TBA Number Research Articles

The Influence of the Proportion of Bones and Meat Catfish (Clarias batrachus) and Frying Time on the Quality of Catfish Floss

Catfish is a freshwater fish that is often found but has not been used optimally. One alternative use of catfish is processed into catfish floss. This research aims to determine the effect and best treatment of the proportion of bones and meat of catfish with frying time. This research used a completely randomized design (CRD) factorial with 2 factors and 2 replications. Factor I is the proportion of bone: meat of catfish (30:70, 50:50, 70:30). Factor II is the frying time (60 minutes, 90 minutes, 120 minutes). Observation data were analyzed using ANOVA with a level of 5%. If there were significant differences between treatments, the DMRT test was continued. The best treatment in this study was a long frying treatment of 60 minutes with the proportion of bone: catfish meat (30:70) producing shredded catfish with calcium levels (6.78%), water content (8.81%), ash content (7.04%), fat content (27.02%), TBA number (0.18mg.MDA/kg), color scoring test 1.28 (yellow) and aroma scoring test 4.48 (slightly burnt).

Pengaruh Jenis Kemasan Terhadap Karakteristik Cookies Ampas Tahu Selama Penyimpanan


 
 
 This study aims to determine the effect of the type of packaging on tofu dregs cookies during storage and the best type of packaging alarm that can maintain the balance of tofu dregs cookies during storage. The experimental design used was factorial Completely Randomized Design (CRD) with 2 factors. The first factor was the type of packaging with 3 levels, namely K1 = Polypropylene, K2 = Polyethylene, K3 = Aluminum Foil. The second factor, namely storage time with 5 stages, namely P0 = 0 weeks, P1 = 1 week, P2 = 2 weeks, P3 = 3 weeks, and P4 = 4 weeks. The treatment was repeated 2 times in order to obtain 30 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA). If the influence affects the test parameters, then test with Duncan's Multiple Range Test. The type of packaging during storage affects water content, texture, crude fiber content, TBA number, hedonic test (aroma, texture, color, taste and overall acceptance). This type of aluminum foil packaging can maintain the characteristics of tofu dregs cookies for up to 3 weeks with the following characteristics: moisture content of 3.73%, texture 51.90 N, crude fiber content 4.20%, TBA number 0.32 mg malonaldehyde / kg, for preference tests such as color, aroma, texture, taste and overall acceptance is preferred.
 
 

Total Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan

Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.

Accelerated shelf life test method with arrhenius approach for shelf life estimation of tongkol ‘euthynnus affinis’ balado in cans

Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process carried out to extend the shelf life of the product is by packing it in cans. Information related to shelf life was needed for canned food, so that it can guarantee that the food was still good for consumption. This study aims to determine the shelf life of balado tongkol in cans from TEFA Fish Canning with the Arrhenius method. Arrhenius is the method of estimating shelf life used was ASLT (Accelerated Shelf Life Test). The ASLT method requires a relatively short testing time with an acceptable level of accuracy. This research was conducted at the TEFA Fish Canning and Food Processing Laboratory of Politeknik Negeri Jember in March – July 2021. Estimating the shelf life used the reaction approach that increases the TBA number as a critical parameter. The kinetic reaction of increasing the TBA number in canned balado tongkol followed the ordo 0 reaction. The results showed that the shelf life of balado tongkol in cans at room temperature was 24,6 weeks.

Effect of oatmeal and oyster mushroom on the quality and sensory characteristics of pork momo

Consumption of unhealthy snack food with low nutritive value is one of the predisposing factors for most of the metabolic diseases. So, it is require to develop a ready-to-eat shelf stable meat product. Therefore, this research work has been focused on formulation of shelf-stable pork momo. Pork momo recipe was formulated and allotted into two different treatment group, viz. Treatment 1(pork momo with olive oil and oatmeal) and Treatment 2(pork momo with olive oil and dried oyster mushroom) and stored in domestic refrigerator. A gradual increase in the mean pH, TV, TBA number of T1 and T2 were observed with the advancement of storage periods, which differs significantly (p≤0.001) on the 0, 5th, 7th, 10th and 12th day of storage study. The rate of increase was more pronounced in the samples T1 than T2. Sensory scores for appearance, flavour, texture, juiciness and overall acceptability were significantly higher in T2. So, the combined use of olive oil and dried oyster mushroom for development of healthy pork momo was successfully attempted as superior in physico-chemical and sensory attributes.

Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

Biberiye ve Kekik Yağı İlavesinin Marine Edilen Gökkuşağı Alabalıklarının (Oncorhynchus Mykiss Walbaum 1972) Buzdolabında Depolanması üzerine Etkisi

Bu çalışmada, biberiye ve kekik yağı ekstraktları kullanılarak elde edilen alabalık (Oncorhynchus mykiss) marinatlarının depolanması sırasında meydana gelen kimyasal değişimler araştırılmış ve kullanılan bitkisel yağ ekstraktlarının ürünün yağ asidi kompozisyonu üzerine etkisi belirlenmeye çalışılmıştır. Fileto haline getirilmiş balıklar üç farklı formülasyon kullanılarak (M grubu: %4 asetik asit-%10 NaCl, B grubu: %4 asetik asit-%10 NaCl-%0,1 biberiye yağı ekstraktı, K grubu: %4 asetik asit-%10 NaCl- %0,1 kekik yağı ekstraktı) marine edilmiş, olgunlaşma aşamasından sonra vakum paketlenerek +4°C‘ deki buzdolabı koşullarında depolanmışlardır. Numunelerin 0. gün, 1., 2., 3., 4. ve 5. ayın sonunda kimyasal analizleri (pH, TBA, Peroksit Sayısı, TVB-N, Serbest yağ asitleri, yağ asitleri kompozisyonu) yapılmıştır. Deneysel örnekler TVB-N açısından değerlendirildiğinde depolamanın 3. ayında K grubu örneklerinde 14,12 mg/100 g, B grubu örneklerinde 19,2 mg/100 g ve M grubu örneklerinde ise 28,9 mg/100 g olarak tespit edilmiştir. M grubu örnekleri TBA sayısı bakımından değerlendirildiğinde muhafazanın 3. ayında 5,84 mg MDA/ kg olup, diğer gruplar ile istatistiki fark önemli bulunmuştur. Kontrol grubu (M grubu) örneklerinin 4 ve 5. aylarda duyusal olarak bozulduğu için analizleri yapılamamıştır. Kontrol grubu ve K grubu örneklerinde marinasyon işlemi sonrasında, muhafaza periyodu boyunca EPA ve DHA değerlerinde düşüş şekillenmiş olup, istatistikî açıdan fark önemli bulunmuştur. Biberiye ilave edilen gruba ait örneklerin yağ asidi değerleri incelendiğinde, kaproik, miristik ve palmitik asit miktarları marinasyon işleminden sonra artmıştır ve fark istatistiki açıdan önemli bulunmuştur.

Quality of Preservative Smoked Beef using Different Smoked Method

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smok ed methods and preservation beef with liquid smok ed method. The second treatment were the time of storage , namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smok ed with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smok ed with time storage of 0 day. The conclusion that liquid smok ed method was better than the traditional smok ed method. Key words: phenol, TBA value, microbial, meat smoke

ANTIOXIDANT ACTIVITY OF CASHEW APPLE DREG EXTRACT AND THEIR EFFECT IN TRADITIONAL PROCESSING OF COCONUT OIL

&lt;p&gt;The aim of this study was to determine antioxidant activity of cashew apple dreg extract and their antioxidant activity in traditional processing of coconut oil. Cashew apple dreg was extracted by ethanol and fractionation by DCM, n-hexane and water. The antioxidant activity from dreg extract was determined using 2,2-diphenyl-1-pycrylhydrazil (DPPH). The result showed that all ethanol fractions of cashew apple dreg contain flavonoid and tannins/polyphenols. Based on scavenging DPPH all of ethanol fractions showed antioxidant activity. The greatest DPPH inhibition was observed for ethanol extract. On the contrary, n-hexane fraction showed the lowest IC&lt;sub&gt;50&lt;/sub&gt;. Application in traditional processing of coconut oil showed that the addition 2,5% ethanol extract provide the best product according to the lower content of peroxide value and TBA number.&lt;/p&gt;

