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This study evaluated the effects of salting, oregano oil, and vacuum packaging on extending the shelf life of refrigerated trout fillets. Trout fillets were treated with different combinations of salting, oregano oil concentrations (0.2% and 0.4%), and vacuum or air packaging. Samples were analyzed for microbiological growth, chemical changes, and sensory quality during storage. The study found that vacuum packaging combined with salting and 0.2% oregano oil extended the shelf life of trout fillets to 16-17 days according to sensory analysis, significantly longer than the control (5 days) or other treatments. This natural preservation method showed potential for extending the shelf life of fresh fish while meeting consumer demand for mildly processed products
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EJSR_90_3_03
This document summarizes a study that analyzed polycyclic aromatic hydrocarbons (PAHs) in three species of fish from Nigeria - Tilapia niloticus, Pseudolithus typus, and Clarias gariepinus. Fresh fish samples, smoked fish samples, and oven-dried fish samples were tested for PAHs using gas chromatography. The results showed no PAHs in the fresh fish. The smoked fish contained benzo(k)fluoranthene at 132.12 ppm. The oven-dried fish had the highest PAH concentrations, including phenanthrene at 11.92 ppm and chrysene at 254.95 ppm, which exceeded World Health Organization safety limits
Levels of PAHs and Potentially Toxic Metals in Three Species of Fresh and Smo...
Three samples of fish, Scomber japonica (titus), Sardinellaeba (sardine) and Merlucciuspolli (fresh stock fish) were collected from Ojo main market in Lagos. Two low molecular weight polycyclic aromatic hydrocarbons (naphthalene and anthracene) were determined using high performance liquid chromatography, (HPLC), after extraction with n-hexane by ultrasonication and clean up using SPE cartridges. Heavy metals were determined in the samples using atomic absorption spectrometer, (Perkin Elmer, Analyst 200) after digestion with aqua regia. The fat content was determined gravimetrically. The unsmoked samples had naphthalene range from 0.0788±0.0078 μg/g in Merlucciuspolli to 0.3845±0.0199 μg/g in Scomber japonica. Anthracene levels ranged from 0.4798± 0.0072 μg/g in unsmoked samples of Merlucciuspolli to 1.2254±0.0071 μg/g in Scomber japonica. The low fat containing specie (Merlucciuspolli) accumulated PAHs over the smoking periods, while a decrease was observed in the high fat containing species (Scomber japonica and Sardinellaeba). The highest concentration of Pb (8.65 μg/g), Cu (9.53 μg/g), Fe (201.80 μg/g) and Zn (122.15 μg/g) in the unsmoked fishes were found in unsmoked Scomber japonica while the highest concentration of Cr (13.68 μg/g) and Ni (5.88 μg/g) in the fishes were found in the unsmoked Merlucciuspolli. Cadmium was not detected in all the samples. The low fat containing specie showed increase in heavy metals over the smoking periods, while the high fat containing species also accumulated these heavy metals at 1 hour smoking period, but a decrease was noted over the 2 hours and 3 hours smoking periods. Smoking has effect on the level of these toxicants, as PAHs and heavy metals tend to accumulate on smoking. Smoking appeared to influence toxicants levels the fishes. Levels of the PAHs were higher than the regulatory permissible limits of the World Health Organization. Levels of the toxic metals were within the WHO set permissible limits except for Pb (in unsmoked Scomber japonica), Fe (in Sardinellaeba smoked for 1 and 2 hours, and in Merlucciuspolli smoked for 2 and 3 hours) and Cr (in all the samples).
Physicochemical analysis and fatty acid composition of oil extracted from oli...
This document summarizes research on the physicochemical analysis and fatty acid composition of olive oil extracted from olives grown in Khyber Pakhtunkhwa, Pakistan. The olive oil samples were analyzed for characteristics like specific gravity, refractive index, acid value, saponification value, and peroxide value. Gas chromatography identified the main fatty acids as palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic and gadoleic acids. Oleic acid was the most abundant at 65.2%. Sensory evaluation indicated the extracted olive oil received higher scores than two samples from local markets. The study analyzed physicochemical properties and fatty acid composition of
Physicochemical analysis and fatty acid composition of oil extracted from oli...
This document summarizes a research study on the physicochemical analysis and fatty acid composition of olive oil extracted from olives grown in Khyber Pakhtunkhwa, Pakistan. The study analyzed samples for properties like specific gravity, refractive index, acid value, saponification value, and peroxide value. It also identified the fatty acid profiles of the oils. The major fatty acid was found to be oleic acid at 65.2%. Sensory evaluation showed the extracted oil received higher scores than oils from local markets.
Fresh ness test for fishery products
This document discusses various methods for assessing the freshness and quality of seafood, including sensory analysis using trained assessors, EU freshness grading schemes, and the Quality Index Method (QIM). It also describes several chemical quality indices used to quantify spoilage compounds, such as total volatile bases (TVB-N), TMA, indole, hypoxanthine, and K-value. Instrumental analysis methods like the Fishtester and RT-Freshtester provide rapid measurements of fish quality but require calibration and have high costs. Overall, the document outlines both sensory and chemical analysis techniques for evaluating seafood freshness and determining remaining shelf life.
A preliminary study on the toxic potentials of shea butter effluent using Cla...
This study was conducted purposely to evaluate the effects of shea butter effluent (SBE) on the
freshwater inhabitant using Clarias gariepinus as a biological model. A prominent Local factory of shea butter
at Tede, ATISBO Local Government was chosen because the effluent flows directly into a near-by stream that
ends up at a popular Dam in the Local Government on which more than 120,000 people depend for domestic
use.Static bioassay was conducted to determine the LC50 of shea butter effluent to Clarias gariepinus. Ten fishes
each were exposed to 0.05, 0.06, 0.07, 0.08, and 0.09ppt (lethal concentration) of SBE in separate water plastic
bowl of (40cmX29cmX28cm) of 60litres capacity.The lethal Concentration (LC50) value of SBE was 0.057ppt for
96hrs of exposure. Total mortality occurred in the concentrations of 0.08 and 0.09ppt within 24hours of
exposure period. Behavioural reactions exhibited by the fish include erratic movement, air gulping, loss of
reflex, molting, barbell deformation, hemorrhage, and excessive mucus secretion in fish exposed to higher
concentration of shea butter effluent.
