scholarly journals Pengaruh Penyimpanan Beku terhadap Karakteristik Kimia dan Fisik Caulerpa racemosa, Drip, dan Filtratnya

2021 ◽  
Vol 16 (2) ◽  
pp. 131
Author(s):  
Nurhayati Nurhayati ◽  
Dina Fransiska ◽  
Agusman Agusman
Keyword(s):  
Cold Storage ◽  
Salt Content ◽  
Frozen Storage ◽  
Freezing Temperature ◽  
High Moisture ◽  
Caulerpa Racemosa ◽  
Final Sample ◽  
Test Parameters ◽  
Green Seaweed ◽  
Physical And Chemical

Caulerpa racemosa merupakan rumput laut hijau dengan kandungan air yang tinggi sehingga mudah mengalami kerusakan. Penyimpanan dalam suhu beku merupakan salah satu cara untuk memperpanjang masa simpan suatu produk. Namun, pembekuan produk juga dapat menyebabkan terjadinya berbagai perubahan yang tidak dikehendaki. Penelitian ini bertujuan untuk menganalisis pengaruh penyimpanan pada suhu beku terhadap karakteristik kimia dan fisik C. racemosa, drip, dan filtrat yang dihasilkan. Sampel berupa C. rasemosa disimpan dalam ruangan penyimpan beku (cold storage) dan diamati setiap minggunya hingga minggu ke-4. Parameter uji yang diamati meliputi rendemen, komposisi proksimat, kadar garam, uji warna (L*, a*, b*), dan viskositas, masing-masing pada C. racemosa yang ditiriskan, drip, dan filtrat C. racemosa. Hasil penelitian menunjukkan bahwa penyimpanan beku C. racemosa dapat mengurangi berat pada sampel akhir karena sebagian besar drip keluar setelah pelelehan/thawing, yaitu sekitar 77,88-84,81%. Karakteristik fisik maupun kimia C. racemosa yang disimpan selama 1 hingga 4 minggu tidak berbeda nyata antar waktu penyimpanan, namun berbeda nyata pada C. racemosa tanpa disimpan beku, yaitu pada kadar air, abu, dan garam.ABSTRACTCaulerpa racemosa is a green seaweed that has a high moisture content, so it is easily damaged. Frozen storage is one way to extend the shelf life of a product. However, freezing the product can cause various undesirable changes to occur. This study was aimed to analyze the effect of storage at freezing temperature on the chemical and physical characteristics of C. racemosa, drip, and the resulting filtrate. C. racemosa samples were stored in cold storage and observed every week until the 4th week. The test parameters observed were yield, proximate composition, salt content, color (L*, a*, b*), and viscosity on drained C. racemosa, drip, and C. racemosa filtrate. The results showed that frozen storage of C. racemosa could cause weight loss in the final sample because most of the drip came out after thawing, which was around 77.88 - 84.81%. Physical and chemical characteristics of C. racemosa stored for 1 to 4 weeks were not significantly different from unfrozen C. racemosa, i.e. water, ash, and salt content.

scholarly journals Quality of Longtail Tuna (Thunnus tonggol) in Different Storage Conditions

2019 ◽  
Vol 22 (3) ◽  
pp. 490-497
Author(s):  
Norita Norita ◽  
Mala Nurilmala ◽  
Asadatun Abdullah
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Frozen Storage ◽  
Freezing Temperature ◽  
Storage Condition ◽  
Storage Conditions ◽  
Index Method ◽  
Sensory Acceptability ◽  
Longtail Tuna

Low temperatures could inhibit bacteria producing histamine during fish handling process. Longtail tuna (Thunnus tonggol) is kept in ice starting from catching process until delivering to retail market to maintain quality of fish. However, long period of this storage causes growth of bacteria and deformation of histidine into histamine. This study was aimed to determine the effect of different storage conditions to the quality of longtail tuna through sensory and histamine test. Samples of longtail tuna were kept for 18 days in room temperature storage (28±2°C), cold temperature (0±3°C) and freezing temperature (-10±4°C). The quality of tuna was evaluated using Quality Index Method (QIM). The formation of histamine was analysed on day 0, 1, 2, 3, 4, 8, 14, 18 using spectrofluorometry method. Sensory acceptability limit at room temperature was one day, while cold storage reached 10 days with QIM score  11. Longtail tuna was spoiled on day 2 at room temperature with QIM score >12 and concentration of histamin at 1713.88 mg/kg. The results of histamine in frozen and cold storage on the 18th day were 59.99 mg/kg and 77.98 mg/kg, these results exceeded the FDA limit (50 mg/kg) but still below the limit of FAO (100 mg/kg).The best storage condition is frozen storage, maintaining sensory acceptability and preventing histamine formation.

