scholarly journals Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

2020 ◽  
pp. 1-12
Author(s):  
Agboola Adebiyi Ayodeji ◽  
Dinnah Ahure ◽  
Esienanwan Esien Efiong ◽  
Israel Okpunyi Acham
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Coconut Milk ◽  
Cow Milk ◽  
Human Consumption ◽  
Thiobarbituric Acid Reactive Substance ◽  
Soy Milk ◽  
Coagulation Time ◽  
Percentage Yield

Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

scholarly journals Effect of Storage Time on the Oxidative Status of Infant Formula

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Cristina Anamaria SEMENIUC ◽  
Camelia GUŞ ◽  
Ancuţa Mihaela ROTAR ◽  
Sonia Ancuţa SOCACI ◽  
Ramona SUHAROSCHI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Infant Formula ◽  
Peroxide Value ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Thiobarbituric Acid Reactive Substances

The aim of this study is to assess the oxidative status evolution of an infant formula product stored at 15°C during and after the shelf life. The initially phase of oxidation was monitories by the peroxide value (PV) and finally stage of oxidation by the thiobarbituric reactive substances (TBARS) test. The storage time has no significant effect on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS).

scholarly journals AKTIVITAS SENYAWA BIOAKTIF SELADA LAUT (Ulva lactuca) SEBAGAI ANTIOKSIDAN PADA MINYAK IKAN The Activity of Bioactive Compounds from Sea Lettuce (Ulva lactuca) as Antioxidant in Fish Oil

2017 ◽  
Vol 12 (1) ◽  
pp. 12
Author(s):  
Basyrowi Arbi ◽  
Widodo Farid Ma’ruf ◽  
Romadhon Romadhon
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Peroxide Value ◽  
Storage Time ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Ulva Lactuca ◽  
Research Results ◽  
Significant Difference

ABSTRAK Minyak ikan adalah produk perikanan yang mempunyai asam lemak tak jenuh tinggi yang rentan akan oksidasi. Penghambatan oksidasi dilakukan dengan penambahan antioksidan pada minyak. Penggunaan bahan alami sebagai antioksidan dari U. lactuca mampu menghambat oksidasi tersebut. Tujuan penelitian ini adalah untuk mengetahui efektifitas antioksidan selada laut (U. lactuca) dalam menghambat oksidasi.  Materi yang digunakan dalam penelitian ini adalah ekstrak U. lactuca, dan minyak ikan. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yaitu faktor konsentrasi ekstrak U. lactuca (0%; 0,1%; 0,2% dan 0,3%) dan faktor lama penyimpanan (hari ke-0, hari ke-5 dan hari ke-10). Data peroxide value (PV) dan thiobarbituric acid (TBA) dianalisis menggunakan uji ANOVA, dilakukan uji lanjut Beda Nyata Jujur (BNJ), jika ada interaksi perlakuan. Hasil penelitian pendahuluan didapatkan rendemen ekstrak U. lactuca dengan pelarut etanol 96% sebesar 13,549%, nilai fenol 4,59%, flavonoid 0,59% dan aktivitas antioksidan IC50 sebesar 60,975 ppm (kuat). Hasil uji asam lemak pada minyak ikan dengan GC-MS menunjukkan kandungan asam lemak yang paling banyak adalah asam lemak tak jenuh (asam linoleat (omega -6) dan (omega-3)). Hasil penelitian utama didapatkan nilai PV berkisar antara 20,141 sampai 38,196 mEq/kg, dan nilai TBA berkisar antara 10,794 sampai 32,592 mg malonaldehid/kg pada hari ke-0. Berdasarkan hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi ekstrak U. lactuca dan lama penyimpanan berpengaruh nyata (P<0,05).  Ekstrak U. lactuca 0,2% menghasilkan angka peroksida  terendah  yaitu 25,606±0,116 mEq/kg, dan  0,1% menghasilkan angka TBA terendah yaitu 26,802  ±0,309 malonaldehide/kg pada hari ke-10. Kata kunci: Ekstrak U. lactuca, Oksidasi, Minyak Ikan,  Antioksidan  ABSTRACT Fish oil is a fishery product that contains  high amount of unsaturated fatty acids, which was easily  oxidated. This oxidation process can be inhibited by adding antioxidants. The use of natural antioxidants from U. lactuca known  can inhibits the oxidation. The aim of this research was  examinated the effectiveness of antioxidants from sea lettuce (U. lactuca) in inhibiting oxidation. Materials used in this research were U. lactuca extract, and fish oil. The methods used are experimental laboratories, and analyzed using Completely Randomized Design (CRD) factorial pattern is divided by a factor of U. lactuca extract concentrations (0%, 0.1%, 0.2% and 0.3%) and factor storage time (days 0, day 5 and day 10). The peroxide value (PV) and thiobarbituric acid (TBA) were analyzed using ANOVA test, then further carried test Honestly Significant Difference (HSD), a treatment interaction. Preliminary results obtained were the yield of U. lactuca extract with 96% ethanol was 13.549%, the phenol content  was 4.59%, flavonoids was 0.59%, and the antioxidant activity of IC50 was 60.975 ppm (strong). The results analyzing of fatty acids in fish oil by GC-MS showed that the fatty acid content is at most unsaturated fatty acids. The main research results were PV values obtained were range from 20.141 to 38.196 mEq/kg, and TBA values were ranged from 10.794 to 32.592 mg/kg. Based on the research results show that the interaction between U. lactuca extract concentration and storage time significantly (P<0,05) . The result of 0,2% U. lactuca exctract  contain peroxide value 25,606±0,116 mEq/kg, and  0,1 % exctract containt TBA value 26,802±0,309 malonaldehide/kg  in  the tenth day. Keywords: U. lactuca, Oxidation, Fish Oil, Antioxidant

