Influence of processing methods on quality and stability of silver catfish (Chrysichthys nigrodigitatus)

2021 ◽  
Vol 36 (1) ◽  
pp. 55-62
Author(s):  
M.U. Effiong ◽  
M.E. Michael
Keyword(s):  
Standard Procedure ◽  
Thiobarbituric Acid ◽  
Processing Temperature ◽  
Total Volatile ◽  
Fish Fillet ◽  
Processing Methods ◽  
Silver Catfish ◽  
Smoked Fish ◽  
The Stability ◽  
Carbohydrate Contents

The study assessed different processing methods (freezing, smoking, oven drying and boiling) on fillet nutritional quality and stability of silver catfish. All analyses followed standard procedure. Results of proximate composition showed significant increase (p< 0.05) in protein (51.98%), lipid (11.65%), ash (3.82%) and calorie (432.57 Kcal/g) contents in the dried fillets. Thus, these variable increased with increasing processing temperature. On the other hand, moisture and carbohydrate contents decreased with temperature. The stability indices  showed significant differences (p < 0.05) in free fatty acid of frozen (0.21%), boiled (0.8%), smoked (2.96%) and dried (9.87%). The lowest calcium (39.7%) was recorded in the frozen sample while the highest level (53.12%) in oven dried. Thiobarbituric acid decreased with increase in processing temperature with the highest level (27.14 mg MDA/100g) observed in the frozen fillet while the least value (2.08 mg MDA/100g) was obtained in the boiled samples. Calcium and phosphorus contents did not show any particular trend. The smoked fish fillet had the highest fibre content of 2.6%. Total volatile base nitrogen was generally low in all treatments. Inference from this study revealed that differently processed Chrysichthys nigrodigitatus was a rich source of fatty acids and essential minerals being very vital to the diet of humans.

scholarly journals THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

2018 ◽  
Vol 80 (4) ◽  
Author(s):  
Rohula Utami ◽  
Asri Nursiwi ◽  
Nadia Wohon
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Fish Fillet ◽  
Coating Solution ◽  
Total Plate Count ◽  
Fish Fillets ◽  
Nisin Activity

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

Effect of the type of packaging on the shelf life of ground rabbit meat

2021 ◽  
pp. 108201322110037
Author(s):  
Mauricio Redondo-Solano ◽  
Priscila Guzmán-Saborío ◽  
Felipe Ramírez-Chavarría ◽  
Carolina Chaves-Ulate ◽  
Yorleny Araya-Quesada ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Food Matrix ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Color Changes ◽  
Basic Nitrogen ◽  
Microbial Stability ◽  
Rabbit Meat ◽  
The Stability

Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.

FORMULATION AND DEVELOPMENT OF FAST DISSOLVING TABLET OF METOCLOPRAMIDE: AN ANTI-EMETIC DRUG

2019 ◽  
Vol 8 (6) ◽  
Author(s):  
Avilash Carpenter ◽  
M.K. Gupta ◽  
Neetesh Kumar Jain ◽  
Urvashi Sharma ◽  
Rahul Sisodiya
Keyword(s):  
Mechanical Strength ◽  
Standard Procedure ◽  
Flow Property ◽  
Storage Conditions ◽  
Angle Of Repose ◽  
Dissolution Time ◽  
Disintegration Time ◽  
Powder Blend ◽  
Standard Curve ◽  
The Stability

Aim: The main of the study is to formulate and develop orally disintegrating fast dissolving tablet of Metoclopramide hydrochloride. Material & Methods: Before formulation and development of selected drug, the standard curve in buffer was prepared and absorbance at selected maxima was taken. Then two different disintegrating agents were selected and drug was mixed with disintegrating agents in different ratio. Various Preformulation parameters and evaluation of tablet i.e. disintegration time, dissolution time, friability, hardness, thickness were measured by standard procedure. Result & Discussion: The angle of repose for all the batches prepared. The values were found to be in the range of 30.46 to 36.45, which indicates good flow property for the powder blend according to the USP. The bulk density and tapped density for all the batches varied from 0.49 to 0.54 g/mL and 0.66 to 0.73, respectively. Carr’s index values were found to be in the range of 23.33 to 25.88, which is satisfactory for the powders as well as implies that the blends have good compressibility. Hausner ratio values obtained were in the range of 1.22 to 1.36, which shows a passable flow property for the powder blend based on the USP. The results for tablet thickness and height for all batches was found to range from 4.45 to 4.72 mm and 3.67 to 3.69 mm, respectively. Hardness or breaking force of tablets for all batches was found to range from 32.8 to 36.2 N. Tablet formulations must show good mechanical strength with sufficient hardness in order to handle shipping and transportation. Friability values for all the formulations were found to be in the range of 0.22 % to 0.30 %. Conclusion: Orally disintegrating tablets were compressed in order to have sufficient mechanical strength and integrity to withstand handling, shipping and transportation. The formulation was shown to have a rapid disintegration time that complied with the USP (less than one minute). The data obtained from the stability studies indicated that the orally disintegrating mini-tablets of MTH were stable under different environmental storage conditions. Keywords: Formulation & Development, Fast Dissolving Tablet, Metoclopramide, Anti-Emetic Drug, Oral Disintegrating Tablet

