scholarly journals EVALUATION OF ANTIOXIDANT FUNCTIONALITY OF FISH COLLAGEN ENZYMIC HYDROLYSATE

2021 ◽  
Vol 52 (4) ◽  
pp. 876-884
Author(s):  
Abbas & Shakir
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Good Alternative ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Meat Sample ◽  
Collagen Hydrolysate ◽  
Significant Difference ◽  
Fish Collagen ◽  
Minced Meat

This study aimed to investigate the anti- oxidative  function of catfish collagen hydrolysate in beef minced meat samples through 10 days  storage at 4 o C. Collagen hydrolysate were added to minced meat sample  at two different concentrations (50 & 100 mg/100gm) . The experiment consist from control sample (C without additives) , BHT sample ( B  with 200ppm  butylated hydroxytoluene ) , collagenase hydrolysate samples  C.C.H1, C.C.H2 (100&50 mg/100gm minced meat)  respectively, and collagenase-trypsin hydrolysate samples  C.H.T1 & C.H.T2 respectively (50,100mg/100gm minced meat). Peroxide values (PV), thiobarbutyric acid TBA, free fatty acid (FFA) , pH , total volatile nitrogen TVN values and total plate count assay at 0., 3, 7., 10 days  were determined  . PV of the BHT, C.C.H2 , C.H.T2, C.C.H1, C.H.T1 groups  were significantly (p<0.05) lower than control during storage period .Meanwhile C.C.H2 and  C.H.T2 groups gave the  lowest TBA values through the storage period . There were no significant difference found between the C.C.H2 , C.H.T2  groups and BHT added group in all studied factors. In conclusion, the fish collagen enzymatic hydrolysates are a promising natural antioxidant and good alternative for synthetic antioxidant.

Oxidative Deterioration of Canned Lake Whitefish (Coregonus clupeaformis) Treated with Antioxidants

1975 ◽  
Vol 32 (2) ◽  
pp. 227-232 ◽  
Author(s):  
C. A. Biggar ◽  
N. A. M. Eskin ◽  
M. Vaisey ◽  
B. Johnston
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Coregonus Clupeaformis ◽  
Lake Whitefish ◽  
Oxidative Deterioration ◽  
Significant Difference

Lake whitefish (Coregonus clupeaformis) was canned with one of two antioxidant mixtures, AX1 (20% butylated hydroxyanisole, 20% butylated hydroxytoluene) or AX2 (10% butylated hydroxyanisole, 10% butylated hydroxytoluene, 6% citric acid, and 6% propyl gallate), and compared to untreated control samples. The flavor and quality of the fish were examined at intervals during 4 days of open refrigerated storage using sensory, chemical, and physical methods. Both thiobarbituric acid (TBA) values and the results of paired flavor comparisons by an eight-member trained sensory panel demonstrated that the greatest degree of oxidative deterioration was always associated with the untreated fish, while AX1-treated fish exhibited the least amount of "off-flavor" over the storage period. The relative degree of "off-flavor" as evaluated by the panelists tended to increase on storage; TBA values showed a linear relationship with time. Tristimulus readings using the Hunter Colorimeter showed a significant difference between the control sample and the two antioxidant-treated samples with respect to the pink color of freshly opened canned whitefish.

Development and evaluation of quality characteristics of egg balls

2014 ◽  
Vol 44 (6) ◽  
pp. 536-544
Author(s):  
Meena Goswami ◽  
Vikas Pathak ◽  
Sanjay Bharti ◽  
Veer Singh ◽  
Tanuja Singh ◽  
...  
Keyword(s):  
Antimicrobial Agents ◽  
Storage Period ◽  
Good Alternative ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Plate Count ◽  
Content Type ◽  
Significant Difference ◽  
And Control ◽  
Whole Egg

Purpose – The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter. Design/methodology/approach – Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10. Findings – The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists. Research limitations/implications – The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents. Originality/value – Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.

scholarly journals EFFECT OF SOME NATURAL PLANTS OILS ON THE GROWTH OF SOME PATHOGENIC BACTERIA

