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Tuesday, May 12, 2020 | History

2 edition of Potential application of lactic acid bacteria to extend the shelf life of minced fish found in the catalog.

Potential application of lactic acid bacteria to extend the shelf life of minced fish

Yvonne Jones

Potential application of lactic acid bacteria to extend the shelf life of minced fish

by Yvonne Jones

  • 232 Want to read
  • 30 Currently reading

Published by Division of Fisheries Technology, B.C. Research in Vancouver, B.C .
Written in English

    Subjects:
  • Fish as food.,
  • Fishery processing.,
  • Lactic acid bacteria.

  • Edition Notes

    Statementprepared by Yvonne M. Jones and George Strasdine.
    SeriesDivision of Fisheries Technology technical report -- no. 6., Technical report (B.C. Research. Division of Fisheries Technology) -- no. 6.
    ContributionsStrasdine, G. A., B.C. Research. Division of Fisheries Technology.
    The Physical Object
    Paginationiv, 18, [19] leaves :
    Number of Pages19
    ID Numbers
    Open LibraryOL16158504M

    Abstract. This chapter deals with fresh meat- and fish-based products. The most widespread preservation methods, with a particular emphasis on the role of the packaging to prolong shelf life, are presented and discussed in : Matteo Alessandro Del Nobile, Amalia Conte. Lactic Acid Bacteria Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel School of Life Sciences, Handong Global University, Pohang, Gyeongbuk, South Korea; Insheimer Stra Rohrbach, Germany Brian J.B. Wood Formerly Reader in Applied Microbiology, Strathclyde Institute for Pharmacy and Biomedical Sciences, University of .

    the production of lactic acid from apple skin waste using lactic acid bacteria. This could be a promising method for the utilization of fruit skin waste for the production of lactic acid which can be used as a preservative in a wide range of food applications. RI PT The antimicrobial activity of fruit peels is well documented. The shelf life of kimchi with % chitosan‐liquid calcium added was improved compared with that of kimchi with liquid calcium alone; this was due to growth inhibition of lactic acid bacteria at an early stage of fermentation (Jang and Jeong ).Cited by:

    -nisin- a bacteriocin made by lactic acid bacteria and used as a preservative in dairy industry. used to kill listeria, which is closely realted to lactics and it adds an extra barrier -chemical hazards: allergens (peanuts, fish, shellfish,mycotoxins, sulfites, histamine(on fish turn bright red)bpa) shelf life (non pathogens)-canned. The use of nisin combined with γ irradiation would be promising to control food-borne pathogens, improve microbiological safety and extend shelf-life. [Dalia A. Zahran. Combinations of nisin and γ irradiation to improve microbiological quality of minced chicken during refrigerated storage. Life Sci J ;12(2)


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Potential application of lactic acid bacteria to extend the shelf life of minced fish by Yvonne Jones Download PDF EPUB FB2

This study points towards the potential application for utilizing lactic acid bacteria to preserve the quality of a refrigerated minced fish product.

Potential application of the use of lactic acid bacteria, through a dipping procedure to extend the storage life of fish fillets, is also : Yvonne Marene Jones. Lactic acid bacteria are in most cases used, due to their capability to increased the shelf life of minced.

there is potential use for GBLE as a preservative to extend the shelf-life of. Raw chicken harbors spoilage microorganisms such as the Mesophilic Aerobic Bacteria (MAB), Lactic Acid Bacteria (LAB), Spoilage Yeasts (SY) and Pseudomonas, which limit product shelf life.

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to Author: Jun Mei, Xuan Ma, Jing Xie.

Targeted inhibition of P. phosphoreum (e.g. by freezing or the addition of spices) reduces its growth and results in a significant extension of shelf lifeNon-spoilage LAB or pure bacteriocins have been used to extend the shelf life of brined shrimp which, if unpreserved, spoil due to growth of spoilage LAB.

The possible involvement Cited by: Traditional passive packaging is restricted in protecting food products because of the way that food is distributed and stored. Furthermore, the extended shelf-life of manufactured foods and the consumer demand for minimal addition of preservatives in food products have led to the innovation of active packaging systems intended to protect food products from microbial Cited by: 2.

