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Proximate Composition (proximate + composition)
Kinds of Proximate Composition Selected AbstractsINFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010SHIMELIS A. EMIRE ABSTRACT The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (,18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage. [source] EFFECTS OF WATER STRESS ON THE PROXIMATE COMPOSITION AND MINERAL CONTENTS OF SEEDS OF TWO LUPINS (LUPINUS ALBUS AND LUPINUS MUTABILIS)JOURNAL OF FOOD QUALITY, Issue 4 2005ISABEL MARIA MARQUES SARAIVA DE CARVALHO ABSTRACT Because mineral composition data for lupins subjected to water stress (ws) are incomplete, it is essential to analyze those seeds in order to assess the quality of potential food source for both human and animal nutrition. So, we have performed chemical proximate analysis and determined the mineral profile of seeds from two lupins subjected to ws period and compared with seeds from well-watered (ww) plants. From the above results we can conclude that the values obtained fall within the range of values reported for both species (at ww conditions) and no significant (P > 0.05) differences were found in nutritional composition and mineral content between both lupins. Ws period was responsible for a significant increase in sugar, ash, both macroelements (Ca, Na, K, Mg) and microelements (Fe, Zn, Mn, Cu) as well as phytate content. The results obtained are relevant for selection of better mineral nutritive value of seeds from lupin species. [source] Effects of Whey Permeate-Based Medium on the Proximate Composition of Lentinus edodes in the Submerged CultureJOURNAL OF FOOD SCIENCE, Issue 6 2006Xiaojun Jeffrey Wu ABSTRACT:, Biomass production, crude water-soluble polysaccharide (WSP), ash content, mineral profile, and crude protein content were determined for Lentinus edodes mycelia grown on whey permeate (WP)-based medium with lactose content of 4.5% or defined synthetic medium, and harvested after 5, 10, 15, or 20 d of fermentation at 25 °C. Harvesting time and the type of media interact to alter the chemical content of mycelia. Mycelia grown in WP had greater (P < 0.05) WSP and ash than mycelia grown in the synthetic media. A maximum production of WSP was obtained on the 10th day (4.1 × 102± 71 mg WSP/g dried mycelia) from mycelia grown on the WP-based media. Mycelia grown on WP harvested on the 20th day had the highest value in ash content (18 ± 3%). Potassium was found to be the main constituent in the ash of mushroom mycelia, which was followed by phosphorus, sodium, calcium, and magnesium. A steady increase of ash content was only noted in mycelia grown on WP. The calcium content of WP-grown mycelia was at least 10 times higher compared to mycelia grown in the control media regardless the harvesting time. Data in this research suggested that WP was more favorable than the synthetic media in the production of WSP, which is traditionally known for their medicinal value in L. edodes. [source] Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% LipidJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 3 2003Sage Chaiyapechara This study was conducted to determine the effects of increasing dietary lipid concentrations on fillet characteristics of post-juvenile rainbow trout. A feeding trial was conducted with fish meal based diets containing 10, 15, 20, 25, or 30% lipid for 24 wk. Menhaden oil was the lipid ingredient. Weight gain was significantly greater in fish fed the 30% lipid diet than in fish fed either 10%, 15% or 20% lipid diets. There were no significant differences in visceral somatic index. Fillet lipid concentration of fish fed the 30% lipid diet (9.2-g lipid/ 100-g fillet) was significantly higher (P < 0.05) than fish fed either the 10% or 15% lipid diets (5.8- and 6.9-g lipid/100-g fillet, respectively). In samples stored for 3 d at 5 C or S wk at -20 C, sensory panelists reported that the cooked fillets from fish fed the 30% lipid diet were "more fishy" than fish fed the 15% lipid diet, and preferred the cooked fillets from the 15% lipid treatment over the 30% lipid treatment. Triangle tests and fillet colorimetry showed no significant differences between fillets from fish fed the 15% and 30% lipid diets at any sampling time point. No significant differences in fillet concentrations of thiobarbituric reactive substances were observed among dietary treatments stored at either 5 C or -20 C. These results suggest that two main effects of feeding a 30% lipid diet (with fish oil as the lipid source) are a higher lipid concentration in the fillet and a "fishier" aroma compared to fillets from fish fed a 15% lipid diet. [source] Proximate composition, fatty acid analysis and protein digestibility-corrected amino acid score of three Mediterranean cephalopodsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 10 2006Spiros Zlatanos Abstract Proximate composition, fatty acid analysis and protein digestibility-corrected amino acid score (PDCAAS) in three commercially important cephalopods of the Mediterranean sea (cuttlefish, octopus and squid) were determined. The results of the proximate analysis showed