Muhammad Waqas1*, Anwar Ali Shad1, Omaira Bashir2 and Mohsin Iqbal3
...xytoluene (BHT). Optimum cooking time, its weight and swelling index were remained same at different level of oil carotenoids tomato peel powder when compared with control. On the other hand spaghetti cooking becomes decrease by increase of carotenoids level in spaghetti when compared with control. Organoleptic evaluation of spaghetti prepared from lycopene revealed maximum score of smell, taste, odors, color texture and ove...
Rauf Ahmad1, Karam Ahad2 and Aziz Ullah Shah3
... | Milling, physical and cooking quality of candidate hybrid varieties of fine and coarse rice category, were tested for their performance against the respective standards. In hybrid category, 58% candidates milling quality found excellent or good (head rice yield– HRY 51-70%), 23% marginal (HRY 40 – 50%) and 18% below limit (< 40%). Physically, 60% samples were extra-long size, slender shape and coarse type. Nineteen percent samples were long o...
Saeeda Raza, Muhammad Naeem Safdar, Amer Mumtaz, Nouman Siddiqui, Khalid Nasim and Muhammad Amjad*
...materials utilizing home cooking methods and evaluate the sensory attributes and shelf life at ambient conditions. Four different recipes of baby foods were developed containing 50% cereals, 30% legumes, 10% vegetables and 10% nuts and seeds. Different processing methods cleaning, washing, germination of pulses, peeling, cutting and blanching of vegetables, drying, roasting, grinding and mixing of ingredients were used. Recipe “A” containing rice, ...
Muhammad Akhter*, Muhammad Azhar Ali**, Zulqarnain Haider* and Shahzad Muzammil***
PHYSICO-CHEMICAL CHANGES IN GRAINS OF SOME ADVANCE LINES/ VARIETIES OF RICE (ORYZA SATIVA L.) AFTER PARBOILING
...nutritional, milling and cooking qualities of these lines/varieties. For this purpose, white milled and parboiled rice samples of ten lines/varieties were analyzed for nutritional quality parameters such as ash, dry matter, crude fat, crude protein, crude fiber, vitamin B6; milling quality parameters such as total milling recovery, head rice recovery, ratio of broken grains and cooking quality parameters such as curling, bur...
Fan Shuli1*, Ameer Hussain Jarwar1,3, Xiaoyan Wang2, Long Wang1 and Qifeng Ma1
...direct used as vegetable cooking oil alternatively of hydrogenating it is also known as ghee in (solid form), devising cotton production more vulnerable to abiotic and biotic menace. ...
Haniya Mazhar1, Naaz Abbas2, Zahid Hussain3, Amir Sohail4, Syed Shahid Ali4*
Extracellular lipase production from Bacillus subtilis using agro-industrial waste and fruit peels
...37 U/ml (unbranded waste cooking oil) and 6.03 U/ml (Sitara oil) of enzyme activity when used as substrate for lipase production. It is concluded that among the agro-industrial wastes, fruit peels and waste oil samples used in this study, the maximum lipase production was observed with soya bean meal, banana peel and Shan oil waste, respectively....
Ihsan Ali1#, Asim Aslam1*, Habib-ur-Rehman2, Beenish Zahid3, Ishtiaq Ahmed1
Effect of fish oil on growth performance and immune response in experimentally infected broiler chicken with avian influenza virus H9N2
... and D were treated with cooking oil. For isolation
of virus, 21 samples were collected, out of which 8 (40%) were positive for H9. The
virus titer was ranged from 1:64 to 1:512. The body weight gain of FO
supplemented broilers was higher than broilers receiving cooking oil (CO) while the
FCR of FO treated broilers was significantly lower than broilers receiving diet with
CO before virus in...
of virus, 21 samples were collected, out of which 8 (40%) were positive for H9. The
virus titer was ranged from 1:64 to 1:512. The body weight gain of FO
supplemented broilers was higher than broilers receiving cooking oil (CO) while the
FCR of FO treated broilers was significantly lower than broilers receiving diet with
CO before virus in...
Faheem Ali1*, Muhammad Naeem Arbab1, Abdul Basit2, Muhammad Kashif Khan1, Gulzar Ahmad1 and Muhammad Amir1
...ing, harvesting, drying, cooking, baking, woodworking, forging and smelting etc. This results in lagging Volt-Ampere-Reactive (VARs), which must be balanced by the same number of leading VARs in order to ensure unity power factor, thus avoiding penalties on agricultural industry. Switched Capacitors and Voltage Regulators are used to cope with such a situation. Regulators results in higher line currents thus resulting in excessive losses in addition to voltage...
