scholarly journals Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2837
Author(s):  
Kamal Alahmad ◽  
Wenshui Xia ◽  
Qixing Jiang ◽  
Yanshun Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Bighead Carp ◽  
Color Measurement ◽  
Drying Process ◽  
Oven Drying ◽  
Drying Techniques ◽  
Hypophthalmichthys Nobilis ◽  
Carp Fish

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca+2 and K+1 were presented in high values, followed by Na+1 and Mg+2. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.

scholarly journals Production of Attieke by the Technique of Drying of Cassava Ferment

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Kohi Alfred Kouame ◽  
N’dédé Theodore Djeni ◽  
N’guessan Ghislain Koffi ◽  
Koffi Marcellin Dje
Keyword(s):  
Cote D'ivoire ◽  
Freeze Drying ◽  
Côte D’Ivoire ◽  
Drying Process ◽  
Cote D’Ivoire ◽  
Oven Drying ◽  
Côte D'ivoire ◽  
Large Numbers ◽  
Freeze Dried ◽  
Drying Techniques

The long-term availability of cassava ferment and the production of attieke of healthy and consistent quality are becoming serious problems in Côte d’Ivoire. The overall objective of this work was to assess the effect of several drying techniques on the performance of the traditional cassava ferment with a view to establishing a stabilized ferment for the production of attieke in Côte d’Ivoire. To do this, three drying techniques were used, namely, oven drying, sun drying, and freeze-drying. The end of the drying process is marked by the stabilization of the humidity rate of the ferment. The results obtained during the drying process indicate that the sun-dried ferment contains more GAM (1.2 ± 0.2) × 108 CFU/g than the other dried ferments. The freeze-dried ferment has the highest load of lactic acid bacteria (3 ± 0.2) × 105 CFU/g, while Bacillus was observed in large numbers in the ferment dried at 45°C (7.1 ± 0.6) × 105 CFU/g. The 37°C dried and freeze-dried cassava ferments recorded high yeast loads of (7.6 ± 0.5) × 104 CFU/g and (7 ± 0.4) × 104 CFU/g, respectively. Moulds ((5 ± 0.2) 1 × 102 CFU/g) were only detected in the 37°C dried culture. Moreover, during the fermentation of the cassava dough with the different ferments obtained after drying, a significant acidification occurs in the dough inoculated with the freeze-dried ferment (2.9 ± 0.07%). However, the attieke produced with the freeze-dried ferment and the ferment dried at 37°C was the most appreciated by the panelists. Thus, freeze-drying and oven drying at 37°C are simple alternatives to the use of traditional ferments that can ensure their stability and the conservation of the cassava ferment over a long period of time.

scholarly journals Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 379-385
Author(s):  
Hasmadi M. ◽  
Nor Qhairul Izzreen M.N. ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
M.K. Zainol
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Compositions ◽  
Mineral Analysis ◽  
Good Source ◽  
Potassium Magnesium

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.

scholarly journals Volatile Compounds in Pulses: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3140
Author(s):  
Adeline Karolkowski ◽  
Elisabeth Guichard ◽  
Loïc Briand ◽  
Christian Salles
Keyword(s):  
Climate Change ◽  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compounds ◽  
Seed Development ◽  
Protein Production ◽  
The Face ◽  
Negative Perceptions ◽  
Food Design

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

scholarly journals Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China

2020 ◽  
Vol 29 (12) ◽  
pp. 1641-1653
Author(s):  
Yi-Bin Lan ◽  
Xiao-Feng Xiang ◽  
Wei-Xi Yang ◽  
Bao-Qing Zhu ◽  
Hong-Tie Pu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Vitis Davidii

Vacuum oven drying of mussels: mathematical modeling, drying characteristics and kinetics study

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Osman İsmail ◽  
Özlem Gökçe Kocabay
Keyword(s):  
Mathematical Modeling ◽  
Activation Energy ◽  
High Energy ◽  
Drying Kinetics ◽  
Color Measurement ◽  
Composition Analysis ◽  
Drying Process ◽  
Vacuum Oven ◽  
Content Type ◽  
Oven Drying

PurposeThe aim of this work was to study the effect of the different temperatures on drying kinetics and quality parameters of vacuum oven-dried mediterranean or black mussel (Mytilus galloprovincialis) specimens.Design/methodology/approachDrying process was performed at 50, 60 and 70 °C and a vacuum drying pressure of 0.1 kPa. The proximate composition analysis was done. Drying rates of the mussels were computed. Mathematical modeling was carried out. Effective moisture diffusivity, activation energy and total energy consumption were calculated. Color measurement was conducted.FindingsDrying took place entirely in the falling rate period. The obtained results indicated that the drying air temperature has a remarkable influence on the moisture content and drying rate. Drying resulted in a significant increasing of protein and fat content. The Deff values ranged from 1.44 × 10−9–3.23 × 10−9 m2/s, with the activation energy 4.47 kW kg−1. The Alibas model is the most proper model to define the drying curves. This method provided high energy efficiency and quality in dried products.Research limitations/implicationsFresh mussels grown in Eceabat location were used as the study sample. In the drying process, 50, 60, 70 °C temperatures and 0.1 kPa pressure was used. These are the limitations of the research.Originality/valueThis work is the first to report the influence of vacuum oven drying on the color changes and drying kinetics of black mussels.

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

2012 ◽  
Vol 80 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Rocío Alonso ◽  
Antonia Picon ◽  
Pilar Gaya ◽  
Manuel Nuñez
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cow Milk ◽  
Mediterranean Countries ◽  
The One ◽  
And Control

Hispánico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispánico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispánico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.

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