Total Aerobic Bacteria Counts Research Articles

Characterization of slightly acidic electrolyzed water on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce

Abstract This study investigated the effects of processing parameters, specifically the low rate and the combination of diluted HCl and salt (NaCl) at different concentrations, on the properties of the slightly acidic electrolyzed water (SAEW) that was produced. The properties of the SAEW that were analyzed included pH, oxidation-reduction potential (ORP), available chlorine concentrations (ACC), and generated hypochlorous acid (HClO) concentration. NaCl alone resulted in the lowest pH (<4) and the highest ORP values (>1000 mV). Increasing HCl concentrations significantly raised pH levels to greater than 5 and lowered ORP values of SAEW, with the highest pH (5.7) observed with 1.5% HCl and 5% NaCl. The highest HClO concentration of 19.65±1.03 mg/L was obtained with 1.5% HCl:5% NaCl. Interestingly, the concentration of NaCl showed no significant effects on the production of HClO. Furthermore, different concentrations of combined NaCl and HCl significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content. Increasing HCl concentrations from 0.5% to 2.0% led to an increase in the reduction of aerobic bacteria counts from 2.51 to 4.22 log CFU/g with 5% NaCl and from 2.49 to 3.52 log CFU/g with 10% NaCl. Flow rates significantly contributed to the change in HClO formation and altered the properties of the produced SAEW. Results indicated that SAEW treatment significantly reduced total aerobic bacteria counts. The lower flow rates (0.3 L/min) produced the highest log reductions. Additionally, SAEW treatment led to a reduction in phenolic content, even though considerable amount was retained at lower HClO concentrations. These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce, while considering the impact on the content of phenolic compounds.

Effects of Process Conditions on Drying of Tomato Pomace in a Novel Daylight Simulated Photovoltaic-Assisted Drying System

AbstractThe tomato pomace (TP), which is a by-product of the production of tomato paste, was dried in a novel custom-designed daylight simulated photovoltaic assisted dryer (DPVD). The different light applications (daylight, UV light, daylight + UV light, and without light), different air velocities (1.5 and 2 m/s), and different heating source modes (hot air and infrared) were applied to dry TP having a moisture content of 80.60 ± 0.73% to the moisture content of 7.66 ± 1.72%. The average water activity values of all dried samples were measured as 0.52 ± 0.08. Analysis was conducted to compare sun drying with the effects of process conditions on the quality (color properties, lycopene, β-carotene, and total mesophilic aerobic bacteria count) and performance (energy efficiency, exergy efficiency, specific moisture evaporation rate, and improvement potential) characteristics of TP. The effects of process conditions for each heating source mode were determined separately, and the improvement of the system performance for each mode was investigated. The effect of the process conditions on total aerobic mesophilic bacteria (TAMB) count was similar in general. In the infrared heating mode, the loss in lycopene and β-carotene contents was 59.55 ± 2.22 and 57.87 ± 2.51 minimum for 1.5 m/s air velocity without light application and for 2 m/s with ultraviolet + daylight application. In general, the performance of the system decreased in case of using ultraviolet light. The retention in the lycopene and β-carotene contents was higher in the infrared mode with light applications compared to hot air mode without light. The optimum drying conditions were air velocity of 2 m/s with “daylight” assistance in the hot air heating mode and with “ultraviolet + daylight” assistance in the infrared heating mode. All the energy and the daylight source used in drying applications were obtained from the sun, a renewable energy source, thanks to the photovoltaic panel and the solar tube units in the novel custom-designed drying system.

Incidence of Bacterial Contaminants in Fermented Milk (Nono/Kindirmo) Sold By Fulani Women to Consumers in Wukari Metropolis, Taraba State, Nigeria

