scholarly journals Evaluation of freshness and physicochemical characteristics of blankets of pirarucu (Arapaima gigas) bred in captivity at different ages in relation to the seasons

2021 ◽  
Author(s):  
Krishna Rodrigues de Rosa ◽  
Alessandra Almeida da Silva ◽  
Wander Miguel de Barros ◽  
Anaqueli Lucia Pedroso ◽  
Maria Fernanda Evelin Ferreira ◽  
...  
Keyword(s):  
Water Activity ◽  
Shear Force ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Mato Grosso ◽  
Different Ages ◽  
In Captivity ◽  
Inspection Service

This study aimed to evaluate the freshness and physicochemical characterization of pirarucu blankets at different ages bred in captivity in excavated tanks in northern Mato Grosso State, Brazil, in different seasons (rain and dry seasons). Four harvests were performed in two different tanks and five specimens obtained in each evaluated period, with animals aged 18 and 24 months, respectively, at the beginning of the experiment. The animals were slaughtered in a local establishment that had an inspection service following humane standards, and the blankets were later sent to analysis. The samples were analyzed for freshness via total volatile nitrogenous bases and physicochemical characteristics (pH in 24 h, water activity, water retention capacity, dripping loss, cooking loss, and shear force). There was a statistical difference for total nitrogenous volatile bases and shear force with higher values in the rainy season (24 month-of-old animals). Additionally, pH and water activity differed statistically at 24 h in the same period, albeit for 18-month-of-old animals. It was possible to conclude that climate variation affected the freshness and physicochemical characteristics of the pirarucu blankets while age did not.

scholarly journals Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 599 ◽  
Author(s):  
José Arias-Rico ◽  
Francisco Jesús Macías-León ◽  
Ernesto Alanís-García ◽  
Nelly del Socorro Cruz-Cansino ◽  
Osmar Antonio Jaramillo-Morales ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Antioxidant Compounds ◽  
Water Retention Capacity ◽  
Soluble Fiber ◽  
Retention Capacity ◽  
Important Input ◽  
Cooking Water ◽  
Proximal Analysis

The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake of these vegetables is very important in the Mexican diet because these plants supply an important input of nutrients and compounds such as fiber, vitamins, minerals, and antioxidants. Thus, the plants may be universally promoted as healthy. However, there is little information about these vegetables of popular consumption, especially in terms of the nutritional changes caused by boiling. To determine the influence of boiling on five plants of popular consumption in Mexico, the nutritional composition (proximal analysis, dietary fiber, and oxalates), antioxidant compounds (ascorbic acid, phenolics), antioxidant activity (measured by ABTS and DPPH assays), and physicochemical characteristics (water retention capacity, viscosity, color, and SEM) were evaluated. The boiling affected the nutritional composition of plants, mainly soluble compounds as carbohydrates (sugars and soluble fiber), ash, ascorbic acid, and phenolic compounds and caused changes in food hydration and color. Therefore, it is recommended that these plants be consumed raw or with short boiling times and included the cooking water in other preparations to take advantage of the nutrients released in the food matrix. In the future, to complete studies, 3 to 5 min of cooking should be considered to minimize undesirable modifications in terms of the vegetables’ composition.

scholarly journals Physicochemical Evaluation of Cachama Fillets (Piaractus brachypomus) Preserved with Propolis during Storage

2014 ◽  
Vol 67 (1) ◽  
pp. 7229-7236 ◽  
Author(s):  
Héctor Suárez Mahecha ◽  
Álvaro Jiménez Toquica ◽  
Amanda Consuelo Díaz Moreno
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Liquid Smoke ◽  
Fish Fillets ◽  
Significant Difference ◽  
Physicochemical Evaluation ◽  
Ethanol Extracts

The bioactive compounds that propolis contains present diverse components that can diminish the deterioration of compounds such as fat and certain microorganisms that can affect fish fillets during refrigerated storage. The aim of this study was to evaluate the preserving capacity of ethanol extracts of propolis (EEP) in cachama fish fillets (Piaractus brachypomus). The treatments carried out were: (1) ethyl alcohol (96%) as the control; (2) 0.8% EEP; (3) 1.2% EEP; and (4) liquid smoke. Analyses were carried out for total volatile base nitrogen (TVBN), thiobarbituric acid reactive species-TBARS, pH and water loss for 0, 8, 16 and 24 days of storage at 4 ºC with vacuum packaging. The results presented the highest values of the TBARS and TVBN analyses for the liquid smoke treatment and the lowest values for the EEP treatments, demonstrating a significant difference between the treatments (P<0.05); however, the best water retention capacity was seen in the fillets treated with liquid smoke. The results for pH did not present significant differences between the treatments (P>0.05) during the storage period. The results suggest that EEP can preserve physicochemical characteristics during the shelf life of refrigerated, vacuum packed cachama fillets.

