Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat     

Sen AR  Naveena BM  Muthukumar M  Babji Y  Murthy TR 《British poultry science》2005,46(4):451-456

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.  相似文献   

Aflatoxin residues in tissues of growing swine: effect of separate and mixed feeding of protein and protein-free portions of the diet.     

T R Murthy  M Jemmali  Y Henry  C Frayssinet 《Journal of animal science》1975,41(5):1339-1347

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Rubidium-strontium and potassium-argon age of lunar sample 15555     

Murthy VR  Evensen NM  Jahn BM  Coscio MR  Dragon JC  Pepin RO 《Science (New York, N.Y.)》1972,175(4020):419-421

The lunar mare basalt 15555 from the edge of Hadley Rille has been dated at 3.3x10(9) years by both rubidium-strontium and potassium-argon techniques. Age and trace element abundances closely resemble those of the Apollo 12 mare basalts. Data from lunar basalts obtained thus far indicate that they cannot be derived by simple fractionation from a homogeneous source.  相似文献   

A qualitative colorimetric test for brominated vegetable oil in soft drinks     

M N Krishna Murthy  S Rajalakshmi  J A Satyabodha  K V Nagaraja 《Journal of the Association of Official Analytical Chemists》1991,74(4):698-699

A simple and precise method of detecting brominated vegetable oil (BVO) in soft drinks is described. After extraction of BVO using diethyl ether, the concentrated ethereal solution was treated with a small quantity of zinc dust to convert the organic bromide to inorganic form; the solution was subsequently treated with lead dioxide to liberate bromine. The bromine evolved was detected by means of fluorescein-impregnated filter paper strip that turns pink because eosin is formed. The test can detect as low as 10 ppm (2 mg/200 ml) of BVO under experimental conditions. Gas chromatography was carried out on sodium methoxide derivatives prepared from ether extract for quantitation.  相似文献   

Challenges for research on polyphenols from foods in Alzheimer's disease: bioavailability, metabolism, and cellular and molecular mechanisms     

Singh M  Arseneault M  Sanderson T  Murthy V  Ramassamy C 《Journal of agricultural and food chemistry》2008,56(13):4855-4873

Polyphenols are the most abundant antioxidants in diet. Indeed, fruits, vegetables, beverages (tea, wine, juices), plants, and some herbs are loaded with powerful antioxidant polyphenols. Despite their wide distribution, research on human health benefits truly began in the mid-1990s (Scalbert, A.; Johnson, I. T.; Saltmarsh, M. Am. J. Clin. Nutr. 2005, 81, S15S-217S). Phenolic compounds have been receiving increasing interest from consumers and manufacturers because numerous epidemiological studies have suggested associations between consumption of polyphenol-rich foods or beverages and the prevention of certain chronic diseases such as cancers and cardiovascular diseases (Manach, C.; Mazur, A.; Scalbert, A. Curr. Opin. Lipidol. 2005, 16, 77-84; Duthie, S. J. Mol. Nutr. Food Res. 2007, 51, 665-674). Furthermore, in the past 10 years, research on the neuroprotective effects of dietary polyphenols has developed considerably. These compounds are able to protect neuronal cells in various in vivo and in vitro models through different intracellular targets (Ramassamy, C. Eur. J. Pharmacol. 2006, 545, 51-64). However, it is not at all clear whether these compounds reach the brain in sufficient concentrations and in a biologically active form to exert beneficial effects. On the other hand, it has become clear that the mechanisms of action of these polyphenols go beyond their antioxidant activity and the attenuation of oxidative stress. Therefore, there is a need for more research on their intracellular and molecular targets as special pathways underlying distinct polyphenol-induced neuroprotection. The focus of this review is aimed at presenting the role of some polyphenols from fruits, vegetables, and beverages in neuroprotection and particularly in Alzheimer's disease and the research challenges in this area.  相似文献   

Antioxidant potentials of flaxseed by in vivo model     

Rajesha J  Murthy KN  Kumar MK  Madhusudhan B  Ravishankar GA 《Journal of agricultural and food chemistry》2006,54(11):3794-3799

The present study reports the antioxidant activity of flaxseed as measured by feeding weanling albino rats with 5.0% and 10.0% of flaxseed (constituting approximately 0.75 and 1.5 g kg(-)(1)) for 14 days followed by challenging animals with 2.0 g kg(-)(1) b.w. CCl(4) as toxin. Activity was assessed by measuring hepatic marker enzymes like catalase, superoxide dismutase (SOD), and peroxidase and comparing with those from the normal group and from a group receiving toxin without flaxseed. Treatment of CCl(4) at dose of 2.0 g kg(-)(1) b.w. decreased the activities of various antioxidant enzymes such as catalase, superoxide dismutase (SOD), and peroxidase by 35.6%, 47.76%, and 53.0%, respectively, compared to the control group, and the lipid peroxidation value increased nearly 1.2-fold compared to that of the group treated with toxin without flaxseed. Pretreatment of rats with 5.0% flaxseed followed by CCl(4) treatment caused restoration of catalase, SOD, and peroxidase by 39.7%, 181.42%, and 123.7%, respectively, as compared to control. The group treated with 10.0% flaxseed has shown the restoration of 95.02%, 182.31%, and 136.0% of catalase, SOD, and peroxidase. In the case of the group treated with toxin without flaxseed, the level of superoxide dismutase and the catalse value decreased 91.4% and 55.33%, respectively, in comparison with the control group. These results clearly indicate the beneficial effect of flaxseed components as an antioxidant as seen by restoration of hepatic enzymes, which were varied from normal to one due to toxicity induced by toxin (CCl(4)). Owing to this property, the flaxseed known for its functional properties can be further extended to exploit its possible application for various health benefits as nutraceuticals and food ingredient.  相似文献   

A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice     

Jeyakumari Annamalai  Narasimha Murthy Lakshmi  Visnuvinayagam Sivam  Ravishankar Chandragiri Nagaraja Rao 《Journal Of Aquatic Food Product Technology》2018,27(4):508-517

In the present study, the effect of storage in slurry ice compared to conventional flake ice (control) on the quality of croaker (Johnius dussumieri) fish was evaluated. Biochemical, microbiological, and sensory analyses were performed. Total volatile base nitrogen, trimethylamine nitrogen, and pH values were lower for fish stored in slurry ice than in control. Similarly, aerobic plate count and Pseudomonas sp. count were also found at lower population levels in fish stored in slurry ice. Texture profile analysis revealed that fish stored in slurry ice showed improved texture. Based on the microbiological and sensory analysis, the shelf life of croaker fish stored in slurry ice was 15 days.  相似文献   

内蒙古通辽市肉牛种业发展进程、存在问题及对策     

戴雪  崔金磊  吴彤  王立东  于树海  李旭光  李婷  张志宏 《畜牧与饲料科学》2022,43(1):88-92

肉牛种业是肉牛产业发展的基础。通辽市肉牛种业起步早,发展较好,处于全国领先水平,建立了完整的制种、供种、推广为一体的良种繁育体系。现代家畜繁殖技术不断应用于家畜改良,优良种源逐渐实现从引进到自主培育,现代繁育技术和优良品种对肉牛产业发展的贡献率大幅提高,肉牛种业对肉牛产业发展的基础和支撑作用不断增强。阐述通辽市肉牛种业从依靠优良品种引进到冷冻精液生产再到优良品种自主培育的发展历程,剖析目前通辽市肉牛种业在育种基础、联合育种机制、育种技术创新等方面存在的问题和不足,提出了实施肉牛种业提升工程、完善育种技术体系、加快科技创新和育种机制创新等发展对策。  相似文献