scholarly journals A comparative study on different physicochemical properties of fresh and frozen lamb meat

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
AKM Sarwar Inam ◽  
R Ahmmed ◽  
MA Haque
Keyword(s):  
Physicochemical Properties ◽  
Texture Analysis ◽  
Physicochemical Parameters ◽  
Binding Capacity ◽  
Color Measurement ◽  
Fresh Sample ◽  
Water Binding ◽  
Moisture Contents ◽  
Lamb Meat ◽  
Significant Difference

This study described the comparison of different physicochemical parameters between fresh and frozen lamb meat. The pH measurement for fresh and frozen lamb meat did not show a significant difference. CIE L*a*b* (Commission Internationale de l'éclairage) color measurement technique was used and ∆E (distance between 2 colors) was found 5.32. On shrinkage measurement, there were significant differences (p<0.05) between the fresh and frozen meat. Frozen lamb sample showed 26.99% shrinkage compared to the fresh lamb which showed 18.09% shrinkage. The thawing loss did not show any significant difference. For texture analysis force and work were evaluated together for both fresh and frozen samples through Warner Bratzler texture analysis. The values did not show any significant difference. The absolute values of force and work were significantly different (p<0.05). Water binding capacity of the frozen and fresh sample were 56.57% and 59.27%, respectively. The moisture contents of fresh and frozen sample were 73.64% and 72.85%, respectively. Fat contents of fresh and frozen sample were 5.08% and 6.09% respectively. The study concludes that while comparing fresh and frozen lamb, only shrinkage and texture analysis showed significant difference whereas other physicochemical properties showed minor differences.J. Bangladesh Agril. Univ. 15(2): 281-288, December 2017

scholarly journals Evaluation of The Swelling Ability And Water Binding Capacity Of Some Local Plant Consumed In Adamawa State, Nigeria.

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
N.M. Gaila ◽  
M. Buba ◽  
A. Ahmed
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Food Systems ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Water Binding ◽  
Insoluble Dietary Fiber ◽  
Significant Difference ◽  
Local Plant ◽  
Water Swelling

The functional properties are the intrinsic physicochemical characteristics which affect the behavior of ingredient in food systems during processing, manufacturing, storage and preparation etc. Such functional properties include water and oil binding, emulsification capacities, swelling ability and viscosity. This work is aimed at evaluating the swelling Ability and water binding capacities of Spinous Amarantus (alayahon daji) (AA) Senna accedentalis (tasba) (TB), Phyllantus niruri (mace mai goyo) (MC), Hibiscus sabdrariffa (yakuwan daji) (YD) and Leptadenia hastate (yadiya) (YE) which are commonly consumed in our localities with little or no knowledge about their nutritional properties. AOAC method of analysis as outlined by Adabowale was adopted for the analysis with little modifications. All the samples analyzed showed significant water swelling ability with AA and YD showing the highest values of 1.5±0.06 v/g while TB shows the lowest value of 0.5±0.05 v/g. There was a significant difference (p <0.05) in the WBC values (%) obtained for the different plants analyzed. The results revealed that crude AA has the highest value of 12.48±0.82 and YD has the lowest value of 5.50±0.09. Insoluble dietary fiber (IDF) was also extracted from the samples and evaluated for water binding capacity. The Insoluble dietary fibre (IDF) showed WBC values. The highest values 1.54±0.08g/g and lowest 0.94±0.00g/g were obtained MC and YE respectively. All the crude samples showed significant water binding capacity (WBC) than their respective insoluble dietary fiber (IDF). This is as a result of the structural and chemical composition of the crude samples. However, the research has revealed that both the crude and the IDF samples analyzed has therapeutic potentials.

scholarly journals The Contribution of Skin Glycosaminoglycans to the Regulation of Sodium Homeostasis in Rats

2018 ◽  
pp. 777-785 ◽  
Author(s):  
D. SUGÁR ◽  
R. AGÓCS ◽  
E. TATÁR ◽  
G. TÓTH ◽  
P. HORVÁTH ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Sodium Intake ◽  
Binding Capacity ◽  
Bound Water ◽  
Dietary Sodium ◽  
Tissue Samples ◽  
Water Binding ◽  
Significant Difference ◽  
Blood Pressure Data