scholarly journals Chemical and bacteriological risks of shrimp and clams (Gandofly) from Suez Gulf

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 281-288
Author(s):  
A.N. Amin ◽  
A.M. Ahemd ◽  
Ahmed O.M.
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Thiobarbituric Acid ◽  
Human Consumption ◽  
Thiobarbituric Acid Reactive Substance ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
And Staphylococcus Aureus

Shellfish including shrimp and clams are consumed allover the world for their nutritional value, however, handling in seafood markets may challenge their safety and quality. Shellfish products in the fish markets in Suez Governorate were evaluated throughchemical analysis of total volatile basic nitrogen value, thiobarbituric acid, histamine content, and some heavy metals residues. As well as, microbiological estimation of the total aerobic counts, Enterobacteriaceae counts, Escherichia coli counts, and Staphylococcus aureus counts, in addition of Salmonella detection. Results declared that more than half of the examined samples of shrimp and clams (gandofly) were fit for human consumption based on the permissible limits of the Egyptian standard. Otherwise, some gandofly samples contain high levels of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBA), and may cause scombroid food poisoning with elevated histamine level. The levels of cadmium, lead, and zinc in shellfish samples under study was different with the sequence: Zn>Pb>Cd. Bacteria including E. coli and Staphylococcus aureus were identified. The analysed samples in this study were judged as medium/good quality market samples as more than half of the examined samples were within the Egyptian standard and may indicate that trading of shellfish at Suez markets went under abuse storage temperature.

scholarly journals Aplikasi Antioksidan dari Ekstrak Lamun (Cymodocea rotundata) pada Minyak Ikan Tongkol (Euthynnus affinis)

2017 ◽  
Vol 37 (2) ◽  
pp. 115 ◽  
Author(s):  
Amalia Rahmi Puspasari ◽  
Eko Nurcahya Dewi ◽  
Laras Rianingsih
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Storage Time ◽  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Cymodocea Rotundata ◽  
Euthynnus Affinis ◽  
And Storage

Cymodocea rotundata is a seagrass, has a potential antioxidant capacity due to have flavonoid and phenolic compounds that could prevent free radicals. This research aimed was to determine the effect of different concentrations of seagrass extracts on the value of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid (TBA) during storage at room temperature. The material used in this study was swordfish which were processed into fish oil. The research was conduct through laboratory experiments using a completely randomized design (CRD) which to evaluate the effect of seagrass extract concentrations (0%, 0.1%, 0.2%, and 0.3%) and storage time (days 0 and 5) on the oil quality. The results showed FFA values ranged from 0 to 27.477%, PV value between 0 to 46.737 mEq/kg, and TBA values ranged from 3.310 to 8.731 malonaldehyde. Based on the results of the study showed that the interaction between seagrass C. rotundata extract concentration and storage time was significantly (p < 0.05) influence the value of FFA, PV, and TBA. ABSTRAKCymodocea rotundata adalah spesies lamun yang mengandung senyawa flavonoid dan fenolik sehingga diharapkan mampu mencegah terjadinya oksidasi lemak melalui penghambatan pembentukan radikal bebas. Penelitian ini bertujuan mengetahui efek konsentrasi ekstrak lamun yang berbeda terhadap nilai free fatty acid (FFA), peroxide value (PV), dan thiobarbituric acid (TBA) selama penyimpanan suhu ruang. Materi yang dipergunakan adalah ikan tongkol dengan kisaran panjang 40 ± 1 cm dan berat sekitar 1 kg/ekor yang diolah menjadi minyak ikan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial untuk mengetahui pengaruh konsentrasi ekstrak lamun (0%; 0,1%; 0,2%; dan 0,3%) dan lama penyimpanan (hari ke-0 dan hari ke-5) pada suhu ruang terhadap kualitas minyak ikan. Hasil penelitian menunjukkan nilai FFA berkisar antara 0-27,477%, nilai PV berkisar antara 0-46,737 mEq/kg, dan nilai TBA berkisar antara 3,310-8,731 malonaldehid. Studi ini menunjukkan interaksi antara konsentrasi ekstrak lamun dan waktu penyimpanan sangat berpengaruh (p < 0,05) terhadap nilai FFA, PV, dan TBA.

