Costa Junior Keber, Lima Barros Francisco, Souza Natalino, Cavalcante Milena, Ferreira Jhulie, Baltazar Bruno, Pinheiro do Nascimento Kevin, do Carmo Valéria, Alves Marileide, Willians Pimentel Costa Jhonatan
The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyses. The experimental design consisted of three treatments and five replications; 15 containers were processed at 121°C for 15 min. For sensory analysis, the 9-point hedonic scale was used. Frequency of consumption, purchase intention, acceptability index (AI%) and global acceptance (GA) were evaluated. Microbiological analyses were coliforms, coagulase positive Staphylococcus, Salmonella species and Clostridium. The proximate analysis followed the AOAC methodology. Data were submitted to ANOVA and Tukey test (p<0.05). For sensory analysis, the products had averages above seven, with no significant effect between treatments, except for the color attribute, where sardines stood out with eight points. The frequency of consumption and purchase intention did not show significant variation either. Microbiological analyses were within legal standards, with absence of Salmonella spp. and Clostridium <103 CFU/g. The canned, after thermal processing, present average levels of 17.59% of protein and 5.14% of lipid. The centesimal and microbiological analyses confirmed the nutritional quality and food safety of the developed products. Key words: Thermal processing, amazon sauce, sardine, white mullet, weakfish, microbiological analysis, amazon food culture.
{"title":"Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce","authors":"Costa Junior Keber, Lima Barros Francisco, Souza Natalino, Cavalcante Milena, Ferreira Jhulie, Baltazar Bruno, Pinheiro do Nascimento Kevin, do Carmo Valéria, Alves Marileide, Willians Pimentel Costa Jhonatan","doi":"10.5897/ajfs2021.2092","DOIUrl":"https://doi.org/10.5897/ajfs2021.2092","url":null,"abstract":"The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyses. The experimental design consisted of three treatments and five replications; 15 containers were processed at 121°C for 15 min. For sensory analysis, the 9-point hedonic scale was used. Frequency of consumption, purchase intention, acceptability index (AI%) and global acceptance (GA) were evaluated. Microbiological analyses were coliforms, coagulase positive Staphylococcus, Salmonella species and Clostridium. The proximate analysis followed the AOAC methodology. Data were submitted to ANOVA and Tukey test (p<0.05). For sensory analysis, the products had averages above seven, with no significant effect between treatments, except for the color attribute, where sardines stood out with eight points. The frequency of consumption and purchase intention did not show significant variation either. Microbiological analyses were within legal standards, with absence of Salmonella spp. and Clostridium <103 CFU/g. The canned, after thermal processing, present average levels of 17.59% of protein and 5.14% of lipid. The centesimal and microbiological analyses confirmed the nutritional quality and food safety of the developed products. Key words: Thermal processing, amazon sauce, sardine, white mullet, weakfish, microbiological analysis, amazon food culture.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"14 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135765218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to measure the yield and postharvest conservation of three lettuce varieties (Crisp, Mimosa, and Iceberg) grown in two different cultivation systems (Conventional and Hydroponic) and stored under two conditions (Ambient temperature and Refrigerated). The experiment used a randomized design with tree factors (cultivars, cultivation systems and storage types) and 4 repetitions. The samples were collected randomly, in the city of Francisco Beltrão-PR, Brasil, from a local producer. The yield (head diameter, leaf size, number of leaves, stem length and fresh weight), the physicochemical characteristics (moisture, ash, soluble solids, pH, titratable acidity, fiber, vitamin C and nitrate), and post-harvest conservation (color/darkness and occurrence of post-harvest rots) were evaluated. The results showed that lettuce from conventional cultivation had the highest yield. The physicochemical parameters presented different behaviors related to cultivars and cropping systems. The lettuce of conventional cultivation presented higher content of minerals (ash) and vitamin C. On the other hand, the hydroponic cultivation proved to be more efficient in post-harvest conservation. The refrigerated environment proved to be more suitable for the conservation of vegetables, since they presented a better overall appearance. Storage at ambient temperature, in turn, contributed to greatest deterioration of the plants. Key words: Lettuce, cultivation systems, cultivate, pos-harvest conservation, fresh produce, refrigerated.
