Effects of alternative and sustainable ingredients, insect meal, microalgae and protein and lipid from tuna cooking water, on meagre (Argyrosomus regius) growth, food conversion and muscle and liver composition

Aquaculture ◽  
2021 ◽  
pp. 737549
Author(s):  
A. Estévez ◽  
B. Blanco ◽  
L. Fernández ◽  
M. Ferreira ◽  
M. Soula
2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik


Food Security ◽  
2021 ◽  
Author(s):  
Mariana Lares-Michel ◽  
Fatima Ezzahra Housni ◽  
Virginia Gabriela Aguilera Cervantes

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.


Water ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 104
Author(s):  
Diana Campos ◽  
Andreia C. M. Rodrigues ◽  
Rui J. M. Rocha ◽  
Roberto Martins ◽  
Ana Candeias-Mendes ◽  
...  

The presence of small-sized (<300 µm) microplastics (MPs) in aquaculture facilities may threaten finfish hatchery, as their (in)voluntary ingestion by fish larvae may compromise nutritional requirements during early ontogeny, and consequently larval health and performance. Thus, we addressed the short-term effects (7 h) of polyethylene microplastics (0.1, 1.0, 10 mg/L, PE-MPs) in meagre larvae Argyrosomus regius (15 dph) in the presence/absence of food. Larval feeding behavior, oxidative stress status, neurotoxicity, and metabolic requirements were evaluated. Results showed that meagre larvae ingested PE-MPs regardless of their concentration, decreasing in the presence of food (Artemia metanauplii). The presence of PE-MPs compromised larval feeding activity at the highest concentration. Under starvation, exposed larvae activated the antioxidant defenses by increasing the total glutathione levels and inhibiting catalase activity, which seemed efficient to prevent oxidative damage. Such larvae also presented increased energy consumption potentially related to oxidative damage prevention and decreased neurotransmission. Biochemical responses of fed larvae showed a similar trend, except for LPO, which remained unaffected, except at 0.1 mg/PE-MPs/L. Our results suggest that small-sized MPs in finfish hatcheries may compromise larvae nutritional requirements, but at considerably higher levels than those reported in marine environments. Nevertheless, cumulative adverse effects due to lower MPs concentrations may occur.


Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1458 ◽  
Author(s):  
Mariana Lopes ◽  
Chloé Pierrepont ◽  
Carla Margarida Duarte ◽  
Alexandra Filipe ◽  
Bruno Medronho ◽  
...  

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.


2013 ◽  
Vol 77 (1) ◽  
pp. 105-118 ◽  
Author(s):  
María Del Mar Gil ◽  
Amalia Grau ◽  
Gualtiero Basilone ◽  
Rosalia Ferreri ◽  
Miguel Palmer

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