Mahfooz Khan* and Himayatullah Khan
...ify;">Energy sources for cooking play an important role in rural areas of Pakistan. Unfortunately, most of the farm households in Pakistan still use traditional energy sources for cooking. The present study is based on choice of alternative energy sources for cooking in rural areas of district Peshawar. The main objective of the study was to examine what factors determine the choice of alt...
Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid3
...egatively influenced the cooking quality parameters (cooking time, loss of solids). The sensory scores emphasized that pasta with 30 % buckwheat supplementation was more appealing for taste, color and texture. The study postulated that buckwheat could be used as a potential source of gluten-free bakery products. ...
Ali Hazrat1*, Mohammad Nisar1, Khan Sher2, Jehandar Shah2, Tour Jan1 and Abid Ullah1
Taxonomic and Medicinal Study of Papilionaceae of District Upper Dir, Khyber Pakhtunkhwa, Pakistan
...king to soften it before cooking. All the species of the selected family are reported for the first time and studied for medicinal purposes....
Ishrat Perveen1, Yasar Saleem2 and Javed Iqbal Qazi3*
...ro;g/g. The high thermal cookings of the RTE samples enhanced the levels of HCAs. Microwave cooking was found to produce highest total HCAs contents (0.71-35 µg/g) followed by deep-frying (1.62-22.21 µg/g) and pan-frying (1.11-8.57 µg/g) of the RTE chicken kabab samples. Highest level of IQ appeared following microwave cooking (nd-35µg/g) followed by pan-frying (0.2...
Khan Sher1*, Muhammad Subhan1, Muhammad Nisar2, Ali Hazrat2, Zahid Fazal1, Gul Rahim2, Imran Ahmad1, Riaz ul Haq1 and Shamia Bibi1
Genetic Diversity in Common Beans (Phaseolus vulgarus L.) Collected from Different Ecological Zones of Malakand Division (A Part of the Sino Japanese Region of Pakistan)
...teristics, such as early cooking, high productivity and protein significance as compared to other parts of the world, which could be utilized for evolving better quality and high yielding cultivars of P. vulgarus....
Junyan Bai*, Zhihao Dong, Youbing Yang, Ziheng Li, Xiaoning Lu and Huirong Gong
...relation coefficients of cooking loss with crude protein and drip loss were 0.272 and 0.179, respectively.
...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
...esults revealed that the cooking in methods were significantly varied (LSD<0.05) for different parameters. The fish cooked in microwave resulted average value of moisture 65.03%, titratable acidity 1.78%, pH value 6.26, protein 24.07%, fat 3.76%. Whereas, the fried fish resulted moisture 62.16%, titratable acidity 1.39%, pH value 5.96, protein 21.11%, fat 5.93%. The fish grilled resulted in moisture 60.19%, titratable acidity 1.32%, pH value 5.89, protein 2...
Wenjuan Yan1, Qunlan Zhou2, Bo Liu2,3*, Cunxin Sun2, Huimin Zhang3 and Changyou Song2
...id not affect the muscle cooking loss, but significantly increased the compression loss. Moreover, I. cicadae significantly increased the muscle texture profile including gumminess, hardness and chewiness, and decreased the muscle sensory evaluations including whiteness and succulency. Therefore, 100 mg Kg-1 I. cicadae could improve growth performance and meat quality of giant freshwater prawn, reduce the damage of oxidative stress.
Nazeer Ahmed Lashari1*, Saghir Ahmed Sheikh2, Aijaz Hussain Soomro2 and ShamsuddinTunio3
...the physico-chemical and cooking traits of the rice change during the storage . The study aimed to determine the physical attributes and baking quality of two coarse (IR-6 and DR-82) and two aromatic (Basmati-385 and Lateefy) rice varieties grown in Pakistan along with their packaging effects and storage circumstances. Study was carried out at Sindh Agriculture University Tando Jam at IFST, Pakistan. White rice was produced by dehulling the paddy through stake...
Muhammad Yaseen1*, Muhammad Sallam Shahzad2, Farhat Ullah Khan2, Muhammad Luqman1, Usman Saleem3 and Shoaib Nasir4
...longation at the time of cooking. This crop also serves as a source of livelihood for the majority of the farming community residing in the rice zone. Public sector advisory services are considered as a pillar for agricultural crop productivity; therefore, the present study was designed to explore the role of public sector advisory services for rice productivity as perceived by the farming community in the Narowal District. A multi-stage sampling technique was...
