Quality Changes of Salt-Smoke-Dried Tengra (Mystus tengara) during Storage at Room Temperature (28 To 32°C) in Different Packs

2021 ◽  
Vol 12 (1-2) ◽  
pp. 191-197
Author(s):  
MI Hossain ◽  
FH Shikha ◽  
MMH Murad
Keyword(s):  
Room Temperature ◽  
Bacterial Load ◽  
Storage Period ◽  
Food Product ◽  
Fish Muscle ◽  
Quality Parameters ◽  
Ash Content ◽  
The Other ◽  
Initial Value ◽  
Fresh Fish

Packing has effect on the quality parameters of a food product. Here, studies were conducted to produce premium quality salt-smoke-dried tengra fish (Mystus tengra) by combining the effect of salt and smoke in a smoking kiln. During the study, moisture content in tengra fish fell from an initial value of 77.17% to a range of 18.56% to 29.09%, protein content from 51.36% to a range of 40.54% to 51.36%, lipid content from 16.20% to a range of 6.50% to 16.20% and ash content from 13.40% to a range of 8.17% to 13.40% for salt-smoke-dried products at the end of the storage period. On the other hand, the TVB-N value of fresh fish muscle was obtained 2.90 (mg/100g), pH 6.80 and bacterial load 1.13×104 (CFU/g), with the progress of storage period 180 days which values increased to the range of 28.16 to 29.34 mg/100g, 6.27 to 7.86 and 4.42 ×105to 6.82 x 105CFU/g, respectively. From the obtained results this study could be concluded that- if tengra is salted, smoked and dried properly can be stored at room temperature (26 to 28°C) for about 6 months without major deterioration of the fish and among three packs vacuum pack might be better option for storing salt-smoke-dried tengra. Environ. Sci. & Natural Resources, 12(1&2): 191-197, 2019

scholarly journals Development of pickle from Thai pangus (Pangasianodon hypophthalamus) muscle and changes in it’s nutritional composition during storage

2018 ◽  
Vol 16 (3) ◽  
pp. 545-552
Author(s):  
Fatema Hoque Shikha ◽  
Md. Ismail Hossain ◽  
Khaleda Akter ◽  
Md. Arifur Rahman
Keyword(s):  
Soybean Oil ◽  
Room Temperature ◽  
Bacterial Load ◽  
Food Additives ◽  
Storage Period ◽  
Fish Muscle ◽  
Nutritional Composition ◽  
Raw Material ◽  
Mustard Oil ◽  
Dorsal Muscle

Fish pickle was developed from Thai pangus (Pangasianodon  hypophthalamus) fish muscle by using different types of food additives. Mustard oil and soybean oil were used for preparing fish pickle. Dorsal muscle and whole fish muscle without bone were used as raw material for preparing fish pickle. Changes in nutritional composition, pH, bacteriological and sensory attributes were determined at room temperature (30–35°C) according to standard procedures. At room temperature (30-35°C) fish pickle prepared from dorsal muscle and whole fish muscle using both mustard oil and soybean oil remained in acceptable condition until 12/13 days. Bad smell produced in the pickle after 15th day of storage. Moisture, protein, lipid and pH value decreased but ash content increased with the progress of storage period. In case of soybean oil used pickle deterioration was faster than the pickles prepared using mustard oil. Bacterial load was higher in soybean oil pickle and the pickle prepared from whole fish muscle. J. Bangladesh Agril. Univ. 16(3): 545–552, December 2018

scholarly journals Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

2019 ◽  
Vol 17 (3) ◽  
pp. 417-423
Author(s):  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
Nurun Naher
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Bacterial Load ◽  
Frozen Storage ◽  
Storage Period ◽  
Quality Parameters ◽  
Fish Food ◽  
Pangasianodon Hypophthalmus ◽  
Storage Temperatures

Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

2018 ◽  
Vol 120 (9) ◽  
pp. 2080-2087 ◽  
Author(s):  
Muhsine Duman ◽  
Nermin Karaton Kuzgun
Keyword(s):  
Storage Period ◽  
Fish Muscle ◽  
Quality Parameters ◽  
Optimum Level ◽  
Storage Quality ◽  
Content Type ◽  
Fresh Fish ◽  
Microbial Counts ◽  
Fish Meat ◽  
Smoked Fish

Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.

