scholarly journals The Influence of Fermentation Time in the Physical and Chemical Composition of Fermented Soybean Husk by Using Aspergillus niger on the Quality of Raw Feed Materials

2016 ◽  
Vol 6 (1) ◽  
pp. 52-57
Author(s):  
Muhammad Ikhwan Ihtifazhuddin ◽  
◽  
Happy Nursyam ◽  
Arning Wilujeng Ekawati
Keyword(s):  
Chemical Composition ◽  
Aspergillus Niger ◽  
Fermentation Time ◽  
Fermented Soybean ◽  
Physical And Chemical

scholarly journals Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Metabolites ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 183 ◽  
Author(s):  
Yong Sung Kwon ◽  
Sunmin Lee ◽  
Seung Hwa Lee ◽  
Hae Jin Kim ◽  
Choong Hwan Lee
Keyword(s):  
Antioxidant Activity ◽  
East Asia ◽  
Antioxidant Activities ◽  
Partial Least Square ◽  
Least Square ◽  
Fermentation Time ◽  
Fermented Soybean ◽  
Isoflavone Glycoside ◽  
Amino Acid Contents

Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. Furthermore, the order of ABTS activity of FSPs has a positive correlation with the order of soybean content in the six FSPs. Herein it was found that primary metabolites were affected by the main ingredients and secondary metabolites were most influenced by the fermentation time, and that soybean content contributed more to antioxidant activity than fermentation time.

scholarly journals Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean

2012 ◽  
Vol 32 (2) ◽  
pp. 351-356 ◽  
Author(s):  
Andréia Cristina Santana ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
José Marcos Gontijo Mandarino ◽  
Rodrigo Santos Leite ◽  
Josemeyre Bonifácio da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Phytic Acid ◽  
Chemical Constituents ◽  
Chemical Characteristics ◽  
Phytic Acid Content ◽  
Lower Protein ◽  
Physical And Chemical ◽  
Lower Protein Content

The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage. Isoflavones content did not change with different harvest times, and the aglycone forms (daidzein, glycitein, and genistein) were found in smaller quantities at the R6 stage compared to the R8 stage. The color of the pods of soybean BRS 267 cultivar, harvested at the R6 stage did not change with different harvest times. The grains harvested at the R6 stage had lower protein content, phytic acid, and sucrose and higher levels of lipids, carbohydrates, starch, glucose, fructose, stachyose, and linolenic acids than those collected at the R8 stage. The different times of harvest did not affect the quality of the vegetable-type soybean BRS 267 cultivar harvested at stage R6. Nevertheless, it is recommended to harvest in the morning, when the temperature is milder, like other vegetables, to facilitate and optimize its marketing and in natura consumption.

scholarly journals Evaluation of the meat traits of lambs of polish native breeds

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Piotr Janiszewski ◽  
Eugenia Grześkowiak ◽  
Dariusz Lisiak ◽  
Bronisław Borys ◽  
Karol Borzuta ◽  
...  
Keyword(s):  
Chemical Composition ◽  
High Variability ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Longissimus Lumborum ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Intramuscular Fat Content ◽  
General Estimation

AbstractThe research was performed on 136 male lambs at slaughter weight from mean 32 to 42 kg of the following Polish native breeds: Uhruska (UHR), Pomorska (POM), Czarnogłówka (CZGŁ), Cakiel Podhalański (CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish it’s basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high especially in terms of sensory traits. However high variability of studied traits was observed depending on the breed e.g. the average pH24 ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP.

scholarly journals Qualidade pós-colheita de beterraba submetida à adubação com biofertilizante fermentado

2015 ◽  
Vol 10 (3) ◽  
pp. 41 ◽  
Author(s):  
José Ricardo Tavares de Albuquerque ◽  
Anderson Dos Santos Formiga ◽  
Thayse Cavalcante da Rocha ◽  
Franciscleudo Bezerra da Costa ◽  
Ancélio Ricardo de Oliveira Gondim
Keyword(s):  
Experimental Design ◽  
Phenolic Content ◽  
Postharvest Quality ◽  
Chemical Characteristics ◽  
Uniform Size ◽  
Fermentation Time ◽  
Future Studies ◽  
Potential Alternative ◽  
Physical And Chemical

