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1.
Changes in a wide range of quality characteristics of canned fish were studied during storage at different temperatures. A number of biochemical parameters were found that undergo significant monotonic changes in the course of storage, correlating with organoleptic scores. It was demonstrated that simulation of thermal aging of canned fish on the basis of on the laws of chemical kinetics may be used for predicting quality changes and determining shelf life. 相似文献
2.
This paper is concerned with titbits, i.e. canned fish products that have not been subjected to heat, but which have certain keeping qualities thanks to their high salt content, low pH, and the addition of preservatives.The effects of such factors as the raw material used, the composition of the pickle added to the titbits before they are canned, and physical procedures, e.g. freezing and thawing, on the keeping qualities of the titbits have been investigated.The keeping quality varied substantially with the amount of sugar added to the pickle, a high sugar content markedly prolonging and a low sugar content shortening the maximum tolerable duration of storage of the products.Sodium benzoate proved to have a good effect as a preservative, while nisin had no demonstrable antibiotic effect at all.Freezing of canned titbits before storage at 20 C produced some improvement in keeping qualities and seemed to damage some types of bacteria present.In fermented specimens of titbits the microflora was dominated by cocci and lactobacilli. However, the total amount of bacteria initially present in the cans is not directly correlated to the keeping qualities of the product. 相似文献
3.
Pseudomonads and achromobacters in the spoilage of irradiated haddock of different preirradiation quality 总被引:1,自引:1,他引:0
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The effect of initial quality of fish on postirradiation (100 krad) changes in the bacterial flora of haddock fillets during aerobic storage at 3 C has been investigated, with emphasis on the Pseudomonas and Achromobacter groups. The quality was related to the length of time the eviscerated fish had been stored in ice prior to filleting. Increased numbers of organisms, in particular Pseudomonas putrefaciens, were found initially on fillets cut from older fish. Pseudomonads were reduced by 2 to 3 log orders by irradiation, and achromobacters and gram-positive isolates predominated in the immediate postirradiation flora. Little difference could be detected in either types or relative proportions of organisms occurring during storage of unirradiated fish of different quality. Pseudomonads outgrew achromobacters and dominated the spoilage flora in all cases. After spoilage, however, the growth rate of pseudomonads declined markedly. In irradiated fish, achromobacters predominated throughout storage. In fish of better initial quality, bacterial numbers were 1 to 2 log orders higher at spoilage than in their unirradiated counterparts and in the poorer quality of irradiated samples. The increased number of organisms was accompanied by a radical change in the character of the predominant achromobacters. Pseudomonads were found to increase in numbers during storage of irradiated fish, in particular in poorer quality fish on which they were initially present in higher numbers. Detection of pseudomonads, even when present in high numbers, was found to be limited by the identification techniques normally used. 相似文献
4.
Aroma concentrates from Alphonso and Totapuri mango pulps were prepared and the aroma stripped pulps were concentrated two folds. Ready to serve beverages were prepared from fresh mango pulps and pulp concentrates by adding different levels of aroma concentrates. Sensory evaluation of beverages showed that in the case of Alphonso mango addition of 50%, 75% and 100% aroma concentrate gave comparable quality while with Totapuri only 50% level showed comparable quality. The aroma stripped pulp concentrates were canned as such and after mixing with 50% aroma concentrates and stored at 25 × 5°C. Aroma concentrates were bottled and stored at 2°C. At different intervals of storage, beverages were prepared and evaluated. The results showed that throughout the storage period, beverages prepared from mango concentrates to which 50% aroma was added before canning was superior to those prepared from aroma stripped canned pulp concentrates to which aroma was added at the time of preparation of beverage indicating the effect of mango pulp on aroma stability. 相似文献
5.
Effect of storage condition of tuna viscera on chemical, physical and microbiological changes of its sauce were monitored. Results based on microbial counts, protein degradation products, total volatile base (TVB), and trimethylamine (TMA) contents, showed that tuna viscera stored at room temperature underwent more deterioration than that kept in ice, especially with increasing storage time. As a result, fish sauce obtained from tuna viscera stored at room temperature for a longer time rendered the greater amino nitrogen, TVB, TMA contents as well as browning intensity. However, storage conditions had no marked effect on overall changes in chemical, physical and microbiological characteristics of sauce generated during fermentation. Additionally, fish sauce produced from tuna viscera kept at room temperature comprised lower histamine content than that prepared from fresh or ice-stored viscera. Therefore, tuna viscera stored at room temperature for up to 8h could be used for the production of fish sauce with no detrimental effect on the quality. 相似文献
6.
