Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C

Afshin Fahim; Ali Asghar Khanipour; Ghorban Zare Gashti

doi:doi:10.11648/j.aff.20180701.15

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Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C

Afshin Fahim, Ali Asghar Khanipour, Ghorban Zare Gashti

Published in Agriculture, Forestry and Fisheries (Volume 7, Issue 1)

Received: 5 September 2017 Accepted: 26 September 2017 Published: 5 March 2018

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Abstract

Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of -2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2°C, processed caviar is still away and will be accepted limit.

Published in	Agriculture, Forestry and Fisheries (Volume 7, Issue 1)
DOI	10.11648/j.aff.20180701.15
Page(s)	36-38
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Processed Caviar, Beluga, Microorganisms Total Count, Coliform Microorganisms

References

[1]	M. Al-Holy, Y. Wang, J. Tang and B. Rasco, B. “Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies”, Journal of Food Engineering, 2005, 70: pp. 564- 570.
[2]	G. Altug, and Y. Bayrak, Microbiological analysis of caviar from Russia and Iran”, Food Microbiology. 2003, 20: pp. 83–86. Doi: 10.1016/S0740-0020(02)000904.
[3]	AOAC. Official Methods of Analysis of the Association of Analytical Chemist, 15.
[4]	Wolf, C., Hübner, P. and Lüthy, J. (1999) Differentiation of sturgeon species by PCR-RFLP. Food Research International 32: 699-705.
[5]	P. H. L. Dalgaard, N. Madsen, N. Samieian, and J. Emborg, “Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone) effect of modified atmosphere packaging and previous frozen storage”, J. Applied Microbiol. 2006, 101: pp. 80-95. DOI: 10.1111/j.1365-2672.2006.02905.
[6]	L. Gram, and P. Dalgaard, “Fish spoilage bacteria problems and solutions”, Current Opinion Biotechnology., 2002, 13: pp. 262-266. DOI: 10.1016/S0958-1669(02)00309-9.
[7]	A. G. Inanli, O. E. Coban and M. Dartay, “The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage”, Fish Sci., 2010, 76: pp. 879–883 DOI 10.1007/s12562-010-0279-6.
[8]	J. Emborg, B. G. Laursenand, and P. Dalgaard “Significant histamine formation in tuna (Thunnus albacares) at 2°C: Effect of vacuum-and modified-atmosphere-packaging on psychrotolerant bacteria”, Int. J. Food Microbiol.1, 2005, 01:pp. 263-279. Doi: 10.1016/ j.ijfoodmicro. 2004.12.001.
[9]	B. H. Himelbloom, and C. A. Crapo, “Microbial evaluation of Alaska salmon caviar”, J Food Prot., 1998. 61(5):pp. 626–628
[10]	AOAC. Official Methods of Analysis of the Association of Analytical Chemist, 15th edition, Washington DC, USA: 1990. 66-88.

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APA Style

Afshin Fahim, Ali Asghar Khanipour, Ghorban Zare Gashti. (2018). Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C. Agriculture, Forestry and Fisheries, 7(1), 36-38. https://doi.org/10.11648/j.aff.20180701.15

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ACS Style

Afshin Fahim; Ali Asghar Khanipour; Ghorban Zare Gashti. Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C. Agric. For. Fish. 2018, 7(1), 36-38. doi: 10.11648/j.aff.20180701.15

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AMA Style

Afshin Fahim, Ali Asghar Khanipour, Ghorban Zare Gashti. Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C. Agric For Fish. 2018;7(1):36-38. doi: 10.11648/j.aff.20180701.15

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@article{10.11648/j.aff.20180701.15,
  author = {Afshin Fahim and Ali Asghar Khanipour and Ghorban Zare Gashti},
  title = {Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {7},
  number = {1},
  pages = {36-38},
  doi = {10.11648/j.aff.20180701.15},
  url = {https://doi.org/10.11648/j.aff.20180701.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20180701.15},
  abstract = {Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of -2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2°C, processed caviar is still away and will be accepted limit.},
 year = {2018}
}

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TY  - JOUR
T1  - Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C
AU  - Afshin Fahim
AU  - Ali Asghar Khanipour
AU  - Ghorban Zare Gashti
Y1  - 2018/03/05
PY  - 2018
N1  - https://doi.org/10.11648/j.aff.20180701.15
DO  - 10.11648/j.aff.20180701.15
T2  - Agriculture, Forestry and Fisheries
JF  - Agriculture, Forestry and Fisheries
JO  - Agriculture, Forestry and Fisheries
SP  - 36
EP  - 38
PB  - Science Publishing Group
SN  - 2328-5648
UR  - https://doi.org/10.11648/j.aff.20180701.15
AB  - Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of -2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2°C, processed caviar is still away and will be accepted limit.
VL  - 7
IS  - 1
ER  -

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Author Information

Afshin Fahim

Department of Fish Processing Research / Iranian Fisheries Science Research Institute, Inland Waters Aquaculture Research Center, Agricultural Research Education and Extension Organization (Areeo), Bandar Anzali, Iran
Ali Asghar Khanipour

Department of Fish Processing Research / Iranian Fisheries Science Research Institute, Inland Waters Aquaculture Research Center, Agricultural Research Education and Extension Organization (Areeo), Bandar Anzali, Iran
Ghorban Zare Gashti

Department of Fish Processing Research / Iranian Fisheries Science Research Institute, Inland Waters Aquaculture Research Center, Agricultural Research Education and Extension Organization (Areeo), Bandar Anzali, Iran

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Plain Text BibTeX RIS

APA Style

Afshin Fahim, Ali Asghar Khanipour, Ghorban Zare Gashti. (2018). Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C. Agriculture, Forestry and Fisheries, 7(1), 36-38. https://doi.org/10.11648/j.aff.20180701.15

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ACS Style

Afshin Fahim; Ali Asghar Khanipour; Ghorban Zare Gashti. Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C. Agric. For. Fish. 2018, 7(1), 36-38. doi: 10.11648/j.aff.20180701.15

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AMA Style

Afshin Fahim, Ali Asghar Khanipour, Ghorban Zare Gashti. Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C. Agric For Fish. 2018;7(1):36-38. doi: 10.11648/j.aff.20180701.15

Copy | Download

@article{10.11648/j.aff.20180701.15,
  author = {Afshin Fahim and Ali Asghar Khanipour and Ghorban Zare Gashti},
  title = {Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {7},
  number = {1},
  pages = {36-38},
  doi = {10.11648/j.aff.20180701.15},
  url = {https://doi.org/10.11648/j.aff.20180701.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20180701.15},
  abstract = {Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of -2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2°C, processed caviar is still away and will be accepted limit.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C
AU  - Afshin Fahim
AU  - Ali Asghar Khanipour
AU  - Ghorban Zare Gashti
Y1  - 2018/03/05
PY  - 2018
N1  - https://doi.org/10.11648/j.aff.20180701.15
DO  - 10.11648/j.aff.20180701.15
T2  - Agriculture, Forestry and Fisheries
JF  - Agriculture, Forestry and Fisheries
JO  - Agriculture, Forestry and Fisheries
SP  - 36
EP  - 38
PB  - Science Publishing Group
SN  - 2328-5648
UR  - https://doi.org/10.11648/j.aff.20180701.15
AB  - Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of -2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2°C, processed caviar is still away and will be accepted limit.
VL  - 7
IS  - 1
ER  -

Copy | Download