A study was conducted to investigate contaminants in fermented milk sold by Fulani women in Wukari, Nigeria. Fifteen milk samples were obtained from five different sales points (A, B, C, D, and E) for analysis. The Standard Plate Count method was employed to detect contaminants, with spread plate techniques isolating bacteria. The total aerobic bacteria count on nutrient agar plates was found on sample 2 of sales point D with a bacteria count of 3.3 x 106. The total aerobic bacteria count on Manittol salt agar plates was found on sample 2 of sales point D with a bacteria count of 2.4×106. The highest bacterial growth was staphylococcus aureus with 73.33%. The least bacterial growths was Escherichia coli and Pseudomonas aeruginosa with 13.33% respectively. Sample 1 of sales point A, samples 1 and 2 of sales point D and sample 3 of sales point E show bacteria growth on the Mannitol salt agar plate, while the other samples shows no growth. Also on a Nutrient agar plate, sample 1, 2, and 3 of sales point A, sample 3 of sales B, sample 3 of sales point C, and sample 2 of sales point D were negative, while the other samples were positive. It can be concluded that the high incidence of contamination with bacteria in nono could be attributed to the unhygienic milking process and post-contamination after pasteurization and during sales.

Impact of microwave heating on product safety and quality in meatballs

The effects of microwave heating at different processing time and power levels (360 W, 600 W and 900 W) on Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in Turkish type meatballs were evaluated. Besides, the changes in the textural and sensorial properties of meatballs were determined to reveal the cooking time and temperatures that would make the product safety without affecting the consumer preferences. In this direction, the experimentally contaminated meatballs were subjected to microwave heating at low, medium and high power levels for different processing times and analysed for the survival of the relevant pathogenic bacteria. The total aerobic bacteria count in meatballs could be reduced approximately 3–4 log CFU/g by medium and high microwave powers, whereas 5–7 log CFU/g inhibition was obtained in meatballs inoculated with pathogens. The increase in power level together with the increasing process time resulted in a decrease in the counts of bacteria and an undesirable effect on the textural and sensorial qualities of meatballs. Microwave heating at medium and high power levels as from 3 min, caused excessive drying and blackening of the product, making it difficult to consume due to crust formation. Consequently, to achieve optimal acceptability of the product by consumers, meatballs should be heated with a microwave power of 600 W and 900 W for 3 min.

The improvement of storage quality of Harbin red sausage by coating with oregano essential oil loaded zein-pectin-chitosan nanoparticles

The effect of coating of oregano essential oil loaded zein pectin chitosan nanoparticles (Zein-PC-CS-OEO) to improve the quality of Harbin red sausage during storage was investigated. Firstly, Zein-PC-CS-OEO nanoparticles were prepared and characterized. Subsequently, Zein-PC-CS-OEO nanoparticles (EN-OEO) added sodium alginate solutions were successfully coated on the Harbin red sausage at different concentrations. All the sausages were stored at 20 °C and 65% relative humidity for 12 d, and subsequently sampled at 0, 3, 6, 9, and 12 d. The physicochemical properties, total number of aerobic bacteria, bacterial community structure and flavor characteristics for the Harbin red sausage were measured. Both lipid oxidation and the growth of dominant spoilage bacteria in Harbin red sausage are inhibited by EN-OEO coating, while the total aerobic bacteria count is reduced. These results indicate that the storage quality of Harbin red sausage is improved by EN-OEO coating. It is worth noting that the shelf life of the Harbin red sausage with 3% EN-OEO coating is extended to 9 d and the flavor characteristics of Harbin red sausage can be better preserved compared with the Control sample and the unencapsulated samples. This study provides a new thought for the preservation of Harbin red sausage as well as other low-temperature meat products.

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glacticacid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

Physical and chemical properties, hygienic quality and fatty acid profile in milk of lactating Lacaune dairy sheep

