scholarly journals Lipolysis and oxidation of lipids during egg storage at different temperatures

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 229-235 ◽  
Author(s):  
Qingling Wang ◽  
Guofeng Jin ◽  
Ning Wang ◽  
Yongguo Jin ◽  
Meihu Ma ◽  
...  
Keyword(s):  
Lipase Activity ◽  
Storage Temperature ◽  
Egg Yolk ◽  
Lipid Profiles ◽  
Composition Analysis ◽  
C Storage ◽  
Physicochemical Index ◽  
Significant Difference ◽  
Different Temperatures ◽  
Egg Storage

The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative index. The results showed that the changes in physicochemical index were more significant at 22°C than at 4°C. Weight loss, moisture content, and pH of egg yolk increased significantly (P < 0.05), whereas the yolk index decreased during storage. However, there was no significant difference in lipid profiles between 4 and 22°C storage temperature. The lipid composition analysis demonstrated that lipid hydrolysis took place during egg storage and resulted in a marked decrease of PL and increase of FFA. It was also found that the content of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) decreased significantly during storage. The correlation analysis showed that the lipid degradation is significantly positively related to lipase activity (P < 0.05), and the marked changes of lipid fractions are results of both hydrolysis and oxidation. It can be concluded that the egg physicochemical index and lipase activity were greatly influenced by temperature during storage, but the yolk lipid stability was not significantly influenced by storage temperature.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Comparison of extenders and storage temperature in chilling canine semen

2020 ◽  
Vol 21 ◽  
Author(s):  
Tatiana Almeida Pignataro ◽  
Jessica Maresch de Araújo ◽  
Aline Batista Silva Silva ◽  
Mariane Leão Freitas ◽  
Heitor Castro Alves Teixeira ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Semen Quality ◽  
Membrane Integrity ◽  
Egg Yolk ◽  
Different Temperatures ◽  
Commercial Milk ◽  
The Difference ◽  
And Storage ◽  
Better Than

Abstract This study aimed to compare the effects a commercial milk-based extender and a self-made egg yolk extender had on the quality of canine semen stored at two different temperatures, 5ºC or 15ºC. The ejaculate obtained was split into two aliquots of equal volume and diluted with the milk or egg yolk extender. The final concentration was 100×106 spermatozoa/mL. Diluted semen was placed in transport containers and maintained at final storage temperatures of 5ºC and 15ºC. The quality of the chilled semen was assessed 12, 24, and 36 hours after storage. Semen diluted with the milk extender had higher motility, vigour, and plasma membrane integrity (p<0.05) of the spermatozoa than that diluted with the egg yolk extender. No difference in the semen quality was observed between the stored temperatures in both the groups. The difference observed between the extenders could be due to the standard formulation of the commercial milk extender and the presence of glucose in the mixture. In conclusion, the milk extender was better than the egg yolk extender at preserving the motility, viability, and membrane integrity of chilled canine semen for up to 36 hours. The storage temperature did not seem to affect the semen quality, suggesting that canine semen can be refrigerated at 15ºC.

scholarly journals Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1264
Author(s):  
Mateusz Różański ◽  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek
Keyword(s):  
Volatile Compounds ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Deionized Water ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
C Storage ◽  
Physicochemical Stability ◽  
Different Temperatures ◽  
And Storage

The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.

scholarly journals 328MEIOTIC COMPETENCE AND DNA FRAGMENTATION OF PORCINE OOCYTES FROM OVARIES STORED IN VARIOUS TEMPERATURES

2004 ◽  
Vol 16 (2) ◽  
pp. 283 ◽  
Author(s):  
P. Wongsrikeao ◽  
N.W.K. Karja ◽  
A. Budiyanto ◽  
N.R. Mtango ◽  
M. Murakami ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Dna Fragmentation ◽  
Storage Temperature ◽  
Germinal Vesicle ◽  
Terminal Deoxynucleotidyl Transferase ◽  
Germinal Vesicle Breakdown ◽  
C Storage ◽  
Significant Difference ◽  
Meiotic Competence