Masouras P.K.1, Nikolaou K.1,2, Laliotis G.P.1*, Koutsouli P.1, Bizelis I.1
...s (L*, a*, b*), drip and cooking loss, tenderness and IMF. Marbling was estimated using an image analysis approach. Samples of Greek Red had higher a* value (P<0.05) compared to those obtained from crossbreds. Female samples revealed higher (P<0.05) values of L* compared to male. Significant correlations were observed between some of the determined meat quality parameters. A strong correlation (r = 0.798; P<0.01) was noted between IMF and marbling con...
Seble Mulugeta1 and Amenu Leta2*
...s with poorly ventilated cooking places. The current study examined factors determining households’ decision to adopt renewable energy technologies and energy source choice in Boset District. A two-stage stratified random sampling was employed to draw 210 respondents. The descriptive statistics and multinomial logit and the binary logit model were used to analysis the data . The descriptive result revealed that a total of samples 37 (17.6%) were adopter ...
Heba Mohamed Shaheen1, Ali Meawad Ahmed1*, Hosny Abdelltief Abdelrahman1, Rania Helmy Abohatab Abdou2, Aya Salama Mohamed Kamel1
Nahla Hamada Magd Khalil1*, Ihab Mahmoud Helal2, El-Desoky Hassan Ibrahim Dorrah1, Soad Ahmed Soliman Ismail3
...ompletely reduced in all cooking methods (100%). Heptachlor reduction by roasting was 86.36%, and completely reduced by microwaving and boiling. Heptachlor epoxide reduction was 94.88%, 79.49% after microwaving and roasting, respectively, and completely reduced by boiling. Concerning α-HCH, the reduction percentage was 95.83% for roasting, and 100% by microwaving and boiling while γ-HCH was completely reduced (100%) by all ...
Iftikhar Alam1*, Muhammad Ali2 and Muhammad Farooq3*
...tion and food were: self-cooking; convenience of fruits/vegetables; clean water unavailability; poor/low food quality; high food prices; low food diversity and restricted food environment. Themes related to physical activity were limited physical activity (PA) resources; lack of programmed PA and limited knowledge/awareness support. Participants were very contented with photo-elicitation stimulated discussions. Using these photos, students were able to differe...
Syed Muhammad Amir1*, Shehzad Khan2, Asif Ali Abro3, Ehsan Inamullah4 and Tahir Mehmood5
...icate that time spent on cooking and fuel collection significantly reduced after biogas adoption; and it also generates opportunity of alternative activities in saved time, and enhances fuel energy consumption pattern. Biogas technology brings improvement in the economic condition in terms of reduced expenditure (on buying other fuel energy materials and on buying chemical fertilizers), and in terms of higher earnings from selling trees. In light of the findin...
Amal Ramadan Fawy1, Hussein Yousef Ahmed2, El-Sayed S.E. Shabana3, Mohamed Abdelfattah Maky4*
... had significantly lower cooking loss than the control group. Furthermore, formulated samples had decreased level of the cholesterol, triglycerides and LDL (low-density lipoprotein) concentrations with greater level of HDL (high-density lipoprotein) concentrations. In conclusion, this study depicts for the quality status of the commercial beef burger in Egypt as well as the utilization of olive and rice bran oils as beef fat substitutes represents a promising ...
Dede Kardaya*, Dewi Wahyuni, Elis Dihansih
... water binding capacity, cooking loss, tenderness) and chemical quality (moisture content, protein, fat, ash, and phosphorus) parameters. Data were subjected to an analysis of variance and a Duncan’s multiple range test. Results revealed that meat cooking loss and fat content were significantly lowered (P<0.05) in ducks treated with treatment rations. No significant differences were found in other physical and chemi...
Sadaf Ansari1, Shahid Hussain Abro1, Abdul Jabbar Tanweer2, Abdullah Sethar3, Ghulam Abbas4, Sabahat Ansari1, Asghar Ali Kamboh1*
...processing, handling and cooking. Therefore this research was performed for the evaluation of bacterial contamination from raw and cooked fish, mutton and beef sold by retailors in district Hyderabad. During present study, 150 total meat samples, 100 from raw meat (beef=40, mutton=40, fish=20) and 50 from cooked meat (beef=20, mutton=20, fish=10) were randomly collected from district Hyderabad and cultured on different media for isolation of bacterial species....
