Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia

The present work assessed the effect of solid-state fermentation (SSF) and drying methods [hot air drying (HAD) and hot air drying assisted by microwave finish drying (MFD)] on the physicochemical, functional and gelatinisation properties of flours of Nangka and Tanduk plantain cultivars. Drying methods and SSF did not affect the fat, dietary fibre and carbohydrate contents of the plantain flours. However, both treatments significantly affected the pH and titratable acidity of the flours. In addition, SSF coupled with MFD significantly increased the water absorption and oil absorption capacities of the flours more than the flours obtained from the hot air drying. Similar trend was observed with the swelling characteristics of the flours. Fermented and MFD flours had higher swelling power than flours obtained by hot air drying. Optical microscopy revealed that drying methods employed in the present work did not significantly alter the starch granules birefringence of the plantains

Effect of pulsed electric field processing on flavor and color of liquid foods

This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods placed between two electrodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chillstable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treatments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltration with large pore 1.2 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes

Myofibrillar protein, lipid and myoglobin oxidation, antioxidant profile, physicochemical and sensory properties of Caprine longissimus thoracis during postmortem conditioning

The study examined the impact of refrigerated storage on antioxidant profile, oxidative changes in myoglobin, lipids and myofibrillar proteins and quality attributes of longissimus thoracis (LT) muscle from goats. Analyses were conducted on LT obtained from carcasses of sixteen Boer bucks on 0, 1, 5 and 10 days postmortem. Ageing had no effect on antioxidant enzyme activities. Concentration of tocopherols and total carotenoids decreased over storage. Myoglobin, metmyoglobin reducing activity, redness and shear force decreased while metmyoglobin content and drip loss increased over storage. Free thiol decreased while carbonyls and TBARS increased over storage. The relative density of myosin heavy chain, actin and troponin T and the concentration of n−6 and n−3 fatty acids were stable until day 5 but declined afterward. Tocopherol and carotenoid were correlated (P < 0.05) with oxidative changes. Ageing did not affect consumer preference for juiciness, flavor and overall acceptability. However, preference for tenderness increased over storage

Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats

The study examined the effect of refrigerated storage on antioxidant activities, lipid and protein oxidation, fatty acids (FAs), drip loss and color of semimembranosus (SM) muscle from goats. Samples of SM were obtained from carcasses of 15 Boer bucks (7 months old; body weight, 32.18 ± 0.81 kg) subjected to an 8 d storage at 4°C. Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX) activities were stable while carotenoid, tocopherol, water holding capacity and redness declined (P 0.05) from 14.00 to 13.08 density/mm2. The concentrations of n-3 and n-6 FA decreased while the saturated FA increased over storage. Correlations (P < 0.05) were found between antioxidant vitamins and quality indicators of chevon

LIPIDNA PEROKSIDACIJA KOD DIMLJENOG AFRIČKOG SOMA TRETIRANOG MARINADOM Moringa oleifera, SOLJU I BUTIL HIDROKSI ANISOLOM

Smoke-dried fish is vulnerable to lipid peroxidation, which can reduce product quality and pose health risks to consumers. The study examined the antioxidant potency of Moringa oleifera marinade on oxidative stabilityof smoke-dried catfish in comparison with salt and Butylated hydroxyl anisole (BHA), a synthetic antioxidant. Seventy-two catfish (208±6 g) were processed, randomly assigned to six antioxidant treatment groups and hotsmoked. The treatments are the control (0%), 1%, 2% and 3% (w/v) Moringa oleifera marinade (MOM), 5% Brine (w/v) and 0.2% BHA (w/v). Thesmoke-dried fish were stored at room temperature (35±10C) for 8 weeks. Lipid peroxidation was monitored weekly using Thiobarbituric acid (TBA)assay. The results showed that Moringa oleifera marinade and BHA decreased lipid peroxidation more than (p0.05) difference was observedamong all Moringa treated samples and BHA. Moringa oleifera marinade could be used as an alternative to BHA in suppressing lipid peroxidation in smoke-dried African catfish stored for 8 weeks.Sušena dimljena riba izložena je lipidnoj peroksidaciji, što može smanjiti kvalitetu krajnjeg proizvoda, ali i ugroziti zdravlje potrošača. Ovim istraživanjem ispitanoje potencijalno antioksidantsko djelovanje marinade Moringa oleifera na stabilnost oksidacije kod dimljenog soma te je ono uspoređeno s djelovanjem soli i butil hidroksi anisola (BHA), sintetičkog antioksidanta.Obrađeno je 72 primjeraka soma (208 ± 6 g),a ravnomjerno su raspoređeni u 6 skupina tretiranih antioksidansima te izloženih vrućem dimu. Skupine s obzirom na vrstu tretmana i postotak izloženosti bile su sljedeće: kontrolna skupina (0%), 3 skupine somovatretiranih marinadom Moringa oleifera (MOM)(1%, 2% i 3%), somovi u rasolu (w/v) (5%) i somovi u butil hidroksi anisolu (w/v) (0,2%). Dimljena riba bila je pohranjena na sobnoj temperaturi (35 ± 10C)8 tjedana. Peroksidacija lipida tjedno je praćena pomoću ispitivanja tiobarbiturnom kiselinom (TBA). Rezultati su pokazali smanjenje lipidne peroksidacijekod skupina somova u marinadi Moringa oleifera i u butil hidroksi anisolu (p<0,05), za razliku od rezultata povećane lipidne peroksidacije kod somova iz kontrolne skupine (0,94 mg/MDA/kg) i onih tretiranih solju (0,92 mg/MDA/kg). Dakle, reaktivne promjene prilikom ispitivanja tiobarbiturnom kiselinom (TBARS)su kod pojedinih skupina somova bile manje: uzorci tretirani 1% marinadom Moringa oleifera (0,44 mg/MDA/kg), uzorci tretirani 2% i 3% istom marinadom (0,88 mg/MDA/kg; 0,85 mg/MDA/kg) i uzorci tretirani BHA-om (0,80 mg/MDA/kg). Tijekom izloženosti riba prije navedenim uvjetima, praćen je proces kvarenjariba uzrokovan oksidacijom. Prirast je bio intenzivniji u kontrolnoj i skupini riba tretiranih solju (p<0,05). Nema značajne razlike kod skupina riba tretiranih marinadomMoringa oleifera i onih tretiranih butil hidroksi anisolom. Marinada Moringa oleifera mogla bi se u osmotjednom periodu izloženosti dimljenog afričkog soma koristiti kao alternativa za BHA u suzbijanju lipidneperoksidacije

Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats.

This study appraised the effects of dietary blend of 80% canola oil and 20% palm oil and postmortem ageing on oxidative stability, fatty acids and quality attributes of gluteus medius (GM) muscle in goats. Twenty-four Boer bucks were randomly allotted to diet supplemented with 0, 4 and 8% oil blend, fed for 100 days and slaughtered, and the GM muscle was subjected to a 7 d chill storage (4±1°C). Diet had no effect (P> 0.05) on the colour, drip loss, thiobarbituric acid-reactive substances (TBARS) value, free thiol, carbonyl, myoglobin and metmyoglobin contents, metmyoglobin reducing activity (MRA), antioxidant enzyme activities and abundance of myosin heavy chain (MHC) and actin in the GM muscle in goats. The meat from goats fed 4 and 8% oil blend had higher (P< 0.05) concentration of α and γ-tocopherol and abundance of troponin T compared with that from the control goats. The GM muscle from the oil-supplemented goats had lower (P< 0.05) concentration of C16:0 and greater (P< 0.05) concentration of C18:1n-9, C18:3n-3 and C20:5n-3 compared with that from the control goats. Nonetheless, diet did not affect (P< 0.05) the total fatty acid in the GM muscle in goats. Regardless of the diet, the free thiol and myoglobin contents, concentration of tocopherol and total carotenoids, MHC and MRA in the GM muscle decreased (P< 0.05) while carbonyl content, TBARS, drip loss and metmyoglobin content increased over storage. Dietary blend of 80% canola oil and 20% palm oil beneficially altered tissue lipids without hampering the oxidative stability of chevon

Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats

Background: Improving the unsaturated fatty acid content of ruminant meat is essential due to the generally saturated nature of fatty acids in ruminant meat and the negative effects this can have on human health. Nonetheless, enhancing the unsaturated fatty acid content of ruminant meat can have adverse effects on the shelf life and quality attributes of the meat. This study assessed the effects of dietary 80 % canola oil and 20 % palm oil blend (CPOB) on fatty acid composition, antioxidants, oxidative spoilage, cholesterol and physicochemical properties of semimembranosus (SM) muscle from goats. Twenty four Boer bucks were randomly assigned to diets containing on dry matter basis 0, 4 and 8 % CPOB, fed for 100 d and slaughtered. The carcasses were subjected to a 7 d postmortem refrigerated storage. All analyses were conducted on the SM muscle. Results: Diet had no effect (P > 0.05) on the concentration of free thiol and carbonyl and the band intensity of myosin heavy chain, actin and troponin T. The muscle glycogen, pH, water holding capacity, tenderness, glutathione peroxidase (GPX) activity, total carotenoid, δ-tocopherol, cholesterol and proximate composition did not differ (P > 0.05) between diets. The SM muscle from goats fed 4 and 8 % CPOB had lower (P < 0.05) concentration of C14:0 and C16:0 and higher (P < 0.05) concentration of C18:1 trans-11, C18:1ω-9, C18:3ω-3, C20:5ω-3 and C22:5ω-3 than the SM muscle from the control goats. Dietary CPOB increased (P < 0.05) the concentration of α and γ tocopherol and meat redness (a*) on d 1 and 4 postmortem. Regardless of diet, antioxidant vitamins, and shear force decreased (P < 0.05) while drip loss, lipid and protein oxidation increased (P < 0.05) as postmortem storage progressed. Conclusion: Results evince that dietary CPOB can be used as a management tool to enhance the beneficial fatty acids and antioxidant contents of chevon without deleterious effects on its physicochemical properties and shelf life

Mean physicochemical properties of <i>gluteus medius</i> muscle in goats as influenced by dietary oil blend and <i>postmortem</i> ageing.

<p>Mean physicochemical properties of <i>gluteus medius</i> muscle in goats as influenced by dietary oil blend and <i>postmortem</i> ageing.</p

Mean antioxidant contents, lipid and protein oxidation in <i>gluteus medius</i> muscle from goats as influenced by dietary oil blend and <i>postmortem</i> ageing.

<p>Mean antioxidant contents, lipid and protein oxidation in <i>gluteus medius</i> muscle from goats as influenced by dietary oil blend and <i>postmortem</i> ageing.</p