Total Volatile Basic Nitrogen Values Research Articles

Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen

ABSTRACT Total volatile basic nitrogen (TVB-N) level rapid evaluation on chicken meat based on gas sensor array (GSA) technique was studied in this paper. GSA responses to chicken meat stored at 4°C were examined for 5 days. TVB-N content was synchronously measured by chemical examination. Principal component analysis (PCA) and non-linear double-layered cascaded serial stochastic resonance (DCSSR) were utilized for measurement data analysis. TVB-N examination results suggested that chicken meat stored for more than 3 days was not fresh. PCA showed poor discrimination abilities, while DCSSR signal-to-noise ratio (SNR) quantitatively characterized the freshness of all samples. Chicken meat TVB-N forecasting model was developed by non-linear fitting between SNR eigenvalues and TVB-N values. The predicting model was constructed. Validation experiment results demonstrated that the forecasting accuracy of the developed model reached 93.3%.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing

ABSTRACT The aim of this study was to determine the influence of shell freezing and non-shell freezing methods on the location/distribution of ice crystals and quality properties (microbiological analysis and physiochemical properties (pH, total volatile bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), water holding capacity (WHC)) during the superchilling storage of Greater Lizardfish Saurida tumbil. Non-shell frozen fillets resulted in form of extracellular ice crystals during superchilling. Shell frozen fillets formed both intracellular and extracellular ice crystals uniformly. From the result, it was found that using the shell freezing method had significant effect on reduced bacteria population or decreased capacity of bacteria or both. At the end of the storage, TVB-N, pH, TBARS, and FFA values of the non-shell freezing method was more than others (P < 0.05). There was significant difference (P < 0.05) in the WHC between shell-frozen samples and non-shell-frozen samples. Shell-frozen freezing had a strong influence on the characteristics of ice crystals (location/distribution) and quality of the final superchilled fillets.

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) Frozen Storage

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds (Y/M), number of microrganisms in coliform group (CG), number of fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have been determined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted speciemens of carp ( Cyprinus carpio L., 1758) which were whole and gutted frozen kept -18 oC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High Performance Liquid Chromatography (HPLC) method. According to the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish (FGF) samples, psychophilic microorganisms constitute the dominant microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in “good” quality class in terms of sensory evaluations. It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.

Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage.

In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0°C) and controlled freezing-point (- 2°C) storage. The TVB-N reached 15.21mg/100g after 18days of storage at 0°C, which exceeded the secondary freshness value according to the Chinese national standard. For storage at - 2°C, the TVB-N did not exceed 15mg/100g until 24days. Compared with storage at 0°C, the samples stored at - 2°C had a slower rate of increase in TVB-N, pH, and peroxide values. The changes in volatile compounds in yak meat during storage at - 2°C and 0°C for 24days were investigated using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). The correlations between the changes in the volatile compound contents and meat quality deterioration revealed significant negative correlations (r min = 0.902, p < 0.05) between some aldehyde flavor components (nonanal, heptanal, benzaldehyde, decanal, and myristal) and TVB-N in the samples stored at controlled freezing-point and chilled temperatures. The decreases in nonanal, benzaldehyde, and myristal contents in yak meat followed zero order reaction kinetics. This result indicated, because of the highly selective and sensitive colorimetric detection method, that volatile compounds can effectively predict the decay in quality of yak meat stored at low temperature in advance. Thus, based on physicochemical and volatile flavor analyses, a new method is proposed to investigate the storage and preservation of yak meat.

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics.

This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel.

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base (TVB) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2-3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purpose, total mesophilic aerobic bacteria (TMAB), Stapylococcus aureus, lactic acid bacteria (LAB) counts, thiobarbituric acid (TBA) values and total volatile basic nitrogen (TVB-N) content were analyzed in beef obtained from local markets. As a result, it was found that the chitosan coating reduced the TMAB, LAB and TVB-N values and inhibited all S. aureus up to day 15 of storage. In addition, it was seen that the application of CC + VP was significantly more effective (p˂0.05) on the reduction of the TBA value, compared to the VP application over a long period of storage (45 days). The combined use of the two technologies is more effective on TVB-N. According to the data obtained from this study, because of the antimicrobial and antioxidant properties of chitosan, it has been concluded that it can be used as a bio-preservative in the meat industry.