The appreciable increase in the mean value of heavy metal, such as Manganese, Nickel, Cadmium,
Zinc, Copper and Lead revealed that the increase in the concentration of shea butter effluent leads to
bioaccumulation of the aforementioned heavy metals in the test organisms. The values for all the metals exceed
the permissible Criteria of the national and international regulatory body. Therefore, Shea butter effluent is
highly toxic to freshwater fishes, its discharged directly into water bodies, new fish farms or in areas close to
aquatic environment should not be encouraged.
Experimental Design
This document describes a proposed study to examine the effects of water soluble fractions of Bonny Light crude oil on juvenile African catfish (Clarias gariepinus). The study will involve acute and subacute exposures of juveniles to different concentrations of the oil to determine toxicity levels and effects on hematology and histopathology. Remotely sensed methods using smartphones will be used to analyze blood parameters and examine tissue samples to detect damage. The goal is to evaluate biomarkers and potentially replace routine laboratory methods with remote sensing for monitoring pollutant impacts on fish.
Atowa%20et%20al
This study assessed the effects of drying time and storage on the digestibility and amino acid composition of dried smoked horse mackerel fillets. The following key points were reported:
1) In-vitro protein digestibility and total amino acid content significantly decreased with longer drying times (from 8 to 4 hours) and increased storage time (up to 30 days).
2) Both essential and non-essential amino acid levels significantly reduced with longer drying and storage, with essential amino acids decreasing more.
3) Drying for up to 2 hours improved protein digestibility over raw fish, but longer drying times beyond 2 hours significantly reduced digestibility, though it remained higher than raw fish.
4) Overall
Recommended
EJSR_90_3_03
This document summarizes a study that analyzed polycyclic aromatic hydrocarbons (PAHs) in three species of fish from Nigeria - Tilapia niloticus, Pseudolithus typus, and Clarias gariepinus. Fresh fish samples, smoked fish samples, and oven-dried fish samples were tested for PAHs using gas chromatography. The results showed no PAHs in the fresh fish. The smoked fish contained benzo(k)fluoranthene at 132.12 ppm. The oven-dried fish had the highest PAH concentrations, including phenanthrene at 11.92 ppm and chrysene at 254.95 ppm, which exceeded World Health Organization safety limits
Levels of PAHs and Potentially Toxic Metals in Three Species of Fresh and Smo...
Three samples of fish, Scomber japonica (titus), Sardinellaeba (sardine) and Merlucciuspolli (fresh stock fish) were collected from Ojo main market in Lagos. Two low molecular weight polycyclic aromatic hydrocarbons (naphthalene and anthracene) were determined using high performance liquid chromatography, (HPLC), after extraction with n-hexane by ultrasonication and clean up using SPE cartridges. Heavy metals were determined in the samples using atomic absorption spectrometer, (Perkin Elmer, Analyst 200) after digestion with aqua regia. The fat content was determined gravimetrically. The unsmoked samples had naphthalene range from 0.0788±0.0078 μg/g in Merlucciuspolli to 0.3845±0.0199 μg/g in Scomber japonica. Anthracene levels ranged from 0.4798± 0.0072 μg/g in unsmoked samples of Merlucciuspolli to 1.2254±0.0071 μg/g in Scomber japonica. The low fat containing specie (Merlucciuspolli) accumulated PAHs over the smoking periods, while a decrease was observed in the high fat containing species (Scomber japonica and Sardinellaeba). The highest concentration of Pb (8.65 μg/g), Cu (9.53 μg/g), Fe (201.80 μg/g) and Zn (122.15 μg/g) in the unsmoked fishes were found in unsmoked Scomber japonica while the highest concentration of Cr (13.68 μg/g) and Ni (5.88 μg/g) in the fishes were found in the unsmoked Merlucciuspolli. Cadmium was not detected in all the samples. The low fat containing specie showed increase in heavy metals over the smoking periods, while the high fat containing species also accumulated these heavy metals at 1 hour smoking period, but a decrease was noted over the 2 hours and 3 hours smoking periods. Smoking has effect on the level of these toxicants, as PAHs and heavy metals tend to accumulate on smoking. Smoking appeared to influence toxicants levels the fishes. Levels of the PAHs were higher than the regulatory permissible limits of the World Health Organization. Levels of the toxic metals were within the WHO set permissible limits except for Pb (in unsmoked Scomber japonica), Fe (in Sardinellaeba smoked for 1 and 2 hours, and in Merlucciuspolli smoked for 2 and 3 hours) and Cr (in all the samples).
Physicochemical analysis and fatty acid composition of oil extracted from oli...
This document summarizes research on the physicochemical analysis and fatty acid composition of olive oil extracted from olives grown in Khyber Pakhtunkhwa, Pakistan. The olive oil samples were analyzed for characteristics like specific gravity, refractive index, acid value, saponification value, and peroxide value. Gas chromatography identified the main fatty acids as palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic and gadoleic acids. Oleic acid was the most abundant at 65.2%. Sensory evaluation indicated the extracted olive oil received higher scores than two samples from local markets. The study analyzed physicochemical properties and fatty acid composition of
Physicochemical analysis and fatty acid composition of oil extracted from oli...
