scholarly journals Composition of perch roe and keeping quality of roe products during cold- and frozen-storage

1980 ◽  
Vol 52 (5) ◽  
pp. 423-434
Author(s):  
Reino Linko ◽  
Jukka Kaitaranta ◽  
Riitta Vuorela
Keyword(s):  
Fatty Acids ◽  
Neutral Lipids ◽  
Frozen Storage ◽  
Storage Period ◽  
Perca Fluviatilis ◽  
Perch Perca Fluviatilis ◽  
Sensory Analyses ◽  
One Year ◽  
The One

Proximate composition of whole roe bags and washed eggs of perch(Perca fluviatilis) was studied at different stages of maturity. Lipids and fatty acids of the roe were investigated in detail. Perch roe was processed using chemical preservatives, sugar, salt, and freezing and changes in the quality of the products were followed by chemical and sensory analyses during a one-year cold- and frozen-storage period. Mature roe as roe bags contained 13 % protein, 4 % fat and 1 % ash on wet weight basis. The amounts of protein and ash decreased somewhat when the roe was screened. The major lipids in perch roe were sterol and wax esters composing about 80 % of the total lipids. Polyenoic acids with dominant docosahexaenoic acid composed about half of the fatty acids in neutral lipids whereas saturated acids dominated in phospholipids. Frozen, washed roe was better in its quality during the one-year storage time as compared to heavy-salted, cold-stored roe containing preservatives which, in turn, was preferred to the light-salted, frozen roe or sugar-salted, cold-stored roe.

scholarly journals Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines

OENO One ◽  
2021 ◽  
Vol 55 (1) ◽  
pp. 171-182
Author(s):  
Émilie Bruez ◽  
Céline Cholet ◽  
Cécile Thibon ◽  
Pascaline Redon ◽  
Soizic Lacampagne ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
White Wine ◽  
Chemical Analyses ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Foliar Symptoms ◽  
Sensory Analyses ◽  
One Year ◽  
The One

Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect on the resilience of GTD grapevines. No experiments, however, have been conducted on its effects on wine quality, particularly on white Sauvignon blanc cultivar wines.Methods and results: Grapevines from Sauvignon blanc cultivar that had expressed Esca-foliar symptoms were used for the study, with some of them having been curetted in 2014. Subsequently, bunches from Control (asymptomatic), Curetted and Esca-symptomatic vines were harvested in 2017 and 2018 in order to produce white wine. Technical and chemical results on both must and wine showed that wines from curetted plants were similar to those from asymptomatic vines. There were differences, however, for Esca-diseased vines, where the alcoholic fermentation of musts was faster than for the other modalities. Olfactometry results showed that, for the one-year-old 2017 vintage wines, no differences were detected, although they were for the 2018 vintage.Conclusion: The results of the chemical analyses and wine tasting showed that the wines from curetted and asymptomatic grapevines were similar, and that their quality was the same.Significance of the study: The quality of wines from curetted vines compared to asymptomatic ones was confirmed and validated through chemical and sensory analyses of the must and the one-year-old wines.

scholarly journals Alternative Storage Environments for Shelled Peanuts

2017 ◽  
Vol 44 (2) ◽  
pp. 111-123 ◽  
Author(s):  
C.L. Butts ◽  
M.C. Lamb ◽  
R.B. Sorensen ◽  
S. Powell ◽  
D. Cowart ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Relative Humidity ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Initial Moisture Content ◽  
Storage Period ◽  
Indian Meal ◽  
Sensory Analyses ◽  
One Year ◽  
Storage Facilities

