Organoleptic Assessment Research Articles

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

Neuroorganoleptics: Organoleptic Testing Based on Psychophysiological Sensing.

There is an increasing interest, in consumer behaviour research related to food and beverage, in taking a step further from the traditional self-report questionnaires and organoleptic properties assessment. With the growing availability of psychophysiological data acquisition devices, and advancements in the study of the underlying signal sources seeking affective state assessment, the use of psychophysiological data analysis is a natural evolution in organoleptic testing. In this paper we propose a protocol for what can be defined as neuroorganoleptic analysis, a method that combines traditional approaches with psychophysiological data acquired during sensory testing. Our protocol was applied to a case study project named MobFood, where four samples of food were tested by a total of 83 participants, using preference and acceptance tasks, across three different sessions. Best practices and lessons learned regarding the laboratory setting and the acquisition of psychophysiological data were derived from this case study, which are herein described. Preliminary results show that certain Heart Rate Variability (HRV) features have a strong correlation with the preferences self-reported by the participants.

Grain bread: nutritional value, quality assessment and assortment

Grain bread has a high nutritional and biological value, is rich in vitamins of B and E groups, phosphorus, chlorine, sodium, potassium, iron, zinc, manganese, as well as an essential amino acid — leucine. Compared to regular bread, cereal bread contains more fiber. Grain bread is popular not only in Russia, but also in other countries such as France, Sweden, Germany and the USA. The analysis of the assortment of grain bread in the “VkusVill” trading network has been carried out, since this network specializes in the sale of products for proper, healthy nutrition. 5 commodity items of the assortment of grain bread of the own brand “VkusVill” were considered. Their composition, nutritional value, as well as the price range were studied. When carrying out an organoleptic assessment of bread samples, 3 samples were selected: borodinsky dark rye bread “Khlebny Dom” as a control sample, and two grain breads of the brands “VkusVill” and “Fazer”. As a result of the organoleptic assessment, it was found that all bread samples meet the requirements of regulatory and technical documentation for organoleptic properties, as well as the requirements for food labeling.

ORGANOLEPTIC ASSESSMENT OF PROCESSED PRODUCTS FROM BELARUSIAN SPECIES OF REMONTANT RASPBERRY VERASNYOVAYA

The article presents the study results of the first Belarusian species of remontant raspberry Verasnyovaya for suitability
 for the production of canned food “Raspberry mashed with sugar” and frozen puree. Indicators of organoleptic assessment
 of processed products are reflected. The average tasting score of the experimental samples of canned food “Raspberry mashed
 with sugar” from the Verasnyovaya species was 4.7 points, frozen puree – 4.6 points.
 As a result of the studies carried out on the complex of organoleptic indicators, the compliance of the processed products
 with the current regulatory documents (standards) was revealed and the suitability of the berries of the remontant raspberry
 Verasnyovaya species for the frozen puree and canned food “Raspberry mashed with sugar” production was established,
 which determines the universal use of the variety.

PENGARUH PENGGUNAAN SARI BUAH STRAWBERRY TERHADAP PENAMPILAN, TEKSTUR, AROMA, WARNA DAN RASA SEBAGAI PENGGANTI AIR MINERAL DALAM PEMBUATAN CHURROS

Desserts usually have a sweet and refreshing taste, sometimes some are salty or a combination thereof. Churros are an example of a dessert. Churros are Spanish and Portuguese pastries. Churros are cooked by frying. This research was conducted to determine the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros. The method used in this research is descriptive type, while the data collection technique is in the form of organoleptic test assessment. Data analysis and discussion used in this study is quantitative data analysis, with a total of 120 respondents. While the conclusion of this research is the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros

Study of Preferred Level of Biscuits Fortified With Nilem Fish Egg Protein Concentrate

Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as wheat flour or other flour. Four different formulations containing nilem fish egg protein concentrate (NFEPC) were used in this study to produce biscuit samples with better sensory characteristics and higher protein content. This study aimed to determine the level of addition of nilem fish egg protein concentrate in the biscuits making, which panelists preferred based on their organoleptic assessment. In this study, the method used was an experimental method with four levels of treatment of nilem fish egg protein concentrate with concentrations of 0%, 2.5%, 5.0%, and 7.5% (w/w) carried out on the organoleptic characteristics, which include the appearance, aroma, texture, and taste of biscuits. The results showed that the optimum addition of nilem FEPC was at a 2.5% level preferred by consumers regarding all characteristics (appearance, aroma, texture, and flavor), with the average score ranging from 5.7 to 6.2 on average.

