Preparation of Korean Kimchi-seasoned laver (Neopyropia yezoensis) and Nutritional characteristics with Shelf-life evaluation through physicochemical, sensory and microbiological methods

Gatifloxacin (GAT), an antimicrobial of the fourth generation of fluoroquinolones, has a broad spectrum of action with activity against Gram-positive and Gram-negative, aerobic and anaerobic organisms, including mycobacteria. The objective of this review is to discuss about (i) characteristics, (ii) properties, and (iii) analytical methods of gatifloxacin. Among the methods described in the literature for the evaluation of GAT, the most frequent was HPLC (50%) for both the analysis of pharmaceutical and biological matrixes. GAT has no monograph described in official compendia. Methods for evaluating GAT in pharmaceutical matrixes were the most found in the literature, 79%. Acetonitrile (42%), methanol (20%), and buffer solution (16%) were the most used diluents. GAT, being an antimicrobial, must be analyzed by physical-chemical and microbiological methods, since the evaluation of potency is essential. In this context, the literature is scarce (4%). There is a gap in the literature for environmentally friendly methods for evaluating GAT. Faster, more optimized and dynamic microbiological methods, as well as physicochemical methods, use less aggressive solvents with fewer steps and less waste. Currently, pharmaceutical analyses require reliable analytical methods, but also safe for both the analyst and the environment. This review shows the status of analytical methods, both physicochemical and microbiological, for the analysis of GAT in pharmaceutical and biological matrixes, also addressing its context in green and sustainable analytical chemistry.

In artisanal fishery, traditional handling methods such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags after capture are commonly employed. These practices accelerate fish spoilage due to cross contamination and exposure to high ambient temperature. This study aimed at investigating the effect of non-icing (onboard handling methods) on the quality of Lethrinids (Emperor fish, local name: Changu) and Siganids (Rabbitfish, local name: Tafi) landed along the Kenyan coast in comparison to iced fish. Monthly, samples were assessed by sensory methods using Quality Index Method (QIM), Total Viable Counts (TVC) and hydrogen sulphide (H2S) producing bacteria considered as specific spoilage organisms (SSO) counts for raw fish; Quantitative Descriptive Analysis (QDA) and Torry score for cooked fillets. Iced fish was characterised by better freshness quality attributes at landing time compared to non-iced at both landing sites. According to the QIM, iced treatment recorded better quality scores that were significantly different from non-iced groups (p<0.05) throughout the study with regard to fish genera. Cooked fillets showed both treatments to be within human consumption limits although non-iced fish were characterised by marginal quality attributes. Microbial assessment depicted TVC to be on average 102- 103 CFU/g and 103- 104 CFU/g in iced and non-iced Lethrinids respectively at both sampling sites. In Siganids higher numbers of 104- 105 CFU/g were recorded in non–iced group, with H2S producing bacteria constituting a higher proportion of TVC. Iced Siganids recorded 102 - 103 CFU/g throughout the study. Fish quality was reported to be inconsistent over the sampled month which reflects the large pressure systems of the Western Indian Ocean and the two distinct monsoon periods considered to differ in warmth. The major cause of deteriorated fish quality observed at landing time in the fishery was attributed to bacterial proliferation accelerated most importantly by non-icing onboard handling practises reported such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags employed by the fishers. Sensory evaluation of cooked fillets and microbiological analysis showed fish was acceptable for human consumption regardless of handling method employed. This assures consumers of acceptable fish quality at landing time as long as good hygienic practices are observed at subsequent stages to consumption.

Freshness assessment of European eel ( Anguilla anguilla) by sensory, chemical and microbiological methods

