Effect of essential oils of copaiba and oregano in substitution of synthetic antioxidants in Tambaqui fish meat balls

The objective of the present experiment was to evaluate the effects of including the essential oil of copaiba and oregano as a possible replacement for synthetic butylated hydroxytoluene (BHT) additives in fish meat ball. PH, cooking loss, texture, color, sensory acceptability and chemical composition were evaluated. The addition of oregano essential oil had an effect on the color of the fish meat ball (P <0.05), showing better results for a * and Hue compared to BHT, and b * and Croma compared to the control (COM). In addition, the essential oils of copaiba and oregano showed the lowest water losses by cooking and the essential oil of oregano improved the aroma of the fish meat ball (P <0.05). The treatments had no effect (P> 0.05) on the chemical composition of the fish meat ball. The essential oils of copaiba and oregano are promising natural antioxidants to increase the useful life of fish by-products, in addition to being a viable solution to replace the synthetic antioxidant BHT, bringing benefits to its commercialization.

Pengembangan Produk Bakso yang Berbahan Baku Tanaman Berantioksidan

The development of functional food is increasing. Meatball is one of popular food product that can be developed to become more functional by adding antioxidant. Meatballs are processed products from small round meat. The aim of this study was to obtain the best formula for meat ball production with high antioxidant and also have good organoleptic characteristics. The addition of Moringa leaves, celery,cup leaves panax, and lime leaves to the original formula of meat ball production were used as the treatments in this study. The results indicated that the addition of cup leaves panax could produce the functional meat ball with the highest antioxidant and best organoleptic characteristics among all treatments.

ANTIBACTERIAL AND ANTIOXIDANT EFFECT OF BLACK SEED OIL AND BLACK SEED POWDER ON BEEF MINCED MEAT

he aim of this study is to determine the effect of the addition of different levels of black seed oil and black seed powder to beef meat ball on the quality and shelf life of beef patties. During the studies lipid oxidation, number of aerobic bacteria, psychrotrophes and entero bactriacea of raw minced beef stored under refrigeration conditions for 24days were determinated. Results showed that the addition of BSO, BSP have significant decrease in APC for 10 days after that no significant decrease in count, treatment of meat balls with black seed oil (at concentrations 1, 2, 3%) induce significant decrease in enterobacteriaceae count at different period of storage, however a ddition of black seed powder (at concentrations 2, 4, 6%) induced significant increase in psychrotrophs count at different period of storage. The outcomes of this research is that addition of black seed oil and black seed powder to beef meat does not increase shelf life of meat. However, This addition has antioxidant effect.

Det Danmark, vi spiser. Visioner om et andet Danmark i “Frikadellesagen fra Randers” og Nyt Nordisk Køkken

Anette Vandsø: “Eating Denmark: The Implied Visions of ‘Another Denmark’ in the ‘Meat Ball Case’ from Randers and the New Nordic Cuisine”In January 2016 two very different food related events drew headlines in the Danish and the international press: On the one hand readers could read about the political agreement made by the local politicians in the Danish town of Randers, stating that all public institutions must serve pork, and on the other about the Danish elite restaurant and main exponent of New Nordic Cuisine, Noma’s massive success in Australia. This article investigates the salient similarities and differences between the way the two cases relate food and national and regional identity.

Detection Tuna and Processed Products Based Protein and DNA Barcoding

<p>Tuna is the second largest fishery commodity in Indonesia after the shrimp. Since the<br />high demand and the limited stock of tuna resulted in fraudulent chance. Authentication<br />is required to meassure consumers regarding the accuracy of its labeling and food<br />safety. In this study, the authentication was based on protein and DNA barcoding using<br />cytochrome-b gene (cyt-b) of the mitochondrial DNA as the target of gene. Primer of<br />cyt b gene was designed based on the tuna species. This study aimed to identify the<br />authenticity of tuna fresh and its processed products through protein using SDS-PAGE </p><p>and DNA barcoding techniques. The phases of this research were protein electrophoresis<br />by SDS-PAGE, DNA extraction, PCR amplification, electrophoresis and sequencing.<br />Samples of fresh fish (Tu1, Tu2, Tu3, Tu4, and Tu5) and processed tuna (canned and<br />steak) were successfully extracted. Result showed that SDS-PAGE proved the damage of<br />proteins in the processed tuna, so this method was not appropriate if it is used to identify<br />the authenticity of tuna. PCR electrophoresis results showed that the samples of tuna,<br />tuna steak, sushi, meat ball, abon, and caned tuna were successfully amplified in the range<br />of 500-750 bp except Ka3, which was in line with the target of DNA (620 bp). Resulted<br />sequences of Tu2, Tu3, Tu4 and Tu5 were identified according the results of morphometric<br />namely T. albacares, while Tu1 was identified as T. obesus with homology level of 99%.<br />Processed tunas (steak and canned tuna) were identified as T. albacares, as stated on the<br />labels.<br />Keywords: Authentication, cytb, DNA barcoding, design primer, SDS-PAGE</p>