Liquid Chromatographic Determination of Histamine in Fish, Sauerkraut, and Wine: Interlaboratory Study

This research examined the effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of crickets’ powder. Both drying methods resulted in a slight variation in proximate composition. Microwave drying was considered the most suitable method for producing crickets’ powder because of the high levels of mineral elements, improvement in color parameters, and low levels of microbiological loads in microwave crickets’ powder compared to an oven. It also improved the vitamin B2 content as evidenced by a significantly higher amount (4.84 ± 0.01 mg/100 g dry basis) in microwave crickets’ powder compared to the oven (3.83 ± 0.01 mg/100 g dry basis). However, the level (<1.00 ± 0.00 cfu/g) of Staphylococcus aureus in all samples was lower than the accepted risk threshold. The findings highlighted the inherent vitamin B2, minerals, microbiological load, and color improvements of microwave drying technique. Practical applications Nutritional value, microbiological load, and sensory parameters of microwave and oven‐dried crickets’ powder were assessed to determine the practical application of both drying techniques in addressing the diversity of food standards and food safety policies, and provide scientific evidence for the development, and implementation of good manufacturing practices for whole‐dried crickets and crickets’ powder. The results of this present study clearly demonstrated that the microwave drying technique can be used effectively to improve the nutritional benefits, microbiological load, and increased acceptance of cricket's entomophagy compared to oven. Moreover, because of high dietary factors in crickets’ powder, the supplementation of food products with crickets’ powder can contribute to a reduction in malnutrition rates. Further, population vitamin B2, B3, B12, and several mineral deficits can easily be tackled with crickets’ powder and whole‐dried cricket's entomophagy.

show abstract

“…Histamine content in fresh crickets was determined according to the procedures and methods of (Beljaars, Van‐Dijk, Jonker, & Schout, ).…”

Section: Methodsmentioning

confidence: 99%

Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

Bawa

Songsermpong

Kaewtapee

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Previous studies of sauerkraut fermentation process included mainly the determination of the quantitative and qualitative composition of bacterial microbiota [ 5 , 9 , 10 , 11 , 12 ], content and formation of selected bioactive components (such as biogenic amines, glucosinolates) [ 13 , 14 , 15 , 16 ], the influence of selected physicochemical factors on the above [ 10 , 17 ], as well as management of post-fermentation brine as a waste material for the production of components of biotechnological importance [ 18 , 19 ]. Very little attention was paid to the presence of yeast during this process, and available publications come from many years ago, or contain only mention of yeasts as spoilage organisms [ 6 , 8 ].…”

Section: Discussionmentioning

confidence: 99%

Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Satora

Skotniczny

Strnad

et al. 2020

IJMS

View full text Add to dashboard Cite

Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jaguar, Kamienna Głowa, Manama and Ramco), as well as characterize obtained yeast isolates. WL Nutrient Agar with Chloramphenicol was used to enumerate yeast. Isolates were differentiated using RAPD-PCR and identified by sequencing of the 5.8S-ITS rRNA gene region. The volatiles production was analyzed using SPME-GC-TOFMS. Our research confirmed that during sauerkraut fermentation there is an active growth of the yeasts, which begins in the first phases. The maximal number of yeast cells from 1.82 to 4.46 log CFU g−1 occurred after 24 h of fermentation, then decrease in yeast counts was found in all samples. Among the isolates dominated the cultures Debaryomyces hansenii, Clavispora lusitaniae and Rhodotorula mucilaginosa. All isolates could grow at NaCl concentrations higher than 5%, were relatively resistant to low pH and the presence of lactic acid, and most of them were characterized by killer toxins activity. The highest concentration of volatiles (mainly esters and alcohols) were produced by Pichia fermentans and D. hansenii strains.

show abstract

“…a. Determination of histamine was done using liquid chromatography as described by Beljaars et al (1998) and AOAC (1990). b.…”

Section: -Chemical Analysismentioning

confidence: 99%

Chemical and Microbiological Evaluation of Some Marketed Salted Fish in Mansoura

2011

Assiut Veterinary Medical Journal

View full text Add to dashboard Cite

Liquid Chromatographic Determination of Histamine in Fish, Sauerkraut, and Wine: Interlaboratory Study

Cited by 19 publications

References 0 publications

Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Chemical and Microbiological Evaluation of Some Marketed Salted Fish in Mansoura

Contact Info

Product

Resources

About