scholarly journals Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 365
Author(s):  
Bilge Bilgin Fıçıcılar ◽  
Huseyin Genccelep
Keyword(s):  
Biogenic Amines ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Hot Pepper ◽  
Processing Plant ◽  
C Storage ◽  
Viable Bacteria ◽  
Microbiological Analyses ◽  
Pepper Sauce

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

scholarly journals The Effect of Ag Nanoparticles and Multimicrobial Preparation as Factors Stabilizing the Microbiological Homeostasis of Feed Tables for Cornu aspersum (Müller) Snails on Snail Growth and Quality Parameters of Carcasses and Shells

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2260
Author(s):  
Andrzej Łozicki ◽  
Tomasz Niemiec ◽  
Robert Pietrasik ◽  
Sylwester Pawęta ◽  
Anna Rygało-Galewska ◽  
...  
Keyword(s):  
Body Weight ◽  
Ag Nanoparticles ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Body ◽  
Control Group ◽  
Shell Size ◽  
Effective Microorganisms ◽  
Cornu Aspersum

The aim of this research was to evaluate the effect of Ag nanoparticles (nano-Ag) used in the paint covering feed tables or a multimicrobial preparation applied to feed tables on the microbiological composition of the feed table environment, the growth and mortality of snails, and selected parameters for assessing the quality of carcasses and snail shells. The research was carried out in a farm of Cornu aspersum (Müller) snails. In the control (K) group, paint without nano-Ag was used. In two other groups (N-Ag and N-Ag + effective microorganisms (EM)), the feed tables were covered with the same paint as in the control group but with the addition of 100 mg/L of nano-Ag it (N-Ag group). Additionally, multimicrobial preparation (EM Bokashi®) at a concentration of 10% was spread on the tables in the N-Ag + EM group. In the last group (EM), the feed tables were covered with paint without nano-Ag, and only multimicrobial preparation was applied at a concentration of 10%. During the tests, the body weight of snails was measured three times, and swab samples were taken from the feed tables for the examination of microbiological composition. At the end of the experiment, the snails were killed, and the weight of the carcass and the size of the shell were measured. The content of Ag and the degree of lipid oxidation (thiobarbituric acid reactive substances (TBARS)) in the carcasses were analyzed, and the content of Ca and the crushing strength of the shells were determined. In the N-Ag and N-Ag + EM groups, a significant reduction in the total number of bacteria, fecal streptococci, and Escherichia coli was found, while there was also a reduction in mold and fungi in the N-Ag + EM and EM groups. In the K and EM groups, the mortality of animals was higher than in the nano-Ag groups. In subsequent weight checks, the highest body weight was found in the EM group and the lowest in the N-Ag and N-Ag + EM groups. In addition, the carcass weight and shell size in the N-Ag group was significantly lower compared to the K and EM groups. In the N-Ag and N-Ag + EM groups, a higher Ag content in the carcasses and a greater degree of lipid peroxidation were found. The Ca content of the shells was the highest in the N-Ag group, and the hardness of shells was the highest in the N-Ag and N-Ag + EM groups.

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.

scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

“Effect of milk thistle addition (Silybum Marianum L.) on marinated herring (Clupea Harengus L.) meat”

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Andrzej Ochrem ◽  
Dominika Kułaj ◽  
Joanna Pokorska ◽  
Justyna Żychlińska-Buczek ◽  
Piotr Zapletal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Clupea Harengus ◽  
Control Group ◽  
Milk Thistle ◽  
Content Type ◽  
Fatty Acids Profile ◽  
The Moment

PurposeThe aim of the study was to analyse the quality changes in marinated herring meat depending on the moment of adding milk thistle.Design/methodology/approachOne control (C) and two experimental groups were investigated: MH (milk thistle added to a marinade solution) and FH (fillets rubbed with milk thistle before marination). The basic chemical composition, the meat colour, heavy metals concentration, fatty acids profile, quality of lipids and antioxidant capacity were determined.FindingsThe occurrence of Fe, Mn, Cu and Zn was higher in the experimental group than in the control group throughout the marinating process. The peroxide value was higher from the first day in the control group than in the experimental groups. On the last day of the study, the peroxide value in the control group exceeded the maximum acceptable value. The highest level of Thiobarbituric Acid Reactive Substances was determined in the control group on the first day, and the lowest in the FH group. On the first day, the highest percentage of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical quenching was recorded in the FH group.Originality/valueThe results are the first to find that the addition of milk thistle to herring fillets in marinating process maintains or even improves the quality of the marinades. The process of previously coating the fillets in milk thistle and then marinating achieves a lower peroxide value, higher content of polyunsaturated fatty acids and a higher content of elements such as iron and manganese, which are very valuable for human health.