Chemical and bacteriological evaluation of broiler’s meat after adding garlic powder to poultry ration

This study was conducted on 75 chicks starting from the age of one day (Cobb strain) in the laboratory animal’s home in the College of Veterinary Medicine, University of Sadat City to find out the changes that garlic powder has made on the meat quality of these broilers. Chicks were weighed upon arrival and randomly allocated into3 experimental groups with apparently healthy chicks and adding of garlic powder (3% and 5%) in its feed from the first day. After 42 days, meat samples taken from breast and thigh after slaughtering then made chemical examination (pH, Thiobarbituric acid values “TBA”and Total volatile base nitrogen values “TVN”) and bacteriological examination (Aerobic Plate Count “APC”, Coliform count, Staphylococci count as well as isolation and identification of Salmonella, Escherichia coli and Staphylococcus aureus). Garlic powder (3%) revealed the best results in pH, TBA and TVN. Bacteriologically, garlic powder (5%) achieved the best results for Coliforms count and Staphylococci count. Generally; garlic additives revealed that salmonella, E. coli or S.aureus failed to be isolated.

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature

The purpose of this study is to investigate the effect of soaking oyster meat with epigallocatechin-3-gallate (EGCG) after washing with slightly acidic electrolyzed water (SAEW) on microbiological, physico-chemical properties under cold storage. The results showed that the 60 ppm SAEW (pH 6.14) reduced the number of contaminated bacteria with small change of physico-chemical properties of oyster. Soaking the oyster meat in 5.0 μg mL−1 EGCG under refrigeration temperature for 13 days provided the bacterial total viable count less than 6 log, considered a good bacteriological quality, with undetectable of Escherichia coli, Salmonella spp. and Vibrio parahaemolyticus. During the storage, oyster meat illustrated pH higher than 6 and with acceptable level of total volatile basic nitrogen value. The cutting strength of oyster meat was gradually decreased until the storage ended. This study demonstrated a potential application of EGCG in controlling pathogenic bacteria in foods processed without a bacterial reduction step.

Natural Antioxidant and Antimicrobial and its Relation to Quality and Safety of Smoked Mullet Fish

Fresh mullet (Mugil cephalus ) fish of economic importance was subjected to different liquid smoked treatments; Liquid smoked (LS), LS combined with Pomegranate extract 100 mg /kg (LS+P1) , LS combined with paprika powder 5g /kg fish (LS+P2) and LS+P1+P2. to study the effect of these treatments on liquid smoked fish quality and safety during storage at 4 °C. Results revealed that the treatment of fresh fish with 2% lactic acid buffered will exert antimicrobial, reduce pH and enhance safety and quality. The mean moisture content values were 72.38%, 57.96%, 58.57%, 57.65% and 58.25% for fresh fish, liquid smoked (LS), LS combined with pomegranate extract mg/K (LS+P1), LS combined with 0.5%paprika powder (LS+P2)and LS combined with pomegranate extract 100mg/kg and 0.5%paprika powder (LS+P1+P2) at respectively. All the liquid smoked process resulted in a significant decrease (p < 0.05) in moisture content of mullet Mugil cephalus samples as compared with fresh fish. The highest total volatile basic nitrogen (TVB-N) values were recorded in fresh fish while the lowest were shown according to the flowing order Powder (LS+P1+P2) flowed by LS combined with 100 mg/kg LS+P1 flowed by LS+P2 and flowed by liquid smoked (LS). Results revealed that salt content in all liquid smoked treatments were much lower than WHO recommended limit. smoked fish with low salt content will encourage consumers, improve the public health and enhance safety. The data indicate the effectiveness of pomegranate peel extract and paprika powder as natural antimicrobial and antioxidants due to the reduction in TVB-N values. Samples treated with LS, LS+P1, LS+P2, LS+P1+P2 have a shelf life at 4 °C of 65,70, 70 and 75days respectively. This signifies a prolongation of shelf life at 4 °C of 59,64,64 and 69 days, respectively as compared with untreated fish.

Antioxidant potential of apple pomace extract and its efficacy in alginate coating on chemical stability of rainbow trout fillet

The objectives of this study were to investigate the antioxidant activity of apple pomace extracts and evaluate the effect of alginate coating containing the extract on chemical stability of refrigerated rainbow trout. Antioxidant activities of acetone (AE), ethanol (EE), water (WE) and hot water (HWE) extracts of apple pomace were examined using 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonicacid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total phenolic assays. The strongest DPPH radical scavenging activity and the highest amount of phenolic content were found in AE, however, WE indicated the highest ABTS radical scavenging activity and the strongest reducing power. Furthermore, the effects of alginate coating containing AE (0.5 and 1%) on chemical stability of rainbow trout fillet within 12 days storage were investigated. The results showed that alginate coating incorporated with AE significantly reduced thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) values. It was concluded that AE and WE had significant antioxidant activity and could be used in alginate coating as a natural antioxidant to retard chemical changes in trout fillet.