The aim of this study was to investigate the effects of storage of porcine ovaries at different temperatures before oocyte collection on the nuclear maturation and DNA fragmentation of cumulus-oocyte complexes (COCs). Ovaries were collected at a local abattoir and randomly kept in physiological saline at 4°C, 15°C, 25°C and 35°C. Ovaries were stored for 6 hours prior to follicle aspiration. After storage at each temperature (about 80 oocytes each group), COCs were fixed immediately after aspiration and stained by the terminal deoxynucleotidyl transferase (TdT) nick-end labeling (TUNEL) method to examine the DNA fragmentation under fluorescein microscope. To investigate meiotic competence of the oocytes, some COCs of each treatment group (about 100 oocytes each group) were matured in vitro for 45 hours in a modified North Carolina State University (NCSU)-37 solution supplemented with 10% (v/v) porcine follicular fluid, 0.6mM cysteine, 10IUmL−1 eCG and 10IUmL−1 hCG. After maturation culture, the cumulus cells were removed from COCs and fixed in acetic acid-ethanol (1:3, v/v) for 48–72h. The fixed oocytes were stained with acetic-orcein (1% orcein in 45% acetic acid) and examined under a phase-contrast microscope. Data were subjected to arc-sin transform before analyzing by ANOVA. The proportions of oocytes with DNA fragmentation increased with increasing storage temperature of ovaries (25.2% in 4°C, 31.8% in 15°C, 37.4% in 25°C and 54.7% in 35°C, respectively). There was no significant difference between the proportions of germinal vesicle breakdown (GVBD) of 25°C and 35°C storage groups (74.7 and 83.6%, respectively), but the proportions of 25°C and 35°C storage groups were significantly higher (P&lt;0.05) than those of 4°C and 15°C storage groups (58.1 and 59.6%, respectively). The proportions of oocytes reaching metaphase II (MII) was significantly higher (P&lt;0.05) in the 25°C storage group than in other groups (48.0% in 25°C v. 0% in 4°C, 0% in 15°C and 40.1% in 35°C). Moreover, none of oocytes in 4°C and 15°C storage groups reached MII. These results indicate that 25°C is the most suitable temperature for long-term storage of ovaries to maintain meiotic competence and prevent DNA fragmentation of porcine oocytes.

scholarly journals Effects of storage temperature on biogenic amine concentrations in meat of uneviscerated pheasants (Phasianus colchicus)

2013 ◽  
Vol 82 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Zdeňka Hutařová ◽  
Vladimír Večerek ◽  
Iva Steinhauserová ◽  
Petr Maršálek ◽  
Gabriela Bořilová
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Breast Muscle ◽  
Thigh Muscle ◽  
Meat Production ◽  
Hygienic Quality ◽  
Significant Difference ◽  
Different Temperatures

The aim of this study was to determine the hygienic quality of the pheasants reared for high-quality meat production by the biogenic amine concentrations in their meat. The content of biogenic amines was measured in the meat of sixty male pheasants killed by pithing and stored uneviscerated for 21 days under different storage temperatures (0 °C, 7 °C and 15 °C). The samples of breast and thigh muscles of pheasant were tested at weekly intervals. Biogenic amines were analysed by reverse phase liquid chromatography and detected by tandem mass spectrometry. Concentrations of biogenic amines (except spermin and spermidin) in thigh muscle were higher than in breast muscle. Highly significant difference (P < 0.01) was found in tyramine (5.80 mg/kg and 1.38 mg/kg for thigh and breast muscle, respectively), cadaverine (40.80 mg/kg and 14.43 mg/kg for thigh and breast muscle, respectively), putrescine (13.42 mg/kg and 3.16 mg/kg for thigh and breast muscle, respectively) and histamine (5.51 mg/kg and 1.70 mg/kg for thigh and breast muscle, respectively) concentrations after 21 days of storage at 15 °C. This study provides information on the dynamics of biogenic amine formation in pheasant meat during 21 days of storage at different temperatures. Based on our results, we can recommend storing pithed uneviscerated pheasants at 0–7°C for up to 21 days, or at 15 °C for up to 7 days. Concentrations of biogenic amines gained in our study can be helpful in evaluating freshness and hygienic quality of the pheasant game meat.

scholarly journals Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Nan Cai ◽  
Chunpeng Wan ◽  
Jinyin Chen ◽  
Chuying Chen
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Principal Component ◽  
Postharvest Quality ◽  
Antioxidant Enzyme Activities ◽  
Low Temperature Storage ◽  
Titratable Acid ◽  
Significant Difference ◽  
Different Temperatures ◽  
Temperature Storage

ABSTRACT The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.

Navel Orange Pitting Stimulated by Waxing and High Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520b-520
Author(s):  
Huating Dou ◽  
Peter D. Petracek ◽  
Craig Davis
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Citrus Fruit ◽  
Navel Orange ◽  
Oil Glands ◽  
C Storage ◽  
High Storage Temperature ◽  
Florida Citrus ◽  
Citrus Varieties

Navel oranges are reportedly susceptible to postharvest peel disorders, including chilling injury and aging/stem end rind breakdown. These and other physiological disorders are sometimes given the common term “navel rind breakdown.” California citrus industry reports on recent incidences of navel rind breakdown suggested that some instances of this disorder were similar to “postharvest pitting,” a disorder that we have observed in a number of Florida citrus varieties. Thus, we decided to define the morphology and etiology of pitting of `Washington' navel orange (Citrus sinensis L.) peel. The disorder was characterized by the collapse of clusters of oil glands and was stimulated by wax application and high temperature (≥13 °C) storage. Internal ethanol levels of waxed fruit stored at high temperature (13 or 21 °C) were significantly higher among fruit that developed pitting than those that did not. The pitting observed in these studies is comparable to previously observed navel orange disorders that have occurred without known cause. Navel orange pitting is morphologically and etiologically distinct from chilling injury and aging/stem end rind breakdown, but is similar to postharvest pitting of Florida citrus fruit.