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.

The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

Comparative Study of Several Machine Learning Algorithms for Classification of Unifloral Honeys.

Unifloral honeys are highly demanded by honey consumers, especially in Europe. To ensure that a honey belongs to a very appreciated botanical class, the classical methodology is palynological analysis to identify and count pollen grains. Highly trained personnel are needed to perform this task, which complicates the characterization of honey botanical origins. Organoleptic assessment of honey by expert personnel helps to confirm such classification. In this study, the ability of different machine learning (ML) algorithms to correctly classify seven types of Spanish honeys of single botanical origins (rosemary, citrus, lavender, sunflower, eucalyptus, heather and forest honeydew) was investigated comparatively. The botanical origin of the samples was ascertained by pollen analysis complemented with organoleptic assessment. Physicochemical parameters such as electrical conductivity, pH, water content, carbohydrates and color of unifloral honeys were used to build the dataset. The following ML algorithms were tested: penalized discriminant analysis (PDA), shrinkage discriminant analysis (SDA), high-dimensional discriminant analysis (HDDA), nearest shrunken centroids (PAM), partial least squares (PLS), C5.0 tree, extremely randomized trees (ET), weighted k-nearest neighbors (KKNN), artificial neural networks (ANN), random forest (RF), support vector machine (SVM) with linear and radial kernels and extreme gradient boosting trees (XGBoost). The ML models were optimized by repeated 10-fold cross-validation primarily on the basis of log loss or accuracy metrics, and their performance was compared on a test set in order to select the best predicting model. Built models using PDA produced the best results in terms of overall accuracy on the test set. ANN, ET, RF and XGBoost models also provided good results, while SVM proved to be the worst.

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ, ОСОБЛИВОСТЕЙ СТРУКТУРИ І ТЕХНОЛОГІЧНИХ МОЖЛИВОСТЕЙ НОВИХ ПОЛІМЕРНИХ МАТЕРІАЛІВ ДЛЯ НАПОВНЮВАННЯ-ДОДУБЛЮВАННЯ ШКІРИ

The paper presents the results of research of two new industrial polymer materials in the form of the Syntan RS3L product and the Syntan F187 product. It has been experimentally established that these materials differ in appearance, structure, and physicochemical properties. So, the first product is a solution of polyacrylates and is well compatible with water, while the second product is a synthetic composition of melamine-formaldehyde resins and inorganic compounds based on aluminium, iron, potassium, sulfur, silicon in the form of a powder, which is partially soluble in water. Using the method of infrared spectroscopy, the features of the structure of polymeric materials are determined – the presence of various groups and bonds, which indicates the polyfunctional nature of both reagents. It was found that after treatment of a chrome tanned collagen preparation with Syntan LF187, the optical density in the IR spectrum of collagen changes to the greatest extent at a frequency of 876-873 cm-1, which corresponds to stretching vibrations of O-O groups of peroxides in the protein structure. When exposed to the Syntan RS3 product, significant changes are observed in the frequency range 1240-1235 cm-1, which corresponds to the stretching and deformation vibrations of the nitrogen-containing Amide II groups, amines and OH groups of alcohols. When studying the technological capabilities of polymeric materials as reagents for filling and retanning chrome tanned leather for shoe uppers from cattle raw materials, it was found that, according to the organoleptic assessment and the indicator of the generalized objective function, the best were leather samples processed with 2.0 % of the Syntan RS3 product. The results obtained can be explained by the peculiarities of the distribution and interaction of materials in the structure of the dermis, the essence of which is the formation of strong and at the same time flexible bonds, which has a positive effect on the formation of the structure and quality indicators of leather. To confirm the obtained data, it is planned to conduct semi-production tests. It is expected that the quality of the finished product will improve, and the existing vegetable and synthetic tanning agents will be replaced with a modern, more efficient and environmentally friendly polymer material.

