scholarly journals The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage

2021 ◽  
Vol 13 (Aquaculture) ◽  
pp. 52-63
Author(s):  
Minh Phu Tran ◽  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thi Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Psidium Guajava ◽  
Control Treatment ◽  
Ice Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rachycentron Canadum ◽  
Sensory Property ◽  
Ice Water ◽  
Water Holding

The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.

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.

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

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.

Rooting of Herbaceous and Semihardwood Cuttings of Guava cv. Século XXI, under Varying Concentrations of Indolebutyric Acid

2019 ◽  
pp. 1-9
Author(s):  
Jussara Cristina Firmino Da Costa ◽  
Rejane Maria Nunes Mendonça ◽  
Gerciane Cabral Da Silva ◽  
Silvanda de Melo Silva ◽  
Walter Esfrain Pereira ◽  
...  
Keyword(s):  
Experimental Design ◽  
Significant Interaction ◽  
Dry Weight ◽  
Psidium Guajava ◽  
Commercial Production ◽  
Control Treatment ◽  
Distilled Water ◽  
Indolebutyric Acid ◽  
Rooting Of Cuttings

In the commercial production of guava seedlings (Psidium guajava L.) the quality of the cuttings, homogeneity, high percentage of rooting are the factors important to be analyzed. Therefore, as the Século XXI cultivar is recent, it is necessary to do more studies regarding the behavior of this guava to the factors that aid in the rhizogenic process. The objective of this work was to verify the concentrations of indolebutyric acid (IBA) that provide the best rooting of cuttings herbaceous and semihardwood, as well as to verify the best kind of cuttings used for vegetative propagation the guava cuttings cultivar ‘Século XXI’. The experimental design was completely randomized in a 5 x 2 + 1 factorial design, beginning with five concentrations of IBA (0, 1000, 1500, 2000 and 2500 mg L-1), two kinds of cuttings (herbaceous and semihardwood) and one control treatment (immersed in distilled water for 12 hours), with four replications and 10 cuttings per plot. In relation of the variables: the percentage of cuttings live without roots, callus, number of roots and dry weight of shoots did not present significant interaction among treatments, not adjusting to any regression model. Therefore, concluding that the herbaceous cutting is the most indicated for the propagation of guava seedlings of ‘Século XXI’; The concentration of 2500 mg L-1 of IBA promotes a higher percentage of rooted semihardwood cuttings without leaf; The hormone solution diluted with alcohol 50% (v/v) resulted in toxicity for herbaceous and semihardwood cuttings cv. Século XXI.

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.

scholarly journals Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 113 ◽  
Author(s):  
Maria Volpe ◽  
Elena Coccia ◽  
Francesco Siano ◽  
Michele Di Stasio ◽  
Marina Paolucci
Keyword(s):  
Ftir Spectroscopy ◽  
Electronic Nose ◽  
Morphological Structure ◽  
Thiobarbituric Acid ◽  
Immunological Methods ◽  
Attenuated Total Reflectance ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Reflectance ◽  
Better Than

In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological structure was analyzed by histological and immunological methods; lipid peroxidation was performed with the peroxide and thiobarbituric acid reactive substances (TBARS) tests. At the same time, two less time-consuming methods, such as Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy and the electronic nose, were used. Uncoated trout fillets (UTF) showed a less compact tissue structure than carrageenan-coated threads (CTF) and coated fillets of carrageenan (active) ELO (ACTF), probably due to the degradation of collagen, as indicated by optical microscopy and ATR-FTIR. UTF showed greater lipid oxidation compared to CTF and ACTF, as indicated by the peroxide and TBARS tests and ATR-FTIR spectroscopy. The carrageenan coating containing ELO preserved the olfactory characteristics of the trout fillets better than the carrageenan coating alone, as indicated by the electronic nose analysis. This study confirms that both carrageenan and ELO containing carrageenan coatings slow down the decay of the physicochemical and olfactory characteristics of fresh trout fillets stored at 4 °C, although the latter is more effective.

scholarly journals Evaluation of the Effect of Synbiotic in Piglets’ Diet on the Nutritional Quality of Pork

2021 ◽  
Vol 24 (2) ◽  
pp. 67-75
Author(s):  
Mihaela Saracila ◽  
Arabela Elena Untea ◽  
Tatiana Dumitra Panaite
Keyword(s):  
Nutritional Quality ◽  
Crude Protein ◽  
Lipid A ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Conventional Diet ◽  
Organic Zn ◽  
Experimental Group

