scholarly journals Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue

Metabolites ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 1 ◽  
Author(s):  
Ryota Mabuchi ◽  
Ayaka Ishimaru ◽  
Mao Tanaka ◽  
Osamu Kawaguchi ◽  
Shota Tanimoto
Keyword(s):  
Phosphoric Acid ◽  
Fish Species ◽  
Metabolic Profiling ◽  
Prediction Models ◽  
Electronic Tongue ◽  
Metabolomic Analysis ◽  
Fish Meat ◽  
Ordinary Muscle ◽  
Good Taste ◽  
Highly Correlated

To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of sourness, acidic bitterness, umami and saltiness. The obtained correlations allowed the construction of good taste prediction models, especially for sourness, acidic bitterness and saltiness. Compounds such as phosphoric acid, lactic acid and creatinine were found to be highly correlated with some taste attributes. Phosphoric acid in particular showed the highest variable important for prediction (VIP) scores in many of the taste prediction models, and it is therefore a candidate marker to evaluate the tastes of white-fleshed fish.

scholarly journals Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

2018 ◽  
Vol 7 (2) ◽  
pp. 138-147
Author(s):  
Chairil - Anwar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Fat Content ◽  
Ash Content ◽  
Fish Processing ◽  
Cooking Method ◽  
Fish Meat ◽  
Good Taste

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

scholarly journals Computer-aided prediction of inhibitors against STAT3 for managing COVID-19 associate cytokine storm

2021 ◽  
Author(s):  
Anjali Dhall ◽  
Sumeet Patiyal ◽  
Neelam Sharma ◽  
Naorem Leimarembi Devi ◽  
Gajendra P. S. Raghava
Keyword(s):  
Prediction Models ◽  
Validation Dataset ◽  
Cytokine Storm ◽  
Hybrid Features ◽  
Stat3 Signaling ◽  
Stat3 Signaling Pathway ◽  
Wide Range ◽  
Proinflammatory Responses ◽  
Highly Correlated ◽  
Approved Drugs

Abstract It has been shown in the past that levels of cytokines, including interleukin 6 (IL6), is highly correlated with the disease severity of COVID-19 patients. IL6 mediated activation of STAT3 is responsible to proliferate proinflammatory responses that leads to promotion of cytokine storm. Thus, STAT3 inhibitors may play a crucial role in managing pathogenesis of COVID-19. This paper describes a method developed for predicting inhibitors against the IL6-mediated STAT3 signaling pathway. The dataset used for training, testing, and evaluation of models contains small-molecule based 1564 STAT3 inhibitors and 1671 non-inhibitors. Analysis of data indicates that rings and aromatic groups are significantly abundant in STAT3 inhibitors compared to non-inhibitors. In order to build models, we generate a wide range of descriptors for each chemical compound. Firstly, we developed models using 2-D and 3-D descriptors and achieved maximum AUC 0.84 and 0.73, respectively. Secondly, fingerprints (FP) are used to build prediction models and achieved 0.86 AUC and accuracy of 78.70% on validation dataset. Finally, models were developed using hybrid features or descriptors, achieve a maximum of 0.87 AUC on the validation dataset. We used our best model to identify STAT3 inhibitors in FDA-approved drugs and found few drugs (e.g., Tamoxifen, and Perindopril) that can be used to manage COVID-19 associated cytokine storm. A webserver “STAT3In” (https://webs.iiitd.edu.in/raghava/stat3in/ ) has been developed to predict and design STAT3 inhibitors.

Quality characteristics and overall acceptability of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker

2016 ◽  
Vol 46 (6) ◽  
pp. 857-870
Author(s):  
Olufunmilayo Sade Omoba ◽  
Hafsat Idowu Azeez
Keyword(s):  
Fatty Acid ◽  
Quality Characteristics ◽  
Nutritional Composition ◽  
Content Type ◽  
Blue Whiting ◽  
Overall Acceptability ◽  
Fish Meat ◽  
Starch Structure ◽  
L Value ◽  
Highly Correlated

