Abstract: Background and Objective: The quality of fish and fish products changes due to lipid oxidation. The formation of toxic compounds may occur, decreasing the food safety and nutritional quality and causing health damages to the consumer. The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil during frozen storage. Materials and Methods: Sage essential oil was isolated by hydrodistillation method and analyzed with GC-MS. The analysis of proximate chemical composition, fatty acid composition and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at -18°C, while the analysis of compositional quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period. There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at -18°C. Results: The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples. The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids for fish burgers during frozen storage as compared to the control sample. These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil. Conclusion: In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life as antioxidant, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at -18°C. PubDate: 01 May, 2020
Abstract: Background and Objective: Brown rice is attaining an increase in demand due to its nutritional and health benefits, therefore, improving its milling quality during processing are of utmost importance. This study evaluate the effect of processing parameters on the milling quality (total brown rice recovery and whole grain brown rice yield) of brown rice obtained from two high yielding improved Nigerian rice varieties (FARO 44 and NERICA 8). Materials and Methods: The effect of processing parameters; soaking temperature (65-75°C), soaking duration (10-16 h), steaming duration (20-30 min) and paddy moisture content (12-16%) on total brown rice recovery and whole grain brown rice yield were studied using Taguchi orthogonal array approach. Different treatment combinations were obtained by L9 (34) of Taguchi orthogonal array. Results: The larger is better signal to noise ratio of Taguchi gave the optimum processing condition combination. The optimum processing conditions for total brown rice recovery and whole grain brown rice yield, varied significantly based on the rice variety. Paddy moisture content and soaking temperature had considerable influence on total brown rice recovery of FARO 44 and NERICA 8 while soaking duration and steaming duration were found to have more influence on whole grain brown rice yield of FARO 44 and NERICA 8. Conclusion: Optimum processing conditions increases total brown rice recovery and whole grain brown rice yield. PubDate: 01 May, 2020
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