that these species had very high protein:fat ratios similar to lean beef. Docosahexaenoic, palmitic and eicosipentaenoic acid were the most abundant fatty acids among analyzed species. The amount of n- 3 fatty acids was higher than that of saturated, monounsaturated and n- 6 fatty acids. Despite the fact that cephalopods contain small amounts of fat they were found quite rich in n- 3 fatty acids. Finally, PDCAAS indicated that these organisms had a very good protein quality. [source] Utilization and nutrient digestibility of mango seeds and palm kernel meal by juvenile Labeo senegalensis (Antheriniformes: Cyprinidae)AQUACULTURE RESEARCH, Issue 9 2001E Omoregie Abstract In the present study, utilization and nutrient digestibility of mango seeds and palm kernel meal by juvenile Labeo senegalensis (Antheriniformes: Cyprinidae) were investigated under laboratory conditions. The two ingredients were incorporated at separate levels of 0%, 10%, 20% and 30%. The feeding period lasted for 12 weeks. In general, best growth and feeding performance was obtained with the control diet (0% of mango seeds and palm kernel meal), but results were not significantly different (P > 0.05) from those obtained with the 10% palm kernel meal inclusion level. Weight gain of fish fed all diets was above 120%. With the exception of the 20% and 30% mango seed inclusion level, the specific growth rate (SGR) of the fish was above 1% day,1. The protein productive values were not significantly (P > 0.05) different between the experimental diets. Protein and carbohydrate digestibility was above 86% and 45%, respectively, in all diets. Proximate composition of fish carcass, hepato-somatic index, liver glycogen and plasma glucose after the feeding trials revealed no evidence of nutritional pathology. It was concluded, that at appropriate levels, palm kernel meal and, to a lesser extent, mango seeds can be incorporated into diets of juvenile L. senegalensis without significant depression of growth and health of the fish. [source] Nutritional quality of protein-enriched mumu, a traditional cereal food productINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2007Emmanuel K. Ingbian Summary Protein-enriched mumu was produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybean blends was carried out. Proximate compositions and sensory evaluation of the blends were determined. The rat-based protein efficiency ratio (PER) and body-weight changes were used to assay the protein nutritive quality. Chemical compositions indicated significant increases (P < 0.05) in the protein and fat contents of the supplemented products. Soybean supplemented products had significantly (P < 0.05) higher positive body-weight changes than groundnut supplemented products. The PER of 1.6,2.19 for the soybean supplemented products were also significantly higher (P < 0.05) than the corresponding PER of ,0.2 to ,1.5 for the groundnut supplemented products. Supplementation with soybeans beyond 25% did not further improve the protein quality. [source] Texture and Quality Properties of Chinese Fresh Egg Noodles Formulated with Green Seaweed (Monostroma nitidum) PowderJOURNAL OF FOOD SCIENCE, Issue 8 2008H.C. Chang ABSTRACT:, The objective of this study was to compare fresh Chinese noodles made with different levels of green seaweed. Green seaweed powder was incorporated in proportions of 4%, 6%, and 8% in noodles, which were made with or without additional eggs. Proximate compositions, cooking properties, textural intensities, and sensory qualities of noodles were assessed. The addition of seaweed powder increased the crude fiber contents of raw fresh noodles; the fiber contents were 0.100%± 0.015 to 0.449%± 0.013 for noodles made with eggs from 0% to 8% additional seaweed and 0.247%± 0.018 to 0.344%± 0.021 for those without eggs. Higher cooking yields were found in the noodles, due to water absorption during cooking by the fibers and polysaccharides in the seaweed. Significantly higher cooking yields (P < 0.05) were found in the noodles with 8% additional seaweed powder; water uptake readings measured 2.39 ± 0.38 and 2.43 ± 0.25 g H2O/g noodle for samples made without and with eggs, respectively. Higher water absorption by the seaweed led to softer and spongier textural intensities in the noodles. Breaking energy of cooked fresh egg noodles were 28.94 ± 3.42 to 6.43 ± 1.01 N × mm for 8% to 0% additional seaweed, and the intensities decreased as the amount of seaweed increased; the same pattern was observed in noodles without eggs, where readings were 8.66 ± 1.02 to 3.49 ± 0.25 N × mm. Capacities of extensibility measured 61.81 ± 2.04 to 30.74 ± 0.90 mm for fresh egg noodles with additional seaweed powder from 0% to 8%, and 47.46 ± 2.41 to 28.36 ± 2.25 mm for cooked fresh noodles without eggs. The results from Pearson's correlation analysis indicated that textural parameters were influenced not only by additional eggs and seaweed powder, but also by cooking properties. [source] Effects of canola meal on physiological and biochemical parameters in rainbow trout (Oncorhynchus mykiss)AQUACULTURE NUTRITION, Issue 2 2008A. SHAFAEIPOUR Abstract Rainbow