The glycosaminoglycan (GAG) molecules are a group of high molecular weight, negatively charged polysaccharides present abundantly in the mammalian organism. By their virtue of ion and water binding capacity, they may affect the redistribution of body fluids and ultimately the blood pressure. Data from the literature suggests that the mitogens Vascular Endothelial Growth Factor (VEGF)-A and VEGF-C are able to regulate the amount and charge density of GAGs and their detachment from the cell surface. Based on these findings we investigated the relationship between the level of dietary sodium intake, the expression levels of VEGF-A and VEGF-C, and the amount of the skin GAGs hyaluronic acid and chondroitin sulfate in an in vivo rat model. Significant correlation between dietary sodium intake, skin sodium levels and GAG content was found. We confirmed the GAG synthesizing role of VEGF-C but failed to prove that GAGs are degraded by VEGF-A. No significant difference in blood pressure was registered between the different dietary groups. A quotient calculated form the ion and water content of the skin tissue samples suggests that – in contrast to previous findings – the osmotically inactive ions and bound water fractions are proportional.

scholarly journals Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Nur Rohmah Lufti A'yuni ◽  
Yustinus Marsono ◽  
Djagal Wiseso Marseno ◽  
Priyanto Triwitono
Keyword(s):  
Cajanus Cajan ◽  
Amylose Content ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Pigeon Pea ◽  
Relative Crystallinity ◽  
Water Binding ◽  
Significant Difference ◽  
Pea Starch ◽  
Composition Structure

Abstract. A’yuni NRL, Marsono Y, Marseno DW, Triwitoyo P. 2021. Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia. Biodiversitas 22: 3430-3439. Information on the characteristics of pigeon pea (Cajanus cajan (L.) Millsp.) starch would provide a scientific basis for developing its application. However, data about characteristics of pigeon pea starch, especially from the Southeast Asia region, has been limited. This study determined the composition, structure, and physicochemical characteristics of pigeon pea starches from three different Indonesian regions, i.e., Bali, Yogyakarta, and West Nusa Tenggara (NTB). We also investigated the potential application of Indonesian pigeon pea starches. Pigeon pea starch was extracted using a wet method, and then pigeon pea starch was characterized. The yield of pigeon pea starches ranged from 29.83-31.68%. Pigeon pea starches showed a significant difference (P<0.05) in amylose content (54.74-58.51%), relative crystallinity (24.20-28.97%), water-binding capacity (0.70-0.76 g/g), oil binding capacity (0.55-0.58 g/g), swelling power (13.19-14.52 g/g), and solubility (9.48-11.15%). The pasting properties (except for final viscosity) and thermal properties (except for onset temperature and gelatinization enthalpy) differed significantly. Granules of pigeon pea starch were oval to elliptical, with a mean granule diameter of 18.41-19.98 µm. According to X-ray diffraction patterns, pigeon pea starches showed CA type, contained orthorhombic and hexagonal crystals. Pigeon pea starches also showed the same FTIR spectra. The results revealed that the differences in pigeon pea growing locations affect pigeon pea starch's composition and physicochemical properties. The highest amylose content and lowest relative crystallinity were found in Yogyakarta pigeon pea starch. In the future, our findings could be used to develop pigeon pea starch for various food applications.

scholarly journals Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch

Polymers ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 8 ◽  
Author(s):  
Yaping Zhou ◽  
Yizhe Yan ◽  
Miaomiao Shi ◽  
Yanqi Liu
Keyword(s):  
Physicochemical Properties ◽  
Atmospheric Pressure ◽  
Binding Capacity ◽  
Atmospheric Pressure Plasma ◽  
Plasma Jet ◽  
Atmospheric Pressure Plasma Jet ◽  
Maize Starch ◽  
Water Binding ◽  
Pressure Plasma ◽  
Normal Maize

In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%–131.27%, NMS: 83.56%–95.61%) and swelling volume (SV) (WMS: 2.96 g/mL–3.33 g/mL, NMS: 2.75 g/mL–3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.

Plasma volume and intravascular protein masses in trained boys and fit young men

1977 ◽  
Vol 43 (6) ◽  
pp. 1085-1088 ◽  
Author(s):  
G. Koch ◽  
L. Rocker
Keyword(s):  
Physical Activity ◽  
Oxygen Uptake ◽  
Endurance Training ◽  
Plasma Volume ◽  
Maximal Oxygen Uptake ◽  
Binding Capacity ◽  
Vo2 Max ◽  
Water Binding ◽  
Body Dimensions ◽  
Significant Difference