This document summarizes a research study on the physicochemical analysis and fatty acid composition of olive oil extracted from olives grown in Khyber Pakhtunkhwa, Pakistan. The study analyzed samples for properties like specific gravity, refractive index, acid value, saponification value, and peroxide value. It also identified the fatty acid profiles of the oils. The major fatty acid was found to be oleic acid at 65.2%. Sensory evaluation showed the extracted oil received higher scores than oils from local markets.
Fresh ness test for fishery products
This document discusses various methods for assessing the freshness and quality of seafood, including sensory analysis using trained assessors, EU freshness grading schemes, and the Quality Index Method (QIM). It also describes several chemical quality indices used to quantify spoilage compounds, such as total volatile bases (TVB-N), TMA, indole, hypoxanthine, and K-value. Instrumental analysis methods like the Fishtester and RT-Freshtester provide rapid measurements of fish quality but require calibration and have high costs. Overall, the document outlines both sensory and chemical analysis techniques for evaluating seafood freshness and determining remaining shelf life.
A preliminary study on the toxic potentials of shea butter effluent using Cla...
This study was conducted purposely to evaluate the effects of shea butter effluent (SBE) on the
freshwater inhabitant using Clarias gariepinus as a biological model. A prominent Local factory of shea butter
at Tede, ATISBO Local Government was chosen because the effluent flows directly into a near-by stream that
ends up at a popular Dam in the Local Government on which more than 120,000 people depend for domestic
use.Static bioassay was conducted to determine the LC50 of shea butter effluent to Clarias gariepinus. Ten fishes
each were exposed to 0.05, 0.06, 0.07, 0.08, and 0.09ppt (lethal concentration) of SBE in separate water plastic
bowl of (40cmX29cmX28cm) of 60litres capacity.The lethal Concentration (LC50) value of SBE was 0.057ppt for
96hrs of exposure. Total mortality occurred in the concentrations of 0.08 and 0.09ppt within 24hours of
exposure period. Behavioural reactions exhibited by the fish include erratic movement, air gulping, loss of
reflex, molting, barbell deformation, hemorrhage, and excessive mucus secretion in fish exposed to higher
concentration of shea butter effluent.
The appreciable increase in the mean value of heavy metal, such as Manganese, Nickel, Cadmium,
Zinc, Copper and Lead revealed that the increase in the concentration of shea butter effluent leads to
bioaccumulation of the aforementioned heavy metals in the test organisms. The values for all the metals exceed
the permissible Criteria of the national and international regulatory body. Therefore, Shea butter effluent is
highly toxic to freshwater fishes, its discharged directly into water bodies, new fish farms or in areas close to
aquatic environment should not be encouraged.
Experimental Design
This document describes a proposed study to examine the effects of water soluble fractions of Bonny Light crude oil on juvenile African catfish (Clarias gariepinus). The study will involve acute and subacute exposures of juveniles to different concentrations of the oil to determine toxicity levels and effects on hematology and histopathology. Remotely sensed methods using smartphones will be used to analyze blood parameters and examine tissue samples to detect damage. The goal is to evaluate biomarkers and potentially replace routine laboratory methods with remote sensing for monitoring pollutant impacts on fish.
Atowa%20et%20al
This study assessed the effects of drying time and storage on the digestibility and amino acid composition of dried smoked horse mackerel fillets. The following key points were reported:
1) In-vitro protein digestibility and total amino acid content significantly decreased with longer drying times (from 8 to 4 hours) and increased storage time (up to 30 days).
2) Both essential and non-essential amino acid levels significantly reduced with longer drying and storage, with essential amino acids decreasing more.
3) Drying for up to 2 hours improved protein digestibility over raw fish, but longer drying times beyond 2 hours significantly reduced digestibility, though it remained higher than raw fish.
4) Overall
Characterization, treatment and recovery of fish byproduct as a stable bio-fe...
Characterization, treatment and recovery of fish byproduct as a stable bio-fe...Skyfox Publishing Group
National fish production reached in 2013 an amount of 1,245,912 tons. Now the pelagic fish industry generates a
significant amount of waste up to 60%. The physicochemical analyses of these fish by-products showed a wealth of organic material
including proteins (87.4% dry weight) and minerals (9% dry weight). These components and others are capitalizing to be used for
agricultural or agri-food. Biotransformation of biotechnologically in fish products was performed in the laboratory. Fresh fish byproducts
were ground and mixed with a carbon-rich source of carbohydrates. The mixture was inoculated with selected fermentation
yeast. The fermentation of evolution was controlled by monitoring chemical parameters (pH, dry matter, ash, total nitrogen) and
microbiological (FMAT, Enterobacteriaceae: fecal and total Coliforms, yeasts). Then the product thus stabilized at a pH of 3.8 has
undergone a second treatment. A hydrolyzate rich in amino acids and trace elements was obtained with excellent hygienic quality after a
total elimination of pathogens. Its use will be as factors for fertilizer and soil amendment. We produced three biostimulants necessary for
plant growth: Rooting fertilizer, Plant elongation fertilizer and production fertilizer. The application tests on these biofertilizers in the
laboratory were performed and have allowed obtaining promising results."Efficacy of vermiwash in the production of live fish food organisms"
This document summarizes a study that assessed the efficacy of vermiwash (a liquid extract produced by earthworms) for producing live fish food organisms (zooplankton). Experiments were conducted in static water tanks using five concentrations of vermiwash (0, 6, 8, 10, 12%). Water quality parameters and zooplankton production were measured over 28 days. Results showed that vermiwash improved water quality and significantly increased zooplankton production compared to the control. The highest mean zooplankton production of 1336 Nos/l was observed with the 10% vermiwash concentration. Therefore, a 10% vermiwash dose is recommended for achieving higher zooplankton
Assessment of polycyclic aromatic hydrocarbons (pa hs) levels
This study assessed polycyclic aromatic hydrocarbon (PAH) levels in two commercially important fish species, Tilapia queneesis and Liza falcipinis, collected from three coastal areas in Ogoniland, Nigeria that have been polluted by crude oil. PAH concentrations ranged from below detection limits to 120 μg/kg wet weight in T. queneesis and 78.6 μg/kg wet weight in L. falcipinis. High molecular weight PAHs predominated over low molecular weight PAHs. With the exception of some samples, benzo[a]pyrene concentrations exceeded recommended limits. Estimated carcinogenic risks from PAH exposure were above screening values, indicating significant health risks from consuming
10.1021@ac3033245
This document describes a study that developed a method to determine off-flavor compounds geosmin and 2-MIB in live fish using in vivo solid-phase microextraction (SPME). Two kinetic calibration methods were investigated: on-fiber standardization and measurement using predetermined sampling rates. Both methods were validated using traditional analysis of samples collected through lethal sampling. The developed in vivo SPME method was then applied to determine geosmin and 2-MIB levels in live fish in a recirculating aquaculture system, with detection limits below human sensory thresholds.
