Vol. 2 No. 3 (2024)
Published:
2024-09-30
Open Access
Article ID: 275
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste, texture and extend the shelf-life of foodstuffs. The aim of this study was to examine the quality changes in trout treated with lemon juice for 21 days. Fish were divided into T0, T1, T2 and T3 and treated with 0, 1%, 2% and 3% lemon juice respectively. The lowest pH was found in T3 followed by T2, T1 and T0. A significant difference in total volatile base nitrogen (TVBN), peroxide value (PV) and free fatty acid (FFA) was observed between the control and treatments, with the lowest increase in T3 followed by T2. Total plate count (TPC) crossed the limit in T2 and T3 on the 21st day, whereas in control and T1, the permissible limit crossed on the 12th and 18th days respectively. The sensory panel rejected the control on the 12th day and T1 and T3 on the 18th day; however, T2 remained acceptable till the 21st day, thus showing the promising effect of lemon juice on the quality of trout fillet and thereby increasing the shelf-life of the product by nine days.
Open Access
Article ID: 231
Chaga, also known as Inonotus obliquus (Fr.) Pilát, belongs to the genera Basidiomycotina, Hymenomycetes, Hymenochaetales, Hymenochaetaceae, and Inonotus. Chaga is a brown polypore fungus that mostly grows under the bark of white birch and silver birch trees. It forms sarcoma-like sclerotia when the bark is damaged. It mainly grows in Northern Europe at the 40° to 50° north latitude, Siberia and the Far East in Russia, Hokkaido in Japan, and the Changbai Mountain area of the Heilongjiang Province and Jilin Province in China. Chaga has various pharmacological activities, such as anti-tumor, hypoglycemic, anti-viral, and anti-inflammatory. Inonotus obliquus, an edible fungus with the same origin as medicine and food, has attracted more and more attention. At present, Chaga has become a raw material with great potential for developing functional foods. In this article, Chaga’s blood sugar-lowering function, functional ingredients, and blood sugar-lowering mechanism and the development status of Chaga functional foods are reviewed and Chaga’s future development is analyzed and forecast.
Department of Nutrition and Health, China Agricultural University
2972-4309 (O)
2024 Volume 2, Issue 4
Free