Plasma volumes and intravascular protein masses were measured in eight well-trained boys (VO2 max = 59.6 +/- 6.5 ml/kg body wt) aged 13–15 yr and compared with two groups of adult athletes aged 17–20 yr (VO2 max = 61.8 +/- 3.4 ml/kg body wt) and 24–30 yr (VO2 max = 63.3 +/- 4.1 ml/kg body wt), respectively. The trained boys had larger plasma volumes and increased intravascular masses of albumin and hepatogenic globulins as compared with values available for children with normal physical activity. There was no significant difference between the boys and the adults concerning maximal oxygen uptake, plasma volume, albumin, immunoglobins, and haptoglobin, when allowance was made for differences in body dimensions; probably due to the young age, however, the boys had considerably higher relative alpha2-macroglobulin and transferrin masses. Endurance training apparently elicits the same response of the plasma protein system regardless of age, at least after pubertal age has been attained. The overall effect of these changes implies an increase of the water binding capacity of the plasma

Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Ke Zhang ◽  
Qi-yu Lu
Keyword(s):  
Physicochemical Properties ◽  
Water Distribution ◽  
Binding Capacity ◽  
Loss Modulus ◽  
Starch Content ◽  
Wheat Starch ◽  
Relative Crystallinity ◽  
Swelling Properties ◽  
Water Binding ◽  
Dynamic Mechanical

AbstractThis work fractionated native wheat starches into A- and B-type granules fractions to accurately assess granules physicochemical properties and effects on water distribution, storage modulus (E′) and loss modulus (E″) of two type noodles with A- and B-type granules. Pasting viscosity and starch crystallization of A- and B-type granules were determined by Rapid Visco Analyzer (RVA) and X-ray diffraction (XRD) respectively. The noodles were prepared from wheat flour, which 20 % was replaced with the A or B starch fractions, respectively. The water distribution and dynamic mechanical properties of noodles were characterized through Low-field Nuclear Magnetic Resonance (LF-NMR) and Dynamic Mechanical Analysis (DMA). The results demonstrated that A- and B-type granules almost had a round shape with smooth surface. The crystal models of A- and B-type granules were the same but the relative crystallinity were different. A-type granules contained higher starch content, higher ratio between amylose and amylopectin and less damaged starch than B-type granules. B-type granules easily aggregated into clump in deionized water. A- and B-type granules were different in swelling properties and pasting viscosity under the same conditions. A-type granules possessed lower swelling power and water-binding capacity, higher solubility and pasting viscosity than B-type granules. A-noodles (relative to B-noodles) had higher ratio of immobilized water, E′ and E″.

scholarly journals Development of Flaxseed Gum/Konjac Glucomannan with Agar as Gelling Agents with Enhanced Elastic Properties

2021 ◽  
Author(s):  
Ji Soo Yang ◽  
Junghoon Kim ◽  
Jungwoo Hahn ◽  
Young Jin Choi
Keyword(s):  
Physicochemical Properties ◽  
Elastic Properties ◽  
Binding Capacity ◽  
Textural Properties ◽  
Konjac Glucomannan ◽  
Water Soluble ◽  
Gelling Agent ◽  
Water Binding ◽  
Gelling Agents ◽  
Seed Gum

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their physicochemical properties, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.

scholarly journals Quality assessment of the physicochemical properties of vermiwash produced from different sources during successive storage periods

2018 ◽  
Vol 2 (02) ◽  
pp. 52-57
Author(s):  
SIRPAUL JAIKISHUN ◽  
SHAMIKA ADONIS ◽  
ABDULLAH ADIL ANSARI
Keyword(s):  
Physicochemical Properties ◽  
Quality Assessment ◽  
Organic Farming ◽  
Crop Production ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Cattle Dung ◽  
Fresh Sample ◽  
Significant Difference ◽  
Different Sources

Abstract. Jaikishun S, Adonis S, Ansari AA. 2018. Quality assessment of the physicochemical properties of vermiwash produced from different sources during successive storage periods. Asian J Agric 2: 52-57. Organic farming is crucial for maintaining our health together with improving quality and quantity of crop production in environmentally friendly farming practices. Vermiwash is poised to be one of the key components in organic farming and reducing the enormous amounts of pollutants from the environment. This study aims to determine the physicochemical characteristics related to vermiwash from different sources (Jamun, Neem and Grass with combination and mixed with cattle dung) during a three-month storage period with monthly assessments and compared to fresh sample. While an increase in Electrical Conductivity (EC) was seen at the first month, successive decreases were noted thereafter with a significant difference (p=0.05) being observed among the treatments (p=0.05) after three months. Total dissolved salts decreased over the storage period with significant difference being observed among the treatments and storage period revealed that at p=0.05, F (7, 21) = 3.9>2.49 Fcrit. and F (3, 21) = 3.8>2.49 respectively. Phosphorous decreased while potassium increased with T7 having the highest. Calcium showed a significant difference (p=0.05) among the treatments while magnesium fluctuated during the period but deceased at the end of the storage period. Analysis of ferrous content revealed a significant difference (p=0.05, F (7, 21) = 3.8>2.48 Fcrit.) with the time period being significantly different (p=0.05, F (3, 21) = 6.8>3.0) with an increase at the end of the storage period. Fresh form of vermiwash is best to use to obtain maximum nutrients as the general nutrient composition deteriorates over with time

scholarly journals Effects of Fermentation and Extrusion on the Proximate Compositions and Organoleptic Properties of Sweet Potato (Ipomoea batatas) and Beniseed (Sesamum indicum) Blends

