scholarly journals Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage

2018 ◽  
pp. 27-34
Author(s):  
Nkrumah T ◽  
Akwetey WY
Keyword(s):  
Nutritive Value ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Negative Effects ◽  
Nutritional Values ◽  
Fresh Fish ◽  
E Coli ◽  
Fish Meat ◽  
Preservation Technology ◽  
Processed Products

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

scholarly journals Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

2021 ◽  
Vol 13 (1) ◽  
pp. 90-95
Author(s):  
Nusrat Jahan Shoshi ◽  
Md. Harun Or Rashid ◽  
M.U.M. Abu Zakaria ◽  
Shuvagato Mondal ◽  
Shuva Bhowmik
Keyword(s):  
Shelf Life ◽  
Analysis Of Variance ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Other ◽  
Fresh Fish ◽  
C Storage ◽  
Labeo Bata

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.

scholarly journals Isolation and characterization of escherichia coli in ready-to-eat foods vended in Islamic University, Kushtia

1970 ◽  
Vol 18 ◽  
pp. 99-103 ◽  
Author(s):  
S Biswas ◽  
MAK Parvez ◽  
M Shafiquzzaman ◽  
S Nahar ◽  
MN Rahman
Keyword(s):  
Escherichia Coli ◽  
Pattern Analysis ◽  
University Campus ◽  
Rflp Pattern ◽  
E Coli ◽  
Fish Meat ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Identification And Characterization

Context: Escherichia coli is shed in the feces of warm blooded animals and humans and thus potential for public health. Detection and characterization of E. coli in the ready-to-eat (RTE) foods concerns due to their presence indicates fecal contamination of the food.   Objective: To identify, characterize and RFLP pattern analysis of E. coli isolated from RTE foods vended in Islamic University campus, Kushtia.   Materials and Methods: Fifty samples from four types of consumed foods in six student halls of residence, some temporary restaurants of Islamic University, Kushtia were assessed for bacterial contamination by standard methods. Identification and characterization of E. coli isolates were performed using IMViC tests. Genomic DNA was used to perform RFLP pattern analysis.   Results: Thirty seven out of 50 (74%) examined samples of RTE foods had E. coli contamination. The highest number of E. coli was isolated from vegetable oriented RTE foods (90.90%) and fish, meat and cereals samples were also significantly E. coli positive. RFLP profiling of two E. coli isolates were observed.   Conclusion: The results of this study provide evidence that some RTE foods had unsatisfactory levels of contamination with E. coli. Thus street vended RTE food could be important potential vehicles for food-borne diseases. Molecular characterization may be exploited to identify food borne pathogen among different species.  Keywords: Ready-to-eat foods; Escherichia coli; RFLP pattern DOI: http://dx.doi.org/10.3329/jbs.v18i0.8783 JBS 2010; 18(0): 99-103

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Spices-Reservoir of Health Benefits

2021 ◽  
Author(s):  
Cheryl Sachdeva ◽  
Naveen Kumar Kaushik
Keyword(s):  
Disease Management ◽  
Nutritive Value ◽  
Management Strategies ◽  
Health Benefits ◽  
Therapeutic Agents ◽  
Phytochemical Analysis ◽  
Negative Effects ◽  
Active Constituents ◽  
Medicinal Value ◽  
Ancient Times

Spices contribute to the quality, nutritive value, and flavor of food. Since ancient times, they hold a great medicinal value. Their antimicrobial, antiviral, antibacterial, anti-inflammatory, and other numerous properties have made them a potent source of therapeutic agents. Phytochemical analysis revealed presence of active constituents such as eugenol, curcumin, carotenoids in clove, turmeric, saffron respectively that explains the efficacious nature of these spices. Owing to their easy availability and consumption, it is advised to make spices daily part of our diet though in balanced amount as sometimes excess usage bear few consequences. Evaluating multiple benefits offered by these as immunity boosters especially in times of pandemic and incorporating them in our routine diet would improve disease management strategies. This chapter discusses the reservoir of activities exhibited by few spices along with the components responsible for these activities. Here, we also discussed their negative effects if at all.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

scholarly journals Studying the Dietary Habits of Seafood Consumption among Saudis and Residents in the Province of Delam at Prince Sattam bin Abdulaziz University: دراسة العادات الغذائية لاستهلاك الأسماك بين السعوديين والمقيمين بمحافظة الدلم بجامعة الأمير سطام بن عبد العزيز

2019 ◽  
Vol 3 (3) ◽  
Author(s):  
Maalem Haasan Al- Moaleem
Keyword(s):  
Public Health ◽  
Saudi Arabia ◽  
Dietary Habits ◽  
University Education ◽  
Seafood Consumption ◽  
Fresh Fish ◽  
Fish Meat ◽  
Side Dish ◽  
The Impact ◽  
Fried Potatoes

  This study was conducted in order to identify the dietary habits of fish consumption in the province of Delam in Saudi Arabia where four hundred and fifty questionnaire were distributed to the employees of Prince Sattam bin Abdulaziz University during the month of Rabee I until Rajab 1440H. The results of the analysis in three hundred answered questionnaire showed that the sample of Saudis was (84.7%) and the percentage of university education (68.7%). The study showed that fish meat ranked third in the preference for meat types and that the fresh fish is preferred in the purchase followed by canned fish. The preferred types of fish are shrimp, grouper, kennad, net, poetic, nagel, and white. Moreover, the study confirmed that (46.3%) of individuals prefer to eat it once a week, cooked at home, and grilled. Furthermore, preferred side dish with fish was fried potatoes. The study indicates that the percentage of fish consumed by non- Saudis is higher which was twice in the week for non- Saudis and once a week for Saudis. This may be due to different dietary habits among individuals or the impact of prices, consumption habits, or distance from the coast. The study concluded the need for further studies to educate individuals about the benefits of fish and the importance of Public Health.  

