scholarly journals Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

2017 ◽  
Vol 57 (5) ◽  
pp. 993 ◽  
Author(s):  
Fariba Zad Bagher Seighalani ◽  
Jamilah Bakar ◽  
Nazamid Saari ◽  
Ali Khoddami
Keyword(s):  
Physicochemical Properties ◽  
Oreochromis Niloticus ◽  
Microbial Transglutaminase ◽  
Breaking Force ◽  
Red Tilapia ◽  
Surimi Gel ◽  
Two Stages ◽  
Water Holding ◽  
Different Levels ◽  
Thermal Stability Of

Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.

scholarly journals Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 976
Author(s):  
Ima Wijayanti ◽  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Pornsatit Sookchoo
Keyword(s):  
Profile Analysis ◽  
Sea Bass ◽  
Chemical Characteristic ◽  
Breaking Force ◽  
Lates Calcarifer ◽  
Texture Profile ◽  
Surimi Gel ◽  
Asian Sea Bass ◽  
Texture Characteristics ◽  
Different Levels

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.

scholarly journals Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 173
Author(s):  
Yanjiao Chu ◽  
Shanggui Deng ◽  
Guancheng Lv ◽  
Mingao Li ◽  
Hongli Bao ◽  
...  
Keyword(s):  
Sodium Citrate ◽  
Organic Salt ◽  
Breaking Force ◽  
Sodium Gluconate ◽  
Gel Properties ◽  
Organic Salts ◽  
Sodium Tartrate ◽  
Surimi Gel ◽  
Water Holding

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.

scholarly journals Duplication in the formation of median nerve - a case report

2015 ◽  
Vol 04 (01) ◽  
pp. 043-045
Author(s):  
Gyata Mehta ◽  
Varsha Mokhasi
Keyword(s):  
Case Report ◽  
Median Nerve ◽  
Lateral Root ◽  
Axillary Artery ◽  
Anatomical Variations ◽  
Upper Arm ◽  
Present Case Report ◽  
Lateral Cord ◽  
Two Stages ◽  
Different Levels

AbstractThe median nerve is formed in the axilla by fusion of the two roots from the lateral and medial cords. The present case report describes an anomalous presentation of double formation of median nerve and its relation with axillary and brachial arteries. The median nerve was formed in two stages at different levels, first in the axilla and then in the upper arm by receiving double contribution from the lateral root of the lateral cord, which fuse with the medial root of the medial cord to form the median nerve. The formation took place medial to the axillary artery in the axilla and antero-medial to the brachial artery in the arm. Such anatomical variations and their relation with the arteries are important for the surgeons and anesthesiologists and of great academic interest to the anatomists.

scholarly journals Effect of Low Zeolite Doses on Plants and Soil Physicochemical Properties

Materials ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2617
Author(s):  
Alicja Szatanik-Kloc ◽  
Justyna Szerement ◽  
Agnieszka Adamczuk ◽  
Grzegorz Józefaciuk
Keyword(s):  
Plant Growth ◽  
Physicochemical Properties ◽  
Cation Exchange ◽  
Surface Area ◽  
Cation Exchange Capacity ◽  
N Fertilization ◽  
Exchange Capacity ◽  
First Year ◽  
Soil Physicochemical Properties ◽  
Water Holding