ANTIOXIDANT ACTIVITY OF CASHEW APPLE DREG EXTRACT AND THEIR EFFECT IN TRADITIONAL PROCESSING OF COCONUT OIL

&lt;p&gt;The aim of this study was to determine antioxidant activity of cashew apple dreg extract and their antioxidant activity in traditional processing of coconut oil. Cashew apple dreg was extracted by ethanol and fractionation by DCM, n-hexane and water. The antioxidant activity from dreg extract was determined using 2,2-diphenyl-1-pycrylhydrazil (DPPH). The result showed that all ethanol fractions of cashew apple dreg contain flavonoid and tannins/polyphenols. Based on scavenging DPPH all of ethanol fractions showed antioxidant activity. The greatest DPPH inhibition was observed for ethanol extract. On the contrary, n-hexane fraction showed the lowest IC&lt;sub&gt;50&lt;/sub&gt;. Application in traditional processing of coconut oil showed that the addition 2,5% ethanol extract provide the best product according to the lower content of peroxide value and TBA number.&lt;/p&gt;

Transfer Omega-3 Melalui Kapsulisasi dan L-Karnitin Pengaruhnya Terhadap Kandungan Asam Lemak Daging dan Sate Kambing

&lt;p&gt;&lt;em&gt;The objective of this study were to find out and to compare the effect of supplementation of L-carnitine and tuna fish oil and lemuru fish oil on fatty acid saturated, fatty acid non saturated concentration and peroksida, TBA number.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt; The materials used were 20 male PE (Peranakan Etawah) goats of 2 until 3 month old and 15.5-23.5 kilogram body weight. The feedstuff used were wild grass, yellow corn, rice bran, soy bean meal, coconut meal, mineral premix. L-carnitine, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design. There were 4 treatments in each treatment and 5 replication. Treatment consisted of P&lt;sub&gt;0&lt;/sub&gt;= control ration, P&lt;sub&gt;1&lt;/sub&gt;=P&lt;sub&gt;0&lt;/sub&gt; +L-carnitine 50 ppm, P&lt;sub&gt;2&lt;/sub&gt;=P&lt;sub&gt;1&lt;/sub&gt; + tuna fish oil 5 ml or equal with 4% in the ration, and P&lt;sub&gt;3&lt;/sub&gt;=P&lt;sub&gt;1&lt;/sub&gt;+ lemuru fish oil 5 ml or equal with 4% in the ration. The variables measuared fatty acid saturated, fatty acid non saturated concentration and peroksida number..&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt; The results of variance analysis showed that the effect of supplementation of tuna fish oil and lemuru fish oil (P&lt;sub&gt;2 &lt;/sub&gt;and P&lt;sub&gt;3&lt;/sub&gt;) in the rations contain 50 ppm L-carnitine were significantly (P&amp;lt;0.01) on faty acid saturated, faty acid non saturated concentration and peroksida number.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt;The conclusion of this research shows that the supplementation of 50 ppm L-carnitine, tuna and lemuru fish oil 5ml that was equal to 4% in goat rations can incrase non saturated fatty acid from 59,74 to 67,36%, than to decreased saturated fatty acid from 40,26 to 32,64 %. Proces burned of meat goat to increase peroxida from 0.1437 until 0.1615 miliequivalen/kg and malonaldehyde from 1,807 until 2,440 mg/kg then to decrease concentration omega-3 fatty acid from 5,957 until 5,945%.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt; &lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt;Key words : saturated fatty acid, non saturated fatty acid , L-carnitine, tuna, lemuru fish oils&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;

Transfer Omega-3 Melalui Kapsulisasi dan L-Karnitin Pengaruhnya Terhadap Kandungan Asam Lemak Daging dan Sate Kambing

