Effect of gallic acid/water-soluble chitosan coating solution on preservation of white shrimp during refrigerated storage

ABSTRACTPacific white shrimp (Litopenaeus vannamei) is an important species in aquaculture worldwide. Post-mortem changes during cold storage reduce the quality of shrimp and shorten its shelf life. Cold plasma (CP) was applied for 45, 90, and 150s as T1, T2, and T3, respectively, to fresh harvested shrimp. The biochemical parameters and melanosis were analyzed in comparison to metabisulphite treated (TM) and control during 12 days of refrigerated storage. The results highlighted lower rate of increase in pH, total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), peroxide value (PV), and fluorescent compounds (FC) in shrimp exposed to CP and metabisulphite compared to control (P < 0.05). Although CP lowered biochemical changes in T1 and T3 shrimp, T2 was the most effective treatment in reducing undesirable changes and improving quality of shrimp. In all storage periods, melanosis was significantly lower in T2, T3, and TM samples. Results demonstrate that CP exposure effectively decreases relative activity of polyphenol oxidase (PPO) enzyme, and prolonging the exposure to CP for 150 s resulted in 50% reduction in enzyme activity. We conclude that application of CP for 90 s was the most efficient circumstance to extend shelf life of white shrimp during cold storage.

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

This work was motivated by the observation of the apparently not adequate trade conditions of the fresh, defrosted and processed Brazilian sardine (Sardinella brasiliensis) in the city of Sao Paulo-SP. Sardine samples were analysed for thiobarbituric acid reacting substances (TBARS) and total volatile base nitrogen (TVB-N). The samples were collected and analysed at three different times in the production chain: on landing at CEAGESP (the Central Warehouse Company of the State of Sao Paulo), while on sale at the street markets before the species-catching prohibition and while on sale at the street markets during the species-catching prohibition period (December-March). The following results were observed for the sardine landed at CEAGESP (mean ± standard deviation): TBARS= 0.18 ± 0.17 mg malondialdehyde (MDA)/ kg and TVB-N= 15.75 ± 2.39 mg/ 100 g. For the sardines collected at the street markets before the prohibition period, the results were TBARS= 0.82 ± 0.63 mg MDA/ kg and TVB-N= 27.06 ± 2.18 mg/ 100 g. The values detected for the samples collected at the street markets during the prohibition period were TBARS= 7.14 ± 5.36 mg MDA/ kg and TVB-N= 27.69 ± 2.80 mg/ 100 g. The results show a statistically significant difference between the TBARS values for the samples collected at CEAGESP and the ones collected at the street markets before the prohibition period and between the latter and the ones collected at the street markets during the prohibition period. On the other hand, a statistically significant difference was noticed between the TVB-N values for the sardines collected at CEAGESP and the ones collected at the street markets, but there was not any statistically significant difference between the samples collected at the street markets before and during the prohibition period. In unwashed brined sardines the following values were recorded: TBARS= 4.07 ± 1.22 mg MDA/ kg and TVBN= 44.32 ± 14.38 mg/ 100 g, while for the washed samples the results were TBARS= 1.25 ± 0.23 mg MDA/ kg and TVB-N= 39.63 ± 4.00 mg/ 100 g. For ripened sardine values of TBARS= 3.71 ± 0.77 mg MDA/ kg and TVB-N= 62.96 ± 9.33 mg/ 100 g were detected. TBARS values were also compared to available lysine and no significant correlation was found (R= 0.1732). Only the fresh sardines landed at CEAGESP showed acceptable condition for consumption.

This study investigates the effects of different preservation methods-tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)-on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5'-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. T1 also showed beneficial effects in limiting oxygen-related spoilage, as demonstrated by lower TAC and TBARS levels. In contrast, the control group showed limited effectiveness in preserving the quality of sauced beef, as indicated by higher microbial counts and more pronounced lipid and protein degradation. These findings provide a theoretical basis for improving sauced beef preservation by highlighting the effectiveness of different packaging methods and the potential of pepper essential oil as a natural preservative.