Abstract. In recent years, there has been globally increasing interest in dairy sheep breeding, including Lacaune sheep, which is supported by a high demand for sheep's milk on the market. This paper elaborates on the influence of a sheep's lactation stage on the physical and chemical properties, hygienic quality and content of fatty acids in milk produced by Lacaune sheep kept in intensive breeding. The research was conducted on 30 Lacaune sheep, which were tested in the early (60th day), middle (120th day) and late (180th day) stages of lactation. Density, freezing point and titration acidity were determined by applying the infrared spectrometry method, and indicators of the hygienic quality of milk, such as somatic cell count (SCC), were determined by the fluoro-opto-electronic method, and the total count of aerobic mesophilic bacteria (CFU) was determined by the flow cytometry method. The fatty acid profile of feed and milk was obtained by gas–liquid chromatography. Depending on the stage of lactation, results referring to the chemical composition of Lacaune sheep's milk showed a significant increase in the content of fat, protein, total dry matter and casein together with a significant decrease in the content of lactose in the late stage of lactation. There was also a significant increase confirmed for the concentration of urea and the freezing point in milk along with the lactation progress. Depending on the stage of lactation, milk yield in Lacaune sheep significantly decreased as lactation progressed. Analysis of the fatty acid composition in milk of Lacaune sheep proved a significant decrease in the concentrations of C4 : 0, C6 : 0, C11 : 0, C12 : 0, C13 : 0, C15 : 0, C17 : 1, C18 : 2n6 and C18 : 3n6 as well as the n6 concentrations and the n6 / n3 ratio. The opposite trend was observed for concentrations of C10 : 0, C14 : 1, C16 : 0, C16 : 1, C18 : 0, C20 : 2, C18 : 3n3, C20 : 3n6, C20 : 5n3 and C22 : 6n3 as well as for the n3 concentrations. When compared to the early lactation stage, the C18 : 3n6 and n6 concentrations were significantly lower in the late lactation stage, while the C20 : 2 and C20 : 5n3 concentrations were significantly lower in the middle lactation stage when compared to the late lactation stage. There were many significant positive and negative correlations determined between the researched properties of milk. The research results obtained with Lacaune sheep's milk can be compared to the results of other studies, except for the lower content of milk fat. This confirms the good adaptability of Lacaune sheep to different breeding conditions and the necessity to provide sheep with quality pastures for grazing.

Hygienic effect of modified atmosphere film packaging on ginseng sprout for microbial safety

This study evaluates the microbial safety of ginseng sprouts packaged in moss and a modified atmosphere (MA) film within Styrofoam boxes. Ginseng sprout samples were stored at 4°C for seven days, and the total fungi and aerobic bacteria counts, relative humidity, and moisture content were measured at 0, 1, 3, 5, and 7 days. During the storage period, both packaging treatments caused an increase in the total fungi and aerobic bacteria counts. However, by the seventh day, the ginseng sprouts packaged in the MA film demonstrated significantly lower counts of total fungi (3.03 log CFU/g) and aerobic bacteria (7.32 log CFU/g) than those in moss (3.66 and 7.63 log CFU/g, respectively). Moss packaging alone resulted in the total fungi count reaching up to 3.36 log CFU/g, with the aerobic bacteria count consistently exceeding 7 log CFU/g, highlighting the importance of hygienic management. Moreover, no significant differences were observed in the moisture content and relative humidity between the MA-film- and moss-packaged groups throughout storage. These findings indicate that the functional MA film is a more hygienic packaging solution for ginseng sprouts than moss.

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process.

This experiment aimed to assess the effects of ultrasound techniques on the quality of Iranian industrial honey. Honey samples were subjected to ultrasound waves at different frequencies and various parameters. The results showed that both ultrasound treatments (30 or 42 kHz) changed the physical, biochemical, antioxidant, and antibacterial characteristics of honey. Ultrasound treatments at 20 or 45°C for 1, 5, or 10 min reduced moisture, acidity, sugars, ABTS levels, 5-hydroxymethylfurfural content, clostridium, aerobic mesophilic bacteria count, and osmophile count while increasing diastase, phenol, and proline levels. Ultrasound treatment of honey samples at 30 and 42 kHz and different temperatures for varying durations led to a decrease in acidity after 90 and 180 days. Treating honey samples with 42 kHz ultrasound at 45°C for 10 min led to a significant reduction in the amount of reducing sugar. Ultrasonication at different frequencies and temperatures led to higher levels of phenol, ABTS, and proline production, along with a considerable decrease in the total count of aerobic mesophilic bacteria. Our study unveils the potential of ultrasonication to enhance honey quality through multifaceted improvements. Treatment significantly augmented phenolic content and antioxidant capacity, opening avenues for novel honey preservation and quality enhancement strategies. Additionally, ultrasonication effectively controlled honey crystallization while simultaneously improving biochemical, antioxidant, and antibacterial properties. This demonstrates its potential as a comprehensive strategy for honey quality improvement.

