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Register a new userInfluence of home freezing period on some chemical and organoleptic properties in some Species of the most widely consumed fish in the Syrian coast
تأثير مدّة التجميد المنزلي في بعض الخواص الكيميائية و الحسيّة لبعض أنواع أسماك الساحل السوري
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تمّ في هذا البحث اختيار خمسة من أنواع الأسماك الأكثر استهلاكاً في الساحل السوري المرلان، السرغوس، الغريبة صخري، المرمور، البوري شيلان. جمعت العيّنات من ساحة بيع السمك في اللاذقية و كانت بأوزان 150 - 200غ. نقلت العيّنات مبردة و بعد إزالة الحراشف و الأحشاء الداخلية تمّ تجميدها لمدّة خمس ساعات على درجة حرارة -35°م ثمّ حفظت على درجة حرارة -18°م لمدة ستة أشهر. أجريت التحاليل الكيميائية على الأسماك قبل و بعد حفظها بالتجميد للمدد الآتية: أسبوع، شهر، شهران، أربعة أشهر، ستة أشهر، و شملت تقدير الرطوبة و البروتين و الدهن و الحموضة و الآزوت الطيار و رقم البيروكسيد. كما أجريت أيضاً الاختبارات الحسية على الأسماك بعد قلي العينات المحفوظة بالتجميد للمدد المذكورة سابقاً، و شملت هذه الاختبارات الطعم و النكهة و اللون و القوام ( تماسك اللحم و انتظام الشكل).
Five Species of the most widely consumed fish in the Syrian Coast (namely Merluccius merluccius, Diplodus sargus, Siganus luridus, Lithognathus mormyrus, and Chelon labrosus). were selected for this research. Samples were collected from the fish market in lattakia, with weight ranging between 150 and 200g. Samples were cleaned by removing scales and inner organs, freezed at -35°C for five hours and then stored at - 18°C for a maximum period of six months. Chemical analysis of fish samples was carried out before and after freezing periods of one week, 1, 2, 4 and 6 months. Analysis included determination of moisture, proteins, lipids, acidity, volatile nitrogen, and peroxide value. Organoleptic evaluation was also performed on the control (fresh samples) and on the frozen samples after thawing and frying. The evaluation included taste, flavor, color, texture or meat consistency and form homogeneity.
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This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
Terebinth trees have been occupying a good part of the mount of Syrian
(abed elaziz, pelass). The Pistacia atlantica fruit, rich in oil, is used by local
inhabitants in many ways, few studies investigation of the P. atlantica fruit oil
of Syria ha
s been carried out,This study investigates the protein, ash, crude oil
and oil composition of P. atlantica with respect to total phenol, iodine value and
saponification value, in order to classify it among the other known edible oils
thenafter compare the oil composition with the oils of other Pistacia species.
The fruit of P.atlantica appears to be rich in oil. The major fatty acid in the
sample studied are oleic, linoleic, our results show that. The oil has a higher
content of unsaturated FA (oleic + linoleic = 72%). The oil can be classified as
an oleo-linoleic vegetable oil. The biochemical data showed an elevated MUFA
content (50-48%) which may constitute an important property against certain
pathologies for its nutritional and preventive virtues.
The research was carried out in the center of the Research and
Improvement of Sheep and Camels in salamiah. The study was
conducted on 9 female camels, within semi-open barns, semiintensive
care system, and the camels were fed on mixtures of
barl
ey, vetch and some concentrated fodder, Fodder mixtures were
determined to suit the nutritional needs of the physiological and
age-related condition of the study. The herd was also applied to the
preventive vaccination system according to the preventive immunity
program.
The ideal selection of raw materials in manufacturing process is a very important step to
develop this process and to improve the product. For this purpose, we search for initial
parameters to guide us in using clay materials (wherever it locate) i
n ceramic industry. These
parameters depend on physical properties of clay (Atterberg Limits). We follow experimental
and analytical methods for laboratories tests applied or clay, and for ceramic samples tests. We
deduct initial parameters which determine technical specification values for ceramic product,
and we derived mathematical formulas between clay properties and technical specification for
ceramic product. These parameters and formulas help us to achieve ideal investment for clay
ambushes either as pure raw materials or with suitable additives to reach on acceptable value
for water absorption of ceramic product which, at the end, specify the type of product according
to international specification.
Vitamin C concentration was studied in samples of infant formula from 5 companies
(referenced A-E) using the 2,6-Dichlorophenolindophenol titration (AOAC, 2006) method.
Results revealed that ascorbic acid content in formulas D and C was the closest
to its
recommended daily intake (RDI) and to the concentrations which are mentioned on the
label of the samples. Storage conditions at room temperature or in the refrigerator did not
affect ascorbic acid levels. In comparison to vitamin C concentrations in milk dissolved in
tap water, its levels decreased when water was warm (40°C) or hot (100°C), and its
concentrations further declined in dissolved form kept for two hours after preparation.
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