The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Chandragiri N. Ravishankar - One of the best experts on this subject based on the ideXlab platform.
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Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage
Journal of Food Science and Technology, 2015Co-Authors: P.k. Binsi, S. Visnuvinayagam, G. Sangeeta, A. Triveni, P Viji, George Ninan, Chandragiri N. RavishankarAbstract:The effect of vacuum packaging technique on the shelflife of eviscerated pabda catfish ( Ompok pabda ) during chill storage at 4 ± 2 °C was studied. The shelflife of pabda fish was predicted based on the cumulative observations of biochemical, microbiological and sensory parameters. There was no significant difference in the lipid quality parameters studied between the samples during the chill storage period, whereas, vacuum packaging significantly improved the sensory and microbiological quality. Based on microbiological parameters such as Total Viable Count, Enterobacteriaceae, Escherichia coli, Salmonella Spp, Total Vibrios, Listeria monocytogenes , Staphylococcus aureus , faecal Streptococcus and anaerobic sulphite reducers, the shelflife of chilled gutted pabda catfish was estimated to be 14–16 and 18–20 days for air packed and vacuum packed samples, respectively. The sensory parameters showed extended shelflife by four more days for both the samples.
Da-wen Sun - One of the best experts on this subject based on the ideXlab platform.
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Modelling the growth parameters of lactic acid bacteria and Total Viable Count in vacuum-packaged Irish cooked sausages cooled by different methods
International Journal of Food Science and Technology, 2014Co-Authors: Chao-hui Feng, Liana Drummond, Da-wen SunAbstract:Summary The growth kinetics of lactic acid bacteria (LAB) and Total Viable Count (TVC) in cooled sausages as a function of storage time was studied. Cooked sausages were cooled either by commercial cooling or by immersion vacuum cooling (IVC), then vacuum-packaged and stored for up to 71 days at 4 °C. Baranyi model was used to fit the growth of LAB and TVC. Growth curve, growth rate, lag time and initial and final cell concentrations for LAB and TVC were calculated through DMFit. The coefficient of determination and root-mean-squared error of the Baranyi models were used to evaluate its accuracy. Sausages cooled by IVC had a longer lag time and shelf life period than commercial cooled sausages. Accuracy analysis showed that the Baranyi model was adequate for representing the bacterial growth of vacuum-packaged cooled sausages and had a potential for shelf life prediction.
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Original article Modelling the growth parameters of lactic acid bacteria and Total Viable Count in vacuum-packaged Irish cooked sausages cooled by different methods
2014Co-Authors: Chao-hui Feng, Liana Drummond, Da-wen SunAbstract:Summary The growth kinetics of lactic acid bacteria (LAB) and Total Viable Count (TVC) in cooled sausages as a function of storage time was studied. Cooked sausages were cooled either by commercial cooling or by immersion vacuum cooling (IVC), then vacuum-packaged and stored for up to 71 days at 4 °C. Baranyi model was used to fit the growth of LAB and TVC. Growth curve, growth rate, lag time and initial and final cell concentrations for LAB and TVC were calculated through DMFit. The coefficient of determination and root-mean-squared error of the Baranyi models were used to evaluate its accuracy. Sausages cooled by IVC had a longer lag time and shelf life period than commercial cooled sausages. Accuracy analysis showed that the Baranyi model was adequate for representing the bacterial growth of vacuumpackaged cooled sausages and had a potential for shelf life prediction.
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Determination of Total Viable Count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms.
Talanta, 2012Co-Authors: Yao-ze Feng, Da-wen SunAbstract:Near infrared (NIR) hyperspectral imaging (HSI) and different spectroscopic transforms were investigated for their potential in detecting Total Viable Counts in raw chicken fillets. A laboratory-based pushbroom hyperspectral imaging system was utilized to acquire images of raw chicken breast fillets and the resulting reflectance images were corrected and transformed into hypercubes in absorbance and Kubelka-Munck (K-M) units. Full wavelength partial least regression models were established to correlate the three spectral profiles with measured bacterial Counts, and the best calibration model was based on absorbance spectra, where the correlation coefficients (R) were 0.97 and 0.93, and the root mean squared errors (RMSEs) were 0.37 and 0.57 log10 colony forming units (CFU) per gram for calibration and cross validation, respectively. To simplify the models, several wavelengths were selected by stepwise regression. More robustness was found in the resulting simplified models and the model based on K-M spectra was found to be excellent with an indicative high ratio of performance to deviation (RPD) value of 3.02. The correlation coefficients and RMSEs for this model were 0.96 and 0.40 log10 CFU per gram as well as 0.94 and 0.50 log10 CFU per gram for calibration and cross validation, respectively. Visualization maps produced by applying the developed models to the images could be an alternative to test the adaptability of a calibration model. Moreover, multi-spectral imaging systems were suggested to be developed for online applications.
