دراسة أدلة الأكسدة للحوم بعض الأسماك المستوردة للعراق

Fish and fishery products can undergo undesirable changes during frozen storage and deterioration may limit the storage time. These changes result from lipid oxidation and enzymatic hydrolysis of lipid and protein. Approach: The quality changes (total lipids, primary and secondary lipid oxidation products as well as lipid and protein hydrolysis) in Caspian kutum, golden grey mullet, common carp, pike perch, and common kilka during frozen storage (-24 °C and a 6 month period) were examined. The statistical result showed that among all of fish species the highest lipid content belonged to the fresh samples and the least value was recorded for those stored for 6 months. The damage indices tested such as peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) and total volatile nitrogen (TVN) during frozen storage revealed significant (P ≤0.01) correlation with the storage time. The changes in lipid oxidation indices (PV and TBA) and enzymatic deterioration indices (FFA and TVN) show that all the fish species are susceptible to significant change during the frozen storage, especially if the storage time is long and can be stored for five months in a frozen state with low undesirable changes of lipid and protein quality.

This study was conducted to assess the quality of imported four brands of canned chicken meat that were (A, B, C and D ) by using different quality standard inspection tests; these are, determination the chemical compositions of moisture, protein, fat, ash, energy and as well as studying the changes in the organoleptic characters represented by measuring peroxide value, free fatty acids, thiobarbituric acid and total volatile nitrogen were carried out. The microbiological investigations involved examination of total bacteriological count, coliform bacteria, proteolytic, lipolytic and sporoforming bacteria (anaerobic) also were tested. In addition, sensory attributes were measured. There are significant differences (p ≤ 0.05) among trademarks in chemical analyses that indicated that A trademark of canned chicken meat had the highest percentage of moisture (67.05%) compared to the lowest percentages of D trademark (59.31%) and high protein contents were in B (32.10%) trademarks, while lower contents were in A 20.72% trademark. B trademarks contained low percentage of lipid (2.69%), while D trademark contained a high percentage of lipids (12.53%). C trademark appeared to have higher contents of ash (3.40%), while lower contents were in A (2.66%) trademark, and the total volatile nitrogen values for the all trademarks were non-significant. There were no significant differences (p ≤ 0.05) among all trademarks in contents of free fatty acids and thiobarbituric acid (TBA), but there are significant differences (p ≤ 0.05) among all trademarks in contents of peroxide values. Peroxide values (PV) for A, B, C and D trademarks were 0.95, 0.45, 0.65 and 0.80 meq oxygen/kg fat, respectively. Also, PV was through the allowance limits for all trademarks. There are not significant differences (p ≤ 0.05) in microbial tests among all trademarks that indicated there were no aerobic bacteria in any of these trademarks. Significant differences in the sensory properties among the four trademarks observed, while there are non-significant differences in the overall acceptability of the four trademarks. Key words: Canned chicken meat, quality analysis, sensory evaluation.

This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.

This study was conducted at the Poultry Research Station of the Agricultural Research Department/Ministry of Agriculture in Abu Ghraib for the period from 25/2/2019 to 7/4/2019 (42 days) with the aim of using several levels of Spirulina (SP) Spirulina platensis in broiler diets. And their effect in the concentration and types of fatty acids, oxidation indices and sensory characteristics of the broiler carcass, 400 birds were used in this experiment One day old broiler birds of the Ross 308 strain are un sexed, with an average starting weight of 40 g/bird, and the birds were randomly distributed into five treatments with four replications per treatment (20 birds/duplicate). The following treatments included: the first (T1) control treatment (the basic diet without additives), the second (T2), third (T3), fourth (T4) and fifth treatments (T5) were used in the basic ration algae SP by 1%, 2% and 3% And 4%, respectively. The two treatments T4 and T5 showed significant superiority (P<0.05) compared to the control group in the concentration of oleic acid, palmitic acid, and the concentration of docosahexaenoic acid and linoleic acid for the treatments T3, T4 and T5 compared to the control treatment. The value of peroxide (PV) was significantly decreased (P <0.05) in the 30-day storage period for treatment T5 birds compared with the two treatments T1 and T2 and the value of thiobarbituric acid (TBA) and total volatile nitrogen (TVN) for all treatments compared to the control treatment, and for the storage period of 60 One day, all oxidation indexes (PV, TBA, TVN) were significantly decreased (P <0.05) for all treatments using Spirulina. No significant effect of spirulina was shown on sensory evaluation scores for the chest and thigh cuts compared to the control treatment.

This study assessed the comparative changes in the physical and chemical components of five different species of smoked freshwater fish: Bony tongue, Heterotis niloticus, African carp, Labeo coubie, Snake fish, Parachanna obscura, Nile Tilapia, Oreochromis niloticus and African mud catfish, Clarias gariepinus during storage. The fish were smoke-dried to average moisture content of 10.41 ± 0.02% and stored. Fish were packaged in black polythene bags and kept in perforated plastic containers. The fish were left in the plastic baskets for 56 days at ambient temperature (25-32oC). Samples of fish were assessed weekly for physical attributes such as colour, fragmentation, odour, taste and texture. Proximate composition was assessed using changes in moisture content, crude protein, lipid and ash content. Biochemical indexes carried out were: Total Volatile Nitrogen (TVN), pH, Peroxide Value (PV) and Free Fatty Acid (FFA) levels. There was a general decline in physical attributes i.e. colour, fragments or cracks, odour, taste and texture of fish during storage. Fluffy woolly mat of moulds were noticed on the Clarias gariepinus from the 5th week of storage. There was a significant (P <0.05) colour change in most species as from the 6th week. During this study, the moisture content increased weekly in the five smoked fish species from the initial average of 10.41±0.02%. This could be attributed to the difference in the moisture of the smoked fish relative to the surroundings. Oreochromis niloticus and Heterotis niloticus had the best taste value. Apart from Parachanna obscura , the other fatty species, C. gariepinus and L. coubie became less firm as the weeks progressed. There were significant changes (P <0.05) in most of the physical and chemical characteristics except odour from the 6th week (42 days) of storage. There were also significant differences (P <0.05) between the initial and final values of the proximate and chemical constituents of the different species of fish. The study showed that keeping quality of smoked fish under ambient conditions decreases with increase in length of storage. Keywords : Freshwater fish, hot smoking, storage

Liver paste or foie gras, which is a French term meaning “fatty liver”, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras). Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras) changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver paste (foie gras) manufactured from raw liver and preserved by the addition of 1000 ppm of both benzoic acid (BA) or sorbic acid (SA) and a mixture of 500 ppm of both BA plus SA with or without pasteurization at 85 °C were studied during the storage period for 9 days at 4 °C. Presumably, the mixing of liver paste (Foie gras) from chicken liver with 500 ppm of both BA plus SA and pasteurizing the product at 85 °C could be recommended for lowering thiobarbituric acid (TBA), total volatile nitrogen (TVN), peroxide value (PV), free fatty acid (FFA), ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4 °C). This level is also recommended as a preservative agent to inhibit the bacterial deterioration of chicken liver paste (Foie gras). A sensory evaluation showed that liver paste from chicken was very acceptable from the standpoint of taste, odor, appearance, color and texture. In comparison to liver paste from duck, the results proved that no significant differences were observed between the liver paste from chicken and duck liver paste.

Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids) contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently. The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

Heavy metal contaminants and processing effects on the composition, storage stability and fatty acid profiles of five common commercially available fish species in Oron Local Government, Nigeria

nut oil was extracted from (black, brown and yellow) cultivars using n-hexane. Physiochemical properties (refractive index, specific gravity, acid value, free fatty acid, peroxide, saponification and iodine values of the oil samples were determined. Storage studies on the tiger nut oils were done by monitoring changes in the thiobarbituric acid, peroxide value, free fatty acid and moisture content for twelve (12) weeks. The refractive index, specific gravity, acid value and free fatty acid value ranged between 1.46 ̵ 1.47, 0.89 ̵ 0.90, 0.4 ̵ 1.40mg/g, and 0.20 ̵ 0.75% respectively. The peroxide, saponification and iodine values ranged between 3.99 ̵ 4.43meq/kg, 183.25 ̵ 202.87mg/kOH/g and 29.69 ̵ 31.74g/l2/g respectively. The major fatty acids (FAs) of the tiger nut oil were oleic (77.71%), palmitic (16.17%), and stearic (5.08%) acids for the black cultivar, oleic (64.12%), palmitic (11.86%), linoleic (11.87%) and dihum ̵ g ̵ linolenic (1.71%) for the brown cultivar while the yellow cultivar had oleic (68.89%), linoleic (12.77%), palmitic (13.33%) and stearic (4.46%). During storage peroxide value, free fatty acid, moisture content and thiobarbituric acid of the oil were within the maximum limits as recommended by CODEX Alimentarius.

Artemia is one of the most important live foods used for feeding larvae and also broodstocks of shrimp, marine fish, sturgeon and ornamental fish species, which can improve the growth performance and survival of larvae and also improve reproductive performance of these species. However, small scale centers need to purchase Artemia products from the market due to the time-consuming Artemia hatching and the need for science and equipment for Artemia hatching and cultivation. Considering the seasonal fluctuation of Artemia production and consumption, as well as the high sensitivity and perishability of Artemia even during frozen storage, this product underwent quality loss. In the present study, the effect of immersion in vitamin E solution at concentrations of 0.02, 0.2 and 0.4% on shelf life and quality of Artemia urmiana biomass during frozen storage (-18°C) was investigated. Total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) values, pH, and proximate composition of Artemia tissue (moisture, protein, fat, ash) and the profile of fatty acids were determined for all studied treatments until the end of 8 months of storage. The results showed that vitamin E in the studied concentrations could effectively prevent the deterioration of Artemia quality during frozen storage compared to the control samples. The results indicated that vitamin E treatments in terms of pH, TVB-N, PV, TBA, FFA and nutritional value had a better condition compared to the control and with an increase in the concentration of vitamin E, better preservative effects were observed. In conclusion, the use of vitamin E is suggested to maintain the quality and extend the shelf life of Artemia during frozen storage, which is expected to show positive effects after feeding the aquatic animals with this product due to the transfer of vitamin E to the host

Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

Salinicoccus roseus is the most commonly occurring bacterium in salt-cured fish having red discoloration. In the present work, sterile crystalline salt and semiground salt were inoculated with 6 logs level of this bacterium. Half of each of the salt batches was heat-treated at 80°C for 30 min in order to inactivate the inoculated bacteria, while the remaining halves were used as positive controls. The four salt qualities were used in curing of sciaenids (Johnius dussumieri or Dussumieri's croaker). Red discoloration, bacteriological, physical, and biochemical quality parameters were monitored at quarterly intervals for 1 year. The control sciaenids were discarded at the end of 3 mo due to complete red discoloration. The heat-treated crystalline and semiground salt-cured fish were free from red discoloration for 6 and 9 months of storage, respectively. The quality degradation, measured as increases in total volatile nitrogen (TVN) and peroxide values (PV), was also considerably slower in fish cured with heat-treated salt than in the control. Furthermore, the development of TVN and PV values was significantly slower in fish cured with heat-treated semiground salt than in fish cured with heat-treated crude salt. The present study revealed that using heat-treated solar salt to cure fish enhances shelf life 6 to 9 months longer than that of the control.

The chicken burgers were formulated with 20, 40 and 60% levels of gizzard or mechanically deboned chicken meat (MDCM). The chemical, physicochemical, microbiological and sensory properties of chicken burgers were evaluated during storage at -18±1oC for 6 months. The chicken burgers formulated with gizzard had higher (p ≤ 0.05) moisture (70.56%), crude protein (17.23%), total ash (2.97%) and lower (p ≤ 0.05) total volatile nitrogen (14.46 mg/100g), thiobarbituric acid (0.54 mg malonaldehyde/kg sample), peroxide value (3.74 meq/kg fat ), pH (6.42), water holding capacity value (3.50 cm2/0.3g) and plasticity (3.11 cm2/0.3g) than chicken burgers formulated with MDCM. The crude protein and total ash contents of the chicken burgers were (p ≤ 0.05) decreased and crude fat, total volatile nitrogen, and thiobarbituric acid increased (p ≤ 0.05) by increasing the levels of gizzard or MDCM. Increasing the levels of gizzard in the chicken burgers led to reducing total bacterial count, psychrophilic bacteria and Staphylococcus aureus counts compared with control chicken burger. However, MDCM had an opposite trend. The sensory properties of the chicken burgers formulated with gizzard had rating scores described as like very much (7.52-8.05). However, chicken burgers formulated with MDCM had rating scores ranged between like moderately (6.80) and like very much (7.03-7.64). Although TVN, TBA, PV and microbial load of the chicken burgers increased and sensory properties decreased during the storage period, the chicken burger still had an acceptable quality.

Antioxidants have been widely used as additives to provide protection against oxidative degradation of foods by free radicals. The effect of thyme essence (Zataria multiflora Boiss) on the rancidity development in cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with thyme essence (250 and 500 ppm) and then stored at −18°C for up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), and complemented by sensory analysis (flesh odor, consistency, and appearance). Also, pH and expressible moisture were measured during 6-month storage. Proximate composition was also determined in the first day. TBA, PV, and FFA levels increased in all treatments due to lipid oxidation. Thyme essence showed an antioxidative effect in cobia fillets during frozen storage as indicated by TBA, PV, and FFA levels. Results showed that FFA, primary and secondary oxidation products, expressible moisture (EM), and pH of thyme essence treated samples were significantly lower than those of the control samples (p < 0.05). Thyme essence retarded oxidative changes in frozen cobia fillets, and the best oxidation inhibition was obtained using thyme essence at 500 ppm.

This study was carried out to evaluate the effect of liquid smoke (LS) produced from beech sawdust and thyme essential oil (TEO) as natural antioxidants in chicken and turkey meatballs during frozen storage. The LS and TEO were added to chicken and turkey meatballs at levels of 1% and 0.1%, respectively, and storage at -18 ± 1°C for 6 months. pH value, water holding capacity (WHC), total volatile nitrogen (TVN), thiobarbituricacid (TBA) value, peroxide values (PV), total phenolic compounds (TPC) and antioxidant activity (DPPH %) were determined. The results demonstrated that the addition of LS or TEO had a positive effect on storage stability and a little change in the physical properties, quality attributes, and significantly (p≤0.05) increased the values of total phenolic compounds and antioxidant activity of chicken and turkey meatballs during frozen storage compared to the control sample. The data revealed that the application of liquid smoke had decreased the value of TBA, TVN, and PV as well as increased shelf life and could be useful to achieve high stability of activity of chicken and turkey meatballs during storage and was better accepted compared to TEO and control.