Organoleptic, Chemical, Microbiological Quality and Heavy Metal Safety of Traditionally Dried Marine Fish of Bangladesh

Dried fish products are an important part of the diet of individuals living in the world’s developed and developing countries. Most of these products are prepared using traditional methods that help to satisfy people’s food and nutritional needs, particularly those in groups with low incomes. It is essential to determine the quality and security of
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The effect on the functional properties of maize flour of particle size and high dose gamma irradiation has been studied. Maize flour collected from 80, 60 and 40 mesh sieves at three particle size levels (<177, <250 and <420 μm) was irradiated in clear glass bottles at three gamma radiation doses (25, 50 and 75
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The principal constituents of the commodities used for brewing are fungi, yeasts and bacteria, common microorganisms arising from the field or storage facilities. Along with metabolites from plants, their metabolites lead to the consistency and protection of the final products – malt and beer. The microorganisms most commonly associated with the protection and consistency of
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Aim: A high amount of Thymoquinone (TQ), an antioxidant, is present in Nigella Sativa seeds. Therefore, we hypothesised that Nigella Sativa oil will boost obesity-induced hyperglycemia through the antioxidant properties of TQ, and decrease blood pressure and OX-LDL in obese mice. The goal of this study is to examine the effects of TQ and omega-3
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Fat is actually a very significant ingredient in the processing of many industrialised foods. However, because its composition includes high levels of saturated and trans fatty acids, its intake has been linked to harmful effects on human health, which has prompted industries to seek alternatives to processed goods for fat replacement. One of the most
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It is supposed that processed foods are free from pathogenic microorganisms and spoilage, but this is not always true. Therefore, this analysis is intended to determine the presence of Staphylococcus aureus in some foods processed locally. One hundred and sixty samples were purchased from various locations in Calabar, Cross River State, from sixteen different types
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The purpose of this research is to investigate whether the brand name influences the assessment of sensory-based characteristics in the buying process of a product. Even if it induces psychological bias in sensory assessment of mango fruit drink, brand name plays an important role. We performed five separate sensory blind tests, open tests, exchange sample
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The public has been told that to prevent obesity, sugar consumption should be reduced, but there is no such guideline for meat. Country-specific levels of obesity and obesity were derived from the Body Mass Index (BMI). These were linked to the per capita per day country-specific availability of major food groups (meat, sugar, starch, fibre,
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A feeding trial was conducted to examine the influence of Probiotic (Biofast) on broiler chicken’s growth output and meat quality. A nearby commercial hatchery obtained ninety-six 1-d-old mixed sexed Cobb 500 broiler chicks. In 2 experimental therapies, chicks were randomly assigned for 5 weeks. T1 care feed consumption was significantly (P > 0.05) higher than
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The present study highlighted some of the chemical, nutritional, microbiological and essential oil characteristics of traditional Egyptian cumin (Cuminum cyminum) and coriander (Coriandum sativum) spice seed cultivars and of whole basil herb (Ocimum basilicum) collected as ready for export from various Egyptian export centres. Cumin and coriander seed spices have already been prepared in dry
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