Control of Listeria monocytogenes
This document discusses several studies on controlling Listeria monocytogenes growth in meat and poultry products through the use of packaging and intrinsic factors. Specifically:
1. Packaging jerky and sausage sticks with oxygen scavengers and storage for 48 hours or more was shown to reduce L. monocytogenes levels by over 1 log, qualifying as a post-lethality treatment.
2. Vacuum packaging or nitrogen flushing kippered beef and turkey, along with a 24 hour hold time, reduced L. monocytogenes by at least 1 log. Longer storage up to 72 hours further improved safety.
3. The addition of 200 ppm sodium nitrite and lower pump levels (10% vs 45
New trends in the seafood market sutchi catfish
This article summarizes the nutritional quality and safety aspects of sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam sold in the Italian market. Key findings include:
- Fillets are high in moisture (80-85%) and low in protein (12.6-15.6%) and fat (1.1-3.0%). Fat is low in cholesterol and polyunsaturated fatty acids.
- Mineral content is high in sodium (222-594 mg/100g), likely due to sodium tripolyphosphate used to retain moisture.
- Safety analysis found low levels of mercury, organochlorine pesticides, and polychlorinated bip
Modified atmosphere packaging of fish
MAP involves removing air from a fish product package and filling it with gas or creating a vacuum. There are two main types - gas packaging, where a gas mixture is used, and vacuum packaging, with no gas. Factors like the fish species, fat content, storage temperature, and gas composition affect shelf life. MAP can extend shelf life by inhibiting spoilage microbes but also poses food safety risks if not properly controlled for pathogens like Listeria monocytogenes and Clostridium botulinum. Advantages include longer shelf life and quality, while disadvantages include temperature sensitivity and safety risks if not handled correctly.
Effects of Feeding Ice Fish and Feed on the Flavor of Chinese Crab
Eriocheir sinensis is an important aquaculture animal in China. In order to compare the effects of feeding chilled fish and feed on the flavor of Chinese mitten crab, this experiment compared the volatile flavor substances, sensory evaluation and the differences of amino acids (AA), fatty acids (FA) and nucleotides. As a result, the sweet taste, fresh taste and grass flavor of Chinese chelate crab in the feed group were significantly higher than those in the ice fish group (P<0.05). The fishy smell of the feed group was significantly lower than that of the ice fish group (P<0.05). Amino acids in feed group and chilled fish group were not significantly different. Only 5'-adenosyl monophosphate (AMP) was found to be significantly different between the two groups (P<0.05), and the AMP content in feed group was significantly higher than that in ice fish group. The fatty acid composition of feed group and chilled fish group varied greatly. compared with the chilled fish group, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) in feed group decreased significantly (P<0.05), while high unsaturated fatty acids (PUFAs) increased significantly (P<0.05). Gas chromatography-mass spectrometry (GC-MS) was used to study volatile small molecules in muscle difference, compared with the ice fish group, the content of aldehydes in the feed group increased significantly (P<0.05), and the content of ketones and nitrogen compounds decreased significantly (P<0.05). The enzyme (lipoxygenase) that catalyzes the formation of aldehydes from polyunsaturated fatty acids was further analyzed. Compared with the ice fish group, the expression of LOX 5 genes and proteins and LOX enzyme activity in the feed group were significantly increased (P<0.05).
MECHANISMS UNDERLYING THE DETERIORATION OF FISH QUALITY AFTER HARVEST AND MET...
This document discusses mechanisms of fish spoilage after harvest and methods of preservation. It describes three main types of spoilage: autolytic, oxidative, and microbial. Autolytic spoilage involves the breakdown of proteins and nucleotides by endogenous enzymes. Oxidative spoilage is lipid oxidation that produces rancidity. Microbial spoilage occurs as bacteria grow using the fish flesh. Methods to preserve fish discussed include modified atmosphere packaging, plant extracts, essential oils, microbial compounds, and temperature/pressure treatments. The goal is to develop sustainable preservation methods to extend shelf life without compromising nutrition.
Biochemical changes as determinants for evaluating meat quality during storage
This document summarizes various biochemical changes that occur in meat during storage and how they can be used as determinants of meat quality. It discusses changes in pH, carbohydrates, nitrogenous compounds, lipids, and nucleotides during storage. Specific compounds and processes discussed include lactic acid formation, lipid oxidation, protein degradation products like TVBN and biogenic amines, and nucleotide degradation. Measurement of these compounds at different storage times can provide information about microbial quality, freshness, and spoilage of meat. Identifying patterns in biochemical changes during storage helps understand the chemical changes affecting food quality over time.
Mycological flora of Clarias gariepinus exposed to an oilfield wastewater in ...