Organoleptic Properties, Proximate Compositions, and Antioxidant Activity of Carrot – Navel Orange Marmalade

BACKGROUND: Oxidative stress due to free radicals leads to degenerative diseases such as cardiovascular disease. For prevention, high antioxidants food content is needed. AIM: The study aimed to identify the antioxidant activity, proximate compositions, and organoleptic properties of carrot – navel orange marmalade. METHODS: It was an experimental study with five formulations of marmalades, that is, F1 (100 g orange: 0 g carrot), F2 (100 g orange: 25 g carrot), F3 (100 g orange: 50 g carrot), F4 (100 g orange: 75 g carrot), and F5 (100 g orange: 100 g carrot). The organoleptic test assessment was executed through the visual analog scale instrument on hedonic and hedonic quality parameters. The measurement of proximate compositions was conducted according to the Association of Official Analytical Chemists. The carbohydrate was used by difference calculation, while the Brix measured by refractometer. The antioxidant activity was identified by the 1,1-Diphenyl-2-picrylhydrazyl method. RESULTS: The addition of juice and shredded carrot into navel orange marmalade tended to increase organoleptic values. Based on the sensory evaluation, the hedonic value of marmalade F1 had the lowest sensory acceptance value. The marmalade F2 (25% carrot) was dedicated as the most acceptable product with a medium bright color, quite pleasant aroma, a bit sweet, quite thick texture, and overall was quite attractive. Furthermore the carrot added significantly influenced the proximate (carbohydrate, protein, fat, fiber, water, and ash) (p < 0.05) and significantly increased the Brix (p < 0.05). The combination of carrot and orange resulted in a high antioxidant marmalade, with IC50 ranged 16.54 ± 0.02–19.83 ± 0.04 ppm. CONCLUSION: This study revealed that carrot – navel orange marmalade could be a suitable source of antioxidants.

Comparison of the Effect of Er,Cr:YSGG Laser and Halita Mouthwash on Oral Malodor in Patients With Chronic Periodontitis: A Randomized Clinical Trial.

Introduction: Periodontal disease and tongue coatings are among the major factors associated with oral malodor. The present study, comparatively evaluated the effects of the Er,Cr:YSGG laser and Halita mouthwash as adjunctive treatments to nonsurgical periodontal debridement on oral malodor reduction in chronic periodontitis patients. Methods: Sixty patients with stage II and III chronic periodontitis and bad breath. The patients were randomly divided into two groups (n=30). After conventional scaling and root planing, patients in group 1 underwent Er,Cr:YSGG laser (Waterlase; Biolase, San Clemente, CA, USA) irradiation of the internal surface of the pockets (1.5 W, 30 Hz, 20% A, 40% W) and the dorsum of the tongue (1 W, 30 Hz, 20% A, 40% W) immediately after SRP and on the third and seventh days. Group 2 patients were asked to use Halita mouthwash twice daily for one week. Baseline, 1 and 3-month post-treatment measurements of plaque index (PI), probing pocket depth (PPD), clinical attachment level (CAL), gingival index (GI), bleeding on probing (BOP) and organoleptic assessment of Halitosis severity were performed. Results: Significant improvement in all parameters was noted in both groups after 1 and 3 months, compared with baseline (P < 0.05). The two groups had significant reductions which occurred in PPD, CAL and BOP levels and the organoleptic score in 1 and 3 months after the intervention (P < 0.05). Conclusion: Er,Cr:YSGG laser irradiation and Halita mouthwash as adjuncts to non-surgical periodontal therapy are both effective in the treatment of oral malodor and improvement of periodontal parameters.

Baking properties of flour and nutritional value of rye bread with brewer's spent grain

This study aimed to determine the changes in the baking value of rye flour and the content of nutrients in rye breadstuff under the influence of partial rye flour (RF) replacement with brewer's grains (BSG): barley (BBSG) and, barley with buckwheat (BBSG + B). Compared to rye flour (RF), BBSG and BBSG + B contained significantly more total protein, dietary fiber, lipids and ash, and less starch, which significantly modified contents of these ingredients in breadstuff with 10% of BSG in a mixture with RF. Under the influence of both supplements, the initial and final gelatinization temperature increased, and the measured viscosities of the gruel decreased, especially in the BBSG samples. The dough softening was reduced by replacing flour with BBSG + B, while increased by adding BBSG. The supplements increased the water absorption of the flour by 4–6%, which resulted in an increase in the bread productivity with their 10% share. The volume of breadstuff decreased significantly in the samples with 20% of BSG. In the organoleptic assessment, the breadstuffs with BBSG and BBSG + B were rated higher than the rye breadstuff. Breads containing 10% of BBSG + B or BBSG were ranked the highest.