Thousands of tons of zeolitic materials are used yearly as soil conditioners and components of slow-release fertilizers. A positive influence of application of zeolites on plant growth has been frequently observed. Because zeolites have extremely large cation exchange capacity, surface area, porosity and water holding capacity, a paradigm has aroused that increasing plant growth is caused by a long-lasting improvement of soil physicochemical properties by zeolites. In the first year of our field experiment performed on a poor soil with zeolite rates from 1 to 8 t/ha and N fertilization, an increase in spring wheat yield was observed. Any effect on soil cation exchange capacity (CEC), surface area (S), pH-dependent surface charge (Qv), mesoporosity, water holding capacity and plant available water (PAW) was noted. This positive effect of zeolite on plants could be due to extra nutrients supplied by the mineral (primarily potassium—1 ton of the studied zeolite contained around 15 kg of exchangeable potassium). In the second year of the experiment (NPK treatment on previously zeolitized soil), the zeolite presence did not impact plant yield. No long-term effect of the zeolite on plants was observed in the third year after soil zeolitization, when, as in the first year, only N fertilization was applied. That there were no significant changes in the above-mentioned physicochemical properties of the field soil after the addition of zeolite was most likely due to high dilution of the mineral in the soil (8 t/ha zeolite is only ~0.35% of the soil mass in the root zone). To determine how much zeolite is needed to improve soil physicochemical properties, much higher zeolite rates than those applied in the field were studied in the laboratory. The latter studies showed that CEC and S increased proportionally to the zeolite percentage in the soil. The Qv of the zeolite was lower than that of the soil, so a decrease in soil variable charge was observed due to zeolite addition. Surprisingly, a slight increase in PAW, even at the largest zeolite dose (from 9.5% for the control soil to 13% for a mixture of 40 g zeolite and 100 g soil), was observed. It resulted from small alterations of the soil macrostructure: although the input of small zeolite pores was seen in pore size distributions, the larger pores responsible for the storage of PAW were almost not affected by the zeolite addition.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Effects of Stocking and Transport Conditions on Physicochemical Properties of Meat and Acute-Phase Proteins in Cattle

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 252
Author(s):  
Ahmed A. Abubakar ◽  
Idrus Zulkifli ◽  
Yong M. Goh ◽  
Ubedullah Kaka ◽  
Azad B. Sabow ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Acute Phase ◽  
Acute Phase Proteins ◽  
Stocking Density ◽  
Road Transport ◽  
Long Distance ◽  
Amyloid A ◽  
Tropical Conditions ◽  
Meat Samples ◽  
Water Holding

This study’s objective was to evaluate the effects of distance and stocking density on physicochemical properties and oxidative stability of meat and acute-phase proteins in Brahman crossbred cattle transported by road under hot and humid tropical conditions. Sixty Brahman crossbred heifers were subjected to road transport from a cattle feedlot farm located in Universiti Putra Malaysia (UPM), Serdang, to a commercial ruminant abattoir in Shah Alam, Selangor. Animals were assigned to long and short distances and high, medium, and low stocking densities. The results revealed that the intensity of response significantly increased in meat samples from animals subjected to long-distance transportation and higher stocking density. Alpha-1-acid glycoprotein and serum amyloid-A values increased considerably and were different from the baseline values recorded at preload. In conclusion, the current results revealed that the color, pH, shear force values, water holding capacity (WHC), glycogen level, and malondilaldehyde assay (MDA) concentrations in meat and acute-phase proteins (APP) were affected by both distances and stocking densities, as evidenced by the significant changes recorded from the parameters above.

scholarly journals Theory of the Thermal Stability of Silicon Vacancies and Interstitials in 4H–SiC

Crystals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 167
Author(s):  
José Coutinho
Keyword(s):  
Thermal Stability ◽  
Fermi Level ◽  
Density Functional ◽  
Dynamic Properties ◽  
Type Material ◽  
Temperature Threshold ◽  
Effect Analysis ◽  
Mobile Species ◽  
Two Stages ◽  
Thermal Stability Of

This paper presents a theoretical study of the electronic and dynamic properties of silicon vacancies and self-interstitials in 4H–SiC using hybrid density functional methods. Several pending issues, mostly related to the thermal stability of this defect, are addressed. The silicon site vacancy and the carbon-related antisite-vacancy (CAV) pair are interpreted as a unique and bistable defect. It possesses a metastable negative-U neutral state, which “disproportionates” into VSi+ or VSi−, depending on the location of the Fermi level. The vacancy introduces a (−/+) transition, calculated at Ec−1.25 eV, which determines a temperature threshold for the annealing of VSi into CAV in n-type material due to a Fermi level crossing effect. Analysis of a configuration coordinate diagram allows us to conclude that VSi anneals out in two stages—at low temperatures (T≲600 °C) via capture of a mobile species (e.g., self-interstitials) and at higher temperatures (T≳1200 °C) via dissociation into VC and CSi defects. The Si interstitial (Sii) is also a negative-U defect, with metastable q=+1 and q=+3 states. These are the only paramagnetic states of the defect, and maybe that explains why it escaped detection, even in p-type material where the migration barriers are at least 2.7 eV high.

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