Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143639 - 143639

Published: March 1, 2025

Language: Английский

Investigating the Effect of Algal Inclusions in Broiler Chickens

Life, Journal Year: 2025, Volume and Issue: 15(4), P. 670 - 670

Published: April 17, 2025

There is growing interest in adding marine algae to poultry feed rations. The aim of the present study examine effect various inclusions Sargassum sp., Gracilaria and Spirulina sp. on productive performance, serum proteins, liver meat quality, antioxidant activity broiler chickens. were seven dietary treatments (TRTs) as follows: TRT 1 was control group without algae; 2 enriched with at 1% diet; 3 2% 4 0.5% 5 6 5% 7 7.5% diet. Each treatment replicated ten times, 17 birds per replicate, analyses performed triplicates. Results rations proximate revealed that formulated diets contained required amounts protein, fat, fiber, ash, moisture, be fed no production performance parameters birds. All normally group. It shown enriching diet Induced an increase total while algal inclusion reduced compared At five weeks age, resulted a higher concentration protein-C than inclusion. Enriching 3- wks old broilers elevated proportions LFABP. maximum proportion omega fatty acid (∑n-6) observed received diet, (∑n-3) highest algae-enriched groups. results showed all lowered ratio omega-6 omega-3 acids (∑n-6:∑n-3). chickens increased HDL concentration, palatability for color, texture, flavor, appearance, smell, overall acceptability not negatively affected by inclusions. enhanced anti-oxidative status lipid oxidative stability stored In general, it can concluded used any detrimental effects

Language: Английский

Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Larimichthys crocea) Fillets

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1638 - 1638

Published: May 7, 2025

This study investigated the effect of water content large yellow croaker fillets on their quality characteristics after roasting. The were randomly divided into groups, namely, fresh group (BMC-77), 3% salt-cured (BMC-70), and groups cured with salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, BMC-55). Then, roasted at 220 °C for 20 min. There four replicates each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) distribution, components, myofibrillar proteins determined, a sensory evaluation was carried out. results showed that as decreased, lightness (L*) significantly decreased (p < 0.05), while redness (a*) yellowness (b*) increased. hardness, shear force, TBARS, TVB-N values all increased 0.05). proportion immobile proportions tightly bound water, free loosely electronic nose, tongue, GC-MS analyses revealed there significant differences in odor, taste, components among contents. A comprehensive analysis indicators demonstrated an initial 65% (BMC-65) achieved best qualities roasting terms taste flavor. An appropriate reduction helped improve texture appearance delaying degradation lipids. provides theoretical foundation optimizing process fillets. Future research could explore synergistic effects conditions achieve more accurate control.

Language: Английский