scholarly journals The nature of preserved forage changes butter organoleptic properties

2007 ◽  
Vol 87 (6) ◽  
pp. 505-519 ◽  
Author(s):  
Catherine Hurtaud ◽  
Luc Delaby ◽  
Jean-Louis Peyraud
Keyword(s):  
Organoleptic Properties

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

Principles of masking organoleptic properties of bitter tasting medicines

2020 ◽  
pp. 25-32
Author(s):  
Mariya Anurova ◽  
Elena Bakhrushina ◽  
Anna Moiseyeva ◽  
Ivan Krasnyuk
Keyword(s):  
Nervous System ◽  
Patient Compliance ◽  
Dosage Form ◽  
Bitter Taste ◽  
Drug Uptake ◽  
Taste Masking ◽  
Pure Substance ◽  
High Concentration ◽  
Organoleptic Properties ◽  
Gel Composition

Patient compliance of drug therapy is the key factor in achieving the pharmaceutical effect. Taste masking is particularly important in pediatrics and geriatrics because the unpleasant taste negatively affects drug uptake. Patient compliance can be improved through balanced organoleptic properties of medicines. It is particularly important to choose optimal correction method for medicines with high concentration of the active substance. Hopantenic acid has been chosen as a model drug due to its bitter taste. Taste masking technologies for creating a new dosage form with optimal organoleptic properties are proposed in the article. The objective is to achieve an experimentally justified choice of technological approach to masking bitter taste of a substance and to create a new dosage form on its basis. Materials and methods. Alternative technologies were considered to solve this problem: granulation, creation of complexes with ion-exchange resins, introduction of a gel composition and taste-masking using sweeteners. Organoleptic properties in dry compositions (pure substance of hopantenic acid, granulate and resinate based on it), and also after preparation of liquid dosage forms and incorporation them into gel, were evaluated by A. I. Tentsova method. Choice of sweetener and its concentration to achieve an optimally balanced taste took place at the final stage. Hopantenic acid was chosen as a model substance. Hopantenic acid is a nootropic drug stimulating cognitive functions, nervous system, enhancing intellectual functioning, decreasing nervous system activity, with anticonvulsant action. The main therapeutic indications are mental retardation, dementia, epilepsy. Results and discussion. The study has shown that optimal technology for masking unpleasant taste of hopantenic acid is its introduction into a gel composition, and a promising dosage form is an oral gel. Compri-Zucker G sweetener (Südzucker АG, Germany) in concentration of 5 % has been chosen to create pleasant taste due to its highest taste rating. Conclusion. It has been determined as a result of the study that oral gel with active drug concentration of 5 % and sweetener concentration of 5 % has optimal organoleptic properties. Thus, this combination of active and additional substances can be considered the most perspective for developing a new dosage form of a medicine.

ECOLOGICAL AND TOXICOLOGICAL ASSESSMENT OF HAZARD, POSED BY WATER CONTAMINATION OF WATER BODIES WITH POLYVINYL NITRATE

2018 ◽  
pp. 12-19 ◽  
Author(s):  
A. A. Maslennikov ◽  
S. A. Demidova ◽  
A. V. Ryabova
Keyword(s):  
Biochemical Oxygen Demand ◽  
Water Contamination ◽  
Chronic Toxicity ◽  
Negative Impact ◽  
Oxygen Demand ◽  
Water Bodies ◽  
Organoleptic Properties ◽  
Toxicological Assessment ◽  
Threshold Levels ◽  
Polyvinyl Nitrate

Water containing polyvinyl nitrate was experimentally assessed on the basis of organoleptic, general sanitary and toxicological indicators of harmfulness. It was established that that the compound did not change water organoleptic properties but produced a negative impact on viability of saprophytic microflora , nitrification processes and biochemical oxygen demand. Besides, in tests on animals. the substance caused acute, sub-acute and chronic toxicity. Based on those signs of harmfulness, threshold levels of exposure were established. Data obtained were taken into account for substantiation of MAC (Maximum allowable concentration) of polyvinyl nitrate in water bodies.

Composting of Sewage Sludge of Moscow Waste Water Treatment Plants Using Recycling Filler

2007 ◽  
Vol 2 (1) ◽  
Author(s):  
D.A. Danilovich ◽  
M.N. Kozlov ◽  
V.I. Sklyar ◽  
Yu.A. Nikolaev ◽  
N.M. Shchegolkova ◽  
...  
Keyword(s):  
Waste Water ◽  
Water Treatment ◽  
Waste Water Treatment ◽  
Maximum Temperature ◽  
Waste Waters ◽  
Organic Additives ◽  
Organoleptic Properties ◽  
Water Treatment Plants ◽  
Waste Water Treatment Plants ◽  
The City

This work demonstrates a possibility of composting of municipal waste waters sludge (WWS) digested during 5-7 days, of the Kuryanovo waste water treatment plants (the city of Moscow) without the use of traditional organic additives – sawdust, peat, thatch. As a recycling filler (repeatedly used), enhancing the porosity of the composted mixture, ribbed polyethylene spheres (∅=8 cm) and wood chips (having dimension of 5-10 cm) were used. Composting was performed efficiently in both cases, however, the use of wood ships had technological and economical advantages. The process of composting was carried out during 2-4 weeks and was composed of classical phases of active heating (a rate of 0.2-0.3oC/h was obtained), maintaining of maximum temperature during 1-2 days, and cooling down to the ambient temperature. During the course of composting, a product was obtained, having attractive organoleptic properties, suitable for application in municipal laying-out of greenery.

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p &lt;0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

scholarly journals Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

2012 ◽  
Vol 81 (3) ◽  
pp. 263-267 ◽  
Author(s):  
Metin Guldas ◽  
Canan Hecer
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Highest Weight ◽  
Konjac Flour ◽  
Weight Gains ◽  
Before And After ◽  
Mouth Feel ◽  
First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

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