Displaying publications 21 - 40 of 61 in total

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  1. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste
    Qamaruz-Zaman N, Kun Y, Rosli RN
    Waste Manag, 2015 Jan;35:187-90.
    PMID: 25445259 DOI: 10.1016/j.wasman.2014.09.017
    Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.
    Matched MeSH terms: Odors/analysis; Odors/prevention & control*
  2. Fulltext Green leaf volatiles: biosynthesis, biological functions and their applications in biotechnology
    ul Hassan MN, Zainal Z, Ismail I
    Plant Biotechnol J, 2015 Aug;13(6):727-39.
    PMID: 25865366 DOI: 10.1111/pbi.12368
    Plants have evolved numerous constitutive and inducible defence mechanisms to cope with biotic and abiotic stresses. These stresses induce the expression of various genes to activate defence-related pathways that result in the release of defence chemicals. One of these defence mechanisms is the oxylipin pathway, which produces jasmonates, divinylethers and green leaf volatiles (GLVs) through the peroxidation of polyunsaturated fatty acids (PUFAs). GLVs have recently emerged as key players in plant defence, plant-plant interactions and plant-insect interactions. Some GLVs inhibit the growth and propagation of plant pathogens, including bacteria, viruses and fungi. In certain cases, GLVs released from plants under herbivore attack can serve as aerial messengers to neighbouring plants and to attract parasitic or parasitoid enemies of the herbivores. The plants that perceive these volatile signals are primed and can then adapt in preparation for the upcoming challenges. Due to their 'green note' odour, GLVs impart aromas and flavours to many natural foods, such as vegetables and fruits, and therefore, they can be exploited in industrial biotechnology. The aim of this study was to review the progress and recent developments in research on the oxylipin pathway, with a specific focus on the biosynthesis and biological functions of GLVs and their applications in industrial biotechnology.
    Matched MeSH terms: Odors
  3. Fulltext The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
    Aishah, M.S., Wan Rosli, W.I.
    International Food Research Journal, 2013;20(1):183-188.
    MyJurnal
    Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
    Matched MeSH terms: Odors
  4. Fulltext Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage
    Ding, P., Diana, J.
    International Food Research Journal, 2013;20(6):3033-3040.
    MyJurnal
    Dabai or Canarium odontophyllum Miq., from the family Burseraceae, is an important indigenous fruit to Borneo Island. However, it is a highly perishable fruit with short shelf life. Postharvest technology such as modified atmosphere packaging (MAP) can be used to maintain highly perishable fresh fruit quality and increase its shelf life. There is not much work has been carried out to study effect of MAP on dabai fruit. Therefore, this study was conducted to determine the effect of four different types packaging methods on the postharvest quality of dabai fruits. Total of 240 fruit were used for each replication and the experiment was repeated thrice. Fruit were divided equally into four groups with each group packed in low-density polyethylene plastic bag, low-density polyethylene plastic bags lined with tissue paper, low-density polyethylene plastic bag with vacuumed and control (unwrapped). The fruit were then stored in a cold room of 10°C for 8 days. The fruits were analyzed for peel and flesh colour (L*, C* and hue angle), CO2 and C2H4 production, weight loss, firmness, soluble solids concentration (SSC), titratable acidity (TA) and pH at every two days interval. Data were analyzed using analysis of variance and means was separated using Duncan’s multiple range tests. The use of MAP retained peel colour (L*, C* and hue angle values), flesh colour (L*values), SSC and TA of dabai fruit. The CO2 production in MAP fruit was significant lower than control. Although vacuum packed showed lowest weight loss, flesh discolouration, soggy texture and foul sour odour developed during 8 days of storage. Neither packing dabai fruit in low-density polyethylene plastic bag nor bag lined with tissue paper retained better fruit quality. Thus, it is recommended packing dabai fruit in low-density polyethylene plastic bag is sufficient to retain fruit quality during 8 days of storage at 10oC.
    Matched MeSH terms: Odors
  5. Aroma profile of a traditionally fermented butter (smen)
    Iradukunda C, Aida WMW, Ouafi AT, Barkouch Y, Boussaid A
    J Dairy Res, 2018 Feb;85(1):114-120.
