scholarly journals Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

2015 ◽  
Vol 06 (01) ◽  
pp. 83-100 ◽  
Author(s):  
Ibrahim Khalifa ◽  
Hassan Barakat ◽  
Hamdy A. El-Mansy ◽  
Soliman A. Soliman
Keyword(s):  
Potato Processing ◽  
Microbiological Characteristics ◽  
Physico Chemical

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

1999 ◽  
Vol 64 (2) ◽  
pp. 344-347 ◽  
Author(s):  
M. M. Hernandez-Herrero ◽  
A. X. Roig-Sagues ◽  
E. I. Lopez-Sabater; ◽  
J. J. Rodriguez-Jerez ◽  
M. T. Mora-Ventura
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Physico Chemical

scholarly journals Physico-chemical and microbiological characteristics of dried Waragashi

2014 ◽  
Vol 8 (8) ◽  
pp. 447-455
Author(s):  
P. TCHOBO Fidegrave;le ◽  
AHOUANNOU Clement ◽  
N. AMEGNOIN Ayaba ◽  
MAZOU Mouaiuml;mine ◽  
A. ALITONOU Guy ◽  
...  
Keyword(s):  
Microbiological Characteristics ◽  
Physico Chemical

scholarly journals Influência de Variáveis Ambientais na Comunidade Fitoplanctônica nos Reservatórios Receptores do Projeto de Integração do Rio São Francisco (The Influence of Environmental Variables on Phytoplankton Community of the Receptors Reservoirs by the São...)

2013 ◽  
Vol 5 (6) ◽  
pp. 1300
Author(s):  
Gustavo Melo ◽  
Manuela Morais ◽  
Maria Do Carmo Sobral ◽  
Günter Gunkel ◽  
Renata Carvalho
Keyword(s):  
Environmental Variables ◽  
Phytoplankton Community ◽  
Multivariate Statistical ◽  
Sao Francisco River ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
São Francisco River ◽  
Pressure Variable ◽  
Brazilian Northeast ◽  
Integration Project

O objetivo do presente trabalho é avaliar as características físico-químicas e microbiológicas dos reservatórios da região do semiárido brasileiro, receptores de água do Projeto de Integração do rio São Francisco, identificando a influência de variáveis ambientais na comunidade fitoplanctônica. Foram estudados os reservatórios de Itaparica, Poço da Cruz, Boqueirão, Armando Ribeiro Gonçalves e Castanhão. Para alcançar o objetivo proposto, foram feitas análises estatísticas multivariadas com auxílio dos programas Primer e SPSS. Verificou-se que os reservatórios se diferenciam em dois grupos (Eixo Leste e Eixo Norte), observando-se a existência de uma variação temporal. As variáveis ambientais explicaram 78% da variação do fitoplâncton. Destes 22% são explicados por variáveis tipológicas (naturais) e 56% são explicados por variáveis de pressão (efeito antropogênico). Espera-se que a transferência de água possa contribuir para melhoria da qualidade da água, sendo fundamental a implementação de medidas que promovam uma gestão integrada e sustentável das respectivas bacias hidrográficas. Palavras-chave: variáveis ambientais, fitoplâncton, reservatórios, semiárido The Influence of Environmental Variables on Phytoplankton Community of the Receptors Reservoirs by the São Francisco River Integration Project ABSTRACT This study aims to evaluate the physico-chemical and microbiological characteristics of brazilian northeast reservoirs, from the São Francisco river Integration Project, to identify the influence of environmental variables on the phytoplankton community. There were studied the reservoirs of Itaparica, Poço da Cruz, Boqueirão, Armando Ribeiro Gonçalves and Castanhão. To achieve the proposed aim, multivariate statistical analyses were performed with the Primer and SPSS programs. It was observed that the reservoirs are distinguish in two groups (East and North Axis), observing the existence of a temporal variation. It was verified that the environmental variables explained 78% of the phytoplankton variation. Of these, 22% are explained by typological variables and 56% are explained by pressure variable. It is expected that the transfer of water may improve water quality (especially in reservoirs of the East Axis). It is essential to implement actions to promote an integrated and sustainable management of their watersheds. Keywords: environmental variables, phytoplankton, reservoirs, semiarid

scholarly journals Study on the Effect of the Breed during Post-Partum Transition Period on Various Physico-Chemical, Compositional and Microbiological Characteristics of Bovine Colostrum