Biochemical and Organoleptic Assessment of Asian Stinging Catfish (Heteropnuestes fossilis) in Two Storage Conditions

The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-index was maximum 82.35 % and 63.42% at 4 hrs and 8 hrs storage in SIC and SAT, respectively. Fish SIC showed a remarkably extended maximum rigor-index period of 14 hrs and 2 hrs in fish SIC and SAT, respectively. Fish SIC showed post-rigor period for upto 30 hrs, it was shorter in fish SAT for 18 hrs, though in both storage the rigor-index of the fish did not ceased completely. The moisture, protein, lipid, and ash content of fresh, SIC and SAT fish were 77.30%, 75.57%, and 78.81%, 15.04%, 15.34%, and 14.42%, 6.10%, 6.30%, and 3.47%, 1.99%, 2.67%, and 2.95%, respectively. The initial pH of fresh fish muscle was 6.89 which decreased to 6.32 and 6.12 after 18 hrs in fish SIC and SAT, respectively. The organoleptic quality assessment was in acceptable condition up to 12 days in fish SIC whereas a very short period of 10 hrs at fish SAT. Considering the findings of present study, it is highly recommended to store Asian stinging catfish at iced condition for maintaining shelf-life and quality.

A new halitosis screening tool: halitosis finding score derivation and validation

Objective The lack of a valid and appropriate halitosis screening survey prompted us to develop and validate a simple, 15-item questionnaire to be used as a screening tool to score halitosis for the daily practise. Methods After calculating the sample size, 200 participants were included in the study. All participants filled a 15-item questionnaire with the subsequent measurements of halitosis through the organoleptic scoring system and a halimeter. The application of questionnaire and the halitosis measurements were repeated 15 days after the first control. Results Mann–Whitney’s U test was statistically significant between the halimeter measurements and Halfins scores (p=.000, p<.05). ROC curve is drawn due to halitometer analyses. The cut-off point was determined such as Halfins scores greater than 14 indicated halitosis (65.75 sensitivity, 66.04 specificity). The content validation and concurrent validity were proven successful. Conclusions A new halitosis-specific screening tool called Halfins was proven as a valid diagnostic tool for measuring halitosis in the present study. Nevertheless, we believe this questionnaire could be used as complementary tool for the diagnosis of halitosis, seeing as its use alone is not able to firmly conclude the presence of halitosis in all cases, an organoleptic test or VSC assessment would still be necessary.

Study of the influence of apple pomace and rice flour on the quality factors of wheat bread

One of the promising directions in baking at present is the replacement of wheat flour in the production of bread and bakery products with other types of raw materials. A study of the influence of secondary apple raw materials (frozen apple pomace) on the organoleptic (shape, surface, colour, bakedness, mix, porosity, taste, smell) and physicochemical indicators of the quality of the developed bread samples was carried out. The prototype was a unified wheat bread recipe. In this recipe, part of the wheat flour was replaced with rice: in bread sample No. 1 - 25% rice flour; in sample No. 2 - 12.5% ??rice flour. Also the sugar provided by the standard recipe was replaced by 10% of frozen apple pomace. The amount of other ingredients in the recipe remained unchanged. The quality indicators of baked bread samples were examined using organoleptic and physicochemical methods. Organoleptic assessment was carried out using a five-point scale for assessing the quality of bread. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread, it was found that they exceeded the control sample. In this case, the sample with fresh frozen apple pomace and rice flour in the amount of 12.5% turned out to be the best. A sample of bread with freshly frozen apple pomace and 25% rice flour was inferior to it only in porosity (the presence of small voids). In terms of physical and chemical indicators, all samples of wheat bread with the addition of apple raw materials and rice flour, as well as the control one, met the requirements of regulatory documents. It has been experimentally established that apple pomace affects the increase in the content of iron and phosphorus in bread. Pre-soaking the pomace in an oil-water emulsion improved the rheological properties of the dough and the porosity of the finished product.

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms.

