scholarly journals Increasing oxidative stability of precooked trout fillet using herbal essential oils

2020 ◽  
Vol 23 (3) ◽  
pp. 366-377
Author(s):  
P. Feizi ◽  
M. Azizkhani
Keyword(s):  
Oleic Acid ◽  
Essential Oils ◽  
Frozen Storage ◽  
Storage Period ◽  
Acid Value ◽  
Antioxidant Effect ◽  
Oxidation Products ◽  
Cooking Methods ◽  
Overall Acceptability ◽  
Fat Hydrolysis

The antioxidant effect of tarragon and summer savory herbal essential oils (EOs) on precooked trout fillets during frozen storage period was investigated in this study. Three groups of fish fillets were treated with tarragon EO and three other groups were treated with summer savory EO and then cooked by different cooking methods (frying, oven baking and steaming). During the storage period, fat hydrolysis was evaluated through measuring free fatty acid value (FFA) and oxidation products were measured via peroxide value (PV) and thiobarbutiric acid reactive substances value (TBARS). During the storage period, the amount of FFA was high in oven baked samples (0.34–0.53% oleic acid) and steamed fillets (0.56–0.84% oleic acid). Following the control, the highest PV was obtained from fried fillets treated with summer savory (4.53–4.67 meq/kg) (P<0.05). Also, TBARS in fried and steamed samples containing summer savory was higher than samples containing tarragon (P<0.05). Overall acceptability score of antioxidant treated samples was higher than that of controls (P<0.05). The results of this study showed that tarragon and summer savory essential oils retarded the oxidation during frozen storage and samples treated with tarragon showed slower hydroperoxide and malonaldehyde formation than those of summer savory-treated or the control samples.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

scholarly journals Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3158
Author(s):  
David Oppong ◽  
Worawan Panpipat ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Fatty Acid Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Plate Count ◽  
Cooking Methods ◽  
Microbiological Characteristics ◽  
Yellow Color ◽  
Frozen Fish ◽  
Storage Times ◽  
Carbohydrate Contents

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

scholarly journals Effect of corn flour and storage period on sensory and physiochemical properties of chicken meatball

2018 ◽  
Vol 46 (3) ◽  
pp. 164-171
Author(s):  
MA Al-Mamun ◽  
M Khan ◽  
MA Hashem
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Cooking Loss ◽  
Corn Flour ◽  
Interval Group ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Sensory Color ◽  
Sensory Parameters

The present study was undertaken to evaluate the effect of different levels of corn flour on the quality characteristics of chicken meatball. The meatballs were formulated having 0, 05, 10 and 15% of corn flour. After formulation, samples were preserved at -20˚C for 60 days and analyzed the data at 0, 15, 30 and 60th day, respectively. The products were analyzed for various sensory, proximate, biochemical and physicochemical attributes. The sensory (color, flavor, tenderness, juiciness and overall acceptability), proximate composition- dry matter (DM), ether extract (EE), crude protein (CP) and ash, biochemical parameters- free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid value (TBARS) and physicochemical (raw pH, cooked pH and cooking loss) were analyzed. Data were analyzed in a 4x4 factorial experiment in completely randomized design with replicated three times per cell. Results showed that corn flour inclusion in meatballs have no effect on sensory parameters, but the highest value for all sensory parameters was found at 15th day storage period, (p<0.05). After 15th day, with the increasing of storage period the value for all sensory parameters were decreased (p<0.05). The proximate component’s value were differ with treatment and day interval group (p<0.05). The highest value of raw pH and lowest value of cooking loss were found in 5% corn flour group (p<0.05). The highest value of cooked pH and lowest value of cooking loss were found at 15th day storage period. There were no effect of treatment or day interval on FFA and TBARS. Highest value of PV were found in 0% cornflower group (p<0.05). It may be concluded that 5% corn flour and 15 days storage period is suitable for chicken meat ball.Bang. J. Anim. Sci. 2017. 46 (3): 164-171

scholarly journals EFFECT OF FROZEN STORAGE ON THE ORGANOLEPTIC PROPERTIES OF MEAT FROM WEST AFRICAN DWARF BUCK

2021 ◽  
Vol 23 (2) ◽  
pp. 185-188
Author(s):  
E. O. EKANEM ◽  
E. B. A. ESSIEN
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
West African ◽  
Organoleptic Properties ◽  
Storage Duration ◽  
Southeastern Nigeria ◽  
West African Dwarf ◽  
Overall Acceptability ◽  
Duration Of Storage ◽  
Meat Samples