    PMID: 29468995 DOI: 10.1017/S0022029917000796
    Matched MeSH terms: Odors
  6. An observational study of olfactory functions in total laryngectomees
    Bee CY, Ahmad TEBTN, Lim CC, Bakar MZBA
    Eur Arch Otorhinolaryngol, 2024 May;281(5):2515-2521.
    PMID: 38446256 DOI: 10.1007/s00405-024-08514-2
    OBJECTIVE: To evaluate the olfactory acuity and quality of life in patients who have undergone total laryngectomy. The study also aims to identify any specific patient-related risk factors linked to worse olfactory outcomes.

    METHODS: This is a prospective cross-sectional study conducted at the University Malaya Medical Centre. A total of 30 patients who have undergone total laryngectomy were assessed objectively using the Sniffin' Sticks test and compared against normal age-matched Malaysians. Subsequently, they also filled out the modified Questionnaire on Olfactory Disorders. Correlations of patient demographics, disease and treatment variables against olfactory outcomes were conducted.

    RESULTS: All subjects suffered olfactory impairment, with 66.7% of them being anosmic after total laryngectomy. The Sniffin' Sticks test demonstrated a statistically significant difference between laryngectomees and the normal age-matched Malaysian population in all three subtests for odor threshold, discrimination and identification. 37% of patients developed olfactory adaptive methods, which resulted in higher olfactory scores and a better quality of life. There were no patient demographics, disease or treatment variables associated with a poorer olfactory outcome identified.

    CONCLUSION: Olfactory impairment should not be overlooked among patients after total laryngectomy. Although as many as a third of patients developed some sort of olfactory adaptive behavior, early rehabilitation should be integrated into the multidisciplinary rehabilitation program after total laryngectomy.

    Matched MeSH terms: Odors
  7. Release of offensive odorants from the combustion of barbecue charcoals
    Mahmudur Rahman M, Kim KH
    J Hazard Mater, 2012 May 15;215-216:233-42.
    PMID: 22424818 DOI: 10.1016/j.jhazmat.2012.02.055
    A number of offensive odorants including volatile organic compounds (VOCs), reduced sulfur compounds (RSCs), carbonyls, and ammonia were measured along with several reference pollutants (like benzene (B), CS(2), SO(2), CO, and total hydrocarbon (THC)) from combusted fumes of barbecue charcoals produced from five different countries (Korea, China, Indonesia, Malaysia, and the US). Although the emission concentrations of most odorants were generally below the reference guideline set by the malodor prevention law in Korea, the mean concentration of some aldehydes (acetaldehyde, propionaldehyde, and isovaleraldehyde) and ammonia exceeded those guidelines. As such, aldehydes were the most dominant odorant released from charcoal combustion followed by VOC and ammonia. If odorant levels of charcoal products are compared, there are great distinctions between the products of different countries. If comparison is made using the concept of the sum of odor intensity (SOI), the magnitude of SOI for the charcoal products from the five different countries varied in the order of 4.30 (Korea), 3.10 (Indonesia), 2.97 (China), 2.76 (Malaysia), and 2.76 (the US).
    Matched MeSH terms: Odors/analysis*
  8. Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase
    Jinap S, Ikrawan Y, Bakar J, Saari N, Lioe HN
    J Food Sci, 2008 Sep;73(7):H141-7.
    PMID: 18803708 DOI: 10.1111/j.1750-3841.2008.00858.x
    Cocoa-specific aroma precursors and methylpyrazines in underfermented cocoa beans obtained from fermentation induced by indigenous carboxypeptidase have been investigated. Fermentation conditions and cocoa bean components were analyzed during 0 to 3 d of fermentation. Underfermented cocoa beans were characterized as having hydrophilic peptides and free hydrophobic amino acids much higher than unfermented ones. These 2 key components of cocoa aroma precursors may be produced from the breakdown of proteins and polypeptides by endogenous carboxypeptidase during the fermentation process. The enzyme was activated during fermentation. Polypeptides of 47, 31, and 19 kDa were observed in the samples throughout the 3-d fermentation period; however, only the first 2 polypeptides were remarkably reduced during fermentation. Since the 1st day of fermentation, underfermented cocoa beans contained methylpyrazines, a dominant group of cocoa-specific aroma. This might be due to microbial activities during fermentation, observed through a decrease of pH value and an increase of temperature of cocoa beans. The concentration of tetramethylpyrazines was significantly increased during the 3 d of fermentation. This may increase the cocoa-specific flavor to the beans.
