Firm Texture Research Articles

Physico-Chemical Characteristics and Acceptability of Graded Levels of Ensiled Cabbage Waste and Wheat Offals as Ruminants’ Supplemental Diet

Animal nutritionists are now searching for new non-traditional feed sources to enhance ruminants’ diets due to price increases and the unavailability of some unconventional feed ingredients. In a Completely Randomized Design, wheat offal was substituted with cabbage waste silage in diets 1 to 5 at 0, 10, 20, 30, and 40%, respectively for 30 days to assess the physicochemical characteristics and acceptability of the new diets by Yankasa rams. Temperatures of 29.00 ± 0.14 and 28.05 ± 0.78 °C, respectively, were noticeably lower in diets 4 and 5. Diets 4 (4.26) and 5 (4.38) considerably lowered (P > 0.05) the pH. All of the diets had good silages based on color, smell, and texture, with diet 5 having a firm and wet texture. Diets 4 and 5 had sweet aromatic odour. With increasing the amount of cabbage waste in the silage, the dry matter dropped, going from 80.11 to 46.88% in diets 1 and 5, respectively. Diet 4’s lowest CP of 12.68%, is sufficient for ruminant feeding. In diet 4, the values of crude fiber and ether extract significantly (P < 0.05) increased. Although there were substantial differences (P < 0.05) in each diet’s fiber content, the NDF, ADF, and ADL all fell within the acceptable range for excellent silage. All the silages made in diets 1 to 5 were acceptable by Yankasa rams, but diet 5 ranked highest in terms of coefficient of preference (CoP). According to all findings, cabbage waste could be a valuable silage additive in ruminants’ diets. Wheat offal can be replaced by cabbage waste up to 30% and 40% in the diet of ruminants with good silage formation and better CoP.

Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions

The objective of this study was to investigate the impact of pH12 shifting treatment of protein and addition of a novel foam booster, aquafaba (AQ), on the properties of mung bean protein (MBP)-based sour whipped cream at pH 3.0. The characteristic interfacial adsorption of AQ–MBP, the effects of the emulsion and foam stabilizers on the freeze-thaw stability of the emulsions, and the whipping properties of emulsions were explored. The results showed that pH12-treated MBP (BMBP) emulsions exhibited significant aggregation of fat droplets due to the reduced ability of BMBP to absorb on the oil droplets compared to native MBP (NMBP). Despite having lower shear viscosity, the BMBP emulsion showed stronger foaming capacity but longer whipping time in subsequent aeration. Creep-recovery and shape retention tests indicated that whipped cream produced with BMBP exhibited lower hardness and was more difficult to stand, contrary to the overly firm texture of NMBP cream. The inclusion of AQ in the emulsion improved the stability and enhanced the trend of overrun during whipping. Combining NMBP and BMBP at a 1:1 ratio and incorporating AQ resulted in a freeze-thaw stable emulsion. It was determined that the optimum whipping time for this emulsion was 38 s longer than the commercially available product while the overrun exhibited a remarkable 19.9% increase.

Comparison of the Growth, Physio-Biochemical Characteristics, and Quality Indices in Soilless-Grown Strawberries under Greenhouse and Open-Field Conditions

Soilless cultivation represents a promising method for the future of the horticulture industry as it offers advantages such as improved quality control over the growth environment and mitigation of uncertainties related to soil, water, and nutrient availability. In this study, we aimed to investigate the effects of different environments, specifically greenhouse (GH) and open-field (OF), on the growth, phenotypic characteristics, physio-biochemical properties, qualitative parameters, and antioxidant capacity of strawberries cultivated using a soilless system. The aforementioned parameters were measured in both the GH and OF settings. Our findings revealed that the growth, yield, and morphological parameters were significantly higher in the GH environment compared to the OF. However, when considering fruit quality indices such as fruit texture firmness, fruit dry matter percentage, taste index (TSS/TA ratio), and post-harvest shelf-life, the OF cultivation method exhibited significantly superior results. Moreover, various aspects, related to plant physiology and biochemistry, antioxidant enzyme activity, total antioxidant capacity (DPPH), vitamin C content, and secondary metabolites, were found to be significantly higher in the OF environment compared to the GH. Overall, the results of our study suggest that OF soilless cultivation outperforms GH cultivation in terms of fruit quality, antioxidant capacity, and post-harvest shelf-life. Despite the observed decrease in fruit growth and yield, soilless strawberries grown in OF are likely to yield a final product of higher quality and nutritional value compared to those cultivated in a GH environment. These findings highlight the potential of OF soilless cultivation as a viable approach for strawberry production, emphasizing the importance of considering not only yield but also qualitative aspects and the nutritional value. Further exploration and optimization of soilless cultivation techniques in OF settings could contribute to the advancement of sustainable horticultural practices.

Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread

Sugarcane fibre (SCF) is known as an insoluble dietary fibre and a by-product from sugar manufacturing industry. The physicochemical and structural properties of SCF were modified using microwave irradiation at 5% and 10% SCF for 5 and 10 min (MW5%,15m, MW10%,5m, MW10%,15m), ultrasound at 30% amplitude, 7% SCF, for 1.5 h or 3 h (US1h, US2h), and high-pressure homogenization at 1% SCF, 2000 bar for 1 and 2 passes (HPH1p, HPH2p). Different types of disruption on the morphology of SCF were observed with different physical treatments confirmed by scanning electron microscopy. HPH2p treated SCF exhibited the largest particle size, and highest water and oil-holding capacities. Fourier-transform infrared spectroscopy results showed that all physical treatments were able to reduce hemicellulose and enhance cellulose content in SCFs, especially for HPH treatments. After making dough and bread with treated and untreated SCF, HPH2p SCF incorporated bread had the firmest texture, followed by MW10%,15m, while these two samples have the lowest specific volume. The maximum height of bread was significantly lower in breads incorporated with HPH2p, US1.5h and US3h. Subsequently, glycemic response decreased in all SCF-incorporated breads compared to white bread reference.

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly ( P < 0.01 ) reduced with carrot juice addition, minimizing fermentation time by nearly 1 h and brought about an enhanced postacidification during the storage period while titratable acidity increased. Moreover, carrot juice addition had no significant effect on ferric reducing power and phenolic content ( P > 0.05 ). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) ( P < 0.05 ). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.

Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour.

The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages' physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product.

Effect of defatted melon seed residue on dough development and bread quality

The aim of this study was to investigate the effect of replacing wheat flour with defatted melon seed (Cucumis melo L.) residue (DMSR) on the dough properties and bread nutritional quality and physical characteristics. Adding DMSR did not affect the water absorption of dough, but it made the dough weaker and less extensible. Considering the physical characteristics of breads, DMSR decreased the bread specific volume and the cell number in the crumb, whereas the average cell size increased resulting in a heterogeneous and compact cell crumb structure. Compared with the control bread, DMSR breads exhibited a darker crust, a yellowish crumb, and a firmer texture. DMSR improved the nutritional quality of bread; the protein, lipid, fibre, and ash contents increased, whereas the starch content decreased. At 10% wheat flour replacement with DMSR, the fibre content increased more than five-fold compared to control bread. Overall, although DMSR had a negative impact on dough rheology and on certain physical characteristics of bread, overall, it exhibited considerable potential to fortify bread and improving it nutritional quality.

Feed preference, body condition scoring, and growth performance of Dohne Merino ram fed varying levels of fossil shell flour

Abstract Acceptability of a diet is one factor that determines an animal’s growth performance. Some feed additives in the category of dietary clay, including fossil shell flour (FSF), have been identified to enhance performance of livestock. Therefore, the influence of varying inclusion levels of FSF supplementation on feed acceptability, body condition scores, and growth performance of Dohne Merino sheep was evaluated. Twenty-four Dohne Merino rams were completely randomised and individually housed in pens for 90 days. Four different supplementation levels of FSF (0, 20, 40, and 60g/kg) were considered treatments for the rams. The average daily feed intake, body condition score, average daily weight gain (g), and coefficient of preference were significantly higher in rams supplemented with 60 g FSF/kg than the other treatments (P < 0.05). The experimental diet colour was brown for 0 g FSF/kg, while in 20, 40, and 60 g FSF/kg, it ranged from light brown to slightly deep brown. The texture of diets with 0 g FSF/kg was moderately firm, while diets with 20, 40, and 60 g FSF/kg had a firm texture. The order of preference of diets supplemented with FSF in feed intake by Dohne Merino rams was: 60 g FSF/kg > 40 g FSF/kg > 20 g FSF/kg > 0 g FSF/kg. Therefore, FSF at a minimum inclusion level of 40 g FSF/kg can improve feed intake, body condition score, and feeding behaviour of Dohne Merino rams by increasing the acceptability of the diet.