ABSTRACT Studies were conducted in small chambers and commercial storage facilities to evaluate the effect of storing shelled peanuts at 3, 13, and 21 C (38, 55, 70 F) for one year. Shelled medium runner peanuts from the 2014 crop were placed in the three different environments in Feb 2015, sampled at 60-d intervals until Feb 2016 (364 days). Difficulty maintaining the desired relative humidity of 65% in the 3 C unit, led to unacceptable mold growth and severely degraded seed germination. Peanuts stored at 21 C developed an infestation of Indian meal moth after 238 d in storage rendering the samples unsuitable for sensory analysis from that point forward. The infestation most likely occurred due to hatches of eggs that were present in the original samples. Sensory analyses showed very little change in the intensity of the Roasted Peanut flavor characteristic in either storage environments. There were no unacceptable increases in free fatty acids or peroxide values during the 1-yr storage period for peanuts stored at 13 C. The percent free fatty acids in peanuts stored at 13 C remained well below 1% throughout the 1-yr study. Commercial studies were conducted from Feb 2015 through Mar 2016. Six 60-d runs were conducted where three totes of medium runner peanuts from the same manufacturing lot were placed in commercial cold storage facilities maintained at 3 and 13 C. There were no differences in the initial moisture content of peanuts when placed in the two storage environments. However, after 30 and 60-d storage, the peanuts stored at 13 C tended to be an average of 0.3% dryer than those stored at 3 C. The peanuts had the highest increase in moisture between June and August 2015, with the moisture content after 30 and 60 d storage at 3 C averaged 8.1 and 7.7%, respectively. The peanuts stored in the 13 C environment averaged 7.6 and 7.3% moisture content after 30 and 60 d in storage, respectively. This study has shown that shelled peanuts can be stored for up to one year with no detrimental effects at temperatures up to 13 C and relative humidity ranging from 55 to 70%. Based on this research, the recommended temperature for storing shelled peanuts can be increased to 13 C, while maintaining the relative humidity between 55 and 70%.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals AKSEPTABILITAS DAN SIFAT DAGING ITIK AFKIR YANG DILAKUKAN CURING MENGGUNAKAN EKSTRAK KURKUMIN KUNYIT UNTUK MENGHAMBAT OKSIDASI LEMAK SELAMA PENYIMPANAN

2015 ◽  
Vol 34 (04) ◽  
pp. 415 ◽  
Author(s):  
Sri Hartati Candra Dewi ◽  
Niken Astuti
Keyword(s):  
Fatty Acids ◽  
Peroxide Value ◽  
Frozen Storage ◽  
Oxidation Potential ◽  
Curing Time ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Fatty Acid Peroxidation ◽  
Age Range

Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material used was 36 female rejected-duck the age range 24-26months. The experimental design used was completely randomized design with 3x4 factorial variation. This factor of 0.0 %; 0.1 % ; 0.2 % and 0.3 % curcumin extract and the curing time 5, 10 and 20 minutes. The parameters examined included the acceptability of duck meat cured was determined by the method of Hedonic Test, moisture content , fatcontent, fatty acids and peroxide value of frozen storage for 8 weeks. The results showed that duck meatwas acceptable salvage most of duck meat with curing using 0.3 % turmeric extract with a curing time for 10 minutes. The addition of curcumin turmeric extract the meat of rejected-ducks could inhibit fatty acid peroxidation approximately 39.55 m.eq in frozen storage for five weeks. Water content and fat showed no real difference. However, free fatty acids increased significantly up to 5 weeks. Peroxide value increased until the fifth week of 39.55 %, and then decreased. From thisstudy it can be concluded that the best use extract acceptability of curcumin 0.3 % with long curing 10 minutes, the frozen storagefor8weeks.Keywords: Rejected- ducks meat, curcumin, antioxidant, acceptability and quality of the meat ABSTRAKDaging itik afkir diperoleh dari itik petelur yang sudah tidak produktif yang berumur 24-26 bulan. Tujuan penelitian ini adalah untuk mengetahui potensi oksidasi dari ekstrak kurkumin dan potensinya dalam curing daging itik afkir terhadap akseptabilitas dan sifat daging selama penyimpanan beku.Materi yang digunakan 36 ekor itik betina afkirdengan kisaran umur 24-26 bulan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial 3x4 dengan faktor variasi ekstrak kurkumin 0,0%; 0,1%; 0,2% dan 0,3% dan lama curing 5, 10 dan 20 menit. Parameter yang diteliti meliputi akseptabilitas daging itik curing ditentukan dengan metode Hedonic Test, kadar air, kadar lemak,asam lemak dan angka peroksida penyimpanan beku selama 8 minggu. Hasil penelitian menunjukkan bahwa daging itik afkir yang paling akseptabel adalah daging itik dengan curing menggunakan 0,3% ekstrak kunyit dengan lama curing selama 10 menit. Penambahan ekstrak kurkumin kunyit pada daging itik afkir mampu menghambat peroksidasi asam lemak sekitar 39,55% pada penyimpanan beku selama lima minggu. Kadar air dan lemak menunjukkan perbedaan yang tidak nyata. Namun asam lemak bebas mengalami kenaikan yang signifikan sampai minggu ke 5. Angka peroksida meningkat sampai minggu kelima sebesar 39,55 m.eq, kemudian menurun. Dari penelitian ini dapat disimpulkan bahwa akseptabilitas terbaik menggunakan ekstrak kurkumin 0,3% dengan lama curing 10 menit, pada penyimpanan beku selama 8 minggu.Kata kunci:Daging itik afkir, antioksidan kurkumin, akseptabilitas dan kualitas daging

