Nutritional Value of Sea Urchin Roe (Strongylocentrotidae)—Study of Composition and Storage Conditions

Although the roe of sea urchins inhabiting the Far Eastern seas possesses many healing properties and may be used as a dietary product, a reduction and deterioration in its nutritional quality during storage occurs. Therefore, in order to make sea urchin products widely accessible to the world population, it is very important to have appropriate technology to keep the roe from spoiling. To store sea urchin roe for a long time, methods of pre-processing sea urchin gonads before freezing were tested. In terms of preserving organoleptic properties and nutritional quality, the most adequate procedure consists of a short period (20 or 30 s) of heat (boiling water) treatment of sea urchin roe after removal from the shell. This procedure results in an inactivation of enzymes that catalyze the hydrolytic processes of lipids and proteins during storage. After blanching and cooling, the roe was packed, frozen and kept at a temperature of −18 °C and −25 °C. The quality of sea urchin roe did not change during storage at the temperature of −18 °C for 6 months, and at the temperature of −25 °C for 10 months.

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Influence of Storage Conditions on Quality of Fly Ashes

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1000.59 ◽

2014 ◽

Vol 1000 ◽

pp. 59-62

Author(s):

Hana Kalousová ◽

Eva Bartoníčková ◽

Tomáš Opravil

Keyword(s):

Mechanical Properties ◽

Fly Ash ◽

Storage Conditions ◽

Fly Ashes ◽

Volume Stability ◽

Stock Pile ◽

Long Time ◽

Made In

The presented paper deals with the issue of influence of storage conditions on the quality of conventional fly ashes which are produced by combustion of lignite. These ashes were stockpiled for long time. A borehole for sampling was made in the fly ash stock-pile. Total depth of the borehole was 20 m. Samples of fly ashes taken from every single meter were analyzed and next mechanical properties and the volume stability of materials containing these fly ashes were tested. The quality of fly ashes especially with respect to the possibility to use them as components of pastes, mortars and concretes as pozzolanic admixture or fine filler was evaluated.

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Evaluating the effects of storage conditions on dry matter loss and nutritional quality of grain legume fodders in West Africa

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2020.114419 ◽

2020 ◽

Vol 262 ◽

pp. 114419

Author(s):

D.B. Akakpo ◽

I.J.M de Boer ◽

S. Adjei-Nsiah ◽

A.J. Duncan ◽

K.E. Giller ◽

...

Keyword(s):

West Africa ◽

Nutritional Quality ◽

Dry Matter ◽

Storage Conditions ◽

Grain Legume ◽

Dry Matter Loss

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Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

Journal of Dairy Research ◽

10.1017/s0022029918000687 ◽

2018 ◽

Vol 85 (4) ◽

pp. 445-448 ◽

Cited By ~ 7

Author(s):

Mina Martini ◽

Federica Salari ◽

Iolanda Altomonte ◽

Giuseppe Ragona ◽

Alice Piazza ◽

...

Keyword(s):

Nutritional Quality ◽

Storage Conditions ◽

Prolonged Storage ◽

Microbiological Analysis ◽

Thermal Treatments ◽

Donkey Milk ◽

Freezing Temperatures ◽

Few Data ◽

And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

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Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1506 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Sudhir Singh ◽

S. N.S. Chaurasia ◽

Indivar Prasad Priti Khemariya ◽

Tanweer Alam

Keyword(s):

Shelf Life ◽

Nutritional Quality ◽

Storage Conditions ◽

Life Extension ◽

Overall Acceptability ◽

Capsicum Annum ◽

Functional Quality ◽

Ambient Storage ◽

Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

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Photoperiod in aquaculture of the sea urchin Arbacia dufresnii (Echinodermata: Echinoidea): Effects on gamete production and maturity

Revista de Biología Tropical ◽

10.15517/rbt.v69isuppl.1.46386 ◽

2021 ◽

Vol 69 (Suppl.1) ◽

pp. 464-473

Author(s):

Lucas-R. Sepúlveda ◽

Jimena Pía-Fernandez ◽

Mercedes Vera-Piombo ◽

Florencia Belén-Chaar ◽

Tamara Rubilar

Keyword(s):

