Last edited by Arashikasa
Friday, August 7, 2020 | History

2 edition of Effect of polyphosphate on microbial characteristics of seafoods found in the catalog.

Effect of polyphosphate on microbial characteristics of seafoods

Urairatana Petchsing

Effect of polyphosphate on microbial characteristics of seafoods

by Urairatana Petchsing

  • 3 Want to read
  • 24 Currently reading

Published .
Written in English

    Subjects:
  • Seafood -- Microbiology.,
  • Phosphates.

  • Edition Notes

    Statementby Urairatana Petchsing.
    The Physical Object
    Pagination[8], 45 leaves, bound :
    Number of Pages45
    ID Numbers
    Open LibraryOL14226099M

    microbial properties (Elliot et a/., ). There is no general agreement on the mechanism for polyphosphate action although there is a well-established synergistic action with sodium chloride and the major effect of polyphosph:ne is seen when meats arc cooked (Mahon, ). Research Note Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter NEREUS W. GUNTHER IV, * YIPING HE, AND PINA FRATAMICO U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Molecular Characterization of Foodborne Path ogens.

    This comprehensive book compiles the latest research on the different aspects of seafood quality. Seafood is enjoyed globally, and therefore, this book would be of interest to researchers, and industry stakeholders worldwide. The book also discusses waste-water management. • Bacterial Pathogens Pathogen contamination and growth is often an important factor in food-borne illness. Overhead 2 Objective: In this module, you will learn: • The identity and characteristics of biological, chemical and physical safety hazards commonly identified with seafood. • Control measures for hazards in seafood. Bacterial File Size: 63KB.

    Search the world's most comprehensive index of full-text books. My library. Different processing steps such as gutting, filleting, salting, marinating, smoking, high pressure treatment, as well as storage conditions such as cooling and packaging (amongst which modified atmosphere packaging) have a large effect on the microbial ecology of seafood and hence on its shelf by: 1.


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Effect of polyphosphate on microbial characteristics of seafoods by Urairatana Petchsing Download PDF EPUB FB2

EFFECT OF POLYPHOSPHATE ON MICROBIAL CHARACTERISTICS OF SEAFOODS INTRODUCTION Phosphates, the inorganic anion complex of phosphorous that occur naturally in various forms, are well known for their seques- tering action.

The chains of phosphate units, known as polyphosphate, have been used extensively as additives in fresh and frozen meat. Effect of % polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated.

Polyphosphate treatment washed off microorganisms by 1 log in peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶ to 10⁵) and by 2 logs in red snapper fillet (10⁶ to 10⁴).Author: Urairatana Petchsing.

Abstract. Graduation date: Effect of % polyphosphate treatment on microbial growth and\ud composition of microbial flora of three representative seafoods were\ud investigated.\ud Polyphosphate treatment washed off microorganisms by 1 log in\ud peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶\ud to 10⁵) and by 2 logs in red snapper fillet (10⁶ to 10⁴).

There are two types of microbial populations described in the literature as being capable of anaerobic storage of acetic acid in activated-sludge processes: the polyphosphate-accumulating organisms (PAO) and the glycogen-accumulating non-polyphosphate organisms (GAO).

Both groups use the conversion of glycogen to poly-hydroxyalkanoate to produce ATP and NADH; however, the Cited by: Effect of partial replacement of polyphosphate (50%) with alkaline electrolyzed water (AEW) on the water retention capacity, color, textural properties and lipid oxidation of Author: Hui-Min Lin, Hui-Min Lin, Yen-Con Hung, Shang-Gui Deng.

Effect of Polyphosphate and Sodium Chloride on the Growth of Listeria monocytogenes and Staphylococcus aureus in Ultra-High Temperature Milk1 KATHLEEN T. RAJKOWSKI, STEVEN M.

CALDERONE, and EDWARD JONES Microbial Food Safely Research Unit ARS, USDA Eastern Regional Research Center East Mermaid Lane Philadelphia, PA ABSTRACT With UHT-sterilized milk as a model system, combinations of polyphosphate Cited by: The effects of polyphosphate on parameters of quality in shrimp (after thawing and cooking) were investigated using physicochemical analytical methods and low-field nuclear magnetic resonance (LF.