Sulfated polysaccharides isolated from the green seaweed Caulerpa racemosa plays antinociceptive and anti-inflammatory activities in a way dependent on HO-1 pathway activation

2014 ◽  
Vol 63 (7) ◽  
pp. 569-580 ◽  
Author(s):  
Natássia Albuquerque Ribeiro ◽  
Ticiana Monteiro Abreu ◽  
Hellíada Vasconcelos Chaves ◽  
Mirna Marques Bezerra ◽  
Helena Serra Azul Monteiro ◽  
...  
Keyword(s):  
Sulfated Polysaccharides ◽  
Caulerpa Racemosa ◽  
Pathway Activation ◽  
Green Seaweed ◽  
Anti Inflammatory

77. A Study of Factors Influencing the Keeping Quality of Some Victorian Salted Butters in Cold Storage

1934 ◽  
Vol 5 (2) ◽  
pp. 124-136 ◽  
Author(s):  
G. Loftus-Hills ◽  
L. R. Scharp ◽  
T. S. Bellair
Keyword(s):  
Cold Storage ◽  
Salt Content ◽  
Storage Period ◽  
Positive Association ◽  
Water Soluble ◽  
Negative Results ◽  
Keeping Quality ◽  
Before And After ◽  
Controlled Deterioration ◽  
Fat Hydrolysis

Seventy boxes of salted Victorian butter were held at 12° F. for three months. Bacteriological and chemical examinations were carried out before and after storage in order to observe the changes which occurred and the factors which controlled deterioration.The bacteriological examination showed that on the average only slight changes in bacterial numbers occurred during the actual cold storage period. None of the bacterial, yeast or mould counts revealed any positive association with keeping quality.The catalase test gave negative results. It is suggested that enzyme activity is not an important factor in controlling deterioration of the butters.The chemical examinations indicated that the variations in curd or salt content did not affect keeping quality. Fat hydrolysis, as measured by ether soluble acidity of the fat, and fat oxidation as measured by peroxide value, did not appear to be important factors in deterioration. Considerable variations were observed in the acidity of butters made from cream supposed to be “neutralised” to the same acidity. Acidity of the butter as measured by titration of water-soluble material was closely related to the pH of the butter. Butter acidity and copper content appeared to be the most important factors controlling keeping quality. The mechanism by which acidity causes deterioration was not revealed by the investigation.

scholarly journals Characterization of Petroleum Sludge from Refinery Industry Biological Wastewater Treatment Unit

2017 ◽  
Author(s):  
Abubakar M. Ali ◽  
Mohd A. Abu-Hassan ◽  
Raja R.K. Ibrahim ◽  
Muhammad A. A. Zaini ◽  
Bala I. Abdulkarim ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Waste Incinerator ◽  
High Moisture ◽  
Fixed Carbon ◽  
Treatment Technology ◽  
Treatment Unit ◽  
Petroleum Sludge ◽  
New Treatment ◽  
Physical And Chemical ◽  
Solid Waste Incinerator

Thermal plasma technique is becoming prominent in the treatment of variety of waste ranging from municipal solid waste, incinerator residue, hospital waste, electronics waste and industrial sludge. Application of the new treatment technology to petroleum sludge requires information on the nature and characteristics of the sludge that will be use to optimize the treatment system. In this investigation, petroleum sludge obtained from Petronas Melaka was characterized for its physical and chemical features. Proximate and ultimate analysis as well as determination of elemental composition were carried out. The sludge was found to contain high moisture (78.91%), low ash (5.06%), low volatiles (5.52%) and high fixed carbon (10.51%). The sludge has a TOC of 54.48% and HHV of 23.599MJ/kg. Despite the high moisture content, the higher heating value (HHV) is high when compared to literature values. The high value of HHV may be associated with the high fixed carbon, low ash content and high value of TOC. The apparent density of the sludge is slightly lower. Fourteen heavy metals are detected in significant quantities. Proper waste management that will safely dispose the sludge is required. The waste disposal technique should take into cognizant the possibility of leaching of heavy metals into ground water on one hand and the gasification of lighter ones on the other.

scholarly journals Mass loss induction on physical and chemical qualities of ‘murcott’ tangor during cold storage