The Mycological flora of Clarias gariepinus exposed to sub-lethal concentrations of an oilfield wastewater were investigated. The concentrations included 0% (control), 10, 20, 30, 40, 50 and 60% respectively. Physico-chemistry and mycoflora of wastewater and tissues of Clarias gariepinus were
determined using standard methods. Mean values obtained were; temperature 25.93±6.7oC, pH 7.73±0.31, turbidity 40.33±1.53 NTU, salinity 6584±137mg/l, conductivity 15200±1058.68μs/cm, total dissolved solids 8436.33±501.68 mg/l, total suspended solids 4.67±0.58mg/l, alkalinity
1296.33±2168mg/l, dissolved oxygen 1.83±0.38mg/l, biochemical oxygen demand 1.3±0.7mg/l and Total hydrocarbon 40.54±50mg/l. Temperature, DO, BOD and THC were below allowable FEPA limits while all other components were higher. Mean counts of total fungi and petroleum degraders in the oilfield wastewater were 4.7±0.46x106 sfu/ml and 59.7±25.7% respectively. Fungal counts in the
tissues of Clarias ranged from 0.20±0.00 x 104sfu/g to 3.00±0.00 x 104sfu/g (skin), 0.48±0.05 x 104sfu/g to 7.25±0.96 x 104sfu/g (gills), and 1.13±0.15 x 104sfu/g to 5.75±0.50 x 104sfu/g (intestine). The intestine had higher fungal counts, but the gills recorded the highest at 10%
concentration. Fungi isolated included; Aspergillus fumigatus (46.43%), Aspergillus niger (100%), Fusarium spp. (100%), Mucor spp. (24.99%), Penicillium spp. (57.14%), Rhizopus spp. (32.13%) and Saccharomyces spp. (34.3%). All except Saccharomyces spp were isolated from oilfield wastewater.
Aspergillus spp. Penicillium spp, Mucor and Rhizopus are considered normal flora, but can still cause infection which may result in the mortality of the fish and eventually economic loss to the aquarium fish industry. Proper treatment of oilfield wastewater prior to discharge into the recipient water body is
advocated to reduce ecotoxicological problems. Get more articles at: http://www.innspub.net/volume-3-number-1-july-2015-ijmm/
Mycological flora of Clarias gariepinus exposed to an oilfield wastewater in ...
Mycological flora of Clarias gariepinus exposed to an oilfield wastewater in ...Open Access Research Paper
The Mycological flora of Clarias gariepinus exposed to sub-lethal concentrations of an oilfield wastewater were investigated. The concentrations included 0% (control), 10, 20, 30, 40, 50 and 60% respectively. Physico-chemistry and mycoflora of wastewater and tissues of Clarias gariepinus were determined using standard methods. Mean values obtained were; temperature 25.93±6.7oC, pH 7.73±0.31, turbidity 40.33±1.53 NTU, salinity 6584±137mg/l, conductivity 15200±1058.68µs/cm, total dissolved solids 8436.33±501.68mg/l, total suspended solids 4.67±0.58mg/l, alkalinity 1296.33±2168mg/l, dissolved oxygen 1.83±0.38mg/l, biochemical oxygen demand 1.3±0.7mg/l and Total hydrocarbon 40.54±50mg/l. Temperature, DO, BOD and THC were below allowable FEPA limits while all other components were higher. Mean counts of total fungi and petroleum degraders in the oilfield wastewater were 4.7±0.46×106 sfu/ml and 59.7±25.7% respectively. Fungal counts in the tissues of Clarias ranged from 0.20±0.00 x 104sfu/g to 3.00±0.00 x 104sfu/g (skin), 0.48±0.05 x 104sfu/g to 7.25±0.96 x 104sfu/g (gills), and 1.13±0.15 x 104sfu/g to 5.75±0.50 x 104sfu/g (intestine). The intestine had higher fungal counts, but the gills recorded the highest at 10% concentration. Fungi isolated included; Aspergillus fumigatus (46.43%), Aspergillus niger (100%), Fusarium spp. (100%), Mucor spp. (24.99%), Penicillium spp. (57.14%), Rhizopus spp. (32.13%) and Saccharomyces spp. (34.3%). All except Saccharomyces spp were isolated from oilfield wastewater. Aspergillus spp. Penicillium spp, Mucor and Rhizopus are considered normal flora, but can still causeinfection which may result in the mortality of the fish and eventually economic loss to the aquarium fish industry. Proper treatment of oilfield wastewater prior to discharge into the recipient water body is advocated to reduce ecotoxicological problems.
Ready to eat seafood product (sushi).
This document provides information about ready-to-eat sushi. It discusses the history and production process of sushi, as well as some of the potential health risks associated with eating sushi containing raw fish, such as salmonella and listeriosis. The production of industrial sushi involves processes like rice cooking, rolling maki sushi rolls, and packaging. Control measures to prevent pathogens include controlling moisture, pH levels, and proper freezing and storage temperatures. Analytical testing methods to detect pathogens like Listeria monocytogenes in sushi samples are also described.
Yield and composition of different fractions obtained after enzymatic hydroly...
The document summarizes a study on the yield and composition of fractions obtained from the enzymatic hydrolysis of cod by-products using different raw material mixtures, enzymes, and water addition. The key findings were:
1) The addition of water had a greater influence on the yields of fractions than the type of enzyme (endo-peptidase or exo-peptidase) used. Samples without added water produced the highest lipid yields but lowest fish protein hydrolysate yields.
2) The use of exo-peptidase (Neutrase) produced higher dry fish protein hydrolysate yields (23-57%) than endo-peptidase (Flavourzyme).
3) Neut
Effect of spice treatment on the quality of solar dried african catfish, clar...
This study evaluated the effects of different concentrations of garlic and ginger spice mixtures (0%, 1%, 2%, and 3%) on the quality of solar dried African catfish during 5 weeks of storage. Key findings include:
- Spice-treated samples had lower TVBN values, indicating ginger and garlic inhibited lipid oxidation compared to the control.
- Microbial counts were lower in spice-treated samples, showing the spices' antifungal properties extended shelf life.