Probiotic cheese as a functional food

Nutrition style and preference is one of the priority issues on which health-protective and disease-preventive measures are taken for a healthy life. For this purpose, functional foods that show beneficial effects on health as well as the nutrional value have become increasingly important. Among functional foods, probiotic foods which are produced by using probiotic microorganisms constitute the most important and interesting group. In order for a probiotic food to show its beneficial effect on health, it must contain minumum 106-107 cfu of microorganisms in grams or mililitres during its shelf life. Milk and dairy products are the foods in which probiotics are commonly used. However, the development of probiotic dairy products seems to focus on fermented milk (e.g., kefir) and yoghurt. Cheese has more advantages over fermented milk or yoghurts as a carrier food to intestinal environment due to the fact that it has a low oxygen content, high pH, high fat content and a firmer texture. In this review, the general characteristics of functional foods and probiotics are explained and evaluations are made using the potential of cheese as a probiotic carrier product. This study can shed light on new studies on the use of cheese as a functional probiotic food. Asian Australas. J. Food Saf. Secur. 2023, 7 (1), 20-32

The Effect of Proportion Pulp and Albedo Yellow Kepok Bananas on the Characteristics of Sliced Jam with Various Concentrations of Sucrose


 
 
 
 This research aimed to determine the effect of the proportion of pulp-albedo yellow kepok bananas and the concentration of sucrose on the characteristics of sliced jam. The study used a completely randomized design (CRD) with two factors and three replications. Data analysis used ANOVA followed by Duncan Multiple Range Test (DMRT) at 5% confidence level. The first factor was the proportion of pulp and albedo of yellow kepok bananas (1:2 (A1), 1:1 (A2), 2:1 (A3)). The second factor is the concentration of sucrose (30% (B1), 45% (B2), and 60% (B3)). Parameters observed included moisture content, ash content, pH, total sugar, water activity (aw), total dissolved solids, hardness, and organoleptic analysis, including taste, scent, color, and texture. The treatment results of the proportion pulp-albedo yellow kepok banana and the sucrose concentration significantly affected the water content, ash content, total sugar, total dissolved solids, hardness, and organoleptic tests. Sliced jam with the proportion of pulp-albedo yellow kepok banana (2:1) and sucrose concentration (60%) was the best treatment with 44.16% water content, 1.18% ash content, pH 4.03, total sugar 33, 21%, water activity 0.828, total dissolved solids 50, hardness 31.93N and the taste is quite typical of banana, quite smelly of banana, quite yellow in the color of banana, and has a firm texture.
 
 
 
 
 

POST-HARVEST CHARACTERISTICS OF MANGO FRUITS (Mangifera sp.) FROM SOCONUSCO, CHIAPAS

Mango (Mangifera indica L.) is the second most important tropical fruit in the world. In the Soconusco region of Chiapas, Mexico, there is a large number of mango genotypes with a broad range of shapes, flavors, and aromas, with the potential to increase its cultivation. Therefore, the post-harvest characteristics of three creole mango genotypes, ‘Manililla’, ‘Cuero’, and ‘Manzana’ were evaluated and compared with the variety ‘Ataúlfo’. Fifty fruits from each genotype were harvested and stored at 20 °C and 75 % relative humidity; quality characteristics (epidermis/seed/pulp ratio, weight loss, color, firmness, °Bx, titratable acidity, ascorbic acid, pectimethylesterase enzymatic activity, phenolic acid and flavonoid content in epidermis) were evaluated under a completely randomized design. The results showed that ‘Manililla’ and ‘Cuero’ fruits had a significantly higher weight loss, while ‘Manzana’ and ‘Ataúlfo’ were similar in pulp content. The creole genotypes ‘Cuero’ and ‘Manzana’ had an attractive yellow-orange color, with red shading on the shoulders and orange in the pulp. The SST/AT ratio in ‘Manililla’ and ‘Cuero’ (71.1 and 62.6, respectively), was significantly higher in relation to ‘Ataúlfo’ (39.1) due to low acidity. ‘Manzana’ had higher total sugar content (30.3 g 100 g-1) and a firmer texture after six days of storage (dda). ‘Cuero’ showed greater weight loss and higher ascorbic acid content, 32 % more than ‘Ataúlfo’. The pulp content of ‘Manzana’ fruits was similar to that of ‘Ataúlfo’, with less weight loss and greater firmness, making it appealing for marketing.

Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets

Crisp Nile tilapia (Oreochromis niloticus) is a kind of valuable fish product with high muscle firmness and crispiness texture. However, with the change of physicochemical in crisp Nile tilapia, the frozen storage parameters and quality would be different comparing to normal Nile tilapia. Thus, the aim of this study was to analyze the changes in texture, chemical quality indices and volatile compounds of Nile tilapia fillets during frozen storage. The remaining storage time of the crisp Nile tilapia fillets could be estimated within 120 days. During frozen storage, fillets resulted in softer started at 90-day, and 36.75%, 45.74%, 48.81% and 20.37% reduction of hardness, springiness, gumminess and chewiness were observed at 120-day. Thiobarbituric acid reactive substances (TBARS) for frozen samples showed similar with fresh fillets within 60 days, while the TBARS was 1.97 folds higher than fresh one at 120-day. Low-field nuclear magnetic resonance (LF-NMR) indicated that the water loss of Nile tilapia fillets was significant changed at 120-day, which reduced more than 12.5% water out of weight. The volatile compound analysis showed that more free fatty acid will be detected at 120-day comparing to the fresh fillets. The combined results demonstrated that the crisp Nile tilapia fillets had the best quality before 60 days frozen storage then loss of some quality properties in longer freezing. Thus, these results identified the ideal storage strategy for the preservation of crisp Nile tilapia without affecting sensory appeal and commercial value.

Chemical and Physical Characteristics of Twenty One Sweet Potato Genotypes Collected from Malaysia

<p>The chemical and physical characteristics of sweet potatoes are essential in terms of quality and preference of the products. Breeding of sweet potatoes has resulted in a large number of genotypes which generates variation in chemical composition and physical properties. Therefore, such characteristics of 17 sweet potato germplasm accessions and four commercial cultivars originated from Malaysia were evaluated to be able to select them for breeding and food purposes. The starch contents were significantly different (p<0.05) that ranged from 10.67 to 25.40% fresh weight basis (fwb). The purple-fleshed group showed a higher amylose content than those of the orange, white, and yellow-fleshed groups. A variation in sugar contents was also noted and the highest amount of fructose was observed in the yellow-fleshed group, followed by the orange, white, and purple-fleshed groups. However, glucose, sucrose, and maltose could not be grouped according to their tuber flesh colors. The textural properties of steamed tubers considerably varied between sweet potato genotypes. The white-fleshed sweet potato showed the lowest hardness value, followed by the orange, yellow and purple-fleshed genotypes. Moisture, starch, and amylose contents significantly correlated with hardness of the steamed tuber with r = -0.83**, 0.60**, and 0.61**, respectively, while adhesiveness was affected by moisture and amylose contents with r =0.54** and -0.37**, respectively. Springiness had a positive correlation with adhesiveness and chewiness exhibited a negative correlation with moisture content, however, it positively correlated with hardness. Sweet potatoes with low hardness and chewiness are suitable to be used as raw material for juice and jam, while those with medium hardness and chewiness are suitable for products made from mashed tubers. Sweet potatoes with firm texture are tailored for flour preparation, which can be further used for flour-based products. This study reflects a great variation in chemical and physical characteristics of sweet potato genotypes that can be further used for the breeding of improved varieties with desired criteria as well as suitability for particular food products.<br /><br /></p>

Anaplastic mammary carcinoma in a captive jaguar (Panthera onca)

ABSTRACT A captive female of jaguar (Panthera onca), 12 years old, presenting an 8-day history of anorexia and lethargy, died in its enclosure in Manaus (Amazonas, Brazil). The necropsy revealed an abdominal multinodular ventral plaque into the mammary region. Additionally, in several locations of the subcutaneous tissue, there were multiple metastatic nodules of firm texture. Metastases were also observed in the lymph nodes, heart and lungs. The immunohistochemistry results revealed the cytoplasmic staining for cytokeratin on neoplastic cells, mild staining (+) for E-cadherin, moderate staining (++) for estrogen and progesterone receptors, and about 50 to 70% of staining for Ki-67. The neoplastic cells were negative for vimentin staining. Therefore, the histopathological examination led to a diagnosis of metastatic anaplastic mammary carcinoma, which is an unusual condition in wild felines.