Bee Pollen: An Antioxidant and Antimicrobial Agent for Beef Sausage

Natural additives can enhance the microbial and oxidative quality of processed meat products. Bee pollen is a natural ingredient with valuable nutritional properties. It has been suggested as a natural antimicrobial and antioxidant agent. The goal of this research was to include bee pollen in beef sausage formulation as an antimicrobial and antioxidant agent for improving the quality criteria under cold storage. Five beef sausage formulas were prepared; the first formula was prepared from the basic formula (positive control) include butylatedhydroxytoluene (BHT), the second formula (negative control) was prepared like the basic formula without BHT and the other three formulations were prepared by including 1, 2 and 3% eucalyptus (Eucalyptus ssp.) bee pollen. All formulations were stored at 5±2 °C until spoilage symptoms appeared. Chemical composition, thiobarbituric acid reactive substance (TBA-RS), total volatile basic nitrogen (TVB-N), microbial counts and sensory properties were evaluated. The obtained results were compared with Egyptian criteria to assess their acceptability. In comparison with the sausage basic formula, formulas treated with BHT and bee pollen showed a significant reduction in TVB-N, TBA-RS, total aerobic bacteria count, psychrophilic count, molds and yeasts count. The sensory properties of all formulations prepared with bee pollen were acceptable. Bee pollen was superior as an antimicrobial and antioxidant agent for sausage. It could be concluded that bee pollen can be used by meat manufacturers for enhancing quality and extending the shelf-life.

Nanotopography and oral bacterial adhesion on titanium surfaces: in vitro and in vivo studies.

The present study aimed to evaluate the influence of titanium surface nanotopography on the initial bacterial adhesion process by in vivo and in vitro study models. Titanium disks were produced and characterized according to their surface topography: machined (Ti-M), microtopography (Ti-Micro), and nanotopography (Ti-Nano). For the in vivo study, 18 subjects wore oral acrylic splints containing 2 disks from each group for 24 h (n = 36). After this period, the disks were removed from the splints and evaluated by microbial culture method, scanning electron microscopy (SEM), and qPCR for quantification of Streptococcus oralis, Actinomyces naeslundii, Fusobacterium nucleatum, as well as total bacteria. For the in vitro study, adhesion tests were performed with the species S. oralis and A. naeslundii for 24 h. Data were compared by ANOVA, with Tukey's post-test. Regarding the in vivo study, both the total aerobic and total anaerobic bacteria counts were similar among groups (p > 0.05). In qPCR, there was no difference among groups of bacteria adhered to the disks (p > 0.05), except for A. naeslundii, which was found in lower proportions in the Ti-Nano group (p < 0.05). In the SEM analysis, the groups had a similar bacterial distribution, with a predominance of cocci and few bacilli. In the in vitro study, there was no difference in the adhesion profile for S. oralis and A. naeslundii after 24 h of biofilm formation (p > 0.05). Thus, we conclude that micro- and nanotopography do not affect bacterial adhesion, considering an initial period of biofilm formation.

Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi

IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.

Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.)

Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87–2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds.

Pet feeding habits and the microbiological contamination of dog food bowls: effect of feed type, cleaning method and bowl material

BackgroundSafe pet feeding practices and food bowl hygiene measures are important for minimising the risk of microbiological contaminations in the domestic environment. This study compares the practices reported by dog and cat caregivers, and investigates whether cleaning method, feed type or bowl material affects the microbiological contamination of dog food bowls.ResultsData from 351 dog caregivers and 186 cat caregivers were collected via an online survey. The majority of dogs (70.7%) were fed twice daily, whereas cats (43%) were mostly fed ad libitum. The most common material for dog food bowls was metal (67.1%) versus plastic (38.1%) and metal (37.6%) for cats. Dog food bowls were most frequently cleaned after each meal (35.7%); whereas for cats, 21.5% were cleaned after each meal, 22.7% once a day and 19.3% 2–3 times a week. Total mesophilic aerobic bacteria counts (TMABc), Enterobacteriaceae counts and pathogenic bacteria (Salmonella spp., Campylobacter spp., Verotoxigenic E. coli [VTEC]) were assessed for 96 dog food bowls. TMABc were higher in metal vs. plastic bowls (p < 0.001) and in those used for wet food vs. dry food (p = 0.0397). Enterobacteriaceae counts were higher in bowls washed by hand vs. dishwasher (p = 0.0515), whereas no differences were found between hand washing vs. dry wiping. Salmonella spp., Campylobacter spp. or E. coli VTEC contaminations were not detected.ConclusionsThe surveyed Italian dog and cat caregivers reported different habits concerning feeding frequency, food bowl material and cleaning frequency. Wet food and metal bowls were associated with higher levels of microbiological contamination of dog food bowls. Furthermore, in relation to wet washing methods, contaminations were likely to be greater following hand washing than they were following the use of a dishwasher. Practical guidelines for safe feeding practices and hygiene measures are needed to minimise the risk of microbiological contaminations in domestic environments.