Leisner JJ. Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air. Int J Food Microbiol. ; – [Google Scholar] Leroi F. Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon.

Int J Food Sci Technol. ; –Cited by: The level of D-lactic acid in pure LAB-fermented tomato products was significantly lower (pCited by: 8.

With consumer awareness about food safety and quality, there is a high demand for the preservative (synthetic)-free foods and use of natural products as preservatives. Natural antimicrobials from different sources are used to preserve food from spoilage and pathogenic microorganisms.

Plants (herbs and spices, fruits and vegetables, seeds and leaves) are the Cited by: 2. Seafood products are known to be especially susceptible to both microbiological and biochemical spoilage pathways. Accordingly, efficient and hygienic preservation processes should be applied Cited by: Interestingly, coating of alginate/citric acid using a spraying process increased shelf-life extension by 5 to 7 days of sliced carrot.

In other study, enhancing of shelf life of bream fish (Megalobrama amblycephala) was observed using alginate-calcium coating Author: Aleksandra Nešić, Gustavo Cabrera-Barjas, Suzana Dimitrijević-Branković, Sladjana Davidović, Neda Ra.

Is fish healthier than meat. Why or why not. You can't categorize all meat types as healthier, or unhealthier than any other type. In general, fish has a lower caloric count than red meat, but some fish has a higher mercury count than others.

Also. Acidifiers, most often lactic or citric acid, can impart a tangy or tart flavor note, extend shelf-life, tenderize fresh meat or help with protein denaturation and moisture release in dried meat. They substitute for the process of natural fermentation that acidifies some meat products such as hard salami or prosciutto.

Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions. Food Microbiology, 27, – PubMed CrossRef Google ScholarAuthor: Wim Geeraerts, Despoina Angeliki Stavropoulou, Luc De Vuyst, Frédéric Leroy.

The purpose of the irradiation is to disinfect fresh-chilled or frozen ground beef of the pathogenic organism, Escherichia coli OH7, to make these foods safer for human consumption.

The petition is specific to ground (comminuted) beef, either fresh-chilled or frozen, that is in its final packaging ready for cooking by consumers or food-service chefs or, in packaging ready for.

Stiles ME and Hastings JW () Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Food Sci Technol 2: – Klaenhammer TR () Genetics of bacteriocin production by lactic acid bacteria.

FEMS Microbiol Rev 39– Papagianni M and Anastasiadou S () Pediocins: The bacteriocins of Pediococci Cited by:   Vegetal and animal proteins have been considered promising alternatives to develop new sustainable food packaging derived from bio-resources.

Edible, easy to process, renewable and environmental friendly are just a few characteristics that turn proteins into excellent raw materials to develop edible or biodegradable by: 3.

Lactic Acid Bacteria: Classification and Physiology Lars Axelsson Bifidobacteria and Probiotic Action Jean Ballongue An Update on Probiotic Bifidobacteria Ross Crittenden The Probiotic Potential of Propionibacteria Arthur C.

Ouwehand Industrial Use and Production of Lactic Acid Bacteria ¨ ¨ ¨ Annika Mayra-Makinen and Marc Bigret The Genus. Unfortunately, this book can't be printed from the OpenBook. If you need to print pages from this book, we recommend downloading it as a PDF.

Visit to get more information about this book, to buy it in print, or to download it as a free PDF. Harpaz, S., Glatman, L., Drabkin, V., & Gelman, A. Effects of herbal essential oils used to extend the shelf life of freshwater-reared asian sea bass fish (Lates calcarifer). Journal of Food Protection, 66, – PubMed CrossRef Google ScholarAuthor: Yogesh Kumar, Nitin Mehta, Rahul K.

Anurag, Swati Sethi, Akhoon A. Bashir, Vikas Kumar, Kairam Narsa. studies on lactic acid bacteria.bacteria spoilage food carcasses growth spp poultry acid beef storage microbial temperature microbiology products gill glucose organisms stored temperatures species You can write a book review and share your experiences.

Other readers will.Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques.

the application of traditional preservation techniques, the use of biotechnology, and the challenges in combining new and old techniques.