scholarly journals Elaboration of pâté using fish residues

2021 ◽  
Vol 15 (3) ◽  
pp. 209-219
Author(s):  
Marcos Antonio Matiucci ◽  
Ana Paula Sartório Chambo ◽  
Jane Martha Graton Mikcha ◽  
Suzana Maria da Silva Réia ◽  
Kelly Cristina Vitorino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Lipid Content ◽  
Sensory Analysis ◽  
Nutritional Composition ◽  
Collagen Content ◽  
Fish Processing ◽  
Fish Waste ◽  
Smoked Salmon ◽  
Salmon Carcass

Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.

scholarly journals A Comparative Study on the Cleaner Production Options for Fishery Wastes around Lake Tana

2016 ◽  
Vol 56 ◽  
pp. 14-24
Author(s):  
Eshetu Getahun ◽  
Kefale Wagaw ◽  
Omprakash Sahu
Keyword(s):  
Fatty Acid Content ◽  
Nutritional Composition ◽  
Cleaner Production ◽  
Optimum Operating ◽  
Operating Parameters ◽  
Fish Processing ◽  
Lake Tana ◽  
Fish Waste ◽  
Different Types ◽  
Animal Feeding

Around Lake Tana, there are different types of fish processing cooperatives. These cooperatives simply dump the fish wastes (offal) to the Lake Tana which results environmental pollution for the marine ecosystems. In this study three cleaner production options such as biodiesel, biogas and animal feeding were investigated experimentally for the utilization of fishery wastes around Lake Tana. The study showed that fish species (labeobarbus, tilapia and catfish) wastes have oil yield of 28.65%, 16.35% and 5.63 % and free fatty acid content of 10.5%, 7.5% and 6.03% respectively. In the treatment of the oil, only 3.5% of sulfuric acid was consumed to lower the FFA to the required level (2.5%). In the biodiesel experiment, 6:1 ration of methanol to oil and 1hr of reaction retention time were found to be the optimum operating parameters. The yield of biogas was 0.016ml /gram of fish waste. Nutritional composition of fish wastes were 33.4% protein, 0.007% fiber, 1.26% ash, 44% moisture and 21.367% carbohydrate. The study concluded that biodiesel is the possible cleaner production option among the other for the utilization of fishery wastes around Lake Tana.

scholarly journals PSIII-1 A preliminary study to investigate the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 233-234
Author(s):  
Colin Chun ◽  
Wanjun Wu ◽  
Amelia Welter ◽  
Travis O'Quinn ◽  
Geraldine Magnin ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Lipid Content ◽  
Crosslink Density ◽  
Troponin T ◽  
Collagen Content ◽  
Aging Period ◽  
Relative Contribution ◽  
Beef Carcasses ◽  
Trained Panel ◽  
Longissimus Lumborum

Abstract The objective of this study was to identify the relative contribution of tenderness factors for 3 beef muscles with similar tenderness ratings. Longissimus lumborum (loin), tensor fascia latae (tri-tip) and gastrocnemius (heel) were collected from 10 USDA choice beef carcasses, fabricated into steaks and assigned to a 5 or 21 d aging period (n=60). Heel had the greatest relative troponin-T degradation %, followed by tri-tip and loin (68.10, 53.42 and 35.01 % respectively; P< 0.01). Tri-tip had the longest sarcomere, followed by heel and loin (3.01, 2.59 and 1.71 µm, respectively; P < 0.01), and heel increased in sarcomere length from 5 to 21 d of postmortem storage (2.49 vs 2.70 µm; P< 0.05). As expected, heel had the greatest collagen content, followed by tri-tip and loin (6.06, 3.98 and 2.76 mg/g of muscle tissue, respectively; P< 0.01), and collagen content decreased for all cuts from 5 to 21 d of postmortem storage (4.64 vs 3.90 mg/g muscle tissue; P< 0.05). Out of the 3 cuts, heel had the highest collagen crosslink density (0.20 mol/mol collagen; P< 0.05), while loin and tri-tip did not differ (0.13 and 0.15 mol/mol collagen, respectively; P >0.05). Collagen crosslink density increased for all cuts from 5 to 21 d of postmortem storage (0.14 vs 0.20; P< 0.01). Heel had lower lipid content than the others (2.68 %; P< 0.01), while tri-tip and loin did not differ in lipid content (8.24 vs. 6.99 %; P >0.05). Loin was ranked by the trained panel to have the highest overall tenderness, while tri-tip and heel did not differ in overall tenderness (P >0.05). The overall tenderness value for heel was positively correlated with troponin-T degradation (P< 0.01). On the other hand, overall tenderness value for loin was negatively correlated with lipid content (P< 0.05), and overall tenderness value for tri-tip was negatively correlated with collagen content (P< 0.05). These results indicated that each beef cut had a unique profile of tenderness contributors.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Shelf-life of vacuum packed Alaskan, Scottish and Norwegian cold-smoked salmon available on the Italian market