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

Monitoring of the ecological state of the city lake of Chita

2021 ◽  
pp. 52-57
Author(s):  
Vladimir V. Zvyagintsev ◽  
Olga Yu. Zvyagintseva ◽  
Vadim K. Chernyshov
Keyword(s):  
Heavy Metals ◽  
Fluctuating Asymmetry ◽  
Aquatic Ecosystem ◽  
Perca Fluviatilis ◽  
Gibel Carp ◽  
European Perch ◽  
Lake Kenon ◽  
Perch Perca Fluviatilis ◽  
The City

Introduction. The paper presents the results of the studies on assessing the quality of the aquatic ecosystem of a lake located within the city. The European perch (Perca fluviatilis L.) and the Gibel carp (Carassius gibelio) were used as an indicator for determining the quality of the aquatic ecosystem by the method of fluctuating asymmetry. Problem Statement. The aim of the work was to conduct monitoring with the subsequent assessment of the quality of the ecosystem of the city lake using the method of fluctuating asymmetry (hereinafter FA). Theoretical and Practical Part. The quality of the urban lake aquatic ecosystem was assessed using the FA method (indicators: the European perch (Perca fluviatilis L.), 1758 and the Gibel carp (Carassius auratus Bloch), 1783). To identify the reasons for the high PFA values, a chemical analysis (in an accredited laboratory) of the gills of the Gibel carp for heavy metals was performed. Conclusions. As a result of the research, the FA indicators values for these indicators were obtained. According to the results of a laboratory study of the content of heavy metals in the gill arches of the Gibel carp, an excess of the maximum permissible concentration of 8 out of 10 analyzed elements was revealed. It has been established that the ecosystem of the city lake Kenon is experiencing a significant anthropogenic load (5 points — the critical quality of the aquatic environment) and it continues to increase towards the deterioration of the habitat.

scholarly journals Visual food diary - peer support and better diet quality

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
T Puranen ◽  
P Salokekkila ◽  
N Ahlblad-Makinen ◽  
A Haggman-Laitila
Keyword(s):  
Weight Loss ◽  
Waist Circumference ◽  
Weight Management ◽  
Peer Support ◽  
Diet Quality ◽  
Food Diary ◽  
Healthy Life ◽  
One Year ◽  
The One

Abstract Background Healthy Life -groups are targeted to patients with symptoms of metabolic syndrome, problems with coping or overweight at public health centers in Helsinki. The aim of one-year Healthy Life -group is to give support for self-care and empowerment. The groups are generic, and each participant sets her own goal such as smoking cessation, alcohol or weight management. Methods To create opportunities for positive and empowering diet intervention for working aged population, we have started a pilot study with visual food diary (MealLogger). The nutritionist are coaching the three-month-intervention aiming at improving the diet quality. Participants share photos of their meals with each other and receive peer support. Results During years 2016 - 2018, 445 completed the one-year intervention in Healthy Life -groups. The mean decrease of weight loss was 4 kg (n = 222) and decrease of waist circumference 5 cm (n = 57). Conclusions Since the goal for most participants was weight loss, we decided to offer a modern intervention with MealLogger-application. During year 2019 we will complete six groups (about 100 participants) and we will measure participants food quality, weight, waist circumference, quality of life. The results we report in the autumn. Key messages To manage overweight epidemic, new prevention strategies are needed in the primary health care. Visual food diary enables positive and empowering approach to improve died quality and weight management.

scholarly journals Identification of Polyunsaturated Fatty Acids Synthesis Pathways in the Toxic Dinophyte Alexandrium minutum Using 13C-Labelling