{"title":"Interference of cultivar and ways of cultivation in lettuce (Lactuca sativa) yield and conservation","authors":"Sousa Paes Ediorgenes, Sartori Pavan Camila, Mylena Benedetti Tonial Gabrielly, Gatto Natalia, Guilherme Theodoro dos Santos Carlos, Roggia Zanuzo Marcio, Benedetti Tonial Ivane, Lucchetta Luciano","doi":"10.5897/ajfs2023.2269","DOIUrl":"https://doi.org/10.5897/ajfs2023.2269","url":null,"abstract":"This study aimed to measure the yield and postharvest conservation of three lettuce varieties (Crisp, Mimosa, and Iceberg) grown in two different cultivation systems (Conventional and Hydroponic) and stored under two conditions (Ambient temperature and Refrigerated). The experiment used a randomized design with tree factors (cultivars, cultivation systems and storage types) and 4 repetitions. The samples were collected randomly, in the city of Francisco Beltrão-PR, Brasil, from a local producer. The yield (head diameter, leaf size, number of leaves, stem length and fresh weight), the physicochemical characteristics (moisture, ash, soluble solids, pH, titratable acidity, fiber, vitamin C and nitrate), and post-harvest conservation (color/darkness and occurrence of post-harvest rots) were evaluated. The results showed that lettuce from conventional cultivation had the highest yield. The physicochemical parameters presented different behaviors related to cultivars and cropping systems. The lettuce of conventional cultivation presented higher content of minerals (ash) and vitamin C. On the other hand, the hydroponic cultivation proved to be more efficient in post-harvest conservation. The refrigerated environment proved to be more suitable for the conservation of vegetables, since they presented a better overall appearance. Storage at ambient temperature, in turn, contributed to greatest deterioration of the plants. Key words: Lettuce, cultivation systems, cultivate, pos-harvest conservation, fresh produce, refrigerated.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"23 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135765387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1698325165","DOIUrl":"https://doi.org/10.59875/1698325165","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"2 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136381713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
COVID-19 poses serious threats to humanity and the world’s economy, leading to disruptions of the food supply chain. The dairy processing industry was highly affected because of the perishability of its products and time-sensitivity of both the supply and distribution chain. The study therefore, aimed to assess the effects of COVID-19 containment measures on the supply and distribution of small-scale dairy processors in Nakuru, Nyandarua, and Uasin-Gishu counties, Kenya. A descriptive cross-sectional research design was used, where a total of 26 small-scale mini-dairies and cottages from the registered and licensed list provided by the Kenya Dairy Board were interviewed using semi-structured questions. Results showed that the primary processed dairy product was pasteurized milk (48%) followed by fermented milk and yoghurt (32%). Before and during COVID-19, there was a significant reduction in the quantity of milk processed by small-scale dairy companies (P<0.05), as well as in the number of employees (P<0.05) causing an increase in the company's processing costs and modification of strategies to continue daily milk collection and distribution. Therefore, policies and measures should occasionally be tightened or loosened depending on the spread of the virus to guarantee the resilience of the dairy supply and distribution chain during pandemic outbreaks.
{"title":"Impacts of covid-19 measures on supply and distribution of milk on small-scale processors in Nakuru, Uasin Gishu, and Nyandarua Counties, Kenya","authors":"Beth Chepngeno Mutai, Jamal B. Kussaga","doi":"10.5897/ajfs2023.2251","DOIUrl":"https://doi.org/10.5897/ajfs2023.2251","url":null,"abstract":"COVID-19 poses serious threats to humanity and the world’s economy, leading to disruptions of the food supply chain. The dairy processing industry was highly affected because of the perishability of its products and time-sensitivity of both the supply and distribution chain. The study therefore, aimed to assess the effects of COVID-19 containment measures on the supply and distribution of small-scale dairy processors in Nakuru, Nyandarua, and Uasin-Gishu counties, Kenya. A descriptive cross-sectional research design was used, where a total of 26 small-scale mini-dairies and cottages from the registered and licensed list provided by the Kenya Dairy Board were interviewed using semi-structured questions. Results showed that the primary processed dairy product was pasteurized milk (48%) followed by fermented milk and yoghurt (32%). Before and during COVID-19, there was a significant reduction in the quantity of milk processed by small-scale dairy companies (P<0.05), as well as in the number of employees (P<0.05) causing an increase in the company's processing costs and modification of strategies to continue daily milk collection and distribution. Therefore, policies and measures should occasionally be tightened or loosened depending on the spread of the virus to guarantee the resilience of the dairy supply and distribution chain during pandemic outbreaks.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83668724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1695186958","DOIUrl":"https://doi.org/10.59875/1695186958","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136363684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1695187079","DOIUrl":"https://doi.org/10.59875/1695187079","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136363689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1695190937","DOIUrl":"https://doi.org/10.59875/1695190937","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"195 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136363859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1695187617","DOIUrl":"https://doi.org/10.59875/1695187617","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"525 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136363690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1695186413","DOIUrl":"https://doi.org/10.59875/1695186413","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136363691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called
{"title":"Society Journal Testing","authors":"Pawan Gupta","doi":"10.59875/1695207162","DOIUrl":"https://doi.org/10.59875/1695207162","url":null,"abstract":"Journals are similar to magazines except that they contain academic scholarly content that generally has been reviewed by experts in the content field around which the journal focuses ie peer-reviewed journal A journal title is what the journal itself is called","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"207 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136363854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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