scholarly journals Effect of Stored Tiger Nut Oil Cultivars on the quality Properties of Fried Plantain Chips

2020 ◽  
Vol 3 (3) ◽  
pp. 01-04
Author(s):  
Ogori A.F ◽  
Nina G.C ◽  
Ukeyima M
Keyword(s):  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Codex Alimentarius ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Thiobarbituric Acid Value

Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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 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.

scholarly journals Effect of corn flour and storage period on sensory and physiochemical properties of chicken meatball

2018 ◽  
Vol 46 (3) ◽  
pp. 164-171
Author(s):  
MA Al-Mamun ◽  
M Khan ◽  
MA Hashem
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Cooking Loss ◽  
Corn Flour ◽  
Interval Group ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Sensory Color ◽  
Sensory Parameters

The present study was undertaken to evaluate the effect of different levels of corn flour on the quality characteristics of chicken meatball. The meatballs were formulated having 0, 05, 10 and 15% of corn flour. After formulation, samples were preserved at -20˚C for 60 days and analyzed the data at 0, 15, 30 and 60th day, respectively. The products were analyzed for various sensory, proximate, biochemical and physicochemical attributes. The sensory (color, flavor, tenderness, juiciness and overall acceptability), proximate composition- dry matter (DM), ether extract (EE), crude protein (CP) and ash, biochemical parameters- free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid value (TBARS) and physicochemical (raw pH, cooked pH and cooking loss) were analyzed. Data were analyzed in a 4x4 factorial experiment in completely randomized design with replicated three times per cell. Results showed that corn flour inclusion in meatballs have no effect on sensory parameters, but the highest value for all sensory parameters was found at 15th day storage period, (p<0.05). After 15th day, with the increasing of storage period the value for all sensory parameters were decreased (p<0.05). The proximate component’s value were differ with treatment and day interval group (p<0.05). The highest value of raw pH and lowest value of cooking loss were found in 5% corn flour group (p<0.05). The highest value of cooked pH and lowest value of cooking loss were found at 15th day storage period. There were no effect of treatment or day interval on FFA and TBARS. Highest value of PV were found in 0% cornflower group (p<0.05). It may be concluded that 5% corn flour and 15 days storage period is suitable for chicken meat ball.Bang. J. Anim. Sci. 2017. 46 (3): 164-171

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 COMPARATIVE EVALUATION OF QUALITY PROPERTIES OF WINTER RAPESEED DEPENDING ON THE LEVEL OF FERTILIZERS AND SOWING DATE

2020 ◽  
pp. 108-118
Author(s):  
Olha Matsera
Keyword(s):  
Protein Content ◽  
Quality Indicators ◽  
Oil Content ◽  
Oil Quality ◽  
Acid Value ◽  
Sowing Date ◽  
Quality Properties ◽  
Sowing Dates ◽  
Winter Rapeseed ◽  
Fertilizer Rates

It is made the comparison estimation of winter rapeseed quality properties depending on the fertilization level and sowing date in this article. The literature on the research problem is elaborated; there are presented the study importance and relevance of growing technology elements influence on the quality properties of winter rapeseed seeds. It is analyzed the results of sowing periods and different rates of mineral fertilizers influence on the quality indicators of winter rapeseed seeds under the conditions of Right-Bank Forest-Steppe in Ukraine. Significant influence of the studied elements of technology on the main indicators of seed quality was noted; it was found that the change in the yield level obtained by the hybrids led to a change in the oil quality indices. Four the most important oil quality indicators were analyzed in this article. They are: acid value, glucosinolates amount, oil and protein contents. They were affected by different fertilizer rates and sowing dates, which were the experiment conditions. So, the lowest acid value – 1.08 provided hybrid Excel, when fertilizer rate was N240P120K24; when sowing dates were analyzed, the lowest indicator – 1.24 was obtained by Exagon hybrid in the first sowing date – 10th of Aug. the correlation between acid value and rapeseed yield was negative and oscillated from r = - 0.9327 to r = - 0.9843; the magnitude of the approximation reliability oscillated in the range of R2 = 0.87 – 0.97, which evidence the strong dependence between indicators. The lowest content of glucosinolates – 12.51 μmol / g had Excel hybrid under the conditions without fertilizers; when sowing dates were analyzed, the lowest indicator 15.06 μmol / g was obtained by Exagon hybrid in the first sowing date – 10th of Aug. The highest oil content had Excel hybrid – 46.27%, it was obtained in variant of N240P120K240. The protein content of each hybrid was increasing with fertilizer rates expansion. So, the highest indicator of it was obtained in the variant where N240P120K240 was used and it was Exagon – 22.10%. The highest protein content – 21.13% was obtained by Excel hybrid in the second sowing date – the 21st of Aug. when sowing dates were analyzed, and the highest oil content – 46.75% were obtained by Excel hybrid in the third sowing date – 5th of Sept. Key words: winter rapeseed, sowing dates, fertilizers, acid value, glucosinolates amount, oil and protein contents.

Effects of Modified Atmosphere Packaging and Types of Pouches on Product Attributes of Frozen (IQF) Turkey Strips

1993 ◽  
Vol 56 (7) ◽  
pp. 627-629
Author(s):  
E. E. RAY ◽  
Y. OLIVAS ◽  
M. VINCENT ◽  
D. SMITH
Keyword(s):  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ambient Air ◽  
Modified Atmosphere ◽  
Product Attributes ◽  
Triangle Test ◽  
Thiobarbituric Acid Value ◽  
Overall Evaluation ◽  
Barrier Film

The influence of modified atmosphere packaging and barrier properties of films upon product attributes of frozen (IQF) turkey strips was evaluated every 28 d over a duration of 196 d. Three gases/mixtures were used (CO2, N2, and ambient air) for flushing two pouches, a pouch made from normal barrier film (861) and a pouch made from a high barrier film (863). The triangle test and organoleptic evaluations were performed separately by a semitrained panel (six members) on the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance, and off-flavors. Results from the overall evaluation scores indicate this score was greatly influenced by storage period. Products stored up to 84 d had the highest scores, and the lowest score was for products stored for 196 d. The overall evaluation score was slightly higher for products stored in pouches made from high barrier film. Panelists using the triangle test for each of the seven periods were able to detect differences between treatments 86, 69, 83, 81, and 86% of the time for products stored in 861/CO2, 861/N2, 861/ambient, 863/CO2, and 863/N2, respectively. Products packaged in N2 had the lowest thiobarbituric acid value while products stored in ambient atmosphere had the highest thiobarbituric acid value. Microbial evaluation of the product indicated those microorganisms studied were not influenced by the factors included in this study.

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