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This study was carried out to evaluate the effect of liquid smoke (LS) produced from beech sawdust and thyme essential oil (TEO) as natural antioxidants in chicken and turkey meatballs during frozen storage. The LS and TEO were added to chicken and turkey meatballs at levels of 1% and 0.1%, respectively, and storage at -18 ± 1°C for 6 months. pH value, water holding capacity (WHC), total volatile nitrogen (TVN), thiobarbituricacid (TBA) value, peroxide values (PV), total phenolic compounds (TPC) and antioxidant activity (DPPH %) were determined. The results demonstrated that the addition of LS or TEO had a positive effect on storage stability and a little change in the physical properties, quality attributes, and significantly (p≤0.05) increased the values of total phenolic compounds and antioxidant activity of chicken and turkey meatballs during frozen storage compared to the control sample. The data revealed that the application of liquid smoke had decreased the value of TBA, TVN, and PV as well as increased shelf life and could be useful to achieve high stability of activity of chicken and turkey meatballs during storage and was better accepted compared to TEO and control.
ABSTRACT
To promote the rational development and utilization of Epimedium sagittatum, and to propose the utilization strategies and future research suggestions. The distribution was illuminated based on the examination of herbarium specimens and our field investigation. At the same time, the quality characteristics of different harvest time, different parts and different producing areas were summarized according to the literature review and our previous researches. In terms of the distribution, E. sagittatum is a widely distributed species in Epimedium. However, there were many errors in the identification of herbarium specimens. At least 13 taxa were wrongly identified as E. sagittatum. The distribution of E. sagittatum was not as extensive as previously recorded in the literature. Although the distribution of E. sagittatum has been recorded in 12 provinces and in Chongqing Municipality, it was mainly distributed in Anhui, Jiangxi, Hunan and Hubei provinces, and the resources in each region were not abundant. In terms of quality characteristics, there were great differences in both composition and contents of the active components among different germplasm. Some of the germplasm in Hunan, Hubei and Sichuan provinces were excellent. However, the stability and homogeneity were not ideal. Therefore, the utilization of E. sagittatum should depend on the quality characteristics. It was found that there were great differences among populations and which were closely related to the genetic basis. The effect of physiological ecology on quality and its mechanism, as well as the molecular mechanism of quality formation should be paid more attention in the future.
ABSTRACT
This study was aimed to select the best preparation form of Aurea Helianthus in order to provide a scientific basis for research and development of anti-myocardial ischemia drugs.The content of effective index components of preparation of Aurea Helianthus was detected using HPLC-PDA.Acute myocardial ischemia rat model introduced by injecting pituitrin was used to investigate the effect of anti-myocardial ischemia.The quality of preparation from Aurea Helianthus was characterized based on pharmacy and efficacy.And the characterized results were given correlation analysis.The results showed that the HPLC method for quantitative determination was verified by methodology.The average recoveries were in the range of 97.04％-102.44％.All three preparations of Aurea Helianthus had the efficacy of anti-myocardial ischemia in varying degrees.The enrichment had the highest effect with lowest extraction rate and the lowest dosage,which was the best form in medicinal-preparation application of Aurea Helianthus.It was concluded that the content of related drug components was higher with unique proportion in enrichment of Aurea Helianthus which was prepared based on drug system proved a high quality medicine.Therefore,the key to the improvement of efficacy was to explore the fittest proportion and improve the content of related pharmaceutical ingredients pertinently according to drug system.
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This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.
Subject(s)
Hydrogen-Ion Concentration , Milk , Powders , Glycine max , Stevia , ViscosityABSTRACT
The present work is aimed at assessing the ground water quality characteristics of Bidar city and its industrial area. The groundwater samples of all the 35 wards were collected and subjected for a comprehensive physicochemical analysis. The following 17 parameters have been considered viz., pH, total hardness, calcium, magnesium, chloride, nitrate, sulfate, total dissolved solids, iron, fluoride, sodium, potassium, alkalinity, manganese, dissolved oxygen, total solids & zinc. The results analyzed by Correlation and Regressions, have been used to suggest models for predicting water quality. The analysis reveals that the groundwater quality status of the study area is good, but it also needs to be protected from the perils of contamination by giving certain degree of treatment.
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Customer satisfaction concerning foodservice quality characteristics were evaluated by using importance performance analysis(IPA) techniques in middle school foodsevice operations. One hundred students from each of 17 middle schools in Gangwon province were surveyed by self-developed questionnaire. Total of 1,675 questionnaires(female 943 and male 732 respectively) were collected and data were analyzed using SAS program. The results of this study are summarized as follows: 1.The male and female students scored the importance level as 3.99 and 4.03 out of 5 respectively, which means 'important' The performance level of female(2.71) was significantly lower than male(2.86) which means 'between bad and so-so'. it is suggested that the statistical analysis should be conducted respectively according to gender. And there is no performance level over 4(good). 2. Dissatisfied quality attributes identified were convenience of dinning room and the managerial attitude of dissatisfaction in the female and male students. 3. Satisfied quality attributes identified were hygiene of food and dinning room and spoon and cup and drinking water table and distribution process, taste of food, variety of food in the female and male students. 4. The performance scores of lower price(less than 1500 won) lunch group was higher than higher price(more than 1800 won) lunch group in the female and male students.
Subject(s)
Female , Humans , Male , Drinking Water , Hygiene , Lunch , Surveys and QuestionnairesABSTRACT
The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at 7.6% replacing skimmed milk and cream, soybean oil at 7.6% replacing milk oil in cream, and fructooligosaccharide at 9.5% replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at 30% (w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSS group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.