1
|
Dawood AFB, Aly AA, Ibrahim M, Andrade Laborde JE, Abusharha A, Rezk MM, Hussein S, Abulmeaty SA, Shaat HA, Hammad EM, Abo-Zaid EM, Abd-Elazim E, kadry M, Rabie M. Biophysical, histological, and bioaccumulation properties of Tilapia muscle affected by water pollution with heavy elements and microbes at the El-Rahawy drain in Egypt. Heliyon 2023; 9:e14489. [PMID: 36967882 PMCID: PMC10034458 DOI: 10.1016/j.heliyon.2023.e14489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/08/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023] Open
Abstract
The leakage of sewage and agricultural drains has led to the contamination of freshwater branches with toxic heavy elements. This raises concerns about their toxic effects on aquatic ecosystems, especially on fish. Tilapia is regarded as an important protein source in Egypt and many other countries. The biophysical, nutritional, and histological aspects of water pollution in the El-Rahawy and Al-Qatta locations of the Nile on Nilotic tilapia muscle were evaluated by assessing the level of contamination of Nilotic tilapia fish. The current study showed that water of the Rosetta branch water was polluted with a very high level at El-Rahawy Drain discharge (RD) location, and with a high level at Al-Qatta (Q) location, while El-Rahawy (R) location was polluted with a lower level. The study traced the pollution effects on Tilapia (Nilotic) muscles in the previous locations. Bioaccumulation factor (BAF) showed a high value of all heavy metals in Tilapia muscle at the Q and R locations. Contrary to what was expected, discharge (RD) location contamination caused BAF increment of heavy metals in Tilapia muscles at upstream R location. All these results were compared with measured dielectric parameters of Tilapia muscle samples in the frequency range (0.02-1000) kHz. There was an increase in conductivity (σac), dielectric constant (ε'), dielectric loss (ε″), penetration depth (dp), and dissipated power (PD) values of Tilapia muscle, with increasing pollution level. The values of permittivity at low and high frequencies (ε's & ε'∞) for Tilapia muscle decreased by increasing pollution. Finally, the variation of these parameters, based on that proportionality relationship, can be considered as a physical indicator for fish contamination affected by their environment pollution, although these parameters need further studies in a controlled (qualitatively and quantitatively) polluted media.
Collapse
|
2
|
Li X, Deng Y, Qiu W, Feng Y, Jin Y, Deng S, Tao N, Jin Y. Alteration of collagen thermal denaturation, structural and the abrogation of allergenicity in eel skin induced by ohmic heating. Food Chem 2022; 391:133272. [DOI: 10.1016/j.foodchem.2022.133272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/25/2022] [Accepted: 05/18/2022] [Indexed: 02/04/2023]
|
3
|
Cetinkaya T, Wijaya W, Altay F, Ceylan Z. Fabrication and characterization of zein nanofibers integrated with gold nanospheres. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
4
|
Çetinkaya T, Ceylan Z, Meral R, Kılıçer A, Altay F. A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101024] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
5
|
Li F, Zhu Y, Li S, Wang P, Zhang R, Tang J, Koral T, Jiao Y. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Gómez-Salazar JA, Alvarado-Iglesias R, Kaur T, Corona-Chávez A, Olvera-Cervantes JL, Rojas-Laguna R, Sosa-Morales ME. Dielectric properties of fresh rabbit meat in the microwave range. J Food Sci 2021; 86:952-959. [PMID: 33580559 DOI: 10.1111/1750-3841.15631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 12/25/2020] [Accepted: 01/11/2021] [Indexed: 11/29/2022]
Abstract
Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open-ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. PRACTICAL APPLICATION: These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.
Collapse
Affiliation(s)
- Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, 36500, Mexico
| | - Rosalía Alvarado-Iglesias
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, 36500, Mexico
| | - Tejinder Kaur
- Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Guanajuato, 36600, Mexico
| | - Alonso Corona-Chávez
- Instituto Nacional de Astrofísica, Óptica y Electrónica, Tonanzintla, Puebla, Mexico
| | | | - Roberto Rojas-Laguna
- Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Guanajuato, 36600, Mexico
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, 36500, Mexico
| |
Collapse
|
7
|
Fan X, Lin X, Wu C, Zhang N, Cheng Q, Qi H, Konno K, Dong X. Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis. Food Sci Nutr 2021; 9:154-163. [PMID: 33473279 PMCID: PMC7802552 DOI: 10.1002/fsn3.1974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 11/10/2022] Open
Abstract
This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. Rigor mortis, ATP-related components, K-value, and hardness of rainbow trout muscle during storage were monitored along with impedance. The results showed that the progress of rigor mortis was accompanied by an increase in impedance. Impedance kept decreasing even in rigor state, and during the gradual resolution of rigor mortis with impedance change upon storage of fish was biphasic (r = -0.944, p < .01). Thus, when impedance decreased close to the lowest value, K-value was only about 61.57 ± 0.52%, but still exhibited a high pertinence (r = -0.959, p < .01). A gradual decrease of the hardness of fish muscle upon storage of fish showed a close correlation (r = 0.981, p < .01) with impedance decrease. These results suggested that the impedance measurement has a great potential for predicting the freshness of the rainbow trout during ice storage.
Collapse
Affiliation(s)
- Xinru Fan
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Xiaoyu Lin
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Chunhua Wu
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Nana Zhang
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Qiaofen Cheng
- Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
| | - Hang Qi
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Kunihiko Konno
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Xiuping Dong
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| |
Collapse
|