scholarly journals The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

2016 ◽  
Vol 37 (4) ◽  
pp. 2209
Author(s):  
Daniel Pigatto Monteiro ◽  
Aliny Ketilim Novais ◽  
Louise Manha Peres ◽  
Nayara Andreo ◽  
Luiz Gustavo Aristidis ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Soybean Oil ◽  
Polychlorinated Biphenyl ◽  
Raw Materials ◽  
Total Acidity ◽  
Initial Weight ◽  
Polycyclic Aromatic ◽  
Pig Feed ◽  
Degummed Soybean Oil

This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P < 0.07). The tested lipid raw materials are viable for use as ingredients in feed.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN TERHADAP MUTU ORGANOLEPTIK IKAN KAYU (KATSUO-BUSHI)

2017 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Yisia Katiandagho ◽  
Siegfried Berhimpon ◽  
Albert Royke Reo
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Aromatic Hydrocarbon ◽  
Sensory Quality ◽  
Ph Value ◽  
Soaking Time ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Polycyclic Aromatic Hydrocarbon (PAH) (may exceed 10 ppb).  Recent study examined the low PAH Katsuo-bushi product made with liquid smoke. However, the sensory acceptance of this product has not been determined yet.  The purpose of this study was to determine the effect of liquid smoke concentration (1%, 2% and 3%) and soaking time (10, 20 and 30 min) on the sensory quality of Katsuo-bushi. Duo-trio method was used for sensory evaluation. Additional chemical analysis such as moisture content and pH were performed. Significant differences were found among liquid smoke Katsuo-bushi product compare to traditional Katsuo-bushi (P<0.1). Also, it is suggested that the longer the soaking time, the higher the moisture content and pH value. Keyword: Katsuo-bushi, liquid smoke, Duo trio method.   Ikan kayu atau lebih dikenal dengan Katsuo-bushi adalah sejenis ikan asap yang telah lama dikenal dan memiliki flavor yang khas yang biasanya digunakan pada masakan tradisional di Jepang.  Kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon (PAH) yang melebihi 10 ppb. Penelitian terkini (Berhimpon, dkk 2016) meneliti ikan kayu asap cair yang rendah PAH, tetapi belum diteliti tingkat kesukaan secara organoleptik. Penelitian ini adalah untuk mendapatkan ikan kayu asap cair yang rendah PAH tetapi disukai oleh konsumen. Tujuan penelitian ini ialah untuk mengetahui pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu organoleptik ikan kayu asap cair yang dibuat dengan berbagai konsentrasi dan lama perendaman, dan dibandingkan dengan ikan kayu konvensional. Parameter pengamatan ialah analisa organoleptik dengan metode duo trio (Berhimpon, dkk. 2005), analisa kadar air dan pH (AOAC, 2005). Hasil penelitian ini menunjukkan bahwa ikan kayu yang direndam dalam asap cair dengan konsentrasi 2% dan 3% masing-masing selama 30 dan 10 menit berbeda sangat nyata (P<0,1) dengan ikan kayu konvensional. Sedangkan perlakuan yang lain sama dengan ikan kayu konvensional. Untuk analisa kadar air dan pH menunjukkan bahwa lama perendaman memberikan pengaruh yang nyata terhadap nilai kadar air dan pH dari ikan kayu asap cair, dimana semakin lama waktu perendaman dalam larutan asap cair maka semakin tinggi kadar air dan pH dari ikan kayu tersebut. Kata Kunci: Ikan kayu (Katsuo-bushi), asap cair, metode duo trio.

scholarly journals Development of Solutions for Chemical Phosphating of Carbon Steel

2020 ◽  
pp. 215-218
Author(s):  
F. Fuzaylova ◽  
V. P. Guro
Keyword(s):  
Carbon Steel ◽  
Raw Materials ◽  
Carbon Steels ◽  
Effect Of Temperature ◽  
Total Acidity ◽  
Resource Base ◽  
Local Resource ◽  
Phosphate Coatings ◽  
Elemental Chemical Analysis

A consumer in Uzbekistan imports concentrates phosphating the surface of carbon steels, such as, for example, Foscon 35 and Foscon 35K. (Russia). Work has been done to create analogs from local raw materials. Having studied the physicochemical properties of the concentrates, a mechanism for the formation of protective phosphate coatings was suggested, and the components of a new phosphating composition were selected. The aim of the work was to develop a composition of a solution for chemical phosphating of the surface of carbon steel at the local resource base. Methods used: elemental chemical analysis, electrochemical and corrosion measurements, conditionally total acidity of solutions was measured according to TU 2149-205-10964029-2004 (Russia). The effect of temperature, pH of the medium, and the exposure time of the sample in the phosphating solution on the quality of the phosphate film was studied. As a result, a phosphating composition FK-1 was developed, functionally similar to imported concentrates Foscon 35 and Foscon 35K, based on local raw materials.

scholarly journals A Comprehensive Review of the Application Characteristics of Biodiesel Blends in Diesel Engines

2020 ◽  
Vol 10 (22) ◽  
pp. 8015 ◽  
Author(s):  
Guirong Wu ◽  
Jun Cong Ge ◽  
Nag Jung Choi
Keyword(s):  
Diesel Engines ◽  
Raw Materials ◽  
Engine Performance ◽  
Waste Cooking Oil ◽  
Animal Fats ◽  
Noise Characteristics ◽  
Harmful Emissions ◽  
Polycyclic Aromatic ◽  
The Impact

Since the advent of biodiesel as a renewable alternative fuel, it has attracted wide attention from researchers. The raw materials of biodiesel generally produced by transesterification of animal fats, plants, algae or even waste cooking oil, which makes full use of natural resources and alleviates increasingly problematic oil shortages and environmental pollution. Biodiesel can be directly applied to vehicle engines without any modification and will both improve the combustion quality of the engine and reduce the harmful emissions from the engine. This study mainly summarizes the influence of biodiesel applications on diesel engines, including the impact on engine performance, combustion characteristics, emission characteristics, vibration, noise characteristics, and compatibility. In particular, unregulated emissions such as volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs), which are rarely mentioned in other review articles, are also discussed in this study.

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