher percentage in fresh fish of polyunsaturated fatty acids (51.14%), saturated fatty acids (22.94%) and mono unsaturated fatty acids (22.61%). The PUFAs decreased to 31.67% at the end of the storage time. Although some changes in quality and nutritional value were observed in the pike fillets during frozen storage, the changes were within the acceptable range.     

Chemical and sensory quality changes in fish balls prepared from Alburnus mossulensis Heckel, 1843 during frozen storage

The effects of frozen storage on fish balls derived from Alburnus mossulensis at −18 ± 2°C were studied. Several chemical parameters were determined [pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA), free fatty acids (FFA)]. Further, microbiological effects were analysed during storage [Total mesophilic aerobic bacteria (TMAB), total psychrophilic bacteria (TPB), coliform and yeast‐mould count]. Finally, sensory quality tests were performed with fresh and stored balls. Fish balls were composed of 64% fish meat and 36% other ingredients, including: 18% boiled rice, 11.4% onions, 1.8% parsley, 3.8% fat, 0.7% salt and 0.26% black pepper. This basic mixture was processed to form small (25 g) balls and a pre‐cooking process was applied. Test balls were divided into two groups: vacuum packed (A1) and a control group without vacuum (A2). Test packages were stored for 6 months, resulting in increased pH, TVB‐N, TBA and FFA, while the values for sensory properties declined. However, these changes did not drop below the limit of acceptance. Total mesophilic aerobic bacteria and total psychrophilic bacteria were significantly reduced in both A1 and A2 groups.     

Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production--evaluation of fermentation conditions

The present paper shows that the fish by-products male Arctic capelin and Atlantic cod intestines can be utilized as raw materials for the production of high value fish sauce for human consumption. By supplementing minced capelin with 5-10% enzyme-rich cod pyloric caeca, a good recovery of fish sauce protein (60%) was obtained after 6 months of storage. Although, the proteases present in cod pylorus caeca are cold adapted enzymes, a storage temperature of 26 degrees C gave a higher fish sauce recovery than storage at 21 degrees C. Initial alkalification of samples to pH 8 accelerated the tissue solubilisation and gave a better fish sauce recovery without adveresely affecting the pH of the final product. Addition of small amounts of calcium had no significant effects on either protease activity or protein recovery in the fish sauce fraction.     

新鲜土壤样品储存温度和时间对不同形态氮素的影响

土壤氮素形态及含量具有重要的生态学研究意义,而土壤样品的储存对土壤氮素含量的准确测定有很大影响.为了选择合理的土壤样品储存方法,本研究以福建省建瓯市万木林保护区罗浮栲林土壤为研究对象,测定在不同温度(25、4和-20 ℃)、不同储存时间(0、7和30 d)下土壤铵态氮、硝态氮、总氮、可溶性有机氮、氨基酸氮含量和微生物生物量氮,以及冷冻后常温培养过程中的氮素含量.结果表明: 在7 d的储存时间内,除氨基酸氮以外,常温培养样品下其余的氮素含量均有所增加;与新鲜样品相比,冷藏、冷冻样品的所有氮素含量之间均无显著性差异,且氮素含量变化较常温培养下更加稳定.因低温储存样品有刺激氮矿化的效果,在30 d储存时间内,与新鲜样品相比,除可溶性有机氮外,冷藏、冷冻样品的所有氮素含量均显著升高;两种冷储存方法之间无显著差异.因此,新鲜样品带回实验室后应及时处理;如需要冷储藏,时间不要超过半个月.如果需要较长的储存时间,则需将样品放置于更低的温度(-40或-80 ℃).在对储存土壤样品进行培养试验之前,需要进行预培养处理.在预培养过程中,除硝态氮含量呈现先下降再迅速升高的趋势外,其余氮素均随着培养时间逐渐趋近于新鲜土壤样品含量,在培养一周左右恢复到与新鲜土壤样品氮含量最为接近的状态.结合已有研究,对野外取样和风干样品需要5～14 d的预培养,冷储存样品预培养时间不应少于一周.     

