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The increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% debonded carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, peroxide value and total count of bacteria. The results indicate that changes in TVB was from 14.0 to 18.9 mg/100g, peroxide value changed from 4.0 to 4.9 meq/kg. The total count of bacteria for all of the samples was negative. The shelf life of carp cake as the result of peroxide value increase was estimated to be 90 days at 18°C in cold store. This carp cake contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture.

The aim of this study was to research the effect of different preservatives on quality and shelf life of fresh chilled meat stored at 4 °C for 12 days. This study used tea polyphenols (0.2%) and hydrogen peroxide (1.27 g/L) to treat chilled pork and measured its pH, TVB-N, TBARS, the total viable bacteria count (TVC) and sensory score. The results showed that the treatments with tea polyphenols and hydrogen peroxide significantly (p < 0.05) inhibited the growth of TVC on fresh chilled pork. The TVC of sample treated with tea polyphenols and hydrogen peroxide increased from initial value 3.2 to 6.0 log CFU/g after 10 and 12 days, respectively. It was also found in pH, TVB-N, TBARS and sensory measurement that the tea polyphenols and hydrogen peroxide treatment could extend the storage period of chilled meat as well as hydrogen peroxide was slightly better than tea polyphenols. It could be suggested that both tea polyphenols and hydrogen peroxide treatment has great potential to extend the shelf life of fresh chilled pork.

To determine the quality changes and shelf life of grass carp fillets with sizing (GCFS), the aerobic bacterial count, microbial succession, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, ATP-related compounds and K value of GCFS were analyzed during storage at 4 ℃ and 10 ℃. Results showed that the aerobic bacterial count of GCFS stored at 4 ℃ and 10 ℃ approached or exceeded the limit on 7 d and 3 d, respectively, suggesting that low temperature significantly affects microbial amplification and microflora composition in GCFS, especially retarding the growth of Acinetobacter, Shewanella and Aeromonas. During storage, no significant difference (P>0.05) of WHC in samples was observed. The pH of GCFS reached the lowest level on 3 d, and the contents of TBARS, TVB-N and the specific biogenic amines (cadaverine, putrescine, histamine and tyramine) increased continuously. Furthermore, the changes in nucleotide degradation were greatly affected by storage temperature. The K value of GCFS exceeded the recommended limit value (60%) after 7 d of storage at 4 ℃ or 3 d of storage at 10 ℃, meaning that the samples entered the stale state. The results of sensory evaluation showed a negative correlation between the quality and storage time, with the phenomena of textural softening, flesh discoloration and fishy-smell aggravation in raw/cooked GCFS stored at 10 ℃ for 3 d and 4 ℃ for 5 d. Considering the results of various indicators and the pursuit of high edible quality, the suggested shelf life of GCFS at 4 ℃ and 10 ℃ was 3 d and 1 d, respectively.

The significance of our work lies in its potential to provide an effective alternative method for enhancing food safety and prolonging the shelf life of poultry products amidst rising concerns over antibiotic use and foodborne pathogens. The present study aimed to investigate, for the first time, the combined effect of alginate coating and Salmonella enteritidis bacteriophage on the physicochemical characteristics and reduction of S. enteritidis in chicken fillets during cold storage. The microbial analysis results indicated that the number of Salmonella in the samples decreased after treatment with alginate and the bacterial count reduced from 4 log CFU/mL on day 0 to 3.00 log CFU/mL on day 6. For samples treated with bacteriophage and alginate + bacteriophage, the bacterial count in bacterial count on the sixth day was 3.59 and 2.98 log CFU/mL, respectively. When compared to the control sample, the percentage of reduction in the number of Salmonella was calculated to be >69 % for all three treatments after 6 days. The most significant reduction in Salmonella count was observed in samples treated with bacteriophage + alginate. Following that, treatments with alginate and bacteriophage were found to be the most effective in reducing microbial contamination in the samples. The pH values of the chicken fillet samples ranged from 6.31 ± 0.03 to 6.74 ± 0.03, with no significant difference except on the first and third days. While the moisture percentage of all meat samples decreased during storage, no significant changes were reported in any of the treatments. The results from TVB-N analysis showed no significant difference between the TVB-N values of the samples, but on other days, a significant difference was observed between the control sample and the treated samples (p ≤ 0.05). In terms of sensory evaluation, significant differences in color and texture were observed only on the third and fifth days, with no significant differences on other days. The results of this study demonstrated that both alginate and bacteriophage treatments effectively enhanced the bacterial and physicochemical characteristics of chicken fillets during cold storage.

To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 ℃ pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage.

In order to investigate the quality changes during the storage period and predict the shelf life of Xinjiang pepper chicken legs, this study focused on pH value, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), total viable count, coliform bacteria, and sensory attributes as evaluation criteria. Accelerated degradation tests were conducted to examine the quality changes of the chicken legs at different storage temperatures (35 ℃ and 45 ℃). The shelf life endpoint was based on a sensory score of 70 points or a total bacterial count close to national standards and to predict the shelf life at room temperature (25 ℃). The results showed that with the continuous extension of storage time, the pH value of pepper chicken legs at different storage temperatures first decreased and then increased, and the overall L* value showed a downward trend. The a* value, b* value, TBARS value, TVB-N content, and total bacterial count all showed an upward trend, while the sensory score continued to decline. During the storage period, the change rate at 45 ℃ was higher than 35 ℃. At 35 ℃ storage temperature, the theoretical shelf life was 24 days, and at 45 ℃ storage temperature, the theoretical shelf life was 9 days, and there was an unacceptable loss of sample quality at the end of the shelf life. According to the Q10 model, Q10=2.6 was calculated, and the theoretical shelf life was predicted to be 62 days under room temperature (25 ℃) conditions.

ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P

In order to the shelf-life prediction of white shrimp fillet (Litopenaeus vannamei) using Arrhenius mathematical model and Artificial Neural Network at different temperatures (-15, -25, -35, -45 °C), the qualitative changes of the fillet including salt extractable protein (SEP), K index, total volatile nitrogen bases (TVB-N), peroxide index (PV), barbituric acid (TBARS), electrical conductivity (EC) and sensory evaluation (SA) were investigated. For the Arrhenius model, the relative error range between the measured and predicted values for the quality factors i.e. TVB-N, SA, EC, TBRAS, K and SEP was -73.17-15.12, -2.54-13.04, -6.47-1.62, -0.81-0.00, -25.99-2.02, -5.59-0.82%, respectively. Regarding to Artificial Neural Network model, the relative error range between the predicted and measured values for the quality factors TVB-N, SA, EC, TBRAS, K and SEP were 0.00, 0.00, -0.38-0.00, 0.00, 0.00 and -0.08-0.03%, respectively. The MSE values of the Artificial Neural Network model were lower than the Arrhenius model in most of the qualitative factors. The R2 of the frozen shrimp quality factors of the Artificial Neural Network model was higher than the Arrhenius model, except for the SA factor. The artificial neural network model was able to better show the trend of changes in the quality of shrimp stored during the 6 months of the freezing period, at of -15 to -45 °C, compared to the Arrhenius model.

The study was conducted to compare the quality and shelf life of traditionally dried (collected from the local markets) Bombay duck (Harpodon nehereus) with improved dried products (produced using a newly developed fish dryer) to assess its suitability. The quality of these products was evaluated through organoleptic, water reconstitution, nutritional, chemical, and microbiological characteristics. The organoleptic quality of improved dried fish was excellent while those produced traditionally were with grayish and dark brown color, rancid odor, and soft and fragile texture with insect infestation. The water reconstitution properties of the improved dried sample were 75.71% and 89.39% at room temperature and 80 °C, respectively, which were comparatively higher than the traditional dried products. The protein, ash, and contents were significantly higher in improved dried fish products while the lipid and total volatile base nitrogen (TVB-N) content were much lower than those of market-dried samples. The total viable counts (TVC) of bacteria were significantly higher in the traditional products which indicated poor quality. To find out the best storage method, dried fish was kept at three different conditions: in the open air at room temperature, in a sealed pack at room temperature, and a sealed pack at refrigeration temperature (4 °C). The shelf life of the products in different storage conditions was evaluated by estimating their moisture, protein, lipid, ash, TVB-N, and TVC values. The products kept at 4 °C temperature was found almost unaltered in terms of their nutritional properties after 4-months storage period. Results indicated that the newly developed fish dryer produced high-quality dried fish products with longer shelf life can be expected if the dried fish is stored at 4 °C refrigeration temperature. Our findings will be a valuable tool for the fish processors to ease the fish drying process and its storage that will enable them to commercially supply good quality dried Harpodon nehereus in the market chain at a low-cost.

Duck clavicle is very popular among consumers as snack food, however, the technical parameters about its shelf life are insufficient. In this paper, the changes of pH, TVB-N, water content and total bacterial count were studied under room temperature storage. On this basis, the volatile flavor compounds of duck clavicle were detected using headspacegas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA), and the flavor fingerprints around shelf life were established. The results showed that the pH appeared downtrend, and the total number of colonies, TVB-N, water were on the increasing following the growth of storage time. On the 6th day, the content of TVB-N was 21.1±1.21 mg/100 g and the total number of colonies on the 6th day was 5.82±0.08 lg CFU/g. Both of them exceeded the maximum safety limit value, so its shelf life was determined to be no more than 6 days. A total of 52 flavor substances were identified by GC-IMS technology, including 12 aldehydes, 13 alcohols, 7 ketones, 8 esters, 6 acids, 2 pyrazines, 2 furans, 1 amine and 1 hydrocarbon. Propanal, 2-methylbutyric acid, propyl acetate, ethyl butyrate and heptanal were determined as the key flavor compounds of samples at the initial stage of storage (0, 2 d). After the samples exceeded the shelf life (6 d), 2,3-butanedione, 3-hydroxy-2-butanonedimer, 2,3-pentanedione, N-nitromethylethylamine, butyric acid,propionic acid were the main flavor compounds. These volatile substances could be used as characteristic markers substances to determine the shelf-life of duck clavicle product. The shelf-life fingerprint based on GC-IMS technology would provide new technical parameters for production companies.

To investigate the effect of different packaging methods on the quality characteristics of buffalo meat during refrigerated storage, buffalo meat was used as raw material, and meat samples were packaged with pallet packaging, film-coating with pallet packaging, vacuum packaging, respectively, and then stored at 4 ℃. The quality indicators, including the color, pH, centrifugal loss, cooking loss, volatile basic nitrogen (TVB-N), carbonyl content, total number of colonies and the number of coliforms, etc. were analyzed. The results showed that with the extension of the refrigeration time，the L* and a* values of buffalo meat with three packaging methods continued to decrease, but the cooking loss, b* value, volatile basic nitrogen, carbonyl content, total number of colonies and number of coliforms continued to increase, and the pH and centrifugal loss showed a dynamic change trend of first decline and then rise. The TVB-N value of the pallet packaging group reached 17.56 mg/100 g at the 6th day of cold storage, the TVB-N value of the film-coating with pallet packaging group reached 19.17 mg/100 g at the 10th day of cold storage, and the TVB-N value of the vacuum packaging group reached 16.20 mg/100 g at the 15th day of cold storage, exceeding the national standard limit (15 mg/100 g). Among the three packaging methods, vacuum packaging could not only maintain the color and water holding capacity of buffalo meat, decrease TVB-N, the total number of colonies and the number of coliforms, but also effectively inhibit the protein oxidation. Therefore, vacuum packaging had the best effect on maintaining the quality of buffalo meat, and its fresh-keeping effect was better than that of pallet packaging and film-coating with pallet packaging.

