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ABSTRACT: The microbiological quality of farm-reared, tropical freshwater prawn ( Macrobrachium rosenbergii ) stored at 2 different temperatures was studied. The prawn muscle was found to have the initial bacterial load of 104 cfu/g. The lactics and vibrios were in the range of 102 cfu/g, while the E. coli , aeromonads, staphylococci, anaerobes, and molds were in the level of 101 cfu/g. Salmonella and Vibrio cholerae were present in the prawn muscle. The prawn muscle held at room temperature (28 ± 2 °C) was organoleptically acceptable up to 8 h, when the bacterial load was more than 106 cfu/g. However, the prawn muscle stored at freezer temperatures (−10 to −15 °C) was found to be in acceptable condition even after 30 d of storage and the bacterial load was fluctuating in the range of 103 to 104 cfu/g. 相似文献
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Robinson Jeya Shakila Geevaretnam Jeyasekaran Arumugam Vijayakumar & Durairaj Sukumar 《International Journal of Food Science & Technology》2009,44(11):2120-2126
Fish cakes prepared from emperorbream ( Lethrinus lethrinus ) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3 °C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g−1 , in CP, VP and CCC packs; and 3 log cfug−1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g−1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g−1 . Total bacilli were detected in CP and VP at 3 log cfu g−1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g−1 . Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g−1 level on the final day. 相似文献
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Stability of chloramphenicol residues in shrimp subjected to heat processing treatments 总被引:1,自引:0,他引:1
The stability of chloramphenicol residues in white shrimp (Penaeus indicus) subjected to cooking (100 degrees C) for 10, 20 and 30 min (C1, C2 and C3) as well as retorting (121 degrees C) for 10 and 15 min (R1 and R2) was studied by a microbial assay method using Photobacterium leiognathi as the test organism. The microbial assay method was found to have a good sensitivity of 1 microg/ml the loss of chloramphenicol in shrimp subjected to cooking for 10, 20 and 30 min was 6%, 12% and 29%, respectively. Similarly, the loss was 9% and 16% from the shrimp subjected to retorting for 10 and 15 min, respectively. The loss of chloramphenicol was found to increase with increase in temperature and duration of heating. This study showed that chloramphenicol is an unstable aquaculture drug that is destroyed or degrades during heat processing treatments. 相似文献
4.
Physicochemical and Rheological Properties of Composite Shark Catfish (Pangasius pangasius) Skin Collagen Films Integrated with Chitosan and Calcium Salts
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5.
G. Jeyasekaran P. Ganesan R. Jeya Shakila K. Maheswari D. Sukumar 《Innovative Food Science and Emerging Technologies》2004,5(4):1932
Emperor breams, lethrinus (Lethrinus miniatus) stored in a combination of dry ice and water ice at an optimum level of 20% and 50% were found to be in excellent condition up to 24 h without reicing. Total bacterial load ranged from 104 to 107 cfu/g, while total psychrophiles from 102 to 104 cfu/g. Total lactics were found in the levels of 101 to 102 cfu/g. H2S producers were detectable only on the 6th hour with a load of 102 cfu/g. Total coliforms and total anaerobic sulphite reducers did not show any consistent trend. TVB-N increased from 11.5 to 21.1 mg%, while TMA-N from 1.3 to 2.7 mg% in samples stored in the combination of dry ice and water ice. TVB-N and TMA-N in the samples stored only in water ice were found to be high. Hypoxanthine varied from 5.1 to 8.2 mg/100 g. 相似文献
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Sādhanā - In present day scenario, moving towards an environment friendly material is a key issue for manufacturing industries in order to provide suitable alternatives for the existing... 相似文献
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P. Manimaran A. Shadrach Jeyasekaran Rajesh Purohit G. Pitchayya Pillai 《Journal of Natural Fibers》2020,17(8):1140-1158
ABSTRACT In this work, eco-friendly red banana peduncle fiber reinforced polymer composites (RBPF) and wood flour are added as a filler (RBWF) were prepared using compression molding process. These composites were analyzed by testing of properties such as tensile strength, flexural strength, impact strength, and water absorption. Tensile and flexural properties of the composites are verified using ANSYS. The chemical functional group of the composites was analyzed by Fourier transform-infrared spectroscopy (FT-IR). Microscopic examinations were conducted using the scanning electron microscopy (SEM) analysis. Crystallinity index (CI) and Crystalline Size (CS) of the composites were found by conducting X-ray diffraction (XRD) analysis. Results indicated their appropriateness in lightweight applications in automobile, construction and aviation industries. 相似文献
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Geevarethnam Jeyasekaran Ramasamy Anandaraj Ponesakki Ganesan Robinson Jeya Shakila & Duraisamy Sukumar 《International Journal of Food Science & Technology》2008,43(1):145-153
The changes in the microbiological and biochemical quality of grouper (Epinephelus chlorostigma) stored in dry ice (solid carbon dioxide) were investigated. Fresh fish stored in dry ice at the ratio of 1:1 (wt/wt) were found to be organoleptically suitable for consumption when they were stored for 30 h without re‐icing. Fish stored in water ice (as control) at the ratio of 1:1 (wt/wt) and in a combination of dry ice and water ice at the ratio of 1:0.2:0.5 (wt/wt/wt) were acceptable up to 18 and 24 h, respectively. Total bacterial load ranged from 105 to 107 CFU g?1, while total psychrophiles from 103 to 106 CFU g?1. Total lactics were found in the levels of 102–104 CFU g?1. Total volatile basic nitrogen contents were within the limit of acceptability in all the three treatments, whereas trimethylamine nitrogen content exceeded the limit (15 mg%) and hypoxanthine content was 11.11 mg (100 g)?1 on the 30 h in grouper stored only in dry ice. Lowest temperature of ?5.8 °C was recorded in grouper stored only in dry ice. Hundred percent CO2 environment within the package was found in grouper that were stored in dry ice and combination of dry ice and water ice. 相似文献
10.
Balasubramanian Sivaraman Robinson Jeya Shakila Geevaretnam Jeyasekaran Durairaj Sukumar Uthaman Manimaran Ganesan Sumathi 《Food science and biotechnology》2016,25(3):665-672
Squid protein hydrolysates (SPH) were prepared from the Indian squid Loligo duvauceli using papain. Response surface methodology (RSM) was used for optimization of hydrolysis conditions, including temperature, time, and the enzyme-substrate ratio using DPPH radical scavenging activity as a response. The amino acid composition of SPH was compared with raw squid muscle. In vitro antioxidant activities were evaluated based on reducing power, metal chelation, ABTS, hydroxyl radical, and superoxide anion radical scavenging assays. SPH exhibited good ABTS radical scavenging activities of 96.50±0.90%, superoxide anion radical scavenging activities of 96.4±0.89%, reducing powers of 0.71±0.02, moderate hydroxyl radical scavenging activities of 64.03±2.11%, and metal chelating activities of 52.04±1.02%. In vivo antioxidant activities determined using a sardine minced model system showed 42% reduction in formation of secondary oxidative products as thiobarbituric acid reactive substances (TBARS), almost equivalent to reduction by ascorbic acid of 41.42% at 400 ppm. 相似文献