    Matched MeSH terms: Odors/analysis*
  9. Kernel elongation in rice
    Golam F, Prodhan ZH
    J Sci Food Agric, 2013 Feb;93(3):449-56.
    PMID: 23238771 DOI: 10.1002/jsfa.5983
    Kernel elongation after cooking is an important character of fine rice and most rice consumers prefer length-wise elongation. Although improvement of aromatic rice began early in the 1970s, until now the mechanisms and genetics of kernel elongation has remained unrevealed. Kernel elongation is considered as a physical phenomenon and is influenced by several physicochemical and genetic factors, including genotypes, aging temperature, aging time, water uptake, amylose content and gelatinization temperature. Recently the complete genetic map of fine rice has been created and the gene responsible for kernel length identified; moreover, this gene is tightly linked with the cooked kernel elongation trait. Several molecular markers linked with cooked kernel elongation have been developed. These tools will be helpful for the improvement of this important trait. For the proper study of cooked kernel elongation of rice, this review paper will provide the basis and directional materials for further studies.
    Matched MeSH terms: Odors/analysis
  10. Fulltext Headspace solid-phase microextraction gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis of volatile compounds in pineapple breads
    Ying S, Lasekan O, Naidu KR, Lasekan S
    Molecules, 2012 Nov 22;17(12):13795-812.
    PMID: 23174897 DOI: 10.3390/molecules171213795
    Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed significant (p < 0.05) differences. At the same time, headspace analysis using a solid-phase microextraction (SPME) method identified 59 volatile compounds. The results of the aroma extracts dilution analysis (AEDA) revealed 19 most odour-active compounds with FD factors in the range of 32-128 as the key odourants of the pineapple breads. Further analysis of the similarities and differences between the pineapple breads in terms of the key odourants were carried out by the application of PLS-DA and PLS-regression coefficients. Results showed that Ppb exhibited strong positive correlations with most of the volatile- and non-volatile compounds, while the Cpb showed significant positive correlations with hexanal and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and the Fpb had strong positive correlations with lactic acid, benzoic acid, benzaldehyde and ethyl propanoate.
    Matched MeSH terms: Odors/analysis*
  11. Our sense of smell at the crossroads
    Gross M
    Curr Biol, 2015 Mar 02;25(5):R173-6.
    PMID: 25897437
    Matched MeSH terms: Odors*; Receptors, Odorant/genetics*
  12. Fulltext Hunter-Gatherer Olfaction Is Special
    Majid A, Kruspe N
    Curr Biol, 2018 02 05;28(3):409-413.e2.
    PMID: 29358070 DOI: 10.1016/j.cub.2017.12.014
    People struggle to name odors [1-4]. This has been attributed to a diminution of olfaction in trade-off to vision [5-10]. This presumption has been challenged recently by data from the hunter-gatherer Jahai who, unlike English speakers, find odors as easy to name as colors [4]. Is the superior olfactory performance among the Jahai because of their ecology (tropical rainforest), their language family (Aslian), or because of their subsistence (they are hunter-gatherers)? We provide novel evidence from the hunter-gatherer Semaq Beri and the non-hunter-gatherer (swidden-horticulturalist) Semelai that subsistence is the critical factor. Semaq Beri and Semelai speakers-who speak closely related languages and live in the tropical rainforest of the Malay Peninsula-took part in a controlled odor- and color-naming experiment. The swidden-horticulturalist Semelai found odors much more difficult to name than colors, replicating the typical Western finding. But for the hunter-gatherer Semaq Beri odor naming was as easy as color naming, suggesting that hunter-gatherer olfactory cognition is special.
