scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

1998 ◽  
Vol 61 (2) ◽  
pp. 217-220 ◽  
Author(s):  
HONG-SUN YOOK ◽  
SEONG-IL LIM ◽  
MYUNG-WOO BYUN
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ozone Treatment ◽  
Bee Pollen ◽  
Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (&gt;102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P &lt; 0.05).

scholarly journals Physicochemical and bacteriological study of imported beef luncheon meat in Baghdad city

2012 ◽  
Vol 36 (0A) ◽  
pp. 151-156
Author(s):  
Dahfier Abid Ali Al-Obaidi
Keyword(s):  
Public Health ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Meat Processing ◽  
Bacteriological Study ◽  
Luncheon Meat

This study was carried out at the College of VeterinaryMedicine, University of Baghdad,for two months, to study the beef luncheon meat in Baghdad city by evalutuation somePhysicochemical and bacteriological features the obtained data revealed the following results:Physicochemical indicated that myoglobin concentration, was low for all sample of meat withno significant differences in marks which were 163.3 – 178.7 mg/100g meat. Total volatilenitrogen (TVN) values were more the allowance limits especially in food and mark whichwere 20.4mgN/100g meat with no significant differences in marks. Thiobarbituric acid (TBA)values and Free Fatty acid (FFA) percentages were withen the allowance limits in all marks.Bacteriological results indicated that total Bacterial count (TPC) were low of meat samplewhich were140 - 220 cfu /g, with significant differences (P<0.05) in Marks. The total coliformcount were less than allowance limits, were the same with Anaerobic total Bacterial count(A.T.P.C.) which Were 3 - 41cfu/g and30 – 260 cfu/g with significant differences (P<0.05) inmarks. The results indicated that beef luncheon was low in some Physicochemicalespecially in food land mark. Therefore it is necessary to make Evaluation cautiously of theimported meats and meat processing to safe public health.

Detection of Coliform, faecal Coliform And Total Bacterial Count From Drinking Water Of Varanasi (U.P.) India

2021 ◽  
Vol 27 (2) ◽  
Author(s):  
Alok Kumar Singh ◽  
Anand Prakash Singh ◽  
Sanjay Srivastava
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
Tap Water ◽  
Bacterial Count ◽  
Most Probable Number ◽  
Total Bacterial Count ◽  
Indicator Organisms ◽  
Cross Sectional ◽  
Probable Number ◽  
Hand Pump

In India source of drinking water at Varanasi city for common people are tap water, well, hand pump, Ganga river and stored tank water collected from bore well. All water samples were studied to assess their bacteriological characteristics and suitability for potable purposes. A cross-sectional epidemiological method was adopted to investigate the drinking water of six different sites of Varanasi city. The bacteriological examination of water samples included the most probable number of presumptive coliforms, faecal coliforms, and total bacterial count. The results showed that the total coliform count was detected in all the site. In all the methods coliforms presence was indicated. Maximum number of coliform observed in all the seasons, were from river and well water followed by hand pump, tap water and stored tank. The most common group of indicator organisms used in water quality monitoring are coliforms. These organisms are representative of bacteria normally present in the intestinal tract of mammals including human. Contamination of water may occur through different way like sewage disposal in the river, seepage of bathing near sites, fecal excreta of human, bird and other animals. Improving and expanding the existing water treatment and sanitation systems are more likely to provide good, safe and sustainable sources of water in the long term.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period

2011 ◽  
Vol 91 (1) ◽  
pp. 87-95 ◽  
Author(s):  
R. Khiaosa-ard ◽  
P. Chungsiriwat ◽  
N. Chommanart ◽  
M. Kreuzer ◽  
S. Jaturasitha
Keyword(s):  
Fatty Acid ◽  
Storage Time ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Tuna Oil ◽  
Supplementation Period ◽  
Thiobarbituric Acid Value ◽  
Dry Sausages ◽  
Long Chain

Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M. and Jaturasitha S. 2011. Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. Can. J. Anim. Sci. 91: 87–95. Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35–90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.

Rheological Properties and Lipid Oxidation of Rice Decontaminated with Low-Energy Electrons

1998 ◽  
Vol 61 (1) ◽  
pp. 73-77 ◽  
Author(s):  
TORU HAYASHI ◽  
HIROSHI OKADOME ◽  
HIDECHIKA TOYOSHIMA ◽  
SETSUKO TODORIKI ◽  
KEN'ICHI OHTSUBO
Keyword(s):  
Brown Rice ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Low Energy ◽  
Microbial Load ◽  
Milled Rice ◽  
Rice Grains ◽  
Thiobarbituric Acid Value ◽  
Lower Viscosity ◽  
Low Energy Electrons

Microbial load and quality of rice grains which were exposed to electrons at different acceleration voltages of 170 to 200 kV were examined to evaluate the efficacy of decontaminating rice with low-energy electrons. Electrons at any acceleration voltage between 170 and 200 kV reduced microbial loads of brown rice grains to levels lower than 10 colony-forming units (CFU)/g. Higher acceleration voltages resulted in a lower viscosity and a higher thiobarbituric acid value (TBA). Milling at a yield of 90 or 88% after electron treatment made the viscosity and TBA of rice treated with electrons at 170 kV almost the same as untreated rice. Low and high compression analyses of rice grains which were exposed to electrons at 170 to 180 kV and milled at a yield of 90% followed by cooking showed almost the same hardness and stickiness as untreated grains which were milled at 90%. The results indicate that milling at a yield of 90% or lower removes the portion of rice exposed to electrons at 170 kV and that treatment of brown rice with low-energy electrons enables the preparation of milled rice with extremely low levels of microbial load and little quality deterioration.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

scholarly journals Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1962
Author(s):  
Gabriel Tirtawijaya ◽  
Mi-Jeong Lee ◽  
Bertoka Fajar Surya Perwira Negara ◽  
Woo-Hee Cho ◽  
Jae-Hak Sohn ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Chub Mackerel ◽  
Optimum Conditions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Commercial Fish ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Vacuum Frying

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.

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