Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat. Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef. Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p <0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among the different types of sausages prepared were no significantly differences (p > 0.05) Unique contribution to theory, practice and policy: Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. In this study goat meat incorporated to the sausage ingredients with beef fat to evaluated the quality and flavor of sausage replacing beef meat. Sudanese Nubian goat meat useful for use in meat processing products with good characteristics and more acceptable for the final products. More researches for use goat meat in other meat products.
{"title":"Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef","authors":"Yasir Salah Ibrahim Adam","doi":"10.47941/jfs.1098","DOIUrl":"https://doi.org/10.47941/jfs.1098","url":null,"abstract":"Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat. \u0000Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef. \u0000Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p <0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among the different types of sausages prepared were no significantly differences (p > 0.05) \u0000Unique contribution to theory, practice and policy: Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. In this study goat meat incorporated to the sausage ingredients with beef fat to evaluated the quality and flavor of sausage replacing beef meat. Sudanese Nubian goat meat useful for use in meat processing products with good characteristics and more acceptable for the final products. More researches for use goat meat in other meat products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"16 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87162890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yasir Salah Ibrahim Adam, Fatima Awadalla Jar-Elnbi, Abdalla Shawish Omer Hasan
Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions. Methodology: 2kg Tetraodon fahaka fish meat, 2kg beef top side cut, corn flour, and spices were purchased from local market, and then prepared for processed cracker. The processing formula consist of 50% Meat or fish with 50% corn flour. Findings: The products were significantly different chemically in lipid content 19% for fish and 14 % for beef cracker and similar in moisture, protein, and ash%. (WAI) water absorption index, (WSI) water Solubility index determined without different between products. Linear expansion and oil absorption were differently 15.6, 10.7, 19.7, and 2.1for fish and beef cracker respectively. Sensory characteristics were determined included colour, falavor, Crispness, overall acceptability. The panelists prefer cracker fish in overall acceptability. Unique contribution to theory, practice and policy: Cracker fish products are traditional food in Asia; it’s made of fish and sea food which increases the nutritional value, and is taken between meals. Most of the snacks available in the market are mainly based on cereals, which are high in calorie and low in protein content. For this reason, snacks like fish or beef crackers with high protein content was thought to be developed for nutritional enrichment. Cracker fish and beef were processed in Sudan had acceptable chance to increases the nutritional value for children which like crispness. Cracker it can be useful in IDP camp for displaced human in Darfur province.
{"title":"The Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition","authors":"Yasir Salah Ibrahim Adam, Fatima Awadalla Jar-Elnbi, Abdalla Shawish Omer Hasan","doi":"10.47941/jfs.1100","DOIUrl":"https://doi.org/10.47941/jfs.1100","url":null,"abstract":"Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions. \u0000Methodology: 2kg Tetraodon fahaka fish meat, 2kg beef top side cut, corn flour, and spices were purchased from local market, and then prepared for processed cracker. The processing formula consist of 50% Meat or fish with 50% corn flour. \u0000Findings: The products were significantly different chemically in lipid content 19% for fish and 14 % for beef cracker and similar in moisture, protein, and ash%. (WAI) water absorption index, (WSI) water Solubility index determined without different between products. Linear expansion and oil absorption were differently 15.6, 10.7, 19.7, and 2.1for fish and beef cracker respectively. Sensory characteristics were determined included colour, falavor, Crispness, overall acceptability. The panelists prefer cracker fish in overall acceptability. \u0000Unique contribution to theory, practice and policy: Cracker fish products are traditional food in Asia; it’s made of fish and sea food which increases the nutritional value, and is taken between meals. Most of the snacks available in the market are mainly based on cereals, which are high in calorie and low in protein content. For this reason, snacks like fish or beef crackers with high protein content was thought to be developed for nutritional enrichment. Cracker fish and beef were processed in Sudan had acceptable chance to increases the nutritional value for children which like crispness. Cracker it can be useful in IDP camp for displaced human in Darfur province.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"55 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85893415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yasir Salah Ibrahim Adam, El-rasheed Mhammed Younis, Khogali Mahmoud Khogali
Purpose: This study was conducted to determine the production system effect on camel milk composition and macro-elements content in Sudan. Methodology: Sample purchased from camel milk production markets (Albutana- Tumbool, Kordfan-Elobied, and Khartoum-Alsalam market) in 6 replicates. Findings: There were no difference in moisture, and protein % among camel milk from different area, on the other hand there were significantly different in fat and ash content % with highest values for Khartoum camel milk and lowest values for Kordofan camel milk. Macro-minerals (Na, K, Mg, Ca, and P) content in camel milk were determined and there was different content. Ca, Na, K, Mg and P higher in Khartoum camel milk and lowest content values for Kordofan camel milk. The study was extended to determine soil macro-elements contents in Albutana and Kordofan areas which were fed by grazing system, and ignored soil in Khartoum whereas camels lives in a farm. Unique contribution to theory, practice and policy: Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that might be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture, in Sudan camel’s milk constitutes the sole diet of camel herders for considerable periods and they rely completely on camel’s milk for more than month without having drinking water especially during the migratory routes. Camel milk from different areas and production system had different chemical content in fat and ash % and similar in moisture and protein %, within the same season. However, macro-minerals in camel milk increasing by soil macro minerals contents specially on grazing system.