Development and Characterization of Coconut Oil Oleogel with Lycopene and Stearic Acid.

Lycopene is a natural bioactive compound possessing higher antioxidant and anti-inflammatory properties, which are known to efficiently eliminate the risk of cancer, cardiac complications, and oxidative stress. Food manufacturers are keen on producing lycopene-fortified food products owing to their numerous health benefits and higher nutritional value. The incorporation of lycopene is limited to food products due to its hydrophobic nature and low chemical stability. This study aims to understand the incorporation of lycopene in Oleogel as a new delivery system. Briefly, lycopene and stearic acid (gelator) were combined at ratios of 0, 25, 50, 75, and 100% (w/w) and added to coconut oil (20 g (w/w) ) for the preparation of edible oleogel combinations. These combinations were characterized for oil binding capacity, swelling capacity, color analysis, and texture profile analysis. Further, the formulations were characterized by FTIR (Fourier Transform Infrared Spectroscopy) and DSC (Differential scanning calorimetry). It was observed that samples prepared with a combination of 50% lycopene and stearic acid were found to possess a firm texture and good stability. Conversely, samples with no gelator produced oleogels with less stability. Further, the FTIR spectra helped determine the network formation in the oleogels, which was stabilized by the hydrogen bond. Furthermore, the results of DSC exhibited that the oleogel combinations with gelator and lycopene were not in the crystalline state, and the oleogels held superior internal structure till 45°C. Overall, oleogelbased carrier systems can be used as an alternative method to encapsulate various bioactive compounds having possible potential applications in the bakery and confectionery industries.

Acrylamide in Cooked Sprouts of Mung Bean (Vigna radiata).

We investigated the time-dependent acrylamide formation in mung bean sprouts during stir-frying under high and medium heat conditions. The acrylamide concentration range detected using the 3-mercaptobenzoic acid derivatization LC-MS/MS method was from below 29 ng/g [limit of detection (LOD)] to 6,900 ng/g. We also investigated the acrylamide levels in mung bean sprouts cooked using four methods while retaining their fresh firm texture using the thiosalicyclic acid derivatization LC-MS/MS method. The acrylamide concentration in microwave oven-cooked sprouts was below 16 ng/g (LOD). The samples cooked by stir-frying, parching, or boiling contained an acrylamide concentration above the LOD but below 42 ng/g [limit of quantification (LOQ)], except for one replicate of a stir-fried sample, whose acrylamide concentration was 42 ng/g. Bean sprouts are popular affordable vegetables, and when stir-fried, their acrylamide concentration is assumed to strongly affect the exposure of the Japanese population to acrylamide. Because the acrylamide concentration range of fried bean sprouts is as broad as mentioned above, the selection of a representative concentration value is difficult. A precise survey and data about acrylamide formation in relation to the bean sprout components before heating, their changes occurring during storage, and the cooking methods and conditions used are needed to estimate the exposure of the Japanese to acrylamide. Here, we showed that rinsing the sprouts before frying and frying them for a short time while mixing them well, while retaining the fresh firm texture to avoid burning and shriveling the sprouts is effective in decreasing the amount of acrylamide formed.

Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta

AbstractBackground and ObjectivesThis study investigated the impact of protein quantity and gluten strength on mechanical properties and microstructure of cooked pasta using texture analyzer and scanning electron microscopy. Three Canadian durum varieties with wide range of gluten strength at four protein levels were selected.FindingsFour distinct microstructures were characterized for cooked pasta. Pasta with firm texture exhibited compact and dense protein networks, while that with soft texture showed open, coarse, and heterogeneous structures. Protein content was the dominant factor in determining pasta firmness, the impact of gluten strength on pasta texture depends on protein content and cooking time. Greater impact from gluten strength was observed when pasta was overcooked.ConclusionsThe relative contribution of protein quantity and quality in cooked pasta texture depends upon the ranges of protein content, gluten strength, and degree of cooking.Significance and NoveltyThis study unveiled the impact of wheat protein content and gluten strength on textural and microstructural properties of pasta at three cooking times. Results generated from this study provide guidance for durum breeding programs, durum milling, and pasta processing industry in setting protein content and gluten strength targets to ensure pasta quality.