Effect of Mentha spicata L. and Artemisia campestris Extracts on the Shelf Life and Quality of Vacuum-Packed Refrigerated Sardine (Sardina pilchardus) Fillets

2013 ◽  
Vol 76 (10) ◽  
pp. 1719-1725 ◽  
Author(s):  
ABDERRAHMANE HOUICHER ◽  
ESMERAY KULEY ◽  
BADIS BENDEDDOUCHE ◽  
FATIH ÖZOGUL
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Vacuum Packaging ◽  
Control Group ◽  
Mentha Spicata ◽  
Significant Difference ◽  
Plate Counts ◽  
Low Levels ◽  
Artemisia Campestris

The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1% mint extract; and VA, group treated with 1% artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid–reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was maintained at low levels in VA samples until 17 days of chilled storage. Results of aerobic plate counts and coliform counts showed the existence of a reduced growth in VA group, whereas lactic acid bacteria did not show a significant difference among groups. Natural extract treatments combined with vacuum packaging showed lower microbiological and chemical indices, indicating that the presence of phenolic compounds in mint and artemisia extracts and the removal of oxygen in the pack retarded lipid oxidation and reduced the growth of microorganisms, which resulted in preventing spoilage and extending the product's shelf life.

The Effect of Modified Atmosphere Packaging on the Quality of Sturgeon Caviar at 0°C

2014 ◽  
Vol 941-944 ◽  
pp. 1099-1105
Author(s):  
Dan He ◽  
Lai Hao Li ◽  
Wan Jun Zhou ◽  
Ya Wei ◽  
Hui Huang ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Gas Mixture ◽  
Modified Atmosphere ◽  
Color Properties ◽  
Positive Effects ◽  
Basic Nitrogen ◽  
Biochemical Analyses

The article mainly investigated the effect of modified atmosphere packaging (MAP) on quality characters of sturgeon caviar during storage at 0 °C . MAP tested included MAP1 (100%CO2), MAP2 (70%CO2+30%N2), MAP3 (50%CO2+50%N2), MAP4 (30%CO2+70%N2) and MAP5 (100%N2). In order to let gas mixture interact with caver samples, the caviar directly exposed to modified atmosphere in MAP groups, and the control group (AIR) is prepackaged in tins and maintained in the air. Color properties, biochemical analyses (the volatile basic nitrogen values (TVB-N), the thiobarbituric acid values (TBA )) of sturgeon caviar were recorded before packaging (day 0) and after 1, 3 and 5 months of storage. The results showed that the MAP treatments in the study may delay the protein deterioration to some extend and MAP4 group exposed a little advantage to L*. but MAP treatments didn’t show an positive effects on the a*, b*and TBA.

Influence of Chilling Methods on the Quality of Sardines (Sardina pilchardus)

2002 ◽  
Vol 65 (6) ◽  
pp. 1024-1032 ◽  
Author(s):  
RAUL GARCÍA ◽  
MERCEDES CARECHE
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Expanded Polystyrene ◽  
Sardina Pilchardus ◽  
Preservation Method ◽  
Storage Methods ◽  
Entire Storage Period ◽  
Subsequent Storage ◽  
Microbiological Analyses

The aim of this study was to determine for sardines (Sardina pilchardus) the effect of (i) chilling in ice and water in small expanded polystyrene boxes during distribution and in ice thereafter and (ii) chilling in ice and water for the entire storage period. These storage methods were compared with storage of the fish in ice in wooden boxes or in expanded polystyrene boxes. Three storage experiments were performed to take into account the variability in handling conditions and seasonality. There were significant (P &lt; 0.05) differences in the results of some of the sensory, physical, chemical, and microbiological analyses performed that showed that the fish were of better quality when preserved in water and ice than when preserved in ice alone. The effects of dewatering of the fish after transport and subsequent storage in ice were also significantly different (P &lt; 0.05) from those of storage in ice, with the former storage method resulting in better sensory and microbial indices. However, oxidative rancidity, as measured by thiobarbituric acid–reactive substances, was higher for the dewatered fish than for fish preserved in water and ice throughout the storage period. It is concluded that for sardines, storage in water and ice, either only during transport or throughout the storage period, can be useful as an alternative preservation method during distribution and retail sale.

Epistemic and relational conflicts in sharing identical vs. complementary information during cooperative learning

2002 ◽  
Vol 61 (3) ◽  
pp. 139-151 ◽  
Author(s):  
Céline Darnon ◽  
Céline Buchs ◽  
Fabrizio Butera
Keyword(s):  
Cooperative Learning ◽  
Social Comparison ◽  
Positive Relationship ◽  
Learning Task ◽  
Control Group ◽  
Complementary Information ◽  
Relational Conflict ◽  
The Social ◽  
The University

