scholarly journals Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins

2021 ◽  
Vol 10 (11) ◽  
pp. e15101117579
Author(s):  
Angela Dulce Cavenaghi-Altemio ◽  
Aline Silva Lima ◽  
Jully Medeiros de Azevedo ◽  
Thomas Manzato Francisco ◽  
Gustavo Graciano Fonseca
Keyword(s):  
Shear Strength ◽  
Fish Consumption ◽  
Purchase Intention ◽  
Fish Farming ◽  
Fat Content ◽  
High Moisture ◽  
The Real ◽  
Commercial Potential ◽  
Reduced Fat ◽  
Physical Chemical

Sorubim fillets are products with great commercial potential that meet the current preferences for fish consumption. Hybrids of these species have gaining popularity for industrial fish farming. The aim of this work was to characterize fillets obtained from the crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum (dot and comma hybrid sorubim) and the crosses between Pseudoplatystoma spp. x Leiarius marmoratus (real hybrid sorubim) in terms of physical, chemical, microbiological, and sensory analyzes. The fillets of real hybrid sorubim presented high moisture (77.90%) and protein (17.20%) and low lipid (3.20%) contents compared to the dot and comma hybrid sorubim (75.66, 21.36, and 1.90%, respectively). The variation in the constitution of the real hybrid sorubim had affected other parameters, e.g. it increased the texture evaluated in terms of shear strength (0.58 kgf, against 0.46 kgf for the dot and comma hybrid sorubim fillet), and the reduced sensory acceptation / purchase intention, which are related to the reduced fat content. Purchase intention analysis indicated that the filets of dot and comma hybrid sorubim would be purchased by 95% of the population, while the fillets of the real hybrid sorubim would be purchased for less than 80% of the population.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

The real concept of substitution in Ayurveda literature and adulteration the misleading concept of modern era

2018 ◽  
Vol 3 (3) ◽  
Author(s):  
Ashashri Shinde ◽  
Pankaj Gupta ◽  
Sudipt Rath
Keyword(s):  
Medicinal Plant ◽  
Plant Material ◽  
Genetic Parameters ◽  
Herbal Drugs ◽  
Material Identification ◽  
The Real ◽  
Physical Chemical ◽  
Unfair Trade ◽  
Modern Era

A quality drug is central to the success of any therapeutic plan. The quality of drug is determined right from the collection to delivery to the patients. The commonest problem involving the medicinal plant stating materials is intentional or unintentional substitution and adulteration owing to multiple reasons like unavailability, higher costs, unfair trade etc. This trend was also present in the olden days, as evident from the concept of substitute drugs (Pratinidhi Dravya) as available in Yogratanakara, Bhavaprakasha and Bhaishajyaratnawali. Therefore, Charka and later Acharyas also have dealt with authentication and standardization of herbal drugs and formulations in detail by using four Pramanas (tools of knowledge) Ch.Vi.8/87. Nowadays the concept of substitution is entirely converted into intentional and unintentional malpractices of adulteration. The established authenticity parameters for plant material identification and standardization like organoleptic, physical, chemical and genetic parameters are relatively inaccessible for routine use. Not withstanding the accuracy and usefulness of these lab parameters and delay in the development of easy to perform parameters for reasonable drug authentication. These adulteration malpractices spoils the market of herbal industries. In this article we discuss about concept of substitution in ancient Ayurveda and at present intentional and unintentional adulteration practices.

scholarly journals Potensi budidaya ikan di Waduk Embung Klamalu Kabupaten Sorong Provinsi Papua Barat: Kajian kualitas fisika kimia air

2013 ◽  
Vol 1 (3) ◽  
Author(s):  
Agustina Frasawi ◽  
Robert J Rompas ◽  
Juliaan Ch. Watung
Keyword(s):  
Carbon Dioxide ◽  
Water Quality ◽  
Dissolved Oxygen ◽  
Good Condition ◽  
Fish Farming ◽  
Quality Parameters ◽  
Water Quality Parameters ◽  
Total Alkalinity ◽  
Physical Chemical ◽  
Papua Barat

