scholarly journals Effect of microwave sterilization on maturation time and quality of low‐salt sufu

2019 ◽  
Vol 8 (1) ◽  
pp. 584-593 ◽  
Author(s):  
Xuejing Fan ◽  
Xuepeng Lv ◽  
Li Meng ◽  
Mingzhi Ai ◽  
Chunqiu Li ◽  
...  
Keyword(s):  
Maturation Time ◽  
Low Salt ◽  
Microwave Sterilization

scholarly journals Intervensi Diet Rendah Garam Pada Pada Pasien Yang Menjalani Hemodialisis: Review Literatur

2019 ◽  
Vol 4 (2) ◽  
Author(s):  
Siti Yartin ◽  
Syahrul Syahrul ◽  
Elly L Sjattar
Keyword(s):  
Quality Of Life ◽  
Blood Pressure ◽  
Heart Disease ◽  
Hemodialysis Patients ◽  
Health Complaints ◽  
Scientific Publications ◽  
Salt Reduction ◽  
Salt Diet ◽  
Low Salt

Background: Application of low salt diet interventions to reduce health complaints and the risk of heart disease in hemodialysis patients.                                    Method: Search related articles through scientific publications by entering keywords in the PubMed, ScienceDirect, and Google Scholar databases        Results: From the 6 articles reviewed, the low salt diet intervention gave changes to systolic and diastolic blood pressure, provided a change in the level of sodium excretion, changes in quality of life and had self efficacy against salt reduction.   Conclusion: It is important for nurses, especially hemodialysis nurses, to optimize education regarding the importance of a low-salt diet of less than 2 grams per day through food and beverages consumed, or in the process of preparing and cooking food.

scholarly journals Sanitary and Microbiological Research of Fish Products Sold in Dnipro city

2020 ◽  
Vol 5 (6) ◽  
pp. 336-341
Author(s):  
A. A. Bilousova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
L. P. Golodok ◽  
T. V. Sklyar
Keyword(s):  
Escherichia Coli ◽  
Raw Materials ◽  
Fish Products ◽  
Anaerobic Microorganisms ◽  
Low Salt ◽  
Facultative Anaerobic ◽  
Retail Chains ◽  
Escherichia Coli Bacteria ◽  
Squid Rings

Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of the work was to study the microbial contamination of ready-to-eat fish and seafood sold in the retail chains of the city of Dnipro, to determine the compliance of product quality with sanitary requirements. Material and methods. 53 samples of fish and seafood of different brands were analyzed: 23 samples of low-salt products, among which were preserves from fish "Herring", preserves from mussels, salted low-salt and 30 dried products: dried squid, dried squid rings and dried bull. The number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, the presence of coccal microflora, mold and anaerobes were determined in each of the samples. Results and discussion. The results of the sanitary-microbiological study showed that 43.4% of the analyzed samples (23 samples) did not meet the normative indicators. The largest deviations from the norm were found in the content of mesophilic aerobic and facultative anaerobic microorganisms and Escherichia coli bacteria. The study showed that in 39.6% of samples the number of mesophilic aerobic and facultative anaerobic microorganisms was exceeded, and in 32.0% - the number of Escherichia coli bacteria. Most contaminated products were found among the samples of dried squid – 50% of samples, preserves from fish "Herring" – 36.4% and preserves from mussels – 36.4%, dried squid rings – 33.3%. It was found that 18.8% of samples of fish and fish products contained Staphylococcus aureus, 7.5% of samples – sulfate-reducing clostridia. Conclusion. The obtained results indicated the non-compliance of a large number of fish and seafood with the normative indicators. This may be due to the condition of the reservoirs in which the catch was made, improper processing of raw materials, non-compliance with storage conditions, transportation of the product. Therefore, it is important to further improve the quality of fish products by controlling raw materials, compliance of production technology with international and national standards. The solution of this problem is possible under the condition of state involvement in the process of quality control of fish products on the market of Ukraine. The results of research can be used to monitor the quality of fish and seafood sold in retail chains

scholarly journals Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

2019 ◽  
Vol 42 (2) ◽  
pp. 151-161 ◽  
Author(s):  
Snežana Paskaš ◽  
Jelena Miočinović ◽  
Mila Savić ◽  
Goran Ješić ◽  
Mladen Rašeta ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Dry Matter ◽  
Cost Effective ◽  
Essential Amino Acids ◽  
Point Of View ◽  
Low Salt ◽  
Branched Chain ◽  
Amino Acids Profile

Abstract This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p<0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately - Ricotta: leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.

Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

2020 ◽  
Vol 83 (6) ◽  
pp. 1057-1065
Author(s):  
YINGYING SUN ◽  
PEI GAO ◽  
YANSHUN XU ◽  
WENSHUI XIA ◽  
QIAN HUA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Physicochemical Changes ◽  
Low Salt ◽  
Storage Temperatures

ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS

scholarly journals Phenology, production and fruit quality of new Czech apricot cultivars in the Belgrade region

2013 ◽  
Vol 58 (3) ◽  
pp. 167-176
Author(s):  
Dragan Milatovic ◽  
Dejan Djurovic ◽  
Gordan Zec
Keyword(s):  
Czech Republic ◽  
Fruit Quality ◽  
Fruit Weight ◽  
Maturation Time ◽  
The Czech Republic ◽  
Early Season ◽  
Late Season ◽  
Experimental Station ◽  
Large Size

This study was aimed at evaluating of 14 new apricot cultivars created at the Faculty of Horticulture in Lednice in the Czech Republic in order to recommend the best of them for growing in the Belgrade region. The study was carried out at the Experimental station ?Radmilovac? of the Faculty of Agriculture in Belgrade over a period of five years (2009-2013). The experimental orchard was established in 2007, the rootstock was Myrobalan seedling, and tree spacing was 4.5 x 3 m. The control cultivar for comparison was the clone of ?Velkopavlovick?? cultivar (type of ?Hungarian Best?), LE-12/2. Flowering of introduced cultivars started from three days before to one day after the control cultivar, while the maturation time ranged from 19 days earlier in cultivar ?Leskora? to 12 days after the control in cultivar ?Sophia? (LE-2926). Compared with the control cultivar, significantly higher yield was achieved only in cultivar ?Palava?, while significantly higher fruit weight was recorded in three cultivars: ?Candela? (LE-2927), ?Sophia? (LE-2926) and ?Betinka? (LE-3276). Cultivars ?Sophia? and ?Betinka? got the best scores for fruit appearance, while cultivars ?Marlen? and ?Lebona? ranked the highest for fruit taste. Among studied apricot cultivars, for the cultivation in the Belgrade region, the following cultivars can be recommended as promising: ?Palava? (early season), ?Betinka? (mid-season) and ?Sophia? (late season). Regarding the large size and attractive appearance of fruits, these cultivars are more suitable for fresh consumption, but they can also be used for processing.

scholarly journals Effect of a low-salt diet on chronic kidney disease outcomes: a systematic review and meta-analysis

BMJ Open ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. e050843
Author(s):  
Honghong Shi ◽  
Xiaole Su ◽  
Chunfang Li ◽  
Wenjuan Guo ◽  
Lihua Wang
Keyword(s):  
Systematic Review ◽  
Blood Pressure ◽  
Chronic Kidney Disease ◽  
Meta Analysis ◽  
Composite Outcome ◽  
Salt Diet ◽  
Low Salt ◽  
All Cause Mortality ◽  
Egfr Decline

ObjectiveThe benefits of a low-salt diet for patients with chronic kidney disease (CKD) are controversial. We conducted a systematic review and meta-analysis of the effect of a low-salt diet on major clinical outcomes.DesignSystematic review and meta-analysis.Data sourcesMEDLINE by Ovid, EMBASE and the Cochrane Library databases.Eligibility criteria for selecting studiesWe included randomised controlled trials (RCTs) and cohort studies that assessed the effect of a low-salt diet on the renal composite outcomes (more than 50% decline in estimated glomerular filtration rate (eGFR) during follow-up, doubling of serum creatinine or end-stage renal disease), rate of eGFR decline, change in proteinuria, all-cause mortality events, cardiovascular (CV) events, and changes in systolic blood pressure and diastolic blood pressure.Data extraction and synthesisTwo independent researchers extracted data and evaluated their quality. Relative risks (RRs) with 95% CIs were used for dichotomous data. Differences in means (MDs) or standardised mean differences (SMDs) with 95% CIs were used to pool continuous data. We used the Cochrane Collaboration risk-of-bias tool to evaluate the quality of RCTs, and Newcastle–Ottawa Scale to evaluate the quality of cohort studies.ResultsWe found 9948 potential research records. After removing duplicates, we reviewed the titles and abstracts, and screened the full text of 230 publications. Thirty-three studies with 101 077 participants were included. A low-salt diet produced a 28% reduction in renal composite outcome events (RR: 0.72; 95% CI: 0.58 to 0.89). No significant effects were found in terms of changes in proteinuria (SMD: −0.71; 95% CI: −1.66 to 0.24), rate of eGFR (decline MD: 1.16; 95% CI: −2.02 to 4.33), risk of all-cause mortality (RR: 0.92; 95% CI: 0.58 to 1.46) and CV events (RR: 1.01; 95% CI: 0.46 to 2.22).ConclusionA low-salt diet seems to reduce the risk for renal composite outcome events in patients with CKD. However, no compelling evidence indicated that such a diet would reduce the eGFR decline rate, proteinuria, incidence of all-cause mortality and CV events. Further, more definitive studies are needed.PROSPERO registration numberCRD42017072395.

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