Effect of dietary β‐glucan supplementation on growth performance, body composition, intestinal microbes, and capacity against pathogen of golden trevally (Gnathanodon speciosus, family Carangidae)

AbstractThe efficacy of dietary β‐glucan supplementation in golden trevally (Gnathanodon speciosus) was evaluated. The fish were fed five different diets supplemented with 0%, 0.05%, 0.10%, 0.20%, and 0.40% β‐glucan for 56 days. After 56 days of culture, survival was the highest when the fish were fed a 0.10% β‐glucan diet. Growth rates were higher in fish fed diets supplemented with all β‐glucan levels. Lymphocytes increased when the fish were fed a diet supplemented with 0.05% β‐glucan, and thrombocytes increased when the fish were fed 0.2% and 0.4% β‐glucan‐supplemented diets. The total aerobic bacteria count in the gut of golden trevally was higher (p &lt; 0.05) and the total Vibrio counts in the gut of golden trevally were lower (p &lt; 0.05) when the fish were fed any level of β‐glucan. Flesh protein content was higher and flesh lipid content was lower when fish were fed β‐glucan‐supplemented diets at levels greater than 0.1%. When challenged with Streptococcus iniae, fish fed diets containing 0.10% or 0.20% β‐glucan exhibited the highest survival rates. The current results suggest that supplementation with 0.05 to 0.2% β‐glucan in the diet would be beneficial for the culture of the golden trevally.

Effect of electron beam irradiation on minas frescal cheese artificially contaminated with Shiga toxin-producing Escherichia coli O157:H7

Minas frescal cheese (MFC) is a potential vehicle for Shiga toxin-producing Escherichia coli (STEC) O157:H7. The effect of electron beam irradiation on the control of STEC O157:H7 in artificially contaminated MFC (5 log cfu g−1) was evaluated. Samples were irradiated at doses of 1.0, 1.5, and 2.0 kGy and evaluated for 40 days at 4 °C. Shelf life extension and the stability of the lipid fraction of the cheeses were also evaluated. At a dose of 1.0 kGy, STEC O157:H7 was reduced by 3 log cfu g−1, while at 1.5 and 2.0 kGy, STEC O157:H7 was eliminated. Shelf life extension, measured by the count of total aerobic bacteria (TAB), occurred in up to ten days. Irradiated and non-irradiated samples were affected by lipid oxidation. Electron beam irradiation proved to be a viable technology and a good alternative to guarantee the quality and control of STEC O157:H7 in the MFC.

Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

SummaryIn this comprehensive investigation, we examined the impact of incorporating sodium chloride, potassium sorbate and citric acid, during the desalting stage to extend the shelf life of desalted hake (Merluccius hubbsi). Compared to the conventional desalting carried out in water, the desalting with the additive assayed significantly reduced total aerobic bacteria counts and extended the shelf life by threefold (from 5.7 to 21.7 days at 4 °C). After 42 days of storage in vacuum packaging, the desalted with additives hake samples showed low levels of volatile nitrogenous compounds and malondialdehyde (MDA) concentration (21.78 ± 0.56 mg TBVN 100 g−1 and 0.531 ± 0.015 mg MDA kg−1, respectively). Mechanical and colour parameters remained stable, and sensory characteristics (smell, appearance, texture, taste) did not change for 28 days at 4 °C. These findings demonstrate that the incorporation of additives into a meticulously designed three‐stage desalting process enables the production of a ready‐to‐use fishery product with an extended market life under refrigeration.

