The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (&amp;lt;i&amp;gt;Odonthested bonaerensis&amp;lt;/i&amp;gt;) during Storage at Different Temperatures

Julio, Copes; Pellicer, Karina Edith; Giselda, Bigeon; Giannuzzi, Leda

doi:10.4236/fns.2014.515163

Cited by 3 publications

(7 citation statements)

References 40 publications

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“…In contrary, (Emikpe et al., 2011) attributed the high microbial load of the wild tilapia in their study to mass pollution of the environments where the fish were caught. SR anaerobes was detected in a level parallel with that recorded by (Julio et al., 2014) which found to be lower than 3 MPN/g.…”

Section: Resultssupporting

confidence: 80%

“…Also citric acid was more immediate acidulant to fish muscle with a mean pH (4.2) compared to lactic acid (4.9) (Table 1). The acidifying effect of citric acid was also observed by (Julio et al., 2014) who attributed the initial pH decrease to the dissolution of citric acid in the fish samples. The lowering of acidity was not significantly affect the sensory quality of treated fish and nearly produce the same acceptable slight sourness effect of lactic acid.…”

Section: Resultssupporting

confidence: 66%

“…Julio et al. (2014) illustrated that dissolution of organic acids in treated fillets resulted in decrease of pH than initial untreated. The low pH of lactic acid treatment can enhance microbial inhibition and contributes to the extending of the preservation of fish samples.…”

Section: Resultsmentioning

confidence: 99%

“…Julio et al. (2014) recorded the correlation between high counts of psychrotrophs and increase in TVBN. Behnam et al.…”

Section: Resultsmentioning

confidence: 99%

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Effect of some antimicrobials on quality and shelf life of freshwater tilapia ( Oreochromis niloticus )

Mohamed

Ammar

2020

J Food Process Preserv

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In the present study, the efficiency of sodium acetate (2.5% wt/vol), lactic acid (2% vol/vol), citric acid (2% vol/vol), calcium chloride (3% wt/vol), Nisin (0.04 g/L), Lactic acid (2% vol/vol), and nisin (0.04 g/L), combination solutions as additional hurdle to refrigeration (4°C) of tilapia was evaluated. The solutions were applied as surface coating by dipping method. The effects of treatment on bacterial population (APC, Psychrotrophic species, Enterobacteriaceae, and sulfite reducing anaerobes), pH, Total volatile basic nitrogen, Thiobarbituric acid number, and sensory attributes were evaluated during 10 days of refrigerated storage. Based on the quality indexes, nisin and lactic acid combination is the choice of additional hurdle to extend the shelf life of tilapia for two additional days to control without deviation in the sensory quality. Lactic acid appeared an alternative hurdle. Correlation studies indicated APC is a good freshness indicator while pH is a good index of spoilage for tilapia under refrigerated storage. Practical applications Provide fish processors with applicable materials to extend the shelf life of fish under cold storage. In summary, by using nisin–lactic acid combination or lactic acid alone fish can be stored and distributed under safe hygienic conditions. That will be reflected in advances in the food industry and consumer protection.

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Section: Resultssupporting

confidence: 80%

Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

“…Julio et al. (2014) recorded the correlation between high counts of psychrotrophs and increase in TVBN. Behnam et al.…”

Section: Resultsmentioning

confidence: 99%

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Effect of some antimicrobials on quality and shelf life of freshwater tilapia ( Oreochromis niloticus )

Mohamed

Ammar

2020

J Food Process Preserv

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“…This could be prevented by including a preservative such as ascorbic acid (vitamin C), which has ‘generally regarded as safe’ (GRAS) status for use in foods [ 15 ]. Moreover, it is particularly suitable for use in crab-based food products as it is naturally present in crab meat [ 16 ] and has been previously used to preserve seafood [ 17 , 18 ]. The objective of this study is to investigate the application of sodium caseinate and potato starch (with and without the preservative ascorbic acid) to increase the yield without adversely affecting the shelf-life of Irish brown crab.…”