Effect of beetroot extract in inhibition of melanosis formation and quality of white shrimp Penaeus vannamei was evaluated in iced and room temperature storage. Shrimps were treated with beetroot extract (BT) at 1 and 4% and compared with control and commercial anti-melanosis agent, 1.25% sodium metabisulfite (SMS) and stored in ice. The effect of BT4% treatment at room temperature was also evaluated. There was no significant difference (p&gt;0.05) in the melanosis score of SMS and BT4% till 7th day of iced storage while BT1% was not effective in retarding the melanosis from 5th day of storage. In room temperature storage, melanosis formation was similar both in the case of SMS and BT4% till 6th hour of storage. Total volatile base nitrogen (TVBN) value and aerobic plate count (APC) of BT treated samples were significantly lower than control and SMS (p&lt;0.05) in both storage conditions and lower thiobarbituric acid reactive substances (TBARS) values indicated the antioxidant activity of beetroot extract. BT4% treatment inhibited growth of H2S producing organisms (1.3-2.1 log cycles) and Pseudomonas spp. (0.3-1 log cycles) compared to control and SMS. BT4% treatment resulted in a storage life of 9 days in iced condition and eight hours at room temperature. Beetroot extract treatment at 4% level was found as effective as sodium metabisulfite in preventing melanosis till 7th day of iced storage and 6th hour of room temperature storage. Keywords: Beetroot extract, Melanosis, Shrimp, Sodium metabisulfite, Storage

The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.

Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging

The aim of the study was to evaluate quality of ready-to-cook (RTC) hilsa curry under not sealed pack as control, vacuum as T1, MAP-1 (50% CO2 &amp; 50% N2) as T2, and MAP-2 (40% CO2 , 30 N2 &amp; 30% O2) pack as T3 during storage at 4±1°C. For this purpose, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and aerobic plate count (APC) of three samples from each treatment were analyzed at four days interval during 28 days of storage. The pH and TVB-N values of RTC hilsa curry were within the standard limit in all samples during the storage period. However, significantly (p &lt;0.05) lower values were observed on and after the 12th day for pH and 16th day for TVBN in all samples compared to the control. TBARS gradually increased from the 4th day for all samples except vacuum packaged sample. However, significantly (p &lt;0.05) lower TBARS were observed in the vacuum and MAP-1 samples on and after the 8th day of storage compared to the control and MAP-2 samples. APCs gradually increased from the initial value of 5.25 log CFU/g with time in all samples. However, significantly (p &lt;0.05) lower APCs were observed on and after the 16th day of storage in all samples compared to the control sample. The APCs exceeded the 7 log CFU/g, which is considered as the upper acceptable limit on approximately 16th day for the control, 24th day for vacuum, 22nd day for MAP-1, and 20th day for MAP-2 sample. Therefore, the vacuum packaging demonstrated the better results, which the superstores can utilize conveniently to display RTC hilsa curry with prolonged shelf life. J. Bio-Sci. 29(2): 71-79, 2021 (December)

Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage

The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.

Neolamarckia cadamba or locally known as kelampayan or laran is traditionally used for treatments of illnesses such as diabetes, anaemia and cancer. This plant has been reported for its phytochemical compounds which include alkaloids, phenolics and flavonoids as well as various bioactivities such as antioxidant, antibacterial and anti-inflammatory activity. Despite its use as a medicinal plant, information on the possible utilization for controlling the quality of food is scarce. This study aimed at exploring the efficacy of N. cadamba leaf extract incorporated into a coating solution at different concentrations (1%, 2% and 3%) for retaining the quality of white shrimp in chilled storage. Assessment of physical, chemical, microbial quality, melanosis formation and sensory analysis of the white shrimp was performed during 9 days of storage at 4°C. Following treatment of the coating solution on white shrimp, weight loss and pH values were recorded. Total volatile base nitrogen was assessed using the distillation method, and shrimp quality and melanosis formation were scored through visual inspection. In the sensory acceptance test, panellists assessed the appearance, colour, odour, texture and overall acceptance of shrimp using a nine-point hedonic scale. This study reported that the coating solution incorporated with N. cadamba leaf extract at all tested concentrations significantly (p&lt;0.05) retarded the percentage of weight loss, decreased total volatile base nitrogen and delayed melanosis formation in white shrimp. The application of the coating with the incorporation of N. cadamba leaf extract also showed a higher score in quality assessment and better sensory acceptance of white shrimp. Neolamarckia cadamba leaf extract in the coating also presented a positive implication towards reduced growth of microorganisms in the white shrimp. This study, therefore, showed the potential of N. cadamba leaf extract as an agent for postharvest treatment to retain the quality of white shrimp.