trout (initial body weight 4.16 ± 0.25 g) were fed diets [crude protein 420 g kg,1; gross energy 18.7 MJ kg,1 dry matter (DM); crude fat 110 g kg,1] containing graded levels of either a canola meal (crude protein 350 g kg,1 DM) supplemented with DL-methionine as partial fish meal protein. A growth trial was conducted over 16 weeks at a water temperature of 12 ± 1 °C. At the end of the growth trial, in addition to body composition analyses, plasma tri-iodothyronine (T3) and thyroxine (T4), cholesterol and liver fatty acid composition were measured. Replacement of fish meal with canola meal (100,570 g kg,1 replacement) did not affect on growth performance. At 16th week, plasma cholesterol levels were reduced in fish fed all diets in comparison with 8th week. Plasma T4 levels were significantly higher in the canola meal-fed fish sampled after 16 weeks, but no significant differences in T3 levels were obtained (P > 0.05). Proximate compositions were affected by dietary treatments. The liver fatty acid composition reflected that of the diet with a higher level of polyunsaturated (n-6) fatty acids in fish fed diet canola meal and a higher content in n-3/n-6 ratio in fish fed diet without canola meal. These studies show that canola meal has potential to replace substantial levels of fish meal in diets for carnivorous fish without compromising performance. [source] Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2007M C CANDIOTI In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk-clotting enzyme was inactivated. Primary proteolysis correlated with residual activity of coagulant in early stages of cheese ripening; however, it was similar in all cheeses after 30 days. The hydrolysis of caseins did not significantly affect the melting ability of the cheeses, expressed as the area increase after heating samples under standardized conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening. [source] The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varietiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2010Ganiyu Oboh Summary Maize varieties (yellow and white) were roasted for 17 min; and allowed to cool, and later milled into powder. The nutritional evaluation (proximate composition, mineral and antinutrient content determination) and antioxidant properties investigation (reducing power, free radicals scavenging ability and Fe2+ chelating ability) of the product was subsequently carried out. The result of the study revealed that roasting caused a significant increase (P < 0.05) in the crude fat, carbohydrate, Ca, Na, Mg and Zn content. Conversely, a significant decrease (P < 0.05) was observed in crude protein, crude fibre, Fe and K content. A significant decrease in the phytate content was also observed. However, the reduced phytate content did not have sparing effect on Zn bioavailability. Roasting significantly (P < 0.05) reduced the extractible phenol and flavonoid content of the maize varieties. The antioxidant properties (1,1-diphenyl-2-picrylhydracyl free radical scavenging ability and Fe2+ chelating ability) followed the phenolic content pattern. However, roasting caused a significant increase in the ferric reducing antioxidant power of the maize varieties. Thus, roasting reduced the protein content of maize but also increased the energy value and antioxidant capacity as exemplified by high reducing power. [source] Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate compositionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Smita Hasini. Summary Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and blanched cubes in common salt (NaCl, 2,10%) solution. They were then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 8,10% brine solution was found to be organoleptically most acceptable. The final product with 8% and 10% brine solutions had a pH (2.5,2.8), titratable acidity (TA) (1.5,1.7 g kg,1), lactic acid (LA) (1.0,1.3 g kg,1), starch (56,58 g kg,1) and anthocyanin content (390 mg kg,1) on fresh weight basis. Sensory evaluation rated the anthocyanin-rich SP lacto-pickle acceptable based on texture, taste, aroma, flavour and after taste. Principal component analyses reduced the eleven original analytical and proximate variables (pH, TA, LA, starch, total sugar, anthocyanin, organic mater, ash, fat, protein and calories) to three independent components (factors), which accounted for 91% of the total variations. [source] The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2007Bahar Tokur Summary In this study, the effects of frying, oven-baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in the moisture content were observed in all the cooking methods. A decrease in the protein content was found in barbecued and smoked samples, but not in fried or oven-baked, on dry-weight basis. Regarding the lipid quality, the free fatty acids (FFA, grams of oleic acid per 100-g lipid), peroxide values (POV, meq active oxygen per kg lipid), and thiobarbituric acid values (TBA, mg malonaldehydeper kg fish muscle) were analysed. The FFA contents in fresh, fried, oven-baked, barbecued and smoked trout on wet-weight basis were found to be 8.76, 0.76, 5.05, 