When interacting on a learning task, which is typical of several academic situations, individuals may experience two different motives: Understanding the problem, or showing their competences. When a conflict (confrontation of divergent propositions) emerges from this interaction, it can be solved either in an epistemic way (focused on the task) or in a relational way (focused on the social comparison of competences). The latter is believed to be detrimental for learning. Moreover, research on cooperative learning shows that when they share identical information, partners are led to compare to each other, and are less encouraged to cooperate than when they share complementary information. An epistemic vs. relational conflict vs. no conflict was provoked in dyads composed by a participant and a confederate, working either on identical or on complementary information (N = 122). Results showed that, if relational and epistemic conflicts both entailed more perceived interactions and divergence than the control group, only relational conflict entailed more perceived comparison activities and a less positive relationship than the control group. Epistemic conflict resulted in a more positive perceived relationship than the control group. As far as performance is concerned, relational conflict led to a worse learning than epistemic conflict, and - after a delay - than the control group. An interaction between the two variables on delayed performance showed that epistemic and relational conflicts were different only when working with complementary information. This study shows the importance of the quality of relationship when sharing information during cooperative learning, a crucial factor to be taken into account when planning educational settings at the university.

Conjugated Linoleic Acid Causes a Marked Increase in Liver α-Tocopherol and Liver α-Tocopherol Transfer Protein in C57BL/6 J Mice

2010 ◽  
Vol 80 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Pei-Min Chao ◽  
Wan-Hsuan Chen ◽  
Chun-Huei Liao ◽  
Huey-Mei Shaw
Keyword(s):  
Antioxidant Enzymes ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Control Groups ◽  
Protein Levels ◽  
Transfer Protein ◽  
And Control

Conjugated linoleic acid (CLA) is a collective term for the positional and geometric isomers of a conjugated diene of linoleic acid (C18:2, n-6). The aims of the present study were to evaluate whether levels of hepatic α-tocopherol, α-tocopherol transfer protein (α-TTP), and antioxidant enzymes in mice were affected by a CLA-supplemented diet. C57BL/6 J mice were divided into the CLA and control groups, which were fed, respectively, a 5 % fat diet with or without 1 g/100 g of CLA (1:1 mixture of cis-9, trans-11 and trans-10, cis-12) for four weeks. α-Tocopherol levels in plasma and liver were significantly higher in the CLA group than in the control group. Liver α-TTP levels were also significantly increased in the CLA group, the α-TTP/β-actin ratio being 2.5-fold higher than that in control mice (p<0.01). Thiobarbituric acid-reactive substances were significantly decreased in the CLA group (p<0.01). There were no significant differences between the two groups in levels of three antioxidant enzymes (superoxide dismutase, glutathione peroxidase, and catalase). The accumulation of liver α-tocopherol seen with the CLA diet can be attributed to the antioxidant potential of CLA and the ability of α-TTP induction. The lack of changes in antioxidant enzyme protein levels and the reduced lipid peroxidation in the liver of CLA mice are due to α-tocopherol accumulation.

Non-Alcoholic Fatty Liver Disease in Overweight Children and its Relationship with Retinol Serum Levels

2008 ◽  
Vol 78 (1) ◽  
pp. 27-32 ◽  
Author(s):  
Suano de Souza ◽  
Silverio Amancio ◽  
Saccardo Sarni ◽  
Sacchi Pitta ◽  
Fernandes ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Liver Disease ◽  
Fatty Liver ◽  
Lipid Profile ◽  
Fatty Liver Disease ◽  
Thiobarbituric Acid ◽  
Serum Levels ◽  
Control Group ◽  
Alcoholic Fatty Liver ◽  
Alcoholic Fatty Liver Disease

Objectives: To evaluate the frequency of non-alcoholic fatty liver disease, the retinol serum levels, lipid profile, and insulin resistance in overweight/obese children. To relate these biochemical variables with the risk of this disease in the population studied. Methods: The study was cross-sectional and prospective, with 46 overweight/obese school children (28 female, 18 male; mean age 8.6 years). The control group consisted of 45 children, paired by age and gender. Hepatic steatosis, evaluated by ultrasound, was classified as normal, mild, moderate, or severe. Also evaluated were serum retinol levels; thiobarbituric acid reactive substances; lipid profile; and fasting glucose and serum insulin levels, used for the calculation of the Homeostasis Model Assessment. Results: Hepatic ultrasound alterations were found in 56.5% and 48,9% of the overweight/obese and control group children, respectively. Presence of obesity was associated with high levels of triglycerides (OR = 4.6; P = 0.002). In the studied children, the risk of steatosis was related to a trend to a higher percentage of retinol inadequacy (OR = 2.8; p = 0.051); there was no association with thiobarbituric acid reactive substances, lipid profile, or insulin resistance. Conclusions: The high frequency of non-alcoholic fatty liver disease in both groups, evaluated by hepatic ultrasound, in low-socioeconomic level children, independent of nutritional condition and without significant association with insulin resistance, emphasizes that especially in developing countries, other risk factors such as micronutrient deficiencies (e.g. vitamin A) are involved.

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