BACKGROUND: The term ‘‘marinated fish’’ is used to define semi-preserved fish made by immersion in a solution of organic acids or vinegar and salt. Objectives: This study was conducted to compare  nutritional value (Lipid, Protein, Moisture, Ash, pH), chemical (TVB-N, PV, TBA, FFA) and sensory attributes, microbial communities (TC, Mold) and fatty acids profile of cooked and fried marinades and 30 days storage at 4°C. Methods: The marinades were produced using formulas from Silver carp fresh fillets. Then the products were stored at 4°C and sampling was done to determine of quality indexes during storage, every 10 days. Results: The results showed that there were no differences in moisture, protein and lipid contents between two products (p>0.05). Also, there were no differences with regard to  PV, TBA and FFA between two marinades (p>0.05), but TVB-N in cooked and fried products (with 16.46 and 18.91 mg/100g) showed significant  changes (p<0.05). In addition, total  bacteria count was 4.19 and 4.89 and total mold-yeast was 2.47 and 2.60 Logcfu/g at day 30 in cooked and fried marinades, respectively (p<0.05). As sensory aspect, appearance, color, texture and odour attributes showed  better points in fried marinade,  cooked product had more acceptable  taste (p<0.05). However, there was no difference in overall acceptance. Omega-3, omega-6 and EPA+DHA fatty acids had higher amounts in fried marinade (p<0.05). Cooking reduced the UFA amount, but conversely, frying increased it. Conclusions: Quality of both marinades was acceptable during 30 days storage refrigerator, but fried marinade showed a preferred quality as sensory attribute.

Data from 34 yearling Hereford or Angus bulls were used to investigate relationships of testicular size, quantitative rates of sperm production, Sertoli cell numbers, numbers of germ cells supported per Sertoli cell, and the efficiency of spermatogenesis to daily sperm output and seminal quality. Two ejaculates were collected by electroejaculation from each bull on each of 2 days/week throughout the study. The percentage of progressively motile sperm and the percentage of morphologically normal sperm were determined from aliquots of fresh semen. Additional aliquots of semen were frozen in glass ampules or plastic straws and subsequently evaluated for postthaw motility and percentage of sperm with intact acrosomes. Sertoli cell numbers, the numbers of germcells per Sertoli cell, and the efficiency of spermatogenesis were unrelated to the quality of fresh or frozen semen (P greater than 0.05). In first ejaculates, the numbers of sperm and motile sperm were related (P less than 0.05) to testicular parenchymal weight (r = 0.38, and 0.50), daily sperm production (r = 0.45 and 0.53), and spermatids per gram of testicular parenchyma (r = 0.35 and 0.34). Testicular parenchymal weight and daily sperm production also were related to daily sperm output and to the average daily motile sperm output of these bulls (P less than 0.05), but could account for less than 25% of the variability in these end points among bulls.

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

he present study was carried out to determine the critical points during processing of yoghurt, through examination of Acidity % and Storch's test to detect the efficiency of heat treated milk samples and Microbiological examination of samples collected weekly over a period of 7 months for TCC, Thermoduric, Total coliform, Faecal coliform, E. coli, Enterococci, S. aureus, Yersinia enterocolitica and Total yeast and mould counts. A total of 100 samples of raw milk, heat treated milk, inoculated milk and yoghurt (25 of each) in addition to 75 samples from worker’s hands, plastic packages and mixing vat (25 of each) were collected under strict hygienic conditions, also twenty five samples of yoghurt at the end of the expire date were collected and examined microbiologically. The obtained results concluded that the major sources of yoghurt contamination were raw milk, improperly cleaned and sanitized worker’s hands as well as the added starter culture. Finally, the public health and economic importance of the isolated organisms were mentioned.

Twenty-five samples of canned fish (tuna and mackerel), frozen fish (mackerel and mazelli) as well as smoked fish (herring); five samples of each were randomly collected from different localities of Alexandria city. Collected samples were subjected to biogenic amine examination. Histamine and Tyramine were determined by HPLC. The highest average value (mg/100g) for histamine was 6.94 (canned tuna) and the lowest was 0.76 (Frozen Mazelli), the respective values for Tyramine were 1.63 (canned tuna) and 0.06 (frozen mazelli) mg/100g. For improvement the quality of raw fish (fresh sardine, 10 kg) during preparation the fresh sardine prior chilling or freezing was dipped into crude potato extract (as protease inhibitor) to reduce biogenic amines production. In order to test the effect of heat treatment on the concentration of the biogenic amines in fish (Frozen mackerel and sardine) were subjected to oven baking at 1506 C for 20 min. This showed high reduction in the percentage of biogenic amine production due to heat treatment. The public health significance of the biogenic amines as well as the suggested measures for improving the quality of produced products has been discussed

The size and quality of muscle specimens obtained by use of a percutaneous biopsy technique were studied. All biopsies were performed under local anesthesia, using an 11-gauge biopsy needle. The mean +/- SEM size of specimens obtained from 128 biopsies of the semitendinosus muscles of 16 Alaskan Huskies was 23.8 +/- 4.4 mg. All biopsy specimens were of sufficient quality to permit histochemical differentiation of the fiber types by use of myosin ATPase staining. An additional 8 biopsy specimens were obtained from 1 dog and analyzed for muscle glycogen content. These specimens contained 50.6 +/- 7.2 mmol of glucose/kg of muscle wet weight. This modified biopsy procedure was free of notable complications, and repeatable use produced specimens of adequate size and quality for histologic and biochemical analysis. It is concluded that this procedure is a safe and reliable alternative to open biopsy for diagnosis and management of neuromuscular, metabolic, and nutritional myopathies.

The present study was carried out to investigate the possibility of using different levels of bee pollen and apigenin extract in beef meatballs to evaluate shelf-life, nutritional and quality properties of beef meatballs under different storage conditions. It was determined, using the HPLC method, that bee pollen contains a high level of apigenin under optimal conditions. Bee pollen and apigenin were added to meatballs at different concentrations in five groups. Meatballs were made with control, 1-2% bee pollens/apigenin. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 1st, 3rd, 7th and 14th days of interval. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p<0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during frozen storage (14 days).It was concluded that the extracts with 2% bee pollen concentrations can be used as biopreservative agents for meat and meat products.