0.81, and 9.44-g oleic acid per 100-g lipid, respectively. POV in fried, oven-baked, and barbecued samples increased significantly, while POV in smoked samples decreased significantly. An increase was observed in the TBA value in trout cooked with all methods. The results of this experiment showed that heating accelerates lipid oxidation. [source] Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea (Vigna unguiculata Walp.INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2004L.) flours Summary A comparative evaluation was made of some physico-chemical and rheological characteristics of undehulled, manually dehulled and mechanically dehulled cowpea (Vigna unguiculata Walp. L.) flours from brown and white varieties of the legume. The flours were used to prepare steamed bean paste, ,Moinmoin', which was analysed for some sensory parameters. Dehulling and dehulling methods had no appreciable influence on the physical characteristics and proximate composition of the flours, except ash content, which was slightly higher in undehulled flour samples. Amylograph pasting characteristics of the flours showed varying trends because of dehulling method and/or presence of seed coats. ,Moinmoin' samples prepared from the flours received similar ratings for all sensory attributes, with no significant differences (P < 0.01 and P < 0.05), except for the low-rated (poorer) colour of the undehulled brown product. [source] Changes in amino acid composition in the tissues of African catfish (Clarias gariepinus) as a consequence of dietary L-carnitine supplementsJOURNAL OF APPLIED ICHTHYOLOGY, Issue 3 2002R. O. A. Ozório A study was undertaken to examine the effect of different amounts of dietary lysine (13 and 21 g kg,1 diet), lipid (80 and 160 g kg,1 diet) and L -carnitine (0.2 and 1.0 g kg,1 diet) on growth performance, proximate composition and amino acid metabolism of the African catfish (Clarias gariepinus). Juvenile African catfish (23 ± 1.5 g/fish) were stocked into 70-L aquaria (16 aquaria, 28 fish/aquarium) connected to a recirculation system during a maximum period of 74 days. All groups were fed at a level of 24 g kg,0.8 day,1 in an experiment run at pair feeding. Animals receiving 1.0 g carnitine accumulated up to six times more carnitine in their tissues than animals receiving 0.2 g (P < 0.05). Acyl-carnitine and free L -carnitine levels increased in the whole body and in tissues. Dietary L -carnitine supplements increased protein-to-fat ratios in the body, but did not affect growth rate. Protein-to-fat ratios were only affected when the biosynthesis capacity of L -carnitine was restricted due to low lysine levels and when there was a shortage of dietary fat. When lysine was offered at 21 g kg,1 feed, dietary L -carnitine supplements did not affect the amino acid concentrations of body tissues. Dietary L -carnitine supplements raised the concentration of glutamic acid,>,aspartic acid,>,glycine > alanine > arginine > serine > threonine in skeletal muscle tissue (P < 0.05). Total amino acid concentration in muscle and liver tissues (dry-matter basis) increased from 506 to 564 and from 138 to 166 mg g,1, respectively, when diets were offered with high L -carnitine, low lysine and low fat levels. These data suggest that dietary L -carnitine supplementation may increase fatty acid oxidation and possibly decrease amino acid combustion for energy. [source] Energy density of marine pelagic fish eggsJOURNAL OF FISH BIOLOGY, Issue 6 2002J. Riis-Vestergaard Analysis of the literature on pelagic fish eggs enabled generalizations to be made of their energy densities, because the property of being buoyant in sea water appears to constrain the proximate composition of the eggs and thus to minimize interspecific variation. An energy density of 1.34 J ,l,1 of total egg volume is derived for most species spawning eggs without visible oil globules. The energy density of eggs with oil globules is predicted by x (J ,11) where x is the fractional volume of the oil globule. [source] SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009MEHMET AKBULUT ABSTRACT The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm3, 4.46 mm, and 0.58 and 0.2535 cm2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. [source] INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010SHIMELIS A. EMIRE ABSTRACT The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (,18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage. [source] THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2008HÜLYA TURAN ABSTRACT In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for their texture and flavor. Mussels, scallops and oysters are some of the important mollusk species that are smoked and eaten in different parts of the world. In this research, the effects of hot smoking process (for 30 min at 82C) on proximate composition and shelf life of Mediterranean mussel stored at 4C was investigated. [source] EFFECTS of SHUCKING METHOD ON OPENING, MEAT YIELD and SELECTED QUALITY PARAMETERS of WEST AFRICAN CLAM, GALATEA PARADOXA (BORN)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2000E.O. EKANEM Samples (n= 100) of freshly