Purpose This paper focuses on the quality characteristics of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish. Design/methodology/approach The blue whiting fish cracker was developed using boiling and steaming methods. Minced blue whiting fish meat was mixed with cassava starch in the ratio of 50:50, and other ingredients were incorporated. The dough obtained was divided into two and stuffed into two different muslin cloths. One of the stuffed dough was steamed (100°C for 15 min), whereas the other was boiled in water for 90 min. The boiled and steamed doughs were cooled at 4°C for 12 h, sliced at 2 mm thickness and oven dried at 50°C for 12 h to obtain non-expanded blue whiting fish crackers. The non-expanded blue whiting fish crackers were fried in vegetable oil to obtain expanded blue whiting fish crackers. The quality characteristics of the expanded crackers were determined using standard methods, and data obtained were subjected to analysis of variance; the mean scores were compared using Turkey’s (HSD) test. The sensory evaluation was done using 25 untrained panellists, and results were analysed statistically. Findings The study revealed the steamed fish cracker has significantly higher nutritional composition in terms of the proximate, mineral, fatty acid and amino acid compositions. Potassium was the most predominant mineral in the crackers, and copper was the least predominant mineral. The saturated fatty acid contents were 43.2 per cent (steamed) and 48.6 per cent (boiled), whereas the unsaturated fatty acid contents were 55.5 (steamed) and 48.5 per cent (boiled). The n6/n3 ratio obtained for steamed and boiled fish cracker was 4.0. The steamed fish cracker had a higher L* value, whereas the Brown index (100 − L*) of the steamed fish cracker was lower (33.4) than that of the boiled fish cracker. The linear expansion was higher for the boiled blue whiting fish crackers (41.8 per cent). The boiled blue whiting fish cracker had higher expanded starch structure than the steamed blue whiting fish cracker. The aroma and taste were highly correlated with overall acceptability. Originality/value The paper reports the quality characteristics and overall acceptability of steamed and boiled blue whiting fish crackers.

Influence of interposition of pink muscle fiber into dorsal ordinary muscle on increasing rate of K-value in various fish species

2001 ◽  
Vol 67 (4) ◽  
pp. 675-681 ◽  
Author(s):  
Osamu Yada ◽  
Mutsuyosi Tsuchimoto ◽  
Abdul Jabarsyah ◽  
Qin Wang ◽  
Paula Andrea Gomez Apablaza ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Fish Species ◽  
K Value ◽  
Ordinary Muscle

scholarly journals Giresun İlinde Balık Tüketiminin Araştırılması

2016 ◽  
Vol 4 (8) ◽  
pp. 712
Author(s):  
Mustafa Türkmen ◽  
Aysun Türkmen ◽  
Köksal Duran
Keyword(s):  
Fish Species ◽  
Fish Consumption ◽  
Random Sampling ◽  
Sampling Method ◽  
Consumption Rate ◽  
Education Level ◽  
Survey Method ◽  
Face To Face ◽  
Fish Meat ◽  
Meat Type

This study aimed to investigate the fish consumption in Giresun by survey method. Fish meat was compared with other meat types according to education, level of income, consumption rate and quantity. In research carried out according to the random sampling method. Questions were asked face to face a total of 433 persons. A total 428 participants (98.9%) stated that they consumed fish. However, the most consumed meat type is chicken, second is fish. A total 91% participant preferred marine fish. The most consumed fish species is anchovy with 34%. Fish consumption per person in Giresun is above Turkey’s average with 12.34 kg/year.

scholarly journals Trends and prediction in daily incidence and deaths of COVID-19 in the United States: a search-interest based model

2020 ◽  
Author(s):  
Xiaoling Yuan ◽  
Jie Xu ◽  
Sabiha Hussain ◽  
He Wang ◽  
Nan Gao ◽  
...  
Keyword(s):  
Prediction Models ◽  
Pearson Correlation ◽  
The United States ◽  
Population Based ◽  
Internet Search ◽  
Pearson's R ◽  
Pearson Correlation Test ◽  
Highly Correlated ◽  
The U.S ◽  
Pearson’S R

AbstractBackground and ObjectivesThe coronavirus disease 2019 (COVID-19) infected more than 586,000 patients in the U.S. However, its daily incidence and deaths in the U.S. are poorly understood. Internet search interest was found correlated with COVID-19 daily incidence in China, but not yet applied to the U.S. Therefore, we examined the association of internet search-interest with COVID-19 daily incidence and deaths in the U.S.MethodsWe extracted the COVDI-19 daily incidence and death data in the U.S. from two population-based datasets. The search interest of COVID-19 related terms was obtained using Google Trends. Pearson correlation test and general linear model were used to examine correlations and predict future trends, respectively.ResultsThere were 555,245 new cases and 22,019 deaths of COVID-19 reported in the U.S. from March 1 to April 12, 2020. The search interest of COVID, “COVID pneumonia,” and “COVID heart” were correlated with COVDI-19 daily incidence with ∼12-day of delay (Pearson’s r=0.978, 0.978 and 0.979, respectively) and deaths with 19-day of delay (Pearson’s r=0.963, 0.958 and 0.970, respectively). The COVID-19 daily incidence and deaths appeared to both peak on April 10. The 4-day follow-up with prospectively collected data showed moderate to good accuracies for predicting new cases (Pearson’s r=-0.641 to −0.833) and poor to good accuracies for daily new deaths (Pearson’s r=0.365 to 0.935).ConclusionsSearch terms related to COVID-19 are highly correlated with the trends in COVID-19 daily incidence and deaths in the U.S. The prediction-models based on the search interest trend reached moderate to good accuracies.