Introduction. Contemporary food industry strives to increase the production volume of high-quality and biologically complete protein products. The Foodnet market also raised the demand for functional foods in Russia. The research objective was to develop a new functional curd product fortified with probiotic microflora.
 Study objects and methods. The study featured cow’s milk, skimmed milk, cream, whey protein concentrate Milkiland-WPC 80, pollen, glutamine, starter cultures DVS Danisco Probat 576 and Howaru Bifido ARO-1, buckwheat flour, and oat flour. The experiment included physicochemical, sensory, biochemical, and microbiological methods.
 Results and discussion. The milk-protein base of the curd product was produced in a GEA Westfalia KDB 30 curd separator. The research involved 15 and 20% cream with two different starter cultures. In case of 15% cream, Probat 576 Howaru Bifido appeared to be 1.66 times more active than ARO-1 Howaru Bifido, in case of 20% cream the result was even higher – 1.73 times. Probat 576 also demonstrated a better active acidity, i.e. 5.5 after three hours, which was two hours faster than ARO-1. Mathematical modeling revealed the positive effect of buckwheat and oat flour on the cream fermentation process. Oat flour (5%) was the optimal prebiotic, while buckwheat flour added its color to the final product, thus spoiling its market quality.
 Conclusion. The new biotechnology for a curd product fortified with probiotic cultures can expand the range of functional products for sports diet.

The freshness of Pacific white shrimp (Litopenaeus vannamei) stored for 0, 2, 4, 6, 8, and 10 days under vacuumpacking at 4°C was assessed by physicochemical, sensory, and microbiological methods. Thiobarbituric acid, total volatile basic nitrogen, pH, total viable counts, and K values increased significantly (P < 0.05) with the storage time, whereas the texture profile indexes decreased significantly (P < 0.05). Furthermore, a proteomic approach of 2-dimensional gel electrophoresis coupled with MALDI-TOF/TOF identification was used to analyze the differentially expressed muscle proteins at the different storage times. All of the 3 identified proteins (arginine kinase, phosphopyruvate hydratase, and actin T2, which were involved in muscle energy metabolism, glycolytic pathway in adenosine triphosphate generation, and organization of myofibril, respectively) were downregulated with the increase of storage time. Quantitative reverse transcription—polymerase chain reaction showed that messenger RNA ...

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C

Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs

This study aims to investigate the differences in the effects of spraying and immersing methods on edible coatings for halved and pitted plums. Earlier studies have shown that these biodegradable packaging materials can preserve the quality and safety of fruits for an extended shelf life. Halved and pitted plums (variety Stanley) were treated with chitosan and rosehip oil edible coating emulsions by spraying and immersing methods. The treated series were analyzed by physical, physicochemical, microbiological, and sensorial methods during refrigerated storage for nine days, until the onset of microbiological spoilage. At the beginning of the storage, there was a visible difference between the differently treated samples. The untreated series showed the fastest browning. The emulsion-sprayed samples presented the least changes in color, shape, and volume. A weaker effect of the immersion technique can be explained by a deep standing of the fruits in a treating solution or emulsion. Some of the immersed samples have an aqueous texture and received a smaller sensory rating. The advantages and disadvantages of the methods need further investigation, but on a production scale, spraying can guarantee uniform batches. In laboratory circumstances, immersion is an easier method that does not need expensive and difficult-to-use equipment and gives good results.

The global demand for animal protein presents significant challenges in the production of nutritionally rich foods, such as milk and meat. Traditionally, the quality of these products is assessed using physicochemical, microbiological, and sensory methods. Although effective, these techniques are constrained by time limiting their widespread application. Furthermore, growing concerns regarding sustainability, animal welfare, and transparency have driven the development of technologies to enhance the rapid and precise assessment of food quality. In this context, omics technologies have transformed the characterization of animal-origin food by providing in-depth molecular understanding of their composition and quality. These tools enable the identification of biomarkers, adulteration detection, optimization of nutritional profiles, and enhancement of authentication and traceability, facilitating the development of functional foods. Despite their potential, several barriers persist, including high implementation cost, the need for specialized infrastructure, and the complexity of integrating multi-omics data. The main aim of this review was to provide information on advances in the application of omics technologies in dairy and meat production systems and studies that use them in food quality, authentication, and sustainability. It also outlines opportunities in areas such as fraud prevention and functional product development to support the transition to safer, healthier, and more transparent food systems.

O presente trabalho teve por objetivo avaliar a estabilidade de melões desidratados obtidos por desidratação osmótica à pressão atmosférica (760 mmHg) e a vácuo parcial (660 mmHg) seguida de secagem convencional. A estabilidade dos produtos foi avaliada segundo suas características físico-químicas, microbiológicas e sensoriais, durante 180 dias de armazenamento, à temperatura ambiente. Ambos os processos resultaram em boa estabilidade físico-química e microbiológica dos produtos que mostraram boa aceitação durante todo o período de armazenamento.

