Effect of Stage of Rigor and of Freezing–Thawing Processes On Storage Quality of Refrozen Cod

1968 ◽  
Vol 25 (2) ◽  
pp. 299-320 ◽  
Author(s):  
J. A. Peters ◽  
J. W. Slavin ◽  
J. P. Lane ◽  
W. A. MacCallum ◽  
E. J. Laishley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Frozen Storage ◽  
Taste Panel ◽  
Rigor Mortis ◽  
Protein Nitrogen ◽  
Circulating Water ◽  
Before And After ◽  
Extractable Protein

Trawler-caught cod were frozen before and after rigor mortis in brine (23% NaCI) and between refrigerated plates, thawed in circulating water at 7 C or in a conveyorized microwave oven, then processed into fillets which were packaged, plate-frozen, and stored at −18 C.All samples thawed satisfactorily in circulating water. Some overheating was encountered during thawing in microwaves. But the equipment was not developed sufficiently to permit assessment of the commercial potential of microwave thawing.Examinations of the fillets from the thawed fish for appearance, odor, and texture showed that freezing pre-rigor is preferable to freezing post-rigor and that thawing by means of microwaves is preferable to thawing by means of water. Freezing or thawing methods did not affect the pH of the thawed fillets.Results of organoleptic and chemical tests to determine the changes in quality of the refrozen fillets packaged and stored at −18 C for 12 months indicated that neither the average taste panel scores nor the chemical tests for moisture, total lipid, free fatty acids, and extractable protein nitrogen showed any difference attributable to state of rigor, freezing method, or thawing method. The taste panel slightly preferred the texture of fillets from fish frozen pre-rigor and from fish frozen in brine. Free fatty acids increased sharply as a result of thawing and refreezing, and the rapid increase continued during the first 2 months of frozen storage. Taste panel scores correlated significantly with free fatty acids (1% level) and with extractable protein (5% level).

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

scholarly journals Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah

2018 ◽  
Vol 7 (1) ◽  
pp. 41
Author(s):  
Muhammad Silmi Hi Abubakar ◽  
Siti Nuryanti ◽  
Suherman Suherman
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Parameters ◽  
Test Results ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Before And After

Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.

scholarly journals AKSEPTABILITAS DAN SIFAT DAGING ITIK AFKIR YANG DILAKUKAN CURING MENGGUNAKAN EKSTRAK KURKUMIN KUNYIT UNTUK MENGHAMBAT OKSIDASI LEMAK SELAMA PENYIMPANAN

2015 ◽  
Vol 34 (04) ◽  
pp. 415 ◽  
Author(s):  
Sri Hartati Candra Dewi ◽  
Niken Astuti
Keyword(s):  
Fatty Acids ◽  
Peroxide Value ◽  
Frozen Storage ◽  
Oxidation Potential ◽  
Curing Time ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Fatty Acid Peroxidation ◽  
Age Range

Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material used was 36 female rejected-duck the age range 24-26months. The experimental design used was completely randomized design with 3x4 factorial variation. This factor of 0.0 %; 0.1 % ; 0.2 % and 0.3 % curcumin extract and the curing time 5, 10 and 20 minutes. The parameters examined included the acceptability of duck meat cured was determined by the method of Hedonic Test, moisture content , fatcontent, fatty acids and peroxide value of frozen storage for 8 weeks. The results showed that duck meatwas acceptable salvage most of duck meat with curing using 0.3 % turmeric extract with a curing time for 10 minutes. The addition of curcumin turmeric extract the meat of rejected-ducks could inhibit fatty acid peroxidation approximately 39.55 m.eq in frozen storage for five weeks. Water content and fat showed no real difference. However, free fatty acids increased significantly up to 5 weeks. Peroxide value increased until the fifth week of 39.55 %, and then decreased. From thisstudy it can be concluded that the best use extract acceptability of curcumin 0.3 % with long curing 10 minutes, the frozen storagefor8weeks.Keywords: Rejected- ducks meat, curcumin, antioxidant, acceptability and quality of the meat ABSTRAKDaging itik afkir diperoleh dari itik petelur yang sudah tidak produktif yang berumur 24-26 bulan. Tujuan penelitian ini adalah untuk mengetahui potensi oksidasi dari ekstrak kurkumin dan potensinya dalam curing daging itik afkir terhadap akseptabilitas dan sifat daging selama penyimpanan beku.Materi yang digunakan 36 ekor itik betina afkirdengan kisaran umur 24-26 bulan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial 3x4 dengan faktor variasi ekstrak kurkumin 0,0%; 0,1%; 0,2% dan 0,3% dan lama curing 5, 10 dan 20 menit. Parameter yang diteliti meliputi akseptabilitas daging itik curing ditentukan dengan metode Hedonic Test, kadar air, kadar lemak,asam lemak dan angka peroksida penyimpanan beku selama 8 minggu. Hasil penelitian menunjukkan bahwa daging itik afkir yang paling akseptabel adalah daging itik dengan curing menggunakan 0,3% ekstrak kunyit dengan lama curing selama 10 menit. Penambahan ekstrak kurkumin kunyit pada daging itik afkir mampu menghambat peroksidasi asam lemak sekitar 39,55% pada penyimpanan beku selama lima minggu. Kadar air dan lemak menunjukkan perbedaan yang tidak nyata. Namun asam lemak bebas mengalami kenaikan yang signifikan sampai minggu ke 5. Angka peroksida meningkat sampai minggu kelima sebesar 39,55 m.eq, kemudian menurun. Dari penelitian ini dapat disimpulkan bahwa akseptabilitas terbaik menggunakan ekstrak kurkumin 0,3% dengan lama curing 10 menit, pada penyimpanan beku selama 8 minggu.Kata kunci:Daging itik afkir, antioksidan kurkumin, akseptabilitas dan kualitas daging

