ABSTRACT
In Egypt, the mackerel fish present in the markets is imported in frozen case. Mackerel meat has high nutritional value because it contains high protein content, but also contains high fat content. It recognized as cheap fish and contains great amount of flesh. For these reasons, mackerel fish fingers processed with replacement different percentages of its meat by the same percentages of oyster mushroom [most common species in Egypt, cheap and has high nutritional value, rich in protein and low fat]. Thus, to study the effect of mushroom on improvement of mackerel fish fingers quality properties. In the present investigation, the fresh and dried mushrooms were used and replacement percentages were 10, 20 and 30 % fresh mushroom and 1, 2 and 3 % dried mushroom. Then six fingers samples were sensorial evaluated compared with control sample [no mushroom]. It was observed from the sensory evaluation that the fish fingers contained fresh mushroom were considerably preferred to panelists than the fish fingers contained dried mushroom [although that these the latter were better than control sample]. Also, from sensory evaluation, it was noticed that the fishy odor which concomitant to mackerel fish [do not appeal for many people] did not concomitant to fish fingers contained fresh mushroom. This odor was very clear in control sample and slightly clear in fish fingers contained dried mushroom. Therefore, physical and chemical analysis carried out for fish fingers contained fresh mushroom with control sample. Then these four samples stored by freezing at- l8 degreeC for 3 months [that period which is allowed for the storage of product processed from frozen fish]. Thus, to study the effect of different percentages of fresh mushroom on mackerel fish fingers quality properties during frozen storage using physical and chemical analysis monthly. From the results, it was observed that the addition of fresh mushroom improved the sensory, physical and chemical quality properties at zero time and during frozen storage
ABSTRACT
The cress is grass-like plant and has numerous medical benefits and contains antioxidants. and antimicrobial compounds. Therefore, the powder of cress seeds was used in this study to evaluate the effect its addition by various amounts in preservation of the chicken sausage quality. Five chicken sausage formulas were prepared using the following amounts of cress seeds powder [0, 5, 10, 15 and 20 g/kg formula] and stored frozen for six months. Sensory evaluation was carried out at zero time, While, the physical, chemical and microbial analysis were carried out monthly. Sensory evaluation indicated that the addition of cress seeds powder up to 15 g/kg improve sensory sausage properties [taste, aroma, color and texture]. Cress seeds powder improve the physical properties of sausage compared to control sample by increasing water holding capacity [WHC], plasticity and emulsifying capacity [EC] and decrease cooking [boiling and frying] losses. During frozen storage, addition of cress seeds powder for sausage decrease changes in thiobarbituric acid [TBA] values, total volatile nitrogen [TVN] content and minimize microbial load. In conclusion, cress seeds powder can be used as seasoning to improve, the physical, chemical and microbial quality of chicken sausage and its application in other products need further work
ABSTRACT
Non-insulin-dependent diabetes mellitus adversely affects left ventricular [LV] structure. Recent studies have showed that leptin increases in insulin-resistant states, such as obesity and hypertension. The levels of plasma leptin have been found to be associated with LV myocardial growth. This study aimed to assess fasting serum leptin concentrations in the type 2 diabetic patients and to find the correlation between fasting serum leptin concentrations and the LV structural changes in the type 2 diabetic patients. Twenty four type 2 diabetic patients aged 51.1 +/- 7.2 years with LV structural changes defined as fasting plasma glucose >/= 126mg/di. Twenty four type 2 diabetic patients without LV structural changes, aged 47.6 +/- 9.0 years, were the controls. The following LV structural parameters were assessed by Two-dimensional echocardiography: left ventricular end-diastolic [LVEDD], left ventricular end-systolic diameter [LVESD], interventricular septal thick-ness [IVST], left ventricular posterior wall thickness [PWT], relative wall thickness [RWT] and left ventricular mass index [LVMI]. Left atrium [LA] and aortic root [Ao] dimensions were also assessed. Fasting serum leptin and insulin, fasting blood sugar [FBS] and glycosylated hemoglobin [HbAlc] were assessed. The correlations of leptin to LV structural parameters were statistically analyzed. Body mass index [BMI], FBS and fasting serum concentrations of leptin and insulin were significantly greater in the case patients than in the controls. Three were statistically significant differences between groups in all echocardiographic parameters apart from LVEDD, LVESD, RWT, LA and AO. In the case group, Leptin was positively correlated with FBS and insulin. Also, a significant correlation was found between serum leptin and the following echocardiographic parameters: PWT, IVST, SWT and LVME in the case group. Hyperleptinemia in type 2 diabetic patients with LV structural changes and the association of leptin with indexes of LV structure may reflect its role in the development of myocardial wall thickening in non-insulin dependent diabetes mellitus
Subject(s)
Humans , Male , Female , Ventricular Dysfunction, Left , Leptin/blood , Insulin Resistance , Hypertension , Obesity , Insulin/blood , Blood Glucose , Glycated HemoglobinABSTRACT
The increased cardiovascular burden associated with diabetes mellitus [DM], is due to structural or functional abnormalities induced by DM only or by hyperinsulinemia and insulin resistance associated with metabolic disorders. Recent studies have shown that leptin increases in insulin-resistant states, such as obesity and hypertension. On the basis of evidence of plasma leptin effect on cardiovascular system, we assessed possible Impact of leptin upon cardiac function whether systolic or diastolic, also the impact upon global myocardial function assessed by a Doppler-derived myocardial performance index [Tei index] as well as cardiac autonomic function [CAN] in type 2 diabetic patients. Twenty four type 2 diabetic patients aged 51.1 +/- 7.2 years with LV functional changes defined as fasting plasma glucose >/= 126mg/dl without hypertension. Twenty four type 2 diabetic patients without LV functional changes, aged 47.6 +/- 9.0 years, were the control. ESG was performed and QTc dispersion [QTcd] was calculated for detection of CAN Ejection fraction [EF], fractional shortening [FS], E velocity, E/A ratio, isovolumetric relaxation time [IRT], isovolumetric contraction time [ICT], ejection time [ET], and the combined index of myocardial performance [Tei index = IRT + ICT/ET], were calculated by echocardiography Doppler. Fasting serum leptin and insulin were assessed. Fasting blood sugar [FBS] and glycosylated of hemoglobin [HbAlc] were also assessed. The correlations of leptin to QTcd, EF, FS, E/A ratio and Tei index were statistically analyzed. BMI, FBS, fasting serum leptin and insulin were significantly greater in the cases than in the control. QTcd, EF and FS showed non-significant difference between groups. There were statistically significant differences between groups in E/A ratio and Tei index. In the case group, leptin was significantly correlated with FBS and fasting serum inslin. Leptin was not significantly correlated with QTcd. Leptin was negatively correlated with E/A ratio and positively correlated with Tei index in the case group. It can be concluded that in conjunction with hyperglycemia, increased free fatly acids, insulin resistance and cardiac autonomic neuropathy, serum leptin is another risk factor associated with the development of diabetic cardiomyopathy