The objective of this research was to measure and analyze the water quality parameters including temperature, brightness, pH, dissolved oxygen, total alkalinity, carbon dioxide and BOD in reservoir Embung Klamalu Sorong regency, and to know the factors that affected the water quality of Embung Klamalu. Measurement of water quality parameters was done in situ for temperature, brightness, pH and in laboratory for dissolved oxygen, total alkalinity, carbon dioxide, and BOD. The results showed the temperature at the five observation stations ranged from 26.2 to 29.8 0C, brightness 38 to 46 cm, pH 7.20 to 8.48 mg /L, dissolved oxygen from 7.20 to 8.48 mg / L, alkalinity 100 to 150 mg /L, carbon dioxide from 25.90 to 28.95 mg / L, BOD from 0.20 to 0.38. Refers to the standards of water quality according to the PP. 82, 2001, it could be concluded that water physical-chemical qualities in fish farming locations in the Village Klamalu were still in good condition. Keywords: Water physical-chemical quality, aquaculture, waduk Embung Klamalu

scholarly journals Designing a Clean Label Sponge Cake with Reduced Fat Content

2016 ◽  
Vol 81 (10) ◽  
pp. C2352-C2359 ◽  
Author(s):  
Cristina Eslava-Zomeño ◽  
Amparo Quiles ◽  
Isabel Hernando
Keyword(s):  
Fat Content ◽  
Sponge Cake ◽  
Reduced Fat

scholarly journals Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

2011 ◽  
Vol 31 (3) ◽  
pp. 629-634 ◽  
Author(s):  
Anna Cecilia Venturini ◽  
Ângela Dulce Cavenaghi ◽  
Carmen Josefina Contreras Castillo ◽  
Eliane Marta Quiñones
Keyword(s):  
Fat Content ◽  
Reduced Fat

Retail Chilled Display Storage of High- and Reduced-Fat Sliced Bologna

1997 ◽  
Vol 60 (9) ◽  
pp. 1099-1104 ◽  
Author(s):  
F. JIMÉNEZ COLMENERO ◽  
J. CARBALLO ◽  
P. FERNÁNDEZ ◽  
S. COFRADES ◽  
E. CORTÉS
Keyword(s):  
Storage Temperature ◽  
Color Stability ◽  
Fat Content ◽  
High Fat ◽  
Chilled Storage ◽  
Reduced Fat ◽  
Texture Parameters ◽  
Residual Nitrite ◽  
Color Fading ◽  
Photochemical Action

This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect.

scholarly journals EVALUATION OF IN-PLANE SHEAR STRENGTH OF CLT BASED ON THE REAL SIZE HORIZONTAL LOADING SHEAR TEST

2019 ◽  
Vol 84 (760) ◽  
pp. 843-849 ◽  
Author(s):  
Shoichi NAKASIMA ◽  
Yasuhiro ARAKI ◽  
Yoshinori OHASHI ◽  
Shiro NAKAJIMA ◽  
Atsushi MIYATAKE
Keyword(s):  
Shear Strength ◽  
Shear Test ◽  
Plane Shear ◽  
The Real ◽  
Horizontal Loading ◽  
Real Size

scholarly journals Fish consumption and consumer awareness aspects of possible mycotoxin contamination in fish in Curitiba-PR, Southern Brazil

2021 ◽  
Vol 56 (3) ◽  
pp. 541-549
Author(s):  
Amanda Anater ◽  
Bruno Machuca Thon ◽  
Francisco Pizzolato Montanha ◽  
Saulo Henrique Weber ◽  
Deivid Roni Ribeiro ◽  
...  
Keyword(s):  
Fish Consumption ◽  
Demographic Data ◽  
Animal Health ◽  
Descriptive Analysis ◽  
Fish Farming ◽  
Consumer Awareness ◽  
Mycotoxin Contamination ◽  
City Regions ◽  
Consumption Frequency ◽  
Spearman’S Correlation

The global per capita consumption of fish reached a record of 20.5 kg in 2018, thus demonstrating the sector’s importance. A potential risk to consider when consuming fish is the indirect intake of mycotoxins by humans when consuming fish from intensive fish farming fed with potentially contaminated mycotoxins. The aim of this study was to evaluate fish consumption and consumer awareness of possible mycotoxin contamination in Curitiba, Paraná, Brazil. The information was obtained through a questionnaire applied at supermarkets in 5 different city regions, obtaining 358 respondents. Descriptive analysis was performed on the data, followed by Spearman’s correlation analysis between the responses. It was observed that demographic data (e.g., age, gender, and social class) significantly influenced fish consumption frequency. Thus, 64.80% of respondents preferred tilapia meat over other fish species, 89.91% of people are unaware of mycotoxins, and 93.95% of people do not know what damage mycotoxins cause in human and animal health, and 86.17% of people did not know about any disease related to fish consumption. Schooling had a significant correlation with the aforementioned issues, demonstrating that lower educational levels negatively influence the perception of illnesses caused by food. The most consumed fish is farm-raised tilapia and the consequent possibility of mycotoxin exposure. Respondents are unaware of the possible mycotoxin presence infish and their impact on human health.

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