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

scholarly journals Experimental and Mathematical Model for the Antimalarial Activity of Methanolic Root Extract of Azadirachta indica (Dongoyaro) in Mice Infected with Plasmodium berghei NK65

2020 ◽  
pp. 68-82
Author(s):  
Adeniyi Michael Olaniyi ◽  
Momoh Johnson Oshiobugie ◽  
Aderele Oluwaseun Raphael
Keyword(s):  
Mathematical Model ◽  
Azadirachta Indica ◽  
Plasmodium Berghei ◽  
Antimalarial Activity ◽  
Equilibrium Points ◽  
Standard Procedure ◽  
Root Extract ◽  
Globally Asymptotically Stable ◽  
The Stability ◽  
Group B

The study determines the experimental and mathematical model for the anti-plasmodial activity of methanolic root extract of Azadirachta indica in Swiss mice infected with Plasmodium berghei NK65. Phytochemical analyses, antimalarial activity of the methanolic root extract of A. indica was determined in mice infected with Plasmodium berghei NK65 using standard procedure. Liver biomarker enzymes were also determined. The model P. berghei induced free and P. berghei infected equilibrium were determined. The stability of the model equilibrium points was rigorously analyzed. The phytochemicals present in the extract include: alkaloid, flavonoid, saponin and phenolic compounds etc. The experimental study consists of five groups of five mice each per group. Group A, B, C, D and E were healthy, infected without treatment, infected mice treated with fansidar (10 mg/kg), chloroquine (10 mg/kg) and 250 mg/kg body weight of A. indica methanolic root extract respectively. The extract showed anti-plasmodial activity of 73.96%. The result was significant when compared with group B mice, though it was lower than that exhibited by fansidar (88.91%) and chloroquine (92.18%) for suppressive test. There were significant decrease (P<0.05) in plasma AST and ALT levels in the treated infected mice compared to the infected untreated mice. The results of the model showed that the P.berghei induced free equilibrium is locally and globally asymptotically stable at threshold parameter,  less than unity and unstable when  is greater than unity. Numerical simulations were carried out to validate the analytic results which are in agreement with the experimental analysis of this work.

scholarly journals Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

2020 ◽  
Vol 24 ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
F. O.A. George ◽  
W. A. Jimoh ◽  
S. A. Abdulsalami
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Solar Drying ◽  
Larimichthys Polyactis ◽  
Processing Methods ◽  
Smoked Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Completely Randomized Design ◽  
Hedonic Scale

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures.  The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

scholarly journals COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Ali Aberoumand ◽  
Saeed Ziaei nejad ◽  
Frideh Baesi ◽  
Zahrah Kolyaee
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Free Fatty Acids ◽  
Fish Species ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Fish Fillet ◽  
Pampus Argenteus ◽  
Sparidentex Hasta

Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids)  contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently.  The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

scholarly journals Effects of processing methods on nutritional composition of fish pampus argenteus (white pomfret) in iran

10.5219/1274 ◽  
2020 ◽  
Vol 14 ◽  
pp. 412-416
Author(s):  
Ali Aberoumand
Keyword(s):  
Shelf Life ◽  
Fish Species ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Fish Fillet ◽  
Processing Methods ◽  
Fish Products ◽  
Nutritional Values ◽  
Frying Process ◽  
Pampus Argenteus

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

Hydro Thermo-Baric Processing and Properties of Nano Silica from Rice Husk

2012 ◽  
Vol 152-154 ◽  
pp. 177-182 ◽  
Author(s):  
Ugheoke Benjamin Iyenagbe ◽  
Othman Mamat
Keyword(s):  
Rice Husk ◽  
Low Cost ◽  
Industrial Applications ◽  
Processing Temperature ◽  
Processing Methods ◽  
Persistent Problem ◽  
Bet Analysis ◽  
Novel Method ◽  
Two Parameters ◽  
Nanometric Size

Several processing methods have been used to obtain silica from rice husk with a persistent problem of lack of scalability from laboratory scale to levels of production necessary for commercial or industrial applications, at low cost. To address this draw-back, a novel method- hydro thermo-baric process, was developed and used to process high purity silica from rice husk. Since the suitability of rice husk silica in a given application is dependent on the nature of its structure and morphology and the two parameters are affected by the processing methods used in obtaining the silica, this paper reports the preliminary studies done on the silica obtained from this novel method using XRF, XRD, FESEM and EDX. XRD results show that the silica produced, which by XRF analysis had purity approaching 98%, is amorphous in nature. FESEM images showed that the particles have nanometric size. However, EDX results show an increase in residual carbon in the silica, with increase in the processing temperature. BET analysis showed an increased surface area from 21.42m2/g to 133.94m2/g for the untreated and treated samples, respectively.

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