PubMed · 5045370
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D M Hadjimarkos, L J Filer. 1972. Fluoride availability in fish flour.. https://pubmed.ncbi.nlm.nih.gov/5045370/
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Twenty six samples of salted herring from Warsaw food market were analyzed. Herrings in high-salted brine (with 26% content of salt) were stored for 21 days at temperature of 4 degrees C and 22 degrees C; low-salted (16% content of salt in brine) herring were stored for 42 days at temperature of 4 degrees C and 22 degrees C. Microbiological contamination level was assessed by standard methods for fish products, and biogenic amines--histamine and tyramine content by spectrofluorometric methods. There was no level change of both amines in high-salted herrings. Significant increase of tyramine content was observed in low-salted samples, depending on the time of storage. The highest level of tyramine up to 318 mg/kg--was observed after 6 weeks of storage. Histamine content increased in low-salted sampled up to 35 mg/kg during the period of storage. Aerobic microflora in the amount up to 10(6)/g was detected during storage of low-salted samples. Such level changes were not observed in high-salted herring samples.
AIMS: To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf-life of modified atmosphere-packed (MAP) cod fillets. METHODS AND RESULTS: The antimicrobial effect of EO was studied in a liquid medium and in product storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0.05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf-life from 11-12 d to 21-26 d at 2 degrees C. CONCLUSIONS: Oregano oil reduced the growth of P. phosphoreum and extended the shelf-life of MAP cod fillets. SIGNIFICANCE AND IMPACT OF THE STUDY: Mild and natural preservation using EO can extend the shelf-life of MAP seafood through inhibiting the specific spoilage organism P. phosphoreum.
The bite force of three surimi gels with molars was measured in the mouth using a multiple-point sheet sensor. A peak force appeared at the breaking point of each sample, and then the force increased again, accompanied by a decrease in the opening between the upper and lower teeth. Low values in the peak force, pressure, and time at the first peak, the time at which the maximum contact area was engaged, impulse, and slope of bite curve were observed in samples with low breaking force and low breaking deformation found by the mechanical measurement of gel strength, and with less toughness in the sensory assessment. The duration of the bite force, the second peak time, and active bite pressure at the second peak did not change with a change in the surimi texture. The active pressure at the breaking point of each gel was affected by gel strength, while that at the second peak was independent of the gel strength.