In order to study the effect of cinnamon essential oil (CEO) on the microbiological and physiochemical characters of fresh Italian style sausage, CEO (0%, 0.1%, and 0.5%, v/w) was added into ground meat, cased, and stored at 4°C. Lipid oxidation, instrument color, total viable aerobic counts, Enterobacteriaceae, biogenic amines, and total volatile basic nitrogen (TVB-N) were investigated during 10days (day). Results showed that CEO treatments had lower thiobarbituric acid reactive substances (TBARS), b* value, aerobic and Enterobacteriaceae counts, biogenic amine contents, and TVB-N and higher a* values at 4, 6, 8, and 10days compared to the control, whereas 0.5% CEO treatment had better effect than 0.1% CEO. CEO improved color shelf-life by inhibiting lipid oxidation and prevented the increase in biogenic amines and TVB-N by reducing microbial counts of fresh sausage during storage. This study suggested that CEO could be applied in the food industry to improve the shelf-life of meat products.

Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices

Three low-cost drying methods (sun, solar, and draft oven) were optimized to produce Spirulina powder of optimal quality. Optimization in the pre-dehydration stage included the use of two antioxidants, α-tocopherol and tertiary-butyl hydroquinone (TBHQ), and two blanching methods, microwave and water bath, to inactivate enzymes. The efficiency of the pre-dehydration treatments at minimizing lipid peroxidation were evaluated in terms of the product’s oxidative stability using the thiobarbituric acid (TBA) test. The sample with the lowest TBA reactive substance (TBARS) value was considered the most stable. TBHQ was found to be significantly better than α-tocopherol in minimizing lipid peroxidation in blanched samples while α-tocopherol was better than TBHQ in unblanched samples. Microwave blanching exerted a greater stabilizing effect than water bath blanching. The combined effect of TBHQ and microwave blanching was found to be the most effective pre-dehydration treatment for minimizing lipid peroxidation in drying Spirulina. Among the three low-cost optimized drying methods, sun-drying produced a dried product with the lowest TBARS value (0.472 mg malondialdehyde.kg−1), which was closest to that of the spray-dried (control) sample (0.434 mg MDA.kg−1). Draft oven and solar drying produced dried products with the same average TBARS value (0.56 mg MDA.kg−1). Sun-drying, when optimized, produced a dried product that was almost as stable as the spray-dried product.

In this study, Tteokgalbi, a meat product, was prepared with edible insect larvae extracts and its antioxidant, physiochemical, and microbial properties were evaluated during refrigerated storage. Tteokgalbi prepared with 2% A. dichotoma and 2% P. brevitarsis showed the highest radical-scavenging activity and metal-chelating activity, but the lowest thiobarbituric acid reactive substance (TBARS) value, among the treatments (P < 0.05). In addition, those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi (P < 0.05) during all storage days. Tteokgalbi prepared with 2% A. dichotoma showed the highest brownness index, pH, and cooking yield, but the lowest shear force value (P < 0.05). During all storage days, the total aerobic bacteria level did not differ significantly among the treatments. In conclusion, A. dichotoma extracts (2%) were effective as antioxidants, inhibiting lipid oxidation, and improving the quality properties of Tteokgalbi, without negatively affecting microbial counts. These results confirmed that the edible insect extracts have industrial value as a food additive.