Changes in biogenic amines and total volatile base nitrogen in Gonatopsis borealis muscle during storage

An HPLC method coupled with pre-column derivatization was used to analyze the concentrations of six biogenic amines (BAs) including putrescine, cadaverine, histamine, spermidine, tyramine and spermine in Gonatopsis borealis (a species of squid) during different storage conditions (0 °C and 4 °C, 0–12 d; 25 °C, 0–24 h). Results showed that histamine (21.03–32.26 mg/kg) was the dominant BA in squid muscle stored at refrigerator temperature, followed by spermine (10.84–7.94 mg/kg) and spermidine (3.67–11.20 mg/kg). The levels of six BAs in the squid muscle increased with storage time, and their formations during storage were zero-order reactions (0 °C, R2 = 0.834–0.979, k = 0.0003–0.0006 mg/kg min−1; 4 °C, R2 = 0.705–0.994, k = 0.0004–0.0006 mg/kg min−1; 25 °C, R2 = 0.454–0.931, k = 0.0003–0.0512 mg/kg min−1), which meant that the contents of BAs in squid muscle did not affect their formation rates. In addition, the concentrations of BAs were correlated with total volatile base nitrogen (TVB-N) values (R2 = 0.604–0.966). The results of multivariate linear regression analysis show that the use of six BAs could predict the TVB-N value in squid muscle very well (R2 = 0.944–1.000). This study revealed the changes and formation kinetics of six BAs in Gonatopsis borealis stored at refrigerator and ambient temperature conditions, which could contribute to improving the safety and quality of shellfish products.

Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage

ABSTRACTThis study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2°C for 9 weeks. Carp sausages were separated into three groups: control group, without propolis extract; second group, with 1% (w/w) propolis extract added; and third group, with 2% (w/w) propolis extract added. Propolis extract added carp sausages showed lower total volatile basic nitrogen (TVB-N) value, peroxide value (PV), and free fatty acid (FFA) content compared to control during the storage period. During 9 weeks of storage, propolis extract added carp sausages showed significantly lower total aerobic mesophilic bacteria (TAMB) and psychrophilic bacteria count (PBC) than those of control samples (p < .05). Yeast and mold were not detected in all fish sausages throughout the storage period.

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Description and discrimination of freshness and biometric qualities of three different fishes: Grass carp, pacu, and catfish

The goal of this work was to wade into the freshness quality and biometric evaluation, by means of distinct statistical descriptive methods, on three fresh catch species of fish, as well as to evaluate the discriminant potential of the variables targeted in the study. The species grass carp (Ctenopharyngodon idella), pacu (Piaractus mesopotamicus), and catfish (Ictalurus punctatus) were caught at a rural property located in the city of Pato Branco, PR, Brazil. These fresh catch were weighed, measured, eviscerated, and cut into fillets for acquisition of biometric parameters. Freshness was judged by the analysis of the total volatile basic nitrogen (TVB-N) value and pH. The comparison between means and medians showed symmetries for biometric measures. Correlations between body measures and fillet yield showed a weak relation regardless of the species analysed, wherein the best equation for predictions was obtained by relating total weight to the fillet's weight. The biometric variables were the best discriminants for the species.

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Effect of chilled storage on quality characteristics of battered and breaded snack product from large sized Catla (Catla catla)

This study was performed to determine quality changes of battered and breaded pre-fried snack product developed from large sized (5.5-10.5kg) Catla (Catla catla) fish stored at chilled temperature (- 2 to - 4°C). Quality changes were assessed based on biochemical, microbiological and sensory quality evaluation at 2days interval for a period of 18days. Results of biochemical analysis showed increase in total volatile base-nitrogen (TVB-N) values from initial value of 4.15-13.74mg/100g, free fatty acid (FFA) increased from 0.95 to 2.98% in terms of oleic acid, peroxide value (PV) increased from 2.6 to 3.9meq of O2/kg of fat and pH increased from 6.5 to 6.79 during 18days chilled storage. Linearity (r2) of TVB-N, FFA, PV and pH values during storage were found to be 0.98, 0.99, 0.97 and 0.99 respectively. In microbiological quality evaluation total plate count (Log. Values) increased from 2.17 to 4.65, while Escherichia coli, Staphylococcus aureus, Salmonella and spore count were not detected during storage period. Results of sensory analysis reported a negative correlation with storage period concluding the shelf life of battered and breaded fish cutlet from Catla fish to be 12days at chilled storage conditions.

Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp (Carassius auratus)

The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.