Study on Schottky Diode Characteristics Improving by X-Ray Irradiation

2013 ◽  
Vol 717 ◽  
pp. 113-116
Author(s):  
Sani Klinsanit ◽  
Itsara Srithanachai ◽  
Surada Ueamanapong ◽  
Sunya Khunkhao ◽  
Budsara Nararug ◽  
...  
Keyword(s):  
Leakage Current ◽  
Schottky Diode ◽  
Room Temperature ◽  
The Other ◽  
Low Power Consumption ◽  
Initial Value ◽  
X Ray ◽  
Forward Current ◽  
Current Voltage ◽  
Current Voltage Characteristics

The effect of soft X-ray irradiation to the Schottky diode properties was analyzed in this paper. The built-in voltage, leakage current, and work function of Schottky diode were investigated. The current-voltage characteristics of the Schottky diode are measured at room temperature. After irradiation at 70 keV for 55 seconds the forward current and leakage current are increase slightly. On the other hand, the built-in voltage is decrease from the initial value about 0.12 V. Consequently, this method can cause the Schottky diode has low power consumption. The results show that soft X-ray can improve the characteristics of Schottky diode.

scholarly journals Egg quality assessment at different storage conditions, seasons and laying hen strains

2017 ◽  
Vol 41 (3) ◽  
pp. 322-333 ◽  
Author(s):  
Vivian Feddern ◽  
Marina Celant De Prá ◽  
Rúbia Mores ◽  
Rodrigo da Silveira Nicoloso ◽  
Arlei Coldebella ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Room Temperature ◽  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Laying Hen ◽  
Unit Weight ◽  
Internal Quality ◽  
Haugh Unit

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

scholarly journals POTENSI TEMPE PASTA STERIL IRADIASI SEBAGAI NUTRISI ENTERAL PASIEN YANG MENGGUNAKAN ALAT BANTU NASO GASTRIC TUBE (NGT)

2013 ◽  
Vol 15 (2) ◽  
pp. 1-12
Author(s):  
Zubaidah Irawati ◽  
R. S. Adji Koesoemowidodo ◽  
Ades Puspita ◽  
Swasono R Tamat
Keyword(s):  
Gastric Tube ◽  
Irradiation Dose ◽  
Room Temperature ◽  
Storage Period ◽  
Well Being ◽  
Quality Parameters ◽  
Food Irradiation ◽  
Immunocompromised Patients ◽  
Gamma Irradiated ◽  
Irradiation Process

Food irradiation process has a potential topromote of a safe, adequate and nutritiousfood supply for hospital diets. It has twoapplications that can contribute to thehealth and well being of humanity, i.e. theelimination of foodborne pathogensmicroorganisms, and the preservation offoods by the destruction of pests. Effects ofionizing radiation on tempe pasta selectedas samples for patient food intake throughNaso Gastric Tube (NGT) has beenstudied. Tempe pasta was vacuum packedin a laminate pouch of po lyesteraluminumfoil- linear low densitypolyethylene and gamma irradiated atdoses of 10 kGy and 25 kGy , respectivelyunder cryogenic condition and then storedat room temperature for 6 and 12weeks. Some quality parameters wereobserved. There was no significantdifferences between un irradiated andirradiated tempe pasta on the moisturecontent, pH, protein content and viscosity.Meanwhile isojlavon genestein contentand antioxidant capacity showed anincrease by increasing irradiation dose upto 12 weeks of storage. Malonaldehydecontent in tempe pasta was accelerating byincreasing the irradiation dose andextending the storage period but Peroxidevalue was not detected in all treatedsamples. The irradiated tempe pasta atcertain degree of viscosity and particlesize could be considered as protein basefood intake for immunocompromisedpatients through Naso Gastric Tube(NGT).Keywords: Tempe pasta, food irradiation,isojlavon genestine, nutritious food,immunocompromised patients.

scholarly journals Maleic and l-tartaric acids as new anti-sprouting agents for potatoes during storage in comparison to other efficient sprout suppressants

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ekta Bhattacharya ◽  
Suparna Mandal Biswas ◽  
Panchanan Pramanik
Keyword(s):  
Developing Countries ◽  
Tartaric Acid ◽  
Maleic Acid ◽  
Room Temperature ◽  
Storage Period ◽  
Quality Parameters ◽  
Potato Storage ◽  
Tartaric Acids ◽  
Sprout Suppressants

