Effect of an icing medium containing the alga Fucus spiralis on 6 the microbiological activity and lipid oxidation in chilled megrim

EFFECT OF SLURRY ICE ON CHEMICAL CHANGES RELATED TO QUALITY LOSS DURING EUROPEAN HAKE (Merluccius merluccius) CHILLED STORAGE

Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its employment was evaluated in the present work as a new chilled storage method for whole European hake (Merluccius merluccius) and compared to traditional flake icing. Different chemical analyses (nucleotide degradation, formaldehyde formation, lipid hydrolysis and oxidati...

Quality enhancement of chilled fish by including alga Bifurcaria bifurcata 8 extract in the icing medium

Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.

The present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (citric, ascorbic, and lactic) in the icing medium employed during the fish chilled storage. To this end and according to preliminary trials results, an aqueous solution including 0.050% (w/v) of each acid was employed...

The effect of antioxidant supplementation in semen extenders on semen quality and lipid peroxidation of chilled bull spermatozoa

The aim of this study was to determine the effects of the antioxidants superoxide dismutase (SOD),glutathione peroxidase (GPx) and butylated hydroxytoluene (BHT) on microscopic semen parameters andlipid peroxidation following the freeze-thawing of bull semen. Ejaculates were collected from five Holsteinbulls and pooled at 37°C. The semen samples were diluted with a CEY extender containing addit...

Antioxidant and Antimicrobial Potential of Echinacea purpurea Extract and Its Effect on Extension of Cake Shelf Life

 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ. Objective: In this study, extract of aerial parts of Echinacea purpurea L. was used instead of synthetic antioxidants in cake then, ant...