scholarly journals Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

2020 ◽  
Vol 10 (11) ◽  
pp. 4020
Author(s):  
Magdalena Michalak ◽  
Katarzyna Skrzypczak ◽  
Maciej Nastaj ◽  
Konrad Terpiłowski ◽  
Tomasz Skrzypek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Amino Acid Profile ◽  
Microstructure Characteristics ◽  
Before And After ◽  
Microbial Enumeration ◽  
Potential Use ◽  
Cheese Production ◽  
Improved Characteristics

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was determined, surface properties were assessed and microbial enumeration of the experimental cheese was carried out before and after ripening. The values of pH and the content of lactose and protein significantly decreased as a result of maturation. In turn, an increase in LAB growth as well as saturated and unsaturated fatty acids was observed. The use of the fermented curly kale juice improved the textural characteristics and changed the microstructure of the obtained cheese. Finally, the ripening process enhanced the amino acid profile of the Feta-type cheese. These findings indicate that the fermented curly kale juice can be used for manufacture of cheese with improved characteristics and functional properties.

Reaction of Free Fatty Acids with Protein in Cod Muscle Frozen and Stored at −29 C after Aging in Ice

1969 ◽  
Vol 26 (10) ◽  
pp. 2727-2736 ◽  
Author(s):  
Margaret L. Anderson ◽  
Elinor M. Ravesi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Complex Formation ◽  
Free Fatty Acids ◽  
Phase Contrast ◽  
Reaction Rate ◽  
Frozen Storage ◽  
Phase Contrast Micrographs ◽  
Protein Extractability

Freezing and holding cod muscle in the frozen state favored the association process that involves protein–free fatty acid (FFA) complex formation and begins during aging in ice. Changes in protein extractability, in ultracentrifugal patterns of protein extracted, and in phase contrast micrographs of inextractable muscle fragments were followed in muscle that had been aged in ice to produce various contents of FFA and then frozen and held at −29 C. After 11 months, these changes, which took place largely during the first week of storage, were comparable with those that occur when the FFA are formed during frozen storage. The results were consistent with a reaction rate that was greater at −29 C than at temperatures a few degrees above 0 C.

Changes in the plasma concentration of gastric inhibitory polypeptide and other metabolites in response to feeding in sheep

1992 ◽  
Vol 134 (2) ◽  
pp. 235-240 ◽  
Author(s):  
J. P. McCarthy ◽  
A. Faulkner ◽  
P. A. Martin ◽  
D. J. Flint
Keyword(s):  
Fatty Acids ◽  
Gastrointestinal Tract ◽  
Plasma Concentration ◽  
Free Fatty Acids ◽  
Plasma Concentrations ◽  
Gastric Inhibitory Polypeptide ◽  
Before And After ◽  
Ruminant Animals ◽  
Time Courses ◽  
Long Chain