Sajida Batool*, Sitara Shameem, Kainat Malik and Aneela Iram
...fields of life including cooking. The present study was designed to investigate the effect of feed directly exposed to microwaves or in different containers on the histology of the liver and kidney of mice. Forty adult male mice were randomly divided into four groups each of 10: Control group was given normal untreated feed, Direct group was fed on food pellets exposed to microwaves in oven tray directly, Glass group was given feed processed in the microwave o...
Andi Tenri Bau Astuti Mahmud1, Lellah Rahim2, Muhammad Ihsan Andi Dagong2*, Sri Rachma Aprilita Bugiwati2, Wempie Pakiding2
...ng capacity, meat color, cooking loss and tenderness. The sarcomere, pH value, color, cooking loss, water holding capacity, and tenderness were all the same, and there was no significant difference in the RFI with feed intake or body weight gain in Kalosi chicken based on high and low RFI phenotypes. High RFI has good carcass quality, which lies in the weight of carcass parts, larger meat and high meat percentage with low bo...
Farid S. Nassar1,2, Abdulaziz M. Alsahlawi3, Mohammad A. Al-Mahaish4, Ahmed O. Abbas1,2*, Abdulaziz A. Alaqil1, Nancy N. Kamel5
...d, while the thawing and cooking loss of meat were decreased (p < 0.05) in response to the increase in the dietary MWM levels, up to 6%. Furthermore, some physiological aspects of the broilers, such as total protein, albumin, globulin, triiodothyronine hormone, triglycerides, and cholesterol profile concentrations in the serum were significantly (p < 0.05) improved by increasing the level of MWM into broiler diets up to 6%. In contrast, some traits of ca...
Mutia Rizkia Shaffira, Nurhayati, Dwi Desmiyeni Putri*
...al fat, cholesterol, and cooking losses. The results showed that the addition of red ginger and brotowali extracts in drinking water both single or in combined application improved on body weight gain, conversion ratio, mortality, carcass percentage, abdominal fat, and cooking loss significantly (p<0.05). Administration of a combination of red ginger and brotowali extract in drinking water resulted in the best body weight...
Dian Septinova*, Hananda Sofia, Nari Ratih, Armelia Rizqika, Riyanti, Veronica Wanniatie, Madi Hartono
... holding capacity (WHC), cooking loss, organoleptic (raw meat odor, color, odor, and the taste of cooked meat). Storage time at cold temperatures (5oC) for 7 and 14 days affected the decrease in cooking loss, total bacteria, but not pH, and WHC of control and marinated meat. The 40 minutes of marinating using FWC can be applied to get the best quality of broiler breast meat up to 14 days of storage.
...
Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*
...amples were examined for cooking loss, fatty acid composition, shear force, instrumental color parameters, and sensory analysis. The use of both extracts improved the overall sensory attributes, eliminated the unfavorable mutton flavor, improved the fatty acid composition, and produced a more stable color with a higher tenderness score. It has been concluded that the aqueous extracts of Mentha piperitae folium and Zingiber officinale can be utilized to improve...
Ayesha Anwar, Sadia Aslam and Nauman Khalid*
...ter holding capacity and cooking yield among different treatments. A slightly higher scores were obtained for sensory parameters of patties containing linseed oil emulsions. ...
Sami Ullah1, Choudary Ihtasham Ali1, Umar Ijaz Ahmed1*, Shoaib Nasir1 and Amjad Masood2
...ic factors. In Pakistan, cooking oil is used in two forms; vegetable oil and hydrogenated oil which is commonly known as vanaspati ghee. Over time, due to changing eating preferences, health concerns, and quality issues, vegetable oil is rapidly replacing vanaspati ghee in the country. This study has investigated the impact of taste and health preferences and other factors on the choice of cooking medium. In this study, we h...
SYED SHAHID IMRAN BUKHARI*, ZULFIQAR ALI & RIDA AHMAD
...ctivities like cleaning, cooking, movement of people and
smoking were the principal indoor sources of particulate pollution and
observed to have a significant impact on PM levels. The study is
significant for being the first of its kind, as previously no data is available
focusing on PM10 and PM(Total) levels in the urban houses of asthmatics in
Pakistan. Even though there is no practical implication ...