&lt;p&gt;&lt;em&gt;The objective of this study were to find out and to compare the effect of supplementation of L-carnitine and tuna fish oil and lemuru fish oil on fatty acid saturated, fatty acid non saturated concentration and peroksida, TBA number.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt; The materials used were 20 male PE (Peranakan Etawah) goats of 2 until 3 month old and 15.5-23.5 kilogram body weight. The feedstuff used were wild grass, yellow corn, rice bran, soy bean meal, coconut meal, mineral premix. L-carnitine, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design. There were 4 treatments in each treatment and 5 replication. Treatment consisted of P&lt;sub&gt;0&lt;/sub&gt;= control ration, P&lt;sub&gt;1&lt;/sub&gt;=P&lt;sub&gt;0&lt;/sub&gt; +L-carnitine 50 ppm, P&lt;sub&gt;2&lt;/sub&gt;=P&lt;sub&gt;1&lt;/sub&gt; + tuna fish oil 5 ml or equal with 4% in the ration, and P&lt;sub&gt;3&lt;/sub&gt;=P&lt;sub&gt;1&lt;/sub&gt;+ lemuru fish oil 5 ml or equal with 4% in the ration. The variables measuared fatty acid saturated, fatty acid non saturated concentration and peroksida number..&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt; The results of variance analysis showed that the effect of supplementation of tuna fish oil and lemuru fish oil (P&lt;sub&gt;2 &lt;/sub&gt;and P&lt;sub&gt;3&lt;/sub&gt;) in the rations contain 50 ppm L-carnitine were significantly (P&amp;lt;0.01) on faty acid saturated, faty acid non saturated concentration and peroksida number.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt;The conclusion of this research shows that the supplementation of 50 ppm L-carnitine, tuna and lemuru fish oil 5ml that was equal to 4% in goat rations can incrase non saturated fatty acid from 59,74 to 67,36%, than to decreased saturated fatty acid from 40,26 to 32,64 %. Proces burned of meat goat to increase peroxida from 0.1437 until 0.1615 miliequivalen/kg and malonaldehyde from 1,807 until 2,440 mg/kg then to decrease concentration omega-3 fatty acid from 5,957 until 5,945%.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt; &lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;em&gt;Key words : saturated fatty acid, non saturated fatty acid , L-carnitine, tuna, lemuru fish oils&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;

Study on effect on water activity, TBA number and protein of dried chicken meat during storage

The present experiment was envisaged to evaluate the effect of packaging methods and treatments and storage time on protein content, TBA number and water activity of dried chicken meat throughout storage period. Dehydrated chicken meat with sodium nitrite treatment was prepared by high velocity hot air drying at temperature of 55 o C and air velocity of 5.5 m/s. Protein content, TBA number and water activity were determined after 15 days interval during storage of 150 days. Effect of packaging methods and treatments and storage time of dried chicken meat observed significant (P<0.05) in all cases. Protein, TBA number and water activity of vacuum packaged sample were found significantly higher (P<0.05) than conventional packaged and sodium chloride plus sodium nitrite treated chicken meat (treated sample) were detected significantly higher (P<0.05) than sodium chloride treated only (raw sample). Protein content were found decreased both in vacuum as well as conventional packaged sample throughout storage but TBA number and water activity were found increased significantly (P<0.05) during storage in all cases. The dried chicken meat was acceptable at the 150 days of storage period.

Extruded Pet Food Development from Meat Byproducts using Extrusion Processing and its Quality Evaluation

The studies were carried out to development and quality evaluation of extruded pet food by utilization of buffalo meat byproducts like livers, trims and agro wastes namely sorghum, oat and corn flour. The quality of the extruded pet food was evaluated on the basis of qualities characteristics namely pH, fat content, protein content, ash content, and TBA number. Protein content and fat content of fresh pet food were found in the following ranges 15.84% and 10.64% respectively. The pH of extruded pet food was significantly decreased. The ash content, TBA number and pH content were 2.43%, 0.605 mg/kg and 6.29% in fresh condition. During ambient storage pH values was found to decrease consistently. Protein content was found to decrease significantly. The Sorghum, oat and corn flour incorporation, significantly affected on quality of extruded pet food samples.

Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial characteristics like total plate count, and sensory chrematistics The response surface methodology was applied to study the effect and for optimization of these ingredients. The moisture content of sausage samples prepared with different levels of fat and SMP ranged between 58.9 % to 62.615 % in fresh condition. After 28 days of refrigerated storage (0°C), moisture content of emulsion sausage ranged between 47.62 % - 52.97 %. The protein content of emulsion sausage was in range of 2.015 % to 2.587 %. The values of TBA number of emulsion sausage were found in the range of 0.323 to 0.358. There was slight decrease in pH of emulsion sausage during refrigerated storage (0°C). There was apparent increase in fat and protein content of emulsion sausage samples during refrigerated storage (0°C) mainly due to the loss in moisture content. The total plate count of emulsion sausage was found in the range of 3.72 - 4.02 in fresh condition. After 28 days of refrigerated storage (0°C) the values of TPC of emulsion sausage samples was found in the range of 6.97 -7.245 log cfu/g, this indicated the spoilage condition of emulsion sausage samples. The storage study revealed that the sausage samples came to spoilage end after 28 days of refrigerated storage. It was measured by the total plate count of these samples. Therefore shelf life of the samples was found to be 21 days under refrigerated condition (0°C).

Changes in the levels of off-flavor generation in soybean through biotic elicitor treatments.

The nutritional benefits of soybean remain underutilized as the off-flavor present in it limits the consumption and acceptability among people. The aim of the present study was to unveil the effect of the phytohormones methyl jasmonate (MJ: 0, 50 μM, 1 mM, and 15 mM) and salicylic acid (SA: 0, 50 μM, 0.1 mM, and 10 mM) as elicitors on two contrasting off-flavor soybean varieties at different growth stages (1, bloom; 2, pod development; 3, seed development). The effects of two elicitors varied widely and were found to be dose dependent and growth stage independent. SA reduces the lipoxygenase (LOX) and hydroperoxide lyase (HPL) activity, which in turn resulted in reduction in the TBA number and carbonyl value in contrast to MJ. SA 0.1 mM is the most effective dose in reduction of off-flavor determining parameters and protein oxidation, and it reduces the LOX and HPL activity by 2.3- and 2.4-fold, respectively in "high off-flavor" cultivar 'Bragg' compared to "low off-flavor" cultivar 'DS 2706' which showed 1.4- and 2.1-fold, respectively. This reduction in protein oxidation is also supported by enhanced content of antioxidant enzymes. Thus, phytohormone SA can be used in reduction of off-flavor generation, more effectively than MJ treatments, in soybean.

Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage

The studies were conducted for the development, quality evaluation and shelf life of cooked buffalo meat sausage samples prepared with different levels of fat (20-30%) and carrot powder (0-5%). The research work was designed by response surface methodology and therefore the range of two independent parameters viz. fat (20-30%) and carrot powder (0-5%) was selected. The quality of sausage samples was evaluated on the basis of physicochemical characteristics like, moisture content, ash content, fat content, protein content, pH value, and TBA number. The samples were packed in combination film and stored under refrigerated condition (0oC) and for shelf life studies quality and analysis of sausage samples was carried out after every five days till the end of shelf life. The moisture content in the samples was observed in the range of 61.14 to 62.35% in fresh condition and it observed less decrement in the moisture content in samples having zero or low amount of carrot powder comparatively with the samples having higher amount of carrot powder during the refrigeration storage period. The ash content was observed in the range of 1.9 to 2.3% in fresh condition and slight increment in ash content was observed due to reduction in the moisture content during storage. Similarly fat content was found 14.12 to 16.67% in fresh condition, while an increase in fat content was found in sausage samples during refrigerated storage (0oC). It was due to the decrease in the moisture content of sausage samples. The protein content of all sausage samples was found in the range of 18.37 to 18.70% in fresh condition. The increase in protein content was found due to similar reason of decrease in moisture content. The pH values of the sausage samples were found in the range of 6.132 - 6.412 in fresh condition and it was found that sausage sample having 21.46% fat content and 4.27% carrot powder had lowest decrement in the pH. The sausage samples found spoiled at TBA no. ≥ 0.20 and shelf life cooked buffalo meat sausage found of Twenty-one days under refrigerated condition.

