scholarly journals Proximate Composition and Its Seasonality of the Mediterranean Green Crab:Carcinus aestuariiNardo, 1847 (Brachyura, Portunidae), in Southern Tunisian Waters (Central Mediterranean)

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sonia Baklouti ◽  
Abdelkarim Derbali ◽  
Khalifa Dhieb ◽  
Wassim Kammoun ◽  
Othman Jarboui
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Central Mediterranean ◽  
Potential Health ◽  
Lipid Contents ◽  
Size Groups ◽  
The Mediterranean ◽  
And Gender ◽  
Edible Parts

The Mediterranean green crabCarcinus aestuariiwas recorded in Tunisian waters several years ago. However, since its record in the Gulf of Gabes, no studies have been carried out about the spread of this crab. Because there is a lack of nutritional information concerning this species, this study aimed to characterize the chemical composition of hepatopancreas and gonads ofCarcinus aestuariiin view of potential health implication for consumers and to determine the seasonal nutritional quality of females and males taken separately for various size groups. In this study, a total of 1399 individuals were collected along the Sfax coast. The nutritional value of various edible parts ofCarcinus aestuariiwas evaluated, and gender differences in terms of edible yield and proximate composition, protein, mineral, lipid, and water content, were compared for season, age, and sex. The biochemical compositions were strongly influenced by sex, age, and seasons. The highest protein and lipid contents were detected in gonads and hepatopancreas of females. Autumn was the season with the highest protein content and lowest fat content. Therefore, people with particular diets constrains should consume the ovaries of females in autumn and it should moderate in winter. The hepatopancreas and gonads from Tunisian waters can be a good source of proteins and mineral.

scholarly journals Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku

2020 ◽  
Vol 12 (1) ◽  
pp. 64-69
Author(s):  
Ferymon Mahulette ◽  
Tri Santi Kurnia
Keyword(s):  
Lactic Acid ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Fishery Products ◽  
Microbiological Research ◽  
Better Than

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.

scholarly journals Avocado Oil: Characteristics, Properties, and Applications

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2172 ◽  
Author(s):  
Marcos Flores ◽  
Carolina Saravia ◽  
Claudia Vergara ◽  
Felipe Avila ◽  
Hugo Valdés ◽  
...  
Keyword(s):  
Olive Oil ◽  
Nutritional Value ◽  
Extraction Methods ◽  
Potential Health ◽  
Scientific Databases ◽  
Avocado Oil ◽  
Avocado Fruit ◽  
International Regulations ◽  
Oil Characteristics

Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.

scholarly journals Nutritional Quality of the European Spiny Lobster Palinurus elephas (J.C. Fabricius, 1787) (Achelata, Palinuridae) and the Non-Indigenous Northern Brown Shrimp Penaeus aztecus Ives, 1891 (Dendrobranchiata, Penaeidae)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2480
Author(s):  
Thodoros E. Kampouris ◽  
Adamantia Asimaki ◽  
Dimitris Klaoudatos ◽  
Athanasios Exadactylos ◽  
Ioannis T. Karapanagiotidis ◽  
...  
Keyword(s):  
Mediterranean Sea ◽  
Proximate Composition ◽  
Spiny Lobster ◽  
Brown Shrimp ◽  
Penaeus Aztecus ◽  
The Mediterranean ◽  
First Time ◽  
Established Species ◽  
Palinurus Elephas

The European spiny lobster is a species of great commercial value, yet a limited scientific knowledge exists on its biology, ecology, and physiology, especially for the stocks from east Mediterranean waters. The northern brown shrimp, a non-indigenous established species, is commercially exploited in regions of the Mediterranean Sea. Both species’ proximate composition and fatty acid profile were assessed for the first time in the Mediterranean region, exhibiting an overall significant statistical difference. Protein, fat, and energy contents were significantly higher in the northern brown shrimp, whereas moisture and ash contents were significantly higher in the European spiny lobster. The proximate composition for both species was well within the reported range for other lobster and prawn species in the Mediterranean Sea.