Khanitta Pengmeesri1,2* Thassawan Somchan1 , Doungnapa Promket1,3
... assessment covers thaw, cooking, and drip losses, along with shear force measurements. Muscle fibers in the breast and thigh were studied via Scanning Electron Microscopy. Using a Completely Randomized Design, meat quality records underwent analysis with four treatments: 10 weeks age of CBN (10CBN), 12 weeks age of CBN (12CBN), 10 weeks age of YWN (10YWT), and 12 weeks age of YWN (12YWT). Findings highlight distinctive shear force in breast meat across breeds...
Rizki Dwi Setiawan1, Zurmiati2, Wizna2, Ridho Kurniawan Rusli2, Ade Trisna3, Surya Aulia4
... water-holding capacity, cooking loss, and hardness) of Bayang duck meat. This study used five treatments, with four replicates for each treatment. Probiotic supplementation at four different concentrations (76 × 106, 69 × 108, 65 × 1010, and 53 × 1012 CFU/mL) was performed using drinking water. Probiotic supplementation resulted in a significant difference (P<0.05) in meat lightness (L*) from 35.21 (control) to 40.91 (treatment grou...
Divanildo Outor-Monteiro1,2,3*, José António Silva2,3,4, José Luís Mourão1,2,3, Victor Pinheiro1,2,3
...rabbits exhibited higher cooking losses (5.50 vs. 3.83%) and total pigments (0.37 vs. 0.28 mg/g) compared to Cg rabbits. The production system did not significantly impact dressing out, visceral development, Warner-Bratzler Shear Force – WBSF and meat pH. In contrast, 84-day-old rabbits reared in cages displayed reduced digestive organ development, decreased caecal acetic acid and increased butyric acid concentration, compared to their counterparts. When...
Skeikh Mustafizur Rahman1*, Mst. Shirin Sharmin Khan1, Yousef Ahmed Alkhamis2,3, Roshmon Thomas Mathew2, Md. Moshiur Rahman1, Mohammed Monirul Islam4, Md. Asadujjaman5 and Md. Golam Sarower1
...n species and methods of cooking varied considerably. The highest amounts of protein (19.18 to 33.55%) were found in the fried fish, while the raw and boiled fish contained almost similar amount (protein, 14.00 to 19.57%). Fat content differed between species ranged from 0.38 to 4% in raw fish, 0.78 to 3.43% in boiled fish, and 15.72 to 33.78% in fried fish. The ash content also differed among raw (1.05 to 3.76%), boiled (0.51 to 3.00%) and fried (1.72 to 9.06...
Riskayanti Riskayanti1, Hikmah Hikmah2*, Muhammad Irfan Said2, Nahariah Nahariah2
...to analyze the effect of cooking treatment and vegetable addition level on antioxidant activity, dietary fiber, pH and cooking loss of chicken nuggets. The research design consisted of two factors, the first factor was vegetable cooking treatment (fresh and steamed) and the second factor was vegetable addition level (0%, 10%, 20% and 30%). Parameters measured were dietary fiber content (...
Shirina Akter Toma1, Shah Ahmed Belal2, Md Abdul Baset3, Md Nazim Uddin3*
...ntil it was examined for cooking loss, drip loss, pH, color, and nutritional qualities. Meat from the breast, and thighs of spent hens contained more protein than broiler meat. The spent hen’s breasts had a pH that was noticeably higher yet the broiler’s cooking loss was greater. Overall collagen content was highest in the thigh and breast muscles of the spent hen but the concentration of soluble collagen in broi...
Nguyen Thuy Linh, Nguyen Hoang Qui*
...eplacement. Furthermore, cooking loss and pH of breast and thigh meat was not different (P>0.05). A significant effect of HI in replacing FM recorded in immune organ weights, especially, improving bursa of Fabricius and thymus weight (P<0.05). The inclusion of 15% and even 30% HI in diets to replace FM did not record changes in hematological and hepatic enzyme indicators. It can be concluded that FM replacement by HIM could improve growth and health of b...
Abdul Qayyum Khan, Bashir Ahmad Wani, Hakim Shah and S. Irfanullah
...ource of energy used for cooking and heating. The consumption of firewood was 2.35 maunds/household/week. Annually each person consumes 1.13 tons of firewood for cooking and heating. Among the other sources of energy, kerosene oil and natural gas were being consumed at the rate of 1.83 liters and 3.29 kilograms/household/week. A major portion of a household annual income ranging between 29% and 47% is spent on fuel for
Mamoona Wali Muhammad and Sumaira Saeed
...e of energy for domestic cooking. The demand for the biofuel expected to increase with increasing human population and decreasing private forest resources....
