fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

abstract this experiment was carried out to determine the effects of proline and ascorbic acid on chilling injury, electrolyte leakage, lipid peroxidation, peroxide hydrogen and antioxidant enzymes activity of thompson grape (vitis vinifera l.) fruit. grape fruits were treated by 0 (control), 250 and 500 µm proline and 0 (control), 2 and 4% ascorbic acid and their combinations, then stored at 1...

effect of methanolic leaf extract of moringa oleifera for the stabilization of butter oil with modified fatty acid profile at ambient temperature was investigated. twelve sahiwal cows of first and early lactation were randomly stratified into two groups in a completely randomized design and fatty acid profile of milk fat was modified by feeding 300 grams calcium salts of fatty acids (per cow pe...

nut oil was extracted from (black, brown and yellow) cultivars using n-hexane. Physiochemical properties (refractive index, specific gravity, acid value, free fatty acid, peroxide, saponification iodine values of the samples were determined. Storage studies on tiger oils done by monitoring changes in thiobarbituric peroxide moisture content for twelve (12) weeks. The refractive value ranged bet...

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtaine...

In this research, the application of walnut shell ash, as an adsorbent for soybean oil bleaching, has been investigated. Therefore, neutralized soybean oil was bleached with 1 and 2% of walnut shell ash as well as commercial bleaching earth. Then, a series of chemical tests such as amounts of carotenoids, chlorophylls, peroxide value, and free fatty acid content of bleached oils and oil retenti...

BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...

The effect of chitosan coating combined with green tea extract (GTE) on the quality of tigertooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The changes of color different were significantly retared, and the texture parameteres and sensory scores were significantly improved...

Oil from avocado seed was extracted via the AOAC standard method using n-hexane as extracting agent. The main physico-chemical properties evaluated for includes saponification value, free fatty acid, iodine peroxide acid value and refractive index. results revealed that (mg KOH/g), iodine/100g), (mg/peroxide/kg), Free acid(%), specific gravity index were found to be 150.348; 0.366; 3.81g/100g; ...