Evaluation of Scallop Meat Quality by the Resazurin Reduction Technique1

Webb, N. B.; Thomas, F.; Busta, F. F.; Kerr, L. S.

doi:10.4315/0022-2747-35.11.664

Cited by 5 publications

(3 citation statements)

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“…Thomas, Frank B. [506][507]515,[559][560][561][562][563][564][565][566][508][509][510][511][512][513][514]586 Thomson, W. 187, 193, 208, , 228, 242, 245, 318-319, 328, 374-378, 383-, 478-484, 508-, 534-535, 567, 576-577, 586 043-044, 091, , 149-151, 157, 166, 214, 292--308, 318-319, -336, 374-378, 410. 434, 436, -484, 504, 508-, 534-535, [570][571][572][573][574][575][576][577]586 Food/Food supply/Food utilization 042,050,057,073,077,…”

Section: 504mentioning

confidence: 99%

Indexed bibliography of the bay scallop (Argopecten irradians)

Rhodes¹,

Sabo²

1987

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(1) better understand the living marine resources (including marine mammals) of the Northwest Atlantic, and the environmental quality essential for their existence and continued productivity; and (2) describe and provide to management, industry, and the public, options for the utilization and conservation of living marine resources and maintenance of environmental quality which are consistent with national and regional goals and needs, and with international commitments. The timely need for such information by decision makers often precludes publication in formal journals. The NOAA Technical Memorandum NMFS-F/NEC series provides a relatively quick and highly visible outlet for documents prepared by NEFC authors, or similar material prepared by others for NEFC purposes, where formal review and editorial processing are not appropriate or feasible. However, documents within this series reflect sound professional work and can be referenced in formal journals. Any use of trade names within this series does not imply endorsement.

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Section: 504mentioning

confidence: 99%

Indexed bibliography of the bay scallop (Argopecten irradians)

Rhodes¹,

Sabo²

1987

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“…The resazurin changes from violet to pink (resorfurin) to colorless (dehydro resorfurin). This test was used to determine bacteriological quality of fresh scallops (Webbs et al, 1972) and fresh beef (Dodsworth and Kempton, 1977). In a study comparing the rate of reduction of some redox dyes by foodborne bacteria, Learoyd et al (1992) reported that dye reduction capacity varied with bacterial species.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction

Venkitanarayanan¹,

Faustman²,

Hoagland³

et al. 1997

Journal of Food Science

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Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4ЊC. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 10 2 CFU/cm 2 to 10 8 CFU/cm 2 , FDA activity (A 490 ) increased from 0.1 to 0.6 units and RR decreased from 22 hr to Ͻ1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r-values of 0.94 (PϽ 0.001) and 0.92 (PϽ 0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.

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“…The use of chemical indicators as agents for the determination of sanitary quality of milk is well known (3,4,8). Various redox indicators have also been used as rapid tests for assessing the bacteriological quality and/or predicting the shelf life of other foods, including maple sap (5,6), red meats (1,2,(9)(10)(11), poultry (12,14), and eggs, seafood, and vegetables (7,13).…”

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