Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour

2018 ◽  
Author(s):  
Madina Kozhakhiyeva ◽  
Stefan Dragoev ◽  
Yasin Uzakov ◽  
Almagul Nurgazezova
Keyword(s):  
Oxidative Stability ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Seed Kernel ◽  
Horse Meat ◽  
Hippophaë Rhamnoides ◽  
Fruit Powder

scholarly journals Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 847
Author(s):  
Anita Zapałowska ◽  
Natalia Matłok ◽  
Miłosz Zardzewiały ◽  
Tomasz Piechowiak ◽  
Maciej Balawejder
Keyword(s):  
Mechanical Properties ◽  
Volatile Compounds ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Ozone Treatment ◽  
Aerobic Bacteria ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L ◽  
Ozonation Process

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g−1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g−1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life.

Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)

2017 ◽  
Vol 233 ◽  
pp. 263-272 ◽  
Author(s):  
Xueying Ma ◽  
Oskar Laaksonen ◽  
Jari Heinonen ◽  
Tuomo Sainio ◽  
Heikki Kallio ◽  
...  
Keyword(s):  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Sensory Profile ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L

scholarly journals The effect of sea buckthorn (Hippophae rhamnoides L.) fruit residues on performance and egg quality of laying hens

2017 ◽  
Vol 46 (1) ◽  
pp. 422-426 ◽  
Author(s):  
Mohamed Momani Shaker ◽  
Nafez A. Al-Beitawi ◽  
Jan Bláha ◽  
Ziyad Mahmoud
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L
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