scholarly journals USE OF NANOCOMPOSITE HYDROGEL WITH N-UREA IN THE PRODUCTION OF EGGPLANT SEEDLINGS

2020 ◽  
Vol 7 (4) ◽  
pp. 80-85
Author(s):  
Josiane Souza Salles ◽  
Marçal Henrique Amici Jorge ◽  
Edilson Costa ◽  
Raphael Augusto de Castro e Melo ◽  
Alexandre Henrique Freitas de Lima ◽  
...  
Keyword(s):  
Dry Matter ◽  
Water Retention ◽  
Water Retention Capacity ◽  
Nanocomposite Hydrogel ◽  
State University ◽  
Retention Capacity ◽  
Mato Grosso ◽  
Number Of Leaves ◽  
Mato Grosso Do Sul ◽  
Dickson Quality Index

The use of quality seedlings of eggplant is directly related to the success of their production, with polymers added to the substrate, which work as water conditioners, increase the water retention capacity, and provide better seedling quality. The study aimed to evaluate the use of nanocomposite hydrogel enriched with different proportions of N-urea in the production of eggplant seedlings. The experiment was conducted at the State University of Mato Grosso do Sul, Cassilândia, MS, Brazil, from June to August 2019, under sombrite® 30%. Five treatments were evaluated, using the commercial substrate, Carolina Soil®: 1) commercial substrate without hydrogel; 2) commercial substrate with 0.075g of pure hydrogel (0.00g of N-urea)/15 mL of a substrate; 3) commercial substrate with 0.075g of hydrogel and 10% N-urea/15 mL of a substrate; 4) commercial substrate with 0.075g of hydrogel and 20% N-urea/15 mL of a substrate, and 5) commercial substrate with 0.075g of hydrogel and 40% N-urea/15 mL of a substrate. The experiment was conducted with four replications of 25 seedlings. The emergence speed index, percentage of emergence, height, number of leaves, stem diameter, shoot dry matter, root dry matter, and total dry matter were evaluated, as well as the Dickson Quality Index. The data were subjected to analysis of variance (SPEEDSTAT statistical software) and grouping test of means. A regression analysis was performed to adjust equations for some of the variables. The best seedlings can be obtained using the dosage of 28.83% N-urea with 0.075g of hydrogel per 15 ml of the substrate, according to the DQI adjustment, which includes several traits of the seedlings, thus reflecting on its quality.

scholarly journals Influência da temperatura de secagem em leito de jorro sob as características físico-químicas do repolho roxo

2016 ◽  
Vol 11 (1) ◽  
pp. 05
Author(s):  
Analha Dyalla Feitosa Lins ◽  
Francilania Batista da Silva ◽  
Jarderlany Sousa Nunes ◽  
Ana Paula Trindade Rocha ◽  
Gilmar Trindade de Araújo
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
High Water Content ◽  
Spouted Bed ◽  
Antioxidant Power ◽  
Influence Of Temperature ◽  
Bed Temperature ◽  
Influence Of Temperature On

<p>O repolho é uma hortaliça folhosa com grande valor nutritivo e poder antioxidante, porém rapidamente deteriora-se pelo elevado teor de água. O processo de desidratação de polpa ou purê de frutas e hortaliças tem sido amplamente empregado, devido a preservação das qualidades nutricionais e por sua vez, a secagem em leito de jorro vem sendo amplamente utilizada por atender principalmente esse requisito. Embora os resultados relativos à qualidade dos pós, indiquem a viabilidade do leito de jorro, faz-se necessários estudar qual a influência da temperatura nas características físico-químicas do pó obtido. Tendo em vista todos os argumentos mostrados, o presente trabalho tem como objetivo estudar a influência da temperatura do leito de jorro nas características físico-químicas do repolho roxo. Primeiramente foi obtido o sumo e a caracterização físico-químico do mesmo, em seguida o mesmo foi desidratado em leito de jorro nas temperaturas de 60, 70 e 80 °C e posteriormente os pós obtidos foram submetidos a avaliação físico-química: atividade de água, teor de água, pH, acidez total titulável, teor de sólidos solúveis (°Brix) e cor. Os valores de atividade de água e acidez diminuíram com o aumento da temperatura ocorrendo o inverso para os outros parâmetros. Sendo verificada uma influência significativa da temperatura sob os parâmetros físico-químicos.</p><p align="center"><strong><em>Influence of drying temperature in spouted bed under the physicochemical characteristics of red cabbage</em></strong><strong><em></em></strong></p><pre><strong>Abstract:</strong> Cabbage is a leafy vegetable with high nutritional value and antioxidant power, but quickly deteriorates because of the high water content. The pulp or mashed fruits and vegetables dehydration process has been widely used due to preservation of nutritional quality, and in turn, the drying in spouted bed has been widely used to cater mainly this requirement. Although the results on the quality of post indicate the feasibility of the spouted bed, it is necessary to study the influence of temperature on the physicochemical characteristics of the resulting powder. In view of all arguments shown, the present work aims to study the influence of the spouted bed temperature on the physicochemical characteristics of the purple cabbage. First was obtained juice and physicochemical characterization of it, then it was dried in spouted bed at temperatures of 60, 70 and 80 ° C and then the powders were subjected to physicochemical evaluation: water activity , water content, pH, titratable acidity, soluble solids (° Brix) and color. The water activity and acidity values decreased with increasing temperature, the opposite occur for the other parameters. It is verified a significant influence of temperature on the physical and chemical parameters.</pre>

