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| Van Houcke, Jasper; Medina, Isabel; Maehre, Hanne K.; Cornet, Josiane; Cardinal, Mireille; Linssen, Jozef; Luten, Joop. |
| Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding Skeletonema costatum and Rhodomonas baltica on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) from the Eastern Scheldt during land-based refinement was studied. After a feeding period of four and seven weeks market-sized oysters were sampled for the analysis of fatty acids, free amino acids and volatile organic compounds and for a sensory evaluation by consumers and an expert panel.... |
| Tipo: Text |
Palavras-chave: Crassostrea gigas; Skeletonema costatum; Rhodomonas baltica; Sensory properties; Free amino acids; Fatty acids. |
| Ano: 2017 |
URL: https://archimer.ifremer.fr/doc/00389/50011/50600.pdf |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo. |
| Some properties of the non-heated meat products in European countries were analyzed. The dry fermented sausages used were Spanish salami (small，medium and large size)，Chorizo， Pepper salami， Italian salami，Hungarian salami and Serrano ham. Viable bacterial counts were small number (10³-10⁵CFU/g) in the hard type sausages and were large number (10⁷ -10⁸CFU/g) in the semi soft type sausages. The pH of the dry fermented sausages inoculated with mold was 5.4-6.7 and was higher than 5.1 of Chorizo which was not inoculated with mold. Peptides and total free amino acids content were 634.0 - 2，240.7 mg/100g products and 404.8 - 2，413.4 mg/100g products， respectively. These were high numbers in Serrano ham. Nitrite ion contents were low level (0.3-4.3 ppm) in... |
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Palavras-chave: 発酵ソーセージ; 乾塩ハム; ペプチド; 遊離アミノ酸; Dry fermented sausages; Dry cured ham; Peptides; Free amino acids. |
| Ano: 2001 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2992 |
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| Landi,Nicola; Giuseppe,Antonella M. A. Di; Ragucci,Sara; Maro,Antimo Di. |
| ABSTRACT In this study, we determined the amount of carnosine and anserine in water buffalo meat without hanging treatment and the free amino acid profile by using amino acid analyser with post-column ninhydrin derivatization procedure. The main free amino acids present in samples were glutamic acid (>60 mg/100 g), followed by alanine, glycine, and arginine. Other protein amino acids were detected in minor amounts (less than 2 mg/100 g). Among the non-protein amine-containing compounds, taurine and urea were the most abundant. The analysis showed that 50% of the total free amino acids was represented by dipeptides carnosine (average ~130.3 mg/100 g) and anserine (average ~17.9 mg/100 g). Thus, this study for the first time reports the free amino acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anserine; Carnosine; Free amino acids; Meat analysis; Water buffalo. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016001000627 |
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| Mazen,Ahmed; Faheed,Fayza A; Ahmed,Atef F. |
| This investigation was conducted to study the impacts of using sewage sludge at different concentrations (0, 10, 25, 50, 75%) in amendment of desert reclaimed soil properties and some physiological aspects in wheat and jews mallow plants. Generally adding sewage sludge to desert soil improved the soil texture, raised the organic matter contents, water holding capacity and lowered pH value. The contents of NPK gradually increased as the ratio of sewage sludge increased. The fresh and dry weights and biosyntheses of pigment contents of the variously treated test plants were increased by increasing the sewage sludge levels in the soil. Also, total carbohydrate and protein contents of sewage sludge-treated test plants were positively affected. With respect to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Heavy metals; Protein; Proline; Free amino acids. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400022 |
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