<p>O cultivo de beterraba com biofertilizante consiste em uma alternativa potencial para produção em escala familiar, sendo necessário, contudo avaliar a qualidade de produção. Assim objetivou-se avaliar a qualidade pós-colheita de beterraba submetida á adubação com biofertilizante fermentado. O experimento foi realizado na área experimental do Centro de Ciências e Tecnologia Agroalimentar da Universidade Federal de Campina Grande, Câmpus de Pombal-PB, durante o período de setembro a dezembro de 2013, em solo classificado como Argissolo Vermelho-Amarelo Câmbico. O delineamento experimental utilizado foi o inteiramente casualizado. Os tratamentos corresponderam à aplicação de dois tempos (20 e 40 dias de fermentação do biofertilizante) com três repetições. Foram utilizados seis tubérculos por parcela, selecionados conforme uniformidade de tamanho. Os tempos de fermentação do biofertilizante não influenciaram nas características físicas e químicas avaliadas, a exceção do teor de vitamina C e dos compostos fenólicos, que foram maiores para o biofertlizante fermentado até 40 dias e Íons H<sup>+ </sup>até 20 dias de fermentação. O uso de novas formulações de biofertilizante em estudos futuros será importante para melhor elucidar a influência deste modelo de adubação sobre a qualidade pós-colheita de beterraba.</p><p><strong><em>Beet postharvest quality subjected to fertilization with fermented biofertilizer</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The beet cultivation with biofertilizer consists of a potential alternative to production in family scale, if necessary, but assess the quality of production. Thus aimed to evaluate the beet postharvest quality will undergo fertilization with fermented biofertilizer. The experiment was conducted in the experimental area at the Centre for Science and Agrifood Technology, Federal University of Campina Grande, Campus de Pombal-PB, during the period September to December 2013 in soil classified as Red-Yellow Cambic Argisol. The experimental design was completely randomized. The treatments were the application of two times (20 and 40 days of fermentation biofertilizer) with three replications. Six tubers per plot were used, selected according to uniform size. The biofertilizer fermentation time did not affect the physical and chemical characteristics evaluated, the exception of vitamin C and phenolic content which were higher biofertlizante fermented for up to 40 days and H<sup>+</sup> ions up to 20 days of fermentation. The use of new biofertilizer formulations will be important in future studies to further elucidate the influence of this fertilization model on post-harvest beet quality.</p>

STUDY OF CORIANDER SEED OIL (Coriandrum sativum L.)

2010 ◽  
Vol 13 (3) ◽  
pp. 29-38
Author(s):  
Ha Bich Phan ◽  
Thach Ngoc Le
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Seed Oil ◽  
Coriandrum Sativum ◽  
Conventional Heating ◽  
Geranyl Acetate ◽  
Physical And Chemical ◽  
Coriander Seed Oil ◽  
Coriander Seed

Coriandrum sativum L. belongs to the Apiaceae family, which is cultivated in Dong Nai province, in this paper its seed oil of was studied. The essential oil was extracted by hydrodistillation. We used two methods for activating of hydrodistillation: conventional heating and microwave irradiating. Its physical and chemical indexes were measured. The chemical composition of this oil was identified by GC/MS and quantified by GC/FID. Linalool (75.51-77.21 %), and geranyl acetate (15.64-12.79 %) were the main constituents of the oil which were obtained in 0,32-0.39 % yield. The biological activity of this oil was reported.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

BACTERIA CONTENT, PHYSICAL AND CHEMICAL COMPOSITION OF BROILER MEAT GROWN ON THE HEATED FLOOR

2018 ◽  
Vol 20 (6) ◽  
pp. 24-25
Author(s):  
E.O. Kachanova ◽  
◽  
E.V. Pavlova ◽  
D.S. Derina ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Broiler Meat ◽  
Heated Floor ◽  
Physical And Chemical

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

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