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

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

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

studies on tursiops truncatus and stenella coeruleoalba dolphin species from retinal cell morphological comparisons towards its surrounding environment

AbstractIn this current study, the retinal cell morphology of two dolphin species, Tursiops truncatus and Stenella coeruleoalba was compared, and supplemented with a miniature review of how it relates to surrounding environment. Retinal cell morphology involved sectioning and retino-separation of eyes, morphometric analysis of retinal cell layers and its corresponding neurons, followed by stratigraphy of both retina and area/density of ganglion neuron cell bodies. A qualification criteria was developed to describe both thickness and visibility. To relate with surrounding environment of studied species, we searched relevant synthesized literature combining such key words as 'dolphin', 'Tursiops truncatus', 'Stenella coeruleoalba', 'eye', 'vision', 'ecology' and 'environment'. Retinal cell morphology comparisons showed that the thickness of outer nuclear layer had upper (37.8 – 38.5 μm) whereas outer plexiform layer had lower (7.8 – 8.7 μm) range values, with some differences between individual retinal layers (p<0.05) but specific to some cases. Area of ganglion cell layer of multipolar neurons of retina of both studied species could surpass the 800 μm2 mark, which suggests the presence of 'giant' size cell types. Plausibly, the retino-morphological comparisons of studied dolphin species depict the context of micro-view, and able to relate with a macro-view with respect to its surrounding environment

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

Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf

Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam. Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking. Results and discussion. The experimental samples showed a significant difference (P 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P 0.05) taste and overall liking. Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product

Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

The preparation of moi-moi either from cowpea flour (processed by dry-milling) or paste (processed by wet-milling) has evolved from the indigenous processing methods. Feasibly, freezing should enhance the characteristics of the cowpea grain, and when combined with conventional processing, help to improve emergent products. In this current work, therefore, the combined impact of freezing with soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi were studied. Analysis of flour functionality involved the determinations of moisture content, bulk density, oil absorption capacity, swelling index and water absorption capacity, whereas those of moi-moi products involved gel strength, sensory and (product) yield. Across the cowpea flour samples, the functional attributes significantly differed (p 0.05), except for the aroma (p < 0.05). Moi-moi products' yield varied widely (p < 0.05) by different reconstituted water volumes. Overall, combining freezing with conventional processing that involved reconstituted water volumes of cowpea promises an enhanced moi-moi yield

Pojava dviju rijetkih vrsta iz reda Lampriformes: britke jedroglavke Lophotus lacepede (Giorna, 1809) i vlasuljke Zu cristatus (Bonelli, 1819) kod sjeverne obale Sicilije, Italija

The bony fish Lophotus lacepede (Giorna, 1809) and Zu cristatus (Bonelli, 1819) are the two species rarely recorded within the Mediterranean basin, usually reported as accidentally captured in depth (mesopelagic) fishing operations. In the current work, we present the first record of L. lacepede and Z. cristatus in fishing catches from southwestern Tyrrhenian Sea. Moreover, in order to improve existent biological/ecological knowledge, some bio-related aspects such as feeding aspect, sexual maturity and age estimate have been discussed.Koštunjičave ribe Lophotus lacepede (Giorna, 1809)i Zu cristatus (Bonelli, 1819) dvije su vrste koje se rijetko nalaze u Sredozemnom moru i najčešće su zabilježene kao slučajni ulov pri ribolovu dubinskim alatima (mezopelagijal). U ovom radu predstavljamo prvi zapis britke jedroglavke i vlasuljke koje su uhvaćene tijekom ribolova u jugozapadnom dijelu Tirenskog mora. Štoviše, kako bi se poboljšalo postojeće znanje o biologiji i ekologiji, u radu se raspravlja o nekim biološkim određenim aspektima kao što su prehrana, spolna zrelost i procjena starosti