Objective: The orange-red spectrum of  the skin of  electric yellow (Labidochromis caeruleus) is  one  of  the  idealistic and  necessary  schemas sought  by  aquarists  and commercial producers. In this study, the effect of live foods meal on the skin coloration of juvenile electric yellow was examined. Methods: 270 fish with an average living body weight was 0.42 ± 0.11 g, and averag...

Two experiments were performed to evaluate the effect of synthetic and natural carotenoids on the daily output of eggs and some parameters of their quality. The hens were fed a control diet and diets supplemented with synthetic carotenoids Carophyll Red and Carophyll Yellow, lutein, algae Chlorella, and mustard meal. Carotenoids had no effect on hen-day egg production. Both synthetic and natura...

This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determini...

Three different levels (1%, 3% and 5%) of plum puree were attempted in the formulation of low sodium reduced fat meat emulsion to evaluate the possibility of its utilization as antioxidants in chevon patties. The product was evaluated for various quality characteristics and sensory attributes. The pH, and thiobarbituric acid (TBA) values were significantly (P<0.05) higher in control as compared...

The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured. RO treatment im...

In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in di...

Our aim was to study the usefulness of jaundice visual assessment combined with skin bilirubin determination in 517 healthy newborns. Yellowness assessment was made and babies were included in three different bilirubin classes. Skin bilirubin and total serum bilirubin were determined within 10 minutes from the visual assessment. This latter led to underestimation of serum bilirubin in 16.7-40.4...

Thyme Essential oils (EO) with antimicrobial and antioxidant properties are widely used in pharmaceutical, cosmetic, and perfume industry. It is also used for flavoring and preservation of several foods. Nowadays, packaging research is receiving a considerable attention due to the development of eco-friendly materials made from natural polymers such as starch and chitosan. In this study Thymus ...

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the contr...

The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly differ...