{"title":"Effect of Production System on Chemical Composition and Macro-Minerals of Sudanese camels Milk","authors":"Yasir Salah Ibrahim Adam, El-rasheed Mhammed Younis, Khogali Mahmoud Khogali","doi":"10.47941/jfs.1099","DOIUrl":"https://doi.org/10.47941/jfs.1099","url":null,"abstract":"Purpose: This study was conducted to determine the production system effect on camel milk composition and macro-elements content in Sudan. \u0000Methodology: Sample purchased from camel milk production markets (Albutana- Tumbool, Kordfan-Elobied, and Khartoum-Alsalam market) in 6 replicates. \u0000Findings: There were no difference in moisture, and protein % among camel milk from different area, on the other hand there were significantly different in fat and ash content % with highest values for Khartoum camel milk and lowest values for Kordofan camel milk. Macro-minerals (Na, K, Mg, Ca, and P) content in camel milk were determined and there was different content. Ca, Na, K, Mg and P higher in Khartoum camel milk and lowest content values for Kordofan camel milk. The study was extended to determine soil macro-elements contents in Albutana and Kordofan areas which were fed by grazing system, and ignored soil in Khartoum whereas camels lives in a farm. \u0000Unique contribution to theory, practice and policy: Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that might be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture, in Sudan camel’s milk constitutes the sole diet of camel herders for considerable periods and they rely completely on camel’s milk for more than month without having drinking water especially during the migratory routes. Camel milk from different areas and production system had different chemical content in fat and ash % and similar in moisture and protein %, within the same season. However, macro-minerals in camel milk increasing by soil macro minerals contents specially on grazing system.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"53 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78190964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Š. Horáčková, B. Vrchotová, D. Koval, A. Omarova, M. Sluková, J. Štětina
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.
{"title":"Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products","authors":"Š. Horáčková, B. Vrchotová, D. Koval, A. Omarova, M. Sluková, J. Štětina","doi":"10.17221/132/2022-cjfs","DOIUrl":"https://doi.org/10.17221/132/2022-cjfs","url":null,"abstract":"In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47520108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD) analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 23.60 nm using the Debye-Scherrer equation. The zeta potential of the synthesised nanomaterial was measured as –15.5 mV. The minimum inhibitory concentration (MIC) values of AgNPs on Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 11774, Pseudomonas aeruginosa ATCC 27853 and Candida albicans ATCC 10231 were determined to be 0.062, 0.250, 0.125, 0.500 and 0.125 µg mL–1, respectively.
{"title":"Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens","authors":"A. Hatipoğlu","doi":"10.17221/156/2021-cjfs","DOIUrl":"https://doi.org/10.17221/156/2021-cjfs","url":null,"abstract":"In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD) analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 23.60 nm using the Debye-Scherrer equation. The zeta potential of the synthesised nanomaterial was measured as –15.5 mV. The minimum inhibitory concentration (MIC) values of AgNPs on Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 11774, Pseudomonas aeruginosa ATCC 27853 and Candida albicans ATCC 10231 were determined to be 0.062, 0.250, 0.125, 0.500 and 0.125 µg mL–1, respectively.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43343149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. López Fernández, Octelina Castillo Ruíz, Homar Rene Gill Langarica
In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.
{"title":"First sensory analysis of soybean drinks made from commercial grain grown in Mexico","authors":"M. López Fernández, Octelina Castillo Ruíz, Homar Rene Gill Langarica","doi":"10.17221/153/2021-cjfs","DOIUrl":"https://doi.org/10.17221/153/2021-cjfs","url":null,"abstract":"In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47494297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Novotna Kruzikova, Tereza Popelková, Zuzana Tšponová, V. Doubková, P. Doleželová, L. Laichmannová
Soy is considered an allergen under Regulation No. 1169/2011 of the European Parliament and of the Council, which mandates the labelling of soy allergen on food packaging. This study is focused on detecting soy in food products using two kinds of methods. The first method, enzyme-linked immunosorbent assay (ELISA), was performed using two commercial kits (Veratox for Soy Allergen; Neogen, USA). The second method, polymerase chain reaction (PCR), was carried out with two different deoxyribonucleic acid (DNA)-isolating kits and DNA isolation via the cetyltrimethylammonium bromide (CTAB) method. A total of 57 samples of food were tested, including 45 samples of animal origin and 12 samples of plant origin. The results were compared with information on the packaging. From the group of samples that contained soy according to the packaging (12 pieces), 9 samples were found to be positive by ELISA method, 10 samples by the CTAB method and 11 samples by GeneSpin. On the other hand, from the group of samples that should not contain soy according to the packaging (30 pieces), the presence of soy in 2 samples was detected by ELISA. No significant difference was found between the examined methods. Results show that the situation on the market is satisfactory and that only products declared as containing traces of soy appear to be problematic.
