scholarly journals COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Ali Aberoumand ◽  
Saeed Ziaei nejad ◽  
Frideh Baesi ◽  
Zahrah Kolyaee
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Free Fatty Acids ◽  
Fish Species ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Fish Fillet ◽  
Pampus Argenteus ◽  
Sparidentex Hasta

Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids)  contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently.  The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

scholarly journals PENGARUH BROKOLI (Brassica oleracea var. Italica) DALAM MENGHAMBAT OKSIDASI LEMAK PADA NUGGET TEMPE KEDELAI SELAMA PENYIMPANAN

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Ezra A. Emeline ◽  
Mercy I. R. Taroreh ◽  
Thelma D. J. Tuju
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Brassica Oleracea ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Fat Oxidation ◽  
Acceptance Rate ◽  
Before And After

ABSTRACTThe purpose of this research is to determine the influence of broccoli comparison in inhibiting fat oxidation of soybean tempe nugget before and after 30 days of storage and to evaluate the acceptance rate of soybean tempe nugget with broccoli comparison before and after of 30 days storage. This study consisted of 4 comparative treatments of broccoli and soybean tempe, which is 0% broccoli and 100% tempe in treatment A, 10% broccoli and 90% tempe in treatment B, 20% broccoli and 80% tempe in treatment C, and 30% broccoli and 70% tempe in the treatment D. Soybean tempe nugget is tested on 0 days and 30 days storage. The results showed the influence of the broccoli comparison in inhibiting the oxidation of tempe nuggets. Tempe nuggets with broccoli comparison is best reviewed from the levels of free fatty acids (ALB), peroxide value, and the value of thiobarbituric acid (TBA) is treatment B. The acceptance rate of soybean tempe nugget on color, aroma, taste, and texture is in the likes category. Where the most preferred soybean tempe nugget is treatment B with a concentration of broccoli as much as 10%.Keywords : Nugget, Tempe, Broccoli, Oxidation

scholarly journals Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

2019 ◽  
Vol 32 (2) ◽  
pp. 16-22
Author(s):  
Alaa M.S. Al-Baidhani ◽  
Aum El-Bashar H.J. Al-Mossawi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Total Volatile ◽  
Struthio Camelus ◽  
The Third ◽  
Chemical Indicators ◽  
Different Levels

This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.

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 Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals Assessment of Quality of Shea Butter Sourced from Organic and Inorganic Fields

2019 ◽  
Vol 7 (12) ◽  
pp. 2042
Author(s):  
Musah B Bawah ◽  
A K Afoko ◽  
A K Quainoo ◽  
A F Chamisah ◽  
Abudu Ballu Duwiejuah ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Unsaponifiable Matter ◽  
Peroxide Value ◽  
International Markets ◽  
Shea Butter ◽  
Strong Positive Correlation ◽  
Randomized Design ◽  
Physical And Chemical

The objective of the study was to compare selected physical and chemical composition of shea butter processed from nut sourced from inorganic and organic fields. The treatments were O (shea butter processed from nut picked from organic fields) and N (shea butter processed from nuts picked from inorganic fields). These treatments were arranged in a Complete Randomized Design and were replicated four times in the laboratory for studies of free fatty acids (FFA), pH, peroxide value, insoluble impurities, unsaponifiable matter, and moisture content. The study revealed that organic shea butter had lower free fatty acids (FFA), lower moisture content, lower pH, less unsaponifiable matter, less insoluble impurities and lower peroxide value as compared to inorganic shea butter shea butter. The lower FFA value of organic shea butter indicates that it can be used for the cosmetic and pharmaceutical industry and for direct consumption. Hence higher chances that organic shea butter and attract premium prices in both local and international markets. The study also revealed that there was a positive relationship between; unsaponifiable matter and moisture content. Insoluble impurities had a very strong correlation with unsaponifiable matter and moisture content. A very strong positive correlation was observed between peroxide value and unsaponifiable matter, moisture content, and insoluble impurities. For good quality butter, nuts should be sourced from organic fields.

scholarly journals Effects of processing methods on nutritional composition of fish pampus argenteus (white pomfret) in iran

10.5219/1274 ◽  
2020 ◽  
Vol 14 ◽  
pp. 412-416
Author(s):  
Ali Aberoumand
Keyword(s):  
Shelf Life ◽  
Fish Species ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Fish Fillet ◽  
Processing Methods ◽  
Fish Products ◽  
Nutritional Values ◽  
Frying Process ◽  
Pampus Argenteus

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

Potassium Sorbate as Preservative of Butter

1981 ◽  
Vol 44 (1) ◽  
pp. 33-34 ◽  
Author(s):  
AJAY KAUL ◽  
JASJIT SINGH ◽  
R. K. KUILA
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Thiobarbituric Acid ◽  
Coliform Bacteria ◽  
Potassium Sorbate ◽  
Different Temperatures ◽  
Control Samples

Potassium sorbate was incorporated at the rate of 0.1% in a lot of butter at the time of working. Samples of butter were analysed each week for 6 weeks for mold, coliform bacteria, free fatty acids and thiobarbituric acid values after storage at different temperatures (20 C, 27 C, 37 C). Potassium sorbate inhibited the mold in all the samples at the end of 5 weeks at −20 C. Coliform counts increased rapidly in control samples at 37 C; however, consistently lower coliform counts were recorded in the butter samples containing potassium sorbate.

