Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio) / Efeito do tratamento com óleo de girassol e em combinação com molho de romã e ameixa nas propiedades químicas, microbiológicas e sensoriais de filetes de carpa marinados (Cyprinus carpio)

ABSTRACT: The effect of sunflower oil (SO), sunflower oil-pomegranate sauce (PS1) and sunflower oil-plum sauce (PS2) on shelf life of marinated carp fillets was investigated in terms of sensory evaluation, chemical (peroxide value (POV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and pH), and microbiological properties (Total viable count (TVC), Escherichia coli, Total coliform, Staphylococci/Micrococci, Salmonella spp.) during 30 days of storage. Proximate composition, which includes total crude protein%, fat%, moisture% and ash% of fresh carp fillets before marination process was analyzed and found 18.69±0.86, 4.08±0.19, 74.33±0.63 and 2.17±0.45, respectively. Sensory evaluation analysis showed that total appearance, odor-taste and texture scores decreased during storage. TVB-N significantly increased in all group after 1 month of storage (P<0.05). At the end of storage, the lowest TBA value (1.38 mg MA/kg carp fillet) was determined in the PS1 group. During storage, the highest POV value was observed in the control group (8.49 mEq O2/kg) compared to other groups. Initial TVC of 1.5 log CFU/g, 1.7 log CFU/g and 1.8 log CFU/g increased to 3.7 log CFU/g, 2.9 log CFU/g and 3.2 log CFU/g in SO, PS1 and PS2 groups, respectively. Results showed that the shelf life of marinated carp fillets treated with sunflower oil and in combination with pomegranate and plum sauce was more than 1 month.

RESUMO: O efeito do óleo de girassol (SO), molho de óleo de girassol-romã (PS1) e molho de óleo de girassol-ameixa (PS2) na vida útil de filetes de carpa marinados foi investigado em termos sensorial, químico (valor de peróxido (PV), ácido tiobarbitúrico) (TBA), ácidos graxos livres (AGL), nitrogênio básico volátil total (TVB-N) e pH) e propriedades microbiológicas (contagem viável total (TVC), Escherichia coli, coliforme total, estafilococos/Micrococos, Salmonella spp.). Durante 30 dias de armazenamento. A composição aproximada, que inclui % de proteína bruta total, % de gordura, % de umidade e % de cinzas de filés de carpa frescos antes do processo de marinação foi analisada e encontrada 18,69 ± 0,86, 4,08 ± 0,19, 74,33 ± 0,63 e 2,17 ± 0,45, respectivamente. A análise sensorial mostrou que os escores totais de aparência, odor e sabor diminuíram durante o armazenamento. TVB-N aumentou significativamente (P <0,05) em todos os grupos após 1 mês de armazenamento. No final do armazenamento, o menor valor de TBA (1,38 mg MA / kg de filé de carpa) foi determinado no grupo PS1. Durante o armazenamento, o maior valor de POV foi observado no grupo controle (8,49 mEq O2/kg) em comparação com outros grupos. O TVC inicial de 1,5 log CFU/g, 1,7 log UFC/g, 1,8 log CFU/g aumentou para 3,7 log CFU/g, 2,9 log CFU/g, 3,2 log CFU/g nos grupos SO, PS1 e PS2, respectivamente. Os resultados mostraram que a vida útil dos filés de carpa marinados tratados com óleo de girassol e em combinação com molho de romã e ameixa era superior a um mês.

Effects of different dietary oils on egg quality and reproductive performance in rainbow trout Oncorhynchus mykiss.

The study was conducted to evaluate effects of different dietary oils on egg quality and reproductive performance in rainbow trout. Broodfish (≈ 870 g) were fed four iso-nitrogenous and iso-lipidic diets differing in lipid sources: fish oil (FO), linseed oil (LO) and sesame oil (SO) as well as a commercial trout diet (CD) for about 5 months prior to spawning. Growth performance did not differ among the trout in the treatment groups. Mean diameter, volume and weight of eggs did not differ among the dietary treatments. Absolute fecundity, relative fecundity and gonadosomatic index were not affected by dietary treatment. A sub-set of eggs from females fed the experimental diets were fertilized to assess the reproductive performance of broodfish. When diets were fed, devoid of fish oil, fertilization rates were 89.2 ±â€¯5.8 and 92.1 ±â€¯4.9 %, eyeing rates were 87.3 ±â€¯5.3 and 84.1 ±â€¯4.4 % and hatching rates were 81.2 ±â€¯4.3 and 78.3 ±â€¯3.4 % in LO and SO fed fish, respectively. Fatty acid content of the eggs from broodstocks with a different nutritional history was affected by the dietary lipid sources. Eicosapentaenoic acid (EPA), arachidonic acid (ARA), and docosahexaenoic acid (DHA) concentrations in females fed vegetable oil based diets were greater than the dietary concentrations. Overall, results from the present study indicate there can be inclusion of LO or SO as dietary lipid sources without compromising egg quality and reproductive performance. Furthermore, there is efficient bioconversion of 18C fatty acids to 20-22 C fatty acids in rainbow trout.

Do surface treatments affect the optical properties of ceramic veneers?

STATEMENT OF PROBLEM: Surface treatments may affect the optical properties of ceramic veneers before cementation. PURPOSE: The purpose of this study was to evaluate whether various surface treatments affect the optical properties of different types of ceramic veneers. MATERIAL AND METHODS: Disk-shaped ceramic veneers (N=280) were prepared from the IPS e.max Press, e.max CAD, Empress Esthetic, e.max Ceram, and Inline ceramic systems with 0.5-mm and 1.0-mm thicknesses. The ceramics were divided into 4 groups: no surface treatments; etched with hydrofluoric acid; airborne-particle abraded with 30-µm Al2O3; and irradiated with erbium:yttrium-aluminum-garnet laser. A translucent shade of resin was chosen for cementation. Color parameters were examined with a colorimeter. Statistical analyses were done with 3-way ANOVA and the Bonferroni test (P=.05). RESULTS: Significant interactions were noted between the surface treatments, ceramic type, and thickness for ΔE values (P=.01), and no significant interactions were noted for L* (P=.773), a* (P=.984), and b* (P=.998). The greatest color change occurred after airborne-particle abrasion with 0.5-mm-thick e.max Press (2.9 ΔE). Significant differences in ΔE values were found among the hydrofluoric acid, airborne-particle abrasion, and laser groups for 0.5-mm-thick ceramics, except IPS Inline, and among the hydrofluoric acid, airborne-particle abrasion, and laser groups for 1.0-mm-thick ceramics, except Empress Esthetic ceramics. CONCLUSIONS: The color change of the ceramics increased after the surface treatments, particularly as the ceramics became thinner.