2009 ◽  
Vol 44 (12) ◽  
pp. 2538-2546 ◽  
Author(s):  
Cristian Bernardi ◽  
Barbara Ripamonti ◽  
Anna Campagnoli ◽  
Simone Stella ◽  
Patrizia Cattaneo
Keyword(s):  
Shelf Life ◽  
Smoked Salmon ◽  
Italian Market

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Elisabeth Roca ◽  
Dorothée Adeline ◽  
Valérie Guillard ◽  
Stéphane Guilbert ◽  
Nathalie Gontard
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Food System ◽  
Moisture Transfer ◽  
Food Product ◽  
Moisture Diffusivity ◽  
Point Of View ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Activity Difference

Three techniques to prevent moisture transfer in a multidomain food system constituted by a cookie in contact with a moist filling were investigated: reducing the water activity difference between components, reducing the effective moisture diffusivity of the cereal-based component, and applying an edible moisture barrier at the interface between components. Shelf-life of the food product was extended by 6 days by decreasing the water activity of the moist filling in contact from 0.99 to 0.64 (cookie aw being 0.23, 20°C). Decreasing effective moisture diffusivity from 1.56 to 0.99*10-11 m²/s by the addition of 2.35 g of fat in the formulation of the cookie was limited by technological and organoleptic considerations and allowed an extension of shelf-life of 2 more days. From a technical and nutritional point of view, the application of a sprayed edible barrier at the surface of the cookie was the more effective solution increasing shelf life of almost 8 days for only 1.7 g of fat per cookie.

Development of Barnyard Millet Based Products, their Acceptability and Nutritional Composition

2019 ◽  
Vol 56 (4) ◽  
pp. 397
Author(s):  
B. S. Nisha ◽  
S. N. Prabhavathi ◽  
Jamuna Prakash
Keyword(s):  
Sensory Analysis ◽  
Nutritional Value ◽  
Health Benefits ◽  
Fat Content ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Carbohydrate Content ◽  
Barnyard Millet ◽  
Sensory Parameters ◽  
Sensory Parameter

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

PENGARUH PROSES M EMBRAN U LTRAFILTRASI DAN ULTRAVIOLET TERHADAP KOMPOSISI GIZI, SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN AIR KELAPA / The Effects of Ultrafiltration and Ultraviolet Process on Nutritional Composition, Physicochemical and Organoleptic

2016 ◽  
Vol 22 (1) ◽  
pp. 43 ◽  
Author(s):  
SARI INTAN KAILAKU ◽  
BUDI SETIAWAN ◽  
AHMAD SULAEMAN
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Coconut Water ◽  
Organoleptic Properties ◽  
Membrane Unit ◽  
Organoleptic Characteristics ◽  
Analysis Laboratory ◽  
Processing Techniques

<p>The obstacle in developing coconut water-based product is its easily altered properties. Ultrafiltration and ultraviolet processing are potential to obtain a longer shelf life for coconut water drink without altering its nutritional values and unique organoleptic properties, unlike other processing techniques e.g. pasteurization and ultra high temperature. Shelf-life estimation experiment showed that ultrafiltration-and- ultraviolet-processed coconut water without any addition of food additives can be stored for 51 days in 00C. The objective of this research was to evaluate the effects of ultrafiltration and ultraviolet treatments on the nutritional, physicochemical and organoleptic properties of coconut water drink. The experiments were carried out at Food Analysis Laboratory, Indonesian Center of Agricultural Postharvest Research and Development, on January-April 2015. Coconut water was flown through the ultrafiltration membrane unit and ultraviolet light unit, samples were collected in three repetitions. Nutritional composition and physicochemical properties of fresh coconut water (FCW) and coconut water drink obtained from ultrafiltration and ultraviolet process (CUU) were evaluated and compared. Organoleptic analysis was done by 20 panelists, observations included quality hedonic (aroma, sweetness, saltiness, sourness and turbidity), and acceptance (preferance and ranking test), comparing FCW and CUU with commercial coconut water drink (CWD). CUU showed indistinguishable nutritional composition and physicochemical characteristics from FCW (p&gt;0,05), except on total sugar (p=0,049), clarity (p=0,001), L* (lightness) (p=0,000) and b* (yellowish) (p=0,002). Panelists gave CUU a statistically equal rank to FCW, and better than CWD. The organoleptic characteristics of CUU were concluded as relatively same in saltiness and aroma as FCW, and less intense in sweetness and turbidity compared to CWD. After 10 days storage, panelists level of liking was higher for CUU compared to CWD in color (p=0,004) and general appearance (p=0,016).</p><p>Keywords: coconut water, nutritional composition, organoleptic properties ultrafiltration, ultraviolet</p>

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