This study is focused on the effect of phycobiliprotein extraction of Gracilaria on the quality of common carp burgers, and the application of nanoliposomes containing pigment in the improvement of its antimicrobial and antioxidant activity of burgers during refrigerated storage in 18 days. Burgers were incorporated with phycobiliprotein and liposomal phycobiliprotein (2.5% and 5% w/w), and their chemical and microbial changes in terms of pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVC), psychrotrophic bacterial counts (PTC), and sensory characteristics were evaluated. Results presented a nanoliposome size of about 515.5 nm with capable encapsulation efficiency (83.98%). Our results showed non-encapsulated phycobiliprotein could delay the deterioration of common carp burgers, as a reduction in PV, TBA, and TVB-N, TVC, and PTC values in burgers treated with free and nano encapsulated phycobiliprotein. Moreover, the potential of phycobiliprotein was improved when it was encapsulated into chitosan coated liposomes. Burgers treated with 5% nanoliposomes displayed the lowest amount of lipid oxidation and microbial deterioration in comparison to others during storage. According to chemical, microbial and sensory evaluation, the shelf life of common carp burgers was increased in samples treated with encapsulated phycobiliprotein at 2.5% and 5%, as compared to the control (p ≤ 0.05).

The effects of allicin and antioxidant of bamboo leaves (AOB) on the quality of bullfrogs (Lithobates catesbeiana) during refrigerated storage (4 °C) were investigated. The quality changes in samples treated with deionized water (CK), allicin solution (All), antioxidant of bamboo leaves (AOB), and allicin solution combined with AOB solution (AA) in microbiological, physicochemical, and sensory evaluation were analyzed, respectively. The results demonstrated that combination treatment inhibited the increase in total viable counts, delayed the decrease in amino acid content, and retarded the sensory deterioration. Preservative treatment has an inhibitory effect on the early storage of PBC, which can reduce PBC by about 1.0 log CFU/g. The reduction in thiobarbituric acid (TBA) content and total volatile basic nitrogen (TVB-N) content indicated that combination treatment could better restrain the lipid oxidation and degradation of protein than the CK group and single-treatment group. In addition, the TVB-N content in the AA group still did not exceed the threshold on the 14th day. As a consequence, combination treatment prolonged the shelf life of bullfrogs for another six days. Therefore, allicin and AOB with excellent antioxidant and antimicrobial activity could be an effective approach to delay the biochemical reaction of refrigerated bullfrogs. This study has provided a potential approach for increasing the shelf life of bullfrogs and preserving their quality during refrigerated storage.

Temperatures below the cryoscopic point help to partially freeze most of the water in the fish muscle tissue. This reduces water activity and makes the remaining free water hardly accessible to microorganisms. The objective of this study was to determine the best process regime of ultra-fast air-superchilling, giving us the optimal quality of golden rainbow trout. Two hundred and thirty-four live golden rainbow trout (Oncorchynchus mykiss, Stevanovski) (18 groups of 13 fish in a group) were caught and immediately stunned by an electric current (P = 42 W). The stunned fish was placed in styrofoam cans and covered with flaked ice. The sensory analysis, total nitrogen volatile bases (TVB-N), total number of microorganisms (TVC), and presence of biogenic amines were determined. According to the optimized values for TVB-N, TVC, and sensory scores, giving us a better quality of ultra-fast air-superchilled golden rainbow, the process regime has been found at the following parameters: air temperature T = −11.3 °C; airflow velocity υ = 6.5 m s−1; and packaging layer thickness D = 79.2 μ. The superchilled golden rainbow trout processed by this regime has the lowest degree of proteolytic degradation, delayed development of the microflora, and retains the best possible sensory properties and freshness.

To explore new, green and effective low-temperature preservation technology, β-cyclodextrin (β-CD) embedded Elsholtzia essential oil (EEO) was used as an antibacterial agent, and polybutylene adipate-co-terephthalate (PBAT) and polylactic acid (PLA) were used as the base material to extend grass carp fillets shelf life. Active antibacterial PBAT/PLA, PBAT/PLA-EEO, and PBAT/PLA-β-CDels films were prepared using a casting film-forming process. The changes in total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances values of grass carp fillets during storage at 4 °C were studied. The results showed that, compared with the PBAT/PLA film, the oxygen transmission rate of PBAT/PLA-β-CDels decreased from 868.02 to 566.80 cm3 m2•24 h•0.1 MPa−1. During preservation, compared with the PBAT/PLA film, the PBAT/PLA-β-CDels film effectively lowered TVC and delayed TVB-N production. The results revealed that PBAT/PLA-β-CDels film with β-CD-embedded EEO positively affected grass carp quality maintenance and extended its shelf life.

Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.

In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1) and 50% CO2/50% O2 (MAP-2) were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life.