Effect of blood storage conditions on leucocyte intracellular cytokine production

Intracytoplasmic detection of leucocyte cytokines has become a powerful tool for the characterisation of cytokine-producing cells in heterogeneous cell populations, however the effect of specimen storage conditions is unknown. The aim of this study was to determine the effect of whole blood stored at room temperature (RT) or 4 degrees C, on intracellular cytokine production by T cells and monocytes. In cell cultures stored at RT or 4 degrees C for 24h, significant changes in several leucocyte cytokines/chemokines were shown compared to blood cultures stimulated at time=0. There was a significant decrease in IL-2, IL-4 and TNFalpha production by CD4+ T cells in blood cultures stored at RT but an increase in IL-2 in cultures at 4 degrees C. There was a significant decrease in TGFbeta production by CD4+ and CD8+ T cells in cultures kept at RT or 4 degrees C. There was a significant increase in MCP-1 and MCP-3 production by monocytes in blood cultures kept at RT or 4 degrees C. There was a decrease in IL-12 production by monocytes in cultures kept at 4 degrees C, whereas IL-10 production was decreased at RT and increased in cultures kept at 4 degrees C. Blood stored at 4 degrees C showed less immunomodulatory changes than blood kept at RT although overall a possible Th1 bias at 4 degrees C.     

Effects of catching methods on quality changes of Rutilus kutum (Kamensky, 1901) during storage in ice

The quality of fish varies among the different methods of capture and storage times. In this study Rutilus kutum was captured by beach seine and gillnet and stored for up to 16 days; thereafter the changes in microbiological quality (total viable and psychrophilic counts) and chemical quality (pH, total volatile basic nitrogen, thiobarbituric acid, and free fatty acids) were evaluated. The storage time and method of capture had significant effects (P < 0.05) on bacteriological and chemical values. Depending on the time involved, the bacteriological counts and chemical values increased significantly (P < 0.05). Results indicate that the beach seine method has fewer adverse effects on fish quality compared to gillnet fishing, thus the present work recommends the beach seine method as preferable.     

Changes of viability and composition of the Escherichia coli flora in faecal samples during long time storage

Long-time storage of faecal samples is necessary for investigations of intestinal microfloras. The aim of the present study was to evaluate how the viability and the composition of the Escherichia coli flora are affected in faecal samples during different storage conditions. Four fresh faecal samples (two from calves and two from infants) were divided into sub-samples and stored in four different ways: with and without addition of glycerol broth at -20 degrees C and at -70 degrees C. The viability and the phenotypic diversity of the E. coli flora in the sub-samples were evaluated after repeated thawings and after storage during 1 year. The samples stored for 1 year without thawing were also kept at room temperature for 5 days and subsequently analysed. According to phenotyping (PhP analysis) of 32 isolates per sample on day 0, all four samples contained two dominating strains of E. coli each, and between one and eight less common strains. Samples that were stored at -70 degrees C in glycerol broth showed equal or even higher bacterial numbers as the original samples, even after repeated thawings, whereas samples stored at -20 degrees C showed a considerably lower survival rate, also with addition of glycerol. Sub-samples containing glycerol broth that were kept at room temperature after storage for 1 year showed a clear increase in the number of viable cells as well as in diversity. The diversities in each sub-sample showed a tendency to decrease after several thawings as well as after storage. Generally, the E. coli populations in samples stored at -20 degrees C were less similar to the population of the original sample than that in samples stored at -70 degrees C. Samples that had been mixed with glycerol broth had an E. coli flora more similar to that in the original sample than those without glycerol broth. Furthermore, the sub-samples that were kept at room temperature after storage for 1 year generally were more similar to the original samples than if they were processed directly. We conclude that for long time storage of faecal samples, storage at -70 degrees C is preferable. If samples have to be thawed repeatedly, addition of glycerol is preferable both for samples stored at -70 degrees C and for samples stored at -20 degrees C. Our data also have indicated that when E. coli isolates from faecal samples are selected for, e.g. analysis of virulence factors, it is necessary to pick several isolates per sample in order to obtain at least one isolate representing the dominating strain(s).     

Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation

Aims: Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Methods and Results: Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α‐amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un‐inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro‐organisms. The protease‐producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Conclusions: Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. Significance and Impact of the Study: The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product.     

Storage of oil field-produced waters alters their chemical and microbiological characteristics

Many oil fields are in remote locations, and the time required for shipment of produced water samples for microbiological examination may be lengthy. No studies have reported on how storage of oil field waters can change their characteristics. Produced water samples from three Alberta oil fields were collected in sterile, industry-approved 4-l epoxy-lined steel cans, sealed with minimal headspace and stored under anoxic conditions for 14 days at either 4°C or room temperature (ca. 21°C). Storage resulted in significant changes in water chemistry, microbial number estimates and/or community response to amendment with nitrate. During room-temperature storage, activity and growth of sulfate-reducing bacteria (and, to a lesser extent, fermenters and methanogens) in the samples led to significant changes in sulfide, acetate and propionate concentrations as well as a significant increase in most probable number estimates, particularly of sulfate-reducing bacteria. Sulfide production during room-temperature storage was likely to be responsible for the altered response to nitrate amendment observed in microcosms containing sulfidogenic samples. Refrigerated storage suppressed sulfate reduction and growth of sulfate-reducing bacteria. However, declines in sulfide concentrations were observed in two of the three samples stored at 4°C, suggesting abiotic losses of sulfide. In one of the samples stored at room temperature, nitrate amendment led to ammonification. These results demonstrate that storage of oil field water samples for 14 days, such as might occur because of lengthy transport times or delays before analysis in the laboratory, can affect microbial numbers and activity as well as water sample chemistry.     

