Determining the Effect of Immersion Duration in a Garlic Solution on the Freshness Level of Layang Fish (Decapterus macrosoma, Blecker) | Chapter 8 | Research Advances in Environment, Geography and Earth Science Vol. 5

 

The present study aimed to determine the effect of immersion duration in a garlic solution on the freshness level of layang fish. Fish degradation occurs mainly due to the activity of microorganisms. In addition, enzymatic and chemical reactions also cause fish quality degradation. Fish form part of a highly nutritional diet and provide a source of essential proteins. However, they can rapidly degrade, particularly when in a fresh state and not handled properly. Degradation can occur either biochemically or microbiologically. There are a number of techniques that can be used to preserve the quality of fresh fish, such as using natural preservatives like garlic. It has been demonstrated that the plant garlic prevents the growth of germs. Garlic tubers include antibacterial substances such ajoene and allicin (diallyl thiosulfinate). The Total Volatile Base Nitrogen (TVBN) values ranged from 25.33 mg%N to 78.66 mg%N, the bacterial TPC (Total Plate Count) was 7.5x101 to 1.6x105 CFU/g, and the pH 5.9 to 8.0. Visibility ranged from 4.64 to 8.33, odor 3.47 to 8.75, and texture 3.62 to 8.20. This study found that immersion treatment using garlic can maintain fish quality for eight hours, with a 20-minute immersion treatment obtaining optimal parameter values. Some natural ingredients including garlic solution can be used as preservatives to maintain the freshness of fish, these ingredients alone cannot preserve the freshness of fish for a long time, thus they need to be combined with cold temperatures. Ice and natural ingredients can synergize to maintain the freshness of fish for a longer period.

 

Author(s) Details

 

M. R. Wenno

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.

A. O. W. Kaya

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.

S. Lewerissa

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.

M. L. Wattimena

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.

R. B. D. Sormin

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.

E. E. E. M. Nanlohy

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Pattimura University, Ambon, Indonesia.

 

Please see the book here:- https://doi.org/10.9734/bpi/raeges/v5/643

Degradation Methods of Plastics to Tackle Environmental Pollution and Save Our Life | Chapter 6 | Research Advances in Microbiology and Biotechnology Vol. 6

 Our Earth is being stained by plastic, which is strangling our oceans, menacing human health, and injuring ecosystems that are essential to our lifestyle. Need to beat plastic contamination. Most microorganisms are both employed as the action for bioplastic products and by way of of degrading plastics. Even while amount made of bioplastic are more high-priced than those made of artificial flexible. A few bio-polymers have again won widespread support and are once being made. Plastic bag decomposition is more time-consuming than a thousand times. Microbes have so gambled a significant function in both putrefy and the result of polymers. Biodegradable plastics have existed developed as a result of the issues guide plastic waste. More expressly, biodegradable bioplastics are polymers that, when subjected to sure microorganisms' enzymatic exercise, mineralize into CO2, CH4, H2O, inorganic composites, or biomass. Because of allure rigidity, it perform widely in the modern world. However, utilizing too much flexible can have an impact on the environment and human growth. The demand for biodegradable flexible has been increasing day-to-day. This type of plastic can dissolve in the environment through the action of normally occurring microorganisms. Due to biodegradable plastic's talent to putrefy fast and hence preserve the surroundings, there is a excellent need to make it.

Author(s) Details:

Pushpa Yadav,
Nova College of Pharmacy, Lucknow, U. P., India.

Please see the link here: https://stm.bookpi.org/RAMB-V6/article/view/11159

Bacterial Consortia as a Suitable Innovation for Management of Agriculture Solid Waste | Chapter 9 | Emerging Issues in Agricultural Sciences Vol. 3

 Native bacterial microflora from traditional dumping yards will improve the agriculture solid waste administration and under stress surroundings particular bacterial consortia will produce a variety of enzymes in the way that protease, lipase, and amylase. The majority of agricultural waste is containing residues like cellulose, lignin, chitin, keratin, and jam, which can only be shabby by naturally occurring microorganisms, fungi, protozoa, and actinomycetes that are worthy doing the task. In addition, microbes are important in the disruption of various land wastes. Agriculture wastes are swiftly controlled by efficient native bacteria that produce eco-friendly, inexpensive dynamic substrates from the field itself and build compost beds above ground level to prevent referring to practices or policies that do not negatively affect the environment damage. At intervals of four days, consortium native bacterial civilizations are added to the beds while the hotness and moisture are held neverending. After 28 days, the material breakdown converts into fertilizer, and this final microbial fertilizer is added to the vermicomposting process to produce vermicompost. The custom of bacteria can have favorable unending environmental belongings on the ecosystem.

Author(s) Details:

R. Kannan,
Kalasalingam School of Agriculture and Horticulture (KSAH), Kalasalingam Academy of Research and Education (KARE), Krishnankoil-626126, Tamil Nadu, India.

K. Ajay Kallapiran,
Kalasalingam School of Agriculture and Horticulture (KSAH), Kalasalingam Academy of Research and Education (KARE), Krishnankoil-626126, Tamil Nadu, India.

Please see the link here: https://stm.bookpi.org/EIAS-V3/article/view/10316