harvested clams (Galatea paradoxa Born) from the Cross River, Nigeria, were subjected after 24 h depurations to heat treatment (steam and water at 60, 70, 80, 90, 100C) for 1,6 min to evaluate the effects of level of heat treatment on opening, meat yield, sensory properties, proximate composition, pH and electrical conductivity (EC). Observations were also made on the effects of some chemical shucking aids (NaOH, NaHCO3, Na2CO3, NaCl) in 60C water on these parameters. Results showed that boiling water was most effective in opening the clams, with 100% shucking achieved in 1 min. Steam was least effective, requiring 6 min for 100% opening. Temperature significantly and strongly influenced meat yield (p<0.05;r=-0.92). pH (p<0.01; r=0.97), EC (p<0.05; r =0.65) and sensory properties (p<0.05). In general, shucking aids reduced opening time, significantly p<0.05) raised meat pH and EC, and with the exception of NaCl, insignificantly (P>0.05) improved yield. NaHCO3, and Na2CO3, which cut time for 100% opening from 5 min to 2 min were most effective. There were slight but significant (P <0.05) drops in meat moisture, crude protein and ash contents with increase in temperature (T). the model equations, pH = 4.69 + 0.021 T and % yield = 39.95,0.172 T were found to reliably predict meat pH and yield, with insignificant differences (P>0.05) between predicted and experimental values. [source] Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and PekmezJOURNAL OF FOOD SCIENCE, Issue 1 2005Cesarettin Alasalvar ABSTRACT: Cherry laurel is a popular fruit in the Black Sea region of Turkey. Two native cherry laurel varieties, namely kiraz and findik, together with pekmez (made from concentrated juice of the kiraz variety by boiling/ heating) were examined for their proximate composition, antioxidant activity, total anthocyanins, phenolics, and carotenoids, as well as phenolic acids and sugar composition. A linear correlation existed between antioxidant activity and total content of phenolics (r2= 0.99). The antioxidant activity and total content of phenolics were the highest in pekmez, followed by findik, and kiraz. A significant (P < 0.01) proportion of anthocyanins and carotenoids was lost during heat processing in the production of pekmez. Ten phenolic acids (free and bound) and 6 sugars were identified among samples. These results suggest that cherry laurel varieties and pekmez serve as a good source of natural antioxidant, which could potentially be used in food and nutraceutical supplement formulations. [source] Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic EnvironmentJOURNAL OF FOOD SCIENCE, Issue 2 2002E. Orban ABSTRACT: Sea bass (Dicentrarchus labrax) of commercial size free-living in the lagoon of Orbetello (Tuscany, Italy) and from intensive rearing were compared for proximate composition, essential and toxic metals, unsaponifiable lipids, and for the fatty acid profile of total, neutral, and polar lipids. Farmed sea bass had a total lipid content (10.57 ± 0.17g/100g) significantly higher (P , 0.001) than fish in the wild (1.78 ± 0.01 g/100g). Fish from either productive systems showed comparably high total polyunsaturated fatty acid levels and n-3/n-6 ratio values. Differences in the mineral content occurred among fish, particularly in the levels of mercury and selenium, significantly higher in those from the lagoon. [source] Effect of the types and concentrations of alkali on the color of cocoa liquorJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2009Pablo Rodríguez Abstract BACKGROUND: The alkalization process is extensively used in the cocoa industry, but information is scarce and not easy to acquire. The goal of the study was to evaluate the effect of different types and concentrations of alkali on the color of cocoa liquor. Dried beans from Chuao (state Aragua, Venezuela) were used to produce cocoa liquors. Samples of liquors were alkalized with solutions of NaHCO3, Na2CO3 and NaOH at concentrations of 10, 20 and 30 g kg,1. RESULTS: The data showed that values of the coordinates L*, a* and b* decrease when liquors were treated with the three different types and concentrations of alkalis. Almost all samples had ,E* values above 1. The ratios b*/a* and a*/b* and the proximate composition were also modified. Crude protein, crude fat and polyphenol concentrations were decreased and the ash content augmented as concentrations of the alkalis were increased. The fatty acid and sugar profiles were also affected. These ratios were most pronounced when NaOH was used. CONCLUSION: The selection of the type or concentration of alkali is a function of the type of product to be elaborated. Copyright © 2009 Society of Chemical Industry [source] Stabilised cocosoy beverage: physicochemical and sensory propertiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2006Horsfall D Mepba Abstract Beverages formulated from extracts of blanched coconut meat and germinated soybean were compared for their proximate composition to achieve the recommendations for vegetable milks. The stability of cocosoy beverage treated with varying levels (0.2,1.0%, v/v) of a 20% gum acacia solution was determined