Chukwujindu M. A. Iwegbue Loretta C. Overah Godswill O. Tesi Francisca I. Bassey Bice S. Martincigh 《人类与生态风险评估》2015,21(1):157-168
Concentrations and profiles of polycyclic aromatic hydrocarbons (PAHs) were determined in selected popular brands of canned fish (mackerel, sardine, and tuna) consumed in Nigeria with a view to providing information on the health risk associated with consumption of these products. The concentrations of PAHs were measured by gas chromatography equipped with flame ionization detection (GC-FID) after dichloromethane/hexane extraction and clean-up. The concentrations of Σ16 PAHs in these brands of canned fish varied from 174.6 to 350.8 μg/kg, 187.4 to 592.5 μg/kg, and 204 to 264.6 μg/kg for mackerel, sardine, and tuna, respectively. Benzo(a)pyrene was detected in 48% of the investigated brands at concentrations higher than the maximum tolerable limit of 5 μg/kg. The daily intake of PAHs from the consumption of any brand of these canned fish ranged from not detected (nd) to 54.3 ng BaP/kg bw/day, nd to 56.4 ng PAH2/kg bw/day, nd to 86.4 ng PAH4/kg bw/day, and nd to 153.7 ng PAH8/kg bw/day. The estimated margin of exposure (MOE) values (BaP-MOE, PAH2-MOE, PAH4-MOE, and PAH8-MOE) in a significant proportion of the brands was less than 10,000, which indicates a potential health risk for the consumers of these brands of canned fish. 相似文献
7.
Angel Avadí Pierre Fréon Isabel Quispe 《The International Journal of Life Cycle Assessment》2014,19(6):1276-1293
Purpose
Life cycle assessments (LCAs) of various anchovy (anchoveta) direct human consumption products processed in Peru were carried out, to evaluate their relative environmental performance as alternative products to enhance nutrition of communities with low access to fish products in the country.Methods
LCA was carried out for fresh, frozen, canned, salted and cured anchoveta products, both at plant gate and featuring local and national distribution over non-refrigerated, chilled and fully refrigerated distribution chain. The functional unit used was 1 kg of fish in the final product.Results and discussion
Results demonstrate that, in environmental terms, more-refined products (cured and canned anchoveta products) represent a much higher burden than less- refined products (fresh, frozen and salted). Although this is a likely result, the magnitude of this difference (4 to 27 times when expressed as an environmental single score) is higher than expected and had not been quantified before for salted and cured products, as far as we know. This difference is mainly due to differences in energy consumption between types of products. Furthermore, cured and salted products feature larger biotic resource use, when calculated based on the whole fish equivalent, due to higher processing losses/discards. The relevance of taking into account the different transportation and storage needs is highlighted. For those products requiring refrigerated transportation and storage, over a national distribution chain, those activities increase the overall environmental impacts of the products by 55 % (fresh chilled) to 67 % (frozen). However, such an increase does not worsen the environmental performance of fresh and frozen products in comparison to the energy-intensive canned and cured products.Conclusions
It is concluded that a more sustainability-oriented analysis, including the social and economic pillars of sustainability, is required towards decision-making involving promotion of either product for addressing nutritional deficiencies in Peru. 相似文献8.
