scholarly journals Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 173
Author(s):  
Yanjiao Chu ◽  
Shanggui Deng ◽  
Guancheng Lv ◽  
Mingao Li ◽  
Hongli Bao ◽  
...  
Keyword(s):  
Sodium Citrate ◽  
Organic Salt ◽  
Breaking Force ◽  
Sodium Gluconate ◽  
Gel Properties ◽  
Organic Salts ◽  
Sodium Tartrate ◽  
Surimi Gel ◽  
Water Holding

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.

scholarly journals Eco-friendly route for dyeing of cotton fabric using three organic mordants in reactive dyes

2019 ◽  
Vol 70 (01) ◽  
pp. 25-29
Author(s):  
BAIG RIAZ ◽  
HUSSAIN DILSHAD ◽  
NAJAM-UL-HAQ MUHAMMAD ◽  
ABDUL WAQAR RAJPUT ◽  
AMJAD RANA
Keyword(s):  
Sodium Citrate ◽  
Color Change ◽  
Reactive Dyes ◽  
Potassium Acetate ◽  
Organic Salt ◽  
Fastness Properties ◽  
Light Fastness ◽  
Organic Salts ◽  
Salt Reduction ◽  
The Difference

The textile dyes and fixing agents that used in dyeing process are major contributor to environmental pollution. In the present study, three different organic mordants (Sodium Citrate, Ammonium Acetate, and Potassium Acetate) are used in exhaust dyeing as mordants. Effect of mordant concentrations is studied on fastness properties (color change, rubbing fastness & light fastness) of cotton dyed with reactive dyes using these organic mordants. Comparison of these mordants with conventional fixing agent (NaCl) is also studied in order to evaluate the difference between fastness properties of conventional and organic salts used in this study. We found that the color fastness properties of conventional and organic salts are comparable, better in case of sodium citrate. Similarly color depth on fabric after dyeing with organic as well as inorganic salts is measured using data color. Results confirm that higher values of K/S are obtained for organic salts by using lower organic salt concentration compared to conventional salt. Reduction in total dissolved solids (TDS) of dye effluents is obtained from 6% to 29% for three organic salts as compared to conventional salt.

scholarly journals Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

2017 ◽  
Vol 57 (5) ◽  
pp. 993 ◽  
Author(s):  
Fariba Zad Bagher Seighalani ◽  
Jamilah Bakar ◽  
Nazamid Saari ◽  
Ali Khoddami
Keyword(s):  
Physicochemical Properties ◽  
Oreochromis Niloticus ◽  
Microbial Transglutaminase ◽  
Breaking Force ◽  
Red Tilapia ◽  
Surimi Gel ◽  
Two Stages ◽  
Water Holding ◽  
Different Levels ◽  
Thermal Stability Of

Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.

scholarly journals Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 710 ◽  
Author(s):  
Shuwei Tang ◽  
Guangxin Feng ◽  
Wenxuan Cui ◽  
Ruichang Gao ◽  
Fan Bai ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Frozen Storage ◽  
Surface Hydrophobicity ◽  
Positive Control ◽  
Viable Count ◽  
Soluble Protein Content ◽  
Gel Properties ◽  
Attractive Candidate ◽  
Water Holding

This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage.

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yang Jiang ◽  
Jinhua Du ◽  
Liguo Zhang
Keyword(s):  
Texture Analysis ◽  
Sensory Evaluation ◽  
Rupture Strength ◽  
Water Holding Capacity ◽  
Textural Characteristics ◽  
Sensory Acceptance ◽  
Water Holding ◽  
Rupture Distance ◽  
Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

scholarly journals Quality assessment of nine paracetamol 500 mg tablet brands marketed in Saudi Arabia

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Reem AlSwayeh ◽  
Syed N. Alvi ◽  
Muhammad M. Hammami
Keyword(s):  
Saudi Arabia ◽  
Active Substance ◽  
Immediate Release ◽  
Water Medium ◽  
Breaking Force ◽  
Weight Variation ◽  
Percent Difference ◽  
Stage 1

Abstract Objective To evaluate in-vitro quality of paracetamol 500 mg tablet brands marketed in Saudi Arabia. Results Two reference (R1 and R2) and seven generic (G1-G7) brands were commercially available. Four brands were single-drug, containing paracetamol only (R1, G1-G3) and five contained additional active ingredients (R2, G4-G7). All brands were immediate-release. Weight variation (n = 20, range as percent difference from mean), active substance content (n = 20, mean (SD) as percent difference from label), breaking force (n = 10, mean (SD)), and friability (n = 20, as percent weight loss) ranged from 97 to 102%, 96.1% (2.9%) to 99.8% (1.1%), 9.9 (0.4) to 21.0 (0.9) kg, and 0.017% to 0.809%, respectively. Disintegration (water medium) time (n = 6, minute: second) ranged from 02:35–03:09 to 12:49–13:10. Dissolution (phosphate buffer, pH 5.8) profile showed a mean release at 30 min of 87% to 97% of label content, with seven brands passing stage-1 (≥ 85% for each of 6 test units) and two passing stage-2 (mean of 12 test units ≥ 85%) criteria. Despite statistically significant differences between R1 and R2 and some of their corresponding generic brands in active substance content, breaking force, and amount dissolved at 30 min, all nine brands met the pre-specified quality standards.

Preparation of Graphene/MoS2 Composite for Detection of Dopamine

2022 ◽  
Vol 905 ◽  
pp. 192-197
Author(s):  
Lin Lin Cai ◽  
Xiao Qing Jiang
Keyword(s):  
Raman Spectra ◽  
Photoelectron Spectroscopy ◽  
The Other ◽  
Organic Salt ◽  
Carbon Electrode ◽  
Sodium Tartrate ◽  
X Ray ◽  
Transmission Electron ◽  
Linear Detection ◽  
Potassium Sodium Tartrate

A new composite of graphene/MoS2 is synthesized by co-exfoliation of graphite and MoS2 in isopropanol (IPA) using the organic salt potassium sodium tartrate as the assistant. The composite is characterized by transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), and Raman spectra. The results of TEM, XPS, and Raman spectra all illustrate that the graphene/MoS2 composite has been synthesized successfully. Furthermore, the composite is modified on glassy carbon electrode to fabricate a sensor to detect dopamine (DA). The sensor shows two linear detection ranges for DA. One is 1-45 μM and the other is 45-120 μΜ. The detection limit of the sensor (S/N=3) is 0.76 μM.

scholarly journals The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage

2021 ◽  
Vol 13 (Aquaculture) ◽  
pp. 52-63
Author(s):  
Minh Phu Tran ◽  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thi Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Psidium Guajava ◽  
Control Treatment ◽  
Ice Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rachycentron Canadum ◽  
Sensory Property ◽  
Ice Water ◽  
Water Holding

The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

scholarly journals Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1872
Author(s):  
Huipeng Liu ◽  
Yiyuan Xu ◽  
Shuyu Zu ◽  
Xuee Wu ◽  
Aimin Shi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Tertiary Structure ◽  
Quaternary Structure ◽  
Meat Products ◽  
Myofibrillar Protein ◽  
Conformational Structure ◽  
Gel Properties ◽  
The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

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