ABSTRACT Plasma concentrations of gastric inhibitory polypeptide (GIP)-like activity were determined in sheep before and after refeeding following a 48-h fast. Plasma concentrations increased significantly after feeding, from about 250 pg/ml to about 550 pg/ml. Other metabolites in plasma also increased at this time, reflecting the absorption of nutrients from the gastrointestinal tract. Significant increases were observed in the plasma concentrations of acetate, β-hydroxybutyrate and triacylglycerol. By comparing the time-courses of the changes in concentration of GIP and other metabolites in plasma, possible sites of secretion and secretagogues of GIP in ruminant animals are proposed. The results demonstrate that GIP is secreted in response to nutrient absorption in adult ruminants and that, as in simple-stomached animals, the absorption of long-chain free fatty acids plays an important role in this secretion. Journal of Endocrinology (1992) 134, 235–240

scholarly journals Nitrogen and Sulphur Relations in Effecting Yield and Quality of Cereals and Oilseed Crops

2001 ◽  
Vol 1 ◽  
pp. 30-34 ◽  
Author(s):  
B.K. Nad ◽  
T.J. Purakayastha ◽  
D.V. Singh
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Chemical Reduction ◽  
Structural Elements ◽  
Effective Utilization ◽  
Yield And Quality ◽  
Saponification Value ◽  
Major Consideration

Nitrogen and sulphur, both vital structural elements, are especially needed for the synthesis of proteins and oils. Investigations revealed the required application of sulphur is one half to one third the amount of nitrogen, and the ratio becomes narrower in mustard (Brassica juncea L.), followed by wheat and rice. The efficiency of an increased level of nitrogen required a proportionately higher amount of sulphur. A critical investigation on the effective utilization of applied vis-à-vis absorbed nitrogen in wheat and mustard envisaged accumulation of NO3-N in vegetative parts when sulphur remained proportionately low. Application of sulphur hastened the chemical reduction of absorbed NO3–for its effective utilization. The effect was more pronounced in mustard than in wheat. Easily available forms of sulphur, like ammonium sulphate and gypsum, as compared to pyrite or elemental sulphur, maintained adequate N to S ratio in rice, resulting in a reduction in the percent of unfilled grain, a major consideration in rice yield. A narrow N to S ratio, with both at higher levels, increased the oil content but raised the saponification value of the oil, a measure of free fatty acids. Whereas, a proportionately narrow N to S ratio at moderate dose resulted in adequately higher seed and oil yield with relatively low saponification value, associated with increased iodine value of the oil, indicating respectively low free fatty acids and higher proportion of unsaturated fatty acids, an index for better quality of the oil.

scholarly journals Alkali-catalyzed Transesterification of Hibiscus sabdariffa (Roselle) Seed Oil for Biodiesel Production

2020 ◽  
pp. 131-139
Author(s):  
Eman H. Ahmed ◽  
Azhari H. Nour ◽  
Omer A. Omer Ishag ◽  
Abdurahman H. Nour
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Seed Oil ◽  
International Standards ◽  
Biodiesel Production ◽  
Energy Needs ◽  
Proper Size ◽  
Oil Density ◽  
Astm D6751

The need of energy never comes to an end so; the challenge is to procure power source sufficient to offer for our energy needs. Besides, this energy source must be dependable, renewable, recurring and non-contributing to climate change. Aims: This study was aimed to produce biodiesel from Roselle seed oil and to investigate its quality.  Methodology: The Roselle seeds were clean from dirt, milled to proper size and the oil was extracted using soxhlet with n-hexane as solvent. The extracted oil was subjected to physiochemical analysis tests and then transesterified using methanol and potassium hydroxide as catalyst; with ratio of oil to alcohol 1:8 at 65°C. The quality of produced biodiesel was investigated and compared to international standards. The fatty acid composition of the produced biodiesel was determined by GC-MS. Results: Based on the experimental results, the yellow with characteristic odor oil was obtained from the seeds had the following physicochemical properties: yield, 12.65%; refractive index (25°C), 1.467 m ; free fatty acids, 5.5%; saponification value, 252 mg KOH/g of oil; density, 0.915 g/mL and ester value, 241 mgKOH/g. Also the biodiesel yield achieved was 96%, with density, 0.80 g/mL; API, 44.63; Kinematics viscosity @ 40˚C, 0.742; Pour point, < -51˚C; and Micro Carbon Residual (MCR), 0.65%; which conformed to the range of ASTM D6751 and EN 14214 standard specifications. However, the GC-MS analysis result revealed that the biodiesel produced was methyl ester and free other undesired products such as linoleic acid (33%), elaidic acid (29%) and palmitic acid (17%) and other biomolecules. Conclusion: Based on the obtained results, Roselle seed oil had potential for biodiesel production due to its high contains of free fatty acids. Therefore, in the future, more investigations in alcohol: oil ratio and the concentration of catalyst may be warranted to increase the yield much more.

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