Biomolecules ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1428
Author(s):  
Marine Remize ◽  
Frédéric Planchon ◽  
Ai Ning Loh ◽  
Fabienne Le Grand ◽  
Christophe Lambert ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Polyketide Synthase ◽  
Neutral Lipids ◽  
Acid Synthesis ◽  
Exponential Growth Phase ◽  
Lag Phase ◽  
Alexandrium Minutum ◽  
The One

The synthetic pathways responsible for the production of the polyunsaturated fatty acids 22:6n-3 and 20:5n-3 were studied in the Dinophyte Alexandrium minutum. The purpose of this work was to follow the progressive incorporation of an isotopic label (13CO2) into 11 fatty acids to better understand the fatty acid synthesis pathways in A. minutum. The Dinophyte growth was monitored for 54 h using high-frequency sampling. A. minutum presented a growth in two phases. A lag phase was observed during the first 30 h of development and had been associated with the probable temporary encystment of Dinophyte cells. An exponential growth phase was then observed after t30. A. minutum rapidly incorporated 13C into 22:6n-3, which ended up being the most 13C-enriched polyunsaturated fatty acid (PUFA) in this experiment, with a higher 13C atomic enrichment than 18:4n-3, 18:5n-3, 20:5n-3, and 22:5n-3. Overall, the 13C atomic enrichment (AE) was inversely proportional to number of carbons in n-3 PUFA. C18 PUFAs, 18:4n-3, and 18:5n-3, were indeed among the least 13C-enriched FAs during this experiment. They were assumed to be produced by the n-3 PUFA pathway. However, they could not be further elongated or desaturated to produce n-3 C20-C22 PUFA, because the AEs of the n-3 C18 PUFAs were lower than those of the n-3 C20-C22 PUFAs. Thus, the especially high atomic enrichment of 22:6n-3 (55.8% and 54.9% in neutral lipids (NLs) and polar lipids (PLs), respectively) led us to hypothesize that this major PUFA was synthesized by an O2-independent Polyketide Synthase (PKS) pathway. Another parallel PKS, independent of the one leading to 22:6n-3, was also supposed to produce 20:5n-3. The inverse order of the 13C atomic enrichment for n-3 PUFAs was also suspected to be related to the possible β-oxidation of long-chain n-3 PUFAs occurring during A. minutum encystment.

Effect of Stage of Rigor and of Freezing–Thawing Processes On Storage Quality of Refrozen Cod

1968 ◽  
Vol 25 (2) ◽  
pp. 299-320 ◽  
Author(s):  
J. A. Peters ◽  
J. W. Slavin ◽  
J. P. Lane ◽  
W. A. MacCallum ◽  
E. J. Laishley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Frozen Storage ◽  
Taste Panel ◽  
Rigor Mortis ◽  
Protein Nitrogen ◽  
Circulating Water ◽  
Before And After ◽  
Extractable Protein

Trawler-caught cod were frozen before and after rigor mortis in brine (23% NaCI) and between refrigerated plates, thawed in circulating water at 7 C or in a conveyorized microwave oven, then processed into fillets which were packaged, plate-frozen, and stored at −18 C.All samples thawed satisfactorily in circulating water. Some overheating was encountered during thawing in microwaves. But the equipment was not developed sufficiently to permit assessment of the commercial potential of microwave thawing.Examinations of the fillets from the thawed fish for appearance, odor, and texture showed that freezing pre-rigor is preferable to freezing post-rigor and that thawing by means of microwaves is preferable to thawing by means of water. Freezing or thawing methods did not affect the pH of the thawed fillets.Results of organoleptic and chemical tests to determine the changes in quality of the refrozen fillets packaged and stored at −18 C for 12 months indicated that neither the average taste panel scores nor the chemical tests for moisture, total lipid, free fatty acids, and extractable protein nitrogen showed any difference attributable to state of rigor, freezing method, or thawing method. The taste panel slightly preferred the texture of fillets from fish frozen pre-rigor and from fish frozen in brine. Free fatty acids increased sharply as a result of thawing and refreezing, and the rapid increase continued during the first 2 months of frozen storage. Taste panel scores correlated significantly with free fatty acids (1% level) and with extractable protein (5% level).

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