AbstractInhibiting sprouting of potatoes is an interesting subject needed for potato storage and industry. Sprouting degrades the quality of tuber along with releasing α-solanine and α-chaconine, which are harmful for health. Sprout suppressants, available in the market, are either costly or toxic to both health and environment. So, there is a need for developing countries to explore new sprouting suppressant compound which is cheap, non-toxic and reasonably efficient in comparison to commercial ones. We have established that simple maleic acid and l-tartaric acid are effective sprout suppressing agents. Both can hinder sprouting up to 6 weeks and 4 weeks post treatment respectively at room temperature in dark. These do not affect the quality parameters, retain the moisture content and maintain the stout appearance of the tubers along the total storage period. Thus maleic acid and l-tartaric acid would qualify as alternative, cheap, efficient sprout suppressant for potato storage and processing.

Effects of packaging on the quality parameters of mustard ilish (Tanualosa ilisha) at room temperature

2020 ◽  
Vol 32 (1) ◽  
pp. 83-94
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Storage Period ◽  
Quality Parameters ◽  
Plate Count ◽  
Standard Plate Count ◽  
Percent Moisture ◽  
Standard Plate ◽  
Raw Fish

The experiment was carried out to prepare mustard ilish at the laboratory and observe the effects ofpackaging on the quality parameters of the product at room temperature (28°C to 32°C). Biochemical andmicrobiological changes in mustard ilish prepared from Hilsa shad (Tanualosa ilisha) were determined. It wasobserved that percent moisture, protein, lipid, ash content and pH value in mustard ilish decreased afterpreparation of the product than those values obtained for raw fish. In quality parameters study, at roomtemperature (28°C to 32°C), percent moisture, and ash contents increased throughout the storage period, butprotein and lipid contents decreased. The TVB-N, peroxide value and standard plate count (SPC) of bacteriaincreased with the progress of storage time but the rate of increment was comparatively slower in sealed andvacuum sealed packs than the rate observed for non-sealed pack. Therefore, on the basis of above mentionedpoints, the present study could be concluded as-though mustard ilish remain in acceptable condition for ashort time at room temperature (28°C to 32°C) but packaging has some effect on the extension of shelf life ofthe product.

scholarly journals Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

2021 ◽  
Vol 13 (1) ◽  
pp. 90-95
Author(s):  
Nusrat Jahan Shoshi ◽  
Md. Harun Or Rashid ◽  
M.U.M. Abu Zakaria ◽  
Shuvagato Mondal ◽  
Shuva Bhowmik
Keyword(s):  
Shelf Life ◽  
Analysis Of Variance ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Other ◽  
Fresh Fish ◽  
C Storage ◽  
Labeo Bata

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.

scholarly journals Biochemical and Organoleptic Assessment of Asian Stinging Catfish (Heteropnuestes fossilis) in Two Storage Conditions

2021 ◽  
pp. 27-37
Author(s):  
Umme Salma ◽  
Sharmin Suraiya ◽  
Lilatul Isra ◽  
Monjurul Haq
Keyword(s):  
Ambient Temperature ◽  
Proximate Composition ◽  
Fish Muscle ◽  
Storage Conditions ◽  
Ash Content ◽  
Rigor Mortis ◽  
Organoleptic Quality ◽  
Fresh Fish ◽  
Short Period ◽  
Initial Ph

The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-index was maximum 82.35 % and 63.42% at 4 hrs and 8 hrs storage in SIC and SAT, respectively. Fish SIC showed a remarkably extended maximum rigor-index period of 14 hrs and 2 hrs in fish SIC and SAT, respectively. Fish SIC showed post-rigor period for upto 30 hrs, it was shorter in fish SAT for 18 hrs, though in both storage the rigor-index of the fish did not ceased completely. The moisture, protein, lipid, and ash content of fresh, SIC and SAT fish were 77.30%, 75.57%, and 78.81%, 15.04%, 15.34%, and 14.42%, 6.10%, 6.30%, and 3.47%, 1.99%, 2.67%, and 2.95%, respectively. The initial pH of fresh fish muscle was 6.89 which decreased to 6.32 and 6.12 after 18 hrs in fish SIC and SAT, respectively. The organoleptic quality assessment was in acceptable condition up to 12 days in fish SIC whereas a very short period of 10 hrs at fish SAT. Considering the findings of present study, it is highly recommended to store Asian stinging catfish at iced condition for maintaining shelf-life and quality.

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