The freshness of commercial grass carp fillets stored at 4°C was estimated by physicochemical, microbiological and sensorial methods. Total volatile basic nitrogen, trimethylamine, thiobarbituric acid, trichloroacetic acid (TCA)‐soluble peptide, water loss, hypoxanthine, inosine and K value increased significantly (P &lt; 0.05), while the content of inosine monophosphate was sharply decreased during storage period. Putrescine and histamine were the major amines and their concentrations were significantly (P &lt; 0.05) higher than other amines at the end of storage period. With regard to the texture profile analysis, the values of texture parameters (including hardness, gumminess, cohesiveness, chewiness and resilience) decreased rapidly within the first 7 days, and then changed slowly until the end of storage, meanwhile, the variation of springiness was not significant during the whole storage period. All the tested microorganisms increased continuously and H2S‐producing bacteria (including Shewanella putrefaciens) was one of major specific spoilage organisms in refrigerated grass carp fillet. Furthermore, sensory analysis of odor and overall acceptability exhibited negative correlations with storage time (−0.96 and −0.94), which was a reflection of the fillets' loss of freshness. Based on the comprehensive results of physicochemical, microbiological and sensory evaluations, grass carp fillets had a shelf life of approximately 10 days during refrigerated storage.Practical applicationsGrass carp is one of the most important commercial freshwater fish in China and it is popular in market because of its palatability, nutritional characteristic and low price. As we all know, postmortem fish is highly perishable. Investigation of quality changes of refrigerated grass carp is of great significance to fillets' cold‐chain delivery. The quality analysis of refrigerated grass carp fillet will contribute to fishermen and processors in establishing better processing and distribution strategies.

Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

Sensory, microbiological, biochemical and physico-chemical methods were used to assess freshness and quality of fresh Lake Malawi Tilapia (Local name: Chambo) to compare their effectiveness and reliability. Fresh Chambo samples were rejected by the sensory panel after 16 days from day of catch with a strong linear correlation (P < 0.01, R 2 = 0.95) between sensory quality scores and storage time in ice. Highest bacterial load of 1.6×10 7 cfu/g, cfu/cm 2 was observed on day 15 coinciding with sensory rejection time. TMA-N and TVB-N for freshly caught fish was 0.7 and 5.1 mg/100g, which increased to 3.4 and 26.4 mg/100g respectively at the time of sensory rejection also correlating with increased bacteria load in the fish. Initial pH of the fresh fish muscle was close to neutral (6.47), and reached its lowest point (5.84) on day 16 which was sensory rejection time. Findings suggest that sensory evaluation is reliable in the absence of the other methods. TMA-N is not a reliable method for assessing freshness quality of Lake Malawi Tilapia due to insignificant readings. pH showed to be a quick freshness indicator with an understanding that muscle pH for live fish is generally neutral and increases as deterioration of the quality of fish progresses in storage. Rejection of fish samples before reaching unacceptable microbial limits in this study, underpins the need for using more than one method for accurate freshness and quality assessments of fresh fish.

The goal of the current investigation was to isolate and describe microorganisms from Dahi samples that were gathered from the Sudhowala area. Five different cultures were obtained by serial dilution, plating, and streaking five samples (Ananda, Paras, Heritage, Good Health, and Local). The microbial characteristics, biochemical characterization, Gram staining, and colony morphology determined using microbiological standard methods. Ananda was the only isolate that was Gram-positive; the others were all Gram-negative. All isolates tested positive for catalase, oxidase, methyl red, Voges-Proskauer, and citrate, but negative for coagulase, according to biochemical tests. Studies conducted over seven days at different temperatures (0, 10, and 20 degrees Celsius) showed that as temperature and storage time increased, titratable acidity and total plate count increased while pH decreased. Using a 9-point hedonic scale, sensory evaluation revealed that fresh samples' color, flavour, and aroma were generally acceptable; however, overall acceptability dramatically declined with extended storage, especially at higher temperatures. Differences in milk sources, handling, and processing may be reason for variations in microbial activity and product quality. The results emphasize how crucial ideal storage conditions are for guaranteeing Dahi's microbiological safety and sensory appeal for consumer acceptance.

In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.