It has been shown that transgenic bacteria expressing ppk has higher polyphosphate levels and higher mercury resistance than untransformed bacteria [21, 22]. Others have reported that the polyphosphatase encoded by the ppx gene is required along with the ppk gene to protect the cell from the toxic effects of heavy metals [ 23 – 25 ].Cited by: These changes are biochemical, oxidative and bacterial.

To retard these changes, treatment of fish meat with phosphates to retain the quality has been well known for many years. The use of polyphosphates in laminated blocks cannot be justified on the grounds that drip is reduced; not only is thaw drip not a problem with products cut from laminated blocks, but the action of cutting a block greatly reduced the antidrip effect of the polyphosphate on the surface of the fish.

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them.

These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing 2/5(1).

Exopolyphosphatase (PPX) is a phosphatase enzyme which catalyzes the hydrolysis of inorganic polyphosphate, a linear molecule composed of up to or more monomers linked by phospho-anhydride bonds.

PPX is a processive exophosphatase, which means that it begins at the ends of the polyphosphate chain and cleaves the phospho-anhydride bonds to release orthophosphate as it BRENDA: BRENDA entry.

The types of spoilage defects in seafoods will vary with the type of microflora, muscle type, product composition, and storage environment. In general, seafood is more susceptible to microbial spoilage than meat because meat has a lower pH and is less moist.

The effect of co2 was to slow bacterial growth and select a flora dominated by lactic acid bacteria. A combination of potassium sorbate, polyphosphate and % co2 was more effective in extending the shelf-life of morwong (Nemadactylus macropterus) than either treatment alone, however the fillets dropped below borderline acceptability after 13 Author: Jo Statham.

To aid in the declaration of polyphosphates we have developed a test that detects the amount of 'added' phosphates in prawns, distinguishing between the naturally occurring levels of phosphates and the level of added phosphates. In prawns, monophosphate is naturally occurring, where as di-phosphate and tri-phosphate are not, therefore the detection of diphosphate and tri-phosphate in prawns.

The microbial community in minimal-exchange, superintensive culture systems should be managed to cycle nutrients and enhance production. This paper explores the effects of biofloc concentration reduction and a fish-free diet on several microbial community characteristics.

In 16, m diameter, cm deep outdoor tanks, shrimp were stocked at. PolyP was first found in yeast cells by Liebermann (). Further work by Wiame (), Kornberg () and others through the s and s established the role of polyP, or 'volutin' as it was then known in the accumulation of phosphate and in energy storage by : Alan Mullan.

range of products, and growth characteristics for key pathogens associated with the product. All handbooks also contain a review of the related legislation in Europe and UK, guides to HACCP, and a detailed list of contacts for various food authorities.

The books are intended as a. Some of the more commonly “soaked” seafood items include scallops, shrimp and anything filleted that’s very flaky—like hake, sole or imitation crab meat, Ms Logan continues.

If seafood is soaked for too long in an STPP bath, it may absorb more water, which means you’ll pay more for the product by the pound because the excess water makes it weigh more. Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years.

In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants i.

MAJOR BACTERIAL DISEASES AFFECTING AQUACULTURE Olga Haenen, @ Aquatic AMR Workshop 1: AprilMangalore, India FMM/RAS/ Strengthening capacities, policies and national action plans on prudent and responsible use of antimicrobials in fisheriesFile Size: 1MB.It has been shown that transgenic bacteria expressing ppk has higher polyphosphate levels and higher mercury resistance than untransformed bacteria [21,22].

Others have reported that the polyphosphatase encoded by the ppx gene is required along with the ppk gene to protect the cell from the toxic effects of heavy metals [ 23 - 25 ].Cited by: Introduction.

Global seafood consumption has increased dramatically in the last few decades from an average of kg per capita in the s to kg inthis trend is expected to continue, putting additional pressure on our aquaculture systems ().Post-harvest seafood harbors microorganisms acquired from the harvest site and some of these organisms can facilitate spoilage or be Cited by: 8.