P.k. Binsi - One of the best experts on this subject based on the ideXlab platform.
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Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage
Journal of Food Science and Technology, 2015Co-Authors: P.k. Binsi, S. Visnuvinayagam, G. Sangeeta, A. Triveni, P Viji, George Ninan, Chandragiri N. RavishankarAbstract:The effect of vacuum packaging technique on the shelflife of eviscerated pabda catfish ( Ompok pabda ) during chill storage at 4 ± 2 °C was studied. The shelflife of pabda fish was predicted based on the cumulative observations of biochemical, microbiological and sensory parameters. There was no significant difference in the lipid quality parameters studied between the samples during the chill storage period, whereas, vacuum packaging significantly improved the sensory and microbiological quality. Based on microbiological parameters such as Total Viable Count, Enterobacteriaceae, Escherichia coli, Salmonella Spp, Total Vibrios, Listeria monocytogenes , Staphylococcus aureus , faecal Streptococcus and anaerobic sulphite reducers, the shelflife of chilled gutted pabda catfish was estimated to be 14–16 and 18–20 days for air packed and vacuum packed samples, respectively. The sensory parameters showed extended shelflife by four more days for both the samples.
Seýed Mahdi Ojagh - One of the best experts on this subject based on the ideXlab platform.
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comparison of chitosan gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout
Food Chemistry, 2013Co-Authors: Fariba Nowzari, Bahareh Shabanpour, Seýed Mahdi OjaghAbstract:Abstract The effect of chitosan–gelatin coating and film on the rancidity development in rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 ± 1 °C) was examined over a period of 16 days. Composite and bilayer coated and film wrapped fish samples were analysed periodically for microbiological (Total Viable Count, psychrotrophic Count) and chemical (TVB-N, POV, TBARS, FFA) characteristics. The results indicated that chitosan–gelatin coating and film retained their good quality characteristics and extend the shelf life of fish samples during refrigerated storage .The coating was better than the film in reducing lipid oxidation of fillets, but there was no significant difference between them in control of bacterial contamination.
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effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Food Chemistry, 2010Co-Authors: Seýed Mahdi Ojagh, Masoud Rezaei, Seyed Hadi Razavi, Seyed Mohamad Hashem HosseiniAbstract:Abstract The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch + C) on quality of rainbow trout ( Oncorhynchus mykiss ) during refrigerated storage (4 ± 1 °C) were examined over a period of 16 days. A solution of Ch (2%, w/v) and Ch + C (2%, w/v Ch + 1.5%, v/v C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (Total Viable Count, psychrotrophic Count), chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
Zohreh Azimifar - One of the best experts on this subject based on the ideXlab platform.
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Determination of Total Viable Count in Rainbow-Trout Fish Fillets Based on Hyperspectral Imaging System and Different Variable Selection and Extraction of Reference Data Methods
Food Analytical Methods, 2018Co-Authors: Sara Khoshnoudi-nia, Marzieh Moosavi-nasab, Seyed Mehdi Nassiri, Zohreh AzimifarAbstract:The aims of this study were to investigate the effect of different reference data extraction (colony-Counting) and selection variable methods (Regression Coefficient: RC; Forward and Stepwise Multiple Regression: FMR and SMR) on the performance of PLSR and MLR model to predict TVC value in rainbow-trout fish fillets. TVC values were measured based on manual and digital image (OpenCFU, IMJ, and Photoshop) Counting methods. The most and lowest prediction powers were obtained for Photoshop-PLSR and OpenCFU-PLSR, respectively ( R ^2_ p = 0.873 and 0.815; RMSEP = 0.761 and 0.884 Log_10CFU/g). In simplified-model FMR-MLR has superior performance ( R ^2_ p = 0.89 and RMSEP = 0.65 Log_10CFU/g). In simplified PLSR model group, RC-PLSR showed better performance ( R ^2_ p = 0.866 and RSMEP = 0.782). This distribution map of TVC load was generated by transferring the FMR-Photoshop-MLR model to each pixel of the images. HSI technique revealed a great potential to determine TVC of rainbow-trout fillets and the type of colony Counting method influenced on prediction power of the model.
