scholarly journals EFFECTIVENESS OF GELATIN EXTRACTED FROM CHICKEN CLAWS AS A NATURAL PRESERVATIVES FOR BEEF AND FISH

2016 ◽  
Vol 10 (2) ◽  
pp. 195
Author(s):  
Ganjar Fadilah ◽  
Pramudita Putri Kusuma ◽  
Teguh Endah Saraswati
Keyword(s):  
Inhibition Test ◽  
Oxidation Number ◽  
Hydrolysis Method ◽  
Texture Parameters ◽  
Inhibitory Region ◽  
Bacteria Inhibition ◽  
Gelatin Concentration ◽  
Natural Preservatives ◽  
And Control ◽  
Growth Of Bacteria

<p>Gelatin  has  been  successfully  extracted  from  chicken  clawsby  acid  hydrolysis method through four major stages of degreasing, demineralization, extraction and drying. The yield of  extracted  gelatin obtained  from wet chicken claws  was about 6.21  %  (w/w). The  effectiveness  of  gelatin  as  preservative  applied  in  beef  and  fish  was  physically, chemically and microbiologically  studied  by  organoleptic  analysis,  peroxide test, bacteria inhibition  test  and  number  calculation, respectively. Organoleptic analysis by hedonic  test shows  there  were significant  differences  for  color  and  texture  parameters  between  gelatin coated  samples  and control  samples  at  concentrations  of  1:1  (w/w).  Peroxide number analysis  by  iodometry  indicates  the  use  of  gelatin  in  the  preservation  of  meat  and  fish decreased the oxidation number. The result of inhibition test againts Staphylococcus aureus bacteria  shows  the  gelatin  concentration  of  20  %  provided  greatest  halo  zone  diameter (inhibitory  region)  as  19.44  ±  2.11  mm. The colony bacteria test shows the use of gelatin potentially  inhibited  the growth  of  bacteria  up to  75  %.  Overall,  the results  conclude  that gelatin  extracted from chicken claws  has the potential  activities  as a  natural preservative for beef and fish.</p>

scholarly journals EFFECTIVENESS OF GELATIN EXTRACTED FROM CHICKEN CLAWS AS A NATURAL PRESERVATIVES FOR BEEF AND FISH

2016 ◽  
Vol 10 (2) ◽  
pp. 195 ◽  
Author(s):  
Ganjar Fadilah ◽  
Pramudita Putri Kusuma ◽  
Teguh Endah Saraswati
Keyword(s):  
Inhibition Test ◽  
Oxidation Number ◽  
Hydrolysis Method ◽  
Texture Parameters ◽  
Inhibitory Region ◽  
Bacteria Inhibition ◽  
Gelatin Concentration ◽  
Natural Preservatives ◽  
And Control ◽  
Growth Of Bacteria

<p>Gelatin  has  been  successfully  extracted  from  chicken  clawsby  acid  hydrolysis method through four major stages of degreasing, demineralization, extraction and drying. The yield of  extracted  gelatin obtained  from wet chicken claws  was about 6.21  %  (w/w). The  effectiveness  of  gelatin  as  preservative  applied  in  beef  and  fish  was  physically, chemically and microbiologically  studied  by  organoleptic  analysis,  peroxide test, bacteria inhibition  test  and  number  calculation, respectively. Organoleptic analysis by hedonic  test shows  there  were significant  differences  for  color  and  texture  parameters  between  gelatin coated  samples  and control  samples  at  concentrations  of  1:1  (w/w).  Peroxide number analysis  by  iodometry  indicates  the  use  of  gelatin  in  the  preservation  of  meat  and  fish decreased the oxidation number. The result of inhibition test againts Staphylococcus aureus bacteria  shows  the  gelatin  concentration  of  20  %  provided  greatest  halo  zone  diameter (inhibitory  region)  as  19.44  ±  2.11  mm. The colony bacteria test shows the use of gelatin potentially  inhibited  the growth  of  bacteria  up to  75  %.  Overall,  the results  conclude  that gelatin  extracted from chicken claws  has the potential  activities  as a  natural preservative for beef and fish.</p>

Potential Applications of Antibacteria in Edible Coating as Fish Preservative

2021 ◽  
Vol 30 (5) ◽  
pp. 454-469
Author(s):  
Maulidan Firdaus ◽  
◽  
Desy Nila Rahmana ◽  
Diah Fitri Carolina ◽  
Nisrina Rahma Firdausi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Edible Coating ◽  
Edible Coatings ◽  
Psychrophilic Bacteria ◽  
Antibacterial Compounds ◽  
Potential Applications ◽  
Natural Preservatives ◽  
Physical Changes ◽  
Growth Of Bacteria

Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coatings are able to inhibit food degradation and/or remodel toxic compounds such as free radicals. Antimicrobials can be obtained from plant extracts such as alkaloids, flavonoids, saponins, tannins, phenolic acids, and eugenol. These compounds can slow the growth of bacteria in fish namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus sp., Staphylococcus aureus, Psychrotrophic and Psychrophilic bacteria counts, Enterobacteriaceae, and lactic acid bacteria. This article reviews the application of various antibacterial compounds from various plants that are added to edible coatings as preservatives in fish.

scholarly journals Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)

2020 ◽  
Vol 12 (3) ◽  
pp. 66-75
Author(s):  
Jiyue Wang ◽  
Denghong Shi ◽  
Yu Bai ◽  
Bochen Ouyang ◽  
Yan Liu
Keyword(s):  
Storage Time ◽  
Vegetable Consumption ◽  
Abelmoschus Esculentus ◽  
Control Group ◽  
Texture Profile ◽  
Texture Properties ◽  
Texture Parameters ◽  
Large Length ◽  
Medicinal Properties ◽  
And Control

In recent years, due to its medicinal properties and reputation as a healthy vegetable, consumption of okra (Abelmoschus esculentus L.) has considerably increased in China. In this study, texture parameters (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of okra fruit subjected to chitosan (CTS) treatment and control were determined during storage. The changing pattern of texture properties and the differences between three different cultivars (Kariba, ACF, and Xianzhi) were observed at three testing stages (0, 15, and 30 days of storage), which indicated a significant cultivar-dependent pattern. The hardness, cohesiveness, gummi-ness, chewiness, and resilience of the fruit, both in the 1% CTS treatment group and the control group, declined along with storage time. The small fruits (length < 10 cm) scored relatively low in most of the texture parameters and rate of intact when compared with large (length ? 15 cm) and medium-sized fruits (10 ? length < 15 cm). There was a significant, positive correlation between firmness, cohesiveness, gumminess, chewiness, and resilience. Our results revealed that a 1% N, O-carboxymethyl CTS solution can effectively delay softening and maintain the texture profile of the okra fruit. In the case of Kariba (A) and Xianzhi (C), the medium-sized fruits showed better storage resistance, while the large fruit of ACF (B) showed the best storage resistance.

scholarly journals Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends

10.5219/1262 ◽  
2020 ◽  
Vol 14 ◽  
pp. 88-94
Author(s):  
Abiola Olaniran ◽  
Helen Abu ◽  
Ruth Afolabi ◽  
Charles Okolie ◽  
Akinyomade Owolabi ◽  
...  
Keyword(s):  
Storage Stability ◽  
Fruit Juice ◽  
Comparative Assessment ◽  
Maximum Decrease ◽  
Chemical Preservatives ◽  
The One ◽  
Natural Preservatives ◽  
Mouth Feel ◽  
Growth Of Bacteria ◽  
Biological Advantage

The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

scholarly journals Preliminary Study on Bacterial Pathogenic in Grouper Culture and Its Inhibitor Bacteria in Lampung Bay

2008 ◽  
Vol 7 (1) ◽  
pp. 51
Author(s):  
A. Hatmanti ◽  
R. Nuchsin ◽  
Y. Darmayati
Keyword(s):  
Bacterial Infection ◽  
Pathogenic Bacteria ◽  
Vibrio Harveyi ◽  
Inhibition Test ◽  
Research Center ◽  
Microbiology Laboratory ◽  
Marine Microbiology ◽  
Bacterial Diseases ◽  
Preliminary Study ◽  
Bacteria Inhibition

<p>Investigation of pathogenic bacteria and its inhibitor on grouper culture in some places of Lampung Bay had been carried out. Six strains of pathogenic bacteria and 28 strains of inhibitior bacteria were found in grouper and its habitat.  By inhibition test, 4 strains inhibited pathogenic bacteria were obtained. Inhibition test for <em>Vibrio harveyi </em>had also been performed using a bacterial collection of Marine Microbiology Laboratory of Research Center of Oceanography-LIPI.  The result showed that 3 strains could be used against bacterial infection. This study offers a positive prospect to prevent outbreak of bacterial diseases in grouper culture.</p> <p>Keywords: grouper culture, Lampung, inhibitor bacteria, pathogenic bacteria, inhibition test</p> <p> </p> <h1>ABSTRAK</h1> <p>Penelitian penyakit bakterial dan bakteri penghambatnya pada budidaya ikan kerapu di beberapa tempat di perairan Teluk Lampung telah dilakukan. Enam strain bakteri patogen dan 28 strain bakteri penghambat telah berhasil diisolasi dari ikan kerapu dan habitat tempat hidupnya.  Dari hasil uji tantang (<em>inhibition test</em>) yang dilakukan, diperoleh 4 strain bakteri penghambat yang mampu menekan pertumbuhan bakteri patogen. Selain itu, uji tantang terhadap bakteri patogen <em>Vibrio harveyi</em>, menggunakan bakteri penghambat koleksi Laboratorium Mikrobiologi Laut Puslit Oseanografi LIPI juga telah dilakukan.  Hasil penelitian menunjukkan bahwa 3 strain bakteri mampu memberikan hambatan terhadap pertumbuhan <em>Vibrio harveyi.  </em>Studi ini memberikan prospek positif terhadap penanggulangan penyakit bakterial pada budidaya ikan kerapu.</p> <p>Kata kunci: budidaya kerapu, Lampung, bakteri penghambat, bakteri patogen, uji tantang</p>