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lactic acid), microbiological properties (Lactococcus, Lactobacillus and total aerobic mesophilic bacteria counts), texture profile, electrophoretic properties (SDS-PAGE) and sensory properties (appearance, texture and taste) of whey cheese. The samples with 2 U/g protein mTG had better properties in terms of yield, hardness and sensory values. The results from SDS-PAGE also showed that the sample with 2 U/g protein mTG had more cross-linking than the sample with 5 U/g protein mTG. In comparison, the sample with 5 U/g protein mTG had a lower number of lactic acid bacteria and poor sensory characteristics. These results indicate that the addition of mTG in an appropriate amount (2 U/g protein) can improve the yield, texture profile, and sensory properties of whey cheese, while excessive addition of mTG can negatively affect these properties.

Effect of sprayed different concentrations of Moringa oleifera leaves extract on broiler breeder hatching eggs

This research aimed to study the impact of spraying different Concentrations of Moringa oleifera leaves Extract on Broiler Breeder Hatching Eggs. The results cleared that, at 18th day the egg weight ranged from 60.50 in the group treated with 5 % M. Water extract to 62.16 gm in control group. While, the egg losses observed in group 4 that, treated with 2 % M. water extract that was 20.56 % at 21st day. The higher hatchability % of total eggs showed in control group that was 69.70 %. While, the hatchability % of fertile eggs showed a higher percentage in group 5 that treated with 5 % M. Water extract that was 99.02 %. The higher percentage of dead embryo observed in control group that was 9.10 % and the lower level observed in the group 2 that treated with 2 % M. Alchole exteract that was 5.46 %. The total aerobic bacteria counts at 18th day of incubation showed a lower level in group 5 that treated with 5 % M. water extract that was 7.88. while, the activity of chicks and in abnormal chicks increased in group that treated with 5% M. Water extract that was 8.96 % and 2 % respectively. Overall, the higher concentration of Alchole extract of M. olifera , increased the weight of hatching eggs with a reduction in total egg losses,% of the eggs. While, the higher concentration of the water extract of M. olifera improved the hatchability % a reduction in total aerobic counts on the egg shell and improved chick quality and activity.

Çaça (Sprattus sprattus, L., 1758) Protein Hidrolizatının Fizikokimyasal Özellikleri ve Alabalık (Oncorhynchus mykiss, Walbaum, 1792) Filetolarında Kaplama Malzemesi Olarak Kullanımı

Trout is the most widely cultivated and traded fish species in Turkey and many European countries, and a total of 471686 tons of production was realized in Turkey’s seas and inland waters in 2021. In addition to its nutritive value, this fish takes a crucial position in the aquaculture sector due to its continuous and intensive production. In this study, innovative bioactive protein hydrolysates (PH) produced from sprat were used as a coating to increase the quality and shelf life of trout fillets stored at +4 ˚C. The yields of traditional hydrolysate (TH) and ultrasound-assisted hydrolysate (UH) were 8.66% and 12.63%, respectively. Protein values of TH and UH were 75.88 and 74.45%, respectively. Three fillet groups were prepared from trout: uncoated control group (C), traditional enzymatic protein hydrolysate coated group (THC), and ultrasound-assisted enzymatic protein hydrolysate coated group (UHC). TVB-N value, which was 12.96 mg/100g in fresh trout, exceeded the consumable limit with 38.52 mg/100g on the 9th day of storage in the C. This value reached 32.92 mg/100g and 33.62 mg/100g on the 12th day for THC and UHC, respectively. At the beginning of storage, 0.21 mg MA/kg TBA reached the consumable limit with 7.72 mg MA/kg in the C on the 9th day, while THC and UHC remained within the limit with 6.67 mg MA/kg and 6.79 mg MA/kg, respectively. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) counts on day 0 of storage were 2.13 log cfu/g and 1.66 log cfu/g, respectively. These values were calculated as 6.90, 5.20, 5.04, 6.95, 3.48, and 3.22 log cfu/g for C, THC, and UHC on the 12th day of storage, respectively. The application of ultrasound during the production of protein hydrolysate significantly increased the yield and hydrolysis degree of UH compared to TH. The lipid ratio of UH was also found to be significantly lower than TH. In these respects, the application of ultrasound has provided an advantage. Although both coatings have provided significant protection compared to the C, generally similar results were obtained between the THC and UHC. PH coatings delayed the chemical, physical, and microbial spoilage of trout fillets and extended the storage period. The results showed that PH can be used as a coating on fish fillets stored in cold conditions.