Meat samples from West African dwarf buck Were stored at -10°C for 6 weeks with the aim studying the effect of frozen storage duration on organoleptic properties. Analysis of variance showed that the flavor of the meat was significantly better (P<0.05) at the commencement of storage than 2 weeks later. generally objectionable, Mean flavor rating at 4 weeks was higher (P<0.05) than that at 6 weeks but no higher than rating at 2 weeks (P>0.05). Changes in color and juiciness were not significant (P>0.01) throughout the storage period while those in texture and overall acceptability were non- significant (P>0.05). There were high, but negative and very highly significant correlation (r-0.83to -0.99; P<0.001) between the  duration of storage and organoleptic properties, as well as duration accounting for 90% and 99% of the variabilities in flavor and acceptability  respectively. Strong positive and very highly significant correlations (r=0.87 to 0.97;P<0.001) were observed between acceptability juiciness, texture and flavor ratings. The strong influence of flavor on acceptability supported the widespread but unpublished indications and reports of the desirability of the strong sex odour by buck meat consumers in southeastern Nigeria.

scholarly journals Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA
Keyword(s):  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

scholarly journals Effectiveness of the Natural Antioxidant 2,4,4′-Trihydroxychalcone on the Oxidation of Sunflower Oil during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1630
Author(s):  
Hadeil Alsufiani ◽  
Wafaa Ashour
Keyword(s):  
Sunflower Oil ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Oxidation Products ◽  
Butylated Hydroxytoluene ◽  
Natural Antioxidant ◽  
Thiobarbituric Acid Reactive Substance ◽  
Secondary Oxidation ◽  
Total Oxidation

This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.

Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials

2017 ◽  
Author(s):  
Tanbir Ahmad ◽  
Yogesh Kumar ◽  
J. N. Singh
Keyword(s):  
Soluble Protein ◽  
Frozen Storage ◽  
Young Male ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Water Soluble ◽  
Plate Count ◽  
Protein Nitrogen ◽  
Goat Meat

Meat of non-descript type old female goat of more than two years age and meat of young castrated male goat of around 9 months age were procured, chilled to 4±1ºC for 24 hrs and then frozen stored at -10±1ºC in the form of chunks and mince, packaged in low density polythene (LDPE) -300 g (gauge) and high density polythene (HDPE) -200 g for 0, 4, 8, 12 and 16 weeks. Samples of meat were evaluated for pH, water holding capacity (WHC), salt soluble protein (SSP), water soluble protein (WSP), non protein nitrogen (NPN), thiobarbituric acid value (TBA) and microbiological load in terms of aerobic plate count (APC). Overall there was significant (P less than 0.01) rise in pH as the storage period progressed. There was non-significant (P less than 0.01) difference between treatments. The average WHC increased significantly (P less than 0.01) upto 8 weeks (32.87%) and then started decreasing and was lowest at 16 weeks (24.14%). There was significant decrease (P less than 0.01) in WSP as the storage period increased from 0 week to 16 weeks. The average WSP of old female goat meat kept as chunk in LDPE and mince in HDPE increased significantly (P less than 0.01) with respect to young male goat meat (kept as chunk in LDPE and mince in HDPE). There was significant (P less than 0.01) reduction in SSP as the storage period progressed but there was non-significant decrease between 4 weeks and 8 weeks. SSP was 8.53% at 0 week and 4.58 at 16 weeks. The average TBA-values increased significantly (P less than 0.01) at each storage interval. The value increased from 0.28 (at 0 week) to 0.65 (at 16 weeks) mg of malonaldehyde/kg of meat. Mince kept in HDPE of old female goat had significantly (P less than 0.01) higher TBA value than other treatments. There was significant (P less than 0.01) reduction (5.65 log10 cfu/g at 0 week and 5.26 log10 cfu/g at 16 weeks) at each storage interval in APC as the storage period increased.