CARCASS QUALITY CHARACTERISTICS OF THREE-WAY CROSS BEEF CATTLE REARED AT TWO LOCATIONS

1985 ◽  
Vol 65 (1) ◽  
pp. 51-68 ◽  
Author(s):  
G. W. RAHNEFELD ◽  
R. L. CLIPLEF ◽  
A. H. MARTIN
Keyword(s):  
Shear Force ◽  
Skeletal Maturity ◽  
Quality Characteristics ◽  
Lower Percentage ◽  
Water Retention Capacity ◽  
Carcass Quality ◽  
Fat Percentage ◽  
Retention Capacity ◽  
Terminal Sire ◽  
Percentage Protein

Carcass quality characteristics of 3673 steers (M) and heifers (F) born over a 6-yr period (1973–1978) at Brandon, Manitoba (farm conditions) and Manyberries, Alberta (range conditions) were compared. The progeny produced were out of 10 specific F1 crosses of dams mated to bulls of the Charolais (C), Simmental (S), Limousin (L) and Chianina (Chi) breeds. Dam crosses included Hereford × Angus (HA) and crosses sired by C, S and L out of H, A and Shorthorn (N) dams. Calves weaned at Manyberries were fed and evaluated at Lacombe. Sex differences, at both locations, indicated F>M for Warner-Bratzler shear force. At Brandon, M>F for conformation score, F>M for firmness score and F>M for percentage protein. For Lacombe data, M>F for chemical fat percentage, F>M for water holding capacity and F>M for percentage moisture. Terminal sire breed differences in the paired comparisons involving progeny of Chi (the comparisons with maximum degrees of freedom) indicated Chi progeny to have the highest color scores (darker cherry red) and C progeny the lowest (lighter cherry red), Chi progeny the lowest percentage chemical fat and C the highest, and Chi progeny the highest percentage moisture and C the lowest at both locations. At Brandon, the progeny ranking for Warner-Bratzler shear force was S>Chi>L, for pH Chi>S = L, for texture score Chi>C = S = L and Chi progeny had the lowest conformation scores and L progeny the highest. At Lacombe, significant progeny differences were recorded for Warner-Bratzler shear force with Chi>L and for water retention capacity S>Chi. At Brandon, breed of sire of dam effects indicated the progeny from S-cross dams had the highest texture scores. Progeny from L-cross dams had the lowest percentage chemical fat, the lowest skeletal maturity scores, and the highest percentage moisture. Progeny from C-cross dams had the highest conformation scores. At Lacombe, progeny from S-cross dams had the highest Warner-Bratzler shear force. At both locations, progeny from dams of Shorthorn breeding had the highest marbling scores. Direct comparison of progeny from exotic cross dams vs. progeny from HA dams at both locations indicated that the progeny from HA dams had lower color scores (lighter cherry red), a lower percentage moisture, higher marbling scores and a higher percentage chemical fat. At Lacombe, the HA dams had progeny with lower Warner-Bratzler shear force. At Brandon, the progeny from the HA dams had lower texture scores, higher firmness scores, a lower percentage protein and generally had lower conformation scores. The differences found between breeds of terminal sire and breed cross of dam for the traits evaluated are not of any commercial consequence. Key words: Cattle, breeds, carcass, quality

scholarly journals Production of chicken sausage (Cobb 500 (Smith, 1992)): caracterisation of Physicochemical, microbiological and sensorial qualities.