Muhammad Afzal and Muhammad Hafeez
...as an unavoidable use of cooking food for human life.
Due to fast growing population, wood is becoming a scarce commodity in Pakistan. Productive land is also becoming short due to essential colonization for excessive population. Moreover, to feed this increasing population,more and more land is being put under food-production. The above situation leaves no way to increase the area under wood production. So, to cater for wood demand in the countr...
Sahibazada M. Hafeez
... of fuel for heating and cooking. There is an urgent need to reforest such areas and other waste lands with salt tolerant, fast-growing trees.
In order to identify salt tolerant tree species which could be grown in such areas, seeds of 26 salt tolerant species were procured from CSIRO Australia, plants raised in the nursery and then out planted in the field trial during September, 1990. Three years survival and growth data have been analysed and be...
Gerald Foley
...
gasification, improved cooking stoves, community forestry, and the use of agricultural residues
as fuel....
Ahsan Abbas Abro1, Imrana Khushk1, Abdul Nabi Jatt2, Chaudhary Haider Ali3, Abdul Sattar Qureshi1*, Farah Naz Talpur4, Safia Bano1
...nsesterification of used cooking oil into biodiesel. Fungus cultivated in molasses mineral medium with tryptone as the nitrogen source for 5 days at 37 °C and 6.0 pH, strain produced a maximum lipase concentration of 29.39 (U/mL). Effect of metal ions, pH, pH stability, temperature, and thermostability on lipase activity were examined. Transformation of used oil into biodiesel was carried out by employing lipase produced in the current work. Maximal fatty ...
Kashif Haleem, Basheer Ahmad, Muhammad Rayyan, Nowsherwan Zarif, Saif Ullah Khan, Salman Ahmad and Anwar Ali*
...nts (61.25%) use LPG for cooking and heating due to its availability, while 32.5% also use firewood, and 6.25% use crop residues along with firewood. Of the 80 respondents, 63.75% use fuelwood from their farmland, and 36.25% purchase it from the market. Regarding agricultural production, 35% of respondents indicated that crop trees increase production, while 58% believed that the prevalence of poplars in the area decreases agricultural production due to shade ...
Khalil1*, Ridho Kurniawan Rusli2, Montesqrit2, Andri3
...ish by traditional steam cooking is susceptible to bacterial activity and nutrient degradation during storage due to insufficient drying and sterilization. Calcined bivalve shell had antimicrobial effects and was potentially used as a preservative ingredient to improve fishmeal’s shelf life and nutritional value. The present research aimed to study the beneficial effect of calcined mussel meal (CMM) as a preservative agent to improve fishmeal’s sto...
Abid Jan* and Asad Ullah
...nd checking and creative cooking practices involving leftovers were some of the study recommendations....
Nguyen Thi Ngoc Trang1, Nguyen Thi Thu Hong2,3*
...ge, pH value, drip loss, cooking loss and chemical of breast meat) had not difference between experimental and control treatment. The results indicated that supplementation with fresh garlic at 3% increased the final live weight of the bird, as well as improved weight gain and feed conversion ratio.
Keywords | Minhdu poultry, Garlic, Diet addition, Growth performance, Carcasses, Impact
...
Ehab Hussein1, Edris A.M.1 and Ghada A.K. Kirrella2*
...gar 210g, water 30mL and cooking oil 60 mL and then modified marinades that composed of basic marinade 520g and lemon Juice 25mL. Each group was examined for determination of their BaP, BaA, BbF and CHR polycyclic aromatic hydrocarbons (PAH4). The recorded results revealed that the mean values of PAH4 and total PAHs in untreated samples were 66.37±53.89 and 35.56±39.21μg/kg, respectively. Meanwhile, BaP and PAH4 residual concentrations in trea...
Samah Abou Asa1, Omnia Tag2 and Walid Elmonir2*
... than 10 days (50%), and cooking fish for less than 10 min (2.3%). Health education for residents and infection control in fish are mandate preventive measures in the study area....
Nesreen Z. Eleiwa1, Radwa A. Lela2, Eman K. Fathalla2
...ty, and reduced drip and cooking losses compared to 1% water Kefir and the control one. In conclusion, Water Kefir was preferred to be used in the fermented sausage as it not only enriched the flavor and texture of the sausages but also decreased total bacterial, total psychrotrophic, and total mycotic counts, enhanced the physicochemical characteristics, sensory qualities, and overall standard of the sausages.
Keywords: Sausage,...