Food Availability ◽

Sea Urchin ◽

Sea Urchins ◽

Fertilization Success ◽

Light Regime ◽

Lower Number ◽

Constant Darkness ◽

Spawning Period ◽

Aquaculture System ◽

Short Period

Introduction: Photoperiod is, together with temperature and food availability, one of the main stimuli in the regulation of gametogenesis in a wide variety of species. Objective: To evaluate the effect of photoperiod on the production of mature gametes in cultured Arbacia dufresnii. Methods: An experiment was carried out with three varying light-dark regimes/treatments: constant light (24 h light), neutral photoperiod (12 h light, 12 h darkness), and constant darkness (24 h darkness). Twenty females were used in each treatment. All were induced to spawn and, ten randomly selected females from each treatment were induced to spawn again after 30 days. After 60 days, spawning was induced in the remaining females. The gametes were collected in filtered seawater, fixed in Davidson solution, quantified and measured per individual in triplicate in a Sedgewick-Rafter chamber. To determine maturation, fertilization success was evaluated 30 minutes after fertilization. Results: Our results showed that in the aquaculture system, after only two months, mature gametes were obtained, and in the neutral light regime there were 10 times more gametes than the number produced in wild sea urchins during the spawning period in question. We also found that with a greater exposure to light, a lower number of mature gametes was produced. Conclusions: This study suggests the viability of the production of mature gametes in a short period of time as regards Arbacia dufresnii.

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Squashing, Filtering, and Other Ways We Process Food

Molecules, Microbes, and Meals ◽

10.1093/oso/9780190687694.003.0016 ◽

2019 ◽

Author(s):

Alan Kelly

Keyword(s):

Food Processing ◽

Nutritional Quality ◽

Important Application ◽

Physical Force ◽

The West ◽

Long Time ◽

Novel Processing ◽

Blunt Tool ◽

American Scientist

As I have discussed throughout this book, mankind has relied on heating to preserve and make safe our food for a very long time, even long before the science of how and why this works was understood. However, clearly using heat to process However, clearly using heat to process food is a rather blunt tool, sometimes as subtle in its effects as hitting it with a club or bat. Just as it kills bacteria, molds, and other microorganisms, it inflicts collateral damage on the sensory and nutritional quality of the food. The greater the level of kill, and hence stability and safety conferred, the greater damage to the “fresh-like” characteristics of the food has usually been caused. A question could then be posed as to whether, instead of applying such a crude and damaging (although undoubtedly effective) treatment, we could treat food with more of a surgical-scalpel or laser-focused treatment, which zoomed in on and very specifically destroyed the target microorganisms while leaving the surrounding food as little changed as possible. This is the target of so-called minimal (sometimes called invisible) processing, and today there are a range of technologies that have promise for achieving this goal. Indeed, because of the desirability of such an outcome, this has been thus one of the most active areas of research on food processing in recent years. We have encountered the importance of pressure several times already in this book, usually in how its manipulation can affect properties of water such as boiling. Pressure has another important application in food processing, though, in that it can replace heat as the physical force we apply to achieve desirable change in food. In food processing circles, high-pressure (HP) processing is often referred to as a novel processing technology, but in fact it has been around for quite a long time. Remarkably, around the same time that Pasteur was explaining how heat works in terms of preserving food, on the other side of the Atlantic an American scientist called Bert Hite at the West Virginia Agriculture Station was doing experiments on his own homemade pressure-generating apparatus.

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PERANCANGAN MESIN PEMERAS LENDIR BIJI KAKAO (DEPULPER) TIPE ROTARY UNTUK MENINGKATKAN MUTU BIJI BUAH KAKAO DESA SUMBERAGUNG KABUPATEN BANYUWANGI

ROTOR ◽

10.19184/rotor.v10i2.6493 ◽

2017 ◽

Vol 10 (2) ◽

pp. 72

Author(s):

Nuraini Lusi ◽

Afandi Akhmad ◽

Catrawedarma IGNB ◽

Anam Chairul

Keyword(s):

Production Process ◽

Appropriate Technology ◽

Cocoa Bean ◽

Long Time ◽

Cocoa Farmers

The purpose of this activity is to improve the productivity of the farmers in the success of cocoa fruit through the use of appropriate technology for the separation of coco seeds / squeezer machine, with the application of this technology is expected to assist farmers in the production process so that the quality results of cocoa produced will be more optimal. Cocoa bean separator machine serves to accelerate the process of separation of salut which during this process is still manually and takes a long time. This salute separator machine as much as possible the process is easy and the results are really on target. The main objective of making cocoa depulper is to assist cocoa farmers in the process of harvesting and improving the quality of crops so that the needs of cocoa farmers can be fulfilled. Keywords: cocoa, salute, depulper, rotary system

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Effect of Storage Condition on Seed Quality of Some Dhaincha (Sesbania spp.) Accessions

The Agriculturists ◽

10.3329/agric.v14i1.29104 ◽

2016 ◽

Vol 14 (1) ◽

pp. 83-91

Author(s):

M Towhidul Karim ◽

Fazlul Haque ◽

A K M Golam Sarwar ◽

M Ayub Ali

Keyword(s):

