Showing 5 results for Bulgaria
G. Beev , D. Stratev , I. Vashin , D. Pavlov , D. Dinkov ,
Volume 5, Issue 1 (3-2018)
Abstract
Background: Due to its nutrient content, a variety of spoilage microorganisms can grow in bee pollen, especially when handling practices are not appropriate. So, this survey was designed to assess the physicochemical and microbiological properties of bee pollen collected from Bulgaria.
Methods: In June 2014, 13 fresh and 19 dried bee pollen samples were collected from Bulgaria. Water activity (aw), pH, Total Titratable Acidity (TTA), and bacteriological and fungal counts were evaluated. Data were analyzed using Statistica ver. 10.
Results: Mean aw value for fresh and dried bee pollen samples were 0.717 and 0.359, respectively showing significant (p<0.01) difference. The mean pH values of fresh bee pollen samples (4.23) was significantly (p<0.01) lower than that of dried ones (5.21). Also, there is statistically significant difference (p<0.01) between mean TTA value of fresh bee pollen (3.69 g/100 g) and mean TTA value of dried samples (2.09 g/100 g). The mean total viable count in fresh bee pollen samples was 182153.8 Colony Forming Unit (CFU)/g which was significantly (p<0.01) higher than that of dried samples (30352.6 CFU/g); whereas statistical analysis demonstrated that there were no significant differences (p>0.01) among the fresh and dried pollen for Enterobacteriaceae, lactic acid bacteria, and Staphylococcus spp. counts. The fungal colony count in the fresh bee pollen samples varied from 560 to 37000 CFU/g which were significantly (p<0.01) higher than that in the dried ones.
Conclusion: The fresh bee pollen analyzed in this survey had poor microbial quality compared to the dried bee pollen. There is also need to adopt appropriate manufacturing practices to prevent possible contamination by equipment or handling of Bulgarian bee pollen.
DOI: 10.29252/jfqhc.5.1.11
G. Zhelyazkov , D. Stratev,
Volume 5, Issue 1 (3-2018)
Abstract
Background: The quality and safety of fish products is determined by chemical, physical, and microbiological parameters, important for satisfying consumers’ requirements. Also, the freshness of fish is essential for evaluation of its quality. On the Bulgarian retail market, fish is commonly offered chilled, frozen, or processed. The purpose of this study was to determine some physicochemical characteristics of fish products sampled from Bulgarian retail markets.
Methods: During June to July 2017, this survey was performed on 45 samples from smoked, semi-dried, marinated, and frozen fish products sold in Bulgarian markets. The samples were collected from specialized stores for fish products, and transported to the laboratory for analysis. Water content, water activity (aw), pH, salt content, and ash content were determined according to the standard protocols.
Results: The highest average water content was established in frozen products, followed by almost equal values in marinated, smoked, and semi-dried fish products. The average aw value was also the highest in frozen products (0.975), it was almost the same in marinated and smoked (0.892); and the least in semi-dried fish products (0.905). Semi-dried (3.36%), marinated (3.19%), and smoked (3.03%) fish products had considerably higher average salt content than frozen ones (0.1%). The average pH value of marinated fish products (5.26) was lower than frozen (6.88), smoked (6.76), and also semi-dried (6.68) ones. Average ash content was substantially higher in smoked (7.16%), semi-dried (6.57%), and marinated (5.97%) fish products compared with frozen products (1.18%).
Conclusion: It is concluded that the frozen fish products sold in Bulgarian markets are probably more susceptible to spoilage than marinated, smoked, and semi-dried ones.
DOI: 10.29252/jfqhc.5.1.33
G. Zhelyazkov , D. Stratev ,
Volume 6, Issue 1 (3-2019)
Abstract
Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria.
Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were determined. The technological properties of meat were analyzed such as water holding capacity and cooking loss as well as chemical composition such as water content, protein, fat, dry matter, and ash. Results were processed by STATISTICA 6.0 software.
Results: Higher values were significantly determined in brown trout for standard body length (p<0.05), body height (p<0.001), and body width (p<0.01); while differences in total body length were not relevant (p>0.05). Water holding capacity of rainbow trout meat (9.49±3.86%) was considerably better (p<0.001) than that of brown trout meat (15.85±1.11%). Cooking loss in rainbow trout (31.78±6.17%) was lower (p<0.001) than that of brown trout meat (44.48±4.20%). Protein, fat, and dry matter contents were higher in brown trout (p<0.001). No statistically significant differences were found out with respect to ash content (p>0.05).
Conclusion: Meat of rainbow trout cultivated in Bulgarian farm exhibited better technological properties than that of cultivated brown trout; however, nutritional value of brown trout meat was superior.
DOI: 10.18502/jfqhc.6.1.457
D. Stratev, A. Pavlov, D. Bangieva, T. Stoyanchev,
Volume 6, Issue 3 (9-2019)
Abstract
Background: Fluoroquinolones are among various antibiotic groups used in livestock husbandry. The aim of this screening study was to evaluate the presence of fluoroquinolone residues in fish samples of Stara Zagora region, Bulgaria.
Methods: A total of 69 samples from freshwater, marine, and anadromous fish were collected randomly from fish farms and retail stores in Stara Zagora region, Bulgaria. Fluoroquinolone residues were determined using Enzyme-Linked Immunosorbent Assay method. Data were statistically processed using STATISTICA 10.0 software.
Results: Fluoroquinolones were detected in 44.3% of freshwater and 42.9% of marine fish samples, with no significant difference (p>0.05). Their concentrations varied from 1.03 to 271.73 μg/kg for common carp, 1.43 to 12.63 μg/kg for rainbow trout, 1.17 to 1.94 μg/kg for silver carp, 1.00 to 1.82 μg/kg for rudd and 1.27 to 2.15 μg/kg for striped catfish. Among marine fish, fluoroquinolone positive samples were found in European sprat (1.68 μg/kg), Longtail southern cod (1.30 μg/kg), and European hake (1.83 μg/kg).
Conclusion: High levels of fluoroquinolones were found in some fish samples of Stara Zagora region, Bulgaria. Regular monitoring of antibiotic residues is too necessary in fish distributed in this region.
DOI: 10.18502/jfqhc.6.3.1387
D. Bangieva, D. Stratev, T. Stoyanchev,
Volume 7, Issue 4 (12-2020)
Abstract
Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage. The objective of this study was to evaluate histamine concentration in freshwater and marine fish marketed in Stara Zagora region, Bulgaria.
Methods: Forty fish samples were purchased from local fish farms and retail stores in Stara Zagora, Bulgaria. Enzyme-Linked Immunosorbent Assay was used to determine histamine levels. The data were processed using GraphPad Software InStat 3.
Results: Histamine was detected in 26 out of 40 (65%) samples, and none of them exceeded the regulatory limit of 200 mg/kg. The average histamine content in marine fish (6.965±3.187 mg/kg) was insignificantly (p>0.05) higher than that in freshwater fish (4.503±1.133 mg/kg).
Conclusion: The results reveal low levels of histamine in freshwater and marine fish indicating their good quality. However, its presence in seafoods remains a major food safety problem that requires permanent regulation of histamine concentration in fish.
DOI: 10.18502/jfqhc.7.4.4848