2018 ◽  
Vol 6 (08) ◽  
Author(s):  
KAPCHE LEUNGUE Clotilde Ella ◽  
NDIH Aimé Christian ◽  
GOUDOUM Augustin ◽  
Dr. Aboubakar ◽  
ABDOU BOUBA Armand ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Storage Condition ◽  
High Water ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Chicken Meat ◽  
Added Value ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Aerobic Flora

The aim of this work is to produce chicken sausage, hence, increasing the added value of chicken. The physicochemical and sensorial qualities were evaluated. Microbial quality was investigated during a period of one month under vacuum storage conditions at 4°C. From the results, it appears that the physicochemical parameters of chicken meat before processing and chicken sausage showed a significant (p<0.05) difference. The chicken sausage compared to the chicken meat, presents good physicochemical characteristics (an acidic pH of about 5.1, a lowered water content of 67.33 ± 0.76 % to 60.00 ± 0.87% and a relatively high water retention capacity from 28.85 ± 1.46% to 69.24 ± 0.52%) for its better preservation. The microbiological quality of chicken sausage was studied over a period of four weeks under one storage condition (4°C) and showed that the chicken sausage is fairly safe for consumers compared to the recommended levels (absence of salmonella, a total mesophilic aerobic flora of 2.6.103 ± 3.8.102 CFU/g of product, a rate of Staphylococcus aureus, Escherichia coli respectively 2.05.101±3.2 and 6.8±3.2 CFU/g of product) after four weeks chilling storage. The chicken garlic sausage was the best sample appreciated by consumers organoleptically with a percentage of 77.02%. Therefore, processing of chickens in chicken sausage can be a technological center to explore.

scholarly journals Evapotranspiration and water sensitivity of Amazonian yellow ipe seedlings under different shading conditions

2019 ◽  
Vol 23 (10) ◽  
pp. 733-740
Author(s):  
Josiane F. Keffer ◽  
Cátia C. da Silva ◽  
Adilson P. de Souza ◽  
Andréa C. da Silva ◽  
Luana Bouvié ◽  
...  
Keyword(s):  
Water Retention ◽  
Potential Evapotranspiration ◽  
Water Retention Capacity ◽  
Dry Period ◽  
Retention Capacity ◽  
Mato Grosso ◽  
Water Sensitivity ◽  
Water Replacement ◽  
Maximum Water ◽  
Crop Coefficients

ABSTRACT The scarcity of information on the agroclimatic and ecophysiological requirements of forest species, especially in the initial phase, limits the production of quality seedlings, the planning and optimization of nurseries. The potential evapotranspiration, crop coefficients (kc) and water sensitivity coefficients (ky) of Amazonian yellow ipe seedlings were determined under different shading conditions and levels of water replacement to the substrate, in the dry period (July to October 2016), in the Cerrado-Amazon Rainforest transition region of the Mato Grosso state, Brazil. The experiment evaluated the full sun and black polyester nets with 35, 50, 65 and 80% shading, and the levels of water replacement to the substrate of 25, 50, 75 and 100% ETc in a split-plot scheme, with irrigation fractions established according to the maximum water retention capacity of the substrate. The water consumption of Amazonian yellow ipe was 239.2, 228.6, 204.1, 185.7 and 136.3 mm for cultivation under full sun and shading levels of 35, 50, 65 and 80%, respectively. The daily means of ETc were 3.37, 3.22, 2.87, 2.61 and 1.92 mm d-1, whereas the kc means were 1.13, 1.15, 1.05, 0.90 and 0.60 for the above-mentioned shading levels. ky values ranged from 0.89 to 1.28, with reduction due to the increase of water replacement and increase for higher shading percentage.

scholarly journals Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat

2015 ◽  
Vol 36 (6) ◽  
pp. 3957
Author(s):  
Letícia Emiliani Fantini ◽  
Jorge Antonio Ferreira de Lara ◽  
Ádina Cléia Botazzo Delbem ◽  
Thiago Tetsuo Ushizima ◽  
Jayme Aparecido Povh ◽  
...  
Keyword(s):  
Shear Force ◽  
Nutritional Value ◽  
Water Retention ◽  
Quality Attributes ◽  
Nonparametric Tests ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Net Charge ◽  
Significant Difference

The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey’s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system.

scholarly journals Physicochemical characterization of natural honeys from different regions in Slovakia

2009 ◽  
Vol 57 (2) ◽  
pp. 125-134
Author(s):  
Marián Sudzina ◽  
Martin Melich ◽  
Vladimíra Kňazovická ◽  
Soňa Felšöciová ◽  
Guillermo Kociubinski ◽  
...  
Keyword(s):  
Water Activity ◽  
Ph Value ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Invertase Activity ◽  
Glucose Content ◽  
Codex Alimentarius ◽  
Geographical Regions ◽  
Saccharose Content

This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Ho­ney directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named ‘east’, ‘middle’ and ‘west’). The phy­si­co­che­mi­cal evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65 %, HMF levels ranged from 21.83 to 63.00 mg . kg−1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U . kg−1, the proline content varied from 426.56 to 531.79 mg . kg−1,the fructose content values were found from 36.33 to 40.20 g . 100g−1, the glucose content values ranged from 27.67 to 31.00 g . 100g−1, the values of saccharose content were from 0.15 to 0.37 g . 100g−1, the conductivity varied from 29.48 to 97.24 mS . cm−1,the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01).

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