scholarly journals Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 693
Author(s):  
Jesús Enrique Chan-Higuera ◽  
Josafat Marina Ezquerra-Brauer ◽  
Leontina Lipan ◽  
Marina Cano-Lamadrid ◽  
Roberta Rizzitano ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Quality ◽  
Quality Attributes ◽  
Yellowfin Tuna ◽  
Biologically Active ◽  
Skin Extract ◽  
Microbiological Analysis ◽  
Dosidicus Gigas ◽  
Tuna Fish ◽  
And Control

A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 °C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna pâté was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers’ preferences. During a 20-day storage period, the water activity (aw), pH, color difference (ΔE*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH●+) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS●) radicals and did not induce mutation, according to the Ames’ Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the pâté with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower ΔE*ab values, inhibited the microbial activity and lipid oxidation (unlike the control pâté), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish pâtés.

scholarly journals Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

2018 ◽  
Vol 25 (3) ◽  
pp. 252-267 ◽  
Author(s):  
Karina Juhnevica-Radenkova ◽  
Vitalijs Radenkovs ◽  
Karlis Kundzins ◽  
Dalija Seglina
Keyword(s):  
Sensory Quality ◽  
Positive Impact ◽  
Epicuticular Wax ◽  
Biologically Active ◽  
Ozone Treatment ◽  
Apple Cultivar ◽  
Cell Integrity ◽  
Long Term Storage ◽  
And Control

The aim of this study was to assess the effect of O3 treatment on the quality of different cultivars of apples ( Malus domestica Borkh.). Apples were stored for six months at different concentrations of ozone. During the research, minor differences between ozone-treated and control fruits were found in terms of cell integrity and epicuticular wax structure. Ozone application for apple treatment could accelerate the natural ageing of the waxes found on the surface of apples, thereby reducing the thickness of the waxes. The rate of degradation for the epicuticular wax was found to be cultivar dependent. After six months of storage, the ozonation process prevented the decay of ‘Iedzenu’, ‘Auksis’ and ‘Belorusskoje Malinovoje’ apple cultivars, but it accelerated damage in the ‘Gita’ apple cultivar. A positive impact of ozone during long-term storage was found regarding flesh firmness of ‘Iedzenu’ apple cultivar samples subjected to O3 exposure at concentrations of 0.8 ppm and 3.0 ppm. In other cultivars of apples, significant differences between ozonation and cold storage (control) were not found. In general, ozone treatment has a potential to be applied in order to maintain the sensory quality and biologically active compound level in apples during six-month storage; however, the degree of effectiveness depends both on the cultivar and on the concentration of ozone.

scholarly journals PERSPECTIVITY OF USING DIFFERENT COMMERCIAL PREPARATIONS FOR ACCELERATION OF THE “GROWING” PROCESS OF CHICKEN DROPPINGS

2019 ◽  
Vol 14 (1) ◽  
pp. 53-57 ◽  
Author(s):  
Фатих Сибагатуллин ◽  
Fatih Sibagatullin ◽  
Зульфия Халиуллина ◽  
Zul'fiya Haliullina ◽  
Андрей Петров ◽  
...  
Keyword(s):  
Biologically Active ◽  
Chicken Manure ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Poultry Production ◽  
Poultry Farm ◽  
Active Additive ◽  
Speed Up ◽  
And Control ◽  
Production Company

In connection with the necessity to speed up the composting process and preserve the nutrients in chicken droppings, this paper considers the possibility of its processing with the help of the biologically active additive “Mefosfon”, the preparations “Gorynych”, “Tamir”, “Udachnuy”, “Doctor Robik” and hydrogen peroxide . The object of the study was the droppings-free chicken manure of the III danger class of “Yaratel’ poultry farm of “Ak Bars Poultry Production Company” branch. The experiments were carried out in the open air in 50 liter insulated polyethylene containers for 2/3 filled with chicken droppings for 45 days (July-August 2018). The doses of the drugs being applied were determined by the instructions for their use or by the results of previously conducted experiments. Control served as a litter without drugs. When conducting model tests, the temperature of the substrate was monitored, the smell level of the test substrate, the initial and final humidity of the chicken manure, the presence of pathogenic microflora in the resulting product were determined. Recycled chicken droppings in all experimental variants and control belonged to the IV class of danger to the environment. Microbiological analysis carried out at the end of the experiment showed that, in the variant containing “Mefosfon” preparation, the content of enterococci and coliform bacteria was the lowest and amounted to 4% and 2%, respectively, of the final content in the control samples, indicating the promise of using “Mefosfon” to reduce the time of maturation and neutralization of chicken manure.