Growth of enterotoxigenic Staphylococcus aureus in povi masima, a traditional Pacific island food

AIMS: To obtain preliminary data on the microbiology and hurdles to pathogen growth in the traditional Pacific Island food, povi masima, which is essentially beef brisket cured in brine. METHODS AND RESULTS: Six containers of povi masima were prepared and two were inoculated with five enterotoxigenic strains of Staphyloccocus aureus. The povi masima were divided into two lots each containing two uninoculated control and an inoculated container. Lot 1 was incubated at room temperature (20 degrees C) and lot 2 under refrigeration (4-5 degrees C) for up to 98 days. During storage, samples were removed and tested for aerobic plate count, coagulase-producing Staphylococci, Clostridium perfringens, staphylococcal enterotoxin and various chemical parameters of the food. Coagulase-producing Staphylococci and aerobic plate counts grew to high levels in both the inoculated and uninoculated lots stored at room temperature, but enterotoxin was only detected at one time point in these lots and this may represent a false positive result. The concentration of NaCl in the meat increased with time as concentrations equilibrated, and nitrite was rapidly lost in those lots stored at room temperature. Storage at 4-5 degrees C prevented proliferation of coagulase-producing Staphylococci. CONCLUSIONS: For safe curing and storage, this food should be kept under refrigeration as this prevented growth of staphylococci. Optimum storage would also be achieved with improved attempts to ensure equal distribution of NaCl prior to storage. SIGNIFICANCE AND IMPACT OF THE STUDY: Under conditions traditionally used to cure and store this food, enterotoxigenic staphylococci can grow to numbers where toxigenesis might occur, especially during the early stages of curing where the salt has not diffused from the brine into the meat.     

Anti-tumor polysaccharides from mushrooms during storage

The changes in the contents of an anti-tumor polysaccharide from Lentinus edodes (lentinan) and Grifolafrondosa (GGF) during storage were investigated using by an ELISA inhibition assay. When the mushrooms were stored at low temperature, the contents of their anti-tumor polysaccharides show hardly any changes, but their contents decreased markedly at higher temperature (20 degrees C). Moreover, the effect of the extract from Lentinus edodes stored at different temperatures on tumor necrosis factor (TNF)-alpha and nitric oxide (NO) productions from macrophages was investigated to confirm the influence to the stimulation of macrophages. Because lentinan stimulates macrophages to augment their antitumor activity. Their productions showed little difference between Lentinus edodes stored at low temperature and the fresh mushroom, although the cytokine production decreased significantly in Lentinus edodes stored at 20d egrees C. These results suggest that low-temperature storage is more effective in maintaining not only the quality of the mushrooms but also the contents of anti-tumor polysaccharides as health-beneficient foods.     

红酵母固态发酵类胡萝卜素产物稳定性的研究

探讨了红酵母固态发酵类胡萝卜素产物的干燥及储存方法;比较了真空干燥和鼓风干燥2种方法对固态发酵产物稳定性的影响;考察了光照、空气、储藏温度对固态发酵产物稳定性的影响。结果表明:在相同温度下,真空干燥(5.67±0.58)h比鼓风干燥所需时间短(9.33±0.58)h、类胡萝卜素损失小,效果也较好;光照和空气对其储藏过程中色素稳定性影响很大,30 d后类胡萝卜素损失了53%;培养物烘干后用透明塑料袋真空避光储藏效果显著,6个月后类胡萝卜素只损失19%,不抽真空损失了46%;温度对培养产物中色素稳定性影响不显著;红酵母菌株固态发酵培养产物应选择真空避光室温储藏。     