2019 ◽  
Vol 2 (3) ◽  
pp. 1-19
Author(s):  
Alsanussi Ahmed Ali Albi
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Control Sample ◽  
Storage Period ◽  
E Coli ◽  
Level 1 ◽  
Black Seeds ◽  
Minced Meat ◽  
Zero Time

This study aimed to determine the influence some of essential oils (black seed oil, garlic oil, and thyme oil on the Growth of some Pathogenic Bacteria (psychotropic bacterial, E.coli, Salmonella and Staphylococcus aureus. The results showed:- All treatments had positive effect on the bacterial growth; the treatment of black seed was the highest effective when compared with other treatments. changes of psychrotrophic bacterial count in minced meat treated with essential oils during storage at 4°C for 20 day. Microorganisms that grow in food at refrigeration temperature have usually been called psychotropic. Many psychotropic bacteria when present in large numbers can cause a variety of off–flavors as well as physical and defects in foods, Psychrophilic bacteria counts in all treatments at zero time were similar, but there is a significant increase in control sample to 107 log CFU/gm. At the end of storage periods (p≥ 0.05) Psychotropic bacteria counts reduced with addition of essential oils compared with control samples. Changes of E. coli count in minced meat treated with essential oils during storage at 4°C for 20 day. Although the total bacterial count was used in bacteriological examination to reflect the hygienic quality, however, it is evident that coliform group count is considered of much greater value in assessing its quality. It was found that control sample had significantly (p≥ 0.05) difference the higher counts E. coli when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75 % and 1% at zero time and at end of storage periods. Essential oil of black seeds at level 1%was more active of inhibiting effect against coliform group bacteria, which disappear after 10 days of storage period compared with other essential oils. Also, E. coli group disappeared in most minced meat samples formulated with essential oil at level 1% at 15 and 20 days. Changes of Salmonella counts in minced meat treated with essential oils during storage at 4°C for 20 day. Salmonella is now established, as one of the most important causes of food – borne illness at worldwide. It was found that control sample had significant (p≥ 0.05) difference from the higher counts of Salmonella when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75% and 1% at end of storage periods. Essential oil of black seed at level 1% was more active of inhibiting effect against Salmonella group bacteria, which disappeared after 5 days of storage period compared with other essential oils. Also, it could be noticed that Salmonella group disappeared from most minced beef samples formulated with essential oil at levels 0.75% and 1% after10 and 15days. Changes of Staphylococcus Aureus counts in minced meat treated with essential oils during storage at 4°C for 20 day: The results showed that Staphylococcus aureus counts increased in control sample, so the Staphylococcus aureus count at zero time was 3.3 102 CFU/g, but reached to 5.4 103 CFUI /g at the end of storage period. It could be noticed that Staphylococcus aureus counts were significantly (p≥ 0.05) decreased during storage time in minced meet sample contained essential oil of black seeds at level 0.75% and 1%. Staphylococcus aureus counts in these samples were less than that in control sample. Meanwhile, after storage for 5 days, Staphylococcus aureus disappeared from minced meet samples contained black seeds essential oil at level 1%.

Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)

2016 ◽  
Vol 46 (6) ◽  
pp. 816-826
Author(s):  
Anurag Pandey ◽  
Ramesh Chandra Keshri ◽  
Yogesh Kumar
Keyword(s):  
Frozen Storage ◽  
Meat Products ◽  
Storage Period ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Human Consumption ◽  
Content Type ◽  
Physico Chemical ◽  
Different Levels ◽  
Microbiological Properties

Purpose This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage. Design/methodology/approach Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C). Findings pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased. Research limitations/implications Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods. Originality/value Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.

scholarly journals Effects of fat replacing with eggplant puree on characteristics of chocolate spread

2020 ◽  
Vol 8 (4) ◽  
pp. 132-139
Author(s):  
Maha IK Ali ◽  
Rehab A Mostafa ◽  
Ahmed E Abdel Gawad
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Tannic Acid ◽  
Storage Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Plate Count ◽  
Significant Difference ◽  
Chocolate Spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

scholarly journals Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Meilan Archadiya ◽  
Lilik Eka Radiati ◽  
Manik Eirry Sawitri
Keyword(s):  
Lactic Acid ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Raw Materials ◽  
Storage Period ◽  
Plate Count ◽  
Acid Ph ◽  
Total Plate Count ◽  
Significant Difference ◽  
Mold And Yeast

