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Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.

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  The effect of microwave, grilling, steaming and shallow fat frying was evaluated on lipid content  and oxidation and also fatty acid composition in S. commerson. Total lipid content was 2.31, 4.02, 2.62, 3.60 and 4.77 % for raw and microwave cooked, grilled, steamed and shallow fat fried samples, respectively.  The FFA, PV and TBA content was 4.32 %, 3.00 meq/kg and 0.60 mg/kg in raw samples. There was no significant difference in FFA content between raw sample and grilled, steamed and fried samples and also in PV content between raw and cooked samples. The TBA content increased to 1.58, 1.09, 1.80 and 1.40 mg/kg in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. 23 different fatty acids were found of SFA, MUFA and PUFA groups. The n-6/n-3 ratio was 0.80, 0.80, 0.70 and 0.76 for raw and microwave cooked, grilled, steamed samples, respectively and significantly increased to 2.59 in fried samples. Cooking by different methods affects on total lipid content, fatty acid profile and the lipid stability of fish samples. The changes on chemical characteristics of fish lipid by different cooking methods were in acceptable range and were not detrimental on fish quality.

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The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe²⁺ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.

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DPPH radical-scavenging activity of the bene hull oil (BHO), sesame oil (SEO), rice bran oil (RBO), the oils' methanolic (CH₃OH/H₂O, 80:20 v/v) or hexane extracts, and their unsaponifiable matters fraction were measured and compared with each other. As a radical-scavenger, SEO was significantly stronger than RBO and BHO, respectively. Unlike BHO and RBO, the unsaponifiable (USM) fraction of the SEO could not considerably scavenge the free radicals at the concentrations studied. The contribution of aqueous methanolic and hexane extracts of the SEO to the inhibition of the DPPH radicals were calculated to be about 75 and 25%, respectively. The aqueous methanolic extract of the RBO could not considerably scavenge the free radicals at the concentrations experimented and the inhibition activity belonged mainly to the hexane extract. The DPPH radical-scavenging active components of the BHO were approximately distributed equally (48 and 52%) between the two extracts.

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In this research, a novel formulation of sponge cake was studied. Instant Tea Powder (ITP) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, ITP1, ITP2, and ITP3, respectively. The microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and overall acceptability of different samples were assessed by sensory evaluation. There was significant difference between ITP2 and the control in hedonic sensory evaluation results, whereas, ITP3 was rated lowest in sensory evaluation results. The results also showed the sponge cakes with ITP had good antimicrobial and antioxidant activity compared with the control, and the shelf life of ITP-treated cakes could be extended as a consequence.

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Twenty spices were employed to preserve the cooked and uncooked fillet of Puntius sarana (Hamilton) and Puntius ticto (Hamilton). IC₅₀ values of 2,2^’-diphenyl-1-picrylhydrazyl(DPPH) based free radical scavenging activity ranged from 0.1123 μg ml^-1 in turmeric to 13.035 μg ml^-1 in roman coriander. Phenol content ranged from 0.365 μg g^-1 in onion to 5.67 μg g^-1 in clove. The raw and cooked fillets of P. sarana, and the cooked fillet of P. ticto, treated with garlic recorded the highest rates of thiobarbituric acid (TBA) reactivity (P< 0.05). For raw P. ticto, both the control and garlic treated fillet recorded higher rates of TBA reactivity (P< 0.05). Fillet of both fish species recorded higher TBA reactivity under raw condition, compared to cooked fillet. This condition was similar for the spice treated fillet. The exceptions were garlic, green and black cardamom, roman coriander and onion for P. sarana and garlic, cumin, field mustard, black pepper and poppy seed for P. ticto, where TBA reactivity was higher in cooked condition. It is recommended that spices with active phenolic antioxidants be used to inhibit the lipid oxidation in P. sarana and P. ticto. However, application of garlic extract for fillet preservation should be avoided until further documentation.

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As sesame is a somewhat neglected crop, information concerning its response to salinity is lacking. The effects of NaCl stress were studied on seven genotypes of Sesamum indicum L. The 6-weeks-old sesame seedlings were treated with different NaCl concentrations (0, 30, and 60 mM). The NaCl caused significant decreases in fresh and dry mass of all genotypes; however responses of genotypes to the salt were significantly different. Based on the data obtained for fresh and dry mass accumulation, the genotypes were divided into two groups: i.e. salt-tolerant (Ardestan, Varamin, and Darab) and salt-sensitive (Naz-Takshakheh, Naz-Chandshakheh, Yekta and Oltan). Lipid peroxidation was recorded to be the lowest in cv. ‘Varamin’, ‘Darab’, and ‘Ardestan’ (tolerant group), whereas it was recorded to be maximum in genotypes ‘Naz-Takshakhe’, ‘Naz-Chandshakhe’, ‘Oltan’ and ‘Yekta’ (sensitive group) in the 60 mM NaCl treatment. In both 30 and 60 mM NaCl treatments, the activities of SuperOxide Dismutase (SOD), Catalase (CAT), Ascorbate Peroxidase (APX) and Glutathione Reductase (GR) were found to be higher in the tolerant group, compared to the sensitive group of genotypes. The accumulation of proline in the sesame leaves under saline conditions was higher in tolerant group, compared to the sensitive genotypes. It seems that in the salt-tolerant genotypes of sesame, increases in antioxidant enzymes activities and proline accumulation, along with a lower lipid peroxidation at cellular membranes, led to a higher level of tolerance to the salt.

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This study was carried out to evaluate how various amounts of nanozeolite decrease the effects of Aflatoxins (AF) on color and oxidative stability of the broiler thigh meat. Three hundred and thirty six one-day-old Ross 308 male broiler chickens were divided into six groups including a control group, which received diet without AF and nanozeolite, and five treatment groups that received diet with 0.5 ppm of AF, as well as 0, 0.25, 0.5, 0.75, and 1% of nanozeolite. Results showed that broilers fed by AF contaminated diet without nanozeolite had the highest rate of L* and a* values and the lowest rate of b* value (P> 0.05). AF contaminated diet without nanozeolite increased ThioBarbituric Acid Reactive Substances (TBA-RS) significantly, compared to the control group and the treatment groups that received AF and nanozeolite (P< 0.05). Results suggest that nanozeolite (especially 0.75 and 1%) is able to reduce the adverse effects of AF on meat quality, especially lipid oxidation.