visually and objectively after 5 days of quiescent refrigerated storage. Cocosoy beverage (50:50, v/v coconut milk to soy milk) had 3.51% protein, 3.53% fat and 5.17% carbohydrate. Similarly, it contained 13.0, 5.2, 14.7, 18.7, 0.5 and 0.3 g kg,1 K, Na, Ca, Mg, Fe and P, respectively. Compared with whole coconut milk and reconstituted whole milk powder, cocosoy beverage had significantly higher total solid contents and viscosity but lower pH and buffer index. A total solids top to bottom (T/B) ratio and protein (T/B ratio) of 0.97 and 1.0, respectively, corresponding to a separation index of 1.0, was obtained in cocosoy beverage stabilised with 1.0% gum acacia. Cocosoy beverage stabilised with 1.0% (v/v) gum acacia was rated significantly higher for all the tested sensory attributes. Cocosoy beverage, similar to whole coconut milk, had high contents of glucose and sucrose, a moderate content of fructose, low content of raffinose and no trace of stachyose. Copyright © 2006 Society of Chemical Industry [source] Variability in starch physicochemical and functional properties of yam (Dioscorea sp) cultivated in Ivory CoastJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2004N'Guessan Georges Amani Abstract An Erratum has been published for this article in Journal Of the Science of Food and Agriculture 85(5), 889 (2005). Native starches were extracted from 21 cultivars of four yam species representative of the yam population of Ivory Coast. They were first characterized for their proximate composition, starch physico-chemical properties (amylose content, particle size distribution, crystallinity, thermal properties and intrinsic viscosity). Some functional properties (swelling, solubility and pasting behaviour and paste clarity) were then determined. Analysis of variance and principal component analysis showed that three homogenous groups could be distinguished, mainly based on starch physico-chemical properties. The first group contained all yam starches of the D alata and the D cayenensis-rotundata complex species. It was characterized by a large diameter grain (approximately 25 µm), a high amylose content (around 25% db), a high intrinsic viscosity (mean of 190 cm3 g,1), and a high apparent viscosity and clarity of the paste. The second group contained the D esculenta varieties, characterized by a small granule size (diameter 6 µm), a low intrinsic viscosity (121 cm3 g,1), a high gelatinization enthalpy change (19 J g,1) and a low paste viscosity. The D dumetorum sample differed from the D esculenta group by having a pure A-type crystalline form and an opaque paste. A multiple regression showed that the volume fraction of the dispersed phase and native granule size (or amylose content) could account for close to 80% of the variability of paste apparent viscosity. Gel clarity appeared mainly linked to granule size, small granules from D dumetorum and D esculenta giving the most opaque gels. Copyright © 2004 Society of Chemical Industry [source] Effect of Dietary Protein Sources on Growth and Body Composition of Snail, Semisulcospira gottscheiJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 4 2010Sang-Min Lee A feeding experiment was conducted to determine a dietary protein source for juvenile snail, Semisulcospira gottschei. Eight experimental diets (designated as 1,8) were formulated to contain 31% casein, 42% fish meal, 31% blood meal, 39% meat meal, 46% corn gluten meal, 57% soybean meal, 50% cottonseed meal with 23% casein, and 50% wheat flour with 6% casein, respectively, as dietary sole protein sources. Snails (37 ± 3.4 mg/snail) were randomly distributed into 25 L aquaria (20 L water each) in a recirculating aquarium system at a density of 100 juveniles per aquarium. Three replicate groups of snails were fed one of the experimental diets ad libitum once in every 2 d for 12 wk. At the end of the feeding experiment, survival of snails ranged from 77 to 89%, and was not significantly different among the treatments. Snails fed Diet 7 containing 25.3% crude protein deriving from cottonseed meal and casein grew faster than did snails fed other diets, except for snails fed Diet 6 containing soybean meal as a protein source. Growth of snails fed diets containing blood meal, corn gluten meal, and meat meal was the least of snails fed any diet. Crude protein, crude lipid, and ash contents of whole body varied remarkably with dietary protein source. The present findings suggest that dietary protein source could affect the body weight and proximate composition of snails. Cottonseed meal and soybean meal might be a more preferable dietary protein source for snail juvenile compared with other ingredients tested. [source] Evaluation of Reduced Fish Meal Diets for Second Year Growout of the Largemouth Bass, Micropterus salmoidesJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 6 2009Nathan J. Cochran Development of efficient cost-effective diets is a critical component in the refinement of production technologies for the largemouth bass, Micropterus salmoides (LMB). One of the first steps in reducing feed costs can be to decrease the amount of fish meal in the diet. The