    Matched MeSH terms: Odors*
  13. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer
    Nurjuliana M, Che Man YB, Mat Hashim D, Mohamed AK
    Meat Sci, 2011 Aug;88(4):638-44.
    PMID: 21420795 DOI: 10.1016/j.meatsci.2011.02.022
    The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose™ was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint™, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1.
    Matched MeSH terms: Odors/analysis*
  14. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace
    Savadkoohi S, Hoogenkamp H, Shamsi K, Farahnaky A
    Meat Sci, 2014 Aug;97(4):410-8.
    PMID: 24769097 DOI: 10.1016/j.meatsci.2014.03.017
    The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p<0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p>0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.
    Matched MeSH terms: Odors*
  15. Fulltext Nutrient and Sensory Metabolites Profiling of Averrhoa Carambola L. (Starfruit) in the Context of Its Origin and Ripening Stage by GC/MS and Chemometric Analysis
    Ramadan NS, Wessjohann LA, Mocan A, Vodnar DC, El-Sayed NH, El-Toumy SA, et al.
    Molecules, 2020 May 22;25(10).
    PMID: 32455938 DOI: 10.3390/molecules25102423
    Averrhoa carambola L. is a tropical tree with edible fruit that grows at different climatic conditions. Despite its nutritive value and reported health benefits, it is a controversial fruit owing to its rich oxalate content. The present study aimed at investigating aroma and nutrient primary metabolites distribution in A. carambola fruits grown in Indonesia, Malaysia (its endemic origin) versus Egypt, and at different ripening stages. Two techniques were employed to assess volatile and non-volatile metabolites including headspace solid-phase micro-extraction (HS-SPME) joined with gas chromatography coupled with mass-spectrometry (GC-MS) and GC-MS post silylation, respectively. Twenty-four volatiles were detected, with esters amounting for the major class of volatiles in Egyptian fruit at ca. 66%, with methyl caproate as the major component, distinguishing it from other origins. In contrast, aldehydes predominated tropically grown fruits with the ether myristicin found exclusively in these. Primary metabolites profiling led to the identification of 117 metabolites viz. sugars, polyols and organic acids. Fructose (38-48%) and glucose (21-25%) predominated sugar compositions in ripe fruits, whereas sorbitol was the major sugar alcohol (2.4-10.5%) in ripe fruits as well. Oxalic acid, an anti-nutrient with potential health risks, was the major organic acid detected in all the studied fruits (1.7-2.7%), except the Malaysian one (0.07%). It increases upon fruit ripening, including considerable amounts of volatile oxalate esters detected via SPME, and which must not be omitted in total oxalate determinations for safety assessments.
    Matched MeSH terms: Odors/analysis
  16. Characterization of Roselle calyx from different geographical origins
    Juhari NH, Bredie WLP, Toldam-Andersen TB, Petersen MA
    Food Res Int, 2018 10;112:378-389.
    PMID: 30131149 DOI: 10.1016/j.foodres.2018.06.049
    Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC-MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p 
    Matched MeSH terms: Odors/analysis*
  17. Fulltext Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS
    Mohamed HN, Man YC, Mustafa S, Manap YA
    Molecules, 2012 May 03;17(5):5062-80.
    PMID: 22555296 DOI: 10.3390/molecules17055062
    Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50-4.92, while the salt (NaCl) content ranged between 11.80% and 22.50% (w/v). For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio)-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.
    Matched MeSH terms: Odors/analysis*
  18. Fulltext Development of a forensically important fly, megaselia scalaris (loew) (diptera: phoridae) on cow’s liver and various agar-based diets
    Raja Muhammad Zuha, Balkhis Bashuri, Supriyani Mustamin, Baharudin Omar, Nazni Wasi Ahmad
    Jurnal Sains Kesihatan Malaysia, 2012;10(2):49-52.
