Quality Changes and Safety Evaluation of Ready-to-Eat Roasted Antarctic Krill(Euphausia superba)During Storage at Room Temperature(25℃)

The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature(25℃).Therefore,the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry.

Quality Assessment of Frozen Solenocera crassicornis Treated with Sodium Metabisulphite by Soaking or Spraying

The present work was carried out to evaluate the safety of shrimp(Solenocera crassicornis)treated with different concentrations of sodium metabisulfite(SMB)by soaking or spraying during frozen storage.Shrimps soaked in higher concentrations of SMB showed higher sensory scores,lower total color differences,and better anti-melanosis effects than shrimps in the control and other treatment groups throughout frozen storage(−18℃).Lower total volatile basic nitrogen and thiobarbituric acid reactive substances and higher salt soluble protein contents were detected in shrimp soaked with high doses of SMB compared with other samples.In addition,lower counts of total aerobic plates and psychrotrophic bacteria were observed in shrimp treated by soaking with higher doses of SMB than those in control shrimp and shrimp treated with other methods during frozen storage(−18℃).However,the SO2 content of 5%SMB-soaked samples exceeded the maximum allowable limit of 100mgkg−1.Overall,the use of 1.5%SMB soaking to treat shrimp results in good antioxidant and antimicrobial effects and,thus,may be suggested to preserve S.crassicornis under frozen conditions.The results of this study present important guidance on the use of SMB to maintain the quality of marine-trawling shrimp from manufacturing to consumption.

Changes in Physicochemical,Cooking and Sensory Characteristics of Rice Shifted from Low-temperature Storage

The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature(20℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China(35℃, 80% RH and 30℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35℃, 80% RH and 30℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35℃ as compared to that at 20℃. Hardness increased and adhesiveness reduced under the storage at 35℃ as compared to that at 20℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.

The Influence of Weather and Climate Variability on Groundwater Quality in Zanzibar

Climate change and variability have been inducing a broad spectrum of impacts on the environment and natural resources including groundwater resources. The study aimed at assessing the influence of weather, climate variability, and changes on the quality of groundwater resources in Zanzibar. The study used the climate datasets including rainfall (RF), Maximum and Minimum Temperature (Tmax and Tmin), the records acquired from Tanzania Meteorological Authority (TMA) Zanzibar office for 30 (1989-2019) and 10 (2010-2019) years periods. Also, the Zanzibar Water Authority (ZAWA) monthly records of Total Dissolved Solids (TDS), Electrical Conductivity (EC), and Ground Water Temperature (GWT) were used. Interpolation techniques were used for controlling outliers and missing datasets. Indeed, correlation, trend, and time series analyses were used to show the relationship between climate and water quality parameters. However, simple statistical analyses including mean, percentage changes, and contributions to the annual and seasonal mean were calculated. Moreover, t and paired t-tests were used to show the significant changes in the mean of the variables for two defined periods of 2011-2015 and 2016-2020 at p ≤ 0.05. Results revealed that seasonal variability of groundwater quality from March to May (MAM) has shown a significant change in trends ranging from 0.1 to 2.8 mm/L/yr, 0.1 to 2.8 μS/cm/yr, and 0.1 to 2.0℃/yr for TDS, EC, and GWT, respectively. The changes in climate parameters were 0.1 to 2.4 mm/yr, 0.2 to 1.3℃/yr and 0.1 to 2.5℃/yr in RF, Tmax, and Tmin, respectively. From October to December (OND) changes in groundwater parameters ranged from 0.2 to 2.5 mm/L/yr 0.1 to 2.9 μS/cm/yr, and 0.1 to 2.1℃/yr for TDS, EC, and GWT, whereas RF, Tmax, and Tmin changed from 0.3 to 1.8 mm/yr, 0.2 to 1.9℃/yr and 0.2 to 2.0℃/yr, respectively. Moreover, the study has shown strong correlations between climate and water quality parameters in MAM and OND. Besides, the paired correlation has shown significant changes in all parameters except the rainfall. Conclusively, the study has shown a strong influence of climate variability on the quality of groundwater in Zanzibar, and calls for more studies to extrapolate these results throughout Tanzania.

Relationship between the Three Laws of Dialectics of Nature and Agricultural Development

Based on the three laws of dialectics of nature-the law of unity of opposites, the law of mutual change of quality and the law of negation of negation, this paper analyzes the relationship between the three laws and agricultural development, and proposes making good use of the three laws to promote the better development of agriculture and realize agricultural modernization.

Effects of changing cognitive factors on the quality of life in patients with functional dyspepsia

Objective To explore the effects of cognitive intervention on the quality of life in patients with functional dyspepsia(FD).Methods From May 2013 to February2015,a total of 412 patients with FD were enrolled,cognition of the disease and the quality of life were assessed by disease cognitive simple questionnaire(B-IPQ)and Nepean dyspepsia index(NDI).The patients also re-