Room Temperature ◽

Seed Quality ◽

Storage Condition ◽

Storage Conditions ◽

Pathology Laboratory ◽

Seed Pathology ◽

Vigour Index ◽

Long Time ◽

Fusarium Sp

An experiment was conducted at the Seed Pathology Laboratory, Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh, to understand the effect of storage conditions on seed quality of different accessions of dhaincha (Sesbania spp.). Seeds of twenty accessions were collected and stored in a refrigerator (4°C) and laboratory at normal room temperature (25-30°C). Sprouting (%), germination (%), vigour index and the incidence of seed-borne pathogens were recorded following ISTA procedures. Germination and emergence were higher when seeds were stored in the refrigerator than those in room temperature. The vigour index was also high when the seeds were stored in a refrigerator. Fungi belonging to genera Aspergillus, Fusarium, Rhizopus, and Penicillium were associated with seeds of the different accessions of dhaincha. Seed borne infection of Fusarium sp. was highest (14%) in G-13 when seeds were stored at room temperature. It was evident from the results that the quality of the seeds of dhaincha accessions was retained for a long time when they were stored at low (around 4°C) temperature.The Agriculturists 2016; 14(1) 83-91

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Seed Longevity of Enterolobium contortisiliquum (Vell.) Morong

Journal of Seed Science ◽

10.1590/2317-1545v42239618 ◽

2020 ◽

Vol 42 ◽

Author(s):

Maria Fernanda Oliveira Torres ◽

Robério Anastácio Ferreira ◽

Laura Catharine Dória Prata ◽

Renata Silva-Mann

Keyword(s):

Water Content ◽

Raw Materials ◽

Seed Storage ◽

Storage Conditions ◽

Ex Situ ◽

Embryonic Axes ◽

Storage Chamber ◽

Long Time ◽

Dry Conditions

Abstract: Seed storage under controlled temperature and humidity maintains the viability and the vigor of seeds for a long time while preserving their longevity. Ex situ conservation in a seed storage chamber is perfect for simulating the cool dry conditions that are associated with long-term seed storage. This helps to preserve the availability of seeds for the recovery of degraded areas and to ensure a supply of propagating material for various purposes in silvicultural production, or as raw materials for biotechnological use. The present work evaluated the physical and physiological quality of Enterolobium contortisiliquum (Vell.) Morong seeds from an ex situ collection that was kept in a seed storage chamber at 6 °C ± 3 °C and with 60% ± 5% of RH in waterproof packaging. The water content, the physical quality by X-ray tests, germination, electrical conductivity, and the integrity and quality of RNA that was extracted from the embryonic axes were all determined. It was possible to identify full, damaged, malformed, translucent, and empty seeds. The seeds that had been stored for 1, 5, 9, and 10 years presented 78, 82, 42, and 38% of normal seedlings, respectively, while the lots of 6 and 7 years presented 0 and 6%. The seed storage conditions were the same for all of the lots. A water content higher than 6% influenced the quality of the seeds. The E. contortisiliquum seeds demonstrated high longevity. They could be stored for up to 10 years under controlled conditions.

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Nutritional quality and price of regular food versus gluten-free on E-commerce platforms

Research Society and Development ◽

10.33448/rsd-v10i10.18751 ◽

2021 ◽

Vol 10 (10) ◽

pp. e137101018751

Author(s):

Luce Alves da Silva ◽

Iasnaia Maria de Carvalho Tavares ◽

Cristiane Patrícia de Oliveira ◽

Julieta Rangel de Oliveira ◽

Muhammad Irfan ◽

...

Keyword(s):

Celiac Disease ◽

Nutritional Quality ◽

Saturated Fat ◽

Economic Cost ◽

Cross Sectional Study ◽

World Population ◽

Gluten Free ◽

Cross Sectional ◽

Immune Mediated

Celiac disease is a chronic enteropathy and immune-mediated of the small intestine that affects about 1.1% to 1.7% of the world population. Presently the effective medical treatment is the restriction of gluten-containing foods. However, economic cost and nutritional quality have negatively influenced the maintenance of a gluten-free diet in several countries by consumers. In Brazil, the scarcity of information on the economic cost and nutritional quality of these products points to the need for incursions on the topic. In order that compile this information, we accomplish a cross-sectional study through a comparative analysis between the economic costs and nutritional information of products targeted at consumers with celiac disease available on an e-commerce platform in Brazil. The study revealed that in Brazil, products with gluten have higher energy value, carbohydrate content, total fats, saturated fat, protein and fiber when compared to their gluten-free versions, while these had a higher economic cost. We evidenced the need for the development of new products with ingredients that add nutritional value without encumber the final cost to the consumer with celiac disease.

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