Effects of postmortem storage temperature on sea bass (Dicentrarchus labrax) muscle protein degradation: analysis by 2-D DIGE and MS 总被引:1,自引:0,他引:1
Terova G Addis MF Preziosa E Pisanu S Pagnozzi D Biosa G Gornati R Bernardini G Roggio T Saroglia M 《Proteomics》2011,11(14):2901-2910
Storage conditions are known to be important for postmortem deterioration of fish muscle, and temperature is one of the factors with the strongest impact on this process. In order to shed light on the influence of temperature on the status of sea bass (Dicentrarchus labrax) muscle proteins during postmortem storage, a 2-D DIGE and mass spectrometry study was performed on fish kept at either 1 or 18°C for 5 days. As expected, the greatest alterations in sea bass filet protein composition were observed upon postmortem storage at 18°C, with distinct changes appearing in the 2-D protein profile after 5 days of storage at this temperature. In particular, degradation of the myofibrillar protein myosin heavy chain and of the glycolytic enzyme glyceraldehyde-3-phosphate dehydrogenase, among the most abundant muscle proteins, could be clearly observed upon storage at higher temperatures. Although to a lesser extent, however, several proteins were observed to vary in abundance also upon storage for 5 days at 1°C. In particular, one of the most interesting observations was the rapid and significant decrease in the abundance of nucleoside diphosphate kinase B and phosphoglycerate mutase 2, which was observed also at low storage temperatures and appeared to be temperature-independent. The results of this study offer new knowledge on changes occurring in sea bass muscle proteins during postmortem storage at different temperatures and provide indications on protein degradation trends that might be useful for monitoring freshness of fish and quality of storage conditions. 相似文献
9.
Effects of catching methods on quality changes of Rutilus kutum (Kamensky, 1901) during storage in ice
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P. Raoofi S. M. Ojagh B. Shabanpour M. Eighani 《Zeitschrift fur angewandte Ichthyologie》2015,31(4):729-732
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. 相似文献
10.
11.
Djermanovic Mirjana Baralic Ivana Pejic Snezana 《Biological trace element research》2020,194(2):545-551
Biological Trace Element Research - The mercury concentration was quantified in frozen and canned fish found in the market of the Republic of Srpska, Bosnia and Herzegovina. Using the method of... 相似文献
12.
Laila A. Nasser 《Saudi Journal of Biological Sciences》2015,22(5):513-520
Several studies have shown that canned meat products may be contaminated with fungal elements, bacteria and even heavy metals which may occur during the transportation, storage and handling processes. We conducted this study to determine the fungal, microbial and heavy metal contents of canned meats in Saudi Arabia. Of the 13 canned meat samples studied, Aspergillus and Penicillium were found in more than 70% of the total samples. Sequences of Penicillium species isolated from meat samples generated a phylogenetic tree which shows that the studied isolates were clustered in four groups. No bacterial contamination was noted in all of the samples. Nine of the 13 samples had iron concentrations above the permissible limit. All samples had zinc and copper levels below the maximum permissible limit. Four samples had cadmium levels above the maximum permissible level. All samples had levels of lead above the maximum permissible levels. These results indicate that fungal elements and higher levels of heavy metals such as lead and cadmium can be found in canned meat products. This may pose as a real danger to consumers, since canned meat products are readily accessible and convenient in Saudi Arabia. 相似文献
13.
AIMS: The goal of this study was to monitor the quantitative and qualitative bacterial flora in the intestine of hybrid tilapia in fresh fish and fish kept in frozen storage conditions for 1 year. METHODS AND RESULTS: Quantitative and qualitative analyses of the bacterial flora associated with the intestine of hybrid tilapia (Oreochromis niloticus x Oreochromis aureus) in fresh fish and fish kept in frozen storage conditions for 1 year were carried out. In fresh and frozen fish, aerobic plate count (APC) ranged from 1.6 +/- 1.2 x 10(8) to 1.5 +/- 0.9 x 10(5) CFU g(-1) in the intestine of tilapia collected from pond 1, 8.7 +/- 2.3 x 10(7) to 6.5 +/- 3.8 x 10(4) CFU g(-1) in the intestine of tilapia from pond 2, and 1.9 +/- 2.9 x 10(8) to 6.2 +/- 2.8 x 10(4) CFU g(-1) in the intestine of tilapia from pond 3. APC for all the groups of fish decreased c. 2-log cycles after 1 months frozen storage; thereafter, counts slowly declined during frozen storage for 1 year. Altogether, 16 bacterial genera were identified: Gram-negative rods (67%) dominated. Both in fresh and frozen conditions, four bacterial species viz. Shewanella putrefaciens, Corynebacterium urealyticum, Aeromonas hydrophila and Flavobacterium sp. were always present, with a prevalence of 10% in most cases. Shewanella putrefaciens was the most dominant organism (15% of the total isolates) throughout the studied period. During frozen storage some of the bacteria were not recovered, but most of the bacteria survived after prolonged freezing. CONCLUSIONS: This study describes the aerobic heterotrophic microflora found in the intestine of fresh and frozen tilapia. The unique aspect of this study concerns the data revealing the micro-organisms, which are viable after prolonged freezing. Contamination of edible portions of fish could originate from gastrointestinal sources. SIGNIFICANCE AND IMPACT OF THE STUDY: The present results may enhance knowledge in controlling the storage life of fish, and fish product quality. Bacterial activity is by far the most important factor influencing fish quality, so bacterial numbers can be used as an index of quality. Storage of frozen tilapia without evisceration could be avoided. 相似文献
14.