Section: Introductionmentioning

confidence: 99%

Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

McDermott

Whyte

Brunton

et al. 2018

Foods

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During the processing of Irish Brown Crab (Cancer pagurus), protein and moisture are released and losses up to 10% (by weight) are common. The objective of this study was to investigate the use of clean label ingredients to reduce this loss, without adversely affecting shelf-life or promoting the growth of spoilage bacteria. Following preliminary studies, 5% (w/v) sodium caseinate (SC) and (5%, w/v) potato starch (PS), with and without (0.5%, w/v) ascorbic acid (AA) were selected. Ninety crabs (30 per treatment) were soaked and boiled in water (control 1), AA (control 2), SC, PS, SC plus AA, or PS plus AA and analyzed for cook loss as well as pH, aw, water holding capacity (WHC), and microbial shelf-life (total viable count (TVC), total Enterobacteriaceae count (TEC), and spoilage bacteria) during 28 days storage at 4 °C. On average, 11.1% of the control 1 weight was lost during processing. This was reduced to 8.0% when treated with AA (control 2) and to 3.5%, 4.7%, 5.8%, and 2.3% with SC, PS, SC plus AA, and PS plus AA, respectively. None of these treatments negatively impacted on shelf-life and similar growth curves were observed for TVC, TEC, Pseudomonas spp., Clostridium spp., lactic acid bacteria (LAB), and hydrogen disulphide producing bacteria, regardless of treatment. It was therefore concluded that, subject to sensory evaluation and validation under commercial conditions, these natural ingredients could be used to substantially increase the yield and hence commercial value of crab meat, without adversely affecting shelf-life.

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Caracterización microbiológica y fisicoquímica de carne de boga (Leporinus obtusidens) impregnada con jugo de limón

et al. 2021

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La carne de pescado es altamente perecedera y microbiológicamente sensible. Este trabajo tuvo como objetivo caracterizar la carne de boga (Leporinus obtusidens) y evaluar el efecto de impregnación a vacío con jugo de limón en sus características microbiológicas y fisicoquímicas. Se determinó humedad, proteínas, grasa, cenizas, pH y recuento de microorganismos indicadores en boga fresca. Los filetes fueron impregnados a vacío con jugo de limón durante 5, 10 y 15 minutos. Las muestras, fueron envasadas a vacío, almacenadas a 3 °C y se analizó variación de peso, pH, color superficial, índice de blancura (IB), nitrógeno básico volátil total (NBVT), recuentos de bacterias psicrótrofas y proteolíticas. La composición de la boga resultó similar a la informada por otros autores, los parámetros a* y b*, y el contenido de grasa fueron acordes a pescados grasos. Los recuentos de microorganismos indicadores resultaron aceptables, a excepción de las enterobacterias que se encontraron levemente aumentadas. La impregnación generó ganancia de peso, aumento de L* e IB, y disminución de pH y de bacterias psicrótrofas y proteolíticas. El NBVT disminuyó significativamente en la carne de boga impregnada por 15 minutos. Durante el almacenamiento, las muestras tratadas presentaron mayor pérdida de peso, en correspondencia con la ganancia generada por el tratamiento; se tornaron más claras; el NBVT se mantuvo constante y se redujeron las bacterias psicrótrofas y proteolíticas. La impregnación a vacío con jugo de limón resultó una tecnología viable para extender la vida útil de la carne de pescado refrigerada hasta cuatro días después del fileteado.

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The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures

Cited by 3 publications

References 40 publications

Effect of some antimicrobials on quality and shelf life of freshwater tilapia ( Oreochromis niloticus )

Effect of some antimicrobials on quality and shelf life of freshwater tilapia ( Oreochromis niloticus )

Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

Caracterización microbiológica y fisicoquímica de carne de boga (Leporinus obtusidens) impregnada con jugo de limón

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