The study aims to analyze the chemical composition of Suaeda aegyptiaca essential oil (PSAE) by GC–MS, produce nanoemulsified (NSAE) using ultrasound, and compare antimicrobial antioxidant activity PSAE NSAE in laboratory medium rainbow trout fish (Oncorhynchus mykiss). Geranyl-acetone (30.52%) p-Vinylguaiacol (10.66%), (e)-β-ionone (7.79%) were main compounds. mean droplet size diameter, polyd...

Abstract Fish skin gelatin and chickpea protein isolated (G-CP) edible blend films incorporated with 0.25 0.5% copper sulfide nanoparticle (CuSNP) microencapsulated Nigella sativa essential oil (MNEO) (0.015 0.03%, w/w of protein) were prepared optimized by the response surface methodology based on central composite design (RSM-CCD). Antimicrobial activity, infrared spectroscopy (FTIR), x-ray d...

Bigeye snapper skin was pretreated with 0.025 N NaOH for 2 h and 0.02 M acetic acid for 2 h. Minced pretreated fish skin extracted at 80, 90, 100oC for 1, 2, 3 h and 110, 120, 130oC for 30 min were compared. The result showed that protein content and hydroxyproline (Hyp) yield of skin gelatin increased with increasing extraction temperature and time (p<0.05). The samples extracted at 120 or 130...

Diet is a significant modifiable risk factor for cardiovascular disease and high fish intake has been associated with vascular health in population studies. However, intervention studies have been inconclusive. In this study, male low-density lipoprotein receptor-deficient mice were given 16-week high fat/high sucrose diets, supplemented with eith...

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on quality (nutritional value, functional technological properties, sensory attributes) meat-containing semi-smoked sausages. optimal version recipe with highest indicators sausages aquaculture was determined. It found that protein content meat-containing, diffe...

To improve the health of population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development technology meat and fish molded semi-finished Ayurvedic direction relevant today. main raw material was poultry meat. After conducting a literary review scientific publications comparing chemical composition different types fish, we selected sea ...

The article presents data on studying the influence of fat content in fish raw materials organoleptic parameters and vegetable products (snacks) their nutritional value. These are interest to devel-opers new types (snacks). During research, following stages have been highlighted: determining chemical composition materials, evaluation finished products, assessment value product. For preparation ...