Dietary DHA Enhanced the Textural Firmness of Common Carp (Cyprinus carpio L.) Fed Plant-Derived Diets through Restraining FoxO1 Pathways.

Omega-3 fatty acids have a positive effect on the muscle textural firmness of fish, while the intrinsic mechanism is poorly understood. To investigate the potential mechanism of textural modification caused by dietary docosahexaenoic acid ( DHA) in common carp (Cyprinus carpio L.), three plant-derived diets with varying DHA levels (0%, 0.5%, 1%, D1-D3) were prepared to feed juveniles (initial weight 15.27 ± 0.77 g) for 8 weeks, and the muscular texture, fibers density, and transcriptome were analyzed. The results showed that the growth performance, muscular DHA content, fibers density, and texture of the fish fed diets D2 and D3 were significantly ameliorated compared with the fish fed diet D1. The muscular transcriptome profiles indicated that the up-regulated genes of fish fed dietary DHA mainly in response to muscle proliferation, as well as the FoxO pathway, were significantly enriched in the D2 and D3 groups. Consistent with this, the Quantitative Real-Time PCR (qRT-PCR ) assays indicated that the expression of myogenic regulatory factors (myog, myod, mrf4, mrf5) was up-regulated in the high-DHA groups. Additionally, the expression of foxo1 (inhibitor of myofiber development) mRNA was down-regulated, while its negative regulatory pathway (MAPK and PI3K) was activated in the D2 and D3 groups. The results suggested that the DHA supplementation is beneficial to modifying the muscular textural firmness of common carp fed plant-derived diets, which could be attributed to the inhibition of FoxO1 pathways.

Abstract 11805: Giant Cardiac Lymphangioleiomyomatosis: A Previously Unreported Primary Cardiac Tumor

Lymphoangioleiomyoma is a benign lymphatic tumor characterized by proliferation of perivascular epithelioid cells and is commonly known as part of the lymphangioleiomyomatosis (LAM). LAM is a rare, slowly progressive systemic disease and is considered as a low-grade, metastatic neoplasm, almost exclusively affects women of child-bearing age. LAM generally presents with features of cystic lung destruction. Independent onset of extrapulmonary LAM without typical cystic lung destruction is very rare. Herein, for the first time, we present a giant primary cardiac lymphangioleiomyoma of a 24-year old man with exertional dyspnea and intermittent chest pain. A giant mass (52 mm х 65 mm) and multiple irregular dark purple cauliflower-like nodules were found with irregular margins and firm texture involving the right atrium, right ventricle, inferior vena cava, superior vena cava and sinus node (Attached figure). Given the large size and wide involvement of the heart tumors, radical surgery was not performed except for a tissue biopsy. The final diagnosis of cardiac lymphangioleiomyoma was defined after pathological reexamination of the tumoral tissue sample. After comprehensive communication, the patient refused further surgical treatment and discharged with waiting for heart transplant. To our knowledge, the presented cardiac lymphangioleiomyoma is the first to be reported in the literature.

Consumers’ Attitude and Preference toward Fresh Tomatoes in Special Region of Yogyakarta, Indonesia

Increasing tomatoes consumption which is driven by needs and desires, changes consumers’ tastes and preferences. This study aimed to determine consumers’ attitudes and preferences towards tomato’s attributes. A convenience sampling which consisted of 150 respondents in the Special Region of Yogyakarta was selected for this research. Fishbein’s Multi-attribute was used to analyze consumers’ attitude, and a conjoint analysis was employed to identify consumers’ preferences. According to the findings of this study, consumers have a favorable attitude toward tomato attributes such as freshness, color, firm texture, surface appearance, and taste. Meanwhile, the findings of the conjoint analysis revealed that the color of the tomatoes was the most favored characteristic. The most preferred combination of tomato characteristics was red color, highly fresh, firm texture, spot-free surface look, and sweetness.