ABSTRACT
Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes' steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.
Resumo A avaliação organoléptica e a análise aproximada de Clarias gariepinus e Cyprinus carpio foram determinadas em peixe fresco e refrigerado a duas temperaturas diferentes (-21 °C e 4 °C) por um período de seis semanas. Um painel de doze juízes treinados avaliou a cor (ao vivo), textura, maciez e sabor da carne de peixe após dois minutos de cozimento a vapor. O escore médio revelou um declínio geral nas propriedades organolépticas, como cor, textura, frescor e sabor de C. gariepinus e C. carpio armazenados a duas temperaturas em comparação com o peixe fresco. A análise imediata revelou uma maior diminuição nos teores de proteína bruta e lipídios e aumento no teor de cinzas em C. gariepinus e C. carpio nas duas temperaturas de armazenamento em comparação com o músculo do peixe fresco. O teor de umidade diminuiu nas amostras de músculo de peixe de ambas as espécies de peixes armazenadas a -21 °C, mas aumentou nas amostras armazenadas a 4 °C. O pH dos peixes aumentou nas duas temperaturas armazenadas. Houve diferenças significativas (P <0,05) na composição organoléptica e próxima do gelo armazenado e fresco C. gariepinus e C. carpio, a mesma temperatura e entre as duas temperaturas diferentes. A qualidade do músculo do peixe armazenado a 4 °C deteriorou-se mais rapidamente do que a temperatura de -21 °C. Assim, a temperatura e duração do armazenamento têm efeitos adversos na qualidade nutricional da carne de peixe.
Subject(s)
Animals , Catfishes , Carps , Food Quality , Food Preservation/methods , Refrigeration/standards , Cold Temperature , Fish Products/analysis , Fish Products/standards , Meat/analysis , Meat/standardsABSTRACT
Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P 0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.
Resumo A avaliação organoléptica e a análise aproximada de Clarias gariepinus e Cyprinus carpio foram determinadas em peixe fresco e refrigerado a duas temperaturas diferentes (-21 °C e 4 °C) por um período de seis semanas. Um painel de doze juízes treinados avaliou a cor (ao vivo), textura, maciez e sabor da carne de peixe após dois minutos de cozimento a vapor. O escore médio revelou um declínio geral nas propriedades organolépticas, como cor, textura, frescor e sabor de C. gariepinus e C. carpio armazenados a duas temperaturas em comparação com o peixe fresco. A análise imediata revelou uma maior diminuição nos teores de proteína bruta e lipídios e aumento no teor de cinzas em C. gariepinus e C. carpio nas duas temperaturas de armazenamento em comparação com o músculo do peixe fresco. O teor de umidade diminuiu nas amostras de músculo de peixe de ambas as espécies de peixes armazenadas a -21 °C, mas aumentou nas amostras armazenadas a 4 °C. O pH dos peixes aumentou nas duas temperaturas armazenadas. Houve diferenças significativas (P 0,05) na composição organoléptica e próxima do gelo armazenado e fresco C. gariepinus e C. carpio, a mesma temperatura e entre as duas temperaturas diferentes. A qualidade do músculo do peixe armazenado a 4 °C deteriorou-se mais rapidamente do que a temperatura de -21 °C. Assim, a temperatura e duração do armazenamento têm efeitos adversos na qualidade nutricional da carne de peixe.
ABSTRACT
Objectives: Buccal films consist mainly of polymer that has a good mucoadhesive profile and plasticizer. A lot of polymers and plasticizers can be used to configure the mucoadhesive films as hydroxyethyl cellulose and glycerin respectively. Material and Methods: Films prepared by dispersing the polymer, mixing it with plasticizer and pouring it in Petri dishes to be dried and cut finally. Physicochemical tests were used to evaluate the films. These tests are organoleptic evaluation and polymer and plasticizer selection, determination of rheological properties of polymers, film thickness, and determination of moisture content, determination of moisture uptake and evaluation of mechanical properties. Results and Conclusions: It was found that films prepared from polyvinyl alcohol 2% (w/w) especially with the addition of propylene glycol 20% from the weight of the polymer have excellent characteristics. This formula has promising organoleptic and mechanical properties and its solution is Non-Newtonian pseudoplastic. Moreover, this formula is very thin and has moderate percent of moisture content and moisture uptake. Also, it has high elongation with moderate tensile strength. As a result, it is better to prepare the film by these ingredients to obtain an ideal mucoadhesive formula.
ABSTRACT
Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.