不同储存条件对大麻化学稳定性的影响

为探讨光照和温度对大麻植物中大麻酚类稳定性的影响,该研究将大麻植物检材以固体粉末和甲醇提取溶液的形式分别在室温(22±2)℃见光、室温(22±2)℃避光、4℃避光、-20℃避光条件下储存20 d后,采用超高效液相(UPLC-PDA)检测分析样本中Δ9-四氢大麻酚(Δ9-THC)、大麻二酚(CBD)和大麻酚(CBN)的含量变化情况。结果表明:3种大麻酚类在不同化学表型大麻中的含量变化趋势相同,固体粉末样本的Δ9-THC、CBD含量在室温光照条件下显著下降,CBN含量基本不变;甲醇提取样本中Δ9-THC、CBN和CBD含量在室温光照条件下均显著下降。避光条件下的室温(22±2)℃及低温(4℃、-20℃)可稳定保存两种形式的大麻样本。大麻中的精神活性成分Δ9-THC的降解满足一级反应动力学规律,光照是影响Δ9-THC降解的重要因素,如果在室温避光条件下储存,大麻或其甲醇提取物可稳定保存,可以更好地指导司法实践活动中短期内大麻检材的取证、运送、保存及鉴定。     

Effects of Chicken Litter Storage Time and Ammonia Content on Thermal Resistance of Desiccation-Adapted Salmonella spp.

Broiler chicken litter was kept as a stacked heap on a poultry farm, and samples were collected up to 9 months of storage. Chicken litter inoculated with desiccation-adapted Salmonella cells was heat-treated at 75, 80, 85, and 150°C. Salmonella populations decreased in all these samples during heat treatment, and the inactivation rates became lower in chicken litter when storage time was extended from 0 to 6 months. There was no significant difference (P > 0.05) in thermal resistance of Salmonella in 6- and 9-month litter samples, indicating that a threshold for thermal resistance was reached after 6 months. Overall, the thermal resistance of Salmonella in chicken litter was affected by the storage time of the litter. The changes in some chemical, physical, and microbiological properties during storage could possibly contribute to this difference. Moisture and ammonia could be two of the most significant factors influencing the thermal resistance of Salmonella cells in chicken litter. Our results emphasize the importance of adjusting time and temperature conditions for heat processing chicken litter when it is removed from the chicken house at different time intervals.     

Roles of Microorganisms in the Deterioration of Rockfish

Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile fish, fish inoculated with Pseudomonas type III species (PIII-985), or fish inoculated with Flavobacterium (F-1070). The inactivity of PIII-985 was due to its low maximal growth level, whereas the inactivity of F-1070 was due to its slow growth rate. Pseudomonas type I species (PI-950), Pseudomonas type II species (PII-952), and two Achromobacter (Acinetobacter) species (A-981 and A-70) grew and actively produced TVA and TVB. TVB levels increased steadily even after the microbial number reached a maximum, whereas TVA levels declined toward the end of the storage period. It appeared that a minimal microbial growth level of 10⁸ cells/g was needed before detectable levels of TVA or TVB could be produced. Regardless of genera, microorganisms which grew well in fish were able to produce TVA and TVB.     

Effects of storage conditions of Moringa oleifera seeds on its performance in coagulation

Moringa oleifera is a plant whose seeds have coagulation properties for treating water and wastewater. In this study the coagulation efficiency of Moringa oleifera kept in different storage conditions were studied. The Moringa oleifera seeds were stored at different conditions and durations; open container and closed container at room temperature (28 degrees C) and refrigerator (3 degrees C) for durations of 1, 3 and 5 months. Comparison between turbidity removal efficiency of Moringa oleifera kept in refrigerator and room temperature revealed that there was no significant difference between them. The Moringa oleifera kept in refrigerator and room temperature for one month showed higher turbidity removal efficiency, compared to those kept for 3 and 5 months, at both containers. The coagulation efficiency of Moringa oleifera was found to be dependent on initial turbidity of water samples. Highest turbidity removals were obtained for water with very high initial turbidity. In summary coagulation efficiency of Moringa oleifera was found independent of storage temperature and container, however coagulation efficiency of Moringa oleifera decreased as storage duration increased. In addition, Moringa oleifera can be used as a potential coagulant especially for very high turbidity water.     

Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits

Raw milk used to produce Grana cheese was subjected to several treatment regimes, including varying temperatures and storage times. Milk from morning and evening milking were transferred to a dairy factory separately (double delivery) or together (single delivery), after storage at the farm for 12 h; in the former case, milk was stored at 12 or 8°C, whereas, in the latter, it was kept at ambient temperature or 18°C. Values of pH of the vat milk were lower for milk samples kept at room temperature, while other physico-chemical parameters and rheological characteristics tested did not show significant differences linked to the different storage temperatures of milk used for “Grana Trentino” cheese production. Total microorganisms and several microbial groups (psychrotrophic bacteria, coliforms, mesophilic and termophilic lactic acid bacteria, including enterococci, pseudomonads and clostridia) were detected and quantified by classical (plate count and most probable number) techniques, after each technological treatment for a total of 212 milk and cream samples. The application of a culture-independent microbiological strategy, consisting of denaturing gradient gel electrophoresis, allowed the recognition of several bacterial genera and species.