The Experts below are selected from a list of 39390 Experts worldwide ranked by ideXlab platform

Reeja Bashir - One of the best experts on this subject based on the ideXlab platform.

  • Oxidative stability and Sensoric acceptability of functional fish Meat Product supplemented with plant−based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Ali, Muhammad Ali Imran, Muhammad Kamran Khan, Hafiz Ansar Rasul Suleria, M. Sohaib, Muhammad Nadeem, Reeja Bashir
    Abstract:

    BackgroundFish Meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish Meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional fish Product samples.MethodsVegetable and fruit by−Products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish Meat for preparation of different Meat ball samples. The fish Meat Product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the Products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments.ResultsThe percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of Meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p 

  • oxidative stability and sensoric acceptability of functional fish Meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Imran, Muhammad Kamran Khan, Hafiz Ansar Rasul Suleria, M. Sohaib, Muhammad Nadeem, Reeja Bashir
    Abstract:

    Background Fish Meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish Meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional fish Product samples.

Hafiz Ansar Rasul Suleria - One of the best experts on this subject based on the ideXlab platform.

  • Oxidative stability and Sensoric acceptability of functional fish Meat Product supplemented with plant−based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Ali, Muhammad Ali Imran, Muhammad Kamran Khan, Hafiz Ansar Rasul Suleria, M. Sohaib, Muhammad Nadeem, Reeja Bashir
    Abstract:

    BackgroundFish Meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish Meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional fish Product samples.MethodsVegetable and fruit by−Products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish Meat for preparation of different Meat ball samples. The fish Meat Product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the Products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments.ResultsThe percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of Meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p 

  • oxidative stability and sensoric acceptability of functional fish Meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Imran, Muhammad Kamran Khan, Hafiz Ansar Rasul Suleria, M. Sohaib, Muhammad Nadeem, Reeja Bashir
    Abstract:

    Background Fish Meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish Meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional fish Product samples.

M L Vazquezoderiz - One of the best experts on this subject based on the ideXlab platform.

  • changes in sensory properties of galician chorizo sausage preserved by freezing oil immersion and vacuum packing
    Meat Science, 2005
    Co-Authors: E Fernandezfernandez, Ma Angeles Romerorodriguez, M L Vazquezoderiz
    Abstract:

    Galician chorizo sausage, a dry-cured Meat Product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the sensory properties of this dry-cured Meat Product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in sensory properties happened very slowly during storage.

  • physicochemical and sensory properties of galician chorizo sausage preserved by refrigeration freezing oil immersion or vacuum packing
    Meat Science, 2001
    Co-Authors: E Fernandezfernandez, Ma Angeles Romerorodriguez, M L Vazquezoderiz
    Abstract:

    Galician chorizo sausage is a traditional cured Meat Product from northwest Spain. We monitored changes in the physicochemical and sensory properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of sensory properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of sensory properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of sensory properties, and by week 6 there was still no evidence of oxidative spoilage.

E Fernandezfernandez - One of the best experts on this subject based on the ideXlab platform.

  • changes in sensory properties of galician chorizo sausage preserved by freezing oil immersion and vacuum packing
    Meat Science, 2005
    Co-Authors: E Fernandezfernandez, Ma Angeles Romerorodriguez, M L Vazquezoderiz
    Abstract:

    Galician chorizo sausage, a dry-cured Meat Product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the sensory properties of this dry-cured Meat Product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in sensory properties happened very slowly during storage.

  • physicochemical and sensory properties of galician chorizo sausage preserved by refrigeration freezing oil immersion or vacuum packing
    Meat Science, 2001
    Co-Authors: E Fernandezfernandez, Ma Angeles Romerorodriguez, M L Vazquezoderiz
    Abstract:

    Galician chorizo sausage is a traditional cured Meat Product from northwest Spain. We monitored changes in the physicochemical and sensory properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of sensory properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of sensory properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of sensory properties, and by week 6 there was still no evidence of oxidative spoilage.

Muhammad Nadeem - One of the best experts on this subject based on the ideXlab platform.

  • Oxidative stability and Sensoric acceptability of functional fish Meat Product supplemented with plant−based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Ali, Muhammad Ali Imran, Muhammad Kamran Khan, Hafiz Ansar Rasul Suleria, M. Sohaib, Muhammad Nadeem, Reeja Bashir
    Abstract:

    BackgroundFish Meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish Meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional fish Product samples.MethodsVegetable and fruit by−Products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish Meat for preparation of different Meat ball samples. The fish Meat Product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the Products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments.ResultsThe percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of Meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p 

  • oxidative stability and sensoric acceptability of functional fish Meat Product supplemented with plant based polyphenolic optimal extracts
    Lipids in Health and Disease, 2019
    Co-Authors: Muhammad Imran, Muhammad Kamran Khan, Hafiz Ansar Rasul Suleria, M. Sohaib, Muhammad Nadeem, Reeja Bashir
    Abstract:

    Background Fish Meat and its Products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish Meat Products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−Products was explored for lipids oxidative stability and sensoric acceptability of functional fish Product samples.