Abstract The purpose of the study was to increase the nutritional quality of pork, and to investigate the effect of the synbiotic on the oxidative stability of lipid. A 4 weeks experiment was performed on 8 weaned piglets (age 47 days, TOPIGS), divided into 2 groups (C, E). The control group (C) received a conventional diet, while the experimental group (E) included a diet supplemented with organic Zn and 10 g/kg synbiotic mixture. The productive parameters were evaluated. After slaughtered, muscle (tenderloin, shoulder, loin, ham and belly) and organs samples (liver, spleen and kidney) were collected. The muscle and organs samples were analysed regarding the proximate chemical analysis (dry matter, crude protein, crude fat, and ash). The antioxidant capacity and thiobarbituric acid reactive substances (TBARS) were performed on shoulder and ham samples at first day of the trial, 4 and 7 days after refrigeration. The crude fat determined in the loin samples, recorded a significant increase in the E group compared to the C group. The ash was higher in the shoulder samples from C group than in E group. At 7 days of refrigeration, the MDA concentration was significantly lower in the shoulder and ham samples from E group than those from C group. The conclusion was that the diet supplemented with organic Zn and 10 g/kg synbiotic mixture contributed to the delay of the lipid oxidation process of the shoulder and ham samples during the refrigeration period.

Effects of green tea ( Camellia sinensis ) and guava ( Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage

2021 ◽  
Author(s):  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thị Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
Hagiwara Tomoaki ◽  
...  
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Psidium Guajava ◽  
Ice Storage ◽  
Channa Striata

scholarly journals Evaluation of biochemical, hematological and oxidative parameters in mice exposed to the herbicide glyphosate-Roundup®

2012 ◽  
Vol 5 (3) ◽  
pp. 133-140 ◽  
Author(s):  
Raquel Jasper ◽  
Gabriel Olivo Locatelli ◽  
Celso Pilati ◽  
Claudriana Locatelli
Keyword(s):  
Body Weight ◽  
Hematological Parameters ◽  
Thiobarbituric Acid ◽  
Daily Basis ◽  
Control Treatment ◽  
Hepatic Tissue ◽  
Thiobarbituric Acid Reactive Substances ◽  
Protein Thiols ◽  
Oxidative Effects ◽  
Herbicide Glyphosate

ABSTRACT We evaluated the toxicity of hepatic, hematological, and oxidative effects of glyphosate-Roundup® on male and female albino Swiss mice. The animals were treated orally with either 50 or 500 mg/kg body weight of the herbicide, on a daily basis for a period of 15 days. Distilled water was used as control treatment. Samples of blood and hepatic tissue were collected at the end of the treatment. Hepatotoxicity was monitored by quantitative analysis of the serum enzymes ALT, AST, and γ-GT and renal toxicity by urea and creatinine. We also investigated liver tissues histopathologically. Alterations of hematological parameters were monitored by RBC, WBC, hemoglobin, hematocrit, MCV, MCH, and MCHC. TBARS (thiobarbituric acid reactive substances) and NPSH (non-protein thiols) were analyzed in the liver to assess oxidative damage. Significant increases in the levels of hepatic enzymes (ALT, AST, and γ-GT) were observed for both herbicide treatments, but no considerable differences were found by histological analysis. The hematological parameters showed significant alterations (500 mg/kg body weight) with reductions of RBC, hematocrit, and hemoglobin, together with a significant increase of MCV, in both sexes of mice. In males, there was an important increase in lipid peroxidation at both dosage levels, together with an NPSH decrease in the hepatic tissue, whereas in females significant changes in these parameters were observed only at the higher dose rate. The results of this study indicate that glyphosate-Roundup® can promote hematological and hepatic alterations, even at subacute exposure, which could be related to the induction of reactive oxygen species.

scholarly journals Meat quality of lambs supplemented with intramuscular vitamin E

2018 ◽  
Vol 38 (4) ◽  
pp. 679-684
Author(s):  
Aline A. Morgado ◽  
Giovanna R. Nunes ◽  
Beatriz R. Villas Bôas ◽  
Paola B.J. Carvalho ◽  
Paulo H.M. Rodrigues ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Meat Quality ◽  
Live Weight ◽  
Thiobarbituric Acid ◽  
Alpha Tocopherol ◽  
Thiobarbituric Acid Reactive Substances ◽  
Muscle Ph ◽  
Four Blocks

ABSTRACT: This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Inês and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2°C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.

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