The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river c...The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.展开更多
To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each c...To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.展开更多
In order to obtain effective parameters for complex sand reservoirs,a log evaluation method for relevant reservoir parameters is established based on an analysis in the gas-bearing sandstone with high porosity and low...In order to obtain effective parameters for complex sand reservoirs,a log evaluation method for relevant reservoir parameters is established based on an analysis in the gas-bearing sandstone with high porosity and low permeability,low porosity and permeability and on various characteristics of log responses to reservoir lithologies and physical properties in the Neopleozoic sand reservoir of the Ordos basin.This log evaluation method covers the Cook method that is used to evaluate the porosity and oiliness in high porosity and low permeability reservoirs and another method in which the mineral content,derived from geochemical logs,is used to identify formation lithologies.Some areas have high calcium and low silt content,not uniformly distributed,the results of which show up in the complex formation lithologies and conventional log responses with great deviation.The reliability of the method is verified by comparison with conventional log data and core analyses.The calculation results coincide with the core analytical data and gas tests,which indicate that this log evaluation method is available,provides novel ideas for study of similar complex reservoir lithologies and has some reference value.展开更多
文摘The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.
基金supported by International Rice Research Institute (IRRI)Research Center of Sub-Optimal Land (PUR-PLSO) Universitas Sriwijaya
文摘To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.
基金supported by the Program for New Century Excellent Talents in Universities
文摘In order to obtain effective parameters for complex sand reservoirs,a log evaluation method for relevant reservoir parameters is established based on an analysis in the gas-bearing sandstone with high porosity and low permeability,low porosity and permeability and on various characteristics of log responses to reservoir lithologies and physical properties in the Neopleozoic sand reservoir of the Ordos basin.This log evaluation method covers the Cook method that is used to evaluate the porosity and oiliness in high porosity and low permeability reservoirs and another method in which the mineral content,derived from geochemical logs,is used to identify formation lithologies.Some areas have high calcium and low silt content,not uniformly distributed,the results of which show up in the complex formation lithologies and conventional log responses with great deviation.The reliability of the method is verified by comparison with conventional log data and core analyses.The calculation results coincide with the core analytical data and gas tests,which indicate that this log evaluation method is available,provides novel ideas for study of similar complex reservoir lithologies and has some reference value.
