Multiple metals and agricultural use affects oxidative stress biomarkers in freshwater Aegla crabs

Metals and agrochemicals are among the main aquatic contaminants, being able to trigger oxidative stress in exposed organisms. The objective of this work was to evaluate the correlation between the level of oxidative stress biomarkers in Aegla crabs (Crustacea, Anomura) with (i) the set of metals present in the streams sediment and (ii) with land uses of three hydrographic basins. The study was carried out in streams (≤ 2nd order) of hydrographic basins in southern Brazil (Basins of Rio Suzana, Rio Ligeirinho-Leãozinho and Rio Dourado). In these streams were quantified the land uses and Cu, Cr, Cd, Fe, Mn and Zn concentrations in the sediment. The enzymes Catalase (CAT) and Glutathione Reductase (GR), as well as the level of membrane lipid peroxidation (TBARS), were analyzed in adult females. The PCA analysis showed that the distribution of metals was different between the basins. Cd, Cr and Fe were correlated positively with CAT and negatively with TBARS and GR. The Dourado basin had the lowest concentrations of these three metals and the highest levels of TBARS. However, in Dourado basin there is predominance of agriculture land use, and TBARS was positively correlated with agricultural land use. Besides in Dourado basin, GR activity was higher than in the others basins, indicating a compensatory response in relation to CAT inhibition. The basins of Suzana and Ligeirinho-Leãozinho rivers had lower TBARS values, which may be due to the induction of CAT in response to metals accumulated in sediment. In summary, this work indicates that in the basins with a higher concentration of toxic metals there is an adaptive response of CAT induction, which reduces TBARS in Aegla. On the other hand, in the basin with lower metallic contamination, TBARS occurrence was primarily influenced by agricultural land use.

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

Food grade vinegar acts as an effective tool for short-term meat preservation

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef samples were divided into three different batches i.e. T0 = control (without vinegar), T1 = 5% vinegar and T2 = 10% vinegar. The samples were evaluated for sensory properties (color and flavor), physico-chemical properties (pH, cooking loss, FFA, POV and TBARS) and microbial counts (TVC, TCC and TYMC) on 0, 7 and 14 days of storage at 4ºC. The obtained results showed that addition of different levels of vinegar significantly (p<0.05) influenced on sensory, physico-chemical and microbiological properties compared to control samples. Comparatively better color and flavor were found in T1 and T2 respectively among the treatments (p<0.05). Lower pH was observed in T1 and T2 compared to control treatment. POV, FFA and TBARS values were found better in T1, whereas the other treatments fluctuated slightly. The lowest microbial counts were significantly lower in higher vinegar treated groups along with at different day’s intervals in TVC, TCC and TYMC (p<0.01). It might be stated from the experiment that vinegar is a means of fresh beef preservation for a short time. From this study, it also concluded that 10% vinegar is effective for short term preservation of beef satisfactorily at refrigerated condition.

Quality of spent hen sausages incorporated with fresh ginger extract

The experiment was conducted to find out the effect of ginger extract on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without ginger extract, spent hen breast meat sausage without ginger extract, spent hen breast meat sausage with 2% ginger extract and spent hen breast meat sausage with 4% ginger extract. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in pH, dry matter (DM)%, crude protein (CP)% and ether extract (EE)%, while no significant differences were found in cooking loss (%) and Ash (%) of sausage batter. While analyzing the different types of sausages, DM, CP and EE content of all treatments differ significantly (p<0.01). In contrast, DM and CP content increased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Significant differences were found among the sausages for its surface color. Flavor and overall acceptability were found significantly higher in broiler breast meat sausage and spent hen breast meat sausage with 2% ginger extract. Juiciness and tenderness were higher in broiler breast meat sausage without ginger extract. Worst results in all sensory parameters were found in spent hen breast meat sausage without ginger extract and spent hen breast meat sausages incorporated with 4% ginger extract. It might be concluded that addition of ginger extract at 2% level increased the overall acceptability of spent hen breast meat sausages to that of broiler breast meat sausages.

Extracting, evaluating biological activities of phenolic compounds from yellow onion peels (Allium cepa L.) and their applicability for fish preservation

The research aimed to evaluate total phenolic content extracted from onion (Allium cepa L.) peels and some of the extract biological activities. The potential of the extract for preserving fish was also investigated. Onion peel extracted with EtOH 60% at 60°C (60 minutes, solid/liquid ratio 1g/20ml) yielded highest polyphenol content 168.49 ± 0.02 GAE/g DW and flavonoid content (216.43 ± 0.06 mg QE/g DW). The extract showed potent antioxidant property in DPPH radical scavenging assay with IC50 value of 12.48 ± 0.45 μ/mL and good antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Salmonella, Pseudomonas aeruginosa with MIC values of 175; 175: 200; 200: 150 (μ/mL) respectively. The extract also displayed alpha-glucosidase inhibition activity with IC50 value of 142.53 μg/mL and negligible tyrosinase inhibition activity. Measurement of the PV, TBARS values of basa catfish fillets coated with the extract solution at different concentrations, it was observed that fish samples treated with 3% extract solution could greatly reduce the lipid oxidation under 4°C and -18°C storage conditions compared with untreated samples. The PV, TBARS values after 4 weeks were comparable to 200ppm BHT treated samples.

Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging

Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.

Effects of Steam Treated Rice Straw-Based Diet on the Physico-Chemical Properties of Goats Longissimus Muscle

The present study was carried out to investigate the effects of steam treated rice straw-based diets on, physico-chemical properties of longissimus muscle of goat. Goats were assigned to rice straw treated with steam at 15.5 kgf/cm2 for 120 Sec (STRS) and untreated rice (UTRS) straw-based diets. After 60 days all goats were slaughtered and 50 g of muscle longissimus dorsi (LD) was removed from left side of carcass for determination of meat quality and fatty acid profile. The results showed that the steam treated rice straw diet improved (P < 0.05) carcass yield and dressing % of goats as compared to untreated rice straw fed goats. Significantly higher protein and lower moisture was observed for meat of STRS group than UTRS, however the fat, ash contents, meat color and pH were not different between the groups. The TBARS values gradually increased in stored meat. The different diet did not affect the composition of fatty acids. Total saturated (∑SFA) monounsaturated fatty acids (∑MUFA) for UTRS and total polyunsaturated fatty acid (∑PUFA) for STRS group was higher (P > 0.05). It is concluded that the goats fed on treated straw diet (STRS) maintained carcass yield, dressing % and meat composition without negative impact on meat characteristics.

Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat

The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.

Use of linseed and coconut flours in chicken patties as gluten free extenders

Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder

Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.