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

The aim of this study was to determine the influence of shell freezing and non-shell freezing methods on the location/distribution of ice crystals and quality properties (microbiological analysis and physiochemical properties (pH, total volatile bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), water holding capacity (WHC)) during the superchilling storage of Greater Lizardfish Saurida tumbil. Non-shell frozen fillets resulted in form of extracellular ice crystals during superchilling. Shell frozen fillets formed both intracellular and extracellular ice crystals uniformly. From the result, it was found that using the shell freezing method had significant effect on reduced bacteria population or decreased capacity of bacteria or both. At the end of the storage, TVB-N, pH, TBARS, and FFA values of the non-shell freezing method was more than others (P

Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the application of lactic acid bacteria (LAB) as bioprotective cultures has become a promising tool. In this study, we evaluated the use of four starter cultures, previously selected for their properties as bioprotective agents, for sea bass and sea bream burgers biopreservation. Starter cultures impacted the microbial populations, biochemical parameters (pH, TVB-N), and sensory properties of fish burgers, during 10 days of storage at 4 °C and then 20 days at 8 °C in modified atmosphere packaging (MAP). Also, storage time influenced the microbial and physicochemical characteristics of all the tested samples, except for TVB-N values, which were significantly higher in the uninoculated burgers. The volatilome changed in the different treatments, and in particular, the samples supplemented with starter presented a profile that described their rapid growth and colonization, with the production of typical molecules derived from their metabolism. The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days.

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P

To investigate the effects of different moisture contents on the storability of lightly salted large yellow croaker at 4 ℃, changes in total volatile basic nitrogen (TVB-N) content, microbial community composition, taste and volatile organic compounds were analyzed during the storage period, and the correlation between microbial community composition and VOCs was examined. The results showed that the shelf-life of lightly salted large yellow croaker with moisture contents of 60%, 55%, and 50% was 27, 33, and 39 days, respectively. During storage, there were significant changes in the bacterial flora, with four specific spoilage organisms (SSOs) being dominant at the end of the shelf-life. In the samples with 60% moisture content, Hafnia alvei (61.22%) and Brochothrix thermosphacta (19.39%) were dominant. In the samples with 55% moisture content, H. alvei (31.13%), B. thermosphacta (29.25%), Carnobacterium divergens (17.92%) and Citrobacter freundii (16.98%) were dominant. C. freundii was not observed at the end of the shelf-life of lightly salted large yellow croaker with 50% moisture content, and H. alvei (43.96%) and B. thermosphacta (37.36%) were dominant, respectively.The electronic tongue results showed that the trend of response values was basically the same among the three groups of samples. A total of 29 VOCs were detected by gas chromatography-ion mobility spectrometry (GC-IMS), including seven alcohols, six esters, four ketones, four aldehydes, three amines, two heterocycles, one olefin, one ether and one terpene. The fingerprinting results showed no significant difference in the composition of VOCs among the groups. Pearson’s correlation analysis showed that H. alvei and B. thermosphacta were positively correlated with amines for all groups.

A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 °C, 25 °C, and 37 °C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 °C and 25 °C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage (p < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 °C, 25 °C and 37 °C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad.

Vacuum and modified atmosphere packaging are widely used for preserving food items including fish. In this context, the quality and shelf life of air- (control), vacuum- and nitrogen-packed dried barb fish (Puntius spp.) stored at ambient temperature were evaluated through biochemical and microbial analyses for 90 days. In most of the storage days, significantly lower values of moisture, total volatile base-nitrogen (TVB-N) and peroxide value (PV) were observed in the vacuum pack sample compared to control. However, the TVB-N, PV, total coliforms and faecal coliforms counts were within the acceptable limit in all groups. The total plate count (TPC) increased gradually with time from an initial value of 4.29 log CFUg–1. However, compared to control, significantly lower TPC were found on and after the 30th day of storage in vacuum and nitrogen pack samples. Considering the TPC value of 5 log CFUg–1, the shelf life was determined at approximately 15 days for control, 35 days for nitrogen pack and 45 days for vacuum pack samples. Therefore, the vacuum pack is considered the best packaging, which may be utilised by the processors to produce and retail the dried products with prolonged shelf life.

Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi maintained at super chilling temperature (-3˚C) (group 2). The experiment lasted 60 days and approximate composition (moisture, protein, fat, ash and pH), chemical spoilage were examined and oxidation tests including total base volatile nitrogen (TVB-N) and Tiubarbutic acid (TBA) were carried out periodically. According to the statistical values of fat, pH, TVB-N and TBA were significantly higher in treatment 2 in comparison to treatment 1 during the maintenance period (p

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage.

A novel ε-polylysine (PL)-modified chitosan membrane (TO-CH-PL) was synthesized by a 2,2,6,6-tetramethylpiperidine (TEMPO) oxidation system. Chitosan film (CH) and polyethylene film (PE) were used as control groups. The water vapor permeability, oxygen permeability and mechanical properties were employed to determine the physical properties of membranes. Meanwhile, the physicochemical properties of TO-CH-PL film was characterized by Fourier transform infrared spectroscopy and scanning electron microscopy. Finally, the preservation effect of TO-CH-PL film on chicken was investigated during storage at 10 ℃ for 6 d. The results showed that PL was successfully grafted onto chitosan molecules through TEMPO oxidation system, the obtained TO-CH-PL membrane exhibited higher physical properties than other selected films. Considering the preservation effect of TO-CH-PL film, the results indicated that the increasing rate of TPC, TVB-N and TBARS, as well as the changes of pH and color of chicken could be significantly delayed by applying the TO-CH-PL membrane. It can be concluded the well preservation effect of TO-CH-PL film on chicken samples. Therefore, PL-modified chitosan films can be used as an alternative method to extend the shelf life of chicken during refrigeration.