    MyJurnal
    In forensic entomology practice, it is more common to use raw animal tissue to breed dipteran larvae and it often brings unpleasant odour in the laboratory. Few studies suggested the use of synthetic diets, mainly agar-based media, as alternatives to animal tissue but it is rarely being practiced in forensic entomology laboratory. The present study observed the growth of a forensically important fly, Megaselia scalaris (Loew) on raw cow’s liver, nutrient agar, casein agar and cow’s liver agar. A total of 100 M. scalaris eggs were transferred each into the different media and placed in an incubator at 30°C in a continuous dark condition. Data on length and developmental period were collected by randomly sampling three of the largest larvae from each rearing media, twice a day at 0900 and 1500 hours until pupariation. M. scalaris larvae reared on raw cow’s liver recorded the highest mean length (4.23 ± 1.96 mm) followed by cow’s liver agar (3.79 ± 1.62 mm), casein agar (3.14 ± 1.16 mm) and nutrient agar (3.09 ± 1.11 mm). Larval length in raw liver and liver agar were significantly different from those in nutrient and casein agar (p < 0.05). Larvae bred in liver agar and raw liver recorded the shortest larval duration before entering the post-feeding stage (89 hours), followed by nutrient agar (119 hours) and casein agar (184 hours). Total developmental time from oviposition until adult emergence for M. scalaris in liver agar and raw liver was approximately 163 hours. All puparia in nutrient agar and casein agar failed to hatch. This research highlighted the potential use of cow’s liver agar as an alternative diet of raw liver to culture M. scalaris in laboratory.
    Matched MeSH terms: Odors
  19. Fulltext Isolation of threadfin bream (nemipterus japonicus) waste collagen using natural acid from calamansi (citrofortunella microcarpa) juice
    Normah, I., Nur-Hani Suryati, M.Z.
    International Food Research Journal, 2015;22(6):2294-2301.
    MyJurnal
    Collagen was isolated from threadfin bream (Nemipterus japonicas) waste (mixture of scale and fin) by using 0.5 M citric acid or calamansi juice (Citrofortunella microcarpa) for 12 and 24 hrs at 4°C. The physico-chemical characteristics of the collagens were then compared with the commercial collagen. Shorter extraction time (12 hrs) and extraction using calamansi juice resulted in higher yield. The yield was 22% (12 hrs) and 20.37% (24 hrs) for collagen extracted using calamansi juice and 8.3% (12 hrs) and 6.9% (24 hrs) for collagen extracted using citric acid. Collagen extracted using calamansi juice were light yellow (L = 93.70, a = -1.84, b = 13.44) while citric acid collagens were white (L = 94.82, a = 0.31, b = 0.20). Sensory evaluation on odor recognition test showed that collagen extracted with calamansi juice has a pleasant
    natural fragrance which is sweet citrus. Electrophoresis profile indicated that the collagen were of type I comprising of α1 and α2 chains. Threadfin bream collagen contained higher amount of imino acids proline (254.72 to 275.50/1000 residues) and hydroxyproline (7.56 to 13.50/1000 residues) than commercial collagen which is 21.25 and 5.16/1000 residues, respectively. Maximum transition temperature (Tmax) falls within a close range for all the collagens ranging from 24.81 to 25.91°C. Calamansi juice collagens were more viscous compared to others. The extraction of threadfin bream collagen for 12 hrs using calamansi juice generally leads to collagen characterised by pleasant odor, reasonably high yield and more viscous. Therefore, natural source such as calamansi juice could be an alternative medium for collagen extraction.
    Matched MeSH terms: Odors
  20. Extraction of collagen from catfish (Clarias gariepnus) waste and determination of its physico-chemical properties
    Normah Ismail, Nurul Asyiraf Abdul Jabar
    Scientific Research Journal, 2012;9(1):29-42.
    MyJurnal
    Collagen was extracted from catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCl. The resultant collagen was analysed with respect to its moisture content and physicochemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16.4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collagen has a slight fishy odour. Viscosity analysis indicates a steady decrease with increasing temperature over the range considered (20-50°C). The pale colour exhibited and limited odour emitted by the extracted collagen indicate that catfish waste collagen could be applied in the food industry without resulting in any undesirable food products attributes. Differential Scanning Calorimetry (DSC) analysis indicated that the collagen exhibits good thermal stability and denatures at a high temperature in a similar manner to mammalian collagen.
    Matched MeSH terms: Odors
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