- Sensory evaluation scores were higher for spice-treated samples than the control, with 3% spice mixture preferred.
- The study concluded that a 3% ginger-garlic mixture was most effective in preventing spoilage during solar drying and
Seaweeds as Ingredients in Aquatic Feeds
(1) The document summarizes the results of a trial comparing an organic salmon feed to an experimental feed containing seaweed and no added chemicals. (2) The seaweed feed resulted in improved growth rates of 14% higher than the organic feed, lower feed conversion ratios, higher fish yields, and fewer mortalities. (3) Additionally, histological analysis of intestines from the seaweed-fed fish showed healthier morphology, and taste tests found their flesh had a lighter, less oily flavor similar to wild salmon.
pcb
The document analyzes the depletion of polychlorinated biphenyl (PCB) congeners in fresh Mugil cephelus and sardine fish samples after different cooking treatments. 15 fish samples of each species were collected from markets and analyzed for 10 PCB congeners before and after frying or grilling. Cooking led to depletion levels ranging from 13.6% to 100% across congeners and species. Frying generally led to higher depletion than grilling. The most abundant congeners in fresh fish were PCB 70 and 180. Cooking treatments significantly reduced PCB levels and exposure risk from consuming cooked fish compared to fresh.
Isolation and purification of peroxidase from soyabean
Peroxidase (EC. 1.11.1.7), an oxidoreductase, has iron porphyrin ring generally and catalyzes a redox reaction between H202 as an electron acceptor and many kinds of substrates by means of oxygen liberation from HzOz (Brill, 1996).
G041224548
This document summarizes a study on the effects of ammonia toxicity on hemoglobin content in the common carp (Cyprinus carpio). The study exposed fish to a sublethal concentration of ammonia for 35 days and measured hemoglobin levels at various time points. It found a biphasic trend, with hemoglobin decreasing from 7 to 35 days, showing a maximum decrease of 15.948% on day 7 and a minimum decrease of 10.204% on day 35. The decreases in hemoglobin may be due to inhibition of aerobic glycolysis from high ammonia levels stressing the fish. In conclusion, ammonia exposure appeared to negatively impact hemoglobin levels in the common carp over the 35-day period.
Original articleGamma radiation effect on quality changes .docx
Original article
Gamma radiation effect on quality changes in vacuum-packed squid
(Illex argentinus) mantle rings during refrigerated (4–5 �C) storage
Alejandra Tomac* & Marı́a Isabel Yeannes
Grupo de Investigación Preservación y Calidad de Alimentos, Facultad de Ingenierı́a, Universidad Nacional de Mar del Plata, Consejo Nacional de
Investigaciones Cientı́ficas y Técnicas (CONICET), Juan B. Justo 4302, B7608FDQ, Mar del Plata, Argentina
(Received 14 October 2011; Accepted in revised form 21 February 2012)
Summary The effect of gamma radiation (0, 1.8, 3.3 and 5.8 kGy) on microbiological, chemical and colour
characteristics of vacuum-packed squid (Illex argentinus) mantle rings was studied. Total viable counts;
psychrotrophic bacteria counts, Escherichia Coli, Staphylococcus aureus and Clostridium perfringens; total
volatile basic nitrogen (TVBN) and colour differenceDE�ab were analysed during 29 days of storage at
4–5 �C. Higher doses of gamma radiation significantly reduced Total Viable, phychrotrophic counts and
TVBN production (P < 0.05) in a dose-dependent way, delaying squid spoilage. Colour difference of non-
irradiated samples with respect to first day significantly increased while it was constant in radiated samples
during 22 days (P < 0.05). Independently from the dose, radiation avoided colour changes of squid rings.
Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical
and colour quality of vacuum-packed squid rings stored at 4–5 �C.
Keywords Colour, Illex argentinus, ionising radiation, microbial activity, quality, refrigeration.
Introduction
Food irradiation has been widely studied as a food
preservation method for the last five decades. It has
certainly proved its toxicological safety as well as it
efficiency in shelf life extension by decreasing microbial
counts. At present, more than 60 countries have
approved irradiation of one or more foods (WHO,
1994, 1999, Diehl, 2002; Sommers & Fan, 2006).
Nutritional adequacy of irradiated food has also been
largely investigated. Irradiation can induce changes in
proteins, lipids, carbohydrates and vitamins due mainly
to free radicals produced by water radiolysis. However,
no significant losses of the nutritional quality of lipid,
carbohydrate and protein constituents have been re-
ported at irradiation doses intended for food preservation
(£10 kGy) (Josephson et al., 1978; Kilcast, 1995; Giroux
& Lacroix, 1998; ICGFI, 1999; ADA Report, 2000).
Among lipids, polyunsaturated fatty acids (PUFAs)
are more sensitive to oxidation by free radicals. The
absence of oxygen can minimise this effect, as observed
by Kim et al. (2002) in raw beef, turkey and pork meats.
Erkan & Özden (2007) concluded that irradiation had
only marginal effects on the lipids of fishery products,
including the essential alpha-linolenic acid. Abreu et al.
(2010) found that irradiation doses up to 6 kGy did not
compromise negatively the fatty acid.
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2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
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6:个人职称评审加20分
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留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
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办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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- The study concluded that a 3% ginger-garlic mixture was most effective in preventing spoilage during solar drying and
Seaweeds as Ingredients in Aquatic Feeds
(1) The document summarizes the results of a trial comparing an organic salmon feed to an experimental feed containing seaweed and no added chemicals. (2) The seaweed feed resulted in improved growth rates of 14% higher than the organic feed, lower feed conversion ratios, higher fish yields, and fewer mortalities. (3) Additionally, histological analysis of intestines from the seaweed-fed fish showed healthier morphology, and taste tests found their flesh had a lighter, less oily flavor similar to wild salmon.
pcb
The document analyzes the depletion of polychlorinated biphenyl (PCB) congeners in fresh Mugil cephelus and sardine fish samples after different cooking treatments. 15 fish samples of each species were collected from markets and analyzed for 10 PCB congeners before and after frying or grilling. Cooking led to depletion levels ranging from 13.6% to 100% across congeners and species. Frying generally led to higher depletion than grilling. The most abundant congeners in fresh fish were PCB 70 and 180. Cooking treatments significantly reduced PCB levels and exposure risk from consuming cooked fish compared to fresh.