scholarly journals Quality Assessment of Avocado Pulp Oils during Storage

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 14
Author(s):  
Rita Brzezińska ◽  
Agata Górska ◽  
Kinga Gotowicka ◽  
Joanna Bryś ◽  
Ewa Ostrowska-Ligęza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Peroxide Value ◽  
Induction Time ◽  
Storage Period ◽  
Acid Value ◽  
Plant Materials ◽  
Oil Storage ◽  
Percentage Share

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. The objective of this study was to assess the quality and oxidative stability of avocado pulp oils during a 2-month storage period. Two avocado varieties, Hass and Reed, were selected and oil extraction was performed with the use of hexane. The extent of oxidative deterioration and oil stability were tested by measuring the acid value and peroxide value. The PDSC method was applied to evaluate the oxidative induction time. The composition of fatty acids and their distribution in internal (sn-2) and external (sn-1 and sn-3) positions in triacylglycerols were also analyzed. The acid value and the peroxide value of fresh extracted avocado oils reached approximately 0.6 mg KOH g−1 fat and 5 meq O2 kg−1 fat, respectively. Generally, during avocado oil storage both the acid values and the peroxide values were in accordance with Codex Alimentarius requirements (the limit for acid value is 4 mg KOH g−1, while for peroxide value it is 15 meq O2 kg−1). The Hass avocado pulp oil was characterized by a higher value of the oxidative induction time, about 111 min, compared to the oil extracted from Reed avocado pulp (61 min). The GC analysis revealed that avocado pulp oil could be considered a source of monounsaturated fatty acids. The dominant fatty acid found in this group was oleic acid with a percentage share of above 60%. In accordance with the results of fatty acids distribution in triacylglycerol molecules, the main fatty acids in the sn-2 position were linoleic acid and oleic acid and their percentage share in this item was up to 59% and 34%, respectively. It was also noticed that after a 2-month storage period, the acid value and the peroxide value increased about 7-fold and 2-fold, the oxidative induction time decreased about 2-fold and the percentage shares of fatty acid groups changed. In conclusion, the results obtained in this research indicate that storage period has a significant impact on avocado pulp oil quality.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

COMPARATIVE EVALUATION OF YOGHURT SAMPLES FROM GOATS AND COWS MILK AND COMMERCIAL RETAIL OUTLET

2021 ◽  
Vol 34 (1) ◽  
Author(s):  
V. A. Obatolu ◽  
E. A. Adebowale ◽  
F. Omidokun ◽  
E. O. Farinde
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Total Solid ◽  
Cow Milk ◽  
Microbial Count ◽  
Significant Drop ◽  
Overall Acceptability ◽  
Count Range ◽  
Significant Difference ◽  
Mineral Acidity

This paper compared the chemical (Proximate and mineral), acidity, microbial count and organoleptic properties of yoghurt samples produced from Nigeria locally bred goat and cow milk with commercially retail yoghurt during 14days of refrigerated storage. Yoghurt production was conducted by inoculation of the milk samples at 43oC for 6hrs with 2% of streptococcus thermophillus and lactobacillus bulgarus active culture. The total ash content of yoghurt ranges from 0.23g/100g in the commercial yoghurt sample to 0.84g/100g in yoghurt from goat  milk which is considered significantly higher than that observed for yoghurt from cow milk. The commercially retail yoghurt had a significantly higher (P < 0.05) total solid matter than yoghurt from goat and cow milk. Calcium and phosphorus contents were significantly (P < 0.05) lowest in the commercial yoghurt (0.28%) to a significant higher value of 0.28% in goat milk. A statisitically significant drop in pH values was observed in the commercial yoghurt sample after one and two week storage compared to yoghurt from goat and cow milk. High lactic acid bacteria were observed in yoghurt from cow milk with lactococci group being higher than the lactobacilli group throughout the storage period. The yeast count range from a significant low (P < 05) value of 2.22 cfu/ml-1 in commercial yoghurt sample to 3.22 and 3.24 in goat and cow milk respectively on day zero of storage. By the 7days of storage, the commercially retail yoghurt was significant (P < 0.05) least desirable with respect to colour, taste and overall acceptability while there was no significant difference in the consistency of all the yoghurt samples.

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