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Tahir Nazir ◽  
Mohammad Ashraf Pal ◽  
Ashaq Manzoor ◽  
Tarique Padder ◽  
Asif Hassan Sofi ◽  
...  
Keyword(s):  
Total Protein ◽  
Transition Period ◽  
Fat Content ◽  
Bovine Colostrum ◽  
Plate Count ◽  
Total Protein Content ◽  
Total Solids ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Casein Protein

The current investigation was undertaken with the aim of studying the effect of breed of the animal on various physico-chemical, compositional and microbiological characteristics of bovine colostrum. While studying the effect of breed of the animal on various physico-chemical, compositional and microbiological characteristics of colostrum, it was found that the specific gravity, fat, total protein, casein protein, whey proteins, Lactose, total solids and solids not fat of the colostrum samples from local non-descript animals were significantly (p £ 0.05) lower compared to all other animal sources (breeds) under study. The fat content of Jersey cross (fi) [Jersey cross under field conditions] was significantly (p £ 0.05) higher than Jersey cross (fa) [Jersey cross under farm conditions]. Total protein content of Jersey and Jersey cross (fi) were found to be comparable however both these samples were found to be possessing significantly (p £ 0.05) higher values than Jersey cross (fa). Casein protein of Jersey and Jersey cross (fi) was found to be comparable however both these samples were found to be possessing significantly (p £ 0.05) higher values than Jersey cross (fa). Lactose content of Jersey was significantly (p £ 0.05) higher than Jersey cross (fi). Total solids content of Jersey cross (fi) was significantly (p £ 0.05) higher than Jersey cross (fa). Jersey cross (fi) possessed significantly (p £ 0.05) higher solids not fat content than Jersey cross (fa) and the values were found to be comparable with Jersey colostrum samples. The pH values of colostrum samples of Jersey were seen to be significantly (p £ 0.05) higher than all other sources of colostrum viz Local, Jersey cross (fa) and Jersey cross (fi). Amongst the latter three, the values were found to be comparable. The ash, electrical conductivity and total plate count (TPC) of the colostrum samples of the animal sources under study were found to be possessing comparable values having no significant (p greator than 0.05) difference among themselves whatsoever.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Quality of the ewes’ milk as a raw material in the dairy industry in the Republic of North Macedonia

Krmiva ◽  
2020 ◽  
Vol 61 (1) ◽  
pp. 29-34
Author(s):  
Gordana Dimitrovska ◽  
Katerina Bojkovska ◽  
Borche Makarijoski ◽  
Vesna Karapetkovska - Hristova ◽  
Aleksandra Grozdanovska
Keyword(s):  
Milk Fat ◽  
Freezing Point ◽  
Dairy Industry ◽  
Raw Material ◽  
Average Value ◽  
Milk Samples ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
The Republic

This study is based on analyzing physico-chemical and microbiological characteristics of ewe milk from three different regions, which is used as a raw material in dairy industry of North Macedonia. All milk samples (n=123) were collected on dairy reception points of dairy industry in Pelagonia region, in a period of six (6) months. The average values for chemical composition of milk were in the range as follows: 6.83±0.22% to 7.68±0.36% for milk fat, 5.52±0.09% to 6.06±0.23% for proteins, 4.62±0.08% to 4.79±0.05% for lactose, 11.16±0.11% to 1.51±0.24% for non-fat dry matter (NFDM), -0.561 to -0.543oC for freezing point and 8.61±0.4 oSH to 8.88±0.47oSH for titrable acidity. The microbiological and hygienic status of examined ewe milk samples was of poor hygienic quality. The average value of the examined samples for somatic cell count ranged from 753.333 cfu/mL to 1.125.000 cfu/mL and the average number of total bacteria count was from 532.444 cfu/mL to 1.986.222 cfu/mL.

scholarly journals Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

2016 ◽  
Vol 39 (2) ◽  
pp. 193-199
Author(s):  
Hendronoto Arnoldus Walewangko Lengkey ◽  
Balia Roostita Lobo
Keyword(s):  
Moisture Content ◽  
Sensory Quality ◽  
Corn Oil ◽  
Meat Products ◽  
Low Fat ◽  
Suitable Alternative ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Native Chicken ◽  
Significant Difference

AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

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