Isolation and purification of peroxidase from soyabean
Peroxidase (EC. 1.11.1.7), an oxidoreductase, has iron porphyrin ring generally and catalyzes a redox reaction between H202 as an electron acceptor and many kinds of substrates by means of oxygen liberation from HzOz (Brill, 1996).
G041224548
This document summarizes a study on the effects of ammonia toxicity on hemoglobin content in the common carp (Cyprinus carpio). The study exposed fish to a sublethal concentration of ammonia for 35 days and measured hemoglobin levels at various time points. It found a biphasic trend, with hemoglobin decreasing from 7 to 35 days, showing a maximum decrease of 15.948% on day 7 and a minimum decrease of 10.204% on day 35. The decreases in hemoglobin may be due to inhibition of aerobic glycolysis from high ammonia levels stressing the fish. In conclusion, ammonia exposure appeared to negatively impact hemoglobin levels in the common carp over the 35-day period.
Original articleGamma radiation effect on quality changes .docx
Original article
Gamma radiation effect on quality changes in vacuum-packed squid
(Illex argentinus) mantle rings during refrigerated (4–5 �C) storage
Alejandra Tomac* & Marı́a Isabel Yeannes
Grupo de Investigación Preservación y Calidad de Alimentos, Facultad de Ingenierı́a, Universidad Nacional de Mar del Plata, Consejo Nacional de
Investigaciones Cientı́ficas y Técnicas (CONICET), Juan B. Justo 4302, B7608FDQ, Mar del Plata, Argentina
(Received 14 October 2011; Accepted in revised form 21 February 2012)
Summary The effect of gamma radiation (0, 1.8, 3.3 and 5.8 kGy) on microbiological, chemical and colour
characteristics of vacuum-packed squid (Illex argentinus) mantle rings was studied. Total viable counts;
psychrotrophic bacteria counts, Escherichia Coli, Staphylococcus aureus and Clostridium perfringens; total
volatile basic nitrogen (TVBN) and colour differenceDE�ab were analysed during 29 days of storage at
4–5 �C. Higher doses of gamma radiation significantly reduced Total Viable, phychrotrophic counts and
TVBN production (P < 0.05) in a dose-dependent way, delaying squid spoilage. Colour difference of non-
irradiated samples with respect to first day significantly increased while it was constant in radiated samples
during 22 days (P < 0.05). Independently from the dose, radiation avoided colour changes of squid rings.
Gamma irradiation was effective in delaying deterioration reactions, improving microbiological, chemical
and colour quality of vacuum-packed squid rings stored at 4–5 �C.
Keywords Colour, Illex argentinus, ionising radiation, microbial activity, quality, refrigeration.
Introduction
Food irradiation has been widely studied as a food
preservation method for the last five decades. It has
certainly proved its toxicological safety as well as it
efficiency in shelf life extension by decreasing microbial
counts. At present, more than 60 countries have
approved irradiation of one or more foods (WHO,
1994, 1999, Diehl, 2002; Sommers & Fan, 2006).
Nutritional adequacy of irradiated food has also been
largely investigated. Irradiation can induce changes in
proteins, lipids, carbohydrates and vitamins due mainly
to free radicals produced by water radiolysis. However,
no significant losses of the nutritional quality of lipid,
carbohydrate and protein constituents have been re-
ported at irradiation doses intended for food preservation
(£10 kGy) (Josephson et al., 1978; Kilcast, 1995; Giroux
& Lacroix, 1998; ICGFI, 1999; ADA Report, 2000).
Among lipids, polyunsaturated fatty acids (PUFAs)
are more sensitive to oxidation by free radicals. The
absence of oxygen can minimise this effect, as observed
by Kim et al. (2002) in raw beef, turkey and pork meats.
Erkan & Özden (2007) concluded that irradiation had
only marginal effects on the lipids of fishery products,
including the essential alpha-linolenic acid. Abreu et al.
(2010) found that irradiation doses up to 6 kGy did not
compromise negatively the fatty acid.
