The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus)
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101210 |
Resumo: | Abstract The deterioration of fish by microorganisms is very quickly, because it’s a highly perishable foods and short shelf life, for this reason the handling and stored condition very important to slow down and extend the shelf life and its quality. There are a number of strategies used as traditional methods to extend the shelf life of fishes included: chilling, freezing, icing, drying, smoking and salting. From the innovative processing technologies using of icing system with organic acids is considered to be a preservative method and delaying the changing in the fish and able to guarantee the quality with extension of their shelf-life. The present study provides the addition of organic acid as lactic acid (0.1%), propylene glycol (7%), potassium sorbate (1000 ppm) and mixture of potassium sorbate (1000 ppm) + sodium benzoate (0.2%) to fresh water and dipping the mullet fish in it then preserved in fresh water crushed ice medium containing the same concentration of organic acids. Different parameters were determined to limit the quality and safety of mullet during storage periods as total volatile nitrogen base, trimethylamine, thiobarbituric acid-value, refractive index of the muscle fluids, electrical resistance of the fish muscles, organoleptic evaluations and in addition to total viable count of bacteria and psychrophilic bacteria. The mixture of potassium sorbate and sodium benzoate using icing system method extended the shelf life of mullet fish up to 17-19 days of storage period in comparison with control and other organic acids. |
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The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus)mullet fishicing organic acidstotal volatile base nitrogentrimethylaminethiobarbituric acidelectrical resistanceAbstract The deterioration of fish by microorganisms is very quickly, because it’s a highly perishable foods and short shelf life, for this reason the handling and stored condition very important to slow down and extend the shelf life and its quality. There are a number of strategies used as traditional methods to extend the shelf life of fishes included: chilling, freezing, icing, drying, smoking and salting. From the innovative processing technologies using of icing system with organic acids is considered to be a preservative method and delaying the changing in the fish and able to guarantee the quality with extension of their shelf-life. The present study provides the addition of organic acid as lactic acid (0.1%), propylene glycol (7%), potassium sorbate (1000 ppm) and mixture of potassium sorbate (1000 ppm) + sodium benzoate (0.2%) to fresh water and dipping the mullet fish in it then preserved in fresh water crushed ice medium containing the same concentration of organic acids. Different parameters were determined to limit the quality and safety of mullet during storage periods as total volatile nitrogen base, trimethylamine, thiobarbituric acid-value, refractive index of the muscle fluids, electrical resistance of the fish muscles, organoleptic evaluations and in addition to total viable count of bacteria and psychrophilic bacteria. The mixture of potassium sorbate and sodium benzoate using icing system method extended the shelf life of mullet fish up to 17-19 days of storage period in comparison with control and other organic acids.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101210Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.53722info:eu-repo/semantics/openAccessYEHIA,Hany MohamedALKHURIJI,Afrah FahadAL-MASOUD,Abdulrahman HamadTSIRAKI,MariaMOSILHEY,Sameh Hassaneng2022-06-22T00:00:00Zoai:scielo:S0101-20612022000101210Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
title |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
spellingShingle |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) YEHIA,Hany Mohamed mullet fish icing organic acids total volatile base nitrogen trimethylamine thiobarbituric acid electrical resistance |
title_short |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
title_full |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
title_fullStr |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
title_full_unstemmed |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
title_sort |
The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) |
author |
YEHIA,Hany Mohamed |
author_facet |
YEHIA,Hany Mohamed ALKHURIJI,Afrah Fahad AL-MASOUD,Abdulrahman Hamad TSIRAKI,Maria MOSILHEY,Sameh Hassan |
author_role |
author |
author2 |
ALKHURIJI,Afrah Fahad AL-MASOUD,Abdulrahman Hamad TSIRAKI,Maria MOSILHEY,Sameh Hassan |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
YEHIA,Hany Mohamed ALKHURIJI,Afrah Fahad AL-MASOUD,Abdulrahman Hamad TSIRAKI,Maria MOSILHEY,Sameh Hassan |
dc.subject.por.fl_str_mv |
mullet fish icing organic acids total volatile base nitrogen trimethylamine thiobarbituric acid electrical resistance |
topic |
mullet fish icing organic acids total volatile base nitrogen trimethylamine thiobarbituric acid electrical resistance |
description |
Abstract The deterioration of fish by microorganisms is very quickly, because it’s a highly perishable foods and short shelf life, for this reason the handling and stored condition very important to slow down and extend the shelf life and its quality. There are a number of strategies used as traditional methods to extend the shelf life of fishes included: chilling, freezing, icing, drying, smoking and salting. From the innovative processing technologies using of icing system with organic acids is considered to be a preservative method and delaying the changing in the fish and able to guarantee the quality with extension of their shelf-life. The present study provides the addition of organic acid as lactic acid (0.1%), propylene glycol (7%), potassium sorbate (1000 ppm) and mixture of potassium sorbate (1000 ppm) + sodium benzoate (0.2%) to fresh water and dipping the mullet fish in it then preserved in fresh water crushed ice medium containing the same concentration of organic acids. Different parameters were determined to limit the quality and safety of mullet during storage periods as total volatile nitrogen base, trimethylamine, thiobarbituric acid-value, refractive index of the muscle fluids, electrical resistance of the fish muscles, organoleptic evaluations and in addition to total viable count of bacteria and psychrophilic bacteria. The mixture of potassium sorbate and sodium benzoate using icing system method extended the shelf life of mullet fish up to 17-19 days of storage period in comparison with control and other organic acids. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101210 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101210 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.53722 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334686986240 |