scholarly journals Urinary stone composition analysis and clinical characterization of 1520 patients in central China

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Daling Zhang ◽  
Songchao Li ◽  
Zhengguo Zhang ◽  
Ningyang Li ◽  
Xiang Yuan ◽  
...  
Keyword(s):  
Calcium Oxalate ◽  
Urinary Stone ◽  
Geographic Region ◽  
Central China ◽  
Urinary Stones ◽  
Composition Analysis ◽  
Stone Composition ◽  
Calcium Oxalate Stones ◽  
Significant Difference ◽  
Lower Urinary

AbstractA total of 1520 patients with urinary stones from central China were collected and analysed by Fourier transform infrared spectroscopy between October 1, 2016 and December 31, 2019. For all patients, age, sex, comorbidities, stone location, laboratory examination and geographic region were collected. The most common stone component was calcium oxalate (77.5%), followed by calcium phosphate (8.7%), infection stone (7.6%), uric acid (UA) stone (5.3%)and cystine (0.9%). The males had more calcium oxalate stones (p < 0.001), while infection stone and cystine stones occurred more frequently in females (p < 0.001). The prevalence peak occurred at 41–60 years in both men and women. UA stones occurred frequently in patients with lower urinary pH (p < 0.001), while neutral urine or alkaline urine (p < 0.001) and urinary infection (p < 0.001) were more likely to be associated with infection stone stones. Patients with high levels of serum creatinine were more likely to develop UA stones (p < 0.001). The proportion of UA stones in diabetics was higher (p < 0.001), and the incidence of hypertension was higher in patients with UA stones (p < 0.001). Compared to the other types, more calcium oxalate stones were detected in the kidneys and ureters (p < 0.001), whereas struvite stones were more frequently observed in the lower urinary tract (p = 0.001). There was no significant difference in stone composition across the Qinling-Huaihe line in central China except UA stones, which were more frequently observed in patients south of the line (p < 0.001).

scholarly journals Ayurveda Body–Mind Constitutional Types and Role of Yoga Intervention Among Type 2 Diabetes Mellitus Population of Chandigarh and Panchkula Regions

2021 ◽  
pp. 097275312110000
Author(s):  
Madhava Sai Sivapuram ◽  
Vinod Srivastava ◽  
Navneet Kaur ◽  
Akshay Anand ◽  
Raghuram Nagarathna ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Lipid Profiles ◽  
Control Groups ◽  
Yoga Intervention ◽  
Positive Effects ◽  
Study Results ◽  
Significant Difference ◽  
And Control

Background: Type 2 diabetes needs a better understanding of etiological factors and management strategies based on lifestyle and constitutional factors, given its high association rate with many cardiovascular, neurological disorders, and COVID-19 infection. Purpose: The present study was undertaken to investigate the effect of Diabetes-specific integrated Yoga lifestyle Protocol (DYP) on glycemic control and lipid profiles of diabetic adults. Along with the DYP intervention, the individuals residing in Chandigarh and Panchkula union territories in the northern part of India were assessed for Ayurveda-based body–mind constitutional type. Ayurveda describes body–mind constitution as “ prakriti,” which has been discussed from two angles, namely physiological and psychological as body and mind are correlated. Methods: Cluster sampling of waitlist control study subjects was used as the sampling method for the study. A total of 1,215 registered subjects (81 diabetic) responded in randomly selected clusters in Chandigarh and Panchkula. Ayurveda physicians did Ayurveda body–mind constitutional assessment called prakriti assessment (physiological body–mind constitution assessment) in 35 participants (23 diabetic, 12 prediabetic) as a part of the study. Results: A group of 50 subjects was randomly selected for yoga intervention out of 81 diabetes mellitus adults, and 31 subjects were enrolled as waitlist controls. A significant decrease in the glycosylated hemoglobin levels from 8.49 ± 1.94% to 7.97 ± 2.20% in the intervention group was noticed. The lipid profiles of the DYP intervention and control groups were monitored. Three-month follow-up results of lipid profile diagnostic tests in intervention and control groups showed a significant difference between the two groups ( P < 0.05). Most diabetic and prediabetic individuals were found to have pitta dosha ( pitta controls all heat, metabolism, and transformation in the mind and body) as dominant constitution type. Conclusion: The study results demonstrated significant positive effects of yoga in diabetic individuals. This study has indicated the evidence for the safety and efficacy of the validated DYP for community-level interventions to prevent maladies like brain damage and stroke.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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