Control of Metal Alloy Oxidation with Electric Fields

1973 ◽  
Vol 31 ◽  
pp. 164-165
Author(s):  
R. R. Dils ◽  
P. S. Follansbee
Keyword(s):  
Electric Fields ◽  
Oxidation Process ◽  
Base Alloy ◽  
Oxide Surface ◽  
Platinum Electrodes ◽  
Insulating Layer ◽  
Iron Base Alloy ◽  
Alloy Oxidation ◽  
Aluminum Oxide Layer ◽  
And Control

Electric fields have been applied across oxides growing on a high temperature alloy and control of the oxidation of the material has been demonstrated. At present, three-fold increases in the oxidation rate have been measured in accelerating fields and the oxidation process has been completely stopped in a retarding field.The experiments have been conducted with an iron-base alloy, Pe 25Cr 5A1 0.1Y, although, in principle, any alloy capable of forming an adherent aluminum oxide layer during oxidation can be used. A specimen is polished and oxidized to produce a thin, uniform insulating layer on one surface. Three platinum electrodes are sputtered on the oxide surface and the specimen is reoxidized.

Evidence for a Blood Ganglion Barrier in the Superior Cervical Ganglion of the Rat

1982 ◽  
Vol 40 ◽  
pp. 204-204
Author(s):  
D. M. DePace
Keyword(s):  
Blood Vessels ◽  
Superior Cervical Ganglion ◽  
Peripheral Nerves ◽  
Time Schedule ◽  
Transmission Electron ◽  
Cervical Ganglion ◽  
The Central Nervous System ◽  
Cervical Ganglia ◽  
Capillary Circulation ◽  
And Control

The majority of blood vessels in the superior cervical ganglion possess a continuous endothelium with tight junctions. These same features have been associated with the blood brain barrier of the central nervous system and peripheral nerves. These vessels may perform a barrier function between the capillary circulation and the superior cervical ganglion. The permeability of the blood vessels in the superior cervical ganglion of the rat was tested by intravenous injection of horseradish peroxidase (HRP). Three experimental groups of four animals each were given intravenous HRP (Sigma Type II) in a dosage of.08 to.15 mg/gm body weight in.5 ml of.85% saline. The animals were sacrificed at five, ten or 15 minutes following administration of the tracer. Superior cervical ganglia were quickly removed and fixed by immersion in 2.5% glutaraldehyde in Sorenson's.1M phosphate buffer, pH 7.4. Three control animals received,5ml of saline without HRP. These were sacrificed on the same time schedule. Tissues from experimental and control animals were reacted for peroxidase activity and then processed for routine transmission electron microscopy.

Effects of renovascular hypertension on rat adrenal zona glomerulosa

1978 ◽  
Vol 36 (2) ◽  
pp. 582-583
Author(s):  
G. Mazzocchi ◽  
P. Rebuffat ◽  
C. Robba ◽  
P. Vassanelli ◽  
G. G. Nussdorfer
Keyword(s):  
Renovascular Hypertension ◽  
Left Kidney ◽  
Renin Angiotensin System ◽  
Plasma Renin ◽  
Zona Glomerulosa ◽  
Ultrastructural Changes ◽  
Albino Rats ◽  
Left Renal Artery ◽  
Angiotensin System ◽  
And Control

It is well known that the rat adrenal zona glomerulosa steroidogenic activity is controlled by the renin-angiotensin system. The ultrastructural changes in the rat zona glomerulosa cells induced by renovascular hypertension were described previously, but as far as we are aware no correlated biochemical and morphometric investigations were performed.Twenty adult male albino rats were divided into 2 experimental groups. One group was subjected to restriction of blood flow to the left kidney by the application of a silver clip about the left renal artery. The other group was sham-operated and served as a control. Renovascular hypertension developed in about 10 days: sistolic blood pressure averaged 165 ± 6. 4 mmHg, whereas it was about 110 ± 3. 8 mmHg in the control animals. The hypertensive and control rats were sacrificed 20 days after the operation. The blood was collected and plasma renin activity was determined by radioimmunological methods. The aldosterone concentration was radioimmunologically assayed both in the plasma and in the homogenate of the left capsular adrenal gland.

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