Microbiological changes in farm reared freshwater prawn (Macrobrachium rosenbergii de Man) in ice

Lalitha, K.V.; Surendran, P.K.

doi:10.1016/j.foodcont.2005.05.005

Cited by 36 publications

(17 citation statements)

References 17 publications

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“…(Hubbs, 1991). Studies on the bacteriological quality of shrimp reported that Pseudomonas was the dominant bacterial flora during refrigerated storage (Jeyasekaran et al, 2006;Lalitha and Surendran, 2006). In the present study, the mean count of Pseudomonas, which is 2.06 log CFU/g on the untreated samples, was determined between 1.43-1.79 log cfu/g after treatment, but no significant difference was observed among groups (P>0.05).…”

Section: Resultscontrasting

confidence: 51%

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Bingöl¹,

Bostan²,

Varlık³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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This study was conducted to investigate the effects of chitosan treatment on the quality criteri as of shrimps for a long time "in chilled" storage. Fresh deepwater pink shrimps (Parapenaeus longirostris), caught from Marmara Sea were dipped in different solutions containing the combinations of sodium metabisulphite (2500 mg/L), 4-hexylresorcinol (50 mg/L), chitosan (5 g/L), citric acid (200 mg/L) and rosemary extract (50 mg/L) for ten minute, over-wrapped in styrofoam plates and stored at 4°C for six days. During the storage period, pH, microbiological counts of total aerobic mesophilic bacteria (TAMB), total psychrotrophic bacteria (TPB), lactic acid bacteria (LAB), Pseudomonas spp. and Enterobacteriaceae, instrumental texture (shear force), moisture, TVB-N, TMA-N and sensory characteristics of shrimps were evaluated. TVB-N and TMA-N amounts in shrimps treated with polyphenol oxidase inhibitors alone are significantly higher than treated with chitosan throughout storage. Reduction in odor and flavour scores of chitosan treated samples was more slowly than others, while rosemary extract addition caused an undesirable flavor changes in shrimps. Coating with chitosan reduced moisture loss, textural softening and increase in pH of shrimps. The microbial counts of shrimps were gradually increase during storage, but addition of chitosan reduced the growth of spoilage bacteria and showed further inhibitory effect than samples treated with only antimelanosis agents. Incorparating of citric acid and rosemary extract into dipping solutions containing chitosan were inadequate to meet the commercial expectation. As a result, shrimps coated with chitosan after capture can provide an increase of up to twice the shelf-life by slowing down the biochemical reactions during cold storage.Keywords: Chitosan, shrimp, quality parameters, chilled storage. Kitosan Uygulamasının Soğukta Muhafaza Sırasında Karidesin (Parapenaeus longirostris) Kalite Parametreleri Üzerine Etkileri ÖzetBu çalışma kitosan uygulamasının uzun bir sure için soğukta saklanan karideslerin kalite kriterleri üzerindeki etkilerini araştırmak için yapılmıştır. Marmara Denizi'nden yakalanan pembe renkli taze derinsu karidesleri (Parapenaeus longirostris) sodyum metabisülfit (2500 mg/L), 4-heksilresorsinol (50 mg/L), kitosan (5 g/L), sitrik asit (200 mg/L) ve biberiye ekstresi (50 mg/L) kombinasyonlarını içeren değişik çözeltilere 10 dakika sure ile batırıldı; stirofom plaklar içinde sarıldı ve 6 gün süreyle 4°C'de muhafaza edildi. Saklama süresi boyunca karideslerin pH, toplam aerobik mezofilik bakteri (TAMB), toplam psikrotrofik bakteri (TBP), laktik asit bakterileri, Pseudomonaslar ve Enterobacteriaceae sayıları, enstrumental tekstür (kesme gücü), nem, duyumsal özellikleri, TVB-N ve TMA-N miktarları değerlendirildi. Tüm muhafaza süresince sadece polifenol oksidaz inhibitörleri uygulanan karideslerdeki TVB-N ve TMA-N miktarları kitosan uygulanmış olanlara göre anlamlı olarak daha yüksekti. Kitosan uygulanmış örneklerin koku ve tat skorlarındaki azalma diğe...

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Section: Resultscontrasting

confidence: 51%

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Bingöl¹,

Bostan²,

Varlık³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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“…E. coli counts in trout on day 3 ( < 6 g -1 ) was below the m limit (11 g -1) recommended by the ICMSF [42]) for good quality fish. High levels of faecal coliforms were previously reported for fish farms in India [52][53][54].…”

Section: Resultsmentioning

confidence: 99%

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Ninan¹,

K.V²,

A.A³

et al. 2014

J Aquac Res Development

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The effect of chilling (0-2ºC) on the quality deterioration of whole ungutted aquacultured rainbow trout (Oncorhynchus mykiss, Walbaum,1792) was studied by integrated evaluations of microbiological, biochemical, and sensory attributes. The counts of aerobic mesophilic, psychrotrophic bacteria and Pseudomonas increased exponentially. An initial lag phase was noticed for H2S producing bacteria, Aeromonas and Enterobacteriaceae. Presence of pathogens such as Aeromonas hydrophila and A. sobria are of concern in the case of delay in icing or temperature abuse during storage. The pH values increased from an initial value of 6.74 to 7.13. PV showed fluctuations. Of the chemical indicators of spoilage, Thiobarbituric acid (TBA) values increased very slowly reaching final value of 16.56 µg MA g -1 . Total Volatile Base Nitrogen (TVB-N) values exceeded 27. 87 mg N 100 g -1 on day 14 when the psychrotrophic counts exceeded 10 7 cfu g -1 indicating that this value may be useful as a measure of degree of freshness for whole ungutted rainbow trout. Based on the TVB-N and microbiological limits, the shelf life of trout at 0-2˚C was 9-12 days.

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“…Culture-dependent methods can be used to investigate the SSOs of fish and fish products; [8,9] however, only less than 1% of the total bacterial population can be cultivated. [10] Recently, highthroughput sequencing (HTS) technology, such as the 454 pyrosequencing of amplicons, has been widely used to analyse the microbial diversity of fish and fish products.…”

Section: Introductionmentioning

confidence: 99%

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Zhang

Song

et al. 2017

International Journal of Food Properties

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This study aimed to identify the dominant microbiota of crucian carp fillets during partial freezing (−3°C) and chilled (4°C) storage, and to correlate microbial changes with sensory scores and biogenic amines (BAs). The microbial communities of stored crucian carp fillets were identified by the high-throughput sequencing (HTS) technique of the V4 regions of the 16S ribosomal RNA gene. A total of 217,377 effective sequences and 690 different operational taxonomic units (OTUs) were identified and used in the analysis of microbial diversity. Culture-independent methods showed that the Pseudomonas were the predominant bacterial species of crucian carp fillets at the end of the storage. In addition, microbial enumeration also indicated relatively higher counts of Pseudomonas. Compared to chilled samples, partial freezing inhibited the growth of spoilage microorganisms during storage and extended the shelf-life of crucian carp fillets by 28 days based on the sensory analysis. However, there was no significant change in the composition of dominant species at the end of the shelf-life of crucian carp fillets.

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Microbiological changes in farm reared freshwater prawn (Macrobrachium rosenbergii de Man) in ice

Cited by 36 publications

References 17 publications

Untitled

Untitled

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

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