The effects of stevia leaf extracts (SLE) on the quality and shelf life of catla (Gibelion catla) fillets were assessed during refrigerated storage for 20 days. The fish fillets were treated with aqueous ethanolic (80%) extracts of stevia leaf at various concentrations (1% SLE, 2% SLE, and 3% SLE). The control (distilled water only) and SLE-treated fillets were preserved at 4±1 °C, and chemical (pH, peroxide value (PV), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), and total volatile basic-nitrogen (TVB-N)), bacteriological and sensory evaluation was performed periodically for quality assessment. During refrigerated storage, 2% SLE-treated fillets exhibited significantly (p

The effects of chitosan (Ch) (Medium molecular weight chitosan) coating combined with natamycin (Ch+ N) on quality of salted kutum (Rutilus frisii kutum) roe (treated with 4% NaCl salt) during refrigerated storage (4±1°C) were studied over a period of 90 days. A solution of Ch (1%, w/v) and Ch+ N (1%, w/v Ch +5 and 10 mg natamycin per Kg salted roe) was used for the coating. The control (salted roe) and the coated roe samples were analyzed periodically (0. 30, 60 and 90 days) for chemical (TVB-N, PV, TBA), remaining salt and pH characteristics. The results indicated that the chitosan coating enhanced the storage quality of the kutum salted roe as compared to an uncoated salted roe (control). Chitosan coating combined with natamycin afforded better protection than chitosan coating for chemical parameters (TVB-N, PV, TBA). Remaining salt was determined lower than 2% for all treatment. The conclusion was showed the combination of chitosan coating and natamycin at a 10 mg per Kg of roe were increased shelf life of the kutum roe.

In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.

The aim of this study was to evaluate the effects of different Se sources on the meat quality and shelf life of fattening pigs. The control diet was supplemented with 0.3 mg/kg of Se from sodium selenite (SS), and experimental diets included 0.3, 0.3 and 0.15 + 0.15 mg/kg of Se from Se-enriched yeast (SY), selenomethionine (Se-Met) and SS + Se-Met, respectively. The results showed that using organic Se or Se + Se-Met in fattening pigs’ diet could increase average daily gain (ADG) (p < 0.05), decrease F/G (p < 0.05), reduce (p < 0.01) moisture, drip loss and cooking loss of longissimus thoracis, as well as increase (p < 0.05) protein and fat contents of longissimus thoracis. Diet supplementation with SY or Se + Se-Met could increase (p < 0.01) back fat thickness and skin thickness, and SY could increase (p < 0.01) belly fat rat. Adding SY or Se + Se-Met could reduce (p < 0.01) L value (45 min, 24 h). Adding Se-Met could decrease (p < 0.01) b value (45 min, 24 h), adding Se + Se-Met could reduce b value (45 min), and adding SY could reduce the b value (24 h). However, there were no (p < 0.05) significant effects on dressing percentage, carcass sloping length, eye muscle area, pH, a value (45 min) and a value (24 h) of longissimus thoracis. Moreover, the TVB-N contents of longissimus thoracis on the first and fifth days, the numbers of Lactobacillus on the third to seventh days and the numbers of E. coli in in the fifth to seventh days of longissimus thoracis were reduced (p < 0.01) by diet supplementation with organic Se. In conclusion, all the results indicate that replacing inorganic Se in diet with organic Se could improve meat quality of fattening pigs. In addition, organic Se could reduce the total volatile basic nitrogen (TVB-N) contents of longissimus thoracis and reduce the numbers of E. coli and Lactobacillus in longissimus thoracis, prolonging the shelf life of pork. These results demonstrated that organic Se supplementation was more effective than SS supplementation for meat quality and the shelf life of fattening pigs.

Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging at 2 °C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry. Total volatile basic nitrogen (TVB-N), microbiological, and sensory changes were also monitored. The shelf life of seabass fillets and salmon slices was 10.5 days. Pseudomonas and H2S-producing bacteria were the dominant microorganisms in both fish. TVB-N increased from the middle of storage, but never reached concentrations higher than the regulatory limit of 30–35 mg N/100 g. The volatilome consisted of a number of aldehydes, ketones, alcohols and esters, common to both fish species. However, different evolution patterns were observed, indicating the effect of fish substrate on microbial growth and eventually the generation of volatiles. The compounds 3-hydroxy-2-butanone, 2,3-butanediol, 2,3-butanedione and acetic acid could be proposed as potential spoilage markers. The identification and quantification of the volatilities of specific fish species via the development of a database with the fingerprint of fish species stored under certain storage conditions can help towards rapid spoilage assessment.

The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165 nm and 146–160 nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76–69.8% in nano EO (NEO) and 53.23–67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.01, 0.62 ± 0.02, 0.62 ± 0.01 and 0.62 ± 0.01 mg/mL, respectively, and for E. coli was 0.62 ± 0.01, 0.62 ± 0.01, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.02, 0.62 ± 0.03, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively, and for E. coli was0.62 ± 0.01, 1.25 ± 0.1, 2.5 ± 0.2, 2.5 ± 0.2 mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18 day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH = 6.5 and NEO group (27 mg N/100 g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18 days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat.

BackgroundTo determine the effect of different sterilization methods on shelf life and physicochemical parameters of fermented pork jerky.MethodsVarious sterilization techniques, including boiling, pasteurization, medium-temperature steam sterilization, high-temperature steam sterilization, ultrasonic sterilization, and ultraviolet sterilization, were employed in this study to treat vacuum-sealed fermented pork jerky. Changes in microbial populations, physicochemical parameters, and sensory evaluations were monitored throughout the storage period.ResultsThe results indicated the presence of Staphylococcus aureus on the 24th, 21st, 33rd, 24th, 18th, and 15th days in pork jerky subjected to boiling (100°C, 20 min), pasteurization (85°C, 15 min), medium-temperature steam sterilization (105°C, 0.5 Pa, 30 min), high-temperature steam sterilization (121°C, 1.0 Pa, 20 min), ultrasonic sterilization (480 W, 30 kHz, 30 min), and ultraviolet sterilization (254 nm, 100 W/m2, 60 min), respectively. Coliforms, salmonella, and Shigella were not detected in any group during storage. The medium-temperature steam sterilization method yielded the most favorable microbiological results, with an aerobic plate count of less than 1.0 lg CFU/g. However, other physicochemical parameters and sensory evaluations were moderate, with total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) measuring 14.023 mg N/100 g and 0.427 mg MDA/kg, respectively, remaining within acceptable limits.ConclusionTherefore, considering microbiological indicators as the primary determinant of shelf life and taking into account other physicochemical parameters, the medium-temperature steam sterilization method was identified as the most suitable approach for extending the shelf life of fermented pork jerky while preserving its flavor.

