Effects of Different Treatments on the Quality and Safety of Crayfish ( Astacus leptodactylus

This study was aimed to determine the effect of different killing methods (frozen, mechanical, and traditional) on the quality, safety, and shelf life of crayfish that are aerobically stored under chilled conditions. The population of microorganisms (i.e., total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), and Enterobacteriaceae) was increased regarding to storage time (p<0.05). Significant differences (p>0.05) were not observed in pH values during storage time. In contrast to this, total volatile basic nitrogen (TVB-N) values of the samples were increased significantly (p<0.05) during storage. Sensory results were highly correlated with the microbiological counts (r=-0.92 for TMAB × odour; r=-0.95 for TPAB × odour; and r=-0.96 for Enterobacteriaceae × odour). Fifteen different fatty acids and 5 biogenic amines were detected for the determination of initial quality and safety of crayfish. In conclusion, frozen killed samples were found to be effective and laborsaving method as an alternative to traditional killing methods by maintaining the quality and safety of crayfish at the beginning and during storage under chilled conditions

Effects of different thawing methods on the quality of meagre fillets

The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) on physical, chemical and microbiological quality of meagre fillets which were frozen and stored at -20°C for 21 days. The samples were compared for colour changes, pH, total volatile basic nitrogen (TVB-N), hardness, adhesiveness, total viable count (TVC), total psychrophilic count (TPC) and hydrogen-sulphide producing bacteria (H2S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets

AR university logo: markerless mobile augmented reality with waze application integration

The university logo represents the entity symbol for the university. Each university has its unique logo in term of design. Since there are variants of design for each logo, it is difficult for people to remember the name or other information of the University related to university logo. Apart from that, the logo itself cannot convey much information to the people. Therefore, current progress in AR technology has come to solve these problems. This project is using Markerless AR technology to track and identified university logo for people. The identification process can deliver information to the user including university name, homepage website and geographical location of university. There are three main elements to be concerned in the development of this project application. The elements are android mobile application concept, interaction with the user and tracking of university logo to identify the university with information deliver to the user by just capturing the photo image. Based on the experiments, 83% strongly agree that adding AR to University Logo helps give University information/direction to University. As a conclusion, AR can solve the problem by convey more information on University Logo

Gold nanoparticles/ionophore modified screen printed electrode for detection of Pb(II) and Hg(II)

Contamination of water by toxic metal ions, such as lead and mercury, can lead to serious environmental and health problems. Therefore, monitoring toxic metal ions in natural water supplies requires creation of miniature, low-cost, and highly sensitive detectors that are capable of specifically identifying target substances. In the present work, gold nanoparticles (AuNPs), prepared by citrate reduction method, were combined with ionophore for use as a modifier for disposable screen printed electrodes (SPE) for the detection of Pb(II) and Hg(II) ions. The AuNPs was characterized by different spectroscopic techniques, and the application of AuNPs on surface of the electrode increases the sensitivity of this electrode. due to their excellent electrical conductivity and strong adsorption ability. In addition, Pb ionophore and Hg ionophore are utilized for its excellent selectivity towards Pb(II) and Hg(II) ions. The screen printed electrode was modified by casting a mixture of AuNPs and ionophore onto the working electrode’s surface, Then, (AuNPs/ionophore/SPE) electrode was applied for Hg(II) and Pb(II) detection. The electrochemical studies, using linear sweep voltammetry were performed with AuNPs/ionophore/SPE, gave a high response towards target ions under optimized parametersof some analytical parameters. A concentration study of lead with AuNPs/lead ionophore/SPE gave linear calibrations and a detection limit of 0.0823 mg L-1 was achieved by applying a deposition potential of -1.2 V and a deposition time of 240 s. The electrode showed very good recovery, thus indicating the accuracy of the method. Meanwhile, a concentration study of mercury with AuNPs/mercury ionophore/SPE gave a linear calibration of R2 = 0.99 and a detection limit of 1.06 μg. L-1 was achieved by applying a deposition potential of -1.2 V and a deposition time of 240 s. Validation of the method, with inductively coupled plasma-mass spectroscopy (ICP-MS), showed a very good correlation. Furthermore, the selectivity effect of ionophore towards the target ions, studied in the presence of other competitive ions in water samples, such as SO3 2-, SO4 2-, Fe3+, Mg2+, Cu2+ and Cd2+, gave an excellent selectivity

Isparta Gülünün (Rosa damascena Mill.) Su Ürünlerinde Gıda Katkı Maddesi Olarak Kullanımı: Antimikrobiyel ve Antioksidan Özellikleri Açısından Genel Değerlendirme

Rose species have significant place among ornemantal flowers. Nowadays, the members of the family of Rosaceae are used in foods and for medical purposes. The members of this family have significant physiological functions due to their phenolic compounds richness (citronellol, graniol and nerol). Phenolic compounds acts as antioxidant, free radical scvenger, anti-cancer, anti-inflammatory, anti-mutegenic, anti-depresant and antibacterial. Fresh sea foods have relatively short shelf-life. In this context economical loses could be raised and increased losses could be in long distences. Nowadays, essential oils are used in processing technologies. Frequently used essential oils in sea foods are thyme, laurel, apple, clove and generally used as antioxidant and antimicrobial additives. The favorable results were presented in the literature in terms of usage of the essential oils as antibacterial agent against food pathogens. Additionally, decelerated lipid oxidation in the case of usage of essentials oils compared to synthetical antioxidants. Isparta has significant place in terms of the production of fresh water fish (carp, rainbow trout, and pike perch) and crayfish. Fresh water fish are generally marketed fresh for the consumption. Even though there is no available information about the usage of rose extract in sea foods, by taking int

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14 days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout

Effects of chilled storage on quality of vacuum packed meagre fillets

The aim of this study was to experimentally assess several quality indices of meagre Argyrosomus regius (Asso, 1801) fillets packed in air (AP) and vacuum (VP) stored chilled (+4 C) for up to 13 days. Considering our experimental data on concentration of bacterial counts, shelf-life is estimated at ca. 6 days for AP fillets and an additional 3–5 days for VP meagre fillets. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) did not reach the regulated limits (25–35 mg/100 g chilled fish). The models implemented in the software Seafood Spoilage and Safety Predictor predicted a relatively shorter shelf-life of 4.8–6.9 days for fish stored in air at +4 C when compared to AP and VP fillets. Empirical data and the models implemented in the software were used to predict the shelf-life of fillets if packaged under different modified atmospheres (MAP). Chilled, MAP fillets are likely to have a longer shelf-life than AP or VP samples if equilibrium CO2 concentration is substantially high