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

scholarly journals Special Low Protein Foods in the UK: An Examination of Their Macronutrient Composition in Comparison to Regular Foods

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1893 ◽  
Author(s):  
Georgina Wood ◽  
Sharon Evans ◽  
Kiri Pointon-Bell ◽  
Júlio César Rocha ◽  
Anita MacDonald
Keyword(s):  
Nutritional Composition ◽  
Macronutrient Composition ◽  
Added Sugar ◽  
Nutritional Values ◽  
Low Protein ◽  
Nutritional Analysis ◽  
Upper Limits ◽  
Total Fat ◽  
The Uk ◽  
Hydrogenated Vegetable Oil

Special low protein foods (SLPFs) are essential in a low phenylalanine diet for treating phenylketonuria (PKU). With little known about their nutritional composition, all SLPFs on UK prescription were studied (n = 146) and compared to equivalent protein-containing foods (n = 190). SLPF nutritional analysis was obtained from suppliers/manufacturers. Comparable information about regular protein-containing foods was obtained from online UK supermarkets. Similar foods were grouped together, with mean nutritional values calculated for each subgroup (n = 40) and percentage differences determined between SLPFs and regular food subgroups. All SLPF subgroups contained 43–100% less protein than regular foods. Sixty-three percent (n = 25/40) of SLPF subgroups contained less total fat with palm oil (25%, n = 36/146) and hydrogenated vegetable oil (23%, n = 33/146) key fat sources. Sixty-eight percent (n = 27/40) of SLPF subgroups contained more carbohydrate, with 72% (n = 105/146) containing added sugar. Key SLPF starch sources were maize/corn (72%; n = 105/146). Seventy-seven percent (n = 113/146) of SLPFs versus 18% (n = 34/190) of regular foods contained added fibre, predominantly hydrocolloids. Nine percent of SLPFs contained phenylalanine > 25 mg/100 g and sources of phenylalanine/protein in their ingredient lists. Stricter nutritional composition regulations for SLPFs are required, identifying maximum upper limits for macronutrients and phenylalanine, and fat and carbohydrate sources that are associated with healthy outcomes.

The heuristics that guide healthiness perception of ultra-processed foods: a qualitative exploration

2020 ◽  
Vol 23 (16) ◽  
pp. 2932-2940 ◽  
Author(s):  
Leandro Machín ◽  
Lucía Antúnez ◽  
María Rosa Curutchet ◽  
Gastón Ares
Keyword(s):  
Focus Groups ◽  
Latin American ◽  
Economic Status ◽  
Cognitive Strategies ◽  
Overweight And Obesity ◽  
Healthy Food ◽  
Processed Foods ◽  
Negative Effects ◽  
Product Categories ◽  
Processed Products

AbstractObjective:To explore the conceptualisation of healthy food by citizens and how they judge the healthiness of ultra-processed foods.Design:Four focus groups were conducted using a semi-structured discussion guide. Focus group discussions were held about the concept of healthy food, what characterise a healthy product and healthiness perception of ultra-processed products. Transcripts of the focus groups were analysed following an inductive coding approach.Setting:Uruguay, one of the Latin American countries with the highest prevalence of overweight and obesity.Participants:Fifty-two adult Uruguayan participants, diverse in terms of gender, age, educational level and socio-economic status.Results:In agreement with previous studies on lay perceptions of healthy eating, the conceptualisation of healthy food was mainly focused on food characteristics. Although participants regarded lack of processing as a cue for healthiness, they did not categorise all ultra-processed products as unhealthy. Albeit some product categories were automatically regarded as unhealthy, participants considered that other categories could include healthy and unhealthy products. In such cases, they explicitly referred to several simplified cognitive strategies to judge whether an ultra-processed product is healthy or not. Results showed that participants tended to rely on simple cues, such as label design, nutrient claims, brand, price and country of origin as indicators of product healthiness.Conclusions:Healthiness perception of ultra-processed products seems to be largely influenced by heuristics, which stresses the need to implement policies that make the potential negative effects of ultra-processed products salient.

Nutritional composition of Patagonian marine gastropods during reproductive seasonality

2020 ◽  
Vol 100 (4) ◽  
pp. 567-576
Author(s):  
Mariano Cumplido ◽  
Carmen Marinho ◽  
Gregorio Bigatti
Keyword(s):  
Glycogen Content ◽  
Atlantic Coast ◽  
Economic Value ◽  
International Markets ◽  
Nutritional Composition ◽  
Western Atlantic ◽  
Nutritional Values ◽  
Marine Gastropods ◽  
Complementary Resources ◽  
The Mean

AbstractMarine gastropods are consumed worldwide due to their nutritional quality, having important economic value in international markets. In the gulfs of Northern Patagonia (Argentina), marine gastropods are captured as complementary resources during bivalve artisanal fisheries. In this study, we determined the biochemical composition during the reproductive cycle of four edible marine gastropods abundant along the South-western Atlantic coast: Odontocymbiola magellanica, Buccinanops deformis, Buccinanops cochlidium and Trophon geversianus. All the studied species presented high protein (36–70.8%), low lipids (0.02–1.50%) and intermediate glycogen content (3.22–14.08%). The main oviposition season was during spring and summer. The mean nutritional values indicate that the species studied provide a good source of nutrients appropriate to the human diet, reaffirming their value as a commercial resource. Taking into account the nutritional contribution and the reproductive season, the best period for the capture of these resources is during summer for O. magellanica and T. geversianus, and during autumn for B. deformis and B. cochlidium. This work will help promote the consumption of Patagonian gastropods while ensuring their responsible capture, contributing to the sustainability of these valuable resources.

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