Background : Zataria multiflora is medical plants in Traditional Medicine of Iran. It is necessary to study on antimicrobial effects of essential oil on foodborne pathogens. Nisin is bacteriocin, antimicrobial food preservative. It is regarded as natural because it is a polypeptide produced by certain strains of Lactococcus lactis subsp. lactis (hereafter referred to as L. lactis), during fermentation . Objective : This study was performed to evaluate the antimicrobial effects of Zataria multiflora Boiss essential oil and Nisin on the shelflife of light salted fish fillet, silver carp. Methods : Effects of different concentrations, Zataria multiflora Boiss essential oil (0, 0.045, 0.135, 0.405 and 0.810%) and Nisin (0, 0.25 μg/ml) were studied on shelf life in light salted fish fillets of silver carp at unfavourable refrigeration storage temperature (10oC) by measuring of microbial flora and chemical values such as pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) and perioxide compared with control group. Results : The results showed that higher used concentrations of Zataria multiflora essential oil (0.135, 0.405 and 0.810%) and Nisin (0.25%) had a significant effect on the shelf life of fish fillets (p> 0.05). Conclusion : The results showed that Z. multiflora essential oil and nisin have antimicrobial effects and are as a food natural preservative in fish fillet. Also, Total volatile basic nitrogen (TVB-N) increased with growth of microbial flora and TVN in the study was best factor for shelf life changes.

Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g-1), then samples were vacuum packaged and stored (4°C 10 days-1). pH values did not display differences between the groups (P>0.05). TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g-1; TMA-N: 11.63, 13.07, 13.20 mg 100g-1; mesophilic aerobic bacteria: 6.02, 6.30, 5.94 log CFU g-1; psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g-1), and exceeded the limits at the 2nd day of storage. However, sensory scores of the inoculated samples were higher than that of the controls during the storage. Sensory qualities of group A and B samples were acceptable until the 6th day, while control samples spoiled at the 4th day. Therefore, it was concluded that sensory quality of treated samples were better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at low storage temperatures.

The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage. *Corresponding author

Introduction: Active antimicrobial food packaging prevents the growth of foodborne pathogens and spoilage microorganisms by incorporating antimicrobial agents into the film materials. Methods: The effects of Nanochithosan (NC) coating containing various concentrations of Polylophium involucratum essential oil (PIEO) and Zataria multiflora Boiss. Essential oil (ZMEO) were investigated on microbial, chemical, and sensory characteristics of silver carp fillets within 12 days during refrigerated storage. Results: The aerobic plate count (APC) exceeded 7 log CFU/g after day four and day six for the control and samples coated with pure NC, respectively. The samples coated with NC containing ZMEO 0.6% and PIEO 0.6% showed the lowest microbial count. In a control sample with NC containing ZMEO 0.6% and PIEO 0.6%, the total volatile base of nitrogen (TVB-N) reached 33.15 mg/100 g after eight days, but this value remained lower than 25 mg/100 g for the coated samples with NC containing ZMEO 0.6% and PIEO 0.6%. Generally, integrating the ZMEO and PIEO did not significantly and negatively affected the sensory characteristic of coated samples compared with those of control. Conclusion: According to the results, NC coatings containing ZMEO and PIEO were capable of being used as novel active packaging for fish meat products without compromising their organoleptic characteristics.

Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya awet cumi‑cumi yang disimpan pada suhu kamar. Pada penelitian ini, cumi‑cumi direndam dalam larutan kitosan masing‑masing dengan variasi konsentrasi 0; 0,30; 0,38; 0,50; dan 0,75% selama 30 menit. Pengamatan kesegaran dilakukan setiap 8 jam sampai produk cumi‑cumi ditolak oleh panelis. Parameter yang diamati meliputi analisis proksimat, Total Volatile Base (TVB), Total Plate Count (TPC) dan nilai organoleptik. Hasil penelitian menunjukkan bahwa berdasarkan nilai TVB dan TPC, perlakuan perendaman dalam larutan 0,75% kitosan dapat memperpanjang daya simpan cumi‑cumi selama 16 jam, tetapi perlakuan yang lain, termasuk kontrol, hanya mempunyai daya simpan hingga 8 jam. Akan tetapi dari hasil pengamatan rupa, warna, bau dan tekstur, tanpa memperhatikan rasa pahit, produk baru ditolak panelis pada jam ke‑24 untuk kontrol, jam ke‑32 untuk perlakuan konsentrasi kitosan 0,30; 0,38; dan 0,50%, dan jam ke‑40 untuk konsentrasi tertinggi, yaitu 0,75%. Pada konsentrasi kitosan 0,38 dan 0,50% terdeteksi rasa tambahan berupa rasa agak asam, sedangkan pada konsentrasi 0,75% rasa tambahan berupa rasa agak pahit. Pada konsentrasi kitosan di atas 50%, kulit cumi‑cumi banyak terkelupas, sehingga menurunkan nilai rupa/kenampakan.