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome

2011 ◽  
Vol 14 (3) ◽  
pp. 443-448 ◽  
Author(s):  
N. Kurhalyuk ◽  
H. Tkachenko ◽  
K. Pałczyńska
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Brown Trout ◽  
Salmo Trutta ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substance ◽  
Tbars Level ◽  
Reactive Substance ◽  
Brown Trout Salmo Trutta

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome In the present work we evaluated the effect of ulcerative dermal necrosis (UDN) syndrome on resistance of erythrocytes to haemolytic agents and lipid peroxidation level in the blood from brown trout (Salmo trutta m. trutta L.). Results showed that lipid peroxidation increased in erythrocytes, as evidenced by high thiobarbituric acid reactive substance (TBARS) levels. Compared to control group, the resistance of erythrocytes to haemolytic agents was significantly lower in UDN-positive fish. Besides, UDN increased the percent of hemolysated erythrocytes subjected to the hydrochloric acid, urea and hydrogen peroxide. Results showed that UDN led to an oxidative stress in erythrocytes able to induce enhanced lipid peroxidation level, as suggested by TBARS level and decrease of erythrocytes resistance to haemolytic agents.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

2020 ◽  
pp. 31-38
Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin
Keyword(s):  
Older Adults ◽  
Cerebrovascular Diseases ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Eating Patterns ◽  
Soy Milk ◽  
Geriatric Population ◽  
Dietary Preference ◽  
Chemical Evaluation ◽  
Nutritional Needs

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

Synthesis and Biological Evaluation of Scutellarein Alkyl Derivatives as Preventing Neurodegenerative Agents with Improved Lipid Soluble Properties

2019 ◽  
Vol 15 (7) ◽  
pp. 771-780
Author(s):  
He-Min Li ◽  
Ting Gu ◽  
Wen-Yu Wu ◽  
Shao-Peng Yu ◽  
Tian-Yuan Fan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Neuronal Damage ◽  
Thiobarbituric Acid ◽  
Rat Hepatocytes ◽  
Biological Evaluation ◽  
Thiobarbituric Acid Reactive Substance ◽  
Alkyl Derivatives ◽  
Promising Therapeutic Approach ◽  
Microsomal Membranes

Background: Exogenous antioxidants are considered as a promising therapeutic approach to treat neurodegenerative diseases since they could prevent and/or minimize the neuronal damage by oxidation. Objective: Three series of lipophilic compounds structurally based on scutellarein (2), which is one metabolite of scutellarin (1) in vivo, have been designed and synthesized. Methods: Their antioxidant activity was evaluated by detecting the 2-thiobarbituric acid reactive substance (TBARS) produced in the ferrous salt/ascorbate-induced autoxidation of lipids, which were present in microsomal membranes of rat hepatocytes. The lipophilicity of these compounds indicated as partition coefficient between n-octanol and buffer was investigated by ultraviolet (UV) spectrophotometer. Results: This study indicated that compound 5e which had a benzyl group substituted at the C4'- OH position showed a potent antioxidant activity and good lipophilicity. Conclusion: 5e could be an effective candidate for preventing or reducing the oxidative status associated with the neurodegenerative processes.

scholarly journals The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Asad Abbaspour Anbi ◽  
Vadood Razavilar ◽  
Moslem Neyriz Naghadehi ◽  
Masoud Seidgar ◽  
Ali Nekuiefard ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Lactococcus Lactis ◽  
Storage Time ◽  
Culture Medium ◽  
Live Cells ◽  
Human Consumption ◽  
Lactococcus Lactis Subsp ◽  
Live Bacteria ◽  
And Control ◽  
Control Samples

Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum- packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 106 CFUml-1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg-1), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).

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