《Animal : an international journal of animal bioscience》2019,13(9):2080-2091
Recently, great attention has been directed towards the use of essential oils from aromatic plants as antimicrobials and antioxidant in food matrix. Fish is well known to be a high perishable food. Indeed, fish muscle is susceptible to suffer protein and lipid oxidation during frozen storage, which can lead to the development of softening and undesirable volatile molecules. However, the possible inclusion of essential oils in fish feed for preserving fish flesh quality during storage is still unclear. For this reason, the potential protective effects of the incorporation of a dietary essential oil constituted by eucalyptol, carvacrol and thymol, to rainbow trout’s (Oncorhynchus mykiss) feed were here investigated. Frozen fish fillets resulting from trout fed the essential oil showed a significant protection of specific muscle proteins against the oxidation produced during frozen storage at –10ºC for 6 months. Essential oil-enriched feed decreased carbonylation of specific myofibrillar (α-actinins-1 and -3, myosin heavy chain, myomesin-1, pyruvate kinase, tropomyosin, troponin-T and actin) and sarcoplasmic proteins (glycogen phosphorylase, creatine kinase, fructose-bisphosphate aldolase A and phosphoglycerate mutase 2). Essential oils also increased actin stability and preserved muscle protein solubility and water holding capacity. In addition, essential oils inhibited the onset of lipid oxidation and rancidity, resulting in frozen fish with superior textural quality and sensory scores. As a final conclusion, the inclusion of essential oils in farmed rainbow trout feed is largely efficient for increasing fish quality and shelf life during frozen storage, mainly through a selective-antioxidant effect on muscle proteins. 相似文献
15.
The study considered two major aims: (a) to measure the changes in quality parameters, lipid composition and antioxidant activity occurring in turkey spermatozoa during liquid storage; (b) to determine if the enrichment of sperm in n-3 fatty acids and alpha-tocopherol affect sperm survival during storage. Turkey breeders were fed a control diet or an Omega3 diet enriched with fish oil and alpha-tocopheryl-acetate. Ejaculates were pooled (5ejaculates/pool; 4pools/treatment) and stored in vitro for 48h at 4 degrees C. Viability, motility, susceptibility to induced peroxidation and alpha-tocopherol content were measured in spermatozoa; lipid and phospholipid fatty acid composition were measured in spermatozoa and seminal plasma. The proportion of motile and viable spermatozoa significantly decreased, and the proportion of dead spermatozoa significantly increased. The susceptibility of turkey spermatozoa to induced peroxidation also significantly increased during storage. The enrichment of turkey spermatozoa with n-3 long chain PUFA and vitamin E by dietary treatment did not prevent the negative effect of storage on sperm quality and sensitivity to induced in vitro peroxidation; however, it was efficient in partially prevent the increase of sperm death, therefore the proportion of dead spermatozoa was higher in control (37.4%) compared to treated spermatozoa (31.7%) after 48h liquid storage. Major changes were recorded in the lipid composition of turkey spermatozoa during liquid storage in both experimental dietary groups, whereas no significant changes were measured in seminal plasma. In spermatozoa, a great loss in the phospholipid and free cholesterol content was measured. Moreover, the loss in total sperm phospholipid was associated to a peculiar and selective decrease in the bounded fatty acids: saturates and monounsaturates were greatly reduced and polyunsaturates did not change. As a consequence, the polyunsaturated to saturated fatty acid ratio increased during 48h liquid storage. The observed changes in the lipid and phospholipid-bound fatty acid composition of turkey spermatozoa occurring during liquid storage might be related to different events and have been discussed. 相似文献
16.
