in this study, thyme extract (0, 2 and 4% w/v) on the chemical quality of common carp surimi was investigated during refrigerator storage. samples were withdrawn at four 3 days intervals over a storage period of 15 days (0, 3, 6, 9, 12 and 15 days), and analyzed to determine the extent of deterioration by chemical tests  such as thiobarbitoric acid (tba), total volatile bases nitrogen (tvb-n) a...

in this study, the effect of green tea extract was studied on quality of surimi produced from fish silver carp during refrigerated storage. surimi was prepared and immersed with various concentrations of tea extracts (0, 2 and 4%). samples were refrigerated for 15 days and were performed chemical tests include ph, total volatile bases nitrogen (tvb-n), thiobarbitoric acid (tba) test and total b...

this study evaluated the antibacterial and antioxidant effects of tamarind water solution on shelf life of silver carp ( hypophthalmicthys molitrix ) fillet during refrigerator storage. treatments of this study were unwashed samples (control), and samples washed with 1% and 2% tamarind water solution. microbial, physicochemical and sensory analysis including total viable count (tvc), peroxide v...

Palmitate, the enzymatic product of FASN, and palmitate-derived lipids support cell metabolism, membrane architecture, protein localization, and intracellular signaling. Tubulins are among many proteins that are modified post-translationally by acylation with palmitate. We show that FASN inhibition with TVB-3166 or TVB-3664 significantly reduces tubulin palmitoylation and mRNA expression. Disru...

OBJECTIVE To compare 8% or 5% sevoflurane and propofol induction according to the ease of laryngeal mask airway (LMA) placement and hemodynamic effects in elderly patients. METHODS Ninety unpremedicated American Society of Anesthesiologists (ASA) I-III male patients >65 years, undergoing day case urological surgical intervention under general anesthesia at the Numune Education and Research Ho...

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (...

In this study, the effects of MTGase addition (0, 0.16, 0.32%), pressure weight 2.54, 5.09 gf/cm2) and setting time (4, 14, 24 h) at 4 °C on restructured European seabass (Dicentrarchus labrax) meat were systematically optimized with RSM in order to obtain a ready eat seafood product. The process was characterized by drip loss, total free amino acids hardness value. study demonstrated that, 0.3...

Yellowfin tuna is one of the commercially important fish varieties, and inappropriate storing may deteriorate its safety quality. This study aimed to investigate microbial composition quality characteristics yellowfin stored at different temperatures for varying amounts time. With an increase in storage temperature time, biogenic amines, total volatile basic nitrogen TVB-N, viable cell count st...

Changes in bacterial community composition and counts of chilled pork during storage at 4 °C were unraveled by culture-dependent method culture-independent method. Physical chemical analyses including drip loss, total volatile basic nitrogen (TVB-N), pH, surface color also performed to estimate its quality shelf life. A 37 phyla, 575 genera 843 species identified all samples high-throughput seq...