objective of this study was to evaluate reduced levels of fish meal, and a least-cost formulation diet, for second year growout of LMB under practical pond conditions. Twelve 0.04-ha ponds were stocked with juvenile LMB (210.1±3.3 g) at a stocking density of 8650 fish/ha (350 fish/pond). Each pond was randomly assigned one of the four dietary treatments with three replicate ponds per treatment. The three experimental diets contained varying levels of fish meal. Diets FM-45, FM-24, and FM-8 contained 45, 23.5, and 8% fish meal, respectively. In diets FM-24 and FM-8, fish meal was replaced by varying levels of poultry by-product meal, soybean meal, and blood meal. The fourth diet was a commercial salmonid diet widely used as a LMB growout feed (Nelson and Sons, Inc., SilvercupTM, Steelhead, Murray, UT, USA). This diet served as a commercial control (CC) and contained 46% crude protein. The experimental diets were formulated to be isonitrogenous and isocaloric with the CC diet and were fed once daily to apparent satiation for 180 d. At harvest, there were no significant differences between treatments (P > 0.05) in terms of survival, which averaged 95% overall. Mean weights of fish fed the three experimental diets FM-45, FM-24 and FM-8 were not significantly different (P > 0.05) and averaged 518, 546, and 529 g, respectively, but were all significantly greater (P, 0.05) than those fed the CC (488 g). Feed conversion ratio (FCR) of fish fed the FM-45 and FM-8 diets (1.43 and 1.46, respectively) was significantly greater (P, 0.05) than those fed the FM-24 diet (1.34). The FCR of fish fed the CC diet (1.39) was not significantly different (P > 0.05) from fish fed other diets. Feed cost per unit of weight gain ($US/kg) was significantly lower (P, 0.05) in fish fed the FM-24 and FM-8 diets ($0.73 and $0.72/kg, respectively) than in fish fed other diets. Feed cost per unit gain of fish fed the FM-45 diet ($0.83/kg) was significantly lower (P, 0.05) than those fed the CC diet ($1.04/kg). There were no significant differences (P > 0.05) in dress-out percentages or proximate composition among fish fed the four diets. This study indicates that fish meal levels in feeds used for the second year growout of LMB can be reduced to,8% of the formulation without reducing survival or growth and without negatively impacting body composition. [source] Effects of Amylopectin/Amylose Starch Ratio on Growth, Body Composition and Glycemic Response of Sunshine Bass Morone chrysops × M. saxatilisJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 3 2003Steven Rawles Manipulation of the ratio of amylopectin (,-[1,4] and ,-[1,6] linked glucose) to amylose (,-[1,41 linked glucose) starches in the carbohydrate fraction of the diet has been used to improve carbohydrate and lipid metabolism in mammalian models. A 10-wk feeding trial was conducted to determine the effect of dietary amylopectin/amylose ratio on growth and composition of growth of advanced sunshine bass (Morone chrysops × M. saxatilis) fingerlings (60 g, initial weight). Fish were fed cold-pelleted, semipurified, isonitrogenous (35% crude protein), isocaloric (3.6 kcaVg protein), isolipidic (5%) diets containing 25% carbohydrate. The carbohydrate fraction of the diets was composed of either glucose, dextrin, 100% amylopectin/0% amylose, 70% amylopectin/30% amylose, or 30% amylopectin/70% amylose. Diets differing in ratios of amylopectin/amylose were achieved by adjusting the proportion of high-amylopectin (100% amylopectin) to high-amylose (70% amylose) corn starch. Diets were fed to fish in quadruplicate 76-L tanks (seven fish/tank) connected to a brackish water (5-7%v) recirculating culture system with biofiltration. Weight gain ranged from 195 to 236% of initial weight (60 g) and was significantly greater (P < 0.1) for fish fed diets containing 25% carbohydrate as dextrin or as 70% amylose and significantly lower in fish fed diets in which carbohydrate was composed of 30% amylose, 100% amylopectin, or glucose. Feed efficiency ranged from 0.52 to 0.61 and was higher in fish fed the diet containing the highest concentration of amylose and lower in fish fed the diet containing glucose. Hepatosomatic index was highest (2.71) in fish fed the diet containing glucose and lowest (1.401.45) in fish fed diets containing high-amylose cornstarch. Intraperitoneal fat ratio was distinctly lower in fish fed diets containing some amylose as compared to those fed diets without amylose. Liver lipid was significantly lower (4.8%) in fish fed the diet containing glucose and almost twice as high (7.3-8.9%) in fish fed the diets containing any starch. Glycogen content of the liver decreased from approximately 12% in fish fed the diet containing glucose to 5% in fish fed the diets containing amylose. Muscle proximate composition and ratio were unaffected by the dietary treatments. Fasting levels (15 h) of blood glucose in fish reared for 10 wk on the diet containing glucose were significantly elevated (5.5 mmol/L) when compared to fasting levels of those that had been reared on diets containing starch (3.4-1.1 mmol/L). Fish fed the diet containing glucose exhibited maximum