The purpose of this study was to investigate the therapeutic effects of propolis on biochemical and microbiological parameters in muscle tissues of carp (Cyprinus carpio, Linnaeus 1758) exposed to arsenic. A sublethal concentration of arsenic (0.01 ppm) and/or 0.01 ppm propolis were administered to fish for seven days. Biochemical parameters [pH, lactic acid, total volatile basic nitrogen (TVB-...

Four multiparous lactating Holstein cows fitted with rumen cannulae were fed diets varying in the amount and source of rumen-degradable carbohydrates (starch vs. sucrose) to examine their effects on rumen fermentation, nitrogen metabolism and lactation performance. A 4×4 Latin square with four diets and four periods of 28 days each was employed. Corn starch and sucrose were added to diets and c...

Batch experiment was carried out in a simulated thermophilic aerobic digester to investigate the digestion process of one-stage autothermal thermophilic aerobic digester and to explore the sludge stabilization mechanism. Volatile solids removal was 38.4% at 408 h and 45.0% at 552 h. Chemical oxidation demand, total nitrogen, and ammonia nitrogen in supernatant increased rapidly up to 168 h, and...

Effect of sodium alginate coating enriched with horsemint essential oil (HEO) on the quality of bighead carp (Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate (SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide va...

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...

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentr...

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thi...