The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extra...

Antibacterial properties of TiO2, ZnO as well as mixed TiO2-ZnO nanoparticles coated low density polyethylene films on Staphylococcus aureus PTCC1112 were investigated. Bactericidal efficiency of 0.5, 1 and 2 Wt% for TiO2 and ZnO nanoparticles and also 1 Wt% mixed TiO2-ZnO nanoparticles with TiO2:ZnO ratios of 25:75, 50:50 and 75:25 were tested under UV and fluorescent lights exposure at two di...

Sixty-eight food samples were examined for the presence of mesophilic Aeromonas species both qualitatively and quantitatively. Aeromonads were isolated from 26% of the vegetable samples, 70% of the meat and poultry samples and 72% of the fish and shrimps. Numbers of motile aeromonads present in the food samples varied from <10(2) cfu g(-1) to >10(5) cfu g(-1). GLC analysis of FAMEs was used to ...

The authors consider the possibility of using low-value pelagic fish species in diet people with restrictions on consumption nitrogenous extractive substances including nucleic acids which are sources purine base metabolism. objects study were chopped mackerel fillets from boiled and raw fish, quick-frozen minced horse industrial processing a form. studies carried out accordance experimental pl...

A procedure for the determination of volatile compounds derived from lipid oxidation of fish muscle samples is presented. Analytes are concentrated on a solid-phase microextraction fiber employed in the headspace mode (HS-SPME), and selectively determined using gas chromatography in combination with mass spectrometry (GC-MS). The influence of several parameters on the efficiency of microextract...

The purpose of scientific research was to form the taste and aroma fish semi-finished products culinary products. objects in development formulation technology model minced were: pollock, onion, eggs, milk or water, powdered were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina dill for cooking cutlets. Combinations b...

the potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (bha), a synthetic antioxidant. the citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. there was a negative co...

Background: The popularity of snack foods among children and younger has attracted the attention food processor for finding out new avenues earning profit. Therefore, aim this research was to develop crackers from freshwater fish, catla if found successful, become a part industry on large scale. Methods: Fresh Labeo were procured local market, available at Nagpur city, Maharashtra. mince prepar...

The purpose of this study is a comparative analysis data on the yield surimi minced meat from some types cod fish based results experimental and control work (ECW). Methods used: was carried out according to «Methods for determining consumption rates raw materials in production products hydrobionts». Calculations were performed using software processing frozen meat. 12 ECW (4 each type fish), w...

Volumetric muscle loss (VML) is a hallmark of orthopedic trauma with no current standard of care. As a potential therapy for some VML indications, autologous minced muscle grafts (1 mm(3) pieces of muscle) are effective in promoting remarkable de novo fiber regeneration. But they require ample donor muscle tissue and therefore may be limited in their application for large clinical VML. Here, we...