This study was conducted to investigate the effect of storage temperatures on the shelf life of yellowfin tuna (YFT) loins by studying of microbial, chemical and organoleptic changes. Shelf life of YFT was determined through changes in total aerobic bacterial plate counts (APC), total volatile basic nitrogen (TVB-N) trimethylamine (TMA), organoleptic properties and histamine development during storage at 0, 4 and 7°C. Based on TVB-N value indices, YFT maintained an acceptable shelf life for 21, 17 and 12 days at 0, 4 and 7°C, respectively. Nevertheless, YFT was rejected earlier by the sensory panellists than their TVB-N value indicated. Histamine development was found to be lower than the European Union safety level for 100 mg/kg fish during storage at 0 and 7°C for 21 and 17 days, respectively. Aerobic bacteria initially dominated the micro-flora on YFT; however, as storage time increased, aerobic bacteria became dominant at cold storage, but the numbers exceeded the International Commission on Microbiological Specifications for Foods (ICMSF) limit of 107 cfu/g in storage at 7°C after 17 days. Therefore, it can be concluded that the storage of fresh YFT in below 4°C has good enough to the shelf life of products (two weeks).

Objective: To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing. Methods: The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria. Results: The optimal ratio of preservatives were as followed: 0.049% nisin, 0.207% D-isoascorbate sodium, 0.029% rosemary extract. Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony, TBA value, TVB-N value, pH value, and has better sensory score, and its shelf life can reach 10 days. Conclusion: Vacuum packaging synergistic compounding preservative treatment of pre-conditioned pork filling has a better preservation effect and can effectively extend its shelf life.

The juice outflow of chilled meat during storage, which would not only accelerate the growth of microorganisms, shorten the shelf life, but also reduce its appearance quality in modified atmosphere packaged. Based on this, this article used electrospinning technology to embed different concentrations (0%, 5%, 10%, 15%, 20%) of eugenol to prepare antibacterial nanofiber water absorbent mats. The fresh-keeping effect of air-laid paper pads and antibacterial nanofiber absorbent mats was verified under 4 ℃ modified atmosphere packaging conditions, and compared with the blank group. The research results showed that the pH value, thiobarbituric acid value, TVB-N value, total number of colonies, cooking loss rate, juice loss rate of the samples increased with the extension of storage time. Trend, but the increase of the antibacterial nanofiber absorbent mats group was significantly smaller than that of the blank group and the air-laid paper pads group (P

This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed Han F1 hybrid lambs were assigned to a single factor complete randomized trial design and fed with four different diets including 0%, 8%, 16%, and 24% grape dregs, respectively. The findings regarding meat production efficacy in the lambs revealed substantial differences. The control group showed notably lower dressing percentage, carcass weight, net meat weight, meat percentage concerning carcass, meat-to-bone ratio, relative visceral and kidney fat mass, and rib eye area compared to the other groups (p < 0.05). Additionally, the meat shearing force of lambs fed a diet with 16% grape pomace (GP) was significantly higher than that of the 24% GP group (p < 0.05), while the 24 h meat color parameter a* value of the control group was notably higher than that of the 8% GP group (p < 0.05). In addition, compared to the control group, lambs fed with a diet containing 16% GP had higher levels of oleic acid (C18:1n-9c), linoleic acid (C18:2n-6c), behenic acid (C22:0), tricosanoic acid (C23:0), lignoceric acid (C24:0), and conjugated linoleic acid (CLA), at a ratio of ∑CLA/TFA, ∑n-6, ∑MUFA, and ∑PUFA in the longissimus dorsi muscle (p < 0.05), but the reverse case was applicable for Total Volatile Basic Nitrogen (TVB-N) content (p < 0.05). GP supplementation did not substantially affect the expression of stearoyl-CoA desaturase (SCD), peroxisome proliferator activated receptor alpha (PPARα), and peroxisome proliferator-activated receptor gamma (PPARγ) genes (p > 0.05). The findings indicated that incorporating grape dregs in the diets of fattening lambs leads to notable enhancements in meat production and the antioxidant capacity of lamb meat, and effectively extends the shelf life of the meat.

This research was done to investigate the synergistic interactions of the gum tragacanth (GT)–sodium alginate (SA) active coatings, incorporated with epigallocatechin gallate and lysozyme, on the quality of large yellow croaker (Larimichthys crocea) during superchilling storage at −3°C. Results showed that the GT-SA active coatings, containing epigallocatechin gallate [EGCG (E), 0.32% w/v], and lysozyme [LYS (L), 0.32% w/v] have reduced the total viable count, psychrophilic bacteria, and Pseudomonas spp. by about 1.55 log CFU/g, 0.49 log CFU/g, and 1.64 log CFU/g compared to the control at day 35. The GT-SA active coatings containing EGCG and LYS were effective in lowering the formations of off-odor compounds such as total volatile basic nitrogen (TVB-N), malondialdehyde (MDA), and off-favor amino acid (histidine). The solid phase microextraction gas chromatography-mass spectrometer (SPME-GC/MS) was applied to characterize and to quantify the volatile compounds of large yellow croaker samples during superchilling storage, while the relative content of the fishy flavor compounds (including 1-octen-3-ol and acetoin) was significantly reduced in the active coatings treated samples. Furthermore, the GT-SA active coatings containing EGCG and LYS treatments was found to be more effective in retarding the migration of water based on magnetic resonance imaging (MRI) results and in maintaining the organoleptic quality of large yellow croaker in superchilling storage at −3°C according to the sensory evaluation results. The results showed that the GT-SA active coating containing EGCG and LYS was effective to be used as a fish preservative to improve the quality and to prolong the shelf life of large yellow croaker in a superchilling storage for at least 7 days.

