Salted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were si...

Volatile compounds in honey samples of different botanical origins were investigated. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC/MS) revealed a total of 86 compounds in the headspace of 4 types of honey – multifloral, heather, buckwheat and lime-honeydew. The chemical composition of the headspace was very diverse, owing to the presence of compounds from diff...

tea leaves contain unsaturated fatty acids, key precursors of volatile compounds contributing to tea aroma quality. tea is cultivated in areas with diverse environmental conditions. nitrogenous fertilizers influence tea yields and quality. a previous single site study demonstrated that increasing nitrogenous fertilizer rates raised fatty acid levels. however it is not known if the magnitudes an...

Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...

This is the second paper in a series in which we construct and analyze a class of TVB (total variation bounded) discontinuous Galerkin finite element methods for solving conservation laws ut + Ed I(fi(u))xi = 0. In this paper we present a general framework of the methods, up to any order of formal accuracy, using scalar one-dimensional initial value and initial-boundary problems as models. In t...

The purpose of this work was to assess the quality of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for a period of 19 days. Color, texture, pH, acid value, peroxide value, thiobarbituric acid reactive substances, total volatile bases and counts of aerobic mesophilic heterotrophic and psychrotrophic bacteria assessments were performed in the meat of...

The quality of pork meat is vital since it one the most essential sources proteins and other nutrients. Near-infrared spectroscopy via colorimetric sensor array (NIRS-CSA) technology as a novel approach combined with multivariate calibrations was proposed to quantitatively evaluate total volatile basic nitrogen (TVB-N) an indicator freshness in pork. Using nine chemoselective dyes, CSA initiall...

Freshness is one of important index of fish or the quality of product, which is very important for the final product quality. Therefore, rapid and accurate evaluation for fish freshness is concerned with the vital interests of the people, and for the fish and products of the transportation, storage and processing process also has important scientific significance and application value. The expe...