Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp

The potentials and perils of public urban land ownership and management : a case study of the Lagos executive development board (Nigeria) 1928-1972

Thesis. 1977. Ph.D.--Massachusetts Institute of Technology. Dept. of Urban Studies and Planning.MICROFICHE COPY AVAILABLE IN ARCHIVES AND ROTCH.Bibliography : leaves 346-351.by Donatus C. Ifebueme Okpala.Ph.D

Patterns of Inequality in Human Development Across Nigeria’s Six Geopolitical Zones

This paper employed the historical research method in analyzing the patterns of inequality in human development across Nigeria’s six geopolitical zones. The paper indicated that though differences in income among the zones are statistically significant, the differences are not economically substantial to induce unequal human development among the six geopolitical zones. Causes of inequality in human development among the zones may be attributed to other variables such as religion and culture rather than on income or access to infrastructural facilities. It was also deduced that generally, there exist a yawning gap in human development between the Northern zones and the southern zones, with the Northern zones trailing behind the southern zones. The problem of inequality becomes more severe comparing the female gender in the Northern zones with their counterparts in the Southern zones. Nigeria therefore requires to device pro-poor investment and growth policies, and increasing commitment to a broader poverty reduction programmes. Finally, anti-corruption policies should vigorously and sincerely be pursued to ensure that allocations to the target group (the poor) are met. Keywords: Human Development, Inequality, Geopolitical, Amalgamation, Gender empowerment, Marginalizatio

Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product

AbstractGlobally, the demand for energy resources is currently on the rise, which directly leads to increase in the pursuit to identify as well as utilize both enhanced and environmental-friendly technologies underscoring direct challenges associated with energy conservation. Principally, ozone treatment stands among emerging innovative technologies of great potential for the food industry. After its declaration as 'Generally Recognized As Safe' (GRAS) it is but only a few decades ago that the promises of ozone treatment became more evident, in fact, more noticeable in recent times particularly for domestic and home use. These promises of ozone treatment are largely attributable to chemical and physical properties of the ozone (O3) molecule. Contrariwise, the unstable nature of the O3 molecule has been the underwriting factor that frequently impedes the commercialization of this technology. It is in line with these arguments that this paper is underpinned, by presenting ozone process technology (OPT) through an exploratory brief with respect to ozone discharge that has been minimally applied to shrimp product. This exploratory brief is tersely performed using an analytical appraisal, which attempts to reveal some energy aspects that might have ample relevance. In addition, the justification/rationale 'why minimal ozone treatment' is succinctly debated. Anyways, considering that a number of alternative domestic type sanitizers that safely generate ozone are currently penetrating the market worldwide, the concentrations of ozone discharge of almost if not all (of these domestic types) apparently seem not well defined – hence, not consistent. This paucity of definition of concentrations of ozone discharge therefore necessitates supplemental investigations to provide informative and robust data particularly identifying with the domestic-type of ozone-generating facilities. Largely, the motivation for this is that the procurement of domestic-types by many homes around the world is, not only currently on the rise, but more particularly that these facilities are largely believed to effectively sanitize fresh foods. Equally, considering the great energy potential associated with the ozonation process itself, we opine that the ozone process as a technology either in part or whole may well lend itself as a novel, renewable and valuable energy material for future use, a feasible exploration for renewable energy industries to undertake – very appropriate and credible motivation for future investigations

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting the demands/needs of ever-increasing (global) population remains the focus. The growing consumer health awareness alongside intensifying global competition by meat producers cumulatively strengthens the call for healthier products, including preservation strategies. However, as published experimental/synthesized literature involving animal meat products, plant-based marination, and thermal processes continues to grow, there is a need to supplement existing information. Therefore, this treatise aims to discuss how the quality of animal meat products has been enhanced through plant-based marinations and thermal processes, drawing from plant-based marination: some key examples and usefulness; marination/marinades: briefs on preparation and applications; major thermal processes applied to marinated meat products; as well as quality implications of thermally processed marinated meat products. In certain instances, either marination would aid heat processing or vice versa, while in others, thermal processing may well be detrimental to marination.info:eu-repo/semantics/publishedVersio

Animal-Food-Human Antimicrobial Resistance Fundamentals, Prevention Mechanisms and Global Surveillance Trends: A Terse Review

Background and objective: Food-producing animals can potentially transmit resistant bacterial pathogens to humans with various rates in various microbial species. Confronting the global antimicrobial resistance challenges needs collaboratively collective efforts by countries. Published literatures regarding antimicrobial resistance challenges and surveillance continually increase worldwide. Furthermore, understanding of antimicrobial resistance challenges and surveillance must be improved. Therefore, this brief review included antimicrobial resistance fundamentals and prevention mechanisms and its global surveillance trends specific to animal-food-human pathways. Results and Conclusions: The capacity of antimicrobial resistance to include economic and health effects on various regions of the world must not be underestimated. The nature of antimicrobial resistance mechanisms contributes to its complicated spread mechanisms. Hence, there is the need for effective and efficient methods or strategies to challenge antimicrobial resistance. In addition to the concerns of antimicrobial agents with the developed understanding of the antimicrobial resistance prevention mechanisms, key facts of surveillance, specifically in microbiological contexts, are demonstrated in this review. In recent decades, global surveillance trends have been urged to overcome antimicrobial resistance problems. Due to its complexities, antimicrobial resistance remains a major public health concern with no single strategy to thoroughly prevent emergence or spread of infectious microorganisms

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.info:eu-repo/semantics/publishedVersio

Quality attributes of different marinated oven-grilled pork neck meat

Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated oven-grilled pork neck meat. Therefore, the quality attributes of different marinated oven-grilled pork neck meat were investigated, which involved chemical (pH, thiobarbituric acid reactive substance [TBARS], 2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) [ABTS], 1,1-diphenyl-2-pierylhydrazy [DPPH], ferric reducing antioxidant power [FRAP]), physical (cooking weight loss, L*a*b* color, and textural cutting force), as well as organoleptic (sensory: flavor, appearance, tenderness, taste, and off-flavor; texture: hardness, chewiness, gumminess, graininess, and greasiness) aspects. In particular, the pork neck meat was procured from a porcine farm in Poland. Different marinated variants comprised constituent 0.5, 1, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases in ABTS, DPPH, FRAP, and TBARS in some marinated oven-grilled pork neck meat samples, alongside pH variations by difference that seemingly associated with increasing concentrations of either CP, BS, or GP, which might not always coincide with L*a*b* color trends as AS and IM were incorporated. Despite the many resemblances (p > .05), the sensory aspects fluctuated as textural chewiness, gumminess, and hardness increased in some samples, more evident when incorporating AS compared to IM. Overall, oven-grilling promises to moderate the range values of key quality attributes of different marinated pork neck meat samples in this study.info:eu-repo/semantics/publishedVersio

Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?

AbstractAmong researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared 'Generally Recognized As Safe' and approved as food contact sanitizing agent has evolved up to recent times where it assumes the likes of domestic food-processing facilities manufactured with environment-friendly status ensuring consumer safety. On the other hand, the subject of inactivation kinetics of seafood microorganisms following ozone treatment is still under debate. Furthermore, kinetic models remain the economical and quick approach to predict the preservation parameters. Nevertheless, there is paucity of information regards aerobic microbial inactivation of crustacean product arising from fixed minimal ozone discharge. Is the phenomenon of aerobic microbial inactivation kinetics of shrimp product subject to a fixed minimal ozone discharge during iced storage a fact or fib? To answer this, the aerobic microbial inactivation kinetics of shrimp during iced storage of up to 11 days was inspected. The process conditions comprised of a fixed ozone concentration of 100mg/h minimally discharged at wash time of 1min as well as iced storage of up to 11 days. Minimal ozone treatment was applied either prior to or during iced storage situations. Aerobic microbial inactivation presented significant effects during iced storage (P<0.05). Line of fit that could best describe the aerobic microbial inactivation kinetics showed adequacy only at the fourth order of storage time 'x' variable, which could only but account for between 75 - 96% of explained variance. Overall, aerobic microbial inactivation kinetics of shrimp using a fixed minimal ozone discharge appears quantitatively possible even though it decreases as iced storage progresses