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4°C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml.  (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4°C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.

scholarly journals Physicochemical and Functional Properties of Frozen Stored Minced Meat of Nile Tilapia (Oreochromis niloticus)

2021 ◽  
pp. 1-11
Author(s):  
Monalisa Mishra ◽  
Subal Kumar Ghosh ◽  
Mayank Soni ◽  
R. K. Sadawarte ◽  
V. R. Sadawarte
Keyword(s):  
Functional Properties ◽  
Oreochromis Niloticus ◽  
Frozen Storage ◽  
Storage Period ◽  
Major Effect ◽  
Time Interval ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Significant Difference ◽  
Minced Meat ◽  
Physicochemical And Functional Properties

The physicochemical and functional properties of frozen stored Tilapia (Oreochromis niloticus) minced meat were analysed. The organoleptic attributes of mincemeat has been analysed as well as the physicochemical parameters were colour, pH, proximate composition, PV, FFA, TMA-N, TVB-N, TBA were measured. The microbiological and functional parameters analysed were TPC, water holding capacity, cook loss and emulsion stability. The storage period was for 45 days and each time analysis had been conducted in a week time interval. The frozen storage has a major effect on the mincemeat and there was significant difference in all the parameters (p<0.05). The organoleptic quality of the mincemeat was also acceptable till the end of frozen storage period.

scholarly journals Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 44-50
Author(s):  
Mohammad Ali Mogharei ◽  
Hamed Ahari ◽  
Ali Akbar Safekordi ◽  
Shabnam Haghighat Khajavi
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Sampling Time ◽  
Control Group ◽  
Meat Sample ◽  
E Coli ◽  
Sheep Meat ◽  
Significant Difference ◽  
Minced Meat ◽  
Time Point

The effect of lactic acid in extending the shelf life of sheep carcasses stored at 4°C was evaluated. Carcasses were assigned to four testing groups: T1 (control group), T2 (1% lactic acid spray), T3 (2% lactic acid spray) and T4 (3% lactic acid spray). There were statistically significant differences among the groups in the colour score for each minced meat sample at 48, 72, and 96 h (X2 = 9.9, P = 0.019; X2 = 9.7, P = 0.021, respectively). The minimum mean rank of the odour score was found using 1% lactic acid at 72 h (3.0), which was significantly different (P &lt; 0.05) when compared to the other groups. The MANOVA test showed no significant difference (P &gt; 0.05) in the percentage of protein during the days of the experiment. The interaction effect between the sampling time and acid concentration levels on the measurement of S. aureus log10 CFU showed that the marginal mean of that measurement was significant (P &lt; 0.05) at 48, 72, and 96 hours. The minimum value for E. coli log10 CFU was observed at the time point of 96 h in groups 2 and 4 (3.3 ± 0.03) with no significant difference (P &gt; 0.05) between them. In conclusion, 1% lactic acid is more effective in extending the shelf life of sheep meat in comparison to 2 and 3% lactic acid.

scholarly journals Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

2018 ◽  
Vol 6 (2) ◽  
pp. 413-420 ◽  
Author(s):  
Islam Abd-Allah ◽  
Islam Abd-Allah ◽  
Mohamed Rabie ◽  
Mohamed Rabie ◽  
Abdelrahman Sulieman ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Edible Oils ◽  
Antioxidant Activities ◽  
Control Sample ◽  
Storage Period ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Rancimat Method ◽  
Peel Extract

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.

scholarly journals Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

2022 ◽  
Vol 951 (1) ◽  
pp. 012048
Author(s):  
Y Aisyah ◽  
E Murlida ◽  
T A Maulizar
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Good Alternative ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Storage Life ◽  
Control Treatment ◽  
Plate Count ◽  
Cinnamon Oil

Abstract Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.

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