biochemical and microbial qualities of sardinella

Chemical microbiological and sensory evaluation of

The purpose of this investigation was to study the shelflife of spotted sardinella ( Amblygaster sirm ) fish stored in ice During the storage period of 21 days sensory biochemical and microbial evaluation including pH histamine Total Volatile Base Nitrogen (TVB-N) Aerobic Plate Count () Torry meter and sensory analysis were done at 3

Physio

2017-6-4Changes in quality physio-biochemical and microbial characteristics of fresh-cut watermelon of five cultivars widely grown in China (Qilin Heimeiren Texiaofeng 8424 seeded and Jingxin #1) stored for 5 days at 5C were investigated High respiration rates and the presence of seed cavities resulted in high juice leakage and weight loss for Jingxin #1 and 8424 seeded which also had

Natural Food Additives and Preservatives for Fish

Fish-paste products also known as fish cakes or surimi-based products are worldwide favorites Surimi a wet protein concentrate of fish muscle is used as an intermediate raw material to produce surimi seafood The flavor texture taste shelf-life and market value of surimi-based products depend on the source of the fish meat type of applied heat treatment and additives used to prepare

SEAFOODplus: Scientific papers

2017-1-14Biogenic amine formation and microbial spoilage in chilled garfish (Belone belione belone) – effect of modified atmosphere packaging and previous frozen storage Journal of Applied Microbiology (Related to BIOCOM although experiments have been carried out within other projects) 2006 101: 80-95

Recovery of Functional Proteins from Herring (Clupea

2002-10-31Proteins from herring (Clupea harengus) light muscle were extracted using acidic or alkaline solubilization 92 and 89% of the initial muscle proteins were solubilized at pH 2 7 and 10 8 respectively of which 96 and 94% were recovered during precipitation at pH 5 5 Consistency of the pH-adjusted muscle homogenates increased with increased raw material age and homogenization intensity it

Microbial Quality Assessment of Open Sun and Solar

Microbial Quality Assessment of Open Sun and Solar Tent Dried Barbus paludinosus in Lake Chilwa Basin This study assessed the effects of two processing methods open sun drying and solar tent drying on microbial quality of Barbus paludinosus (straight fin barb locally known as Matemba) a species of ray-finned fish in the family Cyprinidae

Publications

56) MDT Kularatne and CVL Jayasinghe (2008) Development and biochemical assessment of Peanut beverage Proceedings of 64th Annual Session Sri Lanka Association for the Advancement of Science 40 p 57) S Vijithan and CVL Jayasinghe (2008) Preparation of Jujubes from locally available fruits Proceedings of 64th Annual Session Sri Lanka

Comparative Effect of Different Smoking Process on

Comparative Effect of Different Smoking Process on Biochemical Microbial and Sensory Characteristics of Pacific Oyster Crassostrea gigas R C H Xue and Q Liu 2009 Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its Shelf-life extension by chitosan Int J Food Microbiol 131: 272-276

US20080057164A1

Carbon monoxide and an ammonia-based pH increasing material are both applied to a highly comminuted meat product The carbon monoxide and ammonia-based pH increasing material may be applied by sparging the materials into the highly comminuted meat product through a suitable sparging device The carbon monoxide may be applied to the highly comminuted meat product separately from

Textural and quality changes of hairtail fillets

2020-5-18This study investigated the total viable counts sensory and physicochemical qualities (total volatile basic nitrogen K-value thiobarbituric acid reactive substances value water holding capacity and texture parameters) as well as water distribution of fresh hairtail fish during simulated cold chain The results showed that total volatile basic nitrogen thiobarbituric acid reactive

Influence of Button mushroom (Agaricus bisporus) on

The ability of button mushroom (Agaricus bisporus) in changing physical chemical microbial and sensory properties of fish patties prepared from sutchi catfish (Pangasius hypophthalmus) was investigated Two batches of fresh patties were prepared one batch was treated with 15 % button mushroom (TP) and other batch was a control (CP) without mushroom

