Apr 2019 DOI 10.14302/issn.2644-0105.jbfb-19-2681
L. Blanco CynthiaCorresponding author
Division of Neonatology, Department of Pediatrics, University of Texas Health Science Center, San Antonio, Texas.
This study compared the effect of container material type on macronutrient changes in human breast milk (HBM) during frozen storage. HBM was collected from breastfeeding mothers and baseline macronutrients were analyzed and recorded. The HBM was aliquoted into milk storage containers of five commonly used materials (low-density polyethylene (LDPE), polypropylene (PP), glass, stainless steel, and silicone). The samples were frozen in a standard freezer (-20°F) for 30, 60, and 180 days prior to thawing and retesting macronutrient values. In the 155 samples analyzed, macronutrient changes among different types of storage materials were insignificant at 30 and 60 days of frozen storage. When comparing macronutrients at baseline to 180 days, there was a significant decrease in protein value over time in LDPE containers as compared to silicone containers (p=0.001). Likewise, there was a significant decrease in total calories from baseline to 180 days in both PP and LDPE containers compared to silicone (p=0.046 and 0.013, respectively). While not significant for short-term storage, HBM has losses of macronutrients (protein) with long-term storage in LDPE and PP plastics. These differences could have major nutritional impact on growth, particularly to infants born prematurely.
Aug 2018 DOI 10.14302/issn.2379-7835.ijn-18-2212
T NkrumahCorresponding author
Department of Animal Science, Faculty of Agriculture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.