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Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
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FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
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grp3.pptx
- 1. Combined Effects of Salting, Oregano Oil and Vacuum-Packaging on the Shelf-Life of Refrigerated Trout Fillets Presented by Group 3 ID. 1803013-1803019 Md. Atique Ashab, Md. Shaif Rahman,Taposh Kumar, Shathi Dev Nath, Ibne Sina
- 2. INTRODUCTION Limited information in the literature on the effect of essential oils (EOs), used singly or in combination with other preservative technologies on extension of shelf-life. A fish belonging to the Salmonidae family with high commercial value and much appreciated by European consumers Trout fillets in the form of smoked and vacuum packaged products are being exported to various northern European countries Preservation using low-dose irradiation, ice, ozonation, packaging , combinations of lactic acid-nisin has been being practiced
- 3. Essential oils are • regarded as ‘‘natural preservatives’’ to chemical preservatives • their use in foods meets the current demands of consumers for mildly processed or natural products • aromatic oily liquids obtained from plant material : oregano, thyme, rosemary, clove, sage and mint • have been used to improve the sensory characteristics and extend the shelf-life of foods.. INTRODUCTION
- 4. The study was carried out- To know the combined effects of salting, oregano oil and vacuum- packaging on the shelf-life of refrigerated trout fillets -by evaluating certain microbiological, Physicochemical and sensory parameters. OBJECTIVE
- 5. Sample collection Microbiological analyses Physicochemical analyses Sensory evaluation MATERIALS AND METHOD Figure : A brief outline of the study
- 6. • Total viable counts (TVC) were enumerated on Plate Count Agar and incubated at 30 C for 3 days. • Pseudomonads were enumerated on cetrimide fusidin cephaloridine agar and incubated at 20 C for 2 days. • Lactic acid bacteria (LAB) were enumerated on de Man Rogosa Sharpe agar incubated at 25 C for 4–5 days. • For Enterobacteriaceae and H2S-producing bacteria (including Shewanella putrefaciens) enumeration, a 1.0 ml sample was inoculated into 10 ml of molten (45 C) violet red bile glucose agar and Iron Agar , respectively. Microbiological analyses
- 7. Physicochemical analysis • Trimethylamine nitrogen (TMAN) • Total volatile basic nitrogen (TVBN) • Thiobarbituric acid (TBA) TMAN and TVBN contents were expressed as mg TMAN/100 g, or TVB-N/100 g fish muscle. TBA content was expressed as mg of Malondialdehyde (MDA)/kg fish muscle. Sensory evaluation : The attributes of cooked trout (odor and taste) were evaluated by a panel of seven experienced judges on each day of sampling. Physicochemical analysis & Sensory evaluation
- 8. Experimental Design • Experiments were replicated twice. • Analyses were run in triplicate • Results are reported as mean values standard deviation (S.D.) • Data were subjected to analysis of variance (ANOVA). • The least significant difference (LSD) procedure was used to test for differences between means (P < 0.05) A1 (Control, unsalted :air packaged) A2 (salted: air packaged) VP1 (salted, vacuum packaged) VP2 (salted, vacuum packaged with added oregano EO 0.2%) VP3 (salted, vacuum packaged with added oregano EO 0.4%) The tested treatments were:
- 9. RESULTS AND DISCUSSION Microbiological changes during storage (a) Total Viable Counts (TVC) (b) Pseudomonas spp. ▪A1 : Unsalted; ♦A2: (salted: air packaged); ▲VP1: (salted, vacuum packaged); ●VP2 : (salted, vacuum packaged with added oregano EO 0.2%); □VP3 : (salted, vacuum packaged with added oregano EO 0.4%)
- 10. (c) H2S-producing bacteria (d) LAB ▪A1 : Unsalted; ♦A2: (salted: air packaged); ▲VP1: (salted, vacuum packaged); ●VP2 : (salted, vacuum packaged with added oregano EO 0.2%); □VP3 : (salted, vacuum packaged with added oregano EO 0.4%) RESULTS AND DISCUSSION Microbiological changes during storage
- 11. ▪A1 : Unsalted; ♦A2: (salted: air packaged); ▲VP1: (salted, vacuum packaged); ●VP2 : (salted, vacuum packaged with added oregano EO 0.2%); □VP3 : (salted, vacuum packaged with added oregano EO 0.4%) (e) Enterobacteriaceae of chilled fresh trout RESULTS AND DISCUSSION Microbiological changes during storage Lactic acid bacteria (LAB) , followed by H2S-producing bacteria , Pseudomonas spp. and Enterobacteriaceae reached higher populations in A1, A2 (as compared to VP1, VP2 and VP3) trout samples.
- 12. RESULTS AND DISCUSSION Chemical changes during storage ▪A1 : Unsalted; ♦A2: (salted: air packaged); ▲VP1: (salted, vacuum packaged);●VP2 : (salted, vacuum packaged with added oregano EO 0.2%);□VP3 : (salted, vacuum packaged with added oregano EO 0.4%) (a) Total Volatile Basic Nitrogen (TVBN) and (b) Trimethylamine Nitrogen (TMAN) Treatments VP1, VP2 and VP3 produced significantly lower (P < 0.05) total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values as compared to the A1 and A2 samples
- 13. RESULTS AND DISCUSSION Determination of shelf-life of trout samples based on sensory, chemical, and microbiological analyses Changes in odor (a), taste (b) and overall acceptability (c) scores of chilled fresh trout stored under aerobic conditions ▪A1 : Unsalted; ♦A2: (salted: air packaged); ▲VP1: (salted, vacuum packaged); ●VP2 : (salted, vacuum packaged with added oregano EO 0.2%); □VP3 : (salted, vacuum packaged with added oregano EO 0.4%)
- 14. RESULTS AND DISCUSSION Determination of shelf-life of trout samples based on sensory, chemical, and microbiological analyses Changes in odor (a), taste (b) and overall acceptability (c) scores of chilled fresh trout stored under aerobic conditions As determined by sensory analysis the observed shelf-life of trout fillets was longest for VP2 (16–17 days) VP1 (14 days), A2 (8 days) and A1 (5 days). The presence of salt and oregano oil (0.2%) - produced a distinct but sensorially acceptable pleasant odor, well received by the panellists, in contrast to the combined effect of salt and oregano (0.4% v/wt)
- 15. • Addition of salt extended the product’s shelf-life by 9 days • Whereas the combination of salt, oregano EO (0.2% v/wt) under VP conditions resulted in a significant shelf-life extension of trout fillets, i.e. by approximately 11–12 days, according to sensory data, as compared to the control sample, kept under aerobic conditions. CONCLUSION
- 16. FUTURE PROSPECT • Further studies are needed with regard to preservation of fresh trout using natural antimicrobials, including essential oils, in view of consumers increasing demand for (preservative-free) fresh fish and sea foods • More specifically the need arises so as to establish optimum essential oil concentrations that will maximize shelf-life, while at the same time maintaining desirable freshness and quality (sensorial) characteristics.
- 17. Thank you
Editor's Notes
- which contain excess of organic matter, nitrogenous compounds, toxic metabolites and elevated rates of chemical and biochemical oxygen demands