Food and Bioprocess Technology •

The present study aimed to evaluate the combined effects of betel leaf (Piper betle) extracts on sardine (Sardinella albella) muscle to extend its shelf life during storage in ice Additionally the effects of betel leaf extracts on microbial activity biochemical sensory

Fisheries College and Research Institute (FC RI

Sensory biochemical and bacteriological properties of octopus Cistopus indicus stored in ice Journal of Food Science and Technology 52: 6763- 6769 (8 02) Jeya Shakila R Edwin Raj B and Felix N 2015 Sensory biochemical and microbial qualities of canned farmed cobia processed with

Biotechnology PA College of Engineering Mangalore

P A College of Engineering (PACE) Mangalore is an institution of higher learning that offers undergraduate courses in Engineering Diploma and postgraduate in MBA M Tech and doctoral programs PACE Mangalore is affiliated to the VTU Belgaum and is approved by the AICTE New Delhi

Indian Science Abstracts

Effects of root extracts of Mikania micrantha H B K on soil microbial community 2006 17(2) 247-54 003816 Ogweno J O Yu J Horticulture Dep Huajiachi Campus Zhejiong University Autotoxic potential in soil sickness: a re-examination 2006 18(1) 93-102 003826 Pal M S Sand N K

The effect of traditional and improved solar drying

The mean drying air temperatures for the OSD BCS WCS CSD and ISD methods were 26 8 26 7 24 5 32 6 and 40 3 C respectively Results showed that the five solar drying methods were capable of retaining the sensory quality and nutritional composition of dried mango and pineapples

HIGH SHOOL ASSISTANT (NATURAL SCIENCE)

2017-7-27CCE and Grading- Tools and techniques - Qualities of a good test - Types of test items-Evaluation of projects Seminars and Assignments - Achievement test Diagnostic test – Construction Characteristics interpretation and remediation ♦ Teacher - Qualities and Competencies - different roles - Personal Qualities - Essential

Publications

56) MDT Kularatne and CVL Jayasinghe (2008) Development and biochemical assessment of Peanut beverage Proceedings of 64th Annual Session Sri Lanka Association for the Advancement of Science 40 p 57) S Vijithan and CVL Jayasinghe (2008) Preparation of Jujubes from locally available fruits Proceedings of 64th Annual Session Sri Lanka

Natural Food Additives and Preservatives for Fish

Fish-paste products also known as fish cakes or surimi-based products are worldwide favorites Surimi a wet protein concentrate of fish muscle is used as an intermediate raw material to produce surimi seafood The flavor texture taste shelf-life and market value of surimi-based products depend on the source of the fish meat type of applied heat treatment and additives used to prepare

ukurova niversitesi Akademik Bilgi Sistemi

Uar Y zoğul F Durmuş M zoğul Y Kşker A R Kley Boğa E Ayas D Purification Of Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) From Fish Oil Using Hplc Method And Investigation Of Their Antibacterial Effects On Some Pathogenic Bacteria ICFEB 2015 : 17th International Conference on Food Engineering and Biotechnology Prag CEK CUM 23-24 Mart

Effect of Vacuum and Active Packaging on the

Present study aimed to assess the quality and shelf life of Indian oil sardine (Sardinella longiceps) packed under control air pack vacuum pack and oxygen scavenger pack under chilled storage (1–2 C) The oxygen scavenger was effective in reducing the oxygen level in the pack to 0 128% within 24 h TBA value increased significantly (P 0 05) in air-packed samples compared to vacuum and

Natural Food Additives and Preservatives for Fish

Fish-paste products also known as fish cakes or surimi-based products are worldwide favorites Surimi a wet protein concentrate of fish muscle is used as an intermediate raw material to produce surimi seafood The flavor texture taste shelf-life and market value of surimi-based products depend on the source of the fish meat type of applied heat treatment and additives used to prepare

Biotechnology Engineering College In Karnataka

PEO2:Demonstrate the application of biotechnological processes and engineering principles through designing of industrial biochemical processes that are of societal and industrial importance PEO3: Exhibit skills of handling microbial processes biochemical analysis by making use of state of the art instruments