Fate of aflatoxins during almond oil processing

2020 ◽  
Author(s):  
Noreen E. Mahoney ◽  
Luisa W. Cheng ◽  
Jeffrey Palumbo
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Diatomaceous Earth ◽  
Oil Refining ◽  
Hexane Extraction ◽  
Almond Oil ◽  
Oil Processing ◽  
Aflatoxin Content ◽  
Fuller’S Earth

Almonds rejected as inedible are often used for production of almond oil. However, low-quality almonds are frequently contaminated with aflatoxins, and little is known regarding transfer of aflatoxins to almond oil during processing. In this study, oil was produced from reject almonds by hexane extraction. Of 19 almond samples that were naturally contaminated with aflatoxins, 17 oil samples contained measurable amounts of aflatoxins, and aflatoxin content of contaminated oil was correlated with aflatoxin content of the nuts. However, oil aflatoxin levels were not correlated with the oxidation level of the oil as measured by percent free fatty acids and peroxide value. Adsorbents used in oil refining were tested for their ability to remove aflatoxins from contaminated oil. Fuller’s earth and bentonite were the most effective, removing 96% and 86% of total aflatoxins from contaminated oil samples, respectively. Treatment with diatomaceous earth, in contrast, had no effect on aflatoxin levels in oil. These results show that oil refining steps using mineral clay adsorbents may also function to remove aflatoxins from contaminated oil.

Rancidity of Used Cooking Oil and Heavy Metal Analyses on Selected Street-Vended Foods

10.17158/224 ◽  
2012 ◽  
Vol 18 (1) ◽  
Author(s):  
Annabelle A. Callano
Keyword(s):  
Fatty Acids ◽  
Heavy Metal ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Heavy Metal Contamination ◽  
Prolonged Exposure ◽  
Oxidation Stability ◽  
Food Poisoning ◽  
Cooking Oil ◽  
Used Cooking Oil

Intake of unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer. Thus, it is imperative that safety issues on food adulteration and heavy metals contamination be evaluated for the benefits of the consuming public. Consequently, oxidation stability and heavy metal analyses on used cooking oil and four selected street-vended foods from three different sampling sites were done. Analyses of test parameters were performed using standard methods and procedures. Overall results of the analyses with three trials each showed that peroxide value, free fatty acids, cadmium (Cd) and lead (Pb) did not conform to the allowable levels set for the food products. The peroxide value was three to eight times higher than the limit of 10meq/kg since it ranges from 33.33 - 86.67meq/kg whereas Cd and Pb showed concentration of 0.60 – 1.57 ppm and 30.00-35.00 ppm, respectively. On the other hand, percent free fatty acids (%FFA) ranges from 0.72 to 0.93% on used cooking oil while selected street-vended foods FFA status were recorded at the range of 1.49 to 2.92%. The results clearly indicate oxidative rancidity due to repetitive use of cooking oil and heavy metal contamination on the test samples which were found to be significantly higher than the maximum limits. This could mean that prolonged exposure to these street vended foods is detrimental to human health. The high level of POV, Cd and Pb of these products can significantly pose food poisoning, foodborne disease, neurotoxicity and even cancer.

Thiobarbituric Acid Value, Total Long-Chain Free Fatty Acids, and Flavor of Pacific Halibut (Hippoglossus stenolepis) and Chinook Salmon (Oncorhynchus tshawytscha) Frozen at Sea

1973 ◽  
Vol 30 (1) ◽  
pp. 63-69 ◽  
Author(s):  
J. R. Botta ◽  
J. F. Richards ◽  
N. Tomlinson
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Chinook Salmon ◽  
Oncorhynchus Tshawytscha ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Pacific Halibut ◽  
Intermediate Storage ◽  
Storage Times ◽  
Long Chain

The effects of brine-freezing and plate-freezing at sea upon 2-thiobarbituric acid (TBA) values, concentration of long-chain free fatty acids (FFA), and flavor of Pacific halibut and chinook salmon were determined at intervals during subsequent storage of the glazed, polyethylene covered fish at − 30 C. Evaluations were conducted on both outside and inside muscle.Brine-frozen samples of outside muscle generally had higher TBA values than plate-frozen samples and the differences were most pronounced at intermediate storage times (26–45 weeks).Method of freezing significantly (P ≤ 0.05) affected the concentration of total FFA in Pacific halibut, and the total FFA concentration of both Pacific halibut and chinook salmon significantly increased with length of frozen storage. For both species the concentration of total FFA was significantly greater in outside than in inside muscle.Significant flavor differences between brine- and plate-frozen samples of outside muscle were evident at intermediate storage times for both species. For inside muscle of halibut, the significance of flavor differences generally increased with storage time whereas flavor differences for inside muscle of salmon were consistently nonsignificant.Taste panel results and TBA values indicated that, in comparison to plate-freezing, brine-freezing impaired the quality of outside muscle of Pacific halibut and chinook salmon during the early stages of frozen storage.

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