2015 ◽  
Vol 31 (5) ◽  
pp. 1325-1332 ◽  
Author(s):  
Josuel Alfredo Vilela Pinto ◽  
Fabio Rodrigo Thewes ◽  
Márcio Renan Weber Schorr ◽  
Deiverson Luiz Ceconi ◽  
Auri Brackmann ◽  
...  
Keyword(s):  
Mass Loss ◽  
Cold Storage ◽  
Physical And Chemical

scholarly journals The Effects of Nicosulfuron and Glyphosate on Microbial Activity of Different Soils

2018 ◽  
Vol 36 (0) ◽  
Author(s):  
Lj. ŠANTRIC ◽  
Lj. RADIVOJEVIC ◽  
J. GAJIC-UMILJENDIC ◽  
M. SARIC-KRSMANOVIC ◽  
R. ÐUROVIC-PEJCEV
Keyword(s):  
Microbial Biomass ◽  
Microbial Activity ◽  
Microbial Biomass Carbon ◽  
Chemical Properties ◽  
Biomass Carbon ◽  
Treatment Rate ◽  
Negative Effects ◽  
Test Parameters ◽  
Laboratory Changes ◽  
Physical And Chemical

ABSTRACT: The effects of the nicosulfuron and glyphosate herbicides on microbial activity in two soils with different physical and chemical properties (loam and sand) were investigated. Nicosulfuron was applied at the rates of 0.3, 0.6, 3.0 and 30.0 mg kg-1 soil and glyphosate at 32.6, 65.2, 326.0 and 3260.0 mg kg-1 soil in the laboratory. Changes in dehydrogenase and urease activity, as well as in microbial biomass carbon, were examined. Samples for the analysis were collected at 3, 7, 14, 30 and 45 days after herbicide application. The results showed that the effects of nicosulfuron and glyphosate depended on treatment rate, duration of activity, test parameters and soil types. In general, application of the herbicides significantly increased the activity of dehydrogenase and urease. Nicosulfuron had a stimulating activity on microbial biomass carbon in loam, while both herbicides demonstrated negative effects on the parameter in the sandy soil.

Use of beet syrup in ketchup technology – the way to healthy nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 109-116
Author(s):  
Yuliia Kryzhova ◽  
◽  
Oleksandra Deiak ◽  
Keyword(s):  
Chemical Composition ◽  
High Performance ◽  
Dry Matter ◽  
Sugar Content ◽  
Salt Content ◽  
Control Sample ◽  
High Viscosity ◽  
Sample Number ◽  
Healthy Nutrition ◽  
Physical And Chemical

Interest of consumers to products with improved nutritional value, which contribute to eliminating vitamin deficiency, micro- and macroelements, other essential substances is due to the expansion of knowledge and understanding of biochemical functions of these nutrients. Subject: use of beet syrup and beets in ketchup technology has been substantiated in a work; a comparative analysis of the chemical composition of sugar and beet syrup, tomatoes and beets has been conducted; formulations of ketchups with replacement of sugar for beet syrups and tomatoes for beets have been developed; the advantages of new formulations for human health have been substantiated; sensorial, physical and chemical parameters of finished ketchup have been investigated. Results: beet syrup is an unconventional sugar source. Beet syrup contains 93.5% of dry matter, 47-48% of which of total sugar, the most of which is sucrose. Content of beet syrup sugars has been determined by the method of high-performance liquid chromatography, which is, g/100 g: fructose 13.99; glucose 14.18; sucrose 20.39; maltose 0.20.At a temperature of 20 ºС, beet syrup has a high viscosity that is 29.0 Pa•s, which, when heated, decreases and at a temperature of 60 ºC and is about 2.0 Pa•s. The developed samples had the same thick consistency, sweet-sour taste inherent to the control sample. The content of dry matter in the samples was: №1 29.99 %, №2 31.86 %, control 28.66 %, with a normative value of not less than 25 %. The active acidity of samples № 1 and № 2 was 4.2 and 4.1 respectively, which corresponds to the established norms for ketchup. According to the chemical composition, the sugar content was, g/100 g: in the sample №1 13.7, №2 11.8, control 23.9; protein content in the sample №1 1.2, №2 1.4, in the control 0.9. According to the content of vitamin C and fiber, sample number 2, which contains beets and beet syrup, significantly exceeds the control sample. In addition to reduced sugar content by 42.7% and 50,6%, the salt content was also reduced in the developed samples of ketchup, this being a criterion for healthy food products.

scholarly journals VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
JANICE RIBEIRO LIMA ◽  
DEBORAH DOS SANTOS GARRUTI ◽  
GUSTAVO ADOLFO SAAVEDRA PINTO ◽  
HILTON CÉSAR RODRIGUES MAGALHÃES ◽  
TEREZINHA FEITOSA MACHADO
Keyword(s):  
Soybean Protein ◽  
Frozen Storage ◽  
Storage Period ◽  
Human Consumption ◽  
High Moisture ◽  
Sensory Acceptance ◽  
Fiber Treatment ◽  
Fiber Size ◽  
Mechanical Pressing ◽  
Carbohydrate Contents

ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage.

scholarly journals Moisture, Temperature, and Salinity of a Typical Desert Plant (Haloxylon ammodendron) in an Arid Oasis of Northwest China

2021 ◽  
Vol 13 (4) ◽  
pp. 1908
Author(s):  
Li Zhao ◽  
Wanjing Li ◽  
Guang Yang ◽  
Ke Yan ◽  
Xinlin He ◽  
...  
Keyword(s):  
Soil Water ◽  
Salt Content ◽  
Chemical Properties ◽  
Northwest China ◽  
Water Sources ◽  
Desert Plant ◽  
Haloxylon Ammodendron ◽  
Type Curve ◽  
Ecological Protection ◽  
Physical And Chemical

The physical and chemical characteristics of soil and water sources affect desert plants’ growth, which is essential for the ecological protection in arid areas. The typical patch patterns of Haloxylon ammodendron in the oasis-desert ecotone in the southern margin of the Manas River Basin consists of bare patches (BP) and vegetation patches (VP). The water sources of H. ammodendron were studied using stable isotope technology, and the soil physical and chemical properties were monitored and analyzed. The results showed that the soil moisture presented a reversed “S” type curve, and the total salt content of the soil presented an “S” type curve. A “wet island” and “cold island” were formed in the low salt area with H. ammodendron at the center. NaCl was most abundant in the BP soil, and the milligram equivalent of Cl− was 80–90%, while CaSO4 was most abundant in the VP soil, in which the milligram equivalent of SO42− was 80–100%. Before the rain, H. ammodendron mainly relied on the soil water from a deeper layer (≥60 cm) to maintain its growth. However, after the rain, H. ammodendron mainly relied on shallow soil water (<60 cm) to maintain its growth.

scholarly journals Bioprospecting Cultivated Tropical Green Algae, Caulerpa racemosa (Forsskal) J. Agardh: A Perspective on Nutritional Properties, Antioxidative Capacity and Anti-Diabetic Potential

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1313
Author(s):  
Abdul Qudus B Aroyehun ◽  
Shariza Abdul Razak ◽  
Kishneth Palaniveloo ◽  
Thilahgavani Nagappan ◽  
Nur Suraiza Nabila Rahmah ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Protein Quality ◽  
Ethyl Acetate Extract ◽  
Folk Medicine ◽  
Dry Weight ◽  
Positive Control ◽  
Total Phenolic ◽  
Caulerpa Racemosa ◽  
Glucose Levels ◽  
Green Seaweed

Caulerpa racemosa (Forsskal) J. Agardh is a green seaweed used as food and folk medicine since ancient times in the Indo-Pacific region, particularly in southeast Asia. In this study, the proximate nutrient composition, phytochemical, anti-oxidant and anti-diabetic properties of sea grape C. racemosa collected from culture fishponds in Johor, Malaysia were analysed. The contents (dry weight basis) of carbohydrate, crude protein, crude lipids, ash and caloric value obtained were 33.42 ± 1.34%, 20.27 ± 0.14%, 4.20 ± 0.32%, 28.25 ± 0.27% and 2544.67 ± 7.04 cal g−1, respectively. The amino acid score (AAs) and biological protein value (213.43 mg g−1) indicated that C. racemosa presented a better protein quality. The most abundant fatty acids were C16:0 (palmitic acid: 63.27%), followed by C18:1 (oleic acid: 5.80%), and C18:2 ῳ6 (linoleic acid: 5.33%). The analysis of the ash content indicated that essential minerals and trace elements, such as Ca, Fe, and Mn, were present in the seaweed. The total phenolic content (TPC) and total flavonoid content (TFC) observed in the ethyl acetate extract were 17.88 ± 0.78 mg GAE g−1 and 59.43 ± 2.45 mg QE g−1, respectively. The ethyl acetate extract of C. racemosa demonstrated notable anti-diabetic activity in diabetic induced rats. The low (100 mg kg−1) and high (200 mg kg−1) doses of cultivated C. racemosa extract exhibited a significant decrease (p < 0.05) in blood glucose levels while preventing weight loss, reducing plasma AST, ALT levels as a sign of hepatoprotective effect and recording albumin levels similar to positive control in diabetic induced rats. The results support the usefulness of cultivated C. racemosa as a potential functional food.

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