Influence of interposition of pink muscle fiber into dorsal ordinary muscle on 5'-IMP degrading activity in various fish species

2001 ◽  
Vol 67 (6) ◽  
pp. 1190-1191
Author(s):  
Osamu Yada, ◽  
Mutsuyosi Tsuchimoto, ◽  
Qin Wang, ◽  
Paula Andrea Gomez Apablaza, ◽  
Abdul Jabarsyah ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Fish Species ◽  
Ordinary Muscle

Quality Detection of Soybean Oil with Voltammetric Electronic Tongue

2013 ◽  
Vol 680 ◽  
pp. 333-338
Author(s):  
Hong Men ◽  
Cai Wa Zhang ◽  
Yan Ping Zhang ◽  
Hong Hui Gao
Keyword(s):  
Soybean Oil ◽  
Prediction Models ◽  
Electronic Tongue ◽  
Principal Component ◽  
Sample Pretreatment ◽  
Electrode System ◽  
Partial Least Square ◽  
Least Square ◽  
Kernel Principal Component Analysis ◽  
Voltammetric Electronic Tongue

This paper proposes a reasonable methodology applied in classification and quantification techniques based on the voltammetric electronic tongue. We designed voltammetric electronic tongue oil sample pretreatment system with petroleum ether organic solvent. Through three-electrode system and cyclic voltammetry method processing blending soybean oil sample to get waveform output. Extracting crest methods as its feature extraction Pattern recognition use kernel principal component analysis and factor analysis blending on a different level of soybean oil, Partial Least Square (PLS) techniques was applied for data management and prediction models building, the prediction models are the blending ratio, the results show that voltammetric electron tongue can distinguish the quality of soybean oil.

Influence of interposition of pink muscle fiber into dorsal ordinary muscle on 5'-IMP degrading activity in various fish species

2001 ◽  
Vol 67 (5) ◽  
pp. 948-955 ◽  
Author(s):  
Osamu Yada ◽  
Mutsuyosi Tsuchimoto ◽  
Qin Wang ◽  
Paula Andrea Gomez Apablaza ◽  
Abdul Jabarsyah ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Fish Species ◽  
Ordinary Muscle

scholarly journals Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4282
Author(s):  
Ryota Mabuchi ◽  
Mao Tanaka ◽  
Chihori Nakanishi ◽  
Nanako Takatani ◽  
Shota Tanimoto
Keyword(s):  
Antioxidant Activity ◽  
Metabolic Profiling ◽  
Metabolic Profile ◽  
Health Benefits ◽  
Electronic Tongue ◽  
Growth Conditions ◽  
Orthogonal Projections ◽  
Primary Metabolites ◽  
Latent Structures ◽  
Dpph Scavenging

Brassica vegetables, such as cabbage, have many health benefits arising from their antioxidant and anticancer properties. These properties are endowed by the metabolite composition of the plant, and it is therefore important to elucidate the metabolic profile and associated activities in this genus. This study objectively evaluated the characteristics of cabbage varieties using metabolic profiling to identify the primary metabolic components that correlate with antioxidant activity and taste attributes. GC-MS analysis was used to identify the primary metabolites. Antioxidant activity was measured by oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging assays, and an electronic tongue was used to quantitate nine taste attributes. Orthogonal projections to latent structures (OPLS) using SIMCA 14 correlated the metabolite components with the taste and antioxidant characteristics. We identified 4-aminobutyric acid, fructose 1-phosphate, adipic acid, 5-oxoproline, N-acetylglycine, O-phosphoethanolamine, and homovanillic acid as important determinants of DPPH scavenging activity and umami, sourness, acidic bitterness, irritant and saltiness, bitterness, astringency, and richness, respectively. These metabolites represent markers indicating breed differences and contribute to differential cabbage functionality. These studies could be extended to measure additional metabolites, as well as to understand the role of growth conditions on the metabolic profile and health benefits of plants.

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