2020 ◽  
pp. 1-12
Author(s):  
Kemi Medinat Olawale ◽  
Anthony Okhonlaye Ojokoh
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Binding Capacity ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Significant Difference ◽  
Mucor Mucedo ◽  
And Staphylococcus Aureus

Fermentation and extrusion have been proven to increase the nutritional value of foods by reducing the water-binding capacity of cereal flour. Thus, the effect of fermentation and extrusion on the microbiological qualities, proximate compositions and organoleptic properties of orange flesh potato and beniseed blends were investigated using standard methods. The blended samples were prepared in four combinations (A=100 g sweet potato; B = 70 g sweet potato + 30 g beniseed; C= 60 g sweet potato + 40 g beniseed, D = 50 g sweet potato + 50 g Beniseed) and separated into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). The blended samples were fermented for 72 hours using solid state fermentation. The bacteria isolated include Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis and Staphylococcus aureus while fungi include Mucor mucedo, Aspergillus niger, Penicillium chrysogenium, Aspergillus flavus, Geotrichum spp, Mucor mucedo and Alternaria alternate. The results of the proximate composition of the fermented and extruded blends showed a significant difference as compared with the unfermented and unextruded blends. The moisture content was highest in fermented extruded 50% sweet potato + 50% beniseed (18.61%) and least in the unfermented unextruded 50% sweet potato + 50% beniseed (4.0%). Fermentation also helps to increase the protein content and the highest was observed in composite bleed containing 50% sweet potato + 50% beniseed which increased from 2.88% to 8.75%. Extrusion also increased the protein content. The highest protein content was observed in the composite blend that was extruded and fermented (18.61). The carbohydrate content was highest in the unfermented unextruded 50% sweet potato + 50 beniseed (84.04%). The crude fat content was highest in the fermented unextruded 100% sweet potato blends (21.50%) and least in fermented extruded 50% sweet potato + 50 beniseed (2.0%). The sensory evaluation of the samples showed a good preference for the fermented-extruded samples. Findings from this research have established that orange flesh potato and beniseed blends can be fermented and extruded to produce food of enhanced nutritional value.

scholarly journals Cyanobacterial Diversity and Physicochemical Characteristics of Thermal Springs in The Kütahya Province of Turkey

2021 ◽  
Vol 28 (2) ◽  
pp. 413-428
Author(s):  
Sevi̇lay ÖZtürk
Keyword(s):  
High Temperature ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Physicochemical Characteristics ◽  
Thermal Springs ◽  
Alkaline Ph ◽  
Average Temperature ◽  
Significant Difference ◽  
Plant Taxon ◽  
Cyanobacterial Diversity

Thermal springs are very difficult environments for organisms due to the high temperature, and physicochemical parameters. Cyanobacteria, which are photosynthetic prokaryotes, are best adapted to these environments. Kütahya is an important thermal area in Turkey. The aim of the study was to determine the cyanobacterial flora with a morphologic and ecologic approach in the 11 thermal. The physicochemical properties of the thermal springs in Kütahya province were measured. The thermal springs are alkaline (pH6) with an average temperature of 52°C. As a result, 54 cyanobacteria taxa were identified. Oscillatoriales were the predominant order in terms of taxa diversity (24 taxa) and biomass size. Statistical analyses were conducted to reveal the physicochemical properties of the thermal springs and the distribution of cyanobacteria in detail. According to these analyses, the thermal springs were classified into two main groups with a Piper. As a result of the RDA analysis under CANOCO 5.0, the total variation was 55.45455, and the first two axes explained a total of 57.43% of the variance. There was a significant difference (P0.001) in the comparison of the physicochemical parameters including pH, EC, TDS, and temperature values of the thermal springs in the Kruskal Wallis tests. Bangladesh J. Plant Taxon. 28(2): 413-428, 2021 (December)

Sign in / Sign up

Export Citation Format

Share Document