blood concentrations (14.6 mmoVL) 4 h postprandial then rapidly declined to nearly fasting levels within 8 h postprandial. In contrast, maximum plasma glucose concentrations in fish fed diets containing starch were roughly half (6.8-8.1 mmol/L) those of fish fed the diet containing glucose. Blood glucose in fish fed diets containing dextrin or predominantly amylopectin starch remained elevated longer than that of fish fed diets containing glucose or predominantly amylose starch. Glycemic response appeared to decrease with increasing dietary amylose content. These data suggest that feeding diets in which a greater portion of the starch is amylose may be a useful strategy for improving carbohydrate use in sunshine bass. [source] Dietary Lipid Utilization by Juvenile Summer Flounder Paralichthys dentatusJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2003T. Gibson Gaylord The ability of juvenile summer flounder Paralichthys dentatus to utilize dietary lipid as energy, and the effect of dietary lipid on weight gain and body composition was investigated in a 12-week feeding trial. Diets were formulated to provide 55% crude protein from herring meal and casein. Menhaden oil was added to produce diets with 8, 12, 16 or 20% total lipid while providing 16.0 kJ available energy/g dry diet. The diet containing 20% total lipid supplied 16.7 kJ available energy/g dry diet due to the high levels of protein and lipid. An additional diet was included to reproduce currently available commercial diet formulations for flounder, providing 55% crude protein supplied solely from herring meal and 16% total dietary lipid. Juvenile summer flounder (initial weight 23 g) were stocked into triplicate aquaria in a closed, recirculating system maintained at 20 C. Fish were fed 2% of body weight each day divided into two equal feedings. Upon termination of the study, effects of dietary lipid on weight gain, body condition indices, and proximate composition were determined. Weight gain (96,149% of initial weight), feed efficiency ratio values (0.43,0.48). fillet yield, and whole-body composition all were unaffected by dietary lipid level. High levels of dietary lipid did increase the lipid content in the finray muscle, as fish fed diets containing 16 and 20% dietary lipid had significantly higher lipid levels than fish fed the diet containing 8% lipid. No apparent protein sparing effect of lipid was observed. These data indicate that currently available commercial feeds for summer flounder may be over-formulated and show a need for further research to determine specific and accurate nutritional information for this species. [source] Evaluation of Experimental and Practical Diets for Walleye Stizostedion vitreumJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 3 2002Anant S. Bharadwaj Culture of walleye Sfizostedion vitreum is one of the largest components of public sector aquaculture in the eastern U.S. and there is increasing interest in private sector culture. However, the nutritional requirements of walleye are unknown and experimental diets for use in quantifying nutritional requirements have not been identified. We formulated four experimental and four practical diets and fed those to triplicate groups of walleye with an initial weight of 13 g per fish. The experimental diets contained either casein (CAS), casein + gelatin (CG), casein + arginine (CA), or casein + gelatin + crystalline amino acids (CGAA) as sources of amino acids. The practical diets were formulated to mimic salmon grower (SG) and trout grower (TG) diets, a fish meal-free diet for trout (TFMF), and a walleye grower (WG) diet. Fish were fed twice daily to satiation for 9 wk. Feed consumption, percent weight gain, specific growth rates, feed efficiency, protein efficiency ratio, and protein retention efficiency were not significantly different among fish fed CGAA, SG, and TG, but those values were significantly higher than in fish fed other diets. Weight gain of fish fed CGAA was approximately 80% of that in fish fed SG and 91% of that in fish fed TG. Protein retention efficiency of fish fed CGAA was approximately 69% and 81% of that observed for fish fed SG, and TG, respectively. In general, the carcasses of fish fed diets CGAA, SG and TG had significantly lower moisture and ash concentrations, and higher lipid levels than fish fed other diets. There were no significant differences in carcass protein concentration, muscle proximate composition, or liver lipid concentration among treatments. Livers from fish fed all diets were characterized by microvesicular degeneration and glycogen accumulation in hepatocytes. Results from the study indicate that CGAA can be used as a basal experimental diet in future nutritional research with juvenile walleye and confirms the benefits of trout and salmon grower diets. Fish meal-free diets formulated around the requirements for rainbow trout were consumed at approximately 80% of the values in fish fed TG and SG, but weight gain was approximately 20% of that in fish fed TG and SG. It appears the nutritional requirements for walleye are different than those of rainbow trout. [source] | ||||||||||||||||