根据欧洲议会和理事会第1169/2011号条例，大豆被视为过敏原，该条例要求在食品包装上贴上大豆过敏原标签。本研究主要采用两种方法检测食品中的大豆。第一种方法，酶联免疫吸附测定（ELISA），使用两种商业试剂盒（Veratox for Soy Allergen；Neogen，USA）进行。第二种方法，聚合酶链式反应（PCR），用两种不同的脱氧核糖核酸（DNA）分离试剂盒进行，并通过十六烷基三甲基溴化铵（CTAB）方法进行DNA分离。共检测了57个食品样本，包括45个动物来源的样本和12个植物来源的样本。将结果与包装上的信息进行了比较。从根据包装的含有大豆的样品组（12个）中，通过ELISA法发现9个样品呈阳性，通过CTAB法发现10个样品，通过GeneSpin发现11个样品。另一方面，从根据包装不应含有大豆的样品组（30个）中，通过ELISA检测2个样品中是否存在大豆。两种检查方法之间没有发现显著差异。结果表明，市场上的情况令人满意，只有被宣布含有微量大豆的产品才有问题。
{"title":"Detection of soy in food from the Czech market using ELISA and PCR methods","authors":"K. Novotna Kruzikova, Tereza Popelková, Zuzana Tšponová, V. Doubková, P. Doleželová, L. Laichmannová","doi":"10.17221/100/2021-cjfs","DOIUrl":"https://doi.org/10.17221/100/2021-cjfs","url":null,"abstract":"Soy is considered an allergen under Regulation No. 1169/2011 of the European Parliament and of the Council, which mandates the labelling of soy allergen on food packaging. This study is focused on detecting soy in food products using two kinds of methods. The first method, enzyme-linked immunosorbent assay (ELISA), was performed using two commercial kits (Veratox for Soy Allergen; Neogen, USA). The second method, polymerase chain reaction (PCR), was carried out with two different deoxyribonucleic acid (DNA)-isolating kits and DNA isolation via the cetyltrimethylammonium bromide (CTAB) method. A total of 57 samples of food were tested, including 45 samples of animal origin and 12 samples of plant origin. The results were compared with information on the packaging. From the group of samples that contained soy according to the packaging (12 pieces), 9 samples were found to be positive by ELISA method, 10 samples by the CTAB method and 11 samples by GeneSpin. On the other hand, from the group of samples that should not contain soy according to the packaging (30 pieces), the presence of soy in 2 samples was detected by ELISA. No significant difference was found between the examined methods. Results show that the situation on the market is satisfactory and that only products declared as containing traces of soy appear to be problematic.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46492145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Benešová, Silvia Jakabová, L. Ondrúš, J. Golian
The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species.
{"title":"Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition","authors":"L. Benešová, Silvia Jakabová, L. Ondrúš, J. Golian","doi":"10.17221/30/2022-cjfs","DOIUrl":"https://doi.org/10.17221/30/2022-cjfs","url":null,"abstract":"The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48741160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Imran Hayat, Asif Ahmad, Nagina Rafique, S. Rafiq, S. Bashir, Raina Ijaz, S. Qayyum
Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times.
{"title":"Quality attributes of cookies enriched with functional protein isolate from red kidney beans","authors":"Imran Hayat, Asif Ahmad, Nagina Rafique, S. Rafiq, S. Bashir, Raina Ijaz, S. Qayyum","doi":"10.17221/243/2021-cjfs","DOIUrl":"https://doi.org/10.17221/243/2021-cjfs","url":null,"abstract":"Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43952935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafgat Rasool, H. S. Ramzan, Hafiz Muhammad Arsalan, Saifeldein B Ahmed, Javed Iqbal Watto
Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein.
{"title":"Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review","authors":"Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafgat Rasool, H. S. Ramzan, Hafiz Muhammad Arsalan, Saifeldein B Ahmed, Javed Iqbal Watto","doi":"10.17221/267/2021-cjfs","DOIUrl":"https://doi.org/10.17221/267/2021-cjfs","url":null,"abstract":"Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48774594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：