Experimental Study of the Impact of Alisma plantago-aquatica Secretions on Pathogenic Bacteria

2014 ◽  
Vol 1 (3) ◽  
pp. 3-7
Author(s):  
O. Zhukorskyy ◽  
O. Hulay
Keyword(s):  
Pathogenic Bacteria ◽  
Initial Density ◽  
Biologically Active ◽  
Erysipelothrix Rhusiopathiae ◽  
Natural Focus ◽  
Test Species ◽  
Popula Tions ◽  
And Control ◽  
The Impact

Aim. To estimate the impact of in vivo secretions of water plantain (Alisma plantago-aquatica) on the popula- tions of pathogenic bacteria Erysipelothrix rhusiopathiae. Methods. The plants were isolated from their natural conditions, the roots were washed from the substrate residues and cultivated in laboratory conditions for 10 days to heal the damage. Then the water was changed; seven days later the selected samples were sterilized using fi lters with 0.2 μm pore diameter. The dilution of water plantain root diffusates in the experimental samples was 1:10–1:10,000. The initial density of E. rhusiopathiae bacteria populations was the same for both experimental and control samples. The estimation of the results was conducted 48 hours later. Results. When the dilution of root diffusates was 1:10, the density of erysipelothrixes in the experimental samples was 11.26 times higher than that of the control, on average, the dilution of 1:100 − 6.16 times higher, 1:1000 – 3.22 times higher, 1:10,000 – 1.81 times higher, respectively. Conclusions. The plants of A. plantago-aquatica species are capable of affecting the populations of E. rhusiopathiae pathogenic bacteria via the secretion of biologically active substances into the environment. The consequences of this interaction are positive for the abovementioned bacteria, which is demon- strated by the increase in the density of their populations in the experiment compared to the control. The intensity of the stimulating effect on the populations of E. rhusiopathiae in the root diffusates of A. plantago-aquatica is re- ciprocally dependent on the degree of their dilution. The investigated impact of water plantain on erysipelothrixes should be related to the topical type of biocenotic connections, the formation of which between the test species in the ecosystems might promote maintaining the potential of natural focus of rabies. Keywords: Alisma plantago-aquatica, in vivo secretions, Erysipelothrix rhusiopathiae, population density, topical type of connections.

QUANTIFICATION OF TUNA FISH TARGET STRENGTH USING QUANTITATIVE ECHO SOUNDER

2009 ◽  
Vol 1 (1) ◽  
Author(s):  
Henry M. Manik
Keyword(s):  
Wave Reflection ◽  
Fork Length ◽  
Research Programme ◽  
Yellowfin Tuna ◽  
Target Strength ◽  
Bigeye Tuna ◽  
Tuna Fish ◽  
Thunnus Obesus ◽  
The Relationship ◽  
Echo Sounder

A preliminary research programme was carried out in order to study the acoustic wave reflection or target strength (TS) of tuna fish using a quantitative echo sounder (QES). The relationships between TS to fork length (FL) and swimbladder volume, for bigeye tuna (Thunnus obesus) and yellowfin tuna (T. albacares) are investigated. The TS of bigeye tuna was about 3 dB higher than yellowfin tuna when comparing species at the same size. The result can be correlated to the swimbladder volume differencebetween species. The relationship between TS and swimbladder volume was quantified for both species.Keywords: tuna fish, target strength, quantitative echo sounder

Quality attributes and control of fresh-cut produce

2007 ◽  
Vol 3 (2) ◽  
pp. 1-9 ◽  
Author(s):  
Wenzhong Hu and Yueming Jiang
Keyword(s):  
Quality Attributes ◽  
Fresh Cut ◽  
And Control

scholarly journals Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1782
Author(s):  
Juan Manuel Tirado-Gallegos ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
René Salgado-Delgado ◽  
Gilber Vela-Gutiérrez ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Good Alternative ◽  
Quality Attributes ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Molecular Weights ◽  
Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

scholarly journals Sensory quality attributes of lettuce obtained using different harvesting performance systems

2013 ◽  
Vol 33 (2) ◽  
pp. 239-244 ◽  
Author(s):  
Denize Cristine Rodrigues de Oliveira ◽  
Paulo Ademar Martins Leal ◽  
Sylvio Luís Honório ◽  
Eveline Kássia Braga Soares
Keyword(s):  
Sensory Quality ◽  
Quality Attributes

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

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