Antioxidant Activity and Quality Attributes of Ostrich Meat Nuggets as Affected by Addition of Broccoli Powder

Natural antioxidants are in great demand today due to both consumer preference and health concerns associated with the use of synthetic antioxidants, so this study was carried out to investigate the antioxidant compounds in broccoli powder (Bp) and to evaluate it as a source of natural antioxidants in ostrich nuggets production. The effect of addition of the Bp at different levels (0, 2, 4, 6 and 8%) on the most important of quality criteria (chemical composition, physical and sensory attributes) of ostrich nuggets compared with control and BHA (150 mg/kg) nuggets was investigated. Oxidative activity of Bp and ostrich nuggets contained Bp was evaluated by DPPH free radical scavenging , ABTS and ferric reducing power methods. The increased Bp levels resulted in a significant (p < 0.0) increase in ash and crude fiber and a decrease in the percentage of moisture, crude protein and fat. Bp had high amounts of polyphenols, flavonoid and glucosinolates (17.955, 56.56 and 9.15 mg/g, respectively). Broccoli powder was found to delay lipid peroxidation of ostrich nuggets as measured by TBA number, ostrich nuggets contained Bp (8%) has lower TBA value than control and BHA nuggets. Incorporation of broccoli powder resulted in significant decrease in cooking loss and shrinkage of ostrich nuggets and significantly (p < 0.05) increased in cooking yield compared with control and BHA nuggets. The results indicated that ostrich nuggets contained Bp at 8% has high antioxidant activity (DPPH%, ABTS % or reducing power) which was higher than the control sample and BHA nuggets. Sensory evaluation of ostrich nuggets indicated that all addition levels were well accepted in all organoleptic properties as compared to control sample. Consequently, it could be concluded that broccoli powder might be used instead of synthetic antioxidants, as the addition of broccoli powder up to 8% had no adverse effect on the organoleptic properties or without affecting the acceptability of ostrich nuggets. Thiobarbituric acid value and sensory attributes of ostrich nuggets was lower (p < 0.05) than control throughout the refrigerated storage at 4oC for 15 day. It can be concluded that broccoli powder as a natural source of antioxidants can be recommended to increase the shelf life of food products containing fats and oils, which is safe and can impart health benefits to the consumer.

Effect of gamma radiation and storage on total antioxidant capacity and parameter responsible for generation of off-flavour in soybean seeds varying in seed coat colour

The total antioxidant potential and degree of off-flavour generation, measured by TBA number, Carbonyl value and LOX activity, were estimated inseventeen varieties of soybean seeds differing in seed coat colour.The antioxidant potential was high in seeds with black and brown seed coat colour as compared to yellow and green seed coat colour. Six selected varieties were irradiated with gamma radiation and were analysed for above mentioned parameters. The relative enhancement in antioxidant potential was maximum in yellow seed coat coloured genotype and minimum in black and brown seed coat coloured ones at lower dose of 0.5 KGy. At higher dose of 1.0 and 2.0 KGy the total antioxidant and FRSA were decreased in all varieties. The TBA number, Carbonyl value and LOX activity decreased at 0.5 KGy whereas these values increased at 1.0 and 2.0 KGy. The total antioxidant capacityof different soybean cultivars effectively controls the off-flavour generating compounds at lower dose of gamma irradiation.

Langmuir and Langmuir–Blodgett Films of Hybrid Amphiphiles with a Polyoxometalate Headgroup

A hybrid was at first synthesized by a postfunctionalization of an aminomethane trisalkoxo-functionalized Anderson-type polyoxometalate (POM) encapsulated by three tetrabutylammonium ions using a 3,5-bis(tetradecyloxy)benzoic acid by amidation. Then the three TBA(+) counter cations were programmatically replaced by protons (H(+)) following a molecule-to-amphiphile conversion. In this way one hybrid and three POM-containing hybrid amphiphiles (PCHAs) were acquired by adjusting the number (n) of TBA(+) ions and number (3 - n) of H(+) ions (n = 3, 2, 1, and 0). These compounds can be spread onto a water surface to form a Langmuir monolayer film at the air-water interface. Surface pressure-molecular area measurements exhibit the TBA(+) (H(+)) number playing an important role in the forming ability and stability of Langmuir monolayer films. Also, the Langmuir-Blodgett (LB) technique has been used to transfer the monolayer film onto solid supports to fabricate solid multilayer films. It was found that the PCHA with three H(+) ions had the best Langmuir film-forming ability and thus formed stable LB films with a two-dimensional ordered structure. Our findings are instructive in fabricating and using solid films of the amphiphiles with POM headgroups.