Dry ice as a novel chilling medium along with water ice for short-term preservation of fish Emperor breams, lethrinus (Lethrinus miniatus)

Jeyasekaran, G.; Ganesan, Palanivel; Shakila, R. Jeya; Maheswari, K. Uma; Sukumar, D.

doi:10.1016/j.ifset.2004.06.003

Cited by 23 publications

(21 citation statements)

References 9 publications

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“…Presence/absence of Listeria monocytogenes was recorded after primary enrichment in the TSB + yeast extract broth, secondary enrichment in the UVM broth followed by selective plating in PALCAM agar (Jeyasekaran et al. , 2004).…”

Section: Methodsmentioning

confidence: 99%

“…Appropriate dilutions were spread plated onto trypticase soya agar (TSA) for the enumeration of total bacterial count after incubation at 37°C for 24 h. Lactic acid bacteria (LAB) were enumerated on plates of deMan Rogosa Sharpe (MRS) lactobacillus agar incubated at 30°C for 48 h (Surendran et al, 2003). Aeromonads were enumerated by plating technique on Aeromonas selective agar after incubation at 30°C for 48 h. Total bacilli counts were enumerated on selective Bacillus agar (Hi-Media) after incubation at 37°C for 48 h. Pseudomonads were enumerated on Psuedomonads selective agar by spread plating technique after incubation at 37°C for 48 h. Presence ⁄ absence of Listeria monocytogenes was recorded after primary enrichment in the TSB + yeast extract broth, secondary enrichment in the UVM broth followed by selective plating in PALCAM agar (Jeyasekaran et al, 2004). All plates were examined visually for morphological characteristics of typical colony types on each growth medium.…”

Section: Microbiological Analysismentioning

confidence: 99%

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Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Shakila¹,

Jeyasekaran

Vijayakumar

et al. 2009

Int J of Food Sci Tech

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Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3°C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g )1 , in CP, VP and CCC packs; and 3 log cfug )1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g )1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g )1 . Total bacilli were detected in CP and VP at 3 log cfu g )1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g )1 . Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g )1 level on the final day.

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Section: Methodsmentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Shakila¹,

Jeyasekaran

Vijayakumar

et al. 2009

Int J of Food Sci Tech

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“…79,80 Various types of chilling systems have been used for seafood products including the conventional flake ice, 25 refrigerated seawater, 81 ozonised refrigerated water, 82,83 slurry ice [84][85][86][87] and dry ice (solid carbon dioxide). 88 Although chilling is very effective in delaying the spoilage it will not inhibit the spoilage completely as the enzymes and bacteria will be active at the chilled temperature. During chilled storage of fish, significant deterioration of sensory quality and loss of nutritional value have been detected as a result of changes in chemical constituents, that lead to a strong effect on the commercial value.…”

Section: Chilling Of Fishmentioning

confidence: 99%

Packaging Interventions in Low Temperature Preservation of Fish- A Review

2016

MOJFPT

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“…Water ice is used at 100% level and even more under tropical conditions (Lima dos Santos et al 1981) resulting in exorbitant cost of air transportation, besides the problems of melting of ice and leaching and hence alternative methods of icing are needed (Prafulla et al 2000). Dry ice has currently gained popularity in India as a novel freezing medium for the rapid transportation of fresh fi sh by air (Jeyasekaran et al 2004a). Since squid is one of the important fi sh varieties that is chilled and exported from India, the present study was undertaken to fi nd out the effect of chilling with dry ice and water ice on its quality.…”

Section: Introductionmentioning

confidence: 99%

Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice

et al. 2010

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Squid tubes were packed with 100% (w/w of squid) dry ice (PI), 20% dry ice and 50% water ice (PII) and 50% water ice (PIII) in polyethylene bags and store in thermocole boxes at room temperature (32 ± 2°C) for 24 h. Quality changes curing storage were studied. Lowest temperature of -30.3°C was attained in PI while it was 15-16°C in PII and PIII at 1 h of storage. The gas compositions in packages initially were 21% O2, 0.4% CO2 and 78.1% N2 in PI, PII and PIII, respectively. During storage for 24 h highest level of 82.5% CO2 was noticed in PII. Fresh squid tubes had bacterial flora of Hafnia, Pseudomonas, Bacillus, Flavobacterium and Alcaligens. Hafnia constituted 74% of the flora. Alcaligenes (47%), Alteromonas (30%) and Alcaligenes (56%) were dominant in squid tubes stored in 100% dry ice, in the combination package, and in 100% water ice, respectively. Increase in total volatile base nitrogen and trimethylamine nitrogen, no definite trend in free fatty acid values in all packages while increase in pH in PI and PIII and no consistent changes in PI were noticed during storage for 24 h. The PI had lowest bacterial counts and PIII the highest. Squids stored in PI and PII were sensorily acceptable after 24 and 18 h, respectively.

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Dry ice as a novel chilling medium along with water ice for short-term preservation of fish Emperor breams, lethrinus (Lethrinus miniatus)

Cited by 23 publications

References 9 publications

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Packaging Interventions in Low Temperature Preservation of Fish- A Review

Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice

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