This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and freshness monitoring of chicken breast fillet. Physiochemical and microbiological attributes of chicken meat coated with sole chitosan, YEO, and chitosan + YEO were compared with those of uncoated (control) samples. Chitosan + YEO coated chicken meat stayed fresh with no significant changes (p > 0.05) in pH (5.42–5.56), TVB-N (12.55–15.36 mg N/100 g), TBARs (0.35–0.40 mg MDA/kg) and total aerobic psycrotrophic bacteria (3.97–4.65 log CFU/g) in days 1–15. There was no response of the dual-sensors label toward the variation in chemical and microbiological indicators of chicken meat coated with chitosan + YEO. However, either uncoated, sole chitosan, or sole YEO treatments indicated a three-stage freshness status with the fresh stage belonged to a period earlier than day 7 (with no distinct color change in both sensor labels); the semi-fresh stage corresponded to storage days between 7–9, wherein a gradual color change appeared (MR from pink to orange, BCP from yellow to light purple); and the spoiled stage occurred in day 9 onward with a drastic color change (MR from orange to light yellow, BCP from light purple to deep purple). In general, the dual-sensors successfully responded to the variation of chemical and microbiological indicators and visual color of uncoated samples during storage time. Based on the obtained results, the application of chitosan + YEO coating efficiently prolonged the freshness of chicken breast meat, where on-package dual-sensors systems were able to detect the freshness stages of meat samples during storage time.

The present study has evaluated the postmortem changes of Cyprinus carpio and Ctenopharyngodon idella during the ice storage. The fish were captured, euthanized, and kept in ice for 72 h, and quality indices were evaluated by passing 0, 6, 12, 24, 48 and 72 h from ice storage. The results are shown that pH, TBA, FFA, TVB-N, mesophilic, and psychrophilic bacteria of fish tissue have increased during ice storage, but WHC rate has decreased. The degradation of carp muscle fibers was observed by passing 72 h from ice storage. Based on these results, the optimum shelf life of the carps is less than 72 h. Furthermore, the sensory evaluation of fish was acceptable for 48 h. The results have shown that the common carp had faster rigor (12 h) compared to the grass carp (24 h). The muscle fibers of the common carp have revealed more damage compared to the grass carp at 72 h. Overall, the optimum shelf life of the carps was determined for 48 h in the ice storage.

In this study, the structural features (thickness and light transmittance) of edible films that obtained from quinoa starch were analyzed, and the films were applied to rainbow trout fillets. These fillets were classified under two different groups without quinoa starch film (control) and coated with quinoa starch film (QSBF).Thereafter, these fillets were storage in the refrigerator at (4±1°C) for 12 days. Analyzes were performed on days 0, 3, 9, and 12 during storage to detect chemical and microbial changes in both groups. The film thickness was 0.195 ± 0.010 mm, and the light transmittance values were between 10–37%. At the end of storage, the highest values of chemical analysis were found in the control group 20.35±0.49 mg/100g in (TVB-N), 3.87±0.10 µmol MA/kg in (TBARS) and 6.27±0.00 in (pH), respectively. The highest values of microbial analysis were found in the control group 5.35±0.22 log cfu/g in (TAMB), 3.32±0.48 log cfu/g in (LAB), Pseudomonas 5.72±0.28 log cfu/g and Enterobacteriaceae 4.38±0.68 log cfu/g in the control group respectively, although (TPC) was found 6.84±0.11 log cfu/g in the QSBF group. The results of chemical and microbial analysis showed that statistical difference between control and treatment groups was significant (p

Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. For this purpose, two concentrations of EO (0.4 and 0.8% v/w) and two doses of radiation (2.5 and 3.5 KGy) were used. Treated shrimps and control sample were subjected to chemical (pH, total volatile basic nitrogen, free fatty acids, peroxide index, thiobarbituric acid reactive substances and color indexes), microbiological (bacteria total count, psychrophilic bacteria and Escherichia coli) and sensory evaluation and analyses performed on certain days (0, 5, 10 and 15) of storage. The obtained results showed that pH, FFA, peroxide, TBARS and TVB-N values of all treatments increased in the duration of storage, significantly (p

The present study is aimed at evaluating the effect of functional alginate coating incorporated with Lactoperoxidase (LPOS) and Zataria multiflora Essential Oil (ZEO) or both as natural additives on microbial and chemical characteristics of rainbow trout fillets. Firstly, Different treatments of trout fillets were prepared using ZEO (0.5 and 1%) and LPOS (5%) individually and in combination. Then stored in the refrigerator for 16 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (Total mesophilic viable count, psychotropic count, Shewanella putrefaciens count, and Pseudomonas spp. count) characteristics at 4-day intervals. Results indicated that the combination of ZEO and LPOS had the strongest effect on chemical spoilage parameters (TVN, pH) and spoilage microbial flora of trout fillets during storage; however, samples with the individual use of ZEO or LPOS also had statistically significant(P

In the present study, the physicochemical, microbial and sensory changes of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator were investigated. For this purpose, H.huso was filleted after harvesting and preparation. The fillets were immersed in saturated brine with a concentration of 6.34% NaCl and the sauce for one hour and smoked by hot smoky machine. Then, the samples were packed and stored for 30 days at refrigerator. The results showed that the percentage of protein in the smoked and flavored with sauce (32.28-32.32%) were higher than the brine treatment (27.84-28.29%), and there was a significant difference between TBA and TVB-N (p0.05). The amount of total bacteria and coliform was negative during the period; but, mold was observed in both samples of smoked and flavored with brine (8 colonies per ml sample) and sauce (6 colonies per ml sample) at the end of storage period. The sensory evaluation results indicate that the both samples were not significantly different in terms of packaging. Therefore, based on sensory and microbiological evaluations, the shelf-life of hot smoked and flavored fillets with brine and sauce was 20 days in usual packages.