研究通过90d的投喂实验研究不同配方饲料对池塘养殖长吻(Leiocassis longirostris Günther)生长性能和鱼肉品质的影响。实验使用5种饲料(Cont:对照、HP:高蛋白、HC:高糖、HL:高脂和HE:高能)。结果发现:HC组鱼体生长最差,而HP组特定生长率(SGR)和饲料效率(FE)都最高。鱼体水分和脂肪含量变化趋势相反,HL组最低,HE组略高,HP组最高。鱼体脂肪主要分布于内脏,在HL和HE组显著增高,导致出肉率(Yield)显著降低,氧化产物丙二醛(MDA)增多。投喂实验结束时,鱼体背部黄度(b*)HC组最高,HE组其次,HP组最低,腹部红度(a*)HE组最高,HL组次之,HP组最低。新鲜肉色各处理无差异,冰冻3d后,鱼肉L*和白度(ΔE)HE组最高,HL组其次,Cont组最低;鱼肉a*Cont组最高,HL组其次,HP组最低。新鲜鱼肉硬度、胶黏性均为HP组最高,Cont组其次,HE组最低,其他肉质指标均无显著差异;结果表明:饲料营养中脂肪是影响肉质最明显的因素,饲料脂肪通过控制鱼体成分影响鱼体体色、肉质,以及冰冻储存产生的MDA;冰冻储存显著降低鱼肉品质,冰冻后鱼肉硬度、胶黏性、咀嚼性和系水力都明显降低,黏附性明显增大,该指标的变化是肉质降低的表现。
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17.
不同饲料营养对池塘养殖长吻(鱼危)生长性能和鱼肉品质的影响 总被引:1,自引:0,他引:1
研究通过90d的投喂实验研究不同配方饲料对池塘养殖长吻(鱼危)(Leiocassis longirostris Günther)生长性 能和鱼肉品质的影响.实验使用5种饲料 (Cont:对照、HP:高蛋白、HC:高糖、HL:高脂和HE:高能). 结果发现:HC组鱼体生长最差,而HP组特定生长率(SGR)和饲料效率(FE)都最高.鱼体水分和脂肪含量变 化趋势相反,HL组最低,HE组略高,HP组最高.鱼体脂肪主要分布于内脏,在HL和HE组显著增高,导致 出肉率(yield)显著降低,氧化产物丙二醛(MDA)增多.投喂实验结束时,鱼体背部黄度(B~*)HC组最高,HE组 其次,HP组最低,腹部红度(a~*)HE组最高,HL组次之,HP组最低.新鲜肉色各处理无差异,冰冻3d后,鱼 肉L~*和白度(△E)HE组最高,HL,组其次,Cont组最低;鱼肉a~*Cont组最高,HL组其次,HP组最低.新鲜鱼 肉硬度、胶黏性均为HP组最高,Cont组其次,HE组最低,其他肉质指标均无显著差异:结果表明:饲料营 养中脂肪是影响肉质最明显的因素,饲料脂肪通过控制鱼体成分影响鱼体体色、肉质,以及冰冻储存产生的 MDA;冰冻储存显著降低鱼肉品质,冰冻后鱼肉硬度、胶黏性、咀嚼性和系水力都明显降低,黏附性明显增 大,该指标的变化是肉质降低的表现. 相似文献
18.
Several studies on lipid stability of freeze-dried fish pointed out the relationship between relative humidity (RH) and autoxidation of highly unsaturated fatty acids. The present study shows the changes of tissue lipids in two different fish, freeze-dried and stored under various RH conditions. Fillets of Scomber scomber L and Sardina pilchardus sardina were freeze-dried and stored for 1, 3, 6 and 9 months. periodically, the sample of both fish were analyzed to evaluate the autoxidation of lipids. The results show that the autoxidation of lipids is quicker during 1st-3rd month of storage, while in a high humidity environment the tissue lipids change slower. According to these results both time of storage and relative humidity must be controlled to maintain the nutritive value of freeze-dried fish. 相似文献
19.
R B Tompkin L N Christiansen A B Shaparis 《Applied and environmental microbiology》1978,35(5):863-866
Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage. 相似文献
20.
Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused. 总被引:2,自引:2,他引:0
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Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage. 相似文献