scholarly journals Conservation and quality of grumatã (Prochilodus lineatus) fillets after different depuration periods and frozen storage

2020 ◽  
Vol 21 ◽  
Author(s):  
Caroline Naomi Kuroda ◽  
Alexandra Pretto ◽  
Antonio Cleber da Silva Camargo ◽  
Cristiano Miguel Stefanello ◽  
Guilherme Masteloto da Rosa ◽  
...  
Keyword(s):  
Muscle Protein ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Salmonella Spp ◽  
Prochilodus Lineatus ◽  
Ph Values ◽  
Peroxide Values ◽  
Tbars Values

Abstract The aim of this study was to evaluate the physicochemical, microbiological, sensory and meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) periods and frozen storage (0, 2, 4 and 6 months). The fish collected in a dam were distributed in tanks at a density of 3.8 kg m3 -1. After depuration periods, all fish were filleted and the fillet samples stored (−18 °C) until analyses. Lower fat content was found in fish submitted to depuration for 48 and 96 h compared to the non-depurated and those depurated for 72 h. Muscle protein was preserved in 48 and 96 h treatments. Coagulase-positive Staphylococcus, coliforms at 45 °C and Salmonella spp. were not observed in the fillets, but aerobic mesophilic microorganisms and coliforms at 35 ºC were detected. Sensory analysis showed no significant differences in appearance, colour, texture, flavour attributes and overall acceptance. During frozen storage, pH, total volatile basic nitrogen (TVB-N), peroxide and thiobarbituric acid reactive substance (TBARS) values were evaluated in fillet samples every two months. The pH values increased up to four months of storage. The TVB-N values ranged in fillets from fish depurated for 48 and 96 h. Peroxide values increased from the fourth month of storage, with the highest values observed in the sixth month. For TBARS values, increased values were found in fillets from non-depurated fish and lower values in other depuration periods. Thus, depuration is more efficient in maintaining the quality of grumatã fillets in frozen storage.

scholarly journals Effect of Quinoa (Chenopodium Quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1601
Author(s):  
Jin-Hwa Park ◽  
Yun-Jin Lee ◽  
Jeong-Gyu Lim ◽  
Ji-Hye Jeon ◽  
Ki-Sun Yoon
Keyword(s):  
Corn Starch ◽  
Chenopodium Quinoa ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Thiobarbituric Acid Reactive Substance ◽  
Overall Acceptability ◽  
Basic Nitrogen ◽  
Tbars Values

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products.

Assessment of broiler chicken meat quality collected from different markets of Chittagong

2020 ◽  
Vol 49 (1) ◽  
pp. 29-36
Author(s):  
JC Dey ◽  
I Jahan ◽  
S Ghosh ◽  
BC Halder ◽  
MH Ahmad ◽  
...  
Keyword(s):  
Meat Quality ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Broiler Meat ◽  
The Road ◽  
Chemical Evaluation ◽  
Tbars Values ◽  
Meat Samples ◽  
Water Holding

The study was conducted to assess the quality of broiler meat procured from four different markets of Chittagong city, (Baddar Hat; BH, Pahartoli; PHT, Jhaowtola; JT and Riazuddin bazar; RB).  Broiler was collected from each of the market by replicating four times with five birds per replicate for assessing the meat quality in this study. A total of 20 shops was selected randomly and live broilers of similar age were collected from each shop located in the different places of metropolitan city of Chittagong to conduct the experiment.  Meat samples were taken from the live broilers to appraise the quality based on the H2O level, pH, water holding capacity (WHC), extract release value (ERV), tyrosine value (TV) and thiobarbituric acid reactive substance value (TBARS) through the laboratory analyses. The data revealed that the TV and TBARS values differed significantly (P<0.01) between markets except for the other parameters (H2O, pH, WHC, ERV).  The highest TV value (0.66) was found in the meat of PHT market while lowest TV value (0.54) being in BH and JT markets. The TBARS value was improved (P<0.01) in the meat of BH and JT markets compared to that of other markets.  The road distance (RD) and the transporting time (TT) for carrying birds were affected (P<0.01) by markets.  It can be concluded that the quality of broiler meat of different markets appears to be good based on the chemical evaluation, even though TT and RD might influence meat quality to a bit. Bang. J. Anim. Sci. 2020. 49 (1): 29-36

scholarly journals Combination Effects of Phosphate and NaCl on Physiochemical, Microbiological, and Sensory Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets during Frozen Storage

2018 ◽  
Vol 17 (4) ◽  
pp. 313-323
Author(s):  
Sutee WANGTUEAI ◽  
Jirawan MANEEROTE ◽  
Phisit SEESURIYACHAN ◽  
Yuthana PHIMOLSIRIPOL ◽  
Thunnop LAOKULDILOK ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Combination Effects ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Significant Difference ◽  
L Value ◽  
Tbars Values

The objective of this research was to investigate the combination effects of phosphate and sodium chloride (NaCl) on the quality of frozen Nile tilapia fillets (control and treated with sodium tripolyphosphate 1.4 % STPP + 2.7 % NaCl) during storage at -18 ºC for up to 8 months. Results showed that moisture content decreased slightly (P ≤ 0.05), while pH gradual decreased, total volatile base nitrogen (TVB-N) increased, and hardness and gumminess decreased with increasing time (P ≤ 0.05). Thiobarbituric acid-reactive substances (TBARS) values were low (0.01 - 0.03 mg malonaldehyde/kg) and phosphate content ranged from 3350 - 3900 mg/kg. There was no significant difference (P > 0.05) in drip loss during storage. The control had higher cooking losses and the L* value increased with increasing storage time, while a*, b*, C*, and h* values were not significantly different (P > 0.05). Appearance and texture acceptability scores of treated fish were significantly higher than the control throughout storage (P ≤ 0.05). Total aerobic psychrophilic and mesophilic bacteria were relatively unchanged at about 4 log CFU/g.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Antioxidant Properties of Deer Blood Hydrolysate and the Possible Mode of Action

2013 ◽  
Vol 634-638 ◽  
pp. 1435-1440 ◽  
Author(s):  
Shuai Wang ◽  
Li Cheng Zhong ◽  
Xue Chao Zhai ◽  
Dong Dong Yin ◽  
Xin Yu Wu
Keyword(s):  
Antioxidant Activity ◽  
Mode Of Action ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Thiobarbituric Acid ◽  
Degree Of Hydrolysis ◽  
Thiobarbituric Acid Reactive Substance ◽  
Hydrolysis Time ◽  
Reactive Substance ◽  
Tbars Values

Deer blood was hydrolyzed using Alcalase with hydrolysis time ranged form 0 to 6 h, and the degree of hydrolysis (DH) of protein hydrolysates increased with increasing hydrolysis time (P < 0.05). The reducing power, radicals scavenging activities and Cu2+-chelation ability of deer blood hydrolysate (DBH) significantly enhanced with increasing hydrolysis time (P < 0.05). The antioxidant activity of DBH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidizing system, increased with increasing DH (P < 0.05). The results indicated that antioxidant activity of DBH depended on hydrolysis time, and the hydrolyzed deer blood could be a potent food antioxidant.

scholarly journals Development, microbiological and physicochemical analysis of kombucha-based fermented beverage

2020 ◽  
Vol 9 (11) ◽  
pp. e64091110021
Author(s):  
Anolivia Arruda de Oliveira ◽  
Clara Mariana Gonçalves Lima ◽  
Jorge Pamplona Pagnossa ◽  
Roseane Mendonça de Figueiredo ◽  
Ueslei Bruno Cardoso Medeiros ◽  
...  
Keyword(s):  
Total Coliform ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
Slight Reduction ◽  
Salmonella Spp ◽  
Fermentation Time ◽  
Beneficial Effects ◽  
Ph Values ◽  
Filling Time

Fermented kombucha-based beverages have been gaining many adepts around the world because their consumption is associated with beneficial effects on the intestinal microbiota and in some chronic diseases. However, such effects are related to the quality of the drink in terms of microbiological and physicochemical aspects. This study aimed to develop and analyze the microbiological and physicochemical quality of a grape-flavored kombucha fermented drink. This is a quantitative, descriptive, and laboratory study. For the production of the drink, the first fermentation was conducted for five days. Subsequently, the drink was savored simultaneously with the second fermentation with a containing method that guaranteed anaerobic conditions. The beverage was analyzed on the day of filling (Time 0) and on the third day of fermentation (Time 3), regarding the microbiological aspects (total coliforms, presence of Salmonella spp., lactic and acetic bacteria) and physicochemical (pH, acidity, ºBrix). It was not identified in any of the total coliform, thermotolerant, and Salmonella spp. Regarding lactic acid bacteria, they predominated in Time 3 while acetic bacteria in Time 0. As for the physicochemical parameters, pH values ​​were high during the fermentation process (ranging from 3.5 to 3.78), acidity was constant (7.5%) and a slight reduction was observed for the soluble solids on days 0 and 3 (9.0 and 8.5, respectively). As for microbiological standards, the analyses attested to the satisfactory quality of the drink produced. Regarding the physical-chemical parameters, it was observed that the pH values ​​were above the established by the legislation.

scholarly journals Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and Persicaria minor for Meat Patties Application

2019 ◽  
Vol 19 (4) ◽  
pp. 1008
Author(s):  
Khadijah Husna Abd Hamid ◽  
Wan Amnin Wan Yahaya ◽  
Neenasha Bebe Mohd Nor ◽  
Alyaa Syahierra Ghazali ◽  
Siti Kholijah Abdul Mudalip ◽  
...  
Keyword(s):  
Ph Value ◽  
Storage Period ◽  
Food Product ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance ◽  
Ph Values ◽  
Color Development ◽  
Tbars Assay ◽  
Persicaria Minor

Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of α-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with α-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of α-tocopherol and PM extract were measured. The effects of α-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of α-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p < 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+α-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with α-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content.

scholarly journals Influence of natural antioxidants on heat-untreated meat products quality

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 124-128 ◽  
Author(s):  
Ľ. Korimová ◽  
D. Máté ◽  
P. Turek
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ambient Temperatures ◽  
Product Mixture ◽  
Tbars Values ◽  
Positive Effect

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.

Hydrolyzed Rutin Decreases Worsening of Anaplasia in Glioblastoma Relapse

2019 ◽  
Vol 18 (5) ◽  
pp. 405-412 ◽  
Author(s):  
Carlos Tadeu Parisi de Oliveira ◽  
Renato Colenci ◽  
Cesar Cozar Pacheco ◽  
Patrick Moro Mariano ◽  
Paula Ribeiro do Prado ◽  
...  
Keyword(s):  
Cell Cycle ◽  
Antitumor Activity ◽  
Histological Analysis ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Cell Cycle Inhibition ◽  
Advanced Stages ◽  
Tbars Values ◽  
Epigenetic Modulation ◽  
New Compounds

Background: Gliomas are aggressive and resilient tumors. Progression to advanced stages of malignancy, characterized by cell anaplasia, necrosis, and reduced response to conventional surgery or therapeutic adjuvant, are critical challenges in glioma therapy. Relapse of the disease poses a considerable challenge for management. Hence, new compounds are required to improve therapeutic response. As hydrolyzed rutin (HR), a compound modified via rutin deglycosylation, as well as some flavonoids demonstrated antiproliferative effect for glioblastoma, these are considered potential epigenetic drugs. Objective: The purpose of this study was to determine the antitumor activity and evaluate the potential for modifying tumor aggressivity of rutin hydrolysates for treating both primary and relapsed glioblastoma. Methods: The glioblastoma cell line, U251, was used for analyzing cell cycle inhibition and apoptosis and for establishing the GBM mouse model. Mice with GBM were treated with HR to verify antitumor activity. Histological analysis was used to evaluate HR interference in aggressive behavior and glioma grade. Immunohistochemistry, comet assay, and thiobarbituric acid reactive substance (TBARS) values were used to evaluate the mechanism of HR action. Results: HR is an antiproliferative and antitumoral compound that inhibits the cell cycle via a p53- independent pathway. HR reduces tumor growth and aggression, mainly by decreasing mitosis and necrosis rates without genotoxicity, which is suggestive of epigenetic modulation. Conclusion: HR possesses antitumor activity and decreases anaplasia in glioblastoma, inhibiting progression to malignant stages of the disease. HR can improve the effectiveness of response to conventional therapy, which has a crucial role in recurrent glioma.

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