Proteolysis characteristics and aroma development during ripening of functional IranianLighvancheese

Probiotic Lighvan cheese was studied during 60 days of ripening to determine microbial analysis, proteolysis characteristics, and aroma development. Viability of Bifidobacterium lactis subsp. animalis, water-soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN), α-and β-galactosidase activities, aroma compounds, and organoleptic assessments were analyzed. After 60 days of ripening, the survival of B. lactis subsp. animalis was 6.84 log cfu/g. Values for RI and TCA-SN increased continuously throughout ripening. α-and β-galactosidase activities were markedly more pronounced in the present of B. lactis. The final concentration of volatile compounds in probiotic Lighvan cheeses was higher than traditional Lighvan cheese. Among volatile compounds, acetic acid, ethanol, and acetoin were present in the greatest quantities. B. lactis subsp. animalis did not influence sensory characteristics of cheese samples. Novelty impact statement Bifidobacterium lactis affected the proteolysis characteristics of the traditional Lighvan cheese samples; it did not alter the sensory properties of the probiotic samples. At the end of ripening, the cheeses to which bifidobacteria had been added contained significantly (p < 0.05) higher α-and β-galactosidase activity than traditionally produced Lighvan cheese. Most of the volatile compounds identified were present in all cheese samples throughout ripening, with their amounts changing significantly (p < 0.05) as ripening progressed; the final concentration of volatile compounds in most of the probiotic Lighvan cheese samples was higher than in the traditional Lighvan cheese. ​

ТЕХНОЛОГИЧЕСКАЯ ОЦЕНКА ИНТРОДУЦИРОВАННЫХ БЕЛЫХ ТЕХНИЧЕСКИХ СОРТОВ ВИНОГРАДА ДОНСКОЙ АМПЕЛОГРАФИЧЕСКОЙ КОЛЛЕКЦИИ

The results of the technological assessment of white technical grape varieties growing on the ampelographic collection of the institute are shown: Riesling, Grubella, Goruli mtsvane, No-rock, Khotsa tsibil. Samples of dry white wines were prepared using classical technology. The research was carried out in the laboratory of winemaking technology in micro-winemaking conditions. The weight of one batch of grapes was 7–15 kg. The main physical and chemical parameters of wort and wine were determined. As a result of the organoleptic assessment, con-clusions were drawn about the advisability of using these varieties for the production of natu-ral white table wines. Riesling was chosen as a control variety. Wine materials from the re-searched varieties were distinguished by their typical, pale straw color, with a greenish tint, delicate varietal aroma, full, harmonious taste. This indicates a high potential of the studied varieties for the preparation of high-quality wines.

Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties

This study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO2/kg oil and 0.15, respectively. The predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), α-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. The kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. The most abundant sterol compounds were β-sitosterol (83.55%), ∆5-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44 mg GA/g dry matter, 177.84 mg/L, 46.37 mg/g dry matter, and 1.21 mg GA/g dry matter, 832.5 mg/kg oil, respectively. The amount of amygdalin in the oil sample was not detectable.

Effect of Sodium Chloride Concentration on Aeromonas hydrophila, Proximate and Organoleptic Analyses in Catfish (Clarias sp.) Flesh

Intensive aquaculture on catfish (Clarias sp.) has been getting problem due to pathogenic bacteria such as Aeromonas hydrophila. Fish infected by A. hydrophila would bear various symptoms, including hemorrhagic on the skin, gills, ulcers, and pale skin color. To tackle this situation, salt (sodium chloride) treatment with different concentrations can be used, which acts as both bactericidal and bacteriostatic agents. This study aimed to determine the effect of different salt concentration (viz. 0%, 5%, 10% and 15%) added in the treated samples by evaluating the availability of pathogenic bacteria using total plate count (TPC) and total A. hydrophila, along with proximate and organoleptic assessment. An experimental method was used in this research with a completely randomized design (CRD). The results showed that the TPC value in all sample treatments was higher (around 5 × 105) than that recommended by Indonesia National Standard (SNI). On the other hand, the sample added 10% and 15% salts exhibited a significant effect on the decrease of A. hydrophila through a selective medium Rimler-Shotts agar. For proximate analysis, the treated samples contained in the ranges of 67.33-80.03% (WB), 0.91-13.58% (WB), 35.06-69.92% (DW) and 4.41-1451% (DW) of moisture, ash, crude protein, and fat, respectively. In addition, a sensory test of catfish flesh samples showed that all parameter tests, including mucus, odor, and texture met the referred standard. Taken together, this study may contribute to developing an approach in treating pathogenic bacteria during rearing and also post-harvesting catfish; however, further research is required to obtain a better outcome in dealing with food safety issues.