scholarly journals Proximate Composition and Micronutrient Contents of Callianassa turnerana from the Wouri Estuary, Cameroon

2018 ◽  
Vol 8 (1) ◽  
pp. 32
Author(s):  
Jean Michel Njinkoué ◽  
Rodrigue Foumedzo ◽  
Marlyse Solange Leng ◽  
Justin Djimbie Djopnang ◽  
Adélaïde Démassé Mawamba ◽  
...  
Keyword(s):  
Vitamin E ◽  
Proximate Composition ◽  
Good Source ◽  
Total Carotenoids ◽  
Lipid Contents ◽  
Major Nutrients ◽  
Post Hoc ◽  
Edible Parts ◽  
One Way Anova ◽  
Improve Health

Callianassa turnerana, called Cameroon ghost shrimps is shrimp with a great sociocultural interest in Cameroon. This study assessed proximate composition and micronutrients contents of Callianassa turnerana from the Wouri estuary in Cameroon. Adult shrimps were collected. The proximate composition, mineral, carotenoids and vitamin E contents were determined in edible parts (male and female) and in eggs of C. turnerana using official analytical methods. One way ANOVA and Fisher’s post hoc PLS test was used to analyze the data. The moisture content were 66±1.5%, 62 ±2.85%, 49.0 ±1.60% in edible parts of male, female and in eggs respectively. Protein contents were high in all the samples ranging from 10.49±0.92% in male edible parts to 30.06±0.89% in eggs. Lipid contents were more than 12% in all samples. Carbohydrate were absent in eggs while the contents were 9.92±0.99% in male and 12.23±0.81% in female edible parts. C. turnerana is a good source of minerals. Sodium (0.983±0.001%- 1.656±0.005%) and Phosphorus (0.974±0.002%-1.321±0.002%) were the main macro elements in all samples. Zn was the major microelement in edible parts with the value ranged from 6.43±0.49mg/100g (male) to 7.62±0.35mg/100g (female) while Cu was the major microelement (10.15±3.57mg/100g) in eggs. High levels of total carotenoids (7.9-15.45µg/g) and vitamin E (12.53-24.03µg/g) were recorded. The main carotenoids were β-caroten (0.637-1.337µg/g) followed by α-caroten (0.216-0.437µg/g). C. turnerana is a good source of many major nutrients and micronutrients and could be used to combat malnutrition and improve health.

scholarly journals Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks

2020 ◽  
Vol 49 (6) ◽  
pp. 1113-1126
Author(s):  
J Tanganyika ◽  
E.C. Webb
Keyword(s):  
Meat Quality ◽  
Mineral Composition ◽  
Production System ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutritional Value ◽  
Production Systems ◽  
Post Mortem ◽  
Muscovy Ducks

This study was conducted to assess effects of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks. One hundred twenty ducks were randomly assigned to either an intensive (IS), duck-rice integration (DR) or free-range (FR) production system. A starter ration containing 20% crude protein and a finisher containing 17% crude protein were fed to ducks in IS (1 to 4 weeks), and provided as a supplement to ducks in DR and FR (5 to 10 weeks). Feed and water were offered ad libitum. At 10 weeks of age, 16 ducks per treatment were selected randomly, slaughtered and chilled at 4 °C for 24 hours. Carcass temperature, pH and meat colour were measured at 45 min, and at 3, 6, 12 and 24 hours post mortem. Tenderness, cooking loss, proximate and mineral composition were determined 24 hours post mortem. Production system and sex had no effect on carcass temperature, pH and proximate composition of duck breast meat. However, production system affected tenderness and mineral composition of the meat and sex influenced moisture and tenderness. Males were moister and had less tender meat than females. Carcasses from ducks in the FR system contained more zinc, copper, manganese, and potassium, but less iron while those in IS had the lowest mineral content of the three production systems. Thus, DR can be adopted to improve the current FR system of native Malawian Muscovy duck production with supplementation to produce duck with acceptable mineral composition and better meat quality. Keywords: cooking loss, meat colour, mineral, proximate composition

Self-Compassion and Quality of Life in Adults Who Stutter

2020 ◽  
Vol 29 (4) ◽  
pp. 2097-2108
Author(s):  
Robyn L. Croft ◽  
Courtney T. Byrd
Keyword(s):  
Quality Of Life ◽  
Social Connectedness ◽  
The Self ◽  
Future Research ◽  
Self Compassion ◽  
Adults Who Stutter ◽  
And Gender ◽  
Relationship Of ◽  
The Impact

Purpose The purpose of this study was to identify levels of self-compassion in adults who do and do not stutter and to determine whether self-compassion predicts the impact of stuttering on quality of life in adults who stutter. Method Participants included 140 adults who do and do not stutter matched for age and gender. All participants completed the Self-Compassion Scale. Adults who stutter also completed the Overall Assessment of the Speaker's Experience of Stuttering. Data were analyzed for self-compassion differences between and within adults who do and do not stutter and to predict self-compassion on quality of life in adults who stutter. Results Adults who do and do not stutter exhibited no significant differences in total self-compassion, regardless of participant gender. A simple linear regression of the total self-compassion score and total Overall Assessment of the Speaker's Experience of Stuttering score showed a significant, negative linear relationship of self-compassion predicting the impact of stuttering on quality of life. Conclusions Data suggest that higher levels of self-kindness, mindfulness, and social connectedness (i.e., self-compassion) are related to reduced negative reactions to stuttering, an increased participation in daily communication situations, and an improved overall quality of life. Future research should replicate current findings and identify moderators of the self-compassion–quality of life relationship.

Contact precautions for colonisation with multidrug-resistant organisms and haemodialysis patient quality of life and mood: a pilot case-control study

2019 ◽  
pp. 19-25 ◽  
Author(s):  
Rathika Krishnasamy
Keyword(s):  
Quality Of Life ◽  
Qualitative Interviews ◽  
Social Function ◽  
Multidrug Resistant ◽  
Contact Precautions ◽  
Dialysis Vintage ◽  
Multidrug Resistant Organisms ◽  
And Gender ◽  
The Impact

Background: The rate of multidrug-resistant organisms (MDRO) colonisation in dialysis populations has increased over time. This study aimed to assess the effect of contact precautions and isolation on quality of life and mood for haemodialysis (HD) patients colonised with MDRO. Methods: Patients undergoing facility HD completed the Kidney Disease Quality of Life (KDQOL–SFTM), Beck Depression Inventory (BDI) and Personal Wellbeing-Index Adult (PWI-A). Patients colonised with MDRO were case-matched by age and gender with patients not colonised. Results: A total of 16 MDRO-colonised patients were matched with 16 controls. Groups were well matched for demographics and co-morbidities, other than a trend for older dialysis vintage in the MDRO group [7.2 years (interquartile range 4.6–10.0) compared to 3.2 (1.4–7.6) years, p=0.05]. Comparing MDRO-positive with negative patients, physical (30.5±10.7 vs. 34.6±7.3; p=0.2) and mental (46.5±11.2 vs. 48.5±12.5; p = 0.6) composite scores were not different between groups. The MDRO group reported poorer sleep quality (p=0.01) and sleep patterns (p=0.05), and lower social function (p=0.02). BDI scores were similar (MDRO-positive 10(3.5–21.0) vs. MDRO-negative 12(6.5–16.0), p=0.6). PWI-A scores were also similar in both groups; however, MDRO patients reported lower scores for “feeling safe”, p=0.03. Conclusion: While overall scores of quality of life and depression were similar between groups, the MDRO group reported poorer outcomes in sleep and social function